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QuestionAnsweredQuestion 1 You must be able to demonstrate essential knowledge…Question 1You must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of your work role. These include knowledge of safe operational practices using essential functions and features of equipment used to prepare poultry dishes. This activity will provide you with an opportunity to follow standard recipes to select and use cookery methods for poultry. Read the material and answer the following questions.Follow standard recipes to select and use cookery methods for poultryPoultry cooking methodsThere are various methods for cooking poultry that are suited to different meats, such as chicken, turkey, duck and game. Recipes may describe which cooking method you will need to use depending on the type of dish you’re making, or you may need to work this out from reading the method in the recipe. Using the right cooking method will ensure you get the best results from the poultry.Here are the different cooking methods:Braising / Stewing – this involves slowly cooking all types of poultry in stock or wine at a low temperature in the oven or on the hobDeep frying – this cooks smaller meats, such as game birds, quickly in a heavy frying pan or a griddle pan over a high heatGrilling – this is mostly used for cooking chicken and other meats under the grill and flipping them over regularly to get the barbeque style look and tastePoaching – this is an easy method which involves putting the meat into a large pan, filling with water and simmering on a low heat, with vegetables such as carrots, onions, leek and celery mixed in and herbs and spicesRoasting – this is a traditional method best for medium and large joints of meat, where the meat is simply roasted in the oven on its own until it is cookedSautéing – this means shallow frying small pieces of poultry that have been chopped up, adding seasonings, then scraping up the sauce from the bottom of the pan once it has cooked to get the sautéed flavour.Modified from source: http://www.donaldrussell.com/game-technique?ms=tab4. Prepare poultry accompaniments and add marinades as requiredPoultry accompanimentsAdding sides to poultry dishes will improve the overall appearance, colour and taste of the dish and make into a filling meal. These can be placed creatively over the top of meat or at the side to add some variety to the dish and maximise its visual appeal, along with some garnishes and sauces. Accompaniments that complement poultry dishes are:Vegetables – a colourful mix of carrots, broccoli and green beansSalad – a variety of lettuce, cucumber, tomato and celery, etc.Potatoes – roasted or mashed potatoes will complement any dishButternut squash – a healthy and appetising additionOlives – a mixture of green, red or stuffed olivesFruit – orange slices and apple rings pair well with duck dishesMeat – extra meat, such as sausages, can also be added as an accompaniment.Modified from source: http://www.foodandwine.com/blogs/10-best-sides-roast-chicken.Marinades for poultryPoultry, such as chicken and turkey, can be marinated in sauces to add extra flavour to dishes or to help keep the meat moist and stop it from drying out. There are many different marinades to choose from, here are some popular marinades for poultry:Lemon and rosemaryRed winePineappleLemon pepperLemon and wineOrange and onionTeriyakiModified from source: http://bbq.about.com/od/marinaderecipes/tp/Top-10-chicken-Marinade-Recipes.htm.Tips for marinating poultry:When marinating, make sure you cover all surfaces of the meat by moving it around regularly in the dishDon’t place pieces of meat too close together when marinating as they may not get covered in the sauce properlyUse a resealable plastic bag to marinate the meat and keep it in the refrigeratorApply the marinade to parts of the poultry yourself before placing it in the resealable bag to make sure it reaches everywhereMarinating times range from 30 minutes to 8 hours depending on the size and type of the poultry. For example, a chicken breast takes around 30 minutes to marinate, whereas, a whole chicken can take 4-6 hours.Modified from source: http://bbq.about.com/od/marinaderecipes/tp/Top-10-chicken-Marinade-Recipes.htm.1.       What are the different cooking methods for poultry and how would you do them?2.       How would you know which cooking method you need to use when making a dish?Question 2This activity will provide you with an opportunity to carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. Read the material and answer the following questions. Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisationCarving poultryWhen cooking a large chicken or turkey, you will need to carve it after, slicing it into smaller pieces to be served out in portions. Once you know how to do it, this should be a quick and easy task to do. You will need a sharp carving knife to do the job, which is a large knife that can be anything from 8 to 15 inches long, depending on the size of the poultry that you are carving. You can buy carving sets that contain a carving knife and fork, which will make it easier than using a regular sharp kitchen knife. Make sure the knife handle is comfortable and steady to hold.How to carve chicken, for example:Before you start carving, you should leave the poultry to rest and cool down first as this will make the process easierUse a carving fork to keep the chicken in position, then insert the sharp carving knife between the leg and body, removing the thigh and drumstickOn the same side, remove the wing and slice the breast, then repeat this on the other side of the chickenFor the final step, divide the drumstick and thigh into two leg portions by cutting through the jointYou should now be left with fine slices of chicken breast, drumsticks and leg portions.Modified from source: http://www.deliaonline.com/how-to-cook/chicken-and-other-poultry/how-to-carve-chicken..Tips for carving poultry:Read instructions before carving to remind yourself how to do it properlyMake sure you have all the equipment you need, i.e. a carving setMake sure you hold the poultry firmly in place with the carving forkBe careful when carving, don’t do it too fast as it could be dangerousFollow the knife safety guidelines in criteria 2.1Don’t carve the slices too thick; get the most out of the poultryDon’t throw parts of the chicken away that could be usedBe hygienic by cleaning and sanitising the equipment and worktops after carving. Portion and serve poultry according to recipe requirementsServing poultryServing the right portions is important to help keep food costs down, keep the business profitable, and to make sure you’re not serving customers different amounts. A recipe should state the quantities needed of each type of ingredient and the portion size required, and this should be strictly followed every time you make the dish. When serving food, follow any instructions that are given to you at the workplace and stick to using the same utensils and dishes to serve it. It is important to also use kitchen scales to check the weight of ingredients and make sure you’re using the correct portions.How to portion and serve poultry:Read the recipe to check how much ingredients you need and how many portions are requiredUse the correct equipment to measure ingredients to ensure you get the right amountDivide the cooked ingredients up into the number of portions requiredWhen serving, use the same utensils to place food into dishes, picking up the right amount each timeLook at each dish and check to see if the portions look the sameIf this is difficult to tell, use food scales to weigh each dish to see if you have the right amount in each.Why is it important to control portions?To save on ingredientsTo keep food costs downTo help keep the business profitableTo be consistent by serving all customers the same amountTo make sure you’re following workplace instructions. Add sauces and garnishes according to standard recipes and regional variationsPoultry garnishesPresentation of food is important, especially when serving in restaurants and at events. To maximise the visual appeal of a dish, you can add a range of garnishes as a finishing touch to any poultry dish. Garnishes that complement poultry dishes the most are vegetables served at the side and fresh herbs sprinkled on top, or alternatively, a side salad and salsa.Popular garnishes for different types of poultry:Chicken – roasted or fried chicken can be garnished with parsley or cressDuck – this can be served attractively with slices of orange and olives, or cooked apple rings to add colour and extra flavourGame – serve with gooseberry sauce or cooked apple rings to add extra flavourTurkey – best paired with fresh green beans and carrots, scattered around the meat.Modified from source: http://cooking.lovetoknow.com/garnishes-meat-fish-game-poultry#gAs5C8UM2DSerVvz.97.Poultry saucesPoultry dishes can sometimes be bland without any dressings to spice it up. Add some extra flavour to all kinds of poultry by serving with some appetising sauces.Here are some popular sauces to serve with poultry:MushroomBarbequePestoHorseradishPeanutMango salsaGarlic and wineTomatoModified from source: http://www.foodnetwork.com/recipes/articles/10-sauces-to-dress-up-chicken-breasts.html.1.       How would you carve chicken? List the steps you would take.2.       What tools do you need to carve poultry?3.       List some tips for carving poultry effectively and safely?When cooking a large chicken or turkey, you will need to carve it after, slicing it into smaller pieces to be served out in portions. Once you know how to do it, this should be a quick and easy task to do. You will need a sharp carving knife to do the job, which is a large knife that can be anything from 8 to 15 inches long, depending on the size of the poultry that you are carving. You can buy carving sets that contain a carving knife and fork, which will make it easier than using a regular sharp kitchen knife. Make sure the knife handle is comfortable and steady to hold.How to carve chicken, for example:Before you start carving, you should leave the poultry to rest and cool down first as this will make the process easierUse a carving fork to keep the chicken in position, then insert the sharp carving knife between the leg and body, removing the thigh and drumstickOn the same side, remove the wing and slice the breast, then repeat this on the other side of the chickenFor the final step, divide the drumstick and thigh into two leg portions by cutting through the jointYou should now be left with fine slices of chicken breast, drumsticks and leg portions.Modified from source: http://www.deliaonline.com/how-to-cook/chicken-and-other-poultry/how-to-carve-chicken..Tips for carving poultry:Read instructions before carving to remind yourself how to do it properlyMake sure you have all the equipment you need, i.e. a carving setMake sure you hold the poultry firmly in place with the carving forkBe careful when carving, don’t do it too fast as it could be dangerousFollow the knife safety guidelines in criteria 2.1Don’t carve the slices too thick; get the most out of the poultryDon’t throw parts of the chicken away that could be usedBe hygienic by cleaning and sanitising the equipment and worktops after carving. Portion and serve poultry according to recipe requirementsServing poultryServing the right portions is important to help keep food costs down, keep the business profitable, and to make sure you’re not serving customers different amounts. A recipe should state the quantities needed of each type of ingredient and the portion size required, and this should be strictly followed every time you make the dish. When serving food, follow any instructions that are given to you at the workplace and stick to using the same utensils and dishes to serve it. It is important to also use kitchen scales to check the weight of ingredients and make sure you’re using the correct portions.How to portion and serve poultry:Read the recipe to check how much ingredients you need and how many portions are requiredUse the correct equipment to measure ingredients to ensure you get the right amountDivide the cooked ingredients up into the number of portions requiredWhen serving, use the same utensils to place food into dishes, picking up the right amount each timeLook at each dish and check to see if the portions look the sameIf this is difficult to tell, use food scales to weigh each dish to see if you have the right amount in each.Why is it important to control portions?To save on ingredientsTo keep food costs downTo help keep the business profitableTo be consistent by serving all customers the same amountTo make sure you’re following workplace instructions. Add sauces and garnishes according to standard recipes and regional variationsPoultry garnishesPresentation of food is important, especially when serving in restaurants and at events. To maximise the visual appeal of a dish, you can add a range of garnishes as a finishing touch to any poultry dish. Garnishes that complement poultry dishes the most are vegetables served at the side and fresh herbs sprinkled on top, or alternatively, a side salad and salsa.Popular garnishes for different types of poultry:Chicken – roasted or fried chicken can be garnished with parsley or cressDuck – this can be served attractively with slices of orange and olives, or cooked apple rings to add colour and extra flavourGame – serve with gooseberry sauce or cooked apple rings to add extra flavourTurkey – best paired with fresh green beans and carrots, scattered around the meat.Modified from source: http://cooking.lovetoknow.com/garnishes-meat-fish-game-poultry#gAs5C8UM2DSerVvz.97.Poultry saucesPoultry dishes can sometimes be bland without any dressings to spice it up. Add some extra flavour to all kinds of poultry by serving with some appetising sauces.Here are some popular sauces to serve with poultry:MushroomBarbequePestoHorseradishPeanutMango salsaGarlic and wineTomatoModified from source: http://www.foodnetwork.com/recipes/articles/10-sauces-to-dress-up-chicken-breasts.html.1.       How would you carve chicken? List the steps you would take.2.       What tools do you need to carve poultry?3.       List some tips for carving poultry effectively and safely?BusinessShare Question