It is a lower part of the leg excluding the thigh. What are the storage requirements for cooked poultry products on display or for sale or further use, including labeling were relevant? There should be no pin feathers attached. This task is used to determine your current level of knowledge and understanding and does not contribute to your … It contains all the parts along with bones and fats. There are two types of poultry products found in the market they are frozen and fresh one from which the quality has to be ensured (Rodionova & Paliy, 2017). The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. You are to answer all questions. Country : Australia. Country : Australia. Removal of thigh and drumstick in a piece. The recipe lists 1 kg chicken breast, fillets and 24 mushrooms in the required ingredients. Serve poultry according to enterprise standards, including carving, slicing or leaving whole. This preview shows page 1 - 3 out of 8 pages. Follow Us. © Didasko Digital 2016 1 SITHCCC012 PREPARE POULTRY DISHES – Short answer Q4: You want to use some leftover poultry cuts you’ve found stored in the freezer. +91-9519066910. 2 whole chickens of size 16 would be needed. SITHCCC012: Prepare Poultry Dishes - Report Writing Cookery Assignment Help. SITHCCC012 Prepare poultry dishes Written Quiz Question 1:What are the nutritional benefits of poultry? FREE SAMPLES and INFO! Get help with Homework Assignments, Papers, and Projects, English, History, Business and Entrepreneurship, Nursing, Psychology, Management, SITXINV002 MaintainThe Quality Of Perishable Items Assessment Answer, SITHIND002 Source and use information on the hospitality industry Assessment Answer, SITXINV004 Control Stock Assignment Assessment Answer, SITXWHS003 Implement and Monitor Work Health and Safety Practices Assessment, SITXCOM005 Manage conflict Assessment Answer, sithpat006 Produce Desserts Assessment Answer, SITHKOP005 Coordinate Cooking Operations Assessment Answer, SITHKOP004 Develop Menus For Special Dietary Requirements Assessment Answer, SITHCCC020 Work Effectively as a Cook Assessment Answer, SITHCCC019 Produce Cakes, Pastries and Breads Assessment Answer. Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: follow standard recipes to prepare poultry … Internal Code : I_BJ_AJDAA_DAD . List the 2 different types of marinades and provide 2 menu examples for their applications: Provide a brief description of the following cookery methods applied to suitable types and different cuts of poultry. _____________________________________________________________, _______________________________________________________. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. What are the safety requirements which must be considered? Poultry feather wastes can be converted into soil nutrients. After positioning the chicken, put the twine under the legs and cross it by pulling the drumsticks along with attaching the twine over the wings and under the thighs. SITHCCC012 PREPARE POULTRY DISHES – Multiple choice MULTIPLE CHOICE INSTRUCTIONS Answer the multiple-choice questions. 3) You need to select some fresh … T Chicken is a rich meat, very high in fat. Also, provide 1 menu example for each method:Â, List 6 important hygiene factors which must be applied when handling and processing poultry:Â. This essay is written by: Tim Winton Verified writer. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. Instructions. Answer: Three factors when confirming food production requirements: Deadlines: time taken to prepare, complete or reheat a dish. Frozen poultry’s thaw product has to follow the fresh product’s quality points. Follow standard recipes and make food quality adj… Your One-Stop Resources Shop! Trussing is required to make the chicken juicy and moist. Use one cutting board for raw meat and another one for fresh produce. Connect with SITHCCC012 Expert Now. Answers to multiple-choice questions are provided on page 4 of the sample questions document. You are preparing various poultry cuts and feathered game for a function. On completion, submit your assessment via the LMS to your assessor. Tags: sithccc012 poultry dishes. What are the storage, temperature, and thawing requirements for frozen poultry? Q1: What information helps you confirm production requirements? In the case of fresh poultry, the flesh will be intact, no cuts and no blood patches will remain on the body with no broken bones. Prepare appetisers and salads 4. Yours all information is private and confidential; it is not shared with any other party. Students are reminded to use the reading time to their advantage and carefully read the questions. Removing the strings of ostrich and cutting against the bird’s grain, Slicing downwards to remove thighs and legs through joint. Course Hero is not sponsored or endorsed by any college or university. Equipment needs to be placed at their position safely. Select and use seafood cookery methods. The purpose of the marinade is to reach all the spices into the flesh accurately and to make it softer. 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