within commercial time constraints and deadlines o reflecting required

Within commercial time constraints and deadlines o

This preview shows page 4 - 7 out of 13 pages.

within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing poultry o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted RTO to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 4 of 13
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Canterbury Technical Institute CRICOS Code – 02938M RTO No: 31645 Assessment 2 Your Tasks Prepare the following dishes to the criteria set out below: Dish to be prepared Method(s) of cookery applied Preparation techniques Poultry items used Dish 1: Duck in Orange Sauce Recipe Source: Futura Group recipe book, e- coach recipes SITHCCC012 No. of serves: braising deep-frying grilling poaching X roasting sautéing stewing barding X de-boning marinating rolling X trussing X stuffing X trimming Chicken X Duck Feathered game Turkey Dish 2: Poached chicken in tarragon sauce Recipe Source: Futura Group recipe book, e- coach recipes SITHCCC012 No. of serves: braising deep-frying grilling X poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing X trimming X Chicken Duck Feathered game Turkey Dish 3: Coq au vin No. of serves: braising deep-frying grilling poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing trimming Chicken Duck Feathered game Turkey Dish 4: Country captain No. of serves: braising deep-frying grilling poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing trimming Chicken Duck Feathered game Turkey Dish 5: Crispy fried chicken No. of serves: braising deep-frying grilling poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing trimming Chicken Duck Feathered game Turkey Dish 6: Dal galbi braising deep-frying grilling poaching barding de-boning marinating rolling Chicken Duck Feathered game Turkey Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 5 of 13
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Canterbury Technical Institute CRICOS Code – 02938M RTO No: 31645 roasting sautéing stewing trussing stuffing trimming Dish 7: Dong’an chicken No. of serves: braising deep-frying grilling poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing trimming Chicken Duck Feathered game Turkey Dish 8: Double Dwon No. of serves: braising deep-frying grilling poaching roasting sautéing stewing barding de-boning marinating rolling trussing stuffing
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