the heat source comes directly from the top You should be able to adjust your

The heat source comes directly from the top you

This preview shows page 87 - 93 out of 155 pages.

the heat source comes directly from the top. You should be able to adjust your oven setting, but be careful, as this cooking methods works quickly and your meal could easily become burned. Favourite dishes for broiling include chicken, beef and fish.
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Name of document: Learner guide and Workbook Version 1 Page 88 of 155 Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission 4.10.6 Describe 4 different stuffing’s that can be used on poultry and game 4.10.7 Choose the accompaniment you would prepare for each of the following dishes. Your choices of accompaniments are: pappadams, stuffing, potato chips, noodles Roast Turkey Chicken Korma Chicken nuggats 4.10.8 List 5 types of food accompaniments that compliment poultry dishes?
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Name of document: Learner guide and Workbook Version 1 Page 89 of 155 Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission 4.10.9 List 3 marinades you can use for poultry dishes? 4.10.10 List 3 reasons why you would add marinade to poultry meat? 4.10.11 List the 4-step process to marinate poultry effectively?
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Name of document: Learner guide and Workbook Version 1 Page 90 of 155 Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission 4.10.12 Select 3 different dishes using poultry and game birds and provide a suitable starch, accompaniment and sauce for each dish: Menu Example Starch, Accompaniment, Sauce Honey chicken Duck Poached Breast 4.10.13 What three factures should be considered when applying food quality adjustments? 4.10.14 You visually evaluate dishes and find the following problems. State how you would adjust presentation to address them Dish looks crowded on the plate. Dishes lack colour/contrast. There are drips or fingerprints on rims of plates
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Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission S ECTION 4 ACTIVITY 11 LET’S WATCH Watch the video by clicking on the link then discuss the video content using the questions below 4.11.1 What are the ingredients required for cooking braised chicken stew? 4.11.2 What is the method for cooking braised chicken stew?
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Name of document: Learner guide and Workbook Version 1 Page 92 of 155 Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted
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