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Assessment-1

SITHCCC012 Prepare poultry dishes

Student Must Fill this Section

Student Name:

Student ID:

Term:

Year:

Privacy Release Clause:

“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.

Authenticity Declaration:

“I declare that:

The material I have submitted is my own work;

I have given references for all sources of information that are not my own, including the words, ideas and images of others”.

Student Signature:

Date:

Assessment Outcome

Assessor Name:

Attempt

Satisfactory

Not Yet Satisfactory

Date

Assessor Signature

Initial attempt

2nd attempt/Re-assessment

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:

Read the instructions for each question very carefully.

Be sure to PRINT your FIRST name & LAST name in every place that is provided.

Short questions must be answered in the spaces provided.

For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.

All activities must be addressed correctly in order to obtain a competence for the unit of competency.

If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.

Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:

An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.

Academic Manager will delegate another faculty member to review the assessment.

The student will be advised of the review result done by another assessor.

If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external assessor.

The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.

If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.

Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:

If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.

To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:

Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]

The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.

If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.

In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.

The decision of Chief Executive Officer will be final.

Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Comments/Feedback to Students

AssignmentTutorOnline

Assessment Task 1: Written questions

Task summary

You must answer all questions below correctly.

Resources and equipment required to complete this task:

Access to textbooks and other learning materials

Access to a computer, printer, Internet and email software (if required)

Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).

Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

This is an open book test – you can use your learning materials as reference.

You must answer all questions in this task correctly.

You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.

Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.

Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.

Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.

List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question 1

Define the term “poultry” and provide three examples.

Question 2

List thee ingredients commonly used in the preparation of poultry dishes.

Question 3

In the table below, list two classical and two contemporary poultry dishes. Describe their cultural aspect.

Classical

Name

Description

 

 

 

 

Contemporary

Name

Description

 

 

 

 

Question 4

Chicken is portioned into different cuts depending on the method of cooking and the menu item. Describe each of the portions listed below:

Portion

Description

Whole

 

Whole for grilling

 

Supreme

 

Legs

 

Thigh

 

Drumstick

 

Ballotine

 

Question 5

List five styles of cooking poultry.

Question 6

Briefly explain the term FIFO in stock rotation.

Question 7

Describe the characteristics of the following poultry types. Consider appearance, fat content, freshness and other quality indicators, nutritional value, taste and texture in your response.

 

Poultry type

Characteristic

Chicken

 

Duck

 

Goose

 

Turkey

 

Question 8

Research two poultry dishes of your choice and briefly describe their historical and cultural origin.

Dish

Historical and cultural origin

 

 

 

 

Question 9

List five cooking methods for five different poultry cuts.

Cooking method

Poultry cut

 

 

 

 

 

 

 

 

 

 

Question 10

Briefly explain the importance of ensuring equipment is clean, and describe the steps you would take to ensure equipment is clean while working with poultry.

 

Question 11

Label the following types of knives and what their appropriate use would be:

 

Name

Use

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Question 12

List and describe three of the things you need to do to ensure your knives are well maintained.

Question 13

Looking at the following image, identify each feature of the blender in the table below:

 

Number

Feature

 

Jar

 

Base Motor

 

Controls

 

Lid

 

Blades

 

Jar base

Question 14

List six steps you should take to ensure safe operating practices when using a blender.

Question 15

Briefly explain what is meant by the term “mise en place”.

Question 16

List the tasks required for mise en place in preparation of poultry.

Question 17

Explain how you would ensure food safety and optimise food shelf life when working with poultry.

Question 18

For each of the different types of commercial kitchen equipment below, provide one example and describe what it is used for.

Type of Equipment

One example at your workplace

What is it used for?

Small electrical equipment

 

 

Measuring equipment

 

 

Hand tools

 

 

Knives

 

 

 

Question 19

Look at the list below of safety rules for knives. In the table below, briefly identify why each rule is important.

Wash a knife before you use it.

 

Wipe a knife dry with the blade pointing away from your hand.

 

Check the knife is dry before you use it.

 

Choose the correct knife for the job.

 

Keep knives stored safely when not being used.

 

To walk with a knife, carry it pointing toward the ground and close to your body.

 

If your knife falls off the bench, step away. Do not try to catch it.

 

To give a knife to someone, place it on the bench and let them pick it up.

 

Question 20

Look at the list below of safety tips for using a mixer. In the table below, briefly identify why each rule is important.

Turn the mixer off before lifting the beaters out of the bowl.

 

Tie your hair back if it is long.

 

Don’t wear long sleeves or loose scarves.

 

Don’t put your fingers into the bowl while the mixer is running.

 

Don’t put utensils such as spoons or spatulas into the bowl while the mixer is running

 
What must be submitted for Task 1:

Your answers to each question.

Assessment Record Checklist
Assessment Task 1: Written questions

Yes

No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements been made for reassessment?
Please note any reasonable adjustments for this task below.

I have reviewed the mapping to this task.

I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has satisfactorily demonstrated the knowledge required of this unit.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
Assessment Task 1 outcome: Satisfactory Not Satisfactory
Date:
Student name:
Assessor name:
Assessor signature:
 
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