Please read through all of the assessment tasks and related documents

Introduction. 3
Assessment for this unit 3
Preparing for assessment 3
Assessment Task 1: Knowledge questions. 5
Information for students. 6
Questions. 7
Assessment Task 1: Checklist 9
Assessment Task 2: Research report 10
Information for students. 11
Activities. 12
Assessment Task 2: Checklist 13
Assessment Task 3: Student logbook. 15
Information for students. 16
Activities. 18
Assessment Task 3: Student Logbook checklist 23
Final results record. 27
Welcome to the Student Assessment Tasks for SITHCCC014 Prepare meat dishes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
SITHCCC014 Prepare meat dishes describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Research report – You must research the historical and cultural origins of two dishes.
  • Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.

Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

  • Research Report template (Assessment Task 2)
  • Service Planning template (Assessment Task 3)
  • Student Logbook (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:

  • submitting assessments
  • assessment appeals
  • re-assessment guidelines
  • responding to written questions.

Assessment Task 1 Cover Sheet
Student declaration
To be filled out and submitted with assessment responses

  • I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
  • I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
  • I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name
Student ID number
Student signature

Assessor declaration

  • I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name
Assessor signature
Assessment outcome S NS DNS Resubmission Y N


Student result response

  • My performance in this assessment task has been discussed and explained to me.
  • I would like to appeal this assessment decision.
Student signature

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

  • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:

  • where this task should be completed
  • the maximum time allowed for completing this assessment task
  • whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.


  1. List at least three food safety issues which you must consider when handling meat. Describe how you would reduce each risk.
Risk Strategy for reducing risk
  1. Describe three indicators which you would use to select meat which is fresh.
  2. Describe three indicators of quality which you would use to select meat.
  3. List three signs that meat has spoiled.
  4. List at least three requirements for the safe storage of meat. At least one requirement must be the correct temperature range to store meat at.
  5. List at least two requirements for storing meat to optimise its shelf life.
  6. Describe three safety techniques when using a boning knife to cut meat.
  7. Describe four items which you should check before using a slicer to prepare meat.
  8. Describe four mise en place tasks related to meat which you can complete without affecting the quality of the dish.
  9. Describe one task related to meat which is not suitable to be completed during mis en place.
  10. Define the following, meat related, culinary terms:
  • Ageing –
  • Barding –
  • Boning and trimming –
  • Cutting and portioning –
  • Larding –
  • Marinating –
  • Mincing –
  • Rolling –
  • Tenderising –
  • Trussing and tying –
  • Skewering –
  1. Describe two convenience products commonly used in meat dishes.
  2. Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used.
  3. List three accompaniments and/or sauces commonly used with each of the following types of meat:
  • Beef
  • Venison
  • Lamb
  • Pork
  1. Locate at least two stock date codes and two rotation labels on meat in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:
  • when the item was delivered
  • when the item was packed/prepared
  • when the item is due for disposal
  • how many days the item has left before it reaches its expiry date
  • what the stock rotation details are for the item.
  • What the storage temperature requirements are for the item.
  1. Describe one of the meat classification systems in Australia.
  2. Describe the characteristics of the following cuts of meat:
  • Beef brisket
  • Beef rump roast
  • Lamb forequarter rack
  1. Describe the differences between primary, secondary and portioned cuts of meat.

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? Completed successfully? Comments
Yes No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Task outcome:
  • Satisfactory
  • Not satisfactory
Assessor signature:
Assessor name:



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