TrainingforKnowledge&Liveli

hood(TKLcollege)
ABN:97619537692RTOCode:450
9CRICOSProviderCode:0370M
Assessment cover sheet
Unit: SITHCCC014 Prepare meat dishes
Course Name: SIT40516 Certificate IV in Commercial Cookery
Training Package: SIT
Assessment Type: Knowledge questions, Research report, Student Logbook

Student Must Fill this Section

Student Name:
Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity • The material I have submitted is my own work;
Declaration: • I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.

Student Signature: Date:

Assessment Outcome

Assessor Name:
Attempt and Not Yet Assessor
Satisfactory Date
Tasks Satisfactory Signature

Initial attempt • •

Re-
attempt/Re- • •
assessment

Task 1 • •

Task 2 • •

Task 3 • •

SITHCCC014 Assessment
v1.0
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature:
Information for Student:
• All work is to be entirely of the student.
TrainingforKnowledge&Livelihood(TKLc
ollege)
General Information
forABtNh:i9s7a61s9s5e37ss69m2ReTnOtC:ode:4509CRICOSProviderC
ode:0370M
Suite707,Level7159-
175ChurchStret,WestfeldShopingCent
re,Paramata,NSW2150P02867 3602
Email:[email protected] w.tkl.edu.au
• Read the instructions for each question very carefully.
• Be sure to PRINT your FIRST name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided.
• For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space, Arial
12 pts.
• All activities must be addressed correctly in order to obtain a competence for the
unit of competency.
• If the student doesn’t understand the assessment, they can request help from the
assessor to interpret the assessment.
• Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written
letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
• An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
• Academic Manager will delegate another member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Academic Manager or if need be an external
assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
• If the student is still not satisfied with the result, he / she has the right to seek independent advice
or follow external mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol
in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and
valid.

Academic Appeals:
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
• To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision
form with all other supporting documents, if any. This form is available via our website. The
completed Request for Appeal form is to be submitted to the Student Support Officer either in hard
copy or electronically via the following contact details:
Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping
Centre, Parramatta, NSW 2150 , Email: [email protected]
• The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the
unit.
• In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within three
working days of the concluding date shown on the medical certificate.
•
SITH CCTChe0d1e4cisAiosnsoef sCshmief eExnetcuvti1v.e0Officer will be final.
• Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.
 TrainingforKnowledge&Liveli
hood(TKLcollege)
ABN:97619537692RTOCode:450
9CRICOSProviderCode:0370M
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.
Assessment Schedule

Task Due Date Student Trainer Comments

Signature Signature

Task 1- 3 Week 2

Introduction
Welcome to the Student Assessment Tasks for SITHCCC014 Prepare meat dishes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should
also follow the advice provided in the Hospitality Works Student User Guide. The Student
User Guide provides important information for you relating to completing assessment
successfully.

Assessment for this unit

SITHCCC014 Prepare meat dishes 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.
For you to be assessed as competent, you must successfully complete three assessment
tasks:
• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Research report – You must research the historical and cultural
origins of two dishes.
• Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and
complete a Student Logbook. The assessor must also observe you while you complete a
range of cooking tasks.

Preparing for assessment

SITHCCC014 Assessment
v1.0
Please read through all of the assessment tasks and related documents carefully before you
get started. Ensure that you have everything that you need and seek clarification from your
trainer, assessor or workplace supervisor if you have any questions.
Remember to check your Hospitality Works Student User Guide for information about:
• submitting assessments • re-assessment guidelines
• assessment appeals • responding to written questions.
•
 • Assessment Task 1: Knowledge questions

• Information for students

• Knowledge questions are designed to help you demonstrate the knowledge which you
have acquired during the learning phase of this unit. Ensure that you:
• review the advice to students regarding answering knowledge questions in the
Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
•

• Assessment information
• Information about how you should complete this assessment can be
found in Appendix A of the Hospitality Works Student User Guide. Refer to
the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.
• Note: You must complete and submit an assessment cover sheet with
your work. A template is provided in Appendix C of the Student User
Guide. However, if your RTO has provided you with an assessment cover
sheet, please ensure that you use that.

•
•
• Questions

1. List at least three food safety issues which you must consider when handling meat.
Describe how you would reduce each risk.

• Risk • Strategy for reducing risk

• Undercooked poultry • You should always cook it
thoroughly.
• Wash your hands • Always wash your hands with
soap and water for at least 20
seconds before and after
handling meat
• cutting boards • clean all cooking utensils after
they touch raw meat

2. Describe three indicators which you would use to select meat which is fresh.

• 1.Thecolorofthemeat
• 2.Thesmell
• 3.Lookforcleancuts

3. Describe three indicators of quality which you would use to select meat.
a) Visual Identifcation
• The visual identifcation of quality meat is based on colour, marbling and water
holding capacity. Marbling is small streaks of fat that are found within the muscle and
can be seen in the meat cut.
b) Smell
• Another quality factor is smell. The product should have a normal smell.
c) Firmness
• Meat should appear frm rather than soft. When handling the retail package,
it should be frm, but not tough. It should give under pressure, but not actually be
soft.

4. List three signs that meat has spoiled.

a) Red meat like lamb or beef should be bright red- that means it’s the freshest. If it turns a
bit purple, it’s still ok but means it’s been exposed to some oxygen.

b) Press the meat firmly with your finger- if it springs back nicely, it is fresh; if not, it is most
likely old because it is losing its firmness.

c) Smell the meat– always. It shouldn’t smell like anything, really. Lamb has more of a gamey or
wild animal smell, which is normal but meat should never smell like bleach, ammonia or
anything foul. If you don’t smell it up close, chances are you may not even notice anything
unusual.

5. List at least three requirements for the safe storage of meat. At least one requirement
must be the correct temperature range to store meat at.

a) Store meat in the coldest part of the refrigerator or in the refrigerator's meat bin.

b) Use fresh, raw meats stored in the refrigerator within 3 to 4 days of purchase.

c) Throw away ground meats, sausage and organ meats after 2 days.

d) Freeze meats in freezer-safe wrap at 0°F.

6. List at least two requirements for storing meat to optimise its shelf life.

a) Name and address of the supplier – includes the packer, manufacturer, vendor of
importer of the food

b) Country of origin – shows where the food was made or grown

c) Ingredient listing and percentage declaration – listed in descending order, percentage

of ingredients characterising the name of the product is declared

7. Describe three safety techniques when using a boning knife to cut meat.

a) Place the cut of meat in the center of a cutting board with the skin on top
b) Make a small incision where the skin meets the meat.

c) Continue to slice between the skin and the meat

d) Angle your blade upwards, and make several long, slow cuts.

8. Describe four items which you should check before using a slicer to prepare meat.

• Follow these tips for safe operation of a

meat slicer:
1. Wear cut-resistant gloves.
• In the event of your hand slipping or accidents, these gloves will
protect your hands from the meat slicer.
2. Keep the work area free of clutter.
• Not only will this make the operation quicker, it’s also much safer
when you don’t have to work around other objects.

3. Focus on the task.

• Keep your eyes on the tool at all times. Try to minimize
distractions in the kitchen at all times, so anyone working with a blade
or slicer can put 100% of their focus on the task at hand.
4. Never push meat with bare hands.
• Always use a food pusher or tamper to push the food towards
the blade. Even experienced meat slicers should continue to use
these tools.

9. Describe four mise en place tasks related to meat which you can complete without
affecting the quality of the dish.

1. Blanching and Parcooking

2. Marinating
 3. BRINES

4. Preparation for Frying

5. Breading

10. Describe one task related to meat which is not suitable to be completed during mis en
place.

Cooking is not suitable for misen place

11. Define the following, meat related, culinary terms:

• Ageing – Ageing cooking information, facts and recipes. The process of maturing a
food or beverage to improve the flavor of the item being aged.
• Barding – Barding is a technique for cooking meats where the meat is wrapped in a
layer of fat before roasting it.

• Boning and trimming – Boning the process used to separate meat, poultry, and fish
from bone. Boning knife a knife used for trimming fat and removing bones from meat, fish,
and poultry.

• Cutting and portioning – Cuts of meat that are cut to an individual serving size from
a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and
medallions.
• Larding – The word larding is a culinary technique for preparing large cuts of meat in
which long strips of fat are woven through the meat using a needle called a larding
needle.
Strips of pork fatback are commonly used for larding, which is how the technique gets its
name (because lard is a form of rendered pork fat).

• Marinating – Marination is the process of soaking foods in a seasoned, often acidic,

liquid before cooking In addition to these ingredients, a marinade often contains
oils, herbs,
and spices to further flavor the food items.

• Mincing – Mincing is a technique that allows the maximum amount of flavor to be

contributed by the mined food; frequently the minced vegetable is chopped so finely that
it “melts” into the dish.
• Rolling – To cook food in liquid at a temperature that causes bubbles to form in the liquid
and to rise in a steady pattern, breaking at the surface. A rolling boil occurs when liquid
is boiling so vigorously that the bubbles can't be stirred down.

• Tenderising – to make (meat or meat products) tender by applying a process or substance

that breaks down connective tissue
 • Trussing and tying – Trussing is the process of taking butcher's twine and tying meat
such as chicken, beef tenderloin, turkey or duck (but don't let us limit you). The purpose
of tying the meat is to keep it in a uniform shape, which helps it cook evenly.

• Skewering – A long metal or wooden pin used to secure or suspend food during cooking;
a spit.

12. Describe two convenience products commonly used in meat dishes.

Chilled foods
These are item that have been cooked in the usual way and then blast- quick chilled.
Canned meat
Meats such as ham, tongue, corned beef and lunch on meat are familiar to most people in
canned form.

13. Describe three cookery methods commonly used when preparing meat dishes. Include a
description of how each method is use

1.Baking

• This involves applying a dry convection heat to your food in an enclosed environment. The
dry heat involved in the baking process makes the outside of the food go brown, and keeps
the moisture locked in.

2.Frying

• This means cooking your food in fat – there are several variations of frying:

• Deep-frying, where the food is completely immersed in hot oil

• Stir-frying, where you fry the food very quickly on a high heat in a oiled pan
• Pan-frying, where food is cooked in a frying pan with oil; and
 • Sauteing, where the food is browned on one side and then the other with a small quantity
of fat or oil.

• Frying is one of the quickest ways to cook food, with temperatures typically reaching
between 175 – 225ºC.

• 3.Roasting

• Roasting is basically a high heat form of baking, where your food gets drier and browner on the
outside by initial exposure to a temperature of over 500F. This prevents most of the moisture
being cooked out of the food.The temperature is then lowered to between 425 and 450F to cook
through the meat or vegetables.

14. List three accompaniments and/or sauces commonly used with each of the following
types of meat:
• Beef : With roast beef: Spiced fruit, cranberry sauce, spinach, cauliflower or daintily cooked
cabbage.

• Venison : Cumberland Sauce, Garlic and Cilantro Mojo

Sauce, Flamed Gin Sauce
• Lamb: Creamy Dill Dipping Sauce , Cool,creamy Greek tzatziki sauce, easy pan sauce

• Pork : apple sauce, cranberry sauce. and cranberry sauce.

15. Locate at least two stock date codes and two rotation labels on meat in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and
explain it. Submit the photographs with your explanatory notes to your assessor. Ensure
that your notes include:
• when the item was delivered
• when the item was packed/prepared
• when the item is due for disposal
• how many days the item has left before it reaches its expiry date
• what the stock rotation details are for the item.
• What the storage temperature requirements are for the item.
16. Describe one of the meat classification systems in Australia.

A permanent incisor is defined as a new incisor that has broken (erupted) through the gum
surface. From this, it will be determined whether the animals are zero (0), one (1), two (2), or
eight (8) teeth.

17. Describe the characteristics of the following cuts of meat:

• Beef brisket: Brisket is a cut of meat from the breast or lower chest of beef or veal.
The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs
internationally. The brisket muscles include the superficial and deep pectorals.

• Beef rump roast : Rump roast is a boneless piece of beef, cut from the hindquarter that
covers the hip bone. It's made up of three of the five rump muscles that do little work
resulting in a mix of textures and levels of tenderness. Full of flavour, rump roast is
succulent and tender when roasted or diced for casseroles.

• Lamb forequarter rack:

The forequarter chop is prepared from the side of the lamb. It's made up of many cuts
including the neck, shank and shoulder rack. This economical cut is best slow cooked using
either a moist method, such as braising or stewing, or by slow roasting. Forequarter chops are
the
largest lamb chops available

18. Describe the differences between primary, secondary and portioned cuts of meat.

• hese are the eight basic cuts that separate one whole
side of beef. These cuts incorporate large sections that
get cut down further to form subprimal cuts and
individual portion cuts of meat you might buy at the
butcher shop or grocery store. These eight different
cuts of meat include the following.
• Chuck: Beef chuck comes from the forequarter of a cow. Chuck
consists of the upper arm through the shoulder blade up to part of
the neck.

• Rib: The rib cut consists of the sixth through the 12th ribs, not
including the lower portion, which is known as the plate.

• Loin: On the top of the cow, just behind the rib, is the loin. The
loin is where the highest-quality cuts of beef come from.

• Round: The round is at the back of the cow, on the rump and hind
legs.
• Flank: The flank is a boneless cut of meat located below the loin.
 • Plate: The plate, also called the short plate, is below the rib
cut, in the forequarter of the cow.

• Brisket: In the front of the cow, below the chuck, is the brisket
cut. This cut is from the cow’s breastbone area.

• Shank: The shank is the upper part of the cow’s legs. Each side
of beef includes two shanks: one in the forequarter and one in
the back.

• SUBPRIMAL
CUTS
OF BEEF
• If you’ve purchased beef from a butcher or supermarket,
you know beef comes in far more than just eight different
cuts. That’s because butchers can further divide each
primal cut of beef into smaller sections known as
subprimal cuts. You can often fnd subprimal cuts cut
down even further into individual cuts at the grocery
store.
• Now that we’ve looked at the eight primal cuts of
beef, let’s turn our attention to the subprimal cuts
that belong to each primal cut and how to prepare
these cuts to bring out their best textures and flavors.

19. 19.
• Assessment Task 1: Checklist
• Student’s name:

• Completed
• Did the student
successfull
provide a sufficient
y? • Comments
and clear answer
which met the • Ye • N •
requirements. s o

• Question 1 • • •
• Question 2 • • •
• Question 3 • • •
• Question 4 • • •
• Question 5 • • •
• Question 6 • • •
• Question 7 • • •
• Question 8 • • •
• Question 9 • • •
• Question 10 • • •
• Question 11 • • •
• Question 12 • • •
• Question 13 • • •
• Question 14 • • •
• Question 15 • • •
• Question 16 • • •
• Question 17 • • •
• Question 18 • • •

• Task outcome: □ Satisfactory □ Not satisfactory

• Assessor signature: •

• Assessor name: •
• Date: •
 • Assessment Task 2: Research report

• Information for students

• In this task, you will research two meat dishes.
• You will need access to:
• your learning resources and other information for reference
• your Research Report Template.
• Ensure that you:
• review the advice to students regarding responding to written tasks in the
Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
•

• Assessment information
• Information about how you should complete this assessment can be
found in Appendix A of the Hospitality Works Student User Guide. Refer to
the appendix for information on:
• where this task should be completed
• how your assessment should be submitted.
• Note: You must complete and submit an assessment cover sheet with
your work. A template is provided in Appendix B of the Student User
Guide. However, if your RTO has provided you with an assessment cover
sheet, please ensure that you use that.
• Activities
• Complete the following activities.

1. Carefully read the following information.

• • In this task, you will research two meat dishes in order to discover
their:
• historical and cultural origins
• classical and contemporary variations
• appearance and presentation
• freshness indicators
• quality indicators
• nutritional value
• service style
• taste profile
• texture profile.
• Your assessor may nominate the dishes which you should research or,
alternatively, you will select two dishes which interest you or which are
relevant to your workplace. Seek approval from your assessor on your
dishes before you begin this task.

20. Research and report

• • Research each dish in order to discover the criteria listed above. A

Research report template has been provided.
•
• Assessment Task 2: Checklist
• Student’s name:

• Completed
successfully
? • Comments

• Ye • N •
• Did the student: s o

• Accurately describe the • • •

appearance of dish one?

• Accurately describe the • • •

appearance of dish two?

• Accurately describe the • • •

presentation of dish one?

• Accurately describe the • • •

presentation of dish two?

• Accurately describe one classical • • •

and one contemporary variation
of dish one?

• Accurately describe one classical • • •

and one contemporary variation
of dish two?

• Accurately describe the • • •

freshness indicators for dish
one?

• Accurately describe the • • •

freshness indicators for dish
two?

• Accurately describe the quality • • •

indicators for dish one?

• Accurately describe the quality • • •
indicators for dish two?

• Accurately describe the • • •

nutritional value for dish one?

• Accurately describe the • • •

nutritional value for dish two?

• Accurately describe the service • • •

style for dish one?

• Accurately describe the service • • •

style for dish two?

• Accurately describe the taste • • •

profile of dish one?

• Accurately describe the taste • • •

profile of dish two?

• Accurately describe the texture • • •

profile of dish one?

• Accurately describe the texture • • •

profile of dish two?

• Accurately describe the • • •

historical origins of dish one?

• Accurately describe the • • •

historical origins of dish two?

• Accurately describe the cultural • • •

origins of dish one?

• Accurately describe the cultural • • •

origins of dish two?

• Task outcome: □ Satisfactory □ Not satisfactory

• Assessor signature: •

• Assessor name: •
• Date: •

•
 •
• Assessment Task 3: Student logbook

• Information for students

red for this unit

ency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the follow

of the following meat preparation techniques at least once:

ageing • mincing
barding • rolling
• trimming cutting and portioning larding
boning and tenderising
•
marinating trussing and tying
• skewering.
•
•
•
•
• You must use each of the following cookery methods at least once:
• braising • roasting
frying grilling • stewing.
• You must also:
• respond to special customer requests and dietary requirements.
• Instructions for how you will complete these requirements are included below.
•
• Activities
• Complete the following activities.

1. Carefully read the following information.

• • Successful completion of this unit requires that you complete the range
of cooking tasks listed above. It is important that you provide evidence
that you have successfully completed each task. We have provided you
with a Student Logbook to help you.
• • Below is a guide to the skills and knowledge you must demonstrate
when you are completing each task. We have provided a number of
documents to assist you and you will find these in your Student
Logbook.

• What do I need to demonstrate?

• During your practical assessments, you will be required to demonstrate
a range of the skills and knowledge that you have developed during
your course. These include:
• interpreting standard recipes and food preparation lists
• confirming food production requirements
• calculating ingredient amounts
• identifying and selecting meat products and other ingredients from
stores according to quality, freshness and stock rotation requirements
• following procedures for portion control
• producing the required quantities
• checking perishable supplies for spoilage
• checking perishable supplies for contamination
• selecting the type and size of knives required
• selecting the type and size of equipment required
• ensuring that food preparation equipment safely assembled, clean and
ready for use
• using knives and equipment safely and hygienically
• using equipment according to the manufacturer’s instructions
• thawing frozen meats safely
• sorting and assembling ingredients according to food production
 sequencing
• weighing and measuring ingredients accurately
• creating portions according to the recipe
• using meat preparation techniques according to recipe requirements
• minimising waste to maximise profitability
• selecting and using meat cookery methods
• following standard recipes accurately
• selecting, preparing and adding accompaniments which are suited to
each dish
• making adjustments to dishes to ensure quality
• carving meats taking into account meat and bone structure
• presenting dishes attractively
• using appropriate service-ware
• adding dips, sauces and garnishes according to standard recipes
• evaluating dishes and adjusting presentation
• storing dishes in appropriate environmental conditions
• following organisational policies and procedures
• maintaining a clean work area
• disposing of or storing surplus products
• working safely
• working hygienically
• working sustainably
• working efficiently
• working within commercial time constraints and deadlines
• responding to special customer requests and dietary requirements.

How will I provide evidence?

• In your Student Logbook, you will find some detailed information about
providing evidence, the preparation and planning documents you must
complete for each time that you cook, a logbook summary and a
reflective journal. Each time that you cook or prepare a dish for
assessment of this unit, you will need to:
• complete a planning document
 • complete a reflective journal (a reflective journal provides an
opportunity for you to think about the cooking process – what went
well, what you would do differently next time). It also helps you to
provide evidence for your assessment.
• ask your supervisor/trainer to sign the supervisor declaration section at
the end of the reflective journal.
• Your assessor will also observe some of your cooking and food
preparation and complete an observation checklist.

Tips for completing your Student Logbook

• Read through this assessment and your logbook before you get started
and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
• Stay up to date! Complete a logbook entry at the end of each time that
you cook and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
• Most importantly, ask for help if you are having trouble!
21. Determine production requirements.
• • To ensure that you have everything that you require to prepare the
standard recipe, you will need to:
• interpret the standard recipe and associated food preparation list which
you will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each
ingredient that you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the marinades and meat accompaniments which you will
add to the dish
o select the ingredients from stores
o identify the size and type of knives and other food preparation
equipment that you require
o ensure that the appropriate knives and other food preparation
equipment is ready for use
 o take any customer requirements or special dietary needs into
consideration.
• A Service planning template has been provided to help you.
•
22. Prepare meat dishes.

• • Now it’s time to put all of that planning and organising to work.
Prepare the dish or dishes as per the standard recipe and food
preparation list. Ensure that:
• all food is prepared safely and hygienically
• you follow portion control procedures
• you manage your own speed, timing, sequencing and productivity to
ensure efficiency
• all stages of preparation and cooking are completed in a way which
ensures:
o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

• you assemble and use equipment safely and hygienically
• you sort and assemble ingredients logically and efficiently
• food items match the recipes and menu descriptions
• the required quantities of food are produced
• you adjust the taste, texture and appearance of food products
according to any deficiencies which you identify
• you evaluate the quality of finished dishes and make adjustments to
ensure a quality product
• you present dishes attractively on appropriate service-ware
• you add dips, sauces and garnishes as required
• you work within commercial time constraints and deadlines
• you store food safely and in appropriate environmental conditions
• you respond to any special customer requests or dietary requirements
 • you maintain a clean and tidy work area
• you dispose of or store surplus products effectively
• you work sustainably.

• • Complete a reflective journal for each time that you cook a dish as part
of your assessment for this unit. Don’t forget to ask your
trainer/assessor or supervisor to complete the declaration.

•
23. Submit documents to your assessor.

• • Finalise your Student Logbook. Ensure that all documents are clear and
complete. It should include the following completed documents for
each time that you cook a dish as part of your assessment for this unit.
• Service planning template
• Reflective journal (endorsed by your trainer/assessor or supervisor).
• Send or submit the completed Student Logbook to your assessor.
•
• Assessment Task 3: Student Logbook checklist
• Student’s name:

• Completed
successfully
? • Comments

• Ye • N •
• Did the student: s o

• Follow standard recipes to • • •

prepare dishes for at least six
different customers using each
of the following types of
products:
• beef
• game
o kangaroo

o venison

o specialty meats
• lamb
• pork
• veal
• offal
o kidney

o liver

• Use each of the following meat • • •

preparation techniques at least
once:
• ageing
• barding
• boning and trimming
• cutting and portioning
• larding
• marinating

• mincing
• rolling
• tenderising
• trussing and tying
• skewering?

• Use each of the following • • •

cookery methods at least once:
• braising
• frying
• grilling
• roasting
• stewing

• Respond to special customer • • •

requests and dietary
requirements?

• Interpret the standard recipes • • •

and associated food preparation
lists to:
• confirm food production
requirements
• calculate number of portions
• calculate ingredient quantities?

• Select the relevant cookery • • •

 methods and determine cooking
times and temperatures?

• Select accompaniments to be • • •
added to each of the dishes?

• Identify and select meat • • •

products and other ingredients
from stores for each dish
according to recipe, quality,
freshness and stock rotation
requirements?

• Select size and type of knives • • •

required?

• Check perishable supplies for • • •

spoilage or contamination?

• Select equipment suitable for • • •

requirements?

• Ensure that equipment was • • •

assembled and used safely,
hygienically and according to
manufacturer instructions?

• Ensure cleanliness of equipment • • •

before use?

• Sort and assemble ingredients • • •

according to food production
sequencing?

• Thaw frozen meats according to • • •

food safety guidelines?

• Weigh and measure ingredients • • •

accurately?

• Follow portion control • • •

procedures?
• Use meat preparation • • •
techniques according to recipe
requirements?

• Carve meats using appropriate • • •

tools and techniques, taking
account of meat and bone
structure?

• Minimise waste to maximise • • •

profitability?

• Follow standard recipes to select • • •

and use relevant cookery
methods for meat?

• Complete all stages of • • •

preparation and cooking in a
way which ensured quality and
consistency in food items?

• Complete all stages of • • •

preparation and cooking in a
way which ensured
organisational standards are
met?

• Prepare marinades and meat • • •

accompaniments as
required?
• Evaluate the quality of dishes • • •
and make adjustments as
necessary?

• Present dishes attractively on • • •

appropriate service-ware?

• Visually evaluate dishes and • • •

adjust presentation?
• Add sauces and garnishes • • •
according to standard recipes
and regional variations?

• Store dishes safely and in • • •

appropriate environmental
conditions?

• Maintain a clean and tidy work • • •

area?

• Dispose of or store surplus and • • •

re-usable by-products?

• Work safely and hygienically? • • •

• Work sustainably? • • •

• Prepare dishes within • • •

commercial time constraints?

• Produce required quantities? • • •

• Manage own speed, timing, • • •

sequencing and productivity to
ensure efficiency?

• Task outcome: □ Satisfactory □ Not satisfactory

• Assessor signature: •

• Assessor name: •

• Date: •

•
•
•
•
•
•
•
• SITHCCC014 Prepare meat dishes
• Recipes
• GRILLED DRY-AGED STEAK 1 or 2 serves (1 steak for each
person)

•
Ingredients:

• 1 - 2 beef dry-aged T-bone steaks

• flaky sea salt
• 1 stick (1/2 cup / 4 oz.) butter, clarified
• 4 - 5 small sprigs of rosemary
• 10 sprigs thyme
• 5 garlic cloves, smashed
• Canola or vegetable oil, for the grill grate
• freshly ground black pepper

•
Method:

1. Take T-bone steaks from the fridge, and season generously with flaky sea salt. Let the
steaks come to room temperature while you prepare the grill. Using a sharp knife,
remove the layers of outer fat from the tenderloin. The layers should pull away easily
after a knife has been inserted between the fat and the meat. The silver skin, which is
a tough, silver coloured membrane should also be completely removed. If it is not
removed, it tends to shrink during cooking, which causes uneven roasting. It may be
beneficial to remove the backbone (also known as the chine bone) from very large rib
roasts. This will make the rib roast easier to carve after it is cooked. A meat saw or
sharp knife will work well for removing the chine bone. The boneless rib roast can
then be rolled and tied before it is roasted. A rib roast with the rib bones intact is
 called a standing rib roast because the roast stands on the rib side of the meat as it
roasts. It is more popular than the boneless roast.
•

2. Place clarified butter in a baking dish with rosemary, thyme and garlic. Use a square
baking dish for just 1 steak or a larger rectangular dish for 2. Set aside.
•

3. Prepare the grill (charcoal or gas) to high heat. Let the grill grate preheat for 15
minutes, and clean and oil it just before cooking. Sear steaks over high heat for 2 - 3
minutes until slightly charred. Flip the steak and continue to cook until the internal
temperature reaches 50°c for rare, 55°c for medium-rare, and 60°C for medium (2 - 3
minutes more). Immediately transfer the steaks to the clarified butter bath, and let
rest for 10 minutes. Spoon some of the butter, garlic and herbs over top each steak.
•

4. Take the steaks from the butter bath, shake off any garlic or herbs, and blot off any
excess butter. Season to taste with freshly ground black pepper and flaky sea salt.

•
• KANGAROO & VEGETABLES SKEWERS IN RED WINE MARINADE
1 serve

• Ingredients:

• 3-4 bamboo skewers (depending on their length)

• 250gm of kangaroo fillet (5-6 medium fillets), cut into 2-cm cubes
• ½ medium zucchinis, sliced into 1 cm disks
• ¼ small red capsicum, cut into 2-3 cm squares
• ¼ small yellow capsicum, cut into 2-3 cm squares
• 1 red onion, cut into 2-3 cm square
• For the marinade

• tablespoons olive oil

• ¼ cup of dry red wine
 • ½ tablespoons of Worcestershire sauce (Lea & Perrins and Fountain brands are
gluten-free)

• ½ tablespoon tomato paste

• ½ tablespoon sweet/aged balsamic vinegar or maple syrup
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon sweet paprika
• ½ tablespoon dry or fresh chopped Italian herbs (parsley, oregano, basil)
• ½ garlic clove, finely chopped
• Glaze sauce

• 1 teaspoon olive oil

• 1 teaspoon balsamic vinegar
• 1 teaspoon tomato paste
• 1 tablespoon Worcestershire sauce
•
• Method:

1. Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.
•

2. Cut kangaroo fillets into medium, bite-size pieces. Cut onion length way into quarters.
Cut each quarter in half to get square-shaped pieces, suitable for skewing.
•

3. Mix together the marinade ingredients and add the meat. Mix to coat evenly and
stand aside for 30 minutes to an hour. Overnight is even better.
•

4. Add diced vegetables to the meat and stir through. Thread the meat pieces and
vegetables onto the bamboo skewers, leaving 1cm at each end of the skewer. Any
leftover vegetables can be grilled alongside or after the skewers are done.
 •

5. Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush
with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the
barbecue hood for 1–2 minutes during that time.
•

6. Mix together the glaze and brush over the skewers at the end of cooking. Rest
skewers for a few minutes before serving.

•
• LAMB STEW WITH VEGETABLES 1 serve

• Ingredients:

• 100 g lamb shoulder chops

• ½ medium potatoes, quartered
• ½ small carrots, cut in 2-inch pieces
• 1 medium onion, quartered
• 2 ribs celery, cut in 1/2-inch pieces
• 1 small green capsicum, cut in 1/2-inch strips
• 1/2 cup diced swede, optional
• 1 1/4 teaspoons salt
• dash pepper
• tablespoons cold water blended with 1 1/2 tablespoons flour
• 2 tablespoons chopped parsley
• Method:

1. Trim fat from the lamb chops then cut the meat into 1-inch pieces. Place the meat
and bones in a stock pot or Dutch oven; barely cover with about 1 1/4 cups water.
Cover the pan and simmer for 45 minutes (do not boil).
•
 2. Add potato, carrots, celery, green pepper, swede, salt, and pepper. Cover and simmer
for 20 to 30 minutes, until meat and vegetables are tender.
•

3. Remove bones.
•

4. Remove from heat; stir in the flour and water mixture. Return to heat. Cook, stirring,
until stew is thickened.
•

5. Add parsley and taste and adjust seasonings.

•
• PORK SCHNITZEL WITH GERMAN POTATO SALAD 1 serve

• Ingredients:

• 100g Desiree or Sebago potatoes, washed

• 50g green beans, trimmed
• 65ml olive oil
• 1 red onion, thinly sliced
• 20ml white wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup roughly chopped flat-leaf parsley
• 1 pork loin steaks
• 20g (1 1/4 cups) finely grated parmesan
• 20g (1 cup) dried breadcrumbs
• teaspoons finely chopped sage
• eggs
• 125ml (1/2 cup) milk
• 100g flour
 • 20g butter
• Lemon cheeks, to serve
• Method:

1. To make salad, place potatoes in a large saucepan, cover with cold water, bring to the
boil, then simmer for 15 minutes or until tender. Add beans and cook for a further 3
minutes or until beans are tender. Drain and cool.
•

2. Meanwhile, heat 60ml oil in a frying pan over low heat. Add onion and cook for 8
minutes, stirring occasionally, or until soft. Add vinegar, bring to the boil, then add
60ml (1/4 cup) water and mustard, and stir to combine. Season with salt and pepper.
•

3. Thickly slice potatoes and cut beans into 1cm pieces. Combine in a bowl with vinegar
mixture and parsley.
•

4. Preheat oven to 150°C. Cut pork steaks in half horisontally. Using a meat mallet or
rolling pin, pound pork until 3mm thick. Combine parmesan, breadcrumbs and sage
in a shallow bowl. Whisk eggs with milk in a second bowl and place flour in a third
bowl and season. Dust pork with flour, dip in egg mixture and coat in breadcrumb
mixture. Repeat, dipping pork in egg mixture and coating in breadcrumb mixture.
•

5. Heat remaining 60ml (1/4 cup) oil and butter in a non-stick frying pan over low–
medium heat. Fry pork, in 2 batches, for 1 minute each side or until golden. Drain on
paper towel. Serve schnitzel with potato salad and lemon cheeks.

•
• LAMB LIVER AND ONIONS 4 serves

• Ingredients:

• 1 tablespoon vegetable oil

• 25g butter
• onions, thinly sliced
• 450g lamb livers, trimmed
 • 1 1/2 tablespoons plain flour
• salt and freshly ground black pepper
• 1 cup tinned chopped tomatoes
• 175ml beef or vegetable stock
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1/4 teaspoon dried mixed herbs
• bacon rashers, rind removed, chopped
• chopped fresh flat-leaf parsley to garnish
• sour cream
• Directions:

1. Heat half the oil and half the butter in a saucepan over a low heat, add the onions
and gently cook for 10 minutes until soft and just starting to turn golden.
•

2. Meanwhile, rinse the liver then pat dry with paper towels. If it is not already sliced,
cut into thin slices. Toss each piece in flour that has been seasoned with salt and
pepper.
•

3. Add the tomatoes, stock, Worcestershire sauce, tomato paste and herbs to the
onions and bring to the boil. Reduce the heat, cover and cook for 8–10 minutes until
thickened, stirring occasionally.
•

4. Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate
heat until sizzling. Add the liver and bacon and fry for 4–6 minutes, turning, until the
liver is just cooked and the bacon is lightly browned and crispy.
•

5. Remove the liver and bacon from the pan using a slotted spoon and put onto warm
serving plates. Spoon the onion and tomato sauce on the side, then sprinkle with
parsley. Serve immediately with sour cream.
•
• VEAL ROAST WITH MUSTARD CREAM SAUCE 1 serve

• Ingredients:

• 200 g piece veal blade roast

• 1 tablespoon olive oil
• ½ tablespoons wholegrain mustard
• 100 g frozen thick-cut potato chips
• 1/3 cup dry white wine
• 1/2 cup cream for cooking
• 20g baby spinach
• Methods:

1. Preheat oven to 160C/140C fan-forced. Remove netting from roast. Using kitchen
string, tie up roast at 4cm intervals to secure.
•

2. Heat oil in a flameproof roasting pan over medium-high heat. Cook veal, turning, for
5 minutes or until browned all over. Remove from heat. Spread 1 tablespoon mustard
all over veal. Season.
•
3. Roast for 1 hour 15 minutes for medium. Transfer to a plate. Cover loosely with foil.
Set aside for 10 minutes to rest.
•

4. Meanwhile, cook frozen potato chips following packet directions.

•

5. Heat roasting pan over medium heat. Add wine. Simmer, stirring, for 2 minutes or
until reduced slightly. Add remaining mustard and cream. Cook, stirring, for 5
minutes or until heated through, adding a little hot water if sauce is too thick.
Season. Cut veal into slices. Serve with spinach, chips and cream sauce.

•
• FRIED BACON 1 serve

• Ingredients:

• 100 g bacon
• Method:

1. Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips
in a single layer. Cook until browned on bottom, 3 to 4 minutes.
•

2. Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
•

3. Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon
on paper towels. Serve immediately.

•
• ROAST LEG OF VENISON 1 serve

• Ingredients:

• ¼ hind leg of venison, shank removed

• salt
• 6 to 8 garlic cloves, peeled and cut into thick slivers
• 1/4 cup squash seed oil or other flavourful oil
• about 1 cup of red wine, stock or water
• tablespoons minced sage
• tablespoons freshly ground black pepper
• Method:

1. Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting
board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the
oven to 230°C. Take a sharp knife with a narrow point and jab holes all over the leg of
venison, tucking a sliver of garlic into each hole. You can use more or less garlic,
depending on your taste.
 •

2. Pat the venison dry, then massage the oil all over it. Set the leg of venison on a rack in
a roasting pan and pour enough wine, stock or water into the bottom of the roasting
pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You
just want to limit the amount of smoke you will be producing. Put the venison in the
oven and roast until it is nicely browned, but no more than 20 to 25 minutes.
•

3. Take the venison out of the oven and drop the temperature to 175°C. Carefully
sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if
it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the
spices at this point prevents them from burning.
•

4. Set the venison back into the oven and roast until the deepest part of the meat
reaches the temperature you want: If you pull the venison at 50°C, it will be rare once
it has rested. 55°C is closer to medium. Do not let the venison cook past 60°C under
any circumstances, or it will get tough and gray. Check the temperature after 25
minutes, then every 10 minutes after that.
•

5. When the venison has hit the temperature you want, move it to a cutting board and
tent it loosely with foil. Don't carve it for at least 10 minutes, a full 20 minutes is
better. Carve and serve.

•
• STEAK AND KIDNEY PIE 6 serves
• INGREDIENTS
•
• 50g unsalted butter
• 2 tablespoons olive oil
• 2 onions, chopped
• 250g Swiss brown mushrooms
• 800g beef chuck steak, cut into 2cm cubes
• 200g veal kidneys or lamb kidneys (see note), trimmed, cut into 2cm cubes
• 2 tablespoons plain flour, seasoned
 • 2 garlic cloves, chopped
• 330ml bottle stout (such as Guinness)
• 1 1/2 cups (375ml) beef stock
• 2 bay leaves
• 2 thyme sprigs, leaves picked, plus extra leaves to garnish
• 1 tablespoon tomato paste
• 2 tablespoons HP sauce (optional), plus extra to serve
• 2 tablespoons chopped flat-leaf parsley
• 375g block frozen puff pastry, thawed
• 1 egg, beaten
•
• METHOD
• Step 1
• Melt butter and 1 tablespoon oil in a flameproof casserole over medium heat. Cook
onions, stirring, for 2-3 minutes. Add mushrooms and cook for 2 minutes or until
softened. Remove onion mixture and set aside.
• Step 2
• Add 1 tablespoon oil to pan. Toss kidneys in a little flour. Cook, turning, for 2-3
minutes to seal on all sides. Set aside.
• Step 3
• Toss the beef in the remaining flour. In 2 batches, cook beef for 4-5 minutes until
browned on all sides. Return kidney and onion to the pan. Add stout, bring to the boil,
then reduce heat to low and simmer for 8-10 minutes until reduced by half.
• Step 4
• Add stock, herbs, tomato paste and some salt and pepper, bring to the boil, then
reduce heat to low. Partially cover and simmer for 1 1/2 hours, stirring occasionally, until
the meat is tender.
•
• Step 5
 • Remove meat and vegetables with a slotted spoon, discarding bay leaves, then
simmer sauce over medium heat for 5-6 minutes until reduced to about 1 1/2 cups. Stir
in HP sauce and parsley, return meat and vegetables to pan, then allow to cool.
• Step 6
• Preheat the oven to 200°C.
• Step 7
• Roll out pastry on a floured surface until 5mm thick. Cut a 1cm strip of pastry that
will fit around the rims of two 1-litre pie dishes. Use a pie dish as a template to cut pastry
lids 1cm larger than the dishes.
• Step 8

• Divide the pie mixture among dishes. Press pastry strips around pie dish rims and
brush with water. Sit pastry lids on top and trim excess. Seal edges with a fork and brush
with egg. Top with thyme sprigs, then bake for 25 minutes or until puffed and golden.
Serve with HP sauce, if using.
•
• VEAL BOLOGNAISE 4 serves
• INGREDIENTS

• 80ml (1/3 cup) olive oil

• 1 white onion, halved, cut into thin wedges
• 500g veal mince
• 1 garlic clove, crushed
• 270g (1 cup) tomato paste
• 250ml (1 cup) Messel vegetable liquid stock
• 400g dried spaghettoni pasta
• 1 bunch fresh basil, leaves picked
• 2 tablespoons pre-grated parmesan
•
• METHOD
• Step 1
 • Heat 1 tablespoon of oil in a saucepan over medium-high heat. Add onion and cook,
stirring, for 4 minutes or until soft. Add mince and garlic and cook, stirring occasionally to
break up lumps, for 3 minutes or until mince changes colour. Add tomato paste and stock
and bring to the boil. Reduce heat to low and cook, uncovered, stirring occasionally, for
20 minutes or until sauce thickens. Chop 1/4 cup basil leaves and add to bolognaise
sauce.
• Step 2
• Meanwhile, cook spaghettoni in a saucepan of salted boiling water following packet
directions (approx 10 min). Drain well. Heat remaining oil in a frying pan over high heat.
Cook remaining basil leaves for 30 seconds or until crisp. Transfer to a plate lined with
paper towel. Divide spaghettoni among plates. Top with veal bolognaise and sprinkle
with parmesan and fried basil.

•
•
•