SITHCCC035 Make Poultry Dishes

Purpose of unit Assessment Pack This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.

Copyright This document was developed by VET Resources © 2021. No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Course and Unit Details

Course code
Course name
Unit code	SITHCCC035
Unit name	Prepare poultry dishes

Assessment Submission Method

☐ By hand to trainer/assessor	☐ By email to trainer/assessor	☐ Online submission via Learning Management System (LMS)
☐ By Australia Post to RTO	☐ Any other method _________________________________________________ (Please mention here)

Student Declaration

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to: Reproduce this assessment and provide a copy to another member of staff; and Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature Date

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recorded	Evidence Type/ Method of assessment		Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)		S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Practical demonstration		S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
Final result	C ☐ NYC ☐	Trainer/Assessor Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

Written Questions

Instructions provided to the student:

Assessment task description:

This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
The Unit Knowledge Test consists of twenty-five (25) multiple choice and twenty-five (36) short answer questions.
Student must respond to all the questions and submit them to the Trainer/Assessor.
Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

Applicable conditions:

This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
Student must read and respond to all questions.
Student may handwrite/use computers to answer the questions.
Student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts:

Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

Students must complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
Assessors must not accept responses/answers that have been copied directly from other sources materials.

Resources required to complete the assessment task:

Access to learner guide and other learning materials.
Computer
Internet
MS Word
Printer or e-printer
Unit Assessment Task

Part A: Multiple Choice Questions

Question 1. To be effective, what should food preparation lists include? A. A list of ingredients B. A list of bookings C. A list of daily specials with allergy details and food preferences kept in mind D. A list of preparation deadlines related to food production requirements	Satisfactory response
	Yes ☐	No ☐

Question 2. In terms of the quantities required, which factors affect this? A. Required dietary variations and the standard recipe. B. The total number of portions and the total number of customers. C. Required standard recipe and number of portions needed. D. The ingredients list and methodology instructions.	Satisfactory response
	Yes ☐	No ☐

Question 3. When selecting fresh poultry, what factors indicate that it is spoiled? A. The bird’s skin looks dry and unbroken. B. Spurs and scales on its feet if they are attached. C. The bird’s flesh looks clear. D. There are still pinfeathers on it.	Satisfactory response
	Yes ☐	No ☐

Question 4. What should you keep in mind when finding ingredients from stores? A. Shelf in storage area, number of portions required, and access to equipment. B. Standard recipe needs, workplace quality standards and expiration dates. C. Pre-prepared ingredient availability, expiration dates, and shelf in storage area. D. The ingredients list of the recipe, deadlines, and access to required staff.	Satisfactory response
	Yes ☐	No ☐

Question 5. When thawing frozen poultry, food safety is best protected by: A. Place it in the microwave for a minimum of twenty minutes. B. Leave it on a table overnight. C. Defrost it in the refrigerator at 1 to 3 °C. D. Run hot water over it in the sink for a maximum of two minutes.	Satisfactory response
	Yes ☐	No ☐

Question 6. When using a meat slicer to process chicken, what safety rules should you follow? A. Always unplug the meat slicer before use. B. Rinse the blades under water between batches. C. Wear thin, plastic gloves while touching the blades. D. Push food towards the blades using the proper guard	Satisfactory response
	Yes ☐	No ☐

Question 7. Which tool would you use for chopping through poultry bones? A. Meat cleaver. B. Honing steel. C. Blender. D. Paring knife.	Satisfactory response
	Yes ☐	No ☐

Question 8. To tenderise tough cuts of game and poultry ________ is the recommended cooking method. A. Parboiling B. Grilling C. Braising D. Shallow frying	Satisfactory response
	Yes ☐	No ☐

Question 9. To make a stir-fry, what type of poultry would you choose? A. The biggest poultry pieces B. Uniformly small tender pieces C. Only legs or wings D. Only necks and thighs	Satisfactory response
	Yes ☐	No ☐

Question 10. Before preparing poultry dishes, you must ensure the equipment is clean because: A. Discoloration of the ingredients will not be appealing for customers. B. The equipment might be damaged by small pieces of food becoming stuck. C. The risk of avian influenza being transmitted needs to be minimized. D. Any cross-contamination could lead to customers becoming ill.	Satisfactory response
	Yes ☐	No ☐

Question 11. To remove deep-fried chicken from a fryer, you should use a: A. Meat hook B. Chinois C. Spatula D. Drainer	Satisfactory response
	Yes ☐	No ☐

Question 12. Why should you gather the ingredients prior to starting to prepare food? A. It shows you how big each portion should be to avoid wastage. B. It makes you more familiar with a recipe. C. It makes sure that you have everything you need. D. It helps you make one dish at a time.	Satisfactory response
	Yes ☐	No ☐

Question 13. Which of the following is the best accompaniment for roast turkey? A. Cranberries B. Dumplings C. Noodles D. Rice	Satisfactory response
	Yes ☐	No ☐

Question 14. Why is measuring and weighing ingredients an important part of mise en place? A. It allows you to accurately portion the food. B. It helps you to make tasty, well-presented meals that yield the right portions. C. It allows you to present the food well. D. It helps you to make food quicker.	Satisfactory response
	Yes ☐	No ☐

Question 15. How can you improve the quality of tough poultry cuts? A. Soak them in water overnight. B. Add fat from the deep fryer. C. Use marinades made from soy, spices, onions, or wine. D. Roast them with less tough cuts.	Satisfactory response
	Yes ☐	No ☐

Question 16. When carving whole, roasted birds, what equipment should you use? A. Cutting board, chef’s knife, and honing steel. B. Carving fork, cutting board, and roast knife. C. Roast knife, carving trolley, and tongs. D. Carving fork, cutting board, and carving knife.	Satisfactory response
	Yes ☐	No ☐

Question 17. What does it mean when a recipe says to ‘truss a turkey’? A. Wrapping turkey cuts in bacon. B. Immersing the turkey in lard. C. Tying the bird into a neat shape for cooking. D. Boning-out the turkey.	Satisfactory response
	Yes ☐	No ☐

Question 18. Which of the following would change the flavour of the final product? A. Adjusting the type of ware used to serve the dish. B. Adjusting the portion size. C. Adjusting the number of serves produced at once. D. Adjusting the seasonings used when preparing the dish.	Satisfactory response
	Yes ☐	No ☐

Question 19. How do you minimise waste when carving turkey? A. Ask the customer what kind of meat they like prior to making a cut. B. Take meat and bone structure into account. C. You must start at the right end of the bird. D. Do not keep customers waiting.	Satisfactory response
	Yes ☐	No ☐

Question 20. How should leftover, raw chicken be stored? A. It cannot be kept due to food safety laws. B. Add it to a tray of cooked poultry in the freezer. C. Place it in a sealed, labelled container in the fridge or freezer. D. Cook the extra part for staff meals.	Satisfactory response
	Yes ☐	No ☐

Question 21. Which accompaniment best matches an Asian chicken and vegetable stir-fry? A. Fruit. B. Noodles. C. Parsley. D. More vegetables.	Satisfactory response
	Yes ☐	No ☐

Question 22. Which sauce can be served not only with roasted poultry, but also with seafood and vegetable dishes? A. Béchamel sauce. B. Apple sauce. C. Gravy. D. Hollandaise sauce.	Satisfactory response
	Yes ☐	No ☐

Question 23. What source of information should you rely on in terms of portioning roasted poultry? A. Read the menu. B. Ask the customer what serving size they would prefer. C. Make a guess about the right amount based on how it looks on the plate. D. Refer to the recipe for the right portion size.	Satisfactory response
	Yes ☐	No ☐

Question 24. You are serving roasted quail. Which of the following would improve its appearance? A. Add additional salt and pepper. B. Increase portion sizes if the small birds look too tiny on the plate. C. Use a clean cloth to mop up any spills or drips on the plate. D. Double-check if the customer is allergic to any of the dish’s ingredients.	Satisfactory response
	Yes ☐	No ☐

Question 25. What temperature should poultry dishes be stored at? A. In the freezer below 1 °C. B. On the bench for no longer than 30 minutes. C. In the refrigerator between 1 °C and 3 °C. D. In dry stores on a separate shelf to other meat.	Satisfactory response
	Yes ☐	No ☐

Part B: Short Answer Questions

Question 26: In the table below, in your own words describe the historical and cultural origin of Chickens, Turkeys, Ducks, and Geese. Answer in 1-2 lines each.	Satisfactory response
	Yes ☐	No ☐

Chickens Turkeys Ducks and Geese

Question 27. List at least five steps in basic food production.	Satisfactory response
	Yes ☐	No ☐

Question 28. You have an entrée on the menu for Chicken Arancini Balls. 12 people order it. The recipe for each serve lists 500g of chicken breast fillets and 250g of onion. How much of each ingredient do you need, in total, to prepare the 12 portions?	Satisfactory response
	Yes ☐	No ☐

Question 29. What are at least 2 points that are warning signs in relation to chicken not being fresh?	Satisfactory response
	Yes ☐	No ☐

Question 30. After searching the freezer, you find two replacement for 1kg packages of chicken. Outline at least 2 points that you should keep in mind when choosing which one to use for Chicken Arancini Balls?	Satisfactory response
	Yes ☐	No ☐

Question 31. You have a pasta dish on the menu for Turkey Tetrazzini. 5 people order it. The recipe for each serve lists 300g of spaghetti and 600g of coarsely chopped turkey and cooked giblets. How much of each ingredient do you need, in total, to prepare the 5 portions?	Satisfactory response
	Yes ☐	No ☐

