SITHCCC012-2.docx - SITHCCC012-Prepare Poultry Dishes-2 1 you arrive at work to start your shift List 3 methods you could use to identify the mise en

SITHCCC012-2.docx - SITHCCC012-Prepare Poultry Dishes-2 1...

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SITHCCC012-Prepare Poultry Dishes-2 1. you arrive at work to start your shift. List 3 methods you could use to identify the mise en place and preparation requirements for your shift: Methods to identify mise en place ad preparation requirements All planning and preparation of poultry dishes starts with the menu. Each menu item has individual preparation requirements which depend on the ingredients, equipment and techniques involved. To help me prepare the dish correctly, businesses generally provide standard recipe cards(SRCs) for each dish. This will show me exactly what is needed for the dish and how to prepare it allow for consistency in preparation. it will also allow for consistency in preparation and final product. Collating the various recipes needed will help me to determine the ingredients needed and the approximate numbers of serves that must be prepared. Some dishes share common preparations., while others are unique to a dish. By adding up the recipes I can figure out how much of each ingredient needs to be prepared. And the number of serves needed can be base on historical data; number of bookings, special functions and climate and weather. And it is important to plan the amounts required, based on the following factors: seasonality, price, infrastructure, equipment available, quality standards, service requirements, stock rotation principles. References: Page 6&7 of The textbook < PREPARE POULTRY DISHES> viewed on 18 July 2018. 2.list 6 quality points of poultry. Quality points: -skin texture which is dry and not sticky or slimy -no bad smells from skin or interior -plump breast -bluish white tinge, particularly young birds -flexible tip of breastbone -unbroken bones References: Page 11 of The textbook < PREPARE POULTRY DISHES> viewed on 18 July 2018. 3. list four “game birds” and list the cooking requirements for each: Game birds Cooking Requirements Chicken Cook whole chicken for ~45 minutes per kg, lift the chicken and ensure that the juices running from the vent are clear; there are many options for cooking the different parts of the bird; spatchcock can be deboned, stuffed, reshaped and then cooked whole.. alternatively, debone and grill or pan-fry. Skin can be spread with seasoning and spices or herbs placed underneath fr added flavour Duck Duck is often roasted and often does not require basting or barding due to the fat present under the skin; whole ducks are to be cooked for 45-60 minutes per kg until internal temperature reaches 1
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SITHCCC012-Prepare Poultry Dishes-2 ~70 . due to the tenderness of younger birds, the juices may still be slightly pink while the juices of older birds must run clear. Turkey Cooking time for stuffed turkey is according to the weight. Size 25 needs 1 1/2-2 hours; size 45 needs 3-3 1/2 hours; size 67 needs 4 1/2-5 hours; size 90 needs 6-61/2 hours Goose Goose fat melts quickly so when cooking goose foie gras we should use low heat; young geese can be roasted directly, while older birds are boiled or simmered first to ensure tenderness. The
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