Prepare Poultry Dishes

Description

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods.

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITHCCC012: Prepare Poultry Dishes

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2073

TAFEshop Catalogue: 16.030.3160

ISBN: 978-1-74282-265-5

TAFE SA

Related Resources


Buffet Techniques - Commercial Cookery

Basic buffet techniques will give the student an insight into using colours and choosing appropriate designs as well as a general awareness of the art of tastefully decorating food. This DVD supports the learner guide titled "Plan and Prepare Food for Buffets". Topics include Making A Margerine Model.  Duration: 32 minutes

DVD$36.00

Appetisers, Salads and Sandwiches - Commercial Cookery

Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes

DVD$47.00

Fish and Shellfish - Commercial Cookery

This module has been developed to provide the student with both comprehensive theoretical information and practical skills pertaining to all these aspects of fish and shellfish cookery - identify and classify fish and shellfish, select fish and shellfish and know the quality purchase points, understand market trends, supply, demand and cost, know the optimum storage requirements for fish, molluscs and crustaceans, prepare fish and shellfish, use portion control measures, know methods to minimise wastage, use a variety of cooking methods for fish and shellfish and present fish/shellfish using modern recipes and presentation styles. This DVD supports the learner guide titled "Select, Prepare and Cook Seafood". Topics include Preparation and Cooking Methods.  Duration: 43 minutes

DVD$36.00