NTISthis.com

Evidence Guide: SITHASC015 - Prepare Chinese roast meat and poultry dishes

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!

From the Wiki University

 

SITHASC015 - Prepare Chinese roast meat and poultry dishes

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

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Select other ingredients and marinades according to recipe specification.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select other ingredients and marinades according to recipe specification.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of knives and equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use knives and other equipment safely and hygienically according to manufacturer instructions.
Select type and size of knives and equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use knives and other equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Thaw frozen meat or poultry safely.
  2. Sort and assemble ingredients according to food production sequencing.
  3. Measure, weigh and portion ingredients according to recipe requirements.
  4. Select and use meat or poultry preparation techniques according to recipe requirements.
  5. Minimise waste to maximise profitability of food items prepared.
Thaw frozen meat or poultry safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure, weigh and portion ingredients according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use meat or poultry preparation techniques according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook roast meat and poultry.

  1. Select and use appropriate cookery methods.
  2. Prepare marinades, stuffings and accompaniments as required.
  3. Follow standard recipes and make food quality adjustments within scope of responsibility.
Select and use appropriate cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare marinades, stuffings and accompaniments as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store roast meat and poultry cuts.

  1. Portion and serve meat or poultry according to recipe requirements.
  2. Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  3. Add sauces and garnishes according to standard recipes.
  4. Visually evaluate dish and adjust presentation.
  5. Store dishes in appropriate environmental conditions.
  6. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
Portion and serve meat or poultry according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

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

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Select other ingredients and marinades according to recipe specification.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meat or poultry safely.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Measure, weigh and portion ingredients according to recipe requirements.

3.4.Select and use meat or poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook roast meat and poultry.

4.1.Select and use appropriate cookery methods.

4.2.Prepare marinades, stuffings and accompaniments as required.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store roast meat and poultry cuts.

5.1.Portion and serve meat or poultry according to recipe requirements.

5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

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

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Select other ingredients and marinades according to recipe specification.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meat or poultry safely.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Measure, weigh and portion ingredients according to recipe requirements.

3.4.Select and use meat or poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook roast meat and poultry.

4.1.Select and use appropriate cookery methods.

4.2.Prepare marinades, stuffings and accompaniments as required.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store roast meat and poultry cuts.

5.1.Portion and serve meat or poultry according to recipe requirements.

5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

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 three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:

barbecuing

basting

roasting

smoking

prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:

boning

cutting

drying

larding

marinating

mincing

rolling

skewering

tenderising

trimming

trussing and tying

prepare above dishes for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Chinese roast meats and poultry

responding to special customer requests and dietary requirements.

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 roast meat and poultry dishes

different cuts of meat and poultry and styles of cooking

contents of stock date codes and rotation labels

characteristics of meat and poultry products and finished dishes:

appearance

fat content

freshness and other quality indicators

historical and cultural derivations

primary, secondary and portioned cuts

nutritional value

taste

texture

preparation methods listed in the performance evidence for different cuts and types of meat and poultry

cookery methods listed in the performance evidence for different cuts and types of meat and poultry

appropriate environmental conditions for storing meat and poultry products to:

ensure food safety

optimise shelf life

knife care and maintenance

safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.

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.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.