Rubrica: : Work through the resources below to prepare you for your knowledge test
Slide 2
Intended learning outcomes
This Unit will introduce you to classic preparation methods for poultry birds.
By
the end of this session you should be able to
•List a minimum of 6 common types of
poultry
•Identify quality points to look for in
specific types of poultry
•Describe classic preparation methods for
poultry products
•Explain the nutritional value of poultry
in the diet
•Suggest practical solutions to problems
encountered during poultry preparation
Poultry is defined as domesticated birds bred specifically for their meatWild birds are not classed as poultryClick on the Flashcard deck to find out more
Rubrica: : Watch the video then test your knowledge
Slide 5
Poultry quality points
When selecting poultry for dishes, follow these simple rules
always buy from a reputable supplier
check on delivery for signs of contamination
recoerd the delivery temperature - must be below 8c
pre-packed poultry should be within the `Best Before`
unfit items should be returned to the supplier and a credit received
always store poultry in the fridge, below 5c
keep raw poultry away from cooked
Check out these quality points for each type of poultry
Test your knowledge using the revision quiz opposite.If you feel you are ready to take the formal test paper, ask your assessor to arrange it for you.Good Luck!
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