SITHCCC010A Select prepare and cook poultry exam1

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THEORY TEST

Ensure that you write your answers to all questions on the answer sheet provided.

TIME ALLOWED: 40 MINUTES

UNIT: SITHCCC010A

SUBJECT: Select, prepare and cook poultry Test 1

PART A – Short Answer Questions
(Enter your responses)

PART B – Multiple Choice Questions
(Answer by placing a cross (x) in the correct response)

PART C – True or False Questions
(Answer by placing a cross (x) in the correct response)

Futura Training SITHCCC010A Select, prepare and cook poultry Test 1
SIT07
Version: 1
Part A – Short Answer Questions
1. List five quality points of poultry.

Quality points
A)
B)
C)
D)
E)

2. List four “game birds” and list the cooking requirements for each:

Game birds Cooking Requirements
A)
B)
C)
D)

3. List and describe five portion cuts for poultry.

Portion cuts Description
A)
B)
C)
D)
E)

4. State three methods of trussing and describe how they are done.

Trussing Description
A)
B)
C)

5. Describe three reasons for trussing.

Reasons
A)
B)
C)

6. State the storage, temperature and thawing requirements for frozen poultry.

Storage requirements Storage temperature Thawing requirements

SIT07 Version 1 1 Select, prepare and cook poultry
7. Name two farces and their major ingredients.

Farce Ingredients
A)
B)

8. Describe the following cookery methods as applied to poultry. List three menu examples for each
of the cookery methods.

Cookery methods Description Menu examples
Pan frying

Roasting

Grilling

9. Describe the following cookery methods as applied to game birds. List two menu examples for
each of the cookery methods.

Cookery methods Type of Game Bird Menu examples
Stewing

Braising

Baking

10. List six important hygiene factors which must be applied when handling and processing poultry:

Hygiene Factors
A)
B)
C)
D)
E)

SIT07 Version 1 2 Select, prepare and cook poultry
Part B – Multiple Choice Questions
1. Farces contain which of the following ingredients to improve smoothness
a) Protein
b) Binders
c) Fat
d) Collagen.

2. What size of chicken would you order if “Poussin” were on the menu.
a) Number 6
b) Number 9
c) Number 12
d) Number 15.

3. Chicken ballottines are
a) Stuffed and rolled breasts of chicken
b) De-boned whole spatchcock
c) Maryland’s with stuffing
d) De-boned legs with a farce.

4. Roast chicken should be cooked for
a) 30 minutes per kg
b) 45 minutes per kg
c) 60 minutes per kg
d) 90 minutes per kg.

5. Barding is the term used for
a) Putting strips of back fat through the surface of the item
b) Placing parsley and onion inside a duck to improve the flavour
c) Placing back fat on top of the breast of poultry
d) Trussing poultry to cook it evenly.

6. Which is the most suitable cookery method for spatchcock:
a) Sautéing
b) Baking
c) Braising
d) Roasting.

7. Squab is a term used for which poultry?
a) Quail
b) Poussin
c) Pigeon
d) Guinea fowl.

8. Muscovy ducks are best suited for:
a) Confit and pan-fried breast
b) Whole roast duck
c) Canard Sauvage
d) Duck in orange sauce.

9. Corn fed chickens can be distinguished by:
a) Plumage and body fat
b) Tenderness of the meat
c) Meat colour and taste
d) Darker skin and lighter coloured flesh.

10. Internal temperature for cooked chicken should be above:
a) 45oC
b) 55oC
c) 65oC
d) 75oC

SIT07 Version 1 3 Select, prepare and cook poultry
Part C – True / False Statements

1. Feathered game is only available during hunting season in Australia.

2. Stuffings retain moisture and provide flavour to poultry.

3. Poultry is lower in fat than other meats.

4. Poultry is a term used exclusively for chicken.

5. Braising is the ideal method of cookery for young game birds.

6. Red wine marinades are often used for feathered game.

7. Poultry is very susceptible to contamination and can lead to food poisoning.

8. Breasts of large game birds require larding in order to provide moisture.

9. Pot roasting is an ideal cookery method for feathered game.

10. Juniper berries can be added to game sauces for a piquant flavour.

SIT07 Version 1 4 Select, prepare and cook poultry
Assessment Sheet Master
Unit ofCompetence:SITHCCC010A Select, prepare and cook poultry

Student Name: Lecturer:

Group: Date:

Multiple Choice True/False

1 A B C D 1 T F

2 A B C D 2 T F

3 A B C D 3 T F

4 A B C D 4 T F

5 A B C D 5 T F

6 A B C D 6 T F

7 A B C D 7 T F

8 A B C D 8 T F

9 A B C D 9 T F

10 A B C D 10 T F

11 A B C D 11 T F

12 A B C D 12 T F

13 A B C D 13 T F

14 A B C D 14 T F

15 A B C D 15 T F

Ensure that you read the questions carefully!
Answer with a cross (x) in the provided spaces!
Double check your answers at the end of the exam!

SIT07 Version 1 5 Select, prepare and cook poultry
THEORY TEST

UNIT: SITHCCC010A

SUBJECT: Select, prepare and cook poultry Test 1 Answers

Total Score 50 Marks

Futura Training SITHCCC010A Select, prepare and cook poultry Test 1
SIT07
Version: 1
Part A – Short Answer Questions
1. List five quality points of poultry. (2.5 marks)
D04 Chapter 1 /Quality Signs of Fresh and Frozen Poultry /Chapter 2 Distinguishing Features of
Feathered Game
Quality points
A)No blemishes or bruising
B)Clean and fresh smelling
C)Skin intact and no broken bones
D)Firm plump breasts and the tip of the breastbone should be flexible/pliable, indicating a young bird
E)No pin feathers.

2. List four “game birds” and list the cooking requirements for each: (2 marks)
D04 Chapter 1 /Quality Signs and Cooking Requirements of Poultry /Chapter 2 Distinguishing
Features of Feathered Game /Cookery Hints +Teacher Input as required
Game birds Cooking Requirements
A)Muscovy Ducks Breast should be cooked separately and served underdone/Legs ideal for confit
B)Quails Poêler or de-bone and grill/pan-fry
C)Pheasant/Guineafowl Young birds are roasted and breast should be barded, older birds are braised
D)Squab/Pigeon Poêler or de-bone and grill/pan-fry/ alternatively bake in clay

3. List and describe five portion cuts for poultry. (5 marks)
D04 Chapter 1
Portion cuts Description
A)Suprême Remove the breast with only the wing bone attached. French the wing bone.
B)Thigh Separate the thigh by cutting through the line of fat between thigh and
drumstick. Trim the knuckle ends.
C)Ballottine This method of presentation has a couple of approached resulting in a boned
and stuffed leg and thigh of poultry – usually used as a hot dish or used for
buffets.
D)Sauté cut Preparation of a whole chicken, cut into ten pieces.
E)Maryland Usually leg with thigh attached – sometimes thigh only (in some countries).

4. State three methods of trussing and describe how they are done. (3 marks)
D04 Chapter 1 /Trussing of Poultry /CD Video and Pictures
Trussing Description
A)Needle trussing Bird is trussed with a needle using string to hold legs and thighs in place,
pushing breasts upwards.
B)Hand trussing The bird is bound with string to maintain its original shape.
C)Incision Make an incision on either side of the skin at the opening at the lower body,
tug in knuckles and push into shape. Fold wings under the body.

5. Describe three reasons for trussing. (1.5 marks)
D04 Chapter 1 /Trussing of Poultry /CD Video and Pictures
Reasons
A)The bird will cook more evenly
B)The breasts will be displayed more prominently
C)More poultry can be fitted into a roasting tray
D)Overall presentation
E)Keeps fillings inside the bird.

SIT07 Version 1 1 Select, prepare and cook poultry
6. State the storage, temperature and thawing requirements for frozen poultry. (2 mark)
D04 Chapter 1 /Storage Requirements for Poultry
Storage requirements Storage temperature Thawing requirements
Store in a freezer, individually -18°C - -24°C Thaw in a refrigerator to prevent
wrapped, spread out to speed contamination or food poisoning.
up the freezing process. Do not thaw in water (Danger
zone) due to loss of flavour.
Do not thaw in microwave or
under running water, as this will
cause a breakdown of cell
structures and therefore excessive
loss.

7. Name two farces and list their major ingredients. (2 marks)
D04 Chapter 1 /Suitable Stuffing for Poultry
Farce Ingredients
A)Meat Farce Onion, butter, pork neck or belly, chicken liver, mie de pain, egg, cream, herbs
B)Chestnut Farce Onion, butter, pork neck or belly, chestnut puree, egg, seasoning. Etc.

8. Describe the following cookery methods as applied to poultry. List three menu examples for each
of the cookery methods. (4.5 marks)
D04 Chapter 1 /Description of Cookery Methods used For Poultry and Menu Examples
Cookery methods Description Menu examples
Pan frying Shallow fry Schnitzel, tenderloin, crumbed thigh fillet

Roasting Whole bird Turkey, duck, chicken, drumsticks

Grilling Pieces or whole Spatchcock, breast fillet,

9. Describe the following cookery methods as applied to game birds or its by-products. List two
menu examples for each of the cookery methods. (4.5 marks)
D04 Chapter 2 / Description of Cookery Methods used For Game and Menu Examples
Teacher Input “Baking”
Cookery methods Type of Game Bird or By-Product Menu examples
Stewing Duck, Pheasant Duck Curry, Pheasant Casserole with
Wild Mushrooms
Braising Pheasant, Guineafowl Salmi of Pheasant with Cranberry Sauce,
Guineafowl en Casserole
Baking Any Bird, but mainly leg cuts and off Pies, baked in Brioche, Pigeon in Clay
cuts etc.

10. List six important hygiene factors which must be applied when handling and processing poultry:
(3 marks)
D04 Chapter 1 /Hygiene for Poultry, Storage Requirements for Poultry
Hygiene Factors
A)Avoid cross contamination through lack of hygiene in handling, through tools, work areas and storage.
B)Wash hands after each contact with poultry and between tasks
C)Always store meats, poultry and seafood on lower shelves to prevent drips and spills
D)Keep uncooked meat covered and separated from cooked foods
E)When preparing food for customer in high risk groups such as pregnant women, children and the elderly,
thoroughly cook all eggs and animal products.
F)Use different cloths for different cleaning tasks etc.

SIT07 Version 1 2 Select, prepare and cook poultry
Assessment Sheet Master
Unit of Competence:SITHCCC010A Select, prepare and cook poultry