SITHCCC036

Prepare meat dishes

ASSESSMENT

Student Name : Ramandeep Singh

Student Id no : XZJZAM6WG5
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ASSESSMENT INFORMATION FOR

STUDENTS
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 skills and knowledge using written and observation activities that apply to
your workplace.

 Your ability to apply your learning.

 Your ability to recognise common principles and actively use these on the job.

All of your assessment and training is provided as a positive learning tool. Your assessor will
guide your learning and provide feedback on your responses to the assessment materials until
you have been deemed competent in this unit.

HOW YOU WILL BE ASSESSED

The process we follow is known as competency-based assessment. This means that evidence of
your current skills and knowledge will be measured against national standards of best practice,
not against the learning you have undertaken either recently or in the past. Some of the
assessment will be concerned with how you apply your skills and knowledge in your workplace,
and some in the training room as required by each unit.
The assessment tasks have been designed to enable you to demonstrate the required skills and
knowledge and produce the critical evidence to successfully demonstrate competency at the
required standard.
Your assessor will ensure that you are ready for assessment and will explain the assessment
process. Your assessment tasks will outline the evidence to be collected and how it will be
collected, for example; a written activity, case study, or demonstration and observation.
The assessor will also have determined if you have any special needs to be considered during
assessment. Changes can be made to the way assessment is undertaken to account for special
needs and this is called making Reasonable Adjustment.

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What happens if your result is ‘Not Yet Competent’ for one or more assessment tasks?

Our assessment process is designed to answer the question “has the desired learning outcome
been achieved yet?” If the answer is “Not yet”, then we work with you to see how we can get
there.
In the case that one or more of your assessments has been marked ‘NYC’, your trainer will
provide you with the necessary feedback and guidance, in order for you to resubmit your
responses.

What if you disagree on the assessment outcome?

You can appeal against a decision made in regards to your assessment. An appeal should only
be made if you have been assessed as ‘Not Yet Competent’ against a specific unit and you feel
you have sufficient grounds to believe that you are entitled to be assessed as competent. You
must be able to adequately demonstrate that you have the skills and experience to be able to
meet the requirements of units you are appealing the assessment of.
Your trainer will outline the appeals process, which is available to the student. You can request
a form to make an appeal and submit it to your trainer, the course coordinator, or the
administration officer. The RTO will examine the appeal and you will be advised of the outcome
within 14 days. Any additional information you wish to provide may be attached to the appeal
form.

What if I believe I am already competent before training?

If you believe you already have the knowledge and skills to be able to demonstrate competence
in this unit, speak with your trainer, as you may be able to apply for Recognition of Prior
Learning (RPL).

Assessor Responsibilities

Assessors need to be aware of their responsibilities and carry them out appropriately. To do
this they need to:
 Ensure that participants are assessed fairly based on the outcome of the language,
literacy and numeracy review completed at enrolment.

 Ensure that all documentation is signed by the student, trainer, workplace

supervisor and assessor when units and certificates are complete, to ensure that
there is no follow-up required from an administration perspective.

 Ensure that their own qualifications are current.

 When required, request the manager or supervisor to determine that the student is
‘satisfactorily’ demonstrating the requirements for each unit. ‘Satisfactorily’ means
consistently meeting the standard expected from an experienced operator.

 When required, ensure supervisors and students sign off on third party assessment
forms or third party report.

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 Follow the recommendations from moderation and validation meetings.

How should I format my assessments?

Your assessments should be typed in a 11 or 12 size font for ease of reading. You must include a
footer on each page with the student name, unit code and date. Your assessment needs to be
submitted as a hardcopy or electronic copy as requested by your trainer.

How long should my answers be?

The length of your answers will be guided by the description in each assessment, for example:
Type of Answer Answer Guidelines

Short Answer 4 typed lines = 50 words, or

5 lines of handwritten text
Long Answer 8 typed lines = 100 words, or
10 lines of handwritten text = 1⁄3of a foolscap page
Brief Report 500 words = 1 page typed report, or
50 lines of handwritten text = 11⁄2foolscap handwritten pages
Mid Report 1,000 words = 2 page typed report
100 lines of handwritten text = 3 foolscap handwritten pages
Long Report 2,000 words = 4 page typed report
200 lines of handwritten text = 6 foolscap handwritten pages

How should I reference the sources of information I use in my assessments?

Include a reference list at the end of your work on a separate page. You should reference the
sources you have used in your assessments in the Harvard Style. For example:

Website Name – Page or Document Name, Retrieved insert the date. Webpage link.

For a book: Author surname, author initial Year of publication, Title of book, Publisher, City,
State

SITHCCC036 Prepare meat dishes ( 18 questions )


ASSESSMENT GUIDE
The following table shows you how to achieve a satisfactory result against the criteria for each
type of assessment task.
Assessment Method Satisfactory Result
You will receive an overall result of Competent or Not Yet Competent for the unit. 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. Your assessment may include the following assessment types.
Questions All questions answered correctly
Answers address the question in
full; referring to appropriate
sources from your workbook
and/or workplace
Third Party Report Supervisor or manager observes
work performance and confirms
that you consistently meet the
standards expected from an
experienced operator
Written Activity The assessor will mark the activity
against the detailed
guidelines/instructions
Attachments if requested are
attached
All requirements of the written
activity are addressed/covered.
Responses must refer to
appropriate sources from your
workbook and/or workplace
Observation/Demonstration All elements, criteria, knowledge
and performance evidence and
critical aspects of evidence, are
demonstrated at the appropriate
AQF level
Case Study All comprehension questions
answered correctly; demonstrating
an application of knowledge of the
topic case study.
Answers address the question in
full; referring to appropriate
sources from your workbook
and/or workplace
SITHCCC036 Prepare meat dishes ( 18 questions )
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Non-Satisfactory Result
Incorrect answers for one or more
questions
Answers do not address the
question in full. Does not refer to
appropriate or correct sources.
Could not demonstrate
consistency. Could not
demonstrate the ability to achieve
the required standard
Does not follow
guidelines/instructions
Requested supplementary items
are not attached
Response does not address the
requirements in full; is missing a
response for one or more areas.
One or more of the requirements
are answered incorrectly.
Does not refer to or utilize
appropriate or correct sources of
information
Could not demonstrate elements,
criteria, knowledge and
performance evidence and/or
critical aspects of evidence, at the
appropriate AQF level
Lack of demonstrated
comprehension of the
underpinning knowledge (remove)
required to complete the case
study questions correctly. One or
more questions are answered
incorrectly.
Answers do not address the
question in full; do not refer to
appropriate sources.
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ASSESSMENT COVER SHEET

Assessment Cover Sheet

Student’s name: Ramandeep Singh USI XZJZAM6WG5

Date
Assessors Name:
Submitted:
The following questions are to be completed by the assessor:
Is the Student ready for assessment? Yes No
Has the assessment process been explained? Yes No
Does the Student understand which evidence is to be collected
Yes No
and how?
Have the Student’s rights and the appeal system been fully
Yes No
explained?
Have you discussed any special needs to be considered during
Yes No
assessment?
The following documents must be completed and attached:

 Written Activity and Checklist

The student will complete the written activity provided to
S NYS
them by the assessor. The Written Activity Checklist will be
completed by the assessor.
 Observation / Demonstration and Checklist
The student will demonstrate a range of skills and the assessor
S NYS
will observe where appropriate to the unit. The Observation
Checklist will be completed by the assessor.
 Questions and Questions Checklist
The student will answer a range of questions either verbally or
S NYS
written. The Questioning Checklist will be completed by the
assessor.
Student Declaration

I agree to undertake assessment in the knowledge that information gathered will only be used
for professional development purposes and can only be accessed by the RTO

I declare that:
✓ The material I have submitted is my own work;
✓ I have kept a copy of all relevant notes and reference material that I used in the production
of my work;
✓ I have given references for all sources of information that are not my own, including the
words, ideas and images of others.
Student
Ramandeep Singh Date: 28 June 2024
Signature:

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QUESTIONS
Answer the following questions in writing. Please discuss this with your assessor before you
commence.

Short Answers are required which is approximately 4 typed lines = 50 words, or 5 lines of
handwritten text. ( 18 questions )

1. How would you recognize meat that is fresh and 3 ways to prevent from
spoilage ?

Fresh meat should be bright in color, firm to the touch, and have a clean,
slightly sweet smell. To prevent spoilage, keep the meat refrigerated below
40°F, wrap it tightly to prevent exposure to air, and use or freeze it within a
few days of purchase.

2. What is the best way you should thaw meat?

The best way to thaw meat is in the refrigerator. Place the meat on a plate or
in a container to catch any juices, and allow it to thaw slowly. This method
keeps the meat at a safe temperature, preventing bacterial growth.

3. What can you do with the off-cuts of meat after trimming?

Off-cuts of meat can be used in various ways: they can be ground into mince
for burgers or meatballs, used in stews and soups, or saved for making stock.
They can also be used in stir-fries or as fillings for pies and casseroles.

4. Mention steps in cooking steak on the grill ?

1. Preheat the grill to high heat.

2. Season the steak with salt and pepper.

3. Place the steak on the grill and cook for 3-5 minutes per side for medium-
rare, adjusting for desired doneness.

4. Use a meat thermometer to check the internal temperature.

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5. Let the steak rest for 5 minutes before serving.

5. What is a marinade and are marinades used for?

A marinade is a liquid mixture of acids, oils, herbs, and spices used to flavor
and tenderize meat. Marinades can enhance the taste, make the meat more
tender, and add moisture, especially before grilling, roasting, or frying.

6. Explain what is Pancetta, Guanciale, Prosciutto, Jamon, Bresaola, and

Pastrami ?

1. Pancetta: Italian cured pork belly, similar to bacon but unsmoked.

2. Guanciale: Italian cured pork cheek or jowl.

3. Prosciutto: Italian dry-cured ham, typically served thinly sliced.

4. Jamon: Spanish dry-cured ham, with Jamón Serrano and Jamón Ibérico
being the most popular types.

5. Bresaola: Italian air-dried, salted beef, aged for 2-3 months.

6. Pastrami: Brined, seasoned, and smoked beef, often served in sandwiches.

7. Mention 5 restaurant cuts for meat

1. Filet Mignon:

- Cut: From the smaller end of the tenderloin.

- Traits: Extremely tender, lean, and mild in flavor.

2. Ribeye:

- Cut: From the rib section.

- Traits: Rich in marbling, juicy, and flavorful.

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3. New York Strip:

- Cut: From the short loin.

- Traits: Well-balanced in tenderness and flavor, slightly firmer.

4. T-bone:

- Cut: T-shaped bone with tenderloin on one side and strip steak on the
other.

- Traits: Combines two textures and flavors in one cut.

5. Porterhouse:

- Cut: Similar to T-bone but with a larger tenderloin portion.

- Traits: Generous serving of tenderloin and strip steak, prized for size and
flavor.

8. Give the temperature for Rare, Medium rare, Medium and Medium well for
meat

Rare: 120-125°F (49-52°C)

Medium Rare: 130-135°F (54-57°C)

Medium: 140-145°F (60-63°C)

Medium Well: 150-155°F (66-68°C)

9. Why we can cooked steak rare but we can not cooked chicken rare ?

Steak can be cooked rare because any harmful bacteria are primarily on the
surface and are killed during cooking. Chicken, however, can harbor bacteria
like Salmonella throughout the meat, requiring it to be cooked to an internal
temperature of 165°F (74°C) to ensure safety.

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10. What is the best way to cook top side of beef ?

The best way to cook the top side of beef is to roast it. Season the meat, sear it
on all sides in a hot pan, then roast it in an oven preheated to 325°F (160°C)
until it reaches the desired internal temperature, typically around 135°F
(57°C) for medium-rare.

11. What is the different between Lamb, sheep and goat ?

Lamb: Meat from a young sheep under one year old, tender and mild in
flavor.

Sheep: Refers to the animal, often older than one year. Mutton is meat from
older sheep, with a stronger flavor.

Goat: Meat from goats, which is leaner and has a distinctive, sometimes
gamier taste compared to lamb or sheep.

12. What is veal ?

Veal is meat from young calves, typically between 16-18 weeks old. It is
known for its tender texture and delicate flavor. Veal is often produced from
male calves of dairy breeds.

13. Why we need to rest the meet after cooking it ?

Resting meat after cooking allows the juices to redistribute throughout the
meat, making it more flavorful and moist. Cutting into the meat immediately
can cause the juices to escape, leading to a drier final product.

14. What is velveting in cooking meat and what is it for ?

Velveting is a Chinese cooking technique where meat is marinated in a

mixture of egg white, cornstarch, and rice wine or vinegar, then briefly
blanched in oil or water. This process helps to keep the meat tender and
moist during stir-frying.

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15. What is dry heat cooking and moist heat cooking ?

Dry Heat Cooking: Methods include roasting, grilling, broiling, and sautéing,
where heat is applied without added moisture. It results in a caramelized
exterior and a flavorful, sometimes crispy texture.

Moist Heat Cooking: Methods include boiling, steaming, poaching, and

braising, where heat is applied through liquids. It is ideal for tougher cuts of
meat, making them tender and flavorful.

16. What is cured in meat mean ?

Curing meat involves preserving it through salting, smoking, or drying. This

process enhances flavor, extends shelf life, and can prevent the growth of
harmful bacteria.

17. Named 15 sauces for steak

1. Béarnaise

2. Bordelaise

3. Chimichurri

4. Red Wine Reduction

5. Peppercorn

6. Mushroom

7. Blue Cheese

8. Hollandaise

9. Garlic Butter

10. Dijon Mustard

11. Salsa Verde

12. BBQ

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13. Demi-Glace

14. Horseradish Cream

15. Pesto

18. Named 10 beef meal and how they are cooked

1. Beef Stew: Simmered slowly with vegetables and broth.

2. Beef Wellington: Beef tenderloin wrapped in pastry and baked.

3. Beef Bourguignon: Braised in red wine with mushrooms and bacon.

4. Steak Frites: Grilled steak served with fries.

5. Beef Tacos: Ground beef seasoned and cooked, served in tortillas.

6. Beef Stroganoff: Sautéed beef in a creamy mushroom sauce, served over

noodles.

7. Roast Beef: Seasoned and roasted in the oven.

8. Corned Beef: Brined and boiled, often with cabbage.

9. Beef Lasagna: Ground beef layered with pasta, sauce, and cheese, then
baked.

10. Beef Brisket: Smoked or slow-cooked until tender.

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Result and Feedback

Feedback to Student:

Overall Outcome Competent Not yet Competent

Assessor
Date:
Signature:

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OBSERVATION/DEMONSTRATION
Your task is to prepare meat dishes with the following meat types using standard
recipes in a commercial kitchen:

1. Beef

2. Game:

a. Kangaroo

b. Venison

c. Specialty meats

3. Lamb

4. Pork

5. Veal

Whilst preparing these dishes you will need to ensure you use a variety of preparation
techniques that include:

6. Ageing

7. Barding

8. Boning and trimming

9. Cutting and portioning

10. Larding

11. Marinating

12. Mincing

13. Rolling

14. Tenderizing

15. Trussing and tying

16. Skewering

You will also need to use a variety of cooking methods that must include:

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17. Braising

18. Frying

19. Grilling

20. Roasting

21. Stewing

You must demonstrate your skills ensuring you meet the following guidelines:

22. These dishes must be prepared for a minimum of six different customers:

a. Within commercial time constraints and deadlines

b. Reflecting required quantities to be produced

c. Following procedures for portion control and food safety practices when
handling and storing meat

d. Responding to special customer requests and dietary requirements

e. Clean the work area after use

f. Store or dispose of food appropriately

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OBSERVATION/DEMONSTRATION
CHECKLIST
*Multiple copies of the checklist will need to be printed if the observation is to be observed more
than once.

Observation/Demonstration Checklist
The observation/demonstration checklist is used by the assessor to observe the student demonstrating
the application of the required skills and knowledge. For details on how to conduct and contextualise for
competency, please refer to the section on contextualisation above.

*The assessor needs to ensure that they take detailed notes on the performance of the student in the
comments section provided.

Student Name:

Assessor Name:

The student is able to demonstrate competency by:

How and where actions were
Yes No
observed:
The student has performed each of the following actions successfully in their observation:
Your task is to prepare meat dishes with the following meat types using standard recipes in a
commercial kitchen:

 Beef

 Game:

o Kangaroo

o Venison

o Specialty meats

 Lamb

 Pork

 Veal

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Whilst preparing these dishes you will need to ensure you use a variety of preparation techniques that
include:

 Ageing

 Barding

 Boning and trimming

 Cutting and portioning

 Larding

 Marinating

 Mincing

 Rolling

 Tenderising

 Trussing and tying

 Skewering

You will also need to use a variety of cooking methods that must include:

 Braising

 Frying

 Grilling

 Roasting

 Stewing

You must demonstrate your skills ensuring you meet the following guidelines:

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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

 Clean the work area after

use

 Store or dispose of food

appropriately

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Details of Students Performance:

Feedback Given to Student:

Result  Satisfactory  Not Yet Satisfactory

Assessor Signature Date:

SITHCCC036 Prepare meat dishes ( 18 questions )