SITHCCC014 Learner Guide V3 PDF

SIT40516 CERTIFICATE IV IN
COMMERCIAL COOKERY
CRICOS COURSE CODE: 0100891
LEARNER GUIDE
SITHCCC014
PREPARE
MEAT DISHES
SITHCCC014 Prepare meat dishes Learner guide
Salisbury College Australia V1.0 Page |2

RTO:45062 | CRICOS:03565E
TABLE OF CONTENTS
TABLE OF CONTENTS........................................................................................................................................ 3
UNIT INTRODUCTION ....................................................................................................................................... 6
ABOUT THIS RESOURCE ................................................................................................................................... 6
ABOUT ASSESSMENT ....................................................................................................................................... 7
ELEMENTS AND PERFORMANCE CRITERIA ....................................................................................................... 9
PERFORMANCE AND KNOWLEDGE EVIDENCE ................................................................................................ 11
PERFORMANCE EVIDENCE ............................................................................................................................. 11
KNOWLEDGE EVIDENCE ................................................................................................................................. 12
ASSESSMENT CONDITIONS ............................................................................................................................ 15
PRE-REQUISITES ............................................................................................................................................. 19
TOPIC 1 – SELECT INGREDIENTS ..................................................................................................................... 20
CONFIRM FOOD PRODUCTION REQUIREMENTS FROM FOOD PREPARATION LIST AND STANDARD RECIPES . 21
CALCULATE INGREDIENT AMOUNTS ACCORDING TO REQUIREMENTS........................................................... 24
How scaling works....................................................................................................................................... 24
IDENTIFY AND SELECT MEAT PRODUCTS AND OTHER INGREDIENTS FROM STORES ACCORDING TO RECIPE,
QUALITY, FRESHNESS AND STOCK ROTATION REQUIREMENTS ...................................................................... 26
Identifying cuts of meat .............................................................................................................................. 27
Beef ............................................................................................................................................................. 27
Lamb............................................................................................................................................................ 29
Pork ............................................................................................................................................................. 31
Halal and Harem meats .............................................................................................................................. 32
How would you recognise meat that is fresh? ............................................................................................ 33
Smell the Meat ............................................................................................................................................ 33
Look at the Colour ....................................................................................................................................... 34
Other Changes ............................................................................................................................................. 34
How to prevent spoilage of meat ................................................................................................................ 34
Identify and select ingredients .................................................................................................................... 34
TOPIC 2 – SELECT, PREPARE AND USE EQUIPMENT ........................................................................................ 37
SELECT TYPE AND SIZE OF KNIVES AND OTHER EQUIPMENT SUITABLE TO REQUIREMENTS........................... 37
Holding a knife correctly ............................................................................................................................. 37
Stance/posture ............................................................................................................................................ 37
Grip .............................................................................................................................................................. 38
Cutting techniques ...................................................................................................................................... 38
SAFELY ASSEMBLE AND ENSURE CLEANLINESS OF EQUIPMENT BEFORE USE ................................................. 40
USE KNIVES AND OTHER EQUIPMENT SAFELY AND HYGIENICALLY ACCORDING TO MANUFACTURER
INSTRUCTIONS ............................................................................................................................................... 41
KNIFE CARE AND MAINTENANCE ............................................................................................................................... 41
Sharpening with a Steel............................................................................................................................... 42
Sharpening with a Stone ............................................................................................................................. 42
Steps to using a stone ................................................................................................................................. 43
TOPIC 3 – PORTION AND PREPARE INGREDIENTS .......................................................................................... 45

THAW FROZEN MEATS ACCORDING TO FOOD SAFETY GUIDELINES WHERE REQUIRED ................................. 45
Thaw in the refrigerator .............................................................................................................................. 45
Microwave................................................................................................................................................... 46
SORT AND ASSEMBLE INGREDIENTS ACCORDING TO FOOD PRODUCTION SEQUENCING .............................. 47
MISE EN PLACE REQUIREMENTS FOR MEAT DISHES ....................................................................................................... 47
WEIGH AND MEASURE INGREDIENTS AND CREATE PORTIONS ACCORDING TO RECIPE ................................. 48
How it works ............................................................................................................................................... 48
Weight Percentages .................................................................................................................................... 49
Saleable weight of meat.............................................................................................................................. 49
Remember ................................................................................................................................................... 51
USE MEAT PREPARATION TECHNIQUES ACCORDING TO RECIPE REQUIREMENTS .......................................... 52
PREPARATION TECHNIQUES FOR DIFFERENT CUTS AND TYPES OF MEAT ............................................................................. 52
MINIMISE WASTE TO MAXIMISE PROFITABILITY OF FOOD ITEMS PREPARED ................................................ 53
TOPIC 4 – COOK MEAT DISHES ....................................................................................................................... 55
FOLLOW STANDARD RECIPES TO SELECT AND USE MEAT COOKERY METHODS ............................................. 55
Degree of doneness ..................................................................................................................................... 57
Steak – Rare - Internal Temperature - 52 to 55 degrees C. ......................................................................... 57
Steak - Medium Rare - Internal Temperature - 55 to 60 degrees C............................................................. 57
Steak – Medium - Internal Temperature - 60 to 65 degrees C. ................................................................... 58
Steak - Medium Well - Internal Temperature - 65 to 69 degrees C. ............................................................ 58
Steak - Well Done - Internal Temperature - 71 to 100 degrees C. ............................................................... 58
PREPARE MARINADES AND MEAT ACCOMPANIMENTS AS REQUIRED ........................................................... 59
MAKE FOOD QUALITY ADJUSTMENTS WITHIN SCOPE OF RESPONSIBILITY .................................................... 60
QUALITY INDICATORS ............................................................................................................................................. 60
Colour and texture ...................................................................................................................................... 60
Flavour ........................................................................................................................................................ 60
Composition ................................................................................................................................................ 60
TOPIC 5 – PRESENT MEAT DISHES .................................................................................................................. 62
CARVE MEATS USING APPROPRIATE TOOLS AND TECHNIQUES, TAKING ACCOUNT OF MEAT AND BONE
STRUCTURE AND WASTE MINIMISATION ...................................................................................................... 62
General Tips for Carving Beef ...................................................................................................................... 62
Steps for Carving a “Bone in” Roast ............................................................................................................ 62
PORTION AND SERVE MEATS ACCORDING TO RECIPE REQUIREMENTS ......................................................... 64
ADD SAUCES AND GARNISHES ACCORDING TO STANDARD RECIPES.............................................................. 66
Sauces ......................................................................................................................................................... 66
Garnishes..................................................................................................................................................... 66
VISUALLY EVALUATE DISHES AND ADJUST PRESENTATION AS REQUIRED...................................................... 68
STORE DISHES IN APPROPRIATE ENVIRONMENTAL CONDITIONS .................................................................. 69
APPROPRIATE ENVIRONMENTAL CONDITIONS FOR STORING MEAT AND MEAT PRODUCTS TO ENSURE FOOD SAFETY & OPTIMISE
SHELF-LIFE ........................................................................................................................................................... 69
High-risk foods ............................................................................................................................................ 69
Cold food storage ........................................................................................................................................ 70

CLEAN WORK AREA, AND DISPOSE OF OR STORE SURPLUS AND RE-USABLE BY-PRODUCTS ACCORDING TO
ORGANISATIONAL PROCEDURES, ENVIRONMENTAL CONSIDERATIONS, AND COST-REDUCTION INITIATIVES71
Clean work area .......................................................................................................................................... 71
Purpose of Chemicals in the kitchen............................................................................................................ 72
Steps to use in correct cleaning ................................................................................................................... 72
Principles of general cleaning ..................................................................................................................... 72
Environmental Considerations .................................................................................................................... 73
Waste reduction .......................................................................................................................................... 74
General considerations................................................................................................................................ 74
Surplus and re-usable by-products .............................................................................................................. 74
TOPIC 6 – ADDITIONAL KNOWLEDGE ............................................................................................................. 75
CONTENTS OF STOCK DATE CODES AND ROTATION LABELS .......................................................................... 75
Labelling and coding ................................................................................................................................... 75
MEAT CLASSIFICATIONS ................................................................................................................................. 76
CHARACTERISTICS OF MEAT PRODUCTS AND MEAT DISHES .......................................................................... 77
Appearance ................................................................................................................................................. 77
Fat content .................................................................................................................................................. 77
Nutritional value ......................................................................................................................................... 77
Taste ............................................................................................................................................................ 78
Texture ........................................................................................................................................................ 78
HISTORICAL AND CULTURAL ORIGIN OF DIFFERENT MEAT PRODUCTS AND MEAT DISHES ............................ 79
Classical and contemporary meat dishes .................................................................................................... 79
EQUIPMENT USED TO PREPARE AND PRODUCE MEAT DISHES ...................................................................... 81
Essential features and functions ................................................................................................................. 81
Safe operational practices........................................................................................................................... 81
SAFE OPERATIONAL PRACTICES USING ESSENTIAL FUNCTIONS AND FEATURES OF EQUIPMENT USED TO
PRODUCE MEAT DISHES................................................................................................................................. 83
SUMMARY ..................................................................................................................................................... 84
REFERENCES................................................................................................................................................... 85

UNIT INTRODUCTION
This resource covers the unit SITHCCC014 - Prepare meat dishes.
This unit describes the performance outcomes, skills and knowledge required to
prepare and cook a range of meat dishes following standard recipes. It requires the
ability to select, prepare and portion meat, and to use relevant equipment, cookery and
food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and
event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They
demonstrate autonomy and judgement to complete routine activities and take limited
responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this

unit at the time of publication.
About This Resource

This resource brings together information to develop your knowledge about this unit.
The information is designed to reflect the requirements of the unit and uses headings to
makes it easier to follow.
You should read through this resource to develop your knowledge in preparation for
your assessment. At the back of the resource are a list of references you may find useful
to review.
As a student it is important to extend your learning and to search out textbooks, internet
sites, talk to people at work and read newspaper articles and journals which can provide
additional learning material.

Your trainer may include additional information and provide activities, PowerPoint
slide presentations, and assessments in class to support your learning.
About Assessment
Throughout your training we are committed to your learning by providing a training
and assessment framework that ensures the knowledge gained through training is
translated into practical on the job improvements.
You are going to be assessed for:
• Your performance and knowledge using written and practical activities that
apply to a workplace environment.
• Your ability to apply your learning to the workplace
• Your ability to recognise common principles and actively use these on the job
You will receive an overall result of Competent or Not Yet Competent for the assessment
of this unit. The assessment is a competency based assessment, which has no pass or
fail. You are either competent or not yet competent. Not Yet Competent means that you
still are in the process of understanding and acquiring the skills and knowledge required
to be marked competent.
The assessment process is made up of a number of assessment methods. You are

required to achieve a satisfactory result in each of these to be deemed competent
overall.
All of your assessment and training is provided as a positive learning tool. Your
trainer/assessor will guide your learning and provide feedback on your responses to the
assessment. For valid and reliable assessment of this unit, a range of assessment
methods will be used to assess practical skills and knowledge.
Your assessment may be conducted through a combination of the following methods:
• Written Activity
• Case Study
• Observation

• Practical tasks
• Short answer questions
• Third Party Report
The assessment tool for this unit should be completed within the specified time period
following the delivery of the unit. If you feel you are not yet ready for assessment,
discuss this with your trainer/assessor.
To be successful in this unit, you will need to relate your learning to your workplace.
You may be required to demonstrate your skills and be observed by your assessor in
your workplace environment. Some units provide for a simulated work environment,
and your trainer and assessor will outline the requirements in these instances.

ELEMENTS AND PERFORMANCE

CRITERIA
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 products and other

ingredients from stores according to recipe, quality,
freshness and stock rotation requirements
2. Select, prepare and use 2.1 Select type and size of knives and other
equipment 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 3.1 Thaw frozen meats according to food safety
ingredients 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 Make food quality adjustments within 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

PERFORMANCE AND KNOWLEDGE

EVIDENCE
This describes the essential knowledge and skills and their level required for this unit.
Performance Evidence
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 meat dishes using each of the following
meat items:
o Beef
• Game:
o Kangaroo
o Venison
o Specialty meats
o Lamb
o Pork
o Veal
• Offal:
o Kidney
o Liver
• Use each of the following meat preparation techniques at least once when
preparing the above dishes, as appropriate:
o Ageing
o Barding
o Boning and trimming
o Cutting and portioning

o Larding
o Marinating
o Mincing
o Rolling
o Tenderising
o Trussing and tying
o Skewering
• Prepare the required meat dishes using each of the following cookery
methods at least once:
o Braising
o Frying
o Grilling
o Roasting
o Stewing
• Prepare above food for at least six different customers:
o Within commercial time constraints and deadlines
o Reflecting required quantities to be produced
o Following procedures for portion control and food safety practices

when handling and storing meat
o Responding to special customer requests and dietary requirements
Knowledge evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
• Culinary terms and trade names for:
o Ingredients commonly used in the production of different meat dishes

o Classical and contemporary meat dishes
o Different cuts of meat and styles of cooking
• Contents of stock date codes and rotation labels
• Meat classifications
• Characteristics of meat products and meat dishes:
o Appearance
o Fat content
o Freshness and other quality indicators
o Primary, secondary and portioned cuts
o Nutritional value
o Taste
o Texture
• Historical and cultural origin of different meat products and meat dishes
• Preparation techniques for different cuts and types of meat specified in the
performance evidence
• Cookery methods for different cuts and types of meat specified in the
• Equipment used to prepare and produce meat dishes:
o Knife care and maintenance
o Essential features and functions
o Safe operational practices
• Mise en place requirements for meat dishes
• Appropriate environmental conditions for storing meat and meat products to:
o Ensure food safety
o Optimise shelf-life
• Safe operational practices using essential functions and features of

equipment used to produce meat dishes

ASSESSMENT CONDITIONS
Skills must be demonstrated in an operational commercial kitchen. This can be:
• An industry workplace
• A simulated industry environment, such as a training kitchen servicing
customers
Assessment must ensure access to:
• Fixtures and large equipment:
o Commercial blenders and food mills
o Commercial grade work benches (1.5 m/person)
o Commercial ovens with trays (one per two persons)
• Commercial refrigeration facilities:
o Cool room and/or fridge
o Freezer
o Designated storage areas for dry goods and perishables
o Double sink
o Gas, electric or induction stove tops (two burners per person)
o Hot plate or griddle
o Microwave
o Salamander or other form of griller (one per four persons)
• Storage facilities:
o Shelving
o Trays
• Small equipment:
o Baking sheets and trays
o Containers for hot and cold food

o Cutting boards
o Food handler gloves
o Knife sharpening equipment
o Sharpening steels and stones
• Knives:
o Butcher and boning knives
o Carving knives
o Chef knives
o Utility knives
o Larding needles
• Measurers:
o Metric calibrated measuring jugs
o Measuring spoons
o Portion control scoops
• Meat:
o Bats
o Cleavers
o Mincers
o Oven mitts
• Pans and pots for small and large production:
o Stainless steel, cast iron, iron and non-stick fry pans
o Large and small pots
o Scales
o Scoops, skimmers and spiders
• Service-ware:
o Platters, dishes, and bowls

o Cutlery and serving utensils
o Sets of stainless steel bowls
• Small utensils:
o Flour and drum sieves
o Strainers and chinois
o Scrapers
o Spatulas
o Tongs and serving utensils
• Spoons:
o Large plain and slotted metal spoons
o Ladles in a variety of sizes
o Serving spoons
o Wooden spoons
o Temperature probes
o Thermometers
• Cleaning materials and equipment:
o Cleaning cloths
o Commercial cleaning and sanitising agents and chemicals for cleaning

commercial kitchens, equipment and food storage areas
o Dustpans and brooms
o Garbage bins and bags
o Hand towel dispenser and hand towels
o Mops and buckets
o Separate hand basin and antiseptic liquid soap dispenser for hand
washing
o Sponges, brushes and scourers

o Tea towels
• Organisational specifications:
o Equipment manufacturer instructions
o Current commercial stock control procedures and documentation for

ordering, monitoring and maintaining stock
o Mise en place lists, menus, standard recipes, and recipes for special
dietary requirements
o Ordering and docketing paperwork
o Food safety plan
o Guidelines relating to food disposal, storage and presentation

requirements
o Safety data sheets (SDS) for cleaning agents and chemicals
o Diverse and comprehensive range of meat products as specified in the

• Industry-realistic ratios of kitchen staff to customers; these can be:
o Staff and customers in an industry workplace during the assessment

process; or
o Individuals who participate in role plays or simulated activities, set up

for the purpose of assessment, in a simulated industry environment
operated within a training organisation
Assessors must satisfy the Standards for Registered Training Organisations’

requirements for assessors; and:
• Have achieved the Certificate III in Commercial Cookery or Certificate IV in

Commercial Cookery to assess this unit as part of a Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery qualification;
and
• Have worked in industry for at least three years where they have applied the
skills and knowledge of this unit of competency

PRE-REQUISITES
This unit must be assessed after the following pre-requisite unit:
SITXFSA001 Use hygienic practices for food safety.

TOPIC 1 – SELECT INGREDIENTS

Welcome to the unit SITHCCC014 - Prepare meat dishes.
This unit describes the performance outcomes, skills and knowledge required to
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and
event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They
demonstrate autonomy and judgement to complete routine activities and take limited
responsibility in known and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this

unit at the time of publication.
In this unit you will learn how to:
• Select ingredients
• Select, prepare and use equipment
• Portion and prepare ingredients
• Cook meat dishes
• Present meat dishes
Let’s begin!

Confirm food production requirements from

food preparation list and standard recipes
In all food production businesses, the food production requirements will be determined
from the preparation list. A food preparation list is a list of jobs and items that need
preparing prior to service or recipe production.
The preparation list is used extensively in kitchens to assist chefs, cooks and kitchen
hands in ensuring all steps are completed in the correct order and on time enabling a
smooth and prompt service to customers.
To prepare the food items, you will need to follow the standardised recipes to ensure
uniformity in the products that are created.
There are many benefits that come from using standardised recipes including:
• Consistent food quality
• Predictable yield
• Customer satisfaction
• Consistent nutrient content
• Food cost control
• Efficient purchasing procedures
• Inventory control
• Labour cost control
• Increased employee confidence
• Reduced record keeping
When creating a standardised recipe for foodservice operations, you will need to ensure
that it contains certain components such as:
• Recipe title
• Recipe category

• Ingredients
• Weight/Volume of each ingredient
• Preparation instructions (directions)
• Cooking temperature and time
• Serving size
• Recipe yield
• Equipment and utensils to be used 1
Below is an example of a standardised recipe which details all of the information that is
required to create the example dish.
Name of dish/recipe: Vietnamese diced beef
Reference source:
http://www.taste.com.au/recipes/27242/vietnamese+diced+beef?ref=collections,beef-recipes
Preparation time: 20min Cooking time: 20min Total time: 40min
Ingredient Required measure Purchase Cost

name Price
Quantity Weight Weight Purchase notes

kg/ml/ /g/ml d quantity
etc. cost
oyster sauce 60ml
soy sauce 1tbsp
fish sauce 1tbsp
garlic cloves, 2
finely
chopped
caster sugar 2tsp
sesame oil 1tsp
beef fillet 800g
1 http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf
Olive oil spray
red onions 2
watercress 2cups
sprigs
Step 1
Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with
plastic wrap. Refrigerate for 4 hours.
Step 2
To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl.
Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap.
Refrigerate until required.
Step 3
Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry
onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry
one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to
plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok.
Add marinade and combine. Top with watercress. Serve with sauce and rice.
Total cost Selling

price per
serve
Number of Gross
serves profit per
serve
Cost per % Mark-

serve up

Calculate ingredient amounts according to

requirements
A handy tip when following a recipe is to collect all of your ingredients together and
measure out everything before you start the procedure. This will ensure that you have
everything you need for the recipe at hand and will help prevent confusion when it
comes to putting it all together.
One of the most useful applications of standardised recipes is the ability to calculate and
adjust the recipe to increase or decrease the overall yield to adjust for the number of
portions as required. This is known as scaling a recipe.
For example, 40 serving required ÷ 8 serving in the recipe = 5 times the amount. If you
need only 4 servings, you will halve the amount in the recipe.
How scaling works

Scaling works by calculating your conversion factor, which is a number you're going to
use to convert all the quantities from one number of servings to another.
You will also need to know some of the general unit conversions that you can use in
your food preparation. The conversion chart below outlines some of the main
conversions that you will use.
Unit: Also equals:
1 tsp. 1/3 Tbsp.
1 Tbsp. 3 tsp.
1/8 cup 2 Tbsp.
¼ cup 4 Tbsp.

1/3 cup ¼ cup plus 4 tsp.
½ cup 8 Tbsp.
1 cup 250 ml
Having the ability to quickly and accurately calculate and adjust ingredients for your
recipes is a critical skill for food handlers.

Identify and select meat products and other

ingredients from stores according to recipe,
quality, freshness and stock rotation
requirements
When we talk about meat dishes we are talking about the edible portion of a mammal,
the main ones being cattle (beef), swine (pork), and sheep (mutton and lamb).
It is important to know about all of the different cuts and types of meat so that you can
accurately order and create dishes.
It is also very important that when you are choosing your ingredients that you choose
the correct ingredients for the recipe. It is very important that the ingredients are fresh
and that they are of good quality. Rotating stock means moving older stock to the front
of the shelf, fixture, display or storeroom shelving and placing newer stock, or stock that
has just been delivered, behind this stock. Using this system means that the older stock
is sold or used before the new stock, and there is not a build-up of out of date stock. This
principle is called “first in first out” (FIFO).
Rotating the stock also means that the displays will always look fresh and clean.
When rotating perishable goods, the use by dates must be constantly monitored to
ensure out of date stock is not placed in with the current stock. Out of date stock may
sometimes be sold separately at a discounted price.
When collecting stock from the storage area, the oldest stock should always be chosen.
This ensures that there is a constant turnover of stock and reduces waste resulting from
an accumulation of date items. Excess stock should be placed in the storage area, or it
should be disposed of in accordance with the business’s disposal policy, the relevant
legislation and industry codes of practice, particularly when dealing with dangerous
goods such as chemicals.
Safe lifting and carrying techniques must be used at all times and should be in line with
the business OHS policies and legislative requirements.

Identifying cuts of meat

Meat cuts on all animals are segmented, first of all, into quarters; carcasses are split
along the axis of symmetry into "halves", then across into front and back "quarters"
(forequarters and hindquarters).
The first division of a carcass is into primal cuts. Primal cuts are then divided into
subprimal cuts. Examples of subprimal cuts of beef are the top round, whole tenderloin
and rib eye. Any subprimal cut may or may not be intended for use in ground products
Beef
Forequarter cuts
• The chuck is the source of bone-in chuck steaks and roasts (arm or blade),
and boneless clod steaks and roasts, most commonly. The trimmings and
some whole boneless chucks are ground for hamburgers.
• The rib contains part of the short ribs, the prime rib and rib eye steaks.
• Brisket, primarily used for barbecue, corned beef or pastrami.
• The foreshank or shank is used primarily for stews and soups; it is not usually
served any other way because it is the toughest of the cuts.
• The plate is the other source of short ribs, used for pot roasting, and the
outside skirt steak, which is used for fajitas. The navel section is also

commonly used to make pastrami. The remainder is usually ground, as it is

typically a tough and fatty meat.
Hindquarter cuts
• The loin has two subprimals, or three if boneless:
o The short loin, from which the T-bone and porterhouse steaks are cut if
bone-in, or strip steak.
o The sirloin, which is less tender than short loin, but more flavourful, can
be further divided into top sirloin and bottom sirloin (including tri-tip),
and
o The tenderloin, which is the most tender, can be removed as a separate
subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and
roasts (such as for beef Wellington). They can also be cut bone-in to make
parts of the T-bone and porterhouse loin steaks.
• The round contains lean, moderately tough, lower fat (less marbling) cuts,
which require moist or rare cooking. Some representative cuts are round
steak, eye of round, top round, and bottom round steaks and roasts.
• The flank is used mostly for grinding, except for the long and flat flank steak,
best known for use in London broil, and the inside skirt steak, also used for
fajitas. Flank steaks were once one of the most affordable steaks, because they
are substantially tougher than the more desirable loin and rib steaks. Many
modern recipes for flank steak use marinades or moist cooking methods, such
as braising, to improve the tenderness and flavour. This, combined with a new
interest in these cuts' natural leanness, has increased the price of the flank
steak.
- "Cut of beef." Web. 27 Apr. 2016 <http://en.wikipedia.org/wiki/Cut_of_beef>.
The following image shows the basic primal or primary cuts of beef.
2 http://en.wikipedia.org/wiki/Cut_of_beef
Lamb
Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The
forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade.
The hindquarter includes the rear legs and hip. The loin includes the ribs between the
two.
Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib
bone; the loin chops include only a chine bone. Shoulder chops are usually considered
inferior to loin chops; both kinds of chops are usually grilled. Breast of lamb (baby
chops) can be cooked in an oven.

Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle
are usually roasted, though the leg is sometimes boiled.
Forequarter meat of sheep, as of other mammals, includes more connective tissue than
some other cuts, and, if not from a young lamb, is best cooked slowly using either a moist
method, such as braising or stewing, or by slow roasting or American barbecuing. It is, in
some countries, sold already chopped or diced.
Lamb shank definitions vary, but generally include:

• Lamb shank is cut from the arm of shoulder, contains leg bone and part of
round shoulder bone, and is covered by a thin layer of fat and fell (a thin,
paper-like covering).
• Lamb shank is a cut of meat from the upper part of the leg.
-"Lamb and mutton." Web. 27 Apr. 2016 <http://en.wikipedia.org/wiki/Lamb_(food)>.

3
The following is an image of the basic primal or primary cuts of lamb.
3 http://en.wikipedia.org/wiki/Lamb_(food)
Pork
• Head: This can be used to make brawn, stocks and soups. After boiling, the
ears can be fried or baked and eaten separately.
• Spare rib roast/blade shoulder: This is the shoulder and contains the shoulder
blade. It can be boned out and rolled up as a roasting joint, or cured as "collar
bacon". It is not to be confused with the rack of spare ribs from the front belly.
• Hand/Shoulder: This can be cured on the bone to make a ham-like product, or
used in sausages.
• Loin: This can be cured to give back bacon or Canadian-style bacon. The loin
and belly can be cured together to give a side of bacon. The loin can also be
divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts
come from the front, centre, or rear of the loin), back ribs (also called baby
back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is
arranged into a circle, either boneless or with rib bones protruding upward
as points in a crown. Pork tenderloin, removed from the loin, should be
practically free of fat. This high quality meat shows a very ordered
arrangement of muscle cells that can cause light diffraction and structural
coloration.
• Fatback: The subcutaneous fat and skin on the back are used to make pork
rinds, a variety of cured "meats", lardons, and lard.
• Belly/side: The belly, although a fattier meat, can be used for steaks or diced
stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.

• Legs/hams: Although any cut of pork can be cured, technically speaking only
the back leg is entitled to be called a ham. Legs and shoulders, when used
fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the
bone. Three common cuts of the leg include the rump (upper portion), centre,
and shank (lower portion).
• Trotters: Both the front and hind trotters can be cooked and eaten.
• Spare ribs, are taken from the pig's ribs and the meat surrounding the bones.
• Tail: The tail has a very little meat, but many people enjoy the flavour. It can
be roasted or fried, which makes the skin become crisp, and the bone soft. It
has a strong flavour.
-"Pork." Web. 27 Apr. 2016 <http://en.wikipedia.org/wiki/Pork>.
The following is an image of the basic primal or primary cuts of prok.
Halal and Harem meats
4 http://en.wikipedia.org/wiki/Pork
The word "Halal" simply means "lawful" or "religiously appropriate." Haram is the
opposite "unlawful" or "religiously inappropriate", or forbidden.
Halal and Haram are also universal terms that apply to all
facets of life. In Islam, other forbidden items include pork and
all its products and animals improperly slaughtered; albeit any
food contaminated with any of these products are also
forbidden. It is the responsibility of every Muslim to eat pure
(Halal) foods. Foods that are certified as Halal have the
following logo on their packaging or label:
OVERVIEW OF HALAL MEAT

In Islam a life of any human or animal is a sacred blessing of God to creation and as
such, any life taken has to be taken in the name of God. The phrase bismillah (in the
name of God) must be uttered just before slaughtering an animal. All blood has to come
out of the body. This is achieved by an incision to the jugular vein of the animal. The
Prophet Muhammad also advised that the task is to be completed with one incision while
the eyes of the animal are covered so that it does not see the instrument. An animal
should not be slaughtered in front of another to prevent unnecessary stress.
-"Halal Meats." Web. 27 Apr. 2016 <http://www.topcut.com.au/Documents.asp?ID=71&Title=Outline+of+Halal>.
Storage of these products is the same as raw meats.
How would you recognise meat that is fresh?

There are 3 simple ways to identify good meat;
• Smell – fresh smell no traces of ammonia
• Touch – springy to touch and not sticky or slimy
• Colour – a nice pink colour all over
Smell the Meat
Smell is the best way to identify the freshness of meat. When the bacteria inside meat
break it down, the meat changes smell. It starts smelling like ammonia or sulphur. You
may also experience a rancid smell which will begin to affect the flavour of the meat,
which means bacteria has started multiplying.
5 http://www.topcut.com.au/Documents.asp?ID=71&Title=Outline+of+Halal
Look at the Colour
It is important to note that Fresh meat is usually pink to dark pink in colour. If your slab
of meat is not pinkish in colour or is probably grey, green or brown, this means bacteria
or yeast has spoiled the meat. Simple fading or darkening of meat, though, is normal and
may be caused due to freezer burn.
Other Changes
As meat starts to reach the end of its shelf life it will start to sweat and turn slimy. If the
meat is exposed to air from not being covered or wrapped properly, then the meat will
start to oxidise and turn brown. From here the meat will start to rot and decay.
How to prevent spoilage of meat

To prevent the spoilage of meant there are various things that you can do.
• First of all, you need to wrap the meat properly
• Store in the refrigerator or freezer
• Thaw meat properly
All meat products are classified as high risk food items, as they are perfect breeding
grounds for bacteria. Because of this, it is essential that all meat products that are not
being prepared or cooked are stored at a temperature higher than 5 degrees Celsius.
When preparing meat products, only have small amounts out of the cool storage at a
time and ensure you don’t have them in the temperature danger zone, 5-60 degrees
Celsius, for longer than 2 hours total.
Identify and select ingredients

There are many hundreds of ingredients that can be used in the production of different
meat dishes but a few of the more common ones include:
• Oil
• Salt pepper
• Tomatoes

• Other vegetables
• Marinades
• Garlic
When selecting your ingredients, it is always best to have the freshest and the best
quality items. Always remember FIFO – first in first out. Always use the oldest stock first
and if in doubt of the quality of an item you need to seek a second opinion from your
supervisor.
When ordering ingredients from your suppliers or whether you are purchasing them
yourself, it is always best to look for key indicators to ensure you’re getting a good
quality product. For example: “are your lemons all a vibrant yellow and firm to touch?”
Until you get the hang of what you are looking for in an item, you should ask your
supplier or your supervisor on what to look for. In many cases, a good rapport with you
supplier goes a long way as they are the person that selects the items for you and
delivers them. Establishing good and reliable contacts is the key to receiving good
quality stock.
When receiving stock, you should always go through it with your delivery driver to
ensure all items are there and all are of sufficient quality. For example is the ice cream
you ordered the right brand and frozen solid? Or is the beef you ordered below 5
degrees? Doing this will not only ensure you get the right items all the time it will also
establish a relationship with the driver/supplier that can help you get the product you
need when you need it.
On a recipe card, there will normally be a yield amount and portion size which will
indicate to you how many servings you should get from the recipe and how big your
serving size should be. This comes in very handy if you need a specific amount of
servings for a function or event as this will minimise wastage and help judge the amount
you need to order.
It is important to weigh and measure all of your ingredients correctly so that the recipe
turns out the way it is meant to be. Standard recipes help to ensure all customers and
guests get the same experience time and time again; this encourages repeat business
and satisfied customers. When portioning the final product you need to accurately
estimate the size or volume the serving needs to be, whether that is 1 250ml ladle of
soup or 300g of porterhouse steak. This is to ensure equality among customers and
consistency in product.

When preparing food, you will often have leftover product or off cuts. This can become
what is called wastage. Wastage is a normal yet mostly avoidable part of cooking. When
you have off cuts, before you throw them out you need to think, can I use this for
anything else. For example vegetable trimmings could possibly be used for stock or even
a soup whilst trimmings of a strip loin could be used in a casserole. These small things
can increase profit in a kitchen; even minor amounts add up over time.

TOPIC 2 – SELECT, PREPARE AND

USE EQUIPMENT
Select type and size of knives and other
equipment suitable to requirements
Selecting the right equipment is “key” to performing the task at hand effectively and
safely. You need to use the right tool for the job. When filleting a fish, you should be
using a filleting knife, which is a knife with a thin flexible blade designed especially for
that particular job. At the same time, you also need to feel comfortable and safe with
your knives; your knives should fit you. When selecting your knives for purchase, you
need to make sure you hold many different types, shapes, and sizes. A knife is generally
an investment as you will be using it for a long time, so make sure you select something
you're happy with.
Holding a knife correctly

Most people know how to pick up and hold a knife. However, apart from trained cooks
and butchers, few do it correctly, safely and efficiently. If a knife is handled correctly, it
is a safe and effective preparation tool. If not, it can be a danger to you and others.
Before using a knife there are several important points to consider:
• Stance or posture
• The correct grip on the handle
• Placement of your guiding or free hand
• Cutting techniques
Stance/posture
The way that you stand is very important while using a knife. Make sure that:
• Both feet are firmly placed on the ground about 10 to 15 cm apart.
• Your body weight is evenly distributed over both legs.
• Your back is straight with your shoulders back.
• You feel comfortable, relaxed and in control.

These points are important because you will often need to stand in one position and cut
or bone food for many hours at a time.
Grip
• The chef's knife is held in the manner commonly used for cutting and slicing.
The handle is held firmly, but relaxed, with all fingers together. If you hold the
handle too tight, your hand and arm will become tired. The heel of the blade
allows room for all your fingers and your thumb between the handle and the
chopping board.
• For butchery, the boning knife is held in a 'dagger-like' fashion because this
knife is used for de-boning meats, rather than slicing or chopping it against a
chopping board. The grip is still firm with all fingers held together.
The correct grip will give you maximum accuracy and control over your knife. With
practice, you will build up speed over time and reduce the risk of the knife accidentally
slipping in your hand.
Cutting techniques
You can use your knife in many ways, depending on the task at hand. The various
techniques use different parts of the blade in a different motion.
• Chopping: Herbs, mushrooms.

• Rolling chop: Spring onions, celery.
• Chopping with the Removing roots, cutting through
heel: bones.
• Slicing: Potatoes, onions.
• Slicing with the tip: Mushrooms, dicing onions.
• Crushing: Garlic, seedpods.
• Turning Carrots, potatoes.
Equipment used to prepare and produce meat dishes

Here is a list of some equipment to use for general cooking:
• Measuring cups and spoons
• Kitchen scale
• Microwave
• Accurate oven
• Instant read thermometer
• Bench scraper
• Timer
• Plastic wrap
• Parchment paper
• Silpat mats
• Non-stick cooking spray
• Long rulers
• Heat-proof rubber spatulas
• Heavy-duty pot holders
• Scissors
• Fine mesh strainers
• Cooling racks
• Serrated knife or bread knife

Safely assemble and ensure cleanliness of

equipment before use
There are many different types of equipment other than knives in a kitchen the can be
hand operated or electrically operated. Each piece will have a specific purpose in the
kitchen. Some are much older designs that have not changed over time. It is worthwhile
going through your kitchen to find and examine as many different types of equipment
you can, to find out their purpose and how to use them.
You are likely to find many pieces of large mechanical equipment throughout a kitchen;
often training is required to operate these. You should refer to the manufacturer’s
booklet and your supervisor before attempting to operate any large item as they are all
potentially dangerous if used incorrectly.
All items in the kitchen will also have a pack down procedure to ensure they are fit for
use by the next person. You should always adhere to this procedure as it is an important
ritual that ensures hygiene and safety and will help maintain the equipment.
Making sure the equipment is clean and sanitised is an important step to packing down
and often requires disassembling the item, so ensure you are familiar with how to do
this or ask a supervisor for assistance.

Use knives and other equipment safely and

hygienically according to manufacturer
instructions
Knife care and maintenance

To produce food products and complete your work tasks you will need to use a range of
equipment and tools within your workplace. The most important tool for a person
working in a kitchen is their knives.
Because of what they are, knives pose a risk to the physical safety of those that use them
and work around them. The safety tips that are detailed below will provide you with
some ways that you can increase the level of safety to yourself and others when working
with knives:
• When performing any work task with a knife, cutting, slicing, etc. keep your
fingertips safe by curling them back on the hand holding the item that is being
cut, so that your knuckles are closest to the knife blade
• Angle the blade away from you when using the knife
• Keep knives sharp, as a blunt knife requires more force to cut making an
accident more likely
• Use knives for their intended purpose only
• Place a damp cloth under a cutting board to stop the board from slipping
• If you need to leave your station, ensure you place your knife in a visible area,
flat on the surface, and away from the edge of the bench
• Never leave a knife soaking in a sink of water
• Do not try to catch a falling knife
• Store knives properly in racks or knife sheaths
When using equipment, you will need to ensure that you follow the manufacturer’s
instructions on the correct and safe use of their equipment.

Sharpening with a Steel
Only straight edged knives (NOT serrated edged knives) can be sharpened with
steel.
Ensure the knife and steel are clean before sharpening to prevent the knife
slipping.
Stand on a clean, non-slip level surface where you will not be knocked or
distracted.
Hold the steel either vertically with the point resting firmly on a non-slip surface
e.g. a chopping board, or horizontally. (See below).
When using steel horizontally hold the knife in your main hand and the steel in
the other. You must keep your fingers behind the guard on the steel.
Draw the knife along the steel keeping the same slant and the 45 degree angle. As
you move the knife along the steel the portion of blade in contact with the
steel should progress towards the point of the blade. Repeat a few times,
pressing firmly but not hard. Repeat for the other face of the knife.
After sharpening, always wash the knife to remove any filings that might be on
the blade.
Take great care when handling knives both before and after they have been
sharpened.
When carrying a knife, always carry it with the blade pointing downwards and
not upwards in any way where it could hurt or potentially hurt someone if
they accidently came into contact NEVER try to catch a falling knife – let it
fall.
-"Sharpening With a Steel." Web. 27 Apr. 2016 <http://www.hse.gov.uk/catering/sharpening.pdf>.
Sharpening with a Stone
6 "Sharpening With a Steel." Web. 27 Apr. 2016 <http://www.hse.gov.uk/catering/sharpening.pdf>.

The most common stone that is used for sharpening knives in a commercial kitchen is
the diamond stone; some other types are the Japanese water stone, sandstone, and
silicon carbide.
Steps to using a stone
• Prepare yourself to avoid common mistakes. The mistakes that are commonly
made in sharpening knives are uncontrolled bevel angles, failure to establish
a new edge, and leaving the final bevel too rough.
• Pick an angle to sharpen your knife. If you already know what angle your
knife is sharpened at, you probably wish to sharpen at this angle again.
• If you don't know the current angle, ask the manufacturer of your knife or
inquire at a knowledgeable knife shop to determine what angle is
appropriate for your knife.
• Otherwise, you must make a decision: choose an angle of 10°-30° per side.
Shallower angles make a sharper edge that doesn't last as long; steeper
angles are more durable, so 15° is a good compromise.
• Select an angle that matches the use the knife will receive. When shopping for
a sharpening system, make sure it provides an edge guide mechanism that
supports at least a couple of different angles.
• Lubricate your knife. Check with the manufacturer's guidelines for your stone
regarding lubrication. The most common sharpening stones are
carborundum stones, and are designed to be used wet or dry, but are
destroyed when oiled. However, there are some stones that are specifically
designed for oil, and will generally be labeled as "oil stones".
• Hold the handle of the knife, rest the fingers of your free hand on the side of
the blade.
• Use long, even strokes to move the knife along the whole length of the stone.
Work the knife from heel to the point, and alternate between sides
• Once finished clean the knife under cold running water to wash off any metal
filings

• Dry the knife carefully, the blade facing away from you. 7
-"Sharpen a Knife." Web. 27 Apr. 2016 <http://www.wikihow.com/Sharpen-a-Knife>.
7 "Sharpen a Knife." Web. 27 Apr. 2016 <http://www.wikihow.com/Sharpen-a-Knife>.

TOPIC 3 – PORTION AND PREPARE

INGREDIENTS
Thaw frozen meats according to food safety
guidelines where required
The utilisation of freezers has revolutionised the way in which we store and preserve
food. By freezing food, you are able to prolong its potential shelf life by a significant
amount.
With frozen products you will need to gain knowledge on the correct way to thaw them
for use. Thawing, or defrosting, is the reverse of freezing and is an important step in the
cooking process, as frozen food does not cook or prepare properly.
The best ways to thaw your frozen meat safely are:
Thaw in the refrigerator

The safest method of thawing by far is by leaving the frozen item in the refrigerator. The
only problem with this is it can be a very slow process. To put into perspective the time
that this can take, a good estimate is to allow about 10 hours per kilogram of meat you
are defrosting.
The main reason that this is the safest method is that the product that you are defrosting
will never be able to reach the temperature danger zone.
Some things that you will need to keep in mind when defrosting in the refrigerator is:
• Some areas of the fridge may be colder than others
• After thawing in the fridge, meat will last for a further 1-2 days in the fridge
• Thaw meat on the bottom shelf to prevent juices from accidentally dripping
onto other foods
• Allow time for defrosting before you need to food product; get the frozen item
out of the freezer a day or two before you need it

Microwave
Defrosting food products in the microwave provides the fastest option for defrosting,
although it is not the most preferable.
Any food item that is defrosted through the microwave will need to be cooked
immediately after defrosting, as some areas may become warm and begin to cook
during the microwaving process.
It is for this reason that most food production facilities will only rely on microwave
defrosting as a last resort.
A very important thing that you will need to remember is that you should never refreeze
an item that has already been defrosted.

Sort and assemble ingredients according to food

production sequencing
Mise en place requirements for meat dishes

In the food production industry, it is a set goal for workers to complete their tasks as
quickly and efficiently as possible. The best way to increase the efficiency and accuracy
of your food production is to ensure that your production sequence and ingredient set-
up is performed as smoothly as possible.
This is known as Mise en Place. Mise en Place (pronounced “miz on plas”) is a French
phrase defined as "everything in place". In essence, it means that you will be preparing
everything you need for your tasks each day to allow you to complete them quickly and
properly.
Preparing the mise en place ahead of time allows you to cook and prepare food items
without having to stop, which is desirable in recipes as it helps prevent mistakes, such
as forgetting something, or using the wrong ingredient or adding the wrong amount.
Some tips that you can follow to assist with your ingredient preparation and production
sequencing include the following:
• Ensure you understand the recipe and its ingredients and instructions
• Use the same measuring units throughout the process
• Keep your timing as accurate as possible and ensure you pre-prepare
anything that requires it

Weigh and measure ingredients and create

portions according to recipe
When you are setting up to prepare your recipe, it is important that you know how
many people that you are serving and how many portions you will get from the recipe.
There is a way that you can work out how much you need using a basic recipe, and using
a conversion formula. Below is a standard formula for working out the quantity of the
ingredients you will use.
How it works
The first thing you need to do is calculate your conversion factor, which is a number
you're going to use to convert all the quantities. There's a tiny bit of math involved, but
it's OK to use a calculator — that's what they're there for!
As discussed earlier to find your conversion factor, simply divide the desired number of
servings by the original number of servings. The resulting number is your conversion
factor.
Here's the formula: Desired servings
———————— = conversion factor
Original servings
• Scaling that 10-portion recipe down to six portions involves two steps:
• Divide 6 by 10, which give you a conversion factor of 0.6.
• Multiply each ingredient amount by 0.6.
Let's work through a simple example to illustrate how this works. Say your recipe calls
for 2 litres of cream. All you need to do is multiply litres by your conversion factor of 0.6:
• 2 litres × 0.6 = 1.2 litres chicken stock
Its best to convert your entire recipe in one go before you start measuring, this prevents
you from getting confused and mixed up as to what part you are up to. Once you have
converted all the measurements you can grab a measuring cup and go. 8
8 http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm
Other calculations that would come into account would be portion control:
• Weight percentages
• Saleable weight of meat
Weight Percentages
Weight percentages can be found in the following ways.
The trimmed weight is divided by the total weight then multiplied by 100.
• 17kg ÷ 24kg x 100 = 70.3%
Saleable weight of meat

This is the amount of meat remaining after subtracting all losses incurred in trimming.
It is also the net quantity which is served to the customer.
• Original weight - trimmings = saleable weight
Or
• 24kg – 5kg = 17kg
Then you have to work out the cost per kilogram of saleable meat. This is found by
completing the following calculation.
• Total meat cost ÷ saleable weight = cost per kg
• $128.10 ÷ 17kg = $7.53 per kg
It is now possible to calculate the cost per portion 200g or 0.200kg:
• Cost per kilogram X portion weight
Or
• $7.53 X 0.200kg = $1.51 per portion

Now that you have those equations you can now work out how many serves you will get
from a piece of beef.
• Original weight ÷ portion weight
Or
• 24.00kg ÷ 0.200kg = 120 steaks
Now we can work out how many steak we will get after we have trimmed the beef.
• Saleable weight ÷ portion weight
Or
• 17kg ÷ 0.200kg = 85 steaks
Using those calculations; if we had 120 guests, we would have been 35 steaks short if we
used the original weight.
So how much would you have to order?
• Guests X portion size X cost per portion = kg
Or
• 120 X 0.200kg X $1.51 = 36.24kg
If you then order 36.24kg with a saleable weight percent of 70.3%:
• 36.24kg X 70.3% = 25.44kg
You will then have a saleable meat weight of 25.44kg.

Remember
The trimmings can also be used and give some return of cost in such things as stew,
mince, kebabs or stir fries.

Use meat preparation techniques according to

recipe requirements
Preparation techniques for different cuts and types of

meat
Certain cuts of meat need special preparation to enhance their tenderness, heighten
their taste, and preserve moistness during cooking.
The below table shows you an outline of the main preparation techniques for all meat
products.
MARINATING MEAT
Marinating means to soak a meat for one to several hours in a slightly acidulated liquid
such as - wine, lemon juice, flavoured vinegar, soy sauce - and olive oil or other flavoured
oil, fresh or dry herbs, garlic and spices - to tenderize the meat and heighten its taste.
Poultry should be marinated for one to six hours, while other meats can be marinated
for up to 24 hours.
Marinating is not recommended for veal because the meat is too delicate. Cover the
container in which the meat is marinating and keep it in the refrigerator
LARDING MEAT
Larding meat means to thread small strips of fat or fatty bacon through the lean flesh of
meat or poultry using a needle with a large eye. This serves to protect the meat from
drying out during cooking.
BARDING A MEAT
This technique serves the same purpose as larding in that it protects the meat from
drying during cooking. To bard meat, you cover the meat with a thin layer of fat or fatty
bacon and secure with butcher’s string. The fat will melt into the meat during cooking,
keeping it moist. This operation offers the added advantage of keeping the meat
together well, which makes it easier to slice and serve. 9
9 "Meat Preparations." Web. 27 Apr. 2016 <http://www.metro.ca/tips-advice/advice-
grocer/butcher/advice-butcher/basic-prepa>.
Minimise waste to maximise profitability of food

items prepared
Minimising waste in the kitchen is not only good for the environment, but it saves a lot
of money too. It is your responsibility to ensure that you follow all the waste
management procedures from your business ensuring that waste is disposed of in the
correct and most efficient, cost effective way.
Listed below are a few tips that you can use to manage waste in your food production
organisation:
• Conduct a waste assessment
• Implement a recycling program
• Keep an eye on your food waste
• Purchase recycled content products
• Send food packaging back
• Pulp and compost food waste
• Collect used oil and grease
• Reclaim water for cleaning practices
• Use reusable cleaning cloths and napkins
• Replace Styrofoam and plastic disposables
It is important to minimise food waste in the kitchen. Minimising food waste is an

important part of working in a food production business as it provides some guidance
on how efficient you are with your food preparation processes. Some of the ways that
you can improve your food waste situation can include:
• Avoid over ordering food products
• Ensure your food orders are specific to what you want
• When your food orders arrive, inspect them for accuracy
• Store food products properly
• Ensure all food products are labelled and dated correctly

• Ensure that your refrigerator and freezer are at the correct temperatures
• Initiate proper portion control
The other big area that you can minimise waste in is reusing any possible by-products
that you get from food preparation that are still suitable for use. With meat, you can use
the offcuts and bones to create stocks and sauces or add flavour to cooking. 10
10 https://commercialwastemanagement.wordpress.com/2013/02/
TOPIC 4 – COOK MEAT DISHES

Follow standard recipes to select and use meat
cookery methods
Cookery methods for different cuts and types of meat
When working with meats, there are various cookery methods that you could use.
Because meats are so versatile, there really are very few methods that you should avoid.
The cookery methods you might use are:
• Dry Heat Cooking
• Grilling
• Sautéing
• Dry Fat Frying
• Poaching
• Braising & Stewing
• Moist Heat Cooking
• Confit
ROASTING & BAKING

Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook food.
Like other dry-heat cooking methods, roasting and baking brown the surface of the food,
which in turn develops complex flavours and aromas. Both words describe a method of
cooking an item by enveloping it in hot, dry air, generally inside an oven and at
temperatures of at least 150°C and often much hotter. A convection oven, which
circulates hot air throughout the oven, can enhance the browning reaction.
GRILLING & CHAR GRILLING

Grilling and broiling are dry-heat cooking methods that rely on heat being conducted
through the air from an open flame. This type of cooking produces browning reactions
on the surface of the food, thus encouraging the development of complex flavours and
aromas.
SAUTÉING
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of
fat / oil to cook the food very quickly. Like other dry-heat cooking methods, sautéing
browns the food's surface as it cooks and develops complex flavours and aromas.
Sautéing requires a very hot pan – so when sautéing, it's important to heat the pan for a

minute, then add a small amount of fat oil and let the fat get hot as well, before adding
the food to the pan. This hot fat helps to brown the surface of the foods. Another key
point to remember is to avoid overloading or overcrowding the pan.
DEEP-FAT FRYING
Deep-frying is a form of cooking that involves submerging food in hot, liquid fat, it might
take some time to get used to the idea that it's actually a form of dry-heat cooking. But if
you've ever seen the violent reaction of hot oil to even a tiny drop of water, you know
that oil and water are opposites that want nothing to do with each other. Even though
fat can take a liquid form, it really is considered a solid — hence dry heat.
POACHING, SIMMERING & BOILING

Poaching, simmering and boiling are three different moist-heat cooking methods where
food is cooked either in hot water or in some other cooking liquid such as broth, stock or
wine.
What defines each one is an approximate range of temperatures, which can be identified
by observing how the cooking liquid behaves. Each one — poaching, simmering and
boiling — has certain tell-tale characteristics:
• Poaching is to cook an item by submerging it in a liquid that is barely
simmering of a temperature range between 71°C - 82°C and this is a much
gentler technique compared with boiling.
• Simmering is usually used for secondary cuts of meat or items that require
more time to cook. The temperature of the liquid is usually between 85°C -
93°C. This is also often referred to as a gentle boil.
• Boiling is the process of cooking an item or a product in a boiling liquid, more
often than not it is water. Boiling water has a temperature of 100°C and no
matter how long or how hard you boil the item for it will never become
hotter. At this point the water is transformed into steam and slowly boils the
water away.
BRAISING & STEWING

Braising is a form of moist-heat cooking in which the item to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.
Though it can be done on the stovetop, braising is best done in the oven, because the
heat fully surrounds the pot and causes the food to cook more evenly than if it were only
heated from below.
STEAMING: MOIST HEAT COOKING

Steaming is a form of moist-heat cooking technique that employs hot steam to conduct
the heat to the food item.

Once water is heated past the 100°C mark, it stops being water and turns into steam.
Steaming has an advantage over methods such as boiling or even simmering is that
there is no agitation involved, so it's gentler on delicate items like seafood. And because
it doesn't require the food to be submerged, it avoids the loss of nutrients through
leaching. It also cooks relatively quickly.
CONFIT
A classic method to confit a product is to firstly, salt and season the meat. A confit of
goose (confit d'oie) and confit of duck (confit de canard) are usually prepared from the
legs of the bird. The product is then slowly cooked by being submerged in its own
rendered fat, and then it is preserved by allowing it to cool and to be stored in the fat. 11
Degree of doneness
Steak – Rare - Internal Temperature - 52 to 55 degrees C.
A rare steak should be warm through

the middle, lightly charred on the
outside and browned around the
sides and bright red in the middle.
The meat should be soft to the touch,
much like the raw meat, but browned
over the surface.
Steak - Medium Rare - Internal Temperature - 55 to 60 degrees C.
A medium rare steak should be warm

through the middle with a hint of red.
Most of the centre of the steak should
be pink. The sides should be well
browned, the top and bottom charred
to a dark brown colour. This steak
should have a firm surface but soft in
the middle.
11 "Cooking Meats." Web. 27 Apr. 2016
<http://www.topcut.com.au/Documents.asp?ID=69&Title=Principles+of+Cooking+Exp>.
Steak – Medium - Internal Temperature - 60 to 65 degrees C.
A medium steak should have a thick

band of light pink through the middle
but, more browned than pink. The
sides should be a rich brown colour
and the top and bottom charred
darkly (but no black). This steak
should have some play through the
middle but feel firm to the touch.
Steak - Medium Well - Internal Temperature - 65 to 69 degrees C.
A medium well steak should have a

hint of pink in the very middle of the
steak. The surface should be a dark
brown with good charring on the top
and bottom. This steak will be very
stiff but still have a little squish in the
centre.
Steak - Well Done - Internal Temperature - 71 to 100 degrees C.
A well done steak will have next to no

pink in the middle. While being
browned through the middle it should
not be burnt on the outside. It is firm
to the touch. 12
12"Steak Doneness - From Rare to Well, How to Cook a Steak." Web. 27 Apr. 2016
<http://bbq.about.com/od/steaks/ss/aa101606a.htm>.
Prepare marinades and meat accompaniments as

required
Accompaniments are sauces and side dishes that are served along with the main meal as
additional elements of the dish that are optional, or must be presented in a specific way.
They can help improve the flavour or texture of a dish.
Like sauces, the list of accompaniments to serve with meat is quite endless. You will
need to research and try out different combinations to obtain a proper understanding of
what works well and what does not.
The following is a list of product groups that can be utilised as accompaniments for
meat. Once again it's not an exhaustive list.
• Root vegetables
• Pastas
• Rice
• Fungi
• Salads
• Nuts
• Seeds
• Fresh herbs
• Sauces
Along the same line as accompaniments, marinades help with the overall flavour of your
meat dish. A marinade is a flavoured liquid or broth that your meat will spend some
time in, generally overnight, that imparts flavour, increases tenderness, and can help
stop the meat from drying out.
You will need to ensure that you periodically adjust/turn the marinating meats to allow
for every piece to be covered in the marinade and provide a consistent coating.

Make food quality adjustments within scope of

responsibility
Quality indicators
As we discussed earlier, following recipes is an important part of preparing high-quality
food products. However, not everything will work exactly as planned, so you will need to
be able to make adjustments to the quality as required to improve the final product.
There are a few different features of your food products that you will need to evaluate
and adjust as required for the presentation of your food product, including the
following:
Colour and texture

The colour and texture of your food items need to be contrasting in a way that the
overall look and mouthfeel of the food isn’t linear and boring, but not so varied that the
overall harmony of the dish is compromised.
The colour and texture of your dishes can be altered through varying cooking methods
and ingredients.
Flavour
Keep a balanced flavour by selecting ingredients work well with each other. If you find
that the flavour is lacking, then you can use accompaniments to help improve or
enhance the flavour.
Composition
The composition of your food is the way that it is presented on the plate, platter, etc. and
the general construction and positioning of the food. This is the easiest area that can be
adjusted and is the easiest way to visually evaluate the dish to ensure it is as accurate as
possible. 13
13 http://hospitalityguru.hubpages.com/hub/THE-HOSPITALITY-GURU-COOKING-BACK-TO-BASICS-
SALAD-PREP
Remember to adjust the flavour as you go along. Tasting your dish is very important as
you may find it needs a little more salt or just something extra to make the taste
something to remember. Always remember, bland food is not an option. If you serve
bland food, your customers are sure to find a new restaurant to eat at.

TOPIC 5 – PRESENT MEAT DISHES

Carve meats using appropriate tools and
techniques, taking account of meat and bone
structure and waste minimisation
General Tips for Carving Beef
The way you carve roast beef can affect how chewy the slices are. The secret to carving
tender slices of roast beef is the grain - the direction of the string-like fibres of the beef.
Find the grain of the roast and cut against (across) it with a slicing knife or chef's knife.
A beef roast should be allowed to rest for 10 to 15 minutes before carving so that the
juices are reabsorbed into the meat. Aluminium foil can be place over the meat to hold in
the heat.
-"Carving Beef." Web. 27 Apr. 2016 <http://www.recipetips.com/kitchen-tips/t--392/carving-beef.asp>.
14
• Carve all meat on a cutting board to make the job easier
• Use a sharp knife when carving. The carving knife should be held at a
constant angle for each slice
• Keep the meat stable by utilising a carving fork
• The beef should be carved across the grain, leading to a product which has
more tenderness
• Tender cuts of beef can be carved to any thickness, but tougher cuts should be
carved into thin slices
Steps for Carving a “Bone in” Roast

If the bones have not been removed prior to roasting, they will need to be removed after
the meat is cooked so that carving will be easier.
14 "Carving Beef." Web. 27 Apr. 2016 <http://www.recipetips.com/kitchen-tips/t--392/carving-beef.asp>.

To remove the bones after the meat has been cooked, make one cut across the bottom of
the roast to detach the chine bone; then remove the rib sections by slicing parallel along
the rib bones, removing the entire rib section in one piece.
Once bones are removed, continue to carve as outlined in “general tips for carving beef.”

Portion and serve meats according to recipe

requirements
Portion control is an important part of creating and serving food products and
maintaining good food costing. The most successful food businesses will have their
portion control procedures well practised and accurately implemented. These
businesses will have worked out their numbers and created the best procedures for
themselves to follow that gives them the best results.
For you to be able to practice portion control in your workplace, the best place to start is
by using standardised recipes and measuring ingredients for your dishes. The key to
portion control by using recipes is to ensure that every single serving of a dish is the
same. The recipe helps with this by providing you with the recommended number of
serves per recipe.
The other key component of portion control is the prevention of food wastage from
incorrect preparation or serving oversized portions. Portion control measures may
include:
• Measuring equipment
• Use of scales to weigh
• Use of jug or ladle to measure liquids
• Purchasing specifications
• Identify precisely the requirements from your supplier
• Portioned and convenience foods
• Frozen desserts (either individual or pre-portioned)
• Pre-portioned frozen fish
• Frozen pastries, pies and finger food
• Portioned chicken items such as Kiev or schnitzel
• Service utensils and crockery
• The use of spoons or scoops to serve
• Baking dishes cut into portions e.g. lasagne in a gastronome tray
• Service dishes/vessels such as soup bowls, glasses or ramekins used for

individual serves
• Portion chart tables
• A portion size is first determined by the standard recipe. The portion chart is
for easy and quick reference to the portion sizes used in your establishment.
Each establishment will customise their own
Effective portion control is essential in the commercial kitchen so as to maintain the

desired profit with consistency in the amount of the portions served so as to keep the
customer happy with the amount they receive.
Purchasing portioned meat from your suppliers meant that the meat requires no
trimming or cutting into your portion sizes, it has come already cut. All that is required
is for you to cook the item. If your organisation purchases portioned meat, it is
important that you specify to the supplier exactly what is required so as to get what
your organisation uses for their meals.
Purchasing from your suppliers pre-trimmed or portioned meats is an effective and

time-saving way of maintaining portion control, especially if your organisation is not
using meat trimming in your kitchen. Purchasing pre-trimmed meat means that the
meat has already gone through the process trimming prior to being delivered, such as
trimming unwanted fat, removal of rib bones, cartilages, ligaments, other bones, as well
as unwanted sinew. What is left is the meat which the chef then has to cut to portion
size.
It is important that if you are cutting your own portion sizes and/or trimming that you
consider some factors for effective portion control, these include:
• All knives must be sharp and used in the correct manner
• Scales used must be accurate and cleaned
• Meat must be trimmed and portioned to meet your organisation's

specification
• The chef cutting the portion and trimming must have the skill to carry out the
correct method so as to avoid excess wastage/trimming

Add sauces and garnishes according to standard

recipes
A good sauce or garnish will be the difference between a finished dish and one that is
missing that final something. Choosing the right garnish or sauce for your dish is an
important part of the food preparation process and deserves as much thought as any
other element of the dish.
Sauces
Sauces are a great addition to dishes. Sauces are liquids that are used in or served
on/with other foods. As such sauces are an accompaniment to a dish, not a standalone
food product.
There are several different styles of sauces that you can use in your dishes including, but
not exclusive to:
• Gravies
• Salsa
• Industrial premade
• Compote
• Creamy sauces
• Jus
The sauces that you choose to accompany your dish will need to be chosen for the
reason that they complement other elements of the dish.
Garnishes
Garnishes are the final touches added to a dish to enhance and improve the
presentation. Garnishes will generally be some fresh cut herbs or specially prepared
food products. These garnishes need to be prepared as close to serving time as they can
dry out or wither if kept for too long if they are fresh plants.

If the garnish is a dried product, then you will want to keep them in a cool, dry place, not
the fridge.

Visually evaluate dishes and adjust

presentation as required
Every dish that you create should always look as best as it possibly can. Visual appeal is
a major defining factor for the success of your dish, which means that you will need to
take a little time to ensure that you evaluate the presentation of your dish. So if you're
unhappy with the presentation of your dish, then hold it back and take a small amount
of time to adjust it and be proud of your work.
The current focus on presentation is increasing as diners are becoming more educated
in the ways of food presentation, and are starting to have higher expectations for the
appearance of their food, moving towards quality over quantity.
With this quality focus in the community, you will need to ensure that your quality and
presentation is at its best.
The recipes for your dishes should include pictures of the final presentation to provide
the workers who are to create the dish an idea from which to work from.
Adjustments that can be made to improve the presentation can be adding garnishes or
sauces, as discussed above, rearranging the items on the dish, wiping up spills or
fingerprints on the plate, etc.

Store dishes in appropriate environmental

conditions
Appropriate environmental conditions for storing meat

and meat products to ensure food safety & optimise
shelf-life
Correct storage of food must be used to ensure maximum shelf life and to prevent food
contamination and thereby prevent food poisoning from bacteria to maintain the quality
of the meat product.
When storing fresh/raw meat, you must remember that it is one of the high-risk foods
and is a very good breeding ground for the growth of bacteria which is harmful to
humans, so it is important to store the food correctly.
Food poisoning bacteria grow much faster in a specific temperature range, between 5 °C
and 60 °C. High-risk food needs to have as little exposure as possible to this temperature
range to prevent a dangerous build-up food poisoning bacteria.
High-risk foods
High-risk foods are the types of food that are affected by food poisoning bacteria far
more easily than other food types, and as such will need to be taken care of. High-risk
foods are broken down into several categories which include:
• Raw and cooked meat
• Dairy products
• Eggs and egg products
• Smallgoods
• Seafood
• Cooked
• Prepared salads
• Ready to eat foods
• Packaged foods that have been opened

Cold food storage

The food products that you store in your cold storage areas, fridge, and freezer, are in
the best area for keeping your high-risk food products safe. Cold storage is a useful tool
for preserving food as it drastically slows the growth of food poisoning bacteria.
It is important that your cold storage facilities are kept at specific temperatures, with
fridges kept at 0-5°C and freezers are to be kept colder than -15°C.
It is important that you store raw food away from cooked, or ready to eat, food. Bacteria
that builds-up in raw food can contaminate cooked food, so you will need to ensure that
raw food is stored in sealed or covered containers and placed on the bottom shelves of
the fridge, with cooked and ready to eat foods above them. The reason for this is to
prevent juices from the raw foods from dripping down onto the cooked food.
The containers that you store your food products in will need to be kept clean and in
good condition. They will also need to be exclusively used for food storage. Another
important aspect of your containers is to ensure they are covered when stored, with
lids, foil, etc.
A key thing to remember is if any of your food items become compromised in quality,
either through contamination or being left in the temperature danger zone for more
than four hours, is that you will need to throw it away. If you are ever uncertain about a
food product, get a second opinion.
Some key points to remember about food safety:
• Keep high-risk food out of the temperature danger zone
• Store raw foods below cooked foods
• Store food in suitable covered containers
• Avoid refreezing thawed foods
• Check and observe the use-by dates on food products
• Take special care with high-risk foods 15
15 http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/food_safety_storage?open
Clean work area, and dispose of or store surplus

and re-usable by-products according to
organisational procedures, environmental
considerations, and cost-reduction initiatives
Clean work area
Cleaning and sanitising are an important task for all food businesses. Cleaning is
essential as correct cleaning procedures will remove food waste and contaminants from
the workspace, which will promote a higher level of food safety and help reduce the
presence of pests and germs.
Proper sanitisation of the work environment will also help prevent food contamination
by killing bacteria that is harmful to humans.
To select the right cleaning agent for the task, you have to know what works well for a
specific cleaning task. Reading the labels on the chemicals will give you a good idea of
what tasks specific cleaning agents are suitable for.
Chemicals that can be used for cleaning in a food processing business may include:
• General spot cleaning agents
• Specialised cleaning agents
• Disinfectants
• Pesticides
• Deodorizers
When preparing chemicals for a cleaning task, great consideration of instructions and
safety requirements must be followed. Manufacturers should supply you with the
information on how to dilute and dose their chemicals, what they are used for and the
safety requirements to follow when handling it.

Purpose of Chemicals in the kitchen

When you clean your work area it does not merely involve the process of wiping a
surface down with a damp cloth and then wiping it dry.
Correct cleaning procedures are always required to reduce the possibility of any
hygiene problems arising from your workplace. This is why cleaning agents, detergents
and/or chemicals are extensively used in the food industry.
There are many chemicals available for professional cleaning. The most common are
Chlorine Bleach, Quaternary Sanitiser, (ammonium based), Iodine, Alkali detergents, De-
greasers, Detergents, and glass cleaners.
Steps to use in correct cleaning
The exact cleaning process is six steps that are to be used for any cleaning task. The
steps are as follows:
• Pre‐clean
• Wash
• Rinse
• Sanitise
• Final Rinse
• Dry
Principles of general cleaning

There are a number of different principles that are used when completing cleaning
duties within your area, but here are a couple of general principles to follow, these
include:
• When cleaning always start from the top and work your way to the bottom
• When using chemicals use a weaker mix first (you can always make it
stronger as you go)
• Remove the dirt from the surface

• Remove dirt and/or prevent pests
• Always follow safe work procedures for cleaning and sanitising including:
o Proper signage to show cleaning in progress
o Safe handling and storage of cleaning and sanitising products and

equipment
o The correct use of safety guards
• Always check your area is cleaned, and recheck before you leave the area
• Always use the correct chemicals to clean the surfaces required
Environmental Considerations
The following points should be considered:
• Never pour fats and oils down the sink or drain
• Don’t put fats and oils in general waste
• Always strain solids from stock, soups and sauces before disposal
• Stocks, soups and sauces should be placed in a garbage bag and sealed before
being disposed of in a bin with a lid to prevent offensive odours and
attracting pests
• To cool large quantities of hot liquids quickly, decant the liquid from the pot,
into a large shallow container. Place the container on racks, in a cool area
with a breeze
• To save energy, make stocks in as large quantities as practicable. It takes

about the same amount of energy to make 5 litres as it does to make 50 litres
of stock
• Use a lid to bring liquids to the boil and then remove it as necessary. This will
help to save energy
• Don’t waste energy by cooking stocks, soups and sauces longer than
necessary

Waste reduction
Appropriate vegetable and meat trimmings may be saved for use in stocks, sauces and
soups. If done correctly, this is a great way of utilising trimmings that would normally
be thrown out.
However, stock, sauces and soups are only good as the ingredients used to make them,
so always make sure all trimmings are clean, fresh and appropriate to the dish being
made.
General considerations
• Use up good quality meat and vegetable trimmings when making stocks,
soups, and sauces
• Store meat and vegetable trimmings correctly to preserve freshness
• Make sure all stored stocks, soups and sauces are labelled and dated clearly
• Use strict rotation of stocks, soups and sauces (FIFO)
• Store prepared stocks, soups and sauces correctly to maintain their shelf life
• Reheat only the quantity of soup or sauces as required to avoid waste
• Take care when reconstituting stocks, soups and sauces to avoid waste
through burning
Surplus and re-usable by-products

Many food preparation tasks will create scraps or by-products. These scraps and by-
products are still food products that have been paid for by the business, so it is a good
idea to try and work out any potential ways to use these to help reduce waste costs.
For example, if you are trimming steaks, you will be left with offcut pieces of meat that
can be used to create a beef stock that can be turned into a sauce or used in other
products.
Any by-products or surplus food items that are going to be re-used will need to follow
the same storage requirements as other food items.

TOPIC 6 – ADDITIONAL KNOWLEDGE

Contents of stock date codes and rotation labels
The correct storage of food products and supplies is important. Good food storage
procedures will use stock rotation principles such as first in first out (FIFO). This
principle requires the use of use by dates and using new products last.
The use of existing stock before new stock prevents wastage and food spoilage, as well
as minimising the chance of food contamination.
There are many different procedures and standards that will assist with the safe storage
of food products and perishables, along with various indicators of quality of perishable
items.
Labelling and coding

Proper labelling of food products will assist with the prevention of wastage. Food labels
will need to contain information about what the food product is, when it was stored, its
use by date, and who wrote the label.
Following these labels will assist with proper rotation procedures and food safety.
Date coding/marking is the use by date or best before the date that is marked on food
products.

Meat classifications
Meat products are classified by the Meat Standards Australia (MSA) and their eating
quality grading system. Any meat products that have the MSA symbol have been graded
to meet a certain criteria.
The meat is graded on the carcass for the following attributes:
• Colour
• Marbling
• Fat
• Weight
• Maturity
• pH level
The grade that meat is given is on three levels, MSA three star, MSA four star, and MSA
five star. MSA five star is the highest grade that meat can receive.
The MSA grading is in place to allow consumers to have the best high quality meat
without any guesswork.

Characteristics of meat products and meat

dishes
Appearance
The visual appearance of quality meat is based on its colour and the level of marbling.
High quality meat will have a consistent and bright colour to it, not faded or discoloured,
that is consistent throughout the cut of meat.
Marbling is the streaks of fat that run through the meat which help to provide additional
juiciness and flavour to the meat. Beef, lamb, and pork should all have some amount of
marbling through their meat.
Fat content
The fat content of meat can vary wildly, as the amount of marbling will affect the total
fat content. Cuts of meat that have less fat are called lean meats.
In general, beef will have a fat content of 7 to 20 grams of fat per 100 grams of meat.
This will changed depending on the cut of meat, the age and diet of the cow, and how
much marbling there is.
Pork has one of the highest variable fat contents of all meat products, due to the
different cuts coming from different parts of the pig and being processed, butchered,
stored, cooked, and served in different ways. For example, pork tenderloin is around
three and a half grams of fat per 100 grams of meat, whereas pork belly is around 53
grams of fat per 100 grams.
Lamb meat is generally on average around 20 grams of fat per 100 grams of meat. A lot
of lamb products will have a thick layer of fat on one side of the meat to give it more
substance, such as for lamb chops or rack of ribs.
Nutritional value
Meat products are a part of the six major food groups, which makes it a staple part of
our diets. The reason that meat has become one of the six major food groups is because
meat provides us with a rich source of vitamins, minerals, protein, and various fats.

To ensure you are getting the most out of your meat products, ensure you are using
leaner cuts of meat and you are not adding any saturated fats to them.
Taste
The flavour of meats is determined by the type of meat it is, the diet the animal had,
cooking methods, and preservation methods. All of these factors can have effects on the
final taste of meat.
The general taste of meat products is a savoury, smooth, and fatty taste that is juicy with
a caramelised taste from the cooking process.
Texture
The texture of meat should be firm prior to cooking, but not tough. Once cooked, meat
should be tender with a good bite to it, leading to a well-rounded mouth feel. For pork
with the skin left on, you will want the skin to be crispy so it has a nice crunch. Lamb
and beef that is slow roasted should be tender and buttery, so it falls apart with each
bite.

Historical and cultural origin of different meat

products and meat dishes
The consumption of meat products has been a part of human life all the way back to the
first humans.
Throughout our entire timeline there has been meat products gathered and consumed.
At first, during the times of the first humans, this was essentially any animal that could
be hunted and provided enough meat.
It wasn’t until around 8000 BCE where animals started to be domesticated and the meat
production industry found its first roots. After dogs, pigs then cattle and poultry were
domesticated.
The modern day concept of cooking meats wasn’t widely established until ~200 BCE
where the Ancient Romans were increasing their meat consumption. Having no access
to refrigeration of any kind, meats were salted, smoked, or preserved in honey to keep
them fresh. Meats where generally roasted or stewed.
Medieval France was one of the first recorded to implement temperature control to
change how the meat was cooked, done by moving the meat further away from the
flame. Due to some unfounded warnings that when cooking meat you should never roast
beef, the medieval cooks created beef bouillon and other broths and stocks that are now
widely used today.
It wasn’t until the 16th to 17th century in France where degrees of doneness were
starting to be used in the cooking of meats and having meat closer to medium-rare
started to become more common.
All cultures throughout the world have their own histories with meats, being the easiest
food product to reliably gather and prepare since the first humans.
Classical and contemporary meat dishes

When it comes to creating dishes you will need to be aware of the style of the dish.
Dishes tend to be either classic/traditional or modern/contemporary.

The main difference between classic and contemporary dishes is that classic dishes are
well known and have been around for hundreds of years, whereas a dish that is
contemporary or modern is a more experimental dish that takes influences from various
different classic styles and puts them together to create a new dish.
In general, most classical dishes find their roots in French and European cuisine, as this
is where the most global influence in traditional styles has come from.
Classical/traditional dishes are always generally more heavy and comforting meals with
a lot of stews and roasts.
Some classical/traditional meat dishes may include:
• Ragout
• Steak Tartare
• Pot-au-feu
• Roast Beef
• Rack of Lamb
• Pork Belly
• Bratwurst
• Boeuf Bourguignon
Modern dishes are far too varied and wild to list; however you could expect to see
dishes such as:
• Cheese stuffed beef burgers
• Pork Medallions
• Barbequed meats
• Pulled pork
• Lamb chops

Equipment used to prepare and produce meat

dishes
Essential features and functions
The main equipment used in the preparation of meat products, and their features and
functions, include:
• Knives – useful for a wide variety of tasks including carving, boning, slicing,
etc.
• Meat slicer – the meat slicer is great for cold cuts of meat that you want to use
for sandwiches or similar. It is a piece of equipment with a round spinning
blade that can cut through meat thinly and evenly
• Chopping boards – essential for cutting anything
• Resting trays – a resting tray is essentially a gastronome pan/try with a grill

on top that allows roasted meats to rest on and drain away the excess juices,
as it is important to rest cooked meat before cutting it
• Oven – ovens are essential all-purpose pieces of equipment in a kitchen; used

to cook a wide variety of different food products. They can be used for
roasting and braising meats
• Meat thermometer – this is used to determine the internal temperature of

meat, which will allow you to cook it to the required level of doneness
• Mallet/tenderiser – a meat mallet is great for flattening cuts of meat to create

thin cutlets for frying or minute steaks. The spiked side can also be used to
tenderise tougher cuts of meat by gently pounding the meat until it is tender
• Meat grinder – this can be either a standalone piece of equipment or an

attachment for a Kitchen Aid mixer. It is used to make ground or minced meat
Safe operational practices

When using these items, it is important that you are taking all precautions to ensure you
are using them safely and properly. Any item with a blade or moving parts will require
you to use guards and tools designed to keep your hands safe.

For example, when using a meat slicer, always use the slicing guard to push the meat
into the blade, not your hands.
When using a meat grinder, use the pushing rod to get the meat into the system.
If you are using any equipment that is hot, use heat resistant gloves or a thick dry towel
to handle hot parts to prevent burns.
And remember, regardless of what you are using, always follow manufacturer’s
guidelines and directions given to you by your supervisor for the safe use of equipment.

Safe operational practices using essential

functions and features of equipment used to
produce meat dishes
All types of food products will have their own requirements for what equipment you
should use to prepare them, and the practices behind doing so.
Some of your key pieces of equipment, such as mixers, robot coupe, etc. will have special
functions or features that change how they can work with certain food products. For
example, your KitchenAid mixer may have several different attachments that allow it to
make pasta, bread, or mincemeat, and your robot coupe can have some attachments that
allow it to blend, grate, slice, etc.
Regardless of the food types that you are using with your equipment, you will need to
ensure that you follow all manufacturer, supervisor, and organisational instructions and
guidelines, as well as reading through recipes and food labels to know how to handle the
food items correctly.

SUMMARY
Now that you have completed this unit, you should have the skills and knowledge to
If you have any questions about this resource, please ask your trainer. They will be only
too happy to assist you when required.

REFERENCES
"Carving Beef." n.d. Web 09 Jan 2019 <http://www.recipetips.com/kitchen-tips/t--
392/carving-beef.asp>.
"Converting Recipe Quantities - Scaling Recipes." n.d. Web 09 Jan 2019

<http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm>.
"Cooking Meats." Web. 27 Apr. 2016

<http://www.topcut.com.au/Documents.asp?ID=69&Title=Principles+of+Cooking+Exp
>
"Cut of beef." Wikipedia. n.d. Web 09 Jan 2019

<http://en.wikipedia.org/wiki/Cut_of_beef>.
"Halal Meats." Topcut. n.d. Web 09 Jan 2019

<http://www.topcut.com.au/Documents.asp?ID=71&Title=Outline+of+Halal>.
"Lamb and mutton." Wikipedia. n.d. Web 09 Jan 2019

<http://en.wikipedia.org/wiki/Lamb_(food)>.
"Meat Preparations." n.d. Web 09 Jan 2019 <http://www.metro.ca/tips-advice/advice-

grocer/butcher/advice-butcher/basic-prepa>.
"Pork." Wikipedia. n.d. Web 09 Jan 2019 <http://en.wikipedia.org/wiki/Pork>.
"Sharpen a Knife." Wikihow. n.d. Web 09 Jan 2019

<http://www.wikihow.com/Sharpen-a-Knife>.
"Sharpening With a Steel." n.d. Web 09 Jan 2019

<http://www.hse.gov.uk/catering/sharpening.pdf>.
"Steak Doneness - From Rare to Well, How to Cook a Steak." n.d. Web 09 Jan 2019
<http://bbq.about.com/od/steaks/ss/aa101606a.htm>.
“Environmental Issues – Commercial Waste Management.” WordPress.com. Web. n.d.

Web 09 Jan 2019 <https://commercialwastemanagement.wordpress.com/2013/02/>
“Food Safety – Storage.” Better Health Channel. n.d. Web 09 Jan 2019
<http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/food_safety_storage
?open>
“Recipe Standardization Process.” Measuring Success with Standardized Recipes. n.d. Web
09 Jan 2019
<http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf>


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SIT40516 CERTIFICATE IV IN

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No occupational licensing, certification or specific legislative requirements apply to this

About This Resource

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You are going to be assessed for:

The assessment process is made up of a number of assessment methods. You are

Your assessment may be conducted through a combination of the following methods:

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ELEMENTS AND PERFORMANCE

1.2 Calculate ingredient amounts according to

1.3 Identify and select meat products and other

2.2 Safely assemble and ensure cleanliness of

2.3 Use knives and other equipment safely and

3.2 Sort and assemble ingredients according to food

3.3 Weigh and measure ingredients and create

3.4 Use meat preparation techniques according to

3.5 Minimise waste to maximise profitability of food

4.2 Prepare marinades and meat accompaniments

4.3 Make food quality adjustments within scope of

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5.2 Portion and serve meats according to recipe

5.3 Add sauces and garnishes according to standard

5.4 Visually evaluate dishes and adjust

5.5 Store dishes in appropriate environmental

5.6 Clean work area, and dispose of or store surplus

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PERFORMANCE AND KNOWLEDGE

o Boning and trimming

o Cutting and portioning

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o Trussing and tying

• Prepare above food for at least six different customers:

o Within commercial time constraints and deadlines

o Reflecting required quantities to be produced

o Following procedures for portion control and food safety practices

o Responding to special customer requests and dietary requirements

• Culinary terms and trade names for:

o Ingredients commonly used in the production of different meat dishes

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o Classical and contemporary meat dishes

o Different cuts of meat and styles of cooking

• Contents of stock date codes and rotation labels

• Characteristics of meat products and meat dishes:

o Freshness and other quality indicators

o Primary, secondary and portioned cuts

• Equipment used to prepare and produce meat dishes:

o Knife care and maintenance

o Essential features and functions

o Safe operational practices

• Mise en place requirements for meat dishes

o Ensure food safety

• Safe operational practices using essential functions and features of

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equipment used to produce meat dishes

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Assessment must ensure access to:

• Fixtures and large equipment: