Poultry File

Darwin Institute of Technology
RTO Code 41128 | CRICOS Code 03609J
Student ID: …………………………………………………………………
Name: …………………………………………………………………
SITHCCC012 Prepare poultry dishes | Student Assessment Tasks
Contents
Introduction.........................................................................................................................................................3
Assessment for this unit.......................................................................................................................................3
Preparing for assessment.....................................................................................................................................3
Student assessment agreement............................................................................................................................5
Assessment Task 1 - Cover Sheet.......................................................................................................................6
Assessment Task 1: Knowledge questions..........................................................................................................7
Information for students..................................................................................................................................7
Questions.........................................................................................................................................................8
Assessment Task 1: Checklist.......................................................................................................................10
Assessment Task 2 - Cover Sheet.....................................................................................................................12
Assessment Task 2: Research report.................................................................................................................13
Information for students................................................................................................................................13
Activities.......................................................................................................................................................14
Assessment Task 2: Checklist.......................................................................................................................15
Assessment Task 3 - Cover Sheet.....................................................................................................................17
Assessment Task 3: Student logbook................................................................................................................18
Information for students................................................................................................................................18
Activities.......................................................................................................................................................19
Assessment Task 3: Student Logbook checklist...........................................................................................25
Final results record............................................................................................................................................30
DIT_ SITHCCC012_SAT_V1.0 2
Introduction
Welcome to the Student Assessment Tasks for SITHCCC012 Prepare poultry dishes. These tasks have
been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow
the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides
important information for you relating to completing assessment successfully.
Assessment for this unit

SITHCCC012 Prepare poultry dishes describes the performance outcomes, skills and knowledge
required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to
select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Research report – You must research the historical and cultural origins of two
dishes.
 Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks using
basic cookery methods and complete a Student Logbook. The assessor must also observe you while
you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started.
Ensure that you have everything that you need and seek clarification from your trainer, assessor or
workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and portfolios
which can be used to support you in providing evidence of your competence. Your assessor will
provide you with these documents before you begin your assessment tasks. For this unit, the supporting
resources comprise:
 Research Report Template (Assessment Task 2)
 Student Logbook (Assessment Task 3)
 Service Planning Template (Assessment Task 3)
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements
and submission dates, complete and sign a Student Assessment Agreement. Your assessor will
countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments
 re-assessment guidelines
 assessment appeals
 responding to written questions.
Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill out and
sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed  Yes  No
Do you have any specific needs that should be considered  Yes  No
If so, explain these in the space below.
Do you understand your rights to reassessment?  Yes  No
Do you understand your right to appeal the decisions made in an  

Yes No
assessment?
Student name
Student ID number
Student signature
Date
Assessor name
Assessor signature
Date
Assessment Task 1 - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against
me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name
Student ID number
Student signature
Date
Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback
Student result response

 My performance in this assessment task has been discussed and explained to me. I would
 like to appeal this assessment decision.
Student signature
Date
Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired
during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
i
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template
is provided in Appendix C of the Student User Guide. However, if your RTO has provided
you with an assessment cover sheet, please ensure that you use that.
Questions
1. List at least three food safety issues which you must consider when handling poultry. Describe how you
would reduce each risk.
Risk Strategy for reducing risk
Cross-contamination: Poultry can be Reducing the risk of cross contamination when

contaminated with harmful bacteria, such as handling poultry is critical for preventing the
salmonella, which can be transferred to other spread of harmful bacteria, such as Salmonella
foods and surfaces through contact with raw and Campylobacter. Here are some strategies that
poultry. To avoid cross-contamination, it is can be used to minimize the risk of cross
important to use separate cutting boards, contamination:
utensils, and surfaces for raw poultry and other
foods, and to wash hands thoroughly after Use separate cutting boards and utensils: Use one
handling raw poultry. cutting board and set of utensils exclusively for
handling raw poultry, and another for ready-to-eat
foods like vegetables and fruits. This helps to
prevent bacteria from spreading to other foods that
will not be cooked.
Clean and sanitize surfaces: After handling raw

poultry, clean all surfaces that may have come into
contact with it, including countertops, cutting
boards, and utensils. Use hot, soapy water and
sanitize with a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of
water.
Wash hands thoroughly: Hands should be washed

before and after handling raw poultry. Use warm
water and soap, and rub hands together vigorously
for at least 20 seconds. Dry hands with a clean
towel or air dry.
Store poultry properly: Store raw poultry in a

separate container or in its original packaging in
the refrigerator. Place it on the bottom shelf to
prevent any potential dripping onto other foods.
Cooked poultry should also be stored separately
from raw poultry.
Use proper cooking temperatures: Use a food

thermometer to ensure that poultry is cooked to a
safe temperature of 165°F (74°C) in all parts of
the bird, including the thickest part of the breast
and thigh. This will kill any harmful bacteria that
may be present.
Be mindful of other potential cross-contamination

sources: Be aware of other potential sources of

cross-contamination, such as unwashed hands or
utensils that have not been properly cleaned.
Taking care to follow these strategies can help
minimize the risk of cross contamination when
handling poultry.
Cooking poultry to a safe temperature is critical

