This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Research report
Dish 1: Chicken adobo Dish 2: Chicken schnitzel
Historical and cultural origins
Research the historical and cultural origins of each of your dishes. Where were they developed?
Were they developed through necessity (for example, availability of ingredients) or as a result of
eating habits at the time? How have the dishes changed over time?
Dish 1 - Where were they developed?
One of the most well-known Filipino dishes is adobo, which comes in a wide variety in Filipino
cooking. The adobo cooking method has been used by Filipinos since roughly 3000 BCE, despite the
fact that they didn't even reach the Philippines until the early 1500s CE. Philippines before wasn’t
discover any spices. They just have soy sauce, vinegar, pepper, salt. This is their way to preserve the
food to last long. Eating habits: Mostly We are eating adobo with rice during lunch and dinner. This is
one of the famous dish in the Philippines. Dishes changed over time: Nowadays, they are using the
“Adobo” term as a cooking technique. They are now doing it to another kind of meat like pork, egg,
pork intestine.
Dish 2
Where it was developed: Austria, derived from Wiener Schnitzel; became popular
in Germany and spread globally.
Reason for development: Originally a way to tenderize and extend cuts of meat;
breadcrumbs provided a crispy, satisfying texture.
Changes over time: Traditionally veal or pork; now includes chicken and turkey,
often served with various toppings (mushroom sauce, cheese) or as a sandwich.
Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences.
Chicken Adobo:
Classical: Chicken with salt, pepper, soy sauce, vinegar.
Contemporary: Added boiled eggs, potatoes, pineapple, coconut milk, or even
tofu.
SITHCCC035 Prepare poultry dishes 1
This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Chicken Schnitzel:
Classical: Breaded, fried veal or chicken cutlet with lemon wedge.
Contemporary: Topped with cheese (chicken parmigiana), mushroom sauce, or
served in burgers.
Appearance and presentation
Describe how each dish should appear. How should it be presented to maximise customer appeal?
Chicken Adobo:
Rich brown color from soy sauce, with glossy finish from rendered fat.
Garnished with boiled egg halves, fried potatoes, or spring onions.
Served with white rice for color contrast.
Chicken Schnitzel:
Golden-brown, crispy crust.
Served with lemon wedge, parsley, and side salad or fries for color and
freshness.
Optional: drizzled with mushroom sauce or topped with cheese for visual
richness.
SITHCCC035 Prepare poultry dishes 2
This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
Chicken Adobo (key ingredients: chicken, soy sauce):
Chicken: pink, moist, no unpleasant smell.
Soy sauce: dark brown, no cloudiness or sediment.
Chicken Schnitzel (key ingredients: chicken, breadcrumbs):
Chicken: same as above—pink, moist, no off smell.
Breadcrumbs: dry, crisp, no mold or rancid smell.
Quality indicators
Describe three quality indicators for each dish.
Chicken Adobo:
Uniform brown color after cooking.
Tangy aroma from vinegar.
Tender, juicy chicken texture—not dry or burnt.
Chicken Schnitzel:
Even golden crust without burnt spots.
Crispy exterior, juicy interior.
No excess oil on the plate.
SITHCCC035 Prepare poultry dishes 3
This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Nutritional value
Describe the nutritional value of each dish.
Chicken Adobo:
High in protein.
Moderate fat from chicken skin and cooking oil.
Sodium from soy sauce, so best consumed in moderation.
Chicken Schnitzel:
High in protein.
Higher fat due to frying.
Carbohydrates from breadcrumbs; best balanced with salad or vegetables.
Service style
Describe the service style which each dish is best suited to.
Chicken Adobo:
Best suited for casual family-style or plated service with rice.
Chicken Schnitzel:
Suited for à la carte service, pubs, bistros, or as a sandwich/burger.
SITHCCC035 Prepare poultry dishes 4
This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Taste profile
Describe the taste profile of each dish.
Chicken Adobo:
Savory, tangy, slightly sweet.
Rich umami from soy sauce, balanced by acidity from vinegar.
Chicken Schnitzel:
Mild, savory chicken flavor.
Buttery, nutty notes from the crust.
Optional: tangy or creamy notes from toppings.
Texture profile
Describe the texture profile of each dish.
Chicken Adobo:
Tender, juicy meat.
Slightly crisp edges if pan-fried before simmering.
Soft, saucy finish.
SITHCCC035 Prepare poultry dishes 5
This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC035
Chicken Schnitzel:
Crunchy, crisp crust.
Juicy, tender interior.
Light and airy mouthfeel when freshly fried.
SITHCCC035 Prepare poultry dishes 6
