Assessor Resource

MTMR207B
Use basic methods of meat cookery

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to meat retailing, food services and smallgoods operations. Cookery methods are used to prepare meat and meat dishes for sale, and in the preparation of smallgoods products. Cookery methods are also used for recommendations when selling meat.

This unit covers the skills and knowledge required to use a range of cookery methods to prepare meat dishes.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

MTMPSR203A

Sharpen knives

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

The candidate must be able to cook meat dishes using all the following cooking methods:

boiling or simmering

stewing

braising

roasting

grilling

shallow frying.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

verified work log or diary

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify the most appropriate cooking methods for a range of cuts of meat

select appropriate cooking equipment

follow recipes accurately

apply hygiene and safety principles and procedures during the cooking process

demonstrate safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns

seek advice from appropriate sources when working with new products/equipment

report equipment faults, either verbally or in writing according to workplace requirements

work individually and with other team members

explain logical and time-efficient workflow

apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of:

effects of different cookery methods on the nutritional value of food

underlying principles of all basic methods of meat cookery

waste minimisation techniques and environmental considerations in relation to different cookery methods

logical and time-efficient workflow

use and characteristics of a range of equipment used for the required methods of meat cookery

relevant OH&S, regulatory and workplace requirements

major food groups, culinary terminology and equipment as they relate to the required methods of meat cookery

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Cooking equipment and technology may include:

blenders

electric, gas or induction ranges

food processors

grills and griddles

microwaves

mixers

ovens, including combi ovens

slicers

tilting frypan, brat pan.

Methods of meat cookery must include the following:

boiling or simmering

braising

grilling

roasting

shallow frying

stewing.

Commodities may include:

general food items such as oils, sauces, condiments and flavourings, garnishes, coatings and batters

herbs and spices

meat and poultry which may be fresh, frozen, preserved or pre-prepared, and may also include meat products such as standard cuts, sausages, hams, salamis and other meat products.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally.

include information from several sources.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards.

Workplace requirements may include:

enterprise-specific requirements and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Mathematical skills may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers

routine estimations and calculations using a range of specified formula and procedures

use of calculators and computer software packages.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Appropriate equipment or technology is selected for particular cooking methods. 
Equipment is used hygienically, safely and in accordance with manufacturer's instructions. 
Various cookery methods are used correctly to prepare dishes to enterprise standard. 
Correct quantities and ratios of commodities are calculated for specific cookery methods. 
Cooking process is completed in a logical and safe manner. 
Problems with the cooking process are identified promptly and corrective action is taken. 
Dishes are prepared using a range of methods and current technology within acceptable enterprise time frames. 

Forms

Assessment Cover Sheet

MTMR207B - Use basic methods of meat cookery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMR207B - Use basic methods of meat cookery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: