Student Name Lakshay Bhargava

Student Number 6211007

Unit(s) of Competency and Code(s) SITHCCC014 Prepare meat dishes
Elements 1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook meat Dishes.
5. Present meat Dishes.
Trainer/Assessor Bhaskar

Assessment for this Unit of Competency Details

Assessment 1 E – Learning Checkpoints
Assessment 2 QUESTIONS & ANSWERS
Assessment 3 Practical Observation
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 1 of 16
Version 1.2 April 2020
Responsibility: Manager of Hospitality Training Facilities
 Candidate Instructions

This is a written assessment. Your Trainer/Assessor will set a date and time to complete this Assessment.

In the time allocated, you are to answer all of the following questions. Make sure you:

• Print Clearly
• Answer all questions
• Use a pen. Assessments written in pencil will not be accepted.
• Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer,
he/she may be able to re-word the question for you

ASSESSMENT DETAILS

• This is a summative assessment. The learner is to answer all questions and be competent in them. It is an
individual answered open book assessment monitored in a classroom environment under the supervision
and guidance of the Trainer and Assessor.
• The candidate will only be deemed competent after successfully completing all three assessment tasks
required by the unit of competency.
• For information on re-assessment and assessment appeals please refer to the relevant policy and procedure
in the student handbook.

ACCESS AND EQUITY

ANIBT accommodates students with reasonable adjustments to training and assessments. This could include
variations in course delivery or assessment methodology and it is the responsibility of Trainer/Assessors to
coordinate this in consultation with the Manager of Hospitality Training Facilities. When making reasonable
adjustments to assessments and assessment processes, assessors need to focus particularly upon validity and
fairness. If, as a student you feel you have special needs that require your Trainer/Assessor to apply a
reasonable adjustment – please discuss this with your Trainer/Assessor at the beginning of the subject studies.

PLAGIARISM

Plagiarism is the act of representing as one’s own original work the creative works of another, without
appropriate acknowledgement of the author or source. To avoid plagiarism – it is that you write your
assignment answers in your own words, but also reference any sources of information using the Harvard
Referencing System ( please ask your Trainer/Assessor if you require support with this).

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 2 of 16
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COLLUSION

Collusion is the presentation by a student of an assignment as his or her own which is in fact the result in whole
or in part of unauthorized collaboration with another person or persons.

Collusion involves the cooperation of two or more students in plagiarism or other forms of academic misconduct
and as such both parties are subject to disciplinary action. Collusion or copying from other students is not
permitted and will result in NYC.

Plagiarism and collusion constitute cheating. Disciplinary action will be take against students who engage in
plagiarism and collusion as outlined in the schools’s policies. See ‘Student Discipline/Misconduct Policy’ and
‘Assessment policy’.

Assignments must be typed using document software such as MS word; no handwritten assignments will be
accepted (unless prior written confirmation is provided by the Trainer/Assessor to confirm)

ASSESSMENT PROCESS:

Assessment decisions will be based on your ability to demonstrate competency against all performance criteria
(included in this booklet) and required skills and knowledge outlined in the competency standard. Competency
will be determined after reviewing all of the evidence you have submitted.

Each piece of assessment will be graded Satisfactory (S) or Not Yet Satisfactory (NYS). When all evidence has
been gathered, your assessor will make a final judgement and sign off with Competent (C) or Not Yet Competent
(NYC). If you have been deemed competent your assessor will advise you of the ‘final judgement’ and
feedbacks. Alternatively, you will be advised what further action you need to take to achieve competency.

ASSESSMENT APPEALS

For information in regards to how appeals are to be managed and conducted refer to student handbook pages
25-27.

RE-ASSESSMENT

For information on how the candidate will be re-assessed refer to student handbook pages 38-39.

ASSESOR INSTRUCTIONS

All assessor instructions and guidelines are detailed in the trainer and assessor responsibilities handbook.

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 3 of 16
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Responsibility: Manager of Hospitality Training Facilities
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
• culinary terms and trade names for:
o ingredients commonly used in the production of different meat dishes
o classical and contemporary meat dishes
o different cuts of meat and styles of cooking
• contents of stock date codes and rotation labels
• meat classifications
• characteristics of meat products and meat dishes:
o appearance / fat content
o freshness and other quality indicators
o primary, secondary and portioned cuts
o nutritional value
o taste
o texture
• historical and cultural origin of different meat products and meat dishes
• preparation techniques for different cuts and types of meat specified in the performance evidence
• cookery methods for different cuts and types of meat specified in the performance evidence
• equipment used to prepare and produce meat dishes:
o knife care and maintenance
o essential features and functions
o safe operational practices
• mise en place requirements for meat dishes
• appropriate environmental conditions for storing meat and meat products to:
o ensure food safety
o optimise shelf-life
• safe operational practices using essential functions and features of equipment used to produce meat dishes.
Place/Location where assessment will be conducted
 ANIBT Brunswick Campus – Unit 2 / 306 Albert Street, Brunswick, Victoria 3056
 Responsibility: Manager of Hospitality Training Facilities

Resource Requirements
Pen, paper, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 4 of 16
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Statement of Authenticity
✔ I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me
✔ and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or
✔ referenced all sources of information I have used for the purpose of this assessment

Digitally signed by
Student Signature: Lakshay Lakshay Bhargava
Date: 2021.07.06
Date: / /
Bhargava 22:24:05 +10'00'

This assessment: First Attempt 2nd Attempt Extension – Date: / /

Satisfactory Not Yet Satisfactory

RESULT OF ASSESSMENT
Feedback to Student:

Assessor(s) Signature(s): Date: / /

RE – ASSESSMENT

(If required)

Due Date: _______________________________ Signature of Assessor: ___________________

Name of Assessor: ________________________

Date of Re-Assessment: _____________________

The Candidate was assessed as: (Please TICK)

O Satisfactory (S) O Not Yet Satisfactory (NYS)

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 5 of 16
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Responsibility: Manager of Hospitality Training Facilities
 Your task:

1. You arrive at work for your shift. List 3 methods you could use to establish the mise en place requirements
for service. What would you need to consider to prevent wastage?

Method used to identify mise en place requirements Consideration to prevent wastage

Historical date Figure out how many ingredients need to

beprepared by all data information and recip.
Reusingoffcuts and bones in making stocks,
soup andsauces.
Number of bookings
Special functions
TRAINER’S COMMENT & FEEDBACK (If required):

2. Explain the general key steps for preparing ingredients for mise en place and the production of meat dishes.
Which provisions for correct storage of usable trimmings and offcuts would this require?

Key steps

Prepare the ingredients in to the correct size or trim as required. The requirements should
beoutlined in the recipe and will be influenced by the dish. Its origin and final
presentation.During preparation it is important to consider any trimmings or offcuts and how they
couldbe utilized in other recipes or sections of the kitchen. For example vegetable trimmings
canbe used for jus production, meat offcuts can be used for stocks. Any iems that can be
reusedmust be storeed hygienically and are normally identified with a tag or label stating the
item,the date of packaging and the intended use. Other details can be added like the name of
thechef that produced the item, a use by date or colour code or allergen information.

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 6 of 16
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3. List 3 quality points for lamb.

Quality Points for Lamb

1.Bright red meat

2.White, firm fat covering
3.Fine grain.

TRAINER’S COMMENT & FEEDBACK (If required):

4. List 4 restaurant cuts from a whole lamb loin.

Restaurant Cuts

1.Diced lamb
2.Loin chop
3.Rib loin, mid loin
4.Frenched

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 7 of 16
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Responsibility: Manager of Hospitality Training Facilities
5. List 3 fancy meats and select a suitable menu dish with the appropriate cookery method for each.

Fancy meat/offal Menu Dish Method of Cookery

Cheek Braised Fried, Asian style dishes

Trotter Brawn Stewed, Asian style dishes

Marrow Farces Garnish, soups

TRAINER’S COMMENT & FEEDBACK (If required):

6. Using the veal cuts provided below, select a suitable menu dish and an appropriate cookery method for
each.
Cut Menu Dish Method of Cookery
Topside Veal roast with mustard cream sauce Roasting

Osso bucco Traditional Osso Bucco Simmered

TRAINER’S COMMENT & FEEDBACK (If required):

7. List 4 primal cuts which can be obtained from a leg of beef (butt).
Primal Cut

Topside, round (knuckle), rump, silverside

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 8 of 16
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Responsibility: Manager of Hospitality Training Facilities
TRAINER’S COMMENT & FEEDBACK (If required):

8. Why is the silverside tougher than the topside?

Reason

Outside muscle is toughter than inside muscle. Topside is on the inside of leg thus making it
fairly tender. Silverside is on the outside of the leg thus making it fairly tonght.

TRAINER’S COMMENT & FEEDBACK (If required):

9. List 4 measures which help to ensure correct hygiene standards when handling and preparing meat and
meat dishes. What would this need to include when thawing meats?

Hygiene Requirements

1.Prepare meat in one designated area of the kitchen. Ensure that all workbenches, trays and storage containers are
clean and sanitised
Clean and sanitise your knives and boards before commencing work as they can become contaminated with bacteria
from raw food
2.Prevent cross-contamination during preparation and storage. If hands and utensils are not carefully washed and
are then used to prepare cooked food, the cooked food can become contaminated from the raw food. Prevent
dripping of liquid from raw foods by storing food in clean, non-toxic washable containers or cover with foil or plastic,
clearly labelled. If it is not possible to store raw meats separately, store on lower shelves below cooked foods
3.Use colour coded boards for prepared and finished products and never cut cooked items on boards that have been
used previously for the cutting of raw items - unless the board has been properly washed in between tasks
Ensure storage temperatures below 4°C for raw meat and holding temperatures above 70°C for cooked meat to be
served
4.Thaw meat correctly to avoid the danger zone. Meat for thawing should be placed on trays which are covered and
clearly labelled. The trays should be placed on a low shelf in the coolroom so that any drips or juices do not
contaminate other items. Never run hot/warm water over food to thaw it!
Minced meat should be processed on the same day it is purchased and should always be cooked through. The
increased surface area means mince goes off much more quickly

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 9 of 16
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Responsibility: Manager of Hospitality Training Facilities
10. List 2 advantages of having offal and second class cuts on the menu:

Advantages

Minimize the amount of wastage

Maximize the amount of profit from a carcass
Create an attractive menu

TRAINER’S COMMENT & FEEDBACK (If required):

11. List 3 restaurant cuts which can be obtained from a leg primal.

Restaurant Cut

Topside, round, silverside

TRAINER’S COMMENT & FEEDBACK (If required):

12. Describe the differences in veal and lamb kidneys and list two suitable menu dishes.

Differences Menu Dishes

Lamb:
cut in half lengthwise and can be served whole or
sliced. eg: lambs' kidneys in red wine
Veal:
cut into the natural segments or sliced and
sauteed. eg: veal kidneys in mustard sauce.

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 10 of 16
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Responsibility: Manager of Hospitality Training Facilities
13. Provide 2 reasons why you should not stew beef topside.

Reasons

1.could get tough

2.could loseflavourand nutrients

TRAINER’S COMMENT & FEEDBACK (If required):

14. What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasons and how do
the different temperatures affect the product? What needs to be considered when carving roasted meats
for service?

100-180
Temperature Range: _______ °Celsius
Reasons and Explanation

This allows the centre of the meat to cook, withoutthe outside drying out.slow-roasting allows
more time for the collagen andother connective tissue to be broken down inside the meat.
Higher temperatureswill not allow the internal collagen to completely break down. Striploin is
slow-roasted to make it more palatable.Always rest the item before carving to relax the meat
fibres and retain themoisture. Once the roasting has finished, take the meat out of the oven
orrotisserie, place it onto a trivet or perforated tray and cover it with a lid or alfoilto keep it warm.
Always carve against the grain to ensure tenderness. Alsoremember that the residual heat in
the roast will continue to cook the meat afterit has been taken out, so it should be removed just
before it is at the desireddegree of doneness.

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 11 of 16
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Responsibility: Manager of Hospitality Training Facilities
15. A pork rib loin costs $ 10.80 per kg bone in. The trimming loss is 40%. Alternatively you can purchase a kg of
pork cutlets for $16.00 per kg. Which option should you choose when purchasing your meat?
State your reasons supported by the appropriate calculations.

Calculations:

10.80 = cost of 600 g trimmed meat [1000 – (40/100)=600]

Equation: If 0.600 kg cost $10.80 how much does 1.000 kg cost?

0.600 kg – $ 10.80

1.000 kg – $ X

Reasons:
x=$18
purchasing 1kg of pork cutlets for 16% is the best choice since a pork rib loin after
boned will cost $18.00 per kg and it has $2.00 per kg different.

TRAINER’S COMMENT & FEEDBACK (If required):

16. You have boned a leg of lamb and will utilise the meat for lamb schnitzel and roast lamb. Which primals
would you use for either menu dish? Why have you made these choices?

Primals used Reason

Lamb Schnitzel large leg primal muscle on the inside
topside
of the leg thus fairly tender,also
referred to as cushion or inside.
Roast Lamb large leg primal muscle on the outside of the
silverside
ledconsisting of the outside and eye round,
tougher meat, also known as undercushion.

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 12 of 16
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17. Explain the applications and uses of the following Equipment and Utensils and provide one applied example
for each. What are the WHS and hygiene procedures which must be followed for assembly, and for safe use?

Equipment and Utensils Explanation for use Applied Example

Butcher Knife breaking down cuts of meat portion steak for service
or trimming fat
Boning Knife removing the bones of to buy specific menu requirement. to
poultry, meat, and fish ensure wastage is minimise
Meat Hook hang the meat to drain the butchers hook
lbood from th carcass
Larding Needles to close seal meat ends and open trussed roast beef-whole
cavities for the purpose of meat filling

Sharpening Steel refines sharpend knives chef knives

Meat Thermometer measure meat temperature 0-5 degrees

Butcher’s String for trussing roast beef with rosemary

Meat Bat meat paddle for tenderising schnitzel

Safety and Hygiene requirements:

wear correct ppe

avoid cross contamintation
ensure all employees are highly trained and skilled
clean and sanitise knifes after use
must follow workplace company policies and procedures
must wear safe food handing gloves when required

TRAINER’S COMMENT & FEEDBACK (If required):

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ANIBT _ Brunswick Campus 13 of 16
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18. Complete the following table for examples of restaurant cuts from pork with a suitable method of cookery
applied for a menu dish for each cut:

Primal Cut Restaurant Cut Cookery Method Menu Dishes

(pork)

Neck
neck medallion grill,braise grilled pork neck,roasted
pork neck

Shoulder
kiced or minced stew,deep-fry,grill boiled pickled pork,sweet
and sour pork

Leg
schnitzel,escalope,st roast,pan-fry,grill roast pork with apple
eak sauce,pork schnitzel

Loin
rack,cutlet,medallion, grill,pan-fry,roast pork rack with panzanella
steak

Belly
spare ribs,american slow slow cooked pork belly in
spare ribs, rolled roast,braise,grill,bbq soy marinade

TRAINER’S COMMENT & FEEDBACK (If required):

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ANIBT _ Brunswick Campus 14 of 16
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19. Provide a description for each of the following preparation and portioning techniques:
Larding The term larding refers to inserting thin strips of raw, unprocessed bacon back fat, also known as lardons
orgreen bacon, through the muscle tissue of meat. For this purpose the bacon fat is cut into strips of varying
length with adiameter of ~5mm, depending on the size of the cut. The strips are inserted or attached to a larding
needle and pushedthrough the meat in order to achieve a nice presentation when the cooked meat is cut.

Tenderising: Tough meat can be tenderised to make it more tender or to speed up the
cooking process. Tenderising canbe done physically, e.g. flattening a schnitzel
with a mallet, or enzymatically, e.g. marinating tough cuts in paw-paw.

Stuffing and trussing When roasting meat, extra flavours are sometimes added in the form of stuffing, often
to thecavity formed by the removal of the bone. In order to keep the stuffing inside
and moist, the meat is tied up. This isreferred to as tying or trussing and there is a
number of methods that can be used. Watch the videos to see how it isdone.

Mincing all offcuts and trimmings can be minced and then used for
menu items such as sausages, hamburgers,rissoles
andfarces for second class cuts.

Marinating– Instant and Soaking Application and Uses

Instant marinade Soaking marinade

lemon juice,worcestershire saucemsoy sauce, buttermilk,red wine, beer,vinegar,brines used
yoghurt and tandoori paste,used for seafood and for tougher cuts,older animals or as
poultry as well as first class cuts preparation for smoked meats

TRAINER’S COMMENT & FEEDBACK (If required):

20. What are the advantages of ageing meat in vacuum sealed packaging?
What are the ideal temperatures for storage? How are frozen items defrosted safely?

Chilled meat is packaged in special bags which then have the air removed and are sealed to a
snug fit.Most of the improvement in beef tenderness occurs in the first 10 days at 0°C, with
maximumtenderness achieved at -1°C in about 28 days.The liquid in the bag formed by the cut
surface (known as drip or weep) is between 1-2%, considerablyless than through
evaporation.Maximum storage time at 1°C is 4-6 weeks if unopened and the meat has a low pH
value.Vacuum packaged meat items that have been aged for the desired period can be frozen
in the bagwithout compromising the benefits of the agei

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 15 of 16
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21. What are the general considerations for suitable sauces and accompaniments for meat dishes?

Sauces should provide extra contrast, additional moisture or mouth feel.there are no hard and fast rules
but basically a softer textured accompaniment is a good contrast to afirm or crunchy piece of meat and
also soaks up the sauce.Puréed potatoes, steamed rice and gnocchi will absorb sauces very well.
Cereals such as quinoa andcouscous can be easily mixed through dishes to absorb the sauce and bind
ingredients.French fries go well with a steak and sauté potatoes also provide some extra crunch, whilst
fried kumaracan provide an interesting variation and provide more colour.Vegetables and salads are of
course popular and essential from a nutritional point of view.Consider the sauce served with the dish,
the texture of the main course and then choose a variety of vegetables that will enhance the dish as a
whole.

TRAINER’S COMMENT & FEEDBACK (If required):

22. What are the nutritional benefits of meat and game meat in a healthy diet? What would you need to
consider to provide nutritional balance of dishes?

Buffalo is very low in fat (1.8%) and has the lowest cholesterol level of all domestic meats -
46mg per100grams.Buffalo contains significant amounts of omega-3 polyunsaturated fats,
which are protective against heartdisease and other inflammatory disorders.Prime goat meat is
lean, tender and juicy and capretto, the Italian name for tender, milk-fed kid, is thecommon
known term in Australia.Game is naturally low in cholesterol which makes it suitable for special
diets.From a nutritional perspective, kangaroo provides a valid menu alternative due to its high
proteincontent with an extremely low fat content (2%).Venison has the dual nutritional
advantages of a low fat and high protein content, plus no hormonesbeing used to promote
growth, make it a good choice for the modern die

TRAINER’S COMMENT & FEEDBACK (If required):

Questions & Answers - SITHCCC014

ANIBT _ Brunswick Campus 16 of 16
Version 1.2 April 2020
Responsibility: Manager of Hospitality Training Facilities