SIT40516: List the Ingredients Commonly used in the Preparation of Poultry Dishes: Certificate Iv In Commercial Cookery Assignment, TAF NSW, Australia

Question 1

Define the term “poultry” and provide three examples.

Question 2

List the ingredients commonly used in the preparation of poultry dishes.

Question 3

In the table below, list two classical and two contemporary poultry dishes. Describe their cultural aspect.

Question 4

Chicken is portioned into different cuts depending on the method of cooking and the menu item. Describe each of the portions listed below

Question 5

List five styles of cooking poultry.

Question 6

Briefly explain the term FIFO in stock rotation.

Question 7

Describe the characteristics of the following poultry types. Consider appearance, fat content, freshness and other quality indicators, nutritional value, taste and texture in your response.

Question 8

Research two poultry dishes of your choice and briefly describe their historical and cultural origin

Question 9

List five cooking methods for five different poultry cuts

Question 10

Briefly explain the importance of ensuring equipment is clean, and describe the steps you would take to ensure equipment is clean while working with poultry.

Question 11

Label the following types of knives and what their appropriate use would be:

Question 12

List and describe three of the things you need to do to ensure your knives are well maintained.

Question 13

Looking at the following image, identify each feature of the blender in the table below

Question 14

List six steps you should take to ensure safe operating practices when using a blender.

Question 15

Briefly explain what is meant by the term “mise en place”.

Question 16

List the tasks required for mise en place in preparation of poultry.

Question 17

Explain how you would ensure food safety and optimise food shelf life when working with poultry.

Question 18

For each of the different types of commercial kitchen equipment below, provide one example and describe what it is used for.

Question 19

Look at the list below of safety rules for knives. In the table below, briefly identify why each rule is important.

Question 20

Look at the list below of safety tips for using a mixer. In the table below, briefly identify why each rule is important.

Assessment Task 2: Cooking observations

Task summary

• For this task, you are required to prepare eight poultry dishes using each of the following poultry items:
• Chicken
• Duck
• Feathered game
• Each dish must be prepared for customers.

You must cater for special dietary requirements.

Your assessor will observe you as you prepare, cook, serve and clean.

• RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
• Access to a real or simulated workplace environment
• Customers (real-life customers or customers role played by other students)
• Industry-realistic ratios of kitchen staff to customers
• Recipes (provided)
• Food ingredients (provided by the assessor)
• Commercial Cookery Observation Booklet (if applicable)
• Kitchen resources and equipment (assessor to ensure).

When and where will this task be completed?

• You will do this task in a real or simulated commercial kitchen.
• Your assessor will provide you with the date of the cooking demonstrations/observations.

What needs to be submitted?

• You must prepare, cook and present each the following dishes:
• Lardo barded lemon chicken
• Whole de-boned duck with citrus
• Roast quail with rosemary, thyme and garlic
• Crumbed turkey steaks
• Braised chicken with garlic and white wine
• Duck and vegetable stew
• Pan-seared quail with sautéed mushrooms and spring onion sauce
• Thanksgiving turkey

You are not required to submit anything else for this task. You will be observed and questioned throughout the assessment and all outcomes will be recorded in the Observation Booklet /Assessment Record Tool.

• You may choose to keep recipes and take photos of the meals once they are plated and ready for serving. You may choose to add these to your portfolio, for the assessment task in SITHCCC020 Work effectively as a cook.

SITHCCC006Prepare Appetisers and Salads

About your assessments

This unit requires that you complete 2 assessment tasks. You must complete all tasks to achieve competency for the units in this topic.

Part A – Food safety

Question 1

1. Explain the purpose and contents of a food safety program/plan.
2. Explain why it is important to have a food safety program.
3. What five monitoring documents/checklists are included in a food safety program/plan?
4. List four food safety procedures found within a food safety plan/program.

Question 2

What document provides the basis for food safety requirements for Australian businesses?

Question 3

List three possible consequences of failing to observe food safety requirements.

Question 4

What is the definition of ‘clean’ in terms of food safety?

Question 5

1. What is the definition of ‘contaminant’ in the food standards?
2. According to the Food Safety Standards, what are ‘potentially hazardous foods’?

Question 6

Describe the role of local councils regarding food businesses and food safety.

Question 7

1. At what temperature should frozen food be stored?
2. At what temperature should food cool rooms/refrigerators operate?
3. Describe the requirements of the ‘2/4 Rule.
4. What are the parameters of the ‘temperature danger zone?
5. Why is it important for food handlers to know about the temperature danger zone?

Question 8

1. List the three types/classifications of food contamination.
2. What are three conditions commonly required for the development of microbiological contamination?
3. List four food safety monitoring techniques applied in a commercial kitchen.

Question 9

a. List three types of food that fall into the following kitchen supply categories:

Frozen food
Perishable food
Semi-perishable food
Non-perishable food

b.Provide two safe handling practices that should be implemented when handling the following food types:

Food type	Safe handling practices
Dairy
Dried goods
Eggs
Frozen goods
Fruit and vegetables
Meat and fish

Question 10

• In the table below, list the Critical Control Points for food production systems. For each point, List three methods you could use to control food hazards at that critical control point.

Critical Control Point	Control method
	1. 2.3.
	1. 2. 3.
	1. 2. 3.
	1. 2. 3.
	1. 2. 3.
	1. 2. 3.
	1. 2. 3.

Question 11

• Describe the process for cold calibration of a food thermometer.
• How can you identify if a food thermometer is faulty?
• How should a food thermometer be cleaned?
• What is the minimum checking period for food thermometers and what is the degree of accuracy they must have?

Question 12Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces.Question 13List three actions that should be used to control pests in a kitchen environment.Question 14List the five groups of people who are more likely to be at risk of food poisoningQuestion 15Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.Question 16List the basic steps that should be followed when receiving delivery of food stock for a commercial kitchen.Question 17

• What are the four basic steps to cleaning?
• For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.
• Describe four types of manual cleaning equipment used in a commercial kitchen.
• Name three types of electrical cleaning equipment used in a commercial kitchen.

Question 18You are using a commercial food processor when you hear an unfamiliar rattling noise and notice a burning smell coming from the piece of equipment. You immediately stop using it and disconnect the power.Complete the maintenance request form, describing what happened. Use today’s date and your training organisation’s location.Question 19

• Give an example of when you would be required to change or adjust the blades on a piece of equipment in a commercial kitchen.
• Give an example of a time when you would need to oil a piece of commercial kitchen equipment.

How can you ensure that you are following safe operational practices when changing blades and oiling equipment?

Question 1

• Explain what a ‘banquette’ is and how it can be used.
• Explain what a ‘bouchee’ is and how it can be used.
• What is a canapé?
• What is ‘tapas’?
• What is an ‘amuse gueule’ and what is another term for it?

Question 2

• What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
• What is ‘French dressing’ made from and what is another name for it?
• List three common garnishes for appetisers and salads.

Question 3

• What are three key pieces of information that can be found on stock date codes?
• What are three items of information usually found on internal stock rotation labels?
• Why should a kitchen worker check the contents of stock date codes and rotation labels?
• Describe what the acronym FIFO stands for and how it helps in controlling stock.

Question 4List five factors used to judge a salad once it is served.Question 5List four quality indicators to look for once salads and appetisers are served.Question 6List five examples of cookery methods that you may use when preparing of appetisers and salads.Question 7What are the six main parts of a mise-en-place plan for a commercial kitchen?Question 8How should salad ingredients be stored to ensure food safety and optimise their shelf life?Question 9Provide a description of each of the precision vegetable cuts, including approximate measurement sizes.

Julienne
Brunoise
Gros Brunoise
Jardinière
Macedoine
Paysanne
Mirepoix
Parisienne
Noisette
Tourne

Question 10

• Name the appropriate knife to use when removing the bones from poultry, meat and fish.
• Name the appropriate knife to use when filleting fish.
• What is a palette knife generally used for?
• Name the appropriate knife to use when making precision cuts of fruit and vegetables.
• What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than specialise in one particular task?
• What is a utility knife used for in a commercial kitchen?

Question 11

• List five knife safety rules that should be followed in a commercial kitchen.
• Describe the correct way to wash knives in a commercial kitchen.
• Provide a basic description of how to sharpen a knife with steel.

Question 12

• Convert the following oven temperatures from Celsius to Fahrenheit:

a. 180°Cb. 200°Cc. 230°CComplete the following weight conversion tableQuestion 13

• Explain the difference between a classical salad and contemporary (modern) salad.

Question 14

• Describe the nutritional value of the foods listed below
• Tomatoes
• Olives
• Feta cheese
• Avocados
• Eggs
• Salmon

Assessment Task 2: Food safety projectTask summary

• For this task, you are required to demonstrate your ability to receive, transport and store food, follow a food safety program and control food hazards at critical control points.

