Back

Prepare fish for complex dishes

URN: PPL3PC2
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 2022

Overview

This standard is about preparing fresh, unprepared fish for complex dishes. Preparation methods include full filleting as well as different cuts of fish. A range of types of fish are covered in the standard including exotic.

This standard focuses on the technical knowledge and skills required to prepare fish for complex 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 food safety in a kitchen environment
  • Apply and monitor food safety management procedures in hospitality
  • Manage food safety in a professional kitchen
  • 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 complex 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 maintain quality and 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. The main characteristics of different types of fish 2. What quality points to look for in fresh fish 3. What you should do if there are problems with the fish or other ingredients 4. The nutritional values of each type of fish 5. How to select the correct type, quality and quantity of fish to meet dish requirements 6. Suitable cuts for each type of fish 7. The approximate yields of prepared fish 8. How to control portions to minimise waste 9. Preparation methods for different complex fish dishes 10. The current trends in relation to preparing complex fish dishes 11. What the correct techniques, tools, knives and equipment are and the reasons for using them when carrying out the required preparation methods 12. How to store prepared fish 13. Healthy eating options when preparing fish for complex dishes

Scope/range

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

2. Preparation methods
2.1 gutting
2.2 filleting
2.3 cutting
•darne
•goujons
•plait
•paupiette
•supreme
•tronçon
2.4 trimming
2.5 skinning
2.6 marinating
2.7 coating
2.8 topping (for example with herb crust)
2.9 covering (for example, en croûte)
2.10 portioning

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

PPL3PC2

Relevant Occupations

Senior Chef/ Cook, Sous Chef

SOC Code

5434

Keywords

prepare, fish, complex