Performance criteria of this unit in the context of

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.
Resource Requirements
Assessment must ensure access to:
 fixtures and large equipment:
 commercial blenders and food mills
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
New York College Pty Ltd trading as New York College V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105 63

NEW YORK COLLEGE
 microwave
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 knife sharpening equipment
 sharpening steels and stones
 knives:
 butcher and boning knives
 carving knives
 chef knives
 utility knives
 larding needles
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 meat:
 bats
 cleavers
 mincers
 oven mitts
 pans and pots for small and large production:
 stainless steel, cast iron, iron and non-stick fry pans
 large and small pots
 scales
 scoops, skimmers and spiders
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 small utensils:
 flour and drum sieves
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 temperature probes
 thermometers
 cleaning materials and equipment:
 cleaning cloths
New York College Pty Ltd trading as New York College V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website: