SITHCCC012: Quality Points of Poultry - The Food Processor in a Safe and Hygienic Manner - Report Writing Assignment Help

Assignment Task:

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.

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:

2. List 6 quality points of poultry.

3. List four “game birds” and list the general cooking requirements for each

4. List and describe five portion cuts for poultry.

5. You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken.

   • Which equipment and utensils would be required to complete this task including de-boning and cutting the whole chicken?

   • What are the safety requirements which must be considered?

   • What are the requirements for assembling the food processor in a safe and hygienic manner?

   • What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done?

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