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Course Details Unit(s) of Competency SITHCCC014 Prepare Meat Dishes
Course Details Unit(s) of Competency SITHCCC014 Prepare Meat Dishes
Course Name
Unit(s) of competency
SITHCCC014 Prepare meat dishes
Unit Code (s) and
Names
Assessment Details
Term and Year Time allowed
Assessment No Assessment Weighting
Assessment
Descriptor
Due Date Extension (if approved)
Re-Assessment Details
Term and Year Time allowed
Assessment No Re-assessment Fee Paid?
Assessment Type
Due Date No Extension
Student ID Trainer/Assessor’s
Name
Student Declaration:
a. I declare that the work submitted is my own and has not
been copied or plagiarised from any person or source.
b. I have not submitted any part of this assignment
previously as part of another unit/course.
c. I acknowledge that I understand the requirements to
complete the assessment tasks.
d. The assessment process including the provisions for re- Signature:
submitting and academic appeals were explained to me __________________________________
and I understand these processes. Date: _______/________/______
Re-assessment
Yes No Due Date:
eligibility
Assessment Task
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FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
Student Declaration: I declare that I have been Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal and the assessment with this student, and I have provided
reassessment procedure. appropriate feedback
Signature: ____________________________
Date: ____/_____/_____
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
Student Declaration: I declare that I have been re- Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal. assessment with this student, and I have provided
appropriate feedback
Signature: ____________________________
Date: ____/_____/_____ Student did not attend the feedback session.
Feedback provided on assessment.
Signature: ____________________________
Date: ____/_____/_____
Assessment Task
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Assessment Task
(Knowledge)
SITHCCC014
Prepare meat dishes
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DOCUMENT CONTROL
Please discuss this with the learner and circle yes or no for each question.
ASSESSMENT INSTRUCTIONS
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Trainers and Assessors are required to ensure all learners have access to:
Total Marks: 90
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Week 6
Learner Evidence Submission Requirements
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ASSESSMENT ACTIVITY: KNOWLEDGE (EXAMINATION)
3. List six (6) ‘offal’ and select a suitable menu dish and an appropriate cookery
method for each one.
4. From the following ‘veal cuts’ select a suitable menu dish and an appropriate
cookery method for each one.
TOPSIDE
OSSO BUCCO
SILVERSIDE
SHOULDER
5. When cleaning up a ‘beef striploin’, identify three (3) culinary uses you could use
the offcuts for.
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7. You receive delivery of a carton of Porterhouse, what would you check and how
would you store the carton of Porterhouse?
8. What could be three (3) advantages to have ‘offal’ and ‘second class cuts’ on the
menu?
9. List three (3) pieces of equipment used in carving a piece of roast meat.
10. Describe the differences in ‘veal’ and ‘lamb’ kidneys and list two (2) suitable menu
dishes.
11. State two (2) reasons why you should not ‘stew’ beef topside.
12. At what temperature would you roast a beef striploin? Identify four (4) reasons
and justify your responses.
13. You have boned a leg of lamb and will utilise the meat for lamb schnitzel and
roast lamb. Which primals would you use for either menu dish? Why have you made
these choices?
LAMB SCHNITZEL
ROAST LAMB
14. Explain the applications and uses of the following Equipment and Utensils and provide
one applied example for each. What are the WHS and hygiene procedures which must be
followed for assembly, and for safe use?
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EQUIPMENT AND EXPLANATION FOR USE APPLIED EXAMPLE
UTENSILS
BUTCHER KNIFE
BONING KNIFE
MEAT HOOK
LARDING NEEDLES
SHARPENING STONE
SHARPENING STEEL
BOWL CHOPPER
MEAT THERMOMETER
BUTCHER’S STRING
MEAT BAT
15. Complete the following table for examples of restaurant cuts from pork with a
suitable method of cookery applied for a menu dish for each cut:
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NECK
SHOULDER
HOCK
LEG
LOIN
BELLY
TENDERLOIN
TRIMMINGS
a) Rib-loin
b) Fillet
c) Mid-loin
d) Shoulder
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A B C D
a) Silverside
b) Shin/shank
c) Neck
d) Trotter
A B C D
A B C D
a) -1º C - 2º C
b) 1ºC - 4º C
c) 5º C - 6º C
d) 7º C - 8º C
A B C D
a) Topside
b) Silverside
c) Rump
d) Fillet
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A B C D
a) Loin
b) Leg
c) Shoulder
d) Breast
A B C D
A B C D
a) Shank bone
b) Aitch bone
c) Rib bone
d) Neck bone
A B C D
9. ‘Denuding’ refers to
a) Removing all bones from the primal
b) Removing all fat covering from the primal
c) Removing all meat between the rack bones of a primal
d) Removing all fat and sinews from the primal
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A B C D
A B C D
TRUE FALSE
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2. Clear oxtail soup uses braising and simmering as the cookery methods
TRUE FALSE
TRUE FALSE
TRUE FALSE
TRUE FALSE
TRUE FALSE
7. Vacuum packed striploin should always be stored fat down to extend storage.
TRUE FALSE
TRUE FALSE
9. The sediment in the pan should always be discarded to prevent black spots in the
sauce.
TRUE FALSE
10. Cooking loss and trimming loss will influence your final price. A lack in skill and
wrong temperature can cost you up to 50%.
TRUE FALSE
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