ASSESSMENT COVER SHEET

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Student Name Student ID

Completion
Assessor Name
Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816

Unit Name Prepare poultry dishes Unit Code SITHCCC012

FIRST ATTEMPT:  SECOND ATTEMPT: 

Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1  Written Assessment S | NYS |

DNS

Assessment 2  Practical Observation S | NYS |

DNS

Assessment 3  Written Quiz S | NYS |

DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent

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a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible f

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ASSESSMENT COVER SHEET Nova Institute of Technology

SITHCCC012 Prepare poultry dishes RTOID: 21984 CRICOS: 02856B
 SITHCCC012 – QUIZ
1. Nutritional benefits of poultry: (Please Tick the correct answer)

 Nutritionally, poultry is a major protein source in the diets of many cultures.

 Chicken is a rich meat, very high in fat.
 Chicken has more unsaturated fatty acids than saturated fatty acids.
 Chicken provides essential vitamins and minerals, particularly niacin, vitamins A and D and
magnesium.
 Chicken is a relatively good source of iron and zinc compared with other meats.
 Duck is a good source of iron and zinc.

2. The nutritional values for turkey meat include: (Please Tick the correct answer)

 Turkey breast meat has a fat content of 1-2%

 Turkey meat is low in protein
 Turkey leg meat has a fat content of 8%
 Turkey is rich in B vitamins
 Turkey meat is the best poultry source of vitamin A.
 Turkey meat is a source of the minerals iron, copper, zinc and potassium

3. Match the categories of poultry and feathered game to the relevant examples:

Landfowl 3 Ducks, Geese

Waterfowl 2 Emu, Guineafowl, Pheasant, Quail
Feathered Game 1 Chicken, Turkey

4. The common Work Health and Safety and Hygiene requirements for using equipment include: (Tick
the correct box indicating true or false)

True False
Whichever equipment is used, it is important to check it first for cleanliness to true
prevent
cross-contamination.
Any equipment that has to be assembled must be put together correctly. Incorrect true
assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must refuse to do false
the
task and report your supervisor to management.
Equipment malfunctions and faults must be reported to a supervisor and any faulty True
equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of true
equipment
during usage or when changing a food item, is essential.
Correct storage conditions must be used to ensure that equipment can dry properly True
to
prevent the growth of mould and bacteria.

5. The following factors may affect the selection of ingredients when preparing dishes. Match each factor
to the relevant example:

SITHCCC012 Prepare poultry dishes 1|

Quiz Page
© Nova Institute of Technology V1.0 July
20
 Seasonality 2 specialised cooking equipment like deep-fryers and larding
needles
7 may be needed
Price some game birds may only be available for a limited time
5
Infrastructure self-service, set menu, à la carte or buffet style
Equipment available 1 differences in menus and expectations between an aged hostel,
café,
4 restaurant and 5 star hotel or cruise ship
Quality standards storage space and preparation space can impact on possible
3 processes
6
such as carcass breakdown and stock production
Service requirements FIFO principles (first-in-first-out) are important to ensure that the
oldest product is used up first
Stock rotation it may be cheaper to buy whole chickens and use each part in
various
menu dishes, rather than ordering just 1 cut

6. Match the factors which will affect the reasons for choosing equipment to the relevant example:

Safety 3 a boning knife would be used for deboning a carcass to minimise

wastage and improve presentation
1
Appropriateness reusing offcuts and using different parts of the chicken for different
menu items
Ease of use 4 using a cleaver for chopping bones can be dangerous and proper
training needs to be provided
Reducing wastage when making chicken consommé a pot may be easy to use for
2 small
amounts but a bratt pan is easier for larger amounts and
makes straining the finished product simple

7. The process of assembling and preparing ingredients as part of mise en place for producing poultry
dishes includes: (Tick the correct box indicating true or false)

True False
Once all the ingredients are weighed, consider the correct storage requirements for true
further use, as well as preparation and workflow implications.
Prepare the ingredients into the correct size or trim as required. The requirements true
should
be outlined in the recipe and will be influenced by the dish, its origin
and final presentation.
During preparation it is important to consider any trimmings or offcuts and how they true
could be utilised in other recipes or sections of the kitchen. For example, vegetable
trimmings can be used for jus production; meat offcuts can be used for stocks.
Any prepared items must be used immediately to prevent food safety issues. false
Any items that can be reused must be stored hygienically and are normally true
identified with
a tag or label stating the item, the date of packaging and the intended use.
The recipe can then be produced following the steps outlined in the standard recipe True
card.

8. Which of the following are quality signs for fresh poultry? (Tick the correct box indicating true or false)

True False
Skin texture which is dry and not sticky or slimy true
No bad smells from skin or interior true
Plump breast true
Thin, long breast false
Firm tip of breastbone true
Flexible tip of breastbone false
Unbroken skin with no blemishes, marks or feathers evident true
Unbroken bones True
9. The quality aspects which need to be checked when receiving frozen poultry include: (Tick the
correct answers)

Be individually packaged true

Show no signs of freezer burn true
Be delivered at a temperature below -5°C
Show moderate amounts of frozen fluid
Have packaging which is not ripped or torn true
Be properly labeled with use-by date, etc. True

10. The correct storage and handling of fresh poultry require the following points if care: (Tick the
correct box indicating true or false)

True False
Store in the refrigerator at 1-4°C true
If polythene wrapped, as in whole chickens, store breast up. This way excess moisture false
will
drain to the bottom and maintain a dry skin
If the chicken is not wrapped, cover it to prevent it drying out and spoiling due to true
contact
with other food items
Store on drip trays and change regularly to prevent cross-contamination true
Poultry is best used within 7 days of delivery False

11. What are the storage and thawing requirements for frozen poultry? (Tick the correct box
indicating true or false)

True False
Do not thaw in water as this could lead to contamination and loss of True
flavour
Individually wrap items for ease of separation when defrosting True
To defrost poultry place on trays on upper shelves and cover to prevent False
juices dripping
Rapid defrosting (microwaving or running under water) ruins the texture True
of
the meat, resulting in a dry and stringy end product.
Rapid thawing closes the cell structure and retains the moisture and False
flavours
Spread items out on a tray to speed up the freezing process. Once the True
items
are frozen they may then be bulk packed
Store in the freezer at -18°C to -24°C True

12. Match the descriptions to the correct poultry terms:

Spatchcock or poussin 4 are birds with a weight range of 800-1200g. They are usually
harvested at 5-7 weeks.
Broilers refers to a chicken with a weight range of 1200-2000g which is
1
harvested between 6 and 11 weeks of age. These form the
majority of chicken meat on the market.
Poularde or fattened hen are birds which are bred to lay eggs and are slaughtered at 12-
2 14
months of age to use in stocks and soups. The meat is tough
but very flavoursome.
3
Laying hens/boilers are birds with an age of approximately 3 weeks and a weight
range of 400-500g. The meat is very tender, and the bird has
a yellowish
colour.
13. Is the following statement true or false? (Tick the correct box indicating true or false)

True False
To ensure correct doneness for a chicken, cook whole birds for true
~45 minutes per kg, lift the chicken and ensure that the juices
running from the vent are clear.

14. Is the following statement true or false? (Tick the correct box indicating true or false)

True False
Chicken, duck, and turkey are sold by weight in incremental steps True
of 100g which means a number 16 bird will weigh 1600g.

15. What are the general guidelines for cooking duck? The following statements are: (Tick the correct
box indicating true or false)

True False
Duck is often roasted and often does not require basting or barding due to the true
fat
present under the skin.
Duck meat requires basting or barding due to the high fat content in the meat false
tissue.
Whole ducks are to be cooked for 45-60 minutes per kg until internal true
temperature
reaches ~70°C.
Due to the tenderness of younger birds, the juices must run clear while the false
juices of
older birds may still be slightly pink.

16. The typical quality indicators for fresh game birds include: (Tick the correct answers)

Smooth legs true

A beak that is flexible
Pointed quill feathers true
Firm breast plumage
Plump breast True
Firm breast bone

17. The following statements relating to uses, characteristics and cooking requirements for game birds
are: (Tick the correct box indicating true or false)

True False
Older pheasants are generally cooked with dry heat methods while false
younger
birds are braised.
Pheasant breast meat is quite dry and requires care in cooking. true
Squab or pigeon is often boned out like quail or spatchcock and grilled true
or
stuffed and remoulded into its natural shape.
Breast meat of pigeon or squab should be cooked well done for false
optimum
moisture retention.
Quail has dark coloured meat and it is important to ensure that there true
are no
feathers remaining on the bird.
Quail are harvested at 6 weeks at ~90-220g and sold fresh or frozen, true
usually
in packs of 4-6.
Any bones and carcasses from feathered game can be used for stocks True
or
sauces.
18. Match each portion cut or application to the correct description:

Suprême 2 The drumstick is frenched, and the top knuckle trimmed for presentation
Leg Literally translated as “the best”. Remove the breast with only the wing bone
7 attached. French the wing bone
Thigh 5 This method of presentation has a couple of approaches resulting in a boned
and
stuffed leg and thigh of poultry. It can be used for buffets or as a hot dish
Drumstick 1 Preparation of a whole chicken into ten pieces. Although trimmed, there are
some bones left in, which allow for more flavour and moisture. The carcass
is used for
3
stocks and jus
Sauté cuts Separate the thigh by cutting through the line of fat between thigh and
4 drumstick.
Trim the knuckle ends
Ballotine 6 A fully boned bird filled with stuffing or seasoning. The wing bones and
drumstick
bones may be left in.
Galantine Separate the leg from the carcass through the natural joint. Ensure removal
of the
oyster to ensure eating quality and minimise waste

19. The following statements relating to trussing poultry and feathered game are: (Tick the correct
box indicating true or false)

True False
Trussing can be done by using a trussing needle and string or by true
hand-
tying string
Trussing can be done by making incisions in the bird to tuck the legs true
or
wings in
Trussing ensures that the bird will cook mostly on the surface false
Through trussing, the breast will be displayed more prominently true
Trussing will result in a higher yield as the juices will remain in the false
cavity
of the bird
If birds are trussed more poultry can be fitted into a roasting tray true
Trussing keeps fillings inside the bird True

20. Different types of stuffing suitable for poultry could include: (Tick the correct answers)

Bread true
Couscous True

Pulses True
Farce True
Whole nuts False
Chestnut Farce true

21. What is the meaning of the term “barding”? How does barding work and why is it used? (Tick
the correct box indicating true or false)

True False
The term barding comes from the French word “barder” meaning to wrap in true
bacon.
Traditionally pork belly fat, known as green bacon, was used. true
Barding is sometimes also referred to as surface larding and was traditionally true
used
to cover the breasts of game birds during roasting.
Barding is still widely used in modern Asian cookery for poultry and game False
birds.
Breast meat from poultry and game can be prevented from drying out by false
removing
the skin from the breast during cooking processes.
Another alternative method for barding is to insert compound butters under the True
skin to achieve moist and flavoursome outcomes.
22. What is the purpose of marinating? How does this process work? (Tick the correct box indicating
true or false)

True False
Marinades are one of the oldest methods for preserving food. true
It is important to select a marinade that changes the flavours of your food. false
Marinades are also used to impart flavour to food. true
They preserve food by preventing bacteria and air coming into contact with the true
food
item, whilst tenderising it at the same time.
It is important to note that salty marinades add moisture to the bird. false
Salt is hygroscopic, which means it attracts water. true
When salt is used in marinades, it draws the moisture out of the food. Sugar has True
the
same property.

23. Match the ingredients used for marinades to the correct type of marinade:

Instant marinades 2 Buttermilk, red wine, beer, vinegar, brines. Used for older birds or as
preparation for smoked meats. Pine branches, juniper berries,
rosemary, sage and other strong flavours are used for game
Soaking marinades 1 Lemon juice, Worcestershire sauce, soy sauce, yoghurt and Tandoori
paste, herbs and oil

24. Issues which must be considered in order to determine portion sizes and calculate the
effective purchasing costs for poultry items include: (Tick the correct box indicating true
or false)

True False
Trimming loss true
Cooking loss true
Preparation time false
Storage losses true
Menu use, e.g. use of different cuts/menu applications true

25. Match the poultry by-products to the possible menu uses:

Fat 3 Meatloaf, rissoles, meatballs, small skewers, farces

Trimmings 1 Stocks, sauces, jus
Bones Rendered for use in sautéed potatoes, chips, roesti, braised red cabbage,
2
confit,
Rilettes

26. Match the method of cookery suitable to various poultry and feathered game to the relevant descriptions:

Steaming 3 Use breast fillet. Butter a pan and sprinkle with diced onion. Place
the chicken breast on top and add white wine, sherry or stock.
Poach at simmering temperature covered with a lid or
cartouche and use the
poaching liquid for the sauce.
Shallow Poaching 1 Use whole birds, breast and thigh. Submerge the chicken in stock and
aromats. Once cooked, remove and cool. Store in the cool room in the
cooled chicken stock to retain optimum flavour.
Deep Poaching Suitable for prepared chicken pieces, suprêmes and portioned
2
game birds. Place the chicken or breast on top of vegetables and/or
herbs into a steamer basket. Add herbs and spices to the cooking
liquid to impart
extra flavour and aromas.
27. Match the method of cookery suitable to various poultry and feathered game to the relevant descriptions:

Stewing 2 Use large pieces or whole birds. Seal and add mirepoix, spoon in
tomato paste and deglaze 3 times. Add jus or demi-glace half way
up the bird
3 and cover; cook slowly in the oven until tender.
Poêler Use chicken pieces and smaller game bird pieces. Seal the meat in
fat
and add the mirepoix/onion and cook lightly. Add aromats and
fry lightly. Deglaze with wine if required and barely cover
1 with stock.
Braising Suitable for whole birds. Truss the bird and place on a bed of
mirepoix, spread with a little butter or oil and cover with a lid.
Cook in the oven and 10 minutes before the finish remove the lid
to expose the bird to
heat for overall browning.

28. Match the method of cookery suitable to various poultry and feathered game to the relevant descriptions:

Shallow-Frying 5 Produce a jus from the carcass. Heat a pan and add fat, fry the
sauté pieces with the presentation side down. Toss through and finish
cooking in the oven. Remove pieces from pan, drain off the fat and
deglaze the
pan with the jus; add the chicken and heat through.
Sauté Chicken 1 Portion pieces and whole, preferably young, birds can be used.
Whole birds are trussed. Place on top of a trivet or bones on its
leg and place in the oven. Finish on the back with the breast
facing upwards for the last 15 minutes to crisp the skin. Mirepoix
can be added at this time to add
4 sediment for the jus.
Deep-Frying Grill portion pieces and whole, de-boned small birds.
Season/marinate the chicken and draw through oil/butter and place
3 on grill bars or under
the salamander.
Grilling Crumbed or battered portion pieces are used. Marinate the chicken
and coat to precook and deep-fry at 150-160°C. The meat can
2 then be re- fried at 180°C, however make sure that the internal
temperature is
above 75°C.
Roasting Portion pieces of poultry and game such as suprême and schnitzels
are suitable. Heat a pan and add fat. Place the item in the fat
with the presentation side down and cook until beads appear,
turn over and
finish the cooking.

