This Unit is applicable to smallgoods producers who are developing and manufacturing pâtés and terrines for commercials sale.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare ingredients

1.1. Work area is prepared.

1.2. Ingredients for pâtésand terrines are selected according to specifications.

1.3. Meat and offal ingredients are pre-prepared according to specifications.

1.4. Meat, offal and other ingredients are pre-cooked according to specifications.

1.5. Moulds for pâtés and terrines are prepared and lined according to specifications.

1.6. Pre-operational checks are set up and conducted on required specialised machinery.

2. Prepare pâtés and terrines

2.1. A range of binding agents and processes required in the preparation of basic forcemeat are prepared and used.

2.2. A range of pastries suitable for pâté en croute are prepared and handled correctly to ensure high quality and attractive presentation.

2.3. Specialised machinery for making pâtés and terrines is used correctly and safely according to manufacturer instructions.

2.4. Pâtés and terrines are cooked to specification ensuring non-spore forming pathogens are destroyed.

2.5. Product stability and spreadability are assessed.

3. Pack and store pâtés and terrines

3.1. Pâtés and terrines are selected and packed using appropriate packaging.

3.2. Pâtés and terrines are chilled at a sufficient rate to prevent spore-forming pathogens.

3.3. Pâtés and terrines are stored according to regulatory requirements.

4. Develop new recipes

4.1. Recipes for pâtés and terrines are developed using a range of suitable products, with consideration given to food safety, taste and presentation.

4.2. New recipes are costed and priced.

4.3. Customer response to new recipes are assessed and evaluated.

Required skills

Ability to:

apply presentation skills for pâtés and terrines, including pastry decoration, glazing and layering of ingredients

assess the freshness and suitability of ingredients for pâtés and terrines

pre-prepare meat and offal using safe knife skills

cook meat emulsions

develop commercially viable new recipes

correctly package and store finished products

poach or boil products, as required

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

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

work effectively in a range of situations as an individual and as a team member.

Required knowledge

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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Candidates must be able to:

produce a minimum of one type of pâté or terrine

demonstrate knowledge of product-specific food safety hazards and control measures

develop a minimum of three new recipes and test one recipe.

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Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions.

Resources may include:

workplace recipes and formulations

manufacturer's instructions

product specifications

food safety plan

workplace equipment

workplace procedures.

Method of assessment

Recommended methods of assessment are:

demonstration of pâté/terrine preparation

quiz of underpinning knowledge

workplace referee report over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Ingredients may include:

offal, livers

veal, ham and pork

game

poultry

Australian native game, fruits and products.

dairy foods

vegetables.

Pâtés and terrines are:

any edible food that has been ground or pureed to a paste and set and/or baked in a container or mould

they can be made from a range of ingredients including meats, poultry, game, fruits and vegetables

terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named.

Ingredients for lining mouldsmay include:

pork fat

pork caul

vegetables

pastry

skins.

Specialised machinery may include:

bowl cutters or food processors

food mills, mixers and blenders

mincers

fryers and related pre-cooking equipment

immersion cookers

water cooling baths.

pâtés en croute are:

pâtés or terrines that have been baked in a pastry casing.

Packing and storing may involve the use of:

blast chillers

vacuum packaging equipment.

Unit sector

This unit contains employability skills.