SA
M
PL E
Assessor Assessment Pack
SITHCCC035
Prepare poultry dishes
ASSESSOR
ASSESSMENT 1PACK SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email:
[email protected] Website: www.precisionrtoresources.com.au © 2022 Precision RTO Resources
M
PL E
SITHCCC035 - Prepare poultry dishes (Release 1)
Copying for Educational Purposes
No part of this resource may be reproduced in any form or by any means, electronic or mechanical, including photocopying or recording, or by an information retrieval system without written permission from Precision RTO Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.
The Australian Copyright Act 1968 allows 10% of this resource to be copied by any educational institute for educational purposes, provided that the institute (or the body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. For more information, visit www.copyright.com.au.
SA
Copyright Notice
These terms are subject to the conditions prescribed under the Australian Copyright Act 1968.
Disclaimer
Precision RTO Resources has made a great effort to ensure that this material is free from error or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this document. Precision RTO Resources is not responsible for any injury, loss or damage as a result of resource included or omitted from this material. Information in this course material is current at the time of publication.
2
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Version Control & Document History Summary of modifications
Version
19 October 2022
Version 1 produced following assessment validation.
1.0
SA
M
PL E
Date
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
3
Assessor Assessment Pack
Table of Contents Assessment Delivery ............................................................................................................................... 5 Assessor Information .............................................................................................................................. 6 Steps for Assessors.................................................................................................................................. 8
PL E
Reasonable Adjustment .......................................................................................................................... 9 Resources Required for Assessment ..................................................................................................... 10 Accessing Intranet Pages and External Links ........................................................................................ 14 Assessment Agreement ........................................................................................................................ 15 Assessment Tasks .................................................................................................................................. 21 Contextualisation of Assessments by RTOs .......................................................................................... 22 Knowledge Assessment .............................................................................................................24 Practical Assessment ...............................................................................................................119 Workplace Assessment ............................................................................................................... 120 Assessment Overview ............................................................................................................. 120 Contextualisation ................................................................................................................... 122 Simulating the Assessments.................................................................................................... 124
M
Preliminary Task ...................................................................................................................... 126
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes ....................................... 128
Task 2: Prepare and Present Finished Poultry Dishes ............................................................. 131
Assessment Workbook Checklist ........................................................................................................ 134 Assessment Workbook Checklist .............................................................................................135
SA
Recording ............................................................................................................................................ 136 Record of Assessment .............................................................................................................137
4
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Assessor Assessment Pack
SA
M
PL E
Assessment Delivery
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
5
Assessor Assessment Pack
Assessor Information
PL E
This Assessor Assessment Pack is designed to assist you in assessing the candidates completing the assessment for SITHCCC035 - Prepare poultry dishes (Release 1). It may refer to the candidate’s own workplace/organisation, or to any simulated business which you can contextualise for this assessment. Parameters of information and benchmark answers required to provide a ‘Satisfactory’ or ‘Needs More Evidence’ decision is provided within this document, and the Assessor’s Checklists and Observation Forms for this assessment. Each candidate has a Learner Assessment Pack where it is intended that they complete their assessment tasks. The assessment tasks include the Knowledge Assessment, where the candidate needs to demonstrate their knowledge and understanding of the unit, and the Practical Assessment, where they need to demonstrate their practical skills required in the unit. It is recommended that the candidate completes the Practical Assessments in their own workplace/organisation. If they don’t have access to a real workplace, they can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Some simulated workplace documents/information may be accessed from the simulated business, The Continent Hotel. Where this is not provided, you must provide them with this information. Refer to the ‘Contextualisation of Assessment by RTOs’ sections of this Assessor Assessment Pack to assist you in adapting/revising the tasks for the candidate’s assessment.
M
Each Assessor Assessment Pack is made up of four parts: Assessment Delivery
Assessor Information Steps for Assessors
Assessment Agreement
Assessment Tasks
SA
Contextualisation
Assessment Tasks with Assessor Marking Guide, including:
Knowledge Assessment
Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Recording
Record of Assessment
6
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Before you commence assessing, ensure that you have a good knowledge of the subject, the assessment requirements, the situation of the candidate, and the expectations of the industry to which the assessment is related.
PL E
Assessments are designed to be completed using the industry/organisation of the candidate, but your Registered Training Organisation (RTO) may assist them by contextualising the unit to be completed in a simulated workplace environment. Candidates will be required to demonstrate knowledge and skills which must be observed directly by the assessor. Where the observation task may be difficult for the assessor to directly observe, a video recording of the practical observation task must be submitted by the candidate as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm the candidate’s demonstration of these practical knowledge and skills. These witnesses could include you, the assessor, or the candidate's current or recent supervisors.
Remember to be governed by the guidelines of the RTO for whom you are assessing. This organisation will have quality assurance documentation defining standards and processes to which you must adhere. Records of all aspects of the assessment must be kept in the Learner Assessment Pack. This will be the evidence to the ‘why’ of your judgement. Keeping detailed notes is vital, as is the rationale for judgement. Be sure to keep records of any reasonable adjustments to the assessment task/s that you may have applied. The way you record all information is crucial. It is essential to ask:
M
1. What did you see or hear? Write it down!
2. How does this vision or information relate to this unit? Write it down! 3. What assessment judgement did you make? Why? Write it down!
The Record of Assessment is a legal document and must be signed, dated, and stored as required by your RTO.
SA
Please note that while each performance criterion has been noted, holistic assessment is desirable. It is in the interests of accuracy and credibility that all performance criteria are included. Individual gaps in performance should be noted more effectively if necessary.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
7
Assessor Assessment Pack
Steps for Assessors Before you receive the completed Learner Assessment Pack:
PL E
1. Carefully study the unit topic, assessment requirements, and industry. Investigate the candidate’s organisation or the simulated business, or conduct conversations with employers as appropriate to understand any processes, policies, or procedures that may be necessary for candidates to know, and to which they may refer. Understand the industry requirements and how any legislative requirements impact on their organisation. You will need this information to properly assess their employees. 2. Explain the Assessment Conditions to the candidates and complete the Assessment Agreement.
3. Prepare the tasks to be contextualised in the assessment to meet the needs of the industry for which you are providing the training. You may prefer to print these and include them in this assessment. In the Assessor Assessment Pack Recording section, note your additional tasks and mapping under the Context Details heading, to enable you to record the Learner Assessment results for the contextualised tasks.
Conducting the Assessment:
M
1. Prior to the commencement of the assessment, candidates will be given their copy of the Learner Assessment Pack. They will have to discuss with you the Assessment Pathway to be undertaken and sign the Assessment Agreement.
2. At this stage, you will commence assessing any tasks against the Assessment Marking Guide supplied. You need to obtain organisational information from the candidate’s employer if they are completing the assessment in their workplace/organisation. If they are using the simulated business, you need to prepare this information for them.
SA
Because there is so much diversity among candidates, it is impossible for all variations and permutations in legislation, codes, awards, organisational processes, etc. to be included here. Benchmarks have been provided to assist your judgement in deciding if the candidate response to questions and tasks is sufficient.
3. Recording Sheets for tasks have been provided. Please record each candidate’s information and outcomes in the Record of Assessment in their Learner Assessment Pack and ensure that you include your justification for your final decision. There must be enough detail to allow anyone who was not involved in the process to understand your assessment of the candidate’s competency.
4. Once candidates have completed and submitted their assessment to you, arrange a time with them for the feedback discussion, and to advise if there are any further steps for them to take. Candidates have the right to appeal any decision.
8
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Reasonable Adjustment Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability - November 2010 - Prepared by - Queensland VET Development Centre
PL E
Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment. Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
The same learning opportunities as candidates without a disability, and
The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:
Customising resources and assessment activities within the training package or accredited course
Modifying the presentation medium
Candidate support
Use of assistive/adaptive technologies
Making information accessible both before enrolment and during the course
Monitoring the adjustments to ensure candidates needs continue to be met
M
Assistive/Adaptive Technologies
SA
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers. IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the candidate’s competency in writing, allowing the candidate to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
9
Assessor Assessment Pack
Resources Required for Assessment To complete the Practical Assessment tasks, you will require access to: Computer with internet and email access, and a working web browser
Installed software: Word, Adobe Acrobat Reader
A workplace, or a simulated workplace environment that will allow you access to: o
PL E
Workplace documentation, including: • • •
Standard recipes of poultry dishes
Organisational procedures for the caring of knives Organisational requirements for the following:
Equipment manufacturer instructions
These refers to manuals on how to safely prepare and use equipment needed to prepare the finished poultry dishes.
Mise en place lists for the poultry dishes based on their standard recipes
Food presentation
Stock control procedures and documentation
Food disposal and storage
Organiisational food safety plan
M
This must include food safety practices relevant to handling and storing poultry.
•
Workplace document with information on the scope of your responsibility
Ingredients required for each dish, including:
SA
o
Safety data sheets (SDS) for cleaning agents and chemicals
10
•
Chicken
•
Duck
•
Feathered game
•
Poultry offal
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Equipment, tools and facilities available in the candidate’s workplace/organisation, including: •
• • •
• • • •
blender
food processor
Commercial grade work benches (1.5 m per person) Commercial oven with trays (one per two persons) Commercial refrigeration facilities:
cool room or fridge
Freezer
Deep-fryer
Designated storage areas for dry goods and perishables
Sink
Gas, electric or induction stove top (two burners per person)
Hot plate or griddle
Salamander or other form of griller (one per eight persons)
Storage facilities:
M
•
Commercial:
PL E
o
Shelving
Trays
Baking sheets and trays
•
Containers for hot and cold food
•
Cutting boards
•
Knife sharpening equipment:
SA
•
•
Sharpening steel
Sharpening stone
Knives and cleavers:
Boning knife
Carving knife
Chef’s knife
Utility knife
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
11
Assessor Assessment Pack
• • • • • • • •
Measuring jugs
Measuring spoons
Portion control scoops
Meat tenderiser Mouli
Pans and pots for small and large production:
Stainless steel, cast iron and non-stick fry pan Poultry shears
Scoops, skimmers and spiders Scales
Stainless steel bowls
Small utensils:
Sieve
Strainers and chinois
Scraper
Spatula
Tongs and serving utensils
M
•
Measures:
PL E
•
•
Crockery
Cutlery and serving utensils
Spoons and ladles
SA
•
Service-ware
12
•
Temperature probe
•
Thermometer
•
Food safe gloves
•
Face mask
•
Hair net
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Cleaning materials and equipment: •
Cleaning cloths
•
Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
•
Dustpan and brooms
• • • • • • o
PL E
o
Garbage bins and bags
Hand towel dispenser and hand towels Mops and buckets
Separate hand basin and soap for hand washing
Sponges, brushes and scourers Tea towels
Opportunity to: •
Prepare the ingredients and equipment required for the at least six finished poultry dishes
Finished poultry dishes are dishes that completed the full preparation process required for them. Once done, they are displayed or served directly to customers without additional processing needed.
Prepare, plate, and present at least two portions each for the at least six finished poultry dishes
SA
M
•
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
13
Assessor Assessment Pack
Accessing Intranet Pages and External Links Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel and/or external webpages. Links to these pages are formatted in Blue Text.
PL E
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users, directly click the link. The simulated business, The Continent Hotel], https://thecontinenthotel.precisiongroup.com.au/.
can
be
accessed
by
going
to
SA
M
Login to The Continent Hotel using the username and password provided by your Registered Training Organisation (RTO).
14
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Assessment Agreement Instructions: Complete this section in the Learner Assessment Pack for each candidate.
PL E
1. Discuss each section of the Assessment Agreement with the candidate to identify the Delivery Method and Assessment Pathway to be undertaken, and to ensure that the Assessment Conditions and Resources Required are present in the assessment environment. 2. Tick each section as applicable to the candidate’s situation.
3. Have the candidate and you sign the confirmation at the end of this agreement.
Please tick at least one of the following for each section: Delivery Method Classroom Small Group One-on-One
☐ ☐ ☐ ☐
M
Online
Other (please describe)
☐
Assessment Pathway (for Practical Assessment)
☐
Simulated Workplace Environment (Contextualised by RTO)
☐
SA
Candidate’s Organisation (Pre-assessment meeting conducted)
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
15
Assessor Assessment Pack
Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be: ☐
a simulated industry environment, such as an industry-realistic training kitchen serving customers.
☐
PL E
an industry workplace; or
Assessment must ensure access to fixtures and large equipment: commercial: blender
food processor
☐ ☐
commercial grade work benches (1.5 m per person)
☐
commercial oven with trays (one per two persons)
☐
M
commercial refrigeration facilities:
☐
freezer
☐
deep-fryer
☐
designated storage areas for dry goods and perishables
☐
SA
cool room or fridge
16
sink
☐
gas, electric or induction stove top (two burners per person)
☐
hot plate or griddle
☐
salamander or other form of griller (one per eight persons)
☐
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
storage facilities: shelving
☐
trays
☐
PL E
small equipment:
baking sheets and trays
☐
containers for hot and cold food
☐
cutting boards
☐
knife sharpening equipment: sharpening steel
☐
sharpening stone
☐
knives and cleavers:
☐
carving knife
☐
chef’s knife
☐
utility knife
☐
M
boning knife
measures:
☐
measuring spoons
☐
portion control scoops
☐
SA
measuring jugs
meat tenderiser
☐
mouli
☐
pans and pots for small and large production: stainless steel, cast iron and non-stick fry pans
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
☐
17
Assessor Assessment Pack
☐
scoops, skimmers and spiders
☐
scales
☐
stainless steel bowls
☐
PL E
poultry shears
small utensils: sieve
☐
strainers and chinois
☐
scraper
☐
spatula
tongs and serving utensils
☐ ☐
service-ware: crockery
M
cutlery and serving utensils
☐
☐
spoons and ladles
☐
temperature probe
☐
thermometer
☐
SA
food safe gloves
☐
cleaning materials and equipment:
18
cleaning cloths
☐
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
☐
dustpans and brooms
☐
garbage bins and bags
☐
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
☐
mops and buckets
☐
separate hand basin and soap for hand washing
☐
sponges, brushes and scourers
☐
tea towels
☐
PL E
hand towel dispenser and hand towels
organisational specifications:
☐
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
☐
mise en place lists and standard recipes
☐
food safety plans
☐
guidelines relating to food disposal, storage and presentation requirements
☐
safety data sheets (SDS) for cleaning agents and chemicals
☐
M
equipment manufacturer instructions
diverse and comprehensive range of poultry as specified in the performance evidence.
☐
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and: ☐
hold a trade certificate as a cook or chef or equivalent; and
☐
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
☐
SA
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
19
Assessor Assessment Pack
To the assessor: Refer to the candidate’s name and signature on this page to authenticate each of the candidate’s submissions. I confirm that the activities and assessment completed for this unit are my own work, and comply with all relevant copyright and plagiarism rules.
Candidate’s name
PL E
I understand that if there are any issues found in the authenticity of any piece of my assessment, I may be orally re-assessed OR asked to complete further assessment tasks.
Candidate’s signature
Assessor’s name
Candidate’s handwritten signature
Date
Date when the candidate signed this
Date
Date when the assessor signed this
Assessor name
Assessor’s handwritten signature
M
Assessor’s signature
Candidate name
SA
End of Assessment Agreement
20
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Assessor Assessment Pack
SA
M
PL E
Assessment Tasks
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
21
Assessor Assessment Pack
Tasks
PL E
Candidates are required to complete all tasks as instructed. Consider the evidence as required by tasks and use accordingly to contextualise and meet the needs of the industry, their organisation, and each candidate.
Contextualisation of Assessments by RTOs
Contextualisation is the process of modifying assessment tools to make learning more meaningful for your candidates and their employers. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency.
Contextualising for your state/territory
The contents of this assessment tool are not written for a specific state/territory. Where the assessment tool refers to legislation and other industry requirements which may vary across states/territories, sample model answers are based on one state/territory.
M
Should your RTO intend to use this assessment tool for candidates from your state/territory, Precision RTO Resources recommends you to:
Access and review the legislation and industry requirements applicable in your candidate’s state/territory.
Update assessments and benchmark answers to reflect the legislation and industry requirements applicable in your candidate’s state/territory.
SA
Contextualising the generic workplace assessment
The Practical Assessment included in this workbook was designed to be administered in a real workplace, unless otherwise stated. Should your RTO wish to administer the assessment in a simulated environment, the RTO will need to redevelop the existing workplace assessment in this workbook so the candidate can complete it in the simulated environment.
22
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Below are some examples of how the RTO may simulate the Practical Assessment: Develop role play activities with clear instructions and guidelines to replace existing tasks involving consultation, meetings, discussions, and oral communication.
Provide the candidate with access to work personnel who will participate in assessment activities, e.g. project stakeholders, clients/customers, or team members.
Provide the candidate with access to simulated workplace documents and information, such as but not limited to policies and procedures, organisational vision and mission statements, business plans, operational plans, etc.
PL E
A comprehensive guide in contextualising your assessment tools for your RTO can be accessed through this link:
SA
M
https://precisionrtoresources.com.au/blog/latest-news/rto-contextualisation-guide/
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
23
Assessor Assessment Pack
Knowledge Assessment Question 1 Complete the tables by doing the following:
PL E
a. Identify at least two ingredients for each category of food items used on poultry dishes. b. Identify at least one trade name for each ingredient identified. Food Items
Ingredients
1.
i.
Poultry meat
2.
1.
ii.
Poultry offal
2.
1.
Spices
2.
M
iii.
1.
Herbs
2.
SA
iv.
24
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Trade Name of Each Ingredient
Assessor Assessment Pack
Marking Guide Mapping: KE1.1 Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.1 Confirm Food Production Requirements From Standard Recipes
Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
PL E
Candidate must complete the table below.
Individual benchmarks are provided below for assessor’s reference. Food Items
Ingredients
Trade Name of Each Ingredient
SA
M
Candidate must identify at least Candidate must identify at least two ingredients for each one trade name for each category of food items used in ingredient identified. poultry dishes. Although responses will vary, Although responses will vary, for satisfactory performance, for satisfactory performance, candidate’s responses must: candidate’s responses must: Correspond the Correspond with the ingredients identified food items listed Be at least one variant Use the name of the of the ingredients ingredients commonly identified used in the culinary Model answers are provided industry. below. Model answers are provided below.
i.
Poultry meat
Poultry meat used on poultry For example, if candidate dishes can include: identifies the ingredient to be chicken, then trade name can Chicken include: Duck Australorps Turkey Leghorn Pheasant Ancona
Australian Langshan
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
25
Assessor Assessment Pack
Food Items
Poultry offal
Trade Name of Each Ingredient
Poultry offal used on poultry For example, if candidate dishes can include: identifies the ingredient to be chicken offal, then trade name Chicken offal can include: Duck offal Chicken liver Turkey offal Chicken heart Pheasant offal Chicken gizzard
PL E
ii.
Ingredients
iii.
Spices
Chicken kidneys
Spices used on poultry dishes For example, if candidate can include: identifies the ingredient to be pepper, then trade name can Pepper include: Paprika Black pepper Cumin Chili pepper Ginger Cayenne pepper
White pepper
M
Herbs used on poultry dishes For example, if candidate can include: identifies the ingredient to be basil, then trade name can Basil include: Parsley Lemon basil Thyme French basil Rosemary American basil
Herbs
SA
iv.
26
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Sweet basil
Assessor Assessment Pack
Question 2 Access recipes for poultry dishes offered in your organisation. These recipes must be for the following types of dishes:
Classical poultry dishes
PL E
These are dishes that follow traditional sets of procedures and ingredients that have been used without much change. Contemporary poultry dishes
These are dishes derived from classical dishes with ingredients or procedures modified to follow modern cooking techniques. Then, complete the table below by identifying the following: a. At least three dishes for each type of poultry dish b. At least one trade name for each dish identified Classical Poultry Dishes i. ii.
M
iii.
Contemporary Poultry Dishes
Trade Name of Each Dish
Trade Name of Each Dish
i.
ii.
SA
iii.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
27
Assessor Assessment Pack
Marking Guide Mapping: SITHCCC035 KE1.2
PL E
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Candidate must complete the table below.
Candidate’s responses must be based on the recipes they accessed and reviewed in this assessment.
Assessor must review the recipes that candidate will access and review in this assessment. Assessor must also adjust the content of this assessment according to the recipes reviewed. Individual benchmarks are provided below for assessor’s reference. Classical Poultry Dishes
Trade Name of Each Dish
Candidate must identify at least three classical Candidate must identify at least one trade name for each dish. poultry dishes offered in their organisation.
M
Although responses will vary, for satisfactory Although responses will vary, for satisfactory performance, candidate’s response must be performance, candidate’s responses must: dishes offered in their organisation follow Correspond with the classical poultry traditional sets of procedures and ingredients dishes they identified from the recipes that have been used without much change. Be at least one variant of the classical Model answers are provided below poultry dishes they identified Chicken Parmigiana
Coq au Vin
Chicken Kiev
SA
28
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
For example, the candidate identifies one of the three classical poultry dishes to be Chicken Parmigiana. Variants of the dish includes:
Cheese-Stuffed Chicken Parmesan
Chicken Pam in Stuffed Shells
Chicken Parmigiana Rolls
Assessor Assessment Pack
Contemporary Poultry Dishes
Trade Name of Each Dish
PL E
Candidate must identify at least three Candidate must identify at least one trade name contemporary poultry dishes offered in their for each dish. organisation. Although responses will vary, for satisfactory Although responses will vary, for satisfactory performance, candidate’s responses must: performance, candidate’s response must be Correspond with the contemporary dishes offered in their organisation that are poultry dishes they identified from the derived from classical dishes with ingredients recipes or procedures modified to follow modern Be at least one variant of the cooking techniques. contemporary poultry dishes they Model answers are provided below. identified Chicken Tikka Masala
Coronation Chicken
Turkey Burger
For example, the candidate identifies one of the three contemporary poultry dishes to be Coronation Chicken. Variants of the dish includes:
Coronation Chicken Pie
Coronation Chicken Scones
Coronation Chicken Crostini
SA
M
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
29
Question 3 Listed below are examples of poultry cuts.
PL E
Assessor Assessment Pack
Complete the table below by doing the following:
a. In your own words, describe the characteristics of each poultry cut listed b. Identify at least one trade name for each poultry cut listed c. identify at least one way to cook each cut listed
d. Identify at least one trade name for each way of cooking identified
i.
Characteristic of Each Cut
Supreme
ii. Breast
30
Trade Name of Each Cut
AM
Poultry Cuts
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Cut is Cooked
Trade Name of Each Way of Cooking
Poultry Cuts
iii. Maryland
iv. Drumstick
Characteristic of Each Cut
Trade Name of Each Cut
How Each Cut is Cooked
Trade Name of Each Way of Cooking
AM
v. Thigh
PL E
Assessor Assessment Pack
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
31
Poultry Cuts
Characteristic of Each Cut
vi. Wing
i.
PL E
Assessor Assessment Pack
Sauté cuts
AM
ii. Tenderloin
Trade Name of Each Cut
32
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Cut is Cooked
Trade Name of Each Way of Cooking
Marking Guide
PL E
Assessor Assessment Pack
Specific mapping can be found in the tables below. Learner Resource Reference: SITHCCC035
Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Chapter 3: Portion and Prepare Ingredients, Subchapter 3.4 Use Poultry Preparation Techniques Based on Requirements
Candidate must complete the tables below. Individual benchmarks are provided below for assessor’s reference. Characteristic of Each Cut
Trade Name of Each Cut
In their own words, candidate must Mapping: KE1.3 (p) describe the characteristics of each Candidate must identify at poultry cut listed. least one trade name for Although responses will vary, for each poultry cut listed. satisfactory performance, Although responses will candidate’s responses must vary, for satisfactory include: performance, candidate’s The part of the poultry responses must be different where the cuts are taken examples of each poultry cut that can be seen in How the cuts are taken commercial kitchens. from the whole poultry
AM
Poultry Cuts
How Each Cut is Cooked
Mapping: KE1.3 (p), KE8.0 (p)
Trade Name of Each Way of Cooking
Mapping: KE1.3 (p)
Candidate must identify at Candidate must identify at least one way to cook each least one trade name for each cut listed. way of cooking identified. Although responses will vary, for satisfactory performance, candidate’s responses must be at least one method commonly used in commercial kitchens to cook the cuts for different dishes.
Although responses will vary, for satisfactory performance, candidate’s responses must be examples of dishes that uses both the identified way of cooking and the identified poultry cut.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
33
Poultry Cuts
PL E
Assessor Assessment Pack
Characteristic of Each Cut
Trade Name of Each Cut
How Each Cut is Cooked
Benchmark answers are provided Model answers are provided below. below.
Examples of supreme can For example, cooking method commonly used on breast include: Supreme cut is prepared by cuts of poultry include the deboning the breast but the skin Chicken supreme following: and the wing drumette with the Duck supreme humerus is left attached. Braising Turkey supreme Deep-frying
Mapping: KE5.2 i.
Supreme
Mapping: KE5.1
Chicken breast
AM
ii. Breast
Breast cut is is a lean cut of meat prepared by removing the pectoral or breast muscle on the underside of the chicken. Then, it is deboned and skinned.
Examples of poultry breast can include:
Mapping: KE5.3
iii. Maryland
34
Maryland cut is prepared by cutting the entire leg. It includes the drumstick and the skin-on thigh. It also called quarters.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Duck breast
Turkey breast
Examples of Maryland can include:
Chicken Maryland
Duck quarters
Turkey quarters
Grilling
Roasting
Trade Name of Each Way of Cooking
For example, if candidate identifies the common cooking style of poultry breast to be braising, then trade names can include:
Braised chicken breast in mushroom
Creamy chicken
braised
Braised breasts
turkey
Apple braised duck breast
Poultry Cuts
Characteristic of Each Cut
Mapping: KE5.4 iv. Drumstick
Drumstick is prepared by cutting the lower part of the leg that has a darker meat. The drumstick is then frenched with the top knuckle trimmed. Mapping: KE5.5
Thigh cut is prepared by removing the meat attached to the top portion of the leg above the knee joint.
Trade Name of Each Cut
How Each Cut is Cooked
Trade Name of Each Way of Cooking
Examples of poultry drumstick can include:
Chicken drumstick
Duck leg
Turkey leg
Examples of poultry thigh can include:
Chicken thigh
Duck thigh
AM
v. Thigh
PL E
Assessor Assessment Pack
Mapping: KE5.6
vi. Wing
The wing has with three parts: wingtip, wingette and drumette. The wing is prepared by cutting through the joint that connects the drumette to the breast section.
Turkey thigh
Examples of poultry wing can include:
Chicken wing
Duck wing
Turkey wing
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
35
Poultry Cuts
Characteristic of Each Cut
Mapping: KE5.7
vii. Sauté cuts
Sauté cuts or cutlets are prepared by cutting the whole poultry into two drumsticks, two thighs, four pieces of chicken breast and two wings for sautéing. Some bones are left in to add flavour and moisture. Mapping: KE5.8
Tenderloin is the innermost muscle of the chicken breast that lies along the breastbone. It is prepared by cutting the breast muscle that runs along both sides of the breastbone on the top section of the breast.
Trade Name of Each Cut
Examples of poultry sauté cuts can include:
Chicken cutlets
Duck cutlets
Turkey cutlets
Examples of poultry tenderloin can include:
Chicken tenderloin
Duck tenderloin
Turkey tenderloin
AM
viii. Tenderloin
PL E
Assessor Assessment Pack
36
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Cut is Cooked
Trade Name of Each Way of Cooking
Assessor Assessment Pack
Question 4 Answer the questions below about date codes and rotation labels. Date Codes
PL E
a. Below are two date codes that are commonly used on food items. In your own words, describe each date code. Each response must be in 30 words or more. Types of Date Code
i.
Description of Each Date Code
Use by date
ii. Best before date
M
b. Access Standard 1.2.5 of the Australia New Zealand Food Standards Code from the link below. https://www.legislation.gov.au/Series/F2015L00401
Make sure to access the latest version of the legislation. Answer the questions below based on the legislation. i.
Identify the three items that must be included in a best before date.
SA
1. 2. 3.
ii.
Identify the three items that must be included in a use by date. 1. 2. 3.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
37
Assessor Assessment Pack
Date Codes iii.
Identify what the best before or use by date must include for each scenario below. Scenario
Inclusion
PL E
1. The duration is within 3 months since the date code was applied on a product and the content is expressed in letters. 2. The duration is over 3 months since it was applied on a product. Rotation Labels
a. Below are two rotation labels that are commonly used on food items. In your own words, describe each rotation label. Each response must be in 30 words or more.
Description of Each Rotation Label
M
Types of Rotation Labels
Use first
ii.
Day label
SA
i.
b. Identify what must be included in a Use First label.
c. Identify what must be included in a Day label. i.
ii.
38
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Mapping: KE2.0
PL E
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Candidate must answer the questions below about date codes and rotation labels. Individual benchmarks are provided below for assessor’s reference. Date Codes
a. In their own words, candidate must describe each date code. Candidate’s responses must be in 30 words or more.
Although wording will vary, for satisfactory performance, candidate’s responses must indicate:
When each type of date code is used
How the date code affects usability of the food/beverage
Benchmark answers are provided below.
Description of Each Date Code
Use by date
Use-by date is used to mark food items that must be eaten before a certain time to ensure that it is still safe to eat. Foods should not be eaten and sold after the use-by date because they may pose a health or safety risk to the person who will eat it.
M
Types of Date Code
SA
i.
ii.
Best before date
Best before date is used to mark food items to identify up to when they will stay at their best quality. After the best before date, the food item can still be used or eaten, as long as it is still fit for human consumption.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
39
Assessor Assessment Pack
Date Codes b. Candidate must access the Standard 1.2.5 of the Australia New Zealand Food Standards Code from the link. Candidate must answer the questions below based on the legislation.
i.
PL E
Candidate’s responses must correspond with the information identified in the Standard 1.2.5 of the Australia New Zealand Food Standards Code: Candidate must identify the three items that must be included in a best before date.
For satisfactory performance, candidate’s response must correspond with the format indicated under section 1.2.5-5 Required wording and form for dates and labels in the legislation. Benchmark answers are provided below. ii.
The words ‘Best Before’ Relevant date
Reference to where the date is located on the label
Candidate must identify the three items that must be included in a use by date.
M
For satisfactory performance, candidate’s response must correspond with the format indicated under section 1.2.5-5 Required wording and form for dates and labels in the legislation. Benchmark answers are provided below. The words ‘Use By’
Relevant date
Reference to where the date is located on the label
SA
40
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Date Codes iii.
Candidate must identify what the best before or use by date must include for each scenario below.
PL E
For satisfactory performance, candidate’s response must correspond with the format indicated under section 1.2.5-5 Required wording and form for dates and labels in the legislation. Benchmark answers are provided below. Scenario
Inclusion
1. The duration is within 3 The day and the month, in any order months since the date code was applied on a product and the content is expressed in letters.
2. The duration is over 3 The month and the year, in that order months since it was applied on a product.
M
Rotation Labels
a. In their own words, candidate must describe each rotation label. Candidate’s responses must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s responses must include the following: When each rotation label is used
How each rotation label affects usability of the food item
SA
Benchmark answers are provided below.
Types of Rotation Labels
i.
Use first
Description of Each Type of Rotation Label Use first rotation label is affixed to food items with the shortest life cycles or have been bought first. This indicates that the item must be used first to ensure they are used while they are their best quality.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
41
Assessor Assessment Pack
Rotation Labels Types of Rotation Labels
Day label
Day label is affixed to food items to identify what day of the week they were prepared. This helps determine how long the food items have been in storage since the day they were prepared and whether they must be used or thrown away.
PL E
ii.
Description of Each Type of Rotation Label
b. Identify what must be included in a Use First label.
For satisfactory performance, candidate’s response must correspond with the benchmark answers below. The text ‘Use First’ or ‘Use this first’
c. Identify what must be included in a Day label.
For satisfactory performance, candidate’s response must correspond with the benchmark answers below. The specific day of the week food was prepared.
The colour that represents that day.
SA
M
42
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Question 5
PL E
Assessor Assessment Pack
Listed below are examples of common poultry products.
In your own words, describe the following characteristics of each poultry product listed: a. Colour b. Fat Content c. Size d. Taste e. Texture Colour
Fat Content
Size
Taste
Texture
AM
Poultry Products
a. Chicken meat
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
43
Poultry Products
Colour
b. Turkey meat
Fat Content
AM
c. Duck meat
PL E
Assessor Assessment Pack
44
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Size
Taste
Texture
Marking Guide
PL E
Assessor Assessment Pack
Specific mapping can be found in the tables below. Learner Resource Reference: SITHCCC035
Chapter 1: Select Ingredients for Poultry Dishes, o
Subchapter 1.2 Calculate Ingredients Based on Requirements
o
Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Chapter 4: Cook Poultry Dishes, Subchapter 4.3 Make Food Quality Adjustments
Chapter 5: Present Poultry Dishes, Subchapter 5.4 Visually Evaluate Poultry Dish and Adjust Presentation as Required
In their own words, candidate must describe the characteristics of each poultry product listed.
AM
Individual benchmarks are provided below for assessor’s reference.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
45
Poultry Products
Colour
PL E
Assessor Assessment Pack
Fat Content
Size
Mapping: KE3.1.2 (p)
Mapping: KE3.2 (p)
Mapping: KE3.4 (p)
Mapping: KE3.5 (p)
In their own words, candidate must describe the appearance of each poultry product listed when raw.
In their own words, candidate must describe the fat content of each poultry product listed when raw.
In their own words, candidate must describe the size of each poultry product listed when raw.
In their own words, candidate must describe the taste of each poultry product listed when cooked.
Although wording will vary, for satisfactory performance, candidate’s response must indicate the approximate weight of each poultry product when sold in markets.
Although wording will Although wording will vary, for satisfactory vary, for satisfactory performance, performance, candidate’s response candidate’s response must indicate how much must indicate the fat can each poultry natural flavour of each product contain poultry product when compared to other cooked on their own. Benchmark answers are poultry products. provided below. Benchmark answers are Benchmark answers are provided below. provided below.
AM
Although wording will vary, for satisfactory performance, candidate’s response must indicate how pink or red each poultry product must be when raw. Benchmark answers are provided below.
46
Taste
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Texture
Mapping: KE3.6 (p)
KE3.3
(p),
In their own words, candidate must describe the texture of each poultry product listed when raw. Although wording will vary, for satisfactory performance, candidate’s response must indicate how each poultry product must feel in the touch when raw. Benchmark answers are provided below.
Poultry Products
Fat Content
Size
Taste
Texture
Raw chicken meat is usually light pink in colour with some white fatty pieces. The leg and thigh parts can have a colour that is darker shade of pink.
Chicken meat does not contain a lot of fat compared to other poultry like duck. But it has higher fat content than turkey. For every 100 g of meat, chicken meat contains 14 g of fat.
Whole chicken with internal organs and entrails removed is typically sold in a variety of sizes. The size can range from 12 to 20 and is usually represented by their weight. For example, a size 16 chicken usually means that the chicken weighs around 1.6 kg.
Chicken meat can taste bland when no additional ingredient to enhance its flavour is added. That is why it is necessary to season it well to enhance its natural flavour.
Raw chicken meat must be plumb and a bit soft. Though soft, the meat must still spring back into shape when pressed after a few seconds. It must also have a glossy finish and must not be slimy or sticky.
Raw turkey meat also appears pinkish in colour but has a darker hue compared to chicken meat. But it is still lighter in colour compared to duck meat.
Turkey meat has lesser fat content compared to other poultry meat like chicken and duck meat. For every 100 g of turkey meat, there is only around 8 g of fat.
Like chicken, whole turkey with internal organs and entrails removed is also sold in a variety of sizes. The sizes can range from 25 to 90 and is also represented by their weight. For example, a size 40 turkey will weigh at around 4.0 kg.
Turkey meat tastes like chicken without any additional ingredients. But compared to chicken meat, turkey meat has a deeper taste because it has less fat and more lean muscles.
Raw turkey must be plump and firm. Turkey meat is typically not as soft as chicken meat. So, it is a bit more resilient than chicken meat when pressed. The meat must also not be slimy or sticky.
AM
a. Chicken meat
Colour
PL E
Assessor Assessment Pack
b. Turkey meat
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
47
Poultry Products
Raw duck meat usually has a pinkish colour. But unlike the colour of raw chicken or turkey, duck meat has a darker pinkish colour.
Fat Content
Size
Taste
Texture
Duck meat is one of the poultry meats with high fat content. It has more fat content than chicken and turkey. There is around 28 g of fat for every 100 g of duck meat.
Ducks also come in a variety of sizes. The size of whole ducks after the internal organs and entrails are removed can range from size 18 to 22. And like chicken and turkey, the sizes represent the weight of the duck.
Duck meat has a strong, gamey flavour. Its flavour is sometimes taken to be closer to the taste of red meat rather than chicken when there is no other ingredient added.
Raw duck meat must feel wet when touched but not slimy or sticky. It must be plump, and the meat must spring back when pressed. Duck meat must not have a rubbery texture as well.
AM
c. Duck meat
Colour
PL E
Assessor Assessment Pack
48
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Question 6 Read the scenarios below about characteristics of poultry dishes.
Scenario 1
PL E
Answer the questions that follow.
Juliet works as a cook at the La Bellissima. Today, two guests arrived and ordered two Club Sandwiches.
The first guest requested that poultry meat added into their sandwich must have as less fat as possible. The second guest requested meat that has a deeper taste but should not be too gamey. Before Juliet assembles the sandwich, she first must first check the ingredients.
She first checked the texture of the ingredients. Any problem with the texture of the ingredients will make the dish less appealing for the guest. During her check, she made sure that:
The bread slices and vegetables are not soggy
The sauce flows smoothly but not runny
The cheese is not too hard nor melted.
She also checked the taste of the sauce by taking a sample. She must ensure that it tastes right. A bland sauce or one that is too salty or sweet will make the sandwich unappealing to the guest.
M
After checking the bread, vegetables, sauce and cheese, she then selects the poultry meat for each sandwich. The available options are chicken, turkey and duck. Juliet knows that duck meat has the most amount of fat among the three. It also has the gamiest taste. Chicken does not taste gamey and also not fatty. Turkey has a deeper taste and fattier than chicken. It is also not as gamey as duck. With these details, Juliet decides to use chicken breast for the first club sandwich. Then, she decides to use turkey breast for the second.
SA
Juliet then starts preparing each ingredient. She first seasoned the chicken and turkey breasts with salt and pepper as these meats can taste bland on their own. Then, she roasted them until golden brown. She checks to ensure that the meats are not greasy and rubbery. She then toasted the bread slices until they are golden-brown. She also sliced the vegetables and aligned them for assembly. Answer the questions below based on the scenario. a. Identify the reason why texture of ingredients must be considered.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
49
Assessor Assessment Pack
b. Identify the three things that Juliet checked to ensure that ingredients have good texture. i.
iii.
PL E
ii.
c. Identify the reason why the taste of the sauce must be considered.
d. Identify the reason why Juliet decided to use chicken meat for the first guest’s request.
SA
M
e. Identify the reason why Juliet decided to use turkey meat for the second guest’s request.
50
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Scenario 2 Juliet has finished preparing the ingredients, she now needs to assemble the sandwich. She knows that for the sandwich to look good, it must have good balance, colour and contrast. These three will also affect the texture and taste that the guest will experience.
PL E
Juliet held the two toasted bread slices and spread the sauce evenly on each slice. She made sure to apply just enough to not oversaturate the bread. She then placed the lettuce on top of the first slice of bread. She topped the lettuce with the sliced chicken meat. Then, she added two slices of tomato. She added the cheese on top. Finally, she added the second slice of bread. This layering provided contrast in colours and made the sandwich look appealing and appetising. She did the same arrangement for the club sandwich with turkey meat.
Juliet made sure that the ingredients are layered evenly to ensure that the customers will be able to enjoy the ingredients in every bite they take. She made sure that there are just enough of every ingredient and their flavours will combine well to achieve balance. It is important to keep the sandwich balanced because if one ingredient overpowers the rest of the ingredients, it will affect how the sandwich will taste. She then sliced each sandwich diagonally into two equally sized triangles. This will allow the customers to see the layers of the sandwich properly. Slicing the sandwiches into triangles makes them smaller. It will make it easier for the customer to eat them.
M
For the garnish, she placed olives on a little stick, and used a wooden stick to keep the sandwiches together. She also placed potato crisps on the side, her chosen garnishes provided a contrast in texture and flavour. Contrasting textures and flavour help keep the customer from getting bored of what they are eating.
a. In your own words, briefly describe how Juliet achieved balance in the sandwiches she prepared.
SA
Your response must be in 30 words or more.
b. Identify the reason why balance needs to be considered.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
51
Assessor Assessment Pack
c. In your own words, briefly describe how Juliet made sure to have different colours in the sandwiches she is prepared.
PL E
Your response must be in 30 words or more.
d. Identify the reason the sandwiches must have different colours.
e. In your own words, briefly describe how Juliet achieved contrast in the sandwiches she prepared.
M
Your response must be in 30 words or more.
Identify the reason why contrast needs to be considered in the sandwiches.
SA
f.
g. Identify the two reasons why Juliet decided to slice the sandwiches into equally sized triangles. i.
ii.
52
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Specific mapping can be found in each question below. Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.2 Calculate Ingredients Based on Requirements
Chapter 4: Cook Poultry Dishes, Subchapter 4.3 Make Food Quality Adjustments
Chapter 5: Present Poultry Dishes, Subchapter 5.4 Visually Evaluate Poultry Dish and Adjust Presentation as Required
PL E
Candidate must answer the questions below based on the scenarios. Individual benchmarks are provided for assessor’s reference. Scenario 1
a. Candidate must Identify the reason why texture of ingredients must be considered.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.6 (p)
M
It is important to consider texture because any problem with the texture of the ingredients will make the dish less appealing for the guest.
b. Candidate must identify the three things that Juliet checked to ensure that ingredients have good texture.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answers below. Mapping: KE3.6 (p)
The bread slices and vegetables are not soggy
The sauce flows smoothly but not runny
The cheese is not too hard nor melted.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
53
Assessor Assessment Pack
c. Candidate must identify the reason why the taste of the sauce must be considered. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.5 (p)
PL E
It is important to consider the taste of the sauce because a bland sauce or one that is too salty or sweet will make the sandwich unappealing to the guest. d. Candidate must identify the reason why Juliet decided to use chicken meat for the first guest’s request. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.2 (p), KE3.5 (p)
Juliet decided to use chicken meat because it does not taste gamey and not fatty, which meets the first guest’s request.
e. Candidate must identify the reason why Juliet decided to use turkey meat for the second guest’s request.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.5 (p)
Juliet decided to use turkey meat because it has a deeper taste and not as gamey as duck. It meets the second guest’s request.
Scenario 2
SA
a. In their own words, candidate must briefly describe how Juliet achieved balance in the sandwiches she prepared. Candidate’s response must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must indicate what Juliet did to ensure that the ingredients do not overpower each other. Benchmark answer is provided below. Mapping: KE3.1.1 (p)
Juliet made sure that the ingredients are layered evenly to ensure that the customers will be able to enjoy the ingredients in every bite they take. She made sure that there are just enough of every ingredient and their flavours will combine well to achieve balance.
54
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
b. Candidate must Identify the reason why balance needs to be considered. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.1.1 (p)
PL E
It is important to keep the sandwich balanced because if one ingredient overpowers the rest of the ingredients, it will affect how the sandwich will taste. c. In their own words, candidate must briefly describe how Juliet made sure to have different colours in the sandwiches she is preparing. Candidate’s response must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must include the actual sequence of ingredients that Juliet followed to achieve contrast in colour for the sandwiches. Benchmark answer is provided below. Mapping: KE3.1.2 (p)
Juliet made sure that there are different colours in the sandwiches by layering the ingredients as follows: 1. She first spread the sauce on each bread slice.
M
2. Then, she placed the lettuce on top of the first slice of bread. 3. She topped the lettuce with the sliced chicken meat. 4. Then, she added two slices of tomato. 5. She added the cheese on top.
6. Finally, she added the second slice of bread.
SA
d. Candidate must identify the reason why the sandwiches must have different colours. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.1.2 (p)
Having different colours creates contrast which makes the sandwiches look appealing and appetising.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
55
Assessor Assessment Pack
e. In their own words, candidate must briefly describe how Juliet achieved contrasting texture and flavour in the sandwiches she prepared. Candidate’s response must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must include the two garnishes Juliet added into the sandwiches.
PL E
Benchmark answer is provided below. Mapping: KE3.1.3 (p)
Juliet was able to achieve contrasting texture and flavour in the sandwiches by garnishing them with the following:
f.
Olives placed on a little stick
Potato crips on the side
Candidate must identify the reason why contrast needs to be considered in the sandwiches. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.1.3 (p)
M
Adding contrast in the Sandwiches help ensure that the customer will not get bored with what they are eating.
g. Candidate must identify the two reasons why Juliet decided to slice the sandwiches into equally sized triangles. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Mapping: KE3.4 (p)
Slicing the sandwiches into triangles will allow the customers to see the layers of the sandwich properly.
Slicing the sandwiches into triangles makes their size smaller, which makes it easier to eat them.
SA
56
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Question 7
PL E
Assessor Assessment Pack
Answer the questions below about the quality indicators of poultry products. a. Below are examples of poultry products.
In your own words, describe the expected quality of each poultry product in terms of the indicators listed. Each response must be in 30 words or more. Poultry Products
Chicken meat
Cleanliness
AM
i.
Freshness
ii.
Turkey meat
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
57
Poultry Products
iii.
Duck meat
PL E
Assessor Assessment Pack
Freshness
b. Identify the five signs of damage that you must check when buying poultry. i. ii.
AM
iii.
iv.
v.
58
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Cleanliness
PL E
Assessor Assessment Pack
Marking Guide Mapping: KE3.3 (p)
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Candidate must answer the questions below about the quality indicators of poultry products. Individual benchmarks are provided below for assessor’s reference.
a. In their own words, candidate must describe the expected quality of each poultry product in terms of the indicators listed. Candidate’s responses must be in 30 words or more.
Freshness
AM
Poultry Products
Although wording will vary, for satisfactory performance, candidate’s response must include the following characteristics they must expect from each poultry product when fresh:
Colour of the meat
Colour of the skin
Smell
Cleanliness
Although wording will vary, for satisfactory performance, candidate’s response must include at least two characteristics that they must find in each poultry product to indicate that it has been properly cleaned. Benchmark answers are provided below.
Benchmark answers are provided below.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
59
Poultry Products
i.
Freshness
Cleanliness
Chicken meat
Fresh chicken must have skin with a pale, bluish-white or off white to pinkish colour. The meat must be light pink and must have a very mild smell or no smell at all. However, take note that some parts of chicken can have a darker pink colour such as the thigh and drumstick
Fresh chicken meat must be free of any feathers and excess skin. Giblets including heat, gizzard and liver must be removed. These can decrease the shelf life of chicken meat and can increase risk of bacterial contamination.
Turkey meat
Fresh turkey must have a skin that is off white to cream in colour. The colour of turkey meat is light pink to light orange. It must also have little to no smell. Like chicken, turkey thigh and drumstick may also have darker pink colour.
Like fresh chicken, fresh turkey must be free of any feathers and excess skin. The neck, tail part and giblets including heat, gizzard and liver must be removed. Any excess fat must also be removed.
Fresh duck must have a skin with an off white to cream in colour. It must have thicker skin than chicken or turkey. Duck meat must have a darker colour than chicken or turkey meat. The colour of meat can range from darker shade of pink to tan depending on which part of the duck. Duck meat smells a bit gamey when fresh.
Like chicken and turkey, fresh duck meat must be free of any feathers. Duck meat is fattier than chicken and turkey, so excess fat must also be trimmed off. The giblets must be removed.
AM
ii.
PL E
Assessor Assessment Pack
iii.
60
Duck meat
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
PL E
Assessor Assessment Pack
b. Candidate must Identify the five signs of damage that they must check when buying poultry.
For satisfactory performance, candidate’s responses must correspond with the benchmark answers below. Discolouration
Blemishes
Cuts
Bruising
Broken bones
AM
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
61
Assessor Assessment Pack
Question 8 Read the following scenarios about the historical and cultural origin of some poultry products.
History of Chicken
PL E
Answer the questions that follow.
a. Identify when chicken was first domesticated.
b. Identify the reason why people first domesticated chickens.
c. Identify two places where chicken was first domesticated. i. ii.
M
d. Identify the location where people dug the bones that proved chicken were eaten as food.
SA
e. Identify when chicken meat was eaten according to the results of the dig.
62
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
History of Turkey a. Identify when turkey started to become globally popular.
PL E
b. Identify who were the people who first domesticated turkeys.
c. Identify who were the people who brought the turkey to Europe and Asia.
d. Identify one event when Australians buy a turkey.
History of Duck
a. Identify at least two duck breeds that are raised in Australia for consumption.
M
i. ii.
b. Identify which country first bred the Pekin duck.
SA
c. Identify when the Pekin duck was first bred.
d. Identify the reason why Pekin duck is the preferred duck meat in Australia.
e. Identify the two civilisations that farmed Mallard ducks. i.
ii.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
63
Assessor Assessment Pack
Marking Guide Mapping: KE4.0 (p)
PL E
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Candidate must answer the questions below based on the scenarios. Individual benchmarks are provided below for assessor’s reference. History of Chicken
a. Candidate must identify when chicken was first domesticated.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. 7000 to 10000 years ago
b. Candidate must identify the reason why people first domesticated chickens.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Chicken was first domesticated for fighting.
c. Candidate must identify two places where chicken was first domesticated. For satisfactory performance, candidate’s response must correspond with the benchmark answers below. Southeast Asia
SA
i.
ii.
China
d. Candidate must identify the location where people dug the bones that proved chicken were eaten as food. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Maresha, Israel
64
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
e. Candidate must identify when chicken meat was eaten according to the results of the dig. For satisfactory performance, candidate’s response must correspond with the benchmark answer below.
History of Turkey
PL E
Around 2200 years ago
a. Candidate must identify when turkey started to become globally popular.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. 1500s
b. Candidate must identify who were the people who first domesticated turkeys.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Indigenous Americans
c. Candidate must identify who were the people who brought the turkey to Europe and Asia.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Spanish traders
d. Candidate must identify one event when Australians buy a turkey.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Christmas
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
65
Assessor Assessment Pack
History of Duck a. Candidate must identify at least two duck breeds that are raised in Australia for consumption.
PL E
For satisfactory performance, candidate’s response must correspond with at least two of the benchmark answer below.
Pekin
Muscovy
Mallard
Indian Runners
Khaki Campbells
b. Candidate must identify which country first bred the Pekin duck.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. China
c. Candidate must identify when the Pekin duck was first bred.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. 4000 years ago
d. Candidate must identify the reason why Pekin duck is the preferred duck meat in Australia.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. The Pekin duck is the most preferred duck meat in Australia because of its fast growth rate.
f.
Candidate must identify the two civilisations that farmed Mallard ducks. For satisfactory performance, candidate’s response must correspond with the benchmark answer below.
66
Romans
Malays
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Question 9 Read the following scenarios about the historical and cultural origin of some poultry dishes.
Chicken Parmigiana
PL E
Answer the questions that follow.
a. Identify where the ‘parmigiana’ dish that many Australians know today came from.
b. Identify the main ingredient of the first ‘parmigiana’ dish that came to Australia.
c. Identify the main ingredient of the original ‘parmigiana’ dish identified in The Silver Spoon.
d. Identify when ‘chicken parmigiana’ was first mentioned in Australia.
SA
M
e. Identify the food establishment that first featured chicken parmigiana on their menu in 1980.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
67
Assessor Assessment Pack
Coq au Vin a. Identify which country the coq au vin dish originated from.
PL E
b. Identify when the earliest mention of the dish was.
c. Identify the dish parallel to coq au vin mentioned in the Cookery for English Households.
SA
M
d. Identify the purpose of the traditional coq au vin.
68
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Mapping: KE4.0 (p)
PL E
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.3 Identify and Select Poultry Products and Ingredients Based on Recipe, Quality, and Stock Rotation
Candidate must answer the questions below based on the scenarios. Individual benchmarks are provided below for assessor’s reference. Chicken Parmigiana
a. Candidate must identify where the ‘parmigiana’ dish that many Australians know today came from. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. America
b. Candidate must identify the main ingredient of the first ‘parmigiana’ dish that came to Australia.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Veal
c. Candidate must identify the main ingredient of the original ‘parmigiana’ dish identified in The Silver Spoon.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Eggplant
d. Candidate must identify when ‘chicken parmigiana’ was first mentioned in Australia. For satisfactory performance, candidate’s response must correspond with the benchmark answer below. mid-1940s.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
69
Assessor Assessment Pack
e. Candidate must identify the food establishment that first featured chicken parmigiana on their menu in 1980. For satisfactory performance, candidate’s response must correspond with the benchmark answer below.
Coq au Vin
PL E
A restaurant.
a. Identify which country the coq au vin dish originated from.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. France
b. Identify when the earliest mention of the dish was.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. 1864
c. Identify the dish parallel to coq au vin mentioned in the Cookery for English Households.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Poulet au vin blanc
d. Identify the purpose of the traditional coq au vin.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. The traditional coq au vin was intended to tenderise rooster meat.
70
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Question 10
PL E
Assessor Assessment Pack
Below are examples of poultry by-products. Complete the table below by doing the following: a. Identify at least one method of using each by-product
Methods you identify must be those that are safe and effective in reducing wastage and maximising profitability. b. In your own words, describe how you can use each method to: i.
Reduce wastage of each by-product
ii.
Maximise the organisation’s profit from sales
Each response must be in 30 words or more.
Method of Using Each By-Product
How Each Method Reduces Wastage
How Each Method Maximises Profitability
AM
Poultry By-Products
1. Bones
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
71
Poultry By-Products
PL E
Assessor Assessment Pack
Method of Using Each By-Product
2. Excess fat
AM
3. Blood
How Each Method Reduces Wastage
72
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Method Maximises Profitability
Marking Guide Mapping: KE6.0 (p)
PL E
Assessor Assessment Pack
Learner Resource Reference: SITHCCC035 Chapter 3: Portion and Prepare Ingredients, Subchapter 3.5 Minimise Waste and Maximise Profitability of Food Items
Candidate must complete the table below.
Individual benchmarks are provided below for assessor’s reference. Method of Using Each By-Product
How Each Method Reduces Wastage
Candidate must identify at least one In their own words, candidate must method of using each by product. describe how they can use the method identified to reduce wastage Although responses will vary, for of each by-product. Candidate’s satisfactory performance, response must be in 30 words or candidate’s responses must be more. actions that are: Although wording and responses will Safe for the environment vary, for satisfactory performance, and for the people candidate’s responses must: Effective in preventing the Correspond with the methods by-products from being they identified thrown away unnecessarily Benchmark continued in next page Benchmark continued in next page
AM
Poultry By-Products
How Each Method Maximises Profitability
In their own words, candidate must describe how they can use the method identified to maximise the organisation’s profit from sales. Candidate’s response must be in 30 words or more. Although wording and responses will vary, for satisfactory performance, candidate’s responses must:
Correspond with the methods they identified
Benchmark continued in next page
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
73
Poultry By-Products
PL E
Assessor Assessment Pack
Method of Using Each By-Product
Effective in reducing the organisation’s expenses on the dishes they sell, thereby increasing profit earned
Model answers are provided below.
How Each Method Reduces Wastage
Indicate how the methods identified can provide another way to use the byproducts in the kitchen instead of throwing them away
How Each Method Maximises Profitability
Indicate how the method identified can prevent the organisation from making unnecessary purchases of certain kitchen items through reusing the by-products
Model answers are provided below.
Model answers are provided below.
AM
For example, methods to use bones For example, candidate identified making stocks as a method to use from poultry include: bones from poultry to reduce Using bones as ingredient for wastage. Then, candidate’s response making stocks must be: Using bones as compost Using bones as ingredients for stocks material prevents the bones from being thrown away as waste material since they can be utilised for another purpose in cooking instead of just treating them as regular waste.
a. Bones
74
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
For example, candidate identified making stocks as a method to use bones from poultry to maximise the organisation’s profit. Then, candidate’s response must be: Using bones as ingredients for stocks keeps the organisation from purchasing powders and flavourings for making stocks. This reduces their total expense on the dishes that uses stocks, thereby increasing the profit they earn from those dishes.
Poultry By-Products
Method of Using Each By-Product
How Each Method Reduces Wastage
For example, methods to use excess For example, candidate identified from poultry include: rendering fat to get cooking oil as a method to use excess fat from poultry Using excess fat as source of to reduce wastage. Then, candidate’s cooking oil response must be: Using excess fat to make oil Using excess fat as source of cooking infusions oil prevents the excess fat from being thrown away as waste material since they can be utilised for another purpose in cooking instead of just treating them as regular waste. For example, methods to use blood For example, candidate identified from poultry include: using blood from poultry as a thickening agent for stews and soups Using blood as a thickening to reduce wastage. Then, candidate’s agent for stews and soups response must be: Using blood as traditional Using blood as a thickening agent for ingredient for global dishes stews and soups prevents the blood from being thrown away as waste material since it can be utilised for another purpose in cooking instead of just treating it as regular waste.
AM
b. Excess Fat
PL E
Assessor Assessment Pack
c. Blood
How Each Method Maximises Profitability
For example, candidate identified rendering fat to get cooking oil as a method to use excess fat from poultry to maximise the organisation’s profit. Then, candidate’s response must be:
Using excess fat as source of cooking oil keeps the organisation from purchasing animalbased oils for cooking. This reduces their total expense on the dishes that are fried, thereby increasing the profit they earn from those dishes. For example, candidate identified using blood from poultry as a thickening agent for stews and soups to maximise the organisation’s profit. Then, candidate’s response must be: Using blood as a thickening agent for stews and soups keeps the organisation from purchasing commercial thickening agents. This reduces their total expense on the dishes that uses thickening agents, thereby increasing the profit they earn from those dishes.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
75
Question 11 Below are examples of poultry off cuts.
PL E
Assessor Assessment Pack
Complete the table below by doing the following:
a. Identify at least one method of using each off cut.
Methods you identify must be those that are safe and effective in reducing wastage and maximising profitability. b. In your own words, describe how you can use each method to: i.
Reduce wastage of each off cut
ii.
Maximise your organisation’s profit from sales
Each response must be in 30 words or more.
Method of Using Each Offcut
How Each Method Reduces Wastage
AM
Poultry Offcuts
a. Neck
76
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Method Maximises Profitability
Poultry Offcuts
b. Feet
Method of Using Each Offcut
How Each Method Reduces Wastage
How Each Method Maximises Profitability
AM
c. Parson’s nose
PL E
Assessor Assessment Pack
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
77
Marking Guide Mapping: KE6.0 (p)
PL E
Assessor Assessment Pack
Learner Resource Reference: SITHCCC035 Chapter 3: Portion and Prepare Ingredients, Subchapter 3.5 Minimise Waste and Maximise Profitability of Food Items
Candidate must complete the table below.
Individual benchmarks are provided below for assessor’s reference. Poultry Offcuts
Method of Using Each Offcut
How Each Method Reduces Wastage
AM
Candidate must identify at least one In their own words, candidate must method of using each off cut. describe how they can use the method identified to reduce wastage of each Although responses will vary, for off cut. Candidate’s response must be satisfactory performance, in 30 words or more. candidate’s responses must be actions that: Although wording and responses will vary, for satisfactory performance, Safe for the environment candidate’s responses must: and for the people Correspond with the methods Effective in preventing the they identified off cuts from being thrown away unnecessarily Benchmark continued in next page Benchmark continued in next page
78
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Method Maximises Profitability
In their own words, candidate must describe how they can use the method identified to maximise the organisation’s profit from sales. Candidate’s response must be in 30 words or more. Although wording and responses will vary, for satisfactory performance, candidate’s responses must:
Correspond with the methods they identified
Benchmark continued in next page
Poultry Offcuts
PL E
Assessor Assessment Pack
Method of Using Each Offcut
Effective in reducing the organisation’s expenses on the dishes they sell, thereby increasing profit earned
Model answers are provided below.
How Each Method Reduces Wastage
Indicate how the methods identified can provide another way to use the offcuts in the kitchen instead of throwing them away
Model answers are provided below.
AM
a. Neck
For example, methods to use neck For example, candidate identifies using the neck as ingredient for poultry stock from poultry include: to reduce wastage. Then, candidate’s Using the neck as ingredient response must be: for poultry stock Using the neck as ingredient for Serving the neck as deepchicken stock prevents the neck from fried finger food being thrown away as waste material since it can be utilised for another purpose in cooking instead of just treating it as regular waste.
How Each Method Maximises Profitability
Indicate how the method identified can prevent the organisation from making unnecessary purchases of certain kitchen items through reusing the offcuts
Model answers are provided below. For example, candidate identifies using the neck as ingredient for poultry stock to maximise the organisation’s profit. Then, candidate’s response must be: Using the neck as ingredient for chicken stock keeps the organisation from purchasing powders and flavourings for making poultry stock. This reduces their total expense on the dishes that uses poultry stock, thereby increasing the profit they earn from those dishes.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
79
Poultry By-Products
Method of Using Each By-Product
How Each Method Reduces Wastage
For example, methods to use feet For example, candidate identifies using from poultry include: the feet as ingredient for poultry stock to reduce wastage. Then, candidate’s Using the feet as ingredient response must be: for poultry stock Using the feet as ingredient for stock Serving the feet as deepprevents the neck from being thrown fried finger food away as waste material since it can be utilised for another purpose in cooking instead of just treating it as regular waste.
For example, methods to use For example, candidate identifies using the parson’s nose as source of cooking parson’s nose from poultry include: oil to reduce wastage. Then, Using the parson’s nose as candidate’s response must be: ingredient for poultry stock Using the parson’s nose as source of Using the parson’s nose as cooking oil prevents it from being source for cooking oil thrown away as waste material since it can be utilised for another purpose in cooking instead of just treating it as regular waste.
AM
b. Feet
PL E
Assessor Assessment Pack
c. Parson’s nose
80
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How Each Method Maximises Profitability
For example, candidate identifies using the neck as ingredient for poultry stock to maximise the organisation’s profit. Then, candidate’s response must be:
Using the feet as ingredient for stock keeps the organisation from purchasing powders and flavourings for making poultry stock. This reduces their total expense on the dishes that uses poultry stock, thereby increasing the profit they earn from those dishes. For example, candidate identifies using the parson’s nose as source of cooking oil to maximise the organisation’s profit. Then, candidate’s response must be:
Using the parson’s nose as source of cooking oil keeps the organisation from purchasing animal-based oils for cooking. This reduces their total expense on the dishes that uses cooking oil, thereby increasing the profit they earn from those dishes.
Assessor Assessment Pack
Question 12 Listed below are some of the preparation techniques usually used on poultry. In your own words, describe how each technique is done.
PL E
Each response must be in 30 words or more. Preparation Techniques for Poultry
a. Barding
b. Brining
M
c. De boning
How Each Technique is Done
d. Wet marinating
SA
e. Dry marinating
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
81
Assessor Assessment Pack
Preparation Techniques for Poultry
Rolling
g. Trussing
h. Soaking
PL E
f.
How Each Technique is Done
Ballotine (Stuffing)
j.
Galantine (Stuffing)
M
i.
SA
k. Trimming
82
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Specific mapping can be found in the table below.
PL E
Learner Resource Reference: SITHCCC035 Chapter 3: Portion and Prepare Ingredients, Subchapter 3.4 Use Poultry Preparation Techniques Based on Requirements
In their own words, candidate must describe how each preparation technique is done. Candidate’s responses must be in 30 words or more.
Although wording will vary, for satisfactory performance, candidate’s responses must include a specific action that is done when using each technique listed in preparing poultry meat. Benchmarks answers are provided below for assessor’s reference. Preparation Techniques for Poultry
How Each Technique is Done
Mapping: KE7.0 (p)
a. Barding
Barding is done by wrapping fat, such as bacon or fatback, around lean poultry meats like the breast before roasting them to keep them moist and prevent them from drying out.
M
Mapping: KE7.0 (p)
b. Brining
Brining is done by soaking the poultry meat in a liquid solution containing water, salt, sugar, herbs, and spices. It is done to preserve, tenderise, or enhance the flavour of the poultry meat.
Mapping: KE7.0 (p)
SA
c. De boning
De boning is done by removing the bones from the poultry meat to make it easier to eat. It also allows the stuffing or fillings to go into a whole bird or portion cuts.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
83
Assessor Assessment Pack
Preparation Techniques for Poultry
How Each Technique is Done Mapping: KE7.0 (p) Wet marinating is done by combining all liquid or liquid and dry ingredients into a mixture. The poultry meat is then added into the mixture to coat it with flavour.
PL E
d. Wet marinating
Mapping: KE7.0 (p)
e. Dry marinating
Dry marinating is done by combining spices and herbs together to add flavour to the poultry meat. The meat is covered or rubbed with the dry mixture so it can absorb the oils and flavours of the spices and herbs before grilling. Mapping: KE7.0 (p)
f.
Rolling
Rolling is done by flattening the poultry to a consistent thickness. Doing this will make sure that the poultry meat is cooked evenly. This is used for recipes that require a thinner cut.
Mapping: KE7.0 (p)
Trussing is done by tying the whole poultry with a string woven through the bird parts with a needle to give the food a more compact shape. The wings and legs of poultry are fastened securely against the body for even cooking.
M
g. Trussing
Mapping: KE7.0 (p)
SA
h. Soaking
84
Soaking is done by immersing the poultry meat in a liquid mixture for a longer period. Soaking is similar in the process but different in result from marinating. Marinating only affects the surface and merely coats the poultry meat with flavour. In contrast, soaking maintains the juiciness and tenderises the poultry meat before cooking.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Preparation Techniques for Poultry
How Each Technique is Done Mapping: KE7.1
Ballotine (Stuffing)
Ballotine is traditionally done by stuffing flavourful ingredients inside the deboned poultry thigh or leg and then rolling it to shape like a sausage. The meat can be tied to keep its shape. It is then roasted and is usually served warm.
PL E
i.
Mapping: KE7.2
j.
Galantine (Stuffing)
Galantine is traditionally done by stuffing flavourful ingredients inside the deboned poultry meat and then rolling it to shape like a sausage. It is then poached and coated in aspic or meat jelly. It is usually served cold. Mapping: KE7.0 (p)
SA
M
k. Trimming
Trimming is done by removing poultry scraps like skin or tendons from more significant cuts of meat because they are too tiny to be sold or cannot be used for a dish. These trimmed portions may be large enough to be cut into cubes for stew, or they may be used to make other poultry products like sausages or ground meat.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
85
Assessor Assessment Pack
Question 13 Below are the different cookery methods used on poultry meats. In your own words, describe how each method is used on poultry meat.
PL E
Each response must be in 30 words or more. Cookery Methods
a. Braising
SA
M
b. Deep frying
Description of Each Method
c. Grilling
86
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
d. Poaching
M
e. Roasting
Description of Each Method
PL E
Cookery Methods
Sauteing
SA
f.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
87
Assessor Assessment Pack
g. Sous vide
SA
M
h. Stewing
Description of Each Method
PL E
Cookery Methods
88
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Mapping: KE8.0
PL E
Learner Resource Reference: SITHCCC035 Chapter 4: Cook Poultry Dishes, Subchapter 4.1 Follow Standard Recipes and Use Cookery Methods for Poultry
In their own words, candidate must describe how each cookery method is used on poultry meat. Candidate’s responses must be in 30 words or more.
Although wording will vary, for satisfactory performance, candidate’s responses must indicate the steps to complete each cookery method to cook poultry meat. Benchmarks answers are provided below for assessor’s reference. Cookery Methods
Description of Each Method
When braising poultry meat, do the following: 1. Sear the poultry meat. 2. Sauté the Mirepoix. 3. Deglaze the pot.
a. Braising
4. Add the meat into the pot.
M
5. Add other ingredients. 6. Reduce the sauce.
7. Cook the meat until tender or as prescribed by the recipe.
SA
When deep frying poultry meat, do the following:
b. Deep frying
1. Season the poultry meat. 2. Batter and bread the meat, if required. 3. Add the meat into a deep fryer or deep pot with a lot of oil. 4. Set the timer and the cooking temperature. 5. Once golden brown or once the meat reached required doneness, take it out of the fryer or pot. 6. Drain the excess oil from the meat.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
89
Assessor Assessment Pack
Cookery Methods
Description of Each Method When grilling poultry meat, do the following: 1. Season the poultry meat. 2. Pre-heat the grill to required temperature. 3. Grill the meat on one side according to time prescribed in the recipe or required doneness.
PL E
c. Grilling
4. Turn the meat and grill the other side.
5. Remove the meat from the grill once cooked.
When poaching poultry meat, do the following:
1. Butter a pan and sprinkle with diced onion.
2. Place the poultry on top and add wine (e.g. white wine, sherry or stock).
d. Poaching
3. Poach at a simmering temperature covered with a lid or cartouche. 4. Submerge the poultry meat in stock and aromas. 5. Once cooked, remove and cool.
M
6. Store in the cool room to retain optimum flavour.
When roasting poultry meat, do the following: 1. Preheat the oven to required temperature. 2. Portion pieces of the poultry or use the whole birds. 3. Trim and truss the poultry meat 4. Season both inside and out of the meat.
SA
e. Roasting
90
5. Place the meat on the top of a trivet or tray. 6. Place the trivet or tray into the oven. 7. Turn the meat every 10 minutes or as necessary. 8. Add the Mirepoix or any other sauces to the meat. 9. Cook the meat until golden brown or desired doneness is achieved.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Cookery Methods
Description of Each Method When sauteing poultry meat, do the following: 1. Season the meat. 2. Add fat to the pan and heat over medium-high heat.
f.
Sauteing
PL E
3. Add the poultry meat.
4. Cook each side of the meat following the minutes indicated in the recipe or once required doneness is achieved. 5. If the dish is to be roasted, then cook the meat until half cooked and finish cooking in the oven. 6. Remove the meat from the pan. 7. Drain off excess fat.
8. Deglaze the pan with jus and add the meat.
When using the sous vide method on poultry meat, do the following:
1. Seal the poultry meat using the vacuum-packaging machine.
M
2. Attach the immersion calculator to the side of the cooking vessel.
SA
g. Sous vide
3. Fill the cooking vessel with water. 4. Lower the sealed bag into the water.
5. Set the timer and prepare other ingredients as needed while waiting for the sous vide. 6. Finish by searing, grilling or broiling the meat to add a crispy, golden exterior layer.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
91
Assessor Assessment Pack
Cookery Methods
Description of Each Method When deep frying poultry meat, do the following: 1. Cut the poultry meat into desired sizes. 2. Season the poultry meat.
PL E
3. Heat oil in a pot.
4. Cook the meat until brown on each side.
h. Stewing
5. Remove the meat and set aside.
6. Add the vegetables and aromatics into the pot 7. Fry lightly.
8. Add wine and stir.
9. Add broth and seasoning.
10. Stir and a add back the poultry meat.
SA
M
11. Bring to a simmer until done.
92
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Question 14 Access and review your organisation’s procedures for the caring of knives. Outline the steps for each of the stages of knife care below based on the procedures:
PL E
A. Cleaning Knives
M
B. Sharpening Knives
SA
C. Maintaining Sharpness of Knives
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
93
Assessor Assessment Pack
Marking Guide Mapping: KE9.1 Learner Resource Reference: SITHCCC035 Chapter 2: Select, Prepare and Use Equipment, Subchapter 2.1 Select Type and Size of Equipment to Meet Requirements
Subchapter 2.3 Use Equipment Safely and Hygienically Based on Manufacturer Instructions
PL E
Candidate must outline the steps for each the stages of knife care below.
Candidate’s responses must correspond with the procedures followed in their organisation that they accessed and reviewed in this assessment. Assessor must check the procedures prior to this assessment. Assessor must also adjust the questions in this assessment based on the procedures candidate accessed and reviewed. Individual benchmarks are provided below for assessor’s reference. A. Cleaning Knives
Although wording and responses will vary, for satisfactory performance, candidate’s response must include the steps they must follow when cleaning the knives that they use in preparing poultry dishes in their organisation.
M
Model answers are provided below.
1. Wipe the knife with clean cloth after every use while preparing ingredients. It will be harder to clean the knife once the juices and other matter dry out. 2. Wet the knife with warm water once done using for preparing ingredients. The pointed part of the blade must face away from the person. 3. Wet a sponge with the warm water. Make sure the sponge is not abrasive.
SA
4. Lather soap in the sponge.
5. Clean the knife with the soapy sponge. Make sure not to scrub too fast. Be gentle when scrubbing and make sure to remove all food debris and stains. 6. If there is food stuck on the knife that is difficult to remove, soak the part of the knife with the food in warm water for a few minutes. This will loosen the food enough so it can be removed by the scrubbing. 7. Rinse the knife with warm running water. 8. Dry the knife with a clean cloth.
94
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
B. Sharpening Knives Although wording and responses will vary, for satisfactory performance, candidate’s response must include the steps they must follow when sharpening the knives that they use in preparing poultry dishes in their organisation using at least one of the of the following: Sharpening stone
Sharpening steel
PL E
For example, the candidate’s organisation uses a sharpening steel to sharpen knives. Model answers are provided below for this example. 1. Begin by holding the steel vertically and placing its end on a cutting board, which will help protect the work area.
2. Hold the handle of the steel firmly in one hand and the handle of the knife in the other hand 3. Place the blade edge at an angle equal to the sharpened edge. The blade should be placed at approximately 20° from the steel. 4. Maintaining the correct angle, use light pressure to pull the blade down the steel. 5. As the blade moves down the steel, pull the blade back towards the body. The middle of the blade must be drawn over the middle of the steel.
M
6. Continue to pull back and down the steel holding the blade at the proper angle with consistent pressure. The full swipe of the blade should end with the tip at the bottom of the steel. 7. Repeat the same process on the other side of the blade. Alternating from one side to the other, make about four swipes on each side of the blade.
SA
8. Clean the blade before using it.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
95
Assessor Assessment Pack
C. Maintaining Sharpness of Knives Although wording and responses will vary, for satisfactory performance, candidate’s response must include the guidelines that they must follow to maintain the sharpness of the knives that they use in preparing poultry dishes in their organisation.
PL E
Model answers are provided below. To keep the knife always sharp for use, it is important to:
Sharpen it at least once a week.
Always keep the knife dry and clean
Handwash the knife with a non-abrasive sponge and do not put it in a dishwasher even if it is dishwasher safe.
Use an absorbent cloth when drying the knife to make sure all the water is removed.
When using a carbon steel knife, wipe it immediately after using it to cut any acidic ingredient such as: Citrus fruits
o
Tomatoes
o
Onions
SA
M
o
96
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Question 15
PL E
Assessor Assessment Pack
Complete the tables by identifying the following for each equipment: a. The main function of each equipment
b. At least one feature of the equipment related to the identified function c. At least one safety practice you must follow when using the equipment Equipment
Oven
Feature of the Equipment Related to Function Identified
Safety Practice You Must Follow When Using the Equipment
AM
i.
Main Function of the Equipment
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
97
Equipment
PL E
Assessor Assessment Pack
Main Function of the Equipment
ii. Deep fryer
AM
iii. Stove top
Feature of the Equipment Related to Function Identified
98
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Safety Practice You Must Follow When Using the Equipment
Marking Guide
PL E
Assessor Assessment Pack
Specific mapping can be found in the tables below.
Learner Resource Reference: SITHCCC035 Chapter 2: Select, Prepare and Use Equipment,
Subchapter 2.1 Select Type and Size of Equipment to Meet Requirements
Subchapter 2.3 Use Equipment Safely and Hygienically Based on Manufacturer Instructions
Candidate must complete the table below. Individual benchmarks are provided below for assessor’s reference. Equipment
Main Function of the Equipment
Mapping KE9.2 (p)
Feature of the Equipment Related to Function Identified
Mapping KE9.2 (p)
AM
Candidate must identify the main Candidate must identify at least one function of each equipment. feature of the equipment related to the function they identified. Although responses will vary, for satisfactory performance, Although responses will vary, for candidate’s response must satisfactory performance, indicate what the use of the candidate’s response must indicate equipment is when preparing at least one part of the equipment used to fulfil the identified function. poultry dishes. Model answers are provided Model answers are provided below. below.
Safety Practice You Must Follow When Using the Equipment
Mapping KE13.0 (p)
Candidate must identify at least one safety practice they must follow when using the equipment. Although responses will vary, for satisfactory performance, candidate’s response must:
correspond with the equipment that they identified
indicate at least one guideline they must follow to prevent any injury or accidents while they are using the equipment.
Model answers are provided below.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
99
Equipment
PL E
Assessor Assessment Pack
Main Function of the Equipment
Feature of the Equipment Related to Function Identified
Oven
Oven is can be used to roast, heat One part of an oven that is used When using the oven, it is important to wear proper or bake poultry meat through the when roasting, heating or baking hand protection like mittens. This will prevent the dry heat that circulates inside. hand from touching the hot surfaces of the oven poultry is the oven rack. like the oven rack.
ii. Deep fryer
Deep fryer is used to cook poultry One part of a deep fryer that is used When using the deep fryer, it is important to use meat while submerged in oil at to cook poultry is the metal basket. tongs when putting the poultry meat into the fryer. This will prevent accidentally touching the hot oil high temperatures. when putting the poultry meat.
iii. Stove top
Stove top is used to heat the base One part of f stove top that is used to of pans and pots where the cook food is the burner. poultry meat is placed to cook the meat.
AM
i.
100
Safety Practice You Must Follow When Using the Equipment
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
When using the stove top, never leave the burner on where there is no pot, pan or food cooking on it. This will prevent passing people from getting accidentally burned by the fire or heat.
Assessor Assessment Pack
Question 16 Read the scenarios below about the methods of plating poultry dishes.
Scenario 1
PL E
Answer the questions that follow.
Gemma works as a cook for the La Bellissima restaurant of The Continent Hotel. She needs to plate a platter of Chicken Parmigiana to be shared among three guests. Gemma knows that a platter of chicken parmigiana will include:
Three chicken breasts on the plate
The sauce
The garnishes.
Knowing these components, Gemma must choose a plating method that:
Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the three guests to each take one serving of the dish.
M
a. Identify the dish that Gemma must plate.
b. Identify the three requirements that Gemma must consider when choosing the plating method to use. i.
SA
ii.
iii.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
101
Assessor Assessment Pack
c. Identify the plating method Gemma must use to meet the requirements.
d. In your own words, explain why Gemma must use the identified plating method.
Scenario 2
PL E
Your response must be in 50 words or more.
It is another day at the La Bellissima restaurant. Today, a customer came in and ordered a classic Chicken with Mashed Potatoes and Gravy. There are three components of the dish that Gemma must consider:
The chicken
The gravy
The mashed potatoes
M
Knowing these components, Gemma must choose a plating method that:
Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the customer to see each component of the dish on the plate.
SA
a. Identify the dish that Gemma must plate.
102
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
b. Identify the three requirements that Gemma must consider when choosing the plating method to use. i.
iii.
PL E
ii.
c. Identify the plating method Gemma must use to meet the requirements.
d. In your own words, explain why Gemma must use the identified plating method.
SA
M
Your response must be in 50 words or more.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
103
Assessor Assessment Pack
Marking Guide Mapping: KE10.0
PL E
Learner Resource Reference: SITHCCC035 Chapter 5: Present Poultry Dishes, Subchapter 5.4 Visually Evaluate Poultry Dish and Adjust Presentation as Required
Candidate must answer the questions below based on the scenario. Individual benchmarks are provided below for assessor’s reference. Scenario 1
a. Candidate must identify the dish that Gemma must plate.
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Chicken parmigiana
b. Candidate must identify the three requirements that Gemma must consider when choosing the plating method to use.
M
For satisfactory performance, candidate’s response must correspond with the benchmark answer below.
Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the three guests to each take one serving of the dish
c. Candidate must identify the plating method Gemma must use to meet the requirements.
SA
For satisfactory performance, candidate’s response must correspond with the benchmark answer below. Landscape plating method
104
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
d. In their own words, candidate must explain why Gemma must use the identified plating method. Candidate’s response must be in 50 words or more. Although wording will vary, for satisfactory performance, candidate’s response must indicate how the identified plating method meets the three requirements Gemma must consider.
PL E
Benchmark answer is provided below.
Gemma must use the landscape plating for serving the dish to the guests because it allows multiple portions of the same dish to be spread out on the plate. This prevents the contents from stacking with a potential of falling over when the waitstaff walks. The of weight of the plate is balanced, making it easier for the waitstaff to carry the plate. And because the contents are spread out, it makes it easier for the guests to take their portion of the dish without touching the portions intended for others. Scenario 2
a. Candidate must identify the dish that Gemma must plate. Chicken with Mashed Potatoes and Gravy
b. Candidate must identify the three requirements that Gemma must consider when choosing the plating method to use. Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the customer to see each component of the dish on the plate.
M
c. Candidate must identify the plating method Gemma must use to meet the requirements.
SA
Classic plating method
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
105
Assessor Assessment Pack
d. In their own words, candidate must explain why Gemma must use the identified plating method. Candidate’s response must be in 50 words or more. Although wording will vary, for satisfactory performance, candidate’s response must indicate how the identified plating method meets the three requirements Gemma must consider.
PL E
Benchmark answer is provided below.
SA
M
Gemma must use classical plating for serving the dish to the guests because it allows each component of the dish to be clearly presented on the plate. This allows the guest to see what items they will be eating from the plate. This also prevents the items from stacking with a potential of falling over when the waitstaff walks. The of weight of the plate is focussed on the centre. The waitstaff can keep the centre portion of the plate wellsupported and easier to carry.
106
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Question 17 Below are the mise en place requirements you must consider when preparing poultry dishes. In your own words, explain why each requirement must be followed when preparing poultry dishes.
PL E
Each response must be in 30 words or more. Mise en Place Requirements
a. Ingredients
b. Equipment
M
c. Procedures
Why They Must be Followed
d. Timeframes
SA
e. Temperatures
f.
Service-ware
g. Special customer request
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
107
Assessor Assessment Pack
Marking Guide Mapping: KE11.0
PL E
Learner Resource Reference: SITHCCC035 Chapter 1: Select Ingredients for Poultry Dishes, Subchapter 1.1 Confirm Food Production Requirements From Standard Recipes
In their own words, candidate must explain why each requirement must be followed when preparing poultry dishes. Candidate’s responses must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s responses must indicate at least two benefits that following each requirement will contribute to achieving a good quality dish. Benchmark answers are provided below for assessor’s reference. Mise en Place Requirements
Why They Must be Followed
Following the ingredients and how much of each ingredient required for the dish is important because it will help make sure that:
The dish is prepared with the right components since no ingredient will be missed or unnecessarily added
The dish tastes good since all the ingredients that must combine to make the dish taste good are there.
M
a. Ingredients
Following the right equipment to prepare each poultry dish is important because it will help make sure that:
SA
b. Equipment
The dish tastes good as using the right equipment will make it easier to measure ingredients correctly.
The dish looks good as using the right equipment will give the dish a more uniform cut, blend, or texture.
Following the procedures on how to prepare the dish is important because it will help make sure that:
c. Procedures
108
The dish is prepared the correct way as the procedures lay out what must be done to cook the dish.
The dish tastes good since all the steps required from preparation up to the end of cooking is followed.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Mise en Place Requirements
Why They Must be Followed Following the ingredients and how much of each ingredient required for the dish is important because it will help make sure that:
d. Timeframes
The dish is prepared within the correct time, so it is not served undercooked or overcooked.
PL E
The dish is prepared within the correct time, so it is not served late to the customer.
Following the right temperatures for the dish is important because it will help make sure that:
The dish is cooked properly and not raw when served to customer
The texture of the dish is just right since it is cooked at the temperature where it will not be rubbery, too chewy, or too hard to eat.
e. Temperatures
Using the right service-ware for the dish is important because it will help make sure that: The dish is served in the right plate. For example, the plate must not be too large making it look like the dish quantity is too small. The plate must not be too small where it will look like the dish is messy in a cramped space.
M
f.
Service-ware
SA
The dish is served with the right utensils for customer to eat conveniently. For example, a roasted chicken breast cannot be served with a spoon and fork but knife and fork.
Following any special customer request for the dish is important because it will help make sure that:
The dish prepared can be eaten by the customer considering the customer’s culture, religious belief, dietary requirement, or medical condition
The organisation avoids any potential accident that may happen in case a customer eats a dish that aggravates any medical condition they have.
g. Special customer request
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
109
Assessor Assessment Pack
Question 18 Answer the questions below about the appropriate environmental conditions to follow for cooking the following: Poultry products
Poultry dishes
Poultry Products
PL E
a. Below are some processes involved in cooking poultry products.
In your own words, describe the appropriate environmental condition you must follow when doing each process listed. Each response must be in 30 words or more. Processes Involved in Cooking Poultry
Thawing
M
i.
Environmental Conditions for Each Process to Ensure Safety
ii.
Cooking
Poultry Dishes
SA
a. In your own words, describe the appropriate environmental condition you must follow when reheating poultry dishes. Your response must be in 30 words or more.
110
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Mapping: KE12.1.1 (p), KE12.1.2 (p) Learner Resource Reference: SITHCCC035 Chapter 3: Portion and Prepare Ingredients, Subchapter 3.1 Thaw Frozen Poultry According to Food Safety Guidelines
Chapter 4: Cook Poultry Dishes, Subchapter 4.1 Follow Standard Recipes and Use Cookery Methods for Poultry
Chapter 5: Present Poultry Dishes, Subchapter 5.5 Store Prepared Food Items in the Correct Environmental Conditions
PL E
Candidate must answer the questions below about the appropriate environmental conditions to follow for cooking the following:
Poultry products
Poultry dishes
SA
M
Individual benchmarks are provided below for assessor’s reference.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
111
Assessor Assessment Pack
Poultry Products a. Below are some processes involved in cooking poultry products. Benchmark answers are provided below. Environmental Conditions for Each Process
PL E
Processes Involved in Cooking Poultry
In their own words, candidate must describe the appropriate environmental condition they must follow when thawing poultry products to ensure safety. Candidate’s responses must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must include the following conditions:
i.
Thawing
the right container
the right location or equipment
the right temperature
the right timeframe
SA
M
Candidate’s response must be that poultry products like chicken, turkey and duck meat must be thawed in an airtight container and placed inside the refrigerator at 0-5 °C. These products must not be thawed outside the refrigerator where it can be exposed to sunlight, humidity and change in temperature which can promote the growth of harmful bacteria. Poultry can take at least 24 hours to thaw for every 2.5 kg of meat. These products can also be thawed in a microwave using the defrost function.
112
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Processes Involved in Cooking Poultry
Environmental Conditions for Each Process
PL E
In their own words, candidate must describe the appropriate environmental condition they must follow when cooking poultry products to ensure safety. Candidate’s responses must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must include the following conditions:
ii.
Cooking
the right container
the right location or equipment
the right temperature
Candidate’s response must be that poultry products like chicken, turkey and duck meat must be cooked at a minimum internal temperature of 75°C. These products must be placed in the appropriate container such as a pot for boiling. These products must also be cooked using the right equipment such as stove top when boiling poultry meat. It will ensure that all parts of the poultry reach the internal temperature required evenly and cook it thoroughly.
M
Poultry Dishes
a. In their own words, candidate must describe the appropriate environmental condition they must follow when reheating poultry dishes to ensure safety. Candidate’s response must be in 30 words or more. Although wording will vary, for satisfactory performance, candidate’s response must include the following conditions to adhere to: the right container
the right location or equipment
the right temperature
the right timeframe
SA
Benchmark answer is provided below. When reheating poultry dishes, the dish must be placed in a clean hot holding plate or bowl and heated immediately to at least 60 °C in two hours or less. Reheating must be done inside an oven, stove top or microwave as these can increase the temperature of the dish immediately. Rapid increase in temperature can prevent harmful bacteria from growing.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
113
Assessor Assessment Pack
Question 19 Listed below are some of the processes involved when cooling poultry products and dishes. In your own words, describe the appropriate environmental conditions that you must follow for each process listed to ensure food safety.
PL E
Each response must be in 30 words or more. Processes Involved in Cooling Poultry Products
Cooling
ii.
Freezing
SA
M
i.
Description of Each Process
114
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide Mapping: KE12.1.1 (p), KE12.1.2 (p) Learner Resource Reference: SITHCCC035 Chapter 3: Portion and Prepare Ingredients, Subchapter 3.1 Thaw Frozen Poultry According to Food Safety Guidelines
Chapter 4: Cook Poultry Dishes, Subchapter 4.1 Follow Standard Recipes and Use Cookery Methods for Poultry
Chapter 5: Present Poultry Dishes, Subchapter 5.5 Store Prepared Food Items in the Correct Environmental Conditions
PL E
Listed below are some of the processes involved when cooling poultry products and dishes.
In their own words, candidate must describe the appropriate environmental conditions that they must follow for each process listed to ensure food safety. Candidate’s responses must be in 30 words or more.
Although wording will vary, for satisfactory performance, candidate’s responses must include the following: Container to use
Equipment to use
M
Correct temperature
Correct timeframe
Benchmark answers are provided below for assessor’s reference. Processes Involved in Cooling Poultry Products
Description of Each Process
b. Freezing
When freezing poultry products or dishes, these must be placed in a clean and airtight container. These products or dishes must be frozen rapidly from 21 °C to 5 °C or lower within four hours. When frozen, the temperature must be –15 °C or lower. The product can be placed in a freezer to prevent the growth of harmful bacteria.
SA a. Cooling
When cooling poultry products or dishes, these must be placed in a clean and airtight container. These products or dishes must be cooled rapidly must be cooled to 21 °C in two hours or less. Then, it must be cooled from 21 °C to 5 °C in four hours or less. A rapidcooling equipment like a blast chiller can be used. This is to prevent harmful bacteria from growing.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
115
Assessor Assessment Pack
Question 20 Listed below are the environmental conditions you must consider when storing poultry. In your own words, describe how the following must be stored under each condition to optimise their shelf-life: Poultry products
Poultry dishes
PL E
Each response must be in 30 words or more. Environmental Conditions
a. Container
M
b. Location
How to Store Poultry Products
c. Exposure to light
SA
d. Temperature range
e. Timeframe
116
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
How to Store Poultry Dishes
Assessor Assessment Pack
Marking Guide Mapping: KE12.2
PL E
Learner Resource Reference: SITHCCC035 Chapter 5: Present Poultry Dishes, Subchapter 5.5 Store Prepared Food Items in the Correct Environmental Conditions
In their own words, candidate must describe how the following must be stored under each condition to optimise their shelf-life:
Poultry products
Poultry dishes
Candidate’s responses must be in 30 words or more.
Although wording will vary, for satisfactory performance, candidate’s response must correspond with the benchmark answers below. Environmental Conditions
How to Store Poultry Dishes
Store poultry products in an airtight and clean container. This will prevent the juices of the poultry products from leaking and getting into the other items in the storage space.
Store poultry dishes in a sealable, clean and shallow container. This will prevent the dishes from getting contaminated with juices or debris that may come from other items in the storage space.
Store poultry products in a refrigerator or freezer where there are less changes in temperature. Sudden changes in temperature can promote spoilage due to the growth of harmful bacteria.
Store poultry dishes in the refrigerator or freezer where these dishes will not be subjected to sudden changes in temperature which can hasten the spoilage of the dish.
M
a. Container
How to Store Poultry Products
SA
b. Location
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
117
Assessor Assessment Pack
How to Store Poultry Products
How to Store Poultry Dishes
c. Exposure to light
Store poultry products in a dark and dry space away from direct sunlight or commercial lighting. Exposure to light can cause the products to warm up, promoting the growth of harmful bacteria.
Store poultry dishes in a dark and dry space away from direct sunlight or commercial lighting. Exposure to light can warm the dishes faster, making them spoil faster.
If in a refrigerator, store poultry products at 5°C or below. If frozen in a freezer, store the products at -15°C or below. These temperatures will ensure that no harmful bacteria grow on the poultry products.
If in a refrigerator, store poultry dishes in at 5°C or below. If frozen in a freezer, store the dishes at -18°C or below. These temperatures will ensure that no harmful bacteria grow on the dishes.
Store raw poultry products such as chicken, turkey and duck meat in the refrigerator within two days. After two days, these products must be cooked or thrown away. If frozen, store raw poultry products to up to four to six months before they must be cooked or thrown away.
Store cooked poultry dishes in the refrigerator or freezer within two hours after they were cooked if not being served to customers. The dishes can be stored in the refrigerator for three to four days. If frozen, store the dishes to up to two to four months before they must be reheated once or thrown away.
PL E
Environmental Conditions
d. Temperature range
SA
M
e. Timeframe
118
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Practical Assessment The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
PL E
To be assessed for this unit of competency, you must demonstrate your skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT!
All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.
The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.
Should you encounter issue or concerns regarding your assessment, contact your assessor.
M
Marking Guide
SA
Each evidence the candidate submits for the tasks in this Practical Assessment must be completed in an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers Benchmarks in corresponding Observation Forms are provided to the assessor to assist in evaluating the candidate’s satisfactory performance of each practical assessment task. All signatures/initials in the candidate’s submissions, including the candidate’s, must be handwritten and dated. Submissions with signatures/initials must be scanned.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
119
Assessor Assessment Pack
Workplace Assessment Assessment Overview This workplace assessment requires you to prepare, plate and present two portions each of at least six poultry dishes.
PL E
This assessment is divided into two tasks:
Task 1: Complete Mise en Place
Task 2: Prepare and Present Finished Poultry Dishes
You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you demonstrate task requirements while being observed by the assessor.
Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.
You are required to:
Complete the tasks within the time allowed, as scheduled in-class roll.
M
Prepare the ingredients and equipment for at least six dishes in the workplace
Prepare two portions of at least six finished poultry dishes
Cook each dish using the appropriate cookery method
Plate and present the prepared dishes
Adjust the presentation of each dish prepared
Clean the work area after the preparation of the six finished poultry dishes
SA
120
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task.
PL E
Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment.
Observation Forms
Observation forms to be used for the assessments are specified for each task. These can be accessed from the following link: SITHCCC035 Observation Forms
SA
M
Review these observation forms with your assessor before starting the task.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
121
Assessor Assessment Pack
Contextualisation Instructions to the Assessor The aim of this workplace assessment is to assess the candidate’s practical knowledge and skills in: Completing mise en place for at least six dishes in the workplace
Preparing the ingredients and equipment for at least six dishes in the workplace
Preparing two portions of at least six finished poultry dishes
Cooking each dish using the appropriate cookery method
Plating and presenting the prepared dishes
Adjusting the presentation of each dish prepared
Cleaning the work area after the preparation of the six finished poultry dishes
PL E
Tasks 1 to 2 of this Workplace Assessment are designed only for the purpose of this assessment and is not meant to add/modify any existing process in preparing poultry dishes in the candidate’s specific organisation/workplace.
Prior to commencing the assessment, the assessor must contextualise these tasks as well as any other assessment tool provided along with this workbook, e.g., Observation Forms. The assessor must contextualise these to reflect: The standard recipes for each finished poultry dish candidate will prepare
Equipment, tools and facilities available in the candidate’s workplace/organisation
Organisational requirements for the following:
M
Mise en place
o
Stock control
o
Food disposal
SA
o
122
o
Food safety
o
Safety guidelines for cleaning agents and chemicals
The scope of the candidate’s: o
Workplace context to which the preparation and presentation of poultry dishes is applied.
o
Responsibility relevant to adjusting the quality of poultry dishes
Relevant policies, processes, and procedures from your RTO or the candidate’s workplace/organisation.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
To contextualise these tasks: Adapt/revise the instructions provided in each task so that they reflect the task the candidate is working on, including: o
Existing policies, procedures, and processes from the workplace/organisation that apply to this workplace assessment.
o
standard recipes for each finished poultry dish candidate will prepare
o
Organisational requirements for the following: • • • • •
o
candidate’s
PL E
Mise en place Stock control
Food disposal Food safety
Safety guidelines for cleaning agents and chemicals
The scope of the candidate’s responsibility relevant to adjusting the quality of poultry dishes
Adapt/revise the Observation Form, as well as any assessment forms and templates provided in each task so that they reflect the task the candidate is working on, including the context of the candidate’s workplace/organisation.
M
For example, the Observation Form in Task 1 outlines the requirements that the candidate must demonstrate to complete the mise en place required for at least six dishes they will prepare later in Task 2. The criteria provided are generic and do not apply to a specific workplace/organisation.
Adapt/revise the contents of this checklist so that they cover all requirements that apply to the task.
SA
Candidates who are currently in the workplace can use similar forms used by their workplace/organisation to complete each assessment task. However, the forms they will use must cover all criteria required by each assessment task, and all requirements specified in the task must be included in their submissions. You must review the forms the candidate will use before they start the assessment. IMPORTANT:
Any contextualisation required must be completed before distributing the assessment workbooks and associated assessment tools to the candidates. When contextualising the tasks for your RTO and your candidate, ensure the assessment tasks and benchmark performance still address the relevant unit requirements and assessment requirements in compliance with Standards for RTOs 2015 Clause 1.8-1 Principles of assessment and Clause 1.8-2 Rules of evidence.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
123
Assessor Assessment Pack
Simulating the Assessments Instructions to the Assessor
PL E
This workplace assessment must be conducted an operational commercial kitchen. This can be an industry workplace or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Where a real workplace is not available, the assessor must conduct the assessment in a simulated workplace environment where conditions are typical of those experienced in a real workplace.
Even if the assessment is undertaken in a simulated workplace environment, it must still provide the candidate with access to all the resources required to complete this assessment, e.g., if the task requires the candidate to refer to organisational plans and documents to develop new workplace policies and procedures, they must still be provided with actual/simulated organisational plans and documents to assist in new policy development. To simulate the tasks:
Adapt/revise the instructions provided in each task so that they can be completed in a simulated environment. This includes: o
Providing additional contextual information such as details of a simulated business/workplace environment.
o
Providing simulated workplace documents such as policies and procedures, standard recipes, food safety plans, workplace documentation with candidate’s scope of responsibility, standard recipes, etc.
M
Arranging the requirements of observation tasks such as discussing with the candidate’s workplace supervisor to allow the candidate to conduct meetings with people within the organisation to participate in these meetings, through role play activities.
o
Creating scenarios based on the simulated business/workplace environment that will allow the candidate to complete the task, e.g. resolving a customer service or workplace dispute.
SA
o
IMPORTANT:
Any preparation required to simulate the assessments must be completed before distributing the assessment workbooks and associated assessment tools to the candidates. When simulating the assessments for the candidate, the assessor must ensure the assessment tasks and benchmark performance still address the relevant unit requirements and assessment requirements in compliance with Standards for RTOs 2015 Clause 1.8-1 Principles of assessment and Clause 1.8-2 Rules of evidence.
124
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Recipes The following recipes are available online for access. The candidate may refer to these when completing the workplace assessment: Coq au vin
Chicken parmigiana
Chicken tikka masala
Coronation chicken salad
Roast duck with Seville orange glaze
Duck breasts with berries
Roast turkey breast with garlic herb butter
Barded turkey with corn bread stuffing
Red wine-braised pheasant with polenta
Southern fried chicken livers
SA
M
PL E
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
125
Assessor Assessment Pack
Preliminary Task ASSESSMENT INSTRUCTIONS This practical assessment requires you to prepare and present at least two portions each for at least six finished poultry dishes based on their standard recipes.
PL E
Finished poultry dishes are dishes that completed the preparation process required for them. Once done, they are displayed or served directly to customers without additional processing needed. The standard recipes will vary, but to complete this task, you must use ALL of the following at least once across the preparation of the six finished poultry dishes: 1. Poultry products
Chicken
Duck
Feathered game
Poultry offal
2. Poultry preparation techniques Barding
Brining
De boning
M
Wet marinating
Dry marinating
Rolling
Trussing
Soaking
Stuffing
Trimming
SA
126
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
3. Cookery methods Braising
Deep frying
Grilling
Poaching
Roasting
Sautéing
Sous vide
Stewing
SA
M
PL E
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
127
Assessor Assessment Pack
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare the ingredients and equipment required for at least six finished poultry dishes.
STEPS TO TAKE
PL E
Ingredients you prepare must be for at least two portions of each dish.
1. Identify at least six finished poultry dishes that you will prepare in Workplace Assessment Task 2.
Dishes identified must be those that meet the requirements outlined in the Preliminary Task. 2. Access and review the following:
Standard recipes for the six finished poultry dishes identified
Organisational requirements for the following:
Mise en place lists for the six finished poultry dishes based on their standard recipes
o
Equipment manufacturer instructions
o
Stock control procedures and documentation
o
Food disposal and storage
o
Organisational food safety plan
o
Safety data sheets (SDS) for cleaning agents and chemicals
M
o
3. Do the following for each of the six poultry dishes:
SA
a. Prepare and safely assemble ALL the equipment needed for the dish based on the standard recipe Follow the manufacturer instructions when assembling and cleaning the equipment before use. b. Identify the ingredients needed to prepare the poultry dish based on the standard recipe
128
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
c. Calculate and select the ingredients required for each dish based on the following: Standard recipe
o
Quality
o
Freshness
o
Stock rotation requirements
PL E
o
These refer to the date codes and rotation labels on the ingredients.
d. Thaw the frozen poultry products to be used for the dish
e. Prepare the poultry using the techniques listed in the Preliminary Task at least once f.
Create portions of the ingredients based on the standard recipe while using equipment safely and hygienically
4. Clean your work area according to organisational procedures Make sure to complete all the tasks within appropriate timeframes. YOU WILL BE ASSESSED ON YOUR
Practical knowledge of the requirements from standard recipes and mise en place list for each dish
Practical skills relevant preparing the ingredients and equipment needed for each finished poultry dish
M
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SA
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
129
Assessor Assessment Pack
Marking Guide
PL E
Mapping: SITHCCC035 PC1.1, PC1.2, PC1.3, PC2.1, PC2.2, PC2.3 (p), PC3.1, PC3.2, PC3.4, PC3.5 (p), PC4.2 (p), PC5.6 (p), FS1.1 (p), FS1.2, FS2.1,FS2.3 (p), PE1.1 (p), PE1.2 (p), PE1.3 (p), PE1.4 (p), PE2.1, PE2.2, PE2.3, PE2.4, PE2.5, PE2.6, PE2.7, PE2.8, PE2.9, PE4.1 (p), PE4.2 (p)
WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM
The Observation Form must be completed by the assessor. The form must document the assessor’s observations on the candidate’s performance while preparing the ingredients and equipment required for at least six finished poultry dishes in their workplace/organisation. This form outlines all practical skills that the candidate must demonstrate while completing this task.
For satisfactory performance, the candidate must demonstrate each practical skill listed in this form, i.e., assessor has ticked YES in all items of the Observation Form.
SA
M
Additionally, the assessor must have adapted/added more to the checklist items in this form to cover the information included in the mise en place lists and standard recipes that candidate accessed and reviewed in this task, and other possible requirements applying to the workplace context of the candidate, e.g. stock control procedures implemented in the workplace/organisation.
130
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Task 2: Prepare and Present Finished Poultry Dishes ASSESSMENT INSTRUCTIONS
STEPS TO TAKE
PL E
While being observed by your assessor, prepare and present at least two portions each for at least six finished poultry dishes.
1. Access and review the following:
Standard recipes of the six finished poultry dishes identified in Workplace Assessment Task 1
Organisational requirements for the following:
o
Equipment manufacturer instructions
o
Food presentation
o
Stock control procedures and documentation
o
Food disposal and storage
o
Organisational food safety plan
o
Safety data sheets (SDS) for cleaning agents and chemicals
Workplace document with information on the scope of your responsibility
M
2. Prepare at least two portions of each poultry dish identified in Workplace Assessment Task 1 In doing so, you must:
Follow the standard recipes to prepare each poultry dish
Use the relevant cookery method in the Preliminary Task to prepare each poultry dish
Complete at least one special customer request in any of the poultry dishes
Check the taste and texture of the dish, and adjust as needed.
SA
Any adjustment you make must be within the scope of your responsibility.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
131
Assessor Assessment Pack
3. Prepare the accompaniments of the dish, including sauces and garnishes required for each poultry dish 4. Carve the poultry dishes using the appropriate equipment and techniques to minimise waste. 5. Plate and present the poultry dishes according to their standard recipes
PL E
Make sure to check the presentation of the dish and adjust as needed.
6. Store each prepared poultry dish in the appropriate environmental condition
Appropriate environmental condition refers to the right temperature, location, container, etc. to store the dishes so they stay safe and last longer. 7. Clean your work area according to organisational procedures
Make sure to complete all the tasks in this assessment within appropriate timeframes. YOU WILL BE ASSESSED ON YOUR
Practical knowledge of cookery methods, presentation requirements and storage guidelines or the prepared dishes
Practical skills relevant to preparing, plating and presenting the six finished poultry dishes
OBSERVATION FORM
M
Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SA
132
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Marking Guide
PL E
Mapping: SITHCCC035 PC1.1, PC1.2, PC1.3, PC2.1, PC2.2, PC2.3 (p), PC3.1, PC3.2, PC3.4, PC3.5 (p), PC4.2 (p), PC5.6 (p), FS1.1 (p), FS1.2, FS2.1,FS2.3 (p), PE1.1 (p), PE1.2 (p), PE1.3 (p), PE1.4 (p), PE2.1, PE2.2, PE2.3, PE2.4, PE2.5, PE2.6, PE2.7, PE2.8, PE2.9, PE4.1 (p), PE4.2 (p)
WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM
The Observation Form must be completed by the assessor. The form must document the assessor’s observations on the candidate’s performance while preparing, plate, and present at least two portions each for at least six finished poultry dishes.in their workplace/organisation. This form outlines all practical skills that the candidate must demonstrate while completing this task.
For satisfactory performance, the candidate must demonstrate each practical skill listed in this form, i.e., assessor has ticked YES in all items of the Observation Form.
SA
M
Additionally, the assessor must have adapted/added more to the checklist items in this form to cover the information included in the mise en place lists and standard recipes that candidate accessed and reviewed in this task, and other possible requirements applying to the workplace context of the candidate, e.g. stock control procedures implemented in the workplace/organisation.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
133
Assessor Assessment Pack
PL E
Assessor Assessment Pack
SA
M
Assessment Workbook Checklist
134
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Assessment Workbook Checklist To the Assessor: Complete this section in the Learner Assessment Pack for each candidate.
PL E
When you have completed assessing the assessment workbook, review the candidate’s submission against the checklist below.
The candidate has completed the Knowledge Assessment in this workbook Knowledge Assessment Questions
☐
The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence:
Workplace Assessment
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes
Video recording of the preparation of ingredients and equipment
☐
Only if direct observation is not possible.
M
Task 2: Prepare and Present Finished Poultry Dishes
Video recording of the preparation of the six poultry dishes
☐
SA
Only if direct observation is not possible.
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
135
Assessor Assessment Pack
Assessor Assessment Pack
SA
M
PL E
Recording
136
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Record of Assessment To the Assessor: Complete this section in the Learner Assessment Pack for each candidate.
PL E
1. Mark each assessment activity as ‘Satisfactory’ if the candidate has completed it according to the prescribed requirements in the marking guide. Provide comments on the candidate’s general performance of the tasks.
Where you mark the assessment activity as ‘Needs More Evidence,’ specify details for the candidate on the further evidence required in the Assessor’s Comments section below. 2. Verify and confirm each evidence submission of the candidate by making contact with the supervisor/observer involved in the candidate’s assessments. Log the following information for each person contacted in the Supervisor/Observer Verification Log within this record: a. Supervisor/Observer Name
b. Role in the candidate’s assessment (i.e. supervisor or observer) c. Contact details (phone number/email address) d. Date of contact
M
3. Mark the candidate as ‘Competent’ when all assessment activities in this unit have been marked as Satisfactory.
Assessment Details Candidate
SA
Course Code
Unit of Competency
SITHCCC035 - Prepare poultry dishes
Assessor Name RTO
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
137
Assessor Assessment Pack
Assessment Activity
Satisfactory
Needs more evidence
☐
☐
Knowledge Assessment
☐
☐
Knowledge Assessment Question 3
☐
☐
Knowledge Assessment Question 4
☐
☐
Knowledge Assessment Question 5
☐
☐
Knowledge Assessment Question 6
☐
☐
Knowledge Assessment Question 7
☐
☐
Knowledge Assessment Question 8
☐
☐
Knowledge Assessment Question 9
☐
☐
Knowledge Assessment Question 10
☐
☐
Knowledge Assessment Question 11
☐
☐
Knowledge Assessment Question 12
☐
☐
Knowledge Assessment Question 13
☐
☐
Knowledge Assessment Question 14
☐
☐
Knowledge Assessment Question 15
☐
☐
Knowledge Assessment Question 16
☐
☐
Knowledge Assessment Question 17
☐
☐
Knowledge Assessment Question 18
☐
☐
Knowledge Assessment Question 19
☐
☐
Knowledge Assessment Question 20
☐
☐
SA
Knowledge Assessment Question 2
M
PL E
Knowledge Assessment Question 1
138
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
Assessor Assessment Pack
Assessment Activity
Satisfactory
Needs more evidence
☐
☐
Workplace Assessment
PL E
Task 1: Prepare the Ingredients and Equipment for Poultry Dishes Task 2: Prepare and Present Finished Poultry Dishes
M
Context Details
☐
☐
Satisfactory
Needs more evidence
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
Supervisor/Observer Verification Log
Role in the Assessment
SA
Supervisor/Observer Name
Contact Details
Date of Contact
Supervisor/Observer verifies the candidate’s submissions ☐ Yes
☐ No
☐ Yes
☐ No
☐ Yes
☐ No
☐ Yes
☐ No
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
139
Assessor Assessment Pack
Assessor’s Comments
PL E
Remarks/feedback
Details of further evidence required
Please tick the appropriate box.
Yes
No
Comments and further action required are noted in the Learner Assessment Pack
☐
☐
☐
☐
M
Results discussed and agreed to by the candidate
You have the right to appeal the outcome of your assessment. The Candidate is
SA
Assessor’s signature
☐ Competent ☐ Not Yet Competent
Date signed
I further confirm that I have verified the candidate’s submissions by contacting the candidate’s supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log above. After reassessment, the Candidate is:
☐ Competent
Assessor’s signature
Date signed
140
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
☐ Not Yet Competent
Assessor Assessment Pack
PL E
Candidate’s Comments
The signature confirms that I have submitted all my own work, and agree with the assessment decision and feedback. Date signed
SA
M
Candidate’s signature
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources
141
PL E
Assessor Assessment Pack
SA
M
End of Document
142
SITHCCC035 - Prepare poultry dishes (Release 1) Assessor Assessment Pack Produced 19 October 2022 © Precision RTO Resources