Reference no: EM133722547

Prepare meat dishes

Knowledge Test

Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Question 1: List at least five (5) ingredients for the following three meat dishes.
Question 2: Research and give at least three examples of classic and three examples of contemporary meat dishes.
Question 3: What are the three main categories of meat as per Handbook of Australian Meat (HAM)?
Question 4: Identify the meat cut with the suitable cooking method.
Question 5: Below are examples of a few commonly used food labels in the hospitality industry. Please explain below what the labels tell you. (30 to 50 words)
a. Best before
b. Use by:
c. Use first:
Question 6: Give at least five examples of primary, secondary, and portion cuts of meat.
Question 7: Define the following meat preparation techniques in 30 to 50 words.
a. Dry aging
b. Wet Aging
c. Barding
d. Larding
e. Marinating
f. Mincing
g. Tenderising
Question 8: Below are examples of some common meat preparation techniques in the hospitality industry. Identify each meat preparation technique from its picture.
a. ________marinating______________________

b. __________cutting_______________ & ___________chop
c. _________tying________________& ____________knotting______________

d. _________trimming___________& _________brooding_________&________pruning___________

e. _________seaving________________

Question 9: Referring to the images below, complete the characteristics of the following dishes in the table below:
a. Ratatouille meat mince and vegetables
b. Beef Lasagne
c. Singapore noodles with meat

Question 10: Do some research and match the correct country of origin to the below listed meat dishes.
Question 11: Explain the ‘2-hours and 4-hours rule' in food safety.

Question 13: Define below cooking methods (at least 50 words)
a. Roasting
b. Grilling -
c. Stewing -
d. Frying -
Deep frying -
Shallow frying -
e. Braising -
f. Sous Vide-

Question 14: Fill in the blanks

Question 15: What are the seven effective ways of minimising wastage and increasing the profitability of meat and other food dishes?

Question 16: How do you care for and maintain knives in the kitchen? Please select all the correct options from the below list.

a. Once you have finished your cutting, put your knives in the dishwasher.
b. Always keep your knives dry and clean.
c. Drying knives with paper towels is an ideal way of drying knives.
d. Store knives in a knife bag.
e. Put knives in the sink.
f. A leather strop and honing rod can be used to help maintain a sharp knife.
g. Sharpen knife using a machine.
h. Always sharpen knives in-house as needed and before it gets dull.
i. All of the above

Question 17: Why is storing meat using correct storage procedures important? Choose the correct option/s.
to avoid cross contamination
to ensure food safety
for safe food handling
to enhance stock control process
All of the above

Question 19: Match below tool or equipment with its correct use.

Question 20: List all steps for safe operational and assembling practices of kitchen equipment and explain them in about 20 to 50 words.

Question 21: What are the six important steps to set up mise en place list for any meat dish?

Question 22: Give names of at least five red meat types.

Question 23: List common ingredients for meat marinades and give at least two examples of each ingredient.

Question 24: Why are garnishes and sauces important in meat dish finishing? (50-100 words each)

Unit Practical Demonstration

Assessment task

Assessment task description:
This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency.
The student is required to complete two activities.
Activity 1: Produce meat dishes using below listed cooking methods (Braising, Deep frying, Shallow frying, Grilling, Sous Vide and Stewing)
Activity 2: Produce meat dishes using below listed cooking methods (Roasting, Grilling and Shallow frying)
The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.

Purpose
This assessment will occur under workplace conditions or in a simulated workplace.
For this task, you will be required to prepare, produce, decorate, and present four varied meat dishes, two portions each for assessment. Recipes are in the recipe booklet.

Throughout this task, the following techniques and conditions for producing meat dishes must be included:
Calculate ingredient amounts required from the recipe book
Identify and gather required ingredients
Choose, assemble, and clean, suitable equipment required
Clean cut, and prepare meat and other ingredients as per recipe
Cook ingredients as per relevant cookery methods stated in the recipe
Taste and adjust seasoning as required
Assemble the dishes on appropriate service ware
Prepare and add sauces and garnishes as required
Evaluate and adjust the presentation as per trainers' feedback
Serve two portions of each prepared dish within provided timelines
One recipe must be modified and prepared for special customer requests as directed by your trainer.

Activity 2: Produce meat dishes using below listed cooking methods (Roasting, Grilling and Shallow frying)

Purpose
This assessment will occur under workplace conditions or in a simulated workplace.
For this task, you will be required to prepare, produce, decorate, and present four varied meat dishes, two portions each for assessment. Recipes are in the recipe booklet.

Throughout this task, the following techniques and conditions for producing meat dishes must be included:
Calculate ingredient amounts required from the recipe book
Identify and gather required ingredients
Choose, assemble, and clean suitable equipment required
Clean, cut, and prepare meat and other ingredients as per recipe
Cook ingredients as per relevant cookery methods stated in the recipe
Taste and adjust seasoning as required
Assemble the dishes on appropriate service ware
Prepare and add sauces and garnishes as required
Evaluate and adjust the presentation as per trainers' feedback
Serve two portions of each prepared dish within provided timelines
One recipe must be modified and prepared for special customer requests as directed by your trainer.

Two portions of each recipe need to be prepared, and one portion of any one recipe to be prepared for special dietary requirements.
When submitting the completed assessment, the students must take a photo of the finished dish and attach it to the assessment checklist.
Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions.
Once the trainer approves the presentation, you must serve a portion of the product to the trainer.
The remaining portion is to be then stored in a manner that will preserve or extend its shelf life.
You will also need to cater to at least one special customer request as per the recipe in the recipe book. You need to identify the ingredients that need to be substituted as per your trainer's dietary requirement without compromising the product's quality.