Assignment 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.
Problem 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.
Problem 2: List 6 quality points of poultry.
Problem 3: List four "game birds" and list the general cooking requirements for each.
Problem 4: List and describe five portion cuts for poultry.
Problem 5: You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken.
a. Which equipment and utensils would be required to complete this task including de-boning and cutting the whole chicken?
b. What are the safety requirements which must be considered?
c. What are the requirements for assembling the food processor in a safe and hygienic manner?
d. What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done?
Problem 6: List 3 methods of trussing and describe how they are done.
Problem 7: Provide 4 reasons for trussing.
Problem 8: What are the storage, temperature and thawing requirements for frozen poultry?
Problem 9: What are the storage requirements for cooked poultry products on display or for sale or further use, including labeling where relevant?
Problem 10: What is the purpose of a marinade? List the 2 different types of marinades and provide 2 menu examples for their applications.
Problem 11: As a guideline, what is the approximate cooking time per kg of poultry for roasting?
How can you check whether the bird is cooked?
How would this differ if a bird is filled with a stuffing?
Problem 12: Provide a brief description for the following cookery methods applied to suitable types and different cuts of poultry. Also provide 1 menu example for each method.
Problem 13: List 6 important hygiene factors which must be applied when handling and processing poultry.
Problem 14: Calculations - You require 3.200 kg of chicken meat to produce a farce. A chicken size 16 has a net yield of 70 % meat.
a. What is the total weight of chicken you would require expressed in 0.000 Kg?
b. How many whole chickens size 16 would you need to order from stores?
Problem 15: Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment and sauce for each dish.
Problem 16: Provide a brief overview of the nutritional values of poultry in general, turkey specifically and game birds like emu and ostrich.
Problem 17: What are the typical steps involved for carving poultry as part of a presentation, buffet or function to ensure correct portioning and mix of meat? How would this vary for emu or ostrich meat?
Problem 18: You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.
A) What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift?
B) What does this need to include preventing wastage of leftovers or by-products from preparation? List 2 examples of how offcuts and trimmings from poultry and feathered game could be used to boost food costs.