SITHCCC012 PREPARE POULTRY DISHES – Project

ASSESSMENT D – PROJECT

INSTRUCTIONS (for assessments not embedded within the LMS)

 The assessment must be written using an industry standard software package such as Microsoft Word, Excel,
PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name of the
assessment at the top of the page. Alternatively, you may place this information in the document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery
for different recipes and types of poultry.

You are required to do the following.

 Complete Tasks 1, 2 and 3 in Assessment D.

 Read the recipes and answer the questions.
 Submit the completed questions to your assessor.

Task 1
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

CHICKEN SATAYS YIELD: 2 PORTIONS

Ingredients Quantity
Bamboo skewers 6
Chicken breast 1
Soy sauce 40 ml
Garlic, crushed 1 clove
Lemon juice 30 ml
Peanut oil 20 ml
Onion, finely chopped 1
Peanut butter, crunchy 130 g
Chicken stock 250 ml
Salt pinch
Sugar 5g
Coconut milk as required
Rice, steamed 160 g

Step Method
1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn when
cooking.
2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the
end of a skewer.

1© Didasko Digital 2016 www.didasko.com

SITHCCC012 PREPARE POULTRY DISHES – Project

3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the
chicken skewers in the mixture for 1 to 2 hours.
4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes
on a light brown colour.
5 Add peanut butter and stock to the pan and stir over a gentle heat until combined.
6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a
thick pouring consistency with the coconut milk.
7 Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and
colour.
8 To serve, heap hot, steamed rice onto two warm plates and place three skewers of
chicken on top of each mound of rice. Pour a little of the satay sauce over each and
garnish as desired.

Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to
prepare 30 portions of the recipe for the listed ingredients.

Chicken breast 15
Soy sauce 600 ml
Peanut butter 2080 g
Chicken stock 3750 ml

Q2: What are two quality indicators to look for if you are using frozen chicken breasts to
prepare this recipe?
- It should be pinkish
- It should not have a funny smell

Q3: Describe how you can sequence your mise en place and preparation tasks to meet
deadlines.
- Slice the chicken breasts to their prescribed cut.
- Measure the ingredients
- Slice and mince the garlic and onions
- Get the necessary equipment

Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for
the chicken satay skewers.

Sequence Tasks
1. Assemble ingredients. Place all the ingredients to bowls
and set them in a tray

2 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

Sequence Tasks
2. Complete basic pre-
preparation tasks. Clean the chicken, remove hair and feather
Clean the skewers
Slice the garlic and onion

3. Weigh or measure Measure all liquid ingredients

ingredients.

4. Portion ingredients if
necessary. Portion the chicken to lengthwise strips according to the recipe

5. Sort ingredients. Fix the ingredients to its cooking sequence

Q5: What are two safety techniques you should use when cutting and preparing the
ingredients with a knife?
- Keep the knife sharp and clean
- Make sure that the cutting board is stable

Q6: You are about to start measuring your wet ingredients? What should you check before
you start to use the measuring equipment?
- See if the measuring equipment is calibrated
- Check if it is working properly
-

Q7: What method(s) of cookery for which food item are used in this recipe?
- Char-grilling

Q8: What is the purpose of marinating the chicken in this recipe?

It prevents to drying out and chewy. It helps to tenderise and making it juicier.

Q9: What is one safe operating practice you should follow when using a chargriller?

- Operate it outside at least 10 feet away from the place

3© Didasko Digital 2016 www.didasko.com

SITHCCC012 PREPARE POULTRY DISHES – Project

- Clean the griller to remove grease to avoid flare ups

- Use fire protective gloves
- When using gas, check the hoses and see if there is leak
- Always have fire distinguisher nearby in case of fire accident

Q10: What is one technique you can use to minimise waste when preparing this recipe?
Don’t leave any leftover behind. Follow the recipe to reduce waste.

Q11: The chicken skewers are going to be served with other dishes as finger food at a stand-up
cocktail party. They will not be served with the rice. What serviceware would you serve the
skewers on? Base your responses on the serviceware available in your workplace or
training environment.
I would serve it in a tray with heater under it to keep the chicken skewers hot. And also provide
small plates to serve it.

4 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

Q12: Can this dish be stored for use at another time after it has been displayed on a buffet table
for two hours? Why/why not?
The dish cannot be stored because it has been displayed for two hours. It is best to throw it out.

Q13: You need to defrost chicken breasts for this recipe. What is the safest method to defrost
poultry?
Put it in the chiller with the 1-4 degrees Celsius and wait for it to defrost properly.

Task 2
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

COQ AU VIN YIELD: 4 PORTIONS

Ingredients Quantity
Chicken, size 16 1
White bread 4 slices
Clarified butter 150 ml
Slab bacon 120 g
Butter 50 g
Baby pearl onions, peeled 12
Button mushrooms, wiped and trimmed 16
Cooking oil 30 ml
Garlic, crushed 1 clove
Red wine 160 ml
Brown beef stock or chicken stock 160 ml
Thyme, finely chopped sprig
Bay leaf half
Butter, softened 20 g
Flour 10 g
Chopped parsley 20 g

Step Method
1 Cut the chicken into eight pieces using the sauté cut method and set aside under
refrigeration until required.
2 Cut each slice of bread into even heart-shaped croutons. Heat the clarified butter in a
clean frypan and shallow-fry the croutons on both sides until golden brown. Drain well
and set aside.
3 Make lardons by cutting the bacon into even-sized batons about 2 cm long x ½ cm x ½
cm. Place the lardons in a pan and cover with cold water. Bring to the boil and drain well.
4 Heat 50 g of butter in a sauté pan and add the lardons, baby onions and mushrooms.
Sauté quickly to colour and then remove.
5 Add 30 ml of oil to the sauté pan and increase the heat to high. Place the chicken pieces
into the pan and brown them evenly on all sides. When the chicken is almost done, add
the crushed garlic and continue to brown.
6 Remove the chicken from the sauté pan and place it into a suitably sized saucepan.
Place the sautéed lardons, mushrooms and onions into the pan with the chicken. Add
the bay leaf and chopped thyme.

5© Didasko Digital 2016 www.didasko.com

SITHCCC012 PREPARE POULTRY DISHES – Project

7 Drain the fat from the sauté pan and deglaze with the red wine. Pour the wine over the
chicken and add just enough stock to cover the chicken.
8 Bring the liquid to the boil, cover and cook on the stove over very low heat until the
chicken is tender, about 30 minutes.
9 Remove the chicken, mushrooms, onions and lardons from the cooking liquid and
arrange neatly in four individual earthenware service dishes. Keep warm.
10 Degrease the cooking liquid and then place over high heat and simmer until the liquid
has reduced by about one-third.
11 Mix the 20 g of butter with 10 g of flour to make a beurre manié. Beat the beurre manié
into the boiling liquid, a little at a time, to thicken the sauce lightly. Strain the sauce
through a chinois and pour over the chicken.
12 To finish, sprinkle chopped parsley over each portion and garnish with a crouton.

Q1: What other information, in addition to the standard recipe, do you need to confirm
production requirements?
I confirm the production requirements, there is no need for the addition.

Q2: The chef has told you to prepare 40 portions. How much bacon do you need?

1200 grams of bacon is needed.

Q3: List the equipment required to prepare and present this dish.

- Chopping board
- Small bowls for mis en place
- Pans
- Saucepan
- Ladles
- Chinois
- Knives
- Spoon

Q4: List the equipment needed to measure or weigh ingredients.

- Digital weighing scale

Q5: What preparation technique(s) are used to prepare ingredients for cooking?
- Put it in a tray
- Slice the necessary ingredients
- Measure all the liquid ingredients
- Portion the meat

6 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

- Clean the ingredients that need cleaning

- Arrange them in the sequence

Q6: What methods of cookery are used to cook this dish?

- Shallow frying
- Braising

7© Didasko Digital 2016 www.didasko.com

SITHCCC012 PREPARE POULTRY DISHES – Project

Q7: What are three safe work practices you should use when browning the chicken?

- Use a spoon to flip the chicken

- Use tongs
- Use a towel to hold the handle of the pan

Q8: Why do you need to wipe the mushrooms before use?

Because it will absorb the water and it will create less flavour.

Q9: How can you use any poultry off-cuts to reduce expenses?
Use them to create stocks or soups. To minimise the waste.

Q10: What are you looking for when you visually assess this dish prior to service as an
appetiser or snack?
It should be cooked inside, well flavoured and can smell the flavour. It should be moist and not
chewy.

Q11: Your braised poultry is dry. What is the problem and how could you prevent this
happening in the future?

Check the freshness of the poultry. Cook it in simmer, not boil.

Q12: The braise liquid is too thick. What is the possible cause and how can you improve the
dish?
Reduce the amount of liquid used and put it in medium low heat to simmer so that it cannot
thicken the liquid.

Q13: Where did coq au vin originate?

It originate in France

Q14: A customer has a gluten intolerance and cannot eat dishes that have gluten-based
(wheat) ingredients. How could you modify the dish to suit the customer’s needs?

8 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

- Find an ingredient that has gluten free

- Don’t mix the ingredients with gluten and gluten free
- Replace the wheat to something vegetables

9© Didasko Digital 2016 www.didasko.com

SITHCCC012 PREPARE POULTRY DISHES – Project

Task 3
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

ROAST CHICKEN YIELD: 4 PORTIONS

Ingredients Quantity
Chicken, dressed, size 16 1
Butcher’s string approximately 1 m
Carrot 80 g
Celery 80 g
Onion 80 g
Cooking oil 70 ml
Salt and pepper trace
Paprika, sweet 15 g
Thyme, fresh 1 to 2 sprigs

Step Method
1 Preheat the oven to 210 °C.
2 Cut the carrot, celery and onion into a mirepoix and spread over the bottom of a suitably
sized roasting dish.
3 Remove the neck and place it in the pan with the mirepoix. Remove any remaining
intestines from inside the chicken, wash out with water and dry thoroughly.
4 Trim away excess fat and skin from around the neck and the tail vent.
5 Season the inside of the chicken with pepper and salt and the sprig of thyme.
6 Truss the chicken neatly and tightly into shape using the butcher’s string.
7 Place the trussed chicken on its back on the mirepoix, brush all over with oil and
seasoning and sprinkle with paprika. Pour the remaining oil into the roasting dish.
8 Place the chicken into the hot oven and cook for about 1 hour, basting about every 10 to
15 minutes. To test if it is cooked, tilt the chicken so that the internal juices run out of the
tail vent. If the juices are pink it will require more time, if the juices are clear it is cooked.
9 Remove the string then place on a tray and cover to allow it to rest and to stay warm.

