Assessment Task 1

1. Identify 2 different methods of cooking each of the following types of poultry:

 At least 5 different methods of cooking and 3 different cuts must be identified.

· Turkey breast: Roasting in a roasting pan, and grilling

· Duck legs: Boiling to render out fat before roasting, and pan-frying

· Chicken wings:  deep-frying and roasting

2. Identify 2 different ingredients commonly used when cooking following types of poultry

Different ingredients must be identified for each type of poultry.  

· Turkey breast: Fresh herbs and olive oil or wine

· Duck legs: Butter or fat, herbs and spices

· Chicken wings: Pepper and hot sauce

3. Identify 3 classical poultry dishes. Your response must include 3 types of poultry.

Classic roast turkey – main ingredients are turkey neck, white wine and gravy

Roasted duck breast with plum sauce – two duck breasts, thyme sprig and butter are used in its preparation

Classic roasted chicken – cooked in preheated oven with carrots, onion, potatoes, garlic, celery, and toss

4. Identify 3 contemporary poultry dishes. Your response must include 3 types of poultry.

· Prosciutto-wrapped turkey roll – A combination of turkey breast, prosciutto and garlic cream cheese

· Creamy Tomato Chicken Skillet Dinner – is a garlicky, creamy tomato bath with kale rounds

· Duck with spiced peach sauce -  Includes a combination of star anise, cinnamon, cardamom, peach , sugar and vinegar

5. Outline the characteristics of the 4 types poultry below.

· Chicken

· Turkey

· Duck

· Emu

         Characteristics for each type of poultry must address:

· appearance

· freshness and other quality indicators

· nutritional value

· Taste

· Texture


i. Chicken


Pinkish colour and plump

Freshness and other quality indicator

Has no cosmetic damages like bruising and tears. The meat is resilient when pressed against, regains shape quickly, and is clean with natural aroma.

Nutritional value

High-quality protein, low fat, especially lean cuts


Slightly salty with mild yeast sensation


Soft, stringy, and a little grainy

ii. Turkey


Ranges from pale white to cream or light pink

Freshness and other quality indicator

Avoid darker colour such as grey skin. Fresh turkey has natural odour; sour odour and slimy texture show the turkey has gone bad

Nutritional value

Turkey contains protein, Vitamins B3, B6, and B12, Amino acid tryptophan, and low fat


Meaty, slightly sweet but savoury


The meat is firm when properly cooked

iii. Duck


The meat is dark reddish and the body of poultry is longer than chicken’s

Freshness and other quality indicator

Fresh duck meat is reddish with natural aroma

Nutritional value

Is a source of protein, iron, folate, and vitamin A


Is fleshy with fatty mouthfeel


Close to beef steak or liver, like a darker version of chicken that is, however, less juicy

iv. Emu


Dark red when raw, and looks like beef when cooked

Freshness and other quality indicator

Fresh emu meat is deep red when raw, and has natural aroma

Nutritional value

Emu meat is rich in B vitamins and emu oil contains fatty acids


Cooked emu meat tastes a lot like meet


Like lean beef but with lesser fat

6. Choose 2 poultry products and identify their historical origin.

· Duck meat: Chinese began domesticating ducks for their meat about 4000 years ago, and this meat source is still their favourite.

· Poultry eggs: Egyptians and Chinese began consuming poultry eggs in 1400 B.C.E

7. Choose 2 poultry dishes and identify their cultural origin.

i. Chicken Cacciatore

In this dish, chicken thighs are cooked together with onions, tomatoes, herbs, bell peppers, and at times wine. It emerged from central Italy, during the Renaissance period, and most mainly prepared by the wealthy hunting communities.

ii. Spiced and glazed roast turkey

It comprises well-seasoned juicy turkey portions, roasted in baking sheet. This is one of the thanksgiving dishes, prepared in various parts of the United States on Thanksgiving Day.

8. Outline 3 environmental conditions for storing poultry products and dishes to ensure food safety.

· Store at 40C (or 390F) or lower to control the growth of pathogenic bacteria

· Ready-to-eat poultry dishes should be kept together and way from the raw poultry products, to prevent spread of foodborne pathogens that cause food poisoning

· Clean and sealed containers should be used to store raw poultry products at the lowest part of the fridge

9. Outline 3 environmental conditions for storing poultry products and dishes to optimise shelf life.

· Poultry products and dishes should be refrigerated at least 40C and raw poultry should be placed at the coldest section of the refrigerator

· If poultry products and dishes should last for more than two months, package them in airtight freezer or heavy duty foil packing materials

·  When thawing poultry products and dishes inside the refrigerator, use leak-proof plastic bags to prevent thawing juices from dripping on other products and contaminating them