Cooking temperature: Poultry must be cooked for reducing the risk of foodborne illness. Here are
to a safe internal temperature to kill any some strategies for reducing the risk of cooking
harmful bacteria that may be present. The temperature when handling poultry:
recommended cooking temperature for poultry
is 165°F (74°C) for all parts, including the Use a food thermometer: A food thermometer is
breast, thigh, and wings. Using a food the most reliable way to check the internal
thermometer to check the temperature of the temperature of poultry. Insert the thermometer
thickest part of the poultry is the most accurate into the thickest part of the meat, without touching
way to ensure it has been cooked to a safe bone or the pan, and check the temperature.
temperature. Poultry should be cooked to an internal
temperature of 165°F (74°C) for all parts,
including the breast, thigh, and wings.
Avoid undercooking: Do not rely on visual cues

alone, such as the color of the meat or juices
running clear, to determine if the poultry is cooked
to a safe temperature. Always use a food
thermometer to ensure that the poultry is cooked
to the recommended temperature.
Use appropriate cooking methods: The cooking

method used can affect the internal temperature of
poultry. For example, grilling, broiling, and frying
can cause the outside of the meat to cook faster
than the inside, so be sure to use a food
thermometer to check the internal temperature.
Baking or roasting at a lower temperature for a
longer time can help ensure that the poultry is
cooked evenly throughout.
Consider the size and shape of the poultry: Larger

cuts of poultry, such as whole turkeys or chickens,
may take longer to cook to a safe temperature than
smaller cuts. It is important to plan ahead and
allow enough time for the poultry to cook
thoroughly. Consider using a food thermometer to
check the temperature in multiple places to ensure
that the poultry is fully cooked.
Storage temperature: Poultry should be stored To reduce the risk of foodborne illness from
at a safe temperature to prevent the growth of handling poultry, it is important to follow a
harmful bacteria. Raw poultry should be stored strategy for safe storage temperature. Here are
in the refrigerator at 40°F (4°C) or below, and some key steps to follow:
cooked poultry should be stored at 140°F
(60°C) or above. Poultry should not be left at Store raw poultry in the refrigerator: Raw poultry
room temperature for more than two hours, or should be stored in the refrigerator at a
one hour if the temperature is above 90°F temperature of 40°F (4°C) or below. This helps to
(32°C). slow the growth of bacteria that can cause
foodborne illness. Make sure to place the poultry
in a container or on a tray to prevent raw juices
from dripping onto other foods.
Use a thermometer to check the temperature: It's

important to use a thermometer to check the
temperature of the refrigerator. The temperature
should be checked regularly, and if it rises above
40°F (4°C), adjust the temperature or have the
refrigerator serviced to ensure it is working
properly.
Keep cooked poultry hot: Cooked poultry should

be stored at a temperature of 140°F (60°C) or
above. To keep poultry hot, you can use a
warming tray, slow cooker, or oven set to a low
temperature. If you're storing cooked poultry in a
buffet or serving line, use chafing dishes or other
heating devices to keep the food at a safe
temperature.
Discard leftover poultry: Leftover poultry should

be refrigerated within two hours of cooking. If the
temperature is above 90°F (32°C), the time limit is
reduced to one hour. Leftovers should be stored in
a shallow container to promote rapid cooling and
prevent the growth of bacteria. If leftovers have
been stored for more than four days, they should
be discarded.
2. Describe three indicators which you would use to select poultry which is fresh.
Answer:
When selecting poultry, there are several indicators that can help you determine if it is fresh. Here are three
indicators to consider:
 Appearance: Fresh poultry should have a plump and firm appearance. The skin should be smooth and
unblemished, and the color should be pink or creamy white. If the skin is discolored, the flesh is soft
or has an unpleasant odor, or there are any signs of bruising or damage, the poultry may not be fresh.
 Smell: Fresh poultry should have a neutral or slightly sweet odor. If the poultry has an unpleasant or
sour smell, it may be spoiled or starting to spoil. It's important to trust your sense of smell when
selecting poultry, and avoid any poultry that smells off.
 Texture: Fresh poultry should have a firm and slightly springy texture. If the flesh feels slimy or
sticky, this may be a sign that the poultry is no longer fresh. The meat should also have a good level
of moisture and not be too dry or rubbery.
In addition to these indicators, it's also important to check the sell-by or expiration date on the packaging, and
to make sure that the poultry has been stored at the correct temperature. By using these indicators, you can
select fresh poultry that is safe to eat and delicious to prepare.
3. Describe three indicators of quality which you would use to select poultry.
Answer:
When selecting poultry, there are several indicators of quality that can help you choose the best product. Here are
three indicators to consider:
 Color: The color of the poultry can be a good indicator of quality. For example, chicken should be pink or
creamy white, while turkey should be white with a pink or tan tint. The color should be even and
consistent throughout the meat. If the color is uneven or has any dark spots, this may be a sign of bruising
or other damage.
 Marbling: Marbling refers to the small streaks of fat that are found within the muscle tissue of poultry. A
moderate amount of marbling can improve the flavor and tenderness of the meat. Look for poultry with a
good level of marbling, but avoid poultry that has excessive fat or is greasy to the touch.
 Texture: The texture of the poultry can be an important indicator of quality. The meat should feel firm and
slightly springy to the touch. It should also have a good level of moisture and not feel too dry or rubbery.
The texture should be consistent throughout the meat, without any areas that feel overly soft or mushy.
In addition to these indicators, it's also important to consider the breed of poultry, the farming practices used, and
whether the poultry has been raised with antibiotics or other additives. By selecting high-quality poultry that meets
your standards for taste, texture, and farming practices, you can enjoy a delicious and nutritious meal.
4. List three signs that poultry has spoiled.

