Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired
during the learning phase of this unit. Ensure that you:
²eview the advice to students regarding answering knowledge questions in the Hospitality Works
Student User Guide
£omply with the due date for assessment which your assessor will provide
¡dhere with your RTOàsubmission guidelines
¡nswer all questions completely and correctly
³ubmit work which is original and, where necessary, properly referenced
³ubmit a completed cover sheet with your work
¡void sharing your answers with other students.
i
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
·here this task should be completed
´he maximum time allowed for completing this assessment task
·hether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
1.
List at least three food safety issues which you must consider when handling poultry. Describe
how you would reduce each risk.
Risk
Strategy for reducing risk
2.
Describe three indicators which you would use to select poultry which is fresh.
3.
Describe three indicators of quality which you would use to select poultry.
4.
List three signs that poultry has spoiled.
5.
List at least three requirements for the safe storage of poultry. At least one requirement must be
the correct temperature range to store poultry at.
6.
Complete the table with cooking timeframes and temperatures.
Poultry
Time
Temperature
Whole roasted turkey
Whole roasted chicken
Grilled breast
Stewed Drumstick
Poached tenderloin
7.
List at least two requirements for storing poultry to optimise its shelf life.
8.
Describe three safety techniques when using a boning knife to cut poultry.
9.
Describe four items which you should check before using a mincer to prepare poultry.
10. Describe four mise en place tasks related to poultry which you can complete without affecting the
quality of the dish.
11. Define the following poultry related, culinary terms:
Culinary terms
Barding
De boning
Marinating
Rolling
Definition
Culinary terms
Trussing and tying
Poultry offal
Feathered game
Ballantine
Galantine
Brine
Soaking
Definition
Culinary terms
Definition
Sous vide
12. Describe two convenience products commonly used in poultry dishes.
13. Describe three cookery methods commonly used when preparing poultry dishes. Include a
description of how each method is used.
14. Locate at least two stock date codes and two rotation labels on poultry in your training kitchenÊstores or workplace and take a photo. Interpret the information on each and explain it. Submit the
photographs with your explanatory notes to your assessor. Ensure that your notes include:
·hen the item was delivered
·hen the item was packed/prepared
·hen the item is due for disposal
¨ow many days the item has left before it reaches its expiry date
·hat the stock rotation details are for the item
·hat the storage temperature requirements are for the item.
15. Describe the essential characteristics of:
£hicken
¤uck
¦eathered game
°oultry offal
How do the characteristics of each poultry type differ from each other?
16. Briefly describe the characteristics of poultry cuts.
Poultry cut
Breast
Supreme
Maryland
Description and uses
Poultry cut
Description and uses
Drumstick
Thigh
Wing
Saute cuts
Tenderloin
17. What is the average size of the following cuts?
Cut
Whole chicken
Whole turkey
Whole duck
reast
Size
Cut
Size
Leg
Drumstick
Thigh
Wing
Tenderloin
Supreme
18. List two things that you could use poultry by-products and off cuts for to reduce wastage and
maximise profitability.
19. List two things that need to be considered when plating to ensure consumer satisfaction and
ease of service.
20. List and briefly describe two classical and two contemporary poultry dishes and their differences.
21. List and describe two poultry dishes or products and their historical and cultural origins.
22. Describe the taste and the texture of two dishes.
Dish
Taste
Texture

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