Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.6 | Meat, Poultry And Game Dishes | 31 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 6.Prepare meat, poultry and game dishes | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of meat, poultry and game dishes; • the place and role of meat, poultry and game dishes and its relation with the nutritional factors; • evaluation of the nutritional value and digestibility of meat, poultry and game dishes (depending on ingredients and technological process). - identification and dosage of the raw ingredients in accordance with the recipe of meat, poultry and game dishes; • initial and thermal processing in order to prepare the meat, poultry and game dishes; • usage of the inventory items to serve the meat, poultry and game dishes; • the physical examination to determine the basic ingredients for the meat, poultry and game dishes; • the organoleptic test to determine the eligibility conditions of the meat, poultry and game dishes. | The learner is able to: • present the place and role of meat, poultry and game dishes by working on worksheets, scientific books and individual portfolios; • choose and dose the raw ingredients according to the recipe of meat, poultry and game dishes; • perform simple physical examination to determine the dosage of the ingredients of the meat, poultry and game dishes; • perform the initial and thermal operations, using specific kitchen utensils for meat, poultry and game dishes; • serve meat, poultry and game dishes according to adequate inventory items; • carry out organoleptic test to determine the eligibility conditions; • prepare the meat, poultry and game dishes. | The learner: • prepares the meat, poultry and game dishes by: -presenting meat, poultry and game dishes considering their nutritional importance starting from the ingredients; - communicating with customers in order to meet their requests; -working in a team to prepare meat, poultry and game dishes; - choosing and measuring the raw and additional ingredients for main dishes, garnishes and salad; - respecting the hygiene and safety standards; - scheduling and respecting the program of the services; -acting in accordance with preventing measurements against pollution. |
| Performance criteria | |||
| • Argues the importance of meat, poultry and game dishes: • Chooses and doses raw ingredients according to the recipes; • Performs cooking operations and thermal adaptation using adequate equipment for the meat, poultry and game dishes; • Prepares the meat, poultry and game dishes; • Checks the quality conditions of meat, poultry and game dishes. | |||
| Output | |||
| • Confectioned veal: veal scaloppini, veal schnitzel with tomato sauce, veal stew, veal steak with chicken liver, veal roll stuffed with mushrooms and rice, veal risotto, veal chops, meatballs with dill sauce. • Confectioned beef: stuffed beef fillet steak, beef with mushrooms, beef with beans, beef steak with wine sauce, beef chop suey, beef with quinces, beef tongue with dill sauce, beef tongue with olives, breaded beef tongue, pea stew, with beef, beef sirloin with mushrooms, beef sirloin in a blanket, plums with beef, beef with cabbage, peasant stew, beef knuckle • Confectioned venison: deer tender loin with sour cream sauce, rabbit terrine, wild boar stew, wild boar schnitzel, venison in cabbage, jellied wild boar leg, rabbit with olives, oven-roasted pheasant, deer scaloppini with mushrooms, à la Grecque rabbit with lemon sauce. |
