SITHCCC035 Prepare Poultry Dishes:
SITHCCC035 Prepare Poultry Dishes
STUDENT
ASSESSMENT BOOKLET
SITHCCC035
Prepare Poultry Dishes
STUDENT NAME: STUDENT ID: SUBMISSION DATE:
NOTE
Penalties exist for plagiarism and academic dishonesty.
Make sure you are aware of the requirements set by my Trainer/Assessor.
Retained a copy of your Assessment.
ASSESSMENT A – SHORT ANSWER
LEARNER INSTRUCTIONS
This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task.
You are required to answer all questions.
Read each question carefully. Ensure you have provided all required information in your response.
On completion, submit your assessment to your assessor via the LMS.
These questions assess your understanding of the techniques and principles that underpin this unit.
Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.
Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.
To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
On completion, submit your assessment to your assessor.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.
Assessment Note: Some questions in this assessment require you to read recipes before answering the question. You can access all recipes via the Recipe tab in your Digital Learner Guide or in the Recipe Guide located in Course Files.
Q1: Access and read the recipe for Coq au vin. The recipe can be found in the trainer’s provided recipes file.
How much butter do you need for this recipe?
SITHCCC035 Prepare Poultry Dishes
List the mise en place tasks you need to complete for this dish
Q2: List all the ingredients you can think of that are required to produce these three classical and contemporary poultry dishes. You can refer to the recipes, if necessary.
Roast chicken
Chicken satay
Barbecued chicken wings
Q3: You want to use some leftover poultry cuts you’ve found stored in the freezer. Apart from quality, what are potential two sources of information that can help you decide whether to use the poultry.
Q4: You are visually evaluating the appearance of some fresh poultry products currently stored in the refrigerator. What are three signs should you look for when determining their freshness and quality?
Top of Form
Q5: When most people think of poultry they think of chicken. Poultry is the collective term used to describe domesticated birds reared and bred for human consumption and sold commercially.
List the characteristics (such as flesh colour, taste, texture and size) of these other types of poultry and how they might be cooked.
Duck
Quail
Pheasant
Q6: Which classification of poultry has the higher fat content: white-fleshed birds (chicken, quail and turkey) or dark-fleshed poultry (duck, goose, pigeon, pheasant)?
Top of Form
Q7: Number the following poultry meat from most to least healthy based on their total fat content (with 1 being most healthy and 4 being least healthy).
Whole duck (skin on)
Chicken wings (skin on)
Skinless chicken drumsticks
Quail meat
Q8: Look at the definitions provided for the different cuts used to prepare poultry dishes. Name the correct poultry cut for each definition.
Breast and fillet without any bones attached.
The lower part of the leg with the knuckle attached.
Fleshy upper part of the leg closest to the carcass.
Cut from the breast with the meat still attached. Consists of the tip, flat/wingette and drumette.
The whole leg including the thigh and drumstick. The pelvic bone is usually still attached.
Skinless breast with the first joint of the wing attached.
Q9: Return to the recipe for Coq au vin. List at least four items of equipment you need to prepare this dish. Consider any large and small equipment and tools.
Q10: Several of the ingredients in the Coq au vin recipe must be weighed. Briefly describe the basic features of digital scales.
Q11: What knife would you select when preparing to debone a chicken? Briefly describe the basic features of the knife.
Q12: Coq au vin can be purchased in a vacuum sealed (sous vide) bag. It is cooked in a water bath.
Briefly describe the purpose and features of a water bath.
Q13: What safety checks should you conduct prior to using electrical equipment?
Q14: How should you care for and maintain your knives?
Q15: What are the following tools and equipment used for?
Trussing string
Larding needle
Roasting rack
Meat thermometer
Top of Form
Q16: List two safe operating practices you should follow when operating burners and ovens.
Q17: Your recipe instructs you to portion a bird for sauté. Briefly outline the steps you need to follow to portion the bird.
Q18: Rolling and marinating are two preparation techniques sometimes used when preparing chicken and other types of poultry. Briefly describe each technique.
Rolling
Wet and dry marinating
Q19: What are the preparation techniques used when preparing braised ballotine of duck. There are four.
Q20: What preparation techniques and ingredients you use when making chicken galantine?
Q21: Poultry meat is highly perishable, and surplus prepared dishes are often disposed of after service as they don’t maintain their quality if stored for long periods of time. How can you minimise this form of wastage?
Top of Form
Q22: You are cutting up a whole chicken into sauté cuts to make a chicken braise. This process produces materials offcuts and raw bones that are not used in the dish. How can you reduce the amount of food thrown out as waste and maximise overall profitability?
Top of Form
Q23: These are some the different styles of cooking used when preparing poultry dishes. Which types of poultry are best suited to each cooking method?
Braising
Deep frying
Grilling
Sautéing
SITHCCC035 – Prepare poultry dishes Student Assessment Booklet | Version 2
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Q24: Outline the steps involved in braising poultry. Include the required cooking temperature and type of cooking vessel used.
Q25: Outline the steps involved in roasting whole birds, including the required cooking temperature.
Q26: Access and read the recipe for chicken satay. Answer the following questions.
What is the recipe yield?
The chef has told you to prepare 12 portions. How many chicken breasts and how much lemon juice do you need?
You are assembling ingredients for the chicken satay. List the ingredients you need to gather from the refrigerator and the dry store.
What is the safest method to thaw the chicken breasts if you have a few days’ notice to prepare this recipe? Briefly describe why it’s the best method.
What measuring equipment could you use to measure the chicken stock, peanut oil, soy sauce and lemon juice?
Based on the recipe, briefly describe how to portion and plate this dish. Include any sauces added. Give an example of an appropriate garnish.
Q27: These dishes don’t meet the quality requirements for taste or texture. What can you do before or after cooking to improve taste, flavour and texture?
Diced chicken thighs are cooked but tough
Vegetables in the chicken casserole are overcooked and mushy
Deep-fried, crumbed chicken strips are oily
The sauce served with the braised ballotine of duck is bland
Top of Form
Q28: Your braised poultry has turned out dry.
What’s the likely cause?
How could you improve the quality of your braised poultry and prevent it from drying out in the future?
Q29: You have removed a whole roasted turkey from the oven. What must you do before carving the turkey to ensure the flavour and texture are maintained?
Top of Form
Q30: Describe how to carve a medium-sized bird.
Q31: Look at the image shown here and answer the following questions. Consider plating, colour, contrast and balance in your responses.
What is wrong with the plating of this dish?
How can you improve the plating and the appearance of this dish?
Q32: List six classical and contemporary poultry dishes and their accompaniments.
Q33: State where the following dishes originated from.
Tandoori murgh (Tandoori chicken)
Teriyaki chicken
Peking duck
Lemongrass chicken
Q34: You are storing marinated chicken pieces for use tomorrow. Where should you store it and at what temperature to ensure food safety and optimise shelf life?
Top of Form
Q35: According to the Food Standards Code, what are the correct food safety practices for cooling cooked poultry dishes.
Q36: List the environmental conditions necessary to maintain the quality of a roast turkey being displayed for service in a hot bain-marie.
Q37: What information should you put on a date label attached to surplus food being stored for service at another time or day?
SITHCCC035 Prepare Poultry Dishes
Q38: You have been deboning raw chicken in preparation for tomorrow’s service period. How do you clean manually your chopping board?
ASSESSMENT B – OBSERVATION REPORT (LEARNER)
LEARNER INSTRUCTIONS
You are required to do the following.
Complete the practical tasks as instructed by your assessor. Your assessor will discuss the tasks to be completed in each observation prior to commencing the assessment.
You may be required to perform some tasks multiple times to meet the requirements of the unit of competency.
Discuss and confirm with your assessor, the standard recipes you must use, and the preparation and cooking techniques you must demonstrate, prior to commencing the assessment.
OVERVIEW OF TASKS
You must complete the following assessment tasks.
Follow standard recipes to prepare at least six different poultry dishes. You must use chicken, duck, feathered game and poultry offal at least once when preparing the six dishes.
Use a variety of preparation techniques and cookery methods as detailed in Assessment B – Observation Skills Log.
Prepare, plate and present at least two portions of the six finished dishes.
ASSESSOR TASKS
Your assessor will do the following.
Provide you with an observation checklist that lists the skills/tasks they will observe you performing in the workplace. Please familiarise yourself with the observable skills outlined in the Observation report prior to starting an observable task.
Contextualise observations to suit your workplace or training environment.
Observe you in an operational (live or simulated) environment using a range of skills/tasks.
Ask you questions relating to specific tasks you are demonstrating to ensure you have the required knowledge.
Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions.
Use the checklist to observe you using a range of skills/tasks.
Record comments and feedback based on their observation of your performance.
Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once) satisfactorily.
When necessary, complete an additional checklist as a record of the skills and techniques you are required to perform to achieve a satisfactory outcome in this assessment.
Your assessor may upload a photo of you holding the completed dishes as supporting evidence of the completed task and to verify authenticity.
Decide when you are competent at all tasks.
Record the results of your practical demonstration tasks and provide you with feedback.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Refer to the assessment mapping document to identify additional assessments required.
Dish 1: Roast Chicken with Herbed Butter (using chicken)
Dish 2: Peking Duck with Plum Sauce
Dish 3: Quail Stuffed with Wild Rice and Mushrooms (using feathered game – quail)
Top of Form
Dish 4: Chicken Liver Pâté (using poultry offal – chicken liver)
Top of Form
Dish 5: Duck Confit with Orange Glaze (using duck)
Servings: 2 portions
Dish 6: Chicken Satay Skewers with Peanut Sauce (using chicken)
SITHCCC035 Prepare Poultry Dishes
ASSESSMENT C – PROJECT
LEARNER INSTRUCTIONS
To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).You are required to answer all questions and complete all tasks.Read each task and question carefully. Ensure you have provided all required information in your responses.Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.Your assessor may observe you completing activities in this Task and record the results of their observation in Assessment C – Observation Report.To be deemed satisfactory in this assessment, you must complete all tasks correctly. Your assessor will determine how many attempts you are allowed for each task/question.
