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SITHCCC012 Prepare Poultry Dishe Assignment_D help

SITHCCC012 Prepare Poultry Dishe Assignment_D help

SITHCCC012 Prepare Poultry Dishe Assignment_D help


INSTRUCTIONS (for assessments not embedded within the LMS):-

• The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

• Name the file using the assessment task number and then save your file.

• Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

• Add your name and student number to the headeror footer on every page.

• On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence:-

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of poultry.

You are required to do the following.

• Complete Tasks 1, 2 and3 in Assessment D.

• Read the recipes and answer the questions.

• Submit the completed questions to your assessor.

Task 1:-

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

Step Method:-

1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.

2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.

3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.

4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.

5 Add peanut butter and stock to the pan and stir over a gentle heat until combined.

6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.

7 Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.

8 To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired.

Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipefor the listed ingredients.

Q2: What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?

Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.

Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.

Q5: What are two safety techniques you should use when cutting and preparing the ingredients with a knife?

Q6: You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?

Q7: What method(s) of cookery for which food item are used in this recipe?

Q8: What is the purpose of marinating the chicken in this recipe?

Q9: What is one safe operating practice you should follow when using a chargriller?

Q10: What is one technique you can use to minimise waste when preparing this recipe?

Q11: The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What serviceware would you serve the skewers on? Base your responses on the serviceware available in your workplace or training environment.  

Q12: Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?

Q13: You need to defrost chicken breasts for this recipe. What is the safest method to defrost poultry?

Task 2:-

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

Step Method:-

1 Cut the chicken into eight pieces using the sauté cut method and set aside under refrigeration until required.

2 Cut each slice of bread into even heart-shaped croutons. Heat the clarified butter in a clean frypan and shallow-fry the croutons on both sides until golden brown. Drain well and set aside.

3 Make lardons by cutting the bacon into even-sized batons about 2cm long x ½ cm x ½ cm. Place the lardons in a pan and cover with cold water. Bring to the boil and drain well.

4 Heat 50g of butter in a sauté pan and add the lardons, baby onions and mushrooms. Sauté quickly to colour and then remove.

5 Add 30ml of oil to the sauté pan and increase the heat to high. Place the chicken pieces into the pan and brown them evenly on all sides. When the chicken is almost done, add the crushed garlic and continue to brown.

6 Remove the chicken from the sauté pan and place it into a suitably sized saucepan. Place the sautéed lardons, mushrooms and onions into the pan with the chicken. Add the bay leaf and chopped thyme.

7 Drain the fat from the sauté pan and deglaze with the red wine. Pour the wine over the chicken and add just enough stock to cover the chicken.

8 Bring the liquid to the boil, cover and cook on the stove over very low heat until the chicken is tender, about 30 minutes.

9 Remove the chicken, mushrooms, onions and lardons from the cooking liquid and arrange neatly in four individual earthenware service dishes. Keep warm.

10 Degrease the cooking liquid and then place over high heat and simmer until the liquid has reduced by about one-third.

11 Mix the 20g of butter with 10g of flour to make a beurre manié. Beat the beurre manié into the boiling liquid, a little at a time, to thicken the sauce lightly. Strain the sauce through a chinois and pour over the chicken.

12 To finish, sprinkle chopped parsley over each portion and garnish with a crouton.

Q1: What other information, in addition to the standard recipe, do you need to confirm production requirements?

Q2: The chef has told you to prepare 40 portions. How much bacon do you need?

Q3: List the equipment required to prepare and present this dish.

Q4: List the equipment needed to measure or weigh ingredients.

Q5: What preparation technique(s) are used to prepare ingredients for cooking?

Q6: What methods of cookery are usedto cook this dish?  

Q7: What are three safe work practices you should use when browning the chicken?

Q8: Why do you need to wipe the mushrooms before use?

Q9: How can you use any poultry off-cuts to reduce expenses?

Q10: What are you looking for when you visually assess this dish prior to service as an appetiser or snack?

Q11: Your braised poultry is dry. What is the problem and how could you prevent this happening in the future?

Q12: The braise liquid is too thick. What is the possible cause and how can you improve the dish?

Q13: Where did coq au vin originate?

Q14: A customer has a gluten intolerance and cannot eat dishes that have gluten-based (wheat) ingredients. How could you modify the dish to suit the customer’s needs?  

Task 3:-

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

Step Method:-

1 Preheat the oven to 210 °C.

2 Cut the carrot, celery and onion into a mirepoix and spread over the bottom of a suitably sized roasting dish.

3 Remove the neck and place it in the pan with the mirepoix. Remove any remaining intestines from inside the chicken, wash out with water and dry thoroughly.

4 Trim away excess fat and skin from around the neck and the tail vent.

5 Season the inside of the chicken with pepper and salt and the sprig of thyme.

6 Truss the chicken neatly and tightly into shape using the butcher’s string.

7 Place the trussed chicken on its back on the mirepoix, brush all over with oil and seasoning and sprinkle with paprika. Pour the remaining oil into the roasting dish.

8 Place the chicken into the hot oven and cook for about 1 hour, basting about every 10 to 15 minutes. To test if it is cooked, tilt the chicken so that the internal juices run out of the tail vent. If the juices are pink it will require more time, if the juices are clear it is cooked.

9 Remove the string then place on a tray and cover to allow it to rest and to stay warm.

Note:- Other herbs and flavourings can be added or substituted as desired. The chicken can be stuffed with forcemeat or bread and herb-based stuffing. This will increase the cooking time.

Q1: What is a mirepoix?

Q2: Explain how to truss a chicken using the stringless trussing method.  

Q3: What do you need to do before carving the chicken?

Q4: Outline the steps for carving roast poultry taking account of waste minimisation.

Q5: List three suitable accompaniments for this dish.

Q6: What serviceware would you use to present a whole roasted chicken on a buffet table?

Q7: At what temperature must the roast chicken be held at to maintain food safety prior to service at the buffet table?

Q8: You have roasted the chicken in preparation for a cold buffet tomorrow. How should you store the chicken overnight?

Q9: You have leftover carrot, celery and onion from the mirepoix you prepared earlier. What should you do with the leftover ingredients? 

Q10: List three common cleaning tasks you might have to complete at the end of shift.  

Assessor checklist:- 

To be completed by the assessor.

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