Prepare meat dishes | Assignment Freelancers

Quiz 1 | P a g e
SITHCCC014 Prepare meat dishes
© Acacia Institute
SITHCCC014 – QUIZ
1. Meat plays an important role in a balanced diet. The following properties and points of care should be considered to
ensure a balanced diet: (Please tick the correct answers)

1. Meat is an ideal source of readily absorbed protein and iron.

2. All sources of meat have the same nutritional benefits.

3. Kangaroo meat is low in fat and cholesterol free.

4. All types of meat are sources of iron and protein.

5. Combining meat with cereals and vegetables will help provide a balanced diet.

6. Other important minerals such as zinc and vitamins such as the B vitamins are also found in meat.

7. It is important to consider what happens to the fat – if it is rendered during the cooking process and
does not end up on the diner’s plate, then it is less of a concern.

2. The provisions to determine and organise the required ingredients to prepare mise en place for meat dishes include:
(Please tick the correct answers indicating True or False)

True	False
1. As with all cookery recipes a standard recipe card will show the yield and can be easily multiplied or divided to meet the required quantity.
2. To determine the number of serves to be prepared for service you need to check your existing mise en place, the number of bookings and requirements for special functions.
3. All mise en place needs must be collated on the requisition form. The ingredients are then collected from stores, or in smaller establishments the ingredients are simply chosen from the dry store or coolroom.
4. Historical data of previous sales in an establishment provide no indication for potential mise en place requirements for the preparation of dishes.

3. The following factors may affect the selection of ingredients when preparing dishes. Match each factor to the relevant
example:

Seasonality	FIFO (first-in-first-out) principles are important to ensure that the oldest product is used up first
Price	e.g. self-service, set menu, à la carte buffet
Infrastructure	as products may have different qualities, e.g. being grass fed in spring before slaughter
Equipment available	e.g. cheaper items may be used for braises than for grilled dishes
Quality standards	e.g. storage space and preparation space can impact on possible processes such as carcass breakdown
Service requirements	e.g. specialised cooking equipment like rotisseries, steamers, braisière, or wok
Stock rotation principles	e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel

4. Match the factor which will affect the choice of equipment used for preparing food items to the relevant example:

Safety	a small mincer would be used for small batches but a bowl cutter would be used for bulk production
Appropriateness	reusing offcuts and bones in making stocks, soups and sauces
Ease of use	using a boning knife for frenching cutlets is much safer than using a large knife
Reducing wastage	when cutting vegetables a knife may be easy to use for small amounts but a mandoline or ktichenaid attachment may be easier for larger amounts

Quiz 2 | P a g e
SITHCCC014 Prepare meat dishes
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5. The common Work Health and Safety and Hygiene requirements for using equipment include: (Please tick the correct
answers indicating True or False)

True	False
1. Whichever equipment is used, it is important to check it first for cleanliness to prevent cross contamination.
2. Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury.
3. If you are unsure about any aspect of how to use equipment you must use a different piece of equipment.
4. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations.
5. Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential.
6. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria.

6. The process of assembling and preparing ingredients as mise en place for producing meat dishes includes: (Please tick
the correct answers indicating True or False)

True	False
1. Once all of the ingredients are weighed, consider the correct storage requirements for further use, as well as preparation and workflow implications.
2. Prepare the ingredients into the correct size or trim as required. The requirements should be outlined in the recipe and will be influenced by the dish, its origin and final presentation.
3. During preparation it is important to consider any trimmings or offcuts and how they could be utilised in other recipes or sections of the kitchen. For example meat offcuts can be used for stocks.
4. Any prepared items must be used immediately to prevent food safety issues.
5. Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the name of the person responsible.
6. The recipe can then be produced following the steps outlined in the standard recipe card.

7. How does muscle usage of an animal impact on meat quality? (Please tick the correct answers indicating True or
False)

True	False
1. Meat is the muscle of the animal and the more a muscle is used, the less connective tissue is created and the more tender it gets.
2. Connective tissue takes time to break down during the cooking process, so the more connective tissue, the longer the muscle will need to be cooked.
3. Muscles that are not used much, such as the fillet, are more tender and do not require much cooking and can even be eaten raw.
4. Muscles that are used a lot, such as shin, are tougher and require extensive cooking. Flavour is usually more intense in tougher cuts of meat.
5. For grazing animals, such as sheep and cattle, the front part of the animal does less work than the rear part of the animal.
6. We classify the tender parts of the carcass as primal cuts and the tougher parts as restaurant cuts.

8. How do age, diet, sex and species impact on meat quality? (Please tick the correct answers)

1. Older animals are tougher than young animals, e.g. mutton is tougher than lamb

2. Milk-fed animals are more tender than grain-fed animals

3. Grain-fed animals are more tender than milk-fed animals

4. Female animals tend to be more muscular and active than male animals and therefore are generally
tougher

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SITHCCC014 Prepare meat dishes
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5. Furred game species are tougher than domesticated animals because they are much more active and
have a leaner diet

9. What is involved in the ageing process of meat? Which aspects must be considered to prevent adverse effects on
meat quality? (Please tick the correct answers indicating True or False)

True	False
1. As meat is aged, changes occur that alter the properties of meat. Meat becomes more tender as enzymes start to break down the muscles and weaken the tissue.
2. The optimum tenderising effect is reached in 5-6 days. This occurs whether the meat is hung as a carcass – on-the-bone, or is vacuum packed, providing the meat is not frozen.
3. The ageing effect – both the degree and rate of ageing – is the same for all muscles. Regardless of connective tissue all muscles age at a consistent rate.
4. Ageing is affected by the post-slaughter conditions: too rapid or too slow cooling of carcasses can inhibit tenderising.
5. Too fast and the muscles can cold shorten (tighten up); too slow and the enzymes that enable ageing can be destroyed.
6. Dry-aged lamb (carcass hung at 1.5-4°C at 85% humidity) can be kept for 21 days; wet aged lamb (vacuum-packed) can be kept for 6 weeks.
7. Temperature variations from as little as 2°C can lead to a loss of storage time of up to 3 weeks.

10. What is tender stretching? How does it impact on eating quality of meat? (Please tick the correct answers)

1. Tender stretching refers to the hanging of a carcass at the pelvic bone, which helps to tenderise
the rib fillet (Scotch fillet), sirloin and leg cuts.

2. At the point of slaughter the carcass is electrically stimulated, dressed gut out-hide off, tender
stretched for approximately 24hours, then processed and vacuum packed for further ageing.

3. Tender stretching is equivalent to the mainstream method of Achilles hanging, where the carcass is
hung by the Achilles tendon.

4. The tenderstretch method can result in a major improvement of eating score after 5 days of ageing
for both the striploin and rump, but not for tenderloin.

11. What are the advantages of ageing meat in vacuum sealed packaging? What are the ideal temperatures? (Please tick
the correct answers indicating True or False)

True	False
1. Chilled meat is packaged in special bags which then have the air removed and are sealed to a snug fit.
2. Most of the improvement in beef tenderness occurs in the first 10 days at 0°C, with maximum tenderness achieved at -1°C in about 28 days.
3. A longer ageing period causes further improvement.
4. Vacuum packed meat can be stored under refrigeration at 0°C for up to 52 weeks.
5. The liquid in the bag formed by the cut surface (known as drip or weep) is between 1- 2%, considerably less than through evaporation.
6. Maximum storage time at 1°C is 4-6 weeks if unopened and the meat has a low pH value.
7. Vacuum packaged meat items that have been aged for the desired period can be frozen in the bag without compromising the benefits of the ageing.

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SITHCCC014 Prepare meat dishes
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12. Connect the relevant quality indicator to the correct description:

Fat colour	Refers to the intramuscular fat deposited between individual muscle fibres of the rib eye muscle. It is assessed and scored against the AUS-MEAT Reference Standards for this.
Fat thickness	This is specified by a meat inspector at the point of slaughter. It is an indication of age. This information is placed on the ticket/stamp on the carcass and then on the carton label.
Meat colour	This is the term used for the conversion of cartilage into bone. Young animals have soft cartilage while in older animals it turns into bone. This is another indication of the age of the carcass.
Marbling	Beef is a creamy white to yellowish colour depending on age and type of animal. Intramuscular fat (marbling) should be present for prime quality beef, while fat cover should not be too thick.
Dentition	Is measured in millimetres of the thickness of subcutaneous fat at a specified rib, using the Subcutaneous Rib Fat Measurement. With lamb, this rib is the GR site, or 12th long rib.
Ossification	Age is a strong factor in determining this. Lighter coloured meat is usually more palatable but less flavoursome and indicates a younger animal.

13. The steps which should be followed when defining purchasing specifications include: (Please tick the correct answers)

1. Name the category, e.g. “L”, “0” – lamb, no permanent incisors

2. Specify the cut – carcass, primal, portion cuts – fresh, chilled or frozen

3. Specify portion cuts – examples are whole leg, rump, topside

4. Specify the preparation method, e.g. boned, trimmed and rolled

5. Use H.A.M. (Handbook of Australian Meat) numbers which apply across the board and make ordering easier

14. The following measures must be used to ensure correct hygiene provisions for handling meat: (Please tick the correct
answers)

1. Prepare meat in one designated area of the kitchen. Ensure that all workbenches, equipment, trays, storage
containers are clean and sanitised before commencing work.

