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Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence

Student Name: Mayank Singh Student ID: NTCA230214

Start Date: 29-01-2024 Completion Date: 25-02-2024

Unit Code: SITHCCC036

Unit Title: Prepare meat dishes

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.

Student Signature: _________________ Mayank Singh ____________________________________________

Result (Please circle)
Assessment S - Satisfactory
Assessments Assessment Evidence
Method NYS – Not Yet
Satisfactory
Written q Assessment coversheet
Assessment 1 q Completed Written Assessment S | NYS
Assessment

q Assessment coversheet
Assessment 2 Student Logbook S | NYS
q Completed Logbook
Final Assessment Result for this unit: q COMPETENT q NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit I declare that:
of competency is my own work and that:
 I have conducted these assessments in accordance
 I have been assessed in this unit. with principles of assessment and rules of evidence
 I have been provided with feedback.  I have provided appropriate feedback to the student
 I have been advised of my result.  I believe that the evidence submitted by the student
 I am aware of my appeal rights. for this unit of competency is students own work.

Student name: _______ Mayank Singh _____________ Assessor name: ____________________________

__________ Signature: ____________________________
Signature: ______ Mayank Singh _______________ Date: ____/_____/_____
Date: __25__/_02____/__2024___

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For office use only

Final Assessment Result Entered onto

Student Management Database Date Initials

International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made

Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

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SITHCCC036
Prepare meat dishes

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment

Assessment Tasks
Unit Assessment Task 2 Student Logbook

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student
assessment tasks submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No NTCA230214
Student Name Mayank Singh

Unit Code SITHCCC036

Unit Title Prepare meat dishes

Assessment No. 1
Assessment Method Written Assessment
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism,
 None of this work has been completed by any cheating and collusion and understand that if I am found to be
other person in breach of this policy, disciplinary action may be taken
 These tasks are not plagiarised or colluded with against me by NTCA.
any other student/s.  I have a copy of my assessment work with me, which I can
 I have correctly referenced all resources and produce if the original is lost.
reference texts throughout these assessment
tasks.
Student Signature: Mayank Singh Submission Date: 25-02-2024

Assessor Use Only

Outcome

Satisfactory / Not Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers

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:
 review the advice to students regarding answering knowledge questions in the Hospitality Works Student User
Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s 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 Appendix A of the
Hospitality Works Student User Guide. 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 B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.
Provide answers to all of the questions below.

1. List at least three food safety issues which you must consider when handling meat. Describe how you would
reduce each risk.

Risk Strategy for reducing risk

Cross-Contamination Use separate cutting boards and utensils

for raw meat and ready-to-eat foods.
Wash hands thoroughly after handling
raw meat and before touching other
foods. Clean and sanitize surfaces,
knives, and other utensils that come into
contact with raw meat.

Undercooking Use a food thermometer to ensure that

meat reaches the recommended internal
temperature. Follow cooking guidelines
provided for specific types of meat. Allow
sufficient time for meat to cook
thoroughly, avoiding rare or
undercooked portions.

Temperature Control Refrigerate or freeze meat promptly

after purchase. Thaw meat in the
refrigerator, microwave, or cold water,
avoiding thawing at room temperature.
Cook and serve meat at the appropriate
temperatures to ensure bacterial growth
is inhibited

2. Describe three indicators which you would use to select meat which is fresh.
Color: Red or Pink Hue: Fresh meat typically has a vibrant red or pink color, depending on the type
of meat. For example, beef tends to be bright red, while pork is paler. Avoid meat that has a dull or
brownish appearance, as this can indicate oxidation and a loss of freshness.

Texture and Firmness: Firmness: Fresh meat should feel firm to the touch. Press the surface with
your finger; it should spring back and not leave an indentation. If the meat feels mushy or sticky, it
may be past its prime. Also, check for any excessive moisture, as this could be a sign of improper
storage or thawing.

Smell: Neutral Odor: Fresh meat should have a neutral or slightly metallic odor. If you detect any
off-putting or sour smells, it could indicate spoilage or bacterial growth. Trust your sense of smell,
and if the meat has an unpleasant or rancid odor, it's best to avoid it

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3. Describe three indicators of quality which you would use to select meat.
Marbling: Intramuscular Fat: Marbling refers to the small white flecks of fat distributed throughout
the muscle tissue. Higher marbling is often associated with better flavor, juiciness, and tenderness
in meat. For beef, well-marbled cuts, such as ribeye or New York strip, are often considered higher
in quality. When choosing pork or lamb, look for cuts with a moderate amount of visible fat
between the muscle fibers.

Grade and Certification: USDA Grades or Other Certifications: Meat grading systems, such as those
provided by the United States Department of Agriculture (USDA) or other relevant agencies, can be
useful indicators of quality. These grades are assigned based on factors like marbling, maturity,
and color. Higher grades generally indicate better quality. Additionally, certifications such as
organic, grass-fed, or free-range can provide information about the animal's living conditions and
diet, contributing to the overall quality of the meat.

Color and Brightness: Consistent Color: While freshness is crucial, the color can also be an indicator
of quality. Look for meat with a consistent, appealing color. For example, high- quality beef often
has a bright red color, while pork may have a light pink hue. Avoid meat with uneven or off colors,
as this may suggest variations in quality or improper handling. Additionally, the color of any
exposed bone should be a healthy, light pink.

Texture and Muscle Structure: Firmness and Fine Grain: High-quality meat should have a firm
texture and fine- grained muscle structure. Avoid meat that appears mushy or has an overly coarse
texture. The muscle fibers should be well-defined, and the overall texture should be pleasing to the
touch. This can contribute to a more enjoyable eating experience.

4. List three signs that meat has spoiled.

Unpleasant Odor

Change in Color

Texture and Consistency Changes

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.
Proper Temperature: Refrigeration or Freezing: Store fresh meat in a refrigerator at a temperature
below 40°F (4°C). This inhibits the growth of bacteria and helps maintain the quality of the meat.
For longer storage, freeze meat at 0°F (-18°C) or lower. Use a refrigerator thermometer to ensure
the temperature remains within the safe range.

Separation and Containment: Prevent Cross-Contamination: Store raw meat in sealed containers or
plastic bags to prevent juices from leaking and contaminating other foods in the refrigerator.
Consider placing raw meat on a lower shelf or in a designated drawer to avoid any drips onto
ready-to-eat foods. This separation helps minimize the risk of cross-contamination.

Hygiene and Cleanliness: Clean and Sanitize Surfaces: Ensure that all surfaces, utensils, and
cutting boards used for handling raw meat are thoroughly cleaned and sanitized after each use.
Bacteria from raw meat can easily transfer to other surfaces, leading to contamination. Regularly
clean the interior of the refrigerator to prevent the buildup of bacteria.

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Proper Packaging: Airtight Packaging: Use airtight and moisture-resistant packaging to prevent the
exposure of meat to air and reduce the risk of freezer burn. Proper packaging also helps maintain
the flavor and quality of the meat. Consider using vacuum- sealed bags or freezer-safe containers
for long-term storage in the freezer.

6. List at least two requirements for storing meat to optimise its shelf life.
Proper Temperature Control: Refrigeration or Freezing: Maintain the correct temperature for storing
meat to slow down bacterial growth and preserve the quality of the meat. Refrigerate fresh meat at
temperatures below 40°F (4°C) to keep it out of the "danger zone" where bacteria multiply rapidly.
For extended storage, freeze meat at 0°F (- 18°C) or lower. Use a refrigerator thermometer to
monitor and ensure consistent temperatures.

Airtight and Moisture-Resistant Packaging: Vacuum-Sealing or Quality Wrapping: Optimize shelf life
by using airtight and moisture-resistant packaging. Vacuum-sealing removes air and helps prevent
freezer burn in frozen meat. For refrigerated storage, use quality plastic wrap or sealed containers
to minimize exposure to air and moisture. Proper packaging helps maintain the meat's texture,
flavor, and color while preventing dehydration or freezer burn.

7. Explain the uses of the following equipment and give an example of its use.

Equipment Use Example

Butcher’s Knife A butcher's knife is a large, It is commonly used to break

heavy-duty knife designed for down primal cuts of beef,
cutting, chopping, andslicing pork, or lamb into smaller,
through large cuts of meat. more manageable portions for
retail or further processing.
The butcher's knife has a
broad and curved blade that
allows for efficient cutting
through bones and tough
connective tissues.

Boning Knife A boning knife is a narrow and When deboning a chicken, a

flexible knife used for boning knife is ideal for
removing bones from meat, carefully cutting along the
poultry, and fish. bones to separate the meat
from the bone. It allows
precision and control, making
it easier to navigate around
joints and tight spaces.

Meat Hook A meat hook is a tool used to When a whole carcass or large
hang and handle large pieces primal cuts are being
of meat during processing, processed, meat hooks are
such as in a butcher shop or used to hang the meat from

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Equipment Use Example

meat processing facility.. rails or hooks in order to

facilitate cutting, trimming,
and further processing. They
provide a hands-free way to
work with heavy cuts of meat

Larding Needles Larding needles are long, thin In culinary applications,

needles with a pointed end larding needles are employed
used to insert strips offat to enhance the tenderness
(lard) into lean cuts of meat to and flavor of lean meats. For
add moisture and flavor instance, larding might be
during cooking. done on a lean roast by
inserting small strips of fat
into the meat, which then
melt during cooking, keeping
the meat moist and flavorful.

Sharpening Stone A sharpening stone is a tool When the butcher's or boning

used for sharpening the edges knife becomes dull with use, a
of knives, ensuring they sharpening stone is used to
remain sharp for effective and restore its sharpness. The
safe use. knife is carefully sharpened by
running its blade against the
abrasive surface of the stone,
maintaining the cutting edge
for efficient meat processing

8. Describe four mise en place tasks related to meat which you can complete without affecting the quality of the
dish.

Mise en place refers to the preparation and organization of ingredients and tools
before cooking. Here are four mise en place tasks related to meat that can be
completed without affecting the quality of the dish:

1. Trimming and portioning: Trimming excess fat or gristle from meat cuts and
portioning them into desired sizes can be done in advance without affecting the
quality of the dish. This ensures uniform cooking and presentation and saves
time during the actual cooking process.
2. Marinating: Marinating meat to enhance flavor and tenderness is a common
technique. Preparing and marinating meat ahead of time allows flavors to
penetrate deeply while still maintaining quality. However, it's essential to follow
recommended marinating times to avoid over-marination, which can negatively
impact texture.
3. Seasoning: Seasoning meat with salt, pepper, herbs, or spices can be done in
advance. Allowing the seasoning to penetrate the meat for some time before
cooking can enhance flavor. However, if using salt, it's best to season just
before cooking to avoid drawing out moisture from the meat too soon, which
can affect its texture.

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4. Prepping garnishes and accompaniments: While not directly related to the

meat itself, preparing garnishes, sauces, or side dishes that complement the
meat dish can be part of mise en place.

9. Define the following, meat related, culinary terms:

Culinary term Definition

Ageing Ageing, or dry aging, is a process in which meat, typically

beef, is stored in controlled conditions (humidity,
temperature, and airflow) for an extended period. This
process enhances the tenderness and flavor of the meat
by allowing natural enzymes to break down connective
tissues.

Barding Barding involves wrapping lean cuts of meat, usually

poultry or game, with thin slices of fat, such as bacon or
pork fat, before cooking. The fat helps to add moisture,
flavor, and prevent the lean meat from drying out during
the cooking process

De-boning De-boning is the process of removing bones from meat,

poultry, or fish. This can be done to create boneless cuts
for ease of cooking, presentation, or to facilitate stuffing.

Frenching Frenching is a culinary technique that involves trimming

and cleaning meat, especially lamb or veal chops, to
expose the bone for an aesthetically pleasing
presentation. Commonly used in fine dining, this
technique creates a visually appealing dish by removing
excess fat and meat from the bone, leaving it clean for an
elegant appearance.

Larding Larding is the process of inserting thin strips of fat, known

as lardons, into lean cuts of meat. This is done to add
moisture, flavor, and tenderness to the meat during the
cooking process. Larding is often used with lean cuts that
may otherwise dry out during cooking

Marinating Marinating involves soaking meat in a liquid mixture,

typically containing acidic ingredients (vinegar, citrus
juice), oils, herbs, spices, and seasonings. The purpose of
marinating is to add flavor, tenderize, and sometimes
preserve the meat.

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Culinary term Definition

Mincing Mincing is the culinary technique of finely chopping or

cutting food into very small, uniform pieces. This is often
done with a knife, food processor, or a specialized
mincing tool.

Portioning Portioning involves dividing larger quantities of food, such

as meat or vegetables, into individual serving-sized
portions. This ensures consistency in portion sizes for
presentation and serving.

Rolling Rolling is a culinary technique that involves shaping or

flattening food into a cylindrical or flat form by using a
rolling pin or other tools. It is commonly used in baking,
such as rolling out dough for pastries or flattening meat
for certain preparations.

Skewering Skewering is the process of impaling food, often meat,

vegetables, or seafood, onto a long, narrow rod or
skewer. This is done for grilling, roasting, or cooking over
an open flame, creating kebabs or skewered dishes.

Tenderising Tenderising is the method of breaking down the

connective tissues in meat to make it more tender. This
can be achieved through various techniques, including
mechanical means (using a meat mallet or tenderizer),
marinating, or cooking methods designed to break down
tough fibers.

Tying Tying refers to the practice of using kitchen twine or

butcher's twine to secure and shape food items,
particularly meat. It is commonly used to truss poultry,
roast meats, or create uniform shapes for even cooking.

10. Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each
method is used.
Grilling: Description: Grilling is a dry-heat cooking method that involves cooking meat directly over
an open flame or heat source. This method imparts a distinct smoky flavor and creates appealing
grill marks on the meat's surface. How it's Used

Preheat the grill to the desired temperature. Season the meat with spices, marinades, or rubs.
Place the meat directly on the grill grates. Cook the meat, turning it occasionally to ensure even
cooking. Grilling is suitable for various cuts, such as steaks, burgers, kebabs, and vegetables.

Roasting: Description: Roasting is a dry-heat cooking method that involves cooking meat in an
oven. It is often used for larger cuts of meat and allows for even cooking and the development of a
flavorful crust on the exterior. How it's Used: Preheat the oven to the desired temperature. Season
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the meat with herbs, spices, and other flavorings. Place the meat on a roasting pan or in a baking
dish. Roast the meat in the oven until it reaches the desired internal temperature, periodically
basting with its juices. Roasting is suitable for whole chickens, turkeys, roasts, and larger cuts of
beef or pork.

Braising: Description: Braising is a combination cooking method that involves searing meat in a
pan and then slow-cooking it in liquid. This method is excellent for tougher cuts of meat, as it
tenderizes and infuses flavor. How it's Used: Sear the meat in a hot pan with oil until it develops a
golden-brown crust. Remove the meat from the pan and sauté aromatic vegetables. Return the
meat to the pan and add liquid (broth, wine, or a combination). Bring the liquid to a simmer, cover
the pan, and transfer it to the oven or stovetop for slow cooking. Braising is suitable for cuts like
short ribs, pot roasts, and lamb shanks.

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.

Stock Date Codes: Delivery Date: This is the date when the item was received in the kitchen or
workplace. It helps track how long the product has been in storage. Packing/Preparation Date:
Indicates when the meat product was packed or prepared for storage. This is crucial for
calculating the freshness of the product. Expiry Date/Use By Date: Specifies the date until
which the product is expected to remain safe and of acceptable quality for consumption.

