Darwin Institute of

Technology
RTO Code 41128 | CRICOS Code 03609J
 SITHCCC014 Prepare meat dishes | Student Logbook

service when you are writing your reflection.

You might also find the following questions useful:
About this Student Logbook • What skills and techniques did I use?
This Student Logbook is where you will record evidence of the knowledge and skills
• What policies and procedures did I follow?
you have developed during your training for this unit. It also serves as a handy reference
guide on what you need to do during your assessment and how you should go about • How did I ensure efficiency, safety and quality?
doing it.
• How did I ensure that my dishes met quality standards?
• What did I learn during the service and how might I apply it in future?
Student details section
• What might I do different next time?
Fill in the table below:

Supervisor declaration
Student name:
Your workplace supervisor’s feedback forms an important part of the assessment process
and it is essential you have your supervisor complete their section of each of your
Name of RTO: reflective journals and fill in the supervisor declaration after the summary section. Keep
in mind that, if you are completing your assessment in your RTO’s training kitchen, your
trainer will be your workplace supervisor and should endorse your journal. Without their
Trainer/assessor name: endorsement, your Logbook will be incomplete and it is likely to be returned to you for
resubmission.

If this workbook is found, please contact me to return it using the details below:
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a
Logbook Summary has been provided. Make sure you keep this section up to date – it
will help you keep track of any outstanding requirements.

What do I need to demonstrate?

Completing your reflective journal During your assessment for this unit, you will be required to demonstrate a range of the
You are expected to complete a reflective journal for each time that you cook as part of skills and knowledge that you have developed during your course. These include:
your assessment for this unit. Try to think about the highlights of each • interpreting standard recipes and food preparation lists

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SITHCCC014 Prepare meat dishes | Student Logbook
• confirming food production requirements
• calculating ingredient amounts
• identifying and selecting meat products and other ingredients from stores
according to quality, freshness and stock rotation requirements
• following procedures for portion control
• producing the required quantities
• checking perishable supplies for spoilage
• checking perishable supplies for contamination
• selecting the type and size of knives required
• selecting the type and size of equipment required
• ensuring that food preparation equipment safely assembled, clean and ready
for use
• using knives and equipment safely and hygienically
• using equipment according to the manufacturer’s instructions
• thawing frozen meats safely
• sorting and assembling ingredients according to food production sequencing
• weighing and measuring ingredients accurately
• creating portions according to the recipe
• using meat preparation techniques according to recipe requirements
• minimising waste to maximise profitability
• selecting and using meat cookery methods
• following standard recipes accurately
• selecting, preparing and adding accompaniments which are suited to each dish
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• making adjustments to dishes to ensure
quality
• carving meats taking into account meat and bone structure
• presenting dishes attractively
• using appropriate service-ware
• selecting and adding sauces and garnishes according to standard recipes
• evaluating dishes and adjusting presentation
• storing dishes in appropriate environmental conditions
• following organisational policies and procedures
• maintaining a clean work area
• disposing of or storing surplus products
• working safely
• working hygienically
• working sustainably
• working efficiently
• working within commercial time constraints and deadlines
• responding to special customer requests and dietary requirements.
Tips for completing this logbook
• Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor and/or
workplace supervisor.
• Stay up to date! Complete a logbook entry at the end of each service period and
ask your supervisor to do the same. Providing organised, complete evidence forms
part of your assessment.
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 SITHCCC014 Prepare meat dishes | Student

• Stay in touch with your assessor. Ask questions, raise issues, check in, ☐ ☒ ☒
Customer 6 02/02/202
communicate.
2
Most importantly, ask for help if you are having trouble!

Reflective
Service journal (endorsed by
Logbook summary Meat item Date plan supervisor) Refl
Use this list to keep track of your progress. Please note that you may complete a ☐ beef ☒ ☐
02/02/202
number of these tasks during one cooking session so you will only need to 2
complete a single service plan and reflective journal each time that you cook. ☐ game: ☒ ☐
02/02/202
• kangaroo 2

Student name: • venison

• specialty
Student number: meets ☒ ☐
02/02/202
☐ lamb
2
02/02/202 ☒ ☐
I have followed standard recipes to prepare dishes for at least six different ☐ pork
2
customers using each of the following meat items. Evidence has been ☒ ☐
☐ veal 02/02/202
provided. 2
Reflective 02/02/202 ☒ ☐
☐ offal
2
• kidney
Service journal (endorsed by
• liver
Customer Date plan supervisor)
☐ Customer 1 ☒ ☒ I have used each of the following meat preparation techniques at least once.
☐ Customer 2 ☒ ☒ Evidence has been provided.
02/02/202
2 Reflective
☐ Customer 3 ☒ ☒ Service journal (endorsed by
02/02/202 Refl
Customer Date plan supervisor)
2
☐ Customer 4 ☐ ageing 02/02/202 ☒ ☒
02/02/202 ☒ ☒
2
2 ☐ ☐
☐ Customer 5 ☒ ☐ barding
02/02/202 ☒

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SITHCCC014 Prepare meat dishes | Student

☐ boning and trimming 02/02/202 ☒ ☒

2

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 SITHCCC014 Prepare meat dishes | Student

2
☐ cutting and portioning 02/02/202 ☒ ☒
2
☐ larding ☐ ☐
☐ marinating 02/02/202 ☒ ☒
2
☐ mincing ☐ ☐
☐ rolling ☐ ☐
☐ tenderising 02/02/202 ☒ ☒
2
☐ trussing and tying ☐ ☐
☐ skewering ☐ ☐

I have used each of the following cookery methods at least once. Evidence has
been provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor)
☐ braising 02/02/202 ☒ ☐
2
☐ frying 02/02/202 ☒ ☐
2
☐ grilling 02/02/202 ☒ ☐
2
☐ roasting 02/02/202 ☒ ☐
2
☐ stewing. 02/02/202 ☒ ☐
2

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Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by
each workplace supervisor. If you completed all your shifts at the one venue then you
would only submit one. If your logbook contains entries from different kitchens and
venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the
completion of your required shifts.
The student has permission to submit the information contained within the reflective journals completed
This needs to be completed in addition to the supervisor endorsement section of your
below and any supporting documentation (including organisational policies and procedures, menus,
reflective journals. One copy has been provided in this logbook but you can make recipes and work product) for the purposes of assessment.
additional copies as needed.
Supervisor signature:

Supervisor name: Position: Contact number:

Relationship to student (for example, head chef/shift supervisor etc):
Date:

During the services described in the student’s reflective journals that I have endorsed, the student:
• worked within the organisation’s policies and procedures
Service Planning
• worked to a professional level in line with the kitchen’s usual roles and responsibilities
• followed standard recipes to prepare dishes using meat
• prepared dishes using a range of cookery methods
• prepared dishes using a range of meat items
• prepared dishes using a range of meat preparation techniques
• prepared dishes within commercial time constraints and deadlines
• produced required quantities
• followed portion control procedures
• followed food safety practices for handling and storing meat
• responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:

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Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will
be working from and answer the following questions.
The total number of portion will be 100gm per person.
• How many meals are required? Describe how you will ensure that the
correct number of meals are produced.

6 meals were produced. I make sure that the appropriate quantity of meals is
created by adhering to the standard recipe that was provided by the trainer.

• Calculate the amount of each ingredient that you require. An ingredient list
has been provided for you or you may like to use your organisation’s
standard template.

• Calculate the number of portions that you need (show your workings).

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Ingredient list
cloves garlic 3
Recipe Braised Beef
oyster sauce 3 tbs
cornflour
Ingredient Qty Qty/serves Qty x serves required
olive oil 3 tbsp 100gm/perso 400
n
Ingredient list
sauteed onion 2 Recipe: Lamb Chops Sizzled with Garlic
cumin 4
paprika salt 2 tbsp
Ingredient Qty Qty/serves Qty x serves req
pepper 1 tbsp
Lamb loin chops 2 pounds 100gm/perso 400
Pressed garlic 3 n
Garlic cloves 2 salt and ground pepper
red wine 2 cups Dried thyme 1 pinch
Boneless Chuck roast 5 pound virgin olive oil 4 tbs
Garlic cloves 4
Ingredient list
lemon juice 3 tbs
Recipe Healthy Kangaroo
Stew

Ingredient Qty Qty/serves Qty x serves required

Kangaroo meat 400g 100gm/perso 400
n Ingredient list
diced potato 3 Recipe: sweet caramelized pork
large onion diced 2
carrots diced 4 Ingredient Qty Qty/serves Qty x serves req

pumpkin diced Boneless pork rib meat 11/2 lbs 100gm/perso 400
1/2
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Recipe: Offal Shawarma with Liver and

n
Kidneys
Brown sugar ½ cup Ingredient Qty Qty/serves Qty x serves req
Cayenne 1 tbs liver-trimmed 2 lb 100gm/perso 400
Ginger powder 1 tbs n
black pepper ½ tbs kidney- trimmed 2 lb
onion 2 smoked paprika 1 tbs
green onion 2 sweet paprika 1 tbs
cumin 3 tbs
salt 2 tbs
pepper ½ tbs
Ingredient list
olive oil 2 tbs
Recipe: Veal Steaks With Caramelized Onions
Ingredient Qty Qty/serves Qty x serves required
olive oil 4-5 tbs 100gm/perso 400
n
unsalted butter 2 tbs
onion 2
Veal strip steaks 3 pcs
cloves garlic 3
salt
ground pepper

Ingredient list

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SITHCCC014 Prepare meat dishes | Student

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• Select the cookery method that you will use. Explain your decision. 6. Offal Shawarma with Liver
and Kidneys: shallow frying

1. braised beef: braising

2. Healthy Kangaroo Stew: stewing

• Select the cooking times and temperatures that you will use. Explain
your decision.

3. Lamb Chops Sizzled with Garlic: frying

1. braised beef: To reach a fork-tender consistency, it will

take between 1 hour and a half to 3 hours.

4. sweet, caramelized pork: deep-frying

5. Veal Steaks With Caramelized Onions: roasting, grilling

2. Healthy Kangaroo Stew: Preheat the grill or frying pan to a

medium-high heat. Cook for four to five minutes on each side for
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SITHCCC014 Prepare meat dishes | Student

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SITHCCC014 Prepare meat dishes | Student

medium-rare finish, or until it reaches the desired doneness for you. Fry
Rest for 10 minutes under foil before serving.

3. Lamb Chops Sizzled with Garlic: Cook for six to seven minutes
on each side, or until the meat has developed a rich brown colour
and an instant-read thermometer placed into the thickest portion of
the meat reads 145 degrees Fahrenheit. It is possible that you may
need to fry the chops in two separate batches to avoid crowding
the pan.

4. sweet, caramelized pork: Flour, then egg, then more flour should
be used to coat the meat. When doing deep-frying, always be sure
to use an oil that has a high smoke point, such as peanut or
vegetable oil. In order to effectively fry and brown the food, keep
the temperature of the oil between 350 and 375 degrees Fahrenheit.

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SITHCCC014 Prepare meat dishes | Student

the pork in batches in a deep fryer minutes for the kidneys.

so that the pieces don't cling together and the oil
temperature can be maintained.

5. Veal Steaks With Caramelized Onions: After adding the

sliced garlic cloves and marjoram sprigs to the skillet,
roast the veal in the oven for approximately 45 minutes,
flipping the meat once or twice, until an instant-read
thermometer put in the centre of the flesh registers 135
degrees Fahrenheit. Wait fifteen minutes before serving
the meat.

6. Offal Shawarma with Liver and Kidneys: Broil the offal

until it has a rich brown colour, which should take
between 8 and 12 minutes for the liver and 12 to 16

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3. Lamb Chops Sizzled with Garlic: roasted potato, pot buttermilk

• Select the marinades and accompaniments which you will add to your dish.
Explain your decision – how do the accompaniments complement your
dish?

4. sweet, caramelized pork: roasted potato, pot buttermilk

Braised beef: The braised short ribs can be served with buttered noodles, mashed
potatoes, or creamy polenta, and a tablespoon of the gravy can be drizzled over the top
before serving. Finish off the meal with some carrots that have been glazed or an
arugula salad.
2. Healthy Kangaroo Stew: Some flavours that pair exceptionally well with
kangaroo meat are garlic, rosemary, juniper, mountain pepper (or
pepper), and fruity flavours like plum, red currant, quandong, or orange.
Garlic is also a great complement to rosemary, juniper, and kangaroo
meat.
5. Veal Steaks With Caramelized Onions: Rosemary Zest of a lemon,
thyme, tarragon, and mint.

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 SITHCCC014 Prepare meat dishes | Student

Other toppings that go well with meat include:

Parmesan cheese

Fresh herbs, such tarragon or thyme, for example

Wedges of lemons
6. Offal Shawarma with Liver and Kidneys: sauté the meat in butter
together with the herbs, and then place it on top of a slice of crusty bread
to serve. Cherry tomatoes (n. pl.)

Colorful sauces

Salsa

vegetables in the green family, such as Swiss chard or spinach

• Select the select the sauces and garnishes which you will add to your dish.
Explain your decision – how do the sauces and garnishes complement
your dish?

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 SITHCCC014 Prepare meat dishes | Student

• Describe how you will select the meat products and other ingredients that Knife for Cutting Bones
you need from stores. How will you check them for freshness and quality?

When shopping for meat, you should go for cuts that have a high tenderness,
juiciness, and flavour rating. There shouldn't be any tears in the skin, and it
should be completely fleshed out. There are no blood splashes on the surface,
and it is neither overly dry nor overly wet. Steer clear of any meat that smells bad
or is already squishy, as well as anything that does not bounce back when
squeezed.
Honing Steel or Whetstone.

• List the food preparation equipment that you will need for this recipe. How
Cast iron pan.
will you ensure that it is clean, well maintained and ready for use?

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SITHCCC014 Prepare meat dishes | Student

Thermometer for the meat.

Cutting board or butcher block made of heavy, solid wood.

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 SITHCCC014 Prepare meat dishes | Student

Reflective journals

Please note: Only one copy of each template has been included so you will need to make copies as required.

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 SITHCCC014 Prepare meat dishes | Student

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Braised Beef Recipe

Customer number: ☒1 ☐2 ☐3 ☐4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☐ ☐ roasting ☐ stewing

grilling
Meat preparation techniques:
☐ ageing ☐ barding ☐ boning and trimming ☐ cutting and portioning ☐ larding ☒ marinating ☐ mincing ☐ rolling ☐ tenderising ☐ skewering
☐ trussing and tying
Meat items ☒ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☐ veal ☐ offal (kidney, liver)
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the beef steak meal, I would want to prepare it in the
future by employing a new method of cooking.

Supervisor Endorsement

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SITHCCC014 Prepare meat dishes | Student

Signed:
Supervisor name: Position:

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Healthy Kangaroo Stew

Customer number: ☐1 ☒2 ☐3 ☐4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☐ ☐ roasting ☒ stewing

grilling
Meat preparation techniques:
☐ ageing ☐ barding ☐ boning and trimming ☐ cutting and portioning ☐ larding ☒ marinating ☐ mincing ☐ rolling ☒ tenderising ☐ skewering
☐ trussing and tying
Meat items ☐ beef ☒ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☐ veal ☐ offal (kidney, liver)
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the kangaroo meal, I would want to prepare it in the
future by employing a new method of cooking.

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SITHCCC014 Prepare meat dishes | Student

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Lamb Chops Sizzled with Garlic

Customer number: ☐1 ☐2 ☒3 ☐4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
Meat preparation techniques:
☐ ageing ☐ barding ☐ boning and trimming ☒ cutting and portioning ☐ larding ☒ marinating ☒ mincing ☐ rolling ☒ tenderising ☐ skewering
☐ trussing and tying
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☒ lamb ☐ pork ☐ veal ☐ offal (kidney, liver)
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the

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SITHCCC014 Prepare meat dishes | Student

necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the lamb meal, I would want to prepare it in the future
by employing a new method of cooking.

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: sweet caramelized pork

Customer number: ☐1 ☐2 ☐3 ☒4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
Meat preparation techniques:
☐ ageing ☐ barding ☐ boning and trimming ☒ cutting and portioning ☐ larding ☒ marinating ☒ mincing ☐ rolling ☒ tenderising ☐ skewering
☐ trussing and tying
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☒ pork ☐ veal ☐ offal (kidney, liver)
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

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SITHCCC014 Prepare meat dishes | Student

When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the pork meal, I would want to prepare it in the future
by employing a new method of cooking.

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: Veal Steaks With Caramelized Onions

Customer number: ☐1 ☐2 ☐3 ☐4 ☒5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
Meat preparation techniques:
☐ ageing ☐ barding ☐ boning and trimming ☒ cutting and portioning ☐ larding ☒ marinating ☒ mincing ☐ rolling ☒ tenderising ☐ skewering
☐ trussing and tying
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☒ veal ☐ offal (kidney, liver)

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SITHCCC014 Prepare meat dishes | Student

Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the veal steak meal, I would want to prepare it in the
future by employing a new method of cooking.

Supervisor Endorsement

Supervisor name: Position: Signed:

Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: offal shawarma with liver and kidneys

Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☒6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling

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SITHCCC014 Prepare meat dishes | Student

Meat preparation techniques:

☐ ageing ☐ barding ☐ boning and trimming ☒ cutting and portioning ☐ larding ☒ marinating ☒ mincing ☐ rolling ☒ tenderising ☒ skewering
☐ trussing and tying
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☐ veal ☒ offal (kidney, liver)
Reflection (Highlights, skills and meat preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)

When I made these dishes, I prepared them according to the conventional recipe. I cooked using methods such as roasting, frying, and steaming while adhering to all of the
necessary safety precautions and being constantly monitored by my instructor. After gaining a lot of knowledge about the offal meal, I would want to prepare it in the future
by employing a new method of cooking.

Supervisor Endorsement

Supervisor name: Position: Signed:

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