UNIT 220 2FP1 PREPARE FISH FOR BASIC DISHES Successful assessment of the unit proves that the learner has achieved the national occupational standard to prepare fish for basic dishes August by ScOPFtE2

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									UNIT 220 (2FP1)

PREPARE FISH FOR
BASIC DISHES
Successful assessment of the unit proves
that the learner has achieved the national
occupational standard to prepare fish for
basic dishes
August 2010 Version 1.0
2 UNIT 220 (2FP1)


PREPARE FISH FOR BASIC DISHES
This unit is about preparing fresh, semi-prepared fish for basic dishes.

The preparation methods are:
 filleting (removing pin bones, rib bones and spine)
 cutting (darne, goujon, suprême, tronçon, délice, paupiette)
 trimming
 skinning
 coating (for example, with flour, breadcrumbs or batter)
 marinating

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 (for example, salmon or mackerel)

This unit has two outcomes:

Outcome 1
Be able to prepare fish for basic dishes

Outcome 2
Understand how to prepare fish for basic dishes



The typical day-to-day activities you might carry out for this unit include:
 checking the fish meets requirements
 selecting the right tools and equipment
 preparing the fish
 storing prepared fish not for immediate use
UNIT 220 (2FP1)                                                                                                                    3


PREPARE FISH FOR BASIC DISHES

Evidence
This space is to record the evidence you need to do to complete this unit. The criteria that you should be able to complete are
within the learning outcomes.

No.        Method*      Summary of evidence or                                                                        Assessor initials
                        portfolio reference




  1




  2




  3




  4




Photocopy if required
*Assessment method key: O Observation; PD Professional discussion; Q Questioning; WP Work product; WT Witness testimony;
Oth Other
4 UNIT 220 (2FP1)


BE ABLE TO PREPARE FISH FOR BASIC
DISHES (OUTCOME 1)

What you must do                                                 What you must cover
You must show that you can perform consistently to the same
                                                                 You must show that you have covered ALL of the following:
standard. This will be assessed by your assessor using various
methods which must include observation of your performance.
                                                                 Fish
                                                                 All must be covered. At least 2 of these must be observed by
Shaded numbers must be observed          1     2     3     4     your assessor.
 1     Check fish meets dish                                 1      White fish - round                
       requirements
                                                                 2      White fish - flat                 
 2     Choose and use tools and                              3      Oily fish                         
       equipment correctly
 3     Prepare fish to meet dish                             Prepare by/cutting
       requirements                                              All must be covered. At least 4 from prepare by and a
 4     Safely store any prepared fish                        minimum of 3 from cutting of these must be observed by your
       not for immediate use                                     assessor.
                                                                 Prepare

                                                                 1      Filleting                                     
                                                                       Removing pin bone                             
                                                                       Removing rib bones                            
                                                                       Removing spine                                
                                                                 2      Cutting

                                                                       Darne                                         
                                                                       Goujon                                        
                                                                       Suprême                                       
                                                                       Tronçon                                       
                                                                       Délice                                        
                                                                       Paupiette                                     
                                                                 3      Trimming                                      
                                                                 4      Skinning                                      
                                                                 5      Coating                                       
                                                                 6      Marinating                                    
UNIT 220 (2FP1)                                                                                                                       5



What you must know
Evidence for this section can be collected in a variety of ways. Your assessor will discuss with you how to collect and record this
information.


Understand how to prepare fish for basic dishes              Ref.
(OUTCOME 2)

K1     State the different types of commonly used flat,
        K
       round and oily fish and how to identify them
K2     Describe how to check that the fish meets
       requirements
K3      K
       State what quality points to look for in fresh fish
K4      K
       Describe what to do if there are any problems
       with the fish or other ingredients
K5      K
       State the correct tools and equipment required
       to carry out different preparation methods
K6      K
       State why it is important to use the correct tools,
       equipment and techniques
K7      K
       Describe how to carry out relevant preparation
       methods correctly
K8       K
       State the reasons for coating and marinading
       fish
K9     Describe the texture of different types of fish
       and what this means in terms of handling the
       fish during preparation
K10 State how to store prepared fish correctly

K11 State healthy eating options when preparing fish
NOTES AND FEEDBACK
UNIT 220 (2FP1)   3

								
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