Assessor Resource

SITHASC015
Prepare Chinese roast meat and poultry dishes

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.

It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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



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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Select other ingredients and marinades according to recipe specification.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meat or poultry safely.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Measure, weigh and portion ingredients according to recipe requirements.

3.4.Select and use meat or poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook roast meat and poultry.

4.1.Select and use appropriate cookery methods.

4.2.Prepare marinades, stuffings and accompaniments as required.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store roast meat and poultry cuts.

5.1.Portion and serve meat or poultry according to recipe requirements.

5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:

barbecuing

basting

roasting

smoking

prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:

boning

cutting

drying

larding

marinating

mincing

rolling

skewering

tenderising

trimming

trussing and tying

prepare above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Chinese roast meats and poultry

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different roast meat and poultry dishes

different cuts of meat and poultry and styles of cooking

contents of stock date codes and rotation labels

characteristics of meat and poultry products and finished dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

primary, secondary and portioned cuts

nutritional value

taste

texture

preparation methods listed in the performance evidence for different cuts and types of meat and poultry

cookery methods listed in the performance evidence for different cuts and types of meat and poultry

appropriate environmental conditions for storing meat and poultry products to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

barbecues

charcoal grills

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

open spit smoke ovens

microwaves

roasting drums

small equipment:

containers for hot and cold food

cutting boards

food handlers gloves

knives and cleavers:

butcher and boning knives

carving knives

filleting knives

light and heavyweight cleavers

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

meat:

bats

cleavers

hooks

thermometers

mincers

saws

scales

sets of stainless steel bowls

sharpening steels and stones

skewers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Select other ingredients and marinades according to recipe specification.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meat or poultry safely.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Measure, weigh and portion ingredients according to recipe requirements.

3.4.Select and use meat or poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook roast meat and poultry.

4.1.Select and use appropriate cookery methods.

4.2.Prepare marinades, stuffings and accompaniments as required.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store roast meat and poultry cuts.

5.1.Portion and serve meat or poultry according to recipe requirements.

5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:

barbecuing

basting

roasting

smoking

prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:

boning

cutting

drying

larding

marinating

mincing

rolling

skewering

tenderising

trimming

trussing and tying

prepare above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Chinese roast meats and poultry

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different roast meat and poultry dishes

different cuts of meat and poultry and styles of cooking

contents of stock date codes and rotation labels

characteristics of meat and poultry products and finished dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

primary, secondary and portioned cuts

nutritional value

taste

texture

preparation methods listed in the performance evidence for different cuts and types of meat and poultry

cookery methods listed in the performance evidence for different cuts and types of meat and poultry

appropriate environmental conditions for storing meat and poultry products to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

barbecues

charcoal grills

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

open spit smoke ovens

microwaves

roasting drums

small equipment:

containers for hot and cold food

cutting boards

food handlers gloves

knives and cleavers:

butcher and boning knives

carving knives

filleting knives

light and heavyweight cleavers

utility knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

meat:

bats

cleavers

hooks

thermometers

mincers

saws

scales

sets of stainless steel bowls

sharpening steels and stones

skewers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements. 
Select other ingredients and marinades according to recipe specification. 
Select type and size of knives and equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use knives and other equipment safely and hygienically according to manufacturer instructions. 
Thaw frozen meat or poultry safely. 
Sort and assemble ingredients according to food production sequencing. 
Measure, weigh and portion ingredients according to recipe requirements. 
Select and use meat or poultry preparation techniques according to recipe requirements. 
Minimise waste to maximise profitability of food items prepared. 
Select and use appropriate cookery methods. 
Prepare marinades, stuffings and accompaniments as required. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Portion and serve meat or poultry according to recipe requirements. 
Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 
Add sauces and garnishes according to standard recipes. 
Visually evaluate dish and adjust presentation. 
Store dishes in appropriate environmental conditions. 
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHASC015 - Prepare Chinese roast meat and poultry dishes
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

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Assessor name:

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Assessment Record Sheet

SITHASC015 - Prepare Chinese roast meat and poultry dishes

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: