Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

This Unit is about preparing fresh, unprepared fish for complex dishes. The preparation methods are:
gutting
filleting (removing pin bones, rib bones and spine)
cutting (darne, goujon, suprême, tronçon, délice, paupiette and plait)
skinning
portioning
marinading
coating
topping (for example with herb crust)
covering (for example en croûte) / The fish covered by the Unit are:
white fish — round (for example, cod, whiting or hake)
white fish — flat (for example, plaice, sole or turbot)
oily fish (for example, salmon or mackerel)
This Unit is for staff who have complex preparation skills and are capable of working with no supervision.
Assessor feedback on completion of Unit

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

What you have to do / What you have to do (cont)
The Assessor must assess statements P1–P5 by direct observation.
P1Select the type and quantity of fish needed for the dish.
P2Check the fish to make sure it meets quality standards.
P3Select and use the tools and equipment correctly.
P4Prepare the fish to maintain its quality and meet the requirements of the dish.
P5Safely store any prepared fish not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Fish(at least three from)
(a)white fish — round
(b)white fish — flat
(c)oily fish
C2Prepare by:(at least seven from the group and must include at least four from cutting)
(a)gutting
(b)filleting
(c)cutting
darne
goujons
plait
paupiette
supreme
tronçon
(d)trimming
(e)skinning
(f)marinading
(g)coating
(h)topping (for example with herb crust)
(i)covering (for example, en croûte)
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / At least three observations from / At least seven observations from C2 which must include
at least four observations from cutting (C2 c1-6)
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c 1 / C2 c 2 / C2 c 3 / C2 c 4 / C2 c 5 / C2 c 6 / C2 d / C2 e / C2 f / C2 g / C2 h / C2 i

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*The approximate yields of prepared fish.
K2*How to control portions to minimise waste.
K3*Suitable cuts for each type of fish.
K4*The main characteristics of each type of fish.
K5*The nutritional values of each type of fish.
K6*Preparation methods for different complex fish dishes.
K7*How to select the correct type, quality and quantity of fish to meet dish requirements.
K8*What quality points to look for in fresh fish: flat, round, oily.
K9*What you should do if there are problems with the fish or other ingredients.
K10*What the correct tools and equipment are and the reasons for using them when carrying out the following preparation methods: gutting, filleting, cutting (darne, goujons, plait, paupiette, suprême and tronçon), cold smoking, trimming, skinning, portioning, marinading, coating, topping and covering.
K11*How to carry out the following preparation methods correctly: gutting, filleting, cutting (darne, goujons, plait, paupiette, suprême and tronçon), cold smoking, trimming, skinning, portioning, marinading, coating, topping and covering.
K12How to store prepared fish.
K13*Healthy eating options when preparing fish for complex dishes.

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 3FP1/10 (F951 04)Prepare Fish for Complex Dishes1