Assessment 1 (AutoRecovered)

KAA4054 Gastronomy 4 Assessment 1
Kingsford International Institute |CRICOS: 03689D RTO: 45363|KAA4054|June 2023 v1.0 Page 1 of 43
Welcome to KAA4054 Gastronomy 4 Assessment 1. This KAA unit covers the following unit/s of
competency.
COMPETENCY DEMONSTRATION
KAA subject code KAA4054 KAA subject name Gastronomy 4
Unit of competency SITHCCC036 Unit Title  Prepare meat dishes

code:
SITHCCC037  Prepare seafood dishes
SITHKOP011  Plan and implement service of

buffets
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range
of meat and seafood dishes following standard recipes. It requires the ability to select and prepare
ingredients, and to use relevant equipment and cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to design, plan and oversee
presentation of buffets. It requires the ability to consult on buffet requirements, design the total buffet
concept, plan and document operational requirements and supervise food service through implementation
of creative buffet displays.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication
https://training.gov.au/Training/Details/SITHCCC036
https://training.gov.au/Training/Details/SITHCCC037
https://training.gov.au/Training/Details/SITHKOP011
Prerequisite units:
Students must have completed the following pre-requisite listed below
 SITXFSA005 Use hygienic practices for food safety

 SITHCCC027 Prepare dishes using basic methods of cookery.
Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 2 of 43

Contents
Introduction..............................................................................................................................4
Assessment for this unit............................................................................................................4
Information for students...........................................................................................................5
Appendix A: ASSESSMENT COVERSHEET..........................................................................6
Appendix B: Pre-assessment Checklist.....................................................................................7
Knowledge Questions................................................................................................................8
Part A...............................................................................................................................................8
Part B.............................................................................................................................................22
Part C.............................................................................................................................................33

Introduction
Welcome to the Student Assessment Tasks for KAA4054 Gastronomy 4. These tasks have been designed to help
you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the
advice provided in the Student User Guide. The Student User Guide provides important information for you
relating to completing assessment successfully.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – There are three parts in this assessment, Part A, Part B and
Part C. You must attempt all questions of this assessment
Assessment Task 2: Practical Observation – You must complete a range of food preparation tasks using
commercial fixed and handheld equipment and complete the required documents. The assessor must also
observe a range of cooking tasks.
Assessment Task 3: Project – design and plan buffet setup using appropriate equipment and service-ware.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about
the requirements for training/commercial kitchens in the essential subject information.
Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
Attempt and complete all three parts (Part A, Part B, Part C) of this assessment and attempt all questions
accurately
review the advice to students regarding answering knowledge questions in the Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your KAA submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in essential subject information.
Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in
Appendix A of the Student User Guide.
ASSESSMENT COVERSHEET
Unit:
Course Name:

Assessment Tool:
Student must fill this section:
Student Name:
Student ID:
Privacy Release “I give my permission for my assessment material to be used in the auditing, assessment
Clause: validation & moderation Process”
“I declare that:
 The material I have submitted is my own work;
Authenticity  I have kept a copy of all relevant notes and reference material that I used in the
Declaration: production of my work;
 I have given references for all sources of information that are not my own, including
the words, ideas and images of others.”
Information for Student:
 All work is to be entirely of the student.

 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must
attach its own work formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the
assessment.
All assessments must be submitted online. Login to www.kaaonline.edu.au and follow the subject link to submit your
assessments. Note that the hard copy of the assessments will not be accepted.
Assessment Completion Status
Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt □ □
2nd attempt/Re-
assessment □ □
“I understand all the above rules and guidelines for the assessment”
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist

Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y¨ ¨N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess and
Y¨ ¨N
in what format the assessment will be submitted.as
Y¨ ¨N I understand the methods of assessment.
Y¨ ¨N I understand what resources are required to complete this assessment.
Y¨ ¨N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y¨ ¨N
understand the serious consequences in case this work is found plagiarised.
Y¨ ¨N I understand the process if I am deemed not yet competent.
Y¨ ¨N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so what
Y¨ ¨N
arrangements have been made.
Student Full Name Student ID Student Signature Date (dd/mm/yyyy)
Knowledge Questions
Complete the following questions. All questions must be completed. For due date consult your
trainer.

Part A
Q 1:
List at least three food safety issues which you must consider when handling meat. Describe
how you would reduce each risk. (approx. 25 words each)
Risk Strategy for reducing risk

Selecting Meat:  Always check the expiration or sell-by date
Purchasing meat that is past its expiration on meat packages before purchasing.
or sell-by date can be unsafe.  Buy meat after you’ve found all your other
Additionally, buying meat before other items to minimize the time it spends
items during your shopping trip may outside refrigeration.
expose it to higher temperatures for
longer periods.
Handling Meat:  Wash your hands thoroughly with soap and
Bacteria can easily spread between your water for at least 20 seconds before and
hands and meat during preparation. after handling meat, whether it’s raw or
cooked.
 Use separate cutting boards for meat and
other ingredients.
 Clean all cooking utensils after they touch
raw meat.
Storing Meat:  Refrigerate raw meat promptly. It generally

Uncured, raw meat can spoil quickly if lasts safely for around three days in the
not stored properly. refrigerator.
 If you plan to keep uncooked meat longer,
freeze it in an airtight package. Properly
frozen meat can last several months.
 Maintain your freezer temperature close to
0°F (-17.8°C) and your refrigerator
temperature around 34°F (1.1°C) to
prolong shelf life.
(source:
https://www.healthline.com/health/food-safety-
meat)
Q2
Describe three indicators which you would use to select meat which is fresh.
1. Color and Appearance:

o Fresh meat should have a vibrant color. For example:
 Beef: Bright red or cherry red.
 Pork: Light pink.
 Chicken: Pale pink or light beige.
o Avoid meat that appears dull, grayish, or discolored. Dark spots or patches may
indicate spoilage.
2. Texture and Firmness:
o Press the meat gently with your finger. Fresh meat should spring back and feel
firm.

o Avoid meat that feels mushy, slimy, or excessively soft. These textures suggest
spoilage.
3. Smell:
o Give the meat a sniff. Fresh meat should have a neutral or slightly sweet smell.
o Be cautious if you detect any strong, unpleasant odors. A sour or ammonia-like
smell indicates spoilage.
Remember to trust your senses when selecting meat. If something seems off, it’s best to choose a
different cut or source.
(source: https://www.cookist.com/10-things-to-look-out-for-when-buying-meat-and-how-to-buy-
the-best-quality/)
Q 3:
Describe three indicators of quality which you would use to select meat.
1. Color of the Meat:

o The color of meat varies depending on the type you’re buying. For red meat (such
as beef), it should be dark in color and can range from purple to red. If it appears
brown, it simply means it has been exposed to oxygen but is still safe to eat. Pork
meat should have a light blushing pink color, while game meat tends to be dark
brown. Poultry meat can vary from blue-white to yellow due to their diet.
2. Smell:
o Smell is a reliable way to determine meat freshness. If the aroma is pungent or
resembles rotting flesh, it’s best to avoid it. Trust your nose – fresh meat should
not have an unpleasant odor.
3. Texture and Appearance:
o Look for clean cuts with smooth edges. Avoid jagged or poorly butchered meat,
especially when purchasing poultry. Higher-grade cuts tend to have better
butchering.
o Examine the meat surface: Coarse meat grains indicate toughness and flavor,
suitable for low and slow cooking. Tender cuts like beef tenderloin lack visible
grains and are more tender when cooked.
o Marbling (white flecks and streaks of fat) enhances juiciness and tenderness.
Wagyu beef, known for its marbling, is particularly flavorful but also more
expensive.
o Meat should feel firm, dense, and dry. Avoid slimy or sticky meat, regardless of
the type (beef, lamb, chicken, or pork).
Remember to use your senses – touch, sight, and smell – to assess meat quality before making your
selection!
(Source: https://www.cookist.com/10-things-to-look-out-for-when-buying-meat-and-how-to-buy-
the-best-quality/)
Q 4:
List three signs that meat has spoiled.
1. Foul Odor:
o One of the most apparent indications that meat has gone bad is its smell. If your
meat smells rancid or has a distinct, pungent ammonia scent, it’s likely
spoiled. Trust your nose – if it doesn’t smell right, discard it.
2. Texture Changes:

oAnother sign of spoiled meat is a change in texture. If the meat feels sticky or
slimy to the touch, bacteria may have started to multiply on it. In such cases, it’s
best to throw it away.
3. Color Alterations:
o Pay attention to the color of the meat. While browning without a greenish hue is
not necessarily a sign of rotting, meat that turns green or greenish brown is usually
unsafe for eating. An iridescent sheen, however, is not necessarily a sign of
spoilage or decreased quality.
(source: https://www.wikihow.com/Know-if-Meat-Is-Bad)
Q 5:
List at least three requirements for the safe storage of meat. At least one requirement must be
the correct temperature range to store meat at.
1. Temperature Control:
o Refrigeration: Store raw meat in the refrigerator at 5°C (41°F) or below. This
temperature helps slow down bacterial growth and keeps the meat safe for
consumption. Prioritize placing meat products into the refrigerator promptly after
purchase or preparation.
o Freezing: If you plan to keep uncooked meat longer, freezing is your best option.
Seal the meat in an airtight package before freezing. It can usually be frozen for at
least several months. Keep your freezer as close to 0°F (-17.8°C) as possible to
retain nutrients and freshness.
2. Hygienic Storage Practices:
o Separation: Store raw meat separately from other foods, especially ready-to-eat
items. This prevents cross-contamination from meat juices. Place raw meat below
ready-to-eat foods to avoid any drips or spills.
o Clean Containers: Use food-safe containers, covers, and packaging to protect
meat. Keep storage areas clean, dry, and free of pests.
3. Timeliness:
o Prompt Refrigeration: Once meat has been out at room temperature, you have
only about two hours before it should not be put back into the fridge. So, prioritize
getting meat products into storage promptly after handling or purchasing.
(source: https://www.healthline.com/health/food-safety-meat)
Q 6:
List at least two requirements for storing meat to optimise its shelf life.
1. Temperature Control:
o Chilled Storage: Meat should be stored under refrigerated conditions to control
microbiological growth and other deteriorative changes. The ideal temperature
range for chilled meat storage is between -1°C to 0°C (30°F to 32°F). Vacuum
packaging or modified atmosphere packaging (using 100% CO2) can significantly
extend storage life.
o Freezing: For long-term storage, freezing is effective. Keep meat at a temperature
of -18°C (0°F) or lower. Properly wrap the meat to prevent freezer burn and label it
with the date of freezing.
2. Quality Assessment:
o Visual Inspection: Check the color of the meat. It should be bright and not gray.
The texture should be moist and fresh to the touch (not sticky or tacky). Trust your
nose—spoiling meat often has a strong odor.

o Use-By Dates: Observe the use-by dates on food products. Consume meat before
the indicated date for optimal quality.
(source: https://www.realsimple.com/food-recipes/shopping-storing/food/how-to-store-meat)
Q 7:
Explain the uses of the following equipment and give an example of its use
Equipment Use Example
Butcher’s
Butcher knives excel at tasks such as:  Cleaver
 Boning knife
Knife 1. Trimming ribs.  Fillet knife
2. Removing fat and bone from large cuts like the
butt or shoulder.
3. Skinning fur and removing silver skin.
4. Deboning meat.
5. Removing unwanted bits like gristle, tough sinew,
or viscera.
6. Trimming and dressing a carcass (e.g., a deer)
outdoors.
7. Sectioning big pieces of meat into serving or
portion sizes for sale.
(source: https://dalstrong.com/blogs/news/butchers-
knife)
Boning  Cutting Meat  Slender blade
 Removing Fat from Meat  Straight blade
Knife
 Peeling Fruits and Vegetables  Flexible blade or stiff
 Carving Baked Goods blade
 Removing Corn Kernels
 Fillet Meat or Chicken
(source: https://knivesacademy.com/boning-knives-
guide/
Meat Hook  Hanging and Storing Meat  S-Hooks or Jointed
 Transporting Meat Hooks
 Aging and Tenderizing  Gambrel Hooks
 Smoking and Curing  Grip Hooks
 Processing and Butchering  Bacon Hooks or
 Displaying Meat Bacon Hangers
 Sausage Making
 Removing Meat from Boiling Pots
(source: https://www.kentmaster.ie/choosing-the-
right-meat-hooks-a-guide-to-selecting-the-perfect-
tool-for-your-needs/)
Larding  Enhancing Flavor  Lardoir Needles
 Adding Moisture  Smaller Lard
Needles
 Introducing Aromatics Threading Needles
 Improving Texture

(source: https://culinarylore.com/tools:what-is-a-
larding-needle/)
Sharpening  Sharpening blades  Natural Whetstones
 Synthetic Stones
Stone (source:
https://en.wikipedia.org/wiki/Sharpening_stone)
Q 8:
Describe four mise en place tasks related to meat which you can complete without affecting
the quality of the dish.
1. Trimming and Portioning:

 Trim excess fat from the meat and remove any unwanted parts, such as silver skin or
connective tissue.
 Portion the meat into desired sizes or cuts, ensuring uniformity for even cooking 1.
2. Slicing Meat:
 Create uniform slices of meat, poultry, or seafood that can be easily handled by diners.
Always cut the meat against the grain into thin slices.
 Marinate or par-cook the meat as desired2.
3. Washing and Slicing Vegetables:
 Wash, slice, and thoroughly dry vegetables that will accompany the meat dish.
 Soak any dried ingredients and squeeze out excess liquid2.
4. Gathering Supplies:
 Organize cooking accessories and equipment needed for preparing the meat.
 Practicing mise en place ensures that every cut of meat is sorted and accounted for, leading
to efficient cooking.
(source: https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.html)
Q 9:
Define the following, meat related, culinary terms: (approx. 25 word each culinary term)
Culinary term Definition
Ageing After an animal dies, rigor mortis sets in and the muscles contract
and toughen. Eventually, the muscles relax and soften again.
Ageing allows enzymes in the meat to break down the meat. Aging
can be wet or dry. Wet aging involves the meat being placed in a
vacuum sealed bag. Dry aging is when the meat is hanging in a
controlled refrigerated environment. It cannot be too warm or the
meat will spoil and too cold it will not age. This method needs to
be monitored to ensure that it does not become contaminated.
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 selfbastes the meat
De-boning to remove the bones when preparing for cooking.
Frenching a technique where you expose the rib bones to make the meat more
presentable. In this process the meat, fat and tendons/membrane is

removed with a knife to leave the rib bone white.
Larding larding is a technique where long strips of fat (usually pork fat) are
woven through large pieces of meat for roasting.
Marinating can be either dry or wet. Wet marinating is when you soak the meat
in a seasoning or flavouring liquid. Dry marinating is when you rub
herbs and spices on the meat. Both add flavour.
Mincing the process of chopping or cutting meat into very small, fine pieces
of a uniform size.
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.
Rolling meat is sometimes deboned and then rolled and tied for roasting.
Alternatively, meat is rolled around a stuffing or filling and fried or
roasted.
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.
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.
Tying trussing meat is the process of tying it so it cooks evenly and holds
its shape nicely throughout the cooking process.
(source: https://www.kaaonline.edu.au/pluginfile.php/7720/mod_resource/content/0/
KAA4054%20Gastronomy%204%20Learner%20Guide%20V1.1.pdf)
Q 10:
Describe three cookery methods commonly used when preparing meat dishes. Include a
description of how each method is used. (approx. 100 words each method)
1. Grilling:
o Description: Grilling involves cooking food over an open flame or hot coals. It’s
perfect for meats, veggies, and even fruits. The smoky flavor and grill marks add a
delightful touch.
o How It Works:
 Preheat the grill (whether it’s a barbecue or stovetop grill pan).
 Brush the grill grates with oil to prevent sticking.
 Marinate meats or veggies for added flavor.
 Use direct heat (over the flames) for quick cooking or indirect heat (away

from flames with the lid closed) for slower cooking.
 Flip the food once to develop grill marks.
 Use a meat thermometer to ensure proper doneness.
 Let the meat rest before serving.
o Examples: Grilled steaks, chicken breasts, corn on the cob, and portobello
mushrooms.
2. Roasting:
o Description: Roasting is done in the oven at higher temperatures. It’s perfect for
whole chickens, beef, lamb, and even vegetables. Roasting caramelizes natural
sugars, enhancing flavors.
o How It Works:
 Preheat the oven.
 Season the meat or veggies with herbs, spices, salt, and pepper.
 Arrange them on a roasting pan.
 Let the oven do the work—no need for constant monitoring.
 Rest the meat before carving.
o Examples: Roast chicken, beef tenderloin, roasted potatoes, and Brussels sprouts.
3. Braising:
o Description: Braising combines moist and dry heat. It’s ideal for tougher cuts of
meat that need tenderizing. The meat is browned, then simmered in liquid (often
broth) with aromatics.
o How It Works:
 Brown the meat in a pan.
 Add liquid (broth, wine, or tomato sauce) and aromatics (garlic, onions,
herbs).
 Cover and simmer on low heat until the meat is fork-tender.
 The slow cooking process breaks down collagen, resulting in tender meat.
o Examples: Beef stew, osso buco (braised veal shanks), and coq au vin (braised
chicken in red wine)
(source: https://hinzcooking.com/cooking-methods/)
Q 11:
Locate at least two stock date codes and two rotation labels on meat in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and
explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that
your notes include:
when the item was delivered
when the item was

packed/prepared
when the item is due for

disposal
how many days the item has

left before it reaches its
expiry date

what the stock rotation
details are for the item.
What the storage temperature

requirements are for the item.
Q 12:
Briefly describe why there is a meat classification system in Australia. (approx. 50 words)
There are a few meat classification systems in Australia. They include:

• MLA
• Australian Meat Industry Classification System
• AUS-MEAT Quality System
• Meat Standards Australia.
The Australian meat language is based on the description of the product including weight, fat depth
and the age and sex of the carcass. It assists clarifying specification and descriptions using the same
common language. Every meat product has a four-digit code.
Q 13:
Using the Handbook of Australian Meat Reference what is the code for a lamb rack?
According to the Virtual Weber Bullet, the H.A.M. Code for a lamb rack is 4931. A lamb rack is
prepared from the carcass side by removing the forequarter at the specified rib, the leg at the
junction of the 6th lumbar vertebrae, and the short loin at the specified rib. The breast is removed at
a specified distance from the eye of meat.
(source:
https://www.mla.com.au/globalassets/true-aussieglobal/files/true_aussie_lamb_product_guide-
20160929.pdf
Q 14:
Describe the differences between primary, secondary and portioned cuts of meat
(approx. 50 words)
Sub primal cuts
Generally, you do not buy the whole primal cut; it is portioned further into sub-primal and
secondary beef cuts. Some standard sub-primal cuts include:
• Brisket – Brisket plate and brisket point
• Chucks – Chuck tender, chuck roll, square chuck, and should clod
• Loins – Tenderloin, strip loin, and short loin
• Ribs – Ribeye roll, 7-bone rib, and ribeye sub-primal
• Round – Bottom round, top round, eye of round, sirloin tip
• Short plate – Hanger steak, inside skirt steak, outside skirt steak, plate short ribs, Franken
short ribs

• Flank – nil it is generally used for ground beef.
Secondary cuts
Secondary beef cuts are when the primal cut is broken down into smaller portions. They include:
• Chuck tender – Chuck tender roast and chuck tender steak
• Chuck roll – Chuck eye roll, chuck tender blade, mock tender, flat iron
• Flank – Flank steak, skirt steak
• Ribeye roll – Ribeye steaks, ribeye roasts, ribeye filets, cowboy steaks
• Ribeye sub-primal – Back ribs and short ribs
• Shoulder clod – Shoulder clod arm roast, shoulder petite tender, shoulder tender
medallions
• Square chuck – neck, blade, cross-rib, shoulder
• Short loin – Porterhouse steak, T-bone, tri-tip roast, filet mignon, New York strip steak,
Chateaubriand
• Top round – Inside round steak, round tip steak, tip roast
• 7-bone rib – Prime rib.
Portioned cuts
The portion cuts break the secondary cuts into individual serving sizes depending on the portions.
For example, a 300gram rib eye or smaller portions for the elderly or children.
Q 15:
List two things that you could use meat by-products and off cuts for to reduce wastage and
maximise profitability.
1. Use for production of sausage or ground meats
2. use in stocks, broths, or soups to enhance flavor and reduce ingredients cost
Q 16:
List and describe four primary cuts (approx. 25 words each).
Meat cut Description and uses
Brisket – The front of the cow near the breastbone. The cut is fatty
however it has a lot of flavour when slow-cooked, used for pot
roast and/or corned beef.
Chuck – Is the cut from the forearm through the shoulder blade to part
of the neck.
Rib – The sixth through twelfth ribs. It is an expensive cut as it is

tender with plenty of fat marbling.
Shank – The upper section of the legs. It is a cheap cut as it is full of

connective tissue.
Q 17:
List and describe four secondary or portioned cuts.

Meat cut Description and uses
Flank – Located beneath the loin, and boneless. It is a cheap cut as it is

tough but it is full of flavour.
Loins – Some of the most expensive cuts are found here. The top of
the animal behind the rib.
Round – The hind legs and rump. A tough and lean beef cut.
Short plate – Beneath the rib cut, mainly the belly. It is fatty and tough.
Q 18:
Briefly describe the fat content differences in meat products. (approx. 50 words)
The amount of intramuscular fat (IMF) is what causes the marbling effect. The different amount of
marbling influences the quality grade of the cut. The higher the marbling the more tender, juicier
and flavour the cut will have and the higher the quality grade. Wagyu and Kobe cattle breeds them
to create more marbling than other breeds and is therefore some of the most expensive cuts in the
world. In Australia the marble is graded between 0-9 in the AUS-MEAT grading system.
Q 19:
Complete the table with the different cooking preferences.
R Description Temperature
Blue charred on the outside and essentially raw on the inside. Cooked The centre is cooler
for around 3 minutes then 3 minutes each side. than 52°C.
Rare charred on the outside, pink at the very edges and red in the The centre is around
centre. Cooked for around 5 minutes then 3 minutes each side. 52°C.
Medium charred on the outside, pink at the edges running to red in the The centre is around
rare centre. Cooked for around 5 minutes then 4 minutes each side. 57°C.
Medium charred on the outside with a pink centre. Cooked for around 6 The centre is around
minutes then 4 minutes each side. 63°C.
Medium charred on the outside with brown edges and a slightly pink The centre is around
Well centre. Cooked for around 7 minutes then 5 minutes each side. 66°C.
Well done charred on the outside with brown edges and brown centre. The centre is over
Cooked for around 12 minutes then 10 minutes each side. 71°C.

Q 20:
List two things that need to be considered when plating to ensure consumer satisfaction and
ease of service (approx. 100 words)
1. Appearance: The appearance and presentation of a dish is very important. The customers are
using their senses before they even taste the dish and will decide if they are going to like it
before taking a bite from its look, smell and appearance. The three aspects of presentation
include balance, color, and contrast.
2. Practicality for Service: Ensure that portions are centered on the plate, leaving enough space
around the edges for easy handling. Choose plates that are easy to carry and handle. Avoid
overly large or heavy plates that may be cumbersome for servers.

Q 21:
List two things that need to be considered when plating to ensure consumer satisfaction and ease of service.
Classical meat dish Taste and texture Nutritional value Historical and cultural origin
Contemporary meat dish Taste and texture Nutritional value Historical and cultural origin
Part B
Q 1:
List at least three food safety issues which you must consider when handling seafood.
Describe how you would reduce each risk (approx. 25 words each)
(source: https://www.kaaonline.edu.au/pluginfile.php/7720/mod_resource/content/0/KAA4054%20Gastronomy
%204%20Learner%20Guide%20V1.1.pdf)
Risk Strategy for reducing risk
Cross contamination  Wash your hands thoroughly before and

after handling raw seafood.
 Don’t let raw seafood or associated blood
and juices come into contact with other
food types.
 Clean all utensils, surfaces, equipment
before and after preparing seafood and
between preparing seafood and other food
types (especially ready to eat foods).
 Use a separate cutting board for seafood.0
 Store seafood at the bottom of fridge so

seafood juices can’t drip down onto other
foods.
Food Poisoning  Keep raw seafood below 2°C (for

example, over ice in the fridge) until it is
ready to be cooked.
 Don’t leave seafood at room temperature
for longer than necessary and under no
circumstances should it be left for longer
than two hours.
 Keep hot meals containing seafood above
60°C until ready to be served.
Cooking seafood incorrectly  Fish must be cooked to at least 69°C at the

centre.
 Leftovers must be reheated to steaming
hot.
 Freeze raw fish within two days. o
Shellfish should be cooked within 24
hours.
Q 2:
Describe three freshness indicators which you would use to select each of the seafood types:
have bright clear eyes
Whole fish have shiny, clean skin/scales
have no dull or discoloured patches
have vibrant, plump flesh
Fish fillets are free from a fishy smell
have no smell of ammonia
Fresh shellfish should be odourless.
It should be tightly closed.

Shellfish
Tap clams, oysters and mussels – they should react by closing more
tightly. If they don’t close when tapped, don’t buy them.
Q 3:
List three signs that seafood has spoiled.
1. Smell – the seafood may have a strong, unpleasant smell.
2. Appearance – may be dull, blotchy, or darker than similar.
3. Flesh of fish may be soft and not springy.
Q 4:
List at least three requirements for the safe storage of fish. At least one requirement must be
the correct temperature range to store fish at.
1. Keep It Cold:
o Fresh seafood is highly perishable, so it’s crucial to keep it cold. Store fish in the
coldest part of the refrigerator at a temperature of 40°F (4.4°C) or lower. You can
use a thermometer to monitor the refrigerator temperature.
o If you’ve caught your own fish, don’t let them sit on the deck until you return to
the dock. Bury them in ice immediately or use an ice slush (approximately 2 parts
ice to 1 part water) to keep your catch cold.
o Always purchase seafood last during your shopping trip and bring a cooler to
transport it home.
2. Store It Properly:

oFinfish should be stored in the refrigerator and used within 1 to 2 days after
purchase. It’s a good idea to store it on ice in the refrigerator to keep it as cold as
possible.
o If you won’t use the fish within 2 days, wrap it tightly in moisture-proof bags (to
prevent drying out) and store it in the freezer.
o Shellfish (such as mussels, clams, and oysters) purchased live in their shells should
be placed in a shallow pan (without water), covered with moistened paper towels,
and refrigerated. Mussels and clams should be used within 2-3 days, and oysters
within 7-10 days.
o Shucked shellfish can be sealed in a container and frozen.
o Live lobsters and crabs should be cooked on the same day they are purchased.
3. Handle and Prepare It Properly:
o All foods, including seafood, must be handled and prepared in a clean area to avoid
cross-contamination. Keep your hands, preparation area, and utensils clean.
o Never let raw seafood come in contact with already cooked or ready-to-eat foods
(e.g., salads, fruit, smoked fish).
o When thawing frozen seafood, do so properly. The best method is to thaw it in the
refrigerator overnight. Other methods include immersing frozen seafood in cold
water (in a sealed plastic bag) or microwaving on a defrost setting until the fish is
pliable but still icy. Be cautious not to overheat the seafood in the microwave.
(source: https://www.seafoodhealthfacts.org/safety/seafood-handling-and-storage/)
Q 5:
List at least two requirements for storing seafood to optimise its shelf life.
1. Keep It Cold:
o Seafood is highly perishable, so maintaining a cold environment is essential.
Here’s how to do it:
 Refrigerator Temperature: Ensure that your refrigerator is clean and in
good working order, with tight seals. The temperature should be close
to +4°C (39.2°F)1.
 At Home Storage: Store seafood in the coldest part of your refrigerator at
a temperature as close to 32°F (0°C) as possible. For fresh fish, pack
whole dressed fish on ice in the refrigerator. Seal fillets and steaks in
plastic bags or containers and cover them with ice in a pan. Wash fish that
is not prepackaged under cold water and pat it dry with paper towels. Wrap
it in moisture-proof paper or plastic wrap or place it in a plastic bag or
airtight container, then put it on ice in the refrigerator. Drain the pan and
add more ice as necessary.
 Freezing Fresh Fish: To freeze fresh fish, wrap it tightly in moisture-
proof bags or plastic wrap and aluminum foil, and store it in the freezer.
 Shellfish Storage: Place shellfish purchased live in their shells (such as
mussels, clams, and oysters) in a dry shallow pan, cover them with
moistened paper towels, and refrigerate. Shucked shellfish can be sealed in
a container and frozen.
 Other Seafood: Store fresh shrimp, scallops, and squid in a zippered bag
or airtight container and refrigerate them on ice.
2. Keep It Clean:
o Proper hygiene is crucial when handling seafood:
 Clean Work Area: Keep your hands, work area, and utensils clean. Use
cutting boards that are easy to clean (plastic, acrylic, or rubber) instead of
wood.
 Avoid Cross-Contamination: Keep raw seafood away from other foods
to prevent cross-contamination. Serve cooked seafood on clean plates, not

on a plate that held the raw product.
(source: https://www.foodstandards.gov.au/business/food-safety/fact-sheets/storing-food-safely)
Q 6:
Explain the process to thaw frozen fish and/or seafood following food safety guidelines.
1. Refrigerator Thawing:
o Best Method: Thaw frozen seafood gradually in the refrigerator. Place the frozen
fish or seafood in a container or on a plate to catch any drips. Allow it to thaw
overnight.
o Temperature: The refrigerator temperature should remain at 40°F (4.4°C) or
below. This slow thawing process ensures that bacteria growth remains minimal.
o Advantages: Refrigerator thawing maintains the best quality and texture of the
seafood.
2. Cold Water Thawing:
o Quick Method: If you need to thaw seafood more rapidly, use the cold-water
method.
o Steps:
 Place the frozen fish or seafood in a leak-proof plastic bag.
 Submerge the bag in cold water.
 Change the water every 30 minutes to keep it cold.
 Thawing time varies depending on the size of the seafood. For example, a
pound of fish may take about 1-2 hours.
o Safety Note: Ensure that the seafood remains in its original packaging or a suitable
container to prevent contamination.
o Cook Immediately: Once thawed, cook the seafood promptly to eliminate any
bacteria.
3. Microwave Thawing:
o Quick but Cautionary: Use the microwave only if you plan to cook the seafood
immediately afterward.
o Steps:
 Remove any packaging or wrapping from the seafood.
 Place it in a microwave-safe dish.
 Use the defrost setting or low power to thaw the seafood.
 Check frequently to prevent partial cooking.
o Cook Immediately: As with cold water thawing, cook the seafood right away after
microwave thawing.
(source: https://www.wikihow.com/Thaw-Frozen-Fish)
Q 7:
Describe three safety techniques when using a filleting knife to cut seafood.
1. Proper Handling:
o Always hold the knife by its handle and never by the blade. Gripping the handle
provides better control and reduces the risk of accidental cuts.
o Use a claw grip to hold the fish in place while filleting. Curl your fingers under the
hand that’s holding the fish to protect your fingertips.
o Angle the blade away from yourself when peeling skin or slicing the fish. This
prevents any accidental injuries to your hands or body.
2. Cutting Surface:
o Use a stable and non-slip cutting board. A good cutting board prevents the knife
from slipping during the filleting process.
o Make sure the board is clean and free from any blood or guts from previously cut

fish. Keeping the surface clear helps maintain stability and safety.
3. Cleaning:
o Clean the knife immediately after use. Rinse it thoroughly with water and wipe it
dry. Proper cleaning prevents bacteria growth and ensures the knife remains in
good condition for future use.
o If you’re using the knife for multiple fish, clean it between each fillet to avoid
cross-contamination.
(source: https://www.filletfish.com.au/info/safety)
Q 8:
List six pieces of equipment that may be used when preparing and /or cooking seafood dishes.
1. deep fryers
2. blenders and food mills
3. food processors
4. planetary mixers
5. hot plates and griddles
6. microwaves
Q 9:
Describe four mise en place tasks related to seafood which you can complete without affecting
the quality of the dish.
1. Cleaning and Descaling Fish:
o Cleaning: Properly cleaning fish ensures that it’s free from any impurities or
contaminants. However, it should be done carefully to maintain the quality of the
fish.
 Task: Rinse the fish under cold running water to remove dirt and blood.
Pat it dry with paper towels.
 Quality Consideration: Be gentle while handling the fish to avoid
damaging its texture or structure.
2. Shelling Shellfish:
o Removing the shells from shellfish is essential for both presentation and ease of
eating. Here’s how to do it without compromising quality:
 Task: Peel off the shells from shrimp, crab, or lobster.
 Quality Consideration: Take care not to tear the delicate meat inside.
Preserve the shape and appearance of the shellfish.
3. Marinating:
o Marinating seafood enhances flavor and tenderness. To maintain quality:
 Task: Prepare a marinade with ingredients like olive oil, lemon juice,
garlic, herbs, and spices. Let the seafood soak in the marinade.
 Quality Consideration: Don’t over-marinate; follow recommended times
to prevent the seafood from becoming too soft or overpowering the natural
taste.
4. Crumbing/Battering:
o Coating seafood with breadcrumbs or batter adds crunchiness. Here’s how to do it
without compromising quality:
 Task: Dip the seafood in flour, then beaten egg, and finally breadcrumbs

(for crumbing) or batter (for frying).

 Quality Consideration: Ensure an even coating without excess. Too much
batter can overpower the seafood flavor.
(source: https://www.ecpi.edu/blog/why-is-mise-en-place-important-for-culinary-students)
Q 10:
Define the following, seafood related, culinary terms
À l’Anglaise Crumbed and pan-fried or deep-fried.
À la meunière Describes the seasoning of seafood with salt, pepper, lemon juice and
a dusting of flour. The seafood is then shallow-fried in butter. The
finished dish is covered with butter, lemon juice and chopped parsley.
Bercy Seafood poached and served with white wine sauce.
Calamari Italian word meaning ‘cut squid’. It is usually crumbed and deep fried
in a dish such as salt and paper calamari.
Chowder A thick creamy seafood soup containing fish or shellfish, especially

clams, and vegetables, such as potatoes and onions, in a milk or
tomato base.
Cleaning Cleaning (sometimes called gutting) refers to removing a fish’s

entrails, scales and sometimes head in preparation for cooking.
Doria Pan-fried fish with turned cucumbers.
Filleting Filleting a fish is the process of slicing the flesh of the fish away from
the skeleton (usually parallel to the spine).
Goujons Breaded and gently fried strips of fish fillet commonly served as
appetizers or paired with vegetables as a light main course.
Hollandaise An emulsion sauce made from butter, egg yolks and lemon juice.
Mornay Seafood cooked with mornay sauce (cheese flavoured Béchamel).
Oysters Kilpatrick Grilled oysters in their shell topped with bacon, Worcestershire and
BBQ sauce.
Pin-bone removal Pin bones are the long, fine bones often found in the middle of fish
fillets. Pin bones aren’t usually attached to the skeleton of the fish.
Scaling Refers to the process of removing a fish’s scales in preparation for

cooking.

Seafood Paella Spanish dish of rice, seafood, vegetables and seasoning (saffron)
Shelling Removal of the hard outer layer of seafood in preparation for cooking
or eating.
Skinning Skinning is the process of removing the skin of the fish either from a
fillet, steak or other piece of the fish.
Surf n turf Traditionally a dish of beef served with prawn but could be any
combination of land and sea.
Tempura Seafood drawn through a light, cornflour-based batter, deep-fried and

accompanied by an Asian dipping sauce.
Q 11:
Describe three cookery methods commonly used when preparing seafood dishes. Include a
description of how each method is used.
1. Frying seafood
Deep frying is a fast, dry-heat cooking method that uses oil or fat heated to very high
temperatures to cook seafood. Food is often coated in batter or breadcrumbs to create a crisp
coating on the food. The coating also helps the food to retain its moisture during the cooking
process. Deep frying is often used for fish, squid and various kinds of shellfish. Shallow frying
uses similar principles to deep frying – it is still a dry-heat method of cooking where heat is
transferred through to the seafood via the oil and moisture is drawn from the coating to form a
crust. The main difference is that the food is cooked in a small amount of oil or fat (usually no
more than halfway up the side of item). Shallow frying is generally used where the food item
needs to stay in contact with the surface of the pan rather than float around in the oil. This
might be because it would lose shape or integrity if it was deep fried. Shallow frying is often
used for items such as fish cakes, flakier fillets and seafood that has been coated in flour or
other seasoning but that is not suitable for deep frying.
2. Grilling seafood
Grilling is the process of applying dry, radiant heat that quickly hits the outside of the protein
and then more slowly penetrates to the centre. Unlike sautéing or frying, grilling doesn’t rely
on fat to transfer heat. It is suitable for marinated pieces of seafood, fillets, shellfish and
octopus and squid.
3. Poaching seafood
Poaching is a technique which involves very gently cooking food items in a simmering liquid
(just below a boil). It is particularly suitable for seafood because it leaves you with a clean,
moist and succulent meat which is great on its own or as an addition to other dishes. The
poaching liquid can also be used for stock. Poaching is often used for fish and shellfish and
sometimes used for octopus and squid.

Q 12:
Complete the following table.
Type of seafood Characteristics and Example Cooking

appearance (including
balance, colour and
contrast)
Flat fish Flat fish have eyes on Examples of flat fish Cooking a whole fish
only one side of their that you may be generally takes 20–25
body (usually the top or familiar with include minutes per kg and
the underside) and result flathead, stingray and fish fillets 5 minutes
in four fillets. flounder. per cm thickness.
Round fish Round fish have eyes on Round fish that you Cooking a whole fish
both sides of their body may be familiar with generally takes 20–25
and result in two fillets. include brim, trout, minutes per kg and
and salmon. fish fillets 5 minutes
per cm thickness.
Oily fish Oily fish have oils The oily fish that you Cooking a whole fish
dispersed throughout are probably familiar generally takes 20–25
their flesh and are rich with include sardines, minutes per kg and
in Omega 3s. salmon, tuna, and fish fillets 5 minutes
swordfish. per cm thickness.
White fish white fish contain much Cooking a whole fish

less oil overall and the generally takes 20–25
oil is limited mainly to minutes per kg and
the liver of the fish. fish fillets 5 minutes
per cm thickness.
Ocean fish  Saltwater fish have example: Salmon

a saltier or brinier
flavour. They can
also taste ‘fishier’.
 Saltwater fish tend
to have larger
bones.
 Saltwater fish are
generally easier to
debone.
Freshwater fish  Freshwater fish are

generally milder in
flavour.
 Freshwater fish tend
to higher amounts
of calcium.
 Freshwater fish
often have higher
amounts of
monounsaturated
and polyunsaturated
fatty acids.
Boiling is a
Crustacean Crustaceans are those lobster, crayfish,
straightforward
types of seafood that bugs, crabs and method for cooking
have an exoskeleton (or prawns. crustaceans like crabs
skeleton on the outside and lobsters for 15
of their body) minutes for smaller
crabs, 20 minutes for
larger ones
Prawn
Molluscs Molluscs have a soft For example,

body and usually live mussels, clams,
within a hard shell. scallops pipis,
abalone and oysters.
Octopus Octopus will go from It will depend on the

tender, to tough, then size of the octopus
back to tender again but generally a
during cooking, so very medium size should
little cooking is be boiled for 4-5
required. minutes and a large
size for 5-7minutes.
The internal
temperature should
be 55 ℃. Baby
octopi require
minimal cooking.

Squid Calamari tends to have a Squid can be cooked

smoother texture than whole or served in
octopus but it can be rings (calamari) and
tough unless it is cooked generally take 2-3
properly. minutes.
Q 13:
Locate at least two stock date codes and two rotation labels on seafood in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and
explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that
your notes include the following:
when the item was delivered
when the item was

packed/prepared
when the item is due for

disposal
how many days the item has

left before it reaches its
expiry date
what the stock rotation

details are for the item.
What the storage temperature

requirements are for the item.
Q 14:
List three methods for correct handling and storage of live seafood.
1. Live saltwater fish and marine shellfish should be in a saltwater tank that is regularly checked
for water temperature, PH, filtering and oxygen levels and salinity.
2. Live freshwater fish should be in a freshwater tank that is regularly checked for water
temperature, PH, filtering and oxygen levels.
3. Different species (types of fish and shellfish) should be kept in separate tanks.
Q 15:
Briefly describe the two ways (include the processes) for humanely slaughtering shellfish or
live fish.

1. Stunning is a blow to the head just above the eyes to hit the brain. The amount of force you
need will depend on the size on the animal. The fish should be unconscious, if not, you need to
repeat with more force. It should be done within 10 seconds of removing the animal from its
tank.
2. Spiking is the process of inserting a sharp spike such as an ice pick into the brain of the fish.
Again, it should be done within 10 seconds of removing the animal from its tank.
Q 16:
List two things that you could use seafood by-products and off cuts for to reduce wastage and
maximise profitability.
1. shells can be used in making stocks and soups such as bisques as well as butters used for
specialty sauces
2. leftover cooked prawns can be used for fried rice or prawn omelettes
Q 17:
Complete the following table for three classical and three contemporary seafood dishes.
Classical seafood dish Taste and texture
Contemporary seafood dish Taste and texture

Part C
Q 1:
List four suitable types of foods and dishes for buffets and their characteristics.
Q 2:
List five classical and five contemporary buffet items.

Classical Contemporary
Q 3:
Briefly explain the appropriate conditions, timeframe and temperatures for display and
service to maintain optimum quality and food safety. (approx. 100 words)

Q 4:
Briefly explain the appropriate conditions, timeframe and temperatures for display and
service to maintain optimum quality and food safety. (approx. 100 words)
Q 5:
Why is it important to accurately forecast customer numbers when determining portion sizes
for a buffet? (approx. 50 words)

Q 6:
What is portion control and how does this relate to the context of buffets where customers
often serve themselves? (approx. 50 words)
Q 7:
What is the importance of buffet showpiece? (approx. 25 words)
Q 8:
List three different types of display buffet showpiece?

Q 9:
List and describe three showpieces and/or decorations that could be used in buffet
presentations.
Q 10:
List four points to consider while planning layout for buffets?
Q 11:
Provide a sample layout of buffet with arrangements?

Q 12:
Describe the following design factors you should think about when planning a buffet.
Q 13:
List 5 factors on costing issues while planning and service buffet and briefly explain each of
them?

Q 14:
List 5 factors affecting operational constraints for planning buffets and briefly describe each.

Q 15:
How would you cater for special dietary and cultural requirements for buffet menu? (approx.
50 words)
Q 16:
Provide five of the following food items that you should think about when organizing a buffet.

Q 17:
Research and attach a seasonal buffet menu including the location with reference?
Q 18:
Explain the factors to be consider for planning a menu for buffet to be cost effective (approx.
50 words)


Assessment 1 checklist
Student’s name:
Student number
Did the student provide a Completed successfully?

sufficient and clear answer
that addresses the
suggested answer for the Yes No
following? Comments
Part A
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18

Question 19
Question 20
Question 21
Part B
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Part C
Question 1
Question 2

Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 18
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment 1 (AutoRecovered)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Assessment 1 (AutoRecovered)

Uploaded by

Copyright:

Available Formats

KAA4054 Gastronomy 4 Assessment 1

KAA subject code KAA4054 KAA subject name Gastronomy 4

Unit of competency SITHCCC036 Unit Title  Prepare meat dishes

SITHKOP011  Plan and implement service of

Students must have completed the following pre-requisite listed below

 SITXFSA005 Use hygienic practices for food safety

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 2 of 43

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 3 of 43

Kitchen time required

Assessment Task 1: Knowledge questions

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 4 of 43

Information for students

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 5 of 43

Information for Student:

 All work is to be entirely of the student.

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Full Name Signature Date (dd/mm/yyyy)

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 6 of 43

Pre – assessment Checklist Comments

Y¨ ¨N I, the student, understand the purpose of the assessment.

Y¨ ¨N I understand the methods of assessment.

Y¨ ¨N I understand what resources are required to complete this assessment.

Y¨ ¨N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y¨ ¨N I understand the process if I am deemed not yet competent.

Y¨ ¨N I understand the feedback process and the appeals process.

Student Full Name Student ID Student Signature Date (dd/mm/yyyy)

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 7 of 43

Risk Strategy for reducing risk

Storing Meat:  Refrigerate raw meat promptly. It generally

1. Color and Appearance:

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 8 of 43

1. Color of the Meat:

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 9 of 43

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 10 of 43

Equipment Use Example

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 11 of 43

1. Trimming and Portioning:

Culinary term Definition

Barding a cooking technique where meat is wrapped in a layer of a fatty cut

De-boning to remove the bones when preparing for cooking.

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 12 of 43

removed with a knife to leave the rib bone white.

Skewering skewering can have two meanings, depending on the region.

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 13 of 43

when the item was delivered

when the item was

when the item is due for

how many days the item has

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 14 of 43

What the storage temperature

There are a few meat classification systems in Australia. They include:

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 15 of 43

Meat cut Description and uses

Rib – The sixth through twelfth ribs. It is an expensive cut as it is

Shank – The upper section of the legs. It is a cheap cut as it is full of

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 16 of 43

Meat cut Description and uses

Flank – Located beneath the loin, and boneless. It is a cheap cut as it is

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 17 of 43

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 18 of 43

Risk Strategy for reducing risk