SITHCCC014 Prepare Meat Dishes Assessment: Short Answer Questions

This assignment comprises a student's responses to short-answer questions related to the unit SITHCCC014, focusing on preparing meat dishes. The questions cover a range of topics, including identifying mise en place requirements, methods to prevent wastage, key steps in meat preparation, and quality points for different types of meat, like lamb. The responses also address restaurant cuts, methods of cookery for various meat dishes, and the preparation of fancy meats or offal. Furthermore, the assignment includes information on the primal cuts and their corresponding restaurant cuts, providing a comprehensive overview of meat preparation techniques and culinary knowledge. The student's answers demonstrate an understanding of meat characteristics, cooking methods, and the importance of quality control in meat preparation.

SITHCCC014 Prepare meat dishes
Assessment Task– Student Response
Assessment – Short-answer Questions
This cover sheet is to be completed by the student and used as a record to determine student competency in this
assessment task.
Student Name Student Number
The assessment process and tasks were fully explained to me prior to the commencement of the
assessment ☐
I am aware of which evidence will be collected and how. ☐
I am aware of my right to appeal an assessment decision. ☐
I am aware that I can locate Macallan College’s Macallan College Complaints and Appeals Policy and
Procedure on their website.
☐
I have discussed any additional educational support or reasonable adjustments I require in order to
undertake this assessment with the Student Support Services Officer and Trainer / Assessor, (if
applicable). e.g. Student Handbook and Access and Equity Policy (insert website address)
☐
I have access to all required resources? ☐
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the Macallan College Plagiarism Policy, I hereby acknowledge by
agreeing the to below declaration by ticking the box provided that I have not cheated or plagiarised any work
regarding the assessment tasks undertaken in this unit of competency except where the work has been correctly
acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Student Declaration: - I verify that the work completed is my own and that I was adequately informed of
the assessment process prior to commencing this assessment task.
☐
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge
evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Provide all your responses in this document.
 Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
 You must answer all the questions in the assessment tasks in your own words
 This assessment will be required to be completed in 6 hours
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all
cases your Assessor will provide you with feedback.
1

SITHCCC014 Prepare meat dishes
 Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent
in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks
you will be deemed NYC – Not Yet Competent.
Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this
case, you will be provided with clear and constructive feedback based on the assessment decision so that
they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve
your performance and provided the opportunity to resubmit evidence to demonstrate competence. The
assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will
assess you through a different method of assessment e.g. verbal/oral questioning, problem solving
exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why they did
not complete the assessment and if due to illness, a medical certificate must be produced. This
process is detailed more in the “Macallan College Assessment Policy and Procedure
o In the above scenario, student will be given an opportunity for reassessment within 5 working days
with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have the
opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the assessment
and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be
required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan College.
The student will be made aware of the impact of repeating the unit may have on their student visa.
(International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee
will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention
meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager
which may result in the suspension or cancellation of their enrolment
o Macallan College has intervention strategies, including student support services available to enable
students to complete qualification in the expected time frame. Students at risk of not completing
within this time frame are identified as early as possible and an intervention strategy is put in place.
The RTO will ensure access to:
 Commercial Kitchen Simulated Environment
 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to an Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: -
 Completed responses to the questions in the Response Sheet provided as a separate attachment.
2

SITHCCC014 Prepare meat dishes
 Keep simple formatting with 12pt Arial and single line spacing.
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as
applicable)
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and
knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and
confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Select ingredients for vegetable, fruit, egg and farinaceous dishes.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Cook meat dishes.
 Present meat dishes.
 culinary terms and trade names for:
o ingredients commonly used in the production of different meat dishes
o classical and contemporary meat dishes
o different cuts of meat and styles of cooking
 contents of stock date codes and rotation labels
 meat classifications
 characteristics of meat products and meat dishes:
o appearance
o fat content
o freshness and other quality indicators
o primary, secondary and portioned cuts
o nutritional value
o taste
o texture
 historical and cultural origin of different meat products and meat dishes
 preparation techniques for different cuts and types of meat specified in the performance evidence
 cookery methods for different cuts and types of meat specified in the performance evidence
 equipment used to prepare and produce meat dishes:
o knife care and maintenance
o essential features and functions
o safe operational practices
 mise en place requirements for meat dishes
 appropriate environmental conditions for storing meat and meat products to:
o ensure food safety
o optimise shelf-life
 safe operational practices using essential functions and features of equipment used to produce meat dishes.
3

SITHCCC014 Prepare meat dishes
Resources required for Assessment:
Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
4

SITHCCC014 Prepare meat dishes
Assessment – Questioning
Short-answer Question
SAQ Response 1 –
Method used to identify mise en place
requirements
Consideration to prevent wastage
1. Referring to the standard recipe cards of meat
dishes to be prepared will help in identifying mis en
place requirements.
To prevent wastage, the removal of certain parts of
the meat chosen must be considered – for example,
parts like bones, fats as well as connective tissue,
blood vessels, lymph nodes. These must be removed
or the meat must be cut in such a way during kis en
place requirements that minimal waste parts are
produced. To further prevent wastage, these parts
can be reused in soups, stews or as cooking
medium.
2. There is a need to refer to the Par Stock Levels of
each dish to understand the portions and mis en
place to be cooked for each meat dish.
3. Referring to the day of the week will assist in
preparing mis en place requirements accordingly.
For example: there are usually a number of orders
on a weekday.
4. Referring to the number of bookings made in the
hotel or restaurant will also help in identifying the
mis en place requirement for each meat dish.
SAQ Response 2 –
Key steps
1. The cook must first check the number of bookings which have been made and the type of orders or recipes which
have been placed by customers regarding any meat dishes, for preparing the mis en place.
2. The cook must then check the standard recipe cards for each of the recipes ordered to determine the ingredients,
equipment and method require to prepare the mis en place of the meat dishes.
3. The cook must then check the par stock levels to determine the number of portions of mis en place required to be
prepare for each of the meat dishes.
4. The cook must then select and prepare meat ingredients for mis en place based on the amount or type of wastage
they may generate such as the amount of fat, connective tissue or trimmings.
5. For the storage of useable trimmings such as fat of the meat ingredients, provisions which would be required
would include: refrigerators which are working adequately and separate trays or containers to prevent spoilage
and cross contamination with other equipment.
SAQ Response 3 –
Quality Points for Lamb
1. The age of the meat – meat from a lamb whose age range from one month to one year is more tender whereas
the meat taken from a matured lamb (mutton/hogget) is more tough
2. The lamb must be purchased based on colour – light, pink colour demonstrates freshness while strong and dark
colours are indicative that the meat has been aged or is matured.
3. The lamb meat so chosen must be free from any foul odours, must contain a uniform and creamy layer of fat
5

SITHCCC014 Prepare meat dishes
and must have bones which have adequate bone marrow and are brittle.
SAQ Response 4 –
Restaurant Cuts
1. Cutlets and double cutlets can be obtained from a whole rib loin of lamb.
2. Restaurant cuts which can also be obtained from the rib loin of a lamb include shortloin and rack.
3. Restaurant cuts which can be obtained from the midloin or tender loin of the lamb include noisettes.
4. Lastly, additional restaurant cuts which can be obtained from the mid loin or tender loin of the lamb include
chumps and chump chops.
SAQ Response 5 –
Fancy
meat/offal
Menu Dish Method of Cookery
1. Lamb brain Crips fried lamb brains served with
mustard sauce and greens
Deep frying coated in a crumbed batter
and served withgreen and mustard
sauce.
2. Sweetbreads Pan fried sweetbreads piccata Pan fried in olive oil and lemon and
served in creamy sauce of choice.
3. Pig’s caul French prok crepinnetes Stir frying/pan frying sausage meat patties
wrapped in caul fat.
4. Pigs Ears Crispy pigs ears with capers Deep drying in a crumbed batter.
5. Pigs head Oven roasted pigs head Roasting
6. Lamb hearts Slow braised lamb hearts Braising
SAQ Response 6 –
Cut Menu Dish Method of Cookery
Topside Roasted Veal topside Roasting
Osso bucco Braised Osso Bucco Braising
Silverside Roasted veal
silverside with
potatoes
Roasting
Shoulder Veal shoulder with
procini mushrooms
and rosemary
Braising
6

SITHCCC014 Prepare meat dishes
SAQ Response 7 –
Primal Cut
1. Sirloin or striploin for cuts of porterhouse steaks
2. Sirloin cuts is another restaurant cut that can be obtained from the leg of a beef.
3. Beef flank is another cut which can be obtained from the leg of a beef.
4. Shin is another restaurant cut which can be obtained from the leg of the beef.
SAQ Response 8 –
Reason
The silver of the leg of the beef is tougher than the topside due to its location. The silverside is located on
the outer side of the leg and thus, has more connective tissue and tough fibrous tissue in the form of
muscle. In comparison, the topside of the beef is located near the inner portions of the leg and has less
amount of muscle and more amount of soft, lean tissue and fat. For this reason, the silverside is more
tough than the topside and thus is suited to more low cooking methods of cooking like braising.
SAQ Response 9 –
Hygiene Requirements
1. All meat pieces are to be kept in a single tray by keeping the fat portion upward. This assists in
insulation and helps prevent meat discoloration
2. All trays used for meat are to be replaced and cleaned regularly to prevent prolonged soaking in blood
and moisture
3. All meat pieces must be wrapped in a plastic wrap and vacuum packed to avoid any from or drying or
cross contamination.
4. Different types of meat pieces must not be mixed or cross contaminated with each other.
5. Raw and cooked pieces of meat must not be stored in the same place together.
6. Timely stock rotation programs must be used. Before usage, meat must be thawed at 1 to 3C and by
keeping the fat portion upwards
SAQ Response 10 –
Advantages
1. They can be used and served as a delicacy and thus can be used to attract high prices and profits
2. If cooked well, they can be used to utilise waste materials of meat item
3. It is a good source of protein and can be used to improve the nutritional quality of diets in less developed
countries
SAQ Response 11–
7

SITHCCC014 Prepare meat dishes
Restaurant Cut
1. can be cut into cutlets and scallops
2. Can be cut into slender bone fillets
3. can be ground into fine minced meat
SAQ Response 12 –
Differences Menu Dishes
Lamb: the fat around lamb kidneys is known as
suet. The flavour of the kidneys are usually mild
Veal: the fat from the kidneys of veal is known as
veal and can be used as a cooking medium. These
kidneys usually have a number of lobes and are
robust and strong in flavour which is why they
must cooked accordingly.
Grilled lamb kidneys in sage, Sautéed lamb kidneys, lamb
kidneys in red wine
veal kidneys with walnut and Roquefort, Veal kidneys in
mustard sauce,
SAQ Response 13 –
Reasons
1. It is tender and has a high content of fat
2. Low cooking methods like stewing can result in overcooking can make it chewy and tough
SAQ Response 14 –
Temperature Range: 185 to 195 °Celsius
Reasons and Explanation
These meat cuts are tender in nature and have little amount of connective tissue and collagen. For this
reason, dry cooking methods at moderate temperatures are suitable such as grilling, shallow frying and
roasting, since these will render it a tender and moist piece of meat. The key points which need to be
considered for carving include: the sharpness of a knife, the amount of skewers and strings in the meat, the
amount of pressure required to cut fibres and the motion of slicing required.
SAQ Response 15 –
Calculations:
10.80 = cost of 600 g trimmed meat [1000 – (40/100)=600]
Equation: If 0.600 kg cost $10.80 how much does 1.000 kg cost?
0.600 kg – $ 10.80
1.000 kg – $ 1.00/0.6 x 10.80 = $ 18
Reasons:
It is better to buy pork cutlets since they are of lesser price at $16 and they will already be devoid of
losses from trimmings. From the above calculations, in comparison, it can be observed that a pork
loin costs more and will produce more losses in the form of trimmings.
SAQ Response 16 –
8

SITHCCC014 Prepare meat dishes
Primals used Reason
Lamb Schnitzel Shin of the lamb These are lean cuts with less fat
and will produce thin, crispy
pieces
Roast Lamb Shoulder Has adequate muscle and meat
which can tenderise with slow
cooking methods
SAQ Response 17 –
Equipment and
Utensils
Explanation for use Applied Example
Butcher Knife Used to cut meat into uniform
pieces
Cutting meat into cutlets, steak
Boning Knife Used to cut through bone Cutting ribs, shanks,
Meat Hook Used to hang meats for
storage
Used to hang and refrigerate
primal cuts and carcass
Larding Needles To cut long strips of fat in
pork
To cut long strips of pork fat and
lard
Sharpening Stone Used to sharpen knives Used to sharpen boning and
butcher knives
Sharpening Steel Used to sharpen knives Used to sharpen meat cleavers
Bowl Chopper Chopping meat items Chopping meat into coarse or fine
mince
Meat Thermometer Check meat cooking
temperatures
Check the internal temperatures
while cooking steak
Butcher’s String Used for wrapping meat
pieces to get equal pieces
Used for wrapping meat pieces to
get equal pieces when cutting
into steak pieces
Meat Bat Slice meat into fine pieces Slice meat for schnitzel or olives
Safety and Hygiene requirements:
All equipment must be cleaned with a moist cloth, warm soap solution and sanitized using
sanitizing solutions. All equipment must be stored in a disinfected area. All equipment must
be maintained and sharpened regularly.
SAQ Response 18 –
Primal
Cut
(pork)
Restaurant Cut Cookery Method Menu Dishes
9

SITHCCC014 Prepare meat dishes
Neck Fore quarter Braising Braised beef kneck
Shoulder Breast Baking/roasting Oven baked breast
Hock Pork knuckles Roasting Ham hocks with honey glaze
Leg Hind quarter Roasting Slow roasted leg
Loin ribs Roasting Pork chops
Belly Pancetta Curing and roasting Spiced pancetta
Tenderloin Sirloin Pan fried Pan seared sirloin
Trimmings Bones, fat, offal Stewing Beef bone broth
SAQ Response 19 –
Larding : using fat strips to cook
Tenderising : mincing or bashing the meat with a tenderiser
Skewering : adding skewers to meat for roasting
Rolling : preparing a roll of meat with a stuffing of choice
Stuffing and trussing to cut and dress a turkey for cooking
Mincing To chop or grind meat in fine pieces
Marinating– Instant and Soaking Application and Uses
Instant marinade Soaking marinade
A powdered mix is mixed into water and oil and
used to cook to save time in cooking
The marinade is prepared and used to coat the
meat to tenderise and enhance flavour for long
hours.
SAQ Response 20 –
Ageing meat in a vacuum seal prevents cross contamination and drying and helps in keeping
the meat moist in its own juices. Meat must be stored at -18C to prevent spoilage. They must
be defrosted safety at 1 to 3C before cooking.
SAQ Response 21 –
Strongly flavoured sauces like mustard can be used to cook mildly flavoured offal or mild
flavoured lean cuts of meats like topside. Mild sauces like wine and cheese can be used to
provide a balance of flavour when cooking tough pieces like steak, sweetbreads or
silverside. Meat trimmings like bones can be used to prepare thin sauces and stews.
10

SITHCCC014 Prepare meat dishes
SAQ Response 22–
Meat and game pieces are rich in protein and fat and can be used to improve the nutritional
quality the diet in developing countries. However, these pieces are rich in saturated fat and
must be trimmed to remove excess. These pieces are low in carbohydrates and
micronutrients and must be cooked with grains and vegetables for balance.
11