Australian Careers College - SITHCCC012 Poultry Dishes Assignment

This document presents a detailed solution to an assignment from a Certificate IV in Commercial Cookery course, focusing on the preparation of poultry dishes. The assignment covers a wide range of topics, including defining poultry and providing examples, listing common ingredients, and describing classical and contemporary poultry dishes with their cultural aspects. It also explores different chicken cuts, cooking styles (frying, roasting, grilling, steaming, and poaching), and the importance of FIFO in stock rotation. The document delves into the characteristics of various poultry types, research on historical and cultural origins of poultry dishes, different cooking methods for poultry cuts, equipment cleaning procedures, knife and blender usage, and the concept of mise en place. Furthermore, it emphasizes food safety practices, equipment examples, and safety rules for knives and mixers. This assignment provides a comprehensive overview of poultry preparation techniques, food safety, and kitchen equipment knowledge.

Certificate IV in
Commercial Cookery

Table of Contents
Question 1........................................................................................................................................1
Define the term “poultry” and provide three examples ?.......................................................1
Question 2........................................................................................................................................1
List three ingredients commonly used in preparation of poultry dishes................................1
Question 3........................................................................................................................................1
List two classical and contemporary poultry dishes. Describe their cultural aspect too........1
Question 4........................................................................................................................................2
Chicken is portioned into different cuts depending on the methods of cooking and menu
items. Describe each of the portions listed below:.................................................................2
Question 5........................................................................................................................................2
List fives styles of cooking poultry........................................................................................2
Question 6........................................................................................................................................3
Briefly explain the term FIFO in stock rotation.....................................................................3
Question 7........................................................................................................................................3
Describe the characteristics of the following poultry types. Consider appearance, fat content,
freshness and other quality indicator, nutrition value, taste, and texture in the response......3
Question 8........................................................................................................................................4
Research two poultry dishes and briefly describe their historical and cultural origin...........4
Question 9........................................................................................................................................4
List five cooking methods for five different poultry cuts.......................................................4
Question 10......................................................................................................................................4
Briefly explain the importance of ensuring equipment is clean, and describe the steps to taken
to ensure equipment is clean while working with poultry......................................................5
Question 11......................................................................................................................................5
Label the following types of knives and their appropriate use:..............................................5
Question 12......................................................................................................................................6

List and describe three things that one need to ensure that knives are well maintained.......6
Question 13......................................................................................................................................7
Looking at the image identify the each feature of blender listed below:...............................7
Question 14......................................................................................................................................7
List six steps you should take to ensure safe operating practices when using a blender.......7
Question 15......................................................................................................................................8
Briefly explain what is meant by the term “mise” en place...................................................8
Question 16......................................................................................................................................8
List the task required in mise en place in preparation of poultry...........................................8
Question 17......................................................................................................................................9
Explain how you would ensure food safety and optimise food shelf life when working with
poultry.....................................................................................................................................9
Question 18......................................................................................................................................9
For each of the different types of commercial kitchen equipment listed below, provide one
example and describe what it is used for ...............................................................................9
Question 19......................................................................................................................................9
Look at the list below of safety rules for knives. In the table below, briefly identify why each
rule is important....................................................................................................................10
Question 20....................................................................................................................................10
Look at the list below of safety tips for using a mixer. In the below table, briefly identify why
each rule is important...........................................................................................................10
References:.....................................................................................................................................12

Question 1
Define the term “poultry” and provide three examples ?
Poultry can be defined as the birds in animal husbandry which are raised commercially
and domestically by human beings with the objective of obtaining eggs, meat and feathers
(Rutland, 2020). Sometimes Poultry is also associated with killing of birds for the purpose of
collecting meat such as young of pigeons, also known as squabs. Chicken, ducks, turkeys and
geese are some of the primary domesticated fowls raised and fleshed for the production of meat
and egg.
Question 2
List three ingredients commonly used in preparation of poultry dishes.
The most commonly used ingredients in the preparation of poultry dishes are:
 Spices : In order to give a strong flavour to the poultry dishes spices plays a significant
role.
 Garlic and ginger : Garlic and ginger are two most commonly used ingredients found in
poultry dishes which are used as tempering.
 Lemon : To give a strong and pungent flavour, lemon is widely used in poultry dishes.
Question 3
List two classical and contemporary poultry dishes. Describe their cultural aspect too.
Classical
Name Description
Chicken-
Cacciatora
The dish was developed and evolved in central Italy along with many
variations. It has its origin from the period of Renaissance
(1450-1600) in which chicken pieces are simmered with
tomatoes and mushrooms.
Chicken Booyah It is a soup-stew dish made with chicken, another variant of chicken
soups. Its origin is found way back in 1853 when a Belgian
immigrant arrived in Wisconsin.
Contemporary
Name Description
Chicken Kiev Chicken Kiev is a famous poultry dish originated from Russian
Empire which is prepared by chicken fillet crushed and rolled
around cold butter along with a coasting of bread crumbs or
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eggs(Rogers, 2019).
Chicken
Paprikash
Paprika chicken or Chicken Paprikash is another modern poultry dish
originated in Hungry. Main ingredients in this dish are sweet red
or yellow pepper, olive oil and tomato paste.
Question 4
Chicken is portioned into different cuts depending on the methods of cooking and menu items.
Describe each of the portions listed below:
Portion Description
Whole As the name suggest, whole chicken include all parts intact,
including the giblets stuffed in the cavity.
Whole for grilling The whole meat portion of chicken is put on indirect fire to roast to
get a juicy and well-cooked chicken.
Supreme Supreme is the skinless and boneless breast of chicken.
Legs This part of chicken meat consist of two parts, which are thigh and
drumstick (McCloat and Caraher, 2020).
Thigh This is the top portion of the leg above knee which is connect to the
upper body.
Drumstick Bottom portion of the leg, between the knee joint and hock, which is
consist of black meat.
Ballotine Ballotine is a de-boned thigh or leg part of chicken, duck or other
poultry.
Question 5
List fives styles of cooking poultry
 Frying : This method is used to cook poultry dishes in fat (oil), there are several methods
of frying. Deep frying involves complete immersion of food in oil whereas stir frying is
cooking a food quickly on a high flame in a oiled pan.
 Roasting : Roasting is a excellent method of cooking whole poultry, where the food gets
browner and drier from outside with a temperature of 500F.
 Grilling : This method is recommended for chicken and turkey portions, where the food
is kept in a intense radiant heat. Before grilling food is seasoned or marinade.
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 Steaming : This method is suitable for tender birds, whole or cut, under which food is
cooked in water vapour over boiling water (Vincent, 2020).
 Poaching : This method is idea for tender meat such as turkey fillets or chicken breasts,
where a small amount of hot liquid which can be juice, milk or water, at a temperature of
160 to 180F.
Question 6
Briefly explain the term FIFO in stock rotation
FIFO is an acronym for First-In-First-Out used in food storage system where high
quantities of food is managed such as catering, retail and manufacturing sector. The prime
purpose of FIFO model is to place the food items, with the nearest expire date, first in a row of
shelves and the items with the future expire dates at back of them. The model ensures that the
items old products are sold and out in the market before the new ones with the aim of increasing
freshness and minimising wastage (Walker and Sarkodie, 2019). This stock rotation system is
easy and simple to adopt and implement.
Question 7
Describe the characteristics of the following poultry types. Consider appearance, fat content,
freshness and other quality indicator, nutrition value, taste, and texture in the response
Poultry type Characteristic
Chicken Chicken (gallus) is descended from red junglefowl, Chicken is
domesticated worldwide for producing meat and egg. They have a
round and squat appearance and stands 1.5-2.0 ft tall and weighs
around 2.5 kg. Male chicken is called cock or rooster while female is
known as hen. Chicken offers low fat meat but very rich in protein.
Chicken offers 145 calories on per 100 gm of edible portion.
Duck Ducks are also knowns as waterfowl as they are found in water filled areas
like ponds, rivers and streams (Graham, 2020). The life span of ducks
in usually from 2 to 20 years depending on weather and captivity.
Nutrition value of duck are : calories-119, fat- 2g, protein- 23.5 gram.
Meat of duck is tender, moist and fatty offering a strong flavour close
to red meat.
Goose Geese are domesticated since ancient times for the collection of meat, eggs
and feathers. They have a long black neck with a white colour on its
cheeks running under its chin like a strap. Goose offer a strong
flavour, other than any poultry, with high amount of fat.
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Turkey Turkeys have a overall dark colour with a long legs, wide and rounded tails
and slim neck crowned by a small head. Turkeys are high in protein
which is helpful in repairing bones, muscles, blood, skin and prevents
from cancer. Nutrition value : calories- 145, protein-25 gram and fat-
4grams (Lee and et. al., 2019).
Question 8
Research two poultry dishes and briefly describe their historical and cultural origin
Dish Historical and cultural origin
Chicken mull It is a traditional dish from north and south Carolina and Georgia.
Chicken stew are prepared for social events in Georgia and
North Carolina in the colder season, due to their lost cost of
production and a staple dish, is served at large gathering such as
family reunion and church fellowship.
Chicken Tikka The dish found its origin since the time of Mughal empire and is a
popular dish in Indian subcontinent. “Tikka” is a Persian word
which means pieces. The dish is served on an heated plate with
onions.
Question 9
List five cooking methods for five different poultry cuts
Cooking method Poultry cut
Stir-frying Stir frying is cooking a food on a high flame in an oil pan quickly.
This method is suitable for small or thin pieces of meat (Plak
and Lagarde, 2019).
Pan-Frying Pan frying is suitable for those poultry cuts that does not require
prolonged heating to get them tender. It is suitable for ground
meat, thin strips, small and thin cuts of meat.
Broiling This is the cooking method used for less tender cuts such as beef
flank steak, veal and beef top round. Marinating of these poultry
cuts helps to increase tenderness to a certain level.
Moist-Heat Moist heat cookery is idea for less tender cuts of meat, however they
may result in loss of nutrients into the cooking liquid.
Dry-Heat Dry heat include roasting, grilling, pan-broiling and over broiling.
This method is useful for marinated less tender or tender cuts of
meat.
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Question 10
Briefly explain the importance of ensuring equipment is clean, and describe the steps to taken to
ensure equipment is clean while working with poultry
In a food processing industry it is imperative to maintain clean and hygiene equipments
to avoid any infection from bacteria and viruses. Effective cleaning promotes hygiene, healthy
and safe working environment. Food processing requires critical cleaning which is not all about
more cleaning instead removing of soils through washing, rinsing and drying (McCloat, and
Caraher, 2020).
Steps to be followed
Preparation
 Removing loose dirt and food particles. The next step is to rinse with warm water.
Cleaning
 Equipment and hard surfaces must be washed with hot water and detergents.
 Rinse with clean water.
Sanitising
 This stage is concerned with cleaning again hard surfaces and equipments with hot and
clean water and apply disinfectant and sanitisers (Mercelis, 2020).
Air drying
 Then comes the last stage of drying an equipment and hard surfaces. This is the most
suitable way to ensure clean and hygiene equipments.
Question 11
Label the following types of knives and their appropriate use:
Name Use
Paring Knife Paring knife is small and sharp bladed
knife used for cutting, peeling, dicing
and mincing.
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Boning Knife Attenuated and slightly smaller than carving
knife helps in removing bones from
meat, poultry and fish.
Chef's Knife This is the most versatile knife in the chef's
kitchen. It has a multi-purpose like
mincing, dicing, chopping and even
slicing fruits and vegetables.
Carving Knife It has a long, thin and narrow blade along
with a sharp tip point. It provides an ease
of smooth cutting meat using saw-like
motion (Wu, Bai and Zhu, 2019).
Cleaver Knife Cleaver is ideal for chopping meat and
crushing garlic. A thick, heavy and white
bladed knife can even force its way
through poultry bones.
Butter knife Sharp pointed, dull-edged knife is used for
spreading a bread over a dish (Graham,
2020).
