<h3><br />Assessment Task 1</h3>
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<li><em><strong>Three food safety issues which you must consider when handling poultry. Describe how you would reduce each risk.</strong></em></li>
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<p><strong>Risk</strong></p>
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<p><strong>Strategy for reducing risk</strong></p>
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<p>Keep it clean</p>
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<p>It is mandatory to wash your hands, and it is also quite important to clean the utensils and the surfaces including washing area or sink, in order to prevent the spread of bacteria to other foods it is important to hot the soapy water within the utensils and clean the raw poultry.</p>
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<p>Don’t Stuff it early</p>
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<p>In case you are planning the stuff such as a whole bird, it is important to avoid the contact of raw poultry with the raw poultry before going back to the cooking.</p>
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<p>Avoid cross-contamination</p>
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<p>Avoid using the same plate and the utensils for both cooked or uncooked poultry dishes. Always wash the utensils first..</p>
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<li><em><strong>Three indicators which you would use to select poultry which is fresh.</strong></em></li>
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<p>Following are the three indicators that can be used to select the poultry to be considered as fresh:</p>
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<li>Color of the poultry</li>
<li>Texture of the poultry</li>
<li>Aroma of the poultry</li>
</ul>
<p> </p>
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<li><em><strong>Three indicators of quality which you would use to selectpoultry</strong></em></li>
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<p>Following are the three indicators of the quality that could be used to select the poultry.</p>
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<li>The poultry should look healthy and fresh</li>
<li>Always read the packaging of the poultry before purchasing it.</li>
<li>Should always go through the information on the origin.</li>
</ul>
<p> </p>
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<li><em><strong>Three signs that poultry has spoiled.</strong></em></li>
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<p>Following are the three signs that poultry has been spoiled:</p>
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<li>Always check the date.</li>
<li>Always look at the color of the poultry</li>
<li>Always smell the chicken, and be sure that it should smell fresh.</li>
</ul>
<p> </p>
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<li><em><strong>Three requirements for the safe storage of poultry. At least one requirement must be the correct temperature range to store poultryat.</strong></em></li>
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<p>Following are the three requirements for the safe storage of poultry:</p>
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<li>Raw poultry need to be placed in a bowl or on the platter and should be stored at the bottom of the fridge.</li>
<li>The refrigerator temperature need to be at 38 degree or at 40 degree F or less than that.</li>
<li>Always rinse or wash the poultry before cooking it.</li>
</ul>
<p> </p>
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<li><em><strong>List at least two requirements for storing poultry to optimise its shelflife.</strong></em></li>
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<p>Following are the two requirements for storing poultry to optimize its shelf life:</p>
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<li>Always read the before use date before making a purchase any poultry or to check the shell life of the poultry.</li>
<li>Secondly, you should always use the poultry according to use by date before cooking them, should always check it is good to cook that poultry or not.</li>
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<p> </p>
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<li><em><strong>Three safety techniques when using a boning knife to cutpoultry.</strong></em></li>
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<p>Following are the three-safety technique when using a boning knife to cut the poultry:</p>
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<li>Should always have secure chopping board.</li>
<li>Should not waving the knife in the air.</li>
<li>Always keep the boning knife clean and sanitized.</li>
</ul>
<p> </p>
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<li><em><strong>Four items which you should check before using a mincer to preparepoultry.</strong></em></li>
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<p>Following are the four items which need to check before using a mincer to prepare poultry:</p>
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<li>Ovens</li>
<li>Appliances</li>
<li>Ingredients</li>
<li>Food products use of date</li>
</ul>
<p> </p>
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<li><em><strong>Four mise en place tasks related to poultry which you can complete without affecting the quality of thedish.</strong></em></li>
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<p>Following are the four mise en place tasks related to the poultry which need to be completed without affecting the quality of the dish.</p>
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<li>Always gather all the ingredients that is required to be added into the dish which you decided to prepare for the meal.</li>
<li>Gather all the utensils and the tools which is needed to be used in the preparation of the dish.</li>
<li>Chop all the vegetables and the poultry or the ingredients which is required to add within the dish.</li>
<li>Always place the pan or bowls which is of the appropriate size for the dish.</li>
</ul>
<p> </p>
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<li><em><strong>One task related to poultry which is not suitable to be completed during mis enplace.</strong></em></li>
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<p>One task which is related to poultry is always prepare the pans and the bowls before cooking, and always arrange all the ingredients and the mixing bowls and the tools and equipment out on the surface instead of wasting time at the time of cooking.</p>
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<li><em><strong>Define the following, poultry related, culinary terms:</strong></em></li>
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<li><strong>Barding </strong>– The term barding refers to the culinary term which explains that poultry breast is being covered with the fat into prevent the drying out of breast at the time cooking.</li>
<li><strong>De boning–</strong> The term deboning refers refer to the separating of the bones from the flesh with the help of knife which is used for de boning. De boning skill is quite important these days and need to be learn for the one who is planning to be a good chef.</li>
<li><strong>Marinating</strong>– The term marinating helps to poultry dish such as meat and chicken to be dry out and become chewier. Marination means to marinate or tenderise the chicken or meat to become more juicer.</li>
<li><strong>Mincing –</strong> The term mincing means to cut the food or the vegetables in to very small pieces so that it can easily melt into the dish.</li>
<li><strong>Rolling–</strong> The term Rolling means to cook the food within the liquid at a perfect temperature which can help in making the bubbles from the liquid.</li>
<li><strong>Trussing and tying– </strong>Trussing is the term which means to tie the meat or chicken or other poultry so that these can be cooked evenly and does not loses its actual shape.</li>
</ul>
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<li><em><strong>Two convenience products commonly used in poultry dishes.</strong></em></li>
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<p>Following are the two convenience products which is quite commonly used in the poultry dishes:</p>
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<li>Frozen items such as shrimp, bacon, crabs, chicken, meat or etc. are more convenient which is commonly used in poultry dishes. But before using these frozen item we should always go through the label first on which we should always check the before use date or the best before use date, because after it becomes expire it can cause harm to the body and also can lose their flavour and texture also.</li>
<li>Secondly, uncooked frozen poultry such as bone broth, canned chickpeas etc are used in the dish. Before adding them into the dish we should always go through the label and the smell or the texture of the items.</li>
</ol>
<p> </p>
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<li><em><strong>Three cookery methods commonly used when preparing poultry dishes. Includea description of how each method is used.</strong></em></li>
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<p>Following are three cookery methods which is commonly used while preparing the poultry dishes.</p>
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<li><strong>Roasting: </strong>Roasting is the cookery method which in simple words means that meat or any other poultry dish is being surrounded and cooked with the help of heated air, this can be done with the help of oven.</li>
<li><strong>Pan-Frying: </strong>It is also the other cookery method which is quite similar with the pan-broiling. In Pan-frying cookery method poultry dish is being cooked within the less amount of fats.</li>
<li><strong>Pan-Broiling: </strong>This cooking method uses the cooking of the poultry dishes within an uncovered pan on the direct heat.</li>
</ul>
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<li><em>one accompaniment and/or sauces commonly used with each of the following typesof poultry:</em></li>
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<strong>Chicken:</strong>
<p>Following are the sauces commonly used with Chicken:</p>
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<li>Barbecue Sauce</li>
<li>Pesto Sauce</li>
<li>Peanut Sauce</li>
<li>Mango Salsa</li>
<li>Garlic Sauce</li>
</ul>
<p> </p>
<strong>Duck:</strong>
<p>Following are the sauces commonly used with Duck:</p>
<ul class="unordered-listing" style="list-style-type: square;">
<li>Orange Sauce</li>
<li>Cherry and red wine sauce</li>
<li>Boozy Sauce</li>
</ul>
<br /> <strong>Turkey:</strong>
<p>Following are the sauces commonly used with Turkey:</p>
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<li>Thai Peanut Dipping</li>
<li>Soy Ginger Dipping</li>
<li>Apricot Dijon Dipping</li>
<li>Buffalo Blue cheese Dipping Sauce</li>
<li>Bobby Flay’s Turkey Dipping Sauce</li>
</ul>
<br /> <strong>Gamebirds:</strong>
<p>Following are the sauces commonly used with Game Bird:</p>
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<li>Red Wine Sauce</li>
<li>Medlar Sauce</li>
</ul>
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<li><em><strong>at least two stock date codes and two rotation labels on poultry in your training kitchen’s stores 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:</strong></em></li>
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<li>when the item was delivered</li>
<li>when the item was packed/prepared</li>
<li>when the item is due fordisposal</li>
<li>how many days the item has left before it reaches its expirydate</li>
<li>what the stock rotation details are for theitem.</li>
<li>What the storage temperature requirements are for the item.</li>
</ul>
<p> </p>
<p><strong>NOTES<br /><br /><img src="data:image/png;base64,[encoded data, 433044 characters]" alt="" width="306" height="297" /><br /><br /><img src="data:image/png;base64,[encoded data, 80516 characters]