Use of trimmings and leftovers Portion control Trimmings, usage. Identification and use of equipment Element 3: Cook, hold and present Select suppliers may be related to: Select appropriate cooking method for poultry Local, regional and international supply and game meats Delivery requirements Prepare and cook a selection of dishes following Cost and trading terms a standard recipes within a commercial environment Relationship Hold prepared products as required prior to Product range/variety presenting Availability Present poultry and game meats Cultural festivals. Prepare garnishes, sauces and accompaniments Minimise wastage should include: for poultry and game meat dishes Storage space Element 4: Store poultry and game products Volume requirements, such as a la carte, functions and specials Fresh and/or vacuum packed items are stored correctly First In, First Out (FIFO) Prepare and maintain correct thawing of poultry Receiving times, as needed and game Quality, such as appearance, age and size. Poultry and game is appropriately stored in testing may include: correct containers Filleting and skinning Poultry and game is correctly labelled Portion weights Ensure correct conditions are maintained for freshness and quality Off cut usage Staff skills.
Use of trimmings and leftovers Identification and use of equipment Portion control Trimmings, usage. Element 3: Cook, hold and present Select appropriate cooking method for poultry and game meats Prepare and cook a selection of dishes following a standard recipes within a commercial environment Hold prepared products as required prior to presenting Present poultry and game meats Prepare garnishes, sauces and accompaniments for poultry and game meat dishes Element 4: Store poultry and game products Fresh and/or vacuum packed items are stored correctly Prepare and maintain correct thawing of poultry and game Poultry and game is appropriately stored in correct containers Poultry and game is correctly labelled Ensure correct conditions are maintained for freshness and quality Select suppliers may be related to: Local, regional and international supply Delivery requirements Cost and trading terms Relationship Product range/variety Availability Cultural festivals. Minimise wastage should include: Storage space Volume requirements, such as a la carte, functions and specials First In, First Out (FIFO) Receiving times, as needed Quality, such as appearance, age and size. testing may include: Filleting and skinning Portion weights Off cut usage Staff skills.
TG_Prepare_&_cook_poultry_&_game_meats_240812.docx