SITHCCC014 Learner Resource.v1.0 Prepare Meat Dishes

Learner Resource
SITHCCC014 Prepare meat dishes

SITHCCC014 Prepare meat dishes Learner Resource
First published 2020
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Contents
1: Introduction 6
2: Working with meat 18
Chef’s toolbox 35
Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020 Page 3
SITHCCC014 Prepare meat dishes

Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various meat dishes following standard recipes. It requires the ability to select and prepare
ingredients, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITXFSA001 Use hygienic practices for food safety.
Learning goals
• Select ingredients for meat dishes.
• Select, prepare and use equipment.
• Portion and prepare ingredients.
• Cook meat dishes.
• Present and store meat dishes.
Fact sheets
• Fact Sheet 1 Blenders, mixers, food processors and food mills.
• Fact Sheet 2 Graters, mouli and mandoline slicers
• Fact Sheet 3 Knives
• Fact Sheet 4 Weights and measures
• Fact Sheet 5 Commercial kitchen utensils
• Fact Sheet 6 Pots, pans, trays and steamers
• Fact Sheet 7 Cleaning and sanitisation
• Fact Sheet 10 Workflow planning
• Fact Sheet 11 Working sustainably
• Fact Sheet 27 All about braising
• Fact Sheet 28 Frying
• Fact Sheet 29 All about grilling
• Fact Sheet 31 All about baking and roasting
• Fact Sheet 34 All about stewing
• Fact Sheet 36 Culinary terms
• Fact Sheet 68 Follow hygienic work practices
• Fact Sheet 71 Managing food safety hazards and risks
• Fact Sheet 72 Safe food handling
• Fact Sheet 73 Equipment safety, cleaning and maintenance
• Fact Sheet 75 Receiving and storing food.
Overlap alert
Learners may already be familiar with the following concepts:
• cleaning and sanitisation
• safe food handling
• hygienic work practices
• workflow planning
• sustainable work practices
• use of commercial kitchen equipment and utensils
• knife skills
• culinary terms.
You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of preparing meat dishes.
1: Introduction
In this unit you will learn how to prepare and cook various meat dishes following standard recipes.
You will be able to select and prepare ingredients, and use relevant equipment, cookery and food
storage methods.
Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on
the key principles.
Food safety considerations for working with meat have been provided below.
TIME FOR SOME FACTS

Look at the following fact sheets:
• Fact Sheet 68 Follow hygienic work practices
• Fact Sheet 71 Managing food safety hazards and risks
• Fact Sheet 72 Safe food handling.

If you have already looked at these Fact Sheets you can move on or review them to
refresh your memory.
Meat
Meat can contain a number of harmful bacteria including:
• salmonella
• listeria
• campylobacter
• e.coli
Each of these bacteria can cause food poisoning which, in vulnerable groups, can be extremely
serious and even fatal.
There are a number of safe food handling strategies which you can use prevent cross contamination.
Proper storage, cooking and defrosting techniques will also prevent food poisoning. For example:
• Avoiding cross contamination

Use the following strategies to avoid cross contamination:
o wash your hands thoroughly before and after handling raw meat
o don’t let raw meat or associated blood and juices come into contact with other food types
o clean all utensils, surfaces, equipment before and after preparing meat and between
preparing meat and other food types
o use separate cutting board for meat

o store meat at the bottom of fridge so meat juices can’t drip down onto other foods.
• Cook meat correctly

While some meat can be cooked to taste, other meat products must be cooked to well done. For
example:
o Ensure that minced meat and products containing minced meat such as sausages are
cooked right through to the centre (not pink at all, juices run clear).
o Leftovers must be reheated to steaming hot.
LIFT THE LID
Read the information from the Australian Institute of Food Safety about the best practices for
preparing raw meat at:
https://www.foodsafety.com.au/blog/best-practices-for-preparing-raw-meat-2
Share some of the food safety practices that you use in your workplace when handling meat with
the rest of your group.
Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.
Labelling
• Place labels on containers/trays.
• Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.
• Make sure use by or best before dates are not removed from packaging.
• Shelving should be labelled to assist with correct storage, rotation and inventory management.
LIFT THE LID
Learn more about the requirements of food labelling, use by dates and best before dates here:
https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.
LIFT THE LID
You will find comprehensive information about shelf life and labelling requirements for meat here:
https://www.primesafe.vic.gov.au/standards-and-guidelines/primenotes/shelf-life-and-labelling-
requirements-for-meat-products/
Read the material in the article and take comprehensive notes. (Hint: This material may be useful
during the written exam for this unit).
WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on meat and meat products in stock.
Try to find at least one example of a Julian Date and work out the date.
Storage
• All food must be stored in food-grade storage containers.
• Check the condition of food containers before use and throw out those that are cracked/split,
or have poor fitting lids.
• Wash and sanitise before use.
• Single-use containers should never be reused.
• Lids must be tight fitting.
• If you need to use cling film or foil, make sure it covers the container tightly.
• Check temperature of fridges/cool rooms and freezers
• Check for signs of humidity and moisture in dry stores
• Check packaged foods for signs of contamination, spoilage or pest infestation
• Check dry stores for signs of pest infestation
• Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods
• Check for adequate ventilation in the kitchen area to reduce condensation build up.
Storing meat
• Store meat correctly to avoid food poisoning
Storing meat correctly prevents bacteria from multiplying. Use the following storage techniques:
o keep raw meat below 5˚C until it is ready to be cooked
o don’t leave cooked meat at room temperature for longer than two hours
o keep hot meals containing meat above 60˚C until ready to be served.
• Freeze and thaw meat correctly

