ABN: 57 169 281 501

E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

SITHCCC035

prepare poultry dishes

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 1|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

First published 2022

RTO Works
[Link]
hello@[Link]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process
without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not
accept responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at
hello@[Link].

Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 2|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 3|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 4|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and skills
you have developed during your training for this unit. It also serves as a handy
reference guide on what you need to do during your assessment and how you should
go about doing it.

Student details section Completing your Reflective journal

Fill in the table below: You are expected to complete a Reflective journal for each time that you cook as part
of your assessment for this unit. Try to think about the highlights of each service when
you are writing your reflection. You might also find the following questions useful:
Student name: David
• What skills and techniques did I use?
• What policies and procedures did I follow?
Name of RTO:
• How did I ensure efficiency, safety and quality?
• How did I ensure that my dishes met quality standards?

Trainer/assessor name: • What did I learn during the service and how might I apply it in future?
• What might I do different next time?

If this workbook is found, please contact me to return it using the details below:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 5|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

their section of each of your reflective journals and fill in the supervisor declaration • producing the required quantities
after the summary section. Keep in mind that, if you are completing your assessment
• checking perishable supplies for spoilage
in your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be • checking perishable supplies for contamination
incomplete and it is likely to be returned to you for resubmission. • selecting the type and size of knives required
• selecting the type and size of equipment required
Logbook summary • ensuring that food preparation equipment safely assembled, clean and ready
There are a number of requirements you must fulfil within your assessment process, for use
so a Logbook Summary has been provided. Make sure you keep this section up to • using knives and equipment safely and hygienically
date – it will help you keep track of any outstanding requirements.
• using equipment according to the manufacturer’s instructions
• thawing frozen poultries safely
What do I need to demonstrate?
• sorting and assembling ingredients according to food production
During your assessment for this unit, you will be required to demonstrate a range of sequencing
the skills and knowledge that you have developed during your course. These include:
• weighing and measuring ingredients accurately
• interpreting standard recipes and food preparation lists
• creating portions according to the recipe
• confirming food production requirements
• using poultry preparation techniques according to recipe requirements
• calculating ingredient amounts
• minimising waste to maximise profitability
• identifying and selecting poultry products and other ingredients from stores
• selecting and using poultry cookery methods
according to quality, freshness and stock rotation requirements
• following standard recipes accurately
• following procedures for portion control
• selecting, preparing and adding accompaniments which are suited to each
dish

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 6|Pag
 ABN: 57 169 281 501
E: admissions@[Link]
W: [Link]
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills
NSW T: 02 8937
0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077

• making adjustments to dishes to ensure quality

Tips for completing this logbook
• carving poultries taking into account poultry and bone structure
• Read through your logbook before you get started and make sure you
• presenting dishes attractively
understand what you need to do. If you are unsure, speak to your assessor
• using appropriate service-ware and/or workplace supervisor.
• selecting and adding sauces and garnishes according to standard recipes • Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
• evaluating dishes and adjusting presentation
evidence forms part of your assessment.
• storing dishes in appropriate environmental conditions
• Stay in touch with your assessor. Ask questions, raise issues, check in,
• following organisational policies and procedures communicate.
• maintaining a clean work area Most importantly, ask for help if you are having trouble!
• disposing of or storing surplus products
• working safely
• working hygienically
• working sustainably
• working efficiently
• working within commercial time constraints and deadlines
• responding to special customer requests and dietary requirements.

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 7|Pag
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these stock tasks during one
session, therefore you will only need to complete a single reflective journal for these cases.

Student name:

Student number:

This unit describes the performance outcomes, skills and required to prepare and cook a range of poultry dishes following standard
recipes.
You must demonstrate following standard recipes to prepare six finished dishes using each of the following poultry items at
least once. Evidence of this has been provided.

Poultry item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ chicken 2023/04/04 1, 2, 5

☐ duck 2023/04/04 3, 6
☐ feathered game
☐ poultry offal 2023/04/04 4

You must be observed using each of the following poultry preparation techniques at least once across the preparation of the six
finished dishes. Evidence of this has been provided.

Poultry preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
2023/04/04
☐ barding

☐ de boning 2023/04/04 2
☐ wet marinating
☐ dry marinating
☐ rolling 2023/04/04 3, 4
☐ trussing 2023/04/04 1
☐ stuffing 2023/04/04 6

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 8
Manager
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Poultry preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
☐ trimming 2023/04/04 5
☐ brining
☐ soaking

This unit of competency requires that you be observed using each of the following cookery methods at least once across the
preparation of the six finished dishes. Evidence of this has been provided.

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
2023/04/04 6
☐ braising

☐ deep-frying 2023/04/04 3
☐ grilling
☐ poaching 2023/04/04 1
☐ roasting 2023/04/04 4
☐ sautéing 2023/04/04 5
☐ stewing 2023/04/04 2
☐ sous vide

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 9
Manager
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you
completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different
kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts.
Please provide this page to your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been
provided in this logbook but you can make additional copies as needed.

Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:
Worked within the organisation’s policies and procedures ☐ Yes ☐ No
Worked to a professional level in line with the kitchen’s usual roles and responsibilities
☐ Yes ☐ No

Followed standard recipes to prepare dishes using poultry ☐ Yes ☐ No

Prepared dishes using a range of cookery methods ☐ Yes ☐ No
Prepared dishes using a range of poultry items ☐ Yes ☐ No
Prepared dishes using a range of poultry preparation techniques ☐ Yes ☐ No
Prepared dishes within commercial time constraints and deadlines ☐ Yes ☐ No
Produced required quantities ☐ Yes ☐ No
Followed portion control procedures ☐ Yes ☐ No
Followed food safety practices for handling and storing poultry ☐ Yes ☐ No
Responded to special customer requests and dietary requirements. ☐ Yes ☐ No

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 1
Manager
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journals
completed below and any supporting documentation (as required) for the purposes of ☐ Yes ☐ No
assessment.
Supervisor signature:
Contact number:
Date:

SITHCCC035 Student Logbook

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Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 1
Manager
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journals

SITHCCC035 Student Logbook

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Next Review: 17 January 2024
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 ABN: 57 169 281 501
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admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journal

Student name: David Date: 2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Smothered chicken 01
Poultry item:
☒ chicken ☐ duck ☐ feathered game ☐ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☐ de boning ☐ wet marinating ☐ dry marinating

☐ rolling ☒ trussing ☐ stuffing ☐ trimming ☐ soaking

Cooking method:

☐ braising ☐ deep frying ☐ grilling ☒ poaching ☐ roasting ☐ sautéing ☐ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing poultry

SITHCCC035 Student Logbook

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Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 13 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

Given the wide range of techniques and abilities used, preparing a chicken meal was no easy task. Throughout the boiling, frying,
and grilling phases of the preparation process, I demonstrate a range of culinary and cutting abilities. The components should be cut
using a unique knife, and the dish should be tightly covered to prevent contamination. The first thing I'd consider is how to
manage them in the future because I've realized that some things are in short supply. The solution to this problem will come in a
short while.

Cooking techniques and methods used

➢ Add salt and lemon pepper to the chicken
➢ Cook the chicken breasts in a large skillet over medium heat until no pinker in the center and the juices run clear, about 13 to 15
minutes. In the center, an instant-read thermometer should read at least 165 degrees F. (74 degrees C). Remove from heat and
keep it warm.
➢ Cook bacon in a large skillet over medium-high heat, stirring regularly, for about 10 minutes, or until uniformly browned. Save 2
tablespoons drippings after draining bacon slices on paper towels. In the leftover drippings, continue cooking onion and brown
sugar until golden, about 5 minutes.
➢ Top each half of a chicken breast with two bacon strips, caramelized onions, and Colby-Monterey Jack cheese.

Equipment used: Skillet, towel, spoon, knife, plate

Supervisor Endorsement

Supervisor name: Position: Signed:

SITHCCC035 Student Logbook

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Next Review: 17 January 2024
Approved by: Academic 14 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journal

Student name: David Date:2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Chicken Tortilla Soup 02
Poultry item:
☒ chicken ☐ duck ☐ feathered game ☐ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☒ de boning ☐ wet marinating ☐ dry marinating

☐ rolling ☐ trussing ☐ stuffing ☐ trimming ☐ soaking

Cooking method:

☐ braising ☐ deep frying ☐ grilling ☐poaching ☐ roasting ☐ sautéing ☒ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☒ followed procedures for portion control and food ☒ responded to a special customer request
safety practices when handling and storing poultry

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

SITHCCC035 Student Logbook

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Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 15 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

The dish requires the use of several cooking techniques, including simmering and boiling. All of the ingredients and equipment
must be ready before we start the cooking process. To preserve quality and safety, we must keep the kitchen clean. All current
policies were followed, and some new ones were implemented to increase the effectiveness of the business in terms of rules and
procedures. Cover the dish entirely to prevent contamination. While the food was only produced for three people, I discovered that
portion sizes should be double-checked before the cooking process begins. According to the anticipated number of pieces, the
elements should be arranged. In the next days, all of the fresh information will be evaluated and put into practice.
Cooking techniques and methods used:
Heat the oil in a medium stock pot over medium heat. In a skillet, cook the onion and garlic until tender. Combine the chili powder,
oregano, tomatoes, broth, and water in a mixing bowl. Bring to a boil, then reduce to a low heat for 5 to 10 minutes. Combine corn,
hominy, chills, beans, cilantro, and chicken in a large mixing bowl. Cook for ten minutes
Equipment used: Stock pot, bowl, knife, spoon

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal

Student name: David Date: 2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Roasted duck breast 03
Poultry item:

SITHCCC035 Student Logbook

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E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journal
☐chicken ☒ duck ☐ feathered game ☐ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☐ de boning ☐ wet marinating ☐ dry marinating

☒ rolling ☐ trussing ☐ stuffing ☐ trimming ☐ soaking

Cooking method:

☐ braising ☒ deep frying ☐ grilling ☐poaching ☐ roasting ☐ sautéing ☐ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing poultry

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 17 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

While preparing roasted duck breast, I want to underline the significance of roasting expertise and technique. When cooking,
several cooking techniques including chopping, roasting, mixing, and so forth are demonstrated. Efficiency, safety, and quality may
all be preserved with the aid of fresh ingredients and an effective waste management system. As food waste builds up in storage
locations, it could attract pests, leading to outbreaks and endangering the safety of food. This may be prevented by offering enough
garbage cans, storing waste in a safe location, and following regular trash collection procedures. Using modern tools during
preparation assures safety and saves time. I intend to get such equipment soon as a consequence.
Cooking techniques and methods used:
➢ In a large frying pan, heat the oil over medium-high heat.
➢ In a jug, mix together the hoisin sauce, vinegar, additional oil, and sesame seeds.
➢ Cut the duck finely. In a mixing bowl, combine the watercress, bean sprouts, cucumber, and onion. Add half of the hoisin
sauce mixture to the duck. Toss everything together.
Equipment used: Frying pan, bowl, knife, spoon, plate

Supervisor Endorsement

Supervisor name: Position: Signed:

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 18 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journal

Student name: David Date:2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Turkey breast 04
Poultry item:
☐chicken ☐ duck ☐ feathered game ☒ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☐ de boning ☐ wet marinating ☐ dry marinating

☒ rolling ☐ trussing ☐ stuffing ☐ trimming ☐ soaking

Cooking method:

☐ braising ☐ deep frying ☐ grilling ☐poaching ☒ roasting ☐ sautéing ☐ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing poultry

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

We used a variety of techniques and expertise to produce a meal. To make the dinner perfectly, we'll require cutting and frying skills.
The steps on the recipe card are meticulously followed to ensure that the dish is prepared in a timely

SITHCCC035 Student Logbook

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Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 19 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

manner. Efficiency, safety, and quality may be preserved with the help of fresh ingredients and a well-thought-out waste
management system. Food safety is at danger when food waste builds up in storage facilities because it attracts pests and leads to
infestations. This may be prevented by using adequate containers, storing waste in a secure location, and following standard rubbish
collection protocols. In the following days, I'll be paying close attention to staff training and development on a daily basis.
Cooking techniques and methods used:
1. Preheat the oven to 425°F, then pound each chicken breast to a thickness of 0.8 to 2 cm with a meat mallet, making sure the
fillets are all the same thickness to achieve even cooking.
2. Mix the sugar, paprika, oregano, salt, powders, and pepper in a large mixing bowl.
3. Line a baking pan with parchment paper, then add the chicken and sprinkle with chicken spice. Drizzle the oil over the seasoning
and rub it in evenly.
4. Bake chicken in a preheated oven for 16-18 minutes, or until an internal temperature of 165 degrees Fahrenheit is reached
using a meat thermometer.
5. Remove the chicken from the oven and place it on a serving tray to braise for 5 minutes.
Equipment used: Oven, baking pan, knife, plate

