Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
• Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
• Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

• culinary terms and trade names for:

• ingredients commonly used in the production of different poultry dishes
• a variety of classical and contemporary poultry dishes
• different cuts of poultry and styles of cooking
• contents of stock date codes and rotation labels
• characteristics of poultry products and poultry dishes:
• appearance
• fat content
• freshness and other quality indicators
• nutritional value
• taste
• 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:
• knife care and maintenance
• essential features and functions
• safe operating practices
• mise en place requirements for poultry dishes
• appropriate environmental conditions for storing poultry products and dishes to:
• ensure food safety
• optimise shelf life
• safe operational practices using essential functions and features of equipment used to produce poultry
dishes.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Pen, paper, calculator, internet access

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
 Your trainer will be providing you with feedback.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment
tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work
and I have acknowledged or referenced all sources of information I have used for
the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:

/ /
Assessor(s) Signature(s): Date:

/ /
Student Signature Date:

Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All
tasks and exercises are based on the theory content and recipes contained
in your workbook/ online unit.
The information you provide in this assignment may be followed-up with
questions from your trainer before the final practical assessment. It is
therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

• 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:

Methods to identify mise en place and preparation requirements

1. Checking ingredients before start cooking so there are no missing ingredient in the middle of preparing
something

2. Pre-measure all ingredients into cups and bowls

3. Make sure that every equipment or tools that needed for the shift has been prepared

4. Prepare equipment such as preheat pan and oven

5. Clear counters of unnecessary items

• List 6 quality points of poultry.

Quality points
1. No blood patched on the body

2. Fresh smell

3. No pink liquid present indicating thawing product

4. No broken bones

5. Fine textured and coloured flesh

6. No cut on the skin

• List four “game birds” and list the general cooking requirements for each:

Game birds Cooking Requirements

1. Quail 1. Sear them in the pan until browned, around 3-4 minutes each side. Then roast in
the oven (350°F) for about 10-15 minutes until cooked through and juices run clear.
2. Guinea fowl 2. Marinated it well, stuff with some herbs and roast for about 50 minutes in oven
200°C
3. Partridges
3.Roast in the oven for about 30 minutes
4. Pheasant 4.Wrap them in foil with some butter so it will not dry out and cook in an oven at
190° for about 1 hours or until it is tender

• List and describe five portion cuts for poultry.

Portion cuts Description

• Tenderloin 1. Hand-pulled it to separate the inner pectoral muscle from the breast and the
sternum.
• Thigh
2. Cut a whole leg at the joint between the tibia and the femur. Remove the
• Drumstick drumstick and patella

• Wings 3. Cut a whole leg through the joint between the tibia and the femur and remove the
thigh
• Leg
4. Cut the wing from a whole bird without giblets at the joint between the humerus
and the backbone
 5. Cut at the natural seam through the hip joint

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

• Which equipment and utensils would be required to complete this task including de-
boning and cutting the whole chicken?
• What are the safety requirements which must be considered?
• What are the requirements for assembling the food processor in a safe and hygienic
manner?
• 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

• Knife to cut chicken and chopped.
• Kitchen string
• Trussing needle
• Food processor
• Bowls
• Frypan

Safety requirements
• Wash hands before preparing ingredients and cooking
• Use disposable gloves

Safe and hygienic assembly of food processor

• Ensure equipment is clean before assembling and use
• Ensure that using appropriate and suitable cleaning agents or process
• Use equipment safely and hygienically according to manufacturer instructions
• Place the unit in the desired location and verify stability. The working area must be dry, away from potential
heating sources, and away from passageways.
• Be aware of damages because it can cause incorrect power supplied

Methods and procedure to ensure sharpness of knives

Knives can be sharpening by whetstones, sharpening steel, electric sharpeners and others. To sharpen it with
sharpening steel is to hold the knife by grabbing it with your middle, ring and pinky fingers around the handle.
Your thumb and forefinger should be around the blunt back side of the blade. Twenty degrees is the most
common sharpening angle.

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

 Trussing Description
1. Shortcut method 1. Position the chicken breast-side up, cross the legs and tie them with twine as tight
as possible and then tuck in the wings.
2. Tying the legs first 2. Lay the piece of twine under the legs, cross the twine over the leg, pull the end
under the two drumsticks and up on either side, place the strings under the thighs
3. Tying the wings first and over the wings then knot the twine.
3. Center the twine at the front of the chicken so it aligns with the neck opening,
bring the ends of twine forward, tie the twine under the breasts then thread the ends
of the twine below the legs.

• Provide 4 reasons for trussing.

Reasons
1. It help cooking evenly

2. Prevents the wings tips and legs from burning during roasting or grilling

3. Give a good looking shape

4. Prevent dry breast meat

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

Storage requirements Storage temperature Thawing requirements

• Below 5 degrees Celsius • Refreezing food which already
• Write down date that food have to avoid danger zone been frozen
storage so we know which one has
• Keep frozen at -18
been there the longest
degrees Celsius
• Freeze it as soon as possible to
maintain the best quality

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

Storage Requirements

• Store raw meats below cooked or ready to eat products.

• Using bain marie or similar products to keep the cooked poultry warm and avoid contamination on display
• Labelling to know which should be used first

• 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
• Help carries flavour into food because meat will absorb some of the marinade
• Can make protein more tender
• Short-term meat preservation

Type of Marinade Menu Examples

1. Acidic marinade 1. Lemon, rosemary and white wine marinade with lamb.
2. Soy sauce and citrus juice marinated with pork.
2. Dry marinating 1. Chile power, garlic power and mustard marinade with ribs
2. Cumin, coriander, paprika, salt, pepper and olive oil, rub the
mixture on chicken and put on grill

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

• How can you check whether the bird is cooked?

• How would this differ if a bird is filled with a stuffing?
Cooking time and variance for stuffed birds
• As a whole chicken takes about 1 hour per 1 kg in 180 degrees Celsius (unstuffed)
• Stuffed chicken will take about 1 hour and 30 minutes
• Thermometer can be used to check the temperature inside if it is cooked or not which cooked poultry
should be around 75 degrees Celsius
•

• 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 • Use generous amount of boiling water to reduce protein leakage
• Bring water to boiling point and use chicken breast
• The poached chicken liquid can be keep to make broth to serve with chicken breast and
some vegetables side dishes
Shallow Poaching • Use tender and small-size poultry
• Use wide and shallow pan, bring water to just below boiling point and put poultry in
then cover and cook until cooked.
• Poached poultry served with fresh salad and sauce.

Deep Poaching • In a medium pan with high sides, put 1 quarter of water or stock. Bring to a boil and
placed chicken breast into the boiling water. Sliced after cool.
• Sliced chicken top with oyster stir fried with mixed vegetables and chopped fresh
parsley to garnish
Stewing • Poultry cuts into chunk and place in a large pot, and cover it with water. Bring it to
simmer for about 15 minutes.
• Then can add chopped onion, celery, diced carrot, bay leave and whole peppercorn
and seasoning with salt and pepper.
• Stew can be serve with rice or noodles

Poêler
• Use chicken breast with skin on
• First, steamed poultry in a cover pan over medium heat with a little bit of liquid. Then
removed lid when end of cooking and heat is increase, and continue to fried chicken
until light brown colour.
• Served with potato and gravy.
Braising • Cook poultry in a small amount of liquid in a tightly covered pan, either on stovetop or
oven
• Poultry can be cook as a whole of legs and wings. As the longer the slow cook, it
increases flavour and meat falling off the bone.

Shallow-Frying
• Heat oil in a shallow frying pan over medium-high heat
• Slice the chicken breast horizontally into two pieces
• Chicken schnitzel
Sauté Chicken
• Cook chicken breasts in heat oil over medium-high heat, deglaze the caramelized juice
and browned bits in the pan with liquid, add a few other seasonings

Deep-Frying • Submerge food in hot oil

• Medium size diced poultry, legs or wings
• Deep fried marinated poultry and served with chilli sauce

Grilling • Cooking over dry heat applied to the surface of food from either below or above
• Thin cuts of meat can be cook quickly so outside will not burn and inside cook
• Grilled poultry marinated with herbs

Roasting • Use dry het where hot air envelops the food to make it cook evenly every sides
• Poultry can be put as a whole or parts, not recommend in small pieces as roasting can
make it too dry.
• Coat poultry with olive oil or butter and season with salt and pepper and serve with
your choice of sauce and vegetables.
• List 6 important hygiene factors which must be applied when handling and processing
poultry:
Hygiene Factors
1. Store and prepare poultry products and other foods separately, particularly when the latter are not going to be
reheated

2. Store fresh poultry meat at a maximum temperature of +4 °C and consume before expiry of the use-by date

3. Thaw frozen poultry meat without its packaging in the fridge

4. Wash hands thoroughly with warm water and soap between the individual preparation stages

5. Cook poultry meat until a core temperature of at least +70 °C is achieved and all the meat is white in colour

• Clean any devices and surfaces that have come into contact with raw poultry products or thaw water with
warm water and washing-up liquid before using them again

• Calculations

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

• What is the total weight of chicken you would require expressed in 0.000 Kg? (round
your answer to 3 decimal places)
4.571 KG.

