SITHCCC012_Assessment 2 Short Answer Questions

SITHCCC012 - PREPARE POULTRY DISHES ASSESSMENT TASK 2 FEEDBACK COVER SHEET STUDENT NAME SAUGAT STUDENT ID s9994120 ASSESSOR NAME K.MacDonald EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt 1 Answer the Questions ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 1 of 10

SITHCCC012 - Prepare Poultry Dishes Assessment 2: Short Answer Questions Assessment task description For this task you will be required to answer 22 short answer questions to demonstrate the skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. Once you have completed the questions, you will need to save the document and upload it to your Didasko account. If you miss a question, you will be deemed Not Satisfactory. If you answer any of the questions wrong, your assessment will be sent back to you by your trainer for correction. If at any time you are in doubt, you have the following resources to refer to:  Your learner Guide in Didasko  Your Trainer will explain it to you  You also have the slides you can look at Note: Please do not “google” the answers, they do not always give the right answer and will only give generic answers, not always referring to a Commercial Kitchen Environment. Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 2 of 10

about an hour, basting every 10-15 minutes. Check it to see if it's done when the internal juices start to pour out of the tail vent. If the juice is clear, it is cooked; if it is pink, it needs extra time. 4: Preparation prior to service Take out the chicken and let it rest. Deglaze the pan using chicken soup and strain it and make it Jus roti. 5: Service Serve it on a warm platter and garnish with roasted vegetable and potato. Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 4 of 10

Q2: The Roast chicken would serve 4. What if you needed to serve this for 12 people? Calculate the quantities required for 12. Roast Chicken Serves 4 Serves 12 1 Chicken, dressed size 16 3 Chicken, dressed size 16 1m Butchers twine 3m Butchers twine 80g Carrot, rough cut 240g Carrot, rough cut 80g Celery, rough cut 240g Celery, rough cut 80g Onion, rough cut 240g Onion, rough cut 70ml Cooking Oil 210ml Cooking Oil Trace Salt & Pepper Few Salt & Pepper 15g Paprika, Sweet 45g Paprika, Sweet 1-2 sprigs Thyme, fresh 3-4 sprigs Thyme, fresh Q3: What are the quality indicators for a whole fresh chicken? The fresh chicken should have a flesh-pink in colour, no bruises, no broken bones, must smell good, must be dry, plump and firm. Q4: In Recipe number 369, Southern finger lickin chicken with maple caramel, you are required to use a deep fryer. Put the safety steps of a fryer in order. Step 1: 1 To change the oil, make sure it is cool remove the baskets for hand washing Step 2: 12 Turn on at set temperature at 140 ̊ C as a holding temperature until required for use. step 3: 3 Place the old oil in the “Fataway” bin for recycling Step 4: 8 Open tap to release the water, remember to put a container under the tap. Step 5: 10 Thoroughly dry the inside of the fryer with paper towel, do not leave any residue of water or detergent as this will effect the working of the fryer and can contaminate food. Step 6: 9 close the tap and fill with clean water, keep repeating steps 8 and 9 until the water runs clear Step 7: 11 Ensure the tap is closed and refill with new oil Step 8: 5 Remove all the slurry residue from the bottom of the fryer Step 9: 4 Close the tap Step 10: 6 Fill with degreaser and water diluted according to the SDS, making sure you use PPE Step 11: 7 Clean using a scrubber to remove any tough stains Step 12: 2 Open the tap and release the oil into a container Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 5 of 10

Q11: You used an ingredient to marinade the chicken in recipe number 369 Deep south finger licken chicken with sticky maple caramel? what was the ingredient used.? Butter milk was used. Q12: If the Roast chicken recipe has been calculated to serve 4. What effect would this have on your budget if you carved this and it only it only served 2?  Double portion cost  Loss of profit [ Q13: What equipment would you use to carve a whole chicken? Carving knife, Carving fork, Brown chopping board are used to carve a whole chicken. Q14: When you tested the roast chicken the juices were still running a little pink when you tested it. What would you do in this instance? Put it back to the oven until the juices run clear. Q15: In recipe number 369 Deep south finger lickin chicken with sticky maple caramel, what is the dish garnished with according to the recipe? Wedges of lime was used for garnishing. Q16: Another staff member has plated the finger lickin chicken with the sauce on the side. According the recipe picture, how should this be plated? To plate the dish, we have to put the sauce in the middle, lime wedges on top, chicken drumstick around it. Q17: How can you dispose of a chicken carcass safely. We can dispose of a chicken carcass safely by, double bagging it and putting it in the rubbish by wrapping it properly. Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 7 of 10

Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 8 of 10

lower shelf of fridge. THIS IS THE END OF THIS DOCUMENT Document Name: SITHCCC012_Assessment 2 Short Answer Questions RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 10 of 10