• You are to answer all questions.
• Read each question carefully. Ensure you have provided all required information.
• On completion, submit your assessment to your assessor.
Q1: List three factors you must consider when confirming food production requirements.
Q2: 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?
Q3: You need to select some fresh poultry from stores for a recipe you’re preparing. List four quality indicators you’ll look for.
Q4: 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.
Q5: What do the culinary terms ‘aileron’ and ‘maryland’ mean?
Q6: From which two countries did quail dishes originate?
Q7: Number the following poultry meat from most to least healthy based on their fat content and nutritional quality (with 1 being most healthy and 3 being least healthy). Whole duck Chicken tenderloins Chicken drumsticks
Q8: List four different types of knives, tools or equipment you might use when roasting poultry.
Q9: List two types of knives, tools or equipment you might use when stewing poultry.
Q10: Which tool would you use to maintain a sharp blade on a carving knife?
Q11: What two things must you check before using any equipment?
Q12: List four safety tips for using a deep fryer.
Q13: List three food safety practices for handling poultry.
Q14: What is the safest way to thaw frozen poultry?
Q15: You’re preparing to make a poultry dish and aren’t sure what to get ready first. What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q16: How would you weigh and measure the following ingredients?
250 g diced chicken
1 tbsp tomato paste
250 ml water
6 button mushrooms
Q17: A recipe tells you to cook a dish in a moderate oven. What temperature is this in Celsius?
Q18: Your recipe instructs you to portion a bird for sauté. Briefly outline the steps you’ll need to follow for portioning the bird.
Q19: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this mean?
Q20: Poultry meatis 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?
Q21: What type of poultry is suitable for stewing?
Q22: Outline the steps involved in braising poultry (including the required cooking temperature and type of cooking vessel used).
Q23: Outline the steps involved in roasting whole birds (including the required cooking temperature).
Q24: Choose the accompaniment you would prepare for each of the following dishes. Your choices of accompaniments are: pappadams, stuffing, potato chips, noodles Roast turkey Chicken korma Chicken nuggets
Q25: Why would you add marinade to poultry meat?
Q26: Your braised poultry has turned out dry. What’s the likely cause?
Q27: In the future, how could you improve the quality of your braised poultry and prevent it from drying out?
Q28: What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture?
Q29: One of your customers is on a low-fat diet. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable). Deep-fry Steam Roast
Q30: List three tools or pieces of equipment you need for carving poultry.
Q31: You have removed a whole roasted turkey from the oven. What must you do before carving the turkey?
Q32: Outline the steps for carving large boneless cuts of poultry.
Q33: List two things you can do to control portion sizes when serving dishes to customers.
Q34: 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.
Grilled chicken breast
Fried chicken tenders
Q35: List three examples of garnishes you might use when serving poultry dishes.
Q36: You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them.
Dish looks crowded on the plate.
Dishes lack colour/contrast.
There are drips or fingerprints on rims of plates.
Q37: At what temperature must you store hot and cold poultry dishes to ensure food safety?
Q38: What information should you put on a date label attached to surplus food being stored for service at another time or day?
Q39: What are three common tasks you complete when cleaning your work area at the end of service?
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