SITHCCC035 Prepare poultry dishes:
| Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email: [email protected] Website: www.precisionrtoresources.com.au © 2022 Precision RTO Resources SITHCCC035 – Prepare poultry dishes (Release 1) Version Control & Document History Date Summary of modifications Version 19 October 2022 Version 1 produced following assessment validation. 1.0 | |
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Table of Contents
Accessing Intranet Pages and External Links. 6
Resources Required for Assessment. 8
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes. 42
Task 2: Prepare and Present Finished Poultry Dishes. 44
Assessment Workbook Checklist. 46
Assessment Workbook Checklist. 47
Learner Assessment Pack
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC035 – Prepare poultry dishes (Release 1). It may refer to your own workplace/organisation, or to a simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your knowledge and understanding of the unit, and the Practical Assessment, where you need to demonstrate your skills required in the unit. It is recommended that you complete the Practical Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the assessment.
Each Learner Assessment Pack is made up of these parts:
Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Tasks
Assessment Tasks, including:
- Knowledge Assessment
- Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your assessor. Where the observation task may be difficult for the assessor to directly observed, a video recording of the practical observation task must be submitted as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm your demonstration of these practical knowledge and skills. These witnesses would usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to your industry/organisation, you may be asked by your assessor to provide additional information based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
Your Learner Assessment Pack:
- Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations and requirements of this assessment. You may also need to supply contact details of one or two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based on your employing organisation, in a simulated business, or in a mix of both.
- Your Learner Assessment Pack is where you will get the task information. Complete each task as instructed using either your own workplace, or using a simulated business, as discussed with your assessor.
- After you complete your assessment, gather and submit your evidence documents as detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily complete this assessment.
Accessing Intranet Pages and External Links
Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel and/or external webpages. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users, directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using these details
Username: trinityinstitutelearner
Password:trinityinstitute@123
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability – November 2010 – Prepared by – Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
- The same learning opportunities as candidates without a disability, and
- The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:
- Customising resources and assessment activities within the training package or accredited course
- Modifying the presentation medium
- Candidate support
- Use of assistive/adaptive technologies
- Making information accessible both before enrolment and during the course
- Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium – W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the candidate’s competency in writing, allowing the candidate to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements.
Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:
- Computer with internet and email access, and a working web browser
- Installed software: Word, Adobe Acrobat Reader
- A workplace, or a simulated workplace environment that will allow you access to:
- Workplace documentation, including:
- Standard recipes of poultry dishes
- Organisational procedures for the caring of knives
- Organisational requirements for the following:
- Equipment manufacturer instructions
- Workplace documentation, including:
These refers to manuals on how to safely prepare and use equipment needed to prepare the finished poultry dishes.
- Mise en place lists for the poultry dishes based on their standard recipes
- Food presentation
- Stock control procedures and documentation
- Food disposal and storage
- Organiisational food safety plan
This must include food safety practices relevant to handling and storing poultry.
- Safety data sheets (SDS) for cleaning agents and chemicals
- Workplace document with information on the scope of your responsibility
- Ingredients required for each dish, including:
- Chicken
- Duck
- Feathered game
- Poultry offal
- Equipment, tools and facilities available in the candidate’s workplace/organisation, including:
- Commercial:
- blender
- food processor
- Commercial grade work benches (1.5 m per person)
- Commercial oven with trays (one per two persons)
- Commercial refrigeration facilities:
- cool room or fridge
- Freezer
- Deep-fryer
- Designated storage areas for dry goods and perishables
- Sink
- Gas, electric or induction stove top (two burners per person)
- Hot plate or griddle
- Salamander or other form of griller (one per eight persons)
- Storage facilities:
- Shelving
- Trays
- Baking sheets and trays
- Containers for hot and cold food
- Cutting boards
- Knife sharpening equipment:
- Sharpening steel
- Sharpening stone
- Knives and cleavers:
- Boning knife
- Carving knife
- Chef’s knife
- Utility knife
- Measures:
- Measuring jugs
- Measuring spoons
- Portion control scoops
- Meat tenderiser
- Mouli
- Pans and pots for small and large production:
- Stainless steel, cast iron and non-stick fry pan
- Poultry shears
- Scoops, skimmers and spiders
- Scales
- Stainless steel bowls
- Small utensils:
- Sieve
- Strainers and chinois
- Scraper
- Spatula
- Tongs and serving utensils
- Service-ware
- Crockery
- Cutlery and serving utensils
- Spoons and ladles
- Temperature probe
- Thermometer
- Food safe gloves
- Face mask
- Hair net
- Cleaning materials and equipment:
- Cleaning cloths
- Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- Dustpan and brooms
- Garbage bins and bags
- Hand towel dispenser and hand towels
- Mops and buckets
- Separate hand basin and soap for hand washing
- Sponges, brushes and scourers
- Tea towels
- Opportunity to:
- Prepare the ingredients and equipment required for the at least six finished poultry dishes
- Service-ware
Finished poultry dishes are dishes that completed the full preparation process required for them. Once done, they are displayed or served directly to customers without additional processing needed.
- Prepare, plate, and present at least two portions each for the at least six finished poultry dishes
Learner Assessment Pack
| Question 1 | ||
| Complete the tables by doing the following: Identify at least two ingredients for each category of food items used on poultry dishes. Identify at least one trade name for each ingredient identified. | ||
| Food Items | Ingredients | Trade Name of Each Ingredient |
| Poultry meat | ||
| Poultry offal | ||
| Spices | ||
| Herbs | ||
| Question 2 | |
| Access recipes for poultry dishes offered in your organisation. These recipes must be for the following types of dishes: Classic poultry dishes These are dishes that follow traditional sets of procedures and ingredients that have been used without much change. Contemporary poultry dishes These are dishes derived from classical dishes with ingredients or procedures modified to follow modern cooking techniques. Then, complete the table below by identifying the following: At least three dishes for each type of poultry dishAt least one trade name for each dish identified | |
| Classic Poultry Dishes | Trade Name of Each Dish |
| Contemporary Poultry Dishes | Trade Name of Each Dish |
| Question 3 | ||||
| Listed below are examples of poultry cuts. Complete the table below by doing the following: In your own words, describe the characteristics of each poultry cut listed Identify at least one trade name for each poultry cut listedidentify at least one way to cook each cut listedIdentify at least one trade name for each way of cooking identified | ||||
| Poultry Cuts | Characteristic of Each Cut | Trade Name of Each Cut | How Each Cut is Cooked | Trade Name of Each Way of Cooking |
| Supreme | ||||
| Breast | ||||
| Maryland | ||||
| Drumstick | ||||
| Thigh | ||||
| Wing | ||||
| Sauté cuts | ||||
| Tenderloin | ||||
Question 4 | |||
| Answer the questions below about date codes and rotation labels. | |||
| Date Codes | |||
| Below are two date codes that are commonly used on food items. In your own words, describe each date code. Each response must be in 30 words or more. | |||
| Types of Date Code | Description of Each Date Code | ||
| Use by date | |||
| Best before date | |||
| Access Standard 1.2.5 of the Australia New Zealand Food Standards Code from the link below. https://www.legislation.gov.au/Series/F2015L00401 Make sure to access the latest version of the legislation. Answer the questions below based on the legislation. | |||
| Identify the three items that must be included in a best before date. | |||
| Identify the three items that must be included in a use by date. | |||
| Date Codes | |||
| Identify what the best before or use by date must include for each scenario below. | |||
| Scenario | Inclusion | ||
| The duration is within 3 months since the date code was applied on a product and the content is expressed in letters. | |||
| The duration is over 3 months since it was applied on a product. | |||
| Rotation Labels | |||
| Below are two rotation labels that are commonly used on food items. In your own words, describe each rotation label. Each response must be in 30 words or more. | |||
| Types of Rotation Labels | Description of Each Rotation Label | ||
| Use first | |||
| Day label | |||
| Identify what must be included in a Use First label. | |||
| Identify what must be included in a Day label. | |||
| Question 5 | ||||||
| Listed below are examples of common poultry products. In your own words, describe the following characteristics of each poultry product listed: ColourFat ContentSizeTasteTexture | ||||||
| Poultry Products | Colour | Fat Content | Size | Taste | Texture | |
| Chicken meat | ||||||
| Turkey meat | ||||||
| Duck meat | ||||||
| Question 6 |
| Read the scenarios below about characteristics of poultry dishes. Answer the questions that follow. |
| Scenario 1 Juliet works as a cook at the La Bellissima. Today, two guests arrived and ordered two Club Sandwiches. The first guest requested that poultry meat added into their sandwich must have as less fat as possible. The second guest requested meat that has a deeper taste but should not be too gamey. Before Juliet assembles the sandwich, she first must first check the ingredients. She first checked the texture of the ingredients. Any problem with the texture of the ingredients will make the dish less appealing for the guest. During her check, she made sure that: The bread slices and vegetables are not soggy The sauce flows smoothly but not runnyThe cheese is not too hard nor melted. She also checked the taste of the sauce by taking a sample. She must ensure that it tastes right. A bland sauce or one that is too salty or sweet will make the sandwich unappealing to the guest. After checking the bread, vegetables, sauce and cheese, she then selects the poultry meat for each sandwich. The available options are chicken, turkey and duck. Juliet knows that duck meat has the most amount of fat among the three. It also has the gamiest taste. Chicken does not taste gamey and also not fatty. Turkey has a deeper taste and fattier than chicken. It is also not as gamey as duck. With these details, Juliet decides to use chicken breast for the first club sandwich. Then, she decides to use turkey breast for the second. Juliet then starts preparing each ingredient. She first seasoned the chicken and turkey breasts with salt and pepper as these meats can taste bland on their own. Then, she roasted them until golden brown. She checks to ensure that the meats are not greasy and rubbery. She then toasted the bread slices until they are golden-brown. She also sliced the vegetables and aligned them for assembly. Answer the questions below based on the scenario. |
| Identify the reason why texture of ingredients must be considered. |
| Identify the three things that Juliet checked to ensure that ingredients have good texture. |
| Identify the reason why the taste of the sauce must be considered. |
| Identify the reason why Juliet decided to use chicken meat for the first guest’s request. |
| Identify the reason why Juliet decided to use turkey meat for the second guest’s request. |
| Scenario 2 Juliet has finished preparing the ingredients, she now needs to assemble the sandwich. She knows that for the sandwich to look good, it must have good balance, colour and contrast. These three will also affect the texture and taste that the guest will experience. Juliet held the two toasted bread slices and spread the sauce evenly on each slice. She made sure to apply just enough to not oversaturate the bread. She then placed the lettuce on top of the first slice of bread. She topped the lettuce with the sliced chicken meat. Then, she added two slices of tomato. She added the cheese on top. Finally, she added the second slice of bread. This layering provided contrast in colours and made the sandwich look appealing and appetising. She did the same arrangement for the club sandwich with turkey meat. Juliet made sure that the ingredients are layered evenly to ensure that the customers will be able to enjoy the ingredients in every bite they take. She made sure that there are just enough of every ingredient and their flavours will combine well to achieve balance. It is important to keep the sandwich balanced because if one ingredient overpowers the rest of the ingredients, it will affect how the sandwich will taste. She then sliced each sandwich diagonally into two equally sized triangles. This will allow the customers to see the layers of the sandwich properly. Slicing the sandwiches into triangles makes them smaller. It will make it easier for the customer to eat them. For the garnish, she placed olives on a little stick, and used a wooden stick to keep the sandwiches together. She also placed potato crisps on the side, her chosen garnishes provided a contrast in texture and flavour. Contrasting textures and flavour help keep the customer from getting bored of what they are eating. |
| In your own words, briefly describe how Juliet achieved balance in the sandwiches she prepared. Your response must be in 30 words or more. |
| Identify the reason why balance needs to be considered. |
In your own words, briefly describe how Juliet made sure to have different colours in the sandwiches she is prepared. Your response must be in 30 words or more. |
| Identify the reason the sandwiches must have different colours. |
| In your own words, briefly describe how Juliet achieved contrast in the sandwiches she prepared. Your response must be in 30 words or more. |
| Identify the reason why contrast needs to be considered in the sandwiches. |
| Identify the two reasons why Juliet decided to slice the sandwiches into equally sized triangles. |
| Question 7 | |||
| Answer the questions below about the quality indicators of poultry products. | |||
| Below are examples of poultry products. In your own words, describe the expected quality of each poultry product in terms of the indicators listed. Each response must be in 30 words or more. | |||
