Lis - 112 - SITHCCC012 Student WORKBOOK (1) 2

STUDENT ASSESSMENT
BOOKLET
SIT40516
CERTIFICATE IV IN COMMERCIAL
COOKERY
SITHCCC012 PREPARE POULTRY DISHES
6 CERTIFICATE IV IN COMMERCIAL COOKERY

PAGE PAGE \* MERGEFORMAT 19
Australian Careers College Pty. Ltd
Darwin City College
1/48 Woods St,
Darwin, NT 0800
Parap College
37 Gregory St, Parap, NT 0820
Sydney College
586-590 Parramatta Road, Petersham, NSW 2049
Student first name:
Student last name:

Contents
Assessment overview 4
Assessment plan 5
Assessment Task Cover Sheet – Assessment Task 1 6
Assessment Task 1: Written questions 8
Assessment Task 2: Cooking observations 15
Dish 1 – Lardo-barded lemon chicken 16
Dish 2 – Braised chicken with garlic and white wine 18
Dish 3 – Crumbed turkey steaks 20
Dish 4– Duck and vegetable stew 22
Dish 5 – Pan-seared quail with sautéed mushrooms and spring onion sauce 24

Assessment overview
This Student Assessment Booklet includes all your tasks for assessment ofSITHCCC012 Prepare poultry
dishes.
About your assessments

This unit requires that you complete 2 assessment tasks.You must complete all tasks to achieve competency
for this unit.
Assessment Task About this task
Assessment Task 1: Written questions You must correctly answer all questions in this task to show
that you understand the knowledge required of this unit.
Assessment Task 2: Cooking observations You must cook eight different poultry dishes.
You must follow correct food safety procedures and use
appropriate cooking methods.
You will be observed by your assessor as you prepare each
dish.
How to submit your assessments

When you have completed each assessment task you will need to submit it to your assessor.
Instructions about submission can be found at the beginning of each assessment task.
Make sure you photocopy your written activities before you submit them – your assessor will put the documents
you submit into your student file. These will not be returned to you.
Assessment Task Cover Sheet

At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for
each task where you need to submit items for assessment, making sure you sign the student declaration.
Your assessor will give you feedback about how well you went in each task, and will write this on the back of
the Task Cover Sheet.
Assessment appeals
You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to
your Student Handbook for more information about our appeals process.

Assessment plan
The following outlines the requirements of your final assessment for this unit. You are required to complete all
tasks to demonstrate competency for the unit.
Your assessor will provide you with the due dates for each assessment task. Write them in the table below.
Assessment Requirements Due date
1. Written questions
2. Cooking observations
AGREEMENT BY THE STUDENT

Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure
you sign this before you start any of your assessments.
Have you read and understood what is required of you in terms of assessment? ◻ Yes ◻ No
Have you read and understood the RTO’s policies and procedures related to ◻ Yes ◻ No
reassessment?
Do you understand the requirements of this assessment? ◻ Yes ◻ No
Do you agree to the way in which you are being assessed? ◻ Yes ◻ No
Do you have any special needs or considerations to be made for this assessment? ◻ Yes ◻ No
If yes, what are they?
Do you understand your rights to appeal the decisions made in an assessment? ◻ Yes ◻ No
Student name: Jonish Gurung
Student signature: Jonish Gurung
Date:
Assessor name:
Assessor signature: Date:

Assessment Task Cover Sheet – Assessment Task 1
Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
Name: Jonish Gurung
Date of submission:
Unit/s: SITHCCC012 Prepare poultry dishes
Assessor to complete
Was this a
Satisfactory/ resubmission?
Assessment Task Not satisfactory Date Y/N
Written questions
STUDENT DECLARATION
I declare that these tasks are my own work.
� None of this work has been completed by any other person.

� I have not cheated or plagiarised the work or colluded with any other student/s.
� I have correctly referenced all resources and reference texts throughout these assessment tasks.
� I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student signature: Jonish Gurung
Student name: Jonish Gurung
SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

© 2020 ACC PAGE PAGE \* MERGEFORMAT 19
ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
Assessor signature:
Assessor name:
Date:

Assessment Task 1: Written questions
TASK SUMMARY
You must answer all questions below correctly.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:

▪ Access to textbooks and other learning materials
▪ Access to a computer, printer, Internet and email software (if required)
▪ Access to Microsoft Word (or a similar program).
WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

▪ This task may be done in your own time as homework or you may be given time to do this task in class
(where applicable).
▪ Your assessor will provide you with the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?

