SITHCCC036

prepare meat dishes

First published 2022

RTO Works
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

About this Student Logbook
This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a
handy reference guide on what you need to do during your assessment and
how you should go about doing it.
Student details section
Fill in the table below:
Student name:
Nabin Bhatta____________________________________________________
Name of RTO:
Excel college AUstralia_____________________________________________
Trainer/assessor name:
Syed Fasi ______________________________________________________
If this workbook is found, please contact me to return it using the details
below:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
SITHCCC036 Prepare meat dishes
Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
as part of your assessment for this unit. Try to think about the highlights of
each service when you are writing your reflection. You might also find the
following questions useful:
 What skills and techniques did I use?
 What policies and procedures did I follow?
 How did I ensure efficiency, safety and quality?
 How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
 What might I do different next time?
Supervisor declaration
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 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
endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
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.
4
What do I need to demonstrate?
During your assessment for this unit, 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
SITHCCC036 Prepare meat dishes
 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
 selecting and adding 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.
5
Tips for completing this logbook
 Read through your 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 workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service
period 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!

SITHCCC036 Prepare meat dishes 6

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: Nabin Bhatta________________________________________________________________

Student number: ECA0272_________________________________________________________________

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. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
23/07/2023
☐ beef

game: 23/07/2023
☒  kangaroo or wallaby
 specialty meats
☐ lamb
☒ pork 23/07/2023
☐ offal

This unit of competency requires that you use each of the following meat preparation techniques at
least once when preparing the above dishes. Evidence of this has been provided.

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
23/07/2023
☒ barding

☒ de- boning 23/07/2023

☐ trimming
☐ frenching
☐ portioning
☒ wet and dry marinating 23/07/2023
☐ mincing
☒ rolling 23/07/2023
☐ tenderising
☐ tying

SITHCCC036 Prepare meat dishes

Meat preparation technique Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
☐ skewering

This unit of competency requires that you must be observed using each of the following cookery
methods at least once. Evidence of this has been provided

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
23/07/2023
☒ braising

☒ deep-frying 23/07/2023
☒ shallow-frying 23/07/2023
☒ grilling 23/07/2023
☒ roasting 23/07/2023
☐ sous vide
☐ stewing

SITHCCC036 Prepare meat dishes

This unit of competency requires that you must cook a beef restaurant cut steak according to
specified cooking preference. Evidence of this has been provided.

Cookery preference Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
23/07/2023
☒ blue

☒ rare 23/07/2023
☒ medium rare 23/07/2023
☒ medium 23/07/2023
☒ medium well 23/07/2023
☒ well done 23/07/2023

SITHCCC036 Prepare meat dishes

Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures ☒ Yes ☐ No
worked to a professional level in line with the kitchen’s usual roles and
☒ Yes ☐ No
responsibilities
followed standard recipes to prepare dishes using meat ☒ Yes ☐ No
prepared dishes using a range of cookery methods ☒ Yes ☐ No
prepared dishes using a range of meat items ☒ Yes ☐ No
prepared dishes using a range of meat preparation techniques ☒ Yes ☐ No
prepared dishes within commercial time constraints and deadlines ☒ Yes ☐ No
produced required quantities ☒ Yes ☐ No
followed portion control procedures ☒ Yes ☐ No
followed food safety practices for handling and storing meat ☒ Yes ☐ No
responded to special customer requests and dietary requirements. ☒ Yes ☐ No

SITHCCC036 Prepare meat dishes

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:

SITHCCC036 Prepare meat dishes

Reflective journals
Reflective journal
Student name:NABIN Bhatta Date:23/07/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal
number:
Recipe prepared:Herb-crusted kangaroo medallion with caramalised onion _________
Meat item:
☐ beef ☒ game: kangaroo or wallaby ☐ game: specialty meats ☐ lamb ☒ pork ☐ Offal
Meat preparation techniques:

☒ barding ☒ de boning ☐ trimming ☐ frenching ☐ portioning ☒ wet marinating

☒ dry marinating ☐mincing ☐ rolling ☒ tenderising ☐ tying ☐ skewering

Cooking method:

☒ braising ☒ deep frying ☒ shallow frying ☒ grilling ☐ roasting ☐ sautéing ☒ stewing

Steak cooking preference:

☒ blue ☒ rare ☒ medium rare ☒ medium ☒ medium well ☒ well done

General:

☒ completed tasks within commercial timeframes ☒ followed procedures for portion control and food ☒ responded to a special customer request
safety practices when handling and storing meat

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

n the practical cooking class as we prepared herb-crusted kangaroo medallions with caramelized onions. It was my first-time
cooking kangaroo, and I must say, it was a unique and delicious experience.

The instructor started the class by giving us a brief introduction to kangaroo meat, explaining its nutritional value and the

different ways to cook it. We were then given the recipe, which included marinating the kangaroo meat in a mixture of olive
oil, garlic, and a selection of herbs such as thyme, rosemary, and oregano.

We prepared the caramelized onions by cooking sliced onions slowly in butter and sugar until they were soft and sweet. The
aroma of the onions filled the room and made our mouths water. We also made a red wine jus to accompany the dish, which
added a depth of flavour to the meat.

The most exciting part of the dish was the herb crust. We mixed breadcrumbs with chopped herbs, lemon zest, and grated
parmesan cheese to make a crunchy coating for the kangaroo medallions. The crust was added to the kangaroo just before
searing it in a hot pan to give it a crispy and flavourful coating.

As we played our dishes, the aromas were irresistible. The caramelized onions looked perfect on the side of the plate, and the
kangaroo medallions were beautifully cooked with a golden-brown crust. The red wine jus was poured over the meat, and the
dish was complete.

When we tasted the kangaroo, it was like nothing I had ever tasted before. It was tender, juicy, and had a slightly sweet and
nutty flavour. The herb crust added a lovely crunch to the meat, and the caramelized onions complemented the flavours
beautifully.

Overall, it was a fantastic experience cooking this unique and delicious dish. I am excited to try cooking kangaroo again and
exploring more dishes with this unique meat. I am grateful for the opportunity to learn new skills and techniques in this
practical cooking class.

Supervisor Endorsement

Supervisor name: Position: Signed: