SITHCCC012: Prepare Poultry Dishes Assignment, Semester 1

This assignment provides a comprehensive overview of preparing poultry dishes, covering essential aspects of food preparation, including confirming food preparation requirements, calculating ingredient amounts, and selecting poultry products. It delves into the importance of mise en place, inventory projections, and factors influencing ingredient calculations. The document also explores the selection and safe use of kitchen equipment, including knives, and emphasizes the importance of hygiene and safety protocols. It also provides guidelines for thawing poultry and game birds, as well as a sample pate recipe. The assignment also discusses the FIFO method for stock valuation and its significance in avoiding inventory loss. Moreover, it covers knife usage, equipment purpose, and safety issues, ensuring a holistic understanding of poultry dish preparation.

Running head: PREPARE POULTRY DISHES
PREPARE POULTRY DISHES
Name of Student
Name of University
Author’s Note

1PREPARE POULTRY DISHES
Activity 1
Activity 1(a):
The kitchen staffs who are about to commence their mise en place, confirms their food
production requirements depending on the type of food they are making. Preparing food properly
is vital to remove any bacteria, making sure it is safe to consume and ensuring that it cooks
properly.1 It is important to read the recipe carefully to find out this information, and check the
food packaging, which should advise how to prepare and cook the food.
Activity 1(b):
Seasonal Change:
The seasonality of many food items means that manufacturers, and in particular, their
inventory manufacturing processes, can be put under a huge amount of strain often without
warning. Sudden changes in demand can put huge pressure on inventory manufacturing, and
depending on the company this may be difficult to achieve.
There are many food products that increase and decrease in demand according to the
season. Obvious examples include foods like turkey during the Christmas period, and chocolate
during Easter. Less obvious items include hamburger patties during the summer period, and hot
dessert foods during the colder months.
1 Brown, Amy Christine. Understanding food: principles and preparation. Cengage learning, 2018.
https://books.google.co.in/books?hl=en&lr=&id=BhBEDwAAQBAJ&oi=fnd&pg=PP1&dq=Brown,+Amy+Christine.
+Understanding+food:+principles+and+preparation.+Cengage+learning,+2018&ots=8bGgc2K4lk&sig=GSqfE-
pp6sS5cQg9fXNb13G8l90#v=onepage&q=Brown%2C%20Amy%20Christine.%20Understanding%20food%3A%20principles
%20and%20preparation.%20Cengage%20learning%2C%202018&f=false

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Stock Control Procedures:
While food manufacturers may be able to get a gauge about the general trend in demand
for these particular products, it may not be possible to get an idea about the specific dates and the
extent to which demand can be predicted to increase and decrease.
For this reason, it can be difficult to estimate how much stock will be needed, and this
puts food manufacturers in a risky position. This situation can lead to an excess of stock if
demand turns out to be less than expected, and vice versa; if demand is unexpectedly high, there
may be too little stock.
Activity 1(c):
Mise en place
This is a French cooking term which means to ‘set in place’, and it is a technique used in
food planning and preparation.2 It means that before you start cooking, all the ingredients and
equipment required to make the dish should be measured out, prepped and ready to go, ideally
set out and placed in ramekins.3
Impact of food production requirements and calculation of ingredients quantities on Mise en
place:
2 Weisberg, Deena Skolnick, Kathy Hirsh-Pasek, Roberta Michnick Golinkoff, and Bruce D. McCandliss. "Mise en place:
Setting the stage for thought and action." Trends in Cognitive Sciences 18, no. 6 (2014): 276-278.
https://templeinfantlab.com/wp-content/uploads/sites/2/2017/12/Mise-en-place-setting-the-stage-for-thought-and-action.pdf
3 Kiddon, Chloé, Ganesa Thandavam Ponnuraj, Luke Zettlemoyer, and Yejin Choi. "Mise en place: Unsupervised interpretation
of instructional recipes." In Proceedings of the 2015 Conference on Empirical Methods in Natural Language Processing, pp.
982-992. 2015. https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Kiddon%2C+Chlo
%C3%A9%2C+Ganesa+Thandavam+Ponnuraj%2C+Luke+Zettlemoyer%2C+and+Yejin+Choi.+%22Mise+en+place
%3A+Unsupervised+interpretation+of+instructional+recipes.
%22+In+Proceedings+of+the+2015+Conference+on+Empirical+Methods+in+Natural+Language+Processing%2C+pp.+982-
992.+2015.&btnG=

3PREPARE POULTRY DISHES
 It will help in saving valuable time in the kitchen
 It helps in a faster and more efficient way of cooking
 It will help in making more organized and helps to avoid making silly mistakes
 It will provide prevention from missing out any essential ingredients
 One will be less likely to use the wrong amount of ingredients with the help of
calculation of ingredients quantities
Activity 1(d):
Inventory Projections
A restaurant sales forecast can help in predicting the sales of a given year, month, week,
day, or even hour with a certain level of accuracy.
Seasonal Success
With a backlog of data and a solid sales forecast, it is easier to introduce certain scenarios
– like holidays, seasons, events, hot or cold weather, etc. – into the restaurant and watch the
entire operation respond with minimal friction.
Smart Staffing
With a restaurant sales forecast as a road map, one will be navigating employee
scheduling with ease. Labor costs are one of the biggest cost drivers in restaurants, so when one
add labor into the sales forecast, one will be poised to make the smartest possible staffing
decisions, and all those decisions will be backed by data.
Profit Expectations

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At the end of the day, a restaurant is a business! To stay successful, one need to know
how much money you can expect to make in a given period of time.
Activity 1(e):
Factors on which, the chef base their calculations regarding commodities are:
Q Factor, Theoretical Budgets, Actual Food Cost, Menu Mix, Menu Pricing, and
Margins, Raw Dollar Revenue and Menu Mix Comparisons, Foodservice Income Statements,
Cost to Sales Ratio and Food Cost in Perspective.
Activity 2
Activity 2(a):
There are a few general rules to be observed in the selection of young tender poultry and game
 They should be plump in appearance, have smooth, soft legs and feet and smooth, moist
skin.
 The lower or rear end of the breast-bone should be flexible, the skin should be easily
broken when twisted between the thumb and finger, and the joint of the wing should yield
readily when turned backward.
 The eyes should be bright, the comb red, and there should be an abundance of pin
feathers.
 Avoid birds with a full crop. Buy dry-picked poultry whenever possible. Scalding the
bird before plucking it impairs the flavor.
 Poultry and game unless they are in cold storage, should not be kept long uncooked. They
should be drawn as soon as purchased, and should be kept in a cool place.

5PREPARE POULTRY DISHES
 Unless hen turkeys are young, small and plump, cock turkeys are more satisfactory.
 Geese should have an abundance of pin feathers, soft feet and pliable bills.
Activity 2(b):
 Do not buy dented cans of food or canned foods that show any sign of aging such as rust
on the outside of the can, or labels that show visible signs of aging.
 High acidic foods, such as tomatoes, will gradually eat right through the can.
 If a can of food appears to be expanded around its center section (bulging) then it
probably contains poisonous toxins. Do not open the can. Instead, dispose of the can
safely. If necessary, bury the unopened can at least one foot under the ground.
 Before using any item that has been in storage for a long time, open it and then carefully
examine it.
Activity 2(c):
FIFO is a method of stock valuation that stands for ‘First-In, First-Out’. This assumes
that the first (oldest) units of stock produced or received are also the first ones that are sold.
Importance of FIFO:
 To avoid the loss in inventory due to expiry or due to old stocking we should use FIFO.
 If FIFO is not followed, in this case the chances of losing money and clients are higher as
no clients would like to buy an expired or stale product, and even if they do, you would
be at a greater loss than your customer would, as you would lose a valuable customer.

6PREPARE POULTRY DISHES
Activity 3
Activity 3(a):
Different types of knives and their uses:
 Palette  It is a flat knife with a soft rounded tip
for smoothing and lifting. They are
mostly used for baking to spread
frosting on top of cakes and trim
frosting from the sides4
 Bread  Large knives with a thick 8-9 inch
blade with serrated edges, designed for
cutting through bread. 5
 Vegetable  A straight edge knife that is designed
for chopping and slicing vegetables
precisely. They need to be very sharp to
get the best results when cutting.
4 Michel, Enrique, John Poole Hildebrand, Keith Alan Barber, Michael Scot Jacko, and Daniel Wade King. "Apparatuses for
cutting food products." U.S. Patent 9,517,572, issued December 13, 2016.
5 Jacko, Michael Scot, and Scott Alan Klockow. "Apparatus for cutting food products." U.S. Patent 9,193,086, issued November
24, 2015.

7PREPARE POULTRY DISHES
Kitchen Equipment and their usage:
Utensils/Equipments Usage
Thermometers useful for checking if meat is cooked properly
Refrigeration unit built in or standalone fridges are used for storing different
types of food separately, such as meat, vegetables, and cooked
or uncooked foods, etc
Cutting boards used for cutting food on without damaging work surfaces
Blenders useful tool to have in the kitchen for blending ingredients
together
Food processors bigger and wider appliances than blenders with a sharper blade
that is designed for mixing larger food ingredients
Scales food scales are used for weighing ingredients for a recipe to
make sure you measure the right amount
Measuring spoons used to measure cooking ingredients
Tongs essential kitchen equipment, which is used to flipping meats
and vegetables
Importance of right equipment and right size equipment:
Each tool is precisely designed for a specific purpose, so choosing the correct tool will
also decrease the amount of effort required to get a job done right without causing damage to
either the equipment or the surface being worked on.

8PREPARE POULTRY DISHES
Activity 4
Activity 4(a)
KNIFE USAGE
Chef a versatile knife that and can be used for chopping, slicing, mincing and
dicing
Butcher
and boning
Sharp precision cut knives used for removing meat from bones and cutting
fish.
Meat
cleaver knife
A cleaver is a large knife that varies in its shape but usually resembles a
rectangular-bladed hatchet.
Activity 4(b):

9PREPARE POULTRY DISHES
EQUIPMENTS PURPOSE
Food processors These are bigger and wider appliances than blenders with a sharper
blade that is designed for mixing larger food ingredients.
Thermometers Food thermometers are useful for checking if meat is cooked properly
throughout, which is important for avoiding salmonella poising etc.
Slicing Machine A meat slicer, also called a slicing machine, deli slicer or simply a
slicer, is a tool used in butcher shops and delicatessens to slice meats,
sausages, cheeses and other deli products.
Scales Food scales are used for weighing ingredients for a recipe to
make sure you measure the right amount
Meat tenderizer or
meat mallet
A meat mallet, or meat pounder is a hand-powered tool used to
tenderize slabs of meat in preparation for cooking.
Griddle Griddles provide a large cook surface that transfers heat evenly.
Use of griddles to make burgers for a crowd or breakfast while
only dirtying a single pan is efficient way of cooking
Activity 4(c):
Safety issues while using equipment:
Before using any equipment for the first time, it is important to read manufacturer
instructions to find out how to assemble and use it correctly, and you should only use equipment

10PREPARE POULTRY DISHES
you have been trained to use and feel comfortable using. If you’re unsure, ask a supervisor or
manager to help you.
Activity 4(d):
In order to ensure the hygienic and cleanliness of knives, it should be cleaned regularly,
before and after use, to make sure it is safe and hygienic.6 This is particularly important when
using foods which could cause cross contamination such as raw meat.
Activity 4(e):
Rules to follow while handling knives:
 Always cut food on a stable and balanced surface
 Carry knives by the handle with the blade pointed downwards instead of forwards
 Don’t put your fingers in the way when cutting – tuck them under your knuckles
 Make sure you wash knives after use in warm, soapy water so they are clean and safe for
the next person.
Activity 5
Activity 5(a):
Procedure to follow while thawing poultry or game bird meats in cold room or
refrigerator:
When thawing food, it is important to read the food packaging to find out the correct
instructions and follow these carefully to ensure the food defrosts fully before you attempt to
6 Maughan, Curtis, Sandria Godwin, Delores Chambers, and E. D. G. A. R. CHAMBERS IV. "Recipe modification improves
food safety practices during cooking of poultry." Journal of food protection 79, no. 8 (2016): 1436-1439.
https://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-15-468

11PREPARE POULTRY DISHES
cook it.7 This is very important when thawing meat and poultry as it can grow harmful bacteria if
it is not stored correctly.8
Activity 5(b):
Thawing frozen foods:
1. Take poultry out of the freezer and place at the bottom of the fridge to thaw, leaving it
overnight for smaller cuts, and larger cuts can take several days to defrost
2. You should allow at least five hours per pound of meat for defrosting
3. Leave meat in the packaging to defrost and put on a plate, or if this is removed you will
need to cover it with cling film or place it in a container
4. If you need to thaw meat quicker, you can do this in the microwave on a defrost setting.
Read the food packaging and microwave manual for instructions to do this
5. Poultry can also be thawed using cold water. To do this, poultry should be wrapped and
placed in a sink full of cold water for 30 minutes per pound of meat. Make sure you
change the water every 30 minutes so it stays cold
6. Follow defrosting and cooking instructions on the food packaging to find out how to thaw
it correctly
7. Once defrosted, poultry can be kept in the refrigerator for one to two days as long as it is
covered well and stored away from other foods.
7 Sun, Da-Wen. Emerging technologies for food processing. Elsevier, 2014. https://books.google.co.in/books?
hl=en&lr=&id=mgJ0AwAAQBAJ&oi=fnd&pg=PP1&dq=+Sun,+Da-Wen.+Emerging+technologies+for+food+processing.
+Elsevier,+2014.&ots=J-4yqQsbmq&sig=9H9itrjDIE3bMbZBww38oWnqKBg#v=onepage&q=Sun%2C%20Da-Wen.
%20Emerging%20technologies%20for%20food%20processing.%20Elsevier%2C%202014.&f=false
8 Oliveira, M. R., G. Gubert, S. S. Roman, A. P. Kempka, and R. C. Prestes. "Meat quality of chicken breast subjected to
different thawing methods." Brazilian Journal of Poultry Science 17, no. 2 (2015): 165-171. http://www.scielo.br/scielo.php?
pid=S1516-635X2015000200165&script=sci_arttext