Student details

Full name:

Student ID:

Contact number:

Email address:

Trainer details

Full name:

Qualification/Course/Program Details

Code:

SIT40516

Name:

Certificate IV in Commercial Cookery

Unit of competency

Code:

SITHCCC014

Name:

Prepare meat dishes

☐ By hand to trainer/assessor ☐ By email to trainer/assessor

☐ Online submission via Learning Management System (LMS)

☐ Any other method _________________________________________________

(Please describe here)

I have read and understood the information in the Unit Requirements prior to commencing this Student Pack

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice;

I have kept a copy of this Student Pack and all relevant notes, attachments, and reference material that I used in the production of this Student Pack;

For the purposes of assessment, I give the trainer/assessor permission to:

Reproduce this assessment and provide a copy to another member of staff; and

Take steps to authenticate the assessment, including communicating a copy of this assessment to a plagiarism checking service (which may retain a copy of the assessment on its database for future plagiarism checking).

Student signature: ________________________________

Date: ____/_____/______________

The student must be assessed as satisfactory in each of the following assessment methods in order to demonstrate competence in a variety of ways.

Evidence number/ Task number

Assessment method/ Type of evidence/ Task name

Sufficient evidence recorded/Outcome

Assessment task 1

Knowledge Test (KT)

S / NS (First Attempt)

S / NS (Second Attempt)

Assessment task 2

Project (PT)

S / NS (First Attempt)

S / NS (Second Attempt)

Assessment task 3

Skills Test (ST)

S / NS (First Attempt)

S / NS (Second Attempt)

Outcome

C ☐ NYC ☐

Date assessed:

Trainer signature:

Your trainer is required to fill out the Assessment Plan Outcome records above, when:

You have completed and submitted all the requirements for the assessment tasks for this cluster or unit of competency.

Your work has been reviewed and assessed by your trainer/assessor.

You have been assessed as either satisfactory or unsatisfactory for each assessment task within the unit of competency.

You have been provided with relevant and detailed feedback.

Every assessment has a “Feedback to Student” section used to record the following information. Your trainer/assessor must also ensure that all sections are filled in appropriately, such as:

Result of Assessment (satisfactory or unsatisfactory)

Student name, signature and date

Assessor name, signature and date

Relevant and detailed feedback

You, the student, must read and understand all of the information in the Unit Requirements before completing the Student Pack. If you have any questions regarding the information, see your trainer/assessor for further information and clarification.

The purpose of this checklist

The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Section 1: Information for Students

☐ Make sure you have completed the necessary prior learning before attempting this assessment.

☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed.

☐ Make sure you understand what evidence is required to be collected and how.

☐ Make sure you know your rights and the Complaints and Appeal process.

☐ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix – Appendix A and negotiate these with your trainer/assessor).

☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers).

☐ Make sure that you have all the required resources needed to complete this assessment task.

☐ The due date of this assessment task is in accordance with your timetable.

☐ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.

☐ The request for an extension to submit your assessment work must be made before the due date.

Section 2: Reasonable adjustments

I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox.

☐ I do require reasonable adjustment

☐ I do not require reasonable adjustment

Declaration (Student to complete)

☐ I confirm that the purpose and procedure of this assessment task has been clearly explained to me.

☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process.

☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment.

☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook.

☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment.

☐ I confirm that I am ready for assessment.

Student Name: ______________________________________

Student Signature: ___________________________________ 

Assessment type

Written Questions

Instructions provided to the student:

Assessment task description:     

This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency.

The Knowledge Test is comprised of seventeen (17) written questions

You must respond to all questions and submit them to your Trainer/Assessor.

You must answer all questions to the required level, e.g. provide an answer within the required word limit, to be deemed satisfactory in this task

You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor when your results are available.

Applicable conditions:        

All knowledge tests are untimed and are conducted as open book assessment (this means you can refer to your textbook during the test).

You must read and respond to all questions.

You may handwrite/use computer to answer the questions.

You must complete the task independently.

No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.

