Produce basic fish dishes

URN: PPL2PRD1
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you produce, cook / regenerate and finish basic fish dishes. The standard includes a range of different forms in which the fish  may be available, methods of cooking / regenerating and correct presentation of the dishes.

This standard focuses on the technical knowledge and skills required to produce 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:

  • Produce basic fish dishes


Performance criteria

You must be able to:

1. Ensure that the preparation area is clean, undamaged and ready for use according to your workplace procedures 2. Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use 3. Check that fish and all other ingredients meet the dish, food safety and your workplace requirements 4. Prepare and cook / regenerate the fish and other ingredients to meet dish requirements 5. Ensure the finished fish dish has the correct colour, texture and flavour 6. Check that the fish dish is cooked / regenerated and held at the correct temperature 7. Finish and present the fish dish to meet customer and your workplace requirements 8. Store any cooked fish dishes not for immediate use according to workplace procedures  and food safety regulations

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking / regenerating and finishing  basic fish dishes 2. How to check that fish and other ingredients meet your workplace requirements, are fit for use and of the correct quality and quantity required 3. Why and to whom you should report any problems with the fish or other ingredients 4. How to carry out the relevant preparation, cooking / regenerating and finishing methods for each dish 5. Why it is important to use the most appropriate cooking / regenerating method for each type   of fish 6. Healthy eating options when preparing, cooking / regenerating and finishing   basic fish dishes 7. How to present basic fish dishes in a way that meets customers' and your workplace requirements 8. The correct storage requirements for basic fish products not for immediate consumption 9. The types of problems that may occur when preparing, cooking / regenerating and finishing basic fish dishes and how to deal with them

Scope/range

1. Fish
1.1 fish portions
1.2 whole fish
1.3 refrigerated processed fish products (e.g. fish cakes, coated fish  portions)
1.4 frozen processed fish products (e.g. fish cakes, coated fish portions)

2. Cooking methods
2.1 deep frying
2.2 shallow frying
2.3 grilling
2.4 poaching
2.5 steaming
2.6 baking
2.7 regenerating (e.g. microwaving)

3. Finishing methods
3.1 garnishing
3.2 adding an accompaniment
3.3 presenting


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

PPL2PRD1

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

9263

Keywords

basic, fish, dishes