<p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>This Unit is about preparing meat (other than poultry) for basic dishes.</p><p>The preparation methods are:  cutting (portioning, slicing and dicing)  seasoning/marinading  trimming</p><p>Assessor feedback on completion of Unit</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 1 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.</p><p>Candidate Signature Date </p><p>I confirm that the candidate has achieved all the requirements of this Unit.</p><p>Assessor Signature Date </p><p>Countersigning Assessor Signature (if applicable) Date </p><p>I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.</p><p>Internal Verifier Signature Date </p><p>Countersigning Internal Verifier (if applicable) Date </p><p>External Verifier Initial and Date (if sampled)</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 2 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>What you have to do What you must cover</p><p>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</p><p>Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 3 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>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</p><p> a a a</p><p>1 1 1 1 1 1 1 1 C C C C C C C C</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 4 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred</p><p>K1* How to check the meat meets requirements.</p><p>K2* What quality points to look for in fresh meat.</p><p>K3* What you should do if there are problems with the meat or other ingredients,</p><p>K4* The correct tools, knives and equipment to carry out the following preparation methods: cutting (dicing, slicing and portioning), seasoning/marinading, trimming, tying, tenderising.</p><p>K5* How to carry out the following preparation methods correctly: cutting (dicing, slicing and portioning), seasoning/marinading, trimming, tying, tenderising.</p><p>K6* Why it is important to use the correct tools, knives, equipment and techniques.</p><p>K7 How to store prepared meat correctly.</p><p>K8* Healthy eating options when preparing meat.</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 5 © SQA 2010 Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes</p><p>Supplementary evidence</p><p>Evidence/Question Answer Date 1</p><p>2</p><p>3</p><p>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.</p><p>Unit 2FP3/10 (F96L 04) Prepare Meat for Basic Dishes 6 © SQA 2010</p>