2. Prevent dripping of liquid from raw foods by storing food in clean, non-toxic washable containers or cover
with foil or plastic, clearly labelled.

3. If it is not possible to store raw meats separately, store on upper shelves of the dry store above cooked foods.

4. 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

5. Ensure storage temperatures below 4°C for raw meat and holding temperatures above 70°C for cooked meat
to be served.

6. 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.

15. What are the requirements for efficient storage and thawing of frozen meat? (Please tick the correct answers
indicating True or False)

True	False
1. To preserve optimum quality, store meat items in a freezer at -12°C or below
2. When freezing, place packages of meat separately on the shelves. Meat should not be frozen in stacks or placed on top of one another as this extends the time the layers take to freeze.
3. Seal meat cuts in plastic wrap to prevent drying out and deterioration from freezer burn
4. Label and date all meat items placed in frozen storage and regularly rotate the stock
5. Meat which has been thawed must be re-frozen within 3 hours.
6. Frozen meat is best thawed in the refrigerator at 1-4°C
7. Use the product immediately once it has been completely thawed

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SITHCCC014 Prepare meat dishes
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16. Which provisions are essential to ensure the safe and correct storage of fresh meat? (Please tick the correct answers)

1. Ensure cross-contamination and temperature controls are in place

2. Apply correct stock rotation procedures (FIFO)

3. Maintain coolroom temperatures below 4°C

4. Store cooked and uncooked meat separately, with cooked meat stored below uncooked meat

5. Store carton meat on the floor to prevent contamination from food on shelves

6. Store raw meat fat side down in layers if possible, labelled and dated for regular stock rotation

17. Quality indicators for good quality lamb include:

True	False
1. Bright red meat
2. Pink meat
3. Off-white, brittle fat covering
4. White, firm fat covering
5. Coarse grain
6. Fine grain
7. White bones with bright red blood inside

18. Connect the restaurant cuts of lamb to the correct menu examples:

Diced lamb	Stuffed lamb shoulder, curries, navarin, grilled honey chops
Forequarter chop	Roast saddle, lamb saddle poêlee, grilled lamb chop, cold lamb, saddle for buffet
Loin Chop	Rosettes of lamb, noisettes of lamb, lamb cutlets, rack of lamb, crown roast, medallions, lamb loin with pine nut stuffing
Rib loin, mid loin, backstrap	Stuffed lamb fillets with thyme jus, fillet strips with tomato relish, stir-fried lamb tenderloin
Fillet, butt tenderloin, tenderloin	Lamb schnitzel, lamb steak, lamb paupiettes, marinated chump, roasted silverside, roast leg of lamb
Topside, round, chump, silverside	Braised shanks in dark beer, lamb shanks in tomato sauce
Frenched lamb shank	Lamb curry, navarin, blanquette

19. Connect the restaurant cuts which can be obtained from a beef fillet to the correct descriptions:

1. Chateaubriand	Double fillet steak, grilled, sliced at the table – 350g+
2. Fillet steak	Single steak – 180g+
3. Filet mignon	Literal meaning is small bone-less meat – can also be cut into 3 small steaks per serve and wrapped in bacon – 150g+ or 3 x50g
4. Tournedos	These are medium sized fillet steaks, usually 2 per serve, e.g. 2 x 80g, may be wrapped.
5. Fillet strips/filet sauté	The tail end is ideal for strips as it is extremely tender, any other trim can of course be used up this way – 140g+

20. The applications for larding and barding of meat products include: (Please tick the correct answers indicating True or
False)

True	False
1. Cuts low in fat like topside were often larded before roasting or braising to provide the relatively dry meat with additional moisture and if smoked bacon fat was used, additional flavour
2. The major reason for larding was the enhanced presentation of meat cuts as traditionally all sauces were served à part.
3. Equipment features like atmospheric steam and moisture injection were non-existent and

Quiz 6 | P a g e
SITHCCC014 Prepare meat dishes
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processes like slow roasting and its effects not commonly known therefore larding was used.

4. The term barding comes from the French word “barder,” meaning to wrap in bacon.

5. It is sometimes also referred to as surface larding and was traditionally used to cover the breasts
of game birds during roasting.

6. Barding may be used for small meat cuts like back straps of game and small fillets and is still
widely used in Chinese cookery.

