The course is intended to provide participants the knowledge on the basic preparation techniques of selected poultry, appreciate the cooking methods to be best applied, presented and garnished to an acceptable standard. This unit deals with the following competencies: Select and purchase poultry according to quantity and quality required, Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross contamination, Thaw frozen poultry correctly and safely store poultry ensuring optimal storage conditions and temperature for poultry are maintained, Use poultry preparation techniques correctly, Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods, Serve poultry according to enterprise standards, including carving, slicing or leaving whole, Present poultry using suitable sauces, garnishes and accompaniments.
- Teacher: Luse.Baleisuva Baleisuva