1Z0-931 Autonomous Database

Document Title: Task 2 Project

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 and 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

ASSESSMENT TASK 2 PROJECT BRIEF
Objective of the task	The purpose of this task is to demonstrate your knowledge on preparing and cooking a range of meat dishes following standard recipes. It requires the ability to outline how to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
Resources	Learner Guide PowerPoint Slides/Handouts Internet Computer Information Guide – Template
You will be required to complete	You must complete an ‘Information Guide’ on preparing meat dishes.
Time allocation	Refer to Training Plan
Your task	You are required to refer to the ‘Information Guide’ (Appendix 1). Demonstrate your knowledge by conducting research to outline the points provided. Section 1: Culinary terms and trade names 1.1 Define culinary terms and trade names for: ingredients commonly used in the production of different meat dishes classical and contemporary meat dishes different cuts of meat and styles of cooking Complete the glossary 1.2 Describe 3 classic and contemporary lamb dishes, including where they derive from. 1.3 Describe 3 classic and contemporary beef dishes, including where they derive from. 1.4 Describe 3 classic and contemporary pork dishes, including where they derive from. Section 2: Contents of stock date codes and rotation labels 2.1 What information should be included on any food labelling / coding within a commercial kitchen? Provide 4 examples 2.2 Why is stock Labelled with a date code? 2.3 What is the purpose of food rotation labels? Section 3: Meat Classifications 3.1 Describe the 3 different classifications of beef 3.2 Describe the 2 different classifications of veal 3.3 Describe the following classifications of sheep meat Section 4: Characteristics of meat products and meat dishes 4.1 Describe the appearance and fat content of the following meats 4.2 What is marbling? 4.3 List 6 ways you can ensure you utilise high quality hygienic meat? 4.4 List 6 sources of food contamination 4.5 How should raw meat be stored? Provide at least 5 examples 4.6 How do the following 5 factors influence the tenderness of meat 4.7 What should you look for when purchasing a fresh lamb carcase? 4.8 How should you store offal? 4.9 How do you check the freshness of meat? 4.10 Where do you find the following meats 4.11 List the 5 port cuts, and associated trims of Pork. 4.12 What are the restaurant cuts associated with the listed secondary cuts for beef and veal 4.13 List 6 cuts that come from a beef tenderloin 4.14 Name the following beef cuts and uses. 4.15 Mark the following lamb meat cuts 4.16 Comment on the nutritional aspects relating to Lamb, Pork and Beef / Veal 4.17 How would you describe the taste of meat? 4.18 What is the main source of flavour in meat? 4.19 What is the texture of meat? 4.20 How do you evaluate meat texture? 4.21 What affects the tenderness of meat? Section 5: Historical and cultural origin of different meat products and meat dishes 5.1 Where did beef originally come from? 5.2 Describe 3 culturally diverse lamb dishes, including where they derive from. 5.3 Describe 3 culturally diverse beef dishes, including where they derive from. 5.4 Describe 3 culturally diverse pork dishes, including where they derive from. 5.5 Describe 3 culturally diverse offal dishes, including where they derive from Section 6: Preparation techniques for different cuts and types of meat 6.1 Identify 12 different meat preparation techniques 6.2 Describe 5 different ways meat can be tenderised 6.3 Describe the following meat preparation methods Section 7: Cookery methods for different cuts and types of meat 7.1 List one cut from Lamb, Beef / Veal and Pork that best suits the following methods of cookery Section 8: Equipment used to prepare and produce meat dishes 8.1 Identify 5 ways to care for your knives 8.2 Identify 6 ways to maintain knives 8.3 Why is a sharp knife important? 8.4 Describe how you would hone a knife with a steel 8.5 List 8 safety tips when using a knife 8.6 Describe the following chef tools 8.7 Besides the chef uniform, what other PPE should be used when performing butchery? Section 9: Mise en place requirements for meat dishes 9.1 Describe 4 main Mise en place requirements specific to working with meats Section 10: Appropriate environmental conditions for storing meat and meat products 10.1 What is the benefit of vacuum packaging of meat? 10.2 How long can lamb, beef and veal be stored for when frozen? 10.3 Where should meat products be stored? 10.4 What is proper food storage? 10.5 How long can you leave uncooked meat in the fridge? Section 11: Safe operational practices using essential functions and features of equipment used to produce meat dishes 11.1 Identify at least 6 instances when handling of food can take place 11.2 What are 3 main things to focus on when using a knife? Always handle knives and other sharp equipment with care. Accidents involving knives are common in the catering industry, and usually involve cuts to a person non-knife hand and fingers. 11.3 Identify 3 things you should always do when using a knife
Appendices include	1	Information Guide
Evidence summary/ Submission instructions	☐	Information Guide (Appendix 1)

APPENDIX 1 – Information Guide

Preparing Meat Dishes

Name:

Section 1: Culinary terms and trade names

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included?

1.1 Define culinary terms and trade names for: ingredients commonly used in the production of different meat dishes classical and contemporary meat dishes different cuts of meat and styles of cooking Complete the glossary below:
Cloves
Cure
Thyme
Cooking Oil
Corn Starch (or cornstarch, corn flour or maize starch or maize)

Condiment

Consommé

Cilantro (or Fresh Coriander or Chinese parsley)

Crumbs

Cutlet

Blade steak and roast

Chuck

Scotch Fillet
Sirloin
Fillet
Brisket
T-bone
Rump
Silverside
1.2 Describe 3 classic and contemporary lamb dishes, including where they derive from.
1.3 Describe 3 classic and contemporary beef dishes, including where they derive from.
1.4 Describe 3 classic and contemporary pork dishes, including where they derive from.

Section 2: Contents of stock date codes and rotation labels

2.1 What information should be included on any food labelling / coding within a commercial kitchen? Provide 4 examples

2.2 Why is stock Labelled with a date code?

2.3 What is the purpose of food rotation labels?

Section 3: Meat Classifications

3.1 Describe the 3 different classifications of beef
Grass Fed Beef
Grain Feed Beef
Grain Fed Young Beef
3.2 Describe the 2 different classifications of veal
3.3 Describe the following classifications of sheep meat
Ovine
Ewe
Ram
Wether
Young Lamb
Lamb
Hoggart
Mutton

Section 4: Characteristics of meat products and meat dishes

4.1 Describe the appearance and fat content of the following meats
Pork
Beef
Lamb
Chicken
Venison
Duck
Goose
Rabbit
Pheasant
4.2 What is marbling?
4.3 List 6 ways you can ensure you utilise high quality hygienic meat?

4.4 List 6 sources of food contamination
4.5 How should raw meat be stored? Provide at least 5 examples
4.6 How do the following 5 factors influence the tenderness of meat
Age
Sex
Feeding and living environment
Stress
Cold Shortening
4.7 What should you look for when purchasing a fresh lamb carcase?
4.8 How should you store offal?
4.9 How do you check the freshness of meat?
4.10 Where do you find the following meats
Tender Meats
Tough Cuts

4.11 List the 5 port cuts, and associated trims of Pork.
4.12 What are the restaurant cuts associated with the listed secondary cuts for beef and veal
Secondary Cut		Restaurant Cut
Short loin bone-in
Short-loin boneless
Rack
Tenderloin
Topside
Rump
Round
Shin / Shank
4.13 List 6 cuts that come from a beef tenderloin

4.14 Name the following beef cuts and uses.
4.15 Mark the following lamb meat cuts: Forequarter square cut Neck Fillet / Tenderloin Mid loin Hind shank Rib loin Breast Fore shank Chump
4.16 Comment on the nutritional aspects relating to Lamb, Pork and Beef / Veal
Lamb
Pork
Beef / Veal
4.17 How would you describe the taste of meat?
4.18 What is the main source of flavour in meat?
4.19 What is the texture of meat?
4.20 How do you evaluate meat texture?
4.21 What affects the tenderness of meat?

Section 5: Historical and cultural origin of different meat products and meat dishes

5.1 Where did beef originally come from?

5.2 Describe 3 culturally diverse lamb dishes, including where they derive from.

5.3 Describe 3 culturally diverse beef dishes, including where they derive from.

5.4 Describe 3 culturally diverse pork dishes, including where they derive from.

5.5 Describe 3 culturally diverse offal dishes, including where they derive from.

Section 6: Preparation techniques for different cuts and types of meat

6.1 Identify 12 different meat preparation techniques

6.2 Describe 5 different ways meat can be tenderised

6.3 Describe the following meat preparation methods
ageing
barding
boning and trimming
cutting and portioning
larding
marinating

Mincing

rolling

tenderising

trussing and tying

skewering

Section 7: Cookery methods for different cuts and types of meat

7.1 List one cut from Lamb, Beef / Veal and Pork that best suits the following methods of cookery
Cooking Method	Lamb	Beef / Veal	Pork
Braising
Frying
Grilling
Roasting
Stewing

Section 8: Equipment used to prepare and produce meat dishes

8.1 Identify 5 ways to care for your knives

8.2 Identify 6 ways to maintain knives

8.3 Why is a sharp knife important?

8.4 Describe how you would hone a knife with a steel

8.5 List 8 safety tips when using a knife
8.6 Describe the following chef tools

8.7 Besides the chef uniform, what other PPE should be used when performing butchery?

Section 9: Mise en place requirements for meat dishes

9.1 Describe 4 main Mise en place requirements specific to working with meats

Section 10: Appropriate environmental conditions for storing meat and meat products

10.1 What is the benefit of vacuum packaging of meat?

10.2 How long can lamb, beef and veal be stored for when frozen?

10.3 Where should meat products be stored?

10.4 What is proper food storage?

10.5 How long can you leave uncooked meat in the fridge?

Section 11: Safe operational practices using essential functions and features of equipment used to produce meat dishes

11.1 Identify at least 6 instances when handling of food can take place

11.2 What are 3 main things to focus on when using a knife?

Always handle knives and other sharp equipment with care. Accidents involving knives are common in the catering industry, and usually involve cuts to a person non-knife hand and fingers.

11.3 Identify 3 things you should always do when using a knife

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	Knowledge Evidence – Task requirements In your professional opinion has the student performed the required knowledge when explaining routine tasks related to this unit of competency? Is the student able to:	S	NS
1	culinary terms and trade names for: ingredients commonly used in the production of different meat dishes classical and contemporary meat dishes different cuts of meat and styles of cooking	☐	☐
2	contents of stock date codes and rotation labels	☐	☐
3	meat classifications	☐	☐
4	characteristics of meat products and meat dishes: appearance fat content freshness and other quality indicators primary, secondary and portioned cuts nutritional value taste texture	☐	☐
5	historical and cultural origin of different meat products and meat dishes	☐	☐
6	preparation techniques for different cuts and types of meat specified in the performance evidence	☐	☐
7	cookery methods for different cuts and types of meat specified in the performance evidence	☐	☐

8	equipment used to prepare and produce meat dishes: knife care and maintenance essential features and functions safe operational practices	☐	☐
9	mise en place requirements for meat dishes	☐	☐
10	appropriate environmental conditions for storing meat and meat products to: ensure food safety optimise shelf-life	☐	☐
11	safe operational practices using essential functions and features of equipment used to produce meat dishes	☐	☐
NS Outcomes
Item	Record in detail the reason for the NS outcome applied