Assessment Task 2: Student Logbook

Course SIT50422 Diploma of Hospitality Management

Unit Code &
Name
SITHCCC035 Prepare poultry dishes
Assessor Name Sharif Ahmed
Student Name Yohanes
Student Signature

Assessment Task 2: Instructions

Information for students

Tasks required for this unit

This unit of competency requires that you:

 follow standard recipes to prepare at least six finished poultry dishes using each of the
following items at least once:

o chicken o feathered game

o duck o poultry offal

 use each of the following poultry preparation techniques at least once when preparing the
above poultry dishes

o barding o trussing

SITHCCC035 Prepare poultry dishes 1

 o de boning o soaking

o brining o stuffing

o wet and dry marinating o trimming

o rolling

 use each of the following cookery methods at least once when preparing the above poultry
dishes:

o braising o roasting

o deep frying o sautéing

o grilling o sous vide

o poaching o stewing

 prepare, plate and present two portions of each of the six finished dishes above:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing poultry
o responding to at least one special
customer request.

Instructions for how you will complete these requirements are included below.

Assessment Task 2: Student Logbook

Activities

SITHCCC035 Prepare poultry dishes 2

Complete the following activities.

1. Carefully read the following information.

  Successful completion of this unit requires that you complete the range of
cooking tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.
  Below is a guide to the skills and knowledge you must demonstrate when you
are completing each task. We have provided a number of documents to assist
you and you will find these in your Student Logbook.

 What do I need to demonstrate?

 During your practical assessments you will be required to demonstrate a range

of the skills and knowledge that you have developed during your course.
These include:

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 identifying and selecting poultry products and other ingredients from stores
according to quality, freshness and stock rotation requirements

 following procedures for portion control

 producing the required quantities

 checking perishable supplies for spoilage

 checking perishable supplies for contamination

 selecting the type and size of knives required

 selecting the type and size of equipment required

SITHCCC035 Prepare poultry dishes 3

  ensuring that food preparation equipment safely assembled, clean and ready
for use

 using knives and equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 thawing frozen poultry safely

 sorting and assembling ingredients according to food production sequencing

 weighing and measuring ingredients accurately

 creating portions according to the recipe

 using poultry preparation techniques according to recipe requirements

 minimising waste to maximise profitability

 selecting and using poultry cookery methods

 following standard recipes accurately

 selecting, preparing and adding accompaniments which are suited to each

dish

 making adjustments to dishes to ensure quality

 presenting dishes attractively

 using appropriate service-ware

 adding sauces and garnishes according to standard recipes

 evaluating dishes and adjusting presentation

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

SITHCCC035 Prepare poultry dishes 4

  working safely

 working hygienically

 working sustainably

 working efficiently

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

 How will I provide evidence?

 In your Student Logbook you will find some detailed information about
providing evidence, the preparation and planning documents you must
complete each time you receive a delivery, a logbook summary, and a
Reflective journal. Each time you process delivery of stock for assessment of
this unit, you will need to:

 complete a Service Planning document

 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment

 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.

 Your assessor will also observe you as you receive, store, and maintain stock
and complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get

SITHCCC035 Prepare poultry dishes 5

 started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.

 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate

 Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

  To ensure that you have everything that you require to prepare the
standard recipe, you will need to:

 interpret the standard recipe and associated food preparation list which
 you will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient

that you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the marinades and poultry accompaniments which you will add
to the dish
o select the ingredients from stores

o identify the size and type of knives and other food preparation
equipment that you require
o ensure that the appropriate knives and other food preparation
equipment is ready for use

SITHCCC035 Prepare poultry dishes 6

 o take any customer requirements or special dietary needs into
consideration.

 A Service Planning Template has been provided to help you.

3. Prepare poultry dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently

 food items match the recipes and menu descriptions

 the required quantities of food are produced

 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product

SITHCCC035 Prepare poultry dishes 7

  you present dishes attractively on appropriate service-ware

 you use sauces and garnishes as required

 you work within commercial time constraints and deadlines

 you store food safely and in appropriate environmental conditions

 you respond to any special customer requests or dietary requirements

 you maintain a clean and tidy work area

 you dispose of or store surplus products effectively

 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.

 Service Planning Template

 Reflective Journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

SITHCCC035 Prepare poultry dishes 8

Assessment Task 2: Student Logbook– ANSWER

SITHCCC035

prepare poultry dishes

SITHCCC035 Prepare poultry dishes 9
About this Student Logbook Student name: Yohanes

This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a
Name of RTO: Western Sydney College
handy reference guide on what you need to do during your assessment and
how you should go about doing it.

Trainer/assessor name: Sharif Ahmed

Student details section
Fill in the table below:

If this workbook is found, please contact me to return it using the details

below:

HP: +61481526856

Email: yohaneshanees27@gmail.com

Completing your Reflective journal

You are expected to complete a Reflective journal for each time that you cook
as part of your assessment for this unit. Try to think about the highlights of
each service when you are writing your reflection. You might also find the
following questions useful:

 What skills and techniques did I use?

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 What policies and procedures did I follow?
 How did I ensure efficiency, safety and quality?
 How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
 What might I do different next time?
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
their section of each of your reflective journals and fill in the supervisor
declaration after the summary section. Keep in mind that, if you are
completing your assessment in your RTO’s training kitchen, your trainer will
be your workplace supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
Logbook summary
There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
requirements.
What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a
range of the skills and knowledge that you have developed during your
course. These include:
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting poultry products and other ingredients from
stores according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and
ready for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen poultries safely
 sorting and assembling ingredients according to food production
sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 using poultry preparation techniques according to recipe requirements
 minimising waste to maximise profitability
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 selecting and using poultry cookery methods

 following standard recipes accurately

 selecting, preparing and adding accompaniments which are suited to Tips for completing this logbook
each dish  Read through your logbook before you get started and make sure you
 making adjustments to dishes to ensure quality understand what you need to do. If you are unsure, speak to your
assessor and/or workplace supervisor.
 carving poultries taking into account poultry and bone structure
 Stay up to date! Complete a logbook entry at the end of each service
 presenting dishes attractively period and ask your supervisor to do the same. Providing organised,
 using appropriate service-ware complete evidence forms part of your assessment.

 selecting and adding sauces and garnishes according to standard  Stay in touch with your assessor. Ask questions, raise issues, check in,
recipes communicate.

 evaluating dishes and adjusting presentation Most importantly, ask for help if you are having trouble!

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

 working safely

 working hygienically

 working sustainably

 working efficiently

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

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Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: YOHANES__________________________________________________________________

Student number: S221584__________________________________________________________________

This unit describes the performance outcomes, skills and required to prepare and cook a range of
poultry dishes following standard recipes.
You must demonstrate following standard recipes to prepare six finished dishes using each of the
following poultry items at least once. Evidence of this has been provided.

Poultry item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘ chicken 21/05/2024 1 1

duck

feathered game

poultry offal

You must be observed using each of the following poultry preparation techniques at least once across
the preparation of the six finished dishes. Evidence of this has been provided.

Poultry preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

barding

✘ de boning 21/05/2024 1 1

wet marinating

dry marinating

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Poultry preparation technique Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

rolling

trussing

stuffing

✘ trimming 21/05/2024 1 1

brining

soaking

This unit of competency requires that you be observed using each of the following cookery methods at
least once across the preparation of the six finished dishes. Evidence of this has been provided.

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘ braising 21/05/2024 1 1

deep-frying

✘ grilling 21/05/2024 1 1

✘ poaching 21/05/2024 1 1

✘ roasting 21/05/2024 1 1

sautéing

stewing

✘ sous vide 21/05/2024 1 1

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Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name: Sharif Ahmed

Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

Worked within the organisation’s policies and procedures Yes No

Worked to a professional level in line with the kitchen’s usual roles and
Yes No
responsibilities

Followed standard recipes to prepare dishes using poultry Yes No

Prepared dishes using a range of cookery methods Yes No

Prepared dishes using a range of poultry items Yes No

Prepared dishes using a range of poultry preparation techniques Yes No

Prepared dishes within commercial time constraints and deadlines Yes No

Produced required quantities Yes No

Followed portion control procedures Yes No

Followed food safety practices for handling and storing poultry Yes No

Responded to special customer requests and dietary requirements. Yes No

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Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.

Supervisor signature:

Contact number:

Date: 21/05/2024

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Service Planning
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working
from and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of
meals are produced.
The meals required is only one.
To ensure the correct number of meals are produced, implement a robust inventory
management system to track ingredient quantities and forecast demand accurately.
Utilize efficient production scheduling to match meal output with demand fluctuations.
Regularly audit production processes and adjust quantities based on consumption
patterns. Maintain open communication channels with suppliers to prevent shortages or
excess. Implement quality control measures to minimize waste and ensure consistency.

 Calculate the number of portions that you need (show your workings).

The number of portions I needed is only one since that this service planning template is
for only one type of dish:

 Calculate the amount of each ingredient that you require. An ingredient list has been
provided for you or you may like to use your organisation’s standard template.

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Ingredient Qty

Brown onion 2

Extra virgin olive oil 1 bottle

Garlic clove 1/2kg

Baby spinach 1/2kg

Carrot 1/2kg

Whole chicken (de boing, portioning) Size A whole big

102 chicken

Lemon 2

Hot water 1/2L

Olive & fig tapenage

Soft and juicy figs 1/2kg

Water 1/2L

Kalamata olive pitted 1/2kg

Baby capers 1pcs

Extra virgin olive oil 1 bottle

Ingredient list
Recipe: Chicken ballotine with olive and fig tapenade

Ingredient Qty Qty/serves Qty x serves

required

Brown onion 1 (each) 1 (each) 1 (each)

Extra virgin olive oil Tbsp (12) Tbsp (12) Tbsp (12)

Garlic clove Kg (0.003) Kg (0.003) Kg (0.003)

Baby spinach Kg (0.100) Kg (0.100) Kg (0.100)

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Carrot Kg (0.060) Kg (0.060) Kg (0.060)

Whole chicken (de boing, portioning) Size 102 Size 102 Size 102
Size 102

Lemon 1 (each) 1 (each) 1 (each)

Hot water L (0,185) L (0,185) L (0,185)

Olive & fig tapenage

Soft and juicy figs Kg (0.090) Kg (0.090) Kg (0.090)

Water L (0.080) L (0.080) L (0.080)

Kalamata olive pitted Kg (0.080) Kg (0.080) Kg (0.080)

Baby capers Tsp (1) Tsp (1) Tsp (1)

Extra virgin olive oil Tsp (3) Tsp (3) Tsp (3)

 Select the cookery method that you will use. Explain your decision.

Method:
1, preheat oven to 200C/180C fan forced. For the tapenade, place the figs and water in a
small saucepan over medium heat. Bring to the boil. Reduce the heat to low. Simmer for
6 minutes or until water is almost evaporated and figs are soft. Set aside for 10 minutes,
to cool. Process the figs, olives, capers and garlic in a food processor until finely
chopped. Add the lemon juice and oil. Process until combined. Season with pepper.
2, Finely chop half the onion. Thickly slice remaining onion. Set aside. Heat 2 tsp oil in a
frying pan over medium heat. Cook garlic and chopped onion, stirring, for 2 minutes or
until soft. Add the spinach. Season. Cook for 1-2 minutes or until just wilted. Transfer to a
bowl. Set aside for 10 minutes to cool.
3, Place the carrot, sliced onion and reserved chicken wings in a large roasting pan.
Place the chickens, skin-side down, on a work surface. Spread each chicken with
tapenade, leaving a 1cm border. Sprinkle with the spinach mixture. Roll up carefully to
enclose. Tie with kitchen string at 3cm intervals to secure.
4, roast chicken until it is cooked through.
5, Pour the pan juices through a sieve into a jug. Discard solids. Skim fat from the
surface. Thickly slice the chicken. Arrange on a platter. Drizzle with pan juices.

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 Select the cooking times and temperatures that you will use. Explain your decision.

The decision for cooking times and temperatures for Chicken Ballotine with Olive and Fig
Tapenade involves ensuring both safe internal temperature and optimal texture. Preheat
the oven to 375°F (190°C) to provide sufficient heat for cooking while not excessively
drying out the chicken. This temperature allows for gentle cooking, ensuring the chicken
cooks evenly without becoming tough or dry.
Cooking the ballotine for 25-30 minutes achieves the desired internal temperature of
165°F (74°C), which is crucial for food safety, ensuring the chicken is fully cooked and
safe to eat. However, the exact cooking time may vary depending on the size and
thickness of the chicken ballotine.
By searing the chicken first, you develop rich flavor through caramelization, enhancing
the overall taste experience. Resting the cooked chicken for 5 minutes allows the juices
to redistribute, ensuring a moist and tender texture when sliced.
In summary, the chosen cooking temperature and times prioritize both safety and flavor,
resulting in a perfectly cooked Chicken Ballotine with Olive and Fig Tapenade.