Resources and equipment required to complete this task

• Access to a simulated workplace environment.
• Commercial kitchen resources and equipment (RTO to ensure)
• Food safety program (RTO to ensure)
• Food safety procedures relating to receiving food deliveries (RTO to ensure)
• Refrigeration unit with shelving (RTO to ensure)
• Storeroom with shelving (RTO to ensure)
• Trolley or pallet trucks (RTO to ensure)
• Boxes (RTO to ensure)
• Food and kitchen supplies (RTO to ensure)
• Delivery checklist (assessor to provide)
• Order form (assessor to provide)

When and where should the task be completed?

• Workplace-based students will complete this task in the workplace.
• Classroom-based students will complete this task in their RTO’s training kitchen.
• Your assessor will provide you with the date and time of each observation.

Student instructions for Task 2For this task, you are required to follow correct procedures to receive, transport and store food stock.Your assessor will organise for you to receive delivery of food.

• Review the commercial kitchen’s food safety program and procedures relating to receiving, transporting and storing stock.
• You will work in groups or pairs as advised by your assessor.
• Once you have received the delivery are required to do the following:
• Check the delivery of supplies matches the order
• Check the temperature of stock on delivery
• Assess the quality and freshness of the food delivered
• Check and maintain storage areas
• Transport stock safely
• Organised and rotate stock on a first-in, first-out basis
• Dispose of spoilt or damaged stock.
• Throughout the process, you are required to complete the delivery checklist provided.
• Report any issues that you come across and note down the action taken.
• Submit your delivery checklist to your assessor.
• Your assessor will be observing you as you complete the above tasks. During the observation, your assessor will be looking to see that you can:
• Access and follow procedures outlined in Food Safety Program
• Check the temperature of food items on delivery
• Cross-reference the delivery docket against order form
• Check the quality and freshness of the food delivered
• Record any issues or non-conforming practices and discuss corrective action to be taken
• Use appropriate manual handling techniques to transport the delivery
• Check the cleanliness and suitability of storage areas and containers before re-stocking
• Package and store foods in appropriate containers and portion sizes
• Store and display perishable, non-perishable and single-use items appropriately to avoid contamination
• Organise food according to the FIFO method
• Address all items on the delivery checklist
• Complete the delivery checklist

Assessment Task 3: Cooking observationsTask summary

• For this task, you are required to prepare the following dishes:
• Appetisers, consisting of:
• Antipasto platter
• Prosciutto and melon canapés
• Bruschetta
• Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
• Grilled salmon on a nicoise salad
• Thai beef with noodle salad
• Herb crusted chicken on a garden salad
• Crispy fried whiting on a warm fennel and orange salad
• Warm fruity salad with orange zest zabaglione.
• Each dish must be prepared for six customers.

You must cater for special dietary requirements.Your assessor will observe you as prepare, cook, serve and clean.Resources and equipment required to complete this task

• Access to a real or simulated workplace environment.
• Customers (real life customers or customers role played by other students)
• Industry realistic ratios of kitchen staff to customers
• Recipes (provided)
• Food ingredients (provided by assessor)
• Commercial Cookery Observation Booklet (if applicable)
• Commercial kitchen resources and equipment (assessor to ensure)

When and where will this task be completed?

• You will do this task in a real or simulated commercial kitchen.
• Your assessor will provide you with the date of the cooking demonstrations/observations.

What needs to be submitted?

• You must prepare, cook and present each the following dishes:
• Appetisers, consisting of:
• Antipasto platter
• Prosciutto and melon canapés
• Bruschetta
• Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
• Grilled salmon on a nicoise salad
• Thai beef with noodle salad
• Herb crusted chicken on a garden salad
• Crispy fried whiting on a warm fennel and orange salad
• Warm fruity salad with orange zest zabaglione

Dish 1 – Mixed appetisers

• For this task, you are required to cook a variety of appetisers as follows:
• Appetiser 1: Antipasto platter
• Appetiser 2: Prosciutto and melon canapés
• Appetiser 3: Classic bruschetta
• Appetiser 4: Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
• Your assessor will provide you with the recipes.
• You will be required to prepare the appetisers for at least six customers (role played by other students). Adjust recipes to serve six.
• You will work in groups or pairs as advised by your assessor (industry specific staff/customer ratios will apply
• Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust recipes as appropriate.
• Before you begin to cook, show your assessor how you sharpen knives using sharpening steels or stones.
• Tapas (scallops) and hors d óeuvres (bruschetta) should be made first and then use both of them with the canapé to make a canapé platter.
• Serve the appetisers on platters with individual-use serviettes and disposable plates.
• Access and use information from your food safety program and ensure that you follow correct food safety procedures at all times.