SITHCCC013 Prepare Poultry Dishes commercial cookery
ASSESSMENT B – SHORT ANSWER
- You are to answer all questions.
- Read each question carefully. Ensure you have provided all required information.
- On completion, submit your assessment to your assessor.
SECTION 1: SELECT INGREDIENTS
Q1: What information helps you confirm production requirements? List three examples.
Q2: The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes. What are the general guidelines for edible yields for these types of seafood?
Octopus and squid______
Q3: Your recipe requires 500 g of flat fish fillets. Based on an edible yield of 50%, calculate the quantity of whole flat fish you would need to achieve 500 g.
Q4: For ease of identification when selecting ingredients, fish can be classified into three different categories. What are they?
Q5: Why is understanding how fish are classified important? Give two reasons.
Q6: When selecting ingredients, how can you tell the difference between crustaceans and molluscs?
Q7: What does the flesh of green crustaceans such as prawns and lobster look like prior to and after cooking?
Q8: What are three quality indicators you should look for when selecting whole fresh fish?
Q9: What are three indicators of poor quality or lack of freshness you should look for when selecting live or green molluscs or crustaceans?
Q10: List two labelling and stock rotation techniques that you can use to help optimise the shelf life of your seafood ingredients?
SECTION 2: SELECT, PREPARE AND USE EQUIPMENT
Q11: What is the appropriate item of equipment for each of these seafood preparation tasks?
Opening oyster shells
Pan-frying a whole fish
Removing fish fillets from a whole fish
Removing pin bones from a fillet of fish
Store fresh cooked lobster in ice in the refrigerator
Poach fish in a liquid
Q12: What safety procedures should you follow when using an oyster knife to shuck oysters?
Q13: What are two simple hygiene procedures you can follow when assembling and using equipment?
Q14: If you do not have the technological skills to operate a new item of equipment, where can you find information or assistance?
SECTION 3: PORTION AND PREPARE INGREDIENTS
Q15: How do you thaw seafood safely?
Q16: Why should you sort and assemble ingredients prior to commencing preparation tasks?
Q17: How can you weigh and measure ingredients accurately? Provide three examples.
Q18: When portioning seafood, the portion sizes can vary depending on the type of seafood, how it is prepared and the type of menu the establishment offers. What portion sizes are common for each of these types of seafood?
- Entrée of goujons of snapper offered on an à la carte menu
- A main course darne of salmon offered on a table d’hote menu
- Entrée of freshly cooked prawns in their shells on an à la carte menu
Q19: When gutting fish, at what stages of the process should you clean the fish?
Q20: Briefly describe the steps to fillet a round fish.
Q21: Other than filleting, what are two other preparation techniques used for fish?
Q22: Briefly describe how to peel a whole prawn.
Q23: Using by-products from preparation processes reduces waste. Briefly describe three uses for seafood by-products in the kitchen.
Q24: What are three miseen place tasks you might complete when preparing seafood dishes?
SECTION 4: COOK SEAFOOD DISHES
Q25: Seafood must be protected when baked. What products are commonly used as a protective shell for seafood ingredients?
Q26: When baking a seafood dish, what does the term ‘enpapillote’ mean?
Q27: If you offer deep-fried seafood on your menu, what healthier batter or cooking options could you choose?
Q28: What variety(s) of seafood are not suitable for deep-frying?
Q29: What do you need to consider when choosing types or cuts of seafood for grilling? List two points to consider.
Q30: What are three examples of traditional sauces which may be used in the preparation of a seafood dish?
Q31: What are three modern sauces or dressings which can be used as accompaniments to a seafood dish?
Q32: When assessing the quality of a dish, what information can you receive from your senses?
Q33: What are two indicators of good textures in your seafood dish?
SECTION 5: PRESENT FISH AND SHELLFISH
Q34: What factors affect how you portion seafood when plating it for service? List two factors.
Q35: Some seafood dishes have sauces served as accompaniments to the side of the meal. List two examples of these types of seafood dishes and appropriate sauces.
Q36: What are three checks you should complete before a dish is served?
Q37: What should you do if an incorrect sauce has been placed on the plate as an accompaniment?
Q38: How should you store pre-prepared crumbed raw fish fillets prior to service? They are currently laid out on a tray.
Q39: What information should you put on a date label attached to surplus food being stored for service at another time or day?
Q40: What are three common tasks you complete when cleaning your work area at the end of service?
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