Reference no: EM133189691

SIT30816 Prepare poultry dishes

Checkpoint 1

Question 1: What are the main differences in quality between battery farmed and free range farmed poultry?

Question 2: What are the nutritional benefits of poultry?

Question 3: List the categories of poultry and provide 3 examples for each category?

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?

Question 5: How can the following factors affect the selection of ingredients for the preparation of poultry and poultry dishes?
Seasonality -

Price -

Infrastructure -

Equipment available -

Quality standards -

Service requirements -

Stock rotation -

Checkpoint 2
Question 6: How do the following factors affect the choice of equipment for preparing poultry and poultry
dishes?
Safety -

Appropriateness -

Ease of use -

Reducing wastage -

Question 7: Provide 5 common Work, Health, Safety and Hygiene requirements which must be followed when using equipment?

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?

Question 9: List 7 quality signs of fresh poultry?

Question 10: List 6 quality aspects of frozen poultry?

Question 11: By what size or weight category are fresh and frozen poultry sold in Australia?

Checkpoint 3
Question 12: List 5 requirements for the correct storage of fresh poultry?

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

Question 14: Provide 5 examples for measures to ensure food safety requirements for storing and displaying
cooked poultry?

Question 15: What are the features of the following birds including the approximate age and weight range?
Spatchcock/poussin -

Broilers -

Poularde/fattened hen -

Laying hens/boilers -

Question 16: What are the general guidelines for cooking whole chicken?

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

Question 18: What are the nutritional values for turkey meat?

Checkpoint 4
Question 19: What is the traditional method for ageing game birds? How does this differ in Australia?

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

Question 21: What is the difference between commercially-bred pheasants and those bred in the wild? What
needs to be considered when cooking pheasant?

Question 22: List 5 points of care when preparing and cooking squab or pigeon dishes?

Question 23: What are the typical characteristics of quail meat? In what size range and form is quail available?

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

Thigh
Drumstick
Sauté cuts
Ballotine
Galantine
Question 25: What are the 3 methods of trussing poultry?

Question 26: List 5 reasons for trussing poultry?

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

Question 28: What is the meaning of the term "barding"? How does barding work and why is it used?

Checkpoint 6
Question 29: What is the purpose of marinating? How does this process work?

Question 30: Provide 2 examples and 2 menu applications for both instant marinades and soaking marinades?
Instant marinades -

Soaking marinades -

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

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 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?

Checkpoint 7
Question 34: Provide 2 menu uses for each of the following poultry products?
Fat -

Trimmings -

Bones -
Question 35: Provide a base recipe for a poultry farce and 3 menu uses which would typically use a poultry farce?

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?

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 -

Shallow Poaching -

Deep Poaching -
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 -

Poêler -

Braising -

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 -

Sauté Chicken -

Deep-Frying -

Grilling -

Roasting -

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

Question 41: List 5 steps which should be followed when carving poultry?

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?

Assessment Task 2 SITHCCC012 Prepare poultry dishes

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

(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
(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.

Attachment:- Prepare poultry dishes.rar