Answer:
Poultry can spoil relatively quickly if it is not handled or stored properly. Here are three signs that poultry has
spoiled:
 Foul Odor: The most obvious sign that poultry has spoiled is the presence of an unpleasant odor. The
smell may be sour, rancid, or reminiscent of ammonia. If the poultry has any strong or unusual odor, it is
best to discard it immediately.
 Changes in Appearance: Spoiled poultry may appear discolored, slimy, or sticky to the touch. The skin
may have a gray or green tint, and there may be patches of mold or other visible signs of bacterial growth.
If the poultry feels soft, slimy, or mushy, this is a clear indication that it has started to spoil.
 Texture Changes: Spoiled poultry may have changes in texture, such as a mushy or gummy consistency.
The meat may also feel dry or rubbery to the touch. If the texture is uneven, with some areas feeling softer
or mushier than others, this may be a sign of bacterial growth.
It is important to remember that spoiled poultry can contain harmful bacteria that can cause food poisoning. If you
have any doubts about the freshness or safety of poultry, it is always best to err on the side of caution and discard
it. Proper storage and handling of poultry can help to prevent spoilage and keep you and your family safe.
5. List at least three requirements for the safe storage of poultry. At least one requirement must be the
correct temperature range to store poultry at.
Answer:
Proper storage of poultry is critical for ensuring its safety and quality. Here are at least three requirements
for the safe storage of poultry:
 Temperature Control: Poultry should always be stored at the correct temperature to prevent the
growth of harmful bacteria. The optimal temperature range for storing raw poultry is between
32°F and 40°F (0°C and 4°C). At this temperature range, the growth of bacteria is slowed, which
helps to preserve the quality and safety of the poultry. It is important to use a thermometer to
check the temperature of your refrigerator or freezer regularly and ensure that it is set to the
correct temperature.
 Proper Packaging: Poultry should be properly packaged to prevent cross-contamination and to

