Acknowledged or referenced all sources of information

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acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: This assessment: First Attempt 2nd Attempt Extension Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Date:
Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
1. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation requirements for your shift:
2. List 6 quality points of poultry.
3. List four “game birds” and list the general cooking requirements for each:
4. List and describe five portion cuts for poultry.

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