Student Assessment Booklet

STUDENT ASSESSMENT BOOKLET

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

SITHCCC012 Prepare poultry dishes

Student first name:

Student last name:

 

 

 

 

 

 

 

Australian Careers College Pty. Ltd

Darwin City College

1/48 Woods St,

Darwin, NT 0800

Parap College

37 Gregory St, Parap, NT 0820

Sydney College

586-590 Parramatta Road, Petersham, NSW 2049

 

Assessment overview

This Student Assessment Booklet includes all your tasks for assessment of SITHCCC012 Prepare poultry dishes.

About your assessments

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

Assessment Task

About this task

Assessment Task 1: Written questions

You must correctly answer all questions in this task to show that you understand the knowledge required of this unit.

Assessment Task 2: Cooking observations

You must cook eight different poultry dishes.

You must follow correct food safety procedures and use appropriate cooking methods.

You will be observed by your assessor as you prepare each dish.

How to submit your assessments

When you have completed each assessment task you will need to submit it to your assessor.

Instructions about submission can be found at the beginning of each assessment task.

Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.

Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.

 

Assessment plan

The following outlines the requirements of your final assessment for this unit. You are required to complete all tasks to demonstrate competency for the unit.

Your assessor will provide you with the due dates for each assessment task. Write them in the table below.

Assessment Requirements

Due date

Written questions

 

Cooking observations

 

 

Agreement by the student

Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.

Have you read and understood what is required of you in terms of assessment?

Yes

No

Have you read and understood the RTO’s policies and procedures related to reassessment?

Yes

No

Do you understand the requirements of this assessment?

Yes

No

Do you agree to the way in which you are being assessed?

Yes

No

Do you have any special needs or considerations to be made for this assessment? If yes, what are they?

 

Yes

No

Do you understand your rights to appeal the decisions made in an assessment?

Yes

No

Student name:

Student signature: Date:

Assessor name:

Assessor signature: Date:

 

 

Assessment Task Cover Sheet – Assessment Task 1

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.

Name:

Date of submission:

Unit/s: SITHCCC012 Prepare poultry dishes

 

Assessor to complete

Assessment Task

Satisfactory/
Not satisfactory

Date

Was this a resubmission? Y/N

Written questions

STUDENT DECLARATION

I declare that these tasks are my own work.

None of this work has been completed by any other person.

I have not cheated or plagiarised the work or colluded with any other student/s.

I have correctly referenced all resources and reference texts throughout these assessment tasks.

I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student signature:

Student name:

 

 

 

ASSESSOR FEEDBACK

Assessors: Please return this cover sheet to the student with assessment results and feedback.

A copy must be supplied to the office and kept in the student’s file with the evidence.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assessor signature:

Assessor name:

Date:

 

 

Assessment Task 1: Written questions

Task summary

You must answer all questions below correctly.

Resources and equipment required to complete this task:

Access to textbooks and other learning materials

Access to a computer, printer, Internet and email software (if required)

Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).

Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

This is an open book test – you can use your learning materials as reference.

You must answer all questions in this task correctly.

You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.

Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.

Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.

Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.

List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question 1

Define the term “poultry” and provide three examples.

Question 2

List thee 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.

Classical

Name

Description

 

 

 

 

Contemporary

Name

Description

 

 

 

 

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:

Portion

Description

Whole

 

Whole for grilling

 

Supreme

 

Legs

 

Thigh

 

Drumstick

 

Ballotine

 

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.

 

Poultry type

Characteristic

Chicken

 

Duck

 

Goose

 

Turkey

 

Question 8

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

Dish

Historical and cultural origin

 

 

 

 

Question 9

List five cooking methods for five different poultry cuts.

Cooking method

Poultry cut

 

 

 

 

 

 

 

 

 

 

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:

 

Name

Use

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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:

 

Number

Feature

 

Jar

 

Base Motor

 

Controls

 

Lid

 

Blades

 

Jar base

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.

Type of Equipment

One example at your workplace

What is it used for?

Small electrical equipment

 

 

Measuring equipment

 

 

Hand tools

 

 

Knives

 

 

 

Question 19

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

Wash a knife before you use it.

 

Wipe a knife dry with the blade pointing away from your hand.

 

Check the knife is dry before you use it.

 

Choose the correct knife for the job.

 

Keep knives stored safely when not being used.

 

To walk with a knife, carry it pointing toward the ground and close to your body.

 

If your knife falls off the bench, step away. Do not try to catch it.

 

To give a knife to someone, place it on the bench and let them pick it up.

 

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.

Turn the mixer off before lifting the beaters out of the bowl.

 

Tie your hair back if it is long.

 

Don’t wear long sleeves or loose scarves.

 

Don’t put your fingers into the bowl while the mixer is running.

 

Don’t put utensils such as spoons or spatulas into the bowl while the mixer is running

 

What must be submitted for Task 1:

Your answers to each question.

 

 

 

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

Turkey.

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 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 eared 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.

What do I need to do if I get something wrong?

If you get something wrong, you will need to resubmit that part of the task that has not been completed correctly or fully.

Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Task 2

For this task, you must prepare eight different poultry dishes.

Read the instructions for each cooking demonstration task. You will be required to alter each dish to cater for specific dietary requirements.

Your assessor will observe you as you prepare, cook and present each dish. You will also be observed as you pack up and clean the kitchen area.

Your assessor will advise you of the date and time of each cooking observation.

Dish 1 – Lardo-barded lemon chicken

For this task you are required to cook lardo-barded lemon chicken for six customers.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe. Adjust the recipe quantities to serve six.

You must ensure that you follow correct food safety procedures at all times.

Note: One of your customers does not like thyme. You must serve a variation of the dish to cater for this customer.

Discuss the customer’s dietary requirements with team members.

Clearly write down a set of instructions to change the recipe for the customer. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s request.

During the observation, your assessor will be looking to see that you can:

Read and confirm recipe requirements

Make provisions for specific dietary requirements

Calculate ingredient amounts according to recipe

Select required poultry product and other ingredients according to recipe

Check for spoilage or contamination prior to preparing the dessert

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before selecting the ingredients

Select appropriate size and type of knife

Select appropriate equipment required

Follow manufacturer’s instructions to safely assemble equipment

Safely handle knives

Ensure knives and equipment cleanliness

Thaw frozen poultry following safety guidelines

Sort and prepare ingredients according to recipe instructions

Weigh and measure ingredients according to recipe instructions

Prepare poultry following the recipe requirements

Minimise waste and utilise food items profitably

Follow the recipe’s cooking method’s

Prepare accompaniments and marinades as required

Make food adjustments if needed

Carve poultry using appropriate tools and carving methods

Portion poultry according to recipe instructions

Add sauces and garnishes

Ensure final presentation

Store left-overs in environmental and temperature safe conditions

Clean up and appropriately dispose of waste.

 

Recipe: Lardo-barded lemon chicken

Serves: 4

Ingredients:

1 whole chicken (about 1.8kg)

2 lemons, quartered

8 thyme sprigs

20 thin slices lardo (see note)

Cooking instructions:

Preheat oven to 200C.

Pat chicken cavity and skin dry with absorbent paper. Season cavity to taste and fill with lemon and thyme.

Place chicken in a roasting pan, season skin to taste and lay lardo slices over breast and legs, overlapping slightly.

Roast until chicken is golden brown and juices run clear when thigh is pierced with a skewer (40 minutes – 1 hour).

Serve hot with a green salad.

Note: Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.

 

 

Dish 2 – Braised chicken with garlic and white wine

For this task you are required to cook braised chicken with garlic and white wine for six customers.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

You must ensure that you follow correct food safety procedures at all times.

During the observation, your assessor will be looking to see that you can:

Read and confirm recipe requirements

Make provisions for specific dietary requirements

Calculate ingredient amounts according to recipe

Select required poultry product and other ingredients according to recipe

Check for spoilage or contamination prior to preparing the dessert

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before selecting the ingredients

Select appropriate size and type of knife

Select appropriate equipment required

Follow manufacturer’s instructions to safely assemble equipment

Safely handle knives

Ensure knives and equipment cleanliness

Thaw frozen poultry following safety guidelines

Sort and prepare ingredients according to recipe instructions

Weigh and measure ingredients according to recipe instructions

Prepare poultry following the recipe requirements

Minimise waste and utilise food items profitably

Follow the recipe’s cooking method’s

Prepare accompaniments and marinades as required

Make food adjustments if needed

Carve poultry using appropriate tools and carving methods

Portion poultry according to recipe instructions

Add sauces and garnishes

Ensure final presentation

Store left-overs in environmental and temperature safe conditions

Clean up and appropriately dispose of waste.

Recipe: Braised Chicken with Garlic and White Wine

Serves: 4

Ingredients:

2 x 1.5 Kg whole chickens, each cut into 8 pieces

5 whole heads of garlic, cloves separated (about 70), unpeeled

6 tablespoons extra-virgin olive oil, divided

2 cups dry white wine

6 very large fresh thyme sprigs

Cooking instructions:

Trim excess fat off chicken. Sprinkle chicken with salt and pepper.

Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.

Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch.

Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil.

Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.

Transfer chicken to platter.

Spoon garlic cloves around chicken and drizzle sauce over.

 

 

 

 

Dish 3 – Crumbed turkey steaks

For this task you are required to cook crumbed turkey steaks for six customers.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

You must ensure that you follow correct food safety procedures at all times.

Note: One of your customers is gluten intolerant. You must prepare one dish that caters to the customer’s dietary requirement.

Discuss the customer’s dietary requirements with team members.

Clearly write down a set of instructions to change the recipe for the customer. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s request.

During the observation, your assessor will be looking to see that you can:

Read and confirm recipe requirements

Make provisions for specific dietary requirements

Calculate ingredient amounts according to recipe

Select required poultry product and other ingredients according to recipe

Check for spoilage or contamination prior to preparing the dessert

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before selecting the ingredients

Select appropriate size and type of knife

Select appropriate equipment required

Follow manufacturer’s instructions to safely assemble equipment

Safely handle knives

Ensure knives and equipment cleanliness

Thaw frozen poultry following safety guidelines

Sort and prepare ingredients according to recipe instructions

Weigh and measure ingredients according to recipe instructions

Prepare poultry following the recipe requirements

Minimise waste and utilise food items profitably

Follow the recipe’s cooking method’s

Prepare accompaniments and marinades as required

Make food adjustments if needed

Carve poultry using appropriate tools and carving methods

Portion poultry according to recipe instructions

Add sauces and garnishes

Ensure final presentation

Store left-overs in environmental and temperature safe conditions

Clean up and appropriately dispose of waste.

Recipe: Crumbed turkey steaks

Serves: 6

Ingredients:

6 turkey breast steaks

3 tablespoons plain flour, seasoned

2 eggs, lightly beaten

2 cups bread, crumbs

6 tablespoons finely grated parmesan cheese

2 tablespoons butter

3 tablespoons sunflower oil

Parsley, and lemon wedges to serve

Cooking instructions:

Lay the turkey steaks between two sheets of plastic wrap. Hit with a rolling pin until flattened.

Snip edges of the steaks with scissors a few times to prevent them from curling during cooking.

Place the seasoned flour on one plate, the egg in a shallow bowl and the breadcrumbs and parmesan mixed together on a third plate.

Dip each side of the steaks into the flour, then egg, then breadcrumbs and cheese until evenly coated.

Heat the butter and oil in a large frying pan and fry the turkey steaks over moderate heat for 2-3 minutes on each side until golden.

Garnish with parsley and lemon wedges.

Dish 4– Duck and vegetable stew

For this task you are required to cook duck and vegetable stew for six customers.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

You must ensure that you follow correct food safety procedures at all times.

During the observation, your assessor will be looking to see that you can:

Read and confirm recipe requirements

Make provisions for specific dietary requirements

Calculate ingredient amounts according to recipe

Select required poultry product and other ingredients according to recipe

Check for spoilage or contamination prior to preparing the dessert

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before selecting the ingredients

Select appropriate size and type of knife

Select appropriate equipment required

Follow manufacturer’s instructions to safely assemble equipment

Safely handle knives

Ensure knives and equipment cleanliness

Thaw frozen poultry following safety guidelines

Sort and prepare ingredients according to recipe instructions

Weigh and measure ingredients according to recipe instructions

Prepare poultry following the recipe requirements

Minimise waste and utilise food items profitably

Follow the recipe’s cooking method’s

Prepare accompaniments and marinades as required

Make food adjustments if needed

Carve poultry using appropriate tools and carving methods

Portion poultry according to recipe instructions

Add sauces and garnishes

Ensure final presentation

Store left-overs in environmental and temperature safe conditions

Clean up and appropriately dispose of waste.

