Of the unit clean with a damp cloth and mild soap

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of the unit clean with a damp cloth and mild soap, wipe the unit dry with a clean cloth and ensure thoroughly dry before plugging back. Methods and procedure to ensure sharpness of knives Use of sharp stone to keep it sharped.
9. Match the different preparation techniques of poultry to the correct descriptions: (Write A-G in the boxes below): A. Barding E. Trussing B. De-boning F. Stuffing C. Marinating G. Trimming
SITHCCC012 - Prepare poultry dishes v2.0 (Updated on 24 August 2020) This document is uncontrolled when printed (Printed on: 30 March 2021) Page 11 of 14 D. Rolling 10. List and describe 3 methods of trussing when it comes to preparing poultry dishes. 11. List the 2 different types of marinades and provide 2 poultry menu examples (from different cultural origins) for their applications:
12. Give 3 examples of suitable types of stuffing used for poultry products: What do you use for stuffing for poultry products?
13. Explain the process of assembling and preparing ingredients as part of mise en place for producing poultry dishes. What are the mise en place requirements for producing poultry dishes?
SITHCCC012 - Prepare poultry dishes v2.0 (Updated on 24 August 2020) This document is uncontrolled when printed (Printed on: 30 March 2021) Page 12 of 14

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