akhil prepare meat dishes.pdf

akhil prepare meat dishes
cooking & baking exercise and need the explanation and answer to help me learn.
please finish all 3 tasks. if any practical tasks are there, attach pictures from internet and
give explanation to it.
Requirements: short
Assessment-1
SITHCCC014 Prepare meat dishes
Comments/Feedback to Students
Task summary
For this task you must research the history and cultural origin of four different meat dishes
and present your findings in an interesting and informative manner.
Resources and equipment required to complete this task:
Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required)
Access to Microsoft Word (or a similar program)
A4 display folder
When and where is this task to be completed?
This task may be done in your own time as homework or you may be given time to do this
task in class (where applicable).
Your assessor will provide you with the due date for this assessment.
What happens if I get something wrong?
If your assessor identifies that you have completed any part of this task incorrectly and/or
have not submitted all items required, you will be given feedback and a date for
resubmission. Your assessor will provide you with guidance as to what needs to be
resubmitted and how.
Student instructions for Task 2
You must begin by conducting research on the history and cultural origin of four different
meat dishes. You must choose two classical meat dishes, and two contemporary meat
dishes. The four meat dishes that you choose must contain meat from the following
categories:
Farmed – domesticated animals such as beef, pork and lamb.

Game – either native or introduced species.
Offal or fancy meat – such as organs, intestines and specialist cuts.
You must write a report on each dish that includes the following information:
The origin of the dish.
The century the dish was originated.
Who originally cooked and ate the dish.
Ingredients used in the dish.
Preparation and cooking methods.
Nutritional value.
Where the dish is still predominately eaten today.
You must present your reports together in an A4 display folder.
Along with each report, include a picture and recipe for each dish.
Assessment-1
Task summary
For this task, you are required to prepare and cook the following 11 meat dishes:
Lamb kofta
Steak and kidney pie
Lambs fry and bacon with pommes puree
Stuffed leg of lamb with rosemary and pine nuts
Sweet and sour pork fillet
Veal saltimbocca
Entrecote steak au poivre vert
Rabbit casserole
Venison goulash with dumplings
Kangaroo fillet piccata and pilaf
Braised ox cheeks in red wine
You will be required to cater for specified dietary requirements.
Your assessor will observe you as you prepare, cook, serve and clean.
Access to a real or simulated workplace environment.
Customers (real life customers or customers role played by other students)
Industry-realistic ratios of kitchen staff to customers
Recipes (provided)
Food ingredients (provided by your assessor)
Commercial Cookery Observation Booklet (if applicable)
Kitchen resources and equipment (assessor to ensure).
You will do this task in a real or simulated commercial kitchen.
Your assessor will provide you with the date of the cooking observations.

If you do not correctly or adequately demonstrate the skills and knowledge required of this
task, your assessor will provide you with feedback. Depending on the level of your
performance and the types of areas in which you did not show competence, your assessor
will determine if you will:
Redo the task during the same observation session once you have considered the feedback
Attempt to demonstrate competence during other observation tasks throughout the course
Undertake further learning and redo the task at a later date.
What needs to be submitted?
Students need to prepare, cook and plate each of the following:
Lamb kofta
Steak and kidney pie
Lambs fry and bacon with pommes puree
Stuffed leg of lamb with rosemary and pine nuts
Sweet and sour pork fillet
Veal saltimbocca
Entrecote steak au poivre vert
Rabbit casserole
Venison goulash with dumplings
Kangaroo fillet piccata and pilaf
Braised ox cheeks in red wine
You are not required to submit anything else for this task. You will be observed and
questioned throughout the assessment and all outcomes will be recorded in the
Observation Booklet / Assessment Record Tool.
You may choose to keep recipes and take photos of the meals once they are plated and
ready for serving. You may choose to add these to your portfolio, for the assessment task in
unit SITHCCC020 Work effectively as a cook.
For this task you must prepare, cook and serve a range of meat dishes.
Read the instructions for each cooking demonstration task. Your assessor will provide you
with commercial timeframes to prepare and cook each dish.
Your assessor will observe you as you prepare each dish.
Your assessor will advise you of the date and time of each cooking
demonstration/observation.
For this task, you are required to cook lamb kofta.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.

For this task, you are required to cook steak and kidney pie.
For this task, you are required to cook lambs fry and bacon with pommes puree.
For this task, you are required to cook stuffed leg of lamb with rosemary and pine nuts.
Discuss the customer’s dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the
allergy. Include the ingredients that will be substituted, the measurements/quantities and
cooking methods. You may wish to research and access recipe alternatives to meet the
customer’s dietary requirements.
For this task, you are required to cook Sweet and Sour Pork Fillet.
Discuss the customer’s dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food
preference. Include the ingredients that will be substituted, the measurements/quantities
and cooking methods. You may wish to research and access recipe alternatives to meet the
customer’s dietary requirements.
For this task, you are required to cook veal saltimbocca.

For this task, you are required to cook entrecote steak au poivre vert.
Your assessor will also ask you a verbal question regarding the process of ageing meat.
For this task, you are required to cook rabbit casserole.
For this task, you are required to cook venison goulash with dumplings.
For this task, you are required to cook kangaroo fillet piccata and pilaf.
For this task, you are required to cook braised ox cheeks in red wine.

Assessment-1
Task summary
You must answer all questions below correctly.
Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required)
Access to Microsoft Word (or a similar program).
This task may be done in your own time as homework or you may be given time to do this
task in class (where applicable).
Your assessor will provide you with the due date for this assessment.
If your assessor marks any of your answers as incorrect, they will make arrangements with
you about resubmission. Your assessor may ask you some questions verbally to check your
understanding, or you may need to provide new written responses to the questions that
were answered incorrectly. Your assessor will give you a due date by which this must be
provided.
This is an open book test – you can use your learning materials as reference.
You must answer all questions in this task correctly.
You must answer the questions by typing your answers in Microsoft Word or a similar
program – your assessor will advise as to whether you must email them your completed
assessment, submit the file on a USB drive or hand in a hard copy. If there are tables
included in your task that you need to fill out, you may choose to recreate them in a word
processing application. If you have been provided with an electronic version of this booklet,
you may prefer to type your answers directly into the document. The following written

questions may use a range of ‘instructional words’, such as ‘identify’ or ‘discuss’. These
words will guide you as to how you should answer the question. Some questions will also
tell you how many answers you need to give – for example, ‘Describe three strategies…’.
Describe – when a question asks you to ‘describe’, you will need to state the most noticeable
qualities or features. Generally, you are expected to write a response of two or three
sentences in length.
Explain – when a question asks you to ‘explain’, you will need to make clear how or why
something happened or the way it is. Generally, you are expected to write a response of two
or three sentences in length.
Identify – when a question asks you to ‘identify’, you will need to briefly describe the
required information. Generally, you are expected to write a response of two or three
sentences in length.
List – when a question asks you to ‘list’, this means you will need to briefly state information
in a list format, often with a specific number of items indicated.
Question
List the three main categories of meat used in the catering industry.
Question
List five different types of meat that might be used to prepare meat dishes.
Question
What are the six main classifications of meat cuts?
List two primary cuts of meat.
List three secondary cuts of meat.
List three restaurant cuts of meat.
Question 4
What is a ‘lamb noisette’?
List three restaurant cuts would you get from a lamb rib loin.
Question 5
List three other ingredients commonly used in the production of meat dishes.
Question 6
For each of the following types of meat, describe two things to look for to ensure their
freshness and quality.
Primal beef cuts
Veal
Lamb and mutton
Pork
Ox and lamb kidneys
Question 7
List five examples of classic meat dishes. Describe the cooking method used for each dish.
Question 8
Describe three ways a chef may tenderise meat.
Question 9

List two commonly used knives used to prepare meat and describe what they can be used
for.
Describe two ways that a chef may care for and maintain their knives.
What are two important safety rules to follow when handling knives?
Question 10
You are a chef, working for a large catering company. You are catering a wedding tonight
and will be serving an entree, main and dessert to 65 guests. There will be two options for
each course, including a lamb entrée and a beef main.
List the steps that you will take to ensure mise en place requirements are adhered to prior
to the beginning of service.
QUESTION 11
Explain the correct way to store meat and meat products to ensure food safety and optimise
shelf life.
What temperature range should cryovac packed meats be stored?
Explain how frozen meat should be thawed.
QUESTION 12
Janine has just begun her new job as a chef in a small restaurant. List three ways that Janine
can ensure she learns the correct way to safely use the kitchen’s equipment.
QUESTION 13
Janine collects the ingredients to begin preparing for dinner service. Where can she find the
use by date of each item and the date that each item was received into stock?
QUESTION 14
What is the name given to beef fat?
What is another name for pork fat?
Which meat contains more fat: a 100g raw sirloin steak or a 100g raw lamb forequarter
chop?
What is meant by the ‘marbling’ of meat?
Briefly explain why marbling is important in meat.

akhil prepare meat dishes.pdf

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akhil prepare meat dishes.pdf