Course Details

Course Name

Unit(s) of competency
SITHCCC014 Prepare meat dishes
Unit Code (s) and
Names

Assessment Details
Term and Year Time allowed
Assessment No Assessment Weighting
Assessment
Descriptor
Due Date Extension (if approved)

Re-Assessment Details
Term and Year Time allowed
Assessment No Re-assessment Fee Paid?
Assessment Type
Due Date No Extension

Student Details and Declaration

Student Name

Student ID Trainer/Assessor’s
Name
Student Declaration:
a. I declare that the work submitted is my own and has not
been copied or plagiarised from any person or source.
b. I have not submitted any part of this assignment
previously as part of another unit/course.
c. I acknowledge that I understand the requirements to
complete the assessment tasks.
d. The assessment process including the provisions for re- Signature:
submitting and academic appeals were explained to me __________________________________
and I understand these processes. Date: _______/________/______

Assessment Outcome - To be completed by the Assessor

Assessor’s Name

Results Satisfactory Not Satisfactory Marks:

Re-assessment
Yes No Due Date:
eligibility

This assessment First Attempt 2nd Attempt Late Penalty__________

Assessment Task
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 FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Student Declaration: I declare that I have been Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal and the assessment with this student, and I have provided
reassessment procedure. appropriate feedback

Signature: ____________________________ Student did not attend the feedback session.

Date: ____/_____/_____ Feedback provided on assessment.

Signature: ____________________________
Date: ____/_____/_____

FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Student Declaration: I declare that I have been re-
assessed in this unit and I have been advised of my
result. I am also aware of my right to appeal.
Signature: ____________________________
Date: ____/_____/_____
Assessor Declaration: I declare that I have
conducted a fair, valid, reliable and flexible
assessment with this student, and I have provided
appropriate feedback
Student did not attend the feedback session.
Feedback provided on assessment.

Signature: ____________________________
Date: ____/_____/_____

Assessment Task
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Assessment Task
(Knowledge)

SITHCCC014
Prepare meat dishes

Assessment Task
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 DOCUMENT CONTROL

Version Date Comments

1.0 4th November 2016  Original

ASSESSOR PRE-ASSESSMENT CHECKLIST

This checklist is to be completed prior to commencing the assessment.

Please discuss this with the learner and circle yes or no for each question.

Is the learner ready for assessment? ☐Yes ☐ No

Have you explained the assessment process and tasks? ☐ Yes ☐No
Does the learner understand which evidence is to be collected and ☐ Yes ☐No
how?
Have the learner’s rights and the appeal system been fully explained? ☐ Yes ☐No
Have you discussed any special needs or reasonable adjustments to be ☐ Yes ☐No
considered during the assessment?
Does the learner have access to all required resources? ☐ Yes ☐No

ASSESSMENT INSTRUCTIONS

PURPOSE OF THE ASSESSMENT TASK

Assessment Tool Knowledge (Examination)

To demonstrate satisfactory completion of this Assessment Satisfactory Not Satisfactory
Task the learner must: (S) (NS)

Part A: All short answer responses correctly ☐ ☐

answered
Part B: All multiple choice questions correctly ☐ ☐
answered
Part C: All true or false statements correctly ☐ ☐
answered
This assessment First Attempt 2nd Attempt Extension – Date:    /    /   
Overall Assessment Task Performance Satisfactory Not Satisfactory
(S) (NS)
Assessment Task: Knowledge (Examination) ☐ ☐
Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No No further information required

Yes Please Complete 2.

1. Provide details for the requirements and provisions for adjustment of assessment:

Resources required for this Assessment

Assessment Task
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Trainers and Assessors are required to ensure all learners have access to:

 The AAPoly Training Kitchen

 A variety of commercial ingredients
 Cleaning materials and equipment
 Trade Menus
 Workflow Plan Templates
 Standard Recipe Cards
 Mise en Place Lists
 The Food Act 1984
 Australia New Zealand Food Standards Code
 AAPoly’s Food Safety Plan (Licensed Venue: 488 Swanston Street)
 Policies and procedures for Work Health and Safety (WHS)
 Personal Protective Equipment (PPE) including a complete and clean Chef's Uniform
(Jacket, Pants, Neck Tie and Apron)
 Safety Data Sheets (SDS) for cleaning agents
 Website Resource: Halal Provisions and Procedures
http://www.fao.org/docrep/005/y2770e/y2770e08.htm
 Website Resource: AUS-Meat https://www.ausmeat.com.au/
 Website Resource: Meat and Livestock Australia (MLA) http://www.mla.com.au/Home
 Website Resource: Meat Standards Australia (MSA) https://www.mla.com.au/Marketing-beef-
and-lamb/Meat-Standards-Australia

Instructions for Trainer and Assessors
This assessment task has to be conducted as per the Assessment Conditions:
In class ☐ In an Industry Workplace ☐ In a Simulated Industry Environment

Please read the following instructions carefully

 Attendance must be recorded in the Attendance Spreadsheet

 The assessment is to be completed according to the Assessment task instructions
 This is an individual Project submission
 Trainer and Assessor are to complete the Pre-Assessment Checklist before commencing the
Assessment process

Assessment Overview Format: Examination

Part A: Short Answer Responses

Part B: Multiple Choices
Part C: True or False

Total Marks Part A: 70 Marks

Part B: 10 Marks
Part C: 10 Marks

Total Marks: 90

Time Allocated Two (2) Hours

Assessment Task Duration

Assessment Task
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Week 6
Learner Evidence Submission Requirements

The completed Assessment Tool

PREPARE MEAT DISHES

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ASSESSMENT ACTIVITY: KNOWLEDGE (EXAMINATION)

PART A: SHORT ANSWER RESPONSES (70 MARKS)

1. Describe three (3) quality points for ‘lamb’.

2. List four (4) restaurant cuts from a whole ‘lamb loin’.

3. List six (6) ‘offal’ and select a suitable menu dish and an appropriate cookery
method for each one.

4. From the following ‘veal cuts’ select a suitable menu dish and an appropriate
cookery method for each one.

CUT MENU DISH METHOD OF COOKERY

TOPSIDE

OSSO BUCCO

SILVERSIDE

SHOULDER

5. When cleaning up a ‘beef striploin’, identify three (3) culinary uses you could use
the offcuts for.

6. Why is ‘silverside’ tougher than’ topside’?

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7. You receive delivery of a carton of Porterhouse, what would you check and how
would you store the carton of Porterhouse?

8. What could be three (3) advantages to have ‘offal’ and ‘second class cuts’ on the
menu?

9. List three (3) pieces of equipment used in carving a piece of roast meat.

10. Describe the differences in ‘veal’ and ‘lamb’ kidneys and list two (2) suitable menu
dishes.

11. State two (2) reasons why you should not ‘stew’ beef topside.

12. At what temperature would you roast a beef striploin? Identify four (4) reasons
and justify your responses.

13. You have boned a leg of lamb and will utilise the meat for lamb schnitzel and
roast lamb. Which primals would you use for either menu dish? Why have you made
these choices?

PRIMALS USED REASON

LAMB SCHNITZEL

ROAST LAMB

14. Explain the applications and uses of the following Equipment and Utensils and provide
one applied example for each. What are the WHS and hygiene procedures which must be
followed for assembly, and for safe use?

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 EQUIPMENT AND EXPLANATION FOR USE APPLIED EXAMPLE
UTENSILS

BUTCHER KNIFE

BONING KNIFE

MEAT HOOK

LARDING NEEDLES

SHARPENING STONE

SHARPENING STEEL

BOWL CHOPPER

MEAT THERMOMETER

BUTCHER’S STRING

MEAT BAT

15. Complete the following table for examples of restaurant cuts from pork with a
suitable method of cookery applied for a menu dish for each cut:

PRIMAL CUT RESTAURANT COOKERY MENU DISHES

(PORK) CUT METHOD

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NECK

SHOULDER

HOCK

LEG

LOIN

BELLY

TENDERLOIN

TRIMMINGS

PART B: MULTIPLE CHOICE QUESTIONS (10 MARKS)

1. For Irish stew, which cut is the most suitable?

a) Rib-loin
b) Fillet
c) Mid-loin
d) Shoulder

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 A B C D

2. What is the primal cut used for ‘Osso Bucco’?

a) Silverside
b) Shin/shank
c) Neck
d) Trotter

A B C D

3. ‘Yearling beef’ can be distinguished by the:

a) Carton label ‘SS’

b) Muscle grain and degree of marbling
c) Meat colouring and fat colouring
d) Carcass label ‘A’

A B C D

4. Fresh meat should be stored at:

a) -1º C - 2º C
b) 1ºC - 4º C
c) 5º C - 6º C
d) 7º C - 8º C

A B C D

5. A ‘Tournedo’ is obtained from the

a) Topside
b) Silverside
c) Rump
d) Fillet

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 A B C D

6. Veal cutlets are obtained from the following cut:

a) Loin
b) Leg
c) Shoulder
d) Breast

A B C D

7. Roasts should be rested after cooking to:

a) Relax the collagen and release the gelatine

b) Tighten the meat to minimise moisture loss
c) Relax the muscle fibres and minimise moisture loss
d) Tighten the outside of the meat to contain the flavours and moisture

A B C D

8. When preparing a ‘leg of lamb’ for roasting you remove the:

a) Shank bone
b) Aitch bone
c) Rib bone
d) Neck bone

A B C D

9. ‘Denuding’ refers to
a) Removing all bones from the primal
b) Removing all fat covering from the primal
c) Removing all meat between the rack bones of a primal
d) Removing all fat and sinews from the primal

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 A B C D

10. The suggested internal temperature for a roast beef (medium) is

a) 40oC
b) 50oC
c) 60oC
d) 70oC

A B C D

PART C: TRUE OR FALSE STATEMENTS (10 MARKS)

1. Roast pork is cooked for 30 minutes per kg

TRUE FALSE

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2. Clear oxtail soup uses braising and simmering as the cookery methods

TRUE FALSE

3. Meat can be aged dry and wet.

TRUE FALSE

4. Beef liver is only used on an a la carte menu.

TRUE FALSE

5. ‘Wagyu beef’ has no marbling present in the meat.

TRUE FALSE

6. ‘Marbling’ of meat refers to internal fat in the muscle.

TRUE FALSE

7. Vacuum packed striploin should always be stored fat down to extend storage.

TRUE FALSE

8. Meat should always be defrosted quickly for optimum flavour.

TRUE FALSE

9. The sediment in the pan should always be discarded to prevent black spots in the
sauce.
TRUE FALSE

10. Cooking loss and trimming loss will influence your final price. A lack in skill and
wrong temperature can cost you up to 50%.

TRUE FALSE

+++ END OF PAPER +++

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Assessment Task
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