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Cook and finish basic fish dishes

URN: PPL2PC4
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 2022

Overview

​This standard is about cooking and finishing basic fish dishes, for example:

  • grilled salmon steaks
  • sea bass with fennel, lemon and capers
  • battered fish (fresh)
  • pan fried trout
  • fish cakes
  • fish pie

The standard covers a range of types of fish including round, flat and oily and various cooking methods. The standard then goes onto how you finish off a fish dish through different methods.

This standard focuses on the technical knowledge and skills required to cook and finish basic fish 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:

  • Cook and finish basic fish dishes

Performance criteria

You must be able to:

1. Check the fish meets dish requirements 2. Choose the correct tools and equipment to cook and finish the fish 3. Use the tools and equipment correctly when cooking and finishing the fish 4. Combine the fish with other ingredients 5. Cook the fish to meet the requirements of the dish 6. Make sure the dish has the correct flavour, colour, consistency and quantity 7. Garnish and present the dish to meet requirements 8. Make sure the dish is at the correct temperature for holding and serving 9. Store any cooked fish not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

  1. ​How to check the fish meets dish requirements
  2. What quality points to look for in a range of fish
  3. Why and to whom you should report any problems with the fish or other ingredients
  4. The correct tools and equipment to carry out the cooking methods
  5. Why it is important to use the correct tools and equipment when cooking and finishing each type of fish
  6. How to carry out the cooking methods according to dish requirements
  7. Why it is important to use the correct cooking and finishing methods for each type of fish
  8. The correct temperatures for cooking fish and why these temperatures are important
  9. How to carry out the finishing methods
  10. How to check and adjust a fish dish to make sure it has the right flavour, colour, consistency and quality
  11. The correct temperatures for holding and serving fish dishes
  12. The correct temperatures and procedures for storing fish dishes not for immediate use
  13. Healthy eating options when cooking and finishing fish

Scope/range

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

2. Cooking methods
2.1 frying (deep / shallow)
2.2 grilling
2.3 poaching
2.4 baking
2.5 steaming
2.6 stewing

3. Finishing methods
3.1 garnishing
3.2 saucing
3.3 presenting

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PC4

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

cook, finish, basic, fish, dishes