RC_SITHCCC012 Assessment 1 -Assignment-2

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International College of Tourism and Hotel Management *

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HOS804

Subject

Mechanical Engineering

Date

Apr 3, 2024

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docx

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14

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Assessment Tasks and Instructions Student Name Sanjeet Tamang Student Number 17 05 Course and Code Certificate IV Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes Stream/Cluster Trainer/Assessor Awal khan Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature sanjeet Date 21-07-2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name 1 of 14
Signature Date Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: o ingredients commonly used in the production of different poultry dishes o a variety of classical and contemporary poultry dishes o different cuts of poultry and styles of cooking contents of stock date codes and rotation labels characteristics of poultry products and poultry dishes: o appearance o fat content o freshness and other quality indicators o nutritional value o taste o texture historical and cultural origin of different poultry products and poultry dishes essential characteristics of poultry types listed in the performance evidence and cuts preparation techniques for different cuts and types of poultry specified in the performance evidence cookery methods for different cuts and types of poultry specified in the performance evidence equipment used to produce poultry dishes: o knife care and maintenance o essential features and functions o safe operating practices mise en place requirements for poultry dishes appropriate environmental conditions for storing poultry products and dishes to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce poultry dishes. Place/Location where assessment will be conducted Resource Requirements Pen, paper, calculator, internet access Instructions for assessment including WHS requirements You are required to address each question in this assessment. 2 of 14
Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: sanjeet Date: 21 / 07 /2023 This assessment: First Attempt 2nd Attempt Extension Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature sanjeet Date: 21/ 07/ 2023 3 of 14
Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 4 of 14
1. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation requirements for your shift: Methods to identify mise en place and preparation requirements 1. Check the booking of the tables 2. check the history of date 3. check the preparation list 4. Check standing order 5. Communicate with supervisor and kitchen team members 2. List 6 quality points of poultry. Quality points 1. No bad smells from the skin or interior 2. Not any broken bones 3. The skin texture is dry and not sticky or slimy 4. Bluish white tinge, particularly young birds 5. Plumb breast meat and flexible tip of breastbone 6. Be delivered at a temperature below -18degree C and labelled properly with use-by date 3. List four “game birds” and list the general cooking requirements for each: Game birds Cooking Requirements 1. Emu 2. Ostrich 3. pheasant 4. Quail 1. Cook meat quickly at high temperature to prevent loss of juices and to seal in the flavour. 2. Cut across the grain to reduce shrinking during cooking 3. Do not overcook the bird as it becomes dry and unpalatable 4. Breast meat should be cooked slightly underdone for optimum moisture retention 5 of 14
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