Rotation Labels: Use First/First In, First Out (FIFO): Indicates the order in which items should be
used or sold. Products with earlier expiry dates or packing dates should be used or sold before
those with later dates. Dispose By Date: Specifies the last date by which the product should be
used or disposed of to ensure food safety and quality. Storage Temperature Requirements:
Each meat product may have specific temperature requirements for storage. This information
is typically provided on the packaging. For example, some meats may require refrigeration at
temperatures below 40°F (4°C), while others may need freezing at 0°F (-18°C).

12. Briefly describe why there is a meat classification system in Australia.

Quality Assurance: The classification system is designed to assure and maintain the quality of meat
products. By categorizing meat based on various factors such as tenderness, flavor, and color, the
system helps establish standards that ensure consumers receive meat of consistent and reliable
quality.

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Fair Trading and Pricing: The classification system facilitates fair trading practices within the meat
industry. It provides a standardized method for categorizing meat, helping toestablish a fair and
transparent pricing structure. This benefits both producers and consumers by creating a more
equitable marketplace.

Consumer Confidence: Having a classification system instills confidence in consumers. When they
see standardized classifications on meat products, they can have reasonable expectations
regarding the quality and attributes of the meat they are purchasing. This transparency promotes
trust between consumers and the meat industry.

Supply Chain Efficiency: The classification system helps streamline the supply chain by providing a
common language for communication between producers, processors, distributors, and retailers.
This standardization contributes to efficiency in the processing, distribution, and marketing of meat
products.

Export Requirements: For meat exports, adherence to specific classification standards is often a
regulatory requirement. Many countries have their own classification systems, and meeting these
standards is crucial for accessing international markets. A well-defined classification system
ensures that Australian meat products meet the necessary criteria for global trade.

Research and Development: The classification system supports research and development efforts
within the meat industry. By categorizing meat based on various attributes, researchers can study
and improve breeding, feeding, and processing practices to enhance the overall quality of meat
products.

13. Using the Handbook of Australian Meat Reference what is the code for a lamb rack?

Consult the "Handbook of Australian Meat Reference" directly. Look for a section that provides
codes or classifications for different meat cuts. This handbook is often used in the Australian meat
industry for standardizing and classifying meat products.

Contact Relevant Authorities: If you're unable to find the information in the handbook, consider
reaching out to relevant authorities in the Australian meat industry. This could include contacting
the Australian Meat Industry Council or other regulatory bodies that oversee meat classification.

Check Online Resources: Explore official websites related to the Australian meat industry.
Sometimes, such information might be available online in publicly accessible databases or
documents.

14. Describe the differences between primary, secondary and portioned cuts of meat.

Primary Cuts:

Definition: Primary cuts are the major sections obtained by dividing the carcass into large, primal
portions. These cuts are typically the first separation of the carcass.

Characteristics: Include larger muscle groups. Often retain bones and connective tissues.

Examples of primary cuts include the chuck, loin, rib, round, and brisket. Use: Primary cuts are
usually broken down further into secondary cuts or portioned cuts for specific culinary purposes.

Secondary Cuts:

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Definition: Secondary cuts are obtained by further dividing the primary cuts. These cuts are more
specific and refined than primary cuts but are still relatively large portions. Characteristics: Smaller
than primary cuts but larger than portioned cuts. May include bones and connective tissues.
Examples include sirloin, T-bone, and flank.

Use: Secondary cuts are often used for various cooking methods, but they may still require further
division into portioned cuts for specific recipes.

Portioned Cuts:

Definition: Portioned cuts are smaller, individual servings of meat obtained by further dividing
secondary cuts. These cuts are typically ready for cooking or consumption without additional
preparation.

Characteristics: Smaller in size, often serving one or a few individuals. May be boneless or with
minimal bones. Examples include steaks, chops, cubes, and fillets.

Use: Portioned cuts are convenient for consumers and chefs as they are ready to be cooked
without the need for extensive butchering. They are commonly found in grocery stores and are
popular for quick and easy meal preparation.

15. List two things that you could use meat by-products and off cuts for to reduce wastage and maximise profitability.

Broths, Stocks, and Soups: Utilization: Meat by-products and off-cuts, such as bones, trimmings,
and scraps, can be used to make flavorful broths, stocks, and soups. Process: Combine bones,
trimmings, and other unused parts with water, vegetables, and aromatic herbs. Simmer the
mixture for an extended period to extract flavors and nutrients. Strain the liquid to create a
versatile broth or stock base.

Use the broth or stock as a base for soups, stews, sauces, and other recipes.

Benefits: Reduces wastage by utilizing parts that might otherwise be discarded. Adds value to
otherwise underutilized components. Enhances profitability through the creation of additional
products.

Processed Meat Products: Utilization: Off-cuts and trimmings can be used in the production of
processed meat products. Process: Grind meat trimmings to create ground meat or sausage
fillings. Combine with seasonings, binders, and extenders to create a variety of processed products
such as sausages, meatballs, or patties. Utilize smaller or irregular cuts to create value-added
products like kebabs, meat pies, or ready-to-cook marinated meats.

Benefits: Minimizes wastage by incorporating cuts that may not meet standard retail specifications.
Increases the range of products available for sale. Maximizes profitability by extracting value from
cuts that might otherwise be discarded.

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16. List and describe four primary cuts.

Meat cut Description and uses

Chuck The chuck is a primal cut located in the shoulder area of

the animal. Often used for pot roasts, stews, and
braised dishes.

Loin The loin is a primal cut that runs along the backbone of
the animal. It is known for being tender and lean, with
less connective tissue compared to other cuts.Common
cuts from the loin include sirloin, T-bone, and
porterhouse steaks.

Rib he rib primal cut is located between the chuck and loin,
and it contains ribs and ribeye muscle. This cut is well-
marbled, providing richness and flavor. Ribeye steaks
are popular for grilling or pan-searing.

Round The round is a primal cut from the hind leg of the
animal. It is a lean cut with less marbling, making it
suitable for various cooking methods. Often used for
roasts, such as eye of round or bottom round roasts.

17. List and describe four secondary or portioned cuts.

Meat cut Description and uses

Sirloin Steak Cut from the sirloin section of the animal, this steak is
known for its balance of tenderness and flavor. It is
typically leaner than cuts from the rib or loin. Uses:
Suitable for grilling, pan-searing, or broiling.

Flank Steak Description: The flank steak is a thin and flat cut from
the abdominal muscles of the animal. It is flavorful but
can be tougher, so it benefits from proper marinating
and slicing against the grain. Uses: Ideal for marinating
and grilling or pan-searing

Pork Chop Description: Pork chops are cut from the loin of the pig
and can include both bone-in and boneless varieties.
They are known for their tenderness and versatility in
cooking. Uses: Can be pan-fried, grilled, baked, or
broiled.

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Meat cut Description and uses

Ground Beef Ground Beef: Description: Ground beef is a portioned

cut obtained by grinding meat from various primal and
secondary cuts. It comes in different fat percentages,
providing versatility in cooking. Uses: Widely used in
dishes like burgers, meatballs, meatloaf, and tacos.

18. Briefly describe the fat content differences in meat products.

Lean Meats: Description: Lean meats are characterized by lower fat content, making them a
healthier option. These cuts typically come from muscles that are used for movement and have
less marbling.

Examples: Chicken breast: Skinless, boneless chicken breast is a lean source of protein. Turkey:
Lean cuts such as turkey breast are lower in fat.

Moderately Fatty Meats: Description: Some cuts fall in between lean and fatty categories, offering a
balance of flavor and tenderness without excessive fat. Examples: Pork loin: Certain cuts from the
pork loin, such as pork chops, are moderately fatty. Ground beef (lean or extra lean): The fat
content in ground beef can vary, with lean and extra lean options available.

Fatty Meats: Description: Fatty meats have a higher fat content, often due to more marbling within
the muscle tissue. While these cuts can be flavorful and tender, they are higher in saturated fats.
Examples: Ribeye steak: This cut from the rib section is well-marbled and rich in flavor. Pork belly:
Known for its higher fat content, pork belly is often used in dishes like bacon or braised pork.

Fatty Meats: Description: Fatty meats have a higher fat content, often due to more marbling within
the muscle tissue. While these cuts can be flavorful and tender, they are higher in saturated fats.

Examples: Ribeye steak: This cut from the rib section is well-marbled and rich in flavor. Pork belly:
Known for its higher fat content, pork belly is often used in dishes like bacon or braised pork.

Processed Meats: Description: Processed meats may contain added fats, such as in sausages, hot
dogs, and deli meats. The fat content can vary based on the specific processing methods and
ingredients.

Examples: Sausages: Depending on the type, sausages can have varying levels of fat content.

Bacon: This cured meat product is known for its higher fat content.

19. Complete the table with the different cooking preferences.

Meat preference Description Temperature

Blue The meat is seared Temperature: Internal

quickly on high heat, temperature of about
leaving the interior nearly 115°F to 120°F (46°C to
raw and cool 49°C).

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Meat preference Description Temperature

Rare The meat is seared with a Internal temperature of

cool, red center. about 125°F to 130°F
(52°C to 54°C).

Medium rare The meat has a warm red Internal temperature of

center with a slightly about 135°F to 140°F
firmer texture than rare. (57°C to 60°C).

Medium The meat has a pink Internal temperature of

center and is cooked about 145°F to 150°F
through with some (63°C to 66°C).
juiciness retained.

Medium Well The meat has a slight Internal temperature of

hint of pink in the center, about 155°F to 160°F
but is mostlygray-brown (68°C to 71°C)
throughout.

Well done The meat is thoroughly Internal temperature of

cooked with no pink about 165°F (74°C) or
color, and it is often drier higher.
than less-cooked options.

20. List two things that need to be considered when plating to ensure consumer satisfaction and ease of service.

visual Appeal: Consumer Satisfaction: Explanation: The presentation of a dish greatly influences
consumer perception and satisfaction. A visually appealing plate is more likely to whet the appetite
and enhance the overall dining experience. Implementation: Ensure a balance of colors, textures,
and shapes on the plate. Use garnishes, sauces, and edible elements strategically to enhance the
visual appeal. Plate in a way that showcases the various components of the dish, making it inviting
and appetizing.

Portion Control and Practicality: Consumer Satisfaction: Explanation: Ensuring that portions are
appropriately sized contributes to consumer satisfaction. It allows consumers to enjoy a well-
balanced meal without feeling overwhelmed or dissatisfied. Implementation: Pay attention to
portion sizes, considering the type of dish and its role in the overall dining experience. Use
appropriate serving tools and utensils to achieve consistent portioning. Ensure that sides and
accompaniments complement the main dish without overshadowing it

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21. Complete the following table for two classical and two contemporary meat dishes.

Classical meat dish Taste and texture Nutritional value Historical and cultural
origin

1 Coq au Vin Coq au Vin is a classic It provides a good Coq au Vin has its
French dish featuring source of protein, roots in French
braised chicken vitamins, and cuisine, particularly
cooked with red wine, minerals. The Burgundy. It has a
mushrooms, onions, inclusionof vegetables long history and is
and bacon. The taste contributes to overall considered a
is rich, savory, and nutritional balance traditional French
farmhouse dish

2 Osso Buco Osso Buco is an Italian It provides protein, Osso Buco originates
dish made with vitamins, and from Milan, Italy. It is
braised veal shanks, minerals. The slow a classic Italian dish
cooked with white cooking of the shanks with regional
wine, broth, tomatoes, contributes to the variations.
andaromatic herbs. development of a
The taste is savory, flavorful broth.
and the texture is
tender, with the
marrow in the bone
adding richness.

Contemporary meat Taste and texture Nutritional value Historical and cultural
dish origin

1 Sous Vide Short Sous Vide Short Ribs While still rich, This contemporary
Ribs with Truffle are prepared using contemporary dish draws inspiration
Mashed Potatoes modern cooking variations may focus from modern culinary
techniques, resulting on balance, techniques,
in incredibly tender incorporating showcasing a fusion
and flavorful meat. vegetables and of flavors and
The truffle mashed controlled portions for textures without
potatoes add a a well-rounded specific ties to a
luxurious and earthy nutritional profile particular historical or
element. cultural origin.

2 Korean BBQ Tacos Korean BBQ Tacos It can offer a mix of This contemporary
fuse Korean barbecue protein, fiber (from dish is inspired by
flavors with the street vegetables like Korean and Mexican
food concept of tacos. kimchi), and essential culinary traditions but
The taste is a blend of nutrients. The represents a modern
savory, sweet, and nutritional profile may fusion that originated
spicy, featuringgrilled vary based on the in multicultural urban
meat, kimchi, and specific ingredients settings.
various toppings. used

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Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory

Q1. r Yes r No

Q2. r Yes r No

Q3. r Yes r No

Q4. r Yes r No

Q5. r Yes r No

Q6. r Yes r No

Q7. r Yes r No

Q8. r Yes r No

Q9. r Yes r No

Q10. r Yes r No

Q11. r Yes r No

Q12. r Yes r No

Q13. r Yes r No

Q14. r Yes r No

Q15. r Yes r No

Q16. r Yes r No

Q17. r Yes r No

Q18. r Yes r No

Q19. r Yes r No

Q20. r Yes r No

Q21. r Yes r No

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No
Student Name
Unit Code SITHCCC036

Unit Title Prepare meat dishes

Assessment No. 2
Assessment Method Student Logbook
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 2 – Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you:
 follow standard recipes to prepare at least six finished meat dishes using each of the
following meat items at least once:

o beef o lamb

o game: o pork

 kangaroo or wallaby o offal

 specialty meats

 use each of the following meat preparation techniques at least once when preparing the
above dishes:

o barding o mincing

o de-boning o rolling

o trimming o tenderising

o frenching o tying

o portioning o skewering

o wet and dry marinating

 prepare the required meat dishes using each of the following cookery methods at least
once:

o braising o roasting

o deep-frying o sous vide

o shallow-frying o stewing

o grilling

 cook a beef restaurant cut steak according to specified cooking preference from the
following options:

o blue o medium

o rare o medium well

o medium rare o well done

 prepare, plate and present two portions of each of the six finished dishes and steaks above:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing meat.
o responding to at least one special

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customer request

Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting meat products and other ingredients from stores
according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen meats safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe

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 using meat preparation techniques according to recipe requirements

 minimising waste to maximise profitability
 selecting and using meat cookery methods
 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each
dish
 making adjustments to dishes to ensure quality
 carving meats taking into account meat and bone structure
 presenting dishes attractively
 using appropriate service-ware
 adding dips, sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you receive a delivery, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:
 complete a Service Planning document
 complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe you as you receive, store, and maintain stock and
complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
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 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the marinades and meat accompaniments which you will add to the
dish
o select the ingredients from stores

o identify the size and type of knives and other food preparation equipment
that you require
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service Planning Template has been provided to help you.

3. Prepare meat dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

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 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
 you present dishes attractively on appropriate service-ware
 you add dips, sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
 Service Planning Template
 Reflective Journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.

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Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.

S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this assessment
(Comment and feedback to
task the student needs to demonstrate competency
students)
in the following critical aspects of evidence:

The student has satisfactorily completed a Service Planning

document for each meat dish including: meat item,
preparation technique, cookery method, steak cooking
preference requirements listed in the performance tasks.

o The student has satisfactorily completed a

Reflective journal for each meat item, preparation
technique, cookery method, steak cooking
preference requirements listed in the performance
tasks.

Assessor observations have been completed and collectively

across all observations (either singular or on multiple
occasions) all boxes have been checked as Yes and the
student demonstrated their competence as per the Quality
indicators provided in the assessor logbook.

The student’s workplace supervisor (or the assessor if in a

training kitchen) has completed the Supervisor Declaration
Section in the student’s logbook and you are satisfied that
they have answered Yes to each question, the supervisor
has provided comments/feedback and you have followed up
on any gaps or concerns you have by discussing this with the
supervisor.
Provide details of any discussions that took place in the
Comments column.

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