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Produce basic poultry dishes

URN: PPL2PRD3
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 poultry  dishes. It covers how you would safely prepare the dish, appropriate cooking / regenerating methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce basic poultry 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 poultry 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 poultry and all other ingredients meet the dish, food safety and your workplace requirements 4. Prepare and cook / regenerate the poultry and other ingredients to meet dish requirements 5. Check the finished poultry dish has the correct colour, texture and flavour 6. Check that the poultry dish is cooked / regenerated and held at the correct temperature 7. Finish amd present the poultry dish to meet customer and your workplace requirements 8. Store any cooked poultry 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 poultry dishes 2. How to check that the poultry 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 poultry or other ingredients 4. How to carry out the relevant preparation, cooking / regenerating and finishing methods for each dish 5. Healthy eating options when preparing, cooking / regenerating and finishing basic poultry dishes 6. How to present basic poultry dishes in a way that meets customers' and your workplace requirements 7. The correct storage requirements for basic poultry products not for immediate consumption 8. The types of problems that may occur when preparing, cooking / regenerating and finishing basic poultry products and how to deal with them

Scope/range

1. Poultry
1.1 poultry portions
1.2 whole birds
1.3 refrigerated poultry products
1.4 frozen poultry products

2. Cooking methods
2.1 grilling
2.2 griddling
2.3 roasting
2.4 poaching
2.5 frying (deep / shallow / sauté / stir)
2.6 steaming
2.7 braising
2.8 baking
2.9 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

PPL2PRD3

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

basic, poultry, dishes