SITHCCC036

prepare meat dishes

First published 2022

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process
without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not
accept responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at
hello@rtoworks.com.au.

Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook as
This Student Logbook is where you will record evidence of the knowledge and skills part of your assessment for this unit. Try to think about the highlights of each service
you have developed during your training for this unit. It also serves as a handy when you are writing your reflection. You might also find the following questions
reference guide on what you need to do during your assessment and how you should useful:
go about doing it.
• What skills and techniques did I use?
• What policies and procedures did I follow?
Student details section
• How did I ensure efficiency, safety and quality?
Fill in the table below:
• How did I ensure that my dishes met quality standards?

Student name: • What did I learn during the service and how might I apply it in future?

Nabin Bhatta Name of RTO: • What might I do different next time?

Excel college AUstralia Trainer/assessor name:
Syed Fasi
If this workbook is found, please contact me to return it using the details below: Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of each of
your reflective journals and fill in the supervisor declaration after the summary
section. Keep in mind that, if you are completing your assessment in your RTO’s
training kitchen, your trainer will be your workplace supervisor and should endorse
your journal. Without their endorsement, your Logbook will be incomplete and it is
likely to be returned to you for resubmission.

Logbook summary
There are a number of requirements you must fulfil within your assessment process,
so a Logbook Summary has been provided. Make sure you keep this section up to
date – it will help you keep track of any outstanding requirements.

SITHCCC036 Prepare meat dishes 4

What do I need to demonstrate? • minimising waste to maximise profitability

During your assessment for this unit, you will be required to demonstrate a range of • selecting and using meat cookery methods
the skills and knowledge that you have developed during your course. These include: • following standard recipes accurately
• interpreting standard recipes and food preparation lists • selecting, preparing and adding accompaniments which are suited to each
• confirming food production requirements dish

• calculating ingredient amounts • making adjustments to dishes to ensure quality

• identifying and selecting meat products and other ingredients from stores • carving meats taking into account meat and bone structure
according to quality, freshness and stock rotation requirements • presenting dishes attractively
• following procedures for portion control • using appropriate service-ware
• producing the required quantities • selecting and adding sauces and garnishes according to standard recipes
• checking perishable supplies for spoilage
• evaluating dishes and adjusting presentation
• checking perishable supplies for contamination
• storing dishes in appropriate environmental conditions
• selecting the type and size of knives required
• following organisational policies and procedures
• selecting the type and size of equipment required
• maintaining a clean work area
• ensuring that food preparation equipment safely assembled, clean and ready
• disposing of or storing surplus products
for use
• working safely
• using knives and equipment safely and hygienically
• working hygienically
• using equipment according to the manufacturer’s instructions
• working sustainably
• thawing frozen meats safely
• working efficiently
• sorting and assembling ingredients according to food production
sequencing • working within commercial time constraints and deadlines

• weighing and measuring ingredients accurately • responding to special customer requests and dietary requirements.

• creating portions according to the recipe

• using meat preparation techniques according to recipe requirements

SITHCCC036 Prepare meat dishes 5

Tips for completing this logbook
• Read through your logbook before you get started and make sure you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
• Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

SITHCCC036 Prepare meat dishes 6

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these stock
tasks during one session, therefore you will only need to complete a single reflective journal for these
cases.

Student name: Nabin Bhatta

Student number: ECA0272

This unit of competency requires that you follow standard recipes to prepare at least six finished meat dishes
using each of the following meat items at least once. Evidence of this has been provided.

Meat item Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ beef 23/07/2023

game: 23/07/2023
☒ • kangaroo or wallaby
• specialty meats
☐ lamb
☒ pork 23/07/2023
☐ offal

This unit of competency requires that you use each of the following meat preparation techniques at least once
when preparing the above dishes. Evidence of this has been provided.

Meat preparation technique Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☒ barding 23/07/2023

☒ de- boning 23/07/2023

☐ trimming
☐ frenching
☐ portioning
☒ wet and dry marinating 23/07/2023
☐ mincing
☒ rolling 23/07/2023
☐ tenderising
☐ tying

SITHCCC036 Prepare meat dishes

Meat preparation technique Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
☐ skewering

This unit of competency requires that you must be observed using each of the following cookery methods
at least once. Evidence of this has been provided

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☒ braising 23/07/2023

☒ deep-frying 23/07/2023
☒ shallow-frying 23/07/2023
☒ grilling 23/07/2023
☒ roasting 23/07/2023
☐ sous vide
☐ stewing

SITHCCC036 Prepare meat dishes

This unit of competency requires that you must cook a beef restaurant cut steak according to specified
cooking preference. Evidence of this has been provided.

Cookery preference Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☒ blue 23/07/2023

☒ rare 23/07/2023
☒ medium rare 23/07/2023
☒ medium 23/07/2023
☒ medium well 23/07/2023
☒ well done 23/07/2023

SITHCCC036 Prepare meat dishes

Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor.
If you completed all your shifts at the one venue then you would only submit one. If your logbook contains
entries from different kitchens and venues then please have each supervisor you work under complete one at the
end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your
required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One
copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures ☒ Yes ☐ No
worked to a professional level in line with the kitchen’s usual roles and responsibilities
☒ Yes ☐ No

followed standard recipes to prepare dishes using meat ☒ Yes ☐ No

prepared dishes using a range of cookery methods ☒ Yes ☐ No
prepared dishes using a range of meat items ☒ Yes ☐ No
prepared dishes using a range of meat preparation techniques ☒ Yes ☐ No
prepared dishes within commercial time constraints and deadlines ☒ Yes ☐ No
produced required quantities ☒ Yes ☐ No
followed portion control procedures ☒ Yes ☐ No
followed food safety practices for handling and storing meat ☒ Yes ☐ No
responded to special customer requests and dietary requirements. ☒ Yes ☐ No

SITHCCC036 Prepare meat dishes

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journals
completed below and any supporting documentation (as required) for the purposes of ☐ Yes ☐ No
assessment.
Supervisor signature:
Contact number:
Date:

SITHCCC036 Prepare meat dishes

Reflective journals
Reflective journal

Student name:NABIN Bhatta Date:23/07/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal
number:
Recipe prepared:Herb-crusted kangaroo medallion with caramalised onion
Meat item:
☐ beef ☒ game: kangaroo or wallaby ☐ game: specialty meats ☐ lamb ☒ pork ☐ Offal
Meat preparation techniques:
☒ barding ☒ de boning ☐ trimming ☐ frenching ☐ portioning ☒ wet marinating

☒ dry marinating ☐mincing ☐ rolling ☒ tenderising ☐ tying ☐ skewering

Cooking method:

☒ braising ☒ deep frying ☒ shallow frying ☒ grilling ☐ roasting ☐ sautéing ☒ stewing

Steak cooking preference:

☒ blue ☒ rare ☒ medium rare ☒ medium ☒ medium well ☒ well done

General:

☒ completed tasks within commercial timeframes ☒ followed procedures for portion control and food ☒ responded to a special customer request
safety practices when handling and storing meat

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

n the practical cooking class as we prepared herb-crusted kangaroo medallions with caramelized onions. It was my first-time
cooking kangaroo, and I must say, it was a unique and delicious experience.

The instructor started the class by giving us a brief introduction to kangaroo meat, explaining its nutritional value and the

different ways to cook it. We were then given the recipe, which included marinating the kangaroo meat in a mixture of olive
oil, garlic, and a selection of herbs such as thyme, rosemary, and oregano.

We prepared the caramelized onions by cooking sliced onions slowly in butter and sugar until they were soft and sweet. The
aroma of the onions filled the room and made our mouths water. We also made a red wine jus to accompany the dish, which
added a depth of flavour to the meat.

The most exciting part of the dish was the herb crust. We mixed breadcrumbs with chopped herbs, lemon zest, and grated
parmesan cheese to make a crunchy coating for the kangaroo medallions. The crust was added to the kangaroo just before
searing it in a hot pan to give it a crispy and flavourful coating.

As we played our dishes, the aromas were irresistible. The caramelized onions looked perfect on the side of the plate, and the
kangaroo medallions were beautifully cooked with a golden-brown crust. The red wine jus was poured over the meat, and
the dish was complete.

When we tasted the kangaroo, it was like nothing I had ever tasted before. It was tender, juicy, and had a slightly sweet and
nutty flavour. The herb crust added a lovely crunch to the meat, and the caramelized onions complemented the flavours
beautifully.

Overall, it was a fantastic experience cooking this unique and delicious dish. I am excited to try cooking kangaroo again and
exploring more dishes with this unique meat. I am grateful for the opportunity to learn new skills and techniques in this
practical cooking class.

Supervisor Endorsement

Supervisor name: Position: Signed: