Identify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements..

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements  from food preparation list and standard recipes.

1.2 Calculate ingredient amounts according to requirements.

1.3 Identify and select meat products  and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select knives and other equipment  of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1 Thaw frozen meats safely.

3.2 Sort and assemble ingredients according food production sequencing.

3.3 Weigh and measure ingredients and create portions according to recipe.

3.4 Use meat preparation techniques according to recipe requirements.

3.5 Minimise waste and store reusable by-products.

4. Cook meat dishes.

4.1 Select and use meat cookery methods.

4.2 Prepare marinades and meat accompaniments as required.

4.3 Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present meat dishes.

5.1 Portion and serve meats according to recipe requirements.

5.2 Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3 Add sauces and garnishes according to standard recipes.

5.4 Visually evaluate dishes and adjust presentation  as required.

5.5 Store dishes in appropriate environmental conditions .

This section describes the skills and knowledge required for this unit.

Required skills 

• initiative and enterprise skills to minimise wastage
• literacy skills to:

• read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
• write notes on recipe requirements and calculations

• numeracy skills to:

• calculate the number of portions
• weigh and measure ingredients
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation and production
• problem-solving skills to:

• evaluate quality of meat and finished dishes and make adjustments to ensure a quality product
• adjust taste, texture and appearance of food products according to identified deficiencies

• self-management skills to manage own speed, timing and productivity
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• culinary terms and trade names for:

• ingredients commonly used in the production of different meat dishes
• classical and contemporary meat dishes
• different cuts of meat and styles of cooking

• characteristics of meat products and meat dishes:

• appearance
• fat content
• freshness and other quality indicators
• historical and cultural derivations
• primary, secondary and portioned cuts
• nutritional value
• taste
• texture

• contents of stock date codes and rotation labels
• mise en place requirements for meat dishes
• preparation methods for different cuts and types of meat:

• ageing
• barding
• boning
• cutting
• larding
• marinating
• mincing
• rolling
• tenderising
• trimming
• trussing and tying
• skewering

• cookery methods for different cuts and types of meat:

• roasting
• grilling
• frying
• braising
• stewing

• equipment used to produce meat dishes:

• knife care and maintenance
• essential features and functions
• safe operational practices

• storage of meat products:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life