AU cookery - Assessment Task Q1.You arrive at work to start your shift List five methods you could use to identify the mise en place and preparation

AU cookery - Assessment Task Q1.You arrive at work to...

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Assessment Task Q1.You arrive at work to start your shift. List five methods you could use to identify the mise en place and preparation requirements for your shift. Q2.List 6 quality points of poultry Methods to identify mise en place and preparation requirements 1.Assembling and preparing ingredients for menu items 2.Cleaning, peeling and slicing fruit and vegetables to be used as accompaniments 3.Preparing simple food items such as salads, garnishes, coatings and batters 4.Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion controlled products 5.Display of goods in appropriate, temperature controlled storage facilities (if relevant-or storage of prepared products (ready for cooking and service) in temperature controlled Facilities Quality Points 1.Fresh or frozen 2.Wrapped and sealed 3.Well packed 4.Well frozen 5.Application of appropriate cooking techniques 6.Neccessary legislation
Q3.List four “game birds” and list the general cooking requirements for each: Q4.List and describe five portion cuts for poultry. Q5. You need to prepare chicken ballotines filled with a chicken farce and you are starting with a whole chicken. a.Which equipment and utensils would be required to complete this task including de-boning and cutting the whole chicken? b.What are the safety requirements which must be considered? c.What are the requirements for assembling the food processor in a safe and hygienic manner? Game birds Cooking requirements 1. Pheasant 2. quail 3. pigeon 4. partridge 1. smoking 2. grill 3. stew 4. toast Portion cuts Description 1. Slicing breasts 2. Chopping drum- sticks 3. Dicing thighs 4. frames 5. offal/giblets 1. use Chef’s knife 2. use Chef’s knife 3. use Chef’s knife 4. make shop 5. these include liver, heart, kidneys, neck, feet, stomach and cockscomb
d.What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done? Q6.List three methods trussing and describe how they are done: Equipment and utensils required Filleting knife, yellow board, roasting pan and oven.

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