SITHCCC035

prepare poultry
dishes
First published 2022

Version 1.0

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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 15
Assessment Task 2: Student Logbook 17
Information for students 17
Activities 18
Assessment Task 2: Checklist 22
Final results record 24

SITHCCC035 Prepare poultry dishes

Introduction
Welcome to the Student Assessment Tasks for SITHCCC035 Prepare poultry dishes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

SITHCCC035 Prepare poultry dishes

Assessment Task 1: Knowledge
questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

SITHCCC035 Prepare poultry dishes

Questions
Provide answers to all of the questions below.

1. List at least three food safety issues which you must consider when handling poultry. Describe
how you would reduce each risk.

Risk Strategy for reducing risk

2. Describe three indicators which you would use to select poultry which is fresh.

3. Describe three indicators of quality which you would use to select poultry.

4. List three signs that poultry has spoiled.

SITHCCC035 Prepare poultry dishes

5. List at least three requirements for the safe storage of poultry. At least one requirement must
be the correct temperature range to store poultry at.

6. Complete the table with cooking timeframes and temperatures.

Poultry Time Temperature

Whole roasted turkey

Whole roasted chicken

Grilled breast

Stewed Drumstick

Poached tenderloin

7. List at least two requirements for storing poultry to optimise its shelf life.

SITHCCC035 Prepare poultry dishes

8. Describe three safety techniques when using a boning knife to cut poultry.

9. Describe four items which you should check before using a mincer to prepare poultry.

10. Describe four mise en place tasks related to poultry which you can complete without affecting
the quality of the dish.

11. Define the following poultry related, culinary terms:

Culinary terms Definition

Barding

De boning

Marinating

SITHCCC035 Prepare poultry dishes

 Culinary terms Definition

Rolling

Trussing and tying

Poultry offal

Feathered game

Ballantine

Galantine

Brine

SITHCCC035 Prepare poultry dishes

 Culinary terms Definition

Soaking

Sous vide

12. Describe two convenience products commonly used in poultry dishes.

13. Describe three cookery methods commonly used when preparing poultry dishes. Include a
description of how each method is used.

14. Locate at least two stock date codes and two rotation labels on poultry in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and explain
it. Submit the photographs with your explanatory notes to your assessor. Ensure that your
notes include:
 when the item was delivered
 when the item was packed/prepared
 when the item is due for disposal
 how many days the item has left before it reaches its expiry date
 what the stock rotation details are for the item
 what the storage temperature requirements are for the item.

SITHCCC035 Prepare poultry dishes

15. Describe the essential characteristics of:
 chicken

 duck

 feathered game

 poultry offal

How do the characteristics of each poultry type differ from each other?

16. Briefly describe the characteristics of poultry cuts.

Poultry cut Description and uses

Breast

Supreme

SITHCCC035 Prepare poultry dishes

 Poultry cut Description and uses

Maryland

Drumstick

Thigh

Wing

Saute cuts

Tenderloin

17. What is the average size of the following cuts?

Cut Size

Whole chicken

SITHCCC035 Prepare poultry dishes

 Cut Size

Whole turkey

Whole duck

½ Breast

Leg

Drumstick

Thigh

Wing

Tenderloin

Supreme

18. List two things that you could use poultry by-products and off cuts for to reduce wastage and
maximise profitability.

19. List two things that need to be considered when plating to ensure consumer satisfaction and
ease of service.

SITHCCC035 Prepare poultry dishes

20. List and briefly describe two classical and two contemporary poultry dishes and their
differences.

21. List and describe two poultry dishes or products and their historical and cultural origins.

22. Describe the taste and the texture of two dishes.

Dish Taste Texture

SITHCCC035 Prepare poultry dishes

Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18

Question 19

SITHCCC035 Prepare poultry dishes

 Question 20

Question 21

Question 22

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC035 Prepare poultry dishes

Assessment Task 2: Student Logbook
Information for students

Tasks required for this unit

This unit of competency requires that you:
 follow standard recipes to prepare at least six finished poultry dishes using each of the
following items at least once:

o chicken o feathered game

o duck o poultry offal

 use each of the following poultry preparation techniques at least once when preparing the
above poultry dishes

o barding o trussing

o de boning o soaking

o brining o stuffing

o wet and dry marinating o trimming

o rolling

 use each of the following cookery methods at least once when preparing the above poultry
dishes:

o braising o roasting

o deep frying o sautéing

o grilling o sous vide

o poaching o stewing

 prepare, plate and present two portions of each of the six finished dishes above:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing poultry
o responding to at least one special
customer request.

Instructions for how you will complete these requirements are included below.

SITHCCC035 Prepare poultry dishes

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting poultry products and other ingredients from stores
according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen poultry safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 using poultry preparation techniques according to recipe requirements

SITHCCC035 Prepare poultry dishes

  minimising waste to maximise profitability
 selecting and using poultry cookery methods
 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each
dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 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.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you receive a delivery, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:
 complete a Service Planning document
 complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe you as you receive, store, and maintain stock and
complete an observation checklist.

SITHCCC035 Prepare poultry dishes

 Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the marinades and poultry accompaniments which you will add to
the dish
o select the ingredients from stores

o identify the size and type of knives and other food preparation equipment
that you require
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service Planning Template has been provided to help you.

3. Prepare poultry dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically

SITHCCC035 Prepare poultry dishes

  you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
 you present dishes attractively on appropriate service-ware
 you use sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.
 Service Planning Template
 Reflective Journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

SITHCCC035 Prepare poultry dishes

Assessment Task 2: Checklist
Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Service Planning document for each
poultry dish, cooking method,
preparation method listed in the
performance evidence.

The student has satisfactorily completed

a Reflective journal for each vegetable,
fruit, eggs and farinaceous requirements
listed in the performance tasks.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

SITHCCC035 Prepare poultry dishes

 Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC035 Prepare poultry dishes

Final results record
Student name:

Assessor name:

Date:

Unit name: SITHCCC035 Prepare poultry dishes

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

SITHCCC035 Prepare poultry dishes