21. What is the purpose of marinating meat? Which types of marinades are commonly used for various applications?
(Please tick the correct answers indicating True or False)

True	False
1. Marinades are used to give flavour to food. It is important to select a marinade that complements the flavours of your food.
2. Salty marinades are usually of the instant variety.
3. Salt is hygroscopic, which means it attracts water. When used in marinades, it draws the moisture out of the food.
4. Instant marinades using e.g. lemon juice, Worcestershire sauce, soy sauce, yoghurt and Tandoori paste are used for first class cuts.
5. Soaking marinades using e.g. buttermilk, red wine, beer, vinegar and brines are used for tougher cuts, older animals or as preparation for smoked or some cured meats.

22. Connect the preparation technique to the relevant description:

Tenderising	All offcuts and trimmings can be minced and then used for menu items such as sausages, hamburgers, rissoles and farces for second class cuts, e.g. Stuffed lamb shoulder.
Skewering	When roasting meat, extra flavours are sometimes added in the form of stuffing, often to the cavity formed by the removal of the bone. In order to keep the stuffing inside and moist, the meat is tied up. This is referred to as tying or trussing and there is a number of methods that can be used.
Rolling	Tough meat can have this done to make it more tender or to speed up the cooking process. It can be done physically, e.g. Flattening a schnitzel with a mallet, or enzymatically, e.g. Marinating tough cuts in paw-paw.
Stuffing and trussing	Meat offcuts are threaded onto bamboo or metal sticks then grilled. The meat can be interspersed with other items such as blanched onions, mushrooms and capsicum. Typical menu applications are shashlik, satay and brochettes.
Mincing	This can be used in a variety of ways. A primal cut, e.g. Topside, is sliced thinly into schnitzel and then flattened out and filled with either a farce or other ingredients such as sautéed onions, vegetables or even fruit. The item is rolled up and tied or kept in place with skewers. It can then be grilled, pan-fried or braised depending on the tenderness of the item.

23. Connect the fancy meat to the relevant preparation requirement:

1. Kidneys	This is the stomach of cattle. It can be purchased bleached or unbleached. You only need to simmer it for about 30 minutes. The unbleached type should be soaked in water overnight before cooking. Using a cold water start and cook slowly for ~3 hours.
2. Liver	These are the growth glands of an animal: the thymus gland in the throat and the pancreas near the stomach. They have different textures and must be blanched in court bouillon to remove the outer skin.
3. Oxtail	Veal, lamb and pork varieties are used. Remove the urinary tract that is on the inside and looks white – this part has the strongest taste. These can also be soaked in milk to remove the strong smell.
4. Sweet breads	Remove the surplus fat and then separate through the natural joints. Roast in the oven with mirepoix like a ragoût, which will be flavoursome due to the high collagen content of the bones.
5. Tongue	Mainly lamb’s fry and calf’s are used due to their finer structure and flavour, while pork, beef

Quiz 7 | P a g e
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and sheep are only used in ethnic dishes. You must remove all gristle and blood vessels, skin the livers (except lamb), then slice.
6. Tripe	Veal, ox and lamb are used. Boil or braise, then test between your thumb and index finger to see whether it is tender enough at the tip. Refresh in cold water and peel the outer skin once tender.

24. Why are moist cookery methods like boiling, stewing and braising ideally suitable for tougher cuts of meat? (Please
tick the correct answers indicating True or False)

True	False
1.The reason for this is due to the connective tissues in the meat, which are made of collagen and elastin.
2.Collagen has a yellow colour and does not get tender through cooking and can only be broken down by mincing. The paddywhack in the striploin is a good example.
3.Elastin looks white/clear and has to be either removed with the knife (trimmed), or cooked slowly with moist heat to convert it into gelatine.
4.Cooking collagen slowly with moist heat releases flavour to the sauce or stock and is used with stocks, stews and soups such as consommé.
5.If you were to use a dry heat cookery method, the collagen would not break down quickly enough, meaning that the meat would remain stringy and tough and you would also lose the flavour.

25. Match the degree of doneness in red meat to the correct internal temperatures:

French	Internal Temperature
Bien cuit	55°C
À point	52°C
Saignant	70°C
Bleu	60°C

26. What are the requirements for resting and carving of meat that has been roasted? (Please tick the correct answers
indicating True or False)

True	False
1. Meat is rested before carving to tighten the meat fibres and retain the heat.
2. As the meat cooks, the juices are pushed into the centre and as the meat relaxes the juices are drawn back out.
3. If you carve the meat straight after roasting, the meat will be saturated and red.
4. Once the roasting has finished, take the meat out of the oven or rotisserie, place it onto a trivet or perforated tray and cover it with a lid or alfoil to keep it warm.
5. Always carve against the grain to ensure tenderness.
6. Also remember that the residual heat in the roast will continue to cook the meat after it has been taken out, so it should be removed just before it is at the desired degree of doneness.

27. Connect the method of cookery to the suitable second class cut of meat:

Method	Suitable cuts
Boiling	Use tougher items, ribs, older carcasses for broth or menu dishes and bones for stock
Deep poaching	Whole joints, restaurant cuts
Stewing	Use diced meat items
Braising	Large pieces or whole joints
Deep-frying	Portion pieces, crumbed or battered

28. What are the general considerations for suitable sauces and accompaniments for meat dishes?

1. Sauces should provide extra contrast, additional moisture or mouth feel.

2. For cold meat dishes Hollandaise derivatives are often suitable.

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SITHCCC014 Prepare meat dishes
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3. There are no hard and fast rules but basically a softer textured accompaniment is a good contrast to a
firm or crunchy piece of meat.

4. Puréed potatoes, steamed rice and gnocchi will absorb sauces very well. Cereals such as quinoa and
couscous can be easily mixed through dishes to absorb the sauce and bind ingredients.

5. French fries go well with a steak and sauté potatoes also provide some extra crunch, whilst fried kumara
can provide an interesting variation and provide more colour.

6. Vegetables and salads are popular and essential from a nutritional point of view.

7. Strongly flavoured Brussels sprouts can be served with a delicate poached veal fillet whereas they would
be too strong for roast venison.

8. 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.

29. What are the nutritional benefits of buffalo, goat, kangaroo and venison which make these meats ideal for
nutritionally balanced meat alternatives?

True	False
1. Buffalo is very low in fat (1.8%) and has the lowest cholesterol level of all domestic meats – 46mg per 100grams
2. Buffalo contains significant amounts of omega-3 polyunsaturated fats, which are protective against heart disease and other inflammatory disorders.
3. Prime goat meat is lean, tender and juicy.
4. Game is naturally low in cholesterol which makes it suitable for special diets.
5. Kangaroo meat is a coarse-textured soft meat with strong muscle fibres, moderate fat content and lots of connective tissue.
6. From a nutritional perspective, kangaroo provides a valid menu alternative due to its high protein content with an extremely low fat content (2%).
7. Venison has the dual nutritional advantages of a low fat and high protein content, plus no hormones being used to promote growth, make it a good choice for the modern diet.

30. The following aspects need to be considered to prevent contamination of meat in storage, whilst on display and
holding for service, and during preparation and plating:

1. When displaying and storing food for sale it is essential to store it under the correct conditions that keep the
food safe and prevent contamination.

2. Food must be stored outside the danger zone – either refrigerated below 4°C or heated above 70°C to be safe.

3. Keep food types separate to avoid cross-contamination and consider your work processes during preparation
and plating.

4. Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping product in optimum
condition and minimising waste through spoilage or drying out.

5. Individual items or particular food groups may need to be segregated in order to prevent them absorbing the
odours of other food.

6. Any products placed into storage must be labelled, listing the product name, the production date and the
name of the person responsible.

7. Labelling is a very important step as it will ensure that Last-in First-out principles are followed and it also helps
to extend the lifespan of your products.

31. The following processes must be followed to ensure a clean workplace during preparation and service and at the end
of a shift: (Please tick the correct answers indicating True or False)

True	False
1. Throughout your shift you should do regular “tidy up” procedures as you move between tasks.
2. When processing meat, it is essential to identify useable trimmings, and package and store these for further use for menu items or preparations to help to reduce food costs.
3. Keep utensils separate from each other and makes sure you do not cross-contaminate your items.

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4. If you are boning out a primal and then change to working on a cooked dish, you must clean and
sanitise surfaces and equipment in between!

5. Cleaning and sanitising should be carried out as separate procedures – first you sanitise and then
you clean to prevent any chemical residue on work surfaces.

6. In order to be effective, the sanitation process requires a clean and detergent-free surface.

7. At the end of your shift you will need to conduct a more thorough clean of all your work surfaces,
such as benches and shelves, as well as equipment, and finally the floor.

Assessment Activity 1 1 | P a g e
SITHCCC014 Prepare meat dishes
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Assessment Task 1
SITHCCC014 Prepare meat dishes
Written Test
Assessment Submission details:
1. Please include following details on the top of your assessment:
• Your Name
• Your Student Id
• Your Trainer’s name
• Title of your Assessment
• Assessment Due Date
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text	Page setup
• Font: Times New Roman • Font size: 12 point • Line spacing: Double • Text style: Normal	• Top: 2.54 cm • Bottom: 2.54 cm • Left: 3.17 cm • Right: 3.17 cm • Header: 1.25 cm • Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
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Performance objective:
You need to answer the entire questions using information given to you from class and from your course
material.
Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:

Checkpoint 1

Question 1. What are the nutritional benefits of meat? Which aspects need to be considered to provide for
balanced and healthy meal options?

Question 2. List 3 provisions to determine and organise the required ingredients to prepare mise en place for
meat dishes?

Question 3. How may the following factors affect the selection of ingredients when preparing dishes?

Seasonality –

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Price –
Infrastructure –
Equipment available –
Quality standards –
Service requirements –
Stock rotation principles –

Question 4. How do the following factors affect the choice of equipment for the preparation of meat dishes?

Safety –
Appropriateness –
Ease of use –
Reducing wastage –

Question 5. List 5 common Work Health and Safety and Hygiene requirements which must be followed when
using equipment?

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Question 6. Explain the general key steps for preparing ingredients for mise en place and the production of meat
dishes. Which provisions for usable trimmings and offcuts would this require?

Checkpoint 2

Question 7. Which aspects relating to the quality and use of meat do you need to consider when selecting
meat?

Question 8. How does muscle usage of an animal impact on meat quality?

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Question 9. How do age, diet, sex and species impact on meat quality?

Question 10. What are the 2 major feed types used for cattle in Australia? How do these differ?

Question 11. How do pH levels in meat affect meat quality? What are the ideal pH levels for ageing meat?

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Checkpoint 3

Question 12. What is involved in the ageing process of meat? Which aspects must be considered to prevent
adverse effects on meat quality?

Question 13. What is tender stretching? How does it impact on eating quality of meat?

Question 14. What are the advantages of ageing meat in vacuum sealed packaging? What are the ideal
temperatures?

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Question 15. What are the main characteristics that are important when determining quality of primals?

Question 16. Provide a brief description for the following quality indicators?

Fat colour –
Fat thickness –
Meat colour –
Marbling –
Dentition –

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Ossification –

Checkpoint 4

Question 19. Which advantages can you gain by using a detailed specification requirement for portion size and
weight tolerance?

Question 20. What is MSA? What are the guaranteed quality levels of MSA?

Question 21. List 5 steps which could be followed when defining purchasing specifications?

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Question 22. What are the common Alternative Product Descriptions used for the following cuts of beef?
Product Description	Alternative Product Description
Striploin Cube Roll Blade Thick Flank D-Rump Topside Outside Shortloin Tenderloin Over Prepared Rib
Question 23. How do aspects like price, quality and storage capacity affect your choice of supplier and frequency of ordering?

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Checkpoint 5

Question 24. Provide 6 measures that can ensure correct hygiene standards are met when handling meat?

Question 25. What are the requirements for efficient storage and thawing of frozen meat?

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© Acacia Institute

Question 26. Which provisions are essential to ensure the safe and correct storage of fresh meat?

Question 27. List 8 pieces of equipment and utensils typically required to prepare and process meat?

Assessment Activity 1 12 | P a g e
SITHCCC014 Prepare meat dishes
© Acacia Institute

Question 28. Provide an example of a restaurant cut which can be obtained from each of the following primal
cuts?

Short loin bone-in –
Leg –
Shank –
Tenderloin –
Striploin –

Checkpoint 6

Question 29. List 4 aspects which must be considered when deciding whether to break down a carcass or to use
portion controlled cuts?

Question 30. Provide 5 quality signs for good quality pork meat?

Question 31. Provide 2 examples of restaurant cuts which can be produced from the following primal cuts from
pork?

Shoulder –
Leg –
Loin –
Belly –
Tenderloin –
Trimmings –

Question 32. List 4 quality indicators for good quality lamb?

Question 33. Provide a menu example for the following restaurant cuts from lamb?
Diced lamb
Forequarter chop
Loin chop
Rib loin, mid loin, backstrap
Fillet, butt tenderloin, tenderloin
Topside, round, chump, silverside
Frenched lamb shank
Checkpoint 7
Question 35. Provide 3 cookery methods suitable for the following primal cuts of veal?
Primal Cut	Cookery Method
Neck – whole boned/rolled Shoulder– whole boned/rolled Breast Saddle Loin Tenderloin Leg – long and short leg Shin/Shank
Question 36. Provide 1 example of a restaurant cut which can be obtained from each of the following primals?
Primal Cut	Restaurant Cut
Chuck Blade Brisket Rib eye Short loin/bone-in, striploin bone-out Tenderloin

Butt Shin/Shank
Question 37. Provide a description with portion sizes for the following restaurant cuts from a beef fillet?
Terminology	Description	Serving size
1. Chateaubriand
2. Fillet steak
3. Filet mignon
4. Tournedos/filet mignon
5. Fillet strips/filet sauté
Question 38. Provide an explanation for the following meat cuts?
Cut	Explanation/Alternatives
Schnitzel/escalope/scaloppine
Paillard
Topside
Silverside
Rump
Tenderloin
Sirloin

Rack/best end

Question 39. Provide 3 reasons for the traditional use of larding?