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal

Student name: David Date:2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Honey Garlic Chicken Breast 05

SITHCCC035 Student Logbook

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Next Review: 17 January 2024
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E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflective journal
Poultry item:
☒ chicken ☐ duck ☐ feathered game ☐ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☐ de boning ☐ wet marinating ☐ dry marinating

☐ rolling ☐ trussing ☐ stuffing ☒ trimming ☐ soaking

Cooking method:

☐ braising ☐ deep frying ☐ grilling ☐poaching ☐ roasting ☒ sautéing ☐ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing poultry

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 21 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Here we have chicken breast flavored with honey and garlic. The recipe calls for the ability to fry, boil, and cut among other cooking
techniques. Before starting the cooking process, we must first set up all of the supplies and equipment. We must maintain cleanliness
in the kitchen to preserve safety and quality. The dish should be completely wrapped to avoid contamination. I discovered that portion
proportions should be double-checked before cooking because the dinner was only cooked for three persons. Future elements should
be arranged according to the number of sections. All of the new information will be analyzed and put to use in the coming days.

Cooking techniques and methods used:

➢ Step 1: Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Place flour in a
shallow dish. Coat chicken in flour and shake off excess.
➢ Step 2: Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Place chicken in skillet and cook
for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute. Turn heat down slightly to medium high.
➢ Step 3: Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
➢ Step 4: Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until
slightly thickened. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Equipment used: Knife, skillet, pan

Supervisor Endorsement

SITHCCC035 Student Logbook

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Next Review: 17 January 2024
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 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Supervisor name: Position: Signed:

Reflective journal

Student name: David Date:2023/04/04 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
Recipe prepared: Duck Sate Skewers 06
Poultry item:
☐chicken ☒ duck ☐ feathered game ☐ poultry offal
Poultry preparation techniques:

☐ barding ☐ brining ☐ de boning ☐ wet marinating ☐ dry marinating

☐ rolling ☐ trussing ☒ stuffing ☐ trimming ☐ soaking

Cooking method:

☒ braising ☐ deep frying ☐ grilling ☒ poaching ☐ roasting ☐ sautéing ☐ stewing ☐ sous vide

General:

☒ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing poultry

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 23 | P a g
 ABN: 57 169 281 501
E:
admissions@sydneymetrocollege
.[Link] W:
[Link]
Sydney (Head Office): Level 2, 16-22 Wentworth
Avenue
Surry Hills
NSW T: 02

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

The food was prepared in accordance with the diners' wishes. The food is made to satisfy the dietary needs of the patrons. Cooking
techniques including boiling, simmering, combining, and chopping have been put to the test. The food needs to be adequately
covered in order to be kept safe. I'd want to underline how crucial it is to prepare high-quality meals with nutritious, eco-friendly
ingredients. Verify again that all of the ingredients are prepared before you start cooking. It took a bit for the supper to come. This
taught me that in order to delight clients, waiting times should be maintained to a minimum. In the future, I'll think about preparing
the components beforehand because it will save me time.
Cooking techniques and methods used:
Combine the esca lot, garlic, ginger, and chilli in a food processor's bowl. until totally smooth, pulse. Combine the chicken, esca lot
mixture, and keycap manic in a mixing bowl. Wrap with plastic to protect. 30 minutes should pass in the fridge before serving.
Chicken should be evenly skewered. Spritz a chargrill pan with oil. Raise the heat to a medium- high setting. In batches, heat the
skewers for 3 minutes on each side, or until they are golden and well cooked. To cool, place on a platter. Use foil to protect against
the cold. Cook the sate sauce in a small pan over medium heat. Simmer for 3 to 5 minutes, stirring periodically, or until completely
cooked.
Equipment used: Food processor, bowl, skewers, saucepan, platter, knife, chargrill pan

SITHCCC035 Student Logbook

Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic 24 | P a g