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During your assessment for this unit, you will be required to demonstrate a range selecting and using poultry cookery methods
of the skills and knowledge that you have developed during your course. These
following standard recipes accurately
include:
selecting, preparing and adding accompaniments which are suited to each
interpreting standard recipes and food preparation lists
dish
confirming food production requirements
making adjustments to dishes to ensure quality
calculating ingredient amounts
carving poultries taking into account poultry and bone structure
identifying and selecting poultry products and other ingredients from stores
presenting dishes attractively
according to quality, freshness and stock rotation requirements
using appropriate service-ware
following procedures for portion control
selecting and adding sauces and garnishes according to standard recipes
producing the required quantities
evaluating dishes and adjusting presentation
checking perishable supplies for spoilage
storing dishes in appropriate environmental conditions
checking perishable supplies for contamination
following organisational policies and procedures
selecting the type and size of knives required
maintaining a clean work area
selecting the type and size of equipment required
disposing of or storing surplus products
ensuring that food preparation equipment safely assembled, clean and
ready for use working safely
using knives and equipment safely and hygienically working hygienically
using equipment according to the manufacturer’s instructions working sustainably
thawing frozen poultries safely working efficiently
sorting and assembling ingredients according to food production sequencing working within commercial time constraints and deadlines
weighing and measuring ingredients accurately responding to special customer requests and dietary requirements.
creating portions according to the recipe
Tips for completing this logbook
using poultry preparation techniques according to recipe requirements
Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
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SITHCCC012 Prepare poultry dishes | Student Logbook
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single service plan and reflective journal each time
that you cook.
I have followed standard recipes to prepare dishes for at least six different customers using each of the
following poultry items. Evidence has been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ Customer 1 30/08/2022 ☒ ☒ 1
☒ Customer 2 30/08/2022 ☒ ☒ 1
☒ Customer 3 30/08/2022 ☒ ☒ 1
☒ Customer 4 30/08/2022 ☒ ☒ 1
☒ Customer 5 30/08/2022 ☒ ☒ 1
☒ Customer 6 30/08/2022 ☒ ☒ 1
Reflective
Service journal (endorsed by
Poultry item Date plan supervisor) Reflective journal number
☒ chicken 30/08/2022 ☒ ☒ 1
☒ duck 30/08/2022 ☒ ☒ 1
☒ turkey 30/08/2022 ☒ ☒ 1
I have used each of the following poultry preparation techniques at least once. Evidence has been
provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ barding 30/08/2022 ☒ ☒ 1
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☒ de boning 30/08/2022 ☒ ☒ 1
☒ marinating 30/08/2022 ☒ ☒ 1
☒ rolling 30/08/2022 ☒ ☒ 1
☒ trussing 30/08/2022 ☒ ☒ 1
☒ stuffing 30/08/2022 ☒ ☒ 1
☒ trimming 30/08/2022 ☒ ☒ 1
I have used each of the following cookery methods at least once. Evidence has been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
☒ braising 30/08/2022 ☒ ☒ 1
☒ grilling 30/08/2022 ☒ ☒ 1
☒ poaching 30/08/2022 ☒ ☒ 1
☒ roasting 30/08/2022 ☒ ☒ 1
☒ sautéing 30/08/2022 ☒ ☒ 1
☒ stewing 30/08/2022 ☒ ☒ 1
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SITHCCC012 Prepare poultry dishes | Student Logbook
During the services described in the student’s reflective journals that I have endorsed, the student:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
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SITHCCC012 Prepare poultry dishes | Student Logbook
Contact number:
Date:
Service Planning
(Print as many Service Planning Templates as you need)
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SITHCCC012 Prepare poultry dishes | Student Logbook
How many meals are required? Describe how you will ensure that the correct number of meals are produced.
- 4 meal is required .By determining the appropriate number of meals, I can ensure that the correct
number of meals is served. Ingredients, waste produced from them, and consumer demands are
all factors to consider
Calculate the number of portions that you need (show your workings).
Breadcrumbs
Parmesan cheese finely
chopped
Lemon rind (finely chopped)
Parsley leaves (finely
chopped )
Garlic powder
Plain flour
Egg
Milk
Chicken breast schnitzel
Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.
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SITHCCC012 Prepare poultry dishes | Student Logbook
Ingredient list
Recipe_Chicken Schnitzel______________________________________
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Select the cookery method that you will use. Explain your decision.
- I take advantage of fan fry method for the chook schnitzel. reduce the chook breast. dip into the
egg yolk and observe bread crumb. Fry lightly until it turns brown.
Select the cooking times and temperatures that you will use. Explain your decision.
- Preheat oven to 425 levels F (220 levels C). Line a big baking sheet with aluminium foil and drizzle
olive oil over foil. vicinity baking sheet in preheated oven. It should prepare dinner for 35 t0 40
minutes.
Select the marinades and accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
- Schnitzel is normally eaten with potatoes or rice and a facet salad. you can additionally serve it
with pasta or pizza. A famous dish all through Israel, chook schnitzel is a simple, finances-friendly
dish to put together. it's far frequently served with French fries; however, I favour to serve it with a
clean salad to cut down on calories.
Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the
sauces and garnishes complement your dish?
- Lemon sauce, gravy or mayonnaise may be use as sauce to your dish. Lemon wedge or finely
chopped parsley or any herb can be the garnish.
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SITHCCC012 Prepare poultry dishes | Student Logbook
Describe how you will select the poultry products and other ingredients that you need from stores. How will you
check them for freshness and quality?
- according to the recipe I can choose the appropriate components and test the expiry date. by way
of checking their date and by means of touching and smelling the goods we can check the first
class and freshness of the products
List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Scrub: get rid of any loosened detergent and rinse very well.
Wash: get rid of any grease and dirt with warm water and detergent. If vital, soak.
Scrape or brush away food scraps and different particles before rinsing with water.
Chef knife, inexperienced slicing board, measures, pan and metal bowls
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Reflective journals
(Print as many reflective journals as you need)
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Reflective journal
Student name: Bipin Maharjan Date: 30/08/ 2022 Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
___________
Recipe/s prepared: Chicken Schnitzel
Reflection (Highlights, skills and poultry preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
- I learn how to use the knife and there is different to hold the knife. I learned how to do blanching and also learn basic cutting skills technique which was pretty much
fruitful to me. I will use these skill and technique in kitchen, and I believe that it will helps in my future career.
Supervisor Endorsement