NTISthis.com

Evidence Guide: SITHCCC301 - Produce 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

 

SITHCCC301 - Produce 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 knives and other equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use knives and other equipment safely and hygienically according to manufacturer instructions.
Select knives and other equipment of correct type and size.

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 safely.
  2. Sort and assemble ingredients according 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 and store reusable by-products.
Thaw frozen poultry safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according 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 and store reusable by-products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook poultry dishes.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare poultry accompaniments and add marinades as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present poultry dishes.

  1. Portion and serve poultry according to recipe requirements.
  2. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  3. Add sauces and garnishes according to standard recipes.
  4. Visually evaluate dish and adjust presentation.
  5. Store dishes in appropriate environmental conditions.
Portion and serve poultry according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

produce poultry dishes using:

chicken

duck

turkey

use poultry preparation techniques, including:

barding

deboning

filleting

marinating

rolling and trussing

stuffing

trimming

follow standard recipes to prepare multiple poultry dishes using a range of cookery methods including:

braising

deepfrying

grilling

poaching

roasting and potroasting

sautéing

stewing

produce food for multiple customers within commercial time constraints

demonstrate knowledge of poultry types and cuts

integrate knowledge of:

quality indicators for poultry

cookery methods for different cuts and types of poultry

features, functions and safe use of food preparation equipment

food safety practices for handling and storing poultry.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing for and producing poultry dishes

evaluation of the taste and visual appeal of poultry dishes prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of poultry dishes for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for poultry equipment, cookery methods and appropriate

environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA201 Participate in safe food handling practices.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer’s instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of poultry and finished dishes and make adjustments to ensure a quality product

adjust taste and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

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

characteristics of poultry products and poultry dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

nutritional value

taste

texture

contents of stock date codes and rotation labels

mise en place requirements for poultry dishes

preparation methods for different cuts and types of poultry:

barding

deboning

filleting

marinating

rolling and trussing

stuffing

trimming

cookery methods for different cuts and types of poultry:

braising

deepfrying

grilling

poaching

roasting and potroasting

sautéing

stewing

equipment used to produce poultry dishes:

care and maintenance

essential features and functions

safe operational practices

storage of poultry products and dishes:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities

special customer requests

special dietary needs.

Poultry products may include:

chicken

duck

goose

guinea fowl

pheasant

pigeon

quail

turkey.

Equipment may include:

bains marie

blenders

cooking ranges:

electric

gas

induction

crockery

cutlery

food processors and mixers

knives and knife sharpening equipment

fryers

grills and griddles

microwaves

ovens

pans

salamanders

scales

slicers

steamers

thermometers

utensils.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.