STUDENT PACK

UNIT – SITHCCC035
Prepare poultry dishes
ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student
submissions including any associated checklists are to be attached to this cover sheet before placing on the student's
file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed
and attached to this form.
Student Name Student ID
Assessor Name Due Date
Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Prepare poultry dishes Unit Code SITHCCC035
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained and agree Assessor Feedback:
to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also
understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a
competent result for this unit of competency. I declare that the work contained in this
assessment is my own, except where acknowledgement of sources is made. I understand that a
person found responsible for academic misconduct will be subject to disciplinary action (refer
to Enrolment Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for the purpose
of review and validation.

Student Signature: ____________________________ Assessor Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database Date : Initials:
Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC035 – Prepare poultry dishes

Elements

1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook poultry dishes.
5. Present poultry dishes.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for:
• Ingredients commonly used in the production for different poultry dishes.
• A variety of classical and contemporary poultry dishes
• Different cuts of poultry and styles of cooking.
2. Contents of date codes and rotation labels for stock
3. Characteristics of poultry products and poultry dishes:
• Appearance
• Balance
• Colour
• Contrast
• Fat content
• Freshness and other quality indicators
• Size
• Taste
 • Texture
4. Historical and cultural origin of different poultry products and poultry dishes.
5. Characteristics of poultry cuts including:
• Breast
• Supreme
• Maryland
• Drumsticks
• Thigh
• Wing
• Saute cuts
• Tenderloin
6. Safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise
profitability.
7. Preparation techniques for different cuts and types of poultry specified in the performance evidence,
including:
• Ballotine
• Galantine
8. Cookery methods as specified in the performance evidence for different cuts and types of poultry.
9. Equipment used to produce poultry dishes.
• Knife care and maintenance
• Essential features and functions
10. Plating methods for practicality of service and customer consumption
11. Mise en place requirements for poultry dishes
12. Appropriate environmental conditions for cooking and storing poultry products and dishes to:
• Ensure food safety:
1. Cooking and cooling processes
2. Timeframes and temperatures
3. Optimise self life
13. Safe operational practices using essential functions and features of equipment used to produce poultry dishes.
Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

Oulline of evidence to be collected

You must submit the following evidences to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the rules of evidence which are valid, sufficient, current and authentic.

Assessment 1 - Completed written questions answered and submit to your assessor electronically or
Written Assessment paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen, cooking range of poultry dishes. You
Practical Observation must use different cooking methods and preparation techniques from the recipes
provided.
You are required to cook for at least six (6) different dishes during practical sessions.
 Assessment Task 1
SITHCCC035 – Prepare poultry dishes
Written Assessment

Assessment Questions:

1. List the categories of poultry and provide 2 examples for each category.

2. Match the essential characteristics of poultry.

Chicken The term refers to birds such as pheasant, partridge, guinea fowl, quail, goose and
pigeon. Game birds have darker meat than chicken and a stronger flavour than the
other poultry types
Duck Lean white meat which is low in cholesterol and saturated fat. It has slightly stronger
flavour than chicken but milder than duck
Turkey This term is for “off all” meaning all the internal organs that are used when
butchering the poultry. It includes liver, heart, tongue, thymus gland, and brain.
When butchering the poultry, you can use the by-products and off cuts for to reduce
wastage and maximise profitability.
Feathered game A white meat although darker and fattier than chicken and has strong flavour. It is
popular in Asian and European cuisines and is most often roasted or grilled.
Poultry offal Mild tasting white meat which is low in cholesterol and saturated fat. It suits a wide
range of cooking methods and cuisine styles.
3. Define the following poultry related, culinary terms:

Culinary terms Definition

Barding

Ballantine

Galantine

Sous vide

Brine

Marinating

De boning

Veloute’
4. Describe two convenience products commonly used in poultry dishes.

5. List two classical and two contemporary poultry dishes.

6. Match each portion cut or application to the correct description:

Supreme The drumstick is frenched, and the top knuckle trimmed for presentation
Leg Literally translated as “the best”. Remove the breast with only the wing bone attached.
French the wing bone
Thigh This method of presentation has a couple of approaches resulting in a boned and stuffed
leg and thigh of poultry. It can be used for buffets or as a hot dish
Drumstick Preparation of a whole chicken into ten pieces. Although trimmed, there are some bones
left in, which allow for more flavour and moisture. The carcass is used for stocks and jus
Sauté cuts Separate the thigh by cutting through the line of fat between thigh and drumstick. Trim
the knuckle ends
Ballotine A fully boned bird filled with stuffing or seasoning. The wing bones and drumstick bones
may be left in.
Galantine Separate the leg from the carcass through the natural joint. Ensure removal of the oyster
to ensure eating quality and minimise waste

7. Explain date coding. What is the difference between use-by dates and best-before? What technology you
use for date coding?
8. What labelling information is required by the Australia New Zealand Food Standards Code ?

9. Mention two factors that should be considered while plating to ensure customer satisfaction and efficiency of
service.

10. Indicators of quality which you would use to select poultry. Please tick the correct answers:

Skin texture which is dry and not sticky or slimy

No bad smells from skin or interior
Plump breast
Thin, long breast
Firm tip of breastbone
Flexible tip of breastbone
 Unbroken skin with no blemishes, marks or feathers
evident
Unbroken bones

11. Describe three indicators which you would use to select poultry which is fresh.

12. Please complete the following table with cooking timeframes and temperatures.

Poultry Time Temperature

Whole roasted turkey
Whole roasted chicken
Grilled breast
Stewed drumstick
Poached tenderlion

13. Describe any two poultry dishes or products and their historical and cultural origins.
14. Match the poultry by-products and off cuts for to reduce wastage and maximise profitability.

Fat Meatloaf, rissoles, meatballs, small skewers, farces

Trimmings Stocks, sauces, jus
Bones Rendered for use in sautéed potatoes, chips, roesti, braised red cabbage, confit, rilettes

15. Match the method of cookery suitable to various poultry and feathered game to the relevant descriptions:

Stewing Use large pieces or whole birds. Seal and add mirepoix, spoon in tomato paste and
deglaze 3 times. Add jus or demi-glace halfway up the bird and cover; cook slowly in
the oven until tender.
Poêler Use chicken pieces and smaller game bird pieces. Seal the meat in fat and add the
mirepoix/onion and cook lightly. Add aromats and fry lightly. Deglaze with wine if
required and barely cover with stock.
Braising Suitable for whole birds. Truss the bird and place on a bed of mirepoix, spread with a
little butter or oil and cover with a lid. Cook in the oven and 10 minutes before the
finish remove the lid to expose the bird to heat for overall browning.
Shallow-Frying Produce a jus from the carcass. Heat a pan and add fat, fry the sauté pieces with the
presentation side down. Toss through and finish cooking in the oven. Remove pieces
from pan, drain off the fat and deglaze the pan with the jus; add the chicken and heat
through.
Sauté Chicken Portion pieces and whole, preferably young, birds can be used. Whole birds are trussed.
Place on top of a trivet or bones on its leg and place in the oven. Finish on the back
with the breast facing upwards for the last 15 minutes to crisp the skin. Mirepoix can
be added at this time to add sediment for the jus.
Deep-Frying Grill portion pieces and whole, de-boned small birds. Season/marinate the chicken and
draw through oil/butter and place on grill bars or under the salamander.
Grilling Crumbed or battered portion pieces are used. Marinate the chicken and coat to
precook and deep-fry at 150-160°C. The meat can then be re-fried at 180°C, however,
make sure that the internal temperature is above 75°C.
Roasting Portion pieces of poultry and game such as supreme and schnitzels are suitable. Heat
a pan and add fat. Place the item in the fat with the presentation side down and cook
until beads appear, turn over and finish the cooking.
16. Describe three general safety techniques for knife.

17. The process of assembling and preparing ingredients as part of mise en place for producing poultry dishes.
Please tick the following correct answers.

Once all of the ingredients are weighed, consider the correct storage requirements for further
use, as well as preparation and workflow implications.
Prepare the ingredients into the correct size or trim as required. The requirements should be
outlined in the recipe and will be influenced by the dish, its origin and final presentation.
During preparation it is important to consider any trimmings or offcuts and how they could
be utilized in other recipes or sections of the kitchen. For example, vegetable trimmings can
be used for jus production; meat offcuts can be used for stocks.
Any prepared items must be used immediately to prevent food safety issues.
Any items that can be reused must be stored hygienically and are normally identified with a
tag or label stating the item, the date of packaging and the intended use.
The recipe can then be produced following the steps outlined in the standard recipe card.
18. List at least three requirements for the safe storage of poultry.

19. List at least two requirements for storing poultry to optimise its shelf life.

20. What are the general safety features of equipment used to produce poultry dishes. Mention any three.
 Assessment Task 2
SITHCCC035 – Prepare poultry dishes
Practical Observation
Assessment Questions:
1. Prepare and present the following dishes to the criteria set out below:

1. Sous vide chicken breast

2. Peri-peri chicken livers
3. Easy chicken wing brine recipe
4. Bacon wrapped quail marsala
5. Chicken cordon blue w/mashed potatoes
6. Chicken stew
7. Duck with orange sauce recipe
8. Garlic herb butter roast chicken

2. For Criteria, please choose from the following for specific recipe:

1. Types of poultry: Chicken, duck, feathered game, poultry offal

2. Preparation techniques: Barding, brining, de boning, wet and dry marinating, rolling, trussing, soaking,
stuffing, and trimming
3. Cookery methods: Braising, deep frying, grilling, poaching, roasting, sauteing, sous vide and stewing.
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
Dish name: No. of portions:

❑ Presentation Type of poultry:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation
❑ Portion control & Standard recipe card followed technique:
❑ Food safety practices when handling and storing poultry
Cookery method/s
Photo attached:
 Assessment Evaluation Tool – AT1
Unit Code: SITHCCC035 – Prepare poultry dishes
Unit Name:
Assessment Name: AT1 – Written test
Student’s name:
Student Id:
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, Yes No
10, 11,12,13]
1. Culinary terms and trade names for:

• Ingredients commonly used in the production of different poultry dishes.

• Variety of classical and contemporary poultry dishes.
• Different cuts of poultry and styles of cooking.

2. Contents of date codes and rotation labels for stock

3. Characteristics of poultry products and poultry dishes:

• Appearance: Balance, Colour, Contrast
• Fat content
• Freshness and other quality indicators
• Size
• Taste
• Texture

4. Historical and cultural origin of different poultry products and poultry dishes

5. Characteristics of poultry cuts including:

• Breast
• Supreme
• Maryland
• Drumstick
 • thigh
• Wing
• Saute cuts
• Tenderloin

6. Safe and effective methods of using poultry by-products and off cuts to reduce
wastage and maximise profitability
7. Preparation techniques for different cuts and types of poultry specified in the
performance evidence, including:
• Ballontine
• Galantine

8. Cookery methods as specified in the performance evidence for different cuts and
types of poultry
9. Equipment used to produce poultry dishes:

• Knife care and maintenance

• Essential features and functions

10. Plating methods for practicality of service and customer consumption

11. Mise en place requirements for poultry dishes

12. Appropriate environmental conditions for cooking and storing poultry products and
dishes to:

• Ensure food safety

• Optimise shelf life

13. Safe operational practices using essential functions and features of equipment used
to produce poultry dishes.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:
 Assessment Evaluation Tool – AT2
Unit Code: SITHCCC035 – Prepare poultry dishes
Unit Name:
Assessment Name: AT2 – Practical observation
Student’s name:
Student Id:
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No
1. Follow standard recipes to prepare at least six finished poultry dishes using each of
the following items at least once (at least once across preparation of the six dishes):
• Chicken
• Duck
• Feathered game
• Poultry offal

2. Use each of the following poultry preparation techniques at least once when
preparing above poultry dishes (at least once across preparation of the six dishes):
• Brading
• Brinig
• De boning
• Wet and dry marinating
• Rolling
• Trussing
• Soaking
• Stuffing
• Trimming
3. Use each of the following cookery methods at least once when preparing the above
poultry dishes (at least once across preparation of the six dishes):
• Braising
• deep frying
• Grilling
• Poaching
• Roasting
• Sauteing
 • Sous vide
• Stewing

4. Prepare, plate and present two portions of each of the six finished dishes above:
• Within commercial time constraints and deadlines
• Following procedures for portion control and food safety practices when handling and
storing poultry
• Responding to at least one special customer request.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature: