SITHCCC012 Student Assessment Tasks 1

SITHCCC012 Prepare poultry dishes
Assessment Details
Qualification Code/Title Certificate IV in Commercial Cookery
Assessment Type Assessment Task 1 Time allowed
Due Date Location SCCM Term / Year
Unit of Competency
National Code/Title SITHCCC012 Prepare poultry dishes
Student Details
Student Name Biraj Gyawali Student ID MCS2000288
Student Declaration: I declare that the work submitted is my Signature: __________Biraj__________________

own and has not been copied or plagiarised from any person or Date: _19____/03_/___2023______
source.
Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.
Comment: Signature: ________________________

Date: ______/_______/___________
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Assessment Page 1 of 16
April 2022 April 2023 1.0
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC012 Prepare poultry dishes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHCCC012 Prepare poultry dishes 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.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Research report – You must research the historical and cultural origins of
two dishes.
 Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks
using basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 2)
 Student Logbook (Assessment Task 3)
 Service Planning Template (Assessment Task 3)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
Assessment Task 1
Provide answers to all the questions below:
1. List at least three food safety issues which you must consider when handling poultry. Describe how you would
reduce each risk.
Risk Strategy for reducing risk
Cross contamination To stop juices from spilling onto other items, keep raw poultry
in a leak-proof container on the lowest shelf of the refrigerator.
Undercooked meat Check the internal temperature of the thickest portion of the
bird with a meat thermometer.
Improper storage To stop the development of dangerous bacteria, poultry

should be preserved appropriately. Following purchase or
preparation, poultry should be rapidly chilled or frozen.
Outcome ☐ Satisfactory ☐ Not Satisfactory

Comment
2. Describe three indicators which you would use to select poultry which is fresh.
Three indicators used to select poultry which is fresh are:

1. Looks: Fresh poultry should be firm and plump to the eye. There should be no blemishes, wounds, bruises,
or discolorations on the skin. The bones should be pink and wet, and the flesh should be somewhat moist
but not greasy.
2. Smell: A clean, faintly sweet fragrance should emanate from fresh poultry. The poultry can be spoilt if it
smells bad or sour.
3. Texture: Fresh poultry should have a texture that is firm to the touch and springy when squeezed. The flesh
is probably rotten if it feels sticky or mushy. The skin could also be a sign that the fowl is not fresh if you
press on it and it remains indented or if it is loose.
Comment
3. Describe three indicators of quality which you would use to select poultry.
Three indicators of quality used to select poultry are:

1. Looks: The freshness and quality of the poultry can be determined by looking at it. Be on the lookout for
birds with firm, smooth, and spotless skin. The skin should have a uniform tone and be free of bruises or
other blemishes. There shouldn't be any indications of dryness or browning, and the flesh should be moist
and vivid in color.
2. Smell: The quality and freshness of the poultry can also be determined by how it smells. Fresh poultry
ought to smell gentle and somewhat sweet. The bird should not be consumed if it smells strongly,
unfavorably, or sourly.
3. Labeling: Read the information on the label before buying poultry. Look for products that are organically or
naturally produced, as these can be signs that the birds were raised in a healthier environment and fed a
better diet. Also, check for any additional information on the label, such as the processing date, to ensure
that the poultry is fresh.
Comment
4. List three signs that poultry has spoiled.
Three signs that poultry has been spoiled are:

1. Foul odour: Nasty or unpleasant odor is one of the most blatant indications that poultry has ruined. It's
possible that the chicken has started to spoil if it smells unpleasant.
2. Texture Changes: The texture of spoiled chicken may become slimy or sticky. This is because as meat
degrades, bacteria and other germs may create a sticky coating to form on the surface.
3. Changes in Appearance: Spoiled poultry may have a grayish or greenish hue to it in addition to being
clearly moldy or discolored. The skin of the chicken may also appear shriveled or cracked if it has begun to
dry out.
Comment
5. List at least three requirements for the safe storage of poultry. At least one requirement must be the correct
temperature range to store poultry at.
Three requirements for the safe storage of poultry are:

1. Temperature control: To stop the growth of dangerous pathogens like Salmonella and Campylobacter,
poultry should be stored at a temperature between 32°F and 40°F (0°C and 4°C). To make sure it stays
within this range, the temperature must be checked frequently.
2. Hygiene: Poultry must be stored apart from other foods, especially those that are ready to eat, to prevent
cross-contamination. Before and after handling raw poultry, hands, utensils, and equipment must be
thoroughly washed and sanitized.
3. Packaging: To prevent juices from spilling and possibly contaminating other items in the refrigerator, poultry
should be packaged in airtight, leak-proof containers or bags. To prevent exposure to air or bacteria, it's
crucial to make sure the packaging is secure and undamaged.
Comment
6. List at least two requirements for storing poultry to optimise its shelf life.
Two requirements for storing poultry to optimise its shelf life are:
1. Controlled temperature: To prevent the growth of hazardous bacteria, poultry should be refrigerated at a
temperature below 40°F (4°C). Maintaining poultry in the refrigerator reduces bacterial growth, extending
the shelf life of the food.
2. Appropriate packaging: To keep out air and moisture, poultry should be wrapped in airtight bags or vacuum-
sealed. This keeps the poultry fresh for a longer period of time and helps to prevent spoiling. In order to
preserve the freshness and purity of the meat, it's also crucial to use packing materials made specifically for
preserving chicken.
Comment
7. Describe three safety techniques when using a boning knife to cut poultry.
Three safety techniques when using a boning knife to cut poultry are:
1. Employ a sharp knife: Cutting through the fowl will be easier with a sharp boning knife because it will take
less pressure. Accidents might happen if a dull knife slides off the meat.
2. Employ a cutting board: To stop the knife from slipping and to safeguard your fingertips, always use a
cutting board. To keep the cutting board from shifting, use a non-slip board or place a moist towel
underneath it.
3. Proper grip and technique:The right grip and technique call for firmly holding the fowl in one hand while
guiding the knife with the other hand along the bone. To prevent unintentional cuts, keep your fingers
curled under and away from the blade. Use a slicing motion and keep the blade directed away from you
when cutting.
Comment
8. Describe four items which you should check before using a mincer to prepare poultry.
Four items which you should check before using a mincer to prepare poultry are:
1. Cleanliness: Before using your mincer, make sure it has been well cleaned. All the parts should be
thoroughly cleaned with hot, soapy water, including with the tray, blade, and other attachments. Avoid using
harsh chemicals or abrasive cleaning that could leave residues or contaminate the environment.
2. Temperature: Until you're ready to utilize it, make sure the poultry has been completely defrosted and
chilled. More than two hours should not be spent leaving the poultry at room temperature as this may raise
the risk of bacterial growth.
3. Before to mincing, inspect the chicken for quality. The chicken should be fresh and devoid of any outward
indications of deterioration, such as discoloration or an unpleasant odor. Any poultry that doesn't adhere to
these requirements should be discarded.
4. Cross-contamination:Use distinct cutting boards, knives, and work surfaces for raw poultry and other items
to avoid cross-contamination. To stop the transmission of hazardous bacteria, make sure to properly wash
your hands with soap and water before and after handling chicken.
Comment
9. Describe four mise en place tasks related to poultry which you can complete without affecting the quality of the
dish.
Four mise en place tasks related to poultry which can complete without affecting the quality of the dish are;
1. Preparing the fowl: It's crucial to properly prepare the poultry before cooking it. This can involve clipping
away any extra fat, removing the skin, and, if necessary, deboning the flesh. These chores can be done
months in advance without compromising the dish's quality.
2. Ingredient preparation and measurement: If the poultry meal calls for ingredients like herbs, spices, or
vegetables, preparing and measuring them in advance might save time when it comes time to cook the dish.
You may prepare the dish well in advance by chopping the vegetables and measuring the spices.
3. Preheating the oven or grill: is a crucial step in the mise en place process if the chicken dish will be cooked
in one of these devices. This guarantees that he cooking temperature is accurate and consistent, leading to
properly cooked poultry.

Comment
10. Describe one task related to poultry which is not suitable to be completed during mis en place.
Cooking or roasting the poultry is one poultry-related job that should not be done during mise en place. The
preparation of ingredients and tools before to cooking is referred to as "putting in place" or "mise en place" in
French cuisine. To make sure that the items are prepared for use when cooking begins, it is a process that involves
chopping, slicing, dicing, and measuring the components.
Because it takes a lot of time and requires the use of cooking equipment, like an oven, which may not be available
or required during the preparation step, preparing or roasting fowl is not suited for mise en place. Also, whether
roasting or preparing poultry, it's important to pay close attention to the proper temperature and is safe to eat.

Comment
11. Define the following, poultry related, culinary terms:
 Barding – Lean meat, typically chicken, is wrapped in thin strips of fat, such as bacon or lard, during the
barding process to enhance flavor and keep the flesh wet throughout cooking. During the cooking process,
the fat melts, basting the meat and assisting in its moisture retention.
 De boning – Before cooking, the bones of poultry like chicken, turkey, or duck are removed by the process
of deboning. When making boneless poultry slices for recipes that call for quick and even cooking or for
display, this technique is frequently used.
 Marinating – To tenderize and flavor meat, chicken or any other sort of meat is marinated by soaking it in
a mixture of seasoned liquid, such as vinegar, wine, or citrus juice.
 Mincing – With a sharp knife, a food processor, or a meat grinder, mince is the act of breaking down any
form of meat into tiny bits. To make ground meat or to prepare poultry for recipes like meatballs, sausage,
or pâté, mincing is frequently utilized.
 Rolling – Using the rolling process, poultry, such as chicken or turkey, is flattened to produce an equal
thickness. Use of this method is common when making cutlets or stuffing chicken.
 Trussing and tying –Before to roasting or grilling, poultry, such as chicken or turkey, is secured using the
culinary procedures of trussing and tying. While tying is fastening the bird with a string, trussing entails
binding the bird's legs together and tucking its wings beneath its body.

Comment
12. Describe two convenience products commonly used in poultry dishes.
Two convenience products commonly used in poultry dishes are:

1. Chicken broth: It is a well-liked convenience food that is frequently employed in several chicken recipes like
soups, stews, and casseroles. In order to make this tasty, aromatic beverage, chicken bones, flesh, and
veggies are simmered in water. Commonly accessible forms of chicken broth include cans, cartons,
bouillon cubes, and granules that can be dissolved in water to create soup. It can be used as a foundation
for gravies and sauces and gives poultry recipes more depth and richness.
2. Seasoning for poultry: Seasoning for poultry is a mixture of herbs and spices created especially to improve
the flavor of poultry dishes. Often, it includes pepper, sage, thyme, marjoram, and rosemary.
Comment
13. Describe three cookery methods commonly used when preparing poultry dishes. Include a description of how
each method is used.
Three cookery methods commonly used when preparing poultry dishes are:
1. Roasting: Grilling: Grilling is another dry heat method that is ideal for smaller cuts of poultry like chicken
breasts or thighs. The bird is seasoned and placed on a grill over high heat (400-450°F) until it is cooked
through. Grilling adds a smoky flavor to the meat and helps to create a crispy exterior. It's important to turn
the bird often to prevent it from burning and to use a meat thermometer to ensure that it's cooked to the
proper temperature.
2. Frying: Cooking with wet heat, or "frying," entails submerging the bird in hot oil until it is thoroughly cooked.
Deep frying and pan-frying are the two primary forms of frying. Whereas pan-frying entails heating the bird
in a little amount of oil on a skillet, deep-frying includes completely drowning the bird in heated oil. With
smaller slices of fowl like chicken wings or drumsticks, frying produces a crispy surface. It's crucial to drain
the bird after cooking to eliminate any extra oil and to check with a thermometer if the oil is the right
temperature (about 350–375°F).
3. Grilling: Another dry heat cooking technique that works well for smaller poultry parts like chicken breasts or
thighs is grilling. The bird is seasoned before being grilled through on a grill at a high heat (400–450°F).
Grilling gives a smokey taste to the meat and helps to generate a crispy surface. Use a meat thermometer
to check that the bird is cooked to the right temperature and turn it frequently to prevent scorching.

Comment
14. List one accompaniment and/or sauces commonly used with each of the following types of poultry:
 Chicken
 Duck
 Turkey
 Game birds
One accompaniment and/or sauces commonly used with each of the following types of poultry:
Chicken:
 Barbecue sauce
 Honey mustard
 Teriyaki sauce
 Pesto
 Lemon herb sauce
Duck:
 Orange sauce
 Cherry sauce
 Plum sauce
 Hoisin sauce
 Port wine sauce
Turkey:
 Gravy
 Cranberry sauce
 Stuffing
 Sweet potato puree
 Sage and onion stuffing

Game Birds(e.g. pheasant, quail, grouse):
 Red wine sauce
 Cumberland sauce
 Bread sauce
 Blackcurrant jelly
 Juniper berry sauce
Comment
15. Locate at least two stock date codes and two rotation labels on poultry in your training kitchen’s stores or
workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your
explanatory notes to your assessor. Ensure that your notes include:
 when the item was delivered
 when the item was packed/prepared
 when the item is due for disposal
 how many days the item has left before it reaches its expiry date
 what the stock rotation details are for the item.
 What the storage temperature requirements are for the item.

Comment
16. Describe the common cuts of:
 Chicken
 Turkey
 Duck.
The common cuts of:

Chicken:
 Whole chicken: This includes the entire bird with head, neck, wings, breasts, thighs, and legs.
 Chicken breast: This is the meat from the breast of the chicken and is boneless and skinless.
 Chicken thighs: These are the meaty part of the chicken's legs and can be purchased bone-in or boneless.
 Chicken wings: These are the two sections of the chicken's wings - the drumette and the flat.
 Chicken drumsticks: These are the lower part of the chicken's legs and are generally sold bone-in.
Turkey:
 Whole chicken: This includes the entire bird with head, neck, wings, breasts, thighs, and legs.
 Chicken breast: This is the meat from the breast of the chicken and is boneless and skinless.
 Chicken thighs: These are the meaty part of the chicken's legs and can be purchased bone-in or boneless.
 Chicken wings: These are the two sections of the chicken's wings - the drumette and the flat.
 Chicken drumsticks: These are the lower part of the chicken's legs and are generally sold bone-in.
Duck:
 Whole duck: This includes the entire bird with head, neck, wings, breasts, thighs, and legs.
 Duck breast: This is the meat from the breast of the duck and is boneless and skin-on.
 Duck legs: These are the meaty part of the duck's legs and can be purchased bone-in or boneless.
 Duck wings: These are the two sections of the duck's wings - the drumette and the flat.
 Duck confit: This is a French dish made with duck legs that have been cured in salt and then slow-cooked in
fat until tender.

Comment
17. Describe the essential characteristics of:
 chicken
 duck
 feathered game
 turkey
How do the characteristics of each poultry type differ from each other?
The essential characteristics of:

Chicken: The most widely consumed fowl worldwide is chicken, a domesticated bird. For their meat and eggs, they
are raised. Chickens have a small, chubby head, a short beak, and a petite body. They typically have soft, fluffy
feathers on top of them, which can be white, brown, or black in hue. The distinctive red comb and wattles on
chickens' heads are other well-known features.
Duck: Ducks are waterfowl whose meat and eggs are frequently eaten. They are superb swimmers due to their long
neck, wide beak, and webbed feet. Ducks often have thick, water-resistant feathers covering them, which helps
keep them dry in the water. Its feathers can be a range of hues, including white, black, brown, and green.
Feathered game:Birds that are hunted for sport or sustenance are referred to as feathered game. This comprises
quail, pheasant, and grouse, among other birds. These birds have short legs, a small head, and a chubby body.
They typically have feathers on their bodies, which help them blend into their surroundings in the wild. Game birds
with feathers are renowned for their unusual mating displays and calls.
Turkey: Large birds that are native to North America are turkeys. Hens are typically eaten on Thanksgiving in the
United States and are grown for their flesh. Turkeys have a small head, a long neck, and a chubby body. They
typically have dark feathers that can shine iridescently in the sun. Moreover, turkeys are recognized for their
prominent red wattle and caruncle on their head.
Each variety of fowl has unique traits that set them apart from one another. For instance, compared to chickens and
turkeys, which are generally plumper, ducks and feathered game birds have longer necks and bills. Every bird's
feathers are also particular to their species, with ducks having waterproof feathers and game birds with feathers that
serve as camouflage. In addition to being larger than chickens, ducks, and the majority of other feathered game
birds, turkeys also stand out for having a red wattle and caruncle on their heads.
Comment
Assessment Task 1: Checklist
Student’s name:Biraj Gyawali
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

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SITHCCC012 Prepare poultry dishes

Assessment Type Assessment Task 1 Time allowed

Due Date Location SCCM Term / Year

Student Declaration: I declare that the work submitted is my Signature: __________Biraj__________________

Comment: Signature: ________________________

Instructions to the Candidates

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report Template (Assessment Task 2)

 Student Logbook (Assessment Task 3)

 Service Planning Template (Assessment Task 3)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Provide answers to all the questions below:

Risk Strategy for reducing risk

Improper storage To stop the development of dangerous bacteria, poultry

Outcome ☐ Satisfactory ☐ Not Satisfactory

Three indicators used to select poultry which is fresh are:

Three indicators of quality used to select poultry are:

4. List three signs that poultry has spoiled.

Three signs that poultry has been spoiled are:

Three requirements for the safe storage of poultry are:

Outcome ☐ Satisfactory ☐ Not Satisfactory

Outcome ☐ Satisfactory ☐ Not Satisfactory

Outcome ☐ Satisfactory ☐ Not Satisfactory

12. Describe two convenience products commonly used in poultry dishes.

Two convenience products commonly used in poultry dishes are:

Outcome ☐ Satisfactory ☐ Not Satisfactory

 Lemon herb sauce

 Port wine sauce

 Sweet potato puree

 Sage and onion stuffing

 Red wine sauce

 Juniper berry sauce

 when the item was delivered

 when the item was packed/prepared

 when the item is due for disposal

 what the stock rotation details are for the item.

 What the storage temperature requirements are for the item.

Outcome ☐ Satisfactory ☐ Not Satisfactory

16. Describe the common cuts of:

The common cuts of:

Outcome ☐ Satisfactory ☐ Not Satisfactory

17. Describe the essential characteristics of:

The essential characteristics of:

Did the student provide a Completed

Task outcome:  Satisfactory  Not satisfactory

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Student Declaration: I declare that the work submitted is my Signature: Biraj________