Student ID: 2006881

Name: Aravind Sotala

Unit Code: SITHPAT006

SECTION A: SKILL ACTIVITY

Q1.
Answer:

Place the chocolate in a pan of

gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.

SECTION B: KNOWLEDGE ACTIVITY

Q1.
Answer:

Chicken
Turkey
Duck
Feathered game

Q2.
Answer:
Use by date – can only be used up until this date. Otherwise need to be thrown out
Best before – best quality until this date but can be used after
Display until – can only be sold until this date, otherwise to be thrown away
Q3.
Answer:

 Chicken-its is very versatile with a neutral flavour,so it can be gsrnished ,marinated oorstuffed
with anything you like.these are different types of chicken available which are define by
age:younger,tender chicken can be cooked in any way depending on your
preference,whereas,older chicken, sre best when they are stewed or braised ,the healthiness of
chicken depends on whether the meat is light,dark,and skinless,light meat with skin has the
lwest cholesterol,where as light meatwith skin has higher protein and is low fat,dark skinless
meat contain a high amount of zinc.
 Turkey-this is the second most consumed type of poultry and its is similar to chicken in
the way that the healthiness of it depends on whether the meat is light,dark or
skinless.light skinless turkey has the lowest amount of iron ,calories,fat,and
cholesterol,and the highest amount of protein,whereas dark skinless turkey has the
highest amount of iron ,zinc,thiamine,and vtamin B12.howeverb,it doesn’t usually
contain as much meat and value for money chicken ,so its best to buy younger turkey
which go further and can be prepared in any way

 Duck-this is healthy and nutircious food depending on whether is consumed with skin on
or skin off

 Feathered game-this is the animal that were hunted for the food,however it also refers
to animalsthat have been raised on formsamd are non domen=sticated.there are two
types:furred and frathererd amd they can be small or large.feathered games include
different types of bird such as a gouse,pheasant,quail,wild duck,partridge,wild
geese,wild turkey,and woodcock .game meat tends to be leaner and less tender than
other domesticated meat,which can make it more difficult to cook,marinatewith strong
falvour to go with the distinctive taste of the meat

Q4.
Answer:

 Barding – wrapping a piece of fat,such as straky bacon ,around piece of lean poultry to keep it
moist while cooking,so it doesn’t dry out.the fat is the removed a few minutes before the meat
has finished cooking to allow it brown

 Deboning-this is techiniqueof cutting and separating the meat and bones from poultry to
prepare it for cooking

 Marinating-a marinade is a sauce used to prepare meat or vegetable in for cooking to

 enchance the flavour as the meat absorbs it,marinades are also used to make meat moire
tender and to preserve it short term

 Stuffing-this is when the poultry is filled inside with a stuffing mixture usuall containing
vegetable,herbs,and meat to give extra taste

 Trimming-this means cleaning the meat before cooking by removing oarts of it that are
white ,yellow,or bloody,such as the connective tissue,tenderloins and cartilage.
Q5.

Answer:

Braising/stewing, deep frying, grilling, poaching, roasting

Q6.
Answer:
Poaching – in water just below boiling point
Roasting – oven at 180 slow dry heat
Grilling – on a griddle plate at a high temperature
Deep frying – rapid heat at 180

Q7:
Answer:

Knife
Oven
Grill
Board

Q8.
Answer:
Set in place

Q9.
Answer:

When the storing fresh poultry ,it should be stored in the coldest part of fridge and consumed
within a couple days
Section C: Performance Activity