17238 version 3
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Describe the nutritional values, cooking and serving suggestions for
meat products
Level
3
Credits
3
Purpose
People credited with this unit standard are able to describe the nutritional
values, cooking and serving suggestions for meat products.
Subfield
Meat Processing
Domain
Meat Retailing
Status
Registered
Status date
18 June 2010
Date version published
18 June 2010
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz
Accreditation and Moderation Action Plan (AMAP) reference
0094
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislative and regulatory requirements applicable to this unit standard include: Food
Act 1981, Food Hygiene Regulations 1974, Animal Products Act 1999, Animal
Products (Ancillary and Transitional Provisions) Act 1999.
Codes of Practice also relevant to this unit standard include the Australia
New Zealand Food Standards Code, available at http://www.foodstandards.govt.nz/.
2
Industry information is available from a number of national and international
organisations including:
The New Zealand Beef and Lamb Reference Guide is available from the Competenz,
PO Box 12126, Wellington 6144.
The New Zealand Pork Industry Board, Pork Cuts Guide, describing carcass
classification and cuts of meat is available from
http://www.pork.co.nz/ForMeatRetailers.aspx.
 New Zealand Qualifications Authority 2016
17238 version 3
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The Poultry Industry Association of New Zealand’s, Comprehensive Guide to Poultry
Food Safety, and information on nutrition recipes and ideas are available at
http://www.pianz.org.nz/index.php.
Elements and performance criteria
Element 1
Describe the nutritional values, cooking and serving suggestions for meat products.
Range:
one meat cut from each of the following – beef, lamb, pork, poultry.
Performance criteria
1.1
Nutritional values of meat products are described in terms of meat constituents.
Range
1.2
Cooking of meat cuts is described in terms of an appropriate cooking method,
temperature and time in accordance with industry information.
Range
1.3
serving techniques may include but are not limited to – carving,
portions, presentation.
Accompaniments for cooked meats are described in accordance with industry
information.
Range
1.5
cooking methods may include but are not limited to – fry, grill,
roast, boil, stew, braise, stir fry, microwave, casserole, pressure
cook, crock pot, rotisserie.
Evidence is required for four cooking methods.
Serving techniques and styles for meals are described in accordance with
industry information.
Range
1.4
the values of – fat, vitamins, iron content, cholesterol, protein,
amino acids.
garnishes, seasonings, sauces, vegetables, wines.
The purpose of cooking meat cuts is described in accordance with industry
information.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
 New Zealand Qualifications Authority 2016
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Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Competenz info@competenz.org.nz if you wish to suggest changes to
the content of this unit standard.
 New Zealand Qualifications Authority 2016