Name: (Bipin Maharjan)

Student ID: (Write your ID)

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC012 Prepare poultry dishes

Assessment Task 1: Knowledge questions

Questions

1. List at least three food safety issues which you must consider when handling poultry.
Describe how you would reduce each risk.

Risk Strategy for reducing risk

Answer to question number 1:

The answer to the question number 1 is given below:

Risk Strategy for reducing risk

Keep it clean It is mandatory to wash your hands, and it

is also quite important to clean the
utensils and the surfaces including
washing area or sink, in order to prevent
the spread of bacteria to other foods it is
important to hot the soapy water within
the utensils and clean the raw poultry.

Don’t Stuff it early In case you are planning the stuff such as
a whole bird, it is important to avoid the
contact of raw poultry with the raw
poultry before going back to the cooking.
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Avoid cross-contamination Avoid using the same plate and the

utensils for both cooked or uncooked
poultry dishes. Always wash the utensils
first.

2. Describe three indicators which you would use to select poultry which is fresh.

Answer to question number 2:

1. Color of the poultry

2. Texture of the poultry

3. Aroma of the poultry

3. Describe three indicators of quality which you would use to select poultry.

Answer to question number 3:

1. The poultry should look healthy and fresh

2. Always read the packaging of the poultry before purchasing it.

3. Should always go through the information on the origin.

4. List three signs that poultry has spoiled.

Name: (Bipin Maharjan)
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Answer to question number 4:

Always check the date.

Sign 1

Always look at the color of the poultry

Sign 2

Always smell the chicken, and be sure that it should smell fresh.
Sign 3

5. List at least three requirements for the safe storage of poultry. At least one
requirement must be the correct temperature range to store poultry at.

Answer to question number 5:

Following are the three requirements for the safe storage of poultry:

o Raw poultry need to be placed in a bowl or on the platter and should be stored at the bottom of the fridge.
o The refrigerator temperature need to be at 38 degree or at 40 degree F or less than that.
o Always rinse or wash the poultry before cooking it.

6. List at least two requirements for storing poultry to optimise its shelf life.

Answer to question number 6:

Following are the two requirements for storing poultry to optimize its shelf life:
Name: (Bipin Maharjan)
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1. Always read the before use date before making a purchase any poultry or to check the shell
life of the poultry.
2. Secondly, you should always use the poultry according to use by date before cooking them,
should always check it is good to cook that poultry or not.

7. Describe three safety techniques when using a boning knife to cut poultry.

Answer to question number 7:

Following are the three-safety technique when using a boning knife to cut the poultry:

o Should always have secure chopping board.

o Should not waving the knife in the air.
o Always keep the boning knife clean and sanitized.

8. Describe four items which you should check before using a mincer to prepare poultry.

Answer to question number 8:

Following are the four items which need to check before using a mincer to prepare poultry:

o Ovens
o Appliances
o Ingredients
o Food products use of date

9. Describe four mise en place tasks related to poultry which you can complete without
affecting the quality of the dish.

Answer to question number 9

Name: (Bipin Maharjan)
Student ID: (Write your ID)

Following are the four mise en place tasks related to the poultry which need to be completed
without affecting the quality of the dish.

o Always gather all the ingredients that is required to be added into the dish which you decided to prepare
for the meal.
o Gather all the utensils and the tools which is needed to be used in the preparation of the dish.
o Chop all the vegetables and the poultry or the ingredients which is required to add within the dish.
o Always place the pan or bowls which is of the appropriate size for the dish.

10. Describe one task related to poultry which is not suitable to be completed during mis
en place.

Answer to question number 10:

 One task which is related to poultry is always prepare the pans and the bowls before
cooking, and always arrange all the ingredients and the mixing bowls and the tools and
equipment out on the surface instead of wasting time at the time of cooking.

11. Define the following, poultry related, culinary terms.

Barding –

De boning –

Marinating –

Mincing –

Rolling –

Trussing and tying –

Name: (Bipin Maharjan)
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Answer to question number 11:

• Barding – The term barding refers to the culinary term which explains that poultry breast is
being covered with the fat into prevent the drying out of breast at the time cooking.

• De boning – The term deboning refers refer to the separating of the bones from the flesh with
the help of knife which is used for de boning. De boning skill is quite important these days and need to be
learn for the one who is planning to be a good chef.

• Marinating – The term marinating helps to poultry dish such as meat and chicken to be dry out
and become chewier. Marination means to marinate or tenderise the chicken or meat to become more
juicer.

• Mincing – The term mincing means to cut the food or the vegetables in to very small pieces so
that it can easily melt into the dish.

• Rolling – The term Rolling means to cook the food within the liquid at a perfect temperature
which can help in making the bubbles from the liquid.

• Trussing and tying- Trussing is the term which means to tie the meat or chicken or other
poultry so that these can be cooked evenly and does not loses its actual shape.

12. Describe two convenience products commonly used in poultry dishes.

Answer to question number 12:

Following are the two convenience products which is quite commonly used in the poultry dishes:

1. Frozen items such as shrimp, bacon, crabs, chicken, meat or etc. are more convenient
which is commonly used in poultry dishes. But before using these frozen item we should
always go through the label first on which we should always check the before use date or
the best before use date, because after it becomes expire it can cause harm to the body
and also can lose their flavour and texture also.
Name: (Bipin Maharjan)
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2. Secondly, uncooked frozen poultry such as bone broth, canned chickpeas etc are used in
the dish. Before adding them into the dish we should always go through the label and the
smell or the texture of the items.

13. Describe three cookery methods commonly used when preparing poultry dishes.
Include a description of how each method is used.

Answer to question number 13:

Following are three cookery methods which is commonly used while preparing the poultry dishes.

o Roasting: Roasting is the cookery method which in simple words means that meat or any other poultry
dish is being surrounded and cooked with the help of heated air, this can be done with the help of oven.
o Pan-Frying: It is also the other cookery method which is quite similar with the pan-broiling. In Pan-
frying cookery method poultry dish is being cooked within the less amount of fats.
o Pan-Broiling: This cooking method uses the cooking of the poultry dishes within an uncovered pan on
the direct heat.

14. List one accompaniment and/or sauces commonly used with each of the following
types of poultry:

• Chicken

• Duck

• Turkey

• Game birds

Answer to question number 14:

Chicken:

Following are the sauces commonly used with Chicken:

o Barbecue Sauce
o Pesto Sauce
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o Peanut Sauce
o Mango Salsa
o Garlic Sauce
 

Duck:

Following are the sauces commonly used with Duck:

o Orange Sauce
o Cherry and red wine sauce
o Boozy Sauce

Turkey:

Following are the sauces commonly used with Turkey:

o Thai Peanut Dipping

o Soy Ginger Dipping
o Apricot Dijon Dipping
o Buffalo Blue cheese Dipping Sauce
o Bobby Flay’s Turkey Dipping Sauce

Gamebirds:

Following are the sauces commonly used with Game Bird:

o Red Wine Sauce

o Medlar Sauce

15. Locate at least two stock date codes and two rotation labels on poultry in your
training kitchen’s stores or workplace and take a photo. Interpret the information on each
and explain it. Submit the photographs with your explanatory notes to your assessor.
Ensure that your notes include:

• when the item was delivered:

• when the item was packed/prepared:

• when the item is due for disposal:

Name: (Bipin Maharjan)
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• how many days the item has left before it reaches its expiry date:

• what the stock rotation details are for the item:

• what the storage temperature requirements are for the item:

Answer to question number 15:

Name: (Bipin Maharjan)
Student ID: (Write your ID)

16. Describe the common cuts of:

• Chicken

• Turkey

• Duck.

Answer to question number 16:

Chicken:

Following are the common cuts of chicken:

o Breast
o Wings
o Drumsticks
o Thighs
o Legs and
o Whole chicken
Turkey:

Following are the common cuts of turkey

o Bone-In Breasts
o Boneless Breasts
o Ground
o Leg (Drumsticks)
o Thigh
o Wings
o Whole Bird
Duck:

Following are the common cuts of Duck:

o Wings
o Drumsticks
o Thigh
Name: (Bipin Maharjan)
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17. Describe the essential characteristics of:

• chicken

• duck

• feathered game

• turkey.

Answer to question number 17:

o Chicken: Chicken are of different sizes and shapes and even of different colours. Chicken lays eggs
which are of different colors such as they can be pure white to dark brown and can be of olive green color.
o Feet:The feet of the is quite strongly webbed which are quite powerful and make them a perfect
swimmers and helps them various situations. The color of the leg of the duck and their feet can be quite
different from each other such as yellow, orange etc.
o Bill:A duck's bill is traditionally wide and fairly smoothed to work as a more proficient food scoop or
sifter, however there is incredible variety fit as a fiddle and size among ducks. Most ducks additionally
have a hard nail toward the finish of the bill to help them pull for food. Slight serrations or a brush like
design, called lamellae, on the sides of the bill, may help them to strain the water for creepy crawlies and
other food. A few ducks have truly brilliant bills, including red, orange, yellow, pink, or even blue.
o feathered game:One of the characterstics of game birds is the solid fragrance and taste they produce. The
fragrance is frequently excessively solid such that a pointing canine can find a bird 50 m downwind and
on events much further, up to 200 meters. At times the aroma can be so solid a human eyewitness can
smell a grouse at 10 meters m. One appealing trademark for some, game birds is that aroma emanation
diminishes and nearly stops the second brooding beginnings; so that prepared pointing canines experience
issues discovering a hatching hen from distances more than 0.5 m.
o turkey:The turkey has a particular shading design and most Common Turkeys demonstrate bronze tones,
yet every now and then passive tones show up in wild rushes. Raisers' choice while training for these
passive tones has created the shading verities we see today. Turkey is additionally notable for its
particular mating moves. During romance, the male spreads his tail, hangs his wings just as shakes the
plumes detectably. The male unites a collection of mistresses, and every hen lays 8 - 15 pale-buff and
earthy seen eggs in an empty in the ground. The hen broods the eggs for around 28 days and raises the
youthful (Poults) alone. Poults regularly take between 6 to 7 months to arrive at sexual development,
which is simply the time they will start laying eggs themselves.

18. How do the characteristics of each poultry type differ from each other?

Answer to question number 18:

Name: (Bipin Maharjan)
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Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITHCCC012 Prepare poultry dishes

Assessment Task 2: Research report

Activities
Complete the following activities.

1. Carefully read the scenario provided in the activity 1 of Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)
(Write down the followings):

a. In this task, you will research two poultry dishes of your own selection and write the followings of
those dishes for each:

Dish 1: (Name of the dish you selected)

Name: (Bipin Maharjan)
Student ID: (Write your ID)
(i) classical and contemporary variations

(ii) appearance and presentation

(iii) freshness indicators

(iv) quality indicators

(v) nutritional value

(vi) service style

(vii) taste profile

(viii) texture profile.

Dish 2: (Name of the dish you selected)

(i) classical and contemporary variations

(ii) appearance and presentation

(iii) freshness indicators

(iv) quality indicators

(v) nutritional value

(vi) service style

(vii) taste profile

(viii) texture profile.

2. Research and Report.

Name: (Bipin Maharjan)
Student ID: (Write your ID)
Response to Activity 2:

Research Report

Historical and cultural origins

o Dish1: Roasted vegetables quiona salad with halloumi
o Roasted vegetable in quiona salad with halloumi was first discovered in from the Mediterranean region.
 
o Dish2: Almond with meat
 
o Almond with meat dish was first discovered from Middle east Asia. This dish was only for the people
who were from wealthy class.
Classical and contemporary variations

o Dish1: Roasted vegetables quiona salad with halloumi

o Quiona was for all
o Quiona is good for the ones who are willing to lose weight and good for digestion purpose also.

o Dish2: Almond with meat

o Almond is always considered as healthy.
o Almonds also help in reducing the cholesterol and also helps in maintaining the sugar levels.
 
Appearance and presentation

o Dish1: Roasted vegetables quiona salad with halloumi

o Quiona is ready to be cooked
o It is best served with the chicken, turkey and other poultry dishes
 

o Dish2: Almond with meat

o The appearance of the almond dish is just similar to the stone fruit.
o The best way to serve the almond is to with the apple, apricot and other fruits which can easily appeal the
customers.
Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
o Dish1: Roasted vegetables quiona salad with halloumi
o The aroma or the texture of the quiona is good and also of the grains.
 
o Dish2: Almond with meat
o Almonds should not have bad or foul smell
Name: (Bipin Maharjan)
Student ID: (Write your ID)

 
Quality indicators
Describe three quality indicators for each dish.
o Dish1: Roasted vegetables quiona salad with halloumi
o The head of the quiona is big and it is full of grains and the grains which are available is large in size.
 
o Dish2: Almond with meat
o The quality indicator of the almond is its color which simple clear out the ripness of the almond and also
the aroma which indicates that upto how extent almond is being riped.

Nutritional value
Describe the nutritional value of each dish.
o Dish1: Roasted vegetables quiona salad with halloumi
o There is not gluten within the quiona. It is quite rich in protein and the fiber. Quiona contains various
antioxidants and also have iron, potassium and phosphorous within it
o Dish2: Almond with meat
o For every one-ounce serving, almond provides 6 grams of protein with 4 grams of fibre and 14 grams of
fat. It also have Vitamin E, potassium and calcium within it.
 
Service style

o Dish1: Roasted vegetables quiona salad with halloumi

o This saladis served with the butter just to make the customer satisfied.
o Dish2: Almonds with meat
o Almonds are being served to the customer with the best Russian service.

Taste profile

o Dish1: Roasted vegetables quiona salad with halloumi

o When quiona is cooked it taste as similar to the brown rice.

o Dish2: Almond with meat

o The taste of the almonds when they are roasted are of Smokey or of the salty tastes.
 

Texture profile

o Dish1: : Roasted vegetables quiona salad with halloumi

Name: (Bipin Maharjan)
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o Quiona has quite impressive texture once it is cooked. The grains of the quoinais of transparent in the
appearance.
 
o Dish2: Almond with meat
The almonds are of light brown colour and have smooth finish.

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITHCCC012 Prepare poultry dishes

Assessment Task 3: Student logbook

Activities
Complete the following activities.

Activity 1:

Carefully read the scenario provided in the Assessment Task 3 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)
(Write down the followings):

1. In your Student Logbook, you will find some detailed information about providing evidence, the
preparation and planning documents you must complete for each time that you cook, a logbook summary
and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need
to:

a. Complete a planning document

b. Complete a reflective journal (a reflective journal provides an opportunity for you to think about the
cooking process – what went well, what you would do differently next time). It also helps you to provide
evidence for your assessment.
Name: (Bipin Maharjan)
Student ID: (Write your ID)
c. Ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective
journal.

Activity 2.
Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 3 in Cover Page)

a. A Service planning template has been provided to help you. You need to interpret the standard
recipe and associated food preparation list which you will be working from. You need to write how would you
put all the items that planning and organising to work. Prepare the dish or dishes as per the standard recipe
and food preparation list. You need to ensure all the conditions and terms mentioned in the narrative.

3. Complete a reflective journal for each time that you cook a dish as part of your assessment
for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 3 in Cover Page)

a. Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include
the following completed documents for each time that you cook a dish as part of your assessment for this
unit.

(1) Service planning template

(2) Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.