SITHCCC012 Assessment Tasks and Instructions

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:

 culinary terms and trade names for:

o ingredients commonly used in the production of different poultry dishes
o a variety of classical and contemporary poultry dishes
o different cuts of poultry and styles of cooking
 contents of stock date codes and rotation labels
 characteristics of poultry products and poultry dishes:
o appearance
o fat content
o freshness and other quality indicators
o nutritional value
o taste
o texture
 historical and cultural origin of different poultry products and poultry dishes
 essential characteristics of poultry types listed in the performance evidence and cuts
 preparation techniques for different cuts and types of poultry specified in the performance evidence
 cookery methods for different cuts and types of poultry specified in the performance evidence
 equipment used to produce poultry dishes:
o knife care and maintenance
o essential features and functions
o safe operating practices
 mise en place requirements for poultry dishes
 appropriate environmental conditions for storing poultry products and dishes to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce poultry dishes.
Place/Location where assessment will be conducted

Page 1 of 15
1 of 15
 Resource Requirements

Pen, paper, calculator, internet access

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations.

Your trainer will be providing you with feedback.

Assessment 1

Your task:

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.

Page 2 of 15
2 of 15
1. 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

1. Pre-warming the stove, turning on the hot surface (grill), fryer and dealing with the utensils that are required.

2. Managing the work area by finding the garbage receptacles for waste food, wash station, disinfecting counter and work
area.

3.Gathering the equipment for prep.

4. Gathering the ingredients of the recipe.

5. Prepare the ingredients and place them in a bowls which may include washing, knife works etc.

2. List 6 quality points of poultry.

Quality points

1. Appearance and aroma

2. Package liquid

3. Certified organic

4. Enhanced

5. Vegetable fed

6. Raised without antibiotics

3. List four “game birds” and list the general cooking requirements for each:

Game birds Cooking Requirements

Page 3 of 15
3 of 15
 1. Partridge 1. When de-boning the bird, cook the leg as a braise or confit. The breast can then be cooked
to the point and served on top of the soft leg meat. The breast meat is dry so when cooking a
whole bird, bard it or remove the breast earlier and cook the legs longer.

2. Emu 2.Cut across the grain to reduce shrinking during cooking. Due to the low-fat content cook
the meat quickly at a high temperature to prevent loss of juices and to seal in the flavour.
Remove from the heat as soon as the juices start to pearl

3. Duck 3.Duck is often roasted and often does not require basting or barding due to the fat present
under the skin. Whole ducks are to be cooked for 45-60 minutes per kg until internal
temperature reaches ~70°C. Due to the tenderness of younger birds, the juices may still be
slightly pink while the juices of older birds must run clear.

4.Guinea fowl 4.Roast or braise in a stew or curry as you would a chicken, but make sure to adjust your
timings accordingly as guinea fowls are a little smaller and generally contain half the amount
of fat as a chicken, meaning they tend to dry out if not cooked with care.

Page 4 of 15
4 of 15
4. List and describe five portion cuts for poultry.

Portion cuts Description

1.Breasts 1.Breasts is the muscle of the bird and is white portion.

2.Thighs 2.It is the portion of the leg above knee joint.

3.Wings 3.It is the section between shoulder and elbow.

4.leg 4.Leg is the drumstick- thigh combination.

5.Drumsticks 5.It is the lower portion of the leg quarter.

5. You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken.

a. Which equipment and utensils would be required to complete this task including de-boning and cutting the whole
chicken?
b. What are the safety requirements which must be considered?
c. What are the requirements for assembling the food processor in a safe and hygienic manner?
d. 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

Boning knife

Paring knife

Thermometers

Trussing Needle

Safety requirements

When using equipment, it is important to consider WSH to ensure injury or even death occurs. If you are unsure about any
aspect of how to use equipment you must tell your supervisor that can be trained properly in how to use it. Equipment
malfunctions and fault must be reported to a supervisor and any faulty equipment must be tagged and remover from
operation.

Page 5 of 15
5 of 15
 Safe and hygienic assembly of food processor

• Wash all the processor parts aside from the base the hard way or in a dishwasher, as suggested in the manual. If
you wash them in the dishwasher, don't put them in or close to the utensil holder.

• Set the base before you and spot the bowl on to the middle post of the base. Transform the bowl until it drops into
position and afterward snap it toward the base to connect with the locking tabs.

• Maintain the tidiness of equipment utilizing proper cleaning specialists

• Recognise and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Methods and procedure to ensure sharpness of knives

A sharp knife will be safer to use for poultry and provide and provide a better product. To check knifes are sharp and well
maintained, pull each knife at angle over the steel to maintain the cutting edge. Wipe knife after this process.

6. List 3 methods of trussing and describe how they are done.

Trussing Description

1.Needle trussing 1. Bird is trussed with a needle using string to hold legs and thighs in place, pushing breasts
upwards.
2. Hand trussing
2. The bird is bound with string to maintain it’s original.
3. Incision
3. Make an incision on either side of the skin at the opening at the lower body, tug in knuckles
and push into shape. Fold wings under the body.

7. Provide 4 reasons for trussing.

Reasons.

1.The bird will cook more evenly

2.The breast will be displayed more prominently
3.More poultries can be fitted into a roasting tray
4.Presentation

8. What is the storage, temperature and thawing requirements for frozen poultry?

Page 6 of 15
6 of 15
 Storage requirements Storage temperature Thawing requirements

Store on drip trays and change regularly to Store in the refrigerator at 1 - Thaw in the refrigerator to prevent
prevent cross-contamination. Poultry is 4°C contamination or food poisoning. Place on
best used within 3 days of delivery. Poultry trays low down and cover to prevent
needs to be vac-packed or tightly wrapped juices dripping. Do not thaw in water as
when storing. this could lead to contamination and loss
Store in the freezer at -18°C to -
of flavour. Rapid defrosting ruins the
Frozen poultry individually wrap items for 24°C
texture of the meat, resulting in a dry and
ease of separation when defrosting, spread stringy meat, the rapid thawing breaks
items out on a tray to speed up the freezing down the cell structure and allows the
process, once the items are frozen, they moisture and flavours to escape which is
may be bulk packed, frozen poultry is best not ideal method.
used within 3 months.

Page 7 of 15
7 of 15
9. What are the storage requirements for cooked poultry products on display or for sale or further use,
including labelling where relevant?

Storage Requirements

While showing and putting away food for sale it is crucial for store it under the right conditions that keep the food safe and
avoid contamination. Food should be put away outside the danger zone-either refrigerated underneath 4°C or heated above
65°C to be protected.

Labelling is vital stage as it will guarantee that FIFO standards are observed, and it likewise assists with checking the life
expectancy of the food items. Uses of labels is an ideal way of being coordinated and to recollect what was shown and
when.

10. 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

Marinades are one the best strategies for food preservation. They preserve food by preventing bacteria and air meeting
the food , while softening it simultaneously. Marinades are likewise used to impart flavour to food. Select a marinade that
suits the kind of our food.

Type of Marinade Menu Examples

1. Instant marinade 1. Lemon Garlic Chicken

2. Tandoori chicken

2.Soaking marinades 1. Smoked chicken

2. Braised duck

11. As a guideline, what is the approximate cooking time per kg of poultry for roasting?

o How can you check whether the bird is cooked?

Page 8 of 15
8 of 15
 o How would this differ if a bird is filled with a stuffing?

Cooking time and variance for stuffed birds

Cooking times marginally relies upon different elements, for instance, fresh chicken and frozen and bigger birds with
smaller bone percentage. The cooking time for roasting ought to be 45 minutes for each kg. Always check by lifting the
bird up and looking at the fluid coming from the vent/cavity. If the juices are clear the bird is cooked entirely through. You
can likewise check between the thigh and body for any blood build-up. Individual pieces can be checked for the level of
doneness on the bone by embedding a skewer and guaranteeing that the juice is clear. Also probe thermometer should be
used to make sure.

Stuffed poultry might take more time to cook as it will cook slower from within. You should cook it for an additional 15-30
minutes to ensure it is cooked through.

12. Provide a brief description for 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

Boiling The main use of boiling is for making stock or soups. Blanch the chicken and then place it in
simmering water coming a bouquet garnish and vegetables.

Suitable cut: whole chicken

Type of bird: Chicken

Menu Example: Simmered chicken dinner

Shallow Poaching Use breast fillet. Butter a pan and sprinkle with diced onion. Place the chicken breast on top and
add white wine, sherry, or stock. Poach at simmering temperature covered with a lid or cartouche
and use the poaching liquid for the sauce.

Suitable cut: breast

Type of bird: chicken

Menu Example: poached chicken rice

Page 9 of 15
9 of 15
 Deep Poaching Use whole birds, breast, and thigh, Immerse the chicken in stock and aromas. Once cooked, remove
and cool. Store in the cool room in the cooled chicken stock to retain optimum flavour.

Suitable cut: breast

Type of bird: duck, chicken

Menu Example: White chicken poached

Stewing Use chicken pieces and smaller game bird pieces. Seal meat in fat and add the mirepoix/onion and
cook lightly.

Suitable cut: legs

Type of bird: duck, chicken, turkey

Menu Example: Brown stew chicken

Poêler Suitable for whole birds. Truss the bird and place on a bed of mirepoix, spread with a little butter or
oil and cover with a lid.

Suitable cut: whole

Type of bird: chicken, duck

Menu Example: Escoffier pot roasted chicken

Braising Use large pieces or whole birds. Seal and add mirepoix, spoon in tomato paste and deglaze 3 times.
Add jus or demi-glace half-way up the bird and cover; cook slowly in the oven until tender.

Suitable cut: whole

Type of bird: chicken, duck

Menu Example: Braised chicken

Page 10 of 15
10 of 15
 Shallow-Frying Portion pieces of poultry and game such as supreme and schnitzels are suitable. Heat a pan and add
fat, place the item in the fat with the presentation side down and cook until beads appear, turn over
and finish the cooking.

Suitable cut: breast

Type of bird: chicken, pigeon

Menu Example: Pan-fried chicken schnitzel

Sauté Chicken This is a specific French cookery method for chicken, which is a mixture of braising and tossing in
fat. Produce a jus from the carcass. Heat a pan and add fat, fry the sauté pieces with the
presentation side down. Toss through and finish cooking in the oven.

Suitable cut: breast

Type of bird: chicken

Menu Example: Sauteed chicken breasts

Deep-Frying Crumbed or battered portion pieces are used. Marinate the chicken and coat to precook and deep-
fry at 150-160°C. The meat can be re-fried at 180°C, however, make sure that the internal
temperature is above 75°C

Suitable cut: wings

Type of bird: chicken

Menu Example: Southern fried chicken

Page 11 of 15
11 of 15
 Grilling Grill portion pieces and whole, de- boned small birds. Season/marinate the chicken and draw
through oil/butter and place on grill bard or under the salamander.

Suitable cut: pieces and whole

Type of bird: chicken, quail

Menu Example: Grilled chicken breasts

Roasting Usually done in oven, portion pieces and whole, preferably young birds can be used. Trim and truss
the poultry or game and season inside and out.

Suitable cut: whole or pieces

Type of bird: chicken, quail

Menu Example: Gravy baked chicken thighs

13. List 6 important hygiene factors which must be applied when handling and processing poultry:

Hygiene Factors

1. Always clean up while preparing poultry and while changing food types

2. Always store raw poultry on lower racks to prevent the juices dripping down and contaminating different food
varieties.

3. When preparing food for customers in high-risk groups like pregnant women or the old, completely cook all eggs
and animal items.

4. Use separate towels for independent work. Utilizing one tea towel for all .
food groups contaminate food.

5. Replace dishcloths routinely

6. Keep your cool room clean and at a temperature of 1-4°C Freezer temperatures ought to be kept up with beneath -
18°C

14. Calculations

Page 12 of 15
12 of 15
You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat.

a. What is the total weight of chicken you would require expressed in 0.000 Kg? (round your answer to 3 decimal
places)
Yield from the chicken is 0.70
Total weight required = Chicken required/yield
=3.200/0.70
= 4.571 kg

b. How many whole chickens size 16 would you need to order from stores?

Chicken required = Total weight/ Size of chicken

=4.571/16
= 0.285

15. 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

Chicken supreme Potato mash, buttered carrot, garlic butter sauce
Braised pheasant Rice pilaff, broccoli, and red wine
Quail Wrapped in prosciutto Potato gratin, Dutch carrots, and peas. Chicken gravy.

16. 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

Chicken is a lean meat. It is very low in fat and has more unsaturated fatty acids than saturated fatty acids. Chicken breasts
is a good source of protein. It provides essential vitamins and minerals, particularly niacin, vitamin A, vitamin E and
magnesium. Chicken is a relatively poor source of iron and zinc compared with other meats. 

Nutritional Value of turkey

Turkey meat is low in fat (breast meat 1-2%, leg meat 8%) but high in protein, B vitamins and the minerals iron, copper, zinc,
and potassium. Due to the large volume of lean breast meat compared to dark meat of the bird, the breast tends to dry out
during roasting. This can be avoided through basting, barding or by removing the breasts early if the whole bird is not
required for presentation.

Nutritional Value of emu and ostrich

Page 13 of 15
13 of 15
 Emu is bred for its fine-textured, high quality red meat as well as its skin, eggs, and oil. The meat has a very high iron
content, less than 3% fat and less than 150 calories per 100g. It is low in cholesterol with less than 50mg per 100g.

Ostrich meat is a red 99% fat-free meat, low in cholesterol and has 60% fewer calories than beef.

17. 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

1. Remove the legs and thigh by turning or slicing through the normal joints. De-bone the leg and thigh in case it's a
huge bird

2. For an enormous bird eliminate the wing through the normal joint. For more modest birds cut through the wing
joint so the breast meat is connected

3. Slid through breasts meat until all meat is taken out.

Steps for carving ostrich or emu meat

- Cut across the grain to diminish shrinking during cooking

- Cook meat rapidly at a high temperature to abstain from drying out.

- Serve rare to medium for best moisture

- Allow meat to rest prior to serving

18. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.

1. What is required to ensure a food safe workspace and equipment during preparation and service and at the end of
the shift?

Page 14 of 15
14 of 15
 Keep your chopping boards clean and tidy and keep cleaning as you go. At the end of your shift, you will need to
conduct a more thorough clean of all your work surfaces, such as benches and equipment. You will also need to
clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area.

2. 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 feathered game could be used to boost food costs.

Bones can be used in stocks, sauces and jus, and trimmings can be used to produce meatloaf, rissoles,
meatballs, small skewers, and farces.

Page 15 of 15
15 of 15