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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 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. Cook meat dishes.
   • Follow standard recipes to select and use meat cookery methods.
   • Prepare marinades and meat accompaniments as required.
   • Makefood quality adjustmentswithin scope of responsibility.
3. 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.
4. 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.
5. 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.
   • Follow standard recipes to select and use meat cookery methods.
   • Prepare marinades and meat accompaniments as required.
   • Makefood quality adjustmentswithin scope of responsibility.
   • 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.

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 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.

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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

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.

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