SITHCCC013: Prepare Seafood Dishes - Arts and Humanities Assignment Help

Assignment Task

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

 

1. You arrive at work to start your shift. List 3 methods you could use to identify the mise en place and preparation requirements for your shift:

 

2. List 4 aspects you need to consider when selecting seafood for a menu and explain how a chef could contribute to sustainability when purchasing seafood:

 

3. What are the nutritional values for seafood? Provide an overview of nutrients contained and the importance of seafood in a balanced diet:

 

4. Which aspects relating to seafood allergies require awareness and care when preparing and serving seafood to customers?

 

5. List the classifications for finfish and provide 3 examples for each category:

 

6. List the categories for crustaceans and provide 2 examples for each category:

 

7. List the categories for molluscs and provide 2 examples for each category:

 

8. What are the requirements for the correct handling, storage and the killing of live seafood in a humane manner?

 

9. List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness:

 

10. What are the quality indicators for the following categories of fresh shellfish? Which aspects need to be considered to prevent food safety hazards, contamination or quality issues?

 

11. List 10 aspects of hygienic handling and storage of seafood including the correct procedures for thawing to prevent contamination. What does this require in terms of labelling?

 

12. Calculating portion weights and yield

a. You have 0.800kg fresh cuttlefish. Waste and bones are 57%. What is the net yield expressed in kg? __________

b. When filleting a Dover sole weighing 750g you obtain 405g cleaned fillets. What is the wastage of skin and bones expressed in %? __________

c. The net yield for a cleaned Octopus is 0.560kg. The waste accounts for 30%. What was the original purchase weight of the octopus? __________

 

13. In brief, explain the steps for the following preparation methods. Which tools are used?

 

 

14. Provide a description for the following cuts of fish:

 

 

15. Explain the preparation requirements for the following types of shellfish:

 

 

16. Describe how each of the following methods of cookery can be used for seafood; list the suitable species and provide at least 2 menu examples including accompaniments for each method of cookery:

17. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide for cost-effectiveness in a kitchen operation:

 

18. Which essential factors need to be considered when presenting seafood dishes? How does this impact on modern trends compared to traditional seafood preparations?

 

 

19. List the typical preparation methods, garnishes and/or accompaniments for the following preparation methods:

 

20. How can you overcome shortfalls in mise en place or if a menu item sells out during service?

 

21. Which aspects must be considered when storing cooked seafood or displaying cooked seafood for sale (for example on a buffet)?

 

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