Unit 3FP3/10 (F953 04)Prepare Meat for Complex Dishes

This Unit is about preparing meat for complex dishes. The preparation methods are:
boning
trimming
rolling
tenderising
chining
tying
larding/barding
portioning by weight
portioning for dish
slicing
mincing
seasoning/marinading
The meat covered by the Unit are:
red meat
white meat
Assessor feedback on completion of Unit

Unit 3FP3/10 (F953 04)Prepare Meat 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 3FP3/10 (F953 04)Prepare Meat 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, cut and quantity of meat needed for the dish.
P2Check the meat to make sure it meets quality standards.
P3Choose and use tools and equipment correctly.
P4Prepare the meat to maintain its quality and meet the requirements of the dish.
P5Safely store any prepared meat not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Meat(at least both from)
(a)red meat
(b)white meat
C2Prepare by:(at least six from)
(a)boning
(b)trimming
(c)rolling
(d)tenderising
(e)chining
(f)tying
(g)larding/barding
(h)portioning by weight
(i)portioning for dish
(j)slicing
(k)mincing
(l)seasoning/marinading
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 3FP3/10 (F953 04)Prepare Meat for Complex Dishes

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / At least both must be observed / At least six observations from
C1 a / C1 b / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g / C2 h / C2 i / C2 j / C2 k / C2 l

Unit 3FP3/10 (F953 04)Prepare Meat for Complex Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to select the correct type, cut, quality and quantity of meat to meet dish requirements.
K2*What quality points to look for in fresh meat: red meat, white meat.
K3*What you should do if there are problems with the meat or other ingredients.
K4*The correct tools and equipment to carry out the following preparation methods: boning, trimming, rolling, tenderising, chining,tying, larding/barding, portioning by weight, portioning for dish, slicing, mincing, seasoning/marinading.
K5*How to carry out the following preparation methods correctly: boning, trimming, rolling, tenderising, chining, tying, larding/barding, portioning by weight, portioning for dish, slicing, mincing, seasoning/marinading.
K6*How to control portions and minimise waste.
K7*The approximate yields of prepared meat and how to make use of by-products.
K8*The main characteristics of the different types of meat dishes.
K9*The current trends in relation to preparing meat dishes for cooking.
K10*The nutritional value of meat.
K11*Healthy eating options when preparing meat for complex dishes.
K12*How to store prepared meat.

Unit 3FP3/10 (F953 04)Prepare Meat 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 3FP3/10 (F953 04) Prepare Meat for Complex Dishes1

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