On completion, submit your assessment to your assessor according to your training environment’s assessment submission procedures. Make sure you follow all steps in the submission process when submitting assessments to the learning platform.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.
Assessment guide
This assessment requires the learner to identify equipment, preparation tasks and methods of cookery for different recipes and types of poultry.
You are required to complete the following assessment activities.
Complete Tasks 1, 2 and 3.Read the recipes and answer the questions.
Submit the completed questions to your assessor.
You should base your responses on the information provided in the project. Responses could reflect skills and knowledge discussed in your learning environment, learner resources and reflect relevant legislative requirements.
You may base your responses on their organisation’s policies and procedures, normal work practices and any legislative requirements, if discussed with and approved by your assessor prior to commencing this assessment.
Task 1: Evaluate organisational requirements
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
CHICKEN SATAY 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 5 g
Coconut milk as required
Rice, steamed 160 g
Step Method
Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.
Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.
Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.
To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.
Add peanut butter and stock to the pan and stir over a gentle heat until combined.
Remove from the heat and add the salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.
Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.
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
Soy sauce
Peanut butter
Chicken stock
Q2: What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?
SITHCCC035 Prepare Poultry Dishes
Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.
Q4: Briefly list the mise en place tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.
Assemble ingredients.
Complete basic pre-preparation tasks.
Weigh or measure ingredients.
Portion ingredients if necessary.
Sort ingredients.
Q5: What are two safety techniques you should use when cutting and preparing the ingredients with a knife?
Top of Form
Q6: What poultry cut is used for this dish?
Top of Form
Q7: What method(s) of cookery are used for which food items in this recipe?
Top of Form
Q8: What is the purpose of marinating the chicken in this recipe?
Top of Form
Q9: What is one technique you can use to minimise waste when preparing this recipe?
Top of Form
Q10: 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?
Top of Form
Q11: You need to defrost chicken breasts for this recipe. What is the safest method to defrost poultry?
Top of Form SITHCCC035 Prepare Poultry Dishes
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
Cut the chicken into eight pieces using the sauté cut method and set aside under refrigeration until required.
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.
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.
Heat 50 g of butter in a sauté pan and add the lardons, baby onions and mushrooms. Sauté quickly to colour and then remove.
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.
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.
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.
Bring the liquid to the boil, cover and cook on the stove over very low heat until the chicken is tender, about 30 minutes.
Remove the chicken, mushrooms, onions and lardons from the cooking liquid and arrange neatly in four individual earthenware service dishes. Keep warm.
Degrease the cooking liquid and then place over high heat and simmer until the liquid has reduced by about one-third.
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.
To finish, sprinkle chopped parsley over each portion and garnish with a crouton.
Q1: How must you prepare the chicken for this dish?
Q2: The chef has told you to prepare 40 portions. How much bacon do you need?
Q3: List the equipment required to prepare and present this dish.
SITHCCC035 Prepare Poultry Dishes
Q4: List the equipment needed to measure or weigh ingredients.
Q5: What preparation technique(s) are used to prepare the ingredients for cooking?
Q6: What methods of cookery are used to cook this dish?
Q7: What are three safe work practices you should use when browning the chicken?
Q8: Why do you need to wipe the mushrooms before use?
Top of Form
Q9: Your braised poultry is dry. What is the problem and how could you prevent this happening in the future?
Q10: The braise liquid is too thick. What is the possible cause and how can you improve the dish?
Q11: Where did coq au vin originate?
Top of Form
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
Preheat the oven to 210 °C.
Cut the carrot, celery and onion into a mirepoix and spread over the bottom of a suitably sized roasting dish.
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.
Trim away excess fat and skin from around the neck and the tail vent.
Season the inside of the chicken with pepper and salt and the sprig of thyme.
Truss the chicken neatly and tightly into shape using the butcher’s string.
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.
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.
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?
Q2: Explain how to truss a chicken using the stringless trussing method.
Q3: What do you need to do before carving the chicken?
Q4: Which part of the roasted chicken contains the lowest fat content?
Q5: List three suitable accompaniments for this dish.
Q6: What equipment do you need to carve and present the roasted chicken at a carvery?
Q7: At what temperature must the roast chicken be held at to maintain food safety prior to service at the buffet table?
Q8: You have roasted the chicken in preparation for a cold buffet tomorrow. How should you store the chicken overnight to ensure food safety and optimise shelf life?
Q9: You have leftover carrot, celery and onion from the mirepoix you prepared earlier. What should you do with the leftover ingredients to ensure food safety and optimise shelf life?
Top of Form SITHCCC035 Prepare Poultry Dishes
Visit:https://aussienment.com/
Also visit:https://www.notesnepal.com/archives/767
The post SITHCCC035 Prepare Poultry Dishes appeared first on Aussienment.
