SITHCCC012 Prepare Poultry Dishes Task 1 Knowledge questionnaire

5

Identify the correct poultry preparation technique for the preparation descriptions provided

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Preparation technique

Preparation description

cutting

of chicken strips for a stir-fry

portioni ng

of a whole pheasant for a wet braise dish

of a spatchcock for roasting

of a quail to retain moisture

to fill a ballotine of chicken

the excess fat away from a duck breast

of a whole chicken

a Maryland cut of poultry.

6

Describe how you would portion chicken into the following cuts

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Portion

Whole for

grilling

Supremes

Legs

Thigh

Drumstick

Ballotine

Sautéing

7

What is the minimum internal temperature poultry must be cooked at?

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Roasting

Boiling

Poaching

Steaming

Stewing

Deep Frying

8

Describe the best poultry to use in the following cooking methods

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  poultry is best for roasting, broiling, and frying. Older poultry requires braising or stewing  methods. Either way, slow, even heat should be used for tender, juicy, evenly done poultry.  Do not overcook; it results in tough, dry meat.

9

Describe 4 different stuffing’s that can be used on poultry and game

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10

How should you defrost frozen poultry?

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 you always thaw frozen chicken in the refrigerator, microwave, or a sealed bag submerged   in cold water. Chicken should always be cooked immediately after thawing.

11

Describe at least one garnish that compliments the following poultry dishes

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Chicken a la king

Chicken Archiduc

Hungarian Chicken

Chicken Vichyssoise 

12

Describe how you should carve poultry using appropriate tools and techniques, taking into account the meat and bone structure of the poultry as well as how you would minimise waste.

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13

What is the difference between off-cuts and leftovers?

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 Poultry offcuts can be minimised by purchasing prepared cuts. Otherwise, offcuts can  sometimes be used as individual portions. Leftovers are unsold, cooked items. Dry items,  such as roast chicken, could be included in salads or sandwiches.

14

Describe the nutritional value of poultry

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  poultry are great sources of protein. They also provide lots of other nutrients your body needs,  like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. So it's a good idea  to eat meat and poultry every week as part of your balanced diet.

15

What information should be included on any food labelling / coding within a commercial kitchen?

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 a description of the food.

 ingredients.  nutritional information.

 best before or use-by dates.

 storage and preparation directions.  warnings about ingredients known to cause allergic reactions.

16

Why is a sharp knife important?

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 A sharp knife does a better job of cutting or slicing food, which is obvious enough, but it also  lets you work faster and safer.

21

For the following cultures, list and describe 2 different classical poultry dishes commonly served and what cookery methods would you use to cook the poultry

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Italian

French

Indian

22

List 4 key ingredients for the following dishes

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Tandoori Chicken

Pheasant Normandy

Pollo in Bianco

French Duck Confit

Italian Turkey Meatballs

Moo Goo Gai Pan

Chicken Chasseur

23

List 3 Mise en Place actions you must take when working with poultry

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24

What do food production requirements tell you? Where do you find this information? List three factors you must consider when confirming food production requirements. Explain your response

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25

What 6 pieces of information is provided in a recipe?

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26

What does the cooking term mise en place mean?

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27

What does scale a recipe mean?

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28

What is the 4-step process to adjusting the size of a recipe?

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29

You have a recipe for 12 portions of chicken risotto. The recipe lists 1 kg chicken breast fillets and 24 mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions? 36/12=3 1kg*3=3kg 24*3=72

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30

You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat.

1             What is the total weight of chicken you would require expressed in 0.000 Kg? (round your answer to 3 decimal places)

2             How many whole chickens’ size 16 would you need to order from stores?

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31

What does stock rotation mean?

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32

What are the two different types of date labels you will see on food packaging and what do they mean?

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33

You need to select some fresh poultry from stores for a recipe you’re preparing. List four quality indicators you’ll look for.

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34

You want to use some leftover poultry cuts you’ve found stored in the freezer. Apart from quality, list two things to look for when deciding whether or not to use the poultry.  

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35

List four different types of knives, tools or equipment you might use when roasting poultry.

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36

List two types of knives, tools or equipment you might use when stewing poultry.

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37

Which tool would you use to maintain a sharp blade on a carving knife?

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38

What two things must you check before using any equipment?  

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39

Why is it essential to clean food preparation areas and equipment before use?  What are the 4 steps in preparation of equipment to be sanitized? 

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40

What two safety checks should you make when assembling and using equipment? What should you do if you identify broken equipment?

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41

How would you weigh and measure the following ingredients?

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250 g diced chicken    

1 tbsp tomato paste    

250 ml water             

6 button mushrooms

42

What are 4 tips for handling and using knives safely?

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43

Why is it important to read the instructions before using any equipment?

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44

List 5 reasons why it is important to use hygienic practice when using kitchen equipment?

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45

What are manufacturer’s instructions?

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46

What is food production sequencing?

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47

Why is it important to develop a food production sequence, and how will the sequence affect the way that you organise ingredients?

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48

Detail the mise en place steps to sorting and assembling ingredients according to food production sequencing.

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Step 1 

Step 2 

Step 3 

Step 4

Step 5

Step 6

49

What is the first thing you need to consider before weighing and measuring ingredients?

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50

What tools are used to measure ingredients?

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51

Describe the five listed portion cuts for poultry.

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Maryland

Breast pieces

Wings

Mince

Giblets

52

Explain how to weigh and measure ingredients effectively.

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53

Poultry meat is highly perishable, and surplus prepared dishes are often disposed of after service as they don’t maintain their quality if stored for long periods of time. How can you minimise this form of wastage?  List 4 things you can do.

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54

How would you know which cooking method you need to use when making a dish?

55

Identify the cooking methods used for each of the descriptors below. 

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Cooking method

Cooking method description 

This is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F.

This prevents most of the moisture being cooked out of the food.

This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant heat.

You can use various sources of heat like wood burning, coals, gas flame, or electric heating.

where the food is completely immersed in hot oil

where you fry the food very quickly on a high heat in an oiled pan

where food is cooked in a frying pan with oil; and

where the food is browned on one side and then the other with a small quantity of fat or oil.

This means cooking your food in water vapour over boiling water.

Equipment consists of a vessel with a perforated bottom placed on top of another containing water.

It cooks he food in the perforated vessel above.

This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F. The cooking liquid is normally water, but you can also use broth, stock, milk or juice. Common foods cooked include Poultry, fish, eggs and fruit.

This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.

the heat source comes directly from the top. You should be able to adjust your oven setting, but be careful, as this cooking methods works quickly and your meal could easily become burned. Favourite dishes for broiling include chicken, beef and fish.

First the food is sauted or seared, and then simmered in liquid for a long period of time until tender. Pot roasts, stews and casseroles can be cooked in this way if they contain larger food items such as poultry legs.

56

Choose the accompaniment you would prepare for each of the following dishes.  Your choices of accompaniments are:

pappadams, stuffing, potato chips, noodles

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Roast Turkey

Chicken Korma

Chicken nuggats

57

List 5 types of food accompaniments that compliment poultry dishes?

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58

List 3 marinades you can use for poultry dishes?

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59

List 3 reasons why you would add marinade to poultry meat?

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60

List the 4-step process to marinate poultry effectively?

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61

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. 

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62

Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment and sauce for each dish:

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Menu Example

Starch, Accompaniment, Sauce

63

What three factures should be considered when applying food quality adjustments?

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64

You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them

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Dish looks crowded on the plate.

Dishes lack colour/contrast.

There are drips or fingerprints on rims of plates

65

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? 

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66

Your recipe instructs you to portion a bird for sauté. Briefly outline the 5 steps you’ll need to follow for portioning the bird

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67 

How would you portion and serve poultry accurately?

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68

Why is it important to accurately control portions for every dish you make? 

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69

Choose the best sauce to go with each of the following poultry dishes. Your choices of sauces include: jus de rôti, cranberry, honey mustard, creamy mushroom, orange.  

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Roast turkey

Roast chicken

Grilled chicken breast

Roast duck   

Fried chicken tenders

70

List three examples of garnishes you might use when serving poultry dishes

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71

Provide two reasons why garnishes are used in poultry dishes?

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72

What garnishes are best for the following types of poultry? Provide at least two examples for each poultry type.

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Chicken 

Duck

Game 

Turkey 

73

Provide 3 reasons why you should evaluate dishes before they are served?

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74

Describe 3 ways how you would evaluate a dish and adjust presentation?

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75

What 3 considerations should you give to adjusting presentation? 

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76

List the 7 environmental conditions that should be considered when cooking poultry dishes.

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77

Describe 3 factors relating to storing poultry correctly in appropriate conditions? 

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78

List 3 reasons why is it important to store poultry correctly?

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79

What are three common tasks you complete when cleaning your work area at the end of service?

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80

What three things do you need to do before cleaning the work area and equipment?

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81

List 3 reasons why you should store and re-use surplus foods?

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82

List 2 ways how you can use resources efficiently?

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ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK 

Assessor to complete

ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to satisfactory performance of this task. The criteria below are directly linked to the performance measures required throughout the task and therefore there are no model answers required as the criterion below is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be treated as NS and the reassessment process should be applied.

IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this outcome was provided. Record your reasons in the section labelled “NS outcomes”

Task requirements - In your professional opinion has the student demonstrated the required knowledge when performing the routine task above related to this unit of competency. Is the student able to?

Item

Knowledge Evidence - Task requirements 

In your professional opinion has the student applied the required knowledge when explaining routine tasks related to this unit of competency?

Is the student able demonstrate the below knowledge application of routine tasks as follows? 

S

NS

1

Confirm food production requirements from food preparation list and standard recipes.

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2

Calculate ingredient amounts according to requirements.

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3

Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

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4

Select type and size of knives and other equipment suitable to requirements.

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5

Safely assemble and ensure cleanliness of equipment before use.

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6

Use knives and other equipment safely and hygienically according to manufacturer instructions.

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7

Thaw frozen poultry according to food safety guidelines as required.

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8

Sort and assemble ingredients according to food production sequencing

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9

Weigh and measure ingredients and create portions according to recipe.

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10

Use poultry preparation techniques according to recipe requirements.

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11

Minimise waste to maximise profitability of food items prepared.

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12

Follow standard recipes to select and use cookery methods for poultry.

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13

Prepare poultry accompaniments and add marinades as required.

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14

Make food quality adjustments  within scope of responsibility.

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15

Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

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16

Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

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17

Add sauces and garnishes according to standard recipes and regional variations.

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18

Visually evaluate dish and adjust presentation as required.

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19

Store dishes in appropriate environmental conditions.

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20

Clean work area, and dispose of or store surplus and re-usable byproducts according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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NS Outcomes

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Record in detail the reason for the NS outcome applied