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SITHCCC014 Prepare meat dishes

Assessment Task 1

Unit Code: SITHCCC014

Unit Title: Prepare meat dishes

Assessment Task 1 – Theory task – Report

Overview

In this task you are required to undertake research and write a report.

Assessment conditions & context

This is an open book assessment. Students may refer to their notes during this task. This task is to be completed in your own time and submitted to the assessor on an agreed date. Submit the completed Assessment cover sheet and report to your assessor at the completion of this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task (provide an appropriate response to each question). If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Report brief

Undertake research on 3 classic and 3 contemporary meat dishes. Your research is to identify information that will enable you to address the following brief.

1. Identify a different classic or contemporary dish and method of cooking for each of the following types of meat:

  • beef
  • game:
  • kangaroo
  • venison
  • specialty meats e.g. rabbit, pidgeon, emu
  • lamb
  • pork
  • veal
  • offal:
  • kidney
  • liver

Your response must:

  • include at least 3 classic and 3 contemporary dishes.
  • identify 3 of the main ingredients used for each dish (not the meat)
  • identify method cooking used (use each of braising, frying, grilling, roasting and stewing at least once).
  • identify the historical and cultural origin of 2 different types of meat and 2 meat dishes
  • identify the characteristics of meat products and meat dishes. Characteristics to include:
  • appearance
  • fat content
  • freshness and other quality indicators
  • identify type of cut used (use each of primary, secondary and portioned cuts at least once)
  • nutritional value
  • taste
  • texture

2. Outline how one of the techniques below could be used to prepare one of the types of meat identified in part one of this brief.

  • ageing
  • barding
  • boning and trimming
  • cutting and portioning
  • larding
  • marinating
  • mincing
  • rolling
  • tenderising
  • trussing and tying
  • skewering

Your response must address each type of meat at least once, and each preparation method at least once.

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

4. Outline 3 environmental conditions for storing meat products and dishes to optimise shelf life.

Brief format

  • Provide a response to each part of the brief

Assessment Task 2

Unit Code: SITHCCC014

Unit Title: Prepare meat dishes

Assessment Task 2 – Practical activity – Prepare meat dishes in accordance with special dietary requirements

Overview

In this task you are required to prepare two different dishes in accordance with customer requirements. You will be observed by the assessor when completing this task.

Assessment conditions & context

This is an open book assessment. Students may refer to their notes during this task.

This task is to be completed at the Ashton College commercial kitchen at an agreed time and location with your assessor.

This task is to be completed in approximately 120 minutes

The assessor will observe your performance during this task.

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • Trussing twine
  • A wide variety of ingredients that facilitate cooking for customers with special dietary requirements
  • A selection of meat recipes that facilitate addressing special dietary requirements
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists, menus, standard recipes, and recipes for special dietary requirements
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Task instructions

In this task you are to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare two different dishes in accordance with the recipe and customer requirements.

When undertaking this task you are to complete the following in accordance with kitchen practices, policies and procedures.

1. Preparation (Mise en place part 1)

  • Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
  • Consult with the supervisor to confirm the dietary requirements of the two customers including any special requirements/ modifications e.g. for religious/ cultural belief, health restrictions, dietary preferences
  • Thaw the meat in accordance with assessor guidance
  • Implement personal hygiene practices for food handling
  • Access workplace recipes and select the suitable recipes for the customers
  • Select equipment and utensils in accordance with customer requirements
  • Select and inspect appropriate equipment and utensils for cleanliness and safe usage
  • Clean and dry the benchtop space equipment and utensils for food preparation
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)

2. Select ingredients (Mise en place part 2)

  • In accordance with the recipe for each dish and any special customer dietary requirements select appropriate ingredients for each dish in accordance with organisation stock rotation policy
  • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
  • If any special customer recipe modifications were requested identify and confirm with the supervisor alternative suitable ingredient/ s that could be used
  • Inform the waiter (assessor) to confirm the suitability of alternative ingredient/ s with the customer prior to completing selection of ingredients (if required)
  • Select substitute ingredients in accordance with customer requirements
  • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
  • Organise workspace in accordance with recipe cooking sequences

3. Prepare each dish in accordance with the recipe and customer requirements (including special requirements/ modifications)

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
  • Minimise wastage when preparing ingredients for cooking (when peeling, chopping, pouring, weighing)
  • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
  • Pans for each part of the task/ ingredient
  • Bowls for each part of the task/ ingredient
  • Cooker function/ plate for each part of the task/ ingredient
  • Weighing utensils for each part of the task/ ingredient
  • Mixing utensils for each part of the task/ ingredient
  • Correct knives and cutting techniques
  • Cook ingredients in accordance with recipe requirements for temperature and duration
  • Use recipe cooking techniques in accordance with special dietary requirement
  • Use correct preparation & cooking techniques for each ingredient/ part of the recipe:
  • deboning
  • cutting
  • portioning
  • trimming
  • tenderising
  • mincing
  • braising
  • roasting
  • stewing
  • frying
  • Identify problems with the cooking process and take corrective action (where required).

4. Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
  • Follow the recipe sequence and timelines for preparation
  • Clear ingredients from specific work area once used
  • Maintain a clean and organised workspace (avoid clutter)
  • Use equipment and utensils safely and in accordance with workplace practice
  • Complete the task in accordance with deadline
  • Maintain personal hygiene and use PPE
  • Avoid cross contamination
  • Use correct procedures for handling hot food safely, avoiding spills and splashes

5. Food presentation

  • Consider type of meat/ bone structure and carve the meat in accordance with recipe requirements
  • Use correct utensils for carving and ensure waste minimisation
  • Present the food in an attractive manner so its visually appealing
  • Select and use suitable garnishes for the dish
  • Select and use the correct serving dish/ plate
  • Plate the food in accordance with workplace portion sizes/ amounts
  • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
  • Inspect the dish once plated for a balance of components, colours and contrasts
  • Make adjustments if necessary
  • Wipe any drips and spills on serving dish
  • Release the dish for service once its confirmed the dish is in accordance with requirements

6. Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
  • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf /cupboard shelf)
  • Avoid cross contamination when storing ingredients
  • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
  • Clear and clean work areas, cooking utensils and equipment
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Store utensils and equipment in correct locations

7. Food taste/ quality (the assessor will taste the food and make decisions on the following)

  • Is the food taste in accordance with requirements for the type/ style of dish?
  • Are the ingredient textures in accordance with requirements for the type/ style of dish?
  • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
  • Does the dish have an appropriate balance of flavours?
  • Is the food appetising?
  • Is the food at an acceptable temperature?
  • Is the overall dish quality in accordance with workplace standard?

Assessment Task 3

Unit Code: SITHCCC014

Unit Title: Prepare meat dishes

Assessment Task 3 – Practical activity – Prepare meat dishes in accordance with customer requirements

Overview

In this task you are required to prepare two different dishes in accordance with customers dietary requirements. You will be observed by the assessor when completing this task.

Assessment conditions & context

This is an open book assessment. Students may refer to their notes during this task.

This task is to be completed at the Ashton College commercial kitchen at an agreed time and location with your assessor.

The assessor will observe your performance during this task.

This task is to be completed in approximately 120 minutes

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • Trussing twine
  • A wide variety of ingredients that facilitate cooking for customers with dietary requirements
  • A selection of meat recipes that facilitate addressing dietary requirements
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists,
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Task instructions

In this task you are to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare two different dishes in accordance with the recipes and customer dietary requirements.

When undertaking this task you are to complete the following in accordance with kitchen practices, policies and procedures.

1. Preparation (Mise en place part 1)

  • Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
  • Consult with the supervisor to confirm the dietary requirements of the two customers
  • Implement personal hygiene practices for food handling
  • Access workplace recipes and select the suitable recipes for the customers
  • Select equipment and utensils in accordance with customer’s dietary requirements
  • Select and inspect appropriate equipment and utensils for cleanliness and safe usage
  • Clean and dry the benchtop space equipment and utensils for food preparation
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)

2. Select ingredients (Mise en place part 2)

  • In accordance with the recipe for each dish and any customer dietary requirements select appropriate ingredients for each dish in accordance with organisation stock rotation policy
  • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
  • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
  • Organise workspace in accordance with recipe cooking sequences

3. Prepare each dish in accordance with the recipe and customer requirements

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
  • Minimise wastage when preparing ingredients for cooking (when peeling, chopping, pouring, weighing)
  • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
  • Pans for each part of the task/ ingredient
  • Bowls for each part of the task/ ingredient
  • Cooker function/ plate for each part of the task/ ingredient
  • Weighing utensils for each part of the task/ ingredient
  • Mixing utensils for each part of the task/ ingredient
  • Correct knives and cutting techniques
  • Cook ingredients in accordance with recipe requirements for temperature and duration
  • Use correct preparation & cooking techniques for each ingredient/ part of the recipe:
  • ageing
  • tenderising
  • cutting
  • portioning
  • trimming
  • larding
  • mincing
  • tying
  • skewering
  • roasting
  • stewing
  • frying
  • Identify problems with the cooking process and take corrective action (where required).

4. Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
  • Follow the recipe sequence and timelines for preparation
  • Clear ingredients from specific work area once used
  • Maintain a clean and organised workspace (avoid clutter)
  • Use equipment and utensils safely and in accordance with workplace practice
  • Complete the task in accordance with deadline
  • Maintain personal hygiene and use PPE
  • Avoid cross contamination
  • Use correct procedures for handling hot food safely, avoiding spills and splashes

5. Food presentation

  • Consider type of meat/ bone structure and carve the meat in accordance with recipe requirements
  • Use correct utensils for carving and ensure waste minimisation
  • Present the food in an attractive manner so its visually appealing
  • Select and use suitable garnishes for the dish
  • Select and use the correct serving dish/ plate
  • Plate the food in accordance with workplace portion sizes/ amounts
  • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
  • Inspect the dish once plated for a balance of components, colours and contrasts
  • Make adjustments if necessary
  • Wipe any drips and spills on serving dish
  • Release the dish for service once its confirmed the dish is in accordance with requirements

6. Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
  • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf and cupboard shelves)
  • Avoid cross contamination when storing ingredients
  • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
  • Clear and clean work areas, cooking utensils and equipment
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Store utensils and equipment in correct locations

7. Food taste/ quality (the assessor will taste the food and make decisions on the following)

  • Is the food taste in accordance with requirements for the type/ style of dish?
  • Are the ingredient textures in accordance with requirements for the type/ style of dish?
  • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
  • Does the dish have an appropriate balance of flavours?
  • Is the food appetising?
  • Is the food at an acceptable temperature?
  • Is the overall food quality in accordance with workplace standard?

Assessment Task 4

Unit Code: SITHCCC014

Unit Title: Prepare meat dishes

Assessment Task 4 – Practical activity – Prepare meat dishes in accordance with customer requirements

Overview

In this task you are required to prepare two different dishes in accordance with customers requirements. You will be observed by the assessor when completing this task.

Assessment conditions & context

This is an open book assessment. Students may refer to their notes during this task.

This task is to be completed at the Ashton College commercial kitchen at an agreed time and location with your assessor.

This task is to be completed in approximately 120 minutes

The assessor will observe your performance during this task.

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • A wide variety of ingredients that facilitate cooking for customers with dietary requirements
  • A selection of meat recipes that facilitate addressing dietary requirements
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists, menus, standard recipes, and recipes for dietary requirements
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Task instructions

In this task you are to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare different dishes in accordance with the recipes and customer dietary requirements.

When undertaking this task you are to complete the following in accordance with kitchen practices, policies and procedures.

1. Preparation (Mise en place part 1)

  • Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
  • Consult with the supervisor to confirm the dietary requirements of the two customers
  • Access workplace recipes and select the suitable recipes for the customers
  • Select equipment and utensils in accordance with customer’s dietary requirements
  • Select and inspect appropriate equipment and utensils for cleanliness and safe usage
  • Clean and dry the benchtop space equipment and utensils for food preparation
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)

2. Select ingredients (Mise en place part 2)

  • In accordance with the recipe for each dish and any customer dietary requirements select appropriate ingredients for each dish in accordance with organisation stock rotation policy
  • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
  • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
  • Organise workspace in accordance with recipe cooking sequences

3. Prepare each dish in accordance with the recipe and customer requirements

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
  • Minimise wastage when preparing ingredients for cooking (when peeling, chopping, pouring, weighing)
  • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
  • Pans for each part of the task/ ingredient
  • Bowls for each part of the task/ ingredient
  • Cooker function/ plate for each part of the task/ ingredient
  • Weighing utensils for each part of the task/ ingredient
  • Mixing utensils for each part of the task/ ingredient
  • Correct knives and cutting techniques
  • Cook ingredients in accordance with recipe requirements for temperature and duration
  • Use correct preparation & cooking techniques for each ingredient/ part of the recipe:
  • deboning
  • tenderising
  • trimming
  • rolling
  • marinating
  • skewering
  • portioning
  • trussing
  • frying
  • roasting
  • stewing
  • Identify problems with the cooking process and take corrective action (where required).

4. Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
  • Follow the recipe sequence and timelines for preparation
  • Clear ingredients from specific work area once used
  • Maintain a clean and organised workspace (avoid clutter)
  • Use equipment and utensils safely and in accordance with workplace practice
  • Complete the task in accordance with deadline
  • Maintain personal hygiene and use PPE
  • Avoid cross contamination
  • Use correct procedures for handling hot food safely, avoiding spills and splashes

5. Food presentation

  • Consider type of meat/ bone structure and carve the meat in accordance with recipe requirements
  • Use correct utensils for carving and ensure waste minimisation
  • Present the food in an attractive manner so its visually appealing
  • Select and use suitable garnishes for the dish
  • Select and use the correct serving dish/ plate
  • Plate the food in accordance with workplace portion sizes/ amounts
  • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
  • Inspect the dish once plated for a balance of components, colours and contrasts
  • Make adjustments if necessary
  • Wipe any drips and spills on serving dish
  • Release the dish for service once its confirmed the dish is in accordance with requirements

6. Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
  • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf and cupboard shelves)
  • Avoid cross contamination when storing ingredients
  • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
  • Clear and clean work areas, cooking utensils and equipment
  • Make any minor repairs/ adjustments to equipment and utensils (if required)
  • Store utensils and equipment in correct locations

7. Food taste/ quality (the assessor will taste the food and make decisions on the following)

  • Is the food taste in accordance with requirements for the type/ style of dish?
  • Are the ingredient textures in accordance with requirements for the type/ style of dish?
  • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
  • Does the dish have an appropriate balance of flavours?
  • Is the food appetising?
  • Is the food at an acceptable temperature?
  • Is the overall food quality in accordance with workplace standard?
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