Use the following techniques to freeze and thaw meat safely:
o Freeze raw meat within two days.
o Defrost meat in the fridge or in cold water if it is in a sealed, watertight bag.
o If defrosting meat in the microwave, it must be cooked immediately because it may have
developed warm spots.
TIME FOR SOME FACTS

Look at Fact Sheet 75 Receiving and storing food.
Review the information in the fact sheet, taking particular note of the sections
relating to storing chilled and frozen foods.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.
Choosing fresh, quality meat

There are different signs of freshness and quality when it comes to meat, but there are some simple
steps you can take to check.
Butchering
The meat that you buy should be well-butchered. Some signs of well-butchered meat include:
• Consistency – cuts of the same type should be consistent in size and thickness. The texture and
grain should also be consistent. As should the colour.
• Quality – the cuts of meat should be smooth and even. There shouldn’t be ragged edges.
Colour
The colour of meat will vary depending on the type and cut. However, meat should look vibrant and
rich. Meat that looks dull, discoloured or blotchy is less likely to be fresh.
Smell
Most meat should not have a strong smell. (Even fish which is fresh does not have a strong ‘fishy’
smell and should definitely not smell of ammonia).
Look and feel

Meat should look and feel fresh. It should not look or feel slimy or be darker in colour than other
similar cuts of the same type. Packaging should be in-tact and not damaged or torn.
Use-by dates
Meat should be within its use-by date. You should also rely on rotation labels/systems, prep labels
and use first labels.
Storage
Meat must have been stored according to food safety principles and so as to optimise its shelf-life.
For more information about safe storage of meat, see Fact Sheet 75 – Receiving and Storing Food.
LIFT THE LID
You will find a lot of valuable information about the packaging, storage and shelf-life of meat in
Australia at the following link. Refer to page 7 for a list of signs of meat which is fresh compared
with meat which is at the end of its shelf life.
https://www.mla.com.au/globalassets/mla-corporate/research-and-development/program-
areas/food-safety/pdfs/shelf-life-of-australian-red-meat-2nd-edition.pdf
LIFT THE LID
The following article provides some great information about how to choose fresh, quality beef. It is
from an American site so some of the cuts mentioned may be unfamiliar but the principles are still
useful.
https://www.chefsteps.com/activities/selecting-meat-for-purchase
LIFT THE LID
Read the following articles about selecting quality meat products. Compare the different advice and
compile a list which makes sense to you. Share two of the tips from your list in a group discussion
facilitated by your trainer.
http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/choosing-meat/
https://www.theculinarypro.com/about-meat-and-poultry
https://www.lambandbeef.com/proteins/beef
SHARE PLATE
You and the group will discuss signs of food spoilage and contamination, specifically those seen in
meat products.
Your trainer will facilitate the discussion and begin by leading with examples.
WHAT’S COOKING?
Look at the meat and meat products in your training kitchen. Check that foods are rotated and that
food in stock is fresh and of quality with no signs of contamination and spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.
Equipment and utensils

When preparing and cooking meat you will use a broad range of commercial kitchen equipment and
utensils. You should already be familiar with these from other units in your course.
You must also be able to weigh and measure the ingredients you work with, so understanding
standard units of measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing meat include:
• deep fryers • scales
• blenders and food mills • meat bats, cleavers and mincers
• hot plates and griddles • oven mitts
• microwaves • pots and pans
• salamanders or other forms of grillers • portion control scoops
• knives (butcher and boning knives, • scoops, skimmers and spiders

carving knives, chef knives and utility
• service-ware
knives)
• small utensils
• knife sharpening equipment
• spoons: plain and slotted, ladles, serving
• larding needles
spoons and wooden spoons
• measuring jugs
• temperature probes
• measuring spoons
• thermometers.
The fact sheets below cover a wide range of kitchen equipment and utensils.
TIME FOR SOME FACTS

Review the following Fact Sheets to refresh your memory on the range of equipment
and utensils available.
• Fact Sheet 1 Blenders, mixers, food processors and food mills
• Fact Sheet 4 Weights and measures
• Fact Sheet 5 Commercial kitchen utensils
• Fact Sheet 6 Pots, pans, trays and steamers
• Fact Sheet 38 A tour of the large equipment in a commercial kitchen
• Fact Sheet 73 Equipment safety, cleaning and maintenance.

If you have already looked at these Fact Sheets you can move on or review them to
refresh your memory.
The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of
equipment. Instruction manuals provide information specific to the piece of equipment, such as:
• how to use it safely and hygienically
• how to set up/assemble
• what attachments/accessories can be used
• how to operate the equipment and any programmable settings
• ingredient quantities or volumes
• troubleshooting (what to do when things go wrong)
• cleaning and basic maintenance
• spare parts information
• service requirements (when to get the machine repaired or serviced).

You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken
or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill
level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your
supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.
Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should
always make sure you have cleaned and performed any necessary maintenance on equipment so
that it is clean and safe to use for the next time, or for the next person.
TIME FOR SOME FACTS

Review Fact Sheet 7 Cleaning and sanitation to refresh your memory on the
cleaning and sanitisation requirements of working in a commercial kitchen.
Common signs of uncleanliness or damage may include:
• food that has not been removed from attachments and accessories
• spatters or splashes of food on equipment housing
• dust and dirt
• stains or marks on equipment
• cracks, slits and chips
• issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:
• the correct way to clean and sanitise equipment
• what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)
• signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff
to follow.
Knives and knife skills

It’s important to know what type of knives you will use when preparing meat. The main knives you will
use include butcher and boning knives, carving knives, chef knives and utility knives. You will also
need to know how to use a barding needle.
Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes.
You will often be required to precision cut meat and there are a couple of reasons for doing so:
• for garnishing/presentation purposes
• to cut food so that it can cook or marinate at an even rate.
TIME FOR SOME FACTS

Review Fact Sheet 3 Knives to refresh your memory on the different types of knives
used in a commercial kitchen environment. Also review the types of precision cuts.
You will practise your precision cutting skills in the next topic.
Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste.
The impact of the hospitality industry on the environment is well known, and has led to changes in
many practices.
TIME FOR SOME FACTS

Look at Fact Sheet 11 Working sustainably.
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
about what you can do to help reduce your impact on the environment.
your memory.
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook. You must also have a plan for which tasks will be completed during
mise en place and which tasks will be completed during service.
TIME FOR SOME FACTS

Look at Fact Sheet 10 Workflow planning.
your memory.
Mise en place considerations

When working with meat, there are some tasks which are highly suited to being completed during
mise en place and some that can only be completed during service.
Mise en place
There are a number of meat-related tasks which are suitable to do during mise en place including:
• cutting, slicing or dicing meat
• portioning meat
• marinading meat
• par cooking meat
• cooking meats using moisture (braising, stewing etc)
• cooking large pieces of meat (for example, roasting).
Service
Some tasks are less suited for mise en place and need to be completed to order during service. For
example:
• Cooking meat using dry sources of heat (for example, grilling a steak)
• Carving and serving roasted meats.
SHARE PLATE
Work with your group to brainstorm as many meat-related tasks as you can that can be completed
during mise en place and those which can only be completed during service.
Presentation and quality indicators

Before dishes are served it is important to evaluate them. Your dishes should be as per the standard
recipe, comply with your organisation’s quality standards and should be visually appealing to
customers. Check your dishes using the following as a guide:
• Appearance:
o How visually appealing is the dish?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Do garnishes and accompaniments enhance the main dish but not detract from it?
o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the servingware clean and free of chips and cracks?
o Have you used the correct type, size and shape of servingware?
• Aroma:
o Tangy o Spicy
o Earthy o Herby
• Taste:
o Sweet o Bitter
o Salty o Umami
o Acidic o Spicy.
o Sour
• Texture (mouthfeel):
o Chewy o Liquid
o Clean o Moist
o Creamy o Mousse
o Crispy o Rich
o Crumbly o Slippery
o Crunchy o Smooth
o Fibrous o Velvety.
o Juicy
• Consistency:
o Are sauces of the correct consistency? Are they served consistently across all dishes?
o Has all meat and accompaniments been cut cleanly and to the right sizes?
o Are portion sizes consistent?
o Is presentation consistent?
• Temperature:
o Hot o Room temperature
o Cold o Is servingware at the correct
temperature?
LIFT THE LID
The Culinary Pro provides some great information for plating and presentation:
https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to refresh your memory.
Special customer requests and dietary requirements

It is quite common to receive specific requests from customers. These may relate to:
• food allergies
• food intolerances
• eating regimes
• contradictions with medication
• special dietary requirements relating to texture, temperature or consistency
• food preferences
• food restrictions
• being vegan, vegetarian or pescatarian
• cultural and religious requirements, such as halal, kosher and so on.
TIME FOR SOME FACTS

Look at Fact Sheet 12 Special dietary requirements.
your memory.
LIFT THE LID
Research the following:
• What impact does a Kosher diet have on the way that meat is prepared?
• What impact does a Halal diet have on the way that meat is prepared?
Take notes about what you learn.
Cooking preferences
A customer preference that you will come across fairly frequently in relation to meat is cooking
preference. Cooking preference relates to how cooked through the meat is. There are six levels:
• Blue – Blue is charred on the outside and essentially raw on the inside. The centre is cooler than
52°C.
• Rare – Rare is charred on the outside, pink at the very edges and red in the centre. The centre is
around 52°C.
• Medium rare – Medium rare is charred on the outside, pink at the edges running to red in the
centre. The centre is around 57°C.
• Medium – Medium is charred on the outside with a pink centre. The centre is around 63°C.
• Medium well – Medium well is charred on the outside with brown edges and a slightly pink
centre. The centre is around 66°C.
• Well done – Well done is charred on the outside with brown edges and brown centre. The centre
is over 71°C.
LIFT THE LID
For more information about cooking preferences for meat, watch the videos at:
https://www.youtube.com/watch?v=n7mBuHr2TxU
https://www.youtube.com/watch?v=VfqoYFQMGmg
Take notes about what you learn.
2: Working with meat
Culinary terms
There are some culinary terms that you will probably come across a lot throughout this unit including:
• Ageing – After an animal dies, rigor mortis sets in and the muscles contract and toughen.
Eventually, the muscles relax and soften again. Ageing is the term used for allowing this process
to occur. You can learn more about ageing at http://www.dorflersmeats.com/guide-to-
meats/aging-of-meat/
• Barding – A cooking technique where meat is wrapped in a layer of a fatty cut of meat (for
example, bacon, pancetta or even lard) and roasted. The fatty layer effectively self-bastes the
meat. You can learn more about barding and barding needles at
https://www.recipetips.com/glossary-term/t--33780/barding.asp
• Boning and trimming – Removing bones and fat to prepare a cut of meat for cooking. You can
learn about boning and trimming beef at https://www.recipetips.com/kitchen-tips/t--350/trimming-
cutting-and-boning-beef.asp , pork at https://www.recipetips.com/kitchen-tips/t--400/trimming-
pork.asp and lamb at https://www.recipetips.com/kitchen-tips/t--566/lamb-preparation-guide.asp
• Cutting and portioning – creating cuts of meats into portion sizes according to the needs of the
customer. For example, people in an aged care facility might require smaller portion sizes of
meat than people in a pub or club.
• Larding – Larding is a technique where long strips of fat (usually pork fat) are woven through
large pieces of meat for roasting. You will find more information about larding at
https://www.recipetips.com/glossary-term/t--33375/larding.asp
• Marinating – Soaking meat in a seasoning or flavouring liquid. You will find more information
about marinating at https://www.recipetips.com/glossary-term/t--33454/marinate.asp
• Mincing – The process of chopping or cutting meat into very small, fine pieces of a uniform size.
• Rolling – Meat is sometimes de-boned and then rolled and tied for roasting. Alternatively, meat is
rolled around a stuffing or filling and fried or roasted. You can find more information about rolled
roasts at https://www.recipetips.com/glossary-term/t--34530/rolled-rib-roast-beef.asp
• Tenderising – Some cuts of meat are tougher than others. Tenderising is the process of
changing the fibres in the meat to soften them. There are a number of ways to do this – by
applying low, slow heat, by cutting up the fibres with a mallet, or by slicing the meat thinly across
the grain. You can find more information about tenderising at
https://www.recipetips.com/glossary-term/t--36205/meat-tenderizing.asp
• Trussing and tying – Trussing (or tying) meat is the process of tying it so that it cooks evenly and
holds it shape nicely throughout the cooking process. For tips on trussing meat see
https://www.recipetips.com/kitchen-tips/t--353/tying-beef.asp
• Skewering – Skewering can have two meanings, depending on the region. Generally, in
Australia, the term is used to pin a piece of meat together so that it holds it shape and cooks
evenly. It can also refer to the process of putting meat and/or vegetables on a skewer for grilling
and barbequing. You can find more information about skewers and skewering here:
https://www.recipetips.com/glossary-term/t--35028/meat-skewer.asp
TIME FOR SOME FACTS

For more general culinary terms, or others that you come across which you are not
sure of, refer to Fact Sheet 36 – Culinary terms.
You may like to take particular note of any culinary terms that you come across
throughout this unit for use in your assessment.
Fresh vs frozen?
During your time in the kitchen you will probably work with fresh and frozen meat. Whether there
are differences in taste, texture, quality and colour is contentious. Some argue that, in blind tastings
and extensive testing, experienced chefs could not tell the difference. Others swear that fresh is
best and that freezing changes the proteins and therefore the texture and taste.
Regardless of the taste and texture argument, what is not up for debate is that the nutritional value
of meat remains unchanged by freezing.
What do you think? Is the taste and texture changed by freezing? Perhaps you would like to get
together with your group and run a test.
Working with beef

History of beef
People have eaten beef since prehistoric times and some of the earliest known cave paintings show
early cow-like creatures in hunting scenes. In approximately 8000BC, cows were domesticated for
milk, beef and leather and many countries globally eat beef. In Australia, beef farming is one of
Australia’s primary agricultural industries, supplying approximately one percent of our gross domestic
profit.
LIFT THE LID
Research modern beef farming processes. How has the way that beef is farmed changed over
time? How has this changed the quality and flavour of the meat that we have available to us?
Share your findings in a class discussion facilitated by your trainer.
Cultural/dietary/religious considerations
There are some religious groups which avoid eating beef. For example, some Hindus avoid meat
altogether while others eat meat but avoid beef. Other practising Hindus do eat beef so, as always, be
sensitive to the needs of individual customers.
Common cuts
CHEF’S TOOLBOX
Go to the following website to explore the different cuts of beef commonly used in Australia. Make a
list of two recipes for each cut. Add your recipes to your Chef’s Toolbox.
https://www.australianbeef.com.au/know-your-meat/beef-cuts/
LIFT THE LID
Watch the video in the following link where Troy Smith, a Melbourne butcher, breaks down a side of
beef into its individual cuts of meat.
https://www.youtube.com/watch?v=w6jCnYmnvyk
You may like to make notes as you watch.
Techniques
You will use a range of techniques when preparing beef including:
• barding • mincing
• boning and trimming • rolling

• cutting and portioning • tenderising
• larding • trussing and tying
• marinating • skewering
WATCH AND LEARN
Your trainer will now demonstrate a range of the practical techniques that you will need to use
when preparing meat dishes. Before the demonstration, take a few minutes to review the videos
referenced in the ‘Culinary Terms’ section above. Keep in mind that you should apply the safe food
handling and hygiene techniques that you have learnt previously whenever you are in your training
kitchen.
Marinades and accompaniments

Beef has a myriad of different accompaniments and marinades depending on the style of dish.
Examples include:
• roasted vegetables
• salads
• chips
• Mexican style marinade
• barbeque style marinade
• red wine marinade.
CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly used with beef.
Add your findings to your Chef’s Toolbox.
Cooking methods
TIME FOR SOME FACTS

You will use braising, frying, grilling, roasting and stewing with beef. Refer to the
following fact sheets for more information about each of these techniques:
Fact Sheet 27 – Braising
Fact Sheet 28 – Frying
Fact Sheet 29 – Grilling
Fact Sheet 31 – Roasting
Fact Sheet 34 – Stewing.
CHEF’S TOOLBOX
Research at least one recipe for beef using each of the cooking methods listed above. Add your
findings to your Chef’s Toolbox.
Carving
There are a number of techniques for carving beef depending on the size, style, recipe, presentation
and organisational quality standards. However, beef should always be cut across the grain.
WATCH AND LEARN
Read the information about carving beef at: https://www.recipetips.com/kitchen-tips/t--392/carving-

beef.asp
Your trainer will then demonstrate a range of the practical techniques that you will use when
carving beef for use in meat dishes. Keep in mind that you should apply the safe food handling and
hygiene techniques that you have learnt previously whenever you are in your training kitchen.
Sauces and garnishes

Beef is suitable to be served with many different sauces and garnishes including:
• gravy • steak Dianne sauce
• mushroom sauce • horseradish
• garlic butter • parsley.
CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with beef.
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
cooking with beef.
Working with veal

Veal
In Australia, beef is generally produced from cattle specially bred for beef whereas veal is produced
from the unwanted male calves which were bred as dairy cattle. They are sent to slaughter when they
weigh around 70kg. There are some beef cattle (known as vealers or weaners) which are used for
veal and they are sent to slaughter weighing up to around 150kg.
LIFT THE LID
Research the differences between beef and veal. Is there a difference in flavour? Texture? Are
there differences in the way that veal should be cooked?
LIFT THE LID
Earlier, you learnt that some religious groups avoid eating beef. Do the same groups avoid eating
veal? Discuss your answers with the rest of your group in a discussion facilitated by your trainer.
Common cuts
CHEF’S TOOLBOX
Cuts of veal are very similar to beef but, because the carcass is so much smaller, the cuts are
simpler. Compare the cuts and note the differences. Then, make a list of two recipes for each cut of
veal. Add your recipes to your Chef’s Toolbox.
https://topcut.com.au/veal/
LIFT THE LID
Watch the video at https://www.youtube.com/watch?v=861gKT73GRo and compare the differences

between breaking down a leg of veal and a leg of beef.
You may like to make notes as you watch.
CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly used with veal.
CHEF’S TOOLBOX
Research at least five recipes which use different cuts of veal in different styles of dishes.
WHAT’S COOKING?
cooking with veal.
Working with game

History of game
The term game refers to the meat from land animals which are not traditionally domesticated and
raised on farms. For the purposes of this unit, we will look at kangaroo, venison and specialty meats
like buffalo, camel and crocodile.
Like beef, game has been consumed by people for thousands of years. For a long time though, there
was limited availability of game in Australia due to legislative restriction. Now, however, there is
increased availability due to farming of game species as well as availability for the use of game meat
which has been taken from the wild.
LIFT THE LID
Research the different types of game meat available in Australia. How popular are they? Which
types are emerging? Are there particular health benefits to any?
Common cuts
CHEF’S TOOLBOX
Watch the following video to see deer carcass being broken down.
https://www.youtube.com/watch?v=8d9aQ5mMXv8&feature=youtu.be
What did you think about the chef’s knife skills? Was he safe? Did he minimise waste? How was
the processing of the venison different to the processing of the beef?
Techniques
You will use a range of techniques when preparing game:
• cutting and portioning • tenderising
• larding • trussing and tying
WATCH AND LEARN
when preparing game dishes. Before the demonstration, take a few minutes to review the videos
kitchen.

Game has a myriad of different accompaniments and marinades depending on the style of dish.
Earthier and fruity flavours are often paired with game. Examples include:
• sweet potatoes • asparagus
• lentils • fruit-based marinades
• mushrooms • red wine based marinades
CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly used with game.
Cooking methods
TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with game. Refer to the
CHEF’S TOOLBOX
Research at least one recipe for game using each of the cooking methods listed above. Add your
Carving
There are a number of techniques for carving game depending on the size, style, recipe, presentation
and organisational quality standards. However, game should always be cut across the grain.
WATCH AND LEARN
Read the information about carving beef at: https://www.recipetips.com/kitchen-tips/t--392/carving-

beef.asp
carving game for use in meat dishes.. Keep in mind that you should apply the safe food handling
and hygiene techniques that you have learnt previously whenever you are in your training kitchen.

Game is suitable to be served with many different sauces and garnishes including:
• red wine jus • fruit sauces
• mushroom sauce • parsley
• pepper and brandy sauce • herb sprigs (particularly earthier herbs like
thyme).
CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with game.
WHAT’S COOKING
cooking with game.
Working with lamb

History of lamb
Approximately 10 000 years ago, people in Central Asia discovered that sheep were a good source of
food (and also warmth). It is widely eaten in Europe, Australia and New Zealand and many areas of
Asia. Surprisingly, lamp is not as popular in North America.
Australians have always been big consumers of lamb. However, in recent years, the price of lamb has
almost doubled which has led to a decline in consumption compared to other proteins. Overall
consumption of red meat had also declined.
LIFT THE LID
Research the importance of the lamb industry to Australia. How popular is lamb? Which breeds are
used for eating? Are there cultural aspects to lamb?
While lamb is not traditionally avoided by religious groups, it does play a part in some religious
ceremonies. For example, lamb is often eaten by Greek Orthodox Christians at Easter.
Common cuts
CHEF’S TOOLBOX
Explore the chart at the following link to learn about the common cuts of lamb. Research two
recipes for each cut and add them to your Chef’s Toolbox.
https://www.australianlamb.com.au/know-your-meat/lamb-cuts-chart/
LIFT THE LID
Watch the following video to see Melbourne chef, Troy Wheeler, process a side of lamb.
https://www.youtube.com/watch?v=oykumDx0qsQ
You may like to take notes as you watch.
Techniques
You will use a range of techniques when preparing lamb:
• cutting and portioning • trussing and tying
WATCH AND LEARN
when preparing lamb dishes. Before the demonstration, take a few minutes to review the videos
kitchen.

Lamb has a myriad of different accompaniments and marinades depending on the style of dish. Herbs
like mint and rosemary are often paired with lamb. Lamb is also popular in Greek cuisines so Greek
flavourings like oregano, garlic and lemon are also popular.
Examples include:
• minted peas
• salads
• roasted vegetables
• Greek lamb marinades
• asparagus
• barbeque marinades
• vegetable side dishes
• honey soy marinades
CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly used with lamb.
Cooking methods
TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with lamb. Refer to the

CHEF’S TOOLBOX
Research at least one recipe for lamb using each of the cooking methods listed above. Add your
Carving
There are a number of techniques for carving lamb depending on the size, style, recipe, presentation
and organisational quality standards. However, lamb should always be cut across the grain.
WATCH AND LEARN
Watch the following videos about carving lamb at:

https://www.youtube.com/watch?v=1Da09G4Xh_4
https://www.youtube.com/watch?v=Ofo_sjV1EUU
https://www.youtube.com/watch?v=rCHQRIq3xRg
And read the article at:
https://www.recipetips.com/kitchen-tips/t--1284/carving-lamb.asp
carving lamb for use in meat dishes. Keep in mind that you should apply the safe food handling and

Lamb is suitable to be served with many different sauces and garnishes including:
• Red wine sauce

• Lemon wedges
• Mint jelly
• Parsley
• Mustard sauce
• mint
• Redcurrant jus
• herb sprigs (particularly herbs like
• Tzatziki rosemary and thyme)
• Barbeque • chickpeas
• Pomegranate seeds • almonds.
CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with lamb.
WHAT’S COOKING?
cooking with lamb.
Working with pork

History of pork
Pork is the most commonly eaten meat in the world with the majority of countries consuming pork or
pork products of some kind. There is evidence of pigs being kept and bred for food for as far back as
5000 BC.
Pork accounts for approximately ten percent of Australian’s meat consumption. However, in recent
years, that has slowly increased.
There are two categories of pork – fresh pork and preserved (or cured) pork products. These are
products which are cured, smoked or cooked to extend their life. For example, ham, bacon,
prosciutto, salami and so on. Charcuterie is the term used to describe the process of preparing and
preserving meat products in this way. It evolved in the fifteenth century before the development of
refrigeration.
LIFT THE LID
Research the importance of the pork industry Australia. How popular is pork? Does Australia export
its pork to other countries? What are the ethical issues around pork husbandry?
Most (but not all) people of Jewish and Islamic faiths avoid eating pork and pork products.
Common cuts
CHEF’S TOOLBOX
Explore the chart at the following link to learn about the common cuts of pork. Research two
recipes for each cut and add them to your Chef’s Toolbox.
http://australianpork.com.au/wp-content/uploads/2013/09/Australian-Pork-Cuts-Chart-low-res.pdf
LIFT THE LID
Watch the following video to see butcher, Adam Stratton, process a side of pork.
https://www.youtube.com/watch?v=B6fuolFC2UE
You may like to take notes as you watch.
Techniques
You will use a range of techniques when preparing pork:
• cutting and portioning • trussing and tying
• marinating • skewering.
• tenderising
WATCH AND LEARN
when preparing pork dishes. Before the demonstration, take a few minutes to review the videos
kitchen.

Pork has a myriad of different accompaniments and marinades depending on the style of dish. Herbs
and spices like fennel and anise are often paired with pork. It is popular in Asian cuisines so Asian
flavourings like soy, garlic and ginger are also popular. Apples are a very common pairing with pork
and you will very commonly see them either as an accompaniment, a sauce or a garnish.
Examples include:
• roasted vegetables • salads
• asparagus • barbeque marinades
• vegetable side dishes • honey soy marinades
• coleslaw • fennel.
CHEF’S TOOLBOX
Research at least five accompaniments and five marinades commonly used with pork.
Cooking methods
TIME FOR SOME FACTS

You will use braising, roasting, grilling, frying and stewing with pork. Refer to the

CHEF’S TOOLBOX
Research at least one recipe for pork using each of the cooking methods listed above. Add your
Carving
There are a number of techniques for carving pork depending on the size, style, recipe, presentation
and organisational quality standards. However, pork should always be cut across the grain.
WATCH AND LEARN
Watch the following videos about carving pork at:

https://www.youtube.com/watch?v=gUMZP_3tta0
https://www.youtube.com/watch?v=Ofo_sjV1EUU
https://www.youtube.com/watch?v=OmcRV8MmpTs
And read the article at:
https://www.recipetips.com/kitchen-tips/t--462/carving-pork.asp
carving pork for use in meat dishes. Keep in mind that you should apply the safe food handling and

Pork is suitable to be served with many different sauces and garnishes including:
• mustard sauce • lemon wedges
• cranberry sauce • parsley
• apples or apple sauce • sesame seeds
• coriander.
• barbeque sauce
CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with pork.
WHAT’S COOKING?
cooking with pork.
Working with offal

History of offal
Offal refers to any of the non-muscular or bony parts of an animal. Opinions about offal are definitely
divisive – some people and cultures see offal as a delicacy and some can’t think of anything worse.
In Australia, kidney and liver are used fairly regularly and, with the emergence of nose-to-tail dining
and paleo, other types of offal have become more popular in recent times. Other types of offal
include:
• brains • blood (black pudding)
• tripe (stomach lining) • sweetbread (pancreas or thymus gland)
• heart • intestines (used for sausage skin).
• tongue
For the purposes of this unit, we will look mostly at just the main – liver and kidneys.
LIFT THE LID
Research offal in Australia. How common is it on menus? How do Australian diners generally feel
about it? How do you feel about it? Have you ever eaten it?
LIFT THE LID
Offal is definitely more popular in some cultural groups than in others. Research a cultural group
where offal is popular. How is it prepared and eaten?
Share your results in a group discussion facilitated by your trainer.
Common cuts
CHEF’S TOOLBOX
Research one recipe for liver and one recipe for kidneys and add them to your toolbox.
LIFT THE LID
Watch the following video at https://www.youtube.com/watch?v=QyzMtkD9jGA.

Does the video change the way that you feel about cooking and eating offal? Share your thoughts
with the rest of your group.
Techniques
You will use a range of techniques when preparing offal:
• trimming • tenderising
• cutting and portioning • skewering.
• marinating
WATCH AND LEARN
when preparing offal dishes. Before the demonstration, take a few minutes to review the videos
kitchen.

Offal has a myriad of different accompaniments and marinades depending on the style of dish. It is
often braised or breaded so is served with a fresh salad and acidic dressing to cut through its
richness.
CHEF’S TOOLBOX
Research at least five offal recipes and review the accompaniments that are listed with them. What
do they add to the dishes? How do they enhance the flavours and textures?
You might like to start at https://www.sbs.com.au/food/recipes/collections/offal
Cooking methods
TIME FOR SOME FACTS

You will use braising, grilling and frying with offal. Refer to the following fact sheets
for more information about each of these techniques:
Fact Sheet 29 – Grilling.
CHEF’S TOOLBOX
Research at least one recipe for offal using each of the cooking methods listed above. Add your
CHEF’S TOOLBOX
Research at least five sauces and garnishes commonly used with offal.
WHAT’S COOKING?
cooking with offal.
Chef’s toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the
end of your course, you have a set of references that you can take with you into the workforce.

SITHCCC014 Learner Resource.v1.0 Prepare Meat Dishes

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SITHCCC014 Prepare meat dishes

First published 2020

© 2020 RTO Works

SITHCCC014 Prepare meat dishes

• Select, prepare and use equipment.

• Portion and prepare ingredients.

• Cook meat dishes.

• Present and store meat dishes.

• Fact Sheet 2 Graters, mouli and mandoline slicers

• Fact Sheet 3 Knives

• Fact Sheet 4 Weights and measures

• Fact Sheet 5 Commercial kitchen utensils

• Fact Sheet 6 Pots, pans, trays and steamers

• Fact Sheet 7 Cleaning and sanitisation

• Fact Sheet 10 Workflow planning

• Fact Sheet 11 Working sustainably

• Fact Sheet 27 All about braising

• Fact Sheet 28 Frying

• Fact Sheet 29 All about grilling

• Fact Sheet 31 All about baking and roasting

• Fact Sheet 34 All about stewing

• Fact Sheet 36 Culinary terms

• Fact Sheet 68 Follow hygienic work practices

• Fact Sheet 71 Managing food safety hazards and risks

• Fact Sheet 72 Safe food handling

• Fact Sheet 73 Equipment safety, cleaning and maintenance

• Fact Sheet 75 Receiving and storing food.

• cleaning and sanitisation

• safe food handling

• hygienic work practices

• sustainable work practices

• use of commercial kitchen equipment and utensils

Safe food handling

TIME FOR SOME FACTS

• Fact Sheet 68 Follow hygienic work practices

• Fact Sheet 71 Managing food safety hazards and risks

• Fact Sheet 72 Safe food handling.

• Avoiding cross contamination

o use separate cutting board for meat

• Cook meat correctly

LIFT THE LID

• Place labels on containers/trays.

LIFT THE LID

LIFT THE LID

• All food must be stored in food-grade storage containers.

• Wash and sanitise before use.

• Single-use containers should never be reused.

• Lids must be tight fitting.

• Check temperature of fridges/cool rooms and freezers

• Check for signs of humidity and moisture in dry stores

• Check packaged foods for signs of contamination, spoilage or pest infestation

• Check dry stores for signs of pest infestation

• Freeze and thaw meat correctly

TIME FOR SOME FACTS

Choosing fresh, quality meat

Look and feel

LIFT THE LID

LIFT THE LID

LIFT THE LID

Equipment and utensils

• deep fryers • scales

• blenders and food mills • meat bats, cleavers and mincers

• hot plates and griddles • oven mitts