SITHCCC036 Student Assessment Task 2

SITHCCC036 Prepare meat dishes Assessment Details Unit Code/Name SITHCCC036 Prepare meat dishes Qualification Code/Name SITHCCC036 Prepare meat dishes Assessment Task Task 2 Student Details Student Name Bishal Bhandari Student ID MCS2000525 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. Signature: bishal Date: 25/04/2024 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Instructions to Students  This assessment is to be completed according to the instructions given below in this document. Please read the Questions carefully then complete all Tasks.  Should you not answer the tasks correctly, your assessor will provide you with feedback on the results and gaps in knowledge. You are entitled to two (2) resubmissions attempts in showing your competence with this unit. Please refer to the College re-submission policy for more information.  Before submitting this assessment, ensure that you have provided all required information above, signed and dated.  If you have questions and other concerns that may affect your performance in the Assessment, please inform your assessor immediately.  To receive satisfactory outcome in this assessment, you must answer all the questions correctly.  This is an Individual Assessment. Once you have completed this assessment, please submit the assessment on Moodle in the designated submission link.  Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses a Plagiarism Checker to check the originality of the student assessment. The student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work , except were indicated by referencing, and that student have followed good academic practices. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 2 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes 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 game:  kangaroo or wallaby  specialty meats o lamb o pork o offal  use each of the following meat preparation techniques at least once when preparing the above dishes: o barding o de-boning o trimming o frenching o portioning o wet and dry marinating o mincing o rolling o tenderising o tying o skewering  prepare the required meat dishes using each of the following cookery methods at least once: o braising o deep-frying o shallow-frying o grilling o roasting o sous vide o stewing  cook a beef restaurant cut steak according to specified cooking preference from the following options: o blue o rare o medium rare o medium o medium well o well done © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 4 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes  prepare, plate and present two portions of each of the six finished dishes and steaks above: o within commercial time constraints and deadlines o responding to at least one special customer request o following procedures for portion control and food safety practices when handling and storing meat. Instructions for how you will complete these requirements are included below. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 5 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes  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. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 7 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes 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.  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. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 8 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Comment  Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template. Ingredient list Recipe: Stuffed leg of lamb (8) Ingredient Qty Qty/serves Qty x serves required Leg of lamb 2000gm 2000/8=250 gm 250*14=3500gm Garlic 50gm 50/8=6.25g m 6.25*14=87.5gm Parsley 15gm 15/8=1.875g m 1.875*14=26.25g m Rosemary 15gm 15/8=1.875g m 1.875*14=26.25g m Anchovy fillets 15gm 15/8=1.875g m 1.875*14=26.25g m Ciabatta 100gm 100/8=12.5g m 12.5*14=175gm Pine nuts 30gm 30/8=3.75g m 3.75*14=52.5gm Green olives 50gm 50/8=6.25g m 6.25*14=87.5gm Lemon juice 25ml 25/8=3.125 ml 3.125*14=43.75 ml Lemon zest 15gm 15/8=1.875g m 1.875*14=26.25g m Onion 100gm 100/8=12.5g m 12.5*14=175gm Carrots 100gm 100/8=12.5g m 12.5*14=175gm Celery 100gm 100/8=12.5g m 12.5*14=175gm © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 10 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Ingredient Qty Qty/serves Qty x serves required Red wine 100ml 100/8=12.5 ml 12.5*14=175ml Flour 75gm 75/8=9.375g m 9.375*14=131.25 gm Vegetable stock 500ml 500/8=62.5 ml 62.5*14=875ml Salt & pepper 100gm 100/8=12.5g m 12.5*14=175gm  Select the cookery method that you will use. Explain your decision. I would choose to roast the stuffed leg of lamb in the oven for this recipe. Roasting allows for even cooking and helps to develop rich flavors in the meat and stuffing. The high heat of the oven will help to brown the exterior of the lamb, adding depth to the overall dish. Additionally, roasting allows the fat to render and baste the meat as it cooks, keeping it moist and flavorful. The combination of roasting the lamb with the stuffing inside will allow the flavors to meld together, resulting in a delicious and aromatic dish. Roasting the stuffed leg of lamb also provides an opportunity to create a flavorful gravy using the pan drippings and vegetables. The process of roasting allows the vegetables to caramelize, adding sweetness and depth to the gravy. By deglazing the roasting tray with red wine and then simmering with stock, the gravy will develop a rich, savory flavor that complements the lamb perfectly. This cooking method ensures that the meat is tender and juicy, with a crispy, flavorful exterior. Overall, roasting is a traditional and effective method for cooking a leg of lamb, ensuring a delicious and impressive dish for any occasion. Outcome ☐ Satisfactory ☐ Not Satisfactory Comment  Select the cooking times and temperatures that you will use. Explain your decision. I would preheat the oven to 200ºC and roast the stuffed leg of lamb for about an hour and a half. This temperature and cooking time should ensure that the lamb cooks through while remaining tender and juicy. Basting the lamb with wine every 15 minutes helps to keep it moist and adds flavor. After roasting, I would let the lamb rest for about 15 minutes before serving to allow the juices to redistribute. For the gravy, I would simmer it for 10 minutes after adding the stock to develop the flavors and thicken slightly. This cooking method and timing should result in a delicious and well-cooked stuffed leg of lamb with a flavorful gravy. Outcome ☐ Satisfactory ☐ Not Satisfactory Comment © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 11 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes you ensure that it is clean, well maintained and ready for use? To prepare the Stuffed Leg of Lamb with Rosemary and Pine Nuts recipe, I will need the following food preparation equipment: a sharp knife, a chopping board, a food processor, a bowl, kitchen twine for tying the lamb, a roasting tray, and a potato masher for making the gravy. To ensure that the equipment is clean, well-maintained, and ready for use, I will start by washing each item with hot, soapy water, paying special attention to remove any food residue. After washing, I will dry them thoroughly with a clean kitchen towel. I will also check the condition of the knife and sharpen it if necessary. Additionally, I will inspect the food processor for any damage and ensure that all parts are securely attached. Regular maintenance, such as sharpening knives and checking for loose handles, will also be part of my routine to keep the equipment in optimal working condition. Outcome ☐ Satisfactory ☐ Not Satisfactory Comment 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.  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 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 13 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes  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. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 14 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0 SITHCCC036 Service Planning Template.doc SITHCCC036 Student Logbook.docx

SITHCCC036 Prepare meat dishes Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 16 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0