Step 3 brush both sides of birds with oil season

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Step 3 Brush both sides of birds with oil. Season birds all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when birds thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve, drizzled with pan juices and roast vegetables, if desired. Satisfactory Unsatisfactory Q24: Choose the accompaniment you would prepare for each of the following dishes. Your choices of accompaniments are: pappadams, stuffing, potato chips, noodles Roast turkey stuffing Chicken korma noodles Chicken nuggets potato chips Satisfactory Unsatisfactory Q25: Why would you add marinade to poultry meat?
Satisfactory Unsatisfactory Q26: Your braised poultry has turned out dry. What’s the likely cause? Overcooked Poultry not basted or cooked correctly Satisfactory Unsatisfactory Q27: In the future, how could you improve the quality of your braised poultry and prevent it from drying out? Pay attention to cooking times and remember to allow for resting time. Lard or bard to add moisture. Baste during cooking process. Roast poultry containing a layer of fat with the fat side up. Satisfactory Unsatisfactory
SITHCCC012 – Assessment Q28: What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture?
Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|10 Satisfactory Unsatisfactory

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