SITHCCC014 Student Logbook

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
 What policies and procedures did I follow?
skills 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  How did I ensure efficiency, safety and quality?
you should go about 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
Name of RTO: each of your 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 endorsement, your Logbook will be
Trainer/assessor name:
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 skills and knowledge that you have developed during your course. These
You are expected to complete a reflective journal for each time that you cook as
include:
part of your assessment for this unit. Try to think about the highlights of each
 interpreting standard recipes and food preparation lists
DIT_ SITHCCC014_SL_V1.0 3
 confirming food production requirements  making adjustments to dishes to ensure

quality
 calculating ingredient amounts
 carving meats taking into account meat and bone structure
 identifying and selecting meat products and other ingredients from stores
according to quality, freshness and stock rotation requirements  presenting dishes attractively
 following procedures for portion control  using appropriate service-ware
 producing the required quantities  selecting and adding sauces and garnishes according to standard recipes
 checking perishable supplies for spoilage  evaluating dishes and adjusting presentation
 checking perishable supplies for contamination  storing dishes in appropriate environmental conditions
 selecting the type and size of knives required  following organisational policies and procedures
 selecting the type and size of equipment required  maintaining a clean work area
 ensuring that food preparation equipment safely assembled, clean and  disposing of or storing surplus products
ready for use
 working safely
 using knives and equipment safely and hygienically
 working hygienically
 using equipment according to the manufacturer’s instructions
 working sustainably
 thawing frozen meats safely
 working efficiently
 sorting and assembling ingredients according to food production sequencing
 working within commercial time constraints and deadlines
 weighing and measuring ingredients accurately
 responding to special customer requests and dietary requirements.
 creating portions according to the recipe
 using meat preparation techniques according to recipe requirements Tips for completing this logbook
 minimising waste to maximise profitability  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
 selecting and using meat cookery methods
and/or workplace supervisor.
 following standard recipes accurately
 Stay up to date! Complete a logbook entry at the end of each service period
 selecting, preparing and adding accompaniments which are suited to each and ask your supervisor to do the same. Providing organised, complete
dish evidence forms part of your assessment.
 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) Refle
Use this list to keep track of your progress. Please note that you may ☐ beef 02/02/202 ☒ ☐
complete a number of these tasks during one cooking session so you will 2
only need to complete a single service plan and reflective journal each time ☐ game: 02/02/202 ☒ ☐
that you cook. 2
 kangaroo
 venison
Student name: __________________________________________________________________________
 specialty meets
☐ lamb 02/02/202 ☒ ☐
Student number: _________________________________________________________________________ 2
☐ pork 02/02/202 ☒ ☐
2
I have followed standard recipes to prepare dishes for at least six ☐ veal 02/02/202 ☒ ☐
different customers using each of the following meat items. Evidence 2
has been provided. ☐ offal 02/02/202 ☒ ☐
2
Reflective  kidney
 liver
Customer Date plan supervisor)
☐ Customer 1 ☒ ☒ I have used each of the following meat preparation techniques at least
once. Evidence has been provided.
☐ Customer 2 02/02/202 ☒ ☒
2 Reflective
☐ Customer 3 ☒ ☒ Service journal (endorsed by
02/02/202
Customer Date plan supervisor) Refle
2
☐ ageing 02/02/202 ☒ ☒
☐ Customer 4 02/02/202 ☒ ☒
2
2
☐ barding ☐ ☐
☐ Customer 5 02/02/202 ☒ ☒
2 ☐ boning and trimming 02/02/202 ☒ ☒
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
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
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
This needs to be completed in addition to the supervisor endorsement section of completed below and any supporting documentation (including organisational policies and
your reflective journals. One copy has been provided in this logbook but you can procedures, menus, recipes and work product) for the purposes of assessment.
make 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:
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).
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______________________________

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 1/2 Boneless pork rib meat 11/2 lbs 100gm/perso 400
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
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
 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 a
medium-rare finish, or until it reaches the desired doneness for you. the pork in batches in a deep fryer
Rest for 10 minutes under foil before serving. so that the pieces don't cling together and the oil temperature can
be maintained.
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 5. Veal Steaks With Caramelized Onions: After adding the sliced
and an instant-read thermometer placed into the thickest portion of garlic cloves and marjoram sprigs to the skillet, roast the veal in the
the meat reads 145 degrees Fahrenheit. It is possible that you may oven for approximately 45 minutes, flipping the meat once or twice,
need to fry the chops in two separate batches to avoid crowding the until an instant-read thermometer put in the centre of the flesh
pan. registers 135 degrees Fahrenheit. Wait fifteen minutes before
serving the meat.
4. sweet, caramelized pork: Flour, then egg, then more flour should
be used to coat the meat. When doing deep-frying, always be sure 6. Offal Shawarma with Liver and Kidneys: Broil the offal until it has
to use an oil that has a high smoke point, such as peanut or a rich brown colour, which should take between 8 and 12 minutes
vegetable oil. In order to effectively fry and brown the food, keep the for the liver and 12 to 16 minutes for the kidneys.
temperature of the oil between 350 and 375 degrees Fahrenheit. Fry
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.
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?
 Describe how you will select the meat products and other ingredients that you Knife for Cutting Bones
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 will
Cast iron pan.
you ensure that it is clean, well maintained and ready for use?
Thermometer for the meat.
Cutting board or butcher block made of heavy, solid wood.
Reflective journals
Please note: Only one copy of each template has been included so you will need to make copies as required.
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
Signed:
Supervisor name: Position:
Reflective journal
Recipe/s prepared: Healthy Kangaroo Stew ___________
Customer number: ☐1 ☒2 ☐3 ☐4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☐ ☐ roasting ☒ stewing

grilling
☐ ageing ☐ barding ☐ boning and trimming ☐ cutting and portioning ☐ larding ☒ marinating ☐ mincing ☐ rolling ☒ tenderising ☐ skewering
Meat items ☐ beef ☒ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☐ veal ☐ offal (kidney, liver)
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
Supervisor name: Position: Signed:
Reflective journal
Recipe/s prepared: Lamb Chops Sizzled with Garlic ___________
Customer number: ☐1 ☐2 ☒3 ☐4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
☐ ageing ☐ barding ☐ boning and trimming ☒ cutting and portioning ☐ larding ☒ marinating ☒ mincing ☐ rolling ☒ tenderising ☐ skewering
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☒ lamb ☐ pork ☐ veal ☐ offal (kidney, liver)
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.
Reflective journal
Recipe/s prepared: sweet caramelized pork
___________
Customer number: ☐1 ☐2 ☐3 ☒4 ☐5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☒ pork ☐ veal ☐ offal (kidney, liver)
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
Reflective journal
Recipe/s prepared: Veal Steaks With Caramelized Onions ___________
Customer number: ☐1 ☐2 ☐3 ☐4 ☒5 ☐6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling
Meat items ☐ beef ☐ game (kangaroo, venison, specialty meats) ☐ lamb ☐ pork ☒ veal ☐ offal (kidney, liver)
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
Reflective journal
Recipe/s prepared: offal shawarma with liver and kidneys ___________
Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☒6 Cookery method: ☒ braising ☐ frying ☒ ☐ roasting ☒ stewing

grilling

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

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SITHCCC014 Student Logbook

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Darwin Institute of Technology

RTO Code 41128 | CRICOS Code 03609J

service when you are writing your reflection.

 confirming food production requirements  making adjustments to dishes to ensure

I have used each of the following cookery methods at least once.

Supervisor Declaration Section

Supervisor name: Position: Contact number:

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

Determine production requirements

Confirm food production requirements

Ingredient Qty Qty/serves Qty x serves required

diced potato 3 Recipe: sweet caramelized pork

large onion diced 2

Recipe: Offal Shawarma with Liver and

1. braised beef: braising

2. Healthy Kangaroo Stew: stewing

3. Lamb Chops Sizzled with Garlic: frying

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

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

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

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

Other toppings that go well with meat include:

Fresh herbs, such tarragon or thyme, for example

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

Thermometer for the meat.

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

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

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

Supervisor name: Position: Signed:

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

Supervisor name: Position: Signed:

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

Supervisor name: Position: Signed:

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

Supervisor name: Position: Signed:

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

Meat preparation techniques:

Supervisor name: Position: Signed:

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