SITHCCC036

prepare meat dishes

First published 2022

RTO Works www.rtoworks.com.au

[email protected]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process
without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher
do not accept responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at
[email protected].

Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook as
This Student Logbook is where you will record evidence of the knowledge and skills part of your assessment for this unit. Try to think about the highlights of each service
you have developed during your training for this unit. It also serves as a handy when you are writing your reflection. You might also find the following questions
reference guide on what you need to do during your assessment and how you should useful:
go about doing it.
 What skills and techniques did I use?

 What policies and procedures did I follow?

Student details section
 How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?
Student name:  What did I learn during the service and how might I apply it in future?

Sujal Kutal  What might I do different next time?

Name of RTO:
Supervisor declaration
Astral Institute of Australia
Your workplace supervisor’s feedback forms an important part of the assessment
Trainer/assessor name: process and it is essential you have your supervisor complete their section of each of
your reflective journals and fill in the supervisor declaration after the summary
Amit Das section. Keep in mind that, if you are completing your assessment in your RTO’s
training kitchen, your trainer will be your workplace supervisor and should endorse
If this workbook is found, please contact me to return it using the details below:
your journal. Without their endorsement, your Logbook will be incomplete and it is
likely to be returned to you for resubmission.

Logbook summary
There are a number of requirements you must fulfil within your assessment process,
so a Logbook Summary has been provided. Make sure you keep this section up to
date – it will help you keep track of any outstanding requirements.

SITHCCC036 Prepare meat 3

dishes
What do I need to demonstrate?  minimising waste to maximise profitability

During your assessment for this unit, you will be required to demonstrate a range  selecting and using meat cookery methods
of the skills and knowledge that you have developed during your course. These
 following standard recipes accurately
include:
 selecting, preparing and adding accompaniments which are suited to each
 interpreting standard recipes and food preparation lists
dish
 confirming food production requirements
 making adjustments to dishes to ensure quality
 calculating ingredient amounts
 carving meats taking into account meat and bone structure
 identifying and selecting meat products and other ingredients from stores
 presenting dishes attractively
according to quality, freshness and stock rotation requirements
 using appropriate service-ware
 following procedures for portion control
 selecting and adding sauces and garnishes according to standard recipes
 producing the required quantities
 evaluating dishes and adjusting presentation
 checking perishable supplies for spoilage
 storing dishes in appropriate environmental conditions
 checking perishable supplies for contamination
 following organisational policies and procedures
 selecting the type and size of knives required
 maintaining a clean work area
 selecting the type and size of equipment required
 disposing of or storing surplus products
 ensuring that food preparation equipment safely assembled, clean and ready
for use  working safely

 using knives and equipment safely and hygienically  working hygienically

 using equipment according to the manufacturer’s instructions  working sustainably

 thawing frozen meats safely  working efficiently

 sorting and assembling ingredients according to food production  working within commercial time constraints and deadlines
sequencing
 responding to special customer requests and dietary requirements.
 weighing and measuring ingredients accurately

 creating portions according to the recipe

 using meat preparation techniques according to recipe requirements

SITHCCC036 Prepare meat 4

dishes
Tips for completing this logbook
 Read through your 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 workplace supervisor.

 Stay up to date! Complete a logbook entry at the end of each service period
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!

SITHCCC036 Prepare meat 5

dishes
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these stock
tasks during one session, therefore you will only need to complete a single reflective journal for these
cases.

Student name: Sujal Kutal

Student number: 20220383

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. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ beef 29/04/2024 2

game: 29/04/2024 2

☐  kangaroo or wallaby

 specialty meats

☐ lamb 29/04/2024 2

☐ pork 29/04/2024 2

☐ offal 29/04/2024 2

This unit of competency requires that you use each of the following meat preparation techniques at least
once when preparing the above dishes. Evidence of this has been provided.

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ barding 29/04/2024 2

☐ de- boning 29/04/2024 2

☐ trimming 29/04/2024 2

☐ frenching 29/04/2024 2

SITHCCC036 Prepare meat 6

dishes
 Meat preparation technique Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

☐ portioning 29/04/2024 2

☐ wet and dry marinating 29/04/2024 2

☐ mincing 29/04/2024 2

☐ rolling 29/04/2024 2

☐ tenderising 29/04/2024 2

☐ tying 29/04/2024 2

☐ skewering 29/04/2024 2

This unit of competency requires that you must be observed using each of the following cookery methods
at least once. Evidence of this has been provided

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ braising 29/04/2024 2

☐ deep-frying 29/04/2024 2

☐ shallow-frying 29/04/2024 2

☐ grilling 29/04/2024 2

☐ roasting 29/04/2024 2

☐ sous vide 29/04/2024 2

☐ stewing 29/04/2024 2

SITHCCC036 Prepare meat 7

dishes
This unit of competency requires that you must cook a beef restaurant cut steak according to specified
cooking preference. Evidence of this has been provided.

Cookery preference Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ blue 29/04/2024 2

☐ rare 29/04/2024 2

☐ medium rare 29/04/2024 2

☐ medium 29/04/2024 2

☐ medium well 29/04/2024 2

☐ well done 29/04/2024 2

SITHCCC036 Prepare meat 8

dishes
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook
contains entries from different kitchens and venues then please have each supervisor you work under complete
one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the
completion of your required shifts.

This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One
copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:

Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

worked within the organisation’s policies and procedures ☐ Yes ☐ No

worked to a professional level in line with the kitchen’s usual roles and
☐ Yes ☐ No
responsibilities

followed standard recipes to prepare dishes using meat ☐ Yes ☐ No

prepared dishes using a range of cookery methods ☐ Yes ☐ No

prepared dishes using a range of meat items ☐ Yes ☐ No

prepared dishes using a range of meat preparation techniques ☐ Yes ☐ No

prepared dishes within commercial time constraints and deadlines ☐ Yes ☐ No

produced required quantities ☐ Yes ☐ No

followed portion control procedures ☐ Yes ☐ No

followed food safety practices for handling and storing meat ☐ Yes ☐ No

responded to special customer requests and dietary requirements. ☐ Yes ☐ No

SITHCCC036 Prepare meat 9

dishes
 Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the purposes ☐ Yes ☐ No
of assessment.

Supervisor signature:

Contact number:

Date:

SITHCCC036 Prepare meat 10

dishes
 Reflective journals

Recepie- Hungarian Goulash

Methods
1. Pass the beef through the flour. Shake off excess flour.
2. Heat 1/3 of the oil in a stew pan and seal the meat. Remove the meat and keep warm.
3. Add the remainder of the oil and lightly cook the onions without colour.
4. Add the paprika and the remainder of the flour to make a roux.
5. Add the concassé, meat and sufficient water to just cover the meat. Season wit salt.
6. Bring to the boil and lightly simmer for 1 hour, remembering to degrassier.
7. Meanwhile, melt the butter in a pan and lightly sauté the diced potatoes.
8. After the stew has simmered for 1 hour, add the potatoes and continue to cook until they are tender.
9. Correct the consistency and seasoning, add a garnish if desired and sarve.

Recepie- Vienna Schnitzel

Methods
1. Using a cutlet bat, flatten out the veal to an even thickness, about 4 to 5 mm.
2. Crumb the escalopes by dipping into the flour, 09g wash and breadcrumbs
3. Decorate each slice of lemon by dipping one side in the chopped parsiey a the exoess. Place a slice of egg on top of each slice. Wrap esch olive in ? and place
on top of the egg slice.
4. Place the butter and all together in a heavy-based frying pan and heat untl the souring medium is hot. You can test this by dropping a few crumbs into the pan
and seeing e they sizzle.
 5. Place the crumbed veal into the pan, best side down first, and try unti golden brown Turn the schnitzel, using a pair of tongs to avoid piercing the fesh, and
continue lo try until a golden brown colour is reached on that side.
6. Remove the cooked vest from the pan and place it on absorbent paper to drain.
7. To serve, neatly place the veal on pre-heated service plates, Surround each schnitzel with a cordon of hot jus lid and decorate each schnitzel with the prepared
lemon silces.

Recepie- Calf’s Liver Lyonnaise Style

Methods
1. Clean and skin the liver and cut at an angle into ½ cm thick slices, allowing two slices per person. If the liver has a strong smell, soak it in cold water or milk
for 1 to 2 hours.
2. Melt the butter in a sauté pan and add the onions. Continue to sauté over medium heat until the onions start to turn a golden brown.
3. Add the white wine and reduce by two-thirds. Add thy stock/demi-glace and or few minutes until the onions are nicely glazed. Adjust seasoning.
4. Heat the clarified butter in a heavy-based frying pan. Pass the slices of liver throw seasoned flour and shake off the excess.
5. Just as the butter starts to turn brown, place the dusted liver in and cook on both sides leaving slightly underdone.
6. To serve, neatly arrange two slices of liver on each plate and coat with the Lyonnaise (onion) sauce. Sprinkle with chopped chives.

Recepie- Osso Bucco

Methods
1. Dust and coat the veal with flour.
2. In a heavy-based frying pan, heat the butter and oil and fry the veal until lightly coloured. Remove them from the pan and lay them out in a suitably sized
braising dish (braisière).
3. Sweat (cook without colour) the onion and garlic in the frying i and mix together.
4. Deglaze the pan with the wine and reduce by 1/3.
 5. Add the veal stock and mix all ingredients. Pour the liquid over the veal t the meat.
6. Add the bouquet garni and bring to the boil. Cover and cook in a preheated oven at 180 °C for 40 minutes. Check consistency, turn the meat over and return to
the oven for a further 30 minutes or until the meat is just cooked.
7. Serve the meat on preheated plates. Garnish with lemon rind and chopped parsley.

Recepie- Herb-crusted Rack of Lamb

Methods
1. Prepare the lamb racks by trimming and removing all meat, fat and sinew betwe bones. Scrape the entire exposed surface of each rib with the tip of a
boning kni. the bones are smooth.
2. Trim the layer of fat over the main meat area to approximately 1 mm. Score the trimmed fat in a criss-crossed trellis fashion to a depth of approximately 2
mm.
3. Season the meat, brush with oil and seal all surfaces on a grill or in a hot fry pan. Set aside to cool slightly.
4. Spread a layer of mustard over the fat side of the meat, taking care not to get inf mustard on the exposed bone.
5. Mix the breadcrumbs and chopped herbs (chives, parsley, basil, oregano and rosemary) together. Firmly press the mustard coated surface into the herbed
crumbs until a thick layer adheres to the mustard.
6. Lay the racks on the bottom of a roasting dish with the crumb side uppermost. Baste the surface of the racks with clarified butter and place in an oven pre-
heated to 180 °C until the lamb is rosé/medium and the breaded crust has firmed and browned.
7. To serve, make four wreaths out of the watercress and place one in the centre of each plate. Position the racks in the centre of each wreath and serve with a
saucière of sauce paloise.

Recepie- Rabbit with Thai Green Curry

Methods
1. Cut rabbit into 8 to 10 portion joints (depending on side), following the guideli this resource.
2. Remove coconut milk from refrigeration and spoon off 250 ml of the thickest pa. el ne coconut milk. This is the cream that has risen to the top and become
 firm.
3. Pour the 250 ml of coconut cream into a large heavy-based saucepan and bring to the boil while stirring constantly.
4. Lower the heat and continue cooking to reduce to about one quarter of the original amount.
5. Add the curry paste and fry in the rich oily cream for about 5 minutes, stirring constantly.
6. Add the rabbit portions to the pan and cook them over medium low heat, stirring frequently and turning them for about 15 minutes.
7. Pour in the remaining coconut milk, lime leaf, salt, and fish sauce and stir until that sauce comes to the boil. Turn the heat down and allow to gently simmer
uncovered for 30 minutes. In this time the sauce should become rich and oily.
8. Stir in the chopped chillies and herbs and simmer for a further 5 minutes.
9. Serve two pieces of rabbit per portion with sauce on a bed of boiled or steamed jasmine rice. Garnish with fresh coriander.

Recepie- Rosted Beef

Methods
1. Preheat the oven to 190 °C.
2. Cut the carrot, celery and onion into a mirepoix and spread over the sized roasting dish.
3. Trim the beef, season and seal it on a hot bar grill or in a separate hot pan over a gas flame, using a little of the oil.
4. Lay the beef joint on the mirepoix, fat side up, and smear all over the mat with the mustard. Sprinkle the cracked peppercorns evenly over the meat.
5. place the pan into the preheated oven, basting from time to time, until cooked to the desired degree of doneness. This is checked in the same way as with
grilled meat.
6. When cooked, remove from the oven, place the meat on a tray and allow to rest.

Recepie- Calf’s liver lyonnaise style

Methods
1. Clean and skin the liver and cut at an angle into ½ cm thick slices, allowing two slices per person. If the liver has a strong smell, soak it in cold water or
 milk for 1 to 2 hours.
2. Melt the butter in a sauté pan and add the onions. Continue to sauté over medium heat until the onions start to turn a golden brown.
3. Add the white wine and reduce by two-thirds. Add thy stock/demi-glace and or few minutes until the onions are nicely glazed. Adjust seasoning.
4. Heat the clarified butter in a heavy-based frying pan. Pass the slices of liver throw seasoned flour and shake off the excess.
5. Just as the butter starts to turn brown, place the dusted liver in and cook on both sides leaving slightly underdone.
6. To serve, neatly arrange two slices of liver on each plate and coat with the Lyonnaise (onion) sauce. Sprinkle with chopped chives.

Recepie- Barbequed spare ribs

Methods
1. Sweat the onion and garlic in the peanut oil over low heat. Mix in the sesame oil, vinegar tomato purée, honey, stock, Worcestershire sauce,
mustard, ginger and thyme. Season with pepper and salt.
2. Bring the marinade/barbeque sauce to the boil and simmer for 10 to 15 minutes.
3. Pour the liquid into a stainless steel, glass or ceramic bowl and allow to cool.
4. Trim the spare ribs of excess fat and sinew. Cut in between the ribs to get four equal portions or cut in between each rib to get individual ribs.
5. Place the prepared ribs into the cooled marinade, cover and leave overnight.
6. To cook, place the ribs on a pre-heated bar grill or barbeque. Baste generously with the barbeque sauce every 5 to 6 minutes while cooking. Turn
the ribs as required until the ribs become brown and crisp. If they start to take on too much colour, place them in a roasting dish and finish them in
the oven.
7. Serve as required.

Recepie- Grlled sirloin steak

Method
1. Preheat the bar grill, one side on full heat, one side on half heat.
2. Trim the steak of excess fat and flatten to an even thickness.
3. Rub the steak with oil and place on the hottest side of the grill to seal, turning once to make sure that it is sealed on both sides.
4. Season the steak with salt and pepper and then finish cooking the steak on the slightly cooler side of the grill turning only once. Cook to customer
preference and serve.

Recepie- Herb- crusted kangaroo medallions with caramelized onion

Methods
1. Mix the thyme, basil, garlic, salt, and oil together in a flat dish. Steep the kangaroo medallions into the herb marinade and turn them until they are well
coated. Cover the dish with plastic film and refrigerate for at least 3 hours.
2. To make the caramelised onions, melt the butter in a sauté pan, add the sliced onion anc cook until they soften slightly. Add the brown sugar and vinegar
and cook slowly until ti onion starts to brown and caramelise. Keep warm.
3. Remove the meat from the marinade, taking care to keep as much of the herbs sticking to the meat as possible, while draining the oil.
4. Place the medallions on a pre-heated bar grill (or in a hot frying pan) to seal on each side for 1 minute. Turn the heat down to continue cooking to no more
than medium / medium-rare.
5. To serve, place a portion of caramelised onion in the centre of the heated service plates and neatly arrange two medallions per portion on top. Garnish as
desired.
 Reflective journal

Student name: Sujal Kutal Date: 29/04/2024 Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal
number:
2 _
Recipe prepared: _

Meat item:

☐ beef ☐ game: kangaroo or wallaby ☐ game: specialty meats ☐ lamb ☐ pork ☐ Offal

Meat preparation techniques:

☒ barding ☐ de boning ☐ trimming ☐ frenching ☐ portioning ☐ wet marinating

☐ dry marinating ☐ mincing ☐ rolling ☐ tenderising ☐ tying ☐ skewering

Cooking method:

☐ braising ☐ deep frying ☐ shallow frying ☐ grilling ☐ roasting ☐ sautéing ☐ stewing

Steak cooking preference:

☐ blue ☐ rare ☐ medium rare ☐ medium ☐ medium well ☐ well done

General:

☐ completed tasks within commercial timeframes ☐ followed procedures for portion control and food ☐ responded to a special customer request
safety practices when handling and storing meat

SITHCCC036 Prepare meat 12

dishes
 Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Answer.

HIGHLIGHTS: SKILLS AND TECHNIQUES: I probably demonstrated a variety of culinary abilities and methods, including roasting, grilling, marinating, butchering,
and braising. It would have demonstrated my versatility with various meat cuts, my comprehension of their characteristics, and my ability to cook them to absolute
perfection. Particularly in a hectic culinary setting, my time management, organisation, and multitasking skills have been put to use. policies and procedures
followed: Consistency and safety in a professional kitchen depend heavily on following policies and procedures. This entails abiding by regulations on food safety,
upholding hygienic standards, controlling portion sizes, and making sure that meat products are handled and stored correctly. To maintain food safety
requirements, we adhered to procedures for temperature control, preventing cross-contamination, and sanitation.

In any kitchen, safety must always come first, especially when working with raw meat. In order to ensure safety, I complied with all laws and guidelines, handled
knives with care, kept my workstation neat and orderly to avoid trips and falls, and used other equipment responsibly. In addition, I have adhered to all cooking
temperature standards in order to prevent cross-contamination. In order to keep the workspace tidy, I have also cleaned the table. I have also regularly sanitised
surfaces, tools, and utensils and disposed of garbage in an appropriate manner. Maintaining a clean atmosphere may have been achieved by encouraging a
culture of hygiene among kitchen workers, following cleaning schedules, and utilising food-safe cleaning supplies..
I use my quality experience to properly dispose of garbage and do routine cleaning and sanitization of surfaces, tools, and utensils. I have maintained a hygienic
atmosphere by following cleaning schedules, utilising food-safe cleaning chemicals, and encouraging a culture of cleanliness among kitchen personnel.
Learning and Prospective Enhancements; When I think back on my experiences, I've discovered several important lessons regarding communication, problem-
solving, teamwork, and time management. Maybe I've figured out where I can do better, like organising the kitchen more effectively, developing more effective
workflow strategies, and honing my cooking skills. To promote continual progress in my craft, I might concentrate in the future on honing my abilities, keeping up
with industry best practices, and aggressively seeking out criticism.

SITHCCC036 Prepare meat 13

dishes
 Supervisor Endorsement

Supervisor name: Position: Signed:

SITHCCC036 Prepare meat 14

dishes
SITHCCC036 Prepare meat 15
dishes
SITHCCC036 Prepare meat 16
dishes
SITHCCC036 Prepare meat 17
dishes
SITHCCC036 Prepare meat 18
dishes
SITHCCC036 Prepare meat 19
dishes
SITHCCC036 Prepare meat 20
dishes