Observations

 

 

 

STUDENT ASSESSMENT BOOKLET

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

SITHCCC013 Prepare seafood dishes

 

 

Student first name:

Student last name:

 

 

 

Australian Careers College Pty. Ltd

Darwin City College

1/48 Woods St,

Darwin, NT 0800

Parap College

37 Gregory St, Parap, NT 0820

Sydney College

586-590 Parramatta Road, Petersham, NSW 2049

 

 

Assessment overview

This Student Assessment Booklet includes all your tasks for assessment of SITHCCC013 Prepare seafood dishes.

About your assessments

This unit requires that you complete 2 assessment tasks. You must complete all tasks to achieve competency for this unit.

Assessment Task

About this task

Assessment Task 1: Written questions

You must correctly answer all questions in this task to show that you understand the knowledge required of this unit.

Assessment Task 2: Observations

You must cook seven different seafood dishes following correct procedures and using appropriate cooking methods.

You must cater for specific dietary requirements.

You will be observed by your assessor as you prepare, cook and serve each dish.

How to submit your assessments

When you have completed each assessment task you will need to submit it to your assessor.

Instructions about submission can be found at the beginning of each assessment task.

Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.

Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.

 

Assessment plan

The following outlines the requirements of your final assessment for this unit. You are required to complete all tasks to demonstrate competency for the unit.

Your assessor will provide you with the due dates for each assessment task. Write them in the table below.

Assessment Requirements

Due date

Written questions

 

Observations

 

 

Agreement by the student

Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.

Have you read and understood what is required of you in terms of assessment?

Yes

No

Have you read and understood the RTO’s policies and procedures related to reassessment?

Yes

No

Do you understand the requirements of this assessment?

Yes

No

Do you agree to the way in which you are being assessed?

Yes

No

Do you have any special needs or considerations to be made for this assessment? If yes, what are they?

 

Yes

No

Do you understand your rights to appeal the decisions made in an assessment?

Yes

No

Student name:

Student signature: Date:

Assessor name:

Assessor signature: Date:

 

 

 

 

Assessment Task Cover Sheet – Assessment Task 1

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.

Name:

Date of submission:

Unit: SITXFSA001 Use hygienic practices for food safety

 

Assessor to complete

Assessment Task

Satisfactory/
Not satisfactory

Date

Was this a resubmission? Y/N

Written questions

STUDENT DECLARATION

I declare that these tasks are my own work.

None of this work has been completed by any other person.

I have not cheated or plagiarised the work or colluded with any other student/s.

I have correctly referenced all resources and reference texts throughout these assessment tasks.

I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student signature:

Student name:

 

 

 

ASSESSOR FEEDBACK

Assessors: Please return this cover sheet to the student with assessment results and feedback.

A copy must be supplied to the office and kept in the student’s file with the evidence.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assessor signature:

Assessor name:

Date:

 

 

Assessment Task 1: Written questions

Task summary

You are to answer all written questions.

Resources and equipment required to complete this task:

Access to textbooks and other learning materials

Access to a computer, printer, Internet and email software (if required)

Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).

Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

If your assessor marks any of your answers as incorrect, they will talk to you about resubmission. You will need to do one of the following:

Answer the questions that were incorrect in writing.

Answer the questions that were incorrect verbally.

Student instructions for Task 1

This is an open book test – you can use your learning materials as reference.

You must answer all questions in this task correctly.

You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.

If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.

Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.

Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.

List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

 

Question 1

List two examples for each of the following categories of seafood:

Flat fish

Round fish

White fish

Ocean fish

Cephalopods

Fresh water fish

Crustaceans

Molluscs

Question 2

When buying fish, it is important to consider a range of quality points to help determine freshness.

Complete the table below, providing examples of indicators that fish is fresh or not fresh.

Quality check

Fresh

Not fresh

Smell

 

 

Appearance

 

 

Scales

 

 

Skin

 

 

Eyes

 

 

Gills

 

 

Flesh

 

 

Question 3

List three nutritional benefits of fish.

List three nutritional benefits of crustaceans.

Question 4

What two filleting techniques can be used for flat, white fish?

List the steps involved in butterfly filleting.

List the steps you take to remove pin bones from fish.

List the steps involves in preparing goujons of flat fish.

List the steps involved in preparing oysters.

Question 5

Describe two appropriate cooking methods for each of the following types of fish:

Whole fish

Small whole fish

Shellfish

Thick cuts of fish (such as sea bass and cod)

Goujons of flat fish

Question 6

Describe how fresh fish and shellfish should be stored after purchase prior to cooking.

Describe how frozen fish and shellfish should be stored prior to defrosting.

Question 7

Explain the correct way to thaw frozen fish.

Question 8

What is the name of the liquid used to poach fish?

Question 9

What is the name of seasoned fish cooked and served in parchment paper?

What is ‘seafood paella’?

What is ‘Bouillabaisse’?

Question 10

Name three contemporary seafood dishes.

Question 11

Why is it important for a kitchen worker to always check the contents of stock date codes and rotation labels?

Question 12

List five commonly used knives and tools used to prepare fish and seafood. For each knife or tool, describe their essential features/functions.

Question 13

What are five keys to the care and maintenance of knives used to process seafood dishes?

Question 14

What are the six main parts of a mise en place when cooking seafood dishes?

Question 15

List five sauces commonly used with seafood to enhance texture and taste.

List three types of garnishes commonly used with seafood to enhance visual appeal and taste.

Submission requirements for task 1:

Your answers to each question.

 

Assessment Task 2: Observations

Task summary

For this task, you are required to prepare and cook the following:

Flat and round fish

Oily and white fish

Ocean and freshwater fish

Octopus and squid

Shellfish

Whole and filleted fish

You will be required to cater for specified dietary requirements.

Your assessor will observe you as you prepare, cook, serve and clean.

Resources and equipment required to complete this task

Access to a real or simulated workplace environment.

Customers (real life customers or customers role played by other students)

Industry-realistic ratios of kitchen staff to customers

Recipes (provided by your assessor)

Food ingredients (provided)

Commercial Cookery Observation Booklet (if applicable)

Kitchen resources and equipment (assessor to ensure).

When and where should the task be completed?

You will do this task in a real or simulated commercial kitchen

Your assessor will provide you with the date of the cooking observations.

What happens if I get something wrong?

If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you did not show competence, your assessor will determine if you will:

Redo the task during the same observation session once you have considered the feedback

Attempt to demonstrate competence during other observation tasks throughout the course

Undertake further learning and redo the task at a later date.

What needs to be submitted?

Students need to prepare, cook and plate each of the following:

Black mussels

Garlic prawns

Salt and pepper squid

Flounder meuniere

Grilled crayfish

Oven baked whole baby snapper

Steamed pepper crust tuna salad

You are not required to submit anything else for this task. You will be observed and questioned throughout the assessment and all outcomes will be recorded in the Observation Booklet / Assessment Record Tool.

You may choose to keep recipes and take photos of the meals once they are plated and ready for serving. You may choose to add these to your portfolio, for the assessment task in unit SITHCCC020 Work effectively as a cook.

Student instructions for Task 2

For this task you must prepare, cook and serve a range of seafood dishes.

Read the instructions for each cooking demonstration task. Your assessor will provide you with commercial timeframes to prepare and cook each dish.

Your assessor will observe you as you prepare each dish.

Your assessor will advise you of the date and time of each cooking demonstration/observation.

 

 

 

Dish 1 – Black mussels

For this task, you are required to cook black mussels.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

Make appropriate adjustments to quantities to cater for six people.

You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer dietary requirements

Access special dietary recipes and selected alternative ingredients to cater to special dietary requirements

Write out a set of instructions to change the recipe for the customer with the dietary requirement.

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Black mussels

Yield: Serves 2

Ingredients:

24x black local fresh mussels

2x medium chilli –red

3x large cloves of garlic

2x large tomatoes –ripe

1x cup white wine

½ brown onion

Seasoning

Fresh basil

2x spring onion

¼ crusty French stick bread

Cooking instructions:

Clean and slice chilli, peel and crush garlic cloves.

Roughly dice tomatoes.

Roughly dice brown onion.

Separate leaves from basil stalks.

Slice spring onions to small rounds.

Clean and de-beard mussels.

Drizzle olive oil in heavy based saucepan.

Add onion, chilli, garlic and seasoning. Sweat on medium flame.

Increase flame to full, add mussels, tomatoes, 1/2 spring onion and stir constantly.

De-glaze with wine, and cover with lid for approx. 2 minutes.

Remove lid and return to half flame. Simmer, stirring constantly, until shells start to open.

Add basil leaves and remaining spring onion, stir through.

Remove opened mussels to serving bowl.

Pour remaining soup over shells and serve with crusty bread.

 

Dish 2 – Garlic prawns

For this task, you are required to cook garlic prawns.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

Make appropriate adjustments to quantities to cater for six people.

You must ensure that you follow correct food safety procedures at all times.

NOTE: One of your customers has celiac disease. You must make a gluten free version of this dish for the customer, without compromising on taste or quality.

Discuss the customer’s dietary requirements with team members.

Clearly write down a set of instructions to change the recipe for the customer with the allergy. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer food requirements with others involved in preparing the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

 

 

Recipe: Garlic prawns

Yield: Serves 1

Ingredients:

250g tiger prawns cleaned, de-headed and de-veined

1 cup jasmine rice (cooked)

1 large freshly crushed garlic clove

Plain flour

300 ml cream

Seasoning

100ml cottonseed oil/olive oil

½ cup roughly chopped flat leaf parsley

200 ml white wine

Cooking instructions:

Place oil, butter and crushed garlic in hot fry pan.

Lightly dust prawn meat in plain flour.

Sautee till opaque and light colour change.

De-glaze with wine and add parsley and half the cream.

Season to taste.

Slowly add rest of cream whilst reducing until it coats back of spoon (if happening too slow, remove prawn meat to avoid over-cooking and return to heat when consistency has been achieved).

Serve over hot jasmine rice.

 

Dish 3 – Salt and pepper squid

For this task, you are required to cook salt and pepper squid.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

Make appropriate adjustments to quantities to cater for six people.

You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

 

 

 

Recipe: Salt and pepper squid

Yield: Serves 1

Ingredients:

1 x whole squid (calamari)

1/3 cup plain

1/2 cup corn flour

Seasoning (sea salt & cracked black pepper)

1 x lemon

1 cup mesclin lettuce

20 ml vinaigrette (see recipe below)

Cooking instructions:

Clean skin from squid and remove tentacles and translucent backbone.

Rinse squid under cold tap to make sure there is nothing missed.

Cut calamari in half lengthways following the creases naturally on the body then score the inside flesh side (without cutting all the way through), a 2mm line from top to bottom then side to side. (This is known as pineapple cut and will tenderise as well as assist with curling effect.)

Slice each squid half crossways forming long triangles starting from 1-2 inches wide down to a point.

Mix both flours and add seasoning and gently toss calamari through to create a fine coat.

Mix mesclin through vinaigrette and place as a bed for squid.

Deep fry squid in oil at 180°C (continuously moving basket to avoid them sticking together) until golden brown.

Shake basket well to remove excess oil and put squid in stainless bowl, add further seasoning and toss and place over mesclin lettuce.

Garnish with fresh lemon and serve.

 

Recipe: Vinaigrette

Ingredients:

250ml White wine vinegar

750ml Salad or olive oil

Pepper and salt to season

Cooking instructions:

Combine all ingredients in a bowl and mix well.

Mix and stir again before using.

 

 

 

Dish 4 – Flounder meuniere

For this task, you are required to cook flounder meuniere.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

Make appropriate adjustments to quantities to cater for six people.

You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer food requirements with others involved in preparing the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

 

 

 

Recipe: Flounder meuniere

Yield: Serves 1

Ingredients:

1 x whole flounder (Estuary or New Zealand black)

½ cup plain flour

100g salted butter

100ml white wine

1 x lemon

1 x bunch continental (flat leaf parsley)

Sea salt and pepper to season

Cooking instructions:

Skin the dark side only of the flounder, starting from the tail, using your fingers to separate where possible.

Remove caviar sack and score flesh into 1 inch diamonds (skun side only).

Lightly season with sea salt and cracked pepper.

Spread flour on a tray or plate for dusting and dust flounder both sides, shaking off residue.

Place flounder gently into large frypan with 1 inch hot oil sun and scored side first.

Shallow fry until golden brown and gently turn over.

After a few minutes remove from pan and let drain, skin side down, on paper towel to absorb excess oil, then put on serving plate.

Put butter, lemon juice, seasoning, wine and roughly-chopped parsley in a small pan, constantly moving until butter has fully melted, and immediately pour over flounder.

(Do not overheat butter, as it will separate)

NB: If multiple orders are required then brown the skun/scored side only and place on large flat trays lightly oiled and finish in 180°C pre heated oven for 15-20 minutes.

 

 

 

Dish 5 – Oven baked whole baby snapper

For this task, you are required to cook oven baked whole baby snapper.

You may work in groups or pairs as advised by your assessor.

Your assessor will provide you with the recipe.

Make appropriate adjustments to quantities to cater for six people.

You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

 

 

 

 

Recipe: Oven baked whole baby snapper

Yield: Serve 1

Ingredients:

1x 500g snapper

1x 10inch bamboo skewer

Toothpicks

1x lemon

200g salted butter

Sea salt and pepper to season

Cooking instructions:

Prepare snapper by gutting and scaling.

Score snapper to the bone on each side with 3x 45-degree angle cuts starting behind the head, down. Insert bamboo skewer through the meat one inch from tail just under the backbone. Supporting the fish, use same skewer and spear through both pectoral fins. Now spread pectoral fins to help support fish to stand. Pull forward the dorsal fin and use toothpicks to hold erect.

Use butter to grease tray and place snapper on tray and squeeze half lemon over fish and lightly season (the spent or empty lemon half can go under pectoral fin and head to help support fish while baking).

Bake in 180degree oven on low shelf for 15-20 minutes.