As you complete this assessment task you are predominately demonstrating your written skills and knowledge to your trainer/assessor.

Resubmissions and reattempts: 

Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.

The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.

For more information, please refer to New Era Institute’s Student Handbook.

Location:

This assessment task may be completed in:

☐ a classroom

☐ learning management system (i.e. Moodle),

☐ workplace,

☐ or an independent learning environment.

Your trainer/assessor will provide you with further information regarding the location for completing this assessment task.

Instructions for answering the written questions:

Complete a written assessment consisting of a series of questions.

You will be required to answer all the questions correctly.

Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds, this will help you to identify what information is needed in the answer.

Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking.

Be concise, to the point and write answers within the word-limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality.

You must write your responses in your own words.

Use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.

When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source.

Purpose of the assessment

This assessment task is designed to evaluate student’s knowledge essential to prepare and cook a range of meat dishes following standard recipes and knowledge regarding to the following:

Knowledge to choose type and size of equipment suitable to requirements.

Knowledge to verify food production requirements from food preparation list and standard recipes.

Knowledge to find and choose appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Knowledge to visually evaluate dish and adjust presentation.

Knowledge to select and add accompaniments suited to the dish.

Knowledge to sort and assemble ingredients according to food production sequencing.

Knowledge to add dips, sauces and garnishes according to standard recipes and regional variations.

Knowledge to store dishes in appropriate environmental conditions.

Knowledge to weigh and measure ingredients and create portions according to recipe.

Knowledge to clean work area and dispose of or store surplus and re-usable by-products.

Knowledge to minimise waste to maximise profitability of food items prepared.

Knowledge to make food quality adjustments within scope of responsibility.

Knowledge to follow standard recipes to select and use relevant cookery methods for meat dishes.

Knowledge to calculate ingredient amounts according to requirements.

Knowledge to safely assemble and ensure cleanliness of equipment before use.

Knowledge to present dishes attractively on appropriate service-ware.

Knowledge to utilize equipment safely and hygienically according to manufacturer instructions.

Knowledge to verify perishable supplies for spoilage or contamination prior to preparation.

Reading knowledge to locate information in food preparation lists and standard recipes to determine food preparation requirements as well as locate and read date codes and rotation labels on food products.

Numeracy knowledge to calculate the number of portions and determine cooking times and temperatures.

Problem-solving knowledge to evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product as well as adjust taste, texture and appearance of food products according to identified deficiencies.

Knowledge to plan and organise to efficiently sequence the stages of food preparation and production.

Self-management knowledge to manage own speed, timing and productivity.

Task instructions

This is an individual assessment.

To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc.

To be assessed as Satisfactory in this assessment task all questions must be answered correctly.

Q1:

a) What is a standard recipe? What are the six (6) stages for food preparation and standard recipe according to food production requirements?

b) Why is it important to calculate ingredient amounts according to the requirement of the dish? Answer in 50-100 words.

c) List any ten (10) ingredients that can be used for preparing meat.

Satisfactory response

Yes ☐

No ☐

Answer a:

A standard recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. It will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. In standard recipe we can calculate the portion cost.

The six stages for food preparation are given below.

First step is the requirement of the food product where we will be starting and finishing it.

We should select the correct ingredients to prepare standard recipe.

Preparation of the ingredients.

All kitchen equipment should be made available so that it will be easy to cook.

We should prepare the ingredients such as we should cut the ingredient that is needed to cook.

After that we should cook the dish by following the standard recipe menu.

At last after cooking the dish we should present it so that it will look attractive.

Answer b:

Due to the following reasons, we need to calculate ingredients amount according to the requirement of the dish.

We can find exactly what amount of quantity is required to prepare the dish.

There will not be any wastage.

Only required amount needed is only taken.

We can have a good taste if we use or calculate the ingredients amount while preparing the dish.

Quality of the dish also will be better.

Food cost will not be increased.

We should not prepare the dish again if we exactly calculate the ingredients.

If we calculate the weight of each ingredient , we can increase the portion size without affecting consistency

It helps to reduce the waste.

It helps us to give in the usable way.

It helps to give the yield waste.

Answer c:

The ten ingredients used for preparing meat are given below.

Meat stocks

Ginger garlic paste

Bay leaf

Herbs

Spices

Meat and risers

White paper corn

Stocks

Root vegetables like carrot, turnip in the western country

Thyme

Parsley

Coriander

Rosemary

Q2:

a) List five (5) factors in which you can select meat products and other ingredients from stores.

b) How can you ensure that the meat that you are using is of high quality?

c) Identify five (5) processes that can be undertaken to support quality control.

Satisfactory response

Yes ☐

No ☐

Answer a:

The Five factors on which we can select meat products and

We look for freshness of the meat.

We should make sure to look for colour of the meat.

like what part of the meat we need like red white

Make sure to see less fat into the meat.

We see the flavour of the meat.

We see for the texture. It includes consistency.

We should make sure to see is there any micro -organism in it or not? Like is there any spot, any mould.

Meat additives and meat extenders. So that it last longer and exist for longer period. But it has appropriate quantity and procedure

Answer b:

We can you ensure that the meat that we are using is of high quality by the following ways.

We will be storing it. Meat should be in appropriate temperature.

It should not be kept closure to the sea food or fish

Stock rotation should be maintained.

Make sure to check the quality of the meat which includes texture, like packaging of the meat.

We should see for the freshness of the meat.

We should make sure to see whether the supplier is sending the meat in right van, has maintained the hygiene procedures or not.

Q3:

a) Explain the basic application of the following knives in one (1) or two (2) sentences for each.

• Chef’s knife

• Boning knife

• Paring knife

b) What are the factors that will impact on the cleaning and maintenance of equipment in the kitchen? What is the purpose of dismantling the equipment before cleaning? Answer in 50-100 words.

c) How can you use equipment safely and hygienically according to the manufacturer instructions? Answer in 50-100 words.

Satisfactory response

Yes ☐

No ☐

a.

Chef knife: Chef knifes usually have a length of about 15 – 30 cm. This knife is quite versatile when it can be used for cutting, chopping, mincing meat and bone cutting. Therefore, most Chefs use them regularly in daily work.

Therefore, when choosing this type of knife, they always try very carefully to feel comfortable and moderate weight.

Figure: Chef Knife

Paring knife usually have a standard length of 6 – 10 cm, often used by Chefs when they need to be meticulous and fast, decisive when performing the pruning process of fruits and vegetables or used to chop, mash, cut vegetables the root is easier. However, the paring knife has a characteristic that the user needs to avoid using too much force and must be very rhythmic, otherwise when performing fast movements, it is easy to cut his fingers.

Figure: paring knife:

Boning knife: Boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat and fish. Normally, it is of 12 cm to 17 cm in length. It has a very narrow blade

Answer b:

The factors to be considered to clean and maintain the equipment include: time, procedures, temperature, chemical reaction and mechanical action (State Industrial Products, 2019). Dismantling equipment before cleaning ensures that the cleaning process is conducted efficiently. If dismantling is not performed before cleaning, dirt may still be trapped. Second, this dismantling makes the cleaning process safer. Disconnection from the power supply, removal of sharp points, etc. make the cleaning process safe. Third, this removal avoids the risk of fire and explosion. So dismantling equipment before cleaning is really important and necessary.

The purpose of dismantling the equipment before cleaning are:

This not only keeps it clean but also helps to increase its efficiency.

It helps to keep it in safe working order and reduce the potential of fires starting.

We have to be sure that appliances are unplugged before touching sharp edges on blenders, can openers or mixers

Answer c:

The use of equipment should be conducted safely and hygenically. It is important for users to carefully read the manufacturer’s directions and safety concerns. Lifting bulky devices in tight spaces without the aid of machinery is to be avoided. It is the same for assembling devices without specific instructions. Also all guards need to be ensured in place before using the equipment. If we use manufacturer instructions, it provide us with technical information that can help form a risk assessment which will then allow us to develop suitable controls and wear protective equipment to protect us against the hazards associated to a machine or equipment. We have to be sure that before using any electrical equipment we have to make sure to check that they are not broken and are in right order. Before using any equipment we have to make sure that wire is not naked. This is how we can use equipment safely and hygienically according to the manufacturer’s instructions

Q4:

a) How should frozen meat be thawed according to food safety guidelines? Give two (2) methods.

b) List five (5) benefits of sorting and assembling ingredients before food production.

c) Discuss various methods to weigh and measure ingredients according to the recipes. Answer in 50-100 words.

d) How do you calculate the number of portions from a dish? Answer in 30-40 words.

Satisfactory response

Yes ☐

No ☐

Answer a:

Answer: Following are the some points that frozen meat should be thawed according to the food safety guidelines.

Cold water thawing

Refrigerator thawing

We should never use hot water for thawing.

Refrigerator thawing:

We should place frozen meat in a clean container to catch the liquid released from the product as it thaws. If the frozen meat is not already wrapped in plastic, cover the top lightly with plastic wrap to protect it from coming in to contact with other foods in the refrigerator.

Cool water thawing:

We should use this method when we have less time, but are able to more closely watch the frozen meat. We have to submerge the food in cold tap water and change the water every thirty minutes until the food has defrosted.

Answer b:

Some of the benefits of sorting assembling ingredients before food production are:

We can find any ingredients which is about to finish.

We can prepare food accurately.

We can cook meal timelessly.

We should not search any missed items while cooking.

It will be easy to finish work on time.

Work area is much more neat and clean.

Less crowd of the equipment.

We can group the ingredient in the different stages. So the required ingredients are at the easy place.

Answer c:

Some of the methods to weigh and measure ingredients according to the recipes are:

We can measure dry ingredients by using flat cups which include flour sugar etc.

If we have to measure liquid item, we can measure it by using jugs.

We also can use spoon while cooking such as putting salt, sugar etc

Answer d:

A food portioning is how much food we choose to eat at one time, whether in a restaurant, from a package, or at home.

For food portion we have to look up the individual serving size for the food item or a similar item. Then we have to divide the weight of the food item by its individual serving size. Thus we can calculate the number of portions from a dish.

Its formula is: amount in one portion

100 gm of meat in making a curry and then in 500 gm one person is getting the meat.

Total amount of portiion/ Amount in one portion

What the quantity of food is given to the one item. Amount of the food given 100 gm of meat in one portion

Q5:

a) List any ten (10) meat preparation techniques that can be used to prepare various cuts of meat.

b) Mention any ten (10) cookery methods for various types of meat dishes.

Satisfactory response

Yes ☐

No ☐

Answer a:

Any ten meat preparation techniques according to the recipe requirements are:

At firstTake the fat out. ( treamming the fat)

Portioning or cutting the meat. Cut them in the required weight.

We make marignating the meat,

We mince the meat. So that there should be no meat in it.

Rolling:

Tenderising: put some

Ageing

Barding: Barding is a technique in which leaves of fat, usually pork fatback, are tied to the outside of meat or game (or used to line a terrine) to give the meat more flavor and moisture

Stewing:

Answer b:

Any ten cookery methods for various types of meat dishes are:

Boiling

Stewing

Shallow frying

Steaming

Smoking

Pressure cooking

Barbeque

Roasting

Baking

Grilling

Pan frying

Q6:

List seven (7) methods used to reduce and control waste to increase profitability of the food produced.

Satisfactory response

Yes ☐

No ☐

Any seven tips that we can use to reduce waste and increase the profitability of prepared food items are.

Proper storing should be done.

Make sure to deliver right type of food to the dove.

Use FIFO method.

Donate left over food,

We should cook only food what we need.

We should grow our own herbs,

We should buy less groceries what we need

We should take a shopping list according to the plan.

We should not mix the food items.

We should apply two to four hour rules.

Control the waste.

Using the right amount stock rotation.

Order the meat along with right specification what kind of meat we want.

Keep them covered.

Keep them organised.

Portion control should be done.

Q7:

a) List ten (10) types of marinades suitable for meat.

b) Write at least two (2) appropriate accompaniments that can be served with the meat dishes underneath.

Satisfactory response

Yes ☐

No ☐

Lemon and rose marry marinade

Classic steak marinade

Bulgogi marinade

Mexican marinade

Beed rib marinade

Tandoori marinade

Pineapple marinade

Jamaican jerk marinade

Greek style lamb marinade

Brisket marinade

Teriyaki marinade

Q8:

a) List five (5) changes that can be made, to visually improve the appeal of a dish.

b) List four (4) tips to minimise wastage when preparing meat.

Satisfactory response

Yes ☐

No ☐

Answer: Any five adjustments that can be made in presentation by visually evaluating the dish are given below.

Height

Colour combination should be good.

Better garnishing

Plate should be good

Food should be inside the rim

Answer b:

Four tips to minimise the wastage while preparing meat are given below.

Any remaining bones or meat can be used for preparing stock.

By portioning the correct size.

Quantity also matters.

Order the right type of specification what you have ordered.

We use the right kind of tool while we are preparing.

For example if we have to debone the lamb by using the boning knife.

Make sure the temperature is correct while making or cooking the meats.

Make sure to cook thoroughly.

We have to make sure to preserve it by canning it.

Q9:

a) Why do you need to portion and serve meats according to recipe requirements? Answer in 50-100 words.

b) Identify various sauces and garnishes for meat dishes. Name three (3) for each.

c) What presentation adjustments may be necessary to make to a dish before it is served? Write your adjustments in the table below.

Satisfactory response

Yes ☐

No ☐

Answer a:

All those knifes has to be sharp.

He should be very skilled. Or chef should be skilled. He removes the right amount of fat from the steak.

Order the meat from the butcher which is already trimmed

Answer b:

Following are the sauces and garnishes for meat dishes:

Sauces:

Red wine sauce

Mushroom cream sauce

Mustard shallot sauce

Garnishes:

Rose marry

Mint

Chib

Fried onions

Parsleys

Answer c:

Q10:

How will you store dishes according to the conditions below? Answer in 100-150 words.

a) Temperature

b) Container

c) Environmental conditions

Satisfactory response

Yes ☐

No ☐

Temperature

Should be 1-5 degree centigrade We have to put or make it hot.

Cool down

2O kg of meat should not be in the danger zone for 4 hour.

When we make 100 litre of soup, we

Container

Wrap the food items.

For slice meats, we will wrap and put in the container and label them.

Make sure when we wrap it should not be tight or should not spoil the food.

Put the proper lids.

Environmental conditions

Appropriate humidity temperature and light.

Ventilation: check proper air circulation is going or not.

Light: Sunlight

Artificial light: when are doing the big function we put the big lights in the food. Make sure that the artificial light is not too harsh on the food.

Humidity should be low to the food. High humidity may damage to the food.

Keep storerooms cool, dry and well ventilated. Storage area should have an ideal humidity level.

It is better to block sunlight on windows and skylight and rely on artificial illumination.

Doors and windows should be rodent and insect-proof and kept close whenever possible.

Brightness from light should be in an ideal condition in a storage area.

Q11:

a) List eight (8) steps to dispose of or store re-usable by products according to organisational procedures and environmental considerations to ensure food safety.

b) What are the ten (10) steps used to clean kitchen equipment and premises safely according to food safety standard?

Satisfactory response

Yes ☐

No ☐

Answer a:

Following are the eight steps to dispose of or store re-usable by product according to the organizational procedures and environmental considerations to food safety

It can be used again, in that case like chocolate products we have to put back in the required amount.

If we have to reuse we should not mix in the big amount.

Make sure to mise-en place correctly.

If we have the mise en place then we

Make sure the label the food item.

Put in the air tight container.

Make sure to check the fridge temperature.

If you are putting any dairy product put them in the clean container. Make sure to clean them correctly.

We should regularly hose down and clean garbage containers.

Always use a garbage liner for garbage containers. This is a good way to ensure that the garbage container is kept as clean as possible and that harmful bacteria do not have time to grow on the inside of the unit itself.

Keep lids tightly closed on all garbage containers when in use.

Use special containers to dispose of dangerous items like broken glass. dangerous items.

We should not use garbage containers to transfer food or ice.

We should put prepared food such as certain dessert are kept in fridge before serving.

We should make sure tp put food that are kept in fridge are not too cold when serving.

We should label all the food items.

Make sure to keep crispy snacks in an air tight container.

Answer b:

Some steps to ensure cleanliness and hygiene of the equipment in a kitchen:

Make sure to wash the wall and ceiling.

Make sure that they are not rusted.

Make sure that it is easy reach.

Make sure to clean according to the manufactures instruction.

At first we should wash our hand after we enter into the kitchen.

We should be sure that our kitchen area is clean.

We should wash behind the hot line.

We should wash and sanitize the cold room regularly.

We should deline the sinks.

We should try to clean according to the manufacture instruction.

We should make sure to clean freezers.

Make sure to wash and clean freezers.

Ice machine should be made empty and sanitize it.

While using iron cook ware we should make sure to make dried and make free from rusting.

Storage area should be made dry frequently.

We have to make sure that the data sheet is updated all the time.

Q12:

List any four (4) elements that must be included in stock date codes. Give any three reasons (3) for why do we use stock rotation methods and labels.

Satisfactory response

Yes ☐

No ☐

Answer

: Four contents of stock dates:

Expiry date

Baked on dates

Used by dates.

Manufacture date.

Best before date.

Reason to use rotation labels:

It saves time.

It saves money.

It saves kitchen waste.

It prevents food borne diseases.

They looks fresh

Nothing is going to be thrown.

We get clean confident level.

It ensure for success.

Q13:

Explain the purpose of setting up mise-en-place to produce meat dishes and how it benefits the kitchen operations. Write your answer in 80-100 words.

Satisfactory response

Yes ☐

No ☐

We know that mise en place is important in a kitchen. It is very important while we prepare meat dishes in the kitchen. We should make sure to thaw the meat before we have to cook. We should make sure to cut the meat in required shape. We should make sure to use the sharp knife so that we should not throw too much meat. Designed knife should be used for to cut the meat. We have to cut the meat according to the requirement of people. If we do mise en place, it helps to create an organized kitchen. Using mise en place saves our time.

Q14:

Write briefly about the appropriate conditions for storing meat and meat products to ensure food safety compliance is met and the reason for why this is important. Answer in 50-100 words.

Satisfactory response

Yes ☐

No ☐

The appropriate environment conditions for storing meat and meat product to ensure food safety and optimise shelf life are:

Compliance: they dry out too fast. Food should no left without wrapping.

If the food is getting sliny, micro-organism are already in it.

Shelf life: how long it exist and how long do we put food.

We have to store raw meat on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination.

When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.

We have to wrap the meat in moisture-proof paper or plastic wrap. It will keep all winter.

Q15:

a) When classifying meat, what method is used? Write your answer in 50- 100 words.

b) List five (5) different cuts of meat.

Satisfactory response

Yes ☐

No ☐

Answer a:

Weclassifythemeatasaccordingtotheirage.Weseethe animal age by seeing the teeth.

youngest animal

Its young i.e.

then older animal

and oldest animal.

Oldertheanimalitismutton.Meatwillbeharderandtough. Younger the animal, it is lamb. Meat will be soft and tender.

Also,theclassorkindof meatshouldbedeterminedwhetheritis beef, veal, or calf, if from the bovine species. Second,thesexclassificationshouldbemadeifimportantinthat particular kind of meat, and it is essential in beef.

Answer b:

The five different type of cuts are:

Rib steak

Shoulder

Lamb cutlets

Lamb rack

Lamb shangs

Q16:

Describe the cultural and historical origin of any one (1) meat products and dishes. Write your answer in 50-100 words.

Satisfactory response

Yes ☐

No ☐

Q17:

Write the characteristics of lamb meat based on:

1. Appearance

2. Fat content

3. Freshness and other quality indicators

4. Primary, secondary and portioned cuts

5. Nutritional value

6. Taste

7. Texture

Satisfactory response

Yes ☐

No ☐

Outcome

Outcome (make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ _______(year)

Feedback:

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ _______(year)

Feedback:

Student Declaration

I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and/or links to my sources.

I have kept a copy of all relevant notes and reference material that I used as part of my submission.

I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own.

I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.

All appeal options have been explained to me.

Student Signature

Date

Trainer/Assessor Name

Trainer/Assessor Declaration

I hold:

☐ Vocational competencies at least to the level being delivered

☐ Current relevant industry skills

☐ Current knowledge and skills in VET, and undertake

☐ Ongoing professional development in VET

I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student.

Trainer/Assessor Signature

Date

Office Use Only

The outcome of this assessment has been entered into the Student Management System

on _________________ (insert date)

by (insert Name) __________________________________

The purpose of this checklist

The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Section 1: Information for Students

☐ Make sure you have completed the necessary prior learning before attempting this assessment.

☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed.

☐ Make sure you understand what evidence is required to be collected and how.

☐ Make sure you know your rights and the Complaints and Appeal process.

☐ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor).

☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers).

☐ Make sure that you have all the required resources needed to complete this assessment task.

☐ The due date of this assessment task is in accordance with your timetable.

☐ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.

☐ The request for an extension to submit your assessment work must be made before the due date.

Section 2: Reasonable adjustments

I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox.

☐ I do require reasonable adjustment

☐ I do not require reasonable adjustment

Declaration (Student to complete)

☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me.

☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process.

☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment.

☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook.

☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment.

☐ I confirm that I am ready for assessment.

Student Name: ______________________________________

Student Signature: ___________________________________ 

Assessment type

Project – Develop a production plan

Instructions provided to the student:

Assessment task description:     

This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.

This assessment task requires you to complete a project.

You are required to develop a production plan in this assessment task.

This assessment task consists of three (3) parts.

Part A: Select ingredients

Part B: Select equipment

Part C: Workflow Plan.

You will receive your feedback within two weeks, and you will be notified by your trainer/assessor when results are available.

You must attempt all activities of the project for your trainer/assessor to assess your competency in this assessment task.

Applicable conditions:        

This project is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook).

You must read and respond to all the criteria of the project.

You may handwrite/use computers to answer the criteria of the project.

You must complete the task independently.

No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.

As you complete this assessment task you are predominately demonstrating your practical skills, techniques and knowledge to your trainer/assessor.

The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.

Resubmissions and reattempts: 

Where a student’s answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed.

The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.

For more information, please refer to New Era Institute’s Student Handbook.

Location:

This assessment task may be completed in:

☐ a classroom

☐ learning management system (i.e. Moodle),

☐ workplace,

☐ or independent learning environment.

Your trainer/Assessor will provide student further information regarding the location for completing this assessment task.

Purpose of the assessment

The purpose of this assessment task is to assess the students’ skills and knowledge essential to select and prepare ingredients, equipment, cookery and food storage methods:

Skill to develop a production plan.

Skill to select ingredients for sauces and desserts.

Skill to select equipment for desserts and sauces.

Skill to use prepare a workflow plan that includes the following:

Production step

Cooking temperature and timing

Cooking method

Hygiene consideration

Quality checks

Task instructions

This is an individual assessment.

To ensure your responses are satisfactory you should consult a range of learning resources and other information such as handouts, textbooks, learner resources etc.

This assessment task requires students to take on the role of/act as Chef.

You must carefully analyse the recipes given in the Appendix D provided.

You must use the provided templates while writing your answers.

You must be concise, to the point and write answers according to the given word limit to each question and not provide irrelevant information.

You must write your responses in your own words.

You will be required to complete all parts of this assessment task.

Meat

Recipe

Cooking Method

Prep technique

Steak

Grilled dry-aged steak

Grilling

Ageing

Kangaroo

Kangaroo and vegetable skewers in red wine marinade

Grilling

Skewering/Marinating

Venison

Roast leg of venison