AMPR202 — Provide advice on cooking and storage of meat products

Elements & performance criteria

Performance evidence

• acknowledge customer’s presence
• greet customer
• establish customer needs by enquiry, listening and summarising
• be aware of cultural and ethnic differences and respond accordingly
• attend to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically and maintaining professional standards of dress and personal hygiene
• explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results
• provide advice on cooking methods, times, temperatures, and efficiently and courteously meet customer needs
• relay information to customer
• acknowledge complaints
• demonstrate polite and efficient telephone technique (if required)
• follow up customer enquiries
• refer customer to more experienced staff if necessary, listen and learn from colleagues
• identify and apply relevant workplace health and safety, regulatory and workplace requirements
• operate telephone system, if required
• use mathematical skills relevant to the task
• use relevant communication skills

Knowledge evidence

• effects of each cooking technique on tenderness of meat
• flavours which enhance various cuts and how to achieve the flavours
• how to interact with others in an appropriate way when providing advice
• moist cooking, dry cooking and microwave cooking techniques
• serving suggestions including suitable accompaniments
• properties and effects of animal fats in cooking
• which cuts are suitable for dry cooking techniques including roasting, grilling and stir-frying
• which cuts are suitable for microwave cooking techniques
• which cuts are suitable for moist cooking techniques including casseroling and stewing
• cooking times and temperatures for roasting and microwaving meat to achieve rare, medium or well done results
• storage times, temperatures and shelf life of fresh and cooked meat products
• workplace complaints policies and procedures
• relevant workplace health and safety, regulatory and workplace requirements
• sources of information on new cooking techniques

Foundation skills

• Foundation Skills: Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing AMPR202