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Elements and Performance Criteria

1. Select and use cooking equipment and technology
   • Select appropriate equipment or technology for particular cooking methods
   • Use equipment hygienically, safely and in accordance with manufacturer's instructions
2. Use methods of meat cookery
   • Use various cookery methods to prepare dishes to enterprise standard
   • Calculate correct quantities and ratios of commodities for specific cookery methods
   • Complete cooking process in a logical and safe manner
   • Identify problems with the cooking process and promptly take corrective action
   • Prepare dishes using a range of methods and current technology within acceptable enterprise time frames
3. Select and use cooking equipment and technology
   • Select appropriate equipment or technology for particular cooking methods
   • Use equipment hygienically, safely and in accordance with manufacturer's instructions
4. Use methods of meat cookery
   • Use various cookery methods to prepare dishes to enterprise standard
   • Calculate correct quantities and ratios of commodities for specific cookery methods
   • Complete cooking process in a logical and safe manner
   • Identify problems with the cooking process and promptly take corrective action
   • Prepare dishes using a range of methods and current technology within acceptable enterprise time frames

Range Statement

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Performance Evidence

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

boiling or simmering

stewing

braising

roasting

grilling

shallow frying

The candidate must:

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

follow 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

explain logical and time-efficient workflow

apply relevant workplace health and safety, regulatory and workplace requirements

use mathematical skills relevant to the task

use relevant communication skills

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Knowledge Evidence

The candidate must be able to demonstrate a basic factual, technical and procedural knowledge of:

the 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 workplace health and safety, regulatory and workplace requirements

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

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