keep it fresh. Raw poultry should be stored in leak-proof containers or sealed plastic bags to
prevent juices from leaking onto other foods. It is important to keep raw poultry separate from
other foods, especially ready-to-eat foods, to prevent the spread of bacteria.
 Hygiene: Good hygiene practices are essential for preventing the spread of bacteria and ensuring
the safety of poultry. It is important to wash your hands thoroughly with soap and water before
and after handling poultry, and to clean and sanitize any surfaces or utensils that come into
contact with raw poultry. It is also important to use separate cutting boards and utensils for raw
poultry to prevent cross-contamination.
By following these requirements for the safe storage of poultry, you can reduce the risk of foodborne illness
and ensure that your poultry is safe and delicious to eat.
6. List at least two requirements for storing poultry to optimise its shelf life.
Answer:
Proper storage of poultry is essential for optimizing its shelf life and ensuring that it stays fresh and safe to eat.
Here are at least two requirements for storing poultry to optimize its shelf life:
 Freezing: Freezing is an effective way to extend the shelf life of poultry. However, it is important to
freeze poultry properly to ensure that it maintains its quality and safety. Poultry should be frozen at or
below 0°F (-18°C) to prevent bacterial growth. Before freezing, the poultry should be wrapped tightly
in plastic wrap or aluminum foil, or placed in airtight containers or freezer bags. Properly frozen
poultry can be stored for up to six months.
 Vacuum Packaging: Vacuum packaging is another effective way to extend the shelf life of poultry.
This process involves removing the air from the packaging to create an airtight seal. Vacuum
packaging can help to prevent bacterial growth, reduce the risk of freezer burn, and keep poultry fresh
for a longer period of time. It is important to use a vacuum sealer that is designed for food, and to
follow the manufacturer's instructions carefully to ensure that the packaging is airtight.
By following these requirements for storing poultry, you can optimize its shelf life and ensure that it stays
fresh and safe to eat. It is also important to monitor the shelf life of poultry regularly and to discard any poultry
that shows signs of spoilage or has exceeded its expiration date.
7. Describe three safety techniques when using a boning knife to cut poultry.
Answer:
Using a boning knife to cut poultry can be dangerous if proper safety techniques are not followed. Here are three
safety techniques to keep in mind when using a boning knife to cut poultry:
 Proper Grip: To ensure that you have maximum control over the boning knife, it is important to hold the
handle with a firm grip. The grip should be comfortable and should allow for a full range of motion, but it
should not be too tight or too loose. It is also important to keep your fingers away from the blade and to
avoid placing your hand or fingers in the path of the knife.
 Sharpness: A sharp boning knife is essential for safe and efficient cutting. A dull blade can slip or catch,
which can cause injuries. It is important to keep the blade sharp by using a honing steel or a sharpening
stone before each use. A sharp blade will make it easier to cut through poultry and reduce the risk of
injury.
 Cutting Technique: When using a boning knife to cut poultry, it is important to use the right cutting
technique. Start by making small incisions and using a sawing motion to cut through the meat. Always cut
away from your body and keep your fingers and other body parts out of the way. It is also important to
use a cutting board that is stable and secure, and to make sure that the poultry is properly secured before
starting to cut.
By following these safety techniques when using a boning knife to cut poultry, you can reduce the risk of injury
and ensure that you can work with the knife safely and efficiently.
8. Describe four items which you should check before using a mincer to prepare poultry.
Answer:
A mincer is a useful kitchen tool for preparing poultry, but it is important to ensure that it is in good working
condition and properly cleaned before use to prevent the risk of contamination. Here are four items that you
should check before using a mincer to prepare poultry:
 Blades: Check the blades of the mincer to ensure that they are sharp and free of rust or other damage. Dull
or damaged blades can make it difficult to mince poultry, and can also increase the risk of contamination.
If the blades are dull or damaged, they should be replaced or sharpened before use.
 Parts: Check that all parts of the mincer are properly attached and secure. Loose or missing parts can
cause the mincer to malfunction, and can also increase the risk of contamination. Ensure that the cutting
blades, feed tray, and other parts are properly attached and locked in place.
 Cleanliness: Ensure that the mincer is clean and free of any residue from previous use. The cutting blades
and other parts should be washed in hot, soapy water and dried thoroughly before use. It is also important
to sanitize the mincer after cleaning to ensure that it is free of harmful bacteria.
 Size of poultry pieces: Ensure that the poultry pieces are of the right size to fit through the mincer. Cutting
the poultry into smaller pieces will make it easier to feed through the mincer, and will also ensure that the
poultry is minced evenly. Ensure that the poultry is properly trimmed of any excess fat or gristle before
feeding through the mincer.
By checking these four items before using a mincer to prepare poultry, you can help to ensure that the poultry is
minced safely and efficiently, with minimal risk of contamination.
9. Describe four mise en place tasks related to poultry which you can complete without affecting the
quality of the dish.
Answer:
Mise en place is a French culinary term which means "putting in place". It refers to the process of preparing and
organizing all the ingredients and equipment needed for a dish before cooking begins. Here are four mise en
place tasks related to poultry that you can complete without affecting the quality of the dish:
 Preparing Ingredients: Mise en place involves preparing all of the ingredients that will be needed for
the dish. This includes washing and trimming the poultry, cutting it into the desired size and shape, and
weighing or measuring the other ingredients such as spices, herbs, and vegetables.
 Setting Up Equipment: Before you start cooking, make sure that all of the equipment you need is in
good working condition and is set up properly. This includes checking that the stove, oven, and other
appliances are working, and that all of the pots, pans, and utensils are clean and within reach.
 Organizing Workspace: It is important to have a clean and organized workspace before starting to
cook. This involves clearing away any clutter, wiping down surfaces with a damp cloth, and arranging
all of the ingredients and equipment in a logical order.
 Preparing Marinades and Sauces: If your recipe requires a marinade or sauce, you can prepare these in
advance as part of the mise en place process. This involves measuring out the ingredients, mixing them
together, and storing the marinade or sauce in the refrigerator until needed.
Completing these mise en place tasks related to poultry can help to ensure that the cooking process runs
smoothly and efficiently, and that the final dish is of the highest quality possible.
10. Describe one task related to poultry which is not suitable to be completed during mis en place.
Answer:
One task related to poultry that is not suitable to be completed during mis en place is the actual cooking of the
poultry. Mis en place is a French culinary term that means "putting in place" or "preparing" and refers to the
prepping and organizing of all ingredients and equipment before starting the cooking process. Cooking the
poultry involves a significant amount of time and requires the chef's undivided attention, as it is crucial to
ensure that the poultry is cooked to the right temperature to avoid foodborne illnesses. Therefore, cooking
poultry should be done after mis en place, when all the ingredients and equipment are prepped and ready to go.
11. Define the following, poultry related, culinary terms:
 Barding – Barding is a culinary technique that involves wrapping lean meat, such as poultry, with
thin slices of fat, usually bacon, to keep the meat moist and add flavor during cooking. The fat is
laid over the meat, which is then cooked, and as the fat melts, it bastes the meat, adding moisture
and flavor. Barding is commonly used when roasting poultry, such as turkey or chicken, as they
tend to dry out during cooking. The barding fat can be removed before serving or left in place to
enhance the flavor of the meat. Barding is different from larding, which involves inserting thin
strips of fat into the meat instead of wrapping it around the outside.
 De boning – Deboning is a culinary technique used to remove bones from poultry, such as chicken,
turkey, or duck, to make the meat more versatile and easier to cook. The process involves separating
the meat from the bones while keeping it intact, which is often used for preparing stuffed poultry
dishes or for presentation purposes. Deboning can be done with a variety of tools, such as a boning
knife, kitchen shears, or a sharp pair of scissors. It requires a skilled hand and an understanding of
poultry anatomy to avoid damaging the meat and ensure that all bones are removed thoroughly.
Deboning poultry can be time-consuming but can result in an elegant and refined dish that is both
beautiful and delicious.
 Marinating – Marinating is a culinary technique used to infuse flavor into meat, poultry, or fish by
soaking it in a mixture of liquid ingredients, spices, herbs, and sometimes acidic ingredients. When
marinating poultry, the marinade can include a variety of ingredients such as oil, vinegar, citrus
juice, herbs, spices, and garlic, among others. The acidity in the marinade can help to tenderize the
meat and infuse it with flavor. Marinating times vary, depending on the type of meat and the
ingredients used in the marinade. Poultry should be marinated in the refrigerator, and the container
should be covered tightly to avoid cross-contamination. Marinated poultry can be grilled, baked, or
roasted for a flavorful and juicy result.
 Mincing – Mincing is a culinary technique that involves finely chopping or cutting ingredients, such
as garlic, onions, or herbs, into very small pieces. When mincing poultry, the aim is to cut the meat
into very small pieces to either cook quickly or use as an ingredient in other dishes. The technique
requires a sharp knife and a cutting board, and the ingredient is usually chopped into small uniform
pieces, which could be cubes or even smaller. Mincing is commonly used in preparing marinades,
sauces, and dressings, and it can also be used as a preparation step for other cooking methods, such
as stir-frying or sautéing. It's important to ensure that the poultry is cut into pieces of the same size,
so they cook evenly, and the pieces are not too small, which could result in overcooking and drying
out.
 Rolling – Rolling is a culinary technique that involves pounding, flattening, or rolling out a piece of
meat or poultry to a uniform thickness using a meat mallet or rolling pin. When rolling poultry, the
aim is to achieve a uniform thickness to ensure even cooking. This technique is commonly used to
prepare stuffed poultry dishes, such as chicken cordon bleu or chicken Kiev. To roll poultry, the
meat is usually placed on a cutting board, covered with plastic wrap or parchment paper, and then
pounded gently with a meat mallet or rolled out with a rolling pin. It's important to ensure that the
poultry is not pounded too hard, which could damage the meat's structure and make it too thin.
Rolling can also be used to flatten out uneven chicken breasts or to make a roulade, which is a dish
where the chicken is rolled around a stuffing or filling.
 Trussing and tying – Trussing and tying are culinary techniques used to secure the poultry's shape
and prevent it from losing its structure during the cooking process. Trussing involves tying the bird's
legs and wings to the body using twine or string, which is done to keep the poultry's shape during
roasting. Tying, on the other hand, involves using a string to tie together the poultry after stuffing it.
Trussing and tying help to keep the stuffing inside the poultry and prevent it from falling apart
during cooking. The technique also helps to ensure that the poultry cooks evenly, as it maintains its
shape and does not overcook in some parts while undercooking in others. Trussing and tying can be
done using kitchen twine or other cooking strings. It's essential to ensure that the poultry is trussed
or tied firmly but not too tight, as this could damage the meat's structure or affect the cooking
process.
12. Describe two convenience products commonly used in poultry dishes.
Answer: Two convenience products commonly used in poultry dishes are:
 Pre-cooked chicken: Pre-cooked chicken is a convenience product that is typically sold in grocery stores,
either as a whole bird or in parts, such as breasts or thighs. Pre-cooked chicken is already cooked and
ready to eat or can be used in recipes without requiring any further cooking. This product is a time-saver
for those who are short on time or want to avoid the hassle of cooking a whole chicken. It can be used in
salads, sandwiches, and other recipes that call for cooked chicken.
 Chicken broth: Chicken broth is a liquid that is made by simmering chicken bones, meat, and vegetables
in water. It is commonly used as a base for soups, stews, and sauces. Chicken broth is available in grocery
stores in both cans and cartons, making it a convenient product to have on hand. Using chicken broth in
recipes saves time and effort since it eliminates the need to make the broth from scratch, and it adds a rich
chicken flavor to the dish. It can be used in a wide range of dishes, including casseroles, risottos, and
gravies.
13. Describe three cookery methods commonly used when preparing poultry dishes. Include a
description of how each method is used.
Answer:
Three cookery methods commonly used when preparing poultry dishes are:
 Roasting: Roasting is a cooking method that involves cooking poultry in an oven, typically at a high
temperature. The aim is to cook the poultry evenly and create a crispy golden brown skin. To roast
poultry, the bird is usually seasoned with herbs, spices, and oil, and then placed in a roasting pan in
the oven. The oven temperature is usually around 350 to 400°F, and the cooking time depends on
the size of the bird. The poultry is ready when the internal temperature reaches 165°F, and the
juices run clear.
 Grilling: Grilling is a cooking method that involves cooking poultry over an open flame. This
method can be done outdoors on a grill or indoors on a stovetop grill pan. To grill poultry, the bird
is usually marinated or seasoned with spices, herbs, and oil, and then placed on the grill. The heat
from the flame sears the outside of the poultry, creating a crispy exterior while retaining the
moisture inside. Grilling is a great way to infuse the poultry with smoky flavors, and it's a healthy
cooking method since it requires minimal oil.
 Braising: Braising is a cooking method that involves cooking poultry in a liquid over low heat for
an extended period. This method is used to create tender, flavorful poultry that falls off the bone. To
braise poultry, the bird is first seared in a hot pan to create a crispy exterior. The poultry is then
placed in a pot with a flavorful liquid such as chicken broth, wine, or vegetables. The pot is covered
and placed in the oven or on the stovetop to cook slowly over low heat. The poultry is cooked until
it's tender and juicy, and the flavors of the liquid have infused the meat. Braising is a great way to
create hearty, comforting poultry dishes.
14. List one accompaniment and/or sauces commonly used with each of the following types of poultry:
 Chicken:
Barbecue sauce: A tangy and sweet sauce that is commonly used in barbecue recipes. It pairs well
with grilled or roasted chicken.
Garlic butter: A simple sauce made by mixing melted butter with minced garlic. It can be used as a
dipping sauce or drizzled over baked or roasted chicken.
 Duck:
Orange sauce: Orange sauce is a classic accompaniment for duck, as it complements the rich and
savory flavors of the meat. This sauce is made by combining orange juice, orange zest, sugar, and
white wine vinegar, and then reducing the mixture until it thickens. Some variations of the sauce
also include herbs such as thyme or rosemary, which add a fragrant note to the sauce. The sauce is
typically poured over roasted or pan-fried duck breasts and can be served with sides such as roasted
vegetables or potatoes.
 Turkey:
Gravy: Gravy is a classic sauce that is commonly served with turkey. It's made from the drippings of
the turkey that are combined with flour, stock, and seasoning to create a thick, savory sauce. Gravy
can be served over the turkey or used to moisten the meat in a sandwich.
Cranberry sauce: Cranberry sauce is a sweet-tart sauce made from cranberries, sugar, and orange
zest. It's a traditional accompaniment to turkey and provides a nice contrast to the savory flavors of
the meat.
 Game birds:
Red wine sauce: A red wine sauce is a classic accompaniment to game birds, such as venison and
partridge. The wine sauce is made by reducing red wine with stock, herbs, and spices to create a
rich, velvety sauce that pairs perfectly with the bold flavor of game birds.
Fruit compote: Game birds are often served with a fruit compote, such as figs or apricots. The
sweetness of the fruit provides a nice contrast to the game bird's strong flavor, while also adding a
touch of acidity to cut through the richness. The fruit compote can be served warm or cold,
depending on the dish.
15. Locate at least two stock date codes and two rotation labels on poultry in your training kitchen’s
stores or workplace and take a photo. Interpret the information on each and explain it. Submit the
photographs with your explanatory notes to your assessor. Ensure that your notes include:
 when the item was delivered
 when the item was packed/prepared
 when the item is due for disposal
 how many days the item has left before it reaches its expiry date
 what the stock rotation details are for the item.
 What the storage temperature requirements are for the item.
16. Describe the common cuts of:
 Chicken: Here are the common cuts of chicken:

 Whole Chicken: A whole chicken is the entire bird with all its parts intact, including legs,
wings, breast, and thighs.
 Chicken Breasts: The chicken breasts are the two meaty parts of the bird that are located on
the chest. They are boneless and skinless cuts of meat that are lean and tender.
 Chicken Thighs: The chicken thighs are the two meaty parts of the bird that are located on the
upper leg. They are dark meat and are considered to be juicier and more flavorful than
chicken breasts.
 Chicken Drumsticks: Chicken drumsticks are the lower part of the leg, below the thigh. They
are dark meat, and the bone running through the center adds to their flavor.
 Chicken Wings: Chicken wings are the two small pieces located on the upper part of the bird.
They are often served as an appetizer or as a snack food.
 Chicken Tenders: Chicken tenders are the thin, tender strips of meat that are located under the
chicken breast. They are boneless and skinless and are perfect for quick-cooking methods like
grilling and pan-frying.
 Ground Chicken: Ground chicken is chicken meat that has been ground into small pieces. It is
often used to make chicken burgers, meatballs, and other ground meat dishes.
 Turkey: The common cuts of turkey include:

 Whole turkey: This is the entire bird and is often served as a centerpiece at holiday dinners.
 Turkey breast: The breast of the turkey is a popular cut as it contains lean meat that is easy
to slice and serves a large number of people.
 Turkey legs: The legs of the turkey contain dark meat and are often used in stews, soups, or
roasted whole.
 Turkey thighs: The thighs of the turkey are dark meat, rich in flavor and fat, and are often
used in dishes that require long, slow cooking, such as braising or roasting.
 Turkey wings: The wings of the turkey are often used in soups or stews for flavor or as an
appetizer. They can also be roasted and served as a snack or main dish.
 Turkey drumsticks: The drumsticks of the turkey are also dark meat and are often served
roasted or grilled. They are a popular choice for outdoor cooking and are often served at
picnics or barbecues.
 Duck: Here are some common cuts of duck:

 Whole Duck: A whole duck is usually roasted or grilled and served as a centerpiece of a
meal. It can also be used to make duck confit, which is a French method of slow cooking
duck in its own fat.
 Duck Breast: The breast of a duck is a lean, tender cut of meat that can be grilled, roasted,
or seared. It's usually served medium-rare to medium to keep it juicy and flavorful.
 Duck Leg: The legs of a duck are rich, flavorful, and full of collagen, which makes them
perfect for braising. Duck legs can also be used to make confit or roasted until the skin is
crispy.
 Duck Wings: The wings of a duck are smaller than those of a chicken and can be used in a
variety of ways. They can be grilled or roasted, but they're also often used to make duck
broth or stock.
 Duck Fat: Duck fat is a prized ingredient in many cuisines, and it's often used to cook
potatoes or other vegetables. It can also be used to fry or sauté other meats, such as chicken
or beef, to add richness and flavor.
17. Describe the essential characteristics of:
 Chicken: Chicken is one of the most widely consumed types of poultry in the world, and it is a
versatile ingredient that can be used in a variety of dishes. Here are some essential characteristics of
chicken:
 Flavor: Chicken has a mild, delicate flavor that makes it a versatile ingredient. Its flavor
can be enhanced by using herbs, spices, and marinades to add complexity and depth to its
taste.
 Texture: Chicken has a tender, succulent texture that makes it a popular choice for grilling,
roasting, and frying. Its texture can be influenced by factors such as the breed of chicken,
the age of the bird, and the cooking method.
 Nutritional Value: Chicken is a good source of protein, which is essential for building and
repairing muscle tissue. It's also a good source of vitamins and minerals, including niacin,
phosphorus, and selenium.
 Availability: Chicken is widely available in most parts of the world and can be found fresh
or frozen. It is also a relatively inexpensive type of meat, making it a popular choice for
budget-conscious consumers.
 Versatility: Chicken is a versatile ingredient that can be used in a wide variety of dishes,
from classic fried chicken to more complex dishes such as coq au vin. It can be grilled,
roasted, sautéed, fried, or poached, and it can be used in soups, stews, and casseroles
 Cooking Time: The cooking time for chicken varies depending on the cut and the cooking
method. Chicken breasts cook faster than chicken thighs or drumsticks. It's important to
cook chicken thoroughly to ensure that it's safe to eat, as undercooked chicken can be a
source of foodborne illness.
In summary, chicken is a versatile ingredient that is widely available, affordable, and nutritious. Its mild flavor and
succulent texture make it a popular choice for a variety of dishes, and its versatility means that it can be used in
many different ways.
 Duck: Duck is a flavorful and versatile poultry that is used in many cuisines around the world. Here
are some of the essential characteristics of duck:
 Flavor: Duck has a rich, meaty flavor that is often described as gamey. It has a higher fat content
than chicken, which gives it a richer, more intense flavor. The fat in duck is mostly located
under the skin, which makes it perfect for crispy skin dishes like Peking duck.
 Texture: Duck meat is tender and juicy, with a soft and delicate texture. The meat is darker than
chicken and has a firmer texture, making it more suitable for slow cooking methods like
roasting, braising, or confit.
 Fat: Duck is a fatty bird, and the fat content can vary depending on the cut of the meat. The skin
of a duck is high in fat, which can be rendered down to make duck fat, a prized ingredient in
many cuisines. The fat in duck meat is mostly unsaturated, which makes it healthier than other
types of animal fat.
 Nutritional Value: Duck is a good source of protein, niacin, and vitamin B6. It is also rich in
minerals such as selenium, zinc, and iron. However, because of its high fat content, it should be
consumed in moderation.
 Cooking Methods: Duck can be cooked in a variety of ways, including roasting, grilling,
braising, or confit. Because of its higher fat content, duck is well-suited for slow cooking
methods that allow the fat to render and the meat to become tender and flavorful.
Overall, duck is a delicious and versatile protein that is perfect for adding rich, meaty flavor to any dish.
 feathered game: Quail, partridges, grouse, and other game birds that have a distinctive flavor and
texture. Here are some essential characteristics of feathered game:
 Lean Meat: Feathered game has lean meat that is high in protein and low in fat. This makes it a
healthy choice for those who are watching their calorie intake.
 Strong Flavor: Feathered game has a distinctive, rich flavor that is often described as "gamey".
This flavor is the result of the bird's natural diet, which includes insects, seeds, and berries.
 Tender Texture: Although feathered game is lean, it has a tender texture that is different from
other lean meats such as chicken or turkey. This is because game birds have well-developed
muscles that are used for flight and foraging.
 Delicate Skin: The skin of game birds is thin and delicate, which makes it crispy when cooked.
However, it also means that the skin is more prone to tearing and can be difficult to handle.
 Turkey:
How do the characteristics of each poultry type differ from each other?
Assessment Task 1: Checklist

Student’s name:
Did the student provide a Completed

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

Student declaration
Student name
Student ID number
Student signature
Date
Assessor name
Assessor signature
Date
Feedback

Student signature
Date
Assessment Task 2: Research report

In this task, you will research two poultry dishes.
You will need access to:
 your learning resources and other information for reference
 your Research Report Template.

Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
i
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 how your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work. A template
is provided in Appendix B of the Student User Guide. However, if your RTO has provided
you with an assessment cover sheet, please ensure that you use that.
Activities
Complete the following activities.
1. Carefully read the following information.
In this task, you will research two poultry dishes in order to discover their:
 historical and cultural origins
 classical and contemporary variations
 appearance and presentation
 freshness indicators
 quality indicators
 nutritional value
 service style
 taste profile
 texture profile.
Your assessor may nominate the dishes which you should research or, alternatively, you
will select two dishes which interest you or which are relevant to your workplace. Seek
approval from your assessor on your dishes before you begin this task.
2. Research and report
Research each dish in order to discover the criteria listed above. A Research report
template has been provided.
Assessment Task 2: Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Accurately describe the appearance of

dish one?
Accurately describe the appearance of

dish two?
Accurately describe the presentation of

dish one?
Accurately describe the presentation of

dish two?
Accurately describe one classical and one

contemporary variation of dish one?
Accurately describe one classical and one

contemporary variation of dish two?
Accurately describe the freshness

indicators for dish one?
Accurately describe the freshness

indicators for dish two?
Accurately describe the quality indicators for

dish one?
Accurately describe the quality indicators for

dish two?
Accurately describe the nutritional value for

dish one?
Accurately describe the nutritional value for

dish two?
Accurately describe the service style for

dish one?
Accurately describe the service style for

dish two?
Accurately describe the taste profile of

dish one?
Accurately describe the taste profile of

dish two?
Accurately describe the texture profile of

dish one?
Accurately describe the texture profile of

dish two?
Accurately describe the historical origins of

dish one?
Accurately describe the historical origins of

dish two?
Accurately describe the cultural origins of

dish one?
Accurately describe the cultural origins of

dish two?
Assessor signature:
Assessor name:
Date:

Student declaration
Student name
Student ID number
Student signature
Date
Assessor name
Assessor signature
Date
Feedback

Student signature
Date
Assessment Task 3: Student logbook
Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least six
different customers using each of the following poultry items:
 chicken
 duck
 feathered game
 turkey
You must use each of the following poultry preparation techniques at least once:
 barding  trussing
 de boning  stuffing
 marinating  trimming.
 rolling
You must use each of the following cookery methods at least once:
 braising  roasting
 deep frying  sautéing
 grilling  stewing.
 poaching
You must also:
 respond to special customer requests and dietary requirements.
Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks
listed above. It is important that you provide evidence that you have successfully
completed each task. We have provided you with a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and you will
find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting poultry products and other ingredients from stores
according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen poultry safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately

 creating portions according to the recipe
 using poultry preparation techniques according to recipe requirements
 minimising waste to maximise profitability
 selecting and using poultry cookery methods
 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each time that
you cook, a logbook summary and a reflective journal. Each time that you cook or prepare
a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for you

