Back

Prepare fish for basic dishes

URN: PPL2PC3
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

​This standard is about preparing fresh fish for basic dishes.

The standard covers a range of preparation methods and different types of fish including round, flat and oily.

This standard focuses on the technical knowledge and skills required to prepare fish for basic dishes; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare fish for basic dishes

Performance criteria

You must be able to:

  1. ​Select the type and quantity of fish required for preparation
  2. Check the fish meets quality and other requirements
  3. Choose the correct tools, knives and equipment required to prepare the fish
  4. Use the tools, knives and equipment correctly when preparing the fish
  5. Prepare the fish to meet the requirements of the dish
  6. Store any prepared fish not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

  1. ​Different types of commonly used fish and how to identify them
  2. How to check that the fish meets requirements
  3. What quality points to look for in fresh fish
  4. Why and to whom should you report any problems with the fish or other ingredients
  5. The correct tools, knives and equipment to carry out the preparation methods
  6. How to carry out the preparation methods correctly
  7. Why it is important to use the correct techniques, tools, knives, equipment when preparing the fish
  8. The reasons for coating and marinating fish
  9. The texture of different types of fish and what this means in terms of handling the fish during preparation
  10. How to store prepared fish correctly
  11. Healthy eating options when preparing fish

Scope/range

1. Fish
1.1 white fish - round
1.2 white fish - flat
1.3 oily fish

2. Preparation methods

2.1 filleting

• removing pin bones
• removing rib bones
• removing spine
2.2 cutting

• darne
• goujon
• supreme
• tronçon
• délice
• paupiette
2.3 trimming
2.4 skinning
2.5 coating
2.6 marinating
2.7 stuffing / filling

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PC3

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

prepare, fish, basic, dishes