Assessment Tasks and Instructions for Preparing Poultry Dishes

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 Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
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 – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
 follow standard recipes to prepare poultry dishes using each of the following poultry items:
o chicken
o duck
o feathered game
o turkey
 use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as
appropriate:
o barding
o de boning
o marinating
o rolling
o trussing
o stuffing
o trimming
 prepare the required poultry dishes using each of the following cookery methods at least once:
o braising
o deep frying
o grilling
o poaching
o roasting
o sautéing
o stewing
 prepare above food for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing poultry
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools
folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.
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 2
Your Tasks
Prepare the following dishes to the criteria set out below:
Dish to be prepared Method(s) of cookery applied Preparation techniques Poultry items used
Dish 1: braising barding Chicken

deep-frying X de-boning X Duck
Duck in Orange Sauce
marinating Feathered game
Recipe Source: grilling
rolling Turkey
SSH Group recipe book, e-coach poaching
X trussing
X roasting
recipes SITHCCC012 X stuffing
sautéing X trimming
No. of serves:
stewing
braising barding X Chicken

Dish 2:
Duck
deep-frying de-boning
Poached chicken in tarragon
Feathered game
sauce grilling marinating
X poaching Turkey
Recipe Source: rolling
roasting
SSH Group recipe book, e-coach trussing
sautéing
recipes SITHCCC012 stuffing
stewing X trimming
No. of serves:

deep-frying de-boning Duck
SSH to complete
grilling marinating Feathered game
Recipe Source:
poaching rolling Turkey
SSH Group recipe book, e-coach
recipes SITHCCC012 roasting trussing
No. of serves: sautéing stuffing

stewing trimming

SSH to complete
Recipe Source:

stewing trimming

SSH to complete
Recipe Source:

stewing trimming
SSH to complete
Recipe Source:

stewing trimming

SSH to complete
Recipe Source:

stewing trimming

SSH to complete
Recipe Source:

stewing trimming

SSH to complete
Recipe Source:

stewing trimming
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Pieces of equipment selected:
Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: select
1. barding
2. de boning
3. marinating
4. rolling
5. trussing
6. stuffing
7. trimming
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Duck in Orange sauce

a) Neck removed from carcass, excess fat removed
b) Wings removed at the first joint
c) Wings cut into even pieces for roasting
d) Apples and onion peeled and sliced evenly
e) Cavity stuffed with apple, onion and thyme
f) Duck evenly seasoned with salt and paprika
g) Trussed evenly
h) Vegetables for sauce are washed, peeled and cut into even
matignon
i) Oranges are washed, zested and peeled
j) No signs of skin on peeled orange
k) Zest simmered until soft and retained for sauce.
Element 4: Cook poultry dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
a. Duck is roasted at 180 C without burning

b. Basted regularly
c. Matignon added after ~ 1hour
d. Cooked until juices run clear
e. Duck removed cut in half and carcass/rib cage and filling removed
f. Stock and water added to pan and simmered for ~ 45 min
g. Carcass/ribcage and filling is added and simmered
h. Jus reduced to consistency, seasoned and strained
i. Duck crisped in duck fat and roasted for 10 min until crisp
j. Zest caramelised to golden and cooked to taste with Orange juice
k. Orange caramel cooked with jus and seasoned
l. Breast and leg (dark meat and white meat) is separated
m. Portion of dark and white meat is arranged on a warmed plate
n. Served with jus and warmed sliced oranges, garnished
The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Poultry is carved correctly according to cut with minimal waste
Whole poultry is cut and portioned correctly according to bone structure
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

 Freshness

Each piece of equipment is assembled according to manufacturer’s instructions
 Cord:
1. barding
2. de boning
3. marinating
4. rolling
5. trussing
6. stuffing
7. trimming
Supreme:
a) Supreme trimmed, skin removed
b) Wing bone frenched
c) Onion peeled and finely diced
d) Tarragon leaves picked and washed

a. Onion is sautéed without browning

b. Chicken is simmered in sherry and cream ~ 7-10 min. at 100 C until just done
c. Chicken removed and kept warm
d. Sauce finished with remaining liquids to consistency
e. Mounted with butter, seasoned and finished with tarragon
f. Neatly arranged whole or sliced/fanned onto a warm plate
g. Sauce spooned over
h. Served with suitable accompaniments: ____________________________
(hot/cold)

 Freshness

Each piece of equipment is assembled according to manufacturer’s instructions
 Cord:
1. barding
2. de boning
3. marinating
4. rolling
5. trussing
6. stuffing
7. trimming
Dish 3:
a)
b)
c)
d)

a.
b.
c.
d.
e.
f.
g.
h.
(hot/cold)

Assessment Tasks and Instructions for Preparing Poultry Dishes

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Assessment Tasks and Instructions for Preparing Poultry Dishes

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Assessment Tasks and Instructions

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

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

Student Signature Date: / /

Prepare the following dishes to the criteria set out below:

Dish 1: braising barding Chicken

braising barding X Chicken

Dish 3: braising barding Chicken

No. of serves: sautéing stuffing

Dish 4: braising barding Chicken

No. of serves: sautéing stuffing

Dish 5: braising barding Chicken

No. of serves: sautéing stuffing

No. of serves: sautéing stuffing

Dish 7: braising barding Chicken

No. of serves: sautéing stuffing

Dish 8: braising barding Chicken

No. of serves: sautéing stuffing

Dish 9: braising barding Chicken

No. of serves: sautéing stuffing

Each piece of equipment is checked for cleanliness

Duck in Orange sauce

Element 4: Cook poultry dishes Comment S NYS S NYS

a. Duck is roasted at 180 C without burning

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Element 4: Cook poultry dishes Comment S NYS S NYS

a. Onion is sautéed without browning

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Element 4: Cook poultry dishes Comment S NYS S NYS

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