• Each multiple-choicequestion has four responses.
• You are to answer all questions.
• There is only one right answer.
• On completion, submit your assessment to your assessor.
1. What information is provided on a food preparation list?
(a) Standard recipes with an ingredients list.
(b) Anticipated bookings for the next service period.
(c) Requirements for preparation of daily specials and menu variations.
(d) Food production requirements and preparation deadlines.
2. What are two factors that determine the quantities of ingredients required to prepare a dish?
(a) The standard recipe and number of portions required.
(b) The standard recipe and any dietary variations required.
(c) The number of portions and a list of menu items.
(d) The preparation list and ingredients list.
3. What are three factors which help you select from stores the appropriate ingredients required for your menu items?
(a) Number of portions required, availability of ingredients, and location in storage area.
(b) The requirements listed in the standard recipe, expiry dates of ingredients, and workplace quality standards.
(c) If any of the ingredients have already been pre-prepared, expiry dates of ingredients, and their appearance.
(d) Preparation deadlines, the ingredients list of the recipe, and access to appropriate equipment.
4. What are two indications of spoilage in fresh poultry?
(a) Small scales and spurs on feet if they are attached.
(b) Dry, unbroken skin.
(c) Clear flesh and breasts which are well-formed.
(d) Slimy skin with pinfeathers attached.
5. Which piece of equipment would you use to remove deep-fried chicken from a deep fryer?
(a) Meat hook.
6. What tools or equipment would you use for chopping through poultry bones?
(a) Paring knife.
(b) Meat cleaver.
(c) Honing steel.
(d) Food processor.
7. Why is it very important to make sure equipment is clean before preparing ingredients for poultry dishes?
(a) Many ingredients in poultry dishes have a high water content, which could cause the equipment to rust and discolour the ingredients being prepared.
(b) Recipes require ingredients to be cut very finely so there is a greater risk of food becoming stuck in the equipment.
(c) Many of the ingredients are high-risk foods that may not be processed further during preparation, so the risk of cross-contamination is higher.
(d) The recipes usually combine ingredients from many different types of food groups together, so the risk of cross-contamination is higher.
8. What safety procedures should you follow when slicing chicken on a meat slicer?
(a) Always use the push guard for moving food towards the blade.
(b) Avoid turning the slicer on and off during your shift.
(c) To minimise food contamination, rinse the running blades under water between tasks.
(d) Always wear protective gloves when pushing food towards the blade with your hands.
9. What’s the safest way to thaw frozen poultry?
(a) On the bench top overnight.
(b) Under cold running water.
(c) In the microwave for a maximum of ten minutes.
(d) In the refrigerator at 1 to 3 °C until it’s completely defrosted.
10. Why should you sort and assemble all your ingredients prior to starting to prepare them?
(a) It allows you to check your portion sizes before you start preparation.
(b) It makes you read the recipe prior to commencing.
(c) It helps ensure you have all the required ingredients and speeds up the preparation process.
(d) It helps you get the meals out on time.
11. Weighing and measuring ingredients accurately is an important part of the preparation process (miseen place). Why?
(a) It ensures that the dish is presented the same way every time it’s made.
(b) It will help produce dishes that look and taste appropriate and yield the correct portions.
(c) Correctly calculating measurements increases yield and allows you to accurately portion food later.
(d) If ingredients are weighed and measured accurately, you will be able to make the dish faster.
12. Your recipe instructs you to truss a whole turkey in preparation for cooking. What does this mean?
(a) Tying and securing the bird into a neat bundle or shape for cooking.
(b) Boning-out the turkey and rolling it into neat, evenly shaped rolls.
(c) Immersing the turkey into a cooked or uncooked cold liquid.
(d) The process of inserting strips of pork back fat into the muscle of uncooked meat using a larding needle.
13. You have finished making a chicken risotto and have some raw chicken left over. What should you do?
(a) Minimise waste by storing the leftover chicken in a sealed, labelled food-grade container in the refrigerator or freezer.
(b) Dispose of the leftover chicken and complete a wastage report.
(c) Cook the leftover pieces and add them to your completed dish.
(d) Add the leftover pieces to a tray of other stored poultry in the refrigerator.
14. What method of cookery is best suited to tenderise tougher cuts of poultry meat and game?
(b) Shallow frying.
15. What type of poultry would you select to make a stir-fry?
(a) Tender pieces cut into small, uniform sizes.
(b) Whole birds or large poultry pieces.
(c) Wings or legs of small tender birds.
(d) Small tough cuts or off-cuts from a range of different birds.
16. What accompaniment would you prepare for service with roast turkey?
17. How can you improve the quality of tough poultry cuts?
(a) By soaking them in stock overnight.
(b) Deep-frying to absorb extra fat from the fryer.
(c) By marinating in a combination of wine, soy, onion and spices.
(d) By roasting with other tender pieces.
18. What food quality adjustments might you need to make during the preparation process?
(a) Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or ratio of ingredients.
(b) Adjust the type of serviceware used to serve the dish.
(c) Adjust the size of each portion to achieve the required yield.
(d) Select different ingredients from those listed in the standard recipe if they are fresher.
19. What tools and equipment do you need to carve whole roasted birds?
(a) Chef’s knife, cutting board and honing steel.
(b) Roast knife, carving fork and cutting board.
(c) Carving trolley, knife, fork and tongs.
(d) Carving knife, carving fork and cutting board.
20. In addition to using the right tools and equipment, what must you be aware of when carving poultry?
(a) You must know how the customer likes their poultry cooked prior to carving.
(b) You must use appropriate techniques, taking account of meat and bone structure and waste minimisation.
(c) You must know how many slices or serves to carve and which end of the bird to start at.
(d) You must use appropriate cutting techniques and complete the task as quickly as you can so customers aren’t kept waiting.
21. You are asked to portion and serve a cooked poultry dish but you don't know how much to serve on the plate. How can you find out?
(a) Ask the customer what size serve they would like.
(b) Read the menu.
(c) Judge the right amount by the size of the plate or dish.
(d) Refer to the recipe for correct portion size.
22. What sauce is traditionally served with roasted poultry?
(a) Apple sauce.
(b) Béchamel sauce.
(c) Tomato sauce.
(d) Jus de rôti.
23. Which garnish is best suited to an Asian chicken stir-fry?
(a) Steamed rice.
(c) Delicately carved vegetable.
(d) Deep-fried noodles.
24. What adjustments to presentation might you need to make after visually evaluating a dish before service?
(a) Modify ingredients to adjust the flavour and texture of the dish.
(b) Increase portion sizes if the dish looks too small.
(c) Clean up drips and spills. Change dips or sauces if they are incorrect.
(d) Make sure any special dietary requests have been met.
25. As poultry dishes contain high-risk, perishable items, what temperature should they be stored at?
(a) In the dry store at 10 °C to 15 °C for no longer than 30 minutes.
(b) In the refrigerator between 1 °C and 4 °C.
(c) In the refrigerator between 1 °C and 3 °C until one hour before service, when they can be placed on a kitchen bench to warm up.
(d) In the refrigerator at 1 °C.
26. How should you store by-products and off-cuts for later use elsewhere in the production process?
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with the date and freeze until required.
(c) Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access.
(d) Place in a clean container, cover and clearly label what the contents are. Place in the refrigerator.
27. How can you reduce the number and type of cleaning tasks you have to complete at the end of a service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques, so equipment and work areas are cleaned correctly, reducing repetition of tasks.
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