Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes

This Unit is about preparing meat (other than poultry) for basic dishes.

The preparation methods are:  cutting (portioning, slicing and dicing)  seasoning/marinading  trimming

Assessor feedback on completion of Unit

Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 1 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes

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

Candidate Signature Date

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

Assessor Signature Date

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 Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

What you have to do What you must cover

The Assessor must assess statements P1–P4 by direct observation. There must be performance evidence, gathered through observing the candidate’s work for: P1 Check the meat meets requirements. P2 Choose and use the tools and equipment correctly. C1 Prepare by: (at least three from; which must include a minimum of two P3 Prepare the meat to meet the requirements of the dish. from C1 a) P4 Safely store any prepared meat not for immediate use. (a) cutting  dice  slice  portion (b) basic boning of joints (c) seasoning/marinading (d) trimming (e) tying (f) tenderising

Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Evidence Evidence description Date What you have to do What you must cover number At least three observations from; which must include a minimum of two observations from C1 a 1 2 3 4 1 2 3 P P P P f c e b d

1 1 1 1 1 1 1 1 C C C C C C C C

Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred

K1* How to check the meat meets requirements.

K2* What quality points to look for in fresh meat.

K3* What you should do if there are problems with the meat or other ingredients,

K4* The correct tools, knives and equipment to carry out the following preparation methods: cutting (dicing, slicing and portioning), seasoning/marinading, trimming, tying, tenderising.

K5* How to carry out the following preparation methods correctly: cutting (dicing, slicing and portioning), seasoning/marinading, trimming, tying, tenderising.

K6* Why it is important to use the correct tools, knives, equipment and techniques.

K7 How to store prepared meat correctly.

K8* Healthy eating options when preparing meat.

Supplementary evidence

Evidence/Question Answer Date 1

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.