Recipe: Duck and vegetable stew

Serves: 6

Ingredients:

2 tablespoon olive oil

1 duck, cut into 16 pieces (about 2.2kg)

2 onions, coarsely chopped

4 cloves garlic, finely chopped

6 sprigs of thyme

4 fresh bay leaves

4 carrots, coarsely chopped

3 stalks celery, coarsely chopped

2 tablespoon tomato paste

650 gm desiree potatoes, cut into 3cm pieces

1 litre chicken stock (4 cups)

360 gm frozen baby peas (3 cups)

Cooking instructions:

Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8 minutes or until brown, then transfer duck to a plate.

Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook, stirring, for 3 minutes.

Add tomato paste and cook for further 5 minutes, then add potatoes and chicken stock.

Return duck to pan and bring to the boil.

Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat to low, simmer for 3 hours or until duck is tender.

Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.

Dish 5 – Pan-seared quail with sautéed mushrooms and spring onion sauce

For this task you are required to cook Pan-seared quail with sautéed mushrooms and spring onion sauce for six customers.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

You must ensure that you follow correct food safety procedures at all times.

During the observation, your assessor will be looking to see that you can:

Read and confirm recipe requirements

Make provisions for specific dietary requirements

Calculate ingredient amounts according to recipe

Select required poultry product and other ingredients according to recipe

Check for spoilage or contamination prior to preparing the dessert

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before selecting the ingredients

Select appropriate size and type of knife

Select appropriate equipment required

Follow manufacturer’s instructions to safely assemble equipment

Safely handle knives

Ensure knives and equipment cleanliness

Thaw frozen poultry following safety guidelines

Sort and prepare ingredients according to recipe instructions

Weigh and measure ingredients according to recipe instructions

Prepare poultry following the recipe requirements

Minimise waste and utilise food items profitably

Follow the recipe’s cooking method’s

Prepare accompaniments and marinades as required

Make food adjustments if needed

Carve poultry using appropriate tools and carving methods

Portion poultry according to recipe instructions

Add sauces and garnishes

Ensure final presentation

Store left-overs in environmental and temperature safe conditions

Clean up and appropriately dispose of waste.

Recipe: Pan-seared quail with sautéed mushrooms and spring onion sauce

Serves: 6

Ingredients:

Ginger and Spring Onion Sauce:

60ml grapeseed oil

12 spring onion stalks, approximately 8-10cm in length, finely sliced

15g fresh ginger, finely grated

2 cloves garlic, finely grated

Pinch of salt

Mushrooms and Snow Peas:

40ml grapeseed oil

170g shimeji mushrooms

100g shiitake mushrooms, sliced into 0.5cm strips

2 cloves garlic, finely grated

1 long red chilli, deseeded and finely diced

8 snow peas, trimmed, sliced in half at an angle

40ml light soy sauce

Pan Roasted Quail:

4 quails

Salt and black pepper, to season

50g butter

30ml grapeseed oil

Cooking instructions:

For the spring onion and ginger sauce, place a medium frypan over medium high heat. Once hot, add the oil and the spring onion, stir quickly and turn off the heat. Add ginger and garlic.

Stir the mixture thoroughly and then add salt to taste. Leave in the pan, until ready to serve, to continue cooking with residual heat until cooled.

For the mushrooms and snow peas, place large frypan over high heat. Once hot, add the oil, mushrooms, garlic chilli, and snow peas all at once. Toss to coat in oil.

Add the soy sauce to the pan. Turn the heat off the pan and toss to coat liberally, allowing the mushrooms to caramelise quickly. Transfer mixture to a medium bowl and set aside, keeping warm, until ready to serve.

For the pan roasted quail, remove legs, wings, tail end of the backbone, wishbone and neck from the quails to preserve breasts and skin intact on the crowns. Season the breasts and cavities with salt and pepper to taste.

Place a large frypan on high heat and add oil. Once hot, add quail crowns to the pan, skin side down. Cook until the skin is deep golden brown and caramelised, about 1 – 1 1/2 minutes. Rotate the quails to cook each side of the breasts, cooking each side for approximately 30 seconds.

Turn off the heat on the pan. Add the butter to the pan and melt. Baste the cavities and the breasts of the quail liberally with the melted butter for a further 30 seconds. Remove the quails from the pan and rest, covered loosely, for 5 minutes.

Once rested, carve the breasts off the crowns and set aside, keeping warm, until ready to serve.

To serve, place the mushrooms and snow peas in the centre of the serving plates. Top with 2 quail breasts per plate. Finish with a few spoonfuls of spring onion and ginger sauce.