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Sithccc012 Prepare poultry dishes

Commercial (Queensland University of Technology)

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ASSESSMENT 1 – Assignment
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task

Student Name: rj

Student ID No: 658

Unit code SITHCCC012

Unit Title Prepare poultry dishes

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the
student completing this assessment task. You should conduct your assessment in accordance with the
Principles of Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.
• Attach student`s hand out during the coaching session if applicable.

Satisfactory If Not Satisfactory,

Assessment Criteria
please comment
culinary terms and trade names for:
 ingredients commonly used in the production of
different poultry dishes
 Yes  No
 a variety of classical and contemporary poultry dishes
 different cuts of poultry and styles of cooking

contents of stock date codes and rotation labels  Yes  No

characteristics of poultry products and poultry dishes:
 appearance
 fat content
 freshness and other quality indicators  Yes  No
 nutritional value
 taste
 texture
historical and cultural origin of different poultry products and
poultry dishes
 Yes  No

essential characteristics of poultry types listed in the

performance evidence and cuts
 Yes  No

preparation techniques for different cuts and types of poultry

 Yes  No
specified in the performance evidence
cookery methods for different cuts and types of poultry
specified in the performance evidence
 Yes  No

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equipment used to produce poultry dishes:

 knife care and maintenance
 essential features and functions
 Yes  No
 safe operating practices
mise en place requirements for poultry dishes  Yes  No
appropriate environmental conditions for storing food products
to:
 ensure food safety  Yes  No
 optimise shelf life
safe operational practices using essential functions and
 Yes  No
features of equipment used to produce poultry dishes
 Satisfactory  Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment
arrangements:
(Please tick the assessment result for this task)

Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):

Student Declaration: Assessor Declaration: I declare that I have

conducted a fair, valid, reliable and flexible
I hereby acknowledge by signing this declaration
assessment with this student, and I have provided
that I have not cheated or plagiarised any work
appropriate feedback
in all the assessment tasks undertaken in this
unit of competency except where the work has
been correctly acknowledged or as per the
specific assessment task instructions. Assessor Name: _____________________________

I declare that I have been assessed in this

Signature: ____________________________
assessment task, have been provided with
feedback and I have been advised of my result. I Date: ____/_____/_____
also am aware of my appeal rights

Student name: ___

__RANKY____________________

Signature: ___RANKY_________

Date: _11__/_10____/_2021____

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Assessment Guidelines for Student:

Conditions of assessment
 you are required to answer all the questions listed in this assessment
 Respond to all questions in the spaces provided. Answers must be handwritten and NOT typed. Use
additional sheets, if required.
 All questions are compulsory. You must answer all questions correctly for this task to be completed
satisfactorily. Ask your assessor to clarify any aspect you are unsure about in this assessment task.
 Your submission due date is the day on which the assessment is conducted in the class. Assessments
must be submitted with your assessor and should not be taken home.
 Time required to complete the assessments is approximately 3 hours.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for
this assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.
 You are required to answer all the questions that are outlined in this Assessment and submit your
evidence to your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory
for this assessment. Your Assessor will provide you with feedback.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for
this assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.

Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task. Ensure you keep a copy of your submitted work.
Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you.

When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.

Reasonable adjustment or special needs

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Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.

o Must not be collaborated with another student on work that is intended to be

completed individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work

Feedback

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Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.

Context of and specific resources for assessment

During the assessment tasks, you will be provided with:

 Printed copy of the Assignment

Your assessor will be assessing you on the criteria listed in the Assessment cover
sheet

Evidence to be provided by the student for this assessment:

Handwritten responses to all the question

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ASSESSMENT 1 – Assignment
Answer the following questions
1. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and
preparation requirements for your shift:
Mise en place includes:
1. Assembling and preparing ingredients for menu items
2. Cleaning, peeling and slicing fruit and vegetables to be used as accompaniments
3. Preparing simple food items such as salads, garnishes, coatings and batters
4. Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion controlled
products
5. Display of goods in appropriate, temperature controlled storage facilities (if relevant-or storage of
prepared products (ready for cooking and service) in temperature controlled Facilities.
Preparation:
1. How much food
2. How many plates
3. How many garnishes
4. What quantity of food needs to be thawed?
5. What quantity of salad/s, vegetables etc. need to be prepare.

2. List 6 quality points of poultry.

ANSWER:
1. Fresh or frozen
2. Wrapped and sealed
3. Well packed
4. Well frozen
5. Application of appropriate cooking techniques
6. Necessary legislation

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3. List four “game birds” and list the general cooking requirements for each:
Game birds Cooking Requirements

1. Pheasant 1. smoking
2. quail 2. grill
3. pigeon 3. stew
4. partridge 4. toast

4. List and describe five portion cuts for poultry.

Portion cuts Description

1. Slicing breasts 1. use Chef’s knife

2. Chopping drumsticks 2. use Chef’s knife
3. Dicing thighs 3. use Chef’s knife
4. frames 4. make shop
5. offal/giblets 5. these include liver, heart, kidneys, neck, feet, stomach and cockscomb

5. You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole
chicken.

a. Which equipment and utensils would be required to complete this task including de-boning and
cutting the whole chicken?
b. What are the safety requirements which must be considered?
c. What are the requirements for assembling the food processor in a safe and hygienic manner?
d. What are the requirements for ensuring the sharpness of knives is maintained during the
preparation of poultry? How is this done?

Equipment and utensils required

1.Select type and size of knives and other equipment suitable to requirements

2.Make sure that: Knives and other equipment are clean and ready for use

3.Clean chopping board

Safety requirements

Mise en place includes food preparation and preparation of all equipment. Prior to commencement of the
service period you should make sure that all your equipment is ready and serviceable. This will save time during
service and possibly even prevent accidents which might occur if you have to assemble equipment in a hurry.
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Confirm safe assembly and cleanness of equipment. All electrical equipment should be checked to make sure
that cords are not worn and frayed and that the switches work correctly. Electrical equipment that has not been
tested and tagged should not be used.

Machinery that has specific safety requirements (guards on meat slicers) must be checked to ensure that these
things are in place.

Temperature controls on deep-fryers and ovens should also be checked tor accuracy.

Safe and hygienic assembly of food processor

chopping boards should have damp cloths underneath them to stop them from slipping

• handles of pans should not protrude from the stove top where they can be knocked off

• ask for help if you do not know how to use a piece of equipment

• use designated, coloured chopping boards for different foods

• wash all equipment thoroughly before changing the foods on which it is use
Methods and procedure to ensure sharpness of knives
Kitchen tools and equipment, whether mechanical, handheld or fixed, must be properly maintained— to ensure
they are in peak operating condition—regularly washed, sanitised and properly stored so they do not contribute
to bacterial growth and cross-contamination. Regular maintenance with a honing steel, as well as intermittent
sharpening on a stone will keep knives sharp and useable. There are many ways to use a steel and a stone.

6. List 3 methods of trussing and describe how they are done.

Methods of trussing describe

1.Truss a chicken by using a 1. Tuck the wings underneath the bird to secure them. Use a string
shortcut that is approximately four to five times the length of the bird. With
the bird on its back (tail away from you), place the middle of the
2.Truss a chicken by tying the legs string under the tail, bring both sides up and cross over the top of
first the tail. Wrap each of the strings around the end of each drumstick
and pull to draw the legs together, crossing strings over each other
3.Truss a chicken by tying the again.
wings first 2. Flip the bird over so the backside is up, with neck away from you.
Pull strings up over the thighs and wrap around the upper wings,
catching the tips of the wings in the loop.
3. Wrap string around the wing, close to the body and bring both
ends to the upper side. If there is a flap of skin at the neck, it is
folded up and the two strings are tied over It.

Start with the chicken positioned breast—side up. The legs should
be pointing toward you. Cross the legs and tie them with twine.
Loop the twine around the crossed legs and tie it as tightly as
possible, so the legs are snug against the chicken’s breast. Trim the
excess twine. Use the scissors to cut off the excess length of twine
after you’ve made the knot to prevent the twine from burning
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during cooking .Tuck in the wings. Place the chicken in the roasting
pan and tuck the wings behind the neck area of the chicken.

7. Provide 4 reasons for trussing.

ANSWER:

1. Truss or tie it to retain the bird’s shape

2. Trussing also prevents loss of juices
3. Helping to keep the meat tender
4. Taste good

8. What are the storage, temperature and thawing requirements for frozen poultry?

Storage requirements Storage temperature Thawing requirements

Fridge, cold room or frozen
Perishable food must be
kept Below 5◦C and below
-18◦C
Foods should always be thawed in
a refrigerator or cold room, where
the temperature remains constant
and below the danger zone,
restricting rapid bacteria growth

9. What are the storage requirements for cooked poultry products on display or for sale or further use,
including labelling where relevant?

Storage Requirements
Your organisation should have regular procedures for checking, recording and validating temperature controls
including cold storage monitoring and data logging. These procedures should be incorporated into the
organisation’s HACCP plan (or other recognised food plan). Use-by dates on all packaged products should be
noted and foods that have passed use-by dates should be wasted. It is, therefore, important to regularly check
supplies and to ensure appropriate stock rotation procedures are maintained—FIFO—first in first out—to
prevent waste. When placing orders or when buying product, check use-by and best-by dates to ensure that
there is sufficient use time. The first in first out (FIFO) principle must be followed. This means that old stock must
be moved to the front of the shelving on which it is placed and new stock placed at the back. It may mean that
existing stock has to be taken off the shelf to enable new stock to be stacked behind it.
Stock rotation is about ensuring that the quality of stock is always at its prime by selling it in such a way that
there is never old stock on the shelves.

10. What is the purpose of a marinade? List the 2 different types of marinades and provide 2 menu
examples for their applications:
Purpose of a Marinade

Marinades add flavour and moisture to meat and help tenderise it. They are usually made up of three
components: acid, oil, and herbs. The acid helps to partially denature the meat s protein, opening up tunnels in
the meat structure where flavour can seep in.

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Type of Marinade Menu Examples

1. Dry marinade 1. Cranberry sauce

2. Acidic marinade 2. Wine or vinegar

3. Wet marinade 3. Curry-based marinades

4. Enzyme marinade 4. Papain or bromelain

11. As a guideline, what is the approximate cooking time per kg of poultry for roasting?

o How can you check whether the bird is cooked?

o How would this differ if a bird is filled with a stuffing?

Cooking time and variance for stuffed birds

The traditional way of testing poultry and gem, buds to see if they are cooked is to pierce the thickest part of
the meat with a skewer or the point of a sharp knife, and then to note the colour of the juices that run out .

The more precise way to test is to use an instant-read thermometer. At the end of the recommended cooking
time, insert the thermometer probe into the thickest part of the meat. For chicken and turkey, the internal
temperature of the dark thigh meat should be at least 75 ◦C. The white meat of the breast should have reached
71◦C.

12. Provide a brief description for the following cookery methods applied to suitable types and different
cuts of poultry. Also provide 1 menu example for each method:

Cookery methods Description of application and use of suitable cuts and or types of bird
Boiling Generally applied to older, poorer quality birds, especially chickens.
Boiling can tenderise the meat.

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Deep Poaching Good for tender meats such as chicken breasts and turkey fillets.

Stewing Recommended for tougher meats but can be used for more tender cuts, such as in a
fricassee.
Drumsticks and boned and bone in thighs might be stewed- cacciatore, coq au vin etc

Braising Can be used for a whole duck or goose or for smaller, out pieces of poultry, or for quail.

Shallow-Frying Suitable for the most tender and best quality cuts of poultry, such as Supremes (fillets).
Poultry might be coated, fried in herbs for flavouring or marinated

Sauté Chicken Chop the chicken breast into small pieces , and fry

Deep-Frying Can be used for coated poultry portions, such as a crumbed chicken Kiev or chicken pieces
in a tempura batter.

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Grilling Very suitable for chicken and turkey portions and for quail and spitchcock, which can be
grilled whole.

Roasting For cooking whole poultry. A whole chicken, duck, turkey or goose or pheasant might be
roasted.
lt is recommended to stuff the bird for increased flavour and truss for a compact shape
that is easier to carve. Birds might be boned and stuffed before roasting.

13. List 6 important hygiene factors which must be applied when handling and processing poultry:

Hygiene Factors
1.Clean work area
2.Reusable by products according to organisational procedure
3.Temperature control
4.Clean machinery and equipment
5. cost- reduction initiative
6.dispose of or store surplus

14. Calculations

You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat.

a. What is the total weight of chicken you would require expressed in 0.000 Kg? (round your answer
to 3 decimal places)
A whole chickens size 16, 1.5-1.7kg 3.2kg/70%= 4.571kg

b. How many whole chickens size 16 would you need to order from stores?

A whole chickens size 16, 1.5-1.7kg 3.2kg/1.6kg/70%= 2.857=3.000

15. Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment
and sauce for each dish:

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Menu Example Starch, Accompaniment, Sauce

Lemon chicken Lemon sauce

Roast turkey Gravy sauce

Roast emu Sweet chili sauce

16. Provide a brief overview of the nutritional values of poultry in general, turkey specifically and game
birds like emu and ostrich:

Nutritional Value of poultry

Protein :
Like beef, fish and other types of poultry, chicken is high in protein. Each ounce of meat provides 7g protein.
Atypical portion is about 4 ounces or the size of a deck of cards and provides 28g protein. Also, like all animal
protein foods and soy products, chicken is a complete protein food, meaning it contains all nine essential amino
acids. Protein has many functions in the human body, including building body tissues and muscles.
Carbohydrates, Calories and Fat:
Chicken is a carbohydrate-free food. According to Nutrition Data, skinless chicken breast provides the least
amount of calories and fat, about 143 calories, 3g total fat and 1g saturated fat for half of a large boneless,
skinless breast, or a 95g serving. Dark meat is higher in fat. About 86g of dark meat without skin provides 165
calories and 8g total fat, 2g of which are saturated. This nutrition information is for chicken that has been stewed
without added fat.
Vitamins :
Chicken is a rich source of two B vitamins: niacin or vitamin 03 and vitamin B6. A 4-ounce portion meets 40 and
16 percent respectively of the recommended daily value, or DV. The most important function of niacin is in
helping to release energy from carbohydrates. It also aids in the formation of red blood cells. The best food
source of vitamin B6 is poultry. This nutrient performs the same functions as niacin but is also important for
protein metabolism, is necessary for proper immune system function and helps produce certain
neurotransmitters, or brain chemicals.
Nutritional Value of turkey
Turkey breast slices are a high-protein, low-carb food. But this food can increase your sodium intake for
the day, depending on the turkey that you choose. Some brands of turkey lunchmeat, for instance, are
high in sodium.

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Nutritional Value of emu and ostrich

Emu is a low fat, low cholesterol meat. It is considered a red meat because of its red colour and ph value, unlike
other birds and poultry. The beat cuts come from the thigh and the larger muscles of the drum or lower leg.

17. What are the typical steps involved for carving poultry as part of a presentation, buffet or function to
ensure correct portioning and mix of meat? How would this vary for emu or ostrich meat?

Steps for carving poultry

Step 1: Set up a Carving Station.
Step 2: First Cut — Slice the Skin Between the Leg and the Body.
Step 3: Remove the Drumstick and Thigh in One Piece.
Step 4: Separate the Drumstick and Thigh.
Step 5: Start Cutting the Breast Meat.
Step 6: Remove the Breast Meat.
Step 7: Cut Each Breast Half into Slices.

Steps for carving ostrich or emu meat

Primary cut: drum, thigh, forequarter
Secondary cuts: inside drum, outside drum, mid drum, strap, inner mid drum Inner, round, fat, oyster fillet

18. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered
game for a function.

1. What is required to ensure a food safe workspace and equipment during preparation and service
and at the end of the shift?

All perishable food should be covered and placed on shelves in the cool room .separate different food
groups in order to prevent contamination .cooked foods should always be shelved above raw foods
.ensure that cooked foods and raw foods do not come into contact with each other .hot foods (for
example pots of pastry fillings) should be covered and put into the cool room for quick cooling down; large
quantities should be divided into small containers in order to make chilling more effective cold foods and
cooked products that have cooled properly should be covered, labelled and stored appropriately in the
cold room .any frozen foods which have been thawed should be covered and refrigerated (not refrozen)
unused dairy foods (milk, butter, etc.) which have been used for service or held at room temperature for a
period of time should be thrown out .store meats, vegetables, dairy foods separately .store dry goods in
sealed, clearly labelled airtight containers, making sure that they have not been contaminated or tainted—
check use-by dates as rancid flours, for instance, cannot be used to make quality products .any
contaminated foods should be disposed of all foods should be stored on clean trays or in clean bowls,
buckets .Do not place prepared foods back on the trays or into the containers they were taken from prior
to preparation and handling .perishable foods should be held at temperatures around 4°C .covering and
storing foods appropriately will help prevent cross-contamination .frozen foods must remain frozen .Store
sauces, if made from dried food, do not refrigerate. Wrap and store at room temperature. If made with
ingredients that are normally refrigerated, seal by wrapping in plastic wrap, an airtight container or plastic
bag and refrigerate. Dispose of unused garnish at the end of the service period.
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2. What does this need to include to prevent wastage of leftovers or by-products from preparation?
List 2 examples of how offcuts and trimmings from poultry and feathered game could be used to
boost food costs.

When preparing foods for service or to accommodate recipes, there will often be leftover product. You
might purchase restaurant cuts from a butcher (supplier), however, in some cases, kitchen stall will be
responsible for cleaning, trimming and preparing both first and second cuts ready for use. This might
involve boning birds, trimming excess fat and connective tissues, rolling or trussing birds or the cuts from
the birds, and cutting product into suitable portion sizes. Ensure that meats are properly handled, waste is
managed properly and that prepared meats are stored on clean, covered trays in the cold room, until they
are used. Trimmings or offcuts , bones etc. can be used to make stocks, sauces or soups. Good quality,
fresh stocks form the base of good quality sauces and soups.
Good quality meat trimmings or offcuts can be diced to make stews or kebabs, or minced to mak, pasta
sauces, meat patties, meat loaf etc.
Unusable trimmings—lymph nodes and blood vessels are waste and should be disposed of. By-products
should be stored (covered, on trays), provided they have not been out at room temperature for more than
two hours, in the cold room or frozen (wrapped, labelled and sealed). Product that has previously been
frozen must not be refrozen.

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