Use of and leftovers trimmings Portion control Identification and use of equipment Trimmings, usage. may be related to: Element 3: Cook, hold and present Select suppliers Select appropriate cooking method for Local, regional and international supply poultry and game meats Delivery requirements Prepare and cook a selection of dishes Cost and trading terms following a standard recipes within a Relationship commercial environment Product range/variety Hold prepared products as required prior to presenting Availability Present poultry and game Cultural festivals. Prepare garnishes, sauces and Minimise wastage should include: accompaniments for poultry and game meat Storage space dishes Volume requirements, such as a la carte, functions and specials Element 4: Store poultry and game products First In, First Out (FIFO) Fresh and/or vacuum packed items are stored correctly Receiving as needed Prepare for and maintain correct thawing of Quality, such as appearance, age and size. poultry and game Yield testing may include: Poultry and game is appropriately stored in Filleting and skinning correct containers Portion weights Poultry and game is correctly labelled Off cut usage Ensure correct conditions are maintained for freshness and quality 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 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 for 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 as needed Quality, such as appearance, age and size. Yield testing may include: Filleting and skinning Portion weights Off cut usage Staff skills.
AM_Prepare_&_cook_poultry_&_game_meats_FN_070114.docx