• How many whole chickens size 16 would you need to order from stores?
3

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

Menu Example Starch, Accompaniment, Sauce

Chicken Masala All-purpose flour, mashed potato as accompaniment and masala,
butter, capers and parsley sauce
Chicken wings All-purpose flour, side salads and sweet chili sauce
Roasted quail with Indian curry sauce Cornstarch to thickening curry, pappadams as a accompaniment
and Indian curry sauce

• 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

Poultry contains protein which help in growth and development and other nutrients such as iodine, iron, zinc and
vitamin B12.
Nutritional Value of turkey

Turkey has a low calories and fat, high protein and low-carb food. A slice of turkey is a good source of phosphorus
and vitamin B12. It is also a very good source of niacin, vitamin B6, and selenium.

Nutritional Value of emu and ostrich

Emu is low in fat and high in nutritional value. Emu meat is higher in iron, protein and Vitamin C than beef.

Ostrich have an good nutrition stats and it is also more sustainable and environmentally friendly source of animal
protein. One serving of ground ostrich delivers 84 percent of your daily vitamin B-12, 51 percent of your
selenium and about one-quarter of your daily niacin, vitamin B-6, phosphorus and zinc. It contains smaller but
significant levels of thiamin, riboflavin, pantothenic acid, iron, potassium and copper.

• 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 – slice the skin between leg and the body
Step 3 – remove the drumstick and thigh in one piece
Step 4 – separate the drumstick and thigh for both side
Step 5 – cut breast meat and remove the breast meat
Step 6 – remove the wings

Steps for carving ostrich or emu meat

Forequarter part – there are two significant cuts near the thigh, but the rest of the forequarter has little meat, so
people can pick off the meat after the cooking.
Thigh part – it is the meatiest part of the bird.
Hindquarter – there are couple more cuts on the hindquarter that are not part of the thigh but behind it.
Ostrich or Emu carcass does not divide completely into neat cuts as there is a lot of miscellaneous meat that can
only be ground up for us.
• You are working in saucier section of a hotel. You are preparing various poultry cuts and
feathered game for a function.

• What is required to ensure a food safe workspace and equipment during preparation
and service and at the end of the shift?
Keep the kitchen and workspace clean at all time is an important thing to do during the
preparation and service. Prevent food cross contamination by not using the same equipment
of poultry with any other ingredients. For example, cutting vegetables in the same cutting
board as chicken. This may cause food poisoning and cross contamination.
At the end of the shift is to make sure that food get store in correctly with labelling on and
put raw meat below cooked products and cleaning and sanitizing workspace and equipment.

• 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.
If the leftover trimming is poultry skin, then it can be used to make a good sauce. To do this
by frying the poultry skin so they produce fat and that fat can be used to frying meat,
vegetables or added some others ingredients to create a sauce.
As the offcuts and trimming will give you small pieces of meat then you make change is to
mince and create another menu like Bolognese.

Futura Group©

Standard
Recipe Card
Name of dish: Shrimp Bisque Portion #:
Ref.source:
Total Cost: $71.60 Portion size:
Portion Cost: $3.58 Sale Price at
33%
( Food Cost)

Sales Price 7.90 Food Cost %

Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost
Shrimp shells 0.454 Kg
Lobster 4.000 Ea
Tomate paste 0.200 L
Celery (small dice) 0.200 Kg
 Carrots (small
dice) 0.400 Kg
Garlic 0.150 Kg
Brandy 0.500 L
Red wine 0.300 L
White wine 0.200 L
Fish stock 4.500 L
Shrimp, peeled
and deveined 1.000 Kg
Canola oil 0.010 L
Butter 0.020 Kg
Flour 0.300 Kg
Heavy cream 2.000 L
Salt 0.090 Kg
Paprika 0.025 Kg
Total Cost
Portion Cost

Method:

• Roast Mirepoix in a 350 F oven until lightly browned.

• Put the cut up lobster and the shrimp shells in the pan with tomato
• When the claws and tails are cooked, take the meat out and reserve garlic and continue to roast until the
shells are browned.
• Add the shells and mirepoix to a stockpot and deglaze with brandy
• Add the brandy, wine pan juice to the stockpot and reduce by half.
• Add the fish stock and allow to simmer for 3 - 4 hours.
• Strain stock through a china cap.
• Heat up rondou and saute the shrimp meat, deglaze the pan with thbrandy.
• Add the shrimp/lobster stock to the rondou with shrimp.
• Bring the bisque to a simmer and make a brown roux.
• Add some of the stock (no meat) into the roux and incorperate with
• Gradually add the stock to the roux (strain meat) until fully incorper
• Lumps. Add the shrimp meat back to the bisque and add the cream.
• Bring to a simmer and season with salt and paprika