L Pack THCCCOtA Prepare meat dishes ‘a) What is tecipe? What are the six ( Tor food preparation and standard recipe according to food production requirements? 'b) Why is it important to calculate ingredient amounts according to the requirement of the dish? Answer in 80-100 words |e) List any ten (10) ingredients that can be used for preparing meat. Ingredients from stores. response | 'b) How can you ensure thatthe meat that you are using is of high quality? «Identity five (6) processes that can be undertaken to support quality |YesC [No i {= ie List five (6) factors in which you can select meat products and other | Satisfactory |e plain the base ay ‘Satisfactory foreach. response eee Chefs knife + Boning knife Yes [Noo Fong o ») what ae stor hat wll mpat on the cling and maintenance of Sholpmartin the thar? haste presenting equpment see | Ctatng? anewr nit wore, ‘e) How can You uso equipment safely and hygionically according to the |_| manutaeturer instructions? Answer in $0-100 words, fe ee |— Bye SITHCCCO4 Prepare meat dishes ee. ee — ‘GE: Row should frozen moat be thawed according to Tood saat guldeines? Gve wo | Satisfactory (2) methods. response 1) List five (8) benef ing and assembling re foo 5) List fve (5) benefits of sorting and assembling ingredionts before f00d -75 Tyo 6) Discuss various methods to weigh and measure ingredients according to the | O Fecipes. Answer in 50-100 words. | #) How do you calculate the numberof portions from a dish? Answer in 30-40 words.Assessment Pack -CCONA Prepare meat dishes g SWANSTON 4a) List any ten (10) meat preparation techniques that can be used to prepare various | Satisfactory cuts of meat 'b) Mention any ten (10) cookery meth response Noo List seven (7) methods used to reduce and control waste to Increase profitably of | Satisfactory the food produced. response Yes [Noo a G7; | a) List ten (10) types of marinades suitable for meat Satisfactory 'b) Write atleast two (2) appropriate accompaniments that can be served withthe meat | response dishes underneath, Yes | No o jo 9 Da cana ag PTIDTA eae NO‘student Assessment Pack SITHCCCO14 Prepare meat dis! — ‘Roast Boe? ‘Satisfactory fr ‘ar ay Liat fv (changes tat can be made, to visually mprove te appeal of ds 1) List four (4) tips to minimise wastage when preparing meat. response By Wg FU a ve meee als ST Ta Tape ropes? | Bay rants in eras a Ij et serach gah fr ain: Nas i c) What presentation adjustments may be necessary to make to a dish befor Yes [Mo ‘served? Write your adjustments in the table below. a a as ae as Dips ada Visual appeal [ae ee or et Tai Lo ca aa eet kT ia Ne RT oR jae RO cae TT 2 SS eeAssesss ment Pack *CCO14 Prepare mest dishes g SWANSTON oe Lg aunt SO de Secoaho win cas maT RSear TO Saeticany Asovonde reponse a eed b) Container Yes [Noo }__ Environmental condtions =| i. [responce Lu a‘Student Assessment Pack SITHCCCOt4 Prepare meat ishes iat ight) top o dispose of or st to organisational procedures and environmen food saety. Dy What aethe ton (1) steps used clean kitchen ea fafely according to food safely standard? eee are ‘any throe reasons (3) for why do we use stock rotation methods and labels. Tist any Tour @) foment {any Tour (8) elements that must be Included instock dato codes, Give | Satisfactory response Yes [NOD ars: nt parpowe oo ing upbeat To produce fi bene theetchen opeatins We Your answer 6108 eae Satisfactory response Yes [Noa{or storing moat and meat ‘nd the reason for why, Satisfactory response Yes [Noo SWANST! ° Assessment Pack *CCO14 Prepare meat dishes =—_ 4) When classifying meat, what method is used? Write your answer in 50: Satisfactory | 100 words. response 2B SRG aie ae 1 eee —— SE 1 — a re Tears Pr OW 2 Capp og Gg PTO ce SShm Student Assessment Pack SITHCCCON4 Prepare meat dishes Five (6) diferent cuts of me 1 y Berea ae uNeral and lator oign of any one [iy weatprodusts and] Satisfactory dishes. Write your anewer in $0100 were wee Yes [Noo ‘GIT: | Wite the characteristics of amb meat based on Satitactory 1. Appearance response 2 Fateontent [ene 3. Freshness and other quality indicators Yes [Noo 4. Primary, secondary and portioned cuts 5 Nutritional value & Taste 7___Texture 1 SR ST ere a area a Saas OiSeh aman ae eee PTT a= » \j student Assessment Pack g SWANSTON SITHCCCO14 Prepare meat dishes Project Meats & Match is a restaurant located in the middle of Sydney. The restaurant consists ofa team of 3 chefs and 6 tooks. You are one ofthe Chefs. “The restaurant wants to add some meat dishes on their menu, They have provided you with the folowing information regarding the new meat dishes: ‘+ Meat dishes. (given in the table provided below) ‘Meats to be used. Recipe names. © Cooking methods. reparation techniques. ‘+ Recipes to prepare meat dishes. (Appendix B) Meat Recipe Cooking Method] Proptechrique | Steak [cried dry-aged steak ring Ageing [Kangaroo | Kangaroo and vegetable skewers in ed wine marinade |Griling SkeweringMarinating [venison | Roastleg of venison Roasting russing and tingling [Speciaty meat|Rabbt stew raising [cuting & portoring Lamb Lamb stew with vegetables stewing Boning and tiring [Pork Pork schnitzel with German potato salad Feving rendering [veat Vea! Bolognese Fryngieaicing _[Wincing iKéney [Steak and kidney ple Stowing [outing & portioning Liver Lamb tverand onions Beasng LardingrBarcing “The restaurant wants you to develop a production plan for these meat dishes “The purpose of is tasks to assess your abily to selec, prepare and porton meat, and to use relevant equipment, cookery and food storage methods ‘Task: Develop a Production Plan ‘To prepare the prosucton plan, you need to complet the ingredients and equipment its and a workfow chart for the gven meat cishes, before commencing your mise en place and cooking ‘You must Jevelop the producton plan using the template provided below. If you do not understand any part. asi your assessocraner "To develop a production plan, you nesd to complete the following parts: Part A: Select ingredients ‘This part requis you to confi the quantty and serving requirements from the food preparation ist and standard fecipes with your taineriassessor ‘Considering the information given in the recip (Aopendbx 2), you ae then required to calculate ingredient amounts, fiote: You must adjust he quantity of ngredlonts considering the numberof serves you are cooking and minimise wastage by selecting the night quantty of ingredients. Part B: Select equipment at B requis you oli all the knives and other equipment required to prepare the meat dishes listed in the case study fo tach ofthe meat cishes tobe prepared, you need to select the type and sizeof knives and equipment required. For each piece f equpment ented, you reed to document the safety measures used to operate them Part C: Worktow Plan at requis you to prepare a worklow plan for the meat dishes iste inthe case study ‘Tis part requires you demonstrate your +e planning and organ'sing sks fo efcienty sequence the stages of food preparation and production 3 a a 1 a ane SpaRIO Re aan ap PTIOTA ea 4Student Assessment Pack Sway ee SITHCCCO14 Prepare meat dishes + Settmanagement skis io manage your own speed, ting and productivity + Locate information in the food preparation lis's and standard recipes to determine the food preg requirements \When wing @ plan for each meat dish; Keep in mind that you need fo include te following + Production step Cooking times and temperatures ‘Cooking method Hygiene considerations Quaity checks Task 1: Develop a production plan Templates for Part A: Template: Select ingredients for meat dishes ‘Meat dishes to be propared Meat dishes | Number of Tagredionts required Guaniy serves Griled ay ‘aged steak Rangaroo and vegetable skewers in red wine marinade Roast Teg oF Rabbit stew 2 aa eT a SG Kapa es esPork schnitzel with “| German potato salad | Vea Bolognese Pe a eee eee | ene ae ‘Steak and idney po Tamb—Wver and onions Templates for Part 8: Template: Select equipment for meat dishes Equipment required to prepare meat dishes Moat dishes [Knives and Equipment raqured [Safety measures 23 a a a — er ae Sa See tT Pe OT aya ape ae ap PTR a‘Student Assessment Pack SITHCCCOt4 Prepare meat dishes, Grited dy-aged steak ‘Kangaroo and Vegetable skewers in red wine mannade Roast leg of venison Rabbi sow amb stew wih vogetabies ork sohntaol wih ‘German potato salad Veal Boiognes= ‘Sieak ane hsnoy pio 4 SS cara (pg Pe oo ag PII hteAssessment Pack SWANSTON ‘C014 Prepare meat dishes: no Tver and onions Part: Workfiow P rere Oar Tequred to identity in your workfow plan: production steps, cooking times and temperatures, eperoprite spourg methods, hygiene requirements, and qualiy checks lo be. competed 0 demonstrate your planning nd ‘organising sks) Meat | Production step | Cooking times | Cooking] Hygiene ‘ually checks | dishes and method consideration tomperatures. Griieday- ‘ged steak Rangaree and Vogetable skewers in red wine manade as ea ROT Como Soe ee PE Roo —]v ‘Student Assessment Pack g Sway, w STHCCCO( Prepare eat hes Rast 9 oF sy = 6 Rathi ew Tab stow ith vegetables ae EE ——a eee ar 7 Wp Mae Cas Gp PTT A a SEL |Assessment Pack SWANSTON 14 Prepare meat dishes " German potato salad Vear ‘Steak and Kianey pie‘Student Assessment Pack ay a SITHCCCOt Prepare mest dishes Ta her ‘nd onons & ‘ FDR eerAssessment Pack {CCCOLA Prepare meat dishes, g SWANSTON ‘Assessment activities to be completed ‘+ Prepare a production plan For a full project outline, please refer to the student assessment instructions Resources required for the unit Unit assessment guide template assessment task meee Does the candidate meet the following criteria simulated working environment Yos | No ‘Trainor/Assessor Comments Located information in food preparaton iss and standard recipes to determine food preparation requirements Determined cooking times and temperatures in ine with fod safety practices, Demonstrates planning and organising Skil to eficienty sequence the stages of food preparation ‘and production, ‘Developed production pian incorporated the deals of the recipes provide. Tented ingredients ware i ne with the recipes Provided, Incorporated the detals ofthe serves when Calculating ingredients, ‘Documented tie equipment required to propare meat dishes. ‘Documented safely measures to operate Te ‘equipment were inline with the manufacturer instructions Cooking methods documented were as per the ‘recipe requirements, Production steps were corecty sequenced ‘Documented storage requirements were according ‘safe food handling safety practices. 29 aE E ge 7 FIT Ss 1t Assessment Pack g SWANSTON {COA Prepare meat shes Skills Test: ‘Ths task must be completed in a commercial Kichen or a simulated work envionment servicing customer, A simula environment in this context means a space that has been set up with all the equipment and facities Used in a commercial kitchen, r : oe Note: Please refer to the (Appendix 1) forthe list of equipment, resources, organisational specifications and cleaning ‘material to utlise in the process of preparing meat dishes according to the industry standard ‘Scenario: ‘The production plan was approved. The meat dishes have been added to the menu ‘You have received the following customer orders Note: Your trainerassessor wil provide you time constraints and deadlines for completing this task Customer orders | Customers: Dishes ‘of | Special dietary requirements: Sern Giiled diy-a9ed steak 7 Kangaroo and Vegaiabie steners| 1 | Customers diabetic ined wine marinade Eizabelh Roast eg o venison 7 Veal Baognese 7 [Customers aierge to nuts. So, nate be used inthis dish Peter Lam sow wih vegetabies 7 Use hal meat Pork schnizel with Garman polio | 7 fat Sarah ‘Steak and Winey pie 7 Rabo sew 7 | Gruen ierant See Tam ver and onions z Wichete Gries aiy-aged weak 7 Teo: When preparing tho meat dishes, you nood To ensure tat Meet te time constants specie by te trainerassesco. ‘They reflect requited quanttes tobe produced {You flow procedures for portion cont and feed safety practices when handing and string food Customer requests and tay requirements ere met 2 Take fo consideration the special customer requirements and adust the ingredients accordingly ‘You are required to use the appropriate methods and equipment to produce and present a variety of meat dishes by focusing on any special dietary requirements and serve o customers according to company standards. Your trainer will act 2s the customer for each ofthe six (6) orders and you need to present these meat dishes to him. [As you have developed a "Production plan’ In assessment task two (2) You need to put this production plan into action and prepare meat dishes according tothe organisational standards and regulations ‘When preparing the meat dishes: you mus: ‘+ Follow the recizes provided in “Appendix B + Follow the porton control procedures: ‘© Ensure all portons are of a consistent standard and size. © Portions are evenly distributed and tastefuly presented on the plate, Correct gamnsh s Served with each fod item ‘+ Follow the procedures for Food safety practices when handling and storing food. Refer tothe “Food Safety program? provided along wih this unit ‘Your assessor wil judge your performance according othe checklist proved for this assessment tasks, ‘To prepare meat dishes in a commercial kitchen, you need to complete the folowing activites Activity 1: Select ingredients 35 es Se a NU CTO Pee DOQPTTD Sas PA —E eeSway oe ; < ‘Student Assessment Pack 2 " ae SITHCCCOt4 Prepare meat dishes 1 need 10 identity an, a jneriassessor wil ake you to diferent stores. At the stores, Yat 7 themeat pe and ser npedents om ses according 10 rece, quBHY, eshness and tack re requirements ‘These requirements are given below + Folow stock rotation requirements © Locate and read date codes and rotation labels on food products \ S Check expry dates of the products Select tems based onthe tin ret out basis + Check the quality ofthe product ands pact on he recipes * Check freshnes ofthe fesh products Not: You can sete production plan prepared n Assessment ask 20 Kenly neds When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients Considering the requirements specified above. You must complete the templates provided below when completing the task ‘Name of Meat | Meat products and other Guantiy | — Weer the] Fresh | Meat te stock dish ‘rgredonls wally rotation requirments requirements Gilled dnraged a o steak a a a a a a a a a a a a a a a a a a Kangaroo ard o a a Vegetable skewers in rod a a 7 wine marinade a o o a a a a o T a oT a a a a Roast Teg oF a a a venison a a a 5 a a oD a a oD a a a a a a a a Rabbi stow a a a 36 TST a — a a ag Se amo PON apm epee Gag PTO Se oes ——} Lgz 3 3 i g @ = 5 2 a 4 3 g SCC014 Prepare meat dishes Tamb stew with vegetabies Pork Schnitzer with German potato salad Veal Bolagnese ‘Soak and hedney pie dddddddd ooHdddgogododogo dogo goog goo ooo doddddddogddddgdgoododododood go g oo og o of GG dodgddhdddodgbdddgddddogodddododooddo ogo g f Tis ae ea oe es a 7 E Sa nat fy Tapa ON Png PTS oR | 5 si |€ z 3 Student Assessment Pack SITHCCCDIA Prpare meat dishes ee —— : " a a Lamb er and a a a a a a aq a a oa a 7 5 a ef 2 2: Prepare ingredients and cook and present meat ish Inthis activity, you are required to cook and present meat dishes forthe customer orders given in the case study. You must prepare the meat dishes according to the standard recipes and production plan. The production plan prepared includes the detais of the: ‘© Ingredients, + Equpment ‘+ Production workflow. Your traineriassessor wil provide you time constraints and deadlines for complating this task ‘+ You must prepare the meat dishes using the meat preparation techniques and cooking methods specified in the case study (Assessment task 2), “You must prepare the meat dishes considering the special citar irements. For each meat dish to be prepared, you must follow each step documented in the checkists provided below and place a tick mark in the checkboxes after completion: ‘+ Checklist 1! 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