SITHCCC036

Prepare meat dishes

Major Assessment C Activity
Version 1.0

Contextualised and customised by MIA

RTO: 40813

Student Name:

Student ID Number:

Trainer/Assessor
Name:
Class:
Objective: To provide you with an opportunity to demonstrate the required performance
elements for this unit.

Evidence of the 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 at least six finished meat dishes using each of the following
meat items at least once (at least once across preparation of the six dishes):
o beef
o game:
 kangaroo or wallaby
 specialty meats
o lamb
o pork
o offal
 Use each of the following meat preparation techniques at least once when preparing the above
dishes (at least once across preparation of the six dishes):
o barding
o de-boning
o trimming
o frenching
o portioning
o wet and dry marinating
o mincing
o rolling
o tenderising
o tying
o skewering
 Prepare the required meat dishes using each of the following cookery methods at least once (at
least once across preparation of the six dishes):
o braising
o deep-frying
o shallow frying
o grilling
o roasting
o sous vide
o stewing
 Cook a beef restaurant cut steak according to specified cooking preference from the following
options:
o blue
o rare
o medium rare
o medium
o medium well
o well done
 Prepare, plate and present two portions of each of the six finished dishes and steaks above:
o within commercial time constraints and deadlines
o following procedures for portion control and food safety practices when handling and
storing meat
o responding to at least one special customer request.
This activity also explicitly covers the criteria for the Foundation Skills.

Equipment needed:

 Access to a workplace or simulated work environment

 Access to the internet to locate standard recipes
 Access to ingredients needed to prepare and produce the meat dishes
 Kitchen equipment needed to prepare, cook, and serve meat dishes
 Journal/diary.

For this assessment, you must prepare, cook and plate six meat dishes and one steak dish and
document the processes involved in a journal. You must detail the preparation, cooking methods
and serving process of each dish. You must plate and present two portions of each dish.

You must have all seven dishes signed off by an assessor, teacher, or senior staff member. You
may include photographs of each dish as additional evidence if you wish.

1. Firstly, you must access standard recipes using internet research to plan for the six meat
dishes. You must calculate the ingredients needed for the two portions you will prepare and
plate.

You must use each of the following meat items in your six dishes at least once:

 Beef
 Kangaroo or wallaby
 Game specialty meats
 Lamb
 Pork
 Offal.

Across the six recipes, you must use the following preparation techniques at least once:

 Barding
 De-boning
 Trimming
 Frenching
 Portioning
 Wet and dry marinating
 Mincing
 Rolling
 Tenderising
 Tying
 Skewering.

You must also use each of the following cookery methods at least once:

 Braising
 Deep-frying
 Shallow frying
 Grilling
  Roasting
 Sous vide
 Stewing.

At least one of the dishes must be prepared for a special customer request, such as reduced
fat. You must decide which recipe you will adjust and how you will do it.

Record your answers in your journal.

2. After identifying seven appropriate recipes, use the planning grid below.

You must:

 Ensure that you use each meat item at least once across the six dishes
 Ensure that you use each preparation and cooking method at least once across the seven
dishes
 Identify one dish that will be prepared for a special customer request (excluding the steak
dish)
 Attach a copy of the completed grid to your journal.

Meat item Recipe link or Preparation Cooking methods Ingredients and

name techniques and timings amounts needed
for two portions
Beef

Kangaroo or
wallaby

Game specialty
meat

Lamb

Pork
 Offal

3. You must now document in your journal how you cooked, prepared, and plated two portions
of each of the six meat dishes.

For each dish, you must document how you:

 Sequenced the stages of food preparation and production and whether you adjusted steps
from the recipe, including the dish for a special customer request
 Evaluated the quality of the meat before preparing it and whether you needed to take
steps to adjust the quality
 Assured the quality of all ingredients and used date codes and stock rotation labels
 Measured and weighed ingredients
 Managed your time and productivity, keeping to designated timings
 Prepared the meat using the correct method
 Determined the time and temperature, including whether you needed to adjust them due
to portions or any other factors
 Used the planned cookery method

Be sure to document any amendments that were made to the taste or visual aspects of each
dish, including how you:

 Plated two portions of each recipe, including sauce or garnish if relevant

 Visually assessed the dish and made adjustments to taste or presentation.

Once you have completed each dish, you must ask a teacher, assessor, or senior staff member
to sign the relevant journal page to confirm that you have completed the task to the required
standard and within commercial time constraints.

4. You must now document how you prepared, cooked, and plated two portions of steak
according to customer preference. Identify which of the following cooking preference your
customer selected and that you followed:

 Blue
 Rare
 Medium rare
 Medium
 Medium well
 Well done.

In your journal entry, you must include how you:

 Efficiently sequenced the stages of preparing and producing the dish

 Evaluated the quality of the steaks
 Managed your time and productivity
 Prepared the steaks
  Determined time and temperature according to the cooking preference
 Plated the steaks, including sauce, accompaniment, and garnish as relevant
 Visually assessed the plated steaks and made adjustments to taste or presentation.

You must ask a teacher, assessor, or senior staff member to sign the relevant journal page to
confirm that you have completed the task to the required standard and within commercial
time constraints.

5. Finally, you must document in your journal how you followed procedures for portion control
and food safety practices when handling and storing meat.

You must ask a teacher, assessor, or senior staff member to sign the relevant journal page to
confirm that you met policies and procedures when completing the tasks.