If your assessor marks any of your answers as incorrect, they will make arrangements with you about
resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may
need to provide new written responses to the questions that were answered incorrectly. Your assessor will give
you a due date by which this must be provided.
STUDENT INSTRUCTIONS FOR TASK 1

▪ This is an open book test – you can use your learning materials as reference.
▪ You must answer all questions in this task correctly.
▪ You must answer the questions by typing your answers in Microsoft Word or a similar program – your
assessor will advise as to whether you must email them your completed assessment, submit the file on a
USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may
choose to recreate them in a word processing application. If you have been provided with an electronic
version of this booklet, you may prefer to type your answers directly into the document.
WRITTEN ANSWER QUESTION GUIDANCE

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These
words will guide you as to how you should answer the question. Some questions will also tell you how many
answers you need to give – for example, ‘Describe three strategies…’.
▪ Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or
features. Generally, you are expected to write a response of two or three sentences in length.
▪ Explain – when a question asks you to ‘explain’, you will need to make clear how or why something
happened or the way it is. Generally, you are expected to write a response of two or three sentences in
length.
▪ Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information.
Generally, you are expected to write a response of two or three sentences in length.
▪ List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format,
often with a specific number of items indicated.

QUESTION
Define the term “poultry” and provide three examples.
Poultry is a domesticated bird that can be raised for eggs, meat, and/or feathers. The term "poultry" includes
various birds, from native and commercial breeds of chickens to Muscovy ducks, mallards, turkeys, guinea
pigs, geese, quails, pigeons, ostriches, and pheasants.
QUESTION
List thee ingredients commonly used in the preparation of poultry dishes.
To make this dish, consumers typically purchase ground meat (remember, grinding is a form of processing) and
add breadcrumbs, salt, pepper, spices, onions, eggs, seasonings, and ketchup or sauces tomato. When the
meatloaf is cooked further processing is carried out in the oven (baking is also a form of preparation).
QUESTION
In the table below, list two classical and two contemporary poultry dishes. Describe their cultural aspect.
Classical
Name Description
Tandoori chicken it is one of the most serving poultry dishes all over the world, and it is difficult to
replicate without a tandoor oven, tandoori chicken is often served as an eat-out
meal in Indian cuisine. The chicken is first skinned before being halved or
quartered and marinated twice.
chicken nuggets This fast-food item is produced using a seasoned chicken slurry made from
deboned flesh and skin that is fashioned into nuggets and then coated in a flour
and seasonings mixture, breadcrumbs, or batter. They're usually fried, but they
can also be cooked at home.
Contemporary
Name Description
Chicken Paprikash This real Chicken Paprikash recipe combines delicate chicken in an unforgettably
rich, savory, and creamy paprika-infused sauce, making it one of the most famous
and adored of all Hungarian dishes.
Chicken paprikash Chicken Paprikash dish combines delicate chicken in a rich, aromatic, and creamy
paprika-infused sauce, making it one of the most famous and adored of all
Hungarian dishes.
QUESTION
Chicken is portioned into different cuts depending on the method of cooking and the menu item. Describe each
of the portions listed below:
Portion Description
Whole for grilling Chicken Spatchcock or Papillon is ideal for grilling. Because the chicken can be laid
flat on the grill, the chicken will be moist and easily absorb the smoke flavour, the
skin becomes crispy while the chicken retains the flavour and sweetness inside.
Supreme In professional kitchens, the term Supreme Poultry is used to describe skinless,
boneless chicken breasts. If all wing bones are still attached, the cut is called a

"poultry cut".
Legs Chicken thighs include thighs and thighs. When two chicken pieces are left together,
they are often referred to as quads and sometimes hind legs, although some people
use legs when referring only to the drumstick.
Thigh Chicken thigh (or chicken thigh): Chicken thigh is the cut of poultry meat from the
upper part of the thigh, above the knee joint separating the thigh and thigh.
Drumstick The drumstick is part of the thigh and is connected to the thigh. This cut is sold
boneless and skinless. Similar to thighs, thighs are fatter and tougher than chicken
breasts, although they also have more flavour.
Ballotine Chicken Ballentine is a classic French way of cooking chicken. Traditionally made
from boneless chicken thighs, the balloons are wrapped around some kind of filling,
sometimes wrapped in ham or Parma ham, wrapped in cling film, and boiled.
Ballotines are a very impressive dish to serve at a dinner party.
QUESTION
List five styles of cooking poultry.
The methods of cooking meat and poultry are generally divided into wet heat and dry heat methods. Moist heat
includes stewing, braising, broiling, boiling, steaming, and frying.
QUESTION
Briefly explain the term FIFO in stock rotation.
FIFO stands for first in first out. It is an inventory rotation system used to store food. You place items with the
earliest or best by date at the front and items with the furthest expiration date in the back.

QUESTION
Describe the characteristics of the following poultry types. Consider appearance, fat content, freshness and
other quality indicators, nutritional value, taste and texture in your response.
Poultry type Characteristic
Chicken Chickens have a rounded, squat look. They are typically less than 70 cm (27.6 inches)
tall and weigh around 2.6 kg (5.7 pounds). The appearance and texture of chicken meat
are the two most essential quality features. The appearance of a product is important for
both initial product selection and final product satisfaction. The single most essential
sensory feature influencing final quality rating is texture.
Duck In processing and cooking, ducks and ducklings are the meat of several waterfowl
species found in both freshwater and saltwater. Duck is eaten in many cuisines around
the world. It is a high-fat, protein-rich, and iron-rich meat.
Goose Goose is one of the fastest-growing poultry species commonly raised for meat. Goose
meat is thicker than other poultry but is which is widely accepted, including in parts of
West Africa. In Egypt, geese are widely used as scavengers near villages.
Turkey Poultry is a species of the group domesticated chickens that can be raised for eggs,
meat, and/or feathers. The term "poultry" covers various birds, ranging from domestic
and commercial chicken breeds to ducks, mallards, turkeys, guinea pigs, geese, quails,
pigeons, ostriches, and pheasants.
QUESTION
Research two poultry dishes of your choice and briefly describe their historical and cultural origin.
Dish Historical and cultural origin
Chicken Cacciatora: Cacciatore means "hunter-style". This dish grows in central Italy and has many
variations. It is considered a country dish in which pieces of chicken are
simmered with tomatoes and mushrooms. The dish has its origins in the
Renaissance (14501600) when the only people who could afford to enjoy poultry
and the sport of hunting was well to do, this dish developed in the heart of Italy
and there are many variations.
Chicken King: This is a rich chicken dish that uses lots of cream with chili and sherry. It is eaten
on hot buttered toast, on a tart base, or in a nest of noodles. There are several
stories/legends about who made this dish. Chicken a la King is a rich chicken
dish that uses lots of cream with chili and sherry. It is eaten on hot buttered toast,
on a tart base, or in a nest of noodles. There are several stories/legends about
the person who created this dish
QUESTION
List five cooking methods for five different poultry cuts.
Cooking method Poultry cut

grilling wings
roasting roasting
baking grilling
broiling frying
pan frying frying
QUESTION
Briefly explain the importance of ensuring equipment is clean, and describe the steps you would take to ensure
equipment is clean while working with poultry.
A person's germs can be on any object that person has touched or on the equipment used to take care of them.
Some germs can live up to 5 months on dry surfaces. Germs on any surface can be passed on to you or
others. This is why it is important to disinfect supplies and equipment.

QUESTION
Label the following types of knives and what their appropriate use would be:
Name Use
deba Deba knives are often used as a medium to the light cutter.
Commonly used for cutting and slicing hard vegetables,
meat, and fish.
breaking Slicers are commonly used to cut larger pieces of meat into
smaller pieces. The sword is typically around 10" in size and
can cut small bones, skin, and cartilage, as well as ground
meat.
chef The Chef's Knife may also be referred to as the Chef's Knife
and is one of the more popular knives. Most used
commercial kitchens. The size of the chef's knife can vary
from 15 cm to 36 cm with a wide tapered blade. It can
perform several tasks, including hashing.
butcher A Butcher knife is commonly used on large pieces of meat for

slicing, slicing, and mincing. Butcher knives often have
heavier, wider, slightly curved blades.
cleaver A slicing knife with a long and wide blade is commonly used
to cut thick bones and meat.
slicing
The Straight Blade Long Slicer is designed for slicing large
fish such as slices of cooked meat, sushi, and sashimi. The
dull blade has a Granton edge and is generally longer than
an engraver's knife.

