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SITHCCC014 Student Logbook
SITHCCC014 Student Logbook
SITHCCC014 Student Logbook
Technology
RTO Code 41128 | CRICOS Code 03609J
SITHCCC014 Prepare meat dishes | Student Logbook
Supervisor declaration
Student name:
Your workplace supervisor’s feedback forms an important part of the assessment process
and it is essential you have your supervisor complete their section of each of your
Name of RTO: reflective journals and fill in the supervisor declaration after the summary section. Keep
in mind that, if you are completing your assessment in your RTO’s training kitchen, your
trainer will be your workplace supervisor and should endorse your journal. Without their
Trainer/assessor name: endorsement, your Logbook will be incomplete and it is likely to be returned to you for
resubmission.
If this workbook is found, please contact me to return it using the details below:
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a
Logbook Summary has been provided. Make sure you keep this section up to date – it
will help you keep track of any outstanding requirements.
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SITHCCC014 Prepare meat dishes | Student Logbook
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SITHCCC014 Prepare meat dishes | Student
• Stay in touch with your assessor. Ask questions, raise issues, check in, ☐ ☒ ☒
Customer 6 02/02/202
communicate.
2
Most importantly, ask for help if you are having trouble!
Reflective
Service journal (endorsed by
Logbook summary Meat item Date plan supervisor) Refl
Use this list to keep track of your progress. Please note that you may complete a ☐ beef ☒ ☐
02/02/202
number of these tasks during one cooking session so you will only need to 2
complete a single service plan and reflective journal each time that you cook. ☐ game: ☒ ☐
02/02/202
• kangaroo 2
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2
☐ cutting and portioning 02/02/202 ☒ ☒
2
☐ larding ☐ ☐
☐ marinating 02/02/202 ☒ ☒
2
☐ mincing ☐ ☐
☐ rolling ☐ ☐
☐ tenderising 02/02/202 ☒ ☒
2
☐ trussing and tying ☐ ☐
☐ skewering ☐ ☐
I have used each of the following cookery methods at least once. Evidence has
been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor)
☐ braising 02/02/202 ☒ ☐
2
☐ frying 02/02/202 ☒ ☐
2
☐ grilling 02/02/202 ☒ ☐
2
☐ roasting 02/02/202 ☒ ☐
2
☐ stewing. 02/02/202 ☒ ☐
2
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SITHCCC014 Prepare meat dishes | Student
During the services described in the student’s reflective journals that I have endorsed, the student:
• worked within the organisation’s policies and procedures
Service Planning
• worked to a professional level in line with the kitchen’s usual roles and responsibilities
• followed standard recipes to prepare dishes using meat
• prepared dishes using a range of cookery methods
• prepared dishes using a range of meat items
• prepared dishes using a range of meat preparation techniques
• prepared dishes within commercial time constraints and deadlines
• produced required quantities
• followed portion control procedures
• followed food safety practices for handling and storing meat
• responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:
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SITHCCC014 Prepare meat dishes | Student
6 meals were produced. I make sure that the appropriate quantity of meals is
created by adhering to the standard recipe that was provided by the trainer.
• Calculate the amount of each ingredient that you require. An ingredient list
has been provided for you or you may like to use your organisation’s
standard template.
• Calculate the number of portions that you need (show your workings).
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Ingredient list
cloves garlic 3
Recipe Braised Beef
oyster sauce 3 tbs
cornflour
Ingredient Qty Qty/serves Qty x serves required
olive oil 3 tbsp 100gm/perso 400
n
Ingredient list
sauteed onion 2 Recipe: Lamb Chops Sizzled with Garlic
cumin 4
paprika salt 2 tbsp
Ingredient Qty Qty/serves Qty x serves req
pepper 1 tbsp
Lamb loin chops 2 pounds 100gm/perso 400
Pressed garlic 3 n
Garlic cloves 2 salt and ground pepper
red wine 2 cups Dried thyme 1 pinch
Boneless Chuck roast 5 pound virgin olive oil 4 tbs
Garlic cloves 4
Ingredient list
lemon juice 3 tbs
Recipe Healthy Kangaroo
Stew
pumpkin diced Boneless pork rib meat 11/2 lbs 100gm/perso 400
1/2
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SITHCCC014 Prepare meat dishes | Student
Ingredient list
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• Select the cookery method that you will use. Explain your decision. 6. Offal Shawarma with Liver
and Kidneys: shallow frying
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SITHCCC014 Prepare meat dishes | Student
medium-rare finish, or until it reaches the desired doneness for you. Fry
Rest for 10 minutes under foil before serving.
3. Lamb Chops Sizzled with Garlic: Cook for six to seven minutes
on each side, or until the meat has developed a rich brown colour
and an instant-read thermometer placed into the thickest portion of
the meat reads 145 degrees Fahrenheit. It is possible that you may
need to fry the chops in two separate batches to avoid crowding
the pan.
4. sweet, caramelized pork: Flour, then egg, then more flour should
be used to coat the meat. When doing deep-frying, always be sure
to use an oil that has a high smoke point, such as peanut or
vegetable oil. In order to effectively fry and brown the food, keep
the temperature of the oil between 350 and 375 degrees Fahrenheit.
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• Select the marinades and accompaniments which you will add to your dish.
Explain your decision – how do the accompaniments complement your
dish?
Braised beef: The braised short ribs can be served with buttered noodles, mashed
potatoes, or creamy polenta, and a tablespoon of the gravy can be drizzled over the top
before serving. Finish off the meal with some carrots that have been glazed or an
arugula salad.
2. Healthy Kangaroo Stew: Some flavours that pair exceptionally well with
kangaroo meat are garlic, rosemary, juniper, mountain pepper (or
pepper), and fruity flavours like plum, red currant, quandong, or orange.
Garlic is also a great complement to rosemary, juniper, and kangaroo
meat.
5. Veal Steaks With Caramelized Onions: Rosemary Zest of a lemon,
thyme, tarragon, and mint.
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SITHCCC014 Prepare meat dishes | Student
Parmesan cheese
Wedges of lemons
6. Offal Shawarma with Liver and Kidneys: sauté the meat in butter
together with the herbs, and then place it on top of a slice of crusty bread
to serve. Cherry tomatoes (n. pl.)
Colorful sauces
Salsa
• Select the select the sauces and garnishes which you will add to your dish.
Explain your decision – how do the sauces and garnishes complement
your dish?
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SITHCCC014 Prepare meat dishes | Student
• Describe how you will select the meat products and other ingredients that Knife for Cutting Bones
you need from stores. How will you check them for freshness and quality?
When shopping for meat, you should go for cuts that have a high tenderness,
juiciness, and flavour rating. There shouldn't be any tears in the skin, and it
should be completely fleshed out. There are no blood splashes on the surface,
and it is neither overly dry nor overly wet. Steer clear of any meat that smells bad
or is already squishy, as well as anything that does not bounce back when
squeezed.
Honing Steel or Whetstone.
• List the food preparation equipment that you will need for this recipe. How
Cast iron pan.
will you ensure that it is clean, well maintained and ready for use?
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Reflective journals
Please note: Only one copy of each template has been included so you will need to make copies as required.
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Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Braised Beef Recipe
Supervisor Endorsement
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Signed:
Supervisor name: Position:
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Healthy Kangaroo Stew
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the kangaroo meal, I would want to prepare it in the
future by employing a new method of cooking.
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SITHCCC014 Prepare meat dishes | Student
Supervisor Endorsement
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Lamb Chops Sizzled with Garlic
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
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SITHCCC014 Prepare meat dishes | Student
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the lamb meal, I would want to prepare it in the future
by employing a new method of cooking.
Supervisor Endorsement
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: sweet caramelized pork
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SITHCCC014 Prepare meat dishes | Student
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the pork meal, I would want to prepare it in the future
by employing a new method of cooking.
Supervisor Endorsement
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Veal Steaks With Caramelized Onions
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SITHCCC014 Prepare meat dishes | Student
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the veal steak meal, I would want to prepare it in the
future by employing a new method of cooking.
Supervisor Endorsement
Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: offal shawarma with liver and kidneys
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SITHCCC014 Prepare meat dishes | Student
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the offal meal, I would want to prepare it in the future
by employing a new method of cooking.
Supervisor Endorsement
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