Prepare meat dishes - Australia Assignments

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

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.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

· Research Report template (Assessment Task 2)

· Service Planning template (Assessment Task 3)

· Student Logbook (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

submitting assessments
assessment appeals
re-assessment guidelines
responding to written questions.

Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?	þ Yes	o No
Do you understand the requirements of the assessments for this unit?	þ Yes	o No
Do you agree to the way in which you are being assessed	þ Yes	o No
Do you have any specific needs that should be considered	o Yes	þ No
If so, explain these in the space below.

Do you understand your rights to reassessment?			þ Yes	o No
Do you understand your right to appeal the decisions made in an assessment?			þ Yes	o No
	Student name
	Student ID number
	Student signature
	Date
	Assessor name	Mohammad Shah Jamal BADAL
	Assessor signature
	Date

Assessment Task 1 – Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

þ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).

þ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.

þ I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student name
Student ID number
Student signature
Date

Assessor declaration

þI hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor name	Mohammad Shah Jamal BADAL
Assessor signature
Date
Assessment outcome	S	NS	DNS	Resubmission	Y	N

Feedback

Student result response

þ My performance in this assessment task has been discussed and explained to me.

o I would like to appeal this assessment decision.

Student signature
Date

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

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

Describe three indicators which you would use to select meat which is fresh.
Describe three indicators of quality which you would use to select meat.
List three signs that meat has spoiled.
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.
List at least two requirements for storing meat to optimise its shelf life.
Describe three safety techniques when using a boning knife to cut meat.
Describe four items which you should check before using a slicer to prepare meat.
Describe four mise en place tasks related to meat which you can complete without affecting the quality of the dish.
Describe one task related to meat which is not suitable to be completed during mis en place.
Define the following, meat related, culinary terms:

Ageing –
Barding –
Boning and trimming –
Cutting and portioning –
Larding –
Marinating –
Mincing –
Rolling –
Tenderising –
Trussing and tying –
Skewering –

Describe two convenience products commonly used in meat dishes.
Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used.
List three accompaniments and/or sauces commonly used with each of the following types of meat:

Beef
Venison
Lamb
Pork

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.

Describe one of the meat classification systems in Australia.
Describe the characteristics of the following cuts of meat:

Beef brisket
Beef rump roast
Lamb forequarter rack

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

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?	Completed successfully?		Comments
	Yes	No
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 – Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

þ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).

þ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.

þ I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student name
Student ID number
Student signature
Date

Assessor declaration

þI hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor name	Mohammad Shah Jamal BADAL
Assessor signature
Date
Assessment outcome	S	NS	DNS	Resubmission	Y	N

Feedback

Student result response

þ My performance in this assessment task has been discussed and explained to me.

o I would like to appeal this assessment decision.

Student signature
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.

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.

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:
Did the student:		Completed successfully?			Comments
		Yes	No
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 – Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

þ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).

þ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.

þ I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student name
Student ID number
Student signature
Date

Assessor declaration

þI hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor name	Mohammad Shah Jamal BADAL
Assessor signature
Date
Assessment outcome	S	NS	DNS	Resubmission	Y	N

Feedback

Student result response

þ My performance in this assessment task has been discussed and explained to me.

o I would like to appeal this assessment decision.

Student signature
Date

Assessment Task 3: Student logbook

Information for students

Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the following meat items:

· beef

· game:

o kangaroo

o venison

o specialty meats

· lamb

· pork

· veal

· offal:

o kidney

o liver

You must 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.

You must use each of the following cookery methods at least once:

· braising

· frying

· grilling

· roasting

· 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.

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!

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.

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.

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:
Did the student:		Completed successfully?			Comments
		Yes	No
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:

Final results record

Student name:
Assessor name:
Date:
Unit name:
Qualification name:

Final assessment results

Task	Type	Result
Task	Type	Satisfactory	Unsatisfactory	Did not submit
Assessment Task 1	Knowledge questions	S	U	DNS
Assessment Task 2	Research report	S	U	DNS
Assessment Task 3	Student logbook	S	U	DNS
Overall unit results		C	NYC

Feedback

My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision.

Student signature: ___________________________________________ Date: _________________

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

Assessor signature: _________________________________________ Date: _________________