Overview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes

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PPL2PC12 - SQA Unit Code HK9D 04 Overview This standard is about cooking and finishing basic game dishes, for example: rabbit stew venison haunch roast pheasant The standard includes furred and feathered game, several cooking methods and then goes on to cover finishing methods for game dishes. This standard focuses on the technical knowledge and skills required to cook and finish basic game dishes; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard: Maintain basic food safety in catering Maintain food safety in a kitchen environment Provide basic advice on allergens to customers Minimise the risk of allergens to customers When you have completed this standard you will be able to demonstrate your understanding of and your ability to: PPL2PC12 1

Performance criteria You must be able to: 1. 2. 3. 4. 5. 6. 7. 8. 9. Check the game meets dish requirements Choose the correct tools and equipment to cook and finish the game Use the tools and equipment correctly when cooking and finishing the game Combine the game with other ingredients Cook the game to meet the requirements of the dish Ensure the dish has the correct flavour, colour, consistency and quantity Garnish and present the dish to meet requirements Ensure the dish is at the correct temperature for holding and serving Store any cooked game not for immediate use in line with food safety regulations PPL2PC12 2

PPL2PC12 - SQA Unit Code HK9D 04 Knowledge and understanding You need to know and understand: 1. How to check the game meets dish requirements 2. Which types of game are available in which seasons 3. What quality points to look for in a range of game 4. Why and to whom you should report any problems with the game or other ingredients 5. The correct tools and equipment to carry out the required cooking methods 6. Why it is important to use the correct tools and equipment 7. How to carry out the cooking methods according to dish requirements 8. Why it is important to use the correct cooking and finishing methods for each type of game 9. How to keep game moist during cooking and finishing 10. The correct temperatures for cooking game and why these temperatures are important 11. How to carry out the finishing methods 12. How to check and adjust a game dish to make sure it has the right flavour, colour, consistency and quantity 13. The correct temperatures for holding and serving game dishes 14. The correct temperatures and procedures for storing game dishes not for immediate use 15. Healthy eating options when cooking and finishing game PPL2PC12 3

Scope/range 1. Game 1.1 furred 1.2 feathered 2. Cooking methods 2.1 sealing 2.2 grilling 2.3 griddling 2.4 sautéing 2.5 roasting 2.6 frying (shallow / deep) 2.7 braising 2.8 stewing 2.9 combining cooking methods 3. Finishing Methods 3.1 garnishing 3.2 saucing 3.3 presenting PPL2PC12 4

Developed by People 1st Version Number 2 Date Approved February 2016 Indicative Review Date Validity Status Originating Organisation Original URN Relevant Occupations Suite Keywords March 2021 Current Original People 1st PPL2FC5 Chef; Kitchen Assistant; Cook Hospitality - Professional Cookery cook, finish, basic, game PPL2PC12 5

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