SITHCCC012 Assessment B Short Answer V1 0

SITHCCC012 PREPARE POULTRY DISHES – Short answer
ASSESSMENT B – SHORT ANSWER
INSTRUCTIONS
 You are to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment to your assessor.
SECTION 1: SELECT INGREDIENTS
Q1: List three factors you must consider when confirming food production requirements.
1 available time to cook

2 Financial resources
3 seasonal food availability
Q2: You have a recipe for 12 portions of chicken risotto. The recipe lists 1 kg chicken breast
fillets and 24 mushrooms in the required ingredients. How much of each ingredient do you need
to prepare 36 portions?
 3 kg chicken breast fillet

 72 mushrooms
Q3: You need to select some fresh poultry from stores for a recipe you’re preparing. List four
quality indicators you’ll look for.
 Flesh intact, no cuts on the skin

 No blood patches on the body
 No broken bones
 Plump breast with pliable breast bone
Q4: You want to use some leftover poultry cuts you’ve found stored in the freezer. Apart from
quality, list two things to look for when deciding whether or not to use the poultry.
 Smell the leftover cuts

 No evidence of freezer burns on the product
 No ice build-up on product
Q5: What do the culinary terms ‘aileron’ and ‘Maryland’ mean?

 Aileron
Winglet of poultry with tip removed
 Maryland
The whole leg including the thigh and drumstick.
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Q6: From which two countries did quail dishes originate?

China and Egypt
Q7: Number the following poultry meat from most to least healthy based on their fat content
and nutritional quality (with 1 being most healthy and 3 being least healthy).
Whole duck 3______________________________________________________________

Chicken tenderloins 1_______________________________________________________
Chicken drumsticks 2_______________________________________________________
SECTION 2: select, prepare and use equipment

Q8: List four different types of knives, tools or equipment you might use when roasting poultry.
 Roasting pans and racks

 Ladle and spoon for basting
 Oven
 Carving knives, meat fork and chopping board
Q9: List two types of knives, tools or equipment you might use when stewing poultry.
 Pot and sauce pan
 Enamelled cast iron casseroles
 Tilting bratt pans
 Wooden stirring spoon
Q10: Which tool would you use to maintain a sharp blade on a carving knife?
Sharpening stone
Q11: What two things must you check before using any equipment?
Check instruction before using any equipment
Wear appropriate PPE(personal protective equipment)
Q12: List four safety tips for using a deep fryer.
 Keep your sleeves rolled down

 Always allow the fat to cool down on room temperature before straining the deep fryer
 If you see oil spills down on floor clean it immediately to avoid slips
 Don’t put your arm or face directly over the fryer
2 2016 Edition
Q13: List three food safety practices for handling poultry.
Wash hands
Wash kitchen work surfaces, cutting boards and utensils thoroughly with soap and hot water
immediately after they have been in contact with raw meat or poultry including frozen and fresh
products.
Hands should be washed before handling food and between handling different food items.
3
SECTION 3: PORTION AND PREPARE INGREDIENTS
Q14: What is the safest way to thaw frozen poultry?

 Avoid cross contamination between raw and cooked food at all stages of food
preparation
 Drips from thawed poultry do not come in contact with surface, equipment’s and high risk
foods
Q15: You’re preparing to make a poultry dish and aren’t sure what to get ready first. What is the
most logical and efficient way to sort and assemble ingredients ready for cooking?
 Select ingredients
 Calculate ingredient amounts according to requirements.
 Select, prepare and use equipment.
 Safely assemble and ensure cleanliness of equipment before use.
 Portion and prepare ingredients.
 Thaw frozen seafood safely.
 Sort and assemble ingredients
 Weigh and measure ingredients and create portions
 Use seafood preparation techniques
Q16: How would you weigh and measure the following ingredients?
 250 g diced chicken
Measuring cup =2 cup

 1 tbsp tomato paste
! tbsp = 25 g =1/4 cup

 250 ml water
measuring cup = 1 cup

 6 button mushrooms
Ounces = 3 ounces
Q17: A recipe tells you to cook a dish in a moderate oven. What temperature is this in Celsius?
180 Celsius
Q18: Your recipe instructs you to portion a bird for sauté. Briefly outline the steps you’ll need to
follow for portioning the bird.
 need a very sharp filleting knife

 Cut through the loose skin between the leg and breast, and loosen the legs, pulling
away from the bird
 With the chicken upright, cut along one side of the backbone, keeping the knife as close
to the bone as possible, pulling the breast away as you cut.
4 2016 Edition
 Cut down through the wing socket to separate the breast from the carcass.
 Slice off the wings from the breasts, leaving you with chicken fillets and wings.
 Turn the bird over onto its front and cut in around the thigh bone at the socket to remove
the leg joints.
 You have 2 chicken fillets, 2 chicken wings, 2 chicken thighs, 2 chicken drumsticks.
Q19: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this
mean?
A 'vegetable trivet' refers to a selection of vegetables, often carrots, onions, celery, which are
used as a bed for meat as it braises or roasts. The vegetables serve to impart flavour on the
main ingredient as it cooks and can also be used to make a sauce for the final dish.
Q20: Poultry meat is highly perishable, and surplus prepared dishes are often disposed of after
service as they don’t maintain their quality if stored for long periods of time. How can you
minimise this form of wastage?
 Refrigerate at 1 to 3 ‘c
 Humidity should be 85%
 Store meat for 4 to 6 days and poultry for 3 to 4 days
 Store all meat in tray and wrap with plastic wrap
 Never store raw and cooked meat in same tray
SECTION 4: COOK POULTRY DISHES
Q21: What type of poultry is suitable for stewing?
 Tougher meats suitable for slow-cooking, such as beef.

 Poultry, sausages, and seafood are also used.
Q22: Outline the steps involved in braising poultry (including the required cooking temperature
and type of cooking vessel used).
 Reduce heat to low.

 Add the braising liquid you've chosen and place the chicken gently on top.
 If you've added veggies or garlic or anything, just keep them right in the pan and add the
liquid and chicken on top.
 Cover the pot and simmer for 35 to 45 minutes, flipping once during the process
 Temperature is 180 to 200

 The cooking vessel size of the pan should be suitable for the item
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Q23: Outline the steps involved in roasting whole birds (including the required cooking
temperature)
 Preheat oven to 220C.
 Lightly grease a roasting pan. Place a wire rack into roasting pan.
 Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin.
 Place both lemon halves into chicken cavity.
 Brush both sides of chicken with oil.
 Season chicken all over with salt and pepper.
Q24: Choose the accompaniment you would prepare for each of the following dishes.
Your choices of accompaniments are: pappadams, stuffing, potato chips, noodles
 Roast turkey
stuffing
 Chicken kormas
Pappadams
 Chicken nuggets
Potato chips
Q25: Why would you add marinade to poultry meat?

 A marinade often contains oils, herbs, and spices
 It is commonly used to flavour foods and to tenderize tougher cuts of meat.
 The process may last seconds or days.
 Different marinades are used in different cuisines.
Q26: Your braised poultry has turned out dry. What’s the likely cause?
Not enough moisture in the meat
Q27: In the future, how could you improve the quality of your braised poultry and prevent it from
drying out?
Lard or bard dry cuts to add moisture and flavour
Q28: What should you do if the dish you’re preparing doesn’t meet quality requirements for
taste or texture?
Make sure that you cut food into small and uniform sized pieces to ensure even cooking
Correct seasoning
6 2016 Edition
Q29: One of your customers is on a low-fat diet. Number the following methods of cookery in
order of their suitability for your customer (with 1 being most healthy/suitable and 3 being
least healthy/suitable).
Deep-fry 3_______________________________________________________________
Steam 1_________________________________________________________________
Roast 2________________________________________________________________
SECTION 5: present poultry dishes

Q30: List three tools or pieces of equipment you need for carving poultry.
 Carving fork or pair of tongs

 Knife
 Chopping board
Q31: You have removed a whole roasted turkey from the oven. What must you do before
carving the turkey?
 Rest the meat at warm place while covered 15 to 20 minutes before carving
 Let it cool on room temperature
 Wash and clean carving knife
Q32: Outline the steps for carving large boneless cuts of poultry.
 Place the chicken, breast up, on cutting board.

 It is important that it is breast up so that you can see what you are doing
 Hold the chicken steady with a carving fork.
 Cut through the meat between the tail and hip joint.
Q33: List two things you can do to control portion sizes when serving dishes to customers.
 Train staff in portion sizes and carving techniques

 Buy pre-portion foods
 Use suitable utensils and equipment’s such as ladles for serve soup
Q34: Choose the best sauce to go with each of the following poultry dishes.
Your choices of sauces include: jus de rôti, cranberry, honey mustard, creamy mushroom,
orange.
 Roast turkey
cranberry
 Roast chicken
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Honey mustard
 Grilled chicken breast

Creamy mushroom
 Roast duck
orange
 Fried chicken tenders

Jus de roti
Q35: List three examples of garnishes you might use when serving poultry dishes.
 Spring of rosemary or chopped parsley
 Sliced vegetables
 Carved fruits
Q36: You visually evaluate dishes and find the following problems. State how you would adjust
presentation to address them.
 Dish looks crowded on the plate.
Try to minimise the items which are not useful with the dish
 Dishes lack colour/contrast.

Try to change the plate with another colour plate
Add some more garnishes i.e. chopped parsley or chives
 There are drips or fingerprints on rims of plates.

Clean it with clean tea towel or change the plate
Q37: At what temperature must you store hot and cold poultry dishes to ensure food safety?
 Hot
Hot food should be held at 140 °F or warmer
 Cold
Cold food should be held at 40 °F or colder.
8 2016 Edition
Q38: What information should you put on a date label attached to surplus food being stored for
service at another time or day?
Day when you cooked it and the date must be mentioned.
Q39: What are three common tasks you complete when cleaning your work area at the end of
service?
1 clean your benches with food sanitiser
2 sweep and mop the floor with appropriate floor cleaner
3 throw the rubbish
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SITHCCC012 PREPARE POULTRY DISHES – Short answer

ASSESSMENT B – SHORT ANSWER

SECTION 1: SELECT INGREDIENTS

1 available time to cook

 3 kg chicken breast fillet

 Flesh intact, no cuts on the skin

 Smell the leftover cuts

Q5: What do the culinary terms ‘aileron’ and ‘Maryland’ mean?

Q6: From which two countries did quail dishes originate?

Whole duck 3______________________________________________________________

SECTION 2: select, prepare and use equipment

 Roasting pans and racks

Check instruction before using any equipment

Wear appropriate PPE(personal protective equipment)

Q12: List four safety tips for using a deep fryer.

 Keep your sleeves rolled down

Q13: List three food safety practices for handling poultry.

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q14: What is the safest way to thaw frozen poultry?

Measuring cup =2 cup

! tbsp = 25 g =1/4 cup

measuring cup = 1 cup

 need a very sharp filleting knife

SECTION 4: COOK POULTRY DISHES

Q21: What type of poultry is suitable for stewing?

 Tougher meats suitable for slow-cooking, such as beef.

 Reduce heat to low.

 Temperature is 180 to 200

Q25: Why would you add marinade to poultry meat?

Not enough moisture in the meat

Lard or bard dry cuts to add moisture and flavour

SECTION 5: present poultry dishes

 Carving fork or pair of tongs

 Place the chicken, breast up, on cutting board.

 Train staff in portion sizes and carving techniques

 Grilled chicken breast

 Fried chicken tenders

 Dishes lack colour/contrast.

 There are drips or fingerprints on rims of plates.

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