QUESTION
List and describe three of the things you need to do to ensure your knives are well maintained.
 Sharpen them and sharpen them often.
 Wash them immediately after use.
 Wash them by hand.
 Dry them with a cloth.
 Hang them up in a block or on magnetic tape.
 Use a cutting board at all times.
 Leave them in the kitchen sink.
 Put them in the dishwasher.
QUESTION
Looking at the following image, identify each feature of the blender in the table below:
Number Feature
2 Jar
4 Base Motor
5 Controls
1 Lid
3 Blades
6 Jar base
QUESTION
List six steps you should take to ensure safe operating practices when using a blender.
 Do not place lead next to hot equipment.

 Hold only by the handle and not by the handle or head.
 Make sure that the device is turned off in the base before removing it from the carrying case.
 Make sure the appliance is unplugged before cleaning.
 Do not machine wash.
 Do not wrap the power cable tightly.

QUESTION
Briefly explain what is meant by the term “miseen place”.
Mise en Place (MEEZ ahn plahs) is a French term for all of your ingredients measured, cut, peeled, sliced,
grated, etc. before you start cooking. Prepared stews. Mixing bowl, tools, and equipment set up. It's a technique
that chefs use to prepare meals quickly and easily.
QUESTION
List the tasks required for miseen place in preparation of poultry.
The methods of cooking meat and poultry are generally divided into wet heat and dry heat methods. Moist heat
includes stewing, braising, broiling, boiling, steaming, and frying. Dry heat includes baking, grilling, roasting,
sautéing, and grilling. Different cuts suit different methods and recipes.
QUESTION
Explain how you would ensure food safety and optimise food shelf life when working with poultry.
Raw poultry should be stored in a bowl or on a tray at the back of the refrigerator. Your refrigerator temperature
should be between 38 degrees and 40 degrees F or lower. Store raw poultry for up to one to two days. It is no
longer recommended to wash poultry before cooking.

QUESTION
For each of the different types of commercial kitchen equipment below, provide one example and describe what
it is used for.
Type of Equipment One example at your What is it used for?

workplace
Small electrical equipment mixer grinder to mix various ingredient
Measuring equipment thermometer temperature
Hand tools spatula mixing
Knives knife cutting
QUESTION
Look at the list below of safety rules for knives. In the table below, briefly identify why each rule is important.
Wash a knife before you use it. to avoid contamination
Wipe a knife dry with the blade pointing away from to avoid cuts
your hand.
Check the knife is dry before you use it. to avoid slips
Choose the correct knife for the job. to be accurate
Keep knives stored safely when not being used. to prevent accidents
To walk with a knife, carry it pointing toward the to avoid accidents

ground and close to your body.
If your knife falls off the bench, step away. Do not try to avoid cuts
to catch it.
To give a knife to someone, place it on the bench to be careful

and let them pick it up.

QUESTION
Look at the list below of safety tips for using a mixer. In the table below, briefly identify why each rule is
important.
Turn the mixer off before lifting the beaters out of the to avoid wastage of electricity
bowl.
Tie your hair back if it is long. to avoid hair fall
Don’t wear long sleeves or loose scarves. to avoid getting spilled over
Don’t put your fingers into the bowl while the mixer is to avoid cuts
running.
Don’t put utensils such as spoons or spatulas into to avoid spillage

the bowl while the mixer is running
WHAT MUST BE SUBMITTED FOR TASK 1:

◻ Your answers to each question.

Assessment Task 2: Cooking observations
TASK SUMMARY
For this task, you are required to prepare eight poultry dishes using each of the following poultry items:
▪ Chicken
▪ Duck
▪ Feathered game
▪ Turkey.
Each dish must be prepared for customers.
You must cater for special dietary requirements.
Your assessor will observe you as you prepare, cook, serve and clean.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

▪ Access to a real or simulated workplace environment
▪ Customers (real life customers or customers role played by other students)
▪ Industry-realistic ratios of kitchen staff to customers
▪ Recipes (provided)
▪ Food ingredients (provided by assessor)
▪ Commercial Cookery Observation Booklet (if applicable)
▪ Kitchen resources and equipment (assessor to ensure).
WHEN AND WHERE WILL THIS TASK BE COMPLETED?

▪ You will do this task in a real or simulated commercial kitchen.
▪ Your assessor will provide you with the date of the cooking demonstrations/observations.
WHAT NEEDS TO BE SUBMITTED?

You must prepare, cook and present each the following dishes:
▪ Lardo barded lemon chicken
▪ Whole de-boned duck with citrus
▪ Roast quail with rosemary, thyme and garlic
▪ Crumbed turkey steaks
▪ Braised chicken with garlic and white wine
▪ Duck and vegetable stew
▪ Pan eared quail with sautéed mushrooms and spring onion sauce
▪ Thanksgiving turkey
You are not required to submit anything else for this task. You will be observed and questioned throughout the
assessment and all outcomes will be recorded in the Observation Booklet /Assessment Record Tool.
You may choose to keep recipes and take photos of the meals once they are plated and ready for serving. You
may choose to add these to your portfolio, for the assessment task in SITHCCC020 Work effectively as a cook.
WHAT DO I NEED TO DO IF I GET SOMETHING WRONG?

If you get something wrong, you will need to resubmit that part of the task that has not been completed
correctly or fully.
Your assessor will provide you with guidance as to what needs to be resubmitted and how.

STUDENT INSTRUCTIONS FOR TASK 2
For this task, you must prepare eight different poultry dishes.
Read the instructions for each cooking demonstration task. You will be required to alter each dish to cater for
specific dietary requirements.
Your assessor will observe you as you prepare, cook and present each dish. You will also be observed as you
pack up and clean the kitchen area.
Your assessor will advise you of the date and time of each cooking observation.
DISH 1 – LARDO-BARDED LEMON CHICKEN
For this task you are required to cook lardo-barded lemon chicken for six customers.
▪ You may work in groups or pairs as advised by your assessor.
▪ Your assessor will provide you with the recipe. Adjust the recipe quantities to serve six.
▪ You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers does not like thyme. You must serve a variation of the dish to cater for this
customer.
▪ Discuss the customer’s dietary requirements with team members.

▪ Clearly write down a set of instructions to change the recipe for the customer. Include the ingredients that
will be substituted, the measurements/quantities and cooking methods. You may wish to research and
access recipe alternatives to meet the customer’s request.
During the observation, your assessor will be looking to see that you can:
▪ Read and confirm recipe requirements
▪ Make provisions for specific dietary requirements
▪ Calculate ingredient amounts according to recipe
▪ Select required poultry product and other ingredients according to recipe
▪ Check for spoilage or contamination prior to preparing the dessert
▪ Selected ingredients according to stock rotation requirements
▪ Read date codes and rotation labels before selecting the ingredients
▪ Select appropriate size and type of knife
▪ Select appropriate equipment required
▪ Follow manufacturer’s instructions to safely assemble equipment
▪ Safely handle knives
▪ Ensure knives and equipment cleanliness
▪ Thaw frozen poultry following safety guidelines
▪ Sort and prepare ingredients according to recipe instructions
▪ Weigh and measure ingredients according to recipe instructions
▪ Prepare poultry following the recipe requirements
▪ Minimise waste and utilise food items profitably
▪ Follow the recipe’s cooking method’s
▪ Prepare accompaniments and marinades as required
▪ Make food adjustments if needed
▪ Carve poultry using appropriate tools and carving methods
▪ Portion poultry according to recipe instructions

▪ Add sauces and garnishes
▪ Ensure final presentation
▪ Store left-overs in environmental and temperature safe conditions
▪ Clean up and appropriately dispose of waste.
Recipe: Lardo-barded lemon chicken
Serves: 4
Ingredients:
1 whole chicken (about 1.8kg)

2 lemons, quartered
8 thyme sprigs
20 thin slices lardo (see note)
Cooking instructions:
1. Preheat oven to 200C.

2. Pat chicken cavity and skin dry with absorbent paper. Season cavity to taste and fill with lemon and
thyme.
3. Place chicken in a roasting pan, season skin to taste and lay lardo slices over breast and legs,
overlapping slightly.
4. Roast until chicken is golden brown and juices run clear when thigh is pierced with a skewer (40 minutes
- 1 hour).
5. Serve hot with a green salad.
Note: Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.

DISH 2 – BRAISED CHICKEN WITH GARLIC AND WHITE WINE
For this task you are required to cook braised chicken with garlic and white wine for six customers.
▪ Your assessor will provide you with the recipe.

Recipe: Braised Chicken with Garlic and White Wine
Serves: 4
Ingredients:
2 x 1.5 Kg whole chickens, each cut into 8 pieces

5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs
1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper.
2. Lightly smash garlic cloves just to flatten slihyghtly, leaving peel attached and cloves as whole as
possible.
3. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches,
add chicken and cook until brown on all sides, about 12 minutes per batch.
4. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown,
about 4 minutes. Add wine and thyme; bring to boil.
5. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through,
moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20
minutes. Season to taste with salt and pepper.
6. Transfer chicken to platter.
7. Spoon garlic cloves around chicken and drizzle sauce over.

DISH 3 – CRUMBED TURKEY STEAKS
For this task you are required to cook crumbed turkey steaks for six customers.
Note: One of your customers is gluten intolerant. You must prepare one dish that caters to the customer’s
dietary requirement.
▪ Discuss the customer’s dietary requirements with team members.

▪ Clearly write down a set of instructions to change the recipe for the customer. Include the ingredients that
will be substituted, the measurements/quantities and cooking methods. You may wish to research and
access recipe alternatives to meet the customer’s request.

Recipe: Crumbed turkey steaks
Serves: 6
Ingredients:
6 turkey breast steaks

3 tablespoons plain flour, seasoned
2 eggs, lightly beaten
2 cups bread, crumbs
6 tablespoons finely grated parmesan cheese
2 tablespoons butter
3 tablespoons sunflower oil
Parsley, and lemon wedges to serve
1. Lay the turkey steaks between two sheets of plastic wrap. Hit with a rolling pin until flattened.
2. Snip edges of the steaks with scissors a few times to prevent them from curling during cooking.
3. Place the seasoned flour on one plate, the egg in a shallow bowl and the breadcrumbs and parmesan
mixed together on a third plate.
4. Dip each side of the steaks into the flour, then egg, then breadcrumbs and cheese until evenly coated.
5. Heat the butter and oil in a large frying pan and fry the turkey steaks over moderate heat for 2-3 minutes
on each side until golden.
6. Garnish with parsley and lemon wedges.

DISH 4– DUCK AND VEGETABLE STEW
For this task you are required to cook duck and vegetable stew for six customers.

Recipe: Duck and vegetable stew
Serves: 6
Ingredients:
2 tablespoon olive oil

1 duck, cut into 16 pieces (about 2.2kg)
2 onions, coarsely chopped
4 cloves garlic, finely chopped
6 sprigs of thyme
4 fresh bay leaves
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
2 tablespoon tomato paste
650 gm desiree potatoes, cut into 3cm pieces
1 litre chicken stock (4 cups)
360 gm frozen baby peas (3 cups)
1. Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8
minutes or until brown, then transfer duck to a plate.
2. Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook,
stirring, for 3 minutes.
3. Add tomato paste and cook for further 5 minutes, then add potatoes and chicken stock.
4. Return duck to pan and bring to the boil.
5. Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat
to low, simmer for 3 hours or until duck is tender.
6. Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.

DISH 5 – PAN-SEARED QUAIL WITH SAUTÉED MUSHROOMS AND SPRING ONION SAUCE
For this task you are required to cook Pan-seared quail with sautéed mushrooms and spring onion sauce for six
customers.

Recipe: Pan-seared quail with sautéed mushrooms and spring onion sauce
Serves: 6
Ingredients:
Ginger and Spring Onion Sauce:

60ml grapeseed oil
12 spring onion stalks, approximately 8-10cm in length, finely sliced
15g fresh ginger, finely grated
2 cloves garlic, finely grated
Pinch of salt
Mushrooms and Snow Peas:
40ml grapeseed oil
170g shimeji mushrooms
100g shiitake mushrooms, sliced into 0.5cm strips
2 cloves garlic, finely grated
1 long red chilli, deseeded and finely diced
8 snow peas, trimmed, sliced in half at an angle
40ml light soy sauce
Pan Roasted Quail:
4 quails
Salt and black pepper, to season
50g butter
30ml grapeseed oil
1. For the spring onion and ginger sauce, place a medium frypan over medium high heat. Once hot, add
the oil and the spring onion, stir quickly and turn off the heat. Add ginger and garlic.
2. Stir the mixture thoroughly and then add salt to taste. Leave in the pan, until ready to serve, to continue
cooking with residual heat until cooled.
3. For the mushrooms and snow peas, place large frypan over high heat. Once hot, add the oil,
mushrooms, garlic chilli, and snow peas all at once. Toss to coat in oil.
4. Add the soy sauce to the pan. Turn the heat off the pan and toss to coat liberally, allowing the
mushrooms to caramelise quickly. Transfer mixture to a medium bowl and set aside, keeping warm, until
ready to serve.
5. For the pan roasted quail, remove legs, wings, tail end of the backbone, wishbone and neck from the
quails to preserve breasts and skin intact on the crowns. Season the breasts and cavities with salt and
pepper to taste.
6. Place a large frypan on high heat and add oil. Once hot, add quail crowns to the pan, skin side down.
Cook until the skin is deep golden brown and caramelised, about 1 – 1 1/2 minutes. Rotate the quails to
cook each side of the breasts, cooking each side for approximately 30 seconds.
7. Turn off the heat on the pan. Add the butter to the pan and melt. Baste the cavities and the breasts of
the quail liberally with the melted butter for a further 30 seconds. Remove the quails from the pan and
rest, covered loosely, for 5 minutes.

8. Once rested, carve the breasts off the crowns and set aside, keeping warm, until ready to serve.
9. To serve, place the mushrooms and snow peas in the centre of the serving plates. Top with 2 quail
breasts per plate. Finish with a few spoonfuls of spring onion and ginger sauce.


Lis - 112 - SITHCCC012 Student WORKBOOK (1) 2

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Lis - 112 - SITHCCC012 Student WORKBOOK (1) 2

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STUDENT ASSESSMENT

6 CERTIFICATE IV IN COMMERCIAL COOKERY

Student first name:

Student last name:

6 CERTIFICATE IV IN COMMERCIAL COOKERY

6 CERTIFICATE IV IN COMMERCIAL COOKERY

About your assessments

Assessment Task About this task

How to submit your assessments

Assessment Task Cover Sheet

6 CERTIFICATE IV IN COMMERCIAL COOKERY

Assessment Requirements Due date

AGREEMENT BY THE STUDENT

Student name: Jonish Gurung

Student signature: Jonish Gurung

Assessor signature: Date:

6 CERTIFICATE IV IN COMMERCIAL COOKERY

Name: Jonish Gurung

Unit/s: SITHCCC012 Prepare poultry dishes

I declare that these tasks are my own work.

� None of this work has been completed by any other person.

Student signature: Jonish Gurung

Student name: Jonish Gurung

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:

WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

WHAT HAPPENS IF I GET SOMETHING WRONG?

STUDENT INSTRUCTIONS FOR TASK 1

WRITTEN ANSWER QUESTION GUIDANCE

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Poultry type Characteristic

Dish Historical and cultural origin

Cooking method Poultry cut

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

pan frying frying

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

butcher A Butcher knife is commonly used on large pieces of meat for

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

 Do not place lead next to hot equipment.

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Type of Equipment One example at your What is it used for?

Small electrical equipment mixer grinder to mix various ingredient

Measuring equipment thermometer temperature

Hand tools spatula mixing

Knives knife cutting

Wash a knife before you use it. to avoid contamination

Choose the correct knife for the job. to be accurate

To walk with a knife, carry it pointing toward the to avoid accidents

To give a knife to someone, place it on the bench to be careful

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Tie your hair back if it is long. to avoid hair fall

Don’t put utensils such as spoons or spatulas into to avoid spillage

WHAT MUST BE SUBMITTED FOR TASK 1:

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

WHEN AND WHERE WILL THIS TASK BE COMPLETED?

WHAT NEEDS TO BE SUBMITTED?

WHAT DO I NEED TO DO IF I GET SOMETHING WRONG?

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY