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Evidence Guide: SITHCCC036 - Prepare meat 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

 

SITHCCC036 - Prepare meat dishes

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

Select ingredients.

  1. Confirm food production requirements from standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook meat dishes.

  1. Follow standard recipes to select and use meat cookery methods.
  2. Prepare marinades and meat accompaniments as required.
  3. Makefood quality adjustmentswithin scope of responsibility.
Follow standard recipes to select and use meat cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare marinades and meat accompaniments as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Makefood quality adjustmentswithin scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present meat dishes.

  1. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  2. Portion and serve meats according to recipe requirements.
  3. Add sauces and garnishes according to standard recipes.
  4. Visually evaluate dishes and adjust presentation as required.
  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.
Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and serve meats according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dishes and adjust presentation as required.

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:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of knives and other 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 other 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 meats according to food safety guidelines where required.
  2. Sort and assemble ingredients according to food production sequencing.
  3. Weigh and measure ingredients and create portions according to recipe.
  4. Use meat preparation techniques according to recipe requirements.
  5. Minimise waste to maximise profitability of food items prepared.
  6. Follow standard recipes to select and use meat cookery methods.
  7. Prepare marinades and meat accompaniments as required.
  8. Makefood quality adjustmentswithin scope of responsibility.
  9. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
  10. Portion and serve meats according to recipe requirements.
  11. Add sauces and garnishes according to standard recipes.
  12. Visually evaluate dishes and adjust presentation as required.
  13. Store dishes in appropriate environmental conditions.
  14. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Thaw frozen meats according to food safety guidelines where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use meat preparation techniques according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes to select and use meat cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare marinades and meat accompaniments as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Makefood quality adjustmentswithin scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and serve meats according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dishes and adjust presentation as required.

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

PERFORMANCECRITERIA

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 standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1. Select type and size of knives and other 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 meats according to food safety guidelines where required.

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

3.3. Weigh and measure ingredients and create portions according to recipe.

3.4. Use meat preparation techniques according to recipe requirements.

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

4. Cook meat dishes.

4.1. Follow standard recipes to select and use meat cookery methods.

4.2. Prepare marinades and meat accompaniments as required.

4.3. Makefood quality adjustmentswithin scope of responsibility.

5. Present meat dishes.

5.1. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2. Portion and serve meats according to recipe requirements.

5.3. Add sauces and garnishes according to standard recipes.

5.4. Visually evaluate dishes and adjust presentation as required.

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

PERFORMANCECRITERIA

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 standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1. Select type and size of knives and other 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 meats according to food safety guidelines where required.

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

3.3. Weigh and measure ingredients and create portions according to recipe.

3.4. Use meat preparation techniques according to recipe requirements.

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

4. Cook meat dishes.

4.1. Follow standard recipes to select and use meat cookery methods.

4.2. Prepare marinades and meat accompaniments as required.

4.3. Makefood quality adjustmentswithin scope of responsibility.

5. Present meat dishes.

5.1. Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2. Portion and serve meats according to recipe requirements.

5.3. Add sauces and garnishes according to standard recipes.

5.4. Visually evaluate dishes and adjust presentation as required.

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:

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.

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.