Assessment Tasks and Instructions

Student Name Shiv kumar sah

Student Number RC00001365
Course and Code Certificate IV in commercial cookery
Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes

Stream/Cluster
Trainer/Assessor Mr. 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 Shiv kumar sah Date 08/12/2023

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Shiv kumar sah Date 08/12/2023

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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.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

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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: shiv kumar sah Date: 08 /12/2023

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 Shiv kumar sah Date: 08 / 12 /2023

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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.

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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

Mise en place includes:

1. Assembling and preparing ingredients for menu items.

2. Cleaning, peeling and slicing fruit and vegetables to be used as accompaniments

3. Preparing simple food items such as salads, garnishes, coatings and batters.

4. Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion-

Controlled products.

5 . Display of goods in appropriate, temperature-controlled storage facilities (if relevant-or

storage of prepared products (ready for cooking and service) in temperature-controlled Facilities.

Mise en place includes:

1. Putting together and processing food components.

2. Preparing veggies and fruits for a meal's components by washing, separating, and

chopping them

3. Making basic dishes like vegetables, decorations, coverings, and mixes

4. The choice and management of items with a set amount of space (thawing, reconstituting,

regeneration, and re-thermal zing).

5. Storing foods that are suitable for preparation and consumption in a temperature-controlled

facility or displaying goods in the correct storage amenities, as applicable

Preparation required starting shift:

1.How much food should I prepare?

2.What number of dishes?

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 3. how many of garnishes are required?

4. how much food has to be defrosted?

5. how many salads, fruits and vegetables,etc should be prepared?

2. List 6 quality points of poultry.

Quality points

1. Frosty or freshly

2. Presented and capped

3. Carefully sealed

4. Firmly frozen

5. Employing proper ways to cook

6. Mandate of the law

3. List four “game birds” and list the general cooking requirements for each:

Game birds Cooking Requirements

1. Ostrich 1. Boiling

2. Pheasant 2. Smoking

3. Pigen 3. Stew

4. Grouse 4. First grilled then pan fried

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4. List and describe five portion cuts for poultry.

Portion cuts Description

1. Maryland 1. Differs across geographical areas and might be either thighs and flesh or thighs
and legs.

2. Get breast fillets that have been de-boned and skinned. Additionally, bone-in
2. Breast piece
turkeys, known as buffet turkeys, were offered.

3. Wings 3. Entirely or without the edges.

4. Mince 4. Found in prepared forms, such as meatballs or bacon, or raw mince.

5. Giblets 5. Viscera of a bird that can be eaten, such as the neck, gizzard, liver, and legs
and pinions that are used to make stocks

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

Choose knives and other instruments according to their types, sizes, and needs.

Ensure the following:

The knives as well as other instruments are spick-and-span and prepared for usage.

Scrubbing the cutting surface.

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 Safety requirements

The organization of each tool and food is part of the mise en place. Anyone must verify that each piece of
equipment is prepared and operable before the scheduled time starts. It will speed up servicing time
and could even avoid mishaps that can happen if components have to be put together quickly. Verify
the tool's cleanliness and secure installation. To ensure all controls are functional and the cables haven't
become ragged or put on, all electrical equipment must be examined. It is not advisable to use wiring
that has not been inspected and labeled. Checking that all of these components are in place is necessary for
equipment with particular safety standards, such as meat cutter safeguards. Deep-fryer and oven
thermostats need to be examined for correctness.

Safe and hygienic assembly of food processor

To avoid sliding, moist towels need to be placed under chop boards.

1. Pan tongs shouldn't stick out from the hob, as they could fall down.

2. If you need assistance using a specific piece of equipment, request it.

3. Utilize different-colored, dedicated boards to chop various kinds of food.

4. Carefully clean every tool prior to altering the food it is used with.

Methods and procedure to ensure sharpness of knives

To keep them in top working order, kitchen appliances and supplies of all types—mechanical, hand-held,
and fixed—must be frequently cleaned, sanitized, and kept in a way that prevents the development of
bacteria and cross-contamination. Knives will remain razor-sharp and functional if they are maintained
regularly using a sharpened blade and occasionally sharpened on stones. Steel and stones can be used in a
variety of ways.

6. List 3 methods of trussing and describe how they are done.

Trussing Description

1. Use an easy way to 1. For securing the wings, tuck them beneath the bird. Employ an
truss a chicken.

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 extension that is roughly 4 or 5 times its size. Put the centre of the

rope underneath the tailbone of the bird, with its tail facing

towards the face. Then, raise each end of the rope, crossing them

across the highest point of the bird's tail. Pass the threads across

with one another once more while wrapping each pair of strings

through the leading edge of a drumstick and tugging to bring the

legs closer.

2.To truss a chicken, 2. Turn the bird around to make sure its back is up and its neck is
tie its hind legs first.
pointed outward towards the face. Bring the threads up across the

legs, coil them across the top of their wings, and loop them over

the leading edges of the flaps.

3.To properly truss a 3.Tuck the ends of the strings up against the leading edge of the wing, near to its
bird, tie its wings centre. Both of the threads are attached over any
initially. The wings first
skin flaps around the neck that may be present.

7. Provide 4 reasons for trussing.

Reasons

1. The chicken will finish cooking more uniformly;

2. The breast part will be extra conspicuous;

3. Extra fowl may fit in a roasted dish;

4. Appearance.

8. What are the storage, temperature and thawing requirements for frozen poultry?

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Storage requirements Storage temperature Thawing requirements

Fridge, cold room or frozen Food that spoils has to be Food ought to be constantly defrosted
stored between 5 °C to -18 in a fridge or chilled area where the
°C internal temperature is stable and
below the hazardous range,
preventing microbial development
that is too quick.

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9. What are the storage requirements for cooked poultry products on display or for sale or further use,
including labelling where relevant?

Storage Requirements

a. Our Organisation should have regular procedures for checking, recording and validating temperature controls
b. including cold storage monitoring and data logging. These procedures should be incorporated into the
c. Organisation’s HACCP plan (or other recognised food plan).
d. Use-by dates on all packaged products should be noted and foods that have passed use-by dates should be
e. wasted. It is, therefore, important to regularly check supplies and to ensure appropriate stock rotation
f. procedures are maintained—FIFO—first in first out—to prevent waste. When placing orders or when buying
g. product, check use-by and best-by dates to ensure that there is sufficient use time.
h. our organisation should have regular procedures for checking, recording and validating temperature controls
i. including cold storage monitoring and data logging. These procedures should be incorporated into the
j. Organisation’s HACCP plan (or other recognised food plan).
k. Use-by dates on all packaged products should be noted and foods that have passed use-by dates should be
l. wasted. It is, therefore, important to regularly check supplies and to ensure appropriate stock rotation
m. procedures are maintained—FIFO—first in first out—to prevent waste. When placing orders or when buying
n. product, check use-by and best-by dates to ensure that there is sufficient use time.
o. our organisation should have regular procedures for checking, recording and validating temperature controls
p. including cold storage monitoring and data logging. These procedures should be incorporated into the
q. organisation’s HACCP plan (or other recognised food plan).
r. Use-by dates on all packaged products should be noted and foods that have passed use-by dates should be
s. wasted. It is, therefore, important to regularly check supplies and to ensure appropriate stock rotation
t. procedures are maintained—FIFO—first in first out—to prevent waste. When placing orders or when buying
u. product, check use-by and best-by dates to ensure that there is sufficient use time.

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

Meat is tenderized with marinades, which give it richness and wetness. They typically consist of three
ingredients: acids, oil to fry them, and spices. The acid aids in the gradual denouement of the meat's proteins,
creating pathways for flavors to permeate.

Type of Marinade Menu Examples

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 1. Dry marinate Raspberry ketchup

2.A tangy marinade Vinegar or wine

3.A moist marinating sauce made with spice marinating solutions based on curries

4.An enzyme-based marinade Brome lain and the enzyme papain

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

The most thickened portion of the flesh should be pierced with a fork or the tip of a pointed blade to check the
doneness of chicken and gammon, and the shade of the liquids that ooze out should be noted. Utilizing a
thermometer that reads instantly is a far more accurate testing method. Put a thermometer probe into the
thickest component of the meat at the conclusion of the advised cooking period. The dark-colored thighs of
poultry, like chicken, ought to be cooked to an internal maximum temperature of 75 °C. The breast's white
meat ought to have already been 71 percent complete.

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 Usually used to describe bigger, lower-quality birds, particularly chickens. Flesh may be
made softer by boiling. The flesh might get softer after boiling. Boiling is primarily used to
make stocks or soup; when someone wants excellent supplies, use boiling chicken. The
chicken should be blanched before being added to a pot of boiling vegetables and herbs.
The application of supplemental flavors like soybean paste is contingent upon the food
being served. Particular dishes on the list include chicken noodle soup, exotic duck thighs
in lemongrass broth, and Chinese maestro stock chicken.

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Shallow Poaching Utilize breast fillets. Onion slices should be added to a pan with butter. Add the supplies
and the sherry or white wine prior to introducing the chicken breast. Utilise the water from
the poaching process in gravy and cook the meat at low levels covered using a lid or
cartouche. Chicken breast in mushroom condiments, chicken breast in lavender beurre
blanc, chicken breast in Chablis sauce, and guinea fowl breast in sauce made with oysters
are a few instances of dishes on the food list.

Deep Poaching Ideal for delicate meats like poultry fillets and chicken breasts. Utilise entire breast- and
thigh-part poultry. Chicken should be covered in stocks and aromas. Removed and allowed
to cool after cooking. For the sake of its best flavour, keep the chilled chicken stock in an
icy area. Some of the menu items are lemony poplar yam-soaked chicken, Thai-style
chicken salads, chicken in maestro supplies, poached mutton over seasonal vegetables,
and Asian-type recipes for Muscovy duck salads with veggie chiffon.

Stewing Although it may be employed with more delicate cuts, such as those in a fricassee, it is not
advised for harder meat. Cacciatore, coq au vin, and other stews may be made with
drumsticks and thighs with or without bones. Utilize tiny wild bird and chicken chunks. Add
cooked mirepoix or onion and sauté the animal's flesh briefly after sealing it in butter. Add
the aromatics and gently cook. When necessary, remove with alcohol and just fill with
stock. Chicken fricassee, chicken curry, Malaysian chicken, chicken rissoles within a
tomato-based volau-vent, chicken ragout, duck curry, and pheasant stew with wilted
mushrooms are a few instances of such dishes you might see on the menu.

Poêler appropriate for entirely birds. Put the chicken in a truss on an arrangement of mirepoix,
add some olive oil or butter, and put a cover over it. Removing the cover from the oven
approximately ten minutes prior to the cooking being finished so that the chicken can be
exposed to heat for general browning. Illustrations for menus Rare ducks in cumquat syrup
with William's potato and lush green peas; spatchcock in cumquat syrup; turkey with
cranberry crème syrup; free-range chicken with pancetta and Sangiovese syrup; pheasant
in merlot syrup; guinea fowl in blackberry sauce; pigeon veggies and vodka syrup.

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Braising It may be used for quail, smaller, outsized portions of meat, or complete ducks or geese.
Utilize substantial chunks or entire birds. Add the tomato paste, sealing, and meringue,
and remove three times. Midway up the bird, add jus or demy-glace, protect, and simmer
gently in the heated oven until soft. Coq au vin, chicken with apricots in a ballot tine,
turkey thighs slices within rosemary and dried under the sun tomatoes condiments, guinea
fowl within a casserole, roasted duck thighs in Dianne's sauce, and salami of pheasant with
a sauce made from cranberries are a few instances of dishes on the food list.

Shallow-Frying Ideal for particularly delicate and premium poultry reductions, including Supremes (fillets).
It is possible to marinade, coat, or fry poultry with spices. Game and poultry cutlets like
schnitzels and ultimate are appropriate. Melt some fat in a pan. Flip the thing around after
the appearance of gemstones, and then put it in the centre with its flat side facing up.
Turkish cordon bleu, ultimate of exotic ducks "forestiere," the Muscovy Peninsula duck
breast in port glazes, chicken schnitzel, ultimate of chicken with hazelnut exterior, deep-
fried ultimate with lemon cream

Sauté Chicken Chicken breast should be cut into tiny pieces and fried. a combination of simmering and
adding fat. Construct a just from the corpse. Fried the sautéed slices with their flat sides
facing down in a hot pan with grease added. Throw it in and let the oven complete its job
of cooking. Remove the item from the pan, skim the grease off, add the chicken, and
reheat everything thoroughly. Paulette sautéed chasseur and chicken parmentier are two
food items.

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 Deep-Frying It may be used to create coated poultry sections, such as chicken Kiev with a batter called
tempura or chicken in a crumbed shape. Parts of the portion are fried or breaded. Prepare
the chicken by coating it with a marinade and deep-frying it at 150–160°C. After that, the
animal's flesh can be reheated at 180 °C.Ensure that the temperature within is higher than
75 °C, though. Exemplary food choices are Indian chicken rissoles, crumbeb chicken
drumsticks, and southern fried chicken. Vienna Crumbed chicken wings, fried quails,
cooked duck wings with spice filling, and fried chicken may be used to create covered
poultry sections, such as chicken Kiev in a tempura-like batter or chicken in a crumbed
form. Bits of the portion are cooked in oil or baked. Prepare the chicken by coating it with
a marinade and deep-frying it at 150–160°C. After that, the animal's flesh may be reheated
at 180 °C.Ensure that its temperature is higher than 75 °C, though. Exemplary food choices
are Indian chicken rissoles, crumbeb chicken drumsticks, and southern fried chicken.
Chicken wings served crunchy; quail tempura; and fried duck wings with herb filling.

Grilling : Ideal for grilling entire quail, spatchcock, and parts of chicken and other poultry.Cook the
entire bird, debone the tiny birds, and divide the parts on the grill. Put the chicken on the
grates or beneath the salamander after seasoning or marinating it. Before grilling the
salamander, burn the outer layer with a bit of heat to add visual interest. Grill spatchcock
"diable," chargrilled superior of chicken, Cajun-style chicken, seared female duck breast on
Madeira jus, grill squab on choucroute, grill quail on baby veggies in cinder, char-grilled
superior of ducks in orange color, and seared guinea fowl breast on Pots jus are a few
instances of such dishes on the food list.

Roasting in order to prepare the entire poultry, Roasting is one method of cooking a complete
chicken, duck egg, goose, or pheasant. For improved taste and an easier, simpler-to-carve
shape, it is advised to fill the bird. Prior to the roasting process, birds could be deboned
and stuffed. Cut and tie the poultry or game, then flavor both internally and externally.
Chunk parts and complete, ideally youthful, fowl may be used. A spatula or bone broth on
the leg ought to be placed on top before placing it in the oven to cook. In order to crisp the
outer layer of skin, change every 10 minutes, concluding on the opposite side with the
breasts facing up. Examples of menu items include roast chicken with rosemary stuffing,
roasted turkey with chestnut stuffed animals, and roasting duck over cashew nuts and
caramelized lemons.

13. List 6 important hygiene factors which must be applied when handling and processing poultry:

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 Hygiene Factors

1. .always wash your hands when preparing poultry and when changing food groups

2. replace dishcloths regularly

3. keep uncooked meat covered and separated from cooked food

4. always store raw poultry on lower shelves to prevent drips contaminating other foods

5. use separate towels for separate tasks. Using one tea towel for all jobs leads to cross-contamination.

6. keep your cool room clean and at a temperature of 1-4C. freezer temperatures should be maintained below
18C

1. While handling poultry and switching between categories of food, cleanse the hands.
2. Keeping leftovers closed and away from food that has been cooked.
3. Constantly preserve raw poultry on lower racks to avoid dripping from infecting other meals.
4. Refresh dish towels as needed.
5. Employ different clothes for various jobs. The cross-contamination results from reusing a single teacup cloth
for every job.
6. Maintain an icy environment that is clean and between 1-4 °C in temperature. The temperature in the freezer
ought to be kept under 18 °C.

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)
Answer:
1600x70/100 = 1120 grammas; force = 3200/1120g = 2.857 kg; force = 2,857x1600/1000 = 4.571 kg.

b. How many whole chickens size 16 would you need to order from stores?
Answer:
A whole chicken’s size 16, 1.5-1.7kg 3.2kg/1.6kg/70%= 2.857=3.000

15. 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
browned turkey Sauce slurry
quail on a barbecue Veggie, JUS
Duck roasted with lemons Potato and baby bok choy that have been sauteed

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

When contrasted with a few food alternatives, it has an inferior level of energy and an elevated nutritional
content.20–22% of the protein content in meat from poultry is protein. The meat has sizeable amounts of
vitamin B vitamins like thiamin and the amino acids rib and nicotinic. Yet it is notably deficient in biotin, iron,
beta-carotene, and vitamin E, among others. Compared with different meat products, meat from poultry has a
higher concentration of monomers and polyunsaturated fatty acids.

Nutritional Value of turkey

Turkey flesh is abundant in protein, B vitamins, and minerals such as zinc, manganese, copper, and sodium,
although it is moderately high in lipids (breast flesh is 1–2% lipid, and thigh flesh is 8% lipid).

Nutritional Value of emu and ostrich

Meat is a red, low-cholesterol flesh that is 99% free of fat and 60% less carbohydrate dense than beef.

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

Step 1: To begin, assemble a carving workstation.
Step 2: The layer of skin separating a leg and the upper body should be sliced in the second cutting.
Step 3: Separately separate the instrument's drumstick and thighs.
Step 4: Distinguish the end of the drumstick from the thighs.
Step 5: Starting slicing out the breast meat in this step.
Step 6: Take the breast flesh out. Step 7: Slicing every breast in part.

Steps for carving ostrich or emu meat

Carved instructions for ostrich or emu flesh thighs, forequarter, and drumstick as the first cuts Additional cuts:
Buckle internal middrum, outer middrum, and the inner middrum. oysters fillet's the inside, spherical, fatty part

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18. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for
a function.
Answer:
1. What is required to ensure a food safe workspace and equipment during preparation and service and at
the end of the shift?

Put all edible items in the refrigerator on racks with covers. 

 Divide various food types to avoid cross-contamination. 
 Always place prepared meals on the shelf over uncooked ones. 
 Watch to make certain that fresh and prepared meals don't get into contact. 
 Warm goods must be wrapped and placed in the cool area, such as containers of pie dough. 
 To improve the effect of freezing, huge amounts must be split into tiny vessels for fast freezing. 
Covered, tagged, and securely kept in a cold area, icy meals and heated items that have chilled down must be. 
 All thawed frozen food must be wrapped and stored in the refrigerator, not frozen again. Leftover milk
products that had been kept in a chamber or used for services Take away anything cold that has been sitting
around for a while. 
 Keep milk and cheese, veggies, and meats separate. Store dry items in airtight containers that are clearly
labelled, well sealed, and have not been opened. Being polluted or corrupted; for example, rotten flours
can't be utilised to produce high-quality products. 
 Verify the use-by date. Products that are tainted ought to be thrown away. All food must be kept in hygienic
dishes, containers, or platters. 
 Before preparing as well as dealing with, avoid placing cooked food back onto platters or within the jars
from which it originally was removed. 
 Foods that are consumable ought to be stored at about 4 °C. Cross-contamination can be avoided by
properly wrapping and preserving foods.

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.
Answer:
Foods prepared for serving or to meet recipe requirements frequently have leftovers. The butcher may sell
dining reductions, but in some situations, the cook in the stalls is going to be in charge of sanitation, cutting, and
getting both the primary and secondary cuts prepared for usage. This may entail deboning birds, removing
additional fat and fatty tissue, wrapping or trussing the birds or their cuts, and cutting the end product into
serving-size-appropriate amounts. Make certain that cooked meat remains on sterile, protected platters in the
refrigerator until they've been utilised and that all trash is dealt with appropriately. Stocks, which are marinades,
and soups may be made with cuttings, off cuts, bones, and other ingredients. Excellent stews are built on top of
fresh, high-grade stocks. High-quality meat scraps can be chopped to make spaghetti condiments, meat burgers,
a meat loaf of bread, etc., or chopped to create soups or skewers. The lymph nodes and veins that cannot be
used as trims ought to be thrown out. If by-products haven't been exposed to room temperature for a period of
time exceeding two hours, they ought to be frozen or preserved. Refreezing already chilled products is not
permitted.

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