RC_SITHCCC012 Assessment 1 -Assignment-2

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International College of Tourism and Hotel Management *

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HOS804

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Mechanical Engineering

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Apr 3, 2024

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Assessment Tasks and Instructions Student Name Sanjeet Tamang Student Number 17 05 Course and Code Certificate IV Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes Stream/Cluster Trainer/Assessor Awal khan Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature sanjeet Date 21-07-2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name 1 of 14

Signature Date Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  culinary terms and trade names for: o ingredients commonly used in the production of different poultry dishes o a variety of classical and contemporary poultry dishes o different cuts of poultry and styles of cooking  contents of stock date codes and rotation labels  characteristics of poultry products and poultry dishes: o appearance o fat content o freshness and other quality indicators o nutritional value o taste o texture  historical and cultural origin of different poultry products and poultry dishes  essential characteristics of poultry types listed in the performance evidence and cuts  preparation techniques for different cuts and types of poultry specified in the performance evidence  cookery methods for different cuts and types of poultry specified in the performance evidence  equipment used to produce poultry dishes: o knife care and maintenance o essential features and functions o safe operating practices  mise en place requirements for poultry dishes  appropriate environmental conditions for storing poultry products and dishes to: o ensure food safety o optimise shelf life  safe operational practices using essential functions and features of equipment used to produce poultry dishes. Place/Location where assessment will be conducted Resource Requirements Pen, paper, calculator, internet access Instructions for assessment including WHS requirements You are required to address each question in this assessment. 2 of 14

Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: sanjeet Date: 21 / 07 /2023 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature sanjeet Date: 21/ 07/ 2023 3 of 14

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Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 4 of 14

1. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation requirements for your shift: Methods to identify mise en place and preparation requirements 1. Check the booking of the tables 2. check the history of date 3. check the preparation list 4. Check standing order 5. Communicate with supervisor and kitchen team members 2. List 6 quality points of poultry. Quality points 1. No bad smells from the skin or interior 2. Not any broken bones 3. The skin texture is dry and not sticky or slimy 4. Bluish white tinge, particularly young birds 5. Plumb breast meat and flexible tip of breastbone 6. Be delivered at a temperature below -18degree C and labelled properly with use-by date 3. List four “game birds” and list the general cooking requirements for each: Game birds Cooking Requirements 1. Emu 2. Ostrich 3. pheasant 4. Quail 1. Cook meat quickly at high temperature to prevent loss of juices and to seal in the flavour. 2. Cut across the grain to reduce shrinking during cooking 3. Do not overcook the bird as it becomes dry and unpalatable 4. Breast meat should be cooked slightly underdone for optimum moisture retention 5 of 14

4. List and describe five portion cuts for poultry. Portion cuts Description 1. whole 2. Grilled 3. Supreme 4. Leg 5. Thigh 1. Remove the wishbone and truss for roasting or poaching 2. De-bone the spatchcock from the back. Season and grill under the salamander 3. Remove the breast with only the wing bone attached 4. Separate the leg from the carcass through the natural joint 5. Separate the thigh by cutting through the line of a fat between thigh and drumstick 5. You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken. a. Which equipment and utensils would be required to complete this task including de-boning and cutting the whole chicken? b. What are the safety requirements which must be considered? c. What are the requirements for assembling the food processor in a safe and hygienic manner? d. What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done? Equipment and utensils required  Yellow cutting boards  Bowls and trays for cuts, useable and non-useable trimming, farce  Boning knife, chef knife  Sieve (to strain farce)  Plastic bag and round nozzle  Food processor  Cling wrap and labels Safety requirements  Wire mesh or nylon gloves  Ensure knives are sharpened  Ensure cutting board is clean and secured  Use correct cutting technique  Follow instructions  Ensure you are competent before using equipment Safe and hygienic assembly of food processor  Whichever equipment is used, it’s important to check it first cleanliness to prevent 6 of 14

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 Cross-contamination  Any equipment that needs to be assembled-must be put together correctly  Incorrect assembly could damage the equipment or cause injury  Be aware that training may be needed to follow the steps correctly and that the business may have standard operating procedures or instruction sheets on how to assemble and use it properly  Check tag information  Ensure area is clean and free from moisture Methods and procedure to ensure sharpness of knives Pull each knife at an angle over a steel to maintain the cutting edge. Wipe knife after this process, where sharpening with a steel on longer provides for sharp knife and use stone, lubricate with water or oil as described in the individual introduction and gently work the edge at a slight angle over the stone in even motion. 6. List 3 methods of trussing and describe how they are done. Trussing Description 1. Hand-tie truss 2. Incision truss 3. Needle truss 1. Hand trussing with the string 2. By making incisions in the bird to tuck the legs or wings in 3. Using a trussing needle and string 7. Provide 4 reasons for trussing. Reasons 1. The bird will cook more evenly 2. The breast will be displayed more prominently 3. More poultry can be fitted into a roasting try 4. Keeps filling inside the bird 8. What are the storage, temperature and thawing requirements for frozen poultry? Storage requirements Storage temperature Thawing requirements 7 of 14

Individually wrap items for ease of separation when defrosting Store at (-18 to -24) degree C Place on trays low down and cover to prevent juices dripping Thaw in refrigerator to prevent contamination or food poisoning 8 of 14

9. What are the storage requirements for cooked poultry products on display or for sale or further use, including labelling where relevant? Storage Requirements When displaying and storing food for sale it is essential to store it under the correct conditions that keep the food safe and prevent contamination. Food must be stored outside the danger zone- either refrigerated below 4degree C or heated above 65degree C be safe. Keep food types separated to avoid the cross-contamination and consider your work processes during preparation and plating. The use of appropriate containers during the preparation and service stages will assist in this purpose. Labelling is very important step as it will ensure that FIFO principles are followed and it also helps to monitor the lifespan of your products. Using labels is an ideal way to be organised and to remember what was done and when. 10. What is the purpose of a marinade? List the 2 different types of marinades and provide 2 menu examples for their applications: Purpose of a Marinade The main purpose of the marinade is to preserve food from bacteria and air coming contact with the food item, while tenderising it at the same time. Marinades are also helpful for the import flavour to the food. Type of Marinade Menu Examples 1. Instant Marinades 1. Barbecue 2. Tandoori 2. Soaking Marinades 1. Smoked chicken 2. Smoked turkey 11. As a guideline, what is the approximate cooking time per kg of poultry for roasting? o How can you check whether the bird is cooked? o How would this differ if a bird is filled with a stuffing? Cooking time and variance for stuffed birds 9 of 14

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1. As general rule the cooking time for roasting should be 45 minutes per kg 2. Always double check by lifting the bird up and checking the liquid coming from the vent/cavity 3. Stuffed poultry may take longer to cook as it is it will cook slower from the inside. You will need to cook it for an extra 15-30 minutes to make sure it is cooking through 12. Provide a brief description for the following cookery methods applied to suitable types and different cuts of poultry. Also provide 1 menu example for each method: Cookery methods Description of application and use of suitable cuts and or types of bird Boiling The main use of boiling is for making stock or soups. Use boiler chicken if you required good stock. Blanch the chicken and then place it in simmering water containing a bouquet garni and vegetables. Added flavours such as soy sauce will depend on the menu use. Menu example: chicken noodle soup Shallow Poaching Use breast fillet. Butter a pan and sprinkle with diced onion. Place the chicken breast on top and add white wine, sherry or stock. Poach at simmering temperature covered with a lid or cartouche and use the poaching liquid for the sauce Menu example: Chicken breast in mushroom sauce Deep Poaching Use whole birds, breast and thigh. Submerge the chicken in stock and aromats. Once cooked, remove and cool. Store in the coolroom in the cooled chicken stock to retain optimum flavour. Menu example: Lemon aspen yum steeped chicken Stewing Use chicken pieces and smaller game bird pieces. Seal the meat in fat and add the mirepoix/onion and cook lightly. Add aromats and fry lightly. Deglaze with wine if required and barely cover with stock. Menu example: fricassee of chicken Poêler Suitable for whole birds. Truss the bird and place on a bed of mirepoix, spread with little butter or oil and cover with lid. Cook in the oven and 10 minutes before the finish remove the lid to expose the bird to heat for overall browning Menu example: Spatchcock in cumquat sauce Braising Use large pieces of whole birds. Seal and add mirepoix, spoon in tomato paste and deglaze 3 times. Add jus or demi-glace half-way up the bird and cover, cook slowly in the oven until tender. Menu example: braised mallard duck legs in Dianne sauce 10 of 14

Shallow-Frying Portion pieces of poultry and game such as supreme and schnitzels are suitable. Heat a pan and add fat. Place the item in the fat with the presentation side down and cook until beads appear, turn over and finish the cooking. Menu Example: chicken schnitzel Sauté Chicken This is a specific French cookery method for chicken, which is a mixture of braising and tossing in fat. Produce a jus from the carcass. Heat a pan and add fat, fry the saute pieces with the presentation side down. Toss through and finish cooking in the oven. Remove pieces from pan, drain off the fat and deglaze the pan with the jus, add the chicken and heat through. Menu example: Poulet saute chasseur Deep-Frying Crumbed or battered portion pieces are used. Marinate the chicken and coat to precook and deep- fry at 150-160degree C. The meat can then be re-fried at 180degree C, however make sure that the internal temperature is above 75degree C. Menu example: Southern fried chicken Grilling Grill portion pieces and whole, de-boned small birds. Season/marinate the chicken and draw through oil/butter and place on grill bars or under the salamander on the skin prior to grilling under the salamander. Menu example: Grilled spatchcock “diable” Roasting Portion pieces and whole, preferably young, birds can be used. Trim and truss the poultry or game and season inside and out. Place on top of a trivet or bones on its leg and place in the oven. Turn every 10 minutes, finishing on the back with the breast facing upwards for the last 15 minutes to crisp the skin. Mirepoix can be added at this time to add sediment for the jus. Menu example: Roast chicken with thyme stuffing 13. List 6 important hygiene factors which must be applied when handling and processing poultry: Hygiene Factors 11 of 14

1. Always wash your hands frequently after touching the poultry 2. Use colour-coded cutting boards. Clean frequently these boards and any utensils through the dishwasher 3. Always store raw poultry on lower shelves to prevent drips contaminating other food 4. Keep uncooked meat covered and separate from cooked food 5. when preparing food for customers in high-risk, thoroughly cook all eggs and animal products 6. Use separate towels for separate tasks. Using one towel for all jobs lead to cross-contamination. 14. Calculations You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat. a. What is the total weight of chicken you would require expressed in 0.000 Kg? (round your answer to 3 decimal places) Ans= 4.571kg b. How many whole chickens size 16 would you need to order from stores? 4571/1600= 2.85 is 3 chicken 15. Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment and sauce for each dish: Menu Example Starch, Accompaniment, Sauce Chicken supreme Fresh noodles, steamed julienne of vegetables, tarragon beurre blanc Braise pheasant Spaetzli, red cabbage with apples, game sauce with cranberries Chicken with prosciutto poele Polenta, grilled green asparagus, chianti sauce 16. Provide a brief overview of the nutritional values of poultry in general, turkey specifically and game birds like emu and ostrich: Nutritional Value of poultry Nutritionally, poultry is a major protein source in the diets of many cultures. Chicken is a lean meat, meaning it is very low in fat and also has more unsaturated fatty acids. It provides essential vitamins and minerals, particularly niacin, vitamin A, vitamin E and magnesium. Chicken is a relatively poor source of iron and iron and zinc compared with other meats. Duck however is a good source of iron and zinc Nutritional Value of turkey 12 of 14

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Turkey meat is low in fat (breast meat 1-2%, leg meat 8%) but high in protein, B vitamins and the minerals iron, copper, zinc and potassium. Due to the large volume of lean breast meat compared to the dark meat of the bird, the breast tends to dry out during roasting Nutritional Value of emu and ostrich Emu is bred for its fine textured, high quality red meat as well its skin, eggs and oil. The meat has a very high iron content, less than 3% fat and less than 150 calories per 100g. It is low in cholesterol with less than 50mg per 100g. Ostrich meat is a red 99% fat free meat, low cholesterol and has 60% fewer calories than beef. Use younger animals for tender product. The breast and leg meat can be used 17. What are the typical steps involved for carving poultry as part of a presentation, buffet or function to ensure correct portioning and mix of meat? How would this vary for emu or ostrich meat? Steps for carving poultry  Remove the legs and thighs by twisting or cutting through the natural joints. Debone and slice the leg and thigh meat if a larger bird  For a large bird remove the wing through the natural joint. For smaller birds carve through a portion of breast meat before cutting through the wing joint so the breast meat is attached  Slice through the breast meat until all the meat has been removed  Serve appropriate portions and try to mix the meat, i.e. place breast and thigh meat on the same plate Steps for carving ostrich or emu meat  Cut across the grain to reduce shrinking during cooking  Due to the low-fat content cook the meat quickly at a high temperature to prevent loss of juices and to seal in the flavour. Remove from the heat as soon as the juice start to pearl  Serve rare to medium for optimum moisture retention  Allow to rest before serving to relax the meat fibres and set the juices  Various cuts have different degrees of toughness 13 of 14

18. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function. 1. What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift? Throughout your shift you should do regular “tidy up” procedures as you move between tasks. Hygiene is crucial, so make sure you keep the work areas very clean and tidy. keep utensils separate from each other and make sure you do not cross contaminate your item, you need to clean your work areas when changing task. For-example if you are preparing chicken and then change to preparing vegetables, you must clean and sanitise surfaces and equipment in between. Otherwise, juices and bacteria that may have been on the chicken will be transferred to the vegetables At the end of your shift, you will need to conduct a more thorough clean of all your work surfaces, such as benches and shelves. You will also need to clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area 2. What does this need to include to prevent wastage of leftovers or by-products from preparation? List 2 examples of how offcuts and trimmings from poultry and feathered game could be used to boost food costs. During preparation it is important to consider any trimmings or off cuts and how they could be utilised in other recipes or sections of the kitchen. Off cuts off poultry can be minced, but correct handling is important as mince has a short storage lifespan. Other uses include skewers, farces, and stocks and sauces. Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended use. Other details can be added, eg, the name of the chef that produced the item, a use by date or colour code or allergen information. 14 of 14