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. Fish1.1 fish portions1.2 whole fish1.3 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 methods2.1 deep frying2.2 shallow frying2.3 grilling2.4 poaching2.5 steaming2.6 baking2.7 regenerating (e.g. microwaving)
3. Finishing methods3.1 garnishing3.2 adding an accompaniment3.3 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