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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 products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of knives and other 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 meats according to food safety guidelines where required.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients and create portions according to recipe.
   • Use meat preparation techniques according to recipe requirements.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook meat dishes.
   • Follow standard recipes to select and use meat cookery methods.
   • Prepare marinades and meat accompaniments as required.
   • Make food quality adjustments within scope of responsibility.
5. Present meat dishes.
   • Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
   • Portion and serve meats according to recipe requirements.
   • Add sauces and garnishes according to standard recipes.
   • Visually evaluate dishes and adjust presentation as required.
   • 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:	cooking preference: blue rare medium rare medium medium well well done taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plated 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:

follow standard recipes to prepare meat dishes using each of the following meat items:

beef

game:

kangaroo

venison

specialty meats

lamb

pork

veal

offal:

kidney

liver

use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate:

ageing

barding

boning and trimming

cutting and portioning

larding

marinating

mincing

rolling

tenderising

trussing and tying

skewering

prepare the required meat dishes using each of the following cookery methods at least once:

braising

frying

grilling

roasting

stewing

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing meat

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 meat dishes

classical and contemporary meat dishes

different cuts of meat and styles of cooking

contents of stock date codes and rotation labels

meat classifications

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 specified in the performance evidence

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

equipment used to prepare and produce meat dishes:

knife care and maintenance

essential features and functions

safe operational practices

mise en place requirements for meat dishes

appropriate environmental conditions for storing meat and meat products to:

ensure food safety

optimise shelf-life

safe operational practices using essential functions and features of equipment used to produce meat dishes.

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