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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • 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.
2. Select, prepare and use equipment.
   • 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.
3. Portion and prepare ingredients.
   • 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.
4. Cook roast meat and poultry.
   • 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.
5. Present and store roast meat and poultry cuts.
   • 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.

Range Statement

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.

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Performance Evidence

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.

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Knowledge Evidence

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.

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