Assessment Task 1

1. Three food safety issues which you must consider when handling poultry. Describe how you would reduce each risk.

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

Following are the three indicators that can be used to select the poultry to be considered as fresh:

• Color of the poultry
• Texture of the poultry
• Aroma of the poultry

3. Three indicators of quality which you would use to selectpoultry

Following are the three indicators of the quality that could be used to select the poultry.

• The poultry should look healthy and fresh
• Always read the packaging of the poultry before purchasing it.
• Should always go through the information on the origin.

4. Three signs that poultry has spoiled.

Following are the three signs that poultry has been spoiled:

• Always check the date.
• Always look at the color of the poultry
• Always smell the chicken, and be sure that it should smell fresh.

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

Following are the three requirements for the safe storage of poultry:

• Raw poultry need to be placed in a bowl or on the platter and should be stored at the bottom of the fridge.
• The refrigerator temperature need to be at 38 degree or at 40 degree F or less than that.
• Always rinse or wash the poultry before cooking it.

6. List at least two requirements for storing poultry to optimise its shelflife.

Following are the two requirements for storing poultry to optimize its shelf life:

1. Always read the before use date before making a purchase any poultry or to check the shell life of the poultry.
2. Secondly, you should always use the poultry according to use by date before cooking them, should always check it is good to cook that poultry or not.

7. Three safety techniques when using a boning knife to cutpoultry.

Following are the three-safety technique when using a boning knife to cut the poultry:

• Should always have secure chopping board.
• Should not waving the knife in the air.
• Always keep the boning knife clean and sanitized.

8. Four items which you should check before using a mincer to preparepoultry.

Following are the four items which need to check before using a mincer to prepare poultry:

• Ovens
• Appliances
• Ingredients
• Food products use of date

9. Four mise en place tasks related to poultry which you can complete without affecting the quality of thedish.

Following are the four mise en place tasks related to the poultry which need to be completed without affecting the quality of the dish.

• Always gather all the ingredients that is required to be added into the dish which you decided to prepare for the meal.
• Gather all the utensils and the tools which is needed to be used in the preparation of the dish.
• Chop all the vegetables and the poultry or the ingredients which is required to add within the dish.
• Always place the pan or bowls which is of the appropriate size for the dish.

10. One task related to poultry which is not suitable to be completed during mis enplace.

One task which is related to poultry is always prepare the pans and the bowls before cooking, and always arrange all the ingredients and the mixing bowls and the tools and equipment out on the surface instead of wasting time at the time of cooking.

11. Define the following, poultry related, culinary terms:

• Barding – The term barding refers to the culinary term which explains that poultry breast is being covered with the fat into prevent the drying out of breast at the time cooking.
• De boning– The term deboning refers refer to the separating of the bones from the flesh with the help of knife which is used for de boning. De boning skill is quite important these days and need to be learn for the one who is planning to be a good chef.
• Marinating– The term marinating helps to poultry dish such as meat and chicken to be dry out and become chewier. Marination means to marinate or tenderise the chicken or meat to become more juicer.
• Mincing – The term mincing means to cut the food or the vegetables in to very small pieces so that it can easily melt into the dish.
• Rolling– The term Rolling means to cook the food within the liquid at a perfect temperature which can help in making the bubbles from the liquid.
• Trussing and tying– Trussing is the term which means to tie the meat or chicken or other poultry so that these can be cooked evenly and does not loses its actual shape.

12. Two convenience products commonly used in poultry dishes.

Following are the two convenience products which is quite commonly used in the poultry dishes:

1. Frozen items such as shrimp, bacon, crabs, chicken, meat or etc. are more convenient which is commonly used in poultry dishes. But before using these frozen item we should always go through the label first on which we should always check the before use date or the best before use date, because after it becomes expire it can cause harm to the body and also can lose their flavour and texture also.
2. Secondly, uncooked frozen poultry such as bone broth, canned chickpeas etc are used in the dish. Before adding them into the dish we should always go through the label and the smell or the texture of the items.

13. Three cookery methods commonly used when preparing poultry dishes. Includea description of how each method is used.

Following are three cookery methods which is commonly used while preparing the poultry dishes.

• Roasting: Roasting is the cookery method which in simple words means that meat or any other poultry dish is being surrounded and cooked with the help of heated air, this can be done with the help of oven.
• Pan-Frying: It is also the other cookery method which is quite similar with the pan-broiling. In Pan-frying cookery method poultry dish is being cooked within the less amount of fats.
• Pan-Broiling: This cooking method uses the cooking of the poultry dishes within an uncovered pan on the direct heat.

14. one accompaniment and/or sauces commonly used with each of the following typesof poultry:

Following are the sauces commonly used with Chicken:

• Barbecue Sauce
• Pesto Sauce
• Peanut Sauce
• Mango Salsa
• Garlic Sauce

Following are the sauces commonly used with Duck:

• Orange Sauce
• Cherry and red wine sauce
• Boozy Sauce

Following are the sauces commonly used with Turkey:

• Thai Peanut Dipping
• Soy Ginger Dipping
• Apricot Dijon Dipping
• Buffalo Blue cheese Dipping Sauce
• Bobby Flay’s Turkey Dipping Sauce

Following are the sauces commonly used with Game Bird:

• Red Wine Sauce
• Medlar Sauce

15. 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 fordisposal
• how many days the item has left before it reaches its expirydate
• what the stock rotation details are for theitem.
• What the storage temperature requirements are for the item.

NOTES

16. Describe the common cutsof:

Following are the common cuts of chicken:

• Breast
• Wings
• Drumsticks
• Thighs
• Legs and
• Whole chicken

Following are the common cuts of turkey

• Bone-In Breasts
• Boneless Breasts
• Ground
• Leg (Drumsticks)
• Thigh
• Wings
• Whole Bird

Following are the common cuts of Duck:

• Wings
• Drumsticks
• Thigh

17. The essential characteristics of:

• Chicken: Chicken are of different sizes and shapes and even of different colours. Chicken lays eggs which are of different colors such as they can be pure white to dark brown and can be of olive green color.
• Feet:The feet of the is quite strongly webbed which are quite powerful and make them a perfect swimmers and helps them various situations. The color of the leg of the duck and their feet can be quite different from each other such as yellow, orange etc.
• Bill:A duck's bill is traditionally wide and fairly smoothed to work as a more proficient food scoop or sifter, however there is incredible variety fit as a fiddle and size among ducks. Most ducks additionally have a hard nail toward the finish of the bill to help them pull for food. Slight serrations or a brush like design, called lamellae, on the sides of the bill, may help them to strain the water for creepy crawlies and other food. A few ducks have truly brilliant bills, including red, orange, yellow, pink, or even blue.
• feathered game:One of the characterstics of game birds is the solid fragrance and taste they produce. The fragrance is frequently excessively solid such that a pointing canine can find a bird 50 m downwind and on events much further, up to 200 meters. At times the aroma can be so solid a human eyewitness can smell a grouse at 10 meters m. One appealing trademark for some, game birds is that aroma emanation diminishes and nearly stops the second brooding beginnings; so that prepared pointing canines experience issues discovering a hatching hen from distances more than 0.5 m.
• turkey:The turkey has a particular shading design and most Common Turkeys demonstrate bronze tones, yet every now and then passive tones show up in wild rushes. Raisers' choice while training for these passive tones has created the shading verities we see today. Turkey is additionally notable for its particular mating moves. During romance, the male spreads his tail, hangs his wings just as shakes the plumes detectably. The male unites a collection of mistresses, and every hen lays 8 - 15 pale-buff and earthy seen eggs in an empty in the ground. The hen broods the eggs for around 28 days and raises the youthful (Poults) alone. Poults regularly take between 6 to 7 months to arrive at sexual development, which is simply the time they will start laying eggs themselves.

Assessment Task 2

Historical and cultural origins

Research the historical and cultural origins of each of your dishes. Where were theydeveloped? 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 overtime?

• Dish1: Roasted vegetables quiona salad with halloumi
• Roasted vegetable in quiona salad with halloumi was first discovered in from the Mediterranean region.

• Dish2: Almond with meat

• Almond with meat dish was first discovered from Middle east Asia. This dish was only for the people who were from wealthy class.

Classical and contemporary variations

Describe at least one classical and one contemporary variation of each dish. List the differences.

• Dish1: Roasted vegetables quiona salad with halloumi
• Quiona was for all
• Quiona is good for the ones who are willing to lose weight and good for digestion purpose also.

• Dish2: Almond with meat
• Almond is always considered as healthy.
• Almonds also help in reducing the cholesterol and also helps in maintaining the sugar levels.

Appearance and presentation

Describe how each dish should appear. How should it be presented to maximise customer appeal?

• Dish1: Roasted vegetables quiona salad with halloumi
• Quiona is ready to be cooked
• It is best served with the chicken, turkey and other poultry dishes

• Dish2: Almond with meat
• The appearance of the almond dish is just similar to the stone fruit.
• The best way to serve the almond is to with the apple, apricot and other fruits which can easily appeal the customers.

Freshness indicators

Describe the freshness indicators for the two key ingredients from each dish.

• Dish1: Roasted vegetables quiona salad with halloumi
• The aroma or the texture of the quiona is good and also of the grains.

• Dish2: Almond with meat
• Almonds should not have bad or foul smell

Quality indicators

Describe three quality indicators for each dish.

• Dish1: Roasted vegetables quiona salad with halloumi
• The head of the quiona is big and it is full of grains and the grains which are available is large in size.

• Dish2: Almond with meat
• The quality indicator of the almond is its color which simple clear out the ripness of the almond and also the aroma which indicates that upto how extent almond is being riped.

Nutritional value

Describe the nutritional value of each dish.

• Dish1: Roasted vegetables quiona salad with halloumi
• There is not gluten within the quiona. It is quite rich in protein and the fiber. Quiona contains various antioxidants and also have iron, potassium and phosphorous within it
• Dish2: Almond with meat

• For every one-ounce serving, almond provides 6 grams of protein with 4 grams of fibre and 14 grams of fat. It also have Vitamin E, potassium and calcium within it.

Service style

Describe the service style which each dish is best suited to.

• Dish1: Roasted vegetables quiona salad with halloumi
• This saladis served with the butter just to make the customer satisfied.
• Dish2: Almonds with meat
• Almonds are being served to the customer with the best Russian service.

Taste profile

Describe the taste profile of each dish.

• Dish1: Roasted vegetables quiona salad with halloumi
• When quiona is cooked it taste as similar to the brown rice.

• Dish2: Almond with meat
• The taste of the almonds when they are roasted are of Smokey or of the salty tastes.

Texture profile

Describe the texture profile of each dish.

• Dish1: : Roasted vegetables quiona salad with halloumi
• Quiona has quite impressive texture once it is cooked. The grains of the quoinais of transparent in the appearance.

• Dish2: Almond with meat

The almonds are of light brown colour and have smooth finish.