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Student Name:Student ID:Task:Trainer:Course :Unit:SITHCCC012
Written QuestionSelect poultryQ1. List four types of poultry commonly used in Australia:
Q2. Name four birds that fall into both categories of poultry and game:
Q3. What is the weight difference between a size 10 chicken and a size 12 chicken?
Q4. What is the weight of each of the following poultry items?
Q5. What quality points should you look for when preparing to use fresh poultry?
Q6. What quality points do you need to check when preparing frozen poultry?
Q7. You have a stir fry dish on the menu that uses sliced chicken fillets in the ingredients. Youare running very short of chicken fillets but do have different chicken cuts available. What doyou do?
Storage conditions
Q8. Briefly describe how you should defrost frozen poultry?
Q9. What are the correct storage conditions for fresh and frozen game birds?
Q10. What does FIFO stand for?
Q11. Describe how you would carve a chicken:

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Term
Two
Professor
professor_unknown
Tags
blemishes, Barding, Tom Kha Gai

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