to think about the cooking process – what went well, what you would do differently
next time). It also helps you to provide evidence for your assessment.
 ask your supervisor/trainer to sign the supervisor declaration section at the end of the
reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and make
sure you understand what you need to do. If you are unsure, speak to your assessor
and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you cook and
ask your supervisor to do the same. Providing organised, complete evidence forms
part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe, you will
need to:
 interpret the standard recipe and associated food preparation list which you will be
working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that you
require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the marinades and poultry accompaniments which you will add to the
dish
o select the ingredients from stores
o identify the size and type of knives and other food preparation equipment that
you require
o ensure that the appropriate knives and other food preparation equipment is
ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service planning template has been provided to help you.
3. Prepare poultry dishes.
Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes
as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes.
 you assemble and use equipment safely and hygienically
 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to any
deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a quality
product
 you present dishes attractively on appropriate service-ware
 you use sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.
Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It
should include the following completed documents for each time that you cook a dish as
part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor). Send

or submit the completed Student Logbook to your assessor.
Assessment Task 3: Student Logbook checklist

Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Follow standard recipes to prepare dishes for

at least six different customers using each of
the following types of products:
 chicken
 duck
 feathered game
 turkey?
Use each of the following poultry

preparation techniques at least once:
 barding
 de boning
 marinating
 rolling
 trussing
 stuffing
 trimming?
Use each of the following cookery

methods at least once:
 braising
 deep frying
 grilling
 poaching
 roasting
 sautéing
 stewing.
Respond to special customer requests and

dietary requirements?
Interpret the standard recipes and associated

food preparation lists to:
 confirm food production

requirements
 calculate number of portions

 calculate ingredient quantities?
Select the relevant cookery methods and

determine cooking times and temperatures?
Select accompaniments to be added to each

of the dishes?
Identify and select poultry products and

other ingredients from stores for each dish
according to recipe, quality, freshness and
stock rotation requirements?
Select size and type of knives required?
Select equipment suitable for

requirements?
Ensure that equipment was assembled and

used safely, hygienically and according to
manufacturer instructions?
Ensure cleanliness of equipment before

use?
Sort and assemble ingredients according to

food production sequencing?
Thaw frozen poultries according to food

safety guidelines?
Weigh and measure ingredients

accurately?
Follow portion control procedures?
Use poultry preparation techniques

according to recipe requirements?
Carve poultry using appropriate tools

and techniques, taking account of
poultry and bone structure?
Minimise waste to maximise profitability?
Follow standard recipes to select and use

relevant cookery methods for poultry?
Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?
Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?
Prepare marinades and poultry

accompaniments as required?
Evaluate the quality of dishes and make

adjustments as necessary?
Present dishes attractively on

appropriate service-ware?
Visually evaluate dishes and adjust

presentation?
Add sauces and garnishes according to

standard recipes and regional variations?
Store dishes safely and in appropriate

environmental conditions?
Maintain a clean and tidy work area?
Dispose of or store surplus and re-

usable by-products?
Work safely and hygienically?
Work sustainably?
Prepare dishes within commercial time

constraints?
Produce required quantities?
Manage own speed, timing, sequencing and

productivity to ensure efficiency?
Assessor signature:
Assessor name:
Date:
Final results record
Student name:
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Research report S U DNS
Assessment Task 3 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me. I

 would like to appeal this assessment decision.
Student signature: Date:
Assessor signature: Date:

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What is the purpose of the assessment tasks?

What is the purpose of the assessment tasks?

What are the three assessment tasks that need to be completed?

What are the three assessment tasks that need to be completed?

Darwin Institute of Technology

RTO Code 41128 | CRICOS Code 03609J

Student ID: …………………………………………………………………

Assessment for this unit

Preparing for assessment

 Research Report Template (Assessment Task 2)

 Student Logbook (Assessment Task 3)

 Service Planning Template (Assessment Task 3)

Student assessment agreement

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

Do you understand your rights to reassessment?  Yes  No

Do you understand your right to appeal the decisions made in an  

Assessment Task 1 - Cover Sheet

Assessment outcome S NS DNS Resubmission Y N

Student result response

Assessment Task 1: Knowledge questions

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

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

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Risk Strategy for reducing risk

Cross-contamination: Poultry can be Reducing the risk of cross contamination when

Clean and sanitize surfaces: After handling raw

Wash hands thoroughly: Hands should be washed

Store poultry properly: Store raw poultry in a

Use proper cooking temperatures: Use a food

Be mindful of other potential cross-contamination

sources: Be aware of other potential sources of

Cooking poultry to a safe temperature is critical

Avoid undercooking: Do not rely on visual cues

Use appropriate cooking methods: The cooking

Consider the size and shape of the poultry: Larger

Use a thermometer to check the temperature: It's

Keep cooked poultry hot: Cooked poultry should

Discard leftover poultry: Leftover poultry should

4. List three signs that poultry has spoiled.

 Proper Packaging: Poultry should be properly packaged to prevent cross-contamination and to

11. Define the following, poultry related, culinary terms:

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

Answer: Two convenience products commonly used in poultry dishes are:

 when the item was delivered

 when the item was packed/prepared

 when the item is due for disposal

 what the stock rotation details are for the item.

 What the storage temperature requirements are for the item.

16. Describe the common cuts of:

 Chicken: Here are the common cuts of chicken:

 Turkey: The common cuts of turkey include:

 Duck: Here are some common cuts of duck:

17. Describe the essential characteristics of: