Title Principles of frying poultry products
Level 2
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the types of media used for frying poultry 1.1 Outline the types of fats and oils which are used for frying poultry
1.2 Describe the importance of using the appropriate type of fats or oils for frying.
 
 
2.  Understand the characteristics of frying media 2.1   Describe how the composition of frying fats and oils is affected by heating over time 
2.2   Describe why it is necessary to replace frying fats and oils according to specified advice
2.3   State the meaning of the terms; 
Slip point
Smoke point
Flash point.
 
3.  Understand how frying changes products 3.1   Outline the physical changes that take place within products during the frying process
 
3.2   State the importance of steam generated within the product, during frying
 
3.3   Outline how fat absorption into the surface of products during the frying process affects their eating quality and calorific value
 
3.4   State the affects of frying with too low a frying temperature and too high a frying temperature
 
3.5   Describe the importance of operating the fryer at the specified frying temperature and time.
4.  Understand the importance of ventilation and product handling during frying and waste disposal. 4.1 Describe the importance of maintaining adequate ventilation during frying
 
4.2 Outline the importance of positioning, draining, and cooling products on completion of frying
 
4.3 State the importance of disposing and safe handling of waste oil and product.
 
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of frying poultry products, in a food sales or learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by sales and food service operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
   
Unit expiry date Dec-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge standard 
MP.179K Principles of frying poultry products.
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of frying poultry products. It can be assessed on or off the job.
 
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
 
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit Improve on behalf of Awarding Organisation Forum
   
Availability for use Shared 
   
Unit available from Dec-15
   
Unit guided learning hours 11
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference MP.179K
   
RITS Reference T/502/7828