mae-Queddeng-014_1hrcwzjoz6k1c

Student Name: Mae Angelyn A. Queddeng Student ID Number: 22100703 Trainer/Assessor Name: Chung Tse Cheng Class: Certificate IV 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 Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm). Competency outcome 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. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 4 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 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 SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 6 Demonstration is off-the-job A demonstration will require:  Performing a skill or task that is asked of you  Undertaking a simulation exercise. Your trainer/assessor will inform you of which one of the above they would like you to do. The observation/demonstration will cover one of the unit’s elements. The observation/demonstration will take place either in the workplace or the training environment, depending on the task to be undertaken and whether it is an observation or demonstration. Your trainer/assessor will ensure you are provided with the correct equipment and/or materials to complete the task. They will also inform you of how long you have to complete the task. You should be able to demonstrate the skills, knowledge and performance criteria required for competency in this unit, as seen in the Learner Guide. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 7 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: Mae Angelyn A. Queddeng Unique Student Identifier (USI): MWUDFQ8TNZ Email: maeangelynqueddeng@gmail.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: Student feedback/comments: SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 9 ACTIVITIES AND WRITTEN QUESTIONS Complete the following activities individually or in a group (as applicable to the specific activity and the assessment environment). Where applicable, a signed observation by either an approved third party or the assessor will need to be included in these activities as proof of completion. Complete the following activities individually or in a group (as applicable to the specific activity and the assessment environment). Activity 1A Estimated Time 20 Minutes Objective To provide you with an opportunity to confirm food production requirements from food preparation lists and standard recipes. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 10 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? -is a French term or having all ingredients measured, cut, peeled, slice, grated before starting cooking. 3. What are the advantages of using this technique? -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 peo- ple you’re cooking for -Make sure you have all the ingredients and equipment you need by reading through the recipe first 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 | 12 Activity 1C Estimated Time 20 Minutes Objective To provide you with an opportunity to identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1. What does stock rotation mean? -process of organizing inventory to mitigate stock loss by expiration or obsolescence. 2. What are the different types of date labels you will see on food packaging and what do they mean? -best before by means about quality and not safety -use by means when a product may no longer be safe to eat. -display until means after which the goods should not be offered for sale. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 13 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? -chef knife -paring knife -bread knife -carving knife -cleaver or butcher knife -boning knife -fileting knife -salmon knife 2. Why is it important to use the right type of knife when preparing food? -a knife that is too big or too small could result in a cut from too much force or over cutting. 3. What other essential equipment will you need in the kitchen? -knives -measuring cups -wooden spoons -fish turner -peeler -whisk -tongs SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 15 Activity 2C Estimated Time 30 Minutes Objective To provide you with an opportunity to use knives and other equipment safely and hygienically according to manufacturer instructions. 1. What are the tips for handling and using knives safely? -keep knives sharp -wear cutting glove -always cut away from yourself -use the right knife for the job -cut on a stable cutting board -never grab a falling knife -keep your eyes on the blade -carry the knife pointed down or in a scabbard 2. Why is it important to read the instructions before using any equipment? So that it will then allow us to develop suitable controls and wear protective equipment to protect us against the hazards associated to a equipment. 3. Why is it important to be hygienic with equipment? -because germs on ay surfaces can pass to you or another person. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 16 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? -fill a large bowl with cold water and submerge the bag in the water, change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat. 2. Why is it important that meat is stored and thawed correctly? -because several types of microorganisms can grow on meat. SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 18 Activity 3C Estimated Time 30 Minutes Objective To provide you with an opportunity to weigh and measure ingredients and create portions according to recipe. 1. What is the first thing you need to consider before weighing and measuring ingredients? You should know the equipment to use before weighing and measuring. 2. What tools are used to measure ingredients? -measuring spoons -liquid measuring cups -dry measuring cups 3. Explain how to weigh and measure ingredients effectively. -measuring ingredients by weight SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0

P a g e | 19 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. -clean -separate -cooking temperature 2. What are the different meat preparation techniques? -roasting -broiling -grilling -pan broiling -pan-frying -stir frying -braising -deep-fat frying SITHCCC014 Prepare meat dishes (Learner Workbook) Version 2.0