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 | PERFORMANCECRITERIA |
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 standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1. Select type and size of knives and other 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 meats according to food safety guidelines where required. 3.2. Sort and assemble ingredients according to food production sequencing. 3.3. Weigh and measure ingredients and create portions according to recipe. 3.4. Use meat preparation techniques according to recipe requirements. 3.5. Minimise waste to maximise profitability of food items prepared. |
4. Cook meat dishes. | 4.1. Follow standard recipes to select and use meat cookery methods. 4.2. Prepare marinades and meat accompaniments as required. 4.3. Makefood quality adjustmentswithin scope of responsibility. |
5. Present meat dishes. | 5.1. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.2. Portion and serve meats according to recipe requirements. 5.3. Add sauces and garnishes according to standard recipes. 5.4. Visually evaluate dishes and adjust presentation as required. 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:
follow standard recipes to prepare at least six finished meat dishes using each of the following meat items at least once (at least once across preparation of the six dishes):
beef
game:
kangaroo or wallaby
specialty meats
lamb
pork
offal
use each of the following meat preparation techniques at least once when preparing the above dishes (at least once across preparation of the six dishes):
barding
de-boning
trimming
frenching
portioning
wet and dry marinating
mincing
rolling
tenderising
tying
skewering
prepare the required meat dishes using each of the following cookery methods at least once (at least once across preparation of the six dishes):
braising
deep-frying
shallow-frying
grilling
roasting
sous vide
stewing
cook a beef restaurant cut steak according to specified cooking preference from the following options:
blue
rare
medium rare
medium
medium well
well done
prepare, plate and present two portions of each of the six finished dishes and steaks above:
within commercial time constraints and deadlines
following procedures for portion control and food safety practices when handling and storing meat
responding to at least one special customer request.
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 meat dishes
classical and contemporary meat dishes
different cuts of meat and styles of cooking
meat classifications
meat classifications as defined in the Handbook of Australian Meat (HAM) Language
common restaurant terminology for different meat classifications
primary, secondary and portioned cuts
contents of date codes and rotation labels for stock
characteristics of meat products and meat dishes:
appearance
fat content
freshness and other quality indicators
primary, secondary and portioned cuts
nutritional value
taste
texture
historical and cultural origin of different meat products and meat dishes
preparation techniques for different cuts and types of meat, including:
barding
de-boning
trimming
frenching
portioning
wet and dry marinating
larding
mincing
rolling
tenderising
tying
skewering
wet and dry ageing
cookery methods for different cuts and types of meat specified in the performance evidence
safe and effective methods of using meat by-products and off cuts to reduce wastage and maximise profitability
equipment used to prepare and produce meat dishes:
knife care and maintenance
essential features and functions
mise en place requirements for meat dishes
appropriate environmental conditions for storing meat and meat products to:
ensure food safety:
cooking and cooling processes
timeframes and temperatures
optimise shelf-life
safe operational practices using essential functions and features of equipment used to produce meat dishes.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial blender
commercial grade work benches (1.5 m per person)
commercial oven with trays (one per two persons)
commercial refrigeration facilities:
cool room or fridge
freezer
designated storage areas for dry goods and perishables
sink
gas, electric or induction stove top (two burners per person)
hot plate
salamander or char grill (one per eight persons)
storage facilities:
shelving
trays
small equipment:
baking sheets and trays
containers for hot and cold food
cutting boards
knife sharpening equipment:
sharpening steel
sharpening stone
knives:
boning knife
carving knife
chef’s knife
utility knife
measures:
measuring jugs
measuring spoons
portion control scoops
meat:
cleavers
mincers
tenderisers
mouli
pans and pots for small and large production:
stainless steel, cast iron and non-stick fry pans
scales
scoops, skimmers and spiders
service-ware:
crockery
cutlery and serving utensils
stainless steel bowls
small utensils:
sieve
strainers and chinois
scraper
spatula
tongs and serving utensils
spoons and ladles
temperature probe
thermometer
food safe gloves
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 soap 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 and standard recipes
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of meat products as specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:
have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
hold a trade certificate as a cook or chef or equivalent;
and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.