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<ol start="16">
<li><em><strong>Describe the common cutsof:</strong></em></li>
</ol>
<strong>Chicken:</strong>
<p>Following are the common cuts of chicken:</p>
<ul class="unordered-listing">
<li>Breast</li>
<li>Wings</li>
<li>Drumsticks</li>
<li>Thighs</li>
<li>Legs and</li>
<li>Whole chicken</li>
</ul>
<strong>Turkey:</strong>
<p>Following are the common cuts of turkey</p>
<ul class="unordered-listing">
<li>Bone-In Breasts</li>
<li>Boneless Breasts</li>
<li>Ground</li>
<li>Leg (Drumsticks)</li>
<li>Thigh</li>
<li>Wings</li>
<li>Whole Bird</li>
</ul>
<strong>Duck:</strong>
<p>Following are the common cuts of Duck:</p>
<ul class="unordered-listing">
<li>Wings</li>
<li>Drumsticks</li>
<li>Thigh</li>
</ul>
<br />
<ol start="17">
<li><em><strong>The essential characteristics of:</strong></em></li>
</ol>
<ul class="unordered-listing">
<li><strong>Chicken</strong>: Chicken are of different sizes and shapes and even of different colours. Chicken lays eggs which are of different colors such as they can be pure white to dark brown and can be of olive green color.</li>
<li><strong>Feet:</strong>The feet of the is quite strongly webbed which are quite powerful and make them a perfect swimmers and helps them various situations. The color of the leg of the duck and their feet can be quite different from each other such as yellow, orange etc.</li>
<li><strong>Bill:</strong>A duck's bill is traditionally wide and fairly smoothed to work as a more proficient food scoop or sifter, however there is incredible variety fit as a fiddle and size among ducks. Most ducks additionally have a hard nail toward the finish of the bill to help them pull for food. Slight serrations or a brush like design, called lamellae, on the sides of the bill, may help them to strain the water for creepy crawlies and other food. A few ducks have truly brilliant bills, including red, orange, yellow, pink, or even blue.</li>
<li><strong>feathered game:</strong>One of the characterstics of game birds is the solid fragrance and taste they produce. The fragrance is frequently excessively solid such that a pointing canine can find a bird 50 m downwind and on events much further, up to 200 meters. At times the aroma can be so solid a human eyewitness can smell a grouse at 10 meters m. One appealing trademark for some, game birds is that aroma emanation diminishes and nearly stops the second brooding beginnings; so that prepared pointing canines experience issues discovering a hatching hen from distances more than 0.5 m.</li>
<li><strong>turkey:</strong>The turkey has a particular shading design and most Common Turkeys demonstrate bronze tones, yet every now and then passive tones show up in wild rushes. Raisers' choice while training for these passive tones has created the shading verities we see today. Turkey is additionally notable for its particular mating moves. During romance, the male spreads his tail, hangs his wings just as shakes the plumes detectably. The male unites a collection of mistresses, and every hen lays 8 - 15 pale-buff and earthy seen eggs in an empty in the ground. The hen broods the eggs for around 28 days and raises the youthful (Poults) alone. Poults regularly take between 6 to 7 months to arrive at sexual development, which is simply the time they will start laying eggs themselves.</li>
</ul>
<p><strong> </strong></p>
<h3>Assessment Task 2</h3>
<p><strong>Historical and cultural origins</strong></p>
<p><em>Research the historical and cultural origins of each of your dishes. Where were theydeveloped? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed overtime?</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>Roasted vegetable in quiona salad with halloumi was first discovered in from the Mediterranean region.</li>
</ul>
<p><em> </em></p>
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
</ul>
<p><em> </em></p>
<ul class="unordered-listing">
<li>Almond with meat dish was first discovered from Middle east Asia. This dish was only for the people who were from wealthy class.</li>
</ul>
<p><strong>Classical and contemporary variations</strong></p>
<p><em>Describe at least one classical and one contemporary variation of each dish. List the differences</em>.</p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>Quiona was for all</li>
<li>Quiona is good for the ones who are willing to lose weight and good for digestion purpose also.</li>
</ul>
<br />
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
<li>Almond is always considered as healthy.</li>
<li>Almonds also help in reducing the cholesterol and also helps in maintaining the sugar levels<em>.</em></li>
</ul>
<p><em> </em></p>
<p><strong>Appearance and presentation</strong></p>
<p><em>Describe how each dish should appear. How should it be presented to maximise customer appeal?</em></p>
<ul class="unordered-listing">
<li>Dish1: Roasted vegetables quiona salad with halloumi</li>
<li>Quiona is ready to be cooked</li>
<li>It is best served with the chicken, turkey and other poultry dishes</li>
</ul>
<p> </p>
<ul class="unordered-listing">
<li>Dish2: Almond with meat</li>
<li>The appearance of the almond dish is just similar to the stone fruit.</li>
<li>The best way to serve the almond is to with the apple, apricot and other fruits which can easily appeal the customers.</li>
</ul>
<p><strong>Freshness indicators</strong></p>
<p><em>Describe the freshness indicators for the two key ingredients from each dish.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>The aroma or the texture of the quiona is good and also of the grains.</li>
</ul>
<p><em> </em></p>
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
<li>Almonds should not have bad or foul smell</li>
</ul>
<p><em> </em></p>
<p><strong>Quality indicators</strong></p>
<p><em>Describe three quality indicators for each dish.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>The head of the quiona is big and it is full of grains and the grains which are available is large in size.</li>
</ul>
<p><em> </em></p>
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
<li>The quality indicator of the almond is its color which simple clear out the ripness of the almond and also the aroma which indicates that upto how extent almond is being riped.</li>
</ul>
<br />
<p><strong>Nutritional value</strong></p>
<p><em>Describe the nutritional value of each dish.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>There is not gluten within the quiona. It is quite rich in protein and the fiber. Quiona contains various antioxidants and also have iron, potassium and phosphorous within it</li>
<li><em>Dish2: Almond with meat</em></li>
</ul>
<ul class="unordered-listing">
<li>For every one-ounce serving, almond provides 6 grams of protein with 4 grams of fibre and 14 grams of fat. It also have Vitamin E, potassium and calcium within it.</li>
</ul>
<p><em> </em></p>
<p><strong>Service style</strong></p>
<p><em>Describe the service style which each dish is best suited to.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>This saladis served with the butter just to make the customer satisfied.</li>
<li><em>Dish2: Almonds with meat</em></li>
<li>Almonds are being served to the customer with the best Russian service.</li>
</ul>
<p><strong>Taste profile</strong></p>
<p><em>Describe the taste profile of each dish.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: Roasted vegetables quiona salad with halloumi</em></li>
<li>When quiona is cooked it taste as similar to the brown rice.</li>
</ul>
<br />
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
<li>The taste of the almonds when they are roasted are of Smokey or of the salty tastes.</li>
</ul>
<p> </p>
<p><strong>Texture profile</strong></p>
<p><em>Describe the texture profile of each dish.</em></p>
<ul class="unordered-listing">
<li><em>Dish1: : Roasted vegetables quiona salad with halloumi</em></li>
<li>Quiona has quite impressive texture once it is cooked. The grains of the quoinais of transparent in the appearance.</li>
</ul>
<p><em> </em></p>
<ul class="unordered-listing">
<li><em>Dish2: Almond with meat</em></li>
</ul>
<p>The almonds are of light brown colour and have smooth finish.</p>