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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 traditional and contemporary meats, 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 meat cuts and meat products.
   • Specify, select and weigh ingredients correctly according to standard recipes.
   • Cut meats precisely to required portion size and weight as required for standard recipes.
   • Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.
   • Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
   • Minimise waste to maximise profitability of meat cuts prepared.
4. Store meat cuts and meat products.
   • Store meat cuts and products in appropriate environmental conditions.
   • Use meat preservation methods as appropriate.
   • 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.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.
Meat preservation methods available for use must include:	curing drying freezing pickling salting smoking.

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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 portion-controlled meat cuts for each of the following meats:

beef

lamb

pork

veal

game

contemporary meats:

goat

kangaroo

produce each of the following meat products and smallgoods:

cured or smoked meats

marinated meat cuts

salami

sausages

shashlik

prepare preserved meats using at least four different meat preservation techniques

prepare above meat cuts and products within commercial time constraints and in line with identified quality indicators

use suitable preparation methods for each of the different meat cuts and products specified above.

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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:

primary and secondary meat cuts according to Australian standard meat cuts

contents of stock date codes and rotation labels

basic meat science and meat classification systems

characteristics of quality meat and meat products:

appearance

fat content

freshness

primary, secondary and portioned cuts

quality indicators

nutritional value

taste

texture

classical and contemporary trends in preparing meat and meat products

food safety practices for handling and storing meat

meat preservation techniques:

curing

drying

freezing

pickling

salting

smoking

preparation methods for different cuts and types of meat:

boning

trimming

portioning

preparation methods and ingredients for different meat products:

filling

flavouring

marinating

equipment used to produce meat products:

knife care and maintenance

essential features and functions

safe operating practices

appropriate environmental conditions for storing meat cuts and meat products to:

ensure food safety

optimise shelf life.

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