Application
This unit covers the skills and knowledge required to prepare meat-based pâtés and terrines for commercial sale.
This unit is applicable to smallgoods producers who are developing and manufacturing pâtés and terrines for commercial sale.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare ingredients | 1.1 Prepare work area 1.2 Select ingredients for pâtés and terrines according to specifications 1.3 Pre-prepare meat and offal ingredients according to specifications 1.4 Pre-cook meat, offal and other ingredients according to specifications 1.5 Prepare and line moulds for pâtés and terrines according to specifications 1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery |
2. Prepare pâtés and terrines | 2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat 2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation 2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions 2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed 2.5 Assess product stability and spreadability |
3. Pack and store pâtés and terrines | 3.1 Select and pack pâtés and terrines using appropriate packaging 3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens 3.3 Store pâtés and terrines according to regulatory requirements |
4. Develop new recipes | 4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation 4.2 Cost and price new recipes 4.3 Assess and evaluate customer response to new recipes |
Evidence of Performance
The candidate must prepare a minimum of three different types of meat-based pâtés and terrines for commercial sale.
The candidate must:
follow recipes and work instructions
assess the freshness and suitability of ingredients for pâtés and terrines
pre-prepare meat and offal using safe knife skills
cook meat emulsions
poach or boil products, as required
apply presentation skills for pâtés and terrines, including pastry decoration, glazing and layering of ingredients
correctly package and store finished products
consistently prepare at least three different products suitable for commercial sale
develop commercially viable new recipes for at least two products
use communication and numeracy skills required to read, write and interpret written documentation, such as recipes and regulatory requirements
listen to, interpret and correctly carry out instructions
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
ingredients suitable for making pâtés and terrines and their characteristics
culinary terms related to pâtés and terrines commonly used in the industry
properties and outcomes of the various seasonings, additives, binding agents and processes used in the preparation of pâtés and terrines
core temperature requirements associated with the various stages of pâté production
heating and cooling processes required to ensure end product is safe for consumption and meets regulatory requirements
safe work practices, in particular in relation to using chopping and mincing equipment
food safety requirements for the handling and separation of cooked and raw meats
hygiene requirements particularly relating to possible bacterial spoilage in the preparation, storage and service of pâté and terrine products
casings and containers suitable for commercial use and storage of pâtés and terrines
three-stage cooling program or regime specified in the Australian standard
principles of nutrition, in particular, the food values of pâtés and terrines and the effects of cooking on the nutritional value of food
packing and storage requirements for pâtés and terrines
organisation's food safety plan
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.