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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