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Assessment Tasks and Instructions Student NameMohammad KalimStudent Number1234Course and CodeUnit(s) of Competency and Code(s)SITHCCC014 Prepare meat dishesStream/ClusterTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2. 2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate23.09.20192ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDateAssessment Guidelines
What will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:culinary terms and trade names for:oingredients commonly used in the production of different meat dishesoclassical and contemporary meat dishesodifferent cuts of meat and styles of cookingcontents of stock date codes and rotation labelsmeat classificationscharacteristics of meat products and meat dishes:oappearanceofat contentofreshness and other quality indicatorsoprimary, secondary and portioned cutsonutritional valueotasteotexturehistorical and cultural origin of different meat products and meat dishespreparation techniques for different cuts and types of meat specified in the performance evidencecookery methods for different cuts and types of meat specified in the performance evidenceequipment used to prepare and produce meat dishes:oknife care and maintenanceoessential features and functionsosafe operational practicesmise en place requirements for meat dishesappropriate environmental conditions for storing meat and meat products to:oensure food safetyooptimise shelf-lifesafe operational practices using essential functions and features of equipment used to produce meat dishes.Place/Location where assessment will be conducted including timeframesSSH to completeResource RequirementsPen, paper, calculator, Recipes relevant to the unit of competency e.g. e-coach recipes listed in SITHCCC014or the following recipe source: ___________________________________Instructions for assessment including WHS requirementsYou are required to address each question in this assessment.
Once you have completed all questions, check all responses.Your trainer will be providing you with feedback.The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiateall information you provide in this paper.