SITHCCC013 Prepare Seafood Dishes : Seafood Species Requires Awareness

SITHCCC013 Prepare Seafood Dishes : Seafood Species Requires Awareness

Question:

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: Methods to identify mise en place and preparation requirements
 
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 extensive overview of nutrients contained and the importance of seafood in a balanced diet: 

4. Which aspects relating to seafood allergies and toxins contained in some seafood species requires awareness and care when preparing and serving seafood to customers?

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

6. List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness:
Fresh Fish Quality Indicators Good quality evident through

 
7. 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? 

8. 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? 
 
9. In brief, explain the steps for the following preparation methods. Which tools are used?
Scaling –
Gutting –
Preparing whole fish for pan-frying or grilling –
Filleting round fish – 
 
10. Provide a description for the following cuts of fish:
French
term
Explanation
Filet
Délice
Paupiette
Goujon
Goujonette
Suprême
Darne

 
11. Explain the preparation requirements for the following types of shellfish:
Peeling prawns
Preparing a lobster
Bugs 
Crabs
Mussels
Cockles, clams, vongole, periwinkles, turban shells and pipis
Oysters
Scallops

12. 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 for each method of cookery:

 
14. Which essential factors need to be considered when presenting seafood dishes? How does this impact on modern trends compared to traditional seafood preparations?
15. List the typical preparation methods, garnishes and/or accompaniments for the following preparation methods:
À la meunière
À l’Anglaise
À l’Orly
Bercy 
À la Colbert
Doria
Fritto misto di
mare
Mornay
Tempura
 
16. How can you overcome shortfalls in mise en place or if a menu item sells out during service? 

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

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