ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare the ingredients and equipment required for at least six finished poultry dishes. Ingredients you prepare must be for at least two portions of each dish. STEPS TO TAKE 1. Identify at least six finished poultry dishes that you will prepare in Practical Assessment Task 2. Dishes identified must be those that meet the requirements outlined in the Preliminary Task. 2. Access and review the following: Standard recipes for the six finished poultry dishes identified Organisational requirements for the following: o Mise en place lists for the six finished poultry dishes based on their standard recipes o Equipment manufacturer instructions o Stock control procedures and documentation o Food disposal and storage o Organisational food safety plan o Safety data sheets (SDS) for cleaning agents and chemicals 3. Do the following for each of the six poultry dishes: a. Prepare and safely assemble ALL the equipment needed for the dish based on the standard recipe Follow the manufacturer instructions when assembling and cleaning the equipment before use. b. Identify the ingredients needed to prepare the poultry dish based on the standard recipe c. Calculate and select the ingredients required for each dish based on the following: o Standard recipe o Quality o Freshness o Stock rotation requirements These refer to the date codes and rotation labels on the ingredients. d. Thaw the frozen poultry products to be used for