This unit standard specifies the competencies required to identify local food items and
basic ingredients used in preparing different dishes. It includes the identification of
different types of meat, offal, game and poultry, common meat cuts and poultry pieces,
seafood, fruit, vegetables, legumes, dairy products, herbs, spices, dry foods, oils and
fats. This unit standard is intended for those who
work in the hospitality and tourism
industry.