| Poultry Products | Freshness | Cleanliness | |
| Chicken meat | |||
| Turkey meat | |||
| Duck meat | |||
| Identify the five signs of damage that you must check when buying poultry. | |||
| Question 8 |
| Read the following questions about the historical and cultural origin of some poultry products. Answer the questions that follow. |
| History of Chicken |
| Identify when chicken was first domesticated. |
| Identify the reason why people first domesticated chickens. |
| Identify two places where chicken was first domesticated. |
| Identify the location where people dug the bones that proved chicken were eaten as food. |
| Identify when chicken meat was eaten according to the results of the dig. |
History of Turkey |
| Identify when turkey started to become globally popular. |
| Identify who were the people who first domesticated turkeys. |
| Identify who were the people who brought the turkey to Europe and Asia. |
| Identify one event when Australians buy a turkey. |
| History of Duck |
| Identify at least two duck breeds that are raised in Australia for consumption. |
| Identify which country first bred the Pekin duck. |
| Identify when the Pekin duck was first bred. |
| Identify the reason why Pekin duck is the preferred duck meat in Australia. |
| Identify the two civilisations that farmed Mallard ducks. |
| Chicken Parmigiana |
| Identify where the ‘parmigiana’ dish that many Australians know today came from. |
| Identify the main ingredient of the first ‘parmigiana’ dish that came to Australia. |
| Identify the main ingredient of the original ‘parmigiana’ dish identified in The Silver Spoon. |
| Identify when ‘chicken parmigiana’ was first mentioned in Australia. |
| Identify the food establishment that first featured chicken parmigiana on their menu in 1980. |
Coq au Vin |
| Identify which country the coq au vin dish originated from. |
| Identify when the earliest mention of the dish was. |
| Identify the dish parallel to coq au vin mentioned in the Cookery for English Households. |
| Identify the purpose of the traditional coq au vin. |
| Question 9 | ||||
| Below are examples of poultry by-products. Complete the table below by doing the following: Identify at least one method of using each by-product Methods you identify must be those that are safe and effective in reducing wastage and maximising profitability. In your own words, describe how you can use each method to:Reduce wastage of each by-productMaximise the organisation’s profit from sales Each response must be in 30 words or more. | ||||
| Poultry By-Products | Method of Using Each By-Product | How Each Method Reduces Wastage | How Each Method Maximises Profitability | |
| Bones | ||||
| Excess fat | ||||
| Blood | ||||
| Question 10 | ||||
| Below are examples of poultry off cuts. Complete the table below by doing the following: Identify at least one method of using each off cut. Methods you identify must be those that are safe and effective in reducing wastage and maximising profitability. In your own words, describe how you can use each method to:Reduce wastage of each off cutMaximise your organisation’s profit from sales Each response must be in 30 words or more. | ||||
| Poultry Offcuts | Method of Using Each Offcut | How Each Method Reduces Wastage | How Each Method Maximises Profitability | |
| Neck | ||||
| Feet | ||||
| Parson’s nose | ||||
| Question 11 | |
| Listed below are some of the preparation techniques usually used on poultry. In your own words, describe how each technique is done. Each response must be in 30 words or more. | |
| Preparation Techniques for Poultry | How Each Technique is Done |
| Barding | |
| Brining | |
| De boning | |
| Wet marinating | |
| Dry marinating | |
| Rolling | |
| Trussing | |
| Soaking | |
| Ballotine (Stuffing) | |
| Galantine (Stuffing) | |
| Trimming | |
| Question 12 | ||
| Below are the different cookery methods used on poultry meats. In your own words, describe how each method is used on poultry meat. Each response must be in 30 words or more. | ||
| Cookery Methods | Description of Each Method | |
| Braising | ||
| Deep frying | ||
| Grilling | ||
| Poaching | ||
| Roasting | ||
| Sauteing | ||
| Sous vide | ||
| Stewing | ||
| Question 13 | |
| Access and review your organisation’s procedures for the caring of knives. Outline the steps for each of the stages of knife care below based on the procedures: | |
| Cleaning Knives | |
| Sharpening Knives | |
| Maintaining Sharpness of Knives | |
| Question 14 | |||
| Complete the tables by identifying the following for each equipment: The main function of each equipment At least one feature of the equipment related to the identified functionAt least one safety practice you must follow when using the equipment | |||
| Equipment | Main Function of the Equipment | Feature of the Equipment Related to Function Identified | Safety Practice You Must Follow When Using the Equipment |
| Oven | |||
| Deep fryer | |||
| Stove top | |||
| Question 15 |
| Read the scenarios below about the methods of plating poultry dishes. Answer the questions that follow. |
| Scenario 1 Gemma works as a cook for the La Bellissima restaurant of The Continent Hotel. She needs to plate a platter of Chicken Parmigiana to be shared among three guests. Gemma knows that a platter of chicken parmigiana will include: Three chicken breasts on the plateThe sauceThe garnishes. Knowing these components, Gemma must choose a plating method that: Ensures that no items will fall around on the plate when it is being moved Makes it easy for the waitstaff to carry the plate Makes it easy for the three guests to each take one serving of the dish. |
| Identify the dish that Gemma must plate. |
| Identify the three requirements that Gemma must consider when choosing the plating method to use. |
| Identify the plating method Gemma must use to meet the requirements. |
| In your own words, explain why Gemma must use the identified plating method. Your response must be in 50 words or more. |
| Scenario 2 It is another day at the La Bellissima restaurant. Today, a customer came in and ordered a classic Chicken with Mashed Potatoes and Gravy. There are three components of the dish that Gemma must consider: The chicken The gravyThe mashed potatoes Knowing these components, Gemma must choose a plating method that: Ensures that no items will fall around on the plate when it is being moved Makes it easy for the waitstaff to carry the plate Makes it easy for the customer to see each component of the dish on the plate. |
| Identify the dish that Gemma must plate. |
Identify the three requirements that Gemma must consider when choosing the plating method to use. |
| Identify the plating method Gemma must use to meet the requirements. |
| In your own words, explain why Gemma must use the identified plating method. Your response must be in 50 words or more. |
| Question 16 | |
| Below are the mise en place requirements you must consider when preparing poultry dishes. In your own words, explain why each requirement must be followed when preparing poultry dishes. Each response must be in 30 words or more. | |
| Mise en Place Requirements | Why They Must be Followed |
| Ingredients | |
| Equipment | |
| Procedures | |
| Timeframes | |
| Temperatures | |
| Service-ware | |
| Special customer request | |
| Question 17 | ||
| Answer the questions below about the appropriate environmental conditions to follow for cooking the following: Poultry productsPoultry dishes | ||
| Poultry Products | ||
| Below are some processes involved in cooking poultry products. In your own words, describe the appropriate environmental condition you must follow when doing each process listed. Each response must be in 30 words or more. | ||
| Processes Involved in Cooking Poultry | Environmental Conditions for Each Process to Ensure Safety | |
| Thawing | ||
| Cooking | ||
| Poultry Dishes | ||
| In your own words, describe the appropriate environmental condition you must follow when reheating poultry dishes. Your response must be in 30 words or more. | ||
| Question 18 | ||
| Listed below are some of the processes involved when cooling poultry products and dishes. In your own words, describe the appropriate environmental conditions that you must follow for each process listed to ensure food safety. Each response must be in 30 words or more. | ||
| Processes Involved in Cooling Poultry Products | Description of Each Process | |
| Cooling | ||
| Freezing | ||
| Question 19 | ||
| Listed below are the environmental conditions you must consider when storing poultry. In your own words, describe how the following must be stored under each condition to optimise their shelf-life: Poultry productsPoultry dishes Each response must be in 30 words or more. | ||
| Environmental Conditions | How to Store Poultry Products | How to Store Poultry Dishes |
| Container | ||
| Location | ||
| Exposure to light | ||
| Temperature range | ||
| Timeframe | ||
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