Unit 3FP5/10 (F955 04)
Prepare Game for Complex Dishes
This Unit is about preparing game for complex dishes, for
example:
 sautéed pigeon
 braised venison
 braised rabbit
 braised hare
The preparation methods are:
 skinning
 plucking
 checking for and removing shot
 washing
 seasoning
 marinading
 trimming
 cutting (portion and dice)
 stuffing/filling
 chining
 tunnelling (bones)
 ballotine
The game covered by the Unit are:
 in fur
 in feather
Assessor feedback on completion of Unit
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
© SQA 2010
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Unit 3FP5/10 (F955 04)
Prepare Game for Complex Dishes
I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.
Candidate Signature
Date
I confirm that the candidate has achieved all the requirements of this Unit.
Assessor Signature
Date
Countersigning Assessor Signature (if applicable)
Date
I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external
verification.
Internal Verifier Signature
Date
Countersigning Internal Verifier (if applicable)
Date
External Verifier Initial
and Date (if sampled)
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
© SQA 2010
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Unit 3FP5/10 (F955 04)
Prepare Game for Complex Dishes
What you have to do
What you must cover
The assessor must assess statements P1–P5 by direct observation.
There must be performance evidence, gathered through observing the
candidate’s work for:
P1
P2
P3
P4
P5
Select the type and quantity of game needed for the dish.
Check the game to make sure it meets quality standards.
Select and use tools and equipment correctly.
Prepare the game to maintain its quality and meet the
requirements of the dish.
Safely store any prepared game not for immediate use.
C1
Game (at least both from)
(a) in fur
(b) in feather
C2
Prepare by: (at least six
(a) skinning
(b) plucking
(c) checking for and removing shot
(d) washing
(e) seasoning
(f) marinading
(g) trimming
(h) cutting:
 portion
 dice
(i) stuffing/filling
(j) tunnelling (bones)
(k) chining
(l) ballotine
Evidence for the remaining points under ‘what you must cover’ may be assessed
through questioning, witness testimony or simulation.
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
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What you must cover
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
© SQA 2010
C2 l
C2 k
C2 j
C2 i
C2 h 2
C2 h 1
C2 g
C2 f
C2 d
C2 c
C2 a
C1 b
C2 e
At least six observations from
At least
both
must be
observed
C1 a
P5
What you have to do
P4
Date
P3
Evidence description
P1
Evidence
number
Prepare Game for Complex Dishes
P2
Unit 3FP5/10 (F955 04)
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Unit 3FP5/10 (F955 04)
Prepare Game for Complex Dishes
What you have to know
Completed
date or
appendix
Knowledge Statements marked by  cannot be inferred
K1*
How to select the correct type, quality and quantity of game to meet dish requirements.
K2*
How to control portions and minimise waste.
K3*
The approximate yields of prepared game.
K4*
What quality points to look for in fresh game: in feather, in fur.
K5*
What you should do if there are problems with the game or other ingredients.
K6*
What the correct tools and equipment are and the reasons for using them when carrying out the following preparation methods: skinning,
plucking, checking for and removing shot, washing, seasoning, marinading, trimming, cutting (portion and dice), stuffing and filling,
tunnelling (bones), chining, drawing, hanging, ballotine.
K7*
How to carry out the following preparation methods correctly: skinning, plucking, washing, seasoning, marinading, trimming, cutting
(portion and dice), stuffing and filling, tunnelling (bones), chining, drawing, hanging, ballotine.
K8*
The main characteristics of different types of game.
K9*
The current trends in relation to preparing complex game dishes.
K10* How to store prepared game.
K11* Healthy eating options when preparing game for complex dishes.
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
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Unit 3FP5/10 (F955 04)
Prepare Game for Complex Dishes
Supplementary evidence
Evidence/Question
Answer
Date
1
2
3
Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to
judge that the candidate can achieve the required standard on a consistent basis.
Unit 3FP5/10 (F955 04) Prepare Game for Complex Dishes
© SQA 2010
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