BANGGAO,ALTHEA SITHCCC014

Student Name: Althea Camille Banggao Student ID Number: 22200780 Trainer/Assessor Name: Chung Tse Cheng Class: CERTIFICATE IV IN COMMERCIAL COOKERY Contextualised and customised by MIA RTO: 40813 SITHCCC014 Prepare meat dishes Learner Workbook Version 2.0

P a g e | 1 Table of Contents Table of Contents .................................................................................................................................... 1 Instructions to Learner ............................................................................................................................ 2 Assessment instructions ....................................................................................................................... 2 Assessment requirements .................................................................................................................... 4 Observation/Demonstration ................................................................................................................... 5 Assessment Cover Sheet ......................................................................................................................... 6 Performance Criteria ............................................................................................................................... 7 ACTIVITIES AND WRITTEN QUESTIONS .................................................................................................... 8 Activity 1A ............................................................................................................................................. 8 Activity 1B ............................................................................................................................................. 9 Activity 1C ........................................................................................................................................... 10 Activity 2A ........................................................................................................................................... 11 Activity 2B ........................................................................................................................................... 12 Activity 2C ........................................................................................................................................... 13 Activity 3A ........................................................................................................................................... 14 Activity 3B ........................................................................................................................................... 15 Activity 3C ........................................................................................................................................... 16 Activity 3D .......................................................................................................................................... 17 Activity 3E ........................................................................................................................................... 18 Activity 4A ........................................................................................................................................... 19 Activity 4B ........................................................................................................................................... 20 Activity 4C ........................................................................................................................................... 21 Activity 5A ........................................................................................................................................... 22 Activity 5B ........................................................................................................................................... 23 Activity 5C ........................................................................................................................................... 24 Activity 5D .......................................................................................................................................... 25 Activity 5E ........................................................................................................................................... 26 Activity 5F ........................................................................................................................................... 27 MAJOR ASSESSMENTS ........................................................................................................................... 28 Section A: Skills Activity ...................................................................................................................... 29 Section B: Knowledge Activity (Q & A) ................................................................................................ 31 Section C: Performance Activity ......................................................................................................... 34 SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 3 There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience). Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency. If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency. Additional evidence If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments. Confidentiality We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information. Assessment appeals process If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. Recognised prior learning Candidates will be able to have their previous experience or expertise recognised on request. Special needs Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately. Authenticity Students are required to sign the Assessment Cover sheet, indicating that the work they have submitted for assessment is their own. Practical tasks and clinic observations by the assessor during placement visits ensure that the assessor sees the student demonstrating the skills and knowledge required of this unit. Supervisor reports (where applicable) require clinic supervisors to sign that they have observed the student undertaking the tasks detailed in the checklist Reasonable adjustment A legislation and regulatory framework underpins and supports the delivery of vocational education and training across Australia. Under this framework, providers of vocational education and training must take steps to ensure that learners with recognised disabilities can access and participate in education and training on the same basis as learners without disabilities. Sometimes reasonable adjustments are made to the learning environment, training delivery, learning resources and / or assessment tasks to accommodate the particular needs of a learner with a disability. An adjustment is reasonable if it can accommodate the learner’s particular needs, while also taking into account such as the views of the SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 4 learner, the potential effect of the adjustment on the learner and others, the cost and benefits of making the adjustment. Adjustment must:  Be discussed and agreed to by the learner with a disability  Benefit the learner with a disability  Maintain the competency standards  Be reasonable to expect in a workplace. Adjustments are not required if they could  Cause the RTO unjustifiable hardship.  Harm other learners. Making reasonable adjustments requires MIA to balance the need for change with the expense or effort involved in making this change. If an adjustment requires a disproportionately high expenditure or disruption it is not likely to be reasonable. Some examples of reasonable adjustments that could be made for the assessments in this workbook include:  Verbal responses to written activities (such as question and answers tasks and case studies).  Conducting assessor clinic observations via Skype or other video format (for example, in cases of students in remote areas).  Rescheduling assessor observation in the event that clinic conditions may not be suitable for example, safety concerns, required resources not being available, lack of appropriate clients on the day, etc.  Providing students with large – print copies of the Student Workbook. Record any reasonable adjustments made in the space provided in the relevant task’s checklist and in the assessment record. Assessment requirements Assessment can either be:  Direct observation  Product-based methods e.g. reports, role plays, work samples  Portfolios – annotated and validated  Questioning  Third party evidence. If submitting third party evidence, the Third Party Observation/Demonstration document must be completed by the agreed third party. Third parties can be:  Supervisors  Trainers  Team members  Clients  Consumers. The third party observation must be submitted to your trainer/assessor, as directed. The third party observation is to be used by the assessor to assist them in determining competency. The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency. To demonstrate competence in this unit you must undertake all activities in this workbook and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 6 Assessment Cover Sheet Students: Please fill out this cover sheet clearly and accurately for this student workbook. Make sure you have kept a copy of your work. Student Name: Althea Camille Banggao Unique Student Identifier (USI): 9PWQVEE6JG Email: altheacamillebanggao@yahoo.com Units: SITHCCC014 Prepare meat dishes Trainer/Assessor Name: Chung Tse Cheng Due Date: Declaration: I declare that:  These tasks are my own work  None of this work has been completed by any other person  No part of these tasks has been copied from another person’s work, except where document or work is listed/ referenced.  I understand that if I am found to be in breach of policy, disciplinary action may be taken against me Student’s Signature: Date of Submission: 6/12/2023 Student feedback/comments: SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 7 Performance Criteria ELEMENTS PERFORMANCE CRITERIA Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 2. Select, prepare and use equipment. 2.1.Select type and size of knives and other equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredients. 3.1.Thaw frozen meats according to food safety guidelines where required. 3.2.Sort and assemble ingredients according to food production sequencing. 3.3.Weigh and measure ingredients and create portions according to recipe. 3.4.Use meat preparation techniques according to recipe requirements. 3.5.Minimise waste to maximise profitability of food items prepared. 4. Cook meat dishes. 4.1.Follow standard recipes to select and use meat cookery methods. 4.2.Prepare marinades and meat accompaniments as required. 4.3.Make food quality adjustments within scope of responsibility. 5. Present meat dishes. 5.1.Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.2.Portion and serve meats according to recipe requirements. 5.3.Add sauces and garnishes according to standard recipes. 5.4.Visually evaluate dishes and adjust presentation as required. 5.5.Store dishes in appropriate environmental conditions . 5.6.Clean work area, and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 9 1. What information is provided in a recipe? ➢ A list of equipment needed ➢ An ingredient list ➢ Quantities required ➢ Amount of food the recipe will yield ➢ Cooking temperature ➢ Cooking times ➢ Step by step instructions on how to create the dish. 2. What does the cooking term mise en place mean? Cooking term which means to ‘set in place’, and it is a technique used in food planning and preparation. It means that before you start cooking, all the ingredients and equipment required to make the dish should be measured out prepped and ready to go, ideally set out and placed in ramekins. 3. What are the advantages of using this technique? -Get all the ingredients out, measure and wash them, trim or slice anything as required and place it on the counter next to where you will be cooking -Put the ingredients in the right order of when you will be using them to make it easier when cooking -Work out how much food you need to cook, depending on how many people you’re cooking for -Make sure you have all the ingredients and equipment you need by reading through the recipe first -Carefully read the recipe, envisioning the steps, to make sure you understand how to follow it and carry out the steps Activity 1B Estimated Time 20 Minutes Objective To provide you with an opportunity to calculate ingredient amounts according to requirements. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 10 1. What does scaling a recipe mean? A recipe may occasionally need to be modified and scaled to meet certain requirements in the kitchen. Depending on how many people you are serving, you may need to increase or decrease the amount of ingredients you use from a recipe. You may also be asked to decrease the suggested portion sizes, or amend ingredients to meet dietary requirements. 2. How would you adjust the size of a recipe? Firstly, you will need to calculate your recipe conversion factor, which you will use to convert all the quantities of ingredients To find the conversion factor, divide the desired number of servings by the original number of servings Then you would multiply the ingredient amounts individually by this conversion factor, and convert this into a type of measurement you use This may involve rounding up measurements to make it easier to work out. There are recipe calculators online that can work this out for you if you add in the information. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 12 Activity 2A Estimated Time 30 Minutes Objective To provide you with an opportunity to select type and size of knives and other equipment suitable to requirements. 1. What are the different types of knives used for food preparation? Butcher and boning Chef Filleting Palette Utility Vegetable Bread 2. Why is it important to use the right type of knife when preparing food? - to make you more organised and efficient 3. What other essential equipment will you need in the kitchen? Food processors Scales Thermometers Refrigeration unit Cutting boards Blenders SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 13 Activity 2B Estimated Time 30 Minutes Objective To provide you with an opportunity to safely assemble and ensure cleanliness of equipment before use. 1. How would you find out how to assemble equipment? Make sure you read manufacturer instructions in the product manual before attempting to assemble any equipment to ensure you assemble it safely and correctly. There should also be information advising how to maintain and clean the equipment before and after use. It is important to only assemble and use equipment that you have been trained to use and feel comfortable using. If not, you should ask a supervisor or manager to help you to make sure you don’t damage the equipment and cause harm to yourself or others. 2. What is the difference between cleaning and sanitising? Cleaning – this ‘removes visible contamination such as food, waste, dirt and grease from a surface’ using warm water and cleaning detergent Sanitising – this ‘destroys microorganisms’ using hot water and sanitising chemicals. 3. Explain what the four-step effective cleaning and sanitising process is. Preparation – remove loose dirt, dust and food particles from the surface and rinse with warm water Cleaning - wash the surface with hot water and cleaning detergent to remove any stubborn stains or dirt Sanitising – wash with hot water and apply sanitiser Drying – place equipment on a drainer to air dry. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 15 Activity 3A Estimated Time 20 Minutes Objective To provide you with an opportunity to thaw frozen meats according to food safety guidelines where required. 1. How do you thaw meat? ➢ Take meat out of the freezer and place at the bottom of the fridge to thaw, leaving it overnight for smaller cuts, and larger cuts can take several days to defrost ➢ You should allow at least five hours per pound of meat for defrosting ➢ Leave meat in the packaging to defrost and put on a plate, or if this is removed you will need to cover it with cling film or place it in a container ➢ If you need to thaw meat quicker, you can do this in the microwave on a defrost setting. Read the food packaging and microwave manual for instructions to do this ➢ Follow defrosting and cooking instructions on the food packaging to find out how to thaw it correctly ➢ Don’t leave food to thaw on worktops at room temperature as this can cause bacteria to grow on the meat ➢ Make sure food is defrosted fully before cooking, otherwise it won’t cook properly throughout and won’t be safe to consume ➢ Once defrosted, meat can be kept in the refrigerator for one to two days as long as it is covered well and stored away from other foods. 2. Why is it important that meat is stored and thawed correctly? It is important to read the food packaging to find out the correct instructions and follow these carefully to ensure the food defrosts fully before you attempt to cook it. This is very important when thawing meat and poultry as it can grow harmful bacteria if it is not stored correctly. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 16 Activity 3B Estimated Time 20 Minutes Objective To provide you with an opportunity to sort and assemble ingredients according to food production sequencing. 1. What is food production sequencing? When preparing and cooking food, you should plan out all the stages throughout, setting yourself a time limit for each task. You should organise this by working out how long each ingredient will take to cook and planning it out from there to make sure everything finishes around the same time. Planning and preparation is important to show that you are organised in your work and can self-manage. 2. How would you do this when preparing and cooking food? ➢ Read the recipe to find out how long it should take you to prepare and cook the ingredients and complete the dish ➢ Write out a plan if this will help, breaking down the food production process into sections so you can plan how long you have for each task ➢ Find out what ingredients you need from the recipe and set them out on the worktops ➢ Have all the equipment out and ready that you will need for the recipe ➢ Use the mise en place technique by measuring and setting all the ingredients out before you start cooking and placing them in ramekins ➢ Organise when you will cook each ingredient. For example, if something takes longer to cook you will need to make this a priority and cook it first before anything else, so you don’t have to wait for it at the end ➢ Once all the food preparation is complete, start cooking and stick to the timescales you have set yourself, timing yourself throughout. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 18 Activity 3D Estimated Time 20 Minutes Objective To provide you with an opportunity to use meat preparation techniques according to recipe requirements. 1. How can you prepare and store meat safely? List some tips. ➢ Meat can spoil easily if it is not kept at the right temperature, make sure you store it in the refrigerator or freezer soon after buying it and never leave it out for a long time ➢ If it needs thawing after storing in the freezer, move it to the refrigerator and leave it in the packaging. You should allow 5 hours per pound for the meat to defrost. Do not refreeze after meat has thawed. ➢ Before cooking, the meat will need to be cleaned thoroughly to make sure you remove any bacteria from it: o rinse the meat well and pat it dry with kitchen paper o wash hands thoroughly in hot water with antibacterial hand wash before and after preparing meat o don’t let raw meat come into contact with any other foods which could be contaminated, in the refrigerator or when preparing it o clean and sanitise any equipment, plates and worktops used for preparing raw meat with hot water and antibacterial wash, then rinse through after. ➢ Check food packaging and recipe to see what temperature it needs to be cooked on ➢ To check if it’s cooked, use a thermometer in the meat and see if juices run clear, and make sure it isn’t still a raw pink colour ➢ After cooking and once it has cooled ,meat can be stored in the refrigerator in a sealed container or in aluminium foil for up to 4 days ➢ It can also be stored in the freezer for up to 3 months. 2. What are the different meat preparation techniques?  Larding – this is a culinary technique which means preparing large cuts of meat in which long strips of fat are woven through using a larding needle. The purpose of this technique is that it enhances the moisture of the meat while it cooks and improves the flavour.  Mincing – this is when meat is passed through a mincing machine to break it down into small pieces. There are many different dishes that minced meat can be used for, such as burgers, meatballs, pasta sauces and pie fillings.  Tenderising – this is the method for tenderising tougher cuts of meat by pounding thin slices using a meat mallet to make them even thinner. The pounding action flattens the meat, breaking up some of the fibres and connective tissues. This makes the meat tenderer and thinner cut than before.  Skewering – this is the technique of preparing food for cooking by sliding it onto a long thin wood or metal rod. It is mostly used to grill small cuts of meat at home or for a barbecue, and it can also be used to grill fish and vegetables.  Ageing – this is the process of preparing meat such as beef by refrigerating it for 3 to 7 days to improve the texture and flavour of it before it is cooked and consumed. The longer the beef is left to age, the SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 19 better the taste.  Barding – this means wrapping a piece of fat, such as streaky bacon, around a piece of lean meat to keep it moist while cooking so it doesn’t dry out. The fat is then removed a few minutes before the meat has finished cooking to allow it to brown.  Deboning – this is the technique of cutting and separating the meat and bones from meat to prepare it for cooking. It is important to take your time when doing this and to start at the thick side of the rib down to the thinner side.  Marinating – a marinade is a sauce used to prepare meat or vegetables in for cooking to enhance the flavour as the meat absorbs it. Marinades are also used to make meat more tender and to preserve it short term.  Rolling – this is a technique used to flatten meat to a consistent thickness for even cooking. This is used for recipes that require a thinner cut.  Trussing – this means tying the meat with a butcher’s twine to keep it in place, retain its shape and help it cook better.  Stuffing – this is when meat is filled inside with a stuffing mixture usually containing vegetables, herbs and meat to give it extra taste. Prepared stuffing is placed into the cavity of the meat before cooking and then both items are roasted in the oven together.  Trimming – this means cleaning the meat before  cooking by removing parts of it that are white, yellow or bloody, such as the connective tissue, tenderloins and cartilage. After trimming, meat should be washed and patted dry before it is cooked. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0