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SITHCCC012 Prepare poultry dishesAssessment 3 – Written Assessment (A)Trainee NameTrainee ID NumberTrainer/ AssessorNameSubmission AttemptAttempt 1 -Attempt 2 -Attempt 3 -Trainee Declaration:"I hereby certify that:This assessment is my own work based on my personal study/research, in my ownwords.I have cited all sources and material used to assist my research for this assessment.I have not copied or plagiarized any part of this assessment from another student.I or any other student has not submitted this assessment previously.I have kept a copy for my own records.I am aware of the availability of reassessment consistent with the Institute’sReassessment Policy.I understand my right to appeal the assessment or reassessment outcome, as perthe Institute’s Complaints and Appeals Policy.Trainee InitialsDateQuestions
1List 6 quality points to check for when purchasing fresh chicken?
2Describe 8 different birds that are classified as poultry including the age of harvesting:
3Describe how you should store fresh poultry and game?

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Term
Spring
Professor
DUDEMELL
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