SITHCCC014 Prepare meat dishes | My Assignment Tutor

Student Name: _____________________________ Student ID: ___________________________Received by Australian College of Trade:NAME: __________________________________ Signature: _________________________ Date: __________UNIT: SITHCCC014 Prepare meat dishes Unit Result Record SheetSITHCCC014 Prepare meat dishesStudent Name:BLOCK PrintStudent Number:BLOCK PrintAssessmentCompleted(Evidence must bein students file)ResultDateAssessedReassessmentCompleted(If required)(Evidence must be instudents file)ResultDateReassessedSatisfactoryNot YetSatisfactorySatisfactoryNot YetSatisfactoryWritten AssessmentQuestionsSummative WrittenAssessment QuestionsSummative PracticalDemonstration of SkillsResult for unitCompetent Not Yet CompetentAssessor Name:& SignatureSignature:Date resultreached:Comments:Student Declaration:I declare that:• I was made aware of all assessment requirements for this/these unit/s• I have received feedback from my assessor on the results of each individual assessment task and my overall resultfor this/these unit/s• I have been made aware of the reassessment policy for any assessment tasks and/or units that I have not yetsatisfactorily completed• All work for assessment tasks submitted for this unit is my own with no part of any assessment beingcopied/plagiarised from another person’s work, except where authorized and listed/referencedStudent Signature: P a g e | 1VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019SITHCCC014Prepare meat dishesLearner WorkbookP a g e | 2VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Table of ContentsTable of Contents…………………………………………………………………………………………………………. 2Instructions to Learner………………………………………………………………………………………………….. 4Assessment instructions …………………………………………………………………………………………………..4Assessment requirements ……………………………………………………… Error! Bookmark not defined.Observation/Demonstration ………………………………………………………………………………………….. 7Third Party Guide…………………………………………………………………………………………………………. 8Third party details (required information from the learner)………………………………………………….8Activities ……………………………………………………………………………………………………………………. 9Activity 1A ………………………………………………………………………………………………………………………9Activity 1B …………………………………………………………………………………………………………………….10Activity 1C …………………………………………………………………………………………………………………….11Activity 2A …………………………………………………………………………………………………………………….12Activity 2B …………………………………………………………………………………………………………………….13Activity 2C …………………………………………………………………………………………………………………….14Activity 3A …………………………………………………………………………………………………………………….15Activity 3B …………………………………………………………………………………………………………………….16Activity 3C …………………………………………………………………………………………………………………….17Activity 3D …………………………………………………………………………………………………………………….18Activity 3E……………………………………………………………………………………………………………………..19Activity 4A …………………………………………………………………………………………………………………….20Activity 4B …………………………………………………………………………………………………………………….21Activity 4C …………………………………………………………………………………………………………………….22Activity 5A …………………………………………………………………………………………………………………….23Activity 5B …………………………………………………………………………………………………………………….24Activity 5C …………………………………………………………………………………………………………………….25Activity 5D …………………………………………………………………………………………………………………….26Activity 5E……………………………………………………………………………………………………………………..27Activity 5F……………………………………………………………………………………………………………………..28Summative Assessments ……………………………………………………………………………………………… 29Section A: Skills Activity ………………………………………………………………………………………………….30Section B: Knowledge Activity (Q & A)………………………………………………………………………………31P a g e | 3VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Section C: Performance Activity……………………………………………………………………………………….35Workplace Documentation – for learner…………………………………………………………………………. 37Workplace documents checklist ………………………………………………………………………………………38Supplementary Oral Questions (optional) – for assessor ……………………………………………………. 38Competency record to be completed by assessor……………………………………………………………… 41P a g e | 4VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Instructions to LearnerAssessment instructionsOverviewPrior to commencing the assessments, your trainer/assessor will explain each assessment task andthe terms and conditions relating to the submission of your assessment task. Please consult withyour trainer/assessor if you are unsure of any questions. It is important that you understand andadhere to the terms and conditions, and address fully each assessment task. If any assessment taskis not fully addressed, then your assessment task will be returned to you for resubmission. Yourtrainer/assessor will remain available to support you throughout the assessment process.Written workAssessment tasks are used to measure your understanding and underpinning skills and knowledge ofthe overall unit of competency. When undertaking any written assessment tasks, please ensure thatyou address the following criteria:➢ Address each question including any sub-points➢ Demonstrate that you have researched the topic thoroughly➢ Cover the topic in a logical, structured manner➢ Your assessment tasks are well presented, well referenced and word processed➢ Your assessment tasks include your full legal name on each and every page.Active participationIt is a condition of enrolment that you actively participate in your studies. Active participation iscompleting all the assessment tasks on time.PlagiarismPlagiarism is taking and using someone else’s thoughts, writings or inventions and representing themas your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. Whenyou have any doubts about including the work of other authors in your assessment, please consultyour trainer/assessor. The following list outlines some of the activities for which a learner can beaccused of plagiarism:➢ Presenting any work by another individual as one’s own unintentionally➢ Handing in assessments markedly similar to or copied from another learner➢ Presenting the work of another individual or group as their own work➢ Handing in assessments without the adequate acknowledgement of sources used, includingassessments taken totally or in part from the internet.If it is identified that you have plagiarised within your assessment, then a meeting will be organisedto discuss this with you, and further action may be taken accordingly.P a g e | 5VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019CollusionCollusion is the presentation by a learner of an assignment as their own that is, in fact, the result inwhole or in part of unauthorised collaboration with another person or persons. Collusion involvesthe cooperation of two or more learners in plagiarism or other forms of academic misconduct and,as such, both parties are subject to disciplinary action. Collusion or copying from other learners isnot permitted and will result in a “0” grade and NYC.Assessments must be typed using document software such as (or similar to) MS Office. Handwrittenassessments will not be accepted (unless, prior written confirmation is provided by thetrainer/assessor to confirm).Competency outcomeThere are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires moretraining and experience).Once the learner has satisfactorily completed all the tasks for this module the learner will beawarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor andwill be given another chance to resubmit your assessment task(s). If you are still deemed as “Not YetCompetent” you will be required to re-enrol in the unit of competency.Additional evidenceIf we, at our sole discretion, determine that we require additional or alternativeinformation/evidence in order to determine competency, you must provide us with suchinformation/evidence, subject to privacy and confidentiality issues. We retain this right at any time,including after submission of your assessments.ConfidentialityWe will treat anything, including information about your job, workplace, employer, with strictconfidence, in accordance with the law. However, you are responsible for ensuring that you do notprovide us with anything regarding any third party including your employer, colleagues and others,that they do not consent to the disclosure of. While we may ask you to provide information ordetails about aspects of your employer and workplace, you are responsible for obtaining necessaryconsents and ensuring that privacy rights and confidentiality obligations are not breached by you insupplying us with such information.Assessment appeals processIf you feel that you have been unfairly treated during your assessment, and you are not happy withyour assessment and/or the outcome as a result of that treatment, you have the right to lodge anappeal. You must first discuss the issue with your trainer/assessor. If you would like to proceedfurther with the request after discussions with your trainer/assessor, you need to lodge your appealto the course coordinator, in writing, outlining the reason(s) for the appeal.P a g e | 6VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Recognised prior learningCandidates will be able to have their previous experience or expertise recognised on request.Special needsCandidates with special needs should notify their trainer/assessor to request any requiredadjustments as soon as possible. This will enable the trainer/assessor to address the identified needsimmediately.Assessment requirementsAssessment can either be:➢ Direct observation➢ Product-based methods e.g. reports, role plays, work samples➢ Portfolios – annotated and validated➢ Questioning➢ Third party evidence.If submitting third party evidence, the Third Party Observation/Demonstration document must becompleted by the agreed third party.Third parties can be:➢ Supervisors➢ Trainers➢ Team members➢ Clients➢ Consumers.The third party observation must be submitted to your trainer/assessor, as directed.The third party observation is to be used by the assessor to assist them in determining competency.The assessment activities in this workbook assess aspects of all the elements, performance criteria,skills and knowledge and performance requirements of the unit of competency.To demonstrate competence in this unit you must undertake all activities in this workbook and havethem deemed satisfactory by the assessor. If you do not answer some questions or perform certaintasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask yousupplementary questions to determine your competence. Once you have demonstrated therequired level of performance, you will be deemed competent in this unit.Should you still be deemed Not Yet Competent, you will have the opportunity to resubmit yourassessments or appeal the result.As part of the assessment process, all learners must abide by any relevant assessment policies asprovided during induction.P a g e | 7VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact yourassessor to discuss your options. You have the right to formally appeal any outcome and, if you wishto do so, discuss this with your trainer/assessor.Observation/DemonstrationThroughout this unit, you will be expected to show your competency of the elements throughobservations or demonstrations. Your trainer/assessor will have a list of demonstrations you mustcomplete or tasks to be observed. The observations and demonstrations will be completed as well asthe activities found in this workbook.An explanation of observations and demonstrations:Observation is on-the-jobThe observation will usually require:➢ Performing a work-based skill or task➢ Interaction with colleagues and/or customers.Demonstration is off-the-jobA demonstration will require:➢ Performing a skill or task that is asked of you➢ Undertaking a simulation exercise.Your trainer/assessor will inform you of which one of the above they would like you to do. Theobservation/demonstration will cover one of the unit’s elements.The observation/demonstration will take place either in the workplace or the training environment,depending on the task to be undertaken and whether it is an observation or demonstration. Yourtrainer/assessor will ensure you are provided with the correct equipment and/or materials tocomplete the task. They will also inform you of how long you have to complete the task.You should be able to demonstrate the skills, knowledge and performance criteria required forcompetency in this unit, as seen in the Learner Guide.P a g e | 8VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Third Party GuideYou should supply details of the third party to the assessor before you commence the activities (seebelow), unless the assessor has already selected a third party themselves. The assessor can thencontact the third party in instances where they require more evidence to determine competency, orthey cannot observe certain tasks themselves.The reasons to use a third party may include:➢ Assessment is required in the workplace➢ Where there are health and safety issues related to observation➢ Patient confidentiality and privacy issues are involved.If you are not employed, or able to complete demonstrative tasks in the workplace, you will need toinform the assessor. They will be able to provide you with a simulated environment in which tocomplete these tasks.We would prefer that, wherever possible, these be “live” issues for your industry and requireapplication of the principles that you are learning as part of your training. Where this is not possible,you and your third party should simulate the activity tasks and demonstrations that you believewould be likely to arise in your organisation or job role.Third party evidence can also be used to provide “everyday evidence” of tasks included in your workrole that relate to the unit of competency but are not a part of the formal assessment process.The third party is not to be used as a co-assessor – the assessor must make the final decision oncompetency themselves. Documents relevant to collection of third-party evidence are included inthe Third Party section in the Observations/Demonstrations document.Third party details (where required from the learner)A third party may be required for observations or demonstrations; please provide details below ofyour nominated third party and obtain their signature to confirm their agreement to participate. Thisinformation will be required by your trainer/assessor in advance of arranging any futureobservations or demonstrations.Third party name: ______________________________________________________________Position of third party: ______________________________________________________________Telephone number: ______________________________________________________________Email address: ______________________________________________________________Declaration for nominated third partyI declare my intention to act as third party for (learner’s name here) __________________________Third party signature: _____________________________________ Date: ___________________P a g e | 9VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019ActivitiesComplete the following activities individually or in a group (as applicable to the specific activityand the assessment environment).Activity 1A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to confirm food production requirementsfrom food preparation lists and standard recipes.1. What information is provided in a recipe?2. What does the cooking term mise en place mean?3. What are the advantages of using this technique? P a g e | 10VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 1B Estimated Time20 MinutesObjectiveTo provide you with an opportunity to calculate ingredient amountsaccording to requirements.1. What does scaling a recipe mean?2. How would you adjust the size of a recipe? P a g e | 11VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 1C Estimated Time20 MinutesObjectiveTo provide you with an opportunity to identify and select meat products andother ingredients from stores according to recipe, quality, freshness and stockrotation requirements.1. What does stock rotation mean?2. What are the different types of date labels you will see on food packaging and what do theymean? P a g e | 12VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 2A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to select type and size of knives and otherequipment suitable to requirements.1. What are the different types of knives used for food preparation?2. Why is it important to use the right type of knife when preparing food?3. What other essential equipment will you need in the kitchen? P a g e | 13VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 2B Estimated Time30 MinutesObjectiveTo provide you with an opportunity to safely assemble and ensure cleanlinessof equipment before use.1. How would you find out how to assemble equipment?2. What is the difference between cleaning and sanitising?3. Explain what the four-step effective cleaning and sanitising process is. P a g e | 14VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 2C Estimated Time30 MinutesObjectiveTo provide you with an opportunity to use knives and other equipment safelyand hygienically according to manufacturer instructions.1. What are the tips for handling and using knives safely?2. Why is it important to read the instructions before using any equipment?3. Why is it important to be hygienic with equipment? P a g e | 15VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 3A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to thaw frozen meats according to foodsafety guidelines where required.1. How do you thaw meat?2. Why is it important that meat is stored and thawed correctly? P a g e | 16VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 3B Estimated Time20 MinutesObjectiveTo provide you with an opportunity to sort and assemble ingredientsaccording to food production sequencing.1. What is food production sequencing?2. How would you do this when preparing and cooking food? P a g e | 17VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 3C Estimated Time30 MinutesObjectiveTo provide you with an opportunity to weigh and measure ingredients andcreate portions according to recipe.1. What is the first thing you need to consider before weighing and measuring ingredients?2. What tools are used to measure ingredients?3. Explain how to weigh and measure ingredients effectively. P a g e | 18VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 3D Estimated Time20 MinutesObjectiveTo provide you with an opportunity to use meat preparation techniquesaccording to recipe requirements.1. How can you prepare and store meat safely? List some tips.2. What are the different meat preparation techniques? P a g e | 19VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 3E Estimated Time20 MinutesObjectiveTo provide you with an opportunity to minimise waste to maximiseprofitability of food items prepared.1. How can you minimise waste when preparing food?2. Why is it important to minimise waste? P a g e | 20VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 4A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to follow standard recipes to select anduse meat cookery methods.1. What are the different cooking methods for meat and how would you do them?2. How would you know which cooking method you need to use when making a dish? P a g e | 21VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 4B Estimated Time30 MinutesObjectiveTo provide you with an opportunity to prepare marinades and meataccompaniments as required.1. What type of accompaniments complement meat dishes?2. What marinades can you prepare and use for meat?3. How can you marinate meat effectively? List some tips. P a g e | 22VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 4C Estimated Time20 MinutesObjectiveTo provide you with an opportunity to make food quality adjustments withinscope of responsibility.1. What does food quality control mean and when should this be done?2. What three things do you need to consider when inspecting dishes and making food qualityadjustments? P a g e | 23VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to carve meats using appropriate toolsand techniques, taking account of meat and bone structure and wasteminimisation.1. How would you carve chicken? List the steps you would take.2. What tools do you need to use to carve meat?3. List some tips for carving meat effectively and safely. P a g e | 24VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5B Estimated Time20 MinutesObjectiveTo provide you with an opportunity to portion and serve meats according torecipe requirements.1. How would you portion and serve meat accurately?2. Why is it important to accurately control portions for every dish you make? P a g e | 25VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5C Estimated Time30 MinutesObjectiveTo provide you with an opportunity to add sauces and garnishes according tostandard recipes.1. What garnishes are best for different types of meat dishes?2. Why are garnishes used in meat dishes?3. What sauces can you serve with meat? P a g e | 26VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5D Estimated Time20 MinutesObjectiveTo provide you with an opportunity to visually evaluate dishes and adjustpresentation as required.1. Why should you evaluate dishes before they are served?2. How would you evaluate a dish and adjust presentation? P a g e | 27VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5E Estimated Time20 MinutesObjectiveTo provide you with an opportunity to store dishes in appropriateenvironmental conditions.1. How would you store meat correctly in appropriate conditions?2. Why is it important to store meat correctly? P a g e | 28VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Activity 5F Estimated Time30 MinutesObjectiveTo provide you with an opportunity to clean work area, and dispose of orstore surplus and re-usable by-products according to organisationalprocedures, environmental considerations, and cost-reduction initiatives.1. What do you need to do before cleaning the work area and equipment?2. Why should you store and re-use surplus foods?3. How can you use resources efficiently? P a g e | 29VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Summative AssessmentsThe summative assessments are the major activities designed to assess your skills, knowledge andperformance, as required to show competency in this unit. These activities should be completedafter finishing the Learner Guide. You should complete these as stated below and as instructed byyour trainer/assessor.Skills, knowledge and performance may be termed as:➢ Skills – skill requirements, required skills, essential skills, foundation skills➢ Knowledge – knowledge requirements, required knowledge, essential knowledge,knowledge evidence➢ Performance – evidence requirements, critical aspects of assessment, performanceevidence.Section A: Skills ActivityThe Skills Activity is designed to be a series of demonstrative tasks that should be assessed byobservation (by the assessor or third party, depending on the circumstances).It will demonstrate all of the skills required for this unit of competency – your assessor will providefurther instructions to you, if necessary.Section B: Knowledge Activity (Q & A)The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a seriesof questions to confirm your competency for all of the required knowledge in the unit ofcompetency.Section C: Performance ActivityThe Performance Activity is designed to be a practical activity performed either in the workplace or asimulated environment. You should demonstrate the required practical tasks for the unit ofcompetency and be observed by the assessor and/or third party, as applicable to the situation. If thethird party is required to observe you, you will need to make the required arrangements with them.If necessary for the activities, you should attached completed written answers, portfolios or anyevidence of competency to this workbook.P a g e | 30VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Section A: Skills ActivityObjective: To provide you with an opportunity to show you have the required skills for this unit.This activity will enable you to demonstrate the following skills: Reading skills to:➢ Locate information in food preparation lists and standard recipes to determine foodpreparation requirements➢ Locate and read date codes and rotation labels on food products.Numeracy skills to:➢ Calculate the number of portions➢ Determine cooking times and temperatures.Problem-solving skills to:➢ Evaluate quality of meat and finished dishes and make adjustments to ensure a qualityproduct➢ Adjust taste, texture and appearance of food products according to identified deficiencies.Planning and organising skills to:➢ Efficiently sequence the stages of food preparation and production.Self-management skills to: ➢ Manage own speed, timing and productivity.Answer the activity in as much detail as possible, considering your organisational requirements.1. Using a recipe, select the ingredients and equipment you will need, and calculate how manyportions you will need to serve. Then set yourself a time limit to complete food preparationtasks and cooking.Check the food packaging including date labels to make sure the products are fresh and safe touse, and also take note of the cooking time and temperatures stated and follow theseinstructions, along with the recipe method to achieve the best results.Plan out the food preparation tasks in order, considering time constraints at your workplaceand how long each item of food will take to prepare and cook.Demonstrate using different types of equipment to prepare and cook the food, and carve themeat if required, or use one of the cookery methods depending on the recipe.Once the dish is ready, evaluate the quality of the meat and the dish as a whole, making surethe presentation, appearance and taste is up to standard. Make adjustments to the taste orappearance if required, after checking with your supervisor first.Make sure you demonstrate good planning, time managements and organisational skillsthroughout this activity. Time yourself for each food preparation and cooking task, and makesure you complete it during this time.P a g e | 31VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Section B: Knowledge Activity (Q & A)Objective: To provide you with an opportunity to show you have the required knowledge for thisunit.The answers to the following questions will enable you to demonstrate your knowledge of:➢ Culinary terms and trade names for:o ingredients commonly used in the production of different meat disheso classical and contemporary meat disheso different cuts of meat and styles of cooking➢ Contents of stock date codes and rotation labels➢ Meat classifications➢ Characteristics of meat products and meat dishes:o appearanceo fat contento freshness and other quality indicatorso primary, secondary and portioned cutso nutritional valueo tasteo texture➢ Historical and cultural origin of different meat products and meat dishes➢ Preparation techniques for different cuts and types of meat specified in the performanceevidence➢ Cookery methods for different cuts and types of meat specified in the performance evidence➢ Equipment used to prepare and produce meat dishes:o knife care and maintenanceo essential features and functionso safe operational practices➢ Mise en place requirements for meat dishes➢ Appropriate environmental conditions for storing meat and meat products to:o ensure food safetyo optimise shelf-life➢ Safe operational practices using essential functions and features of equipment used toproduce meat dishes.Answer each question in as much detail as possible, considering your organisational requirementsfor each one.1. List the different types of meat.P a g e | 32VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 20192. What are the three different date labels found on food packaging and what do they mean?3. Describe the characteristics of the following meat products:➢ Beef➢ Game➢ Lamb➢ Pork4. What are the preparation techniques for different types of meat?P a g e | 33VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 20195. Describe the different cookery methods for meat.6. What equipment do you need to use to prepare meat?7. Define what mise en place means and why the preparation technique is used.P a g e | 34VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 20198. What are the appropriate environmental conditions for storing meat products to ensure foodsafety and optimise shelf life?9. What are the safe operational practices when using knives to produce meat dishes?P a g e | 35VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Section C: Performance ActivityObjective: To provide you with an opportunity to demonstrate the required performanceelements for this unit.This activity will enable you to demonstrate the following performance evidence:➢ Follow standard recipes to prepare meat dishes using each of the following meat items:o beefo game:▪ kangaroo▪ venison▪ specialty meatso lambo porko vealo offal:▪ kidney▪ liver➢ Use each of the following meat preparation techniques at least once when preparing theabove dishes, as appropriate:o ageingo bardingo boning and trimmingo cutting and portioningo lardingo marinatingo mincingo rollingo tenderisingo trussing and tyingo skewering➢ Prepare the required meat dishes using each of the following cookery methods at least once:o braisingo fryingo grillingo roastingo stewing➢ Prepare above food for at least six different customers:o within commercial time constraints and deadlineso reflecting required quantities to be producedo following procedures for portion control and food safety practices when handlingand storing meato responding to special customer requests and dietary requirements.P a g e | 36VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Answer the activity in as much detail as possible, considering your organisational requirements.1. Working to the timescales set by your workplace, choose one of the following types of meatitems to prepare a meat dish:➢ Beef➢ Game➢ Lamb➢ PorkNext, choose one of the following meat preparation techniques to prepare the dish,depending on what the recipe requirements are:➢ Larding➢ Mincing➢ Tenderising➢ Skewering➢ Ageing➢ Barding➢ De boning➢ Marinating➢ Rolling➢ Trussing➢ Stuffing➢ TrimmingThen prepare the meat using one of the following cookery methods, depending on what therecipe requirements are:➢ Braising➢ Deep frying➢ Grilling➢ Poaching➢ Roasting➢ Sautéing➢ StewingOnce you have selected the ingredients and cookery methods, demonstrate that you canprepare six portions of food to serve six customers. Making sure you are following commercialtime constraints and deadlines set by your workplace, portioning food correctly, using theright equipment, and following food safety and hygiene practices when handling and storingmeat.P a g e | 41VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019Competency as recorded by AssessorThis should be used by the trainer/assessor to document the learner’s skills, knowledge andperformance as relevant to the overall unit. Indicate in the table below if the learner is deemedcompetent or not yet competent for the unit or if reassessment is required. Learner’s nameAssessor’s nameUnit of Competence(Code and Title)Date(s) of assessmentActivities List 1A-1C, 2A-2C, 3A-3E, 4A – 4C, 5A – 5FSNSHave the activities been answered and performed fully, as required to assessthe competency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivities?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section A checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section B checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section C checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle) SITHCCC014 PREPARE MEAT DISHESP a g e | 42VCID. ACOT Training and Assessment/SITHCCC014/Learner Workbook/V1.1/July 2019 Comments from trainer/assessor:Unit ResultHas the learner completed all required assessments to a satisfactorystandard?Yes No(Please circle)Has sufficient evidence and information been provided by the learner toprove their competency across the entire unit?Yes No(Please circle)Has the learner completed all required assessments to a satisfactorystandard?Yes No(Please circle)Has sufficient evidence and information been provided by the learner toprove their competency across the entire unit?Yes No(Please circle)Comments from trainer/assessor:The learner has been assessed as competent in the elements and performance criteria and the evidence hasbeen presented as:AuthenticYes No(Please circle)ValidYes No(Please circle)ReliableYes No(Please circle)CurrentYes No(Please circle)SufficientYes No(Please circle)The learner is deemed:Not yet CompetentCompetentIf not yet satisfactory, date for reassessment:Comments from trainer/assessor:Learner’s signatureAssessor’s signature

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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