Question 32. What is the fat content of a 100-gram chicken?	Satisfactory response
	Yes ☐	No ☐

Question 33. Outline the contents of date codes and rotation labels for stock (50-100 words).	Satisfactory response
	Yes ☐	No ☐

Question 34. List at least three ingredients that are commonly used in the preparation of poultry dishes.	Satisfactory response
	Yes ☐	No ☐

Marinades Garnishes Sauces

Question 35. In the table below, list two classical and two contemporary poultry dishes. Describe their cultural aspect. (50-100 words each)	Satisfactory response
	Yes ☐	No ☐

Classical Name Description Contemporary Name Description

Question 36. Describe the different preparation techniques and styles of cooking for the following cuts.	Satisfactory response
	Yes ☐	No ☐

Poultry Cut Preparation Technique Cooking style Chicken breast Chicken drumstick Chicken wing Turkey Breast

Question 37. Describe the various characteristics of poultry cuts. (30-50 words each)	Satisfactory response
	Yes ☐	No ☐

Poultry cut characteristics Description Breast Supreme Maryland Drumstick Thigh Wing Sauté cuts Tenderloin

Question 38. What is the meaning of the following characteristics of poultry? Answer in 1-2 lines each.	Satisfactory response
	Yes ☐	No ☐

Characteristic Meaning Appearance Balance Colour Contrast Freshness Size Taste Texture

Question 39: List four different types of equipment you might use when roasting poultry.	Satisfactory response
	Yes ☐	No ☐

Question 40: Which tool would you use to sharpen a carving knife’s blade?	Satisfactory response
	Yes ☐	No ☐

Question 41: What two aspects must you check before using any equipment?	Satisfactory response
	Yes ☐	No ☐

Question 42: List four safety tips for using a deep fryer.	Satisfactory response
	Yes ☐	No ☐

Question 43: What are the different types and sizes of knives that are used in a commercial kitchen? Give 2-3 examples.	Satisfactory response
	Yes ☐	No ☐

Question 44: What is the ‘danger zone’ for poultry products, during food preparation, in terms of temperature and why does this matter? Answer in 1-2 lines.	Satisfactory response
	Yes ☐	No ☐

Question 45: What is the most logical and efficient way to sort and assemble ingredients before cooking poultry dishes?	Satisfactory response
	Yes ☐	No ☐

Question 46: How would you weigh and measure the following ingredients?	Satisfactory response
	Yes ☐	No ☐

A. 850g diced duck– B. 3 tbsp tomato paste – C. 500 ml water – D. 4 medium onions –

Question 47: Your recipe instructs you to debone a quail. Briefly outline the steps you would take. (50-100 words each)	Satisfactory response
	Yes ☐	No ☐

Question 48: When portioning and preparing poultry dishes, what are some ways to minimise wastage? Mention any 3 points.	Satisfactory response
	Yes ☐	No ☐

Question 49: Name two types of poultry suitable for stewing.	Satisfactory response
	Yes ☐	No ☐

Question 50: Outline the best practices for braising poultry. (50-100 words each)	Satisfactory response
	Yes ☐	No ☐

Question 51: Choose the accompaniment you would prepare for each of the following dishes. Your choices of accompaniments are pappadams, stuffing, hot potato chips, and noodles.	Satisfactory response
	Yes ☐	No ☐

A. Roast turkey – B. Chicken nuggets – C. Chicken korma –

Question 52: Why is marinating often used to prepare poultry meat? (30-50 words)	Satisfactory response
	Yes ☐	No ☐

Question 53: Li, one of your customers is on a low-fat diet. Number the following methods of cooking chicken in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable).	Satisfactory response
	Yes ☐	No ☐

Deep Fried Southern-Style Chicken Drumsticks: Grilled Chicken Breast: Roast Chicken with Cheese Sauce:

Question 54. In your own words, describe the preparation techniques of Ballotine and Galatine. Answer in 1-2 lines each.	Satisfactory response
	Yes ☐	No ☐

Poultry preparation techniques Description Ballotine Galantine

Question 55. Identify suitable cookery methods for different cuts and types of poultry.	Satisfactory response
	Yes ☐	No ☐

Cuts and Type of poultry Cookery Method Breast and Tenderloin Chicken Strips Chicken Drumsticks and Thighs Skinless Chicken Breast or white chicken meat Duck Breast Diced chicken

Question 56: List five items you will need to carve and present roasted poultry.	Satisfactory response
	Yes ☐	No ☐

Question 57: Choose the best poultry dish to go with each of the following sauces. Your choices are: Roast Turkey, Grilled Chicken Breast and Portobello Mushrooms, Roast Duck, and Chicken Nuggets and Chips.	Satisfactory response
	Yes ☐	No ☐

A. Orange Sauce – B. Honey Mustard Dipping Sauce – C. Cranberry Sauce – D. Creamy Mushroom Sauce –

Question 58: Outline three examples of garnishes that could be served with poultry dishes.	Satisfactory response
	Yes ☐	No ☐

Question 59: You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them. Answer in 1-2 lines each. A. The dish looks crowded. B. The dish lacks colour or interest. C. There are smudges on the rims of plates.	Satisfactory response
	A. Yes ☐ B. Yes ☐ C. Yes ☐	No ☐ No ☐ No ☐

Question 60: How would you store poultry in a commercial kitchen environment? (50-100 words each).	Satisfactory response
	Yes ☐	No ☐

SITHCCC035 Make Poultry Dishes

Question 61: What are three common tasks you need to undertake when cleaning your work area at the end of service?	Satisfactory response
	Yes ☐	No ☐

SITHCCC035 Make Poultry Dishes

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student
Student Declaration		declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. have kept a copy of all relevant notes and reference material that I used as part of my submission. have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

SITHCCC035 Make Poultry Dishes

UAT 2 – Practical Demonstration

SITHCCC035 Make Poultry Dishes

Pre-assessment checklist

Purpose

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

SITHCCC035 Make Poultry Dishes

Assessment task instructions

SITHCCC035 Make Poultry Dishes

Assessment type:

Unit Practical Demonstration

Instructions provided to the student:

Assessment task description:

Applicable conditions:

Resubmissions and reattempts:

Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

SITHCCC035 Make Poultry Dishes

Purpose of the assessment:

Purpose of this Unit Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Unit Practical Demonstration:

Resources required to complete the assessment task:

SITHCCC035 Make Poultry Dishes

Computer
Internet
MS Word

Fixtures and large equipment:
small equipment:
food-safe gloves
cleaning materials and equipment:
organisational specifications:
Diverse and comprehensive range of perishable food supplies for poultry dishes

SITHCCC035 Make Poultry Dishes

Assessment Task 2

Using the Standard Recipe Card templates, demonstrate several recipes and methods for dishes using the materials below. Follow standard recipes to prepare at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes): Place/Location where assessment will be conducted: _______________________________________________ Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competence. Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: 35 mins Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen Name of Dish: Method(s) of cookery applied Specified foods/preparation Total time: 35 mins Recipe Source: No. of Portions: ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen

SITHCCC035 Make Poultry Dishes

Activity: Dishes 1-6

Your task	Purpose This assessment will occur under workplace conditions or in a simulated workplace. For this task, you will be required to prepare, produce, decorate, and present poultry dishes. Recipes are in the recipe booklet. Tasks to be performed The student is required to prepare at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes): Use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes): Use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes): Student needs to choose recipes from the recipe book. Throughout this task, the following techniques and conditions for producing poultry products must be included:
You will be required to complete and/or attach.	The students must take a photo of each of the finished dishes and attach it to the assessment checklist when submitting the completed assessment. Once the product is ready, you are to present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the presentation is approved by the trainer, you must take a portion of the product and serve it to the trainer. The remaining portion is to then be stored in a manner that will preserve or extend its shelf life.
Timeframe	Your trainer will give you 5 hours to complete this activity. You may ask for additional time if required.

SITHCCC035 Make Poultry Dishes

Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer/Assessor name: Date:					Satisfactory response
Trainer/Assessor name: Date:
Please comment on		Recipe 1	Recipe 2	Trainer/Assessor Comments
Mise en Place
Ingredients
Benchwork
Workflow
Safety
Hygiene
Preparation requirements


Cooking Technique	Did the student:
Quality Control
Quality Control
Finished Product
Presentation
Storage
Cleaning
Dietary requirement

SITHCCC035 Make Poultry Dishes

Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer/Assessor name: Date:					Satisfactory response
Trainer/Assessor name: Date:
Please comment on		Recipe 3	Recipe 4	Trainer/Assessor Comments
Mise en Place
Ingredients
Benchwork
Workflow
Safety
Hygiene
Preparation requirements


Cooking Technique	Did the student:
Quality Control
Quality Control
Finished Product
Presentation
Storage
Cleaning
Dietary requirement

SITHCCC035 Make Poultry Dishes

Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer/Assessor name: Date:					Satisfactory response
Trainer/Assessor name: Date:
Please comment on		Recipe 5	Recipe 6	Trainer/Assessor Comments
Mise en Place
Ingredients
Benchwork
Workflow
Safety
Hygiene
Preparation requirements


Cooking Technique	Did the student:
Quality Control
Quality Control
Finished Product
Presentation
Storage
Cleaning
Dietary requirement

SITHCCC035 Make Poultry Dishes

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student		First attempt: Second attempt:
Student Declaration		I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

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SITHCCC035 Make Poultry Dishes

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