15.Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment and sauce for each dish:16.Provide a brief overview of the nutritional values of poultry in general, turkey specifically and game birds like emu and ostrich:17.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 ostrichmeat?Steps for carving poultryNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 21
NEW YORK COLLEGE18.You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.a)What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift?b)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.