Prepare Meat Dishes

Written Test
Unit Code: - SITHCCC014

Unit Name: - Prepare meatdishes
Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Practical/Observation
Assessment 3
Assessment conducted in this instance:Assessment1 X 2 3

SITHCCC014 Prepare meat dishes
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
• follow standard recipes to prepare meat dishes using each of the following meatitems:
obeef
o game:
 kangaroo
 venison
 specialty meats
• lamb
• pork
• veal
• offal:
 kidney
 liver
• use each of the following meat preparation techniques at least once when preparing theabove dishes, as appropriate:
• ageing
• barding
• boning andtrimming
• cutting andportioning
• larding
• marinating
• mincing
• rolling
• tenderising
• trussing andtying
• skewering
• prepare the required meat dishes using each of the following cookery methods at leastonce:
• braising
• frying
• grilling
• roasting
• stewing
• prepare above food for at least six differentcustomers:
• within commercial time constraints anddeadlines
• reflecting required quantities to beproduced
• following procedures for portion control and food safety practices when handling andstoring
meat
• responding to special customer requests and dietaryrequirements
Duke College (DC) Assessment 1, Jan2019

CRICOS ID: 02564C Version2.0
RTO ID: 90681 Page 1 of13
Place/Location where assessment will be conducted
DC Training Kitchen and DC Class Room
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the current SIT Training Package.
Reference for recipes

https://www.taste.com.au/
Cookery for the Hospitality Industry

6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325
Instructions for assessment including WHS requirements

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based
on the theory content and recipes contained in your workbook. The information you provide in this
assessment may be followed-up with questions from your trainer before the final practical assessment. It is
therefore essential that you have sufficient knowledge to explain and substantiate all information you
provide in this paper.
If more space is required for any answer you may attach a separate page containing your ID
number, your name, unit title, unit code and the assessment task number and attach this page with
the current assessment task before submission or alternatively use the back of each paper with a
clear reference to the relevant question(s).
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
Please note, once the assessor has marked your work they will provide you with feedback.

Assessment 1: Written
TestYour Task:
1. You arrive at work for your shift. List 4 ways how you could establish the mise enplace
requirements for service. What would you need to consider to preventwastage?
Method used to identify mise en place Consideration to prevent wastage

requirements
Historical data of the serves. Checking if the serving While a mise en place it is very necessary to abode the
is for any kind of occasion. wastes in order to remove or reduce them frth betterment of
Number of booking the workstation is going to have the wastages management. In order to perform so,
in an average. everything needs to be at a perfect and adequate amount so
Preparing the workstation along with the preparation that wastages can be avoided (Kiddon et al., 2015).
of the sanitation for the process to control the wastage
management.
Checking the climate and the weather of the
surrounding.
2. Explain the general key steps for preparing ingredients for mise en place and the productionof
meat dishes. Which provisions for correct storage of usable trimmings and offcuts would this
require?
Key steps
Preparing the workstation of the recipe along with proper planning of it. Assembling everything is the primary stage of the
mise en place.
Letting the air out of the packaged meat helps in removing the odour of the meat which might take few minutes
Let the meat for at least 2 hours before cooking it in order to bring it from a cool stage or to room temperature. As for the
other meat types like poultry meat, it is necessary to keep them away for 30 minutes before cooking to bring them to a
room temperature.
Adding salt to the meat will help to prevent the dehydration of the meat.

Cutting the meat as per the requirement of cooking in order to prevent wastage.

3. List 3 quality points forlamb.

The three quality points for the lamb is:
1. Meat color : Red
2. Color of the fat: Flaky and white in color
3. Texture of the lamb meat: A very fine grained
4. List 4 restaurant cuts from a whole lambloin.

The four restaurant cut for the entire lamb loin are as follows:
1. Rib Loin
2. Mid loin
3. Diced lamb
4. French loin chop
5. List 6 fancy meats and select a suitable menu dish with the appropriate cookery methodfor
each.
Fancy meat/offal Menu Dish Method of Cookery
Oxtail Ragout In a form of stew or soup for the oxtail
ragout
Marrow Entrecote Bordelaise In a form of poach or classic garnish for

the dishes.
Cheek Braised type of menu As fried type.
Ears Salad In a fried form for garnishing.
Trotter Brawn Mainly used in Asian cuisine and stewed.
Tongue Madeira Sauce Pickled way

RTO ID: 90681 Page 4 of 13
6. Using the veal cuts provided below, select a suitable menu dish and an appropriatecookery
method foreach.
Cut Menu Dish Method of Cookery

Topside Lamb Schnitzel Grilling, roasting or pan fried.
Ossobucco Ossobucco dishes in a Simmered and stewed.

traditional way
Silverside Roasted silverside Slowly roasted
Shoulder Grilled honey chop Roast, stewed an braised
7. List 4 primal cuts which can be obtained from a leg of beef(butt).

The list of primary cuts that can be obtained from a leg of beef are as follows:
1. Round cut
2. Silverside cut
3. Knuckle cut
4. Top side cut
8. Why is the silverside tougher than thetopside?
The main reason behind the tougher silverside than the topside is that the outer side of the muscle is much
tougher than the inner side. The silverside is on the outside of a beef and the topside is located at the inner id
elf the beef muscles thus the silverside is much tougher than the topside of a beef.

9. List 6 measures which help to ensure correct hygiene standards when handling and
preparing meat and meat dishes. What would this need to include when thawingmeats?
Before preparing the meat dishes it is very important to make sure that hygiene is maintained to
avoid any kind of negative occurrences. The following steps are needed to be considered:
1. It is important to keep the workstation and the utensils as well as the other equipment clean
and sanitized.
2. Prevent the contamination while preparing the meat. There is a massive chance of meat
getting contaminated if it is not properly thawed and marinated before performing the
preparation.
3. Keeping hands clean while cooking the met is very necessary as well.
10. List 3 advantages of having offal and second class cuts on themenu:
By adding the offal and second class cuts in the menu helps to bring huge diversification and also it helps to
make the menu more interesting for the consumers.
Secondly, both the offal and second class cuts are very much important fir the habitats as it has the richness
of high protein inn both of them. These also have various kinds of rich elements that increases healthy
factors.
11. List 3 restaurant cuts which can be obtained from a legprimal.
The three restaurants cuts that can be obtained from the leg primal are as follows:
1. Rump Cut
2. Soaloppine or Escalope cut
3. Sirloin cut

12. Provide 2 reasons why you should not stew beeftopside.
There are two reasons behind the prevention of stewing the beef in the topside. Firstly, the stewing of the
topside beef can reduce the juiciness of the beef that matters to many consumers. Another main reasons
behind the prevention of stewing is that it takes much more longer to prepare and cook the entire recipe.
13. What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasons
and how do the different temperatures affect the product? What needs to be considered when
carving roasted meats for service?
Temperature Range:For the striploin, the temperature must be in between 135 to 149 degrees.
Reasons and Explanation

In many of the cases it has been observed that the higher temperature as well as longer cooking time has
been effecting on the moisture present in the meat. Thus it is very necessary to keep a correct
temperature balance in the roasting of meat. Also for the roasting, the right temperature helps to break
down of the collagen and elastin present in the meat.
14. You have boned a leg of lamb and will utilise the meat for lamb schnitzel and roastlamb.
Which primals would you use for either menu dish? Why have you made thesechoices?
Primals used Reason
Lamb Schnitzel Leg The usage of lamb schnitzel helps in
having large tender cut for the
subdivided cuts in the meat, this
subdivided cuts in the meat helps to cook
the meat very quickly. This cut is
basically used in roasting.
Roast Lamb Loin This is one of the most flavorful and
tender part of a lamb. This part contains
the juiciest chops and also helps n having

the most delicious roast because of the
presence of bones and flesh.

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

Utensils
Butcher Knife Mainly used for slicing meat. Cutting the skin of the beef.
This is a kind of knife which
has a slight curve in it.
Boning Knife This is used for trimming the To bone the meat piece.
meat and boning them for cook.
Meat Hook This is used to hang any kind of To hang the beef or pork.
meat.
Larding Needles This is used in the meat to make To make roasted meat.
smooth and large lard into the
meat before roasting it.
Sharpening Stone To give sharpness to the edge of Mainly used for knives, chisels o
the cutting apparatus. hand scrapers.
Sharpening Steel To sharpen the blunt knife in To sharpen various kinds of knives.
the kitchen.
Bowl Chopper This machine can be used to Mainly to achieve even cutting of
achieve the finest chop for the the meat pieces.
meat pieces.
Meat Thermometer This helps in showing the Used in measuring temperature
temperature of the cold in the from the meat before roasting it.
fridge. In case the temperature
is too high, it alarms about it.

Butcher’s String This helps in keeping the meat Managing the entire piece of meat
in a single place by attaching for the roasting process.
them together while roasting.
Meat Bat This kind of bat helps in This helps in achieving uniform
flattening the meat piece. thickness in the meat piece.

Safety Aspect(WHS)
16. Complete the following table for examples of restaurant cuts from pork with a
suitable method of cookery applied for a menu dish for eachcut:
Primal Cut Cookery Menu Dishes

(pork) Method
Neck Grill or braise Roasted pork neck
Shoulder Stew, deep-fried Boiled pickled pork
Leg Roast, pan fry Pork schnitzel
Loin Grill, pan fry Grilled pork cutlet with baked apple.
Belly Slow roast, grill American spare ribs in honey
Tenderloin BBQ, roast Pork fillet Normandy
Trimmings Stir fry, pan fry Meatloaf with mushroom sauce

17. Explain the following preparation and portioning
techniques: Larding–
This term specifically refers to the process of inserting very thin
strips of bacon fat onto meat. Each of the strips needs to be of -
5mm for the entire process. These strips are attached by a needle
and then it is pushed by a needle for achieving a good
presentation.
Tenderizing–
Tenderizing is a kind of process that helps in reducing the toughness in the meat by loosening the fiber in
it. The tenderizing is done so that the meat can be chewed and soften as well as palatable (Nadzirah et
al., 2015).
Skewering –
In this process, a large shaft is entered through the meat or some other kind of food in order to hold
several kinds of pieces together. This helps in holding every piocee of meat in a single position for
roasting or grilling,.
Rolling –
This method can be used in a Varity of ways and sliced cut in a very thin way into schnitzel and then flattened
out in order to sauté it with onions or other vegetables for the food preparation.

Stuffing and trussing –
In this process extra flavor is added in the meat and stuffed in the bone. In order to keep the moisture
intact it is necessary to tie up. There the method of trussing is used for the betterment in locking the
moisture.
Mincing –
All kinds of off cuts can be considered as mincing for the food preparation of meat dishes.
Marinating– Instant and Soaking Application and Uses–
Instant Marinades Soaking Marinades

Lemon juice, Worchester sauce, soy sauce, yogurt Buttermilk, red wine, vinegar, brines.
Basically used for fist class cuts. Used for tougher cuts, older animals or smoked
dishes.
18. What are the advantages of ageing meat in vacuum sealedpackaging?

What are the ideal temperatures for storage? How are frozen items defrosted safely?
There is a huge advantage in vacuum sealed packaging. In most of cases, the vacuum sealed packages
prevents the air in the packaging and helps in oxidation as well as dehydration of the meat while
maintaining the aging of the meat. It also helps on increasing the hygiene factor in the meat packaging
process.
For the storage, the ideal temperature must be in between 0-1 degree Celsius.
While defrosting the primary aim must be to put the food in the room temperature to let the temperature
be equal with room temperature. However, it is necessary to maintain an eye on the defrosting because
leaving it for too long can produce bacterial contamination.

19. What are the general considerations for suitable sauces and accompaniments for meatdishes?
The sauces are always considered as the cherry on top for the dishes to give an extra taste to it. The main
cause behind the concept of sauce is to give a mouth feel experiences and extra moisture to the dish.
20. What are the nutritional benefits of meat and game meat in a healthy diet? What would
you need to consider to provide nutritional balance ofdishes?
The content of the fat varies in each type of the meat. As for the beef or the lamb, the fat content
is much higher that the other meat type like pork. The primary concern about dished should be to
makes sure that the fat is not presented in the plate rather than it has been rendered while cooking
the entire meat dish.

References:
Kiddon, C., Ponnuraj, G.T., Zettlemoyer, L. and Choi, Y., 2015, September. Mise en place:
Unsupervised interpretation of instructional recipes. In Proceedings of the 2015 Conference on
Empirical Methods in Natural Language Processing (pp. 982-992).
Nadzirah, K.Z., Zainal, S., Noriham, A. and Normah, I., 2016. Application of bromelain powder
produced from pineapple crowns in tenderising beef round cuts. International Food Research
Journal, 23(4).


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Written Test

Unit Code: - SITHCCC014

Assessment for this Unit of Details

Assessment 1 Written Test

Assessment conducted in this instance:Assessment1 X 2 3

Duke College (DC) Assessment 1, Jan2019

Reference for recipes

Cookery for the Hospitality Industry

Instructions for assessment including WHS requirements

Duke College (DC) Assessment 1, Jan2019

Method used to identify mise en place Consideration to prevent wastage

in an average. everything needs to be at a perfect and adequate amount so

of the sanitation for the process to control the wastage

Checking the climate and the weather of the

Duke College (DC) Assessment 1, Jan2019

Duke College (DC) Assessment 1, Jan2019

3. List 3 quality points forlamb.

1. Meat color : Red

2. Color of the fat: Flaky and white in color

3. Texture of the lamb meat: A very fine grained

4. List 4 restaurant cuts from a whole lambloin.

4. French loin chop

Marrow Entrecote Bordelaise In a form of poach or classic garnish for

Cheek Braised type of menu As fried type.

Ears Salad In a fried form for garnishing.

Trotter Brawn Mainly used in Asian cuisine and stewed.

Tongue Madeira Sauce Pickled way

Duke College (DC) Assessment 1, Jan2019

Cut Menu Dish Method of Cookery

Ossobucco Ossobucco dishes in a Simmered and stewed.

Silverside Roasted silverside Slowly roasted

Shoulder Grilled honey chop Roast, stewed an braised

7. List 4 primal cuts which can be obtained from a leg of beef(butt).

4. Top side cut

8. Why is the silverside tougher than thetopside?

Duke College (DC) Assessment 1, Jan2019

make the menu more interesting for the consumers.

11. List 3 restaurant cuts which can be obtained from a legprimal.

2. Soaloppine or Escalope cut

Duke College (DC) Assessment 1, Jan2019

12. Provide 2 reasons why you should not stew beeftopside.

Reasons and Explanation

down of the collagen and elastin present in the meat.

Primals used Reason

Lamb Schnitzel Leg The usage of lamb schnitzel helps in

having large tender cut for the

subdivided cuts in the meat, this

subdivided cuts in the meat helps to cook

the meat very quickly. This cut is

basically used in roasting.

Roast Lamb Loin This is one of the most flavorful and

tender part of a lamb. This part contains

the juiciest chops and also helps n having

the most delicious roast because of the

presence of bones and flesh.

Duke College (DC) Assessment 1, Jan2019

Equipment and Explanation for use Applied Example

This is a kind of knife which

has a slight curve in it.

meat and boning them for cook.

smooth and large lard into the

meat before roasting it.

the cutting apparatus. hand scrapers.