Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook poultry dishes.
- Present poultry dishes.
- Portion and serve poultry according to recipe requirements.
- Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
- Add sauces and garnishes according to standard recipes.
- Visually evaluate dish and adjust presentation.
- Store dishes in appropriate environmental conditions.