PPL3FC4
Cook and finish complex poultry dishes
Overview
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This standard is about cooking and finishing complex poultry dishes, for
example:
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mousse 
timbale 
ballotine 
quenelles 
soufflé 
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The poultry covered by the standard are:
 duck 
 guinea fowl 
 goose 
 chicken 
 turkey 
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The cooking techniques covered include:
 grilling/griddling 
 sautéing 
 roasting 
 poaching 
 pot roasting 
 frying (stir, deep, shallow) 
 baking 
 steaming 
 en papillote 
 combining cooking methods 
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The finishing methods covered include:
 garnishing 
 presentation 
PPL3FC4 Cook and finish complex poultry dishes
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PPL3FC4
Cook and finish complex poultry dishes
Performance
criteria
You must be able to:
1. select the type and quantity of poultry needed for the dish
2. check the poultry to make sure it meets quality standards and other
requirements
3. choose the correct and use tools and equipment to cook and finish
the poultrycorrectly
3.4.
use the tools and equipment correctly when cooking and
finishing the poultry
4.5.
combine the poultry with other ingredients
5.6.
cook the poultry to meet the requirements of the dish
6.7.
make sure the dish has the correct flavour, colour,
consistency and quantity
7.8.
garnish and present the dish to meet requirements
8.9.
make sure the dish is at the correct temperature for holding
and serving
9.10.
safely store any cooked poultry not for immediate use
PPL3FC4 Cook and finish complex poultry dishes
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PPL3FC4
Cook and finish complex poultry dishes
Knowledge and
understanding
You need to know
and understand:
1
how to select the correct type, quality and quantity of poultry and other
ingredients to meet dish requirements
2
what quality points to look for in poultry: duck, guinea fowl, goose,
chicken, turkey
3
what you should do if there are problems with the poultry or other
ingredients
4
what the correct tools and equipment are and the reasons for using them
when carrying out the following cooking methods:
a. grilling
b. , griddling,
c. sautéing,
d. roasting,
e. poaching,
f. pot roasting,
g. frying (stir, deep and shallow),
h. baking,
i. steaming,
j. en papillote,
a.k.combining cooking methods
45 how to combine poultry with other ingredients to create a complex and
balanced dish
6
how to carry out the following cooking methods according to dish
requirements:
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a. grilling
b. griddling
c. sautéing
d. roasting
e. poaching
f. pot roasting
g. frying (stir, deep and shallow)
h. baking
i. steaming
j. en papillote
k. combining cooking methods
grilling, griddling, sautéing, roasting, poaching, pot roasting, frying (stir,
deep and shallow), baking, steaming, en papillote, combining cooking
methods
67 the correct temperatures for cooking poultry: duck, guinea fowl, goose,
chicken, turkey using each method listed above and why these
temperatures are important
8
the appropriate
garnishes,
dressings, sauces
and glazes for
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various a range of
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complex poultry
dishes
what cooking methods are appropriate to each type of complex poultry
dish and how to check the poultry is cooked correctly
8
the cooking methods appropriate to each type of poultry K9 how to check
that poultry is cooked to the correct extent
910
Formatted: No bullets or numbering
how to minimise and correct common faults in complex poultry dishes
1011 how to check and adjust the flavour, consistency and colour of the
complex poultry dishes
12 the current trends and methodologies in relation to cooking and finishing
complex poultry dishes
1113 the correct temperatures for holding and serving complex poultry
dishes
1214 how to store complex poultry dishes not for immediate use
1315 healthy eating options when cooking and finishing complex poultry
dishes
PPL3FC4 Cook and finish complex poultry dishes
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PPL3FC4
Cook and finish complex poultry dishes
Scope/range
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1 Poultry
1.1 duck
1.2 guinea fowl
1.3 goose
1.4 chicken
1.5 turkey
2 Cooking by:
2.1 grilling/griddling
2.2 sautéing
2.3 roasting
2.4 combination
2.5 poaching
2.6 pot roasting
2.7 frying
 stir 
 deep 
 shallow 
2.8 baking
2.9 steaming
2.10 en papillotte
2.11 combining cooking methods
PPL3FC4 Cook and finish complex poultry dishes
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PPL3FC4
Cook and finish complex poultry 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 3FC4/160
Relevant
occupations
Senior Chef/Cook; Sous Chef
Suite
Hospitality - Professional Cookery
Key words
cook, finish, complex, poultry
PPL3FC4 Cook and finish complex poultry dishes
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