SITHCCC012 Prepare Poultry Dishes: Assessment 1 Answer
Assessment Tasks and Instructions
|Unit(s) of Competency and Code(s)||SITHCCC012 Prepare poultry dishes|
|Assessment for this Unit of Competency/Cluster||Details|
|Assessment 2||Practical Observation|
You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation requirements for your shift:
|Methods to identify mise en place and preparation requirements|
|Mise en place acts as a major task in the professional kitchen by planning a to-do list before preparing the final dish (Murali & Arun, 2017). It would rather provide the checklist of the ingredients that have to be used, containers required, tools to be used, and the preparation time.|
List 6 quality points of poultry.
|There are two types of poultry products found in the market they are frozen and fresh one from which the quality has to be ensured (Rodionova & Paliy, 2017).|
List four “game birds” and list the general cooking requirements for each:
|Game birds||Cooking Requirements|
List and describe five portion cuts for poultry.
- You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken.
- Which equipment and utensils would be required to complete this task including de-boning and cutting the whole chicken?
- What are the safety requirements which must be considered?
- What are the requirements for assembling the food processor in a safe and hygienic manner?
- What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done?
|Equipment and utensils required|
|Filleting knife, yellow board, roasting pan, and oven.|
|Chicken needs to be kept in a clean and sealed container.|
Use chopper boards for meat chopping
No stain in the chicken should be visible (Ali et al. 2015)
|Safe and hygienic assembly of a food processor|
|Make sure that the equipment is clean and ready for use.|
|Methods and procedure to ensure the sharpness of knives|
|Using a sharp stone to retain its sharpness.|
List 3 methods of trussing and describe how they are done.
Provide 4 reasons for trussing.
What are the storage, temperature, and thawing requirements for frozen poultry?
|Storage requirements||Storage temperature||Thawing requirements|
|Raw poultry needs to be stored on a platter in the refrigerator. The meat needs to be tightly wrapped in plastic (Lytou, Panagou & Nychas, 2017). For cooked poultry, the fat should be removed and needs to be placed in a sealed airtight container.||It should be kept at 40°F to store it for 3-4 days.||The food needs to be thawed at 35°F to 40°F with proper washing and removal of fat. It needs to be used within two days of thawing for better quality.|
What are the storage requirements for cooked poultry products on display or for sale or further use, including labeling were relevant?
|Cooked poultry needs to be kept in a refrigerator or at a low temperature with plastic wrapping the meat and providing labeling with a seal (Rodionova & Paliy, 2017).|
What is the purpose of a marinade? List the 2 different types of marinades and provide 2 menu examples for their applications:
|Purpose of a Marinade|
|The purpose of the marinade is to reach all the spices into the flesh accurately and to make it softer.|
|Type of Marinade||Menu Examples|
|1. Acidic marinade||Roasted boneless turkey breast|
|Garlic roast goose|
|2. Dairy marinade||Marinated flank steak|
- As a guideline, what is the approximate cooking time per kg of poultry for roasting?
- How can you check whether the bird is cooked?
- How would this differ if a bird is filled with stuffing?
|Cooking time and variance for stuffed birds|
|Poultry bird need 40 minutes to be cooked for roasting|
The variance will be 15 minutes for stuffed roasting
Provide a brief description of the following cookery methods applied to suitable types and different cuts of poultry. Also, provide 1 menu example for each method:
|Cookery methods||Description of application and use of suitable cuts and or types of bird|
Lemon pepper chicken
|Shallow Poaching||poultry breasts,|
Shallow poached salmon
Chili-lime chicken salad
Jamaican Brown Stew
Garlic roast chicken
Fried chicken breast
Grilled chicken sandwich
|Roasting||Roasted chicken breast|
List 6 important hygiene factors which must be applied when handling and processing poultry:
You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat.
What is the total weight of chicken you would require expressed in 0.000 Kg? (round your answer to 3 decimal places)
16 size chicken = 1.6 kg
Thus, 70% of yield of 1.6 kg chicken = 1.12kg
Therefore, total weight of required chicken = 1.12*1.12 = 2.240 kg
How many whole chickens size 16 would you need to order from stores?
16 size chicken = 1.6 kg
Therefore, 3.200kg will need= 3.200/1.6= 2
2 whole chickens of size 16 would be needed.
Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment, and sauce for each dish:
|Menu Example||Starch, Accompaniment, Sauce|
|Broiled chicken||Corn starch, roasted potatoes to simple salads, and butter sauce.|
|Grilled Quail||Potato starch, garlic sauce with the accompaniment of Bois boudran|
|Roast Squab with Bacon and Grapes||Potato starch, bacon, and grapes, creamy asiago and mustard sauce|
Provide a brief overview of the nutritional values of poultry in general, turkey specifically, and game birds like emu and ostrich:
|Nutritional Value of poultry|
Vitamin B like riboflavin, niacin, thiamin.
Vitamin E, biotin, folic, and pantothenic acid.
The high amount of polyunsaturated and monosaturated fatty acid.
|Nutritional Value of turkey|
|Total fat contains 2gm|
|Nutritional Value of emu and ostrich|
|9gm of fat|
165 calories/3.5 ounce
What are the typical steps involved for carving poultry as part of a presentation, buffet, or function to ensure correct portioning and mix of meat? How would this vary for emu or ostrich meat?
|Steps for carving poultry|
|Steps for carving ostrich or emu meat|
You are working in the saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.
What is required to ensure a food-safe workspace and equipment during preparation and service and at the end of the shift?
Ans: Sanitisation and clean place needs to be ensured. Equipment needs to be placed at their position safely.
What does this need to include to prevent wastage of leftovers or by-products from preparation? List 2 examples of how offcuts and trimmings from poultry and the feathered game could be used to boost food costs.
Ans: Buying fewer products, plan up for preparing meals, and storage of the leftovers safely in the refrigerator.
- Poultry feather wastes can be converted into soil nutrients.
- From feather quill bioplastics can be made (Murali & Arun, 2017).