Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC014 Prepare meat dishes

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
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.
Place/Location where assessment will be conducted including timeframes
Brisbane campus
Sheldons training restaurant

Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes

Instructions for assessment including WHS requirements

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer
will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the
criteria which will be observed during each instance for each preparation or as instructed.

You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed
during the training sessions you have participated in for this unit of competency.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

  08 /02
Assessor(s) Signature(s): Nick Mercy Date: 21   /     

Student Signature Date:    /    /     

Assessment 2
Your Tasks
SSH to complete schedule and provide relevant recipes – dish 1-2 are examples

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.

Dish to be prepared Method(s) of cookery applied Meat items used Preparation techniques

Dish 1: braising * beef ageing

shallow frying kangaroo barding
Beef stroganoff
venison
deep-frying boning
Recipe Source:
X grilling specialty meats
trimming
SSH Group recipe book, e-coach
roasting lamb
recipes SITHCCC014 cutting
stewing pork
No. of serves: portioning
veal
larding
kidney X marinating
liver mincing
rolling
tenderising
trussing
tying
skewering
X braising X beef ageing
Dish 2:
shallow frying kangaroo barding
Beef and lentil Meatballs deep-frying venison boning
Recipe Source: grilling
specialty meats trimming
SSH Group recipe book, e-coach roasting
lamb
recipes SITHCCC014 cutting
stewing
pork
No. of serves: portioning
veal larding
kidney marinating
liver X mincing
rolling
tenderising
trussing
tying
skewering

Dish 3: * braising beef ageing

shallow frying kangaroo barding
Lamb shanks braised
deep-frying venison boning
Recipe Source:
grilling specialty meats * trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting * lamb cutting

No. of serves: stewing pork portioning

 veal larding
kidney marinating
liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 4: braising * beef ageing

shallow frying kangaroo barding
Beef goulash
deep-frying venison *boning
Recipe Source:
grilling specialty meats trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting lamb cutting

No. of serves: * stewing pork portioning

veal larding
kidney marinating
liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 5: braising beef ageing

shallow frying kangaroo barding
Grilled lamb loin
deep-frying venison boning
Recipe Source:
* grilling specialty meats *trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting *lamb *cutting

No. of serves: stewing pork portioning

veal larding
kidney *marinating
liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 6: braising beef ageing

*shallow frying *kangaroo barding
Kangaroo fillet with glaze
deep-frying venison boning
Recipe Source:
grilling specialty meats *trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting lamb * cutting

No. of serves: stewing pork portioning

veal larding
kidney marinating
 liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 7: braising beef ageing

shallow frying kangaroo barding
Lamb Kashmir style
deep-frying venison * boning
Recipe Source:
grilling specialty meats trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting *lamb cutting

No. of serves: *stewing pork portioning

veal larding
kidney *marinating
liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 8: braising beef ageing

*shallow frying kangaroo barding
Veal ragout
deep-frying venison boning
Recipe Source:
grilling specialty meats * trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting lamb cutting

No. of serves: * stewing pork portioning

*veal larding
kidney *marinating
liver mincing
rolling
tenderising
trussing
tying
skewering

Dish 9: braising *beef ageing

shallow frying kangaroo barding
Grilled sirloin streak
deep-frying venison boning
Recipe Source:
*grilling specialty meats *trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 roasting lamb cutting

No. of serves: stewing pork * portioning

veal larding
kidney *marinating
liver mincing
rolling
 tenderising
trussing
tying
skewering

Dish 10: braising beef ageing

shallow frying kangaroo barding
Pot roasted lamb rump
deep-frying venison boning
Recipe Source:
grilling specialty meats trimming
SSH Group recipe book, e-coach
recipes SITHCCC014 *roasting * lamb cutting

No. of serves: stewing pork portioning

veal larding
kidney marinating
liver mincing
* rolling
tenderising
trussing
*tying
skewering
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. ageing
2. barding
3. boning and trimming
4. cutting and portioning
5. larding
6. marinating
7. mincing
8. rolling
9. tenderising
10. trussing and tying
11. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Beef stroganoff

a) Beef is sliced and seasones

b) Beet root and gherkins are sliced
c) Onion and mushroom are diced
d) Parsley is washed and picked into leaves
e) Cream and sour cream is portioned
f) Shallots are peeled, washed and cut into even batons
g) Chilli is sliced finely
h) Coriander seeds are crushed

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:

a. Beef is evenly sealed

b. Cooked to medium rare
c. Onions and mushrooms are sautéed in butter ,
d. Sauce consistency is adjusted with stock
e. Beef is cooked in the sauce, seasoning checked
f. Suitable garnish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
 Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

2 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. ageing
2. barding
3. boning and trimming
4. cutting and portioning
5. larding
6. marinating
7. mincing
8. rolling
9. tenderising
10. trussing and tying
11. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Beef and lentil Meatballs
a) Meat minced to correct size
b) Dry and cooked ingredients combined into farce
c) Produced a sample and checked consistency and flavour
d) Mince rolled into even balls
e) Coated with pepitas, placed on covered tray
f) Onion peeled and finely diced
g) Garlic peeled and finely chopped

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
a. Onion and garlic sweated in oil without browning
b. Tomato paste is added and roasted without burning
c. Deglazed correctly
d. Tomatoes, purée and herbs are added
e. Simmered to correct consistency and seasoned
f. Meatballs are baked at 180 C until golden
g. Drained on absorbent paper
h. Garnished with fresh herbs and accompaniment: _______________

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
 The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

3 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
  Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. ageing
2. barding
3. boning and trimming
4. cutting and portioning
5. larding
6. marinating
7. mincing
8. rolling
9. tenderising
10. trussing and tying
11. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Lamb shanks braised
a) Lamb is trimmed and cleaned, seasoned
b) Vegetables are cut as per the recipe.
c) Oven is preheated.
d) Pan / plate is reheated

Element 4: Cook meat dishes Comment S NYS S NYS

 Enter the specific criteria relevant for the observation of the dish(es) here:
a. Lamb is cooked well to almost fall of the bone
b. Vegetables are cut as per the specifications
c. The herbs are picked and washed
d. Shanks are covered with a lid for thorough cooking, Deglazed with wine.
e. Meat is allowed to rest prior to service
f. Shanks are presented in a warm plate
Appropriate accompaniments are provided.

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ______herbs fresh__________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
4 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
  Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
12. ageing
13. barding
14. boning and trimming
15. cutting and portioning
16. larding
17. marinating
18. mincing
19. rolling
20. tenderising
21. trussing and tying
22. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Beef goulash
Beef is trimmed and cleaned, seasoned
e) All ingredients are weighed as per the recipe
f) Vegetables are cut as per the recipe.
g) Potatoes are washed , peeled and cut
h) Pan / plate is reheated

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
 Beef is sealed properly
 Vegetables are cut as per the specifications
 The herbs are picked and washed
 Beef is covered with stock, Deglazed with wine., cooked till well done
 Beef is cooked on slow fire
 Goulash and potatoes are presented in a warm plate
 Appropriate accompaniments are provided.

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: _______chopped parsley_________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
 The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
5 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
23. ageing
24. barding
25. boning and trimming
26. cutting and portioning
27. larding
28. marinating
29. mincing
30. rolling
31. tenderising
32. trussing and tying
33. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Grilled lamb loin
i) Lamb is trimmed and cleaned, seasoned, Lamb stock is reduced to Jus
j) Vegetables are cut as per the recipe.
k) Grill is preheated.
l) Pan / plate is reheated

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
g. Lamb stock consistency to be like a Jus.
h. Vegetables are cut as per the specifications
i. The herbs are picked and washed
j. Celeriac is boiled and pureed, seasoned
k. Lamb is marinated and grilled to medium rare done
l. Lamb is served on a hot plate with celeriac puree.

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
 The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ______Fresh herbs__________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
6 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
34. ageing
35. barding
36. boning and trimming
37. cutting and portioning
38. larding
39. marinating
40. mincing
41. rolling
42. tenderising
43. trussing and tying
44. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Kangaroo fillet with glaze
m) All ingredients are weighed as per the recipe
n) Kangaroo fillets are trimmed and cleaned, seasoned
o) Vegetables are cut as per the recipe.
p) Pan is preheated.
q) Kangaroo tail is prepared
 Element 4: Cook meat dishes Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:
 All ingredients are collected
 Vegetables are cut as per the specifications
 The herbs are picked and washed
 The tail is cooked, the meat is grilled as per requirement( medium-rare )
 Meat is allowed to rest prior to service
 Tail and meat are presented in a warm plate
 Appropriate accompaniments are provided.

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: _______Bok Choy_________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
7 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
45. ageing
46. barding
47. boning and trimming
48. cutting and portioning
49. larding
50. marinating
51. mincing
52. rolling
53. tenderising
54. trussing and tying
55. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Lamb Kashmir style
 All ingredients are weighed as per the recipe
 Lamb is cleaned and diced.
 Spices are powered, almond paste is prepared
 Vegetables are cut , stock is ready
 Garnish and accompaniment such as rice, is ready

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
 Vegetables are cut to specification.
 Lamb is seared in oil, till it changes color
 Milk and yogurt are added carefully, yogurt should not split.
 Lamb is cooked till tender
 Dish is seasoned and aromatics added, served hot with rice

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ________coriander leaves________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
 Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
8 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
56. ageing
57. barding
58. boning and trimming
59. cutting and portioning
60. larding
61. marinating
62. mincing
63. rolling
64. tenderising
65. trussing and tying
66. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Veal Ragout
 All ingredients are weighed as per the recipe
 Veal is trimmed and seasoned
 All vegetable are washed and cut to specification
 Stock is ready, herbs are chopped
 Veal is evenly coated with flour, couscous is soaked


Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
 Butter and oil are heated in pan
 Vegetables are cooked with stock
 Veal is seared after coating with flour and not overcooked
 Olives are added at the end
 Ragout is served on a warm plate with couscous


The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
 Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ___couscous, potatoes_____________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
9 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
67. ageing
68. barding
69. boning and trimming
70. cutting and portioning
71. larding
72. marinating
73. mincing
74. rolling
75. tenderising
76. trussing and tying
77. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Grilled sirloin steak
 All ingredients are weighed as per the recipe
 steak is trimmed and seasoned
 Café De Paris butter is prepared
 Jus is ready, herbs are chopped
 Grill is preheated

Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
 Portioned and seasoned steak is placed on a preheated grill
 Steak is turned over at 45 degrees after 2 minutes
 Steak is cooked to the required degree
 Meat is rested before slicing
  Café de Paris butter is melted using a torch
 Steak is served in a warm plate with garnish

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ___jus, mushrooms_____________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
10 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Frozen products are thawed using correct procedures
Frozen products are placed on lower shelves, covered and labelled
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
78. ageing
79. barding
80. boning and trimming
81. cutting and portioning
82. larding
83. marinating
84. mincing
85. rolling
86. tenderising
87. trussing and tying
88. skewering
Meat is portioned correctly according to recipe requirement
Meat is portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish: Lamb Brochette
Pot roasted lamb rump
 All ingredients are weighed as per the recipe
 Lamb rump is seasoned, trimmed and trussed
 All vegetable are washed and cut to specification
  Oven is preheated



Element 4: Cook meat dishes Comment S NYS S NYS

Enter the specific criteria relevant for the observation of the dish(es) here:
 Mirepoix of veg. is placed in a tray
 Marinade lamb rump with mustard
 Lamb is roasted on bed of mirepoix in the oven till medium done
 Lamb is rested before slicing
 Lamb is served in a warm plate with salad leaves


The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The meat is cooked to the correct degree of doneness
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used. Specify: ___salad leaves,
potatoes_____________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Maintenance issues are reported as relevant.