Checkpoint 8

Question 40. What is the meaning of the term barding? How is barding used for meat and what alternatives for
barding are often utilised for meat preparations?

Question 41. What is the purpose of marinating meat? Which types of marinades are commonly used for
various applications?

Question 42. Provide a description for the following preparation techniques?

Tenderising –
Skewering –
Rolling –
Stuffing and trussing –
Mincing –

Question 43. Provide 3 variations of forcemeats which can be produced from meats including off-cuts and
trimmings?

Question 44. Provide 2 menu dishes and applications for each of the following fancy meats?
Fancy Meat	Menu Dishes and Applications
Brain Caul Heart Hocks Kidney Liver Oxtail Sweetbread Tongue Tripe Trotter
Checkpoint 9
Question 45. What are the preparation requirements for the following fancy meats?
1. Kidneys 2. Liver 3. Oxtail 4. Sweetbreads

5. Tongue
6. Tripe

Question 46. Why are moist cookery methods like boiling, stewing or braising ideally suitable for tougher cuts of
meat?

Question 47. How does temperature control and timing affect the tenderness of the final product?

Question 48. What are the terms and internal temperatures for each degree of doneness in red meat?

Checkpoint 10

Question 49. What are the requirements for resting and carving meat that has been roasted?

Question 50. How do cooking times and fat content determine the degree of doneness?

Question 51. How do cooking losses affect portion control? How are cooking losses determined?

Question 52. What are the essential considerations for workflow and time constraints when planning and
writing menus?

Question 53. Provide a suitable second class cut for the following methods of cookery?

Method	Suitable cuts
Boiling Deep poaching Stewing Braising Deep-frying
Checkpoint 11
Question 54. What are the general considerations for suitable sauces and accompaniments for meat dishes?
Question 55. What are the nutritional benefits of game meat in a healthy diet?
Question 56. Provide 6 examples of furred game?

Question 57. What should be considered when choosing accompaniments and creating garnishes for meat
dishes?

Question 58. What are the nutritional benefits of buffalo, goat, kangaroo and venison which make these meats
ideal for nutritionally balanced meat alternatives?

Question 59. List 5 aspects which need to be considered to prevent contamination of meat in storage, whilst on
display and holding for service, and during preparation and plating. What does this require in terms of food
labels?

Question 60. List 6 processes which must be followed to ensure a clean workplace during preparation and
service and at the end of a shift?

Unit Code & Unit Name	SITHCCC014 Prepare meat dishes
Assessment Type	Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]	Yes	No
(1) Follow standard recipes to prepare meat dishes using each of the following meat items: • beef • game: ▪ kangaroo ▪ venison ▪ specialty meats • lamb • pork • veal • offal: ▪ kidney ▪ liver
(2) Use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate: • ageing • barding • boning and trimming • cutting and portioning • larding • marinating • mincing • rolling • tenderising • trussing and tying • skewering
(3) Prepare the required meat dishes using each of the following cookery methods at least once: • braising • frying • grilling • roasting • stewing

(4) Prepare above food for at least six different customers: • within commercial time constraints and deadlines • reflecting required quantities to be produced • following procedures for portion control and food safety practices when handling and storing meat • responding to special customer requests and dietary requirements
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6]	Yes	No
(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.
(2.1) 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.
(3.1) 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.
(4.1) 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.
(5.1) 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.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4 ,5, 6, 7, 8, 9, 10, 11]	Yes	No
(1) Culinary terms and trade names for: ▪ ingredients commonly used in the production of different meat dishes ▪ classical and contemporary meat dishes ▪ different cuts of meat and styles of cooking
(2) Contents of stock date codes and rotation labels

(3) meat classifications

(4) Characteristics of meat products and meat dishes:
▪ appearance
▪ fat content
▪ freshness and other quality indicators
▪ primary, secondary and portioned cuts
▪ nutritional value
▪ taste
▪ texture

(5) Historical and cultural origin of different meat products and meat dishes

(6) Preparation techniques for different cuts and types of meat specified in the performance
evidence

(7) Cookery methods for different cuts and types of meat specified in the performance evidence

(8) Equipment used to prepare and produce meat dishes:
▪ knife care and maintenance
▪ essential features and functions
▪ safe operational practices

(9) Mise en place requirements for meat dishes

(10) Appropriate environmental conditions for storing meat and meat products to:
▪ ensure food safety
▪ optimize shelf-life

(11) Safe operational practices using essential functions and features of equipment used to produce
meat dishes.

Comments/feedback to Student

Outcome:	 Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks

Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No
Assessment Evaluation Tool
SITHCCC014 Prepare meat dishes
© Acacia Institute

Assessor name:

Assessor signature:

Assessment Activity 2 1 | P a g e
SITHCCC014 Prepare meat dishes
© Acacia Institute
Assessment Task 2
SITHCCC014 Prepare meat dishes
Assessment Submission details:
1. Please include following details on the top of your assessment:
• Your Name
• Your Student Id
• Your Trainer’s name
• Title of your Assessment
• Assessment Due Date
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
1. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text	Page setup
• Font: Times New Roman • Font size: 12 point • Line spacing: Double • Text style: Normal	• Top: 2.54 cm • Bottom: 2.54 cm • Left: 3.17 cm • Right: 3.17 cm • Header: 1.25 cm • Footer: 1.25 cm

2. Do not forget to attach the Cover Sheet at the front of the assessment.
3. Make sure you have signed the Cover sheet to declare this is your own work.
4. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
Assessment Activity 2 2 | P a g e
SITHCCC014 Prepare meat dishes
© Acacia Institute
Performance objective:
The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:
• follow standard recipes to prepare meat dishes using each of the following meat items:
o beef
o game:
▪ kangaroo
▪ venison
▪ specialty meats
o lamb
o pork
o veal
o offal:
▪ kidney
▪ liver
• use each of the following meat preparation techniques at least once when preparing the above dishes, as
appropriate:
o ageing
o barding
o boning and trimming
o cutting and portioning
o larding
o marinating
o mincing
o rolling
o tenderising
o trussing and tying
o skewering
• prepare the required meat dishes using each of the following cookery methods at least once:
o braising
o frying
o grilling
o roasting
o stewing
• prepare above food for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing meat
o responding to special customer requests and dietary requirements.
Assessment Activity 2 3 | P a g e
SITHCCC014 Prepare meat dishes
© Acacia Institute
Assessment description:
Part B
Prepare the following dishes:

Dish to be prepared	Method(s) of cookery applied	Meat items used	Preparation techniques
Dish 1: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 2: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 3: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 4:	braising	beef	ageing

Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	shallow frying deep-frying grilling roasting stewing	kangaroo venison specialty meats lamb pork veal kidney liver	barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 5: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 6: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 7: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising

trussing tying skewering
Dish 8: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 9: Recipe Source: ………………… Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering
Dish 10: Recipe Source: …………….. Futura Group recipe book, e-coach recipes SITHCCC014 No. of serves: …………………..	braising shallow frying deep-frying grilling roasting stewing	beef kangaroo venison specialty meats lamb pork veal kidney liver	ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising trussing tying skewering

Unit Code & Unit Name	SITHCCC014 Prepare meat dishes
Assessment Type	Written task & Quiz
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6]	Yes	No
(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.
(2.1) 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.
(3.1) 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.
(4.1) 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.
(5.1) 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.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4 ,5, 6, 7, 8, 9, 10, 11]	Yes	No
(1) Culinary terms and trade names for: ▪ ingredients commonly used in the production of different meat dishes ▪ classical and contemporary meat dishes ▪ different cuts of meat and styles of cooking
(2) Contents of stock date codes and rotation labels
(3) Meat classifications
(4) Characteristics of meat products and meat dishes: ▪ appearance ▪ fat content ▪ freshness and other quality indicators ▪ primary, secondary and portioned cuts ▪ nutritional value ▪ taste ▪ texture
(5) Historical and cultural origin of different meat products and meat dishes
(6) Preparation techniques for different cuts and types of meat specified in the performance evidence
(7) Cookery methods for different cuts and types of meat specified in the performance evidence
(8) Equipment used to prepare and produce meat dishes: ▪ knife care and maintenance ▪ essential features and functions ▪ safe operational practices
(9) Mise en place requirements for meat dishes
(10) Appropriate environmental conditions for storing meat and meat products to: a) ensure food safety b) optimize shelf-life
(11) Safe operational practices using essential functions and features of equipment used to produce meat dishes.

Outcome:	 Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Assessor name:
Assessor signature:

Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No