Unit 2FC5/10 (F971 04)
Cook and Finish Basic Game Dishes
This Unit is about cooking and finishing basic game dishes, for The cooking techniques covered include:
example:
 grilling
 venison stew
 griddling
 roast quail
 sautéing
 roast pheasant
 roasting
 roast pigeon
 shallow frying
 combining cooking methods
The game covered by the Unit are:
 furred
The finishing techniques covered include:
 feathered
 garnishing
 presentation
Assessor feedback on completion of Unit
Unit 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
1
Unit 2FC5/10 (F971 04)
Cook and Finish Basic 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 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
2
Unit 2FC5/10 (F971 04)
Cook and Finish Basic Game Dishes
What you have to do
What you must cover
The assessor must assess statements P1–P6 by direct observation.
There must be performance evidence, gathered through observing the
candidate’s work for:
For statement P7, the assessor must ‘observe’ at least one from
‘holding’ and ‘serving’.
P1
P2
P3
P4
P5
P6
P7
P8
Check the game meets dish requirements.
Choose and use tools and equipment correctly.
Combine the game with other ingredients.
Cook the game to meet the requirements of the dish.
Garnish and present the dish to meet requirements.
Make sure the dish has the correct flavour, colour,
consistency and quantity.
Make sure the dish is at the correct temperature for
holding and serving.
Safely store any cooked game not for immediate use.
Unit 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
C1
Game (at least both from)
(a) furred
(b) feathered
C2
Cooking by: (at least four from)
(a) grilling/griddling
(b) sautéing
(c) roasting
(d) combining cooking methods
(e) shallow frying
Evidence for the remaining points under ‘what you must cover’ may be assessed
through questioning, witness testimony or simulation.
3
Unit 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
4
C2 f
C2 e
C2 d
C2 c
C2 a
C1 b
At least both At least four observations from
must be
observed
C1 a
P8
P7
P6
What you must cover
P5
What you have to do
P4
Date
P3
Evidence description
P1
Evidence
number
Cook and Finish Basic Game Dishes
P2
Unit 2FC5/10 (F971 04)
Unit 2FC5/10 (F971 04)
Cook and Finish Basic Game Dishes
What you have to know
Completed
date or
appendix
Knowledge Statements marked by  cannot be inferred
K1*
How to check the game meets dish requirements.
K2*
Which types of game are available in which seasons.
K3*
What quality points to look for in game: furred and feathered.
K4
What you should do if there are problems with the game or other ingredients.
K5*
The correct tools and equipment to carry out the following cooking methods: grilling, griddling, sautéing, roasting, combining cooking
methods, shallow frying.
K6
Why it is important to use the correct tools and equipment.
K7*
How to carry out the following cooking methods according to dish requirements: grilling, griddling, sautéing, roasting, combining cooking
methods, shallow frying.
K8*
Why it is important to use the correct cooking techniques.
K9*
How to keep game moist.
K10* The correct temperatures for cooking game: furred and feathered.
K11* How to carry out the following finishing methods: garnishing and presentation.
K12* How to correct a game dish to meet finishing requirements.
K13* The correct temperatures for holding and serving game.
K14* Healthy eating options when cooking and finishing game.
Unit 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
5
Unit 2FC5/10 (F971 04)
Cook and Finish Basic 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 2FC5/10 (F971 04) Cook and Finish Basic Game Dishes
© SQA 2010
6