SIT40521 SITHCCC036 V1.0 Student Assessment.v1.0 PDF

SIT40521 Certificate IV in Kitchen Management
SITHCCC036
prepare meat dishes
Student Assessment - SITHCCC036 Prepare meat dishes |Page 1 of 24

V1.0: March 2023, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Contents
Introduction 3
Assessment for this unit 3
Assessment Task 1: Knowledge questions 4
Information for students 4
Questions 5
Assessment Task 1: Checklist 16
Assessment Task 2: Student Logbook 18
Information for students 18
Activities 20

Introduction
Welcome to the Student Assessment Tasks for SITHCCC036 Prepare meat dishes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
• review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Questions
Provide answers to all of the questions below.
1. List at least three food safety issues which you must consider when handling meat. Describe
how you would reduce each risk.
Risk Strategy for reducing risk
2. Describe three indicators which you would use to select meat which is fresh. (More space for
participant response)

3. Describe three indicators of quality which you would use to select meat. (More space for
4. List three signs that meat has spoiled. (More space for participant response)
5. List at least three requirements for the safe storage of meat. At least one requirement must be
the correct temperature range to store meat at. (More space for participant response)

6. List at least two requirements for storing meat to optimise its shelf life. (More space for
7. Explain the uses of the following equipment and give an example of its use.
Equipment Use Example
Butcher’s Knife
Boning Knife
Meat Hook
Larding Needles
Sharpening Stone

8. Describe four mise en place tasks related to meat which you can complete without affecting
the quality of the dish. (More space for participant response)
9. Define the following, meat related, culinary terms:
Culinary term Definition
Ageing
Barding
De-boning
Frenching
Larding

Culinary term Definition
Marinating
Mincing
Portioning
Rolling
Skewering
Tenderising
Tying

10. Describe three cookery methods commonly used when preparing meat dishes. Include a
description of how each method is used. (More space for participant response)
11. Locate at least two stock date codes and two rotation labels on meat in your training kitchen’s
stores or workplace and take a photo. Interpret the information on each and explain it. Submit
the photographs with your explanatory notes to your assessor. Ensure that your notes include:
(More space for participant response)
• when the item was delivered
• when the item was packed/prepared
• when the item is due for disposal
• how many days the item has left before it reaches its expiry date
• what the stock rotation details are for the item.
• What the storage temperature requirements are for the item.

12. Briefly describe why there is a meat classification system in Australia. (More space for
13. Using the Handbook of Australian Meat Reference what is the code for a lamb rack? (More
space for participant response)
14. Describe the differences between primary, secondary and portioned cuts of meat. (More
space for participant response)

15. List two things that you could use meat by-products and off cuts for to reduce wastage and
maximise profitability. (More space for participant response)
16. List and describe four primary cuts.
Meat cut Description and uses

17. List and describe four secondary or portioned cuts.
Meat cut Description and uses
18. Briefly describe the fat content differences in meat products. (More space for participant
response)

19. Complete the table with the different cooking preferences.
Meat preference Description Temperature
Blue
Rare
Medium rare
Medium
Medium Well
Well done

20. List two things that need to be considered when plating to ensure consumer satisfaction and
ease of service. (More space for participant response)
21. Complete the following table for two classical and two contemporary meat dishes.
Classical meat dish Taste and texture Nutritional value Historical and
cultural origin
Contemporary meat Taste and texture Nutritional value Historical and

dish cultural origin

Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18

Question 19
Question 20
Question 21
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
• follow standard recipes to prepare at least six finished meat dishes using each of the
following meat items at least once:
o beef o lamb
o game: o pork
− kangaroo or wallaby o offal
− specialty meats
• use each of the following meat preparation techniques at least once when preparing the
above dishes:
o barding o mincing
o de-boning o rolling
o trimming o tenderising
o frenching o tying
o portioning o skewering
o wet and dry marinating
• prepare the required meat dishes using each of the following cookery methods at least
once:
o braising o roasting
o deep-frying o sous vide
o shallow-frying o stewing
o grilling
• cook a beef restaurant cut steak according to specified cooking preference from the
following options:
o blue o medium
o rare o medium well
o medium rare o well done

• prepare, plate and present two portions of each of the six finished dishes and steaks above:
o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing meat.
o responding to at least one special
customer request
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
• interpreting standard recipes and food preparation lists
• confirming food production requirements
• calculating ingredient amounts
• identifying and selecting meat products and other ingredients from stores
according to quality, freshness and stock rotation requirements
• following procedures for portion control
• producing the required quantities
• checking perishable supplies for spoilage
• checking perishable supplies for contamination
• selecting the type and size of knives required
• selecting the type and size of equipment required
• ensuring that food preparation equipment safely assembled, clean and ready
for use
• using knives and equipment safely and hygienically
• using equipment according to the manufacturer’s instructions
• thawing frozen meats safely
• sorting and assembling ingredients according to food production sequencing
• weighing and measuring ingredients accurately
• creating portions according to the recipe

• using meat preparation techniques according to recipe requirements
• minimising waste to maximise profitability
• selecting and using meat cookery methods
• following standard recipes accurately
• selecting, preparing and adding accompaniments which are suited to each

dish
• making adjustments to dishes to ensure quality
• carving meats taking into account meat and bone structure
• presenting dishes attractively
• using appropriate service-ware
• adding dips, sauces and garnishes according to standard recipes
• evaluating dishes and adjusting presentation
• storing dishes in appropriate environmental conditions
• following organisational policies and procedures
• maintaining a clean work area
• disposing of or storing surplus products
• working safely
• working hygienically
• working sustainably
• working efficiently
• working within commercial time constraints and deadlines
• responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you receive a delivery, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:
• complete a Service Planning document
• complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
• ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.

Your assessor will also observe you as you receive, store, and maintain stock and
complete an observation checklist.
Tips for completing your Student Logbook
• Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
• Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
• interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the marinades and meat accompaniments which you will add to the
dish
o select the ingredients from stores
o identify the size and type of knives and other food preparation equipment
that you require
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service Planning Template has been provided to help you.
3. Prepare meat dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
• all food is prepared safely and hygienically
• you follow portion control procedures
• you manage your own speed, timing, sequencing and productivity to ensure
efficiency
• all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes.
• you assemble and use equipment safely and hygienically
• you sort and assemble ingredients logically and efficiently
• food items match the recipes and menu descriptions
• the required quantities of food are produced
• you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
• you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
• you present dishes attractively on appropriate service-ware
• you add dips, sauces and garnishes as required
• you work within commercial time constraints and deadlines
• you store food safely and in appropriate environmental conditions
• you respond to any special customer requests or dietary requirements
• you maintain a clean and tidy work area
• you dispose of or store surplus products effectively
• you work sustainably.
Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
• Service Planning Template
• Reflective Journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.


SIT40521 SITHCCC036 V1.0 Student Assessment.v1.0 PDF

Uploaded by

Copyright:

Available Formats

You might also like

SIT40521 SITHCCC036 V1.0 Student Assessment.v1.0 PDF

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SIT40521 SITHCCC036 V1.0 Student Assessment.v1.0 PDF

Uploaded by

Copyright:

Available Formats

SIT40521 Certificate IV in Kitchen Management

prepare meat dishes

Student Assessment - SITHCCC036 Prepare meat dishes |Page 1 of 24

Student Assessment - SITHCCC036 Prepare meat dishes |Page 2 of 24

Assessment for this unit

Kitchen time required

Student Assessment - SITHCCC036 Prepare meat dishes |Page 3 of 24

Assessment Task 1: Knowledge questions

Information for students

• adhere with your RTO’s submission guidelines

• answer all questions completely and correctly

• submit work which is original and, where necessary, properly referenced

• submit a completed cover sheet with your work

• avoid sharing your answers with other students.

• where this task should be completed

• the maximum time allowed for completing this assessment task

• whether or not this task is open-book.

Student Assessment - SITHCCC036 Prepare meat dishes |Page 4 of 24

Risk Strategy for reducing risk

Student Assessment - SITHCCC036 Prepare meat dishes |Page 5 of 24

Student Assessment - SITHCCC036 Prepare meat dishes |Page 6 of 24

Equipment Use Example

Student Assessment - SITHCCC036 Prepare meat dishes |Page 7 of 24

9. Define the following, meat related, culinary terms:

Culinary term Definition

Student Assessment - SITHCCC036 Prepare meat dishes |Page 8 of 24

Student Assessment - SITHCCC036 Prepare meat dishes |Page 9 of 24

• when the item was delivered

• when the item was packed/prepared

• when the item is due for disposal

• what the stock rotation details are for the item.

• What the storage temperature requirements are for the item.

Student Assessment - SITHCCC036 Prepare meat dishes |Page 10 of 24

Student Assessment - SITHCCC036 Prepare meat dishes |Page 11 of 24

16. List and describe four primary cuts.

Meat cut Description and uses

Student Assessment - SITHCCC036 Prepare meat dishes |Page 12 of 24

Meat cut Description and uses

Student Assessment - SITHCCC036 Prepare meat dishes |Page 13 of 24

Meat preference Description Temperature

Student Assessment - SITHCCC036 Prepare meat dishes |Page 14 of 24

Contemporary meat Taste and texture Nutritional value Historical and

Student Assessment - SITHCCC036 Prepare meat dishes |Page 15 of 24

Assessment Task 1: Checklist

Did the student provide a Completed

Student Assessment - SITHCCC036 Prepare meat dishes |Page 16 of 24

Task outcome:  Satisfactory  Not satisfactory

Student Assessment - SITHCCC036 Prepare meat dishes |Page 17 of 24

Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit

− kangaroo or wallaby o offal

Student Assessment - SITHCCC036 Prepare meat dishes |Page 18 of 24

o within commercial time constraints o following procedures for portion

Student Assessment - SITHCCC036 Prepare meat dishes |Page 19 of 24

1. Carefully read the following information.

What do I need to demonstrate?