STUDENT COPY- CR

Assessment Resource Summary

Unit Details SITHCCC035 Prepare poultry dishes

This is a summative assessment, which requires

each student to have adequate practice prior to
Assessment Type undertaking this assessment
This assessment Must also be undertaken in a
Commercial Kitchen

Assessment 1
(observation of storage, thawing, handling
Observations (H) and quality control of poultry)

Assessment 2
Assessment Methods (Observation – 6 poultry dishes)

Written Assessment (A) Assessment 3

(Written Assessment)

Issue Date January 2023

Unit Summary
 Assessment Resource | SITHCCC035

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of
poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to
use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants,
educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in
flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and
judgement to complete routine activities and take limited responsibility in known and stable contexts within
established parameters.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory
legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.

Prerequisite Units
SITHCCC027 - Prepare dishes using basic methods of cookery

SITXFSA005 - Use hygienic practices for food safety

Resources: Student Learner guide, PowerPoint Presentation, HTI Sample policies and procedures manuals
and sample documents, Facilitation of class activities, Hyperlinks, Internet:

Legislation, Regulations and codes of practice and guidance material relevant to this unit from: Department
of Health, Victoria, Australia:

https://www.ausmeat.com.au/ https://www.ausmeat.com.au/2263
http://www.chicken.org.au/

http://foodsmart.vic.gov.au/FoodSmartWeb/
http://foodsmart.vic.gov.au/FoodSmartWeb/supportprograms.aspx
Food Standards Australia New Zealand: http://www.foodstandards.gov.au/
Food Act 1984: http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/LTObject_Store/
LTObjSt8.nsf/07c00f1b
6c5c4afbca25776700219570/abde0a6d533ccb1bca257d560022de47/$FILE/84 10082aa103%20autho
rised.pdf

ASSESSMENT 1 STUDENT INFORMATION

This information is to be handed to each student to outline the assessment requirements

Practical units of competence offer the opportunity for the student to be graded on their competence at each class
by what they have prepared and how they have prepared it. For a student to be competent the final product
should be one that could be sold in a commercial situation and purchased by a happy customer.
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Factors to take into account for competence in practical classes:
• Correct cooking methods
• Correct procedures for portion control and food safety practices when handling and storing food items
• Cleanliness and hygiene
• WHS
• Personal presentation standards of the student
• Taste of the food
• Presentation of the food
• Prepared in a timely manner
• Wastage
• Food storage

During your assessment, pay attention to:

• Visual Appearance
• Suitability of ingredients
• Quality and taste
• Good hygiene practices
• Suitability of Equipment
• Appropriate Garnish to dress the dish.

➢ You must prepare, plate and present two portions of each dish.

➢ You must respond to at least one special customer request while preparing the dishes.

➢ You must ware chef uniform, Hat, and approved shoes. Otherwise you will not be allowed into the kitchen

➢ You must prepare the food within the time given by the trainer to reflect the commercial time constrain and
deadlines.

➢ Your assessor will supply recipes for you to review prior to your assessment.

➢ It is also recommended that Students take a digital photo of each of the finished dishes and attach it to the
assessment when submitting the completed unit.

For this task, you are to identify and select the correct poultry required to follow recipes provided
by your trainer and assessor.

You are to identify to your assessor the key quality control points to be considered when selecting
and storing poultry according to industry standards.

Following completion of these dishes you are to select and defrost poultry as required for the following
session following correct food safety standards.

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ASSESSMENT 1 ASSESSOR CHECKLIST
This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.
Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.
Please complete below
Student Name:

Student ID No: Date:

Quality Checks for fresh poultry. Did

Satisfactory Comments
the student identify and check for:

Clean product, fresh smelling  Yes  No

Unbroken skin  Yes  No

Free of pin feathers  Yes  No

Any marks, blemishes, bruises or broken bones  Yes  No

Frozen Poultry products:

• Free of freezer burn
• Individually wrapped  Yes  No
• looked for any evidence of thawing or
refreezing

Poultry arranged on drip trays and covered  Yes  No

Poultry handled with washed hands and clean

 Yes  No
equipment to avoid cross contamination

Poultry stored at temperature lower than 5oC  Yes  No

Poultry labelled with date codes or food rotation

 Yes  No
labels.

Assessor Use Only

Assessor Comments

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 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________

ASSESSMENT 2 STUDENT INFORMATION
This information is to be handed to each student to outline the assessment requirements

Practical units of competence offer the opportunity for the student to be graded on their competence at each
class by what they have prepared and how they have prepared it. For a student to be competent the final product
should be one that could be sold in a commercial situation and purchased by a happy customer.

Factors to take into account for competence in practical classes:

• Correct cooking methods
• Correct procedures for portion control and food safety practices when handling and storing food items
• Cleanliness and hygiene
• WHS
• Personal presentation standards of the student
• Taste of the food
• Presentation of the food
• Prepared in a timely manner
• Wastage
• Food storage

During your assessment, pay attention to:

• Visual Appearance
• Suitability of ingredients
• Quality and taste
• Good hygiene practices
• Suitability of Equipment
• Appropriate Garnish to dress the dish.

➢ You must prepare, plate and present two portions of each dish.

➢ You must respond to at least one special customer request while preparing the dishes.

➢ You must ware chef uniform, Hat, and approved shoes. Otherwise you will not be allowed into the kitchen

➢ You must prepare the food within the time given by the trainer to reflect the commercial time constrain and
deadlines.

➢ Your assessor will supply recipes for you to review prior to your assessment.

➢ It is also recommended that Students take a digital photo of each of the finished dishes and attach it to the
assessment when submitting the completed unit.

You are required to prepare and present each of the following dishes to six customers or colleagues in
a commercial kitchen.

Dishes to be produced

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Dish 1: 5 Spice Duck Popcorn

Dish 2: Roast Quail with a Rosemary, Thyme & Garlic Stuffing

Dish 3: Thai Yellow Chicken Curry served with Coconut Rice

Dish 4: Chicken Ballotine Salad
Dish 5: Coq Au Vin
Dish 6: Turkey Rissoles with Aioli and Sweet Potato Roesti

All dishes are to be presented ready-to-be-served to your customers.

It is important that you plan your work, taking into consideration

• Your production method
• The yield quality
• Creativity
• Presentation characteristics
• The purpose / event your dishes are produced for

You are also required to store your dishes at completion of production for readiness of service

All dishes are to be presented ready to be served to at least 6 simulated or real customers.

It is also important that students take a digital photo of each of the finished Dishes and
attach it to the end of the assessment tool when they submit the completed
assessment.

Dietary Requirements:

As a part of your assessment you are to respond to your trainer about a request a for dietary
requirement as would be commonly asked for in the workplace.
At the beginning of the session, your trainer will randomly select a client profile and apply it to a recipe
from this session. At the end of this session you will discuss with your trainer about any changes you
can make to the recipe that will cover the customer profile and dietary request. Your answers will be
recorded in the assessor checklist.

Examples of dietary requirements can include:

• Allergies (e.g. nuts, seafood, eggs)

• Food intolerances (e.g. gluten free, lactose intolerant, fructose intolerant)
• Special diets (e.g. Low fat, Low carb, vegetarian, vegan)
• Religious diets (e.g. Halal, Kosher)
• Request for Ingredient substitutions

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ASSESSMENT 2 – ASSESSOR CHECKLIST

This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.
Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Date_______

Date_______

Date_______
Roasted Quail
Date_______
Duck Popcorn
Date_______

Chicken Curry
Date_______

Coq Au Vin
Ballotine
Five Spice

Chicken

Rissoles
Turkey
Areas to be assessed

• All food contact surfaces washed,

Mise en Place

rinsed, sanitised and air dried

 Yes  Yes  Yes  Yes  Yes  Yes
• Ingredients/tools prepare and set
 No  No  No  No  No  No
up according to recipe
requirements

 Yes
• All ingredient amounts calculated
 No
to respect recipes requirements  Yes  Yes  Yes  Yes  Yes
• Organisation and planning of  No  No  No  No  No
recipes and work-station

• Quality and freshness / in

accordance with HTI Institute stock
rotation process  Yes  Yes  Yes  Yes  Yes  Yes
• Amount (portion control)  No  No  No  No  No  No
• Wastage (limited) by storing
reusable products
Stove /oven work

• Organisation and planning of tasks

• Cooking techniques
Workflow

• Logical
• Sequential
• Smooth
• Timing respected  Yes
 Yes  Yes  Yes  Yes  Yes
 No  No  No  No  No  No

Please complete below

Student Name:

Student ID No: Date

Assessor Instructions:
Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that
provides more detail as to products and processes:

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Correct safety procedures followed

Safety

including:

• Knife work (correct knives for task,

safe use)  Yes  Yes  Yes  Yes  Yes  Yes
• Assembly and use of tools and  No  No  No  No  No  No
equipment
• Use appropriate equipment to
reduce risk of burns or scalds
Hygiene

• Personal
• Food (food safety)
 Yes  Yes  Yes  Yes  Yes  Yes
• Clean work area with correct
 No  No  No  No  No  No
products and following correct
techniques

Breaking down bird

Preparation

In breaking down the bird did the student

 Yes  Yes  Yes  Yes  Yes  Yes
correctly identify and remove legs and
 No  No  No  No  No  No
wings cleanly.

 Yes  Yes
Remove breasts in one piece N/A N/A N/A NA
 No  No

Waste kept to a minimum and reusable by-  Yes  Yes  Yes  Yes  Yes  Yes
product stored correctly  No  No  No  No  No  No

Deboning / Stuffing

Place bird breast side down on board and  Yes  Yes

N/A N/A N/A N/A
cut along spine  No  No

 Yes
Remove meat from rib cage cleanly and  Yes  Yes
N/A  No N/A N/A
without waste.  No  No
 N/A

Remove meat from bones using the  Yes  Yes  Yes

N/A N/A N/A
correct knife  No  No  No

 Yes  Yes  Yes

Remove all traces of bone and Cartilage N/A N/A N/A
 No  No  No

 Yes
Stuff, bard and truss the bird correctly N/A N/A N/A N/A N/A
 No

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 Yes
Crumb, tenderise and coat correctly N/A N/A N/A N/A N/A
 No

Waste kept to a minimum and reusable by-  Yes  Yes  Yes  Yes  Yes  Yes
product stored correctly  No  No  No  No  No  No

Filleting and trimming (chicken or duck breast)

 Yes  Yes
Cut breast from chicken N/A N/A N/A N/A
 No  No

 Yes  Yes
Cut beside breastbone with scraping cuts N/A N/A N/A N/A
 No  No

Waste kept to a minimum and reusable by-  Yes  Yes  Yes

N/A N/A N/A
product stored correctly  No  No  No

Marinating

 Yes
Preparation

Remove required cuts N/A N/A N/A N/A N/A

 No

 Yes
Make marinade as per recipe N/A N/A N/A N/A N/A
 No

 Yes
Place cuts in marinade and refrigerate N/A N/A N/A N/A N/A
 No

Trussing

Twine around legs, around chicken, over  Yes  Yes

N/A N/A N/A N/A
wings and tie off.  No  No

Barding

 Yes
Wrap bird fully in fatty meat cuts N/A N/A N/A N/A N/A
 No

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Cooking

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Use appropriate cooking methods as per  Yes  Yes  Yes  Yes  Yes  Yes
recipe  No  No  No  No  No  No

 Yes  Yes
Roasting - keep bird covered till near end N/A N/A N/A N/A
 No  No

 Yes  Yes
Roasting - remove cover to brown skin N/A N/A N/A N/A
 No  No

 Yes  Yes  Yes  Yes  Yes  Yes

Ensure poultry is cooked to 75oC minimum
 No  No  No  No  No  No

 Yes
Poultry has no pink parts or un-clear  Yes  Yes  Yes  Yes  Yes
 No
juices run when poked  No  No  No  No  No

 Yes
Carve meats cleanly N/A N/A N/A N/A N/A
 No

 Yes  Yes  Yes  Yes  Yes  Yes

Recipes have been followed accordingly
 No  No  No  No  No  No

Acceptable Industry Standard for:

Finished Product

• Quality & taste

• Texture
 Yes  Yes  Yes  Yes  Yes
• Palatability
 No  No  No  No  No  Yes
• Visual appearance
 No
• Saleable product
• Timing

 Yes  Yes  Yes  Yes  Yes  Yes

Add sauces according to standard recipe
 No  No  No  No  No  No

Harmony of Ingredients between dish,  Yes

sauces and garnish  No
Food quality adjustments such as:  Yes  Yes  Yes  Yes  Yes
• Taste  No  No  No  No  No
• Temperature of serving
• Texture
Industry standards for:
• Temperature • Number
of portions • Creativity, such
as:
o Colour
o Contrast of  Yes  Yes  Yes  Yes  Yes  Yes
 No  No  No  No  No  No
flavours/colours o Balance
of flavours/colours
• Clean plate from drips
and/or
spills

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Consideration of
Storage

• Atmosphere
• Humidity
 Yes  Yes  Yes  Yes  Yes  Yes
• Light
 No  No  No  No  No  No
• Packaging
• Ventilation
• Temperature

Trainer is to Verbally question student on the client profile and dietary requirement that
you have selected.
Please record the student response below and if it is appropriate.

Student Responded: Recipe number: _1_________

• Response specifically relates to  Yes
Dietary specific adjustment

dietary and cultural/religious  No 1. Customer Profile # /Dietary

requirements. request: # Allergy from sesame
 Yes seeds.________
Oral Questioning

• Recognition of potential health

consequences.
• Used specialised ingredients
suited to the allergy, intolerance
and/or cultural/religious views.
• Specific ingredients were omitted
from their recipes.
• Responded with appropriate
ingredients and cooking
techniques for specific diets.
 No
2.Dietry ingredient identified and
 Yes substituted:__Sesame seeds
 No replace with poppy seeds and chia
 Yes seeds________________
 No ___________________________
 Yes ___________________________
 No ___________________________
___________________________

Assessor Use Only

Assessor Comments:

 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________

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ASSESSMENT 3 – WRITTEN ASSESSMENT

Student Jagvir
Name: kaur______________________________________________________________

Student ID 2107______________________________________________________________
No:

Date: 17/9/23______________________________________________________________

Please refer to the instructions below regarding completing this assessment

Make sure you:

1. Print Clearly
2. Answer all questions in your own words.
3. Use a BLACK or BLUE pen. Assessments written in pencil will not be accepted.
4. This is an open Book Assessment.
5. Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the
answer, he/she may be able to reword the question for you
6. Do not plagiarise anyone's work. Anyone caught plagiarising the work of others will
automatically be marked Not Competent for this unit. There are NO EXCEPTIONS to this
rule.
Questions

1 List 6 quality points to check for when purchasing fresh chicken?

Color

Texture

Smell

Packaging

Expiry date

Temperature

2 Describe 8 different birds that are classified as poultry including the age of harvesting:

NAME DESCRIPTION & AGE

Spatchcock A young chicken or game bird harvested at 5-7 weeks.

Tom Turkey A mature male turkey harvested at 5-7 months.

Goose Typically harvested between 8-12 weeks for optimal tenderness.

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Pheasant Harvested between 22-24 weeks for full maturity.

Squab Young pigeon harvested at around 4 weeks of age.

Green Duck A young duck harvested at 8-12 weeks.

Roasting Chicken A mature chicken harvested at 14-20 weeks.

Boiling Fowl An older, tougher chicken or hen usually harvested at 1 year or more.

3 Describe how you should store fresh poultry and game?

Store fresh poultry and game in the coldest part of your refrigerator at (0°C to 4°C

4 Describe how poultry and game should be stored if:

Frozen:
Keep poultry and game in airtight, freezer-safe packaging at ((-18°C) or lower.

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Fresh
: Refrigerate poultry and game at (0°C to 4°C) in original packaging or airtight containers.

Thoroughly explain:
5 (a) What the following cuts of poultry are?
(b) How you would portion the poultry pieces into the following cuts?

Whole The entire bird, including all parts, not separated.

No portioning, the bird remains intact.

Supremes Boneless, skinless chicken breasts with the wing bone attached.
Remove the bone and skin from chicken breasts.

Legs The lower portion of the chicken, consisting of the drumstick and thigh.
Separate the drumstick from the thigh at the joint.

Thigh The upper part of the chicken leg, often sold separately.
Remove the thigh portion from the whole leg.

Drumstick The lower part of the chicken leg, usually with the bone.
Separate the drumstick from the thigh.

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Ballotine Boneless poultry meat stuffed, rolled, and tied for roasting.
Slice into rounds after roasting to reveal the stuffing.

6 What is the minimum internal temperature poultry must be cooked to?

Poultry must be cooked to a minimum internal temperature of (73.9°C)to ensure it's safe to eat

7 List the best poultry cut(s) to use for the following cooking methods?

Roasting Whole poultry, bone-in pieces, or boneless, skin-on breasts.

Boiling Bone-in pieces or whole poultry for making stock or soup.

Poaching Boneless, skinless breasts or thighs.

Steaming Boneless, skinless breasts or thighs.

Stewing & Braising Bone-in pieces or whole poultry for slow cooking.

Shallow Frying Bone-in or boneless pieces for pan-frying.

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Sous Vide Any poultry cut can be used for sous vide cooking.

8 Name and describe two culturally diverse dishes using the following poultry:

1. 1. Chicken Tikka Masala 1. 2. Coq au Vin (French): Chicken

(Indian): Boneless chicken pieces slow-cooked in red wine
Chicken marinated in yogurt and with mushrooms, onions, and
spices, cooked in a tomato- bacon.
based sauce with cream.

1. 1. Peking Duck (Chinese): A 1. 2. Duck à l'Orange (French): Duck

crispy duck dish with thin, roasted and served with a sweet
Duck crispy skin served with hoisin and tangy orange sauce.
sauce, pancakes, and
garnishes.

1. 1. Moroccan Squab Tagine: 1. 2. Squab Sisig (Filipino): A

Squab cooked with aromatic Filipino dish that stir-fries diced
Squab spices, preserved lemon, and squab with onions, garlic, and
olives in a traditional chili peppers, typically served
Moroccan stew. with rice.

1. 1. Thanksgiving Turkey 1. 2. Turkish Sultan's Delight

(American): Roasted whole
turkey often stuffed and
Turkey served with various sides like
stuffing, cranberry sauce, and
gravy.
(Turkish): Slow-cooked turkey
chunks served over a bed of
eggplant puree with a tomato-
based sauce and pine nuts.

9 How should you defrost frozen poultry?

Defrost frozen poultry in the refrigerator, allowing 24 hours of thawing tim

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10 List 8 different garnishes that compliment poultry?

fresh herbs 2. lemon and lime wedges

3. roasted garlic gloves 4. sautéed mushroom

5. cranberry sauce 6. fruit chutney

7. toasted nuts 8.grilled vegetables

11 Describe the step-by-step process of how you should carve poultry?

Place the poultry on the carving board

Start bu the legs and thighs and cut from joints
Slice the breast meat
separate the wings
serve the carved poultry on a platter

12 What is the difference between offcuts and leftovers? Thoroughly explain your answer:

Offcuts are unused portions trimmed during food preparation, while leftovers are uneaten food
remaining after a mea

Please define the nutritional value per 100 grams of the below poultry cut variations. Please
refer to www.eatthismuch.com
13 • SLICED CHICKEN BREAST FAT FREE / DELI STYLE
• DUCK LEG
• TURKEY MINCE 93% MEAT / 7% FAT

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 Calories:  Calories:  Calories:

Approximately Approximately 170- Approximately 140-
165-170 kcal 190 kcal 160 kcal
 Protein: Around  Protein: About 20-25  Protein: Around 25-30
30-35 grams grams grams
 Fat: Minimal,  Fat: Higher, typically  Fat: About 7 grams
usually less than 1 10-15 grams  Carbohydrates:
gram  Carbohydrates: Minimal, usually less
 Carbohydrates: Minimal, around 0-1 than 1 gram
Very low, around gram
1-2 grams

14 Is the below statement True or False? Circle the correct answer:

The information that should be included on food labelling is the food name (or type), received date
(or cooked date), best before date and the storage details and instructions for use.

TRUE

List and describe 3 diverse Classical and Contemporary poultry dishes? Answers
15
may include but are not limited to:

Classical Contemporary

1. Chicken Tikka Masala

Coq au Vin (Classical): A French dish featuring (Contemporary): Marinated chicken
chicken slow-cooked in red wine with cooked in a creamy tomato-based
mushrooms, onions, and bacon sauce with Indian spices.

1. Pomegranate-Glazed Duck Breast

1. Chicken Cordon Bleu (Classical): (Contemporary): Duck breast pan-
Chicken breast stuffed with ham and seared and glazed with a rich
cheese, breaded, and fried or baked. pomegranate reduction, often served
with unique accompaniments.

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16 List 6 steps you should follow to reduce your risk of injury when working with knives.
1. 1. Keep knives sharp to reduce the need for excessive force.

1. 2. Use a cutting board with a non-slip surface.

3. Keep fingers tucked in and use proper hand placement

1. 4. Concentrate on the task and minimize distractions.

1. 5. Store knives safely when not in use, such as in a knife block or magnetic strip.
1. 6. Handwash knives instead of using a dishwasher to maintain their condition.

Describe the step-be-step process of sharpening your knife on a:

17 (a) Sharpening Steel?
(b) Water/Oil Stone?

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(a) SHARPENING STEEL (c) WATER/OIL STONE

2. Hold the steel vertically, point down. (d) Soak the stone in water (for water
3. Maintain a 20-degree angle between stones) or oil (for oil stones) as per
the blade and steel. instructions.
4. Starting at the knife's base, draw the (e) Place the stone on a stable surface.
blade down and across the steel in a (f) Hold the knife at a consistent angle,
sweeping motion. usually 20 degrees.
5. Repeat on the other side of the blade, (g) Begin with the coarsest grit, make
alternating strokes, 5-10 times per circular motions along the stone, and
side. gradually progress to finer grits.
(h) Maintain even pressure and repeat
until the blade is sharp.
(i) Hone the edge with finer stones or a
honing rod if desired.

18 How can one optimise the shelf-life off the following poultry products?

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Frozen Chicken Hearts Keep them tightly sealed in an airtight container in the
freezer to prevent freezer burn.

Fresh Turkey Mince Store it in the coldest part of the refrigerator and use
or freeze within 1-2 days.

Fresh Duck Bones Wrap them tightly in plastic wrap or foil, then place in
an airtight container in the freezer to maintain
freshness.

Whole Semi-Frozen Baby Quails Keep them in their original packaging or an airtight
container in the freezer for up to 3-4 months.

19 Fill in the Sensory Analysis table for the 3 poultry dishes listed below:

Turkey Rissoles Chicken Ballotine Chicken Popcorn

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Taste Savory and seasoned Balanced and rich Crispy and savory

Texture Moist and tender Juicy and delicate Crunchy tender

Fat Content modrate Varing on stuffing Higher

Appearance Browned and appealing Elegant and presentable Golden nuggets

Nutritional
Protein rich Balanced lower
Value

Freshness &
Other Quality Freshly prepared Skillfully crafted Freshly fried
Indicators

The below recipe is for 2 portions of Coq Au Vin, calculate the below ingredient quantities to
20
produce 45 portions for an upcoming function, be sure to show your tabulations:

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COQ AU VIN RECIPE COQ AU VIN RECIPE

(Serves 2 Portions) (Serves 45 Portions)

Ingredients
30g unsalted butter
1 chicken breast, drumstick & thigh boned
1 slice Bacon diced, cut into 2cm chunks.
½ carrot, diced macedoine
½ celery stick, diced mcedoine
1 onion cut into brunoise
Salt and freshly ground black pepper
Plain flour for dusting
750ml dry red wine
One bouquet garni
2 cloves garlic, peeled
500mL chicken stock/water
For the Garnish:
15g unsalted butter
100g mushrooms, cleaned and trimmed
Salt and freshly ground black pepper
Ingredients
 675g unsalted butter (30g x 22.5)
 22.5 chicken breasts, drumsticks & thighs (1
x 22.5)
 22.5 slices of Bacon, diced (1 x 22.5)
 11.25 carrots, diced macedoine (0.5 x 22.5)
 11.25 celery sticks, diced macedoine (0.5 x
22.5)
 22.5 onions, cut into brunoise (1 x 22.5)
 Salt and freshly ground black pepper (scale
to taste)
 Plain flour for dusting (as needed)
 16.875 liters dry red wine (750ml x 22.5)
 22.5 bouquet garni (1 x 22.5)
 45 cloves of garlic, peeled (2 x 22.5)
 11.25 liters chicken stock/water (500ml x
22.5)

For the Garnish:

 337.5g unsalted butter (15g x 22.5)

 2.25 kg mushrooms, cleaned and trimmed
(100g x 22.5)
 Salt and freshly ground black pepper

Thoroughly research the below Poultry products and dishes, describe their historical and
21
cultural origins:

POULTRY HISTORICAL & CULTURAL ORIGINS

PRODUCT/DISHES

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Origins: Coq au Vin is a classic French dish.

Coq Au Vin Historical context: Its origins trace back to France, where it was traditionally
made with tough, older rooster meat. The slow-cooking in wine method was
employed to tenderize the meat, making it a flavorful and hearty dish.

Origin: The Chicken Schnitzel has Austrian and German roots.

Chicken Schnitzel Historical context: It originated in Austria, where it is known as "Wiener
Schnitzel." It was introduced to Germany and became popular as a breaded
and fried cutlet, typically made with veal, pork, or chicken. It was brought to
prominence in both countries during the 19th century.

Origin:
Tandoori Chicken Tandoori Chicken is a dish from the Indian subcontinent.
Historical context: Tandoori cooking involves marinating chicken in a
mixture of yogurt and spices, then cooking it in a tandoor (clay oven). This
method of cooking can be traced back to the Mughal era in India, around the
16th century. Tandoori Chicken has since become a popular Indian dish
known for its smoky and aromatic flavors.

Origin: Sweet & Sour Chicken is associated with Chinese-American cuisine.

Sweet & Sour Historical context: This dish originated in the United States, specifically
Chicken
within the Chinese-American community. It was developed to cater to
Western tastes, combining the sweet and sour flavors that are popular in
Chinese cuisine with battered and deep-fried pieces of chicken. It became
popular in the mid-20th century as part of Chinese-American takeout menus.

22 How many kilograms would the following chicken sizes be:

Size 10 Chicken Approximately 1.8 kilograms

Size 12 Chicken Approximately 2.2 kilograms
Size 18 Chicken Approximately 3.2 kilograms

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For the following tools and equipment:

23 (a) List the Essential Features and Functions?
(b) List the Safe Operating Practices:
TOOL/EQUIPMENT (a) ESSENTIAL FEATURES/FUNCTIONS
(b) SAFE OPERATING PRACTICES

Chain Mesh Glove (a) Made of stainless steel to provide cut resistance.
(Butchers Glove)

(b) Ensure it fits snugly, never wear damaged gloves, and avoid using it
near rotating equipment.

Meat Mallet (a) Heavy and flat, used for pounding and tenderizing meat.

(b) Keep fingers clear of the striking area and use controlled, even force
when pounding meat.

Meat Slicer (a) Sharp blade, adjustable thickness settings.

(b) Keep hands and objects away from the blade, use the safety guard,
and wear cut-resistant gloves.

Combi Oven (a) Combines convection and steam cooking, adjustable settings.

(b) Follow manufacturer's instructions, be cautious of hot surfaces, and

use oven mitts when handling hot items.

Assessor Use Only

Assessor Comments:

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 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________

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RECIPE 1
5 SPICE DUCK POPCORN

Serves 1 Portion | Prep Time: 30 Mins | Cook Time: 10 Mins

Ingredients

2 duck tenderloins cut into macedoine sized pieces (8 mm3)

1 Tbsp. oyster sauce
1 Tbsp. Sesame oil
2 Tbsp. dark sweet soy (ketchup Manis)
2 tablespoons hoisin sauce
½ Tsp chilli (optional)
1 clove garlic, crushed and chopped
1 teaspoon ginger, grated
1 teaspoon 5 spice powder
50g cornflour or rice flour
50g cup plain flour
½ teaspoon 5 spice powder
Salt, pinch

Oil for deep frying

Lime wedge and coriander leaves for garnish

Method

1. Preheat deep fryer to 180oC

2. Mix together the garlic, chilli, ginger, all the sauces and 5 spice powder and marinate the diced
duck breast for a minimum of 20 minutes (preferably a few hours or overnight).
3. Combine all the flours, extra 5 spice powder and salt together.
4. Drain the duck and roll in the flour mix.
5. Deep fry until crispy, which should take approximately 3 – 5 minutes.

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6. Serve with a wedge of lime and fresh coriander leaves.

RECIPE 2
ROAST QUAIL WITH A ROSEMARY, THYME & GARLIC
STUFFING
Serves 1 Portion | Prep Time: 30 Mins | Cook Time: 15 Mins

Ingredients

1 whole quail, washed and dried with paper towel

A wedge of lemon (1/8)
10 grams of butter
1/2 clove of garlic, peeled and chopped
1 sprig of thyme, leaves picked
½ a small sprig of rosemary leaves picked
2 tablespoon of chicken stock
Salt and pepper

For the Herb Butter:

Mix together, 40 grams of Softened butter – thyme 1 sprig, picked and chopped, rosemary 1 sprig,
picked and chopped, garlic 1/2 clove, crushed, salt and pepper.

For the Garnish:

2-3pc Chat Potatoes washed and steamed or par boiled.
40 grams Green Beans, washed, top and tailed and steamed or boiled.

Method

1. Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the
breasts and then re-cover with the skin. Place the lemon, butter, garlic, thyme and rosemary in
the cavities of the quail. Truss the quail with wet unwaxed string.

2. Seal the quail in a pan with a little-melted butter until coloured a light brown turning evenly. Add
the par boiled potatoes and squash them, cook until lightly brown.

3. Roast the quail in a preheated oven at 180 deg for 6-7 minutes, or until the juices are pale pink
when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place
on a large plate. Cover loosely with foil and stand for 8 minutes to rest.

4. Meanwhile, place the roasting pan over medium heat. Add the stock and cook for 1 minute,
scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the
boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt
and pepper then add 10g of butter to help thicken the sauce. Do not overboil as the sauce will
split.
5. Serve the quail with the sauce, and the steamed potatoes and beans.

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RECIPE 3
THAI YELLOW CURRY SERVED WITH COCONUT RICE

Serves 2 Portions | Prep Time: 10 Mins | Cook Time: 10 Mins

Ingredients
30ml (2tbsp) vegetable oil
1½ tablespoons yellow curry paste
225 grams chicken breast, boneless and skinless & cut into bite-sized pieces
85ml (1/3 cup)coconut milk
180ml (¾ cup) water
1/3 cup bamboo shoots
1/2 zucchini, small & cut into rounds
5ml (1tsp) fish sauce
10 - 15 grams (2tsp) palm sugar
50 grams beansprouts
4-6 sprigs of Coriander

For the Coconut Rice:

1 cups jasmine rice, well-rinsed
1 cups cold water
130ml coconut milk
1cm piece ginger, peeled, sliced

Method
1. Heat the oil in a small pot over medium heat. Add the yellow curry paste and cook for
approximately 1-2 minutes or until you smell the aroma from the curry paste. Add the coconut
milk, water, bamboo shoots, and cover the pot with its lid. Let the stew cook for approximately 8
minutes or until all the sauce and thickens a little.
2. While the sauce is cooking, For the Coconut Rice: Place all the ingredients into a medium sized
saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low and
simmer, covered, for 8-10 minutes. Remove from heat. Stand, covered, for 8-10 minutes.
Discard ginger and keep warm until needed.

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3. To Finish the Curry: Add the chicken, zucchini, fish sauce, palm sugar, and stir to combine well
with the curry paste and cook for a further 3-4 minutes, or until the chicken has cooked through.
(N.B. Do not boil the stew, just simmer it, otherwise you will overcook your chicken breast and it
will be dry and tasteless). Taste and re-season if needed
4. To Serve: Place the coconut rice into a ramekin, press down, then unmould into a shallow bowl.
Place the curry on the side and half of the bean sprouts on top, finishing with sprigs of
coriander.
RECIPE 4
CHICKEN BALLOTINE SALAD

Serves 1 Portion | Prep Time: 30 Mins | Cook Time: 25 Mins

Ingredients

1 whole chicken leg Maryland (drumstick and thigh) with skin on

25 grams’ mushrooms (thinly sliced) Olive
oil
40gm Pork mince or a chipolata sausage skin removed.
1 streaky bacon rasher
2 sage leaves
20g butter
2 Roma tomatoes, slow roasted
Handful of baby spinach (Approx. 50 grams)
Vinaigrette (Approx. 10 ml)

Method

1. Neaten the ends of the drumstick. Using a small knife, make a cut all around the chicken leg,
about 1cm up from the end. then scrape down to the bottom of the bone to remove the tendons
and clean the bone, turning the leg as you go. Now position your knife across the bottom of the
exposed bone and bash the knife with a rolling pin or meat mallet – the bone will break
smoothly.

2. Lay the chicken leg skin-side down, pull the flaps of skin back and cut the flesh with a sharp
knife on either side of the thigh bone, Once the thigh bone is exposed, prise it out, then twist
and snap it with your fingers to free it from the drumstick. If it doesn’t snap cleanly you may

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have to cut it. You now have a part-boned chicken leg. Continue to bone the drumstick part of
the Maryland by turning the Maryland inside out carefully cutting the tendons as you go. When
the drumstick bone is able to be pulled out turn the Maryland back into its original position.

3. Lightly sauté the mushrooms in a little olive oil for approximately 5 minutes, or until lightly
browned, season well and leave to cool. Cut the end of the chipolata and squeeze the sausage
meat over the mushrooms or if you are using pork mince mix raw with the mushrooms, season
well.

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4. Open out the boned chicken leg and spoon in the mushroom and sausage meat mixture with
your fingers right to the top of the thigh, then close the flaps and pull the skin across to secure.
Now roll the legs over to make the parcel as neat as possible, then hold the exposed bone and
straighten the leg out.

5. Cut 1 sheet of plastic wrap (enough to wrap the leg comfortably). Lay the rasher of bacon down
in the centre of each piece of cling film, then put the chicken leg crossways over the bacon and
top the leg with 2 sage leaves. Lift the edge of the plastic that is furthest away from you, bring it
over the chicken and press down on the chicken, so the bacon comes away from the plastic and
sticks to the chicken. Repeat with the other side of the cling film so the chicken leg is all
wrapped in bacon.

6. Roll the leg in the plastic, tucking it in and pressing it tight to the chicken to form a neat cylinder.
Lift the cylinder up by one end and roll the gladwrap at both ends, twisting to make a cracker
shape.
7. Place a pot of water on the stove and bring to the boil. Place the ballotine into the boiling water,
allow the water to re-boil, before lowering heat to a medium flame and simmer the ballotine for
15 minutes (poaching time is dependent on the size of the bird). Place ballotine on a wire rack
and cool down as quickly as possible, best done in a refrigerator or coolroom.

8. Preheat oven to 180oC. Unwrap the chicken and place onto a heated frypan with oil, gently
brown evenly being careful not to let the bacon fall off then roast for 15 minutes, turning it twice.
Turn oven down to 160oC (180oC gas) and roast for a further 10 minutes, turning once. Remove
and allow to stand for 10 minutes, tipping the juices on to a plate (put aside).

9. Lift the chicken leg from the pan and roll it around in the juices on the plate so that it picks up a
nice glaze.

10. Cut the stuffed thigh meat, on a diagonal, into 3 slices. Place a handful of baby spinach leaves
on to the plate, stand the drumstick in the middle and lay the 3 slices of stuffed chicken in front.
Drizzle with a little vinaigrette and serve immediately, with the slow roasted Roma tomatoes on
the side

RECIPE 5
COQ AU VIN
Serves 2 Portions | Prep Time: 30 Mins |
Cook Time: 1 hour

Ingredients

30g unsalted butter

1 chicken breast, 1 drumstick, 1 thigh boned from a whole chicken. 1
slice streaky Bacon diced, cut into 2cm chunks.
½ carrot diced
½ Celery stick diced
1 onion cut into brunoise
Salt and freshly ground black pepper
Plain flour for dusting

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750ml dry red wine

One bouquet garni (thyme, bay, parsley wrapped together in muslin cloth)
2 cloves garlic, peeled
500mL chicken stock/water

For the Garnish:

15g unsalted butter
100g mushrooms, cleaned and trimmed
Salt and freshly ground black pepper
10g parsley, finely chopped

Method

1. Lightly coat the chicken pieces in plain flour, melt the butter in a medium heavy pot over
medium heat. When the butter is hot, brown the chicken on all sides, doing so in two batches.
2. Remove the chicken from the pan and add the bacon. Caramelise and brown it on all sides.
When the bacon is browned, add the onion, celery and carrot and saute for 5 minutes, until the
onion is transparent. Add chicken back to the pan and season with salt and pepper. Pour the
wine over the chicken and add the bouquet garni and the garlic. Pour in just enough chicken
stock to cover the chicken. Bring the liquid to the boil, reduce the heat so it is simmering, cover
and cook until the chicken is tender but not falling from the bone (approximately 45 minutes to
about 1 hour.
3. For the Garnish: While the chicken is cooking, heat the butter for the mushrooms over medium
heat. When it is foaming, add the mushrooms, season lightly and cook, stirring frequently, until
the mushrooms are tender and their juices have evaporated approximately 5 to 7 minutes.
Check for seasoning, remove from the heat and reserve.
4. To Make the Sauce: When the chicken is cooked remove from the pot and put aside. Reduce
the sauce for approximately 5 minutes, stirring until the sauce is reduced and thickened. Taste
for seasoning and place the chicken back into the pot to reheat for a few minutes.
5. To Serve: Serve the chicken on a plate with enough sauce to coat and serve with the sautéed
mushrooms on top as a garnish. Sprinkle with chopped parsley

RECIPE 6
Grilled Turkey Rissoles with Aioli and Sweet Potato
Roesti
Serves 2 Portions | Prep Time: 30 Mins | Cook Time: 20 Mins

Ingredients

For the Turkey Rissoles:

300g Turkey mince
100g Panko bread crumbs
1 clove of garlic minced
1/2 onion brunoised
1 egg yolk
3 sprigs of thyme picked and chopped

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1 sprig of rosemary picked and chopped

2 TBSP Olive Oil
Salt and pepper to taste

For the Sweet Potato Roesti:

300g sweet potato par boiled then cooled peeled, grated
1 egg, beaten
75g plain flour
½ tsp smoked paprika
50g unsalted butter, melted
60ml (1/4 cup) olive oil

Garnish with Fresh Coriander Sprigs and Aioli to serve

Method

1. For the Sweet Potato Roesti: Mix the sweet potato with the egg, flour and melted butter.
Season with salt and pepper and paprika. Heat oil in a non-stick frying pan over medium heat.
Form the mixture into 6 patties and fry, in batches, for 2-3 minutes each side until crisp and
golden. (Keep each batch warm in the oven.)

2. For the Turkey Rissoles: Cook the onion with the oil and garlic in a saucepan over medium
heat until transparent and set aside to cool. Combine all the rest of the ingredients in a medium
sized bowl and mix with your clean hands for at least 3 to 4 minutes allowing the protein to
combine and hold the meat together.

3. Roll the mixture into the size of a golf ball (approximately 60 g each) and slightly flatten. Heat
the oil in a fry pan or in a skillet, place the balls in the oil and flatten them out using a
heatresistant spatula. Cook until the sides change colour and then flip the rissoles to cook the
other side (approximately 6 minutes each side). Keep warm until needed.

4. To Serve: Place the potato roesti onto the base of a plate, then stack the rissoles on top.
Garnish with aioli and coriander sprigs

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