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Last Updated on April 15, 2023 by Ozlinks Education
Subject: Prepare poultry dishes
This unit SITHCCC012* describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare, and use equipment.
2.1 Select type and size of knives and other equipment suitable to requirements.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Thaw frozen poultry according to food safety guidelines as required.
3.2 Sort and assemble ingredients according to food production sequencing.
3.3 Weigh and measure ingredients and create portions according to recipe.
3.4 Use poultry preparation techniques according to recipe requirements.
3.5 Minimise waste to maximise profitability of food items prepared.
4. Cook poultry dishes.
4.1 Follow standard recipes to select and use cookery methods for poultry.
4.2 Prepare poultry accompaniments and add marinades as required.
4.3 Make food quality adjustments within scope of responsibility.
5. Present poultry dishes.
5.1 Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
5.2 Portion and serve poultry according to recipe requirements.
5.3 Add sauces and garnishes according to standard recipes and regional variations.
5.4 Visually evaluate dish and adjust presentation as required.
5.5 Store dishes in appropriate environmental conditions.
5.6 Clean work area and dispose of or store surplus and re-usable by-products according to organizational procedures, environmental considerations, and cost-reduction initiatives.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow standard recipes to prepare poultry dishes using each of the following poultry items:
- chicken
- duck
- feathered game
- turkey
- use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as appropriate:
- barding
- de boning
- marinating
- rolling
- trussing
- stuffing
- trimming
- prepare the required poultry dishes using each of the following cookery methods at least once:
- braising
- deep frying
- grilling
- poaching
- roasting
- sautéing
- stewing
- prepare above food for at least six different customers:
- within commercial time constraints and deadlines
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing poultry
- responding to special customer requests and dietary requirements.
Knowledge Evidence.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- 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
- contents of stock date codes and rotation labels
- characteristics of poultry products and poultry dishes:
- appearance
- fat content
- freshness and other quality indicators
- nutritional value
- taste
- texture
- historical and cultural origin of different poultry products and poultry dishes
- essential characteristics of poultry types listed in the performance evidence and cuts
- preparation techniques for different cuts and types of poultry specified in the performance evidence
- cookery methods for different cuts and types of poultry specified in the performance evidence
- equipment used to produce poultry dishes:
- knife care and maintenance
- essential features and functions
- safe operating practices
- mise en place requirements for poultry dishes
- appropriate environmental conditions for storing poultry products and dishes to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce poultry dishes.