SITHCCC035 Student Assessment Tasks done.docx

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

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 . 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. 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. Questions Provide answers to all of the questions below. • 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 Bacteria keep working area clean

stuff early put stuff right before cooking cross contamination use different plates, boards, and knives for cooked and uncooked poultry • Describe three indicators which you would use to select poultry which is fresh. 1)Flesh intact, no cuts on the skin 2)No blood patches on the body 3)No broken bones • Describe three indicators of quality which you would use to select poultry. 1. Poultry should be plump, firm and have well-formed breasts 2. Skin should be unbroken, dry and not slimy. 3. There should be no pin feathers attached. • List three signs that poultry has spoiled.

1. once the meat begins to look grey, then it's time to through out that chicken 2. If the chicken has taken on an odor of any sort, it's safest to toss it 3. if the meat is extra slimythat's another indication that could have gone bad • 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. 1. To prevent cross-contamination in the grocery cart or in your refrigerator,alwaysplace poultry in plastic bags to keep juices from leaking or dripping ontoother food items. 2. Place raw poultry on ice if you expect the trip from the market to your refrigeratorto last more than one hour. This is especially important in warm weather. 3. Raw poultry should be stored in a bowl or on a platter in the bottom of therefrigerator. Your refrigerator temperature should be 38 degrees to 40 degrees F orlower. Store fresh, raw poultry for no more than one to two days. • Complete the table with cooking timeframes and temperatures. Poultry Time Temperature Whole roasted turkey 15 min 325°F (163°C)

Whole roasted chicken 20 min 375°F (190°C) Grilled breast 6-8 min 165°F (74°C) Stewed Drumstick 1.5-2 hrs 180-190°F (82-88°C) Poached tenderloin 20 - 30 min 165°F (74°C) • List at least two requirements for storing poultry to optimise its shelf life. 1. Best before date 2. Use by date • Describe three safety techniques when using a boning knife to cut poultry. Three ways to ensure safety when using a boning knife to cut poultry are: first,makesure that the knife is sharp because the sharper the knife is, the safer it is. Second, make sure you are holding the boning knife well. Third, always cut away from the body to avoid possible injuries

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