PPL3FP3
Prepare meat for complex dishes
Overview
This standard 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/marinadingmarinating
The meat covered by the standard are:
 red meat 
 white meat 
PPL3FP3 Prepare meat for complex dishes
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PPL3FP3
Prepare meat for complex dishes
Performance
criteria
You must be able to:
1.
2.
3.
4.
5.
6.
You must be able to:
1
2
3
4
5
select the type and quantity of meat required for preparation
check the meat meets quality and other requirements
choose the correct tools, knives and equipment required to prepare the
meat
use the tools, knives and equipment correctly when preparing the meat
prepare the meat to maintain quality and meet the requirements of the
dish
safely store any prepared meat not for immediate use
select the type, cut and quantity of meat needed for the dish
check the meat to make sure it meets quality standards
choose and use tools and equipment correctly
prepare the meat to maintain its quality and meet the requirements of the
dish
safely store any prepared meat not for immediate use
PPL3FP3 Prepare meat for complex dishes
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PPL3FP3
Prepare meat for complex dishes
Knowledge and
understanding
You need to know
and understand:
1
2
3
4
5
6
7
8
9
10
11
12
13
1
the main characteristics of different types of meat: red meat white meat
what quality points to look for in fresh meat: red meat, white meat
what you should do if there are problems with the meat or other
ingredients
the nutritional values of each type of meat
how to select the correct type, quality and quantity of meat to meet dish
requirements
suitable cuts for each type of meat
the approximate yields of prepared meat and how to make use of byproducts
how to control portions to minimise waste
preparation methods for different complex meat dishes
the current trends in relation to preparing complex meat dishes
what the correct techniques, tools, knives and equipment are and the
reasons for using them when carrying out the following preparation
methods:
a. boning
b. trimming
c. rolling
d. tendered
e. chining
f. tying
g. larding/barding
h. portioning by weight
i. portioning for dish
j. slicing
k. mincing
l. seasoning/marinating
how to store prepared meat
healthy eating options when preparing meat for complex dishes
how to select the correct type, cut, quality and quantity of meat to meet
dish requirements
2
what quality points to look for in fresh meat: red meat, white meat
3
what you should do if there are problems with the meat or other
ingredients
4
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
5
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
6
7
how to control
and how to make use of by-products
portions and
8
the main characteristics of the different types of meat dishes
minimise waste
9
the current trends in relation to preparing meat dishes for cooking
the approximate
10
the nutritional value of meat
yields of
11
healthy eating options when preparing meat for complex dishes
prepared meat
12
how to store prepared meat
PPL3FP3 Prepare meat for complex dishes
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PPL3FP3
Prepare meat for complex dishes
Scope/range
1 Meat
1.1 red meat
1.2 white meat
2 Prepare by:
2.1 boning
2.2 trimming
2.3 rolling
2.4 tenderising
2.5 chining
2.6 tying
2.7 larding/barding
2.8 portioning by weight
2.9 portioning for dish
2.10 slicing
2.11 mincing
seasoning/marinading
2.12 marinating
PPL3FP3 Prepare meat for complex dishes
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PPL3FP3
Prepare meat for complex dishes
Developed by
People 1st
Version number
1
Date approved
March 2010
Indicative review
date
March 202014
Validity
Current
Status
Original
Originating
organisation
People 1st
Original URN
PPL 3FP3/160
Relevant
occupations
Senior Chef/ Cook; Sous Chef
Suite
Hospitality - Professional Cookery
Key words
prepare, meat, complex
PPL3FP3 Prepare meat for complex dishes
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