5 season the inside of the chicken with pepper and

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5 Season the inside of the chicken with pepper and salt and the sprig of thyme. 6 Truss the chicken neatly and tightly into shape using the butcher’s string. 7 Place the trussed chicken on its back on the mirepoix, brush all over with oil and seasoning and sprinkle with paprika. Pour the remaining oil into the roasting dish. 8 Place the chicken into the hot oven and cook for about 1 hour, basting about every 10 to 15 minutes. To test if it is cooked, tilt the chicken so that the internal juices run out of the tail vent. If the juices are pink it will require more time, if the juices are clear it is cooked. 9 Remove the string then place on a tray and cover to allow it to rest and to stay warm. Note: Other herbs and flavourings can be added or substituted as desired. The chicken can be stuffed with forcemeat or bread and herb-based stuffing. This will increase the cooking time. Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|20
SITHCCC012 – Assessment Q1: What is a mirepoix?
Q2: Explain how to truss a chicken using the stringless trussing method. Satisfactory Unsatisfactory Q3: What do you need to do before carving the chicken? Satisfactory Unsatisfactory Q4: Outline the steps for carving roast poultry taking account of waste minimisation. Satisfactory Unsatisfactory Q5: List three (3) suitable accompaniments for this dish. 1. 2. 3. Satisfactory Unsatisfactory Q6: What service ware would you use to present a whole roasted chicken on a buffet table?
Q7: At what temperature must the roast chicken be held at to maintain food safety prior to service at the buffet table? Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|21
SITHCCC012 – Assessment Satisfactory Unsatisfactory Q8: You have roasted the chicken in preparation for a cold buffet tomorrow. How should you store the chicken overnight? Satisfactory Unsatisfactory Q9: You have leftover carrot, celery and onion from the mirepoix you prepared earlier. What should you do with the leftover ingredients? Satisfactory Unsatisfactory Q10: List three (3) common cleaning tasks you might have to complete at the end of shift. 1. 2. 3. Satisfactory Unsatisfactory Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|22
SITHCCC012 – Assessment Assessment Result: Task A – Short answer: Satisfactory Unsatisfactory Task B – Project: Satisfactory Unsatisfactory A ‘COMPETENT’ unit result will be awarded at the successful completion of both theory and practical component for this unit. Outcome: SATISFACTORY UNSATISFACTORY Assessor’s feedback or additional comments to the learner: Assessor’s signature: Date: Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|23

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