Australian Harbour International College

RTO ID: 41338 CRICOS Provider Code: 03449J

ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
The standard recipe indicates that we want to get prepare 20 portions of Chicken Alfredo Pasta.
How to Ensure Correct Number of Meals:

 Double-check and take a look at the request or demand to affirm the necessary quantity.

 Cross-confirm with the recipe to ensure precision.

 Calculate the number of portions that you need (show your workings).

The recipe serves 4 portions per batch, and we need 20 portions.

Calculation: 20 portions / 4 portions per batch = 5 batches required.
Show Workings:
5 batches * 4 portions per batch = 20 portions.

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Chicken Alfredo Pasta____________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken breast 4 5 20

Fettuccine pasta 1 pack 5 5 pack

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 1 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Alfredo sauce 1 batch 5 5 batches

Garlic, minced To taste To taste To taste

Fresh parsley, chopped To To garnish To garnish

garnish

Salt, Pepper To taste To taste To taste

 Select the cookery method that you will use. Explain your decision.

Cookery Method: Sautéing for chicken, boiling for pasta, and stewing for sauce.
Explanation: Sautéing ensures a golden colored outside for the chicken, boiling cooks the pasta
still somewhat firm, and stewing thickens the Alfredo sauce.

 Select the cooking times and temperatures that you will use. Explain your decision.

 Chicken: Sauté until golden brown.

 Pasta: Bubble per package guidelines.

 Sauce: Stew until thickened.

 Explanation: Adhering to suggested cooking times ensures legitimate doneness and food
safety.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?
No particular marinades.
Accompaniments: Garlic, parsley, salt, and pepper.
Explanation: These supplement the dish by adding flavor and freshness.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
o Sauce: Alfredo sauce.

o Garnish: Fresh parsley.

o Explanation: Alfredo sauce adds richness, and parsley improves visual appeal
and freshness.

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?

 Ensure freshness by checking expiration dates and examining chicken for quality.

 Follow the first in, first out (FIFO) technique for ingredient choice.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?

 Chef's knife for de-boning.

 Pot for boiling pasta.

 Sauté pan for chicken.

 Stirring utensils.

 Plates for serving.

Explanation: Ensure hardware is perfect, very much kept up with, and ready for use.

Service Planning Template

Determine production requirements
Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
The standard recipe demonstrates that we want to prepare 15 portions of Duck Confit with
Orange Glaze.
How to Ensure Correct Number of Meals:

 Double-check the order or demand to affirm the expected quantity.

 Cross-confirm with the recipe to guarantee accuracy.

 Calculate the number of portions that you need (show your workings).

The recipe serves 3 portions per batch, and we need 15 portions.

Calculation: 15 portions / 3 portions per batch = 5 batches required.
Show Workings:

 5 batches * 3 portions per batch = 15 portions.

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Duck Confit with Orange Glaze_____________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Duck legs (barded) 1 5 5

Oranges 2 5 10

Thyme To taste To taste To taste

Rosemary To taste To taste To taste

Bay leaves To taste To taste To taste

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Garlic, crushed To taste To taste To taste

Salt, Pepper To taste To taste To taste

Olive oil To cook To cook To cook

 Select the cookery method that you will use. Explain your decision.

Cookery Method: Slow-cook for Duck Confit, followed by coating.

Explanation: Slow cooking ensures delicacy and crispiness, while coating adds a sweet and
citrusy flavor.

 Select the cooking times and temperatures that you will use. Explain your decision.

 Duck Confit: Slow-cook at low temperature until delicate.

 Glazing: Apply glaze towards the finish of cooking.

Explanation: Slow-cooking upgrades delicacy, and coating adds a caramelized finish.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?

 Marinade: Salt, pepper, thyme, rosemary, cove leaves, and crushed garlic.

 Accompaniments: None specified in the recipe.

Explanation: The marinade confers flavor to the duck, and the dish is served over a bed of
greens or roasted vegetables.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?

 Sauce: Orange glaze.

 Garnish: None determined in the recipe.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Explanation: Orange coating supplements the wealth of the duck.

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?

 Take a look at freshness by reviewing the presence of duck legs.

 Ensure oranges are ready and fresh.

 Follow the first in, first out (FIFO) technique for ingredient determination.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?

 Oven or slow cooker for slow cooking.

 Pan for glazing.

 Utensils for barding and setting up the orange glaze.

 Ensure all gear is perfect, very much kept up with, and ready for use.

Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
The standard recipe shows that we want to get ready 10 portions of Pheasant Stuffed with Wild
Rice.
How to Ensure Correct Number of Meals:
Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Double-check a look at the request or demand to affirm the necessary quantity.

 Cross-check with the recipe to ensure precision.

 Calculate the number of portions that you need (show your workings).

The recipe serves 2 portions for each fowl, and we want 10 portions.
Calculation: 10 portions /2 portions for every bird = 5 pheasants required.
Show Workings:

 5 pheasants * 2 portions for every bird = 10 portions.

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Pheasant Stuffed with Wild Rice____________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Pheasant 1 5 5

Wild rice To taste To taste To taste

Stuffing ingredients To taste To taste To taste

Seasonings To taste To taste To taste

Accompaniments To taste To taste To taste

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 7 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Select the cookery method that you will use. Explain your decision.

Cookery Method: Roasting for the fowl, guaranteeing a fresh outside and in any event, cooking.
Explanation: Cooking adds a delightful crust to the pheasant while keeping it delicious inside.

 Select the cooking times and temperatures that you will use. Explain your decision.

Pheasant: Roast at a moderate temperature until golden brown and cooked through.
Explanation: Broiling at a moderate temperature guarantees, in any event, cooking without drying
out the pheasant.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?

 Marinade: Flavors to improve the regular kinds of pheasant.

 Accompaniments: Wild rice stuffing to supplement the pheasant.

Explanation: The marinade and stuffing cooperate to make an agreeable flavor profile.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
Sauce: Gravy produced using pan drippings.
Garnish: Fresh herbs for an explosion of freshness.
Explanation: The gravy adds extravagance, and the spices give a visual and fragrant
improvement.

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?
Take a look at freshness by reviewing the presence of pheasants.
Ensure wild rice is excellent.
Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Follow the first in, first out (FIFO) strategy for ingredient choice.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?

 Roasting pan for cooking pheasants.

 Basting brush for applying marinade.

 Utensils for getting ready wild rice stuffing.

 Thermometer for really taking a look at pheasant's internal temperature.

 Ensure all equipment is perfect, very much kept up with, and prepared for use.

Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
The standard recipe demonstrates that we want to prepare 30 portions of Chicken Satay
Skewers.
How to Ensure Correct Number of Meals:

 Cross-check the request or demand to affirm the necessary quantity.

 Double-check and look at the recipe to ensure exactness.

 Calculate the number of portions that you need (show your workings).

The recipe serves 10 portions for every clump, and we want 30 portions.
Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Calculation: 30 portions /10 portions for every bunch = 3 batches required.

Show Functions:

 3 batches * 10 segments for each group = 30 batches.

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Chicken Satay Skewers___________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken (cubed) 100g 3 300g

Satay marinade To taste To taste To taste

Skewers 10 3 30

Peanut sauce To taste To taste To taste

Fresh cilantro To To garnish To garnish

garnish

Lime wedges To taste To taste To taste

 Select the cookery method that you will use. Explain your decision.

Cookery Method: Grilling for the chicken sticks.

Explanation: Grilling grants a smoky flavor and a superb singe to the chicken, improving the
general taste.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 10 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Select the cooking times and temperatures that you will use. Explain your decision.

Chicken Skewers: Grill at medium-high intensity for around 8-10 minutes, turning sporadically.
Explanation: Medium-high intensity ensures exhaustive cooking without overcooking, keeping up
with juiciness.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?

 Marinade: Satay marinade for a tasty and fragrant touch.

 Accompaniments: Peanut sauce for dipping, fresh cilantro, and lime wedges for
embellish.

 Explanation: The marinade adds profundity to the chicken, and the accompaniments give
a balance of flavors.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
Sauce: Peanut sauce for plunging.
Garnish: Fresh cilantro and lime wedges for an explosion of freshness.
Explanation: The nut sauce supplements the exquisite chicken, while fresh cilantro and lime add
energy.

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?
Take a look at freshness by inspecting the presence of chicken.
Ensure satay marinade and nut sauce are of great.
Follow the first in, first out (FIFO) technique for ingredient choice.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?
Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Barbecue for cooking chicken sticks.

 Skewers for collecting and grilling.

 Bowls for marinating.

 Serving platter for presentation.

 Ensure all equipment is perfect, all around kept up with, and ready for use.

Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
The standard recipe shows a requirement for 25 servings of Turkey Stew with Root Vegetables.
Ensuring the Correct Number of Meals:

 Cross-actually take a look at the recipe against the interest to affirm the necessary quantity.

 Calculate the quantity of parts precisely to satisfy the need.

 Calculate the number of portions that you need (show your workings).

The recipe serves 5 portions for each batch.

Calculation:

 25 servings/5 servings for every batch = 5 batches required.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 12 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Turkey Stew with Root Vegetables__________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Turkey (cubed) 200g 5 1000g

Carrots (sliced) 100g 5 500g

Potatoes (cubed) 150g 5 750g

Onion (diced) 50g 5 250g

Celery (chopped) 50g 5 250g

Garlic (minced) 10g 5 50g

Thyme (fresh) To taste To taste To taste

Chicken broth 500ml 5 2500ml

Tomato paste 50g 5 250g

Flour (for thickening) 20g 5 100g

 Select the cookery method that you will use. Explain your decision.

The chosen cookery method is stewing.

Explanation:
Stewing is great for making a generous and tasty stew with delicate turkey and root vegetables.

 Select the cooking times and temperatures that you will use. Explain your decision.

Cooking time: 2 hours on low intensity.

Explanation:
Longer stewing times consider careful flavor mixture and softening of turkey and vegetables.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 13 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?
Fresh thyme will be utilized to upgrade the natural fragrance and taste, supplementing the
grittiness of root vegetables and turkey.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
Sauces and Garnishes:
A tomato-based stock and flour for thickening will make a rich and generous sauce. Preparing
with salt and pepper will upgrade the general flavor profile.

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?
Selection and Quality Check:
Check poultry for freshness, guaranteeing it has a firm surface, no off scents, and inside the
expiration date.
Inspect vegetables for immovability, lively variety, and absence of flaws.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?
Equipment:

 Large stew pot, cutting board, chef's knife, measuring tools, and stirring utensils.

Maintenance:

 Ensure all equipment is cleaned, disinfected, and in great shape before beginning the
preparation.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 14 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
Examination: Analyze the standard recipe for "Mediterranean Stuffed Poultry Trio" and its related
food preparation list.
Confirmation: Confirm the number of dinners required given the recipe. Ensure clarity on the
amount required.

 Calculate the number of portions that you need (show your workings).

Calculation: Calculation of the complete number of parts required. On the off chance that the
recipe yields 4 servings and you want 20 servings:

 Total Portions=Servings per Recipe×Number of Meals Required

 Total Portions=4×20=80portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Mediterranean Stuffed Poultry Trio__________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Chicken Breast (de boned) 5 kg 1.25 kg 6.25 kg

Duck (barded) 3 kg 0.75 kg 3.75 kg

Pheasant (trussed) 2 kg 0.5 kg 2.5 kg

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 15 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

Sun-dried tomatoes 500 g 125 g 625 g

Feta cheese 1 kg 250 g 1.25 kg

Prosciutto slices 300 g 75 g 375 g

Wild mushroom and herb stuffing 800 g 200 g 1 kg

 Select the cookery method that you will use. Explain your decision.

The cookery method for "Mediterranean Stuffed Poultry Trio" includes simmering to guarantee in
any event, cooking and a golden-colored finish.

 Select the cooking times and temperatures that you will use. Explain your decision.

Roast at 180°C for 90 minutes, guaranteeing the poultry is cooked through while keeping up with
moisture.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?
Marinate the poultry in a Mediterranean herb mix to upgrade flavor. Accompaniments incorporate
a side of broiled vegetables and couscous.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?
Prepare a lemon-garlic sauce for showering. Garnish with fresh parsley and lemon wedges for a
vibrant presentation.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
Version V2.0/ June 2023 Page 16 of 17
SITHCCC035 Prepare poultry dishes
 Australian Harbour International College
RTO ID: 41338 CRICOS Provider Code: 03449J
ABN: 74 603 036 102
T: 02 9268 0085
E: admissions@[Link]
W: [Link]
A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia

 Describe how you will select the poultry products and other ingredients that you need from
stores. How will you check them for freshness and quality?
Take a look at freshness by inspecting expiration dates, investigating for any indications of
decay, and guaranteeing legitimate storage conditions.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it
is clean, well maintained and ready for use?
Roasting pan, kitchen twine, knife set, cutting board, and stove. Ensure cleanliness through
exhaustive washing, sanitation, and normal equipment upkeep.

Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia
|RTO NO: 41338 | CRICOS Provider Code: 03449J
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SITHCCC035 Prepare poultry dishes