Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game Dishes
This Unit is about cooking and finishing complex game dishes, The cooking techniques covered include:
for example:
 sautéing
 sautéed pigeon
 roasting
 braised venison
 pot roasting
 braised rabbit
 braising
 braised hare
 stewing
 ballotine
 combining cooking methods
The game covered by the Unit are:
 furred
 feathered
The finishing methods covered include:
 garnishing
 presentation
Assessor feedback on completion of Unit
Unit 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
© SQA 2010
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Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game 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 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
© SQA 2010
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Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game Dishes
What you have to do
What you have to do (cont)
The assessor must assess statements P1–P7 by direct observation.
There must be performance evidence, gathered through observing the
candidate’s work for:
For statement P8, the assessor must ‘observe’ at least one from ‘holding’
and ‘serving’
P1
P2
P3
P4
P5
P6
P7
P8
P9
Select the type and quantity of game needed for the dish.
Check the game to make sure it meets quality standards.
Choose and use tools and equipment correctly.
Combine the game with other ingredients.
Cook the game to meet the requirements of the dish.
Make sure the dish has the correct flavour, colour, consistency
and quantity.
Garnish and present the dish to meet requirements.
Make sure the dish is at the correct temperature for holding and
serving.
Safely store any cooked game not for immediate use.
Unit 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
© SQA 2010
C1
Game (at least two from)
(a) furred
(b) feathered
C2
Cooking by: (at least three from)
(a) sautéing
(b) roasting
(c) pot roasting
(d) braising
(e) stewing
(f) combining cooking methods
Evidence for the remaining points under ‘what you must cover’ may be
assessed through questioning, witness testimony or simulation.
3
Unit 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
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C2f
C2 e
C2 d
C2 c
C2 b
C2 a
C1 b
At least three observations from
At least
one
observation
from
C1 a
P9
P8
P7
P6
What you must cover
P5
What you have to do
P4
Date
P3
Evidence description
P1
Evidence
number
Cook and Finish Complex Game Dishes
P2
Unit 3FC5/10 (F95A 04)
Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game 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*
What quality points to look for in game: furred and feathered.
K3*
What you should do if there are problems with the game or other ingredients.
K4
What the correct tools and equipment are and the reasons for using them when carrying out the following cooking methods: sautéing,
roasting, braising, pot roasting, stewing, combining cooking methods.
K5*
How to combine game with other ingredients to create a complex and balanced dish.
K6
How to carry out the following cooking methods according to dish requirements: sautéing, roasting, braising, pot roasting, stewing,
combining cooking methods.
K7*
The correct temperatures for cooking game: furred and feathered.
K8*
Current trends in relation to game dishes.
K9*
Which cooking methods are appropriate to each type of game.
K10*
How to minimise and correct common faults in complex game dishes.
K11*
How to adjust the flavour, colour and consistency for a complex game dish.
K12*
The appropriate garnishes, dressings, sauces and glazes to accompany complex game dishes.
K13*
The appropriate degree of cooking required for each type of complex game dish.
Unit 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
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Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game Dishes
What you have to know (cont)
Completed
date or
appendix
Knowledge Statements marked by  cannot be inferred
K14* The correct temperatures for holding and serving complex game dishes.
K15
How to store complex game dishes.
K16* Healthy eating options when cooking and finishing complex game dishes.
Unit 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
© SQA 2010
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Unit 3FC5/10 (F95A 04)
Cook and Finish Complex Game 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 3FC5/10 (F95A 04) Cook and Finish Complex Game Dishes
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