Question 12
List and describe three things that one need to ensure that knives are well maintained
Knife's are the significant assets of chef's kitchen. In order to work well and precisely it is
imperative to have a well maintained knives . Here are the steps mentioned below :
 Wash right after the use : The contemporary quality of knife is very good and made up
of stainless steel which makes them less prone to rust (Rutland, 2020). Having said that,
if knives are nor cleaned on regular basis may eventually destroy its blade and
sharpness.
 Hone and sharp knife : In order to have a sharp edge, chef must hone and sharp knife
on a regular basis after using it several times.
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 knives must be washed and dried with hands only and should be placed in a
wooden block or magnetic strip.
Question 13
Looking at the image identify the each feature of blender listed below:
Number Feature
2 Jar
4 Base Motor
5 Controls
1 Lid
6 Blades
3 Jar base
Question 14
List six steps you should take to ensure safe operating practices when using a blender
The ways in which a blender must be use safely are mentioned beneath :
Getting prepared before using blender
 One must read the manual carefully before operating a blender so as to avoid any
accidents and injuries. Children must be kept away from operating and should be use by a
responsible person (Rogers, 2019).
General safety measures
 Dangling clothes and other items which might get stuck in blades must be avoided and
blender jar must be removed from blender base before taking the lid off.
Blending Hot food
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 Before initiating the grinding, it must be ensure that the food is slightly cool and jar must
be halfway filled.
Blending hot Liquid
 Same as hot food, hot liquid should not be transferred directly to the jar. And it's not a
good idea to lift up one corner of lid, it must be covered with small folded hand towel.
Blend hard foods
 One must take care of keeping right balance of liquid form in the jar while blending a
hard food materials. The hard stuff must be broken apart into small pieces so as to
smooth functioning of blender (McCloat and Caraher, 2020).
Storing blender
 Blender must be unplugged when not is use and ensure a proper cleaning of blades to
make it less prone to dust and bacteria.
Question 15
Briefly explain what is meant by the term “mise” en place
“Mise” en place (Meez ahn plahs) is a French term which means “putting in place” used
to describe a situation where one plans and make necessary arrangements before starting any
work. In the context of culinary, it is concerned with preparation of all the necessary utensils and
ingredients made by chef and amateur cooks before stepping into a cooking process (Wu, Bai
and Zhu, 2019). It is the process where all the ingredients are measured, peeled, sliced, and
grated are set aside with the required quantity along with necessary arrangements of mixing
bowls, tools and techniques.
Question 16
List the task required in mise en place in preparation of poultry
 Ingredients : List all the ingredients required to make a specified dish along with its
measurement. Check availability of all the ingredients and gather them all.
 Container : The nest step is to place the ingredients into the bowls, containers and jars
with the specified measurement.
 Tools : The next step is to make arrangements of necessary hand or electrical tools which
would help in cooking process (Vincent, 2020).
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Question 17
Explain how you would ensure food safety and optimise food shelf life when working with
poultry
Food safety must be at utmost priority as the carelessness in this aspect may lead to the
rise in customer sickness and health issue. Few points are listed below to ensure food safety and
optimisation of food shelf.
 Use of FIFO model to place the recent received stock items behind the existing one to
promote freshness and avoid misuses of products (Walker and Sarkodie, 2019).
 Appropriate storage place must be considered on the basis of storage conditions of food
items. Items must be segregated on the basis of dark and dry storage.
 With regular hygiene practices cross-contamination of fresh food from raw materials
could be prevented.
Question 18
For each of the different types of commercial kitchen equipment listed below, provide one
example and describe what it is used for
Type of Equipment One example at
your workplace
What is it used for?
Small electrical
equipment
Microwave These equipments are essential in a
commercial kitchen as they can do a
lot work ranging from baking cakes
to boil and steam vegetables.
Measuring equipment Scales Scales are used to measure the weight of
the ingredients to be used in a
particular dish (Mercelis, 2020). This
allows a chef to use a appropriate
quantities to give a balanced flavour
and taste.
Hand tools Mixing bowls Mixing bowls are used in kitchens in
order to mix and blend ingredients.
They are easy to clean and can be
used in microwave oven too.
Knives Chef knife This has a multi-purpose like
mincing,dicing, chopping and slicing
vegetables (Lee and et. al., 2019).
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Question 19
Look at the list below of safety rules for knives. In the table below, briefly identify why each rule
is important
Wash a knife before you use it. This safety rule ensure that knife is clean
and free from dust and food particles.
Wipe a knife dry with the blade pointing
away from your hand.
This safety rule ensures that the human
being don't get hurt from the sharp
pointed tip.
Check the knife is dry before you use it. With a dry knife its is easier to perform a
work of mincing, cutting and
chopping.
Choose the correct knife for the job (Plak and
Lagarde, 2019).
Job of chef in kitchen is to make a things
with precision and to do so appropriate
selection is essential.
Keep knives stored safely when not being
used.
This method ensures that the knives are
free from dust and rust.
To walk with a knife, carry it pointing toward
the ground and close to your body.
These measures are taken to ensure safe
and healthy working at a workplace.
If your knife falls off the bench, step away.
Do not try to catch it.
If not, this may result in serious injury to a
concerned person.
To give a knife to someone, place it on the
bench and let them pick it up.
These safety measures are carried out to
make sure that sharp knife don't hurt
anyone at workplace.
Question 20
Look at the list below of safety tips for using a mixer. In the below table, briefly identify why
each rule is important
Turn the mixer off before lifting the beaters
out of the bowl.
For safety purpose, one must read the
guidelines to operate a blender to
avoid any misfortunes.
Tie your hair back if it is long. In order to avoid the chances of getting
stuck in blender blade (McCloat, and
Caraher, 2020).
Don’t wear long sleeves or loose scarves. Dangling objects are more likely to stuck
in the blender blade which may result
in serious injury.
Don’t put your fingers into the bowl while the
mixer is running.
This might cause a serious threat to the life.
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Don’t put utensils such as spoons or spatulas
into the bowl while the mixer is running
This might cause a dent or bend in the
mixing blade of blender.
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References:
Books and Journals
Graham, B., 2020. Qualifications for Working in the Food Industry: Understanding All the
Available Options for Students and Educators in Victoria, Australia. In Food Education
and Food Technology in School Curricula (pp. 183-193). Springer, Cham.
Lee, M.J., and et. al., 2019. Simultaneous analysis and measurement of uncertainty estimation of
six isoflavones in Cheonggukjang by liquid chromatography-electrospray tandem mass
spectrometry. Food chemistry. 289. pp.139-144.
McCloat, A. and Caraher, M., 2020. An international review of second-level food education
curriculum policy. Cambridge Journal of Education. 50(3). pp.303-324.
McCloat, A. and Caraher, M., 2020. Home Economics Education in Secondary School Settings:
Lessons from Education Policy on the Island of Ireland. In Food Education and Food
Technology in School Curricula (pp. 123-136). Springer, Cham.
Mercelis, J., 2020. The scientist and the advertisement: Reklamegutachten in imperial
Germany. History of Science. 58(4). pp.507-532.
Plak, C. and Lagarde, V., 2019. The Story of an Adolescent Afghan Refugee Who Became an
Entrepreneur in France. In Refugee Entrepreneurship (pp. 71-81). Palgrave Macmillan,
Cham.
Rogers, A., 2019. The homelessness of adult education: Some lessons from the Folk
Development Colleges of Tanzania. Studies in the Education of Adults, 51(1), pp.15-35.
Rutland, M., 2020. Food Teaching in Upper Secondary English Schools: Progression Into Food-
Related Undergraduate Courses in Higher Education. In Food Education and Food
Technology in School Curricula (pp. 209-225). Springer, Cham.
Vincent, A., 2020. Learning to cook the Chinese way: Australian Chinese cookbooks of the
1950s. Australasian Journal of Popular Culture, 9(1), pp.39-54.
Walker, J. and Sarkodie, G., 2019. Adult education as corporate social responsibility in Canadian
mining companies: performing the good citizen for greater self-regulation. Compare: A
Journal of Comparative and International Education. 49(2). pp.298-317.
Wu, Q., Bai, B. and Zhu, X., 2019. Technical and Vocational Education and Training in the
Philippines. Vocational Education and Training in ASEAN Member States: Current
Status and Future Development, p.155.
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