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Evidence Guide: AMPR202 - Provide advice on cooking and storage of meat products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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AMPR202 - Provide advice on cooking and storage of meat products

What evidence can you provide to prove your understanding of each of the following citeria?

Provide information on cooking specific meat cuts

  1. Identify cooking method for various meat cuts to maximise eating quality
  2. Provide information for cooking times for various meat cuts to meet customer needs
  3. Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs
Identify cooking method for various meat cuts to maximise eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information for cooking times for various meat cuts to meet customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on specific cuts for cooking methods

  1. Identify available meat cuts for specific cooking method according to customer needs
  2. Provide information for cooking times for various meat cuts to meet customer needs
Identify available meat cuts for specific cooking method according to customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information for cooking times for various meat cuts to meet customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on storage and shelf life of fresh meat and cooked meat products

  1. Provide information on the storage and shelf life of fresh meat and cooked meat products
Provide information on the storage and shelf life of fresh meat and cooked meat products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide hygiene information on handling of meat products

  1. Provide information on the safe and hygienic handling, storage and preparation of meat products
Provide information on the safe and hygienic handling, storage and preparation of meat products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on cooking specific meat cuts

  1. Identify cooking method for various meat cuts to maximise eating quality
  2. Provide information for cooking times for various meat cuts to meet customer needs
  3. Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs
Identify cooking method for various meat cuts to maximise eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information for cooking times for various meat cuts to meet customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on specific cuts for cooking methods

  1. Identify available meat cuts for specific cooking method according to customer needs
  2. Provide information for cooking times for various meat cuts to meet customer needs
Identify available meat cuts for specific cooking method according to customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information for cooking times for various meat cuts to meet customer needs

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide information on storage and shelf life of fresh meat and cooked meat products

  1. Provide information on the storage and shelf life of fresh meat and cooked meat products
Provide information on the storage and shelf life of fresh meat and cooked meat products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide hygiene information on handling of meat products

  1. Provide information on the safe and hygienic handling, storage and preparation of meat products
Provide information on the safe and hygienic handling, storage and preparation of meat products

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Provide information on cooking specific meat cuts

1.1 Identify cooking method for various meat cuts to maximise eating quality

1.2 Provide information for cooking times for various meat cuts to meet customer needs

1.3 Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs

2. Provide information on specific cuts for cooking methods

2.1 Identify available meat cuts for specific cooking method according to customer needs

2.2 Provide information for cooking times for various meat cuts to meet customer needs

3. Provide information on storage and shelf life of fresh meat and cooked meat products

3.1 Provide information on the storage and shelf life of fresh meat and cooked meat products

4. Provide hygiene information on handling of meat products

4.1 Provide information on the safe and hygienic handling, storage and preparation of meat products

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Provide information on cooking specific meat cuts

1.1 Identify cooking method for various meat cuts to maximise eating quality

1.2 Provide information for cooking times for various meat cuts to meet customer needs

1.3 Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs

2. Provide information on specific cuts for cooking methods

2.1 Identify available meat cuts for specific cooking method according to customer needs

2.2 Provide information for cooking times for various meat cuts to meet customer needs

3. Provide information on storage and shelf life of fresh meat and cooked meat products

3.1 Provide information on the storage and shelf life of fresh meat and cooked meat products

4. Provide hygiene information on handling of meat products

4.1 Provide information on the safe and hygienic handling, storage and preparation of meat products

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

acknowledge customer's presence

greet customer

establish customer needs by enquiry, listening and summarising

be aware of cultural and ethnic differences and respond accordingly

attend to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results

provide advice on cooking methods, times, temperatures, and efficiently and courteously meet customer needs

relay information to customer

acknowledge complaints

demonstrate polite and efficient telephone technique (if required)

follow up customer enquiries

refer customer to more experienced staff if necessary, listen and learn from colleagues

identify and apply relevant workplace health and safety, regulatory and workplace requirements

operate telephone system, if required

use mathematical skills relevant to the task

use relevant communication skills

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

effects of each cooking technique on tenderness of meat

flavours which enhance various cuts and how to achieve the flavours

how to interact with others in an appropriate way when providing advice

moist cooking, dry cooking and microwave cooking techniques

serving suggestions including suitable accompaniments

properties and effects of animal fats in cooking

which cuts are suitable for dry cooking techniques including roasting, grilling and stir-frying

which cuts are suitable for microwave cooking techniques

which cuts are suitable for moist cooking techniques including casseroling and stewing

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results

storage times, temperatures and shelf life of fresh and cooked meat products

workplace complaints policies and procedures

relevant workplace health and safety, regulatory and workplace requirements

sources of information on new cooking techniques

Range Statement