Note: Other herbs and flavourings can be added or substituted as desired.

The chicken can be stuffed with forcemeat or bread and herb-based stuffing. This will
increase the cooking time.

Q1: What is a mirepoix?

It is a diced vegetable cooked.

Q2: Explain how to truss a chicken using the stringless trussing method.
- Place the bird on its back with the neck towards you. Tuck the first joint of the wings
behind the back. Press the legs forward and down against the body.
- Gather the two flaps of skin from around the tail vent and make an incision with the tip of
your knife.
- Push the stub of one of the legs through the incision, and then push the other through so
that the leg stubs are nearly in a secure position.

10 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

11
© Didasko Digital 2016 www.didasko.com
SITHCCC012 PREPARE POULTRY DISHES – Project

Q3: What do you need to do before carving the chicken?

- Rest the chicken first
- Prepare chopping board, carving knife and carving fork
- Use gloves

Q4: Outline the steps for carving roast poultry taking account of waste minimisation.

Step 1: Lay the cooked and rest the bird on it back on a clean chopping board.
Step 2: - Cut between the legs and the body and through the hip joint to remove the legs
- Cut each leg through the middle leg joint to separate the thigh from the drumstick
- Using the heel of the knife. Chop off the knuckle at the end of the drumstick

Step 3: - Carve along the middle of the breast down to the wing joint
- Cut through the joint and pull each wing portion way

Step 4: - Cut the remainder of the breast meat away from the carcass by following the bone.
- Cut the long piece of breast into even sized pieces.

Q5: List three suitable accompaniments for this dish.

- Rice
- Noodles
- Glazed vegetables

Q6: What serviceware would you use to present a whole roasted chicken on a buffet table?
I would serve it in a service platter

Q7: At what temperature must the roast chicken be held at to maintain food safety prior to
service at the buffet table?
It should held at over 60 degrees Celsius.

Q8: You have roasted the chicken in preparation for a cold buffet tomorrow. How should you
store the chicken overnight?

Store the chicken on a chiller that is securely wrapped.

12 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

Q9: You have leftover carrot, celery and onion from the mirepoix you prepared earlier. What
should you do with the leftover ingredients?
Chop it and create a vegetable stock.

13
© Didasko Digital 2016 www.didasko.com
SITHCCC012 PREPARE POULTRY DISHES – Project

Q10: List three common cleaning tasks you might have to complete at the end of shift.
- Wash all cooking equipment use
- Wipe all the large equipment
- Clean and wipe the floor

14 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

Assessor checklist
To be completed by the assessor.

Learner’s name: Spencer Lance Velasco

Did the learner successfully demonstrate Completed

evidence of their ability to do the Assessor comments
following? Yes No

Confirm food production

requirements.

Calculate ingredient amounts

according to requirements.

Identify and select ingredients from

stores according to requirements.

Locate and read date codes and

rotation labels on food products.

Select appropriate type and size of

knives and equipment.

Follow food and workplace safety

procedures when assembling
equipment and check cleanliness
prior to use.

Use knives and equipment safely and

hygienically when preparing and
cooking food.

Thaw frozen poultry safely.

Sort and assemble ingredients

according to production requirements.

Weigh and measure ingredients

correctly and create portions.

15
© Didasko Digital 2016 www.didasko.com
SITHCCC012 PREPARE POULTRY DISHES – Project

Did the learner successfully demonstrate Completed

evidence of their ability to do the Assessor comments
following? Yes No

Use poultry preparation techniques

according to requirements.

Minimise waste.

Select and use mise en place and

cookery methods for dishes.

Use numeracy skills to calculate

number of portions.

Follow standard recipes for dishes

using food types listed in the skills
log.

Prepare and add accompaniments

and marinades as required.

Prepare dishes for a number of

customers:
 reflecting required quantities
 following food safety practices
 responding to special customer
requests and dietary requirements.

Follow standard recipes and make

food quality adjustments within scope
of responsibility.

Carve poultry using appropriate tools

and techniques.

Portion and serve poultry according

to requirements.

Add appropriate sauces and

garnishes to dishes.

16 2016 Edition
 SITHCCC012 PREPARE POULTRY DISHES – Project

Did the learner successfully demonstrate Completed

evidence of their ability to do the Assessor comments
following? Yes No

Visually evaluate the dish and adjust

presentation, if necessary.

Store dishes in appropriate

environmental conditions.

Clean work area and dispose of or

store surplus and re-usable by-
products.

17
© Didasko Digital 2016 www.didasko.com