 Select the marinades and accompaniments which you will add to your dish. Explain your
decision – how do the accompaniments complement your dish?
Marinades and accompaniments for Chicken Ballotine can enhance its flavor and
complement its texture. Consider marinades like lemon herb, garlic and thyme, or
balsamic honey, which infuse the chicken with vibrant flavors while tenderizing it.
Lemon herb marinade adds brightness with lemon zest and juice, balanced by fragrant
herbs like rosemary and thyme, enhancing the chicken's natural taste.
Garlic and thyme marinade provides savory depth with minced garlic and earthy thyme,
creating a robust flavor profile that pairs well with the chicken.
Balsamic honey marinade offers a sweet and tangy glaze with balsamic vinegar and
honey, caramelizing beautifully during cooking, adding richness and depth to the
chicken.
Accompaniments such as roasted vegetables, couscous, or a fresh green salad
complement the chicken's flavors while providing contrast in texture and color. These
sides also offer nutritional balance and visual appeal to the dish.
Ultimately, the chosen marinades and accompaniments elevate the Chicken Ballotine
experience by adding layers of flavor and enhancing its presentation, creating a
memorable dining experience.

 Select the select the sauces and garnishes which you will add to your dish. Explain your
decision – how do the sauces and garnishes complement your dish?
Sauces and garnishes for Chicken Ballotine can elevate its flavor profile and
presentation, enhancing the overall dining experience. Consider sauces like a creamy
mushroom sauce, tangy lemon caper sauce, or rich red wine reduction.
Creamy mushroom sauce complements the chicken with its earthy flavor and velvety
texture, creating a harmonious pairing that adds richness and depth to each bite.
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 Tangy lemon caper sauce provides a burst of freshness with bright lemon zest and briny
capers, balancing the richness of the chicken with its vibrant flavors and contrasting
textures.
Rich red wine reduction offers depth and complexity with its robust flavor profile, adding
a touch of elegance to the dish while providing a savory counterpoint to the chicken.
Garnishes such as fresh herbs, toasted nuts, or citrus zest add visual appeal and textural
contrast to the plate, enhancing its presentation while imparting additional layers of
flavor.
Ultimately, the chosen sauces and garnishes complement the Chicken Ballotine by
adding depth, balance, and visual interest, creating a memorable dining experience for
the palate and the eyes.

 Describe how you will select the poultry products and other ingredients that you need
from stores. How will you check them for freshness and quality?
When selecting poultry products and ingredients, prioritize freshness and quality. Look
for plump, firm poultry with no discoloration, odd odors, or excessive moisture, indicating
spoilage. Check packaging for intact seals and expiration dates. For other ingredients,
opt for fresh produce with vibrant colors, firm texture, and no signs of wilting or bruising.
To check freshness:
1. Inspect poultry: Ensure it's properly chilled and free from any off-putting odors or
sliminess.
2. Examine packaging: Look for intact seals and clear expiration dates.
3. Assess produce: Choose items with vibrant colors, firm texture, and no signs of
spoilage.
4. Use your senses: Smell ingredients to detect any off-odors and feel their texture for
freshness.
5. Trust reputable sources: Purchase from trusted stores with a reputation for quality
products.
By carefully inspecting poultry and ingredients using these steps, you can ensure that
you're selecting the freshest and highest-quality products for your Chicken Ballotine
recipe.

 List the food preparation equipment that you will need for this recipe. How will you
ensure that it is clean, well maintained and ready for use?
For preparing Chicken Ballotine, you'll need essential kitchen equipment such as a
boning knife, kitchen twine, meat mallet, cutting board, oven-safe pan, and kitchen
thermometer.
To ensure equipment cleanliness and readiness:
- Cleanliness: Wash all equipment thoroughly with hot, soapy water before and after
each use. Use a designated cutting board for poultry to prevent cross-contamination.
Clean kitchen surfaces and utensils with sanitizing solution or dishwasher.

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 - Maintenance: Regularly inspect equipment for signs of wear or damage. Sharpen
knives as needed to maintain their effectiveness. Check oven-safe pans for any signs of
rust or deterioration. Replace any damaged or worn-out equipment promptly.
- Storage: Store equipment in a clean, dry environment to prevent rust and
contamination. Hang knives on a magnetic strip or store them in a knife block to maintain
blade sharpness and prevent accidents. Store other equipment in cabinets or drawers to
protect them from dust and debris.
- Readiness: Before starting the recipe, ensure all equipment is readily accessible and in
good working condition. Check that the oven is properly preheated and the thermometer
is calibrated for accurate temperature readings. Have all ingredients and utensils
measured and prepared before starting to streamline the cooking process.
- Sanitization: After each use, wash equipment thoroughly with hot, soapy water and
sanitize with a food-safe sanitizer if necessary. Allow equipment to air dry completely
before storing to prevent bacterial growth.
By following these steps, you can ensure that your food preparation equipment is clean,
well-maintained, and ready for use when preparing Chicken Ballotine, promoting food
safety and optimal cooking results.

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RTO: 45360 | CRICOS: 03690M