98%(45)44 out of 45 people found this document helpful
This preview shows page 10 - 12 out of 12 pages.
16. What are the typical steps involved for carving poultry as part of a presentation, buffet or function to ensure correct portioning and mix of meat? How would this vary for emu or ostrich meat?17. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.1.What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift?2.What does this need to include to prevent wastage of leftovers or by-products from preparation? List 2 examples of how offcuts and trimmings from poultry and feathered game could be used to boost food costs.Assessment 2: Written Questions – Results SheetStudent’s name:Student’s ID:Assessor’s name:Date of assessment:Unit of competency:SITHCCC012 Prepare poultry dishesWritten assessment - SITHCCC012 Prepare poultry dishesOctober v1.0