Meat and Poultry Learner Guide

SIT40516 CERTIFICATE IV IN
COMMERCIAL COOKERY
CRICOS COURSE CODE: 0100891
LEARNER GUIDE
SITHCCC012
PREPARE
POULTRY
DISHES
SITHCCC012 PREPARE POULTRY DISHES
Salisbury College Australia V1.0 Page |2
RTO:45062 | CRICOS:03565E
TABLE OF CONTENTS
TABLE OF CONTENTS.......................................................................................................................................................3
UNIT INTRODUCTION......................................................................................................................................................6
ABOUT THIS RESOURCE..................................................................................................................................................6
ABOUT ASSESSMENT......................................................................................................................................................7
ELEMENTS AND PERFORMANCE CRITERIA.................................................................................................................... 9
PERFORMANCE AND KNOWLEDGE EVIDENCE.............................................................................................................11
PERFORMANCE EVIDENCE............................................................................................................................................11
KNOWLEDGE EVIDENCE................................................................................................................................................12
ASSESSMENT CONDITIONS...........................................................................................................................................14
PRE-REQUISITES............................................................................................................................................................18
TOPIC 1 – SELECT INGREDIENTS...................................................................................................................................19
CONFIRM FOOD PRODUCTION REQUIREMENTS FROM FOOD PREPARATION LIST AND STANDARD RECIPES........20
CALCULATE INGREDIENT AMOUNTS ACCORDING TO REQUIREMENTS..................................................................... 23
HOW SCALING WORKS................................................................................................................................................... 23
IDENTIFY AND SELECT POULTRY PRODUCTS AND OTHER INGREDIENTS FROM STORES ACCORDING TO RECIPE,
QUALITY, FRESHNESS AND STOCK ROTATION REQUIREMENTS.................................................................................25
Drumstick.............................................................................................................................................................25
Wing.....................................................................................................................................................................25
Thigh.................................................................................................................................................................... 25
Leg........................................................................................................................................................................26
Breast/fillet.......................................................................................................................................................... 26
TOPIC 2 – SELECT, PREPARE AND USE EQUIPMENT....................................................................................................28
SELECT TYPE AND SIZE OF KNIVES AND OTHER EQUIPMENT SUITABLE TO REQUIREMENTS....................................28
HOLDING A KNIFE CORRECTLY...........................................................................................................................................28
Stance/posture.....................................................................................................................................................28
Grip.......................................................................................................................................................................29
Cutting techniques............................................................................................................................................... 29
EQUIPMENT..................................................................................................................................................................30
SAFELY ASSEMBLE AND ENSURE CLEANLINESS OF EQUIPMENT BEFORE USE...........................................................32
USE KNIVES AND OTHER EQUIPMENT SAFELY AND HYGIENICALLY ACCORDING TO MANUFACTURER
INSTRUCTIONS..............................................................................................................................................................33
KNIFE SHARPENING EQUIPMENT.......................................................................................................................................34
Sharpening stones................................................................................................................................................34
Sharpening steel...................................................................................................................................................36
TOPIC 3 – PORTION AND PREPARE INGREDIENTS.......................................................................................................38
THAW FROZEN POULTRY ACCORDING TO FOOD SAFETY GUIDELINES AS REQUIRED...............................................38
Thaw in the refrigerator.......................................................................................................................................38
Microwave........................................................................................................................................................... 39
SORT AND ASSEMBLE INGREDIENTS ACCORDING TO FOOD PRODUCTION SEQUENCING........................................40

WEIGH AND MEASURE INGREDIENTS AND CREATE PORTIONS ACCORDING TO RECIPE.......................................... 41
How It Works........................................................................................................................................................41
USE POULTRY PREPARATION TECHNIQUES ACCORDING TO RECIPE REQUIREMENTS..............................................42
PREPARATION OF POULTRY..............................................................................................................................................42
STUFFING.....................................................................................................................................................................42
TRUSSING.....................................................................................................................................................................43
BARDING......................................................................................................................................................................43
JOINTING......................................................................................................................................................................44
BONING.......................................................................................................................................................................45
MINIMISE WASTE TO MAXIMISE PROFITABILITY OF FOOD ITEMS PREPARED..........................................................46
TOPIC 4 – COOK POULTRY DISHES................................................................................................................................48
FOLLOW STANDARD RECIPES TO SELECT AND USE COOKERY METHODS FOR POULTRY..........................................48
COOKING METHODS FOR POULTRY.................................................................................................................................... 48
CHICKEN......................................................................................................................................................................48
Boiling..................................................................................................................................................................48
Braising and casseroling...................................................................................................................................... 49
Grilling and frying................................................................................................................................................49
Roasting...............................................................................................................................................................50
Steaming..............................................................................................................................................................50
DUCK.......................................................................................................................................................................... 51
GOOSE.........................................................................................................................................................................51
GUINEA FOWL...............................................................................................................................................................52
TURKEY........................................................................................................................................................................52
ROASTING....................................................................................................................................................................52
PREPARE POULTRY ACCOMPANIMENTS AND ADD MARINADES AS REQUIRED........................................................54
MAKE FOOD QUALITY ADJUSTMENTS WITHIN SCOPE OF RESPONSIBILITY...............................................................55
Colour and texture...............................................................................................................................................55
Flavour................................................................................................................................................................. 55
Composition.........................................................................................................................................................55
TOPIC 5 – PRESENT POULTRY DISHES..........................................................................................................................56
CARVE POULTRY USING APPROPRIATE TOOLS AND TECHNIQUES, TAKING ACCOUNT OF MEAT AND BONE
STRUCTURE AND WASTE MINIMISATION....................................................................................................................56
PORTION AND SERVE POULTRY ACCORDING TO RECIPE REQUIREMENTS.................................................................58
ADD SAUCES AND GARNISHES ACCORDING TO STANDARD RECIPES AND REGIONAL VARIATIONS........................60
SAUCES........................................................................................................................................................................60
GARNISHES...................................................................................................................................................................60
VISUALLY EVALUATE DISH AND ADJUST PRESENTATION AS REQUIRED....................................................................62
STORE DISHES IN APPROPRIATE ENVIRONMENTAL CONDITIONS..............................................................................63
HIGH-RISK FOODS..........................................................................................................................................................63
COLD FOOD STORAGE.....................................................................................................................................................64
CLEAN WORK AREA, AND DISPOSE OF OR STORE SURPLUS AND RE-USABLE BY-PRODUCTS ACCORDING TO
ORGANISATIONAL PROCEDURES, ENVIRONMENTAL CONSIDERATIONS, AND COST-REDUCTION INITIATIVES......65
CLEAN WORK AREA.........................................................................................................................................................65

PURPOSE OF CHEMICALS IN THE KITCHEN...........................................................................................................................66
Steps to use in correct cleaning........................................................................................................................... 66
PRINCIPLES OF GENERAL CLEANING....................................................................................................................................66
ENVIRONMENTAL CONSIDERATIONS..................................................................................................................................67
WASTE REDUCTION........................................................................................................................................................68
GENERAL CONSIDERATIONS..............................................................................................................................................68
SURPLUS AND RE-USABLE BY-PRODUCTS.............................................................................................................................68
TOPIC 6 – ADDITIONAL KNOWLEDGE...........................................................................................................................70
CONTENTS OF STOCK DATE CODES AND ROTATION LABELS......................................................................................70
LABELLING AND CODING..................................................................................................................................................70
CHARACTERISTICS OF POULTRY PRODUCTS AND POULTRY DISHES...........................................................................71
Fat content...........................................................................................................................................................71
Appearance, Freshness, and other quality indicators..........................................................................................71
Nutritional value.................................................................................................................................................. 71
Taste.....................................................................................................................................................................72
Texture.................................................................................................................................................................72
HISTORICAL AND CULTURAL ORIGIN OF DIFFERENT POULTRY PRODUCTS AND POULTRY DISHES..........................73
CHICKEN......................................................................................................................................................................73
TURKEY........................................................................................................................................................................73
DUCKS AND GEESE.........................................................................................................................................................73
SAFE OPERATIONAL PRACTICES USING ESSENTIAL FUNCTIONS AND FEATURES OF EQUIPMENT USED TO PRODUCE
POULTRY DISHES...........................................................................................................................................................75
CLASSIC AND CONTEMPORARY POULTRY DISHES.......................................................................................................76
SUMMARY.....................................................................................................................................................................78
REFERENCES..................................................................................................................................................................79
UNIT INTRODUCTION
This resource covers the unit SITHCCC012 - Prepare poultry dishes.
This unit describes the performance outcomes, skills and knowledge required to prepare
and cook a range of poultry dishes following standard recipes. It requires the ability to
select, prepare and portion poultry, and to use relevant equipment, cookery and food
storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and
event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They
demonstrate autonomy and judgement to complete routine activities and take limited
responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit

at the time of publication.
About This Resource

This resource brings together information to develop your knowledge about this unit. The
information is designed to reflect the requirements of the unit and uses headings to makes
it easier to follow.
You should read through this resource to develop your knowledge in preparation for
your assessment. At the back of the resource are a list of references you may find useful
to review.
As a student it is important to extend your learning and to search out textbooks, internet
sites, talk to people at work and read newspaper articles and journals which can
provide additional learning material.
Your trainer may include additional information and provide activities, PowerPoint slide
presentations, and assessments in class to support your learning.
About Assessment
Throughout your training we are committed to your learning by providing a training and
assessment framework that ensures the knowledge gained through training is translated
into practical on the job improvements.
You are going to be assessed for:
• Your performance and knowledge using written and practical activities that
apply to a workplace environment.
• Your ability to apply your learning to the workplace.
• Your ability to recognise common principles and actively use these on the job.
You will receive an overall result of Competent or Not Yet Competent for the assessment of
this unit. The assessment is a competency based assessment, which has no pass or fail. You
are either competent or not yet competent. Not Yet Competent means that you still are in
the process of understanding and acquiring the skills and knowledge required to be
marked competent.
The assessment process is made up of a number of assessment methods. You are

required to achieve a satisfactory result in each of these to be deemed competent overall.
All of your assessment and training is provided as a positive learning tool. Your
trainer/assessor will guide your learning and provide feedback on your responses to the
assessment. For valid and reliable assessment of this unit, a range of assessment methods
will be used to assess practical skills and knowledge.
Your assessment may be conducted through a combination of the following methods:
• Written Activity
• Case Study
• Observation
• Practical tasks
• Short answer questions
• Third Party Report
The assessment tool for this unit should be completed within the specified time period
following the delivery of the unit. If you feel you are not yet ready for assessment, discuss
this with your trainer/assessor.
To be successful in this unit, you will need to relate your learning to your workplace. You
may be required to demonstrate your skills and be observed by your assessor in your
workplace environment. Some units provide for a simulated work environment, and your
trainer and assessor will outline the requirements in these instances.
ELEMENTS AND PERFORMANCE

CRITERIA
1. Select ingredients 1.1 Confirm food production requirements from food preparation list
and standard recipes
1.2 Calculate ingredient amounts according to requirements

1.3 Identify and select poultry products and other ingredients from
stores according to recipe, quality, freshness and stock rotation

requirements
2. Select, prepare 2.1 Select type and size of knives and other equipment suitable to
and use equipment requirements

2.2 Safely assemble and ensure cleanliness of equipment before use
2.3 Use knives and other equipment safely and hygienically according
to manufacturer instructions
3. Portion and 3.1 Thaw frozen poultry according to food safety guidelines as required
prepare ingredients 3.2 Sort and assemble ingredients according to food production
sequencing
3.3 Weigh and measure ingredients and create portions according to
recipe
3.4 Use poultry preparation techniques according to recipe
requirements
3.5 Minimise waste to maximise profitability of food items prepared
4. Cook poultry 4.1 Follow standard recipes to select and use cookery methods for
dishes poultry
4.2 Prepare poultry accompaniments and add marinades as required
4.3 Make food quality adjustments within scope of responsibility
5. Present poultry 5.1 Carve poultry using appropriate tools and techniques, taking
dishes account of meat and bone structure and waste minimisation

5.2 Portion and serve poultry according to recipe requirements
5.3 Add sauces and garnishes according to standard recipes and
regional variations
5.4 Visually evaluate dish and adjust presentation as required
5.5 Store dishes in appropriate environmental conditions
5.6 Clean work area, and dispose of or store surplus and re-usable
by-products according to organisational procedures, environmental
considerations, and cost-reduction initiatives
PERFORMANCE AND KNOWLEDGE EVIDENCE

This describes the essential knowledge and skills and their level required for this unit.
Performance evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of
this unit in the context of the job role, and:
• Follow standard recipes to prepare poultry dishes using each of the

following poultry items:
o Chicken
o Duck
o Feathered game
o Turkey
• Use each of the following poultry preparation techniques at least once

when preparing above poultry dishes, as appropriate:
o Barding
o De boning
o Marinating
o Rolling
o Trussing
o Stuffing
o Trimming
• Prepare the required poultry dishes using each of the following cookery
methods at least once:
o Braising
o Deep frying
o Grilling
o Poaching
o Roasting
o Sautéing
o Stewing
• Prepare above food for at least six different customers:
o Within commercial time constraints and deadlines
o Reflecting required quantities to be produced
o Following procedures for portion control and food safety practices

when handling and storing poultry
o Responding to special customer requests and dietary requirements
Knowledge evidence
Demonstrated knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:
• Culinary terms and trade names for:
o Ingredients commonly used in the production of different poultry dishes
o A variety of classical and contemporary poultry dishes
o Different cuts of poultry and styles of cooking
o Contents of stock date codes and rotation labels
• Characteristics of poultry products and poultry dishes:
o Appearance
o Fat content
o Freshness and other quality indicators
o Nutritional value
o Taste
o Texture
• Historical and cultural origin of different poultry products and poultry dishes
• Essential characteristics of poultry types listed in the performance evidence

and cuts
• Preparation techniques for different cuts and types of poultry specified in the
performance evidence
• Cookery methods for different cuts and types of poultry specified in

the performance evidence
• Equipment used to produce poultry dishes:
o Knife care and maintenance
o Essential features and functions
o Safe operating practices
o Mise en place requirements for poultry dishes
• Appropriate environmental conditions for storing poultry products and dishes

to:
o Ensure food safety
o Optimise shelf life
o Safe operational practices using essential functions and features

of equipment used to produce poultry dishes
ASSESSMENT CONDITIONS
Skills must be demonstrated in an operational commercial kitchen. This can be:
• An industry workplace
• A simulated industry environment, such as a training kitchen servicing
customers
Assessment must ensure access to:
• Fixtures and large equipment:
▪ Commercial:
o Blenders and food mills
o Food processors
o Planetary mixers
o Commercial grade work benches (1.5 m/person)
o Commercial ovens with trays (one per two persons)
• Commercial refrigeration facilities:
o Cool room and/or fridge
o Freezer
o Deep-fryer
o Designated storage areas for dry goods and perishables
o Double sink
o Gas, electric or induction stove tops (two burners per person)
o Hot plate or griddle
o Salamander or other form of griller (one per four persons)
• Storage facilities:
o Shelving
o Trays
• Small equipment:
o Baking sheets and trays
o Containers for hot and cold food
o Cutting boards
o Food handler gloves
o Graters
o Knife sharpening equipment
o Sharpening steels and stones
• Knives and cleavers:
o Boning knives
o Carving knives
o Chef knives
o Utility knives
• Measurers:
o Metric calibrated measuring jugs
o Measuring spoons
o Portion control scoops
o Meat mallet
o Oven mitts
• Pans and pots for small and large production:
o Stainless steel, cast iron, iron and non-stick fry pans
o Large and small pots
o Scoops, skimmers and spiders
o Scales
o Sets of stainless steel bowls
• Small utensils:
o Flour and drum sieves
o Peelers, corers and slicers
o Strainers and chinois
o Scrapers
o Spatulas
o Tongs and serving utensils
• Whisks:
o Fine stainless steel wire
o Coarse stainless steel wire
• Service-ware:
o Platters, dishes, and bowls
o Cutlery and serving utensils
• Spoons:
o Large plain and slotted metal spoons
o Ladles in a variety of sizes
o Serving spoons
o Wooden spoons
o Temperature probes
o Thermometers
• Cleaning materials and equipment:
o Cleaning cloths
o Commercial cleaning and sanitizing agents and chemicals for

cleaning commercial kitchens, equipment and food storage areas
o Dustpans and brooms
o Garbage bins and bags
o Hand towel dispenser and hand towels
o Mops and buckets
o Separate hand basin and antiseptic liquid soap dispenser for hand
washing
o Sponges, brushes and scourers
o Tea towels
• Organisational specifications:
o Equipment manufacturer instructions
o Current commercial stock control procedures and documentation

for ordering, monitoring and maintaining stock
o Mise en place lists, menus, standard recipes, and recipes for

special dietary requirements
o Ordering and docketing paperwork
o Food safety plans
o Guidelines relating to food disposal, storage and presentation

requirements
o Safety data sheets (SDS) for cleaning agents and chemicals
o Diverse and comprehensive range of poultry as specified in

the performance evidence
• Industry-realistic ratios of kitchen staff to customers; these can be:
o Staff and customers in an industry workplace during the

assessment process; or
o Individuals who participate in role plays or simulated activities, set up for

the purpose of assessment, in a simulated industry environment
operated within a training organisation
Assessors must satisfy the Standards for Registered Training Organisations’ requirements
for assessors; and:
• Have achieved the Certificate III in Commercial Cookery or Certificate IV in

Commercial Cookery to assess this unit as part of a Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
• Have worked in industry for at least three years where they have applied
the skills and knowledge of this unit of competency
PRE-REQUISITES
This unit must be assessed after the following pre-requisite unit:
SITXFSA001 Use hygienic practices for food safety.
TOPIC 1 – SELECT INGREDIENTS

Welcome to the unit SITHCCC012 - Prepare poultry dishes.
This unit describes the performance outcomes, skills and knowledge required to prepare
and cook a range of poultry dishes following standard recipes. It requires the ability to
select, prepare and portion poultry, and to use relevant equipment, cookery and food
storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and
event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They
demonstrate autonomy and judgement to complete routine activities and take limited
responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit

at the time of publication.
In this unit you will learn how to:
• Select ingredients
• Select, prepare and use equipment
• Portion and prepare ingredients
• Cook poultry dishes
• Present poultry dishes
Let’s begin!
Confirm food production requirements from food

preparation list and standard recipes
In all food production businesses, the food production requirements will be
determined from the preparation list. A food preparation list is a list of jobs and items
that need preparing prior to service or recipe production.
The preparation list is used extensively in kitchens to assist chefs, cooks and kitchen hands
in ensuring all steps are completed in the correct order and on time enabling a smooth and
prompt service to customers.
To prepare the food items, you will need to follow the standardised recipes to ensure
uniformity in the products that are created.
There are many benefits that come from using standardised recipes including:
• Consistent food quality

• Predictable yield
• Customer satisfaction
• Consistent nutrient content
• Food cost control
• Efficient purchasing procedures
• Inventory control
• Labour cost control
• Increased employee confidence
• Reduced record keeping
When creating a standardised recipe for foodservice operations, you will need to ensure
that it contains certain components such as:
• Recipe title
• Recipe category
• Ingredients
• Weight/Volume of each ingredient
• Preparation instructions (directions)

• Cooking temperature and time
• Serving size
• Recipe yield
• Equipment and utensils to be used1
Below is an example of a standardised recipe which details all of the information that
is required to create the example dish.
Chicken korma standard recipe

A mix of spices, yoghurt, and butter give this chicken curry its mouth-watering creaminess.
0:10 0:30 13 EASY 6

To Prep To Cook INGREDIENTS DIFFICULTY SERVINGS
Ingredients
• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tsp garam masala
• 1/4 tsp dried chilli flakes
• 50g (1/2 cup) flaked almonds
• 1.2kg chicken thigh fillets, cut into 3cm pieces
• 200g (3/4 cup) Greek-style natural yoghurt
• 2 tbs tomato paste
• 6 cardamom pods, lightly crushed
• 60ml (1/4 cup) vegetable oil
• 50g butter, chopped
• 2 brown onions, halved, thinly sliced
• 3 tbs thickened cream
Method
1 http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf
1. Step 1 - Process the ginger, garlic, garam masala, chilli flakes and almonds in
a food processor until combined. Transfer to a large bowl.
2. Step 2 - Add chicken, yoghurt, tomato paste and cardamom. Stir until combined.
Cover and place in the fridge for 2 hours to marinate.
3. Step 3 - Heat oil and butter in a non-stick frying pan over medium-high heat.
Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture.
Cook, stirring often, for 15 minutes or until chicken is cooked through and starts
to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm. 2
- "Chicken Korma Recipe - Taste.com.au." Web. 27 Apr. 2016

<http://www.taste.com.au/recipes/27335/chicken+korma>.
2 http://www.taste.com.au/recipes/27335/chicken+korma
Calculate ingredient amounts according to

requirements
A handy tip when following a recipe is to collect all of your ingredients together and
measure out everything before you start the procedure. This will ensure that you have
everything you need for the recipe at hand and will help prevent confusion when it comes
to putting it all together.
One of the most useful applications of standardised recipes is the ability to calculate and
adjust the recipe to increase or decrease the overall yield to adjust for the number of
portions as required. This is known as scaling a recipe.
For example, 40 serving required ÷ 8 serving in the recipe = 5 times the amount. If you need
only 4 servings, you will halve the amount in the recipe.
How scaling Works

Scaling works by calculating your conversion factor, which is a number you're going to
use to convert all the quantities from one number of servings to another.
You will also need to know some of the general unit conversions that you can use in your
food preparation. The conversion chart below outlines some of the main conversions that
you will use.
Unit: Also equals:
1 tsp. 1/3 Tbsp.
1 Tbsp. 3 tsp.

1/8 cup 2 Tbsp.
¼ cup 4 Tbsp.
1/3 cup ¼ cup plus 4 tsp.
½ cup 8 Tbsp.
1 cup 250 ml
Having the ability to quickly and accurately calculate and adjust ingredients for your
recipes is a critical skill for food handlers.
Identify and select poultry products and other

ingredients from stores according to recipe, quality,
freshness and stock rotation requirements
Ingredients commonly used in the production of different

poultry dishes/ Different cuts of poultry and styles of cooking
When we talk about poultry we are talking about domesticated birds, generally chickens,
ducks, turkey, geese, etc. that are farmed for the purpose of collecting their eggs and
harvesting their meat and feathers.
It is important to know about all of the different cuts and types of poultry so that you
can accurately order and create dishes.
All cuts of poultry from across the different species of birds use the same terminology.
The most common cuts of poultry that are used in cooking include:
Drumstick
The drumstick is synonymous with fried chicken. It is the lower part of the leg and will
generally have the top of the meat rolled back under the skin to form the drumstick shape
with the bone left in. They can be battered, coated in breadcrumbs, or marinated for
barbecuing.
Wing
The wing is the meat that comes from a bird’s wing, as the name implies. They don’t
have much meat on them, but they are very popular as snacks or finger food. Generally
served marinated and fried with the bones left in.
Thigh
Thigh meat is the top half of the leg. It is a very flavourful cut of poultry but can be tough
due to it being the most used muscle in the legs. Because of this, thigh meat is perfect for
dishes such as casseroles, curries, and other slow-cooked dishes.
Leg
The leg cut is the whole leg of the bird. It is the thigh and drumstick left intact and is
generally roasted or used for slow-cooked dishes. The leg is the cut of meat most used for
soups or stocks.
Breast/fillet
Poultry breast is the most popular part of the bird. This is due to the breast being a whole
piece of meat with no bones through it and it is very versatile. Breast meat can be used in a
wide variety of dishes and can be prepared in countless ways, stuffed, coated, wrapped,
grilled, roasted, fried, flattened and crumbed, cooked in stews, and so many more.
Breast can be served with the top of the wing bone left on, known as supreme, or without it,
fillet.3
Along with these various cuts of poultry, you can also get whole, half, and quarter birds,
where the prepared carcass can be left whole, cut in half vertically, or quartered. These cuts
leave all of the previously mentioned cuts on the frame and are mainly used for roasting.
It is very important that when you are choosing your ingredients that you choose the correct
ingredients for the recipe. It is very important that the ingredients are fresh and that they are
of good quality. Rotating stock means moving older stock to the front of the shelf, fixture,
display or storeroom shelving and placing newer stock, or stock that has just been delivered,
behind this stock. Using this system means that the older stock is sold or
3 http://www.jameswhelanbutchers.com/info/meat-information/poultry-cuts/
used before the new stock, and there is not a build-up of out of date stock. This principle is
called “first in first out” (FIFO).
Rotating the stock also means that the displays will always look fresh and clean.
When rotating perishable goods, the use by dates must be constantly monitored to ensure
out of date stock is not placed in with the current stock. Out of date stock may sometimes be
sold separately at a discounted price.
When collecting stock from the storage area, the oldest stock should always be chosen. This
ensures that there is a constant turnover of stock and reduces waste resulting from an
accumulation of date items.
Excess stock should be placed in the storage area, or it should be disposed of in accordance
with the business’s disposal policy, the relevant legislation and industry codes of practice,
particularly when dealing with dangerous goods such as chemicals.
Safe lifting and carrying techniques must be used at all times and should be in line with
the business OHS policies and legislative requirements.
TOPIC 2 – SELECT, PREPARE AND USE

EQUIPMENT
Select type and size of knives and other equipment
suitable to requirements
Selecting the right equipment is “key” to performing the task at hand effectively and safely.
You need to use the right tool for the job. When filleting a fish, you should be using a
filleting knife, which is a knife with a thin flexible blade designed especially for that
particular job.
At the same time you also need to feel comfortable and safe with your knives, your knives
should fit you. When selecting your knives for purchase, you need to make sure you hold
many different types, shapes, and sizes. A knife is generally an investment as you will be
using it for a long time, so make sure you select something you're happy with.
Holding a knife correctly/Safe operating practices

Most people know how to pick up and hold a knife. However, apart from trained cooks and
butchers, few do it correctly, safely and efficiently. If a knife is handled correctly, it is a safe
and effective preparation tool. If not, it can be a danger to you and others.
Before using a knife there are several important points to consider:
• Stance or posture.
• The correct grip on the handle.
• Placement of your guiding or free hand.
• Cutting techniques.
Stance/posture
The way that you stand is very important while using a knife. Make sure that:
• Both feet are firmly placed on the ground about 10 to 15 cm apart.
• Your body weight is evenly distributed over both legs.
• Your back is straight with your shoulders back.
• You feel comfortable, relaxed and in control.
These points are important because you will often need to stand in one position and cut
or bone food for many hours at a time.
Grip
• The chef's knife is held in the manner commonly used for cutting and slicing. The
handle is held firmly, but relaxed, with all fingers together. If you hold the handle
too tight, your hand and arm will become tired. The heel of the blade allows room
for all your fingers and your thumb between the handle and the chopping board.
• For butchery, the boning knife is held in a 'dagger-like' fashion because this knife
is used for de-boning meats, rather than slicing or chopping it against a chopping
board. The grip is still firm with all fingers held together.
The correct grip will give you maximum accuracy and control over your knife. With
practice, you will build up speed over time and reduce the risk of the knife accidentally
slipping in your hand.
Cutting techniques
You can use your knife in many ways, depending on the task at hand. The
various techniques use different parts of the blade in a different motion.
• Chopping: Herbs, mushrooms.
• Rolling chop: Spring onions, celery.
• Chopping with the heel: Removing roots, cutting through bones.
• Slicing: Potatoes, onions.
• Slicing with the tip: Mushrooms, dicing onions.
• Crushing: Garlic, seedpods.
• Turning Carrots, potatoes.
Equipment
Here is a list of some equipment to use for general cooking:
• Measuring cups and spoons
• Kitchen scale
• Microwave
• Accurate oven
• Instant read thermometer
• Bench scraper
• Timer
• Plastic wrap
• Parchment paper
• Silpat mats
• Non-stick cooking spray
• Long rulers
• Heat-proof rubber spatulas
• Heavy-duty pot holders
• Scissors
• Fine mesh strainers
• Cooling racks
• Serrated knife or bread knife
Safely assemble and ensure cleanliness of

equipment before use
There are many different types of equipment other than knives in a kitchen the can be
hand operated or electrically operated. Each piece will have a specific purpose in the
kitchen. Some are much older designs that have not changed over time. It is worthwhile
going through your kitchen to find and examine as many different types of equipment you
can, to find out their purpose and how to use them.
You are likely to find many pieces of large mechanical equipment throughout a kitchen;
often training is required to operate these. You should refer to the manufacturer’s booklet
and your supervisor before attempting to operate any large item as they are all potentially
dangerous if used incorrectly.
All items in the kitchen will also have a pack down procedure to ensure they are fit for use
by the next person. You should always adhere to this procedure as it is an important
ritual that ensures hygiene and safety and will help maintain the equipment.
Making sure the equipment is clean and sanitised is an important step to packing down and
often requires disassembling the item, so ensure you are familiar with how to do this or ask
a supervisor for assistance.
Use knives and other equipment safely and

hygienically according to manufacturer
instructions
To produce food products and complete your work tasks you will need to use a range of
equipment and tools within your workplace. The most important tool for a person working
in a kitchen is their knives.
Because of what they are, knives pose a risk to the physical safety of those that use them
and work around them. The safety tips that are detailed below will provide you with
some ways that you can increase the level of safety to yourself and others when working
with knives:
• When performing any work task with a knife, cutting, slicing, etc. keep your
fingertips safe by curling them back on the hand holding the item that is being
cut, so that your knuckles are closest to the knife blade
• Angle the blade away from you when using the knife
• Keep knives sharp, as a blunt knife requires more force to cut making an accident
more likely
• Use knives for their intended purpose only
• Place a damp cloth under a cutting board to stop the board from slipping
• If you need to leave your station, ensure you place your knife in a visible area, flat
on the surface, and away from the edge of the bench
• Never leave a knife soaking in a sink of water
• Do not try to catch a falling knife
• Store knives properly in racks or knife sheaths
When using equipment, you will need to ensure that you follow the
manufacturer’s instructions on the correct and safe use of their equipment.
An additional part of safely using knives and other equipment is ensuring they are cared for
and well maintained. Maintaining equipment will need to be done by following the
manufacturer’s guidelines and specifications, as well as performing inspections of the
equipment before and after you use them to check for any problems or faults.
If this inspection discovers a problem, then you will need to report it to your supervisor and
take steps to fix the problem. This will need to be done within your level of authority and
skill, which means if the problem is a minor one, such as a bolt has come loose from the
guard on a mixer, then you can fix it yourself. However if it is a more major problem, such as
a motor has malfunctioned, or a blade has snapped, then you will need to report the
problem and the equipment can be removed from service until it is fixed or replaced.
For the care and maintenance of knives it is essential that the blade of your knife is sharp
and honed. A sharp knife requires less force to cut through an item, which means you are
less likely to slip and cause an injury.
Knife sharpening equipment

Keeping your knife sharp is an essential part of both safety and maintenance. To sharpen a
knife you will need two tools. A sharpening stone and a steel.
Sharpening stones
Sharpening stones are the main way to maintain a sharp edge on your knife. The
material they are made of depends on what they are intended for. Sharpening stones are
either natural or synthetic.
Natural stones are generally made from naturally occurring silicon or ceramic, as well as
other various stone types. They are hard to come by nowadays, so we will only talk
about synthetic stones.
The main types of sharpening stones are:
• Oil stones – made from Novaculite, Aluminium Oxide, or Silicon Carbide, these
stones use oil as a way to remove the metal filings that are left behind from the
knife. These are widely used
• Water stones - These are generally made from Aluminium Oxide and use water
as the lubricant, rather than oil
• Diamond stones – These stones are a plate with industrial diamonds attached to
it. They sharpen a knife the fastest and can create the sharpest edge, however
they can also damage your knife if used incorrectly. They do not require a
lubricant
Stones are also graded on how course they are. The level of coarseness is called grit and the
bigger the number, the finer the stone. There are three categories:
• Arato – very course stones, these are the ones you use first to get the shape and
sharpness right before fine-tuning the knife. They range from 200-800 grit
• Nakato – middle stones. These are around 800 to 1500 grit and will fine tune
the sharpness and shape of the blade
• Shiageto – this is the finishing stone. They are the finest grit and are used to
“polish” the blade, or remove the scratches made from the courser stones. They
are 1500 grit and above
The process for using a sharpening stone is as follows. Note that you should always follow
manufacturer guidelines for the use of a sharpening stone on your knife:
• Prepare the stone for sharpening. This will require you to select the grit level
of the stone and add the lubricant to the surface. Some stones require soaking
in water, such as ceramic stones, so do this if required
• Place the stone on a stable surface where it won’t slip or move
• Take your knife and hold the blade at about a 15-degree angle to the stone with
the cutting edge facing away from you and one hand on the handle, the other
supporting the blade. Make sure to keep your fingers away from the edge. Some
knives require more or less angle depending on the make of the blade
• Starting at the tip, slide the blade up and down the stone a few times until the
edge is shaped properly, then continue down the rest of the blade. Turn the knife
over and do the other side
• Once you are happy with the shape and general sharpness of the edge, you
can move to a finer grit and repeat to process to smooth and polish the blade
Sharpening steel
Despite the name, a sharpening steel is only really used to maintain the edge of a knife.
They do not actually sharpen a knife the same way as a stone does, but they are useful when
you need a quick touch up to the blade, so it can keep working.
Steels are long rods on a handle that are made from a metal with either grooves or
filament along the rod that is used to hone the blade.
When choosing a steel for your knives, choose one that is slightly longer than your knife.
To use a steel you will need to:
• Hold your knife in your dominant and the steel in the other
• Place the heel of the knife on the steel at a 15 to 20-degree angle
• Draw the knife downwards, following the contour of the blade to the tip, for a
few strokes then swap sides
• Note: accuracy is more important than speed, so go slowly to make sure you
are doing it right4
Other key pieces of equipment in the kitchen that you will need to know how too safely
use can include:
• Commercial:
o Blenders
o Food processors
4 http://www.chefsarmoury.com/pages/knife-sharpening-tips
o Graters
o Mixers
o Measures
o Peelers, corers, and slicers
o Scales
o Thermometers
o Whisks
All equipment that you use in the kitchen will need to be used safely and maintained to
ensure safe operation can occur. You will need to follow all organisational policies and
procedures for the use of equipment, and always refer to the manufacturer’s
instructions and guidelines on the use and maintenance of their equipment.
TOPIC 3 – PORTION AND PREPARE

INGREDIENTS
Thaw frozen poultry according to food safety
guidelines as required
The utilisation of freezers has revolutionised the way in which we store and preserve food.
By freezing food, you are able to prolong its potential shelf life by a significant amount.
With frozen products you will need to gain knowledge on the correct way to thaw them
for use. Thawing, or defrosting, is the reverse of freezing and is an important step in the
cooking process, as frozen food does not cook or prepare properly.
The best ways to thaw your frozen poultry safely are:
Thaw in the refrigerator

The safest method of thawing by far is by leaving the frozen item in the refrigerator. The
only problem with this is it can be a very slow process. To put into perspective the time
that this can take, a good estimate is to allow about 10 hours per kilogram of poultry you
are defrosting.
The main reason that this is the safest method is that the product that you are defrosting
will never be able to reach the temperature danger zone.
Some things that you will need to keep in mind when defrosting in the refrigerator is:
• Some areas of the fridge may be colder than others
• After thawing in the fridge, poultry will last for a further 1-2 days in the fridge
• Thaw meat on the bottom shelf to prevent juices from accidentally dripping
onto other foods
• Allow time for defrosting before you need to food product; get the frozen item
out of the freezer a day or two before you need it
Microwave
Defrosting food products in the microwave provides the fastest option for
defrosting, although it is not the most preferable.
Any food item that is defrosted through the microwave will need to be cooked immediately
after defrosting, as some areas may become warm and begin to cook during the
microwaving process.
It is for this reason that most food production facilities will only rely on
microwave defrosting as a last resort.
A very important thing that you will need to remember is that you should never refreeze an
item that has already been defrosted.
Sort and assemble ingredients according to food

production sequencing
Mise en place requirements for poultry dishes

In the food production industry, it is a set goal for workers to complete their tasks as
quickly and efficiently as possible. The best way to increase the efficiency and accuracy
of your food production is to ensure that your production sequence and ingredient set-
up is performed as smoothly as possible.
This is known as Mise en Place. Mise en Place (pronounced “miz on plas”) is a French phrase
defined as "everything in place". In essence, it means that you will be preparing everything
you need for your tasks each day to allow you to complete them quickly and properly.
Preparing the mise en place ahead of time allows you to cook and prepare food items
without having to stop, which is desirable in recipes as it helps prevent mistakes, such as
forgetting something, or using the wrong ingredient or adding the wrong amount.
Some tips that you can follow to assist with your ingredient preparation and production
sequencing include the following:
• Ensure you understand the recipe and its ingredients and instructions
• Use the same measuring units throughout the process
• Keep your timing as accurate as possible and ensure you pre-prepare anything
that requires it
Weigh and measure ingredients and create

portions according to recipe
When you are setting up to prepare your recipe, it is important that you know how many
people that you are serving and how many each portion you will get from the recipe.
There is way that you can work out how much you need using a basic recipe. This is done by
using a conversion formula. Below is a standard formula for working out the quantity of the
ingredients you will use.
How It Works
The first thing you need to do is calculate your conversion factor, which is a number
you're going to use to convert all the quantities. There's a tiny bit of math involved, but
it's OK to use a calculator — that's what they're there for!
As discussed earlier to find your conversion factor, simply divide the desired number of servings
by the original number of servings. The resulting number is your conversion factor.
Here's the formula: Desired servings
———————— = conversion factor
Original servings
• Scaling that 10-portion recipe down to six portions involves two steps:
• Divide 6 by 10, which give you a conversion factor of 0.6.
• Multiply each ingredient amount by 0.6.
Let's work through a simple example to illustrate how this works. Say your recipe calls for
2 litres of cream. All you need to do is multiply litres by your conversion factor of 0.6:
• 2 litres × 0.6 = 1.2 litres chicken stock
Its best to convert your entire recipe in one go before you start measuring, this prevents
you from getting confused and mixed up as to what part you are up to. Once you have
converted all the measurements you can grab a measuring cup and go. 5
5 http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm
Use poultry preparation techniques according to

recipe requirements
Preparation of poultry
The majority of the poultry that you obtain from your supplier will be ready for cooking.
These birds will have already been hung, plucked, and drawn.
When it comes to preparing your bird, you will be performing tasks such as stuffing,
trussing, barding, jointing and boning. These processes are explained below.
Stuffing
Stuffing improves the flavour and appearance of poultry and makes the meat go further.
Stuffing can be placed in the body cavity and/or under the skin which covers the breast.
Stuffing must not be inserted in the bird more than about 2 hours before cooking.
When the body of a large bird is stuffed, it is essential that ample cooking time is allowed
so that both stuffing and bird are thoroughly cooked through to a high temperature when
served.
Two stuffing’s may be used in a large bird, such as a turkey. Use a small spoon to stuff the
thoroughly rinsed and dried body cavity. Do not over pack the bird's cavity because the
stuffing will expand during cooking.
To stuff the area over the breast meat, snip between the skin and flesh, then gently ease
your fingers under the skin to loosen it. Loosen the skin all over the breast meat. Use a small
spoon to insert stuffing between the skin and meat, pushing it from the outside.
Trussing
After stuffing the bird, it will need to be trussed. Trussing is the process of tying up the
extremities of the poultry to keep it in shape during cooking, and to improve the
overall presentation.
The exact process for trussing poultry is described below
Place the chicken, breast down, on a board. Fold the loose neck skin over the back,
closing the neck opening. Fold the wing tips over the body so as to hold the neck skin in
position. Turn the chicken, breast side up.
Make a slit in the skin above the opening at the vent of the body and put the tail
(parson's nose) through this.
Thread the trussing needle with string. Insert the needle through the second joint of the
right wing, push it through the body, and out through the corresponding joint on the
left side.
Insert the needle through the first joint, where the wing is attached to the body, on the left
side. Pass the needle through the body again and then out through the corresponding
joint on the right side. Tie the ends of the string securely.
To truss the legs, press them close to the body; thread the needle again and pass it through
the right side of the parson's nose. Loop the string first around the right leg and then
around the left leg.
Pass the needle through the left side of the parson's nose, pull the string tightly to draw
the legs together and tie the ends.6
Barding
After trussing, the bird is ready for cooking. If it is to be roasted, the lean breast flesh
may be protected to prevent it from drying out and reduce the need for basting.
6 http://dawnscaloriecountedrecipes.blogspot.com.au/2012/05/drawing-and-trussing-game-birds.html
This is particularly important for large birds which require lengthy cooking, such as
turkey, or for very lean birds, such as pheasant, which have a tendency to dry out quickly
during roasting.
This process is known as barding and consists of covering the breast with fatty
bacon rashers.
During cooking, the fat from the bacon melts and bastes the flesh, thus keeping the meat
moist. About 20 minutes before the end of cooking time, remove the crisp bacon rashers
and return the bird to the oven.
Jointing
A chicken - or duck - can be cooked whole or cut into joints. A small bird can be halved by
placing it, back down, on a board and cutting lengthways down and through the
breastbone and then through the backbone.
Each half bird can be further divided into two. Tuck the blade of the knife underneath the
leg joint and slice this away from the wing portion, holding the knife at an angle of 45
degrees.
To join a chicken, pull the chicken leg away from the body, and slice down to where the
thigh joins the carcass. Break the bone and cut the whole leg away with a knife.
A large leg joint can be cut into the drumstick and thigh. Next, cut down from the breast
towards the wing joint, severing the wing from the body, and fold the breast meat over the
wing joints. Cut along the natural break in the rib cage to separate the top of the breast from
the lower carcass.
Divide the top. Divide this breast meat into two or three pieces. The remaining carcass can
be used for making stock.
Boning
For a classic galantine of chicken, the bird must be boned whole. Lay the drawn bird on its
breast and remove the wing pinions (the lower parts of the wings) at the second joint.
The feet and first joint of the legs should have been removed when it was drawn.
Using a small knife, make a cut down the centre of the back, starting at the neck end.
Carefully cut the flesh away from the rib cage down to the wing joints. Nick the sinews
where the wing joins the carcass.
Holding the exposed wing bone in one hand, scrape the flesh away along the wing bone. Cut
off the sinews at the end of the bone and pull the bone from the flesh. The flesh of the wing
has now been pulled inside out. Repeat with the other wing.
Cut along and down the carcass until the leg joint is reached. Nick the sinews between
the ball-and-socket joint. Pulling at the end of the leg bone with one hand, scrape along
the bone until the next joint in the leg is reached.
Sever the sinews around this joint and pull the bone from the flesh, scraping down with
the knife. The legs are also turned inside out as the bone is pulled away.
Repeat with the other leg, then continue working down either side of the breastbone, being
careful not to puncture the bird's skin. Finally, work the flesh carefully away from the tip of
the breastbone and remove the carcass.
Minimise waste to maximise profitability of food

items prepared
Minimising waste in the kitchen is not only good for the environment, but it saves a lot of
money too. It is your responsibility to ensure that you follow all the waste management
procedures from your business ensuring that waste is disposed of in the correct and most
efficient, cost effective way.
Listed below are a few tips that you can use to manage waste in your food production
organisation:
• Conduct a waste assessment
• Implement a recycling program
• Keep an eye on your food waste
• Purchase recycled content products
• Send food packaging back
• Pulp and compost food waste
• Collect used oil and grease
• Reclaim water for cleaning practices
• Use reusable cleaning cloths and napkins
• Replace Styrofoam and plastic disposables
It is important to minimise food waste in the kitchen. Minimising food waste is an

important part of working in a food production business as it provides some guidance on
how efficient you are with your food preparation processes. Some of the ways that you
can improve your food waste situation can include:
• Avoid over ordering food products
• Ensure your food orders are specific to what you want
• When your food orders arrive, inspect them for accuracy
• Store food products properly
• Ensure all food products are labelled and dated correctly
• Ensure that your refrigerator and freezer are at the correct temperatures
• Initiate proper portion control
The other big area that you can minimise waste in is reusing any possible by-products that
you get from food preparation that is still suitable for use. With poultry, you can use the
7
offcuts and bones to create stocks and sauces or add flavour to cooking.
7 https://commercialwastemanagement.wordpress.com/2013/02/
TOPIC 4 – COOK POULTRY DISHES

Follow standard recipes to select and use cookery
methods for poultry
Cooking methods for poultry

Roasting is the most popular and widely used method of cooking a whole duck,
chicken, goose, guinea fowl, and turkey.
Boiling and steaming are suitable methods for cooking older birds and joints. The cooked
flesh is mainly used in other dishes, such as fricassees and curries. Casseroling and braising
are ideal, however, are slow methods of cooking older birds or joints.
Grilling and frying are mainly used for cooking whole small and young birds, and for joints
or fillets of meat from a bird.
Chicken
Boiling
Boiling fowl are available from good butchers but they are rarely found in supermarkets
and high-street chains or smaller family butchers. These older birds have a good flavour,
but they are extremely tough. Long boiling tenderises the meat and yields a full flavoured
broth.
The meat may be cut from the bone and served in a sauce or used for a flavoursome pie
filling. Rub the surface of a whole chicken with lemon juice to preserve the colour and place
it in a pan. Add a bouquet garni, a peeled carrot, and onion, and sufficient water to just
cover the bird.
For every 450 g of poultry add ½ teaspoon salt. Bring the water to the boil and remove any
scum from the surface. Reduce the heat to a gentle simmer, then cover with a lid and cook
until the bird is tender, after about 2-3 hours;
Chicken joints need only 15-20 minutes. Lift the chicken from the pan and serve hot or
cold with a white sauce. Use the cooking liquid in a sauce or soup.
Braising and casseroling

Lightly fry a whole bird or joints in a little butter until golden. Remove the bird from the
pan and fry about 450 g of cleaned, roughly chopped vegetables, such as carrots, onions,
celery, and turnips, in the butter.
Replace the poultry on the bed of vegetables and cover the pan tightly with a lid. Cook over
low heat on top of the stove or in a preheated oven at 160°C, until tender.
Braising is a slow process, up to 3 hours, but cooking time depends on the size and age of
the bird.
For a chicken casserole, fry the joints in butter until golden, then put them in a flameproof
casserole. Pour stock, wine or a mixture of both over the base of the dish to a depth of 2.5
cm. Add seasoning, chopped herbs or a bouquet garni, and cover the dish with a lid. Cook
as for braising, on top of the stove or in the oven, for 1-1½ hours or until tender.
A selection of lightly fried vegetables, such as button onions and mushrooms, baby carrots
and small new potatoes, may be added halfway through cooking.
Grilling and frying

Spring chickens, Poussins, and small guinea fowl are excellent for grilling. One average
bird (weight about 675 g) will serve two people. To prepare a whole bird for grilling, place
it on its breast, cut through the backbone and open the bird out. Flatten the bird with a
meat mallet, breaking the joints. Brush the bird all over with melted butter, and season
lightly with salt and freshly ground black pepper. Cook the bird on the grill pan over
moderate heat for 20-30 minutes, turning it over frequently.
Before frying chicken joints, coat them with seasoned flour, or with beaten egg and
breadcrumbs. For shallow frying, brown the joints quickly in hot fat, then lower the
heat and fry gently until the meat is tender, after 15-20 minutes.
For deep frying, heat the oil to 190°C and cook the coated joints for 10-15 minutes or until
tender and crisp on the outside.
Roasting
A roasting chicken weighing up to 1.6 kg will serve 3-4 persons. Place the barded chicken in
a roasting tin in a preheated oven at 190°C. Allow 20 minutes per 450 g, plus 20 minutes
over.
A chicken weighing 1.8-2.72 kg will give 4-6 servings. It should be roasted in a

preheated oven at 160°C, allowing 25 minutes per 450 g plus 25 minutes over.
Alternatively, loosely wrap the chicken in foil and roast in a preheated oven at 200-
220°C, allowing 20 minutes per 450 g, plus an extra 20 minutes.
Open the foil 20 minutes before cooking is completed to allow the bird to brown. Use a
skewer to test that the bird is thoroughly cooked. Insert the skewer into the thickest part
of the thigh; if clear juices run out, the bird is cooked.
If there is any sign of pink flesh near the bone or blood in the juices, continue to cook
the bird.
Steaming
Place the trussed but unstuffed chicken on a wire rack or trivet over a deep pan of boiling
water. Cover the chicken with foil and steam for 3-4 hours, topping up with more water
when necessary.
Remove the skin from the cooked chicken and use the flesh as required. A whole chicken or
chicken portions may also be seasoned with fresh root ginger, lemon grass, Spring onions
and soy sauce before steaming to give aromatic, oriental results. Fermented black beans and
dry sherry are other ingredients used to flavour steamed chicken in Chinese recipes.
Duck
Duck is prepared for roasting in the same way as chicken. Because duck is a fatty bird,
it does not need barding or brushing with butter before cooking, but the skin should be
pricked all over with a needle to allow the fat to run out of the bird during cooking.
Season the duck with salt and pepper, and cook in a preheated oven at 200°C, allowing
20 minutes per 450 g/1 lb.
A whole duck can also be jointed and braised for about 1 hour in a preheated oven at 180°C.
Because the meat is very rich, duck is best served with sharply flavoured sauces and fruit,
such as oranges, peaches, and cherries. When buying, allow 450 g of duck per person.
Goose
Goose is fattier than chicken or turkey and therefore does not need to be brushed with
melted butter before cooking. For its weight, goose yields a small number of portions
because so much is lost as fat melting down during cooking. A 4.5 kg goose will serve 6-8.
Before roasting a young bird, stuff it from the neck end and sprinkle with salt. Loosely
cover the bird with a piece of foil and roast in a preheated oven at 200°C, allowing 15
minutes per 450 g, plus an extra 15 minutes.
Alternatively, slow-roast the goose in a preheated oven at 180°C, allowing 25 minutes per
450 g. Drain excess fat from the tin every now and then during cooking and remove the foil
30 minutes before the end of the cooking time. Serve with apple sauce.
Guinea fowl
All the methods of cooking chicken can be applied to guinea fowl, particularly braising.
When roasting the bird, bard the lean breast meat well. Otherwise the flesh will dry out. An
average guinea fowl serves three to four people while a guinea chick will only serve two
people.
Turkey
A turkey is usually filled with two different stuffings. The neck end can be stuffed with
chestnut or veal forcemeat, and the body cavity filled with a Sausage Stuffing. An average
4.5-5.45 kg turkey will require stuffing made from at least 900 g/ of sausage meat.
Weight of bird Method 1 (160°C) Method 2 (230°C)
2.72-3.62 kg 3-3½ hours 2¼-2½ hours
3.62-4.5 kg 3½-3¾ hours 2½-2¾ hours
4.5-6.35 kg 3¾-4¼ hours 2¾-3 hours
6.35-8.15 kg 4¼-4¾ hours 3-3½ hours
8.15-9 kg 4¾-5¼ hours 3½-3¾ hours
9-10.9 kg 5¼-6 hours 3¾-4¼ hours
Roasting
Before roasting the stuffed and trussed turkey, it should be generously coated with softened
butter and barded with fat bacon strips. Roasting methods depend on the size of the bird
and the time available.
At the low oven temperature, the turkey must be frequently basted. At the higher
temperature, wrap the bird loosely in foil to prevent the flesh from drying out. About 30
minutes before cooking is complete, open the foil to allow the bird to brown.
When buying a turkey, allow 350 g oven-ready weight per person, and 450 g if the bird
is not drawn and trussed.
Prepare poultry accompaniments and add

marinades as required
Accompaniments are sauces and side dishes that are served along with the main meal as
additional elements of the dish that are optional, or must be presented in a specific way.
They can help improve the flavour or texture of a dish.
Like sauces, the list of accompaniments to serve with poultry is quite endless. You will
need to research and try out different combinations to obtain a proper understanding of
what works well and what does not.
The following is a list of product groups that can be utilised as accompaniments for poultry.
Once again, it's not an exhaustive list.
• Root vegetables
• Pastas
• Rice
• Fungi
• Salads
• Nuts
• Seeds
• Fresh herbs
• Sauces
Along the same line as accompaniments, marinades help with the overall flavour of your
poultry dish. A marinade is a flavoured liquid or broth that your meat will spend some time
in, generally overnight, that imparts flavour, increases tenderness, and can help stop the
meat from drying out.
You will need to ensure that you periodically adjust the marinating poultry to allow
for every piece to be covered in the marinade and provide a consistent coating.
Make food quality adjustments within scope of

responsibility
As we discussed earlier, following recipes is an important part of preparing high-quality
food products. However, not everything will work exactly as planned, so you will need to
be able to make adjustments to the quality as required to improve the final product.
There are a few different features of your food products that you will need to evaluate
and adjust as required for the presentation of your food product, including the following:
Colour and texture

The colour and texture of your food items need to be contrasting in a way that the
overall look and mouthfeel of the food isn’t linear and boring, but not so varied that the
overall harmony of the dish is compromised.
The colour and texture of your dishes can be altered through varying cooking methods and
ingredients.
Flavour
Keep a balanced flavour by selecting ingredients work well with each other. If you find
that the flavour is lacking, then you can use accompaniments to help improve or enhance
the flavour.
Composition
The composition of your food is the way that it is presented on the plate, platter, etc. and
the general construction and positioning of the food. This is the easiest area that can be
adjusted and is the easiest way to visually evaluate the dish to ensure it is as accurate as
possible.
TOPIC 5 – PRESENT POULTRY DISHES

Carve poultry using appropriate tools and
techniques, taking account of meat and bone
structure and waste minimisation
There is nothing more iconic for a roasted bird than carving it. The proper carving process
is a delicate one, as there are several steps that you need to ensure happen if you want the
roasted bird to have a high quality.
Some useful tips that you can follow for your carving can include:
• Allow the meat to rest for 15-20 minutes before you carve it. If you carve meat
straight out of the oven the juices that are built up inside the meat will leak
out, leaving the meat dry and lacking flavour
• When resting your meat, cover it with foil to keep it hot
• Use a very sharp knife for the carving to make sure the cuts are perfect and there
is less wastage
• Remove the trussing before you begin carving
When you are performing the carving, you will need to remove the legs and wings before
you can start carving the breast meat. The legs, or drumsticks, and wings can be left
whole as part of your serving.
The correct way to carve and serve breast meat is to first cut in horizontally under the
breast all the way to the ribs. From there you will use the carving fork to steady the bird
and use your knife to slice down and slice off pieces of meat ready for serving. Make sure
your cuts are even and uniform.
Make sure stuffing is included in the serving portions if it was an edible element of the
cooking process, otherwise, remove it before carving.
With the carcass and offcuts, which come from carving poultry, you can create stocks,
sauces, and soups that can be used on other dishes which is a reasonable alternative
to creating unnecessary food wastage.
Portion and serve poultry according to recipe

requirements
Portion control is an important part of creating and serving food products and maintaining
good food costing. The most successful food businesses will have their portion control
procedures well practised and accurately implemented. These businesses will have
worked out their numbers and created the best procedures for themselves to follow that
gives them the best results.
For you to be able to practice portion control in your workplace, the best place to start is by
using standardised recipes and measuring ingredients for your dishes. The key to portion
control by using recipes is to ensure that every single serving of a dish is the same. The recipe
helps with this by providing you with the recommended number of serves per recipe.
The other key component of portion control is the prevention of food wastage from
incorrect preparation or serving oversized portions. Portion control measures may include:
• Measuring equipment
• Use of scales to weigh
• Use of jug or ladle to measure liquids
• Purchasing specifications
• Identify precisely the requirements from your supplier
• Portioned and convenience foods
• Frozen desserts (either individual or pre-portioned)
• Pre-portioned frozen fish
• Frozen pastries, pies and finger food
• Portioned chicken items such as Kiev or schnitzel
• Service utensils and crockery
• The use of spoons or scoops to serve
• Baking dishes cut into portions e.g. lasagne in a gastronome tray
• Service dishes/vessels such as soup bowls, glasses or ramekins used for
individual serves
• Portion chart tables
• A portion size is first determined by the standard recipe. The portion chart is
for easy and quick reference to the portion sizes used in your establishment.
Each establishment will customise their own
Add sauces and garnishes according to standard

recipes and regional variations
A good sauce or garnish will be the difference between a finished dish and one that is
missing that final something. Choosing the right garnish or sauce for your dish is an
important part of the food preparation process and deserves as much thought as any other
element of the dish.
Sauces
Sauces are a great addition to dishes. Sauces are liquids that are used in or served on/with
other foods. As such sauces are an accompaniment to a dish, not a standalone food product.
There are several different styles of sauces that you can use in your dishes including,
but not exclusive to:
• Gravies
• Salsa
• Industrial premade
• Compote
• Creamy sauces
• Jus
The sauces that you choose to accompany your poultry dish will need to be chosen for the
reason that they complement other elements of the dish.
Garnishes
Garnishes are the final touches added to a dish to enhance and improve the presentation.
Garnishes will generally be some fresh cut herbs or specially prepared food products. These
garnishes need to be prepared as close to serving time as they can dry out or wither if kept
for too long if they are fresh plants.
If the garnish is a dried product, you will want to keep them in a cool, dry place; not the
fridge.
Visually evaluate dish and adjust presentation as

required
Every dish that you create should always look as best as it possibly can. Visual appeal is a
major defining factor for the success of your dish, which means that you will need to take a
little time to ensure that you evaluate the presentation of your dish. So if you're unhappy
with the presentation of your dish, then hold it back and take a small amount of time to
adjust it and be proud of your work.
The current focus on presentation is increasing as diners are becoming more educated
in the ways of food presentation and are starting to have higher expectations for the
appearance of their food, moving towards quality over quantity.
With this quality focus in the community, you will need to ensure that your quality
and presentation is at its best.
The recipes for your dishes should include pictures of the final presentation to provide the
workers who are to create the dish an idea from which to work from.
Adjustments that can be made to improve the presentation can be adding garnishes
or sauces, as discussed above, rearranging the items on the dish, wiping up spills or
fingerprints on the plate, etc.
Store dishes in appropriate environmental

conditions
Appropriate environmental conditions for storing poultry

products and dishes to ensure food safety and optimise shelf
life
Correct storage of food must be used to ensure maximum shelf life and to prevent food
contamination and thereby prevent food poisoning from bacteria to maintain the quality of
the meat product.
When storing fresh/raw meat, you must remember that it is one of the high-risk foods and
is a very good breeding ground for the growth of bacteria which is harmful to humans, so it
is important to store the food correctly.
Food poisoning bacteria grow much faster in a specific temperature range, between 5 °C
and 60 °C. High-risk food needs to have as little exposure as possible to this temperature
range to prevent a dangerous build-up food poisoning bacteria.
High-risk foods
High-risk foods are the types of food that are affected by food poisoning bacteria far
more easily than other food types, and as such will need to be taken care of. High-risk
foods are broken down into several categories which include:
• Raw and cooked meat
• Dairy products
• Eggs and egg products
• Smallgoods
• Seafood
• Cooked
• Prepared salads
• Ready to eat foods
• Packaged foods that have been opened
Cold food storage

The food products that you store in your cold storage areas, fridge, and freezer, are in
the best area for keeping your high-risk food products safe. Cold storage is a useful tool
for preserving food as it drastically slows the growth of food poisoning bacteria.
It is important that your cold storage facilities are kept at specific temperatures, with
fridges kept at 0-5 C and freezers are to be kept colder than -15 C.
It is important that you store raw food away from cooked, or ready to eat, food. Bacteria
that builds-up in raw food can contaminate cooked food, so you will need to ensure that
raw food is stored in sealed or covered containers and placed on the bottom shelves of the
fridge, with cooked and ready to eat foods above them. The reason for this is to prevent
juices from the raw foods from dripping down onto the cooked food.
The containers that you store your food products in will need to be kept clean and in good
condition. They will also need to be exclusively used for food storage. Another important
aspect of your containers is to ensure they are covered when stored, with lids, foil, etc.
A key thing to remember is if any of your food items become compromised in quality, either
through contamination or being left in the temperature danger zone for more than four
hours, is that you will need to throw it away. If you are ever uncertain about a food product,
get a second opinion.
Some key points to remember about food safety:
• Keep high-risk food out of the temperature danger zone
• Store raw foods below cooked foods
• Store food in suitable covered containers
• Avoid refreezing thawed foods
• Check and observe the use-by dates on food products
• Take special care with high-risk foods8
Clean work area, and dispose of or store surplus and

re-usable by-products according to organisational
procedures, environmental considerations, and cost-
reduction initiatives
Clean work area

Cleaning and sanitising are an important task for all food businesses. Cleaning is essential
as correct cleaning procedures will remove food waste and contaminants from the
workspace, which will promote a higher level of food safety and help reduce the presence of
pests and germs.
Proper sanitisation of the work environment will also help prevent food contamination by
killing bacteria that is harmful to humans.
To select the right cleaning agent for the task, you have to know what works well for a
specific cleaning task. Reading the labels on the chemicals will give you a good idea of
what tasks specific cleaning agents are suitable for.
Chemicals that can be used for cleaning in a food processing business may include:
• General spot cleaning agents
• Specialised cleaning agents
• Disinfectants
• Pesticides
• Deodorizers
When preparing chemicals for a cleaning task, great consideration of instructions and safety
requirements must be followed. Manufacturers should supply you with the information on
8 http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/food_safety_storage?open
how to dilute and dose their chemicals, what they are used for and the safety requirements
to follow when handling it.
Purpose of Chemicals in the kitchen

When you clean your work area it does not merely involve the process of wiping a surface
down with a damp cloth and then wiping it dry.
Correct cleaning procedures are always required to reduce the possibility of any
hygiene problems arising from your workplace. This is why cleaning agents, detergents
and/or chemicals are extensively used in the food industry.
There are many chemicals available for professional cleaning. The most common are
Chlorine Bleach, Quaternary Sanitiser, (ammonium based), Iodine, Alkali detergents, De-
greasers, Detergents, and glass cleaners.
Steps to use in correct cleaning

The exact cleaning process is six steps that are to be used for any cleaning task. The steps
are as follows:
• Pre‐clean
• Wash
• Rinse
• Sanitise
• Final Rinse
• Dry
Principles of general cleaning
There are a number of different principles that are used when completing cleaning duties
within your area, but here are a couple of general principles to follow, these include:
• When cleaning always start from the top and work your way to the bottom
• When using chemicals use a weaker mix first (you can always make it stronger as
you go)
• Remove the dirt from the surface
• Remove dirt and/or prevent pests
• Always follow safe work procedures for cleaning and sanitizing including:
o Proper signage to show cleaning in progress
o Safe handling and storage of cleaning and sanitising products

and equipment
o The correct use of safety guards
o Always check your area is cleaned, and recheck before you leave the area
o Always use the correct chemicals to clean the surfaces required
Environmental Considerations
The following points should be considered:
• Never pour fats and oils down the sink or drain
• Don’t put fats and oils in general waste
• Always strain solids from stock, soups and sauces before disposal
• Stocks, soups and sauces should be placed in a garbage bag and sealed before
being disposed of in a bin with a lid to prevent offensive odours and attracting
pests
• To cool large quantities of hot liquids quickly, decant the liquid from the pot,
into a large shallow container. Place the container on racks, in a cool area with a
breeze
• To save energy, make stocks in as large quantities as practicable. It takes about

the same amount of energy to make 5 liters as it does to make 50 liters of stock
• Use a lid to bring liquids to the boil and then remove it as necessary. This will
help to save energy
• Don’t waste energy by cooking stocks, soups and sauces longer than necessary
Waste reduction
Appropriate vegetable and meat trimmings may be saved for use in stocks, sauces and
soups. If done correctly, this is a great way of utilising trimmings that would normally be
thrown out.
However, stock, sauces and soups are only good as the ingredients used to make them, so
always make sure all trimmings are clean, fresh and appropriate to the dish being made.
General considerations
• Use up good quality meat and vegetable trimmings when making stocks, soups,
and sauces
• Store meat and vegetable trimmings correctly to preserve freshness
• Make sure all stored stocks, soups and sauces are labelled and dated clearly
• Use strict rotation of stocks, soups and sauces (FIFO)
• Store prepared stocks, soups and sauces correctly to maintain their shelf life
• Reheat only the quantity of soup or sauces as required to avoid waste
• Take care when reconstituting stocks, soups and sauces to avoid waste
through burning
Surplus and re-usable by-products
Many food preparation tasks will create scraps or by-products. These scraps and by-
products are still food products that have been paid for by the business, so it is a good idea
to try and work out any potential ways to use these to help reduce waste costs.
For example, if you are filleting fish, you will be left with a skeleton that can be used to
create a fish stock that can be used for a chowder or fish sauce. Vegetable and meat
trimmings can also be used for sauces or soups. Leftover bread can be dried and turned into
breadcrumbs.
Any by-products or surplus food items that are going to be re-used will need to follow the
same storage requirements as other food items.
TOPIC 6 – ADDITIONAL KNOWLEDGE

Contents of stock date codes and rotation labels
The correct storage of food products and supplies is important. Good food storage
procedures will use stock rotation principles such as first in first out (FIFO). This principle
requires the use of use by dates and using new products last.
The use of existing stock before new stock prevents wastage and food spoilage, as well as
minimising the chance of food contamination.
There are many different procedures and standards that will assist with the safe storage of
food products and perishables, along with various indicators of quality of perishable items.
Labelling and coding

Proper labelling of food products will assist with the prevention of wastage. Food labels
will need to contain information about what the food product is, when it was stored, its use
by date, and who wrote the label.
Following these labels will assist with proper rotation procedures and food safety.
Date coding/marking is the use by date or best before the date that is marked on food
products.
Characteristics of poultry products and poultry

dishes
The characteristics of poultry products and dishes are generally similar across all of the
main types of poultry, being chicken, duck, turkey, and feathered game.
Fat content
The fat content of the various types of poultry meat available will vary depending on
what animal it is and the preparation method use.
In general, the fat content for poultry products will be around 13 to 14 grams of fat per
100 grams of meat, however, turkey meat gets as low as 7 grams per 100 grams and duck
can get as high as 28 grams of fat per 100 grams.
The cooking method will also affect how much fat content the meat will have, as those
methods that use fats in their methods, such as pan frying, will have an effect on it.
Appearance, Freshness, and other quality indicators

There are several quality indicators for poultry that you will need to consider when
selecting your poultry products, including:
• A clean overall appearance, free from bruising or blemishes, meat should be an

even pinkish colour not yellow or grey
• Fresh smell; no off odours
• Meat should be plump and firm
• Unbroken skin without scars or feathers
• Bones should be intact; no broken bone
Nutritional value
All poultry is full of essential nutrients; however the biggest contention is between whether
to leave the skin on or off. The differences between skin on and skinless poultry is not too
major, however it should be noted that poultry with skin has higher fat content and calories
yet eating any poultry without skin means you will gain more protein and cholesterol.
Taste
The taste and flavour of poultry products are a large defining factor of how people will
determine whether the product is appealing to them or not.
There are many factors that can affect the taste of your poultry products including:
• Breed
• Diet
• Age
• Cooking method
The ideal taste for a poultry product is a neutral flavour with a mild richness that comes
from the natural poultry flavour. This flavour is then enhanced through the use of other
ingredients and cooking to produce a well-rounded taste that defines poultry meats.
Texture
The texture of the poultry meat is one of the most important sensory factors for
determining the quality of the product. The texture of poultry can be described
as chewiness, dryness/juiciness, and tenderness.
The ideal texture of any piece of poultry will be tender, juicy, and easy to chew.
Historical and cultural origin of different poultry

products and poultry dishes
Historically, poultry was the last of the major food animals that was domesticated. Since
ancient times, various poultry birds have been domesticated and farmed for their meat,
eggs, and feathers.
Chicken
The exact location of origin for chickens are unclear, however they have been found to have
ben farmed by the Greeks as early as the fourth century A.D/B.C.E. Polynesian explorers
have been found to have taken the chicken across the Pacific Ocean as far as Hawaii.
Chicken has been used in various dishes throughout its lifespan, from medieval chicken
pies, to whole roast chickens in Roman banquets.
It wasn’t until the mid to late 1920s where chickens were raised specifically for their
meat en masse.
Turkey
Turkey originates from the Americas and northern Mexico and was domesticated by the
Aztecs and other Native Americans. From here, the turkey was brought back to Spain in
the early 16th century where it rapidly spread throughout Europe.
Turkey is often cooked as a whole roasted bird that is then carved into the various cuts
and slices that are often served.
Ducks and Geese

Ducks and geese were domesticated long before chickens were. They have been found to
have been domesticated in China as early as 2000 BC as well as in Peru, Spain, and Europe.
Duck and gees dishes are often cooked through roasting, confit, peking duck, foie gras (the
fattening of a goose liver through force feeding, which originated in both Greece and Egypt),
and others. Duck and goose meat is a different colour to chicken or turkey when cooked,
being darker or more pink.9
9 http://www.encyclopedia.com/topic/poultry.aspx
Safe operational practices using essential

functions and features of equipment used to
produce poultry dishes
All types of food products will have their own requirements for what equipment you
should use to prepare them, and the practices behind doing so.
Some of your key pieces of equipment, such as mixers, robot coupe, etc. will have special
functions or features that change how they can work with certain food products. For
example, your KitchenAid mixer may have several different attachments that allow it to
make pasta, bread, or mincemeat, and your robot coupe can have some attachments
that allow it to blend, grate, slice, etc.
Regardless of the food types that you are using with your equipment, you will need to
ensure that you follow all manufacturer, supervisor, and organisational instructions and
guidelines, as well as reading through recipes and food labels to know how to handle the
food items correctly.
Classic and contemporary poultry dishes

When it comes to creating dishes you will need to be aware of the style of the dish. Dishes
tend to be either classic/traditional or modern/contemporary.
The main difference between classic and contemporary dishes is that classic dishes are well
known and have been around for hundreds of years, whereas a dish that is contemporary
or modern is a more experimental dish that takes influences from various different classic
styles and puts them together to create a new dish.
In general, most classical dishes find their roots in French cuisine, as this is where the most
global influence in traditional styles has come from. Classical/traditional dishes are always
generally more heavy and comforting meals with a lot of stews and roasts.
Some classical/traditional poultry dishes include:
• Whole roasted bird
• Chicken potpie
• Coq Au Vin – chicken and red wine casserole
• Cassoulet – duck and bean stew
• Foie Gras – enlarged goose liver, either pan-seared or made into a pâ té
• Confit Duck – duck meat slow-cooked in duck fat or oil
• Stuffed and roasted turkey
Modern dishes are far too varied and wild to list; however you could expect to see
dishes such as:
• Poultry skewers
• Pad Thai Chicken Sliders
• Pastry wrapped breast
SUMMARY
Now that you have completed this unit, you should have the skills and knowledge to prepare
and cook a range of poultry dishes following standard recipes. It requires the ability to select,
prepare and portion poultry, and to use relevant equipment, cookery and food storage methods .
If you have any questions about this resource, please ask your trainer. They will be only
too happy to assist you when required.
REFERENCES
"Chicken Korma Recipe.” Taste. n.d. Web. 08 Jan 2019
<http://www.taste.com.au/recipes/27335/chicken+korma>.
"Converting Recipe Quantities - Scaling Recipes." About Food. Danilo Alfaro. n.d. Web. 08 Jan
2019 <http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm>.
“Poultry Cuts” James Whelan Butchers – n.d. Web. 08 Jan 2019

http://www.jameswhelanbutchers.com/info/meat-information/poultry-cuts/
“Drawing and Trussing Game Birds.” Dawns Recipes. n.d. Web. 08 Jan 2019
<http://dawnscaloriecountedrecipes.blogspot.com.au/2012/05/drawing-and-trussing-
game-birds.html>
“Environmental Issues – Commercial Waste Management.” WordPress.com. n.d. Web. 08 Jan

2019 <https://commercialwastemanagement.wordpress.com/2013/02/>
“Food Safety – Storage.” Better Health Channel. n.d. Web. 08 Jan 2019
<http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/food_safety_storage?op
en>
“Recipe Standardization Process.” Measuring Success With Standardized Recipes. n.d. Web.
8 Jan 2019 <http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf>
“Poultry – Encyclopedia of Food and Culture.” n.d. Web. 08 Jan

2019 http://www.encyclopedia.com/topic/poultry.aspx

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SIT40516 CERTIFICATE IV IN

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SORT AND ASSEMBLE INGREDIENTS ACCORDING TO FOOD PRODUCTION SEQUENCING........................................40

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CLEAN WORK AREA.........................................................................................................................................................65

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No occupational licensing, certification or specific legislative requirements apply to this unit

About This Resource

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You are going to be assessed for:

The assessment process is made up of a number of assessment methods. You are

Your assessment may be conducted through a combination of the following methods:

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ELEMENTS AND PERFORMANCE

1.2 Calculate ingredient amounts according to requirements

stores according to recipe, quality, freshness and stock rotation

and use equipment requirements

4.3 Make food quality adjustments within scope of responsibility

dishes account of meat and bone structure and waste minimisation

5.3 Add sauces and garnishes according to standard recipes and

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5.4 Visually evaluate dish and adjust presentation as required

5.5 Store dishes in appropriate environmental conditions

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PERFORMANCE AND KNOWLEDGE EVIDENCE

• Follow standard recipes to prepare poultry dishes using each of the

• Use each of the following poultry preparation techniques at least once

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• Prepare above food for at least six different customers:

o Within commercial time constraints and deadlines

o Reflecting required quantities to be produced

o Following procedures for portion control and food safety practices

o Responding to special customer requests and dietary requirements

• Culinary terms and trade names for:

o Ingredients commonly used in the production of different poultry dishes

o A variety of classical and contemporary poultry dishes

o Different cuts of poultry and styles of cooking

o Contents of stock date codes and rotation labels

• Characteristics of poultry products and poultry dishes:

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o Freshness and other quality indicators

• Essential characteristics of poultry types listed in the performance evidence

• Cookery methods for different cuts and types of poultry specified in

• Equipment used to produce poultry dishes:

o Knife care and maintenance

o Essential features and functions

o Safe operating practices

o Mise en place requirements for poultry dishes

• Appropriate environmental conditions for storing poultry products and dishes

o Ensure food safety

o Optimise shelf life

o Safe operational practices using essential functions and features

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Assessment must ensure access to:

• Fixtures and large equipment: