1) You have prepared pigeon breast with spinach and bacon. The head chef gives feedback that the texture of the dish is not good. How would you improve it? Answer in about 20 – 40 words.

2) How would you use poultry by-products and off cuts to reduce wastage and maximise profitability? List any 3 techniques.

3) Match the cookery methods used for cooking poultry dishes with their description.

Cookery method	Description	Answer
Braising	A. Combination of solid food ingredients that have been cooked in liquid and served in the form of gravy.
Deep frying	B. Low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Grilling	C. Method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
Poaching	D. Cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides.
Roasting	E. Gentle cooking method used for delicate and tender foods where heat is transferred to food by immersing in a liquid.
Sautéing	F. Transmission of radiated heat to food from below or above or both directions, using gas, electric or charcoal as heat source.
Sous vide	G. Transfer of heat to food by totally immersing food in hot fat or oil.
Stewing	H. Food is half covered with a suitable liquid and cooked in a sealed container in the oven.

4) Complete the following sentences that describe the mise en place tasks that needs to be done while preparing poultry dishes using the correct words given in the box below.

Oil, standard recipe card, uniform, work tools, salt, grain, marinate, pepper, aromatics, stock, dry, rational order, sauce, slice, garnishes, cooking time, thicken

Interpret the__________and understand the requirements of poultry dish. Create_______slices of poultry products as per the requirements of the dish. Always cut the meat against the_________._________the meat properly before starting the cooking process. Wash,______ and thoroughly________vegetables and other ingredients required for the recipe. Separate the vegetables by the amount of________each will need so they can be added to the wok in a________. Prepare the______ and _________required for the recipe. Gather any liquid seasonings such as_______and________.______the liquid seasonings if required. Place seasoning ingredients such as________and_______on the stovetop. Assemble ______and ______on the stovetop.