SITHCCC013 Prepare seafood dishes

Assessment 2 – Written Assessment (A)

Trainee Name

Trainee ID Number

Trainer/ Assessor Name

Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐

Trainee Declaration:
"I hereby certify that:
 This assessment is my own work based on my personal study/research, in my own words.
 I have cited all sources and material used to assist my research for this assessment.
 I have not copied or plagiarized any part of this assessment from another student.
 I or any other student has not submitted this assessment previously.
 I have kept a copy for my own records.
 I am aware of the availability of reassessment consistent with the Institute’s Reassessment
Policy.
 I understand my right to appeal the assessment or reassessment outcome, as per the
Institute’s Complaints and Appeals Policy.

Trainee Initials Date

 Questions

1 List 8 different white fleshed fish found in Australian waters?

1.
2.
3.
4.
5.
6.
7.
8.

2 List 6 different oily fish found in Australian waters?

1.
2.
3.
4.
5.
6.

3 List 4 different fresh water fish found in Australian waters?

1.
2.
3.
4.

4 List 8 different salt water fish found in Australian waters?

 1.
2.
3.
4.
5.
6.
7.
8.

5 List 3 different flat white-fleshed fish found in Australian waters?

1.

2.

3.

6 List 3 different round white-fleshed salt water fish found in Australian waters?

1.

2.

3.
List 5 different types of:
7 (a) Crustacean found in Australian waters?
(b) Molluscs found in Australian waters?

CRUSTACEANS MOLLUSCS

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.
 Thoroughly answer the following:
8 (a) Describe what a Cephalopods is? (Min 2 sentence answer)
(b) List 3 examples of Cephalopods found in Australian waters?

(a)

(b) 1.
2.
3.

9 What are the species name for following fish/shellfish?

 Describe the attributes that fresh fish should have in relation to each of the below quality
10
points:

Appearance

Colour

Gills

Eyes

Odour

Texture

Skin Texture

Scales

Why does the price of fish fluctuate?

11
Explain your answer thoroughly (Minimum 2 sentence answer):

12 What factors affect one’s choice in purchasing frozen or chilled seafood products?
13 Describe the advantages of the following seafood?

Chilled Fish & Seafood Frozen Fish & Seafood

14 Describe what you should check when purchasing the following shellfish:

Crustaceans

Molluscs

Oysters
 Mussels

Scallops

Squid

15 List 3 important actions you should do when handling fish (hygiene)?

1.

2.

3.

What should you do with a whole, un-gutted fish prior to storage?

16
Thoroughly explaining why:

17 What hygiene rules would apply to a beer batter used for fish and chips?
18 What temperature should fresh fish be stored at, and for how long?

19 How should you store fillets and cutlets?

20 What happens if fish sit’s in melted ice for a prolonged amount of time?

21 Why should fresh and live crustacean be cooked as soon as practicable after purchase?
22 How would you store cooked prawns and other shellfish overnight?

23 What rules apply to freezing whole fish?

24 How should you defrost fish and shellfish?

 Answer the following:
25 (a) How long would it take to defrost a large fish?
(b) Explain how you would defrost it:

(a)

(b)

26 What are the 2 most common knives used in the preparation of fish?

1.

2.

What is the most humane way to kill a crayfish? Thoroughly explain you’re reasoning, with a
27
minimum of a 2-sentence answer:
 For the following cuts of fish and seafood:
(a) Describe what the cut is and how it is obtained?
28
(b) List 2 suitable types of fish used in the preparation of the below fish cuts?
(c) And the most suitable method of cookery?

SUITABLE
TYPE OF
CUT DESCRIPTION COOKERY
FISH/SEAFOOD
METHODS

1.

Whole

2.

1.

Fillet

2.

1.

Supreme

2.

1.

Darne

2.
 1.

Delice

2.

1.

Paupiette

2.

1.

Goujon &
Goujonette

2.

1.

Double
Fillet

2.

29 How does one de-vein a prawn?

Answer the following:

30 (a) Which direction should you scale fish?
(b) When would you leave the scales on a fish?
 (a)

(b)

Thoroughly answer the following:

31 (a) Why must a chef be able to control fish and shellfish portion sizes?
(b) How can you minimise wastage when working with fish and shellfish?
 (a)

(b)

List 12 different ingredient commonly used in the production of different fish and shellfish
32
dishes:

1. 2.

3. 4.
5. 6.

7. 8.

9. 10.

11. 12.

Define the following preparation techniques and how it relates to the preparation of fish and
33
shellfish (Min 1 sentence answer):

Cleaning

De-Scaling

Pin-Bone
Removal

Filleting

Portioning

Shelling

Skinning

Shucking

34 What is a yield test?

35 Complete the following yield test:

YIELD TEST: Snapper

Item: Snapper Cost per Kilo: $7.00

Total Weight: 5KG Total Cost: $……….

Weight Cost / KG Total Cost

Details
KG $ $

Total Weight Cleaned 5.00 7.00 ……….

Usable Trimming Head, wings, 2.400 2.30* ……….

bone, tail

Scales
Waste Trimmings 0.200 Nil Nil

Cutlets
Prepared weight ………. ………. ……….
 Portion assumes serves of 0.200 KG

Answer the following thoroughly (Min 2 sentence answer):

36 (a) What nutritional value does fish and shellfish have?
(b) List 3 Pros and 3 Cons of consuming fish and seafood

(a)

(b)
PROS:

1.

2.

3.
CONS:

1.

2.

3.

37 Describe the following cookery methods and techniques for fish and shellfish:

METHOD DESCRIPTION / DEFINITION

Cold Smoking
 Baking

Stewing:

Steaming

Deep Frying

Shallow Frying

Grilling

Poaching
 Hot Smoking

38 What are the symptoms of seafood allergy?

Circle the correct information that should be included on any food labelling within a
39
commercial kitchen?

Food Name / Type List of Ingredients

Temperature of the Food Best Before Date

Received / Cooked Date Storage Instructions

How the Food Was Cooked Dietary Requirements

40 List 6 steps you should follow to reduce your risk of injury when working with knives:
 1.

2.

3.

4.

5.

6.

Describe the step-by-step process of how you would sharpen a filleting knife on a diamond
41
steel?
 Answer the following:
42 (a) What can you do to prevent an injury when shucking oysters?
(b) Detail the step-by-step process of shucking an oyster:

(a)

(b)

43 List 3 Classical and 3 Contemporary fish and/or seafood dishes?

CLASSICAL CONTEMPORARY

1. 1.

2. 2.
3. 3.

44 List the mise en place requirements for the following seafood dishes:

Moules Frites
(French
Belgium
Mussels served
with French
Fries)

Salt & Pepper

Squid

Charred
Octopus Salad

Garlic Prawns
 Oyster
Kilpatrick

45 Detail the sensory analysis of the following dishes:

DISH APPEARANCE AROMA TASTE TEXTURE

Tom Kha
with Local
Black
Mussels

Grilled Fish
Fillets with
Parsley &
Garlic

Teriyaki
Salmon
Skewers
with Black
Sesame

Ceviche

Chilli Salt
Squid
 Prawn
Cocktail
served with
Baby
Octopus

Smoked
Trout
Mousse,
Riesling
Jelly & Rye
Croutons