ADVANCED COMMERCIAL COOKERY L4
UNIT ID:533
TITTLE: APPLY ADVANCED FOOD PREPARATION
TECHNIQUES TO COOK SPECIALISED MEAT,
GAME AND POULTRY DISHES
By:Chef Lumbu
Lesson ObJECTIVES
By the end of this unit will students will be able:
• to demonstrate competency in preparing, cooking and finishing meat
and poultry and meat and poultry dishes.
Prepare meat
Types and cuts of meat:
• Lamb e.g., leg, offal, loin, fillet, saddle, noisettes, rack, shoulder,
shank, cutlets, chops;
• Beef e.g. shin, oxtail, rump, sirloin, fillet, 5-bone rib, rib eye, brisket,
topside, silverside, steaks, burgers, offal;
• Veal e.g., loin, escalope, offal;
• Pork e.g., loin, fillet, medallions, escalope, chops, belly, rib, shoulder,
leg, bacon e.g., rashers, back, streaky, hock, collar, gammon joint,
gammon steak
•Quality points in ingredients: fresh smell, fresh looking colour, undamaged
packaging
•Tools and equipment: knives, colour coded chopping boards, bowls
•Preparation: skinning, scoring, boning, trimming, slicing, dicing, mincing,
stuffing, tying and securing, application of coatings, application of flavourings
•Storing: appropriate temperatures, separating raw foods and ready to eat
foods
Cook meat
• Tools and equipment: grills, shallow fryers, ovens, pans, knives, color
coded chopping boards, mincers, protective gloves
• Cooking methods: grilling, barbequing, shallow frying, pan frying,
roasting, stir frying, boiling, braising, pot roasting, seasoning, tasting,
timing,
• Dish quality: color, texture, appearance, aroma, taste, consistency,
quantity, temperature
• Holding temperature: above 63ᵒC
• Safe storage: cooling quickly; blast chilling from 63˚C to 5˚C; storing in
shallow airtight containers below 5˚C
Prepare poultry
• Types of poultry: turkey, chicken including baby chicken, roasting chicken,
boiling fowl, capon, duck, goose, Guinea fowl
• Quality points in ingredients: fresh smell, fresh looking color, undamaged
packaging
• Tools and equipment: knives, color coded chopping boards, bowls
• Preparation: weighing and portioning, trussing, boning, skinning, cutting,
removing sinew, seasoning application of coatings, application of flavorings
• Storing: appropriate temperatures, separating raw foods and ready to eat foods
COOK POULTRY
• Tools and equipment: grills, shallow fryers, ovens, pans, knives, color coded
chopping boards, mincers, protective gloves
• Cooking methods: grilling, barbequing, shallow frying, pan frying, roasting, stir
frying, boiling, braising, pot roasting, seasoning, tasting, timing
• Dish quality: color, texture, appearance, aroma, taste, consistency, quantity,
temperature
• Holding temperature: above 63ᵒC
• Safe storage: cooling quickly; blast chilling from 63˚C to 5˚C; storing in shallow
airtight containers below 5˚C
PLATE, PRESENT AND GARNISH MEAT AND POULTRY DISHES
• Plating: size, colour, shapes, style, portion size, balance, placement,
precision
• Presentation: style, flair, modern, traditional, experimental
• Garnish: herbs and leaves, edible flowers, fruits and vegetables,
purees, sauces and syrups
WORK AS AN EFFECTIVE MEMBER OF THE TEAM
Communication:
i. spoken e.g., tone of voice, terminology
ii. written e.g., documents, forms, reports, presentations
iii. body language e.g., posture
• Situations: formal, informal, queries or requests, complaints
• Codes of conduct: workplace policies, rules and procedures
• Reporting: supervisor, line manager, challenges, issues, queries
FOLLOW HEALTH AND SAFETY PROCEDURES
• Common workplace hazards: slips, trips, falls, breakages, hot surfaces,
chemicals
• Health and safety procedures: following fire regulations, fire drills,
evacuation, manual handling, safe use of chemicals, report accidents, first
aid
• Workplace emergencies: accidents, fire, breaches of security, illness
• Emergency procedures: raising alarm, calling emergency services,
firefighting equipment, evacuation procedures
• Security procedures: control of keys, electronic systems, surveillance,
control of entrances and exits, staff and visitor identity badge, reporting of
suspicious persons and packages to line manager
FOLLOW HYGIENE PROCEDURES
• Personal hygiene:
• clean clothing, footwear and headgear
• hair neat and tidy
• wear a head covering e.g., hairnet, hat
• washing hands
• no jewellery
• cover cuts and grazes
• report illness and infections to the proper person
•Cleanliness of work areas: clean cloths for wiping and cleaning between tasks,
equipment used for preparing, displaying and serving food are clean and in good
condition, waste disposed of promptly, hygienically and appropriately, use of correct
cleaning chemicals
•Handling and storing food: covering food, separation of raw and cooked food, contact
surfaces and equipment
•Storage temperatures e.g., fridge, freezer
•Food labelling and dates
•Food temperatures e.g., cooking, serving re-heating
•Cleaning and washing-up procedures
•Handling of food waste