SITHCCC014 Prepare Meat Dishes Task 1

Document Title: Task 1 Knowledge questionnaire

Document Subtitle: SITHCCC014 - Prepare Meat Dishes

COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of competency:	Unit Code	SITHCCC014	Unit Title	Prepare Meat Dishes
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. To demonstrate your competency in this unit you will need to provide evidence of your ability to: · Select ingredients · Select, prepare, use equipment · Portion and prepare ingredients · Cook meat dishes. · Present meat dishes Prerequisite units: SITXFSA001 Use Hygienic Practices for Food Safety https://training.gov.au/Training/Details/SITHCCC014

STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE

Complete the readiness for assessment workbook before commencing this assessment
This is an open book written assessment
You are required to complete all questions
Written questions may be a combination of multiple choice, short answer or true or false questions
Please print / write legibly
Make sure you answer all questions
Black or blue pen is required to complete this assessment. If you type your answers you must initial each question
You must not separate this document
Ensure you complete the task record sheet at the end of this assessment
Return your assessment by the date set by your assessor and your training plan
Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to cheating
Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment. Please note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised

ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE
Q	Questions
1	List 3 factors you must consider when confirming food production requirements from food preparation list and standard recipes.
1. Deadlines 2. Portion control 3. Quantities to be produced 4. Special customer request
2	You have a recipe for 12 portions of beef stew. The recipe lists 1 kg beef and 24 mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions?
3	List 3 factors influencing quality of meat
4	List 5 types of tools, equipment and knives needed for roasting
5	Identify 3 things you can do to ensure cleanliness of equipment
6	List the steps you would follow to safely operate a meat slicer according to manufacturer instructions
7	State 3 things you should consider when thawing meat products according to food safety guidelines
8	List 4 benefits of sorting and assembling ingredients according to food production sequencing
9	Briefly describe the following portion cuts. · Veal Escalope · Medallions · Rack · Cutlet
10	Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. Briefly explain what this means and list down in steps how you would prepare it
11	Explain 5 ways in which you can reduce waste to maximize profits
12	Outline the steps of roasting beef
13	Choose the accompaniment you would prepare for each of the following dishes. Your choice of accompaniments are Naan bread, Yorkshire pudding and noodles Roast Beef Lamb Korma Pork Stir-fry
14	List and describe the aspects that should be evaluated before food is served
15	List and explain 3 tools or equipment needed for carving meat
16	Outline 2 ways to control portion size
17	Match the sauce with the correct meat dish
Sauce		Meat dish
Jus de roti		Roast Lamb
Pepper		Roast Beef
Sweet and sour		Roast Pork
Apple		Fried Pork
Mint		Grilled steak
18	State 3 factors you should keep in mind when garnishing your dish
19	List 7 things to consider when storing meat
20	List 2 cleaning and sanitizing checks that should be done in a commercial kitchen, a) Daily b) Weekly c) Monthly
21	Identify 4 different types of meat that may be selected from stores
22	What is stock rotation?
23	Identify 6 ways to tell the quality of meat
24	Provide a description of the following 2 meat knives
Boning knife
Cleaver	The cleaver, also known as a butcher’s knife, is a thick, heavy-set knife with a sharply bevelled edge. Most often found in butchers and restaurants preparing their own meat. The thickness of the blade can range dramatically depending on the intended purpose of the cut. From 6- 12 inches, it is ideal for splitting meat from bone, used typically for beef, pork, chicken and other thick types of meat, splitting larger and thicker vegetables, such as melons and squash, and smaller cleavers are used for quickly dicing vegetables and fruits.

25	Outline the steps to assemble a meat grinder
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8

26	How do you calculate serving size for a recipe?
27	How do you weigh meat?
28	What is the best way to cook roast beef?
29	Identify 3 methods of cooking should be used for tougher cuts of meat?
30	How do you marinate pork tenderloin?
31	List 4 garnishes that may be used in meat dishes
32	Why is it important to present food attractively?

ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to satisfactory performance of this task. The criteria below are directly linked to the performance measures required throughout the task and therefore there are no model answers required as the criterion below is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be treated as NS and the reassessment process should be applied. IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this outcome was provided. Record your reasons in the section labelled “NS outcomes”
Task requirements - In your professional opinion has the student demonstrated the required skills when performing the routine task above related to this unit of competency. Is the student able to?
Item	Performance Criteria - Task requirements In your professional opinion has the student applied the required knowledge when explaining routine tasks related to this unit of competency? Is the student able demonstrate the below knowledge application of routine tasks as follows:	S	NS
1	Confirm food production requirements from food preparation list and standard recipes	☐	☐
2	Calculate ingredient amounts according to requirements	☐	☐
3	Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements	☐	☐
4	Select type and size of knives and other equipment suitable to requirements	☐	☐
5	Safely assemble and ensure cleanliness of equipment before use	☐	☐
6	Use knives and other equipment safely and hygienically according to manufacturer instructions	☐	☐
7	Thaw frozen meats according to food safety guidelines where required	☐	☐
8	Sort and assemble ingredients according to food production sequencing	☐	☐
9	Weigh and measure ingredients and create portions according to recipe	☐	☐
10	Use meat preparation techniques according to recipe requirements	☐	☐
11	Minimise waste to maximise profitability of food items prepared	☐	☐
12	Follow standard recipes to select and use meat cookery methods	☐	☐
13	Prepare marinades and meat accompaniments as required	☐	☐
14	Make food quality adjustments within scope of responsibility	☐	☐
15	Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation	☐	☐
16	Portion and serve meats according to recipe requirements	☐	☐
17	Add sauces and garnishes according to standard recipes	☐	☐
18	Visually evaluate dishes and adjust presentation as required	☐	☐
19	Store dishes in appropriate environmental conditions	☐	☐
20	Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives	☐	☐

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