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Evidence Guide: SITHCCC012 - Prepare poultry dishes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC012 - Prepare poultry dishes

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of knives and other equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use knives and other equipment safely and hygienically according to manufacturer instructions.
Select type and size of knives and other equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use knives and other equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Thaw frozen poultry according to food safety guidelines as required.
  2. Sort and assemble ingredients according to food production sequencing.
  3. Weigh and measure ingredients and create portions according to recipe.
  4. Use poultry preparation techniques according to recipe requirements.
  5. Minimise waste to maximise profitability of food items prepared.
Thaw frozen poultry according to food safety guidelines as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use poultry preparation techniques according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook poultry dishes.

  1. Follow standard recipes to select and use cookery methods for poultry.
  2. Prepare poultry accompaniments and add marinades as required.
  3. Make food quality adjustments within scope of responsibility.
Follow standard recipes to select and use cookery methods for poultry.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare poultry accompaniments and add marinades as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present poultry dishes.

  1. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  2. Portion and serve poultry according to recipe requirements.
  3. Add sauces and garnishes according to standard recipes and regional variations.
  4. Visually evaluate dish and adjust presentation as required.
  5. Store dishes in appropriate environmental conditions.
  6. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and serve poultry according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes and regional variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen poultry according to food safety guidelines as required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook poultry dishes.

4.1.Follow standard recipes to select and use cookery methods for poultry.

4.2.Prepare poultry accompaniments and add marinades as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present poultry dishes.

5.1.Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2.Portion and serve poultry according to recipe requirements.

5.3.Add sauces and garnishes according to standard recipes and regional variations.

5.4.Visually evaluate dish and adjust presentation as required.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen poultry according to food safety guidelines as required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook poultry dishes.

4.1.Follow standard recipes to select and use cookery methods for poultry.

4.2.Prepare poultry accompaniments and add marinades as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present poultry dishes.

5.1.Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2.Portion and serve poultry according to recipe requirements.

5.3.Add sauces and garnishes according to standard recipes and regional variations.

5.4.Visually evaluate dish and adjust presentation as required.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare poultry dishes using each of the following poultry items:

chicken

duck

feathered game

turkey

use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as appropriate:

barding

de boning

marinating

rolling

trussing

stuffing

trimming

prepare the required poultry dishes using each of the following cookery methods at least once:

braising

deep frying

grilling

poaching

roasting

sautéing

stewing

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing poultry

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different poultry dishes

a variety of classical and contemporary poultry dishes

different cuts of poultry and styles of cooking

contents of stock date codes and rotation labels

characteristics of poultry products and poultry dishes:

appearance

fat content

freshness and other quality indicators

nutritional value

taste

texture

historical and cultural origin of different poultry products and poultry dishes

essential characteristics of poultry types listed in the performance evidence and cuts

preparation techniques for different cuts and types of poultry specified in the performance evidence

cookery methods for different cuts and types of poultry specified in the performance evidence

equipment used to produce poultry dishes:

knife care and maintenance

essential features and functions

safe operating practices

mise en place requirements for poultry dishes

appropriate environmental conditions for storing poultry products and dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce poultry dishes.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.