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K/502/8264

VRQ

UV11054

Principles of preparing and cooking meat and poultry

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UV11054Principles of preparing and cooking meat and poultry

The aim of this unit is to introduce you to the principles of preparing and cooking meat and poultry. You will cover the importance of preparing meat and poultry correctly including storage, quality points, defrosting, basic seasonings and dealing with problems.

You will learn the principles of cooking both meat and poultry from using the correct tools and equipment to the different methods and techniques used.

You will know how to finish meat and poultry dishes including garnishing and presenting and the legal responsibilities regarding holding and serving temperatures.

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Observation(s)

GLH

Credit value

Level

External paper(s)

0

11

2

1

0

On completion of this unit you will:

Learning outcomes Evidence requirements

UV11054

1. Know how to prepare meat

2. Know how to cook meat

3. Know how to prepare poultry

4. Know how to cook poultry

1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

3. External paper There is no external paper requirement for this unit.

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Principles of preparing and cooking meat and poultry

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Learning outcome 1

Know how to prepare meat

You can: Portfolio reference

a. State storage methods for frozen and fresh meats

b. Outline quality points in frozen meat

c. Outline quality points in fresh meat

d. State the methods used to defrost meat

e. State seasonings used within meat dishes

f. Describe how to deal with problems with meat

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Learning outcome 2

Know how to cook meat

You can: Portfolio reference

a. State the importance of using the correct tools and equipment to cook meat

b. Describe cooking methods for meat

c. Give examples of how to finish meat dishes

d. State the correct temperature for holding meat dishes

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Learning outcome 3

Know how to prepare poultry

You can: Portfolio reference

a. State storage methods for frozen and fresh poultry

b. Outline quality points in frozen poultry

c. Outline quality points in fresh poultry

d. State how to defrost poultry

e. State seasonings used within poultry dishes

f. Describe how to deal with problems with poultry

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Learning outcome 4

Know how to cook poultry

You can: Portfolio reference

a. State the importance of using the correct tools and equipment to cook poultry

b. Describe cooking methods for poultry

c. Give examples of how to finish poultry dishes

d. State the correct temperature for holding poultry dishes

Outcome 1: Know how to prepare meat

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Storage methods for fresh meat: Covered, dated, use-by date, avoiding oxidation, meat wiped with damp cloth before storing, refrigerated immediately at correct temperature between 0°C and 5°C, raw below cooked, stock rotation.

Storage methods for frozen meat: Correctly packaged, dated, temperature (-18°C and below), preventing freezer burn, used within recommended storage periods, lean meat 6 months, medium fat meat 4 months, fat meat 2 months.

Quality points of fresh meat: Colour, marbling, aroma, lean with no stickiness, even distribution of fat, traceability, within use-by date.

Quality points of frozen meat: Within use-by date, no signs of thawing, no freezer burn, packaged correctly with no signs of damage.

Defrosting meat safely: In fridge (covered, on a tray to prevent leakage of blood), in cold water (in a leak-proof package or bag, changing water every 30 minutes so that it stays cold), in the microwave (taking the meat out of its store packaging, putting it in a microwaveable container and defrost it using defrost setting), ensure prevention of cross-contamination, ensure the meat is fully defrosted.

Seasonings used with meat: Salt, pepper, herbs, spices.

Problems: Not as ordered (weight, cut), quality not as expected, colour, smell, rancidity, outside of use-by date.

Dealing with problems: Weighing and checking quality of deliveries, returning to suppliers if quality is poor, correctly disposing of unusable meat, reporting problems to the supervisor.

Outcome 2: Know how to cook meat

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Tools and equipment: Deep fat fryer, spider, baking trays, tongs, griddles, salamander, frying pans, ovenproof dishes, saucepans, bratt pans, ovens.

Importance: Prevention of accidents, achieving a quality end product, working professionally and efficiently, less wastage.

Methods for cooking meat: Grilling, griddling, shallow frying, deep frying.

Meat dishes: Burgers, sausages, chops, minute steaks, bacon.

Finish meat dishes: Garnishing, presenting, coating, glazing.

Correct temperature: Above 63°C, compliance with current food safety regulations.

Outcome 3: Know how to prepare poultry

Storage methods for fresh poultry: Covered, dated, use-by date, refrigerated immediately at correct temperature between 0°C and 5°C, raw meat stored below cooked meat, avoiding oxidation, correct rotation of stock.

Storage methods for frozen poultry: Correctly packaged, dated, temperature (-18°C and below), preventing freezer burn, using within recommended storage periods 6 months.

Quality points of fresh poultry: Use-by date, traceability, no bruising or blemishes, firm flesh, no unpleasant smell.

Quality points of frozen poultry: Use-by date, no freezer burn, no signs of thawing, undamaged packaging.

Defrosting poultry safely: In fridge (covered, on a tray to prevent leakage of blood), in cold water (in a leak-proof package or bag, changing water every 30 minutes so that it stays cold), in the microwave (taking the meat out of store packaging, putting it in a microwaveable container and defrost it using the defrost

setting), room temperature method (putting the frozen poultry on the countertop and letting it thaw at room temperature), ensure prevention of cross-contamination, ensure the meat is fully defrosted.

Seasonings used with poultry: Salt, pepper, herbs, spices.

Problems: Not as ordered (weight, cut), quality not as expected, colour, smell, rancidity, outside of use-by date.

Dealing with problems fresh and frozen meats: Weighing and checking quality of deliveries, returning to suppliers if quality is poor, correctly disposing of unusable meat, reporting problems to the supervisor.

Outcome 4: Know how to cook poultry

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Tools and equipment: Deep fat fryer, spider, baking trays, tongs, griddles, salamander, frying pans, ovenproof dishes, saucepans, bratt pans, ovens.

Importance: Prevention of accidents, achieving a quality end product, working professionally and efficiently, less wastage.

Methods for cooking poultry: Grilling, griddling, shallow frying, deep frying.

Finish poultry dishes: Garnishing, presenting, coating.

Correct temperature: Above 63°C, compliance with current food safety regulations.

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Notes Use this area for notes and diagrams