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Student Number 4417

Student Name Hiep Nam LE
Email Thanhvien019@gmail.com
Course Title Certificate IV in commercial cookery
Unit Code and Title SITHCCC014 Prepare meat dishes
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA) - observation and recipe
Trainer Name

DECLARATION

√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.

√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the
√ purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.

Student Signature
I declare that I have read and understood the above declaration.
Student ID: 4417 Student Name:Hiep Nam Le Date: 28/11/19

Page 1 of 10
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

system (i.e. Moodle), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be
marked.

 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive answers
of appropriate quality or if further clarification is required and to validate authenticity
of your submitted work.

Page 2 of 10
Question 1 - Answer
You arrive at work for your shift. List 4 methods you could use to establish the mise en place requirements
for service. What would you need to consider to prevent wastage?

Method used to identify mise en place Consideration to prevent wastage

requirements

• Thaw in time Using sharp knives, cutting off only unusable

waste, removing little usable meat.
• Air out the vacuum
Keeping meats at low temperature, dry and
• Add salt in time wrapped to prevent or slow spoilage.
• Do the portioning in time

Question 2 – Answer
• Explain the general key steps for preparing ingredients for mise en place and the production of meat
dishes. Which provisions for correct storage of usable trimmings and offcuts would this require?

Key steps

• Trim any fat

• Remove any muscle groups
• Scrap the flesh from the bone
• Slice main muscle into steaks
• Bat out with a meat bat

Question 3 - Answer
• List 3 quality points for lamb.

Quality Points for Lamb

1.dull red colour with a close grain

2.fat should be evenly distributed, dry to the touch, firm

3.smell is pleasing and characteristic to animal

Page 3 of 10
Question 4 - Answer
• List 4 restaurant cuts from a whole lamb loin.

Restaurant Cuts

1. hind shank

2. topside

3. leg chump

4.backstrap

Question 5 - Answer
• List 6 fancy meats and select a suitable menu dish with the appropriate cookery method for each .

Fancy meat/offal Menu Dish Method of Cookery

1.chicken liver Chicken liver toast with spiced toast
pecans
2.beef tripe Spicy beef tripe boil
3.chicken feet Black been chicken feed Stir fry
4.pork intestine Deep fried pork intesstine Deep fry
5.duck blood Duck blood soup with boil
vermicelli
6.mutton entrails Mutton entrails soup boil

Question 6 - Answer
• Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for
each.
Cut Menu Dish Method of Cookery
Topside Topside roast roast
Osso bucco Osso bucco with Fry and roast
rosemary
gremolata
Silverside Coened silverside grill
with mustard
pumkin sauce
Shoulder Slow cooked lamb stew
shoulder

Question 7 - Answer
Page 4 of 10
• List 4 primal cuts which can be obtained from a leg of beef (butt).

Primal Cut

1.short leg

2.rump

3.argentine

4.flank

Question 8 - Answer
• Why is the silverside tougher than the topside?

Reason
The silverside is tougher than the topside just because of where it is cut from. The silverside is cut
from the back of the thigh.

Question 9 - Answer
• List 6 measures which help to ensure correct hygiene standards when handling and preparing meat and
meat dishes. What would this need to include when thawing meats?

Hygiene Requirements

• 1. Wash equipment thoroughly in hot water

2. Wash hands with soap and water and dry hands thoroughly

3. Keep all work surfaces, utensils and cutting boards clean

• 4.Use seperate cutting boards for meat and vegetables

• 5.Always use a clean, sharp knife for preparing cuts

Question 10 - Answer

Page 5 of 10
• List 3 advantages of having offal and second class cuts on the menu:

Advantages

1. add more flavour

2.prevent wastage

3.cater for people from different countries

Question 11 - Answer
• List 3 restaurant cuts which can be obtained from a leg primal.

Restaurant Cut
1.shin
2.foreleg
3.bolar blade

Question 12 - Answer
• Describe the differences in veal and lamb kidneys and list two suitable menu dishes.

Differences Menu Dishes

Lamb: Lambs’ kidneys are relatively easy to Veal kidney pie
come by. They aren’t quite as wonderful
(tender and flavourful) as calves’ kidneys, Lamb kidney in red wine and butter
but they are a very good substitute

Veal: most tender and have the best

flavour of all

Question 13 - Answer
• Provide 2 reasons why you should not stew beef topside.

Reasons
1.it is a very lean, tender cut, no need to stew for a long time.

2.stew may let the mouthfeel not that good.

Question 14 - Answer
Page 6 of 10
• What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasons and how
do the different temperatures affect the product? What needs to be considered when carving roasted
meats for service?

Temperature Range: 95 to 160 °C °Celsius

Reasons and Explanation

Cooking at high temperatures is beneficial if the cut is tender enough—as in filet

mignon or strip loin—to be finished cooking before the juices escape. A reason for high
temperature roasting is to brown the outside of the food, similar to browning food in a
pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because
the outside is brown while the center is much less done.

Question 15 - Answer
• A pork rib loin costs $ 10.80 per kg bone in. The trimming loss is 40%. Alternatively you can purchase a
kg of pork cutlets for $16.00 per kg. Which option should you choose when purchasing your meat?
State your reasons supported by the appropriate calculations.
Calculations:

10.80 = cost of 600 g trimmed meat [1000 – (40/100)=600]

Equation: If 0.600 kg cost $10.80 how much does 1.000 kg cost?

0.600 kg – $ 10.80 1kg cost $18

1.000 kg – $ 18

Reasons:

I will choose pork cutlets, its cheaper

Question 16 - Answer

Page 7 of 10
• 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?

Primals used Reason

Lamb Schnitzel Lamb chops No bone

Roast Lamb Shoulder tender

Question 17 - Answer
• 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?
Equipment and Utensils Explanation for use Applied Example

Butcher Knife splitting, stripping and sliced cuts

cutting meat
Boning Knife removing removing fish from its flesh
the bones of poultry, meat,
and fish
Meat Hook any hook normally used S hook
in butcheries to hang meat
Larding Needles long needles with a "U" U needles
cross-section
Sharpening Stone used to sharpen the edges of Use to sharpen knife
steel tools and implements
through grindingand honing
.
Sharpening Steel used to realign blade edges Sharpen knife
Bowl Chopper A food processor
Meat Thermometer To measure the temperature Insert to the middle of the meat
of meat
Butcher’s String to prevent the roast from Use when roast meat
falling apart

Safety and Hygiene requirements:

Use washing liquid, hot water to rinse

Question 18 - Answer

Page 8 of 10
• 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:

Primal Cut Restaurant Cut Cookery Method Menu Dishes

(pork)

Neck neck stew Pork neck in red wine

Shoulder Shoulder picnic Shadow fry Fried shoulder with salt and
pepper
Hock hock stew Slow cook hock
Leg hock grill Grill pork leg
Loin loin Stir fry Stir fry loin
Belly belly roast Roast garlic pork belly
Tenderloin tenderloin Stir fry Stir fry tenderloin
Trimmings trimmings Fry Fry trimmings

Question 19 - Answer
• Provide a description for each of the following preparation and portioning techniques:

Larding: insert strips of fat or bacon in (meat) before cooking.

Tenderising make (meat) more tender by beating or slow cooking.

Skewering fasten together or pierce with a pin or skewer.

Rolling

Stuffing and trussing Stuffing or filling is an edible substance or mixture, normally consisting primarily of
small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another
food item while cooking.

Mincing finely cut meat

Marinating– Instant and Soaking Application and Uses

Instant marinade Soaking marinade

Instant Marinade is a new concept for marinades. soaking foods in a seasoned, often acidic, liquid
To prepare the marinade, the powdered before cooking
compound is mixed in water and then mixed in oil.

Question 20 – Answer

Page 9 of 10
• What are the advantages of ageing meat in vacuum sealed packaging?
What are the ideal temperatures for storage? How are frozen items defrosted safely?
Important advantages of this method are the limited weight loss of the meat and a significant
reduction in the risk of contamination.

freezer temperature is -10°F to -20°F

Question 21 - Answer
• What are the general considerations for suitable sauces and accompaniments for meat dishes?
Gravy sauce

Question 22 - Answer

• What are the nutritional benefits of meat and game meat in a healthy diet? What would you need to
consider to provide nutritional balance of dishes?
Meat include protein, B vitamins (niacin, thiamin,riboflavin, and B6), vitamin E, iron, zinc,
and magnesium.

Every meal need to contain meat and vegetables and grain

Page 10 of 10