29. The flavor of poultry will inform the choice of accompanying sauces, vegetables, starches, spices
and herbs. The following aspects which need to be considered are: (Tick the correct box
indicating true or false)

True False
Richly flavoured poultry such as ducks are traditionally served with true
acidic
sauces for good contrast.
Chicken may need a more flavoursome accompaniment such as garlic true
butter.
For light, delicate dishes, a breast braised or stewed in a wine sauce to false
extract the flavours would be a good choice.
A good choice for a heartier meal would be a poached leg in cream False
 sauce.

30. Connect the steps which should be followed when carving poultry in correct order:
 Step 1 2 Serve appropriate portions and try to mix the meat, i.e. place breast and thigh
meat
on the same plate
4
Step 2 Remove the legs and thighs by twisting or cutting through the natural joints.
5 Debone
and slice the leg and thigh meat if a larger bird
Step 3 Slice through the breast meat until all meat has been removed
Step 4 3 For a large bird remove the wing through the natural joint. For smaller birds
carve through a portion of breast meat before cutting through the wing joint
1
so the breast
meat is attached
Step 5 Remove the wishbone

31. The requirements for storing and displaying cooked poultry items include: (Tick the correct box
indicating true or false)

True False
Food must be stored outside the danger zone – either refrigerated below 4°C or true
heated
Abo ve 65°C to be safe.
Small takeaway containers, vacuum packaging and plastic wrap all assist in true
keeping
product in optimum condition and minimising waste through spoilage or drying out.
Individual items or particular food groups may need to be segregated in order to true
prevent
them absorbing the odours of other food.
If foods are stored correctly no cross-contamination can occur during preparation false
and
plating.
Labelling is a very important step as it will ensure that FIFO principles are followed, true
and it
also helps to monitor the lifespan of your products.
Labelling may include simple labels, such as a cartouche stating: Mayonnaise, 18/06/14,
J. True
Peterson, up to full nutritional labels required for bulk cooking and distribution.

32. In order to keep a workplace clean, safe and efficient, the following processes should be included in
work routines: (Write true or false in space provided)

True False
Tidy your work area frequently, between different tasks. true

When changing to different tasks and commodities the workplace and true
equipment
need to be cleaned and sanitised.
To prevent cross contamination, always use the cutting board and knives for the false
preparation of vegetables first, before using the board and knives to prepare
chicken.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum,
etc. true

from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on true
any
surface area.
Sanitation should occur each time after cleaning a work area or equipment that true

comes into contact with food.

At the end of a shift, it is essential to clean all areas of your workspace. This True

includes stove tops, microwave, salamanders, shelving and wall areas that
my commonly
become soiled.
 Assessment Task 1
SITHCCC012 Prepare poultry
dishes
Written Test

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment can be handwritten or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

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4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

SITHCCC012 Prepare poultry dishes 1| Page

Assessment Activity 1
© Nova Institute of Technology V1.0 July
20
 Performance objective:

You need to answer the entire questions using information given to you from class and from your course
material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: What are the main differences in quality between battery farmed and free range farmed
poultry?
They have higher levels of nutrients and less fat. Free-range chickens have 21% less total fat, 30% less saturated
fat and 28% fewer calories than their factory-farmed counterparts. Moreover, eggs from poultry raised on pasture
have 10% less fat, 40% more vitamin A and 400% more omega-3s!

Question 2: What are the nutritional benefits of poultry?

Meat and poultry are great sources of protein. They also provide lots of other nutrients your body needs, like iodine,
iron, zinc, vitamins (especially B12) and essential fatty acids. So it's a good idea to eat meat and poultry every week
as part of your balanced diet

Question 3: List the categories of poultry and provide 3 examples for each category?
Poultry are domesticated avian species that can be raised for eggs, meat and/or feathers. The term “poultry” covers
a wide range of birds, from indigenous and commercial breeds of chickens to Muscovy ducks, mallard
ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and pheasants.
 Question 4: How does the quality of feathered game sourced from breeders differ from wild birds? What
aspects related to this must be considered in Australia?
BREAST should be straight, firm and well fleshed with the point of the breast bone being pliable. LEGS should be
short and well fleshed small scales and spurs. SKIN should be white to yellow (depending on breed) with blue
tinges. LEGS/BREAST should be free of cuts, sores, blood patches & bruises.

Question 5: How can the following factors affect the selection of ingredients for the preparation of poultry
and
poultry dishes?
Seasonality – Seasonality is a characteristic of a time series in which the data experiences regular and
predictable changes that recur every calendar year. Any predictable fluctuation or pattern that recurs or
repeats over a one-year period is said to be seasonal.

Price – A price is the (usually not negative) quantity of payment or compensation given by one party to another in
return for one unit of goods or services. ... For example, the graph on the bottom will show some situations
A price is influenced by production costs, supply of the desired item, and demand for the product.

Infrastructure – Infrastructure is the set of fundamental facilities and systems that support the sustainable functionality of
households and firms. Serving a country, city, or other area, including the services and facilities necessary for its economy to
function

Equipment available – Equipment availability is a metric used to measure the percentage of time
a machine can be used. It is the amount of time in which a machine actually runs and is available for
production. ... Equipment availability could also be thought of as the probability that a machine is not
experiencing any downtime, planned or not.

Quality standards – Quality standards are defined as documents that provide requirements, specifications,
guidelines, or characteristics that can be used consistently to ensure that materials, products, processes, and
services are fit for their purpose.

Service requirements – Service level requirements are system requirements that specify the conditions upon
which the SLA is based. As with QoS requirements, service level requirements derive from
business requirements and represent a guarantee about the overall system quality that the deployed system must
meet.

Stock rotation – Stock rotation is the process of organizing inventory to mitigate stock loss caused by
expiration or obsolescence. Basic stock rotation entails moving products with impending sell-by dates to the front
of the shelf and moving products with later expiration dates to the back
Checkpoint 2
Question 6: How do the following factors affect the choice of equipment for preparing poultry and poultry
dishes?
Safety – Safety is the state of being "safe", the condition of being protected from harm or other non-desirable outcomes.
Safety can also refer to the control of recognized hazards in order to achieve an acceptable level of risk

Appropriateness – the quality of being suitable or right for a particular situation or occasion: People disagree
about the appropriateness of public funding. Some of the books were longer and he questioned
their appropriateness for five-year-olds.

Ease of use – “The extent to which a product can be used by specified users to achieve specified goals with
effectiveness, efficiency, and satisfaction in a specified context of use.” More simply, it boils down to how easy is it
for your team to get the job done.

Reducing wastage – One of the bigger reasons to reduce waste is to conserve space in our landfills
and reduce the need to build more landfills which take up valuable space and are a source of air and water
pollution. By reducing our waste, we are also conserving our resources.
 Question 7: Provide 5 common Work, Health, Safety and Hygiene requirements which must be followed
when
using equipment?
Moving parts, exposed blades, and nip points are the major hazards of working with kitchen equipment (such as
mixers, mincers, processors, and slicers). Cuts, bruises, fractures, and amputations to hands can occur from
mincing or cutter plates, and rotating blades.

Question 8: Explain the general key steps for preparing ingredients for mise en place and the production
of
poultry dishes. Which provisions for usable trimmings and offcuts would this require?

Have your recipe handy and develop a plan.

Gather all of your ingredients, utensils, and equipment needed.
One by one, wash, cut, dice, chop, and measure all of your ingredients.
Place them into appropriately sized dishes, bowls, and containers for easy grabbing.

Question 9: List 7 quality signs of fresh poultry?

APPEARANCE & AROMA. Fresh chicken should have a pinkish color. ...
PACKAGE LIQUID. ...
CHILLING PROCESS. ...
TRIM. ...
RAISED WITHOUT ANTIBIOTICS. ...
CERTIFIED ORGANIC. ...
ENHANCED
 Question 10: List 6 quality aspects of frozen poultry?

Chickens. Shutterstock. As the best known backyard farm bird, chickens are valued because they are easy
keepers and quite useful. ...
Geese. Kirsten Lie-Nielsen. ...
Ducks. Kirsten Lie-Nielsen. ...
Guinea Fowl. LHG Creative Photography/Flickr. ...
Quail. iStock/Thinkstock. ...
Turkeys. Hendrix Genetics.

Question 11: By what size or weight category are fresh and frozen poultry sold in Australia?
poultry industry produced 8.54 billion broilers, 99.8 billion eggs, and 238 million turkeys. The combined value
of production from broilers, eggs, turkeys, and the value of sales from chickens in 2014 was $48.3 billion, up 9
percent from $44.4 billion in 2013.

Checkpoint 3
Question 12: List 5 requirements for the correct storage of fresh poultry?
Raw poultry should be stored in a bowl or on a platter in the bottom of the refrigerator. Your refrigerator
temperature should be 38 degrees to 40 degrees F or lower. Store fresh, raw poultry for no more than one to two
days. Rinsing poultry before cooking is no longer recommended.

Question 13: What are the storage and thawing requirements for frozen poultry?

Freeze fresh chicken as soon as possible to maintain the best quality. Store frozen chicken in a freezer unit to
obtain maximum storage time. Thaw frozen chicken using one of three methods: in the refrigerator; in cold water,
changing every 30 minutes; or in the microwave. NEVER thaw chicken at room temperature.
 Question 14: Provide 5 examples for measures to ensure food safety requirements for storing and
displaying
cooked poultry?
Ensure food is safe. National governments are critical in guaranteeing food is safe and nutritious for all. ...
Grow food safely. ...
Keep food safe. ...
Check that food is safe. ...
Team up for safety.

Question 15: What are the features of the following birds including the approximate age and weight
range?
Spatchcock/poussin – Cooks in 40 mins. Our spatchcock poussin are sourced from approved farms in France
and are a special breed that's naturally slow growing so you get meat that's young and tender yet thoroughly
flavourful. 'Spatchcock' means the bird has been cut along the spine and spread flat for fast and even cooking.

Broilers – A broiler is any chicken that is bred and raised specifically for meat production. Most commercial broilers reach
slaughter weight between four and seven weeks of age, although slower growing breeds reach slaughter weight at
approximately 14 weeks of age. Typical broilers have white feathers and yellowish skin

Poularde/fattened hen – Breast is a culinary term for the chicken that is not less than 120 days at the time of slaughter and
fattened with the rich diet, which delays oviposition. In the past it was common to spay Chicks at an early age to ensure the
desired quality of meat, like castration Capon.
Similar terms are often confused: in English, pullet refers to a young chicken, usually under the age of one year. Sometimes he is
more specific, a chicken that is fully grown, but have not reached the point-lay, i.e. not yet started laying eggs, which often occurs
between 16 and 24 weeks of age, depending on breed.
Laying hens/boilers – Don't feed broiler varieties of chicken feed to laying hens, since the excess
protein can be detrimental to their health
Question 16: What are the general guidelines for cooking whole chicken?
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a
temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins.
A 5 lb bird will serve between 4 - 5 people.

Question 17: What are the general guidelines for cooking duck?

Place the bird on a rack in a roasting pan, breast side up. Ducks are generally roasted uncovered and usually do
not need to be basted with fats. Cook for 20–30 minutes to brown, then reduce heat to 190°C for the remainder of
the cooking period. Allow 30–45 minutes per kilogram, according to age and size.

Question 18: What are the nutritional values for turkey meat?
Calories: 117.
Protein: 24 grams.
Fat: 2 grams.
Carbs: 0 grams.
Niacin (vitamin B3): 61% of the Daily Value (DV)
Vitamin B6: 49% of the DV.
Vitamin B12: 29% of the DV.
Selenium: 46% of the DV.

Checkpoint 4
Question 19: What is the traditional method for ageing game birds? How does this differ in Australia?
Age the meat, hanging whole by the neck with the feathers and skin on and the guts in tact at a temperature in the
range of 50-55 degrees F. Pheasants are best if eaten as soon as the aging is completed. 3-4 days is best for a
smaller bird, 5-7 days for a larger/older one.

Question 20: List 6 quality indicators for fresh game birds?

BREAST should be straight, firm and well fleshed with the point of the breast bone being pliable. LEGS should be
short and well fleshed small scales and spurs. SKIN should be white to yellow (depending on breed) with blue
tinges. LEGS/BREAST should be free of cuts, sores, blood patches & bruises.

Question 21: What is the difference between commercially-bred pheasants and those bred in the wild?
What
 needs to be considered when cooking pheasant?
Pen raised pheasants have large open nostrils. Wild pheasants nostrils are not open at all. This is the easiest way
to tell if you have shot a pen raised bird or a wild one. The main thing to remember when cooking pheasant is
that it doesn't have nearly the same amount of fat as other meats, so make sure the birds do not dry out. Use extra
fat, or seal them in a cooking bag. It is the so-called 'wild' flavour that makes pheasant special, so heavy
seasoning should not be used.
 Question 22: List 5 points of care when preparing and cooking squab or pigeon dishes?
Squab usually weigh about 12 to 16 ounces, including giblets, and have dark, delicately flavored meat. They are
usually stuffed whole and roasted. A pigeon has been allowed to mature and has tougher meat than a squab.
Food. Domestic and feral pigeons like to eat grains and seeds. ... Domestic pigeons don't have access to lunch
leftovers in the park, so their diet consists of their favorite food: grains, including corn, peas, wheat and sorghum.

Question 23: What are the typical characteristics of quail meat? In what size range and form is quail
available?
Egg laying begins as early as 7 weeks, laying up to 300 eggs per hen a year. This variety can be butchered
for meat between 7-10 weeks of age producing 10-14 ounces of meat per quail.

Checkpoint 5
Question 24: Provide a description for the preparation of the following portion cuts of poultry?
Term Description

Suprême The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best
part of the food. For poultry, game and fish dishes, supreme denotes a fillet.

Leg A chicken leg comes from the leg of the chicken, all the way from claw to what would be the
animal's hip. It comes in two parts — the drumstick and the thigh — either attached together or as
separate cuts (called a leg quarter)

Thigh Upper leg anatomy and function. The upper leg is often called the thigh. It's the area that runs
from the hip to the knee in each leg.

Drumstick
Drumstick is a fast-growing tree and widely cultivated for its tender seed pod, leaves used as
vegetable heaped with vital nutrients and as a medicine in Siddha for its indispensable medicinal
properties. Moringa, a slender, deciduous tree grows to a height to 10-12 m and a trunk diameter
of 45cm.
 Sauté cuts To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. ... The term
also refers to cooking tender cuts of meat (such as chicken breasts, scaloppine, or filet mignon) in
a small amount of fat over moderately high heat without frequent stirring―just flipping it over when
one side is browned.
Ballotine A ballotine (from French balle a package) is traditionally a de-boned thigh and/or leg part of the
chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its
shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting,
braising or poaching.
Galantine In French cuisine, galantine is a dish of de-boned stuffed meat, most commonly poultry or fish, that is
poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a
cylindrical shape

Question 25: What are the 3 methods of trussing poultry?

There are three main methods of trussing a whole bird: hand trussing, needle trussing and trussing without
string.

Question 26: List 5 reasons for trussing poultry?

Trussing a chicken helps ensure that everything cooks evenly — and that the wings and legs don't burn. When you
don't truss your chicken, the breast cavity can stay open allowing too much hot air to circulate inside of it. That
dries out the breast before the thighs and legs are properly cooked

Question 27: List 4 different types of stuffings suitable for poultry?

Olives. ...
Honey & apricot. ...
Taleggio. ...
Swiss cheese

Question 28: What is the meaning of the term “barding”? How does barding work and why is it used?
A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so
they will absorb additional moisture and fat to keep them from drying out.
 Checkpoint 6
Question 29: What is the purpose of marinating? How does this process work?
Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to
enhance flavors and change surface texture. The acid or enzyme in a marinade causes the meat's tissue to
weaken on the surface but must be used minimally and not for extended periods of time

Question 30: Provide 2 examples and 2 menu applications for both instant marinades and soaking
marinades?
Instant marinades –
Example- Lemon Garlic Chicken Marinade. ...
3-Ingredient Balsamic Salmon Marinade
2 menu applications- In addition to these ingredients, a marinade often contains oils, herbs, and spices to
further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process
may last seconds or days. Marinades vary between different cuisines.

Soaking marinades –
Example- Serves 4. Over the past few years plant-based cooking has become very popular and as a
family, we find it very exciting.
Cashew cheese

2 menu applications- Marinating and macerating take time – but the results are delicious. Marination is the
process of soaking foods in a seasoned, often acidic, liquid before cooking, while macerating is allowing food to
soften by soaking in a liquid. They can both have effortlessly brilliant effects on the flavour of your food.

Question 31: List 3 issues which must be considered in order to determine portion sizes and effectively
calculate
 the purchasing costs for poultry items?

Eat a variety of different foods. ...

Eat staple foods with every meal. ...
Eat legumes every day.

Question 32: A yield test for a whole duck has resulted in the following percentage yields. Calculate the
kg
values for each item?
Item Weight %

Carcass 148 pounds 25

Neck 9

Wing 6

Fat 4

Breast 20

Trim 11

Duck legs (ballottine) 25

Total 100

Question 33: Provide 3 menu examples which use chicken liver as a key ingredient?
THERE are two ways to buy chicken livers. ... Some chickens, it turns out, have two hearts or three livers. A
very small chicken might have the neck of a linebacker. The reason for this apparent lack of proportion is that the
big chicken companies process the birds and the innards separately.

Checkpoint 7
Question 34: Provide 2 menu uses for each of the following poultry products?
Fat – The body uses fat as a fuel source, and fat is the major storage form of energy in the body. ... Fat also has
many other important functions in the body, and a moderate amount is needed in the diet for good health. Fats in
food come in several forms, including saturated, monounsaturated, and polyunsaturated.

Trimmings – trimmings, pieces cut off in trimming, clipping, paring, or pruning. the act of a person or thing that
trims. Informal. a beating or thrashing.
Bones – A bone is a rigid tissue that constitutes part of the vertebrate skeleton in animals. Bones protect the
various organs of the body, produce red and white blood cells, store minerals, provide structure and support for the
body, and enable mobility. ... Bone tissue is made up of different types of bone cells.
 Question 35: Provide a base recipe for a poultry farce and 3 menu uses which would typically use a
poultry
farce?

Farce is a word with a curiously culinary history. ... The earliest uses of this word in English, dating to the 14th
century, utilize it as a synonym for forcemeat (“finely chopped and highly seasoned meat or fish that is either served
alone or used as a stuffing”).

Question 36: Which menu uses for chicken would generally use boiling as the method of cookery? Which type
of
chicken would be used for this purpose?
Boiling is a moist-heat cooking method that happens when the liquid's temperature reaches 212 degrees. Food is
completely submerged in water for even heat distribution. The full boil is a vigorous one, where bubbles rapidly and
violently break over the entire surface of the water.

Question 37: Which portion cuts of poultry and feathered game would typically be used for the following
methods of cookery? How are these cuts prepared for the cooking process?
Steaming – Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then
carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has
direct contact with the steam, resulting in a moist texture to the food.

Shallow Poaching – Shallow poaching requires the fish to be partially submerged in a broth, known as
cuisson, to cook. And temperature is key to this technique. It must be held steady between 165 and 175 degrees in
order to ensure the fish cooks slowly and evenly.

Deep Poaching – Deep poaching. This technique is similar to shallow poaching but the product is fully
submerged. The pot used for deep poaching should hold the food, liquid, and aromatics comfortably. There
should also be enough space so that the surface can be skimmed if necessary throughout cooking.
Checkpoint 8
Question 38: Which portion cuts of poultry and feathered game would typically be used for the following
methods of cookery? How are these cuts prepared for the cooking process?
Stewing – Stewing is a combination cooking method that uses small, uniform pieces of meat that are totally
immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.

Poêler – A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to
30 cm in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab
handle opposite the main handle.

Braising – Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a
liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender. A successful braise transforms
both the ingredient being cooked and the cooking liquid itself into something harmonious.

Question 39: Which portion cuts of poultry and feathered game would typically be used for the following
methods of cookery? How are these cuts prepared for the cooking process?
Shallow-Frying – Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of
meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.

Sauté Chicken – The word sauté is based on the French word sauter, which means "to jump." Sautéed
chicken is cooked in a small amount of oil or butter over fairly high heat in an open shallow pan. Read on to
master how to sauté chicken no matter which chicken part you use.
 Deep-Frying – Deep-frying is a dry-heat cooking method, utilizing fat or oil to cook pieces of food. The process
works by completely submerging food in hot liquid.

Grilling – Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes
heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust, roasted―and
sometimes pleasantly charred―flavors and a nice crust.

Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all
sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can
enhance the flavor through caramelization and Maillard browning on the surface of the food.

Question 40: Provide 3 examples of how the flavour of poultry will inform the choice of accompanying
sauces,
vegetables, starches, spices and herbs?

Fresh chickens and other small birds can be stored on ice or at 32°F–34°F (0°C–2°C) for up to 2 days; larger birds
can be stored up to 4 days at these temperatures.
Recommended safe internal temperature is 155° to 160°F (68° to 71°C). Grilling, sautéing, and pan-frying are the
best cooking methods for small, tender cuts, while larger tender cuts can be roasted.
Guinea fowl, pheasant, squab (or pigeon) and quail make up the game bird category, traditionally hunted but more
likely farm-raised today for the foodservice industry.
Question 41: List 5 steps which should be followed when carving poultry?
tep 1: Set Up a Carving Station. ...
Step 2: Slice the Skin Between the Leg and the Body. ...
Step 3: Remove the Drumstick and Thigh in One Piece. ...
Step 4: Separate the Drumstick and Thigh. ...
Step 5: Start Cutting the Breast Meat.

Question 42: List 6 processes that should be included in work routines, in order to keep a workplace
clean, safe
and efficient during and after service?

Pre-clean – remove excess food waste by sweeping, wiping or pre-rinsing.

Main clean – loosen surface waste and grease using a detergent.
Rinse – remove loose food waste, grease and detergent.
Disinfection – kill the bacteria with disinfectant or heat.
Final rinse – remove the disinfectant.
Drying – remove all moisture.
 Assessment Task 2
SITHCCC012 Prepare poultry
dishes

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment can be handwritten or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point
 Line spacing: Double
 Text style: Normal
 Bottom: 2.54 cm
 Left: 3.17 cm
 Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm

3. If handwritten assessments are submitted, handwriting needs to be clear and legible.

4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

SITHCCC012 Prepare poultry dishes 1| Pag

Assessment Activity 2 e
© Nova Institute of Technology V1.0 July
20
Performance objective:

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

Assessment description:

Prepare the following dishes to the criteria set out below:

Dish to be prepared Method(s) of cookery Preparation Poultry items used

Applied techniques
Dish 1: …………………………. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 2: …………………………… Braising barding Chicken
 deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 3: …………………………….. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: ………………… stewing trimming
Dish 4: ……………………………. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 5: …………………………….. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 6: …………………………….. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 7: …………………………….. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 8: …………………………….. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, poaching rolling Turkey
e-coach recipes roasting trussing
SITHCCC012 sautéing stuffing
No. of serves: stewing trimming
…………………..
Dish 9: ……………………………. braising barding Chicken
deep-frying de-boning Duck
Recipe Source: ………………… grilling marinating Feathered game
Futura Group recipe book, Poaching rolling Turkey
e-coach recipes Roasting trussing
SITHCCC012 Sautéing stuffing
No. of serves: ………………… Stewing trimming
 €0V9¥£T
BROWSE ALL RECIPES

Lardo-barded lemon chicken

Australian Gourmet Traveller recipe for lardo-barded lemon chicken.

MAY 18, 2011 l O9 PM BY RODN EY DU NN

15 mins preparation 40 mins cooking Serves 6

Lardo-barded lemon chicken

Truly greater than the sum of its parts, this roast chicken is basted by the lardo and
absorbs the cured lard flavour.

INGREDIENTS

I whole chicken (about 1.8kg)

2 lemons, quartered

8 thyme sprigs

20 thin slices lardo (see note)

To serve. green salad

METHOD

Main

l Preheat oven to 2OOC. Pat chicken cavity and skin dry with absorbent paper.
Season cavity to taste and fill with lemon and thyme.

2 Place chicken in a roasting pan, season skin to taste and lay lardo slices over
breast and legs, overlapping slightly. Roast until chicken is golden brown and
juices run clear when thigh is pierced with a skewer (40 minutes-l hour). Serve hot
with a green salad.

NOTES

Note Lardo is salted, cured pork back-fat, available from Italian delicatessens and
butchers.
 Key Ingredient: Duck breast, chestnuts, prunes
Key Skill: Grilling, steaming, glaze
production Equipment needeil: Chefs knife, pans, pot,
steamer, whisk DifJcufJ:

Grilled Ducts. Breast with Chestnut Puree and Sauteed Prunes

ingredients for 4
serve
Duck
breast 720
g (skin on)
Potatoes 300
g
Garlic 5g
Speck 100g
Onion 100g
Unsalted
butter 100 g
Thickened
cream 150 mL
Chestnut
puree 60 g
Prunes 20
Armagnac 100
mL Veal glaze 100
mL Evaporated
50 mL
Tarragon 20 g

I' re |l ii i a I i o If (15 minutes + glaze production)

1. Score the skin of the duck in para11e1 lines 2mm apart

2. WPRW the potatoes and cut into quarters
3. Peel and finely slice the garlic and onion
4. Cut the speck into 3mm dice
5. Prepare the veal glaze

no ki n g (30 minutes)

1. Place the potatoes into a steamer and cook until tender. Mash the potatoes, then combine with the
butter and cream and whisk until smooth
2. Add the chestnut puree and season with celery salt and pepper. Return to the pot and cook briefly.
Remove from the heat but keep warm
3. Arrange the duck in a hot non-stick frying pan, skin-side down. Cools over medium heat for 8 minutes,
until medium rare. Turn over and cook for 1 minute. Set aside and rest for 4 minutes
4. In a separate pan, fry the speck for 8 minutes, until golden and crisp
5. Add the onion and garlic and cook until just softened. Ad‹1 the pnines and cook for 2 minutes, then
deglaze with the Armagnac. Pour in the real glaze and evaporated milk and simmer briefly
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Plating 1. Carve the duck into 3mm thick slices

2. Place s spoon of chestnut puree in the centre of a pre-heated plate and
arrange the duck on top
3. Spoon the sauce and speck over the top. Garnish with tarragon sprigs
 Key Ingredient: Chicken
!• Key Skill• Roasling, trussing
Eqn:ipment needed: Boning knife, chefs knife, roasting tray, trussing needle
Difficulty.• *'

-- Roast Chicken

Onion100 g
Carrots 100 g
Butter 20 g
Chicken
t Stock 500

/t”tp ratioH (JO minutes)

1. Pre-heat the oven to 180°C

2.Wash and dry the chicken and remove anything lefi in the cavity. Remove the neck, ringlets and
parson's nose. Truss the chicken and spriak1eiosi‹ie and,out vi'itii the Reasoning and paprika. Place a
paisley sprig into the cavity for extra flavour
3. G i1Dd.Gllf e 0ll1O1l lltto )30IR
4. WPRW the carrots and cut into mirepoix
5.Melt the butter
fJi›kiti¿ (I hoye 30 rtiinutes)

for a further 15 minutes. Turn the chicken so it is breast-side up atid bast/e with ths melted butter
 2.Roast %r 30 minutes until the skin is crisp and the juices run clear. Add the mirepoix:aftar 3/4 of
the cooling time

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9/14/2019 https://australiantrainirigproducts.coassembIe.com/supportmatenai/recipu/.«uo.y,»«
3. When the chicken is done, remove it and set aside to, rest. Place the roasting tray on a hotplate and
redpcs the liquid down to form a sediment. Pour off the surplus fat and deglaze with the stock
4. Remove all’bones except the. wing, thigh and drumstick bones and ‹nit the chicken into portions
5. Add the carcass to the stock and simmer for a furt6«r -30 minutes to formajua. Adjust reasoning and
thicken with arroivrootslurry if required. Strain thej»s a*o‹igb a muslin cloth
6. Re-heat the chicken pieces to order in the oYen
Plating

1. Place the chicken onto a pre-warmed plate and pour the sauce over the

top Garnishes: Potatoes, vegetables

Notes:

Chicken should be roasted for 45 minutes per kg. Flavouring such as compound butter and chorizo
can be placed under the skin if desired.
 I move the skinf ” ram
the- chicken, reserving it

g o l ontine, secure it@

with btrfJh erfi twine and

• ecuri ng ther i iddlt with
two bondso ( etieesecol th.
be rolled up rn plastic
wrap, but they still r›eed
to be tightly securecf.
Key Ingredient: Chicken breast
key Skill: Boning, compound better, crumbing, deep-
frying Ngiiipiitenf needed: Boning knife, chefs knife, deep fryer
Difficulty: “"

Chicken Kiev

Ingredients for 2
serve
Chicken
breast 300 g
Garlic 10 g
Parsley 5g
Butter 100 g
Lemon juice 20
mL Flour 100 g
Egg 1
, Breadcrumbs 100 g

'P {› a i’ii titi n (15 minutes)

1. Prepare the chicken and trim the bone

2. Peel and chop the garlic. Chop the parsley
s. Whip the butter with the seasoning and lemon juice. Add the garlic and parsley and mix through. Place onto
cling wrap, roll into a cylinder and refrigerate
Pre-heat the deep fryer to 160°C
Cut a pocket into the side of chicken breasts and insert the butter. Envelop the butter in the chicken,
wrap in cling film and refrigerate to set
Draw the chicken through flour, Egg wash and breadcrumbs, making sure it is evenly covered and
the butter filling is not exposed. You may need to crumb it twice, i.e. put through egg wash and
breadcrumbs again to securetbe filling

1. Place the chicken into the deep fryer at 160°C for US minutes, depending on the thickness of the chicken

1. Cut the chicken in half to release the aromas. Place the chicken on a pre-warmed plate and garnish

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Garnishes: Fried herbs, lemon wedge, potatoes

Notes:
This dish cnn be Baan-fried instea‹1 of deep-fried, or fried until browned ancl finished in the oven. The
chicken
may be Sflrve‹l whole instead of sliced in half.
” - “ ' -"-•'••' ›• •nñiirts.coassemble.com/s‹ipportnJaterlal/i ecfpe/1T45/print/2 2/2
 u u
r\
Key Ingredient: Chicken
“ Key Skill: Boning, poaching, butter sauce
Equipment needed: Boning knife, chefs knife, paring knife, pan
Difficulty: '

Poached Chicken Breast in Tarragon Sauce

ingredients for 2
serve
Chicken
supreme 300 g
Button
onion 30 g
Tarragon 5 g
Butter 40 g
Sherry 40 mL
Cream 50 mL

1. Remove the skin from the chicken breast and trim the wing bone
2. Peel and dice the onion
3. Pick the tarragon leaves

tie k i n « (15 minutes)

1. Saute the onion in half the butter

2. Add 2/3 of the sherry and 2/3 of the cream
3. Place the chicken into the pan. Cover with a cartouche and bring to the boil
4. Place into the oven and poach at 150°C for 5-7 minutes, until cooked through
5.Remove the chicken from the pan and put aside, covered with the cartouche to keep lt Warm
6. Reheat the sauce and add the remaining sherry and cream. Reduce until the liquid forms bubbles
7. Mount the sauce with butter. Adjust the seasoning and add the tarragon

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 9/14/2019 https://australiantrainingproducts.coassembIe.corri/supportmateriallrecipe/ i i oo/pririv<

1. Place the chicken onto a pre-warmed plate and pour the sauce over the top. Garnish as desired f
Garnishes: Buttered Chinese broccoli, fresh tarragon sprigs, vegetables, potatoes

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 u u ,i
Key Ingredient: Chicken breast, coconut milk, green curry
paste ' Key Skill.• Stewing
Egliipment neei:led: Bowl, chefs knife, pan
Difficulty:

Thai Chicken Curry

ingredients for 2 sewe

Cfiickeh 240 g
h sauce
Garlic Ginger Butter Carrots

r 20 g

5 g 10g 50 g
40 g
10 g

100 mL

0g

hicken
50 mL
St0GJ
affir lime leaf Cream

30 mL

'* i vp» ra t i‹› M (f 5 minutes)

Slice the chicken diagonally into strips and marinate in the fish sauce
Peel and slice the onion. Peala0d chop ,lire garlic and grate ginger
WPRW the carrot, wash the zoochini and slice both

1. Saute the onion, garlic and ginger in the butter. Add the chicken and toss through to seal, then remove
2. Add the vegetables and sweat, then add the remaining ingredients
3. Add the chicken, toss and cook until it is cooked through , adjust the seasoning

1. Spoon the curry onto a pre-warmed plate and garnish as desired

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Turkey Kofta Recipe

Ingredients
 500g Broad Oak Farms turkey mince
 ½ tsp Stonemill ground cinnamon
 ¼ tsp Stonemill ground cumin
 ¼ tsp Stonemill ground paprika
 ½ cup White Mill bread crumbs
 2 tbsp flat leaf parsley, finely chopped
 1 tbsp fresh mint, finely chopped
 ½ tsp pepper
 ½ tsp salt
 2 cloves garlic, finely chopped
 1 brown onion, grated
 1 tbsp The Olive Tree olive oil or olive oil spray
 1 lemon

How to Make Turkey Kofta

Method
1. Place wooden skewers into a container of water to soak while you are preparing kofta mix.
2. Grate onion into a large bowl. Add turkey mince. Add mint, parsley and garlic and the
remaining ingredients into the bowl. Combine well. Cover in cling wrap and place in fridge for
20 minutes.
3. Roughly divide the kofta mixture into 8. Remove skewers from water and set aside. For each skewer,
roll mince into 3 round meatballs per skewer, adding one at a time onto the skewer then mould all
together along the skewer. Shape each kofta and set aside.
4. Heat large frypan and add oil or lightly spray koftas with olive oil spray on all sides.Cook on high for
1 minute each side until brown. Lower heat and continue cooking for 6-8 minutes or until cooked
through.
5. To serve: Koftas can be enjoyed with a garlic or tzatziki dipping sauce, pita bread and tabouli. Finish
with a squeeze of lemon juice. Serve with lemon wedges.
 Roasted Turkey Breast with Garlic and
Herbs
This roasted turkey breast is coated in a savory garlic and herb butter, then
baked to golden brown perfection. The perfect quick and easy option for a
holiday meal or everyday dinner!

Course Main
Cuisine American
Keyword roasted turkey breast

Prep Time 10 minutes

Cook Time 2 hours
Total Time 2 hours 10 minutes

Servings 6
Calorie s 399kcal
Author Save \Yelch

Ingredients
• 6 lb bone in turkey breast I use a half Icreasl:
• 5 tablespoons butter softenedi
• 1 teaspoon minced garlic
• 1 tablespoon sage leaves finely minced
• 1 1/2 teaspoons rosemary leaves finely minced
• 1 tablespoon thyme leaves finely minced
• 2 tablespoons parsley finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• rosemary sprigs for garnish optiona!
• cool‹ing spray

Instructions
1. Preheat the oven to 450 degrees F. Coat a baking dish with cooking st3ray.
2. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir
to combine.

Loosen the s(‹in of the turkey breast. Spread half of the butter underneath the skin of the turkey,
and the other half of the butter on top of the turkey breast.
he te ee i te
E•’ 1 Fl e CI \J h \JS S b FI

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1ahhoouur! aanndd 1155 mmiinnuuttes, '
basting occasionally with pan juices.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat.
The turkey can come out of the oven when the thermometer registers at least 160 degrees.
Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165
degrees F.

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 9/15/2019 Roasted Turkéy Bréast witn manic afiu n=i uo - w‹i ii,« . ., . -

Notes
• • ThisIfrecipe calls for
your turkey a half
breast is turkey breast. If you use a full turkey bréa
, maKe do
I Cth ”
dfb
)u.,et

Calories: 399kcal | Protein: 88g | Fat: 15g | Saturated Fat: 7g |

Chslesterol:
Potassium: 1002mg | Vitamin A: 560iu | Vitamin C: 3.6mg | Calcium:
72mg | Iron: 2.6mg

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 Key Ingredient: Chicken mince, quail
“Key Skill: Poultry preparation, farce preparation, roasting
Equipment nee‹fed: Boning knife, paring knife, roasting tray

stuffed Quail

sewe

I qu
Chicken
90 g
'Mustard 2g
2g
20 g
Capsicum 10 g
Egg
30 mL
e

Cream 50 mL

1. Preheat the oven to 180°C. Chop the parsley

2. Cut the speck into 1cm dice. Cut the capsicum into brunoise. Blanch and refresh the capsicum
3. De-bone the quail leaving only the wing and drumstick bones in
Produce a fame by blending the with the mustard, parsley and egg white. Stop the blender, add
the cream and blend briefly to mix Add the speck and capsicum to the farce
Pipe the mixture into the quail Place the quail on greased alfoil and remould the quail to resemble
the whole bird. Envelop the bottom by folding up the alfoil or sew the quail together with string.
Bnish with butter and season

1. Place the quail into a pan and cook in the oven at 180°C for -15 minutes
2. Produce a jus from the bones and trimming

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 Key Ingredient: Long grain rice
Key Skill: Braising
Ayoipm#nf neeileJ: Chefs knife, measuring jug, pot, wooden spoon
Difficulty:

Pilaf Rice

7ngredientsfor 2 serve
40 g

Butter 20 g
Long grain rice
100 g

' Chicken 150 mL

. Stock

(5 minutes)

1. Peel and dice the onion

1. Heat a pot and melt the butter. Add the onion and sweat
2. Add the rice. Stir until the rice grains are coated with butter and glossy
3. Add the stock and stir. Once the tice starts to boil cover with a cartouche and lid and place in the oven at
150°Cfor- 15 mixv, until theriae is done and the liquid d absorbed
4. S’tK illf0ltgb With a fifth IN lfiD8 n tlfl gf

1. Spoon the rice into a mould and turn onto a pre-warmed plate

Notes:

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 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC012 Prepare poultry dishes

Assessment Type Written task & Quiz

Assessment Name AT 1

Student’s name & ID

Assessment date/s

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6]

1.1. Confirm food production requirements from food preparation list and standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select poultry products and other ingredients from stores according to recipe, quality,
freshness and stock rotation requirements.
2.1. Select type and size of knives and other equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use knives and other equipment safely and hygienically according to manufacturer
instructions.
3.1. Thaw frozen poultry according to food safety guidelines as required.
3.2. Sort and assemble ingredients according to food production sequencing.
3.3. Weigh and measure ingredients and create portions according to recipe.
3.4. Use poultry preparation techniques according to recipe requirements.
3.5. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use cookery methods for poultry.
4.2. Prepare poultry accompaniments and add marinades as required.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure
and waste minimisation.
5.2. Portion and serve poultry according to recipe requirements.
5.3. Add sauces and garnishes according to standard recipes and regional variations.
5.4. Visually evaluate dish and adjust presentation as required.
5.5. Store dishes in appropriate environmental conditions.
5.6. Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.

Assessment Evaluation tool 1|

SITHCCC012 Prepare poultry dishes Page
© Nova Institute of Technology V1.0 July
20
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, Yes No
10, 11]
(1) Culinary terms and trade names for:
a) ingredients commonly used in the production of different poultry dishes
b) a variety of classical and contemporary poultry dishes
c) different cuts of poultry and styles of cooking
(2) Contents of stock date codes and rotation labels
(3) Characteristics of poultry products and poultry dishes:
a) appearance
b) fat content
c) freshness and other quality indicators
d) nutritional value
e) taste
f) texture
(4) Historical and cultural origin of different poultry products and poultry dishes
(5) Essential characteristics of poultry types listed in the performance evidence and cuts
(6) Preparation techniques for different cuts and types of poultry specified in the performance
evidence
(7) Cookery methods for different cuts and types of poultry specified in the performance
evidence
(8) Equipment used to produce poultry dishes:
a) knife care and maintenance
b) essential features and functions
c) safe operating practices
(9) Mise en place requirements for poultry dishes
(10)Appropriate environmental conditions for storing poultry products and dishes to:
a) ensure food safety
b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used to produce
poultry dishes.

Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have
provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks.
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:
 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC012 Prepare poultry dishes

Assessment Type Practical observation

Assessment Name AT 2

Student’s name & ID

Assessment date/s

Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No

(1) Follow standard recipes to prepare poultry dishes using each of the following poultry
items:
A. chicken 
B. duck 
C. feathered game 
D. turkey 
(2) Use each of the following poultry preparation techniques at least once when preparing above
poultry dishes, as appropriate:

A. barding 
B. de boning 
C. marinating 
D. rolling 
E. trussing 
F. stuffing 
G. trimming 
(3) Prepare the required poultry dishes using each of the following cookery methods at least
once:
A. braising 
B. deep frying 
C. grilling 
D. poaching 
E. roasting 
F. sautéing 
G. stewing 

Assessment evaluation tool 1|

SITHCCC012 Prepare poultry dishes Page
© Nova Institute of Technology V1.0 July
20
 (4) Prepare above food for at least six different customers:

A. within commercial time constraints and deadlines 

B. reflecting required quantities to be produced 
C. following procedures for portion control and food 
safety practices when handling and storing poultry
D. responding to special customer requests and 
dietary
requirements
Is Student able to demonstrate the following: Performance Criteria
Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6]
1.1. Confirm food production requirements from food preparation list and standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select poultry products and other ingredients from stores according to recipe, quality,
freshness and stock rotation requirements.
2.1. Select type and size of knives and other equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use knives and other equipment safely and hygienically according to manufacturer
instructions.
3.1. Thaw frozen poultry according to food safety guidelines as required.
3.2. Sort and assemble ingredients according to food production sequencing.
3.3. Weigh and measure ingredients and create portions according to recipe.
3.4. Use poultry preparation techniques according to recipe requirements.
3.5. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use cookery methods for poultry.
4.2. Prepare poultry accompaniments and add marinades as required.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure
and waste minimisation.
5.2. Portion and serve poultry according to recipe requirements.
5.3. Add sauces and garnishes according to standard recipes and regional variations.
5.4. Visually evaluate dish and adjust presentation as required.
5.5. Store dishes in appropriate environmental conditions.
5.6. Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.

Is Student able to demonstrate the following: Knowledge Evidence [2, 3, 5, 6, 7, 8, 9, 10, Yes No
11]
(2) Contents of stock date codes and rotation labels

Assessment evaluation tool 2|

SITHCCC012 Prepare poultry dishes Page
© Nova Institute of Technology V1.0 July
20
(3) Characteristics of poultry products and poultry dishes:
a) appearance
b) fat content
c) freshness and other quality indicators
d) nutritional value
e) taste
f) texture
(5) Essential characteristics of poultry types listed in the performance evidence and cuts
(6) Preparation techniques for different cuts and types of poultry specified in the performance
evidence
(7) Cookery methods for different cuts and types of poultry specified in the performance
evidence
(8) Equipment used to produce poultry dishes:
a) knife care and maintenance
b) essential features and functions
c) safe operating practices
(9) Mise en place requirements for poultry dishes
(10)Appropriate environmental conditions for storing poultry products and dishes to:
a) ensure food safety
b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used to produce
poultry dishes.

Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature: