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SITHCCC013 Prepare seafood dishes, Version 5.2/2019, Bella College Australia, RTO-45014,
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SITHCCC013
Prepare seafood dishes
Learner Workbook

SITHCCC013 Prepare seafood dishes, Version 5.2/2019, Bella College Australia, RTO-45014,
CRICOS Code:03774G
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Summative Assessments
The summative assessments are the major activities designed to assess your skills, knowledge and
performance, as required to show competency in this unit. These activities should be completed
after finishing the Learner Guide. You should complete these as stated below and as instructed by
your trainer/assessor.

Skills, knowledge and performance may be termed as:

 Skills – skill requirements, required skills, essential skills, foundation skills

 Knowledge – knowledge requirements, required knowledge, essential knowledge,

knowledge evidence

 Performance – evidence requirements, critical aspects of assessment, performance

evidence.

Section A: Skills Activity

The Skills Activity is designed to be a series of demonstrative tasks that should be assessed by
observation (by the assessor).

It will demonstrate all of the skills required for this unit of competency – your assessor will provide
further instructions to you, if necessary.

Section B: Knowledge Activity (Q & A)

The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a series
of questions to confirm your competency for all of the required knowledge in the unit of
competency.

Section C: Performance Activity

The Performance Activity is designed to be a practical activity performed either in the workplace or a
simulated environment. You should demonstrate the required practical tasks for the unit of
competency and be observed by the assessor.

If necessary, for the activities, you should attach completed written answers, portfolios or any
evidence of competency to this workbook.

SITHCCC013 Prepare seafood dishes, Version 5.2/2019, Bella College Australia, RTO-45014,
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Section A: Skills Activity

Objective: To provide you with an opportunity to show you have the required skills for this unit.

This activity will enable you to demonstrate the following skills:

Reading skills to:

 Locate information in food preparation lists and standard recipes to determine food
preparation requirements
 Locate and read date codes and rotation labels on food products.

Numeracy skills to:

 Calculate the number of portions

 Determine cooking times and temperatures.

Problem-solving skills to:

 Evaluate quality of seafood and finished dishes and make adjustments to ensure a quality
product
 Adjust taste, texture and appearance of food products according to identified deficiencies.

Planning and organising skills to:

 Efficiently sequence the stages of food preparation and production.

Self-management skills to:

 Manage own speed, timing and productivity.

Technology skills to:

 Use food preparation and cooking equipment.

Answer the activity in as much detail as possible, considering BCA Kitchen requirements.

This activity will need to be observed, and a signed record of these observations (completed by
the assessor) should be provided. It should detail what was done, when it was done, the time it
was completed in, the completed actions and the overall outcome of the tasks.

As a real or simulated workplace activity as directed by the assessor; working on your own under
the guidance of the assessor, you must follow food safety hygiene and safe working practices to
complete the following tasks.

 Locate one food preparation list and one standard recipe and identify the food preparation
requirements for each.

Regulators of hardness
Jake Mike is working on a dough machine. It uses the rounder to round the pizzas full and the holder
to flatten the pasta with pizza and spaghetti. The dividers enable it produce the right amount of tea
and break it into bread and buns.

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Preparation of Seafood
As Ray tests the equipment for preparing seafood like the shrimp and ostra chucking, he realises that
the use of such equipment, especially since his dinner has a sushi-bar, will save time and effort.
Hundreds of oysters can be opened without any equipment or knife, the oyster shutter can travel up
to 1,000 crimp every hour.

Salad preparation
The salad stop is open to slicers, cutters and spinners. Sue is busy slicing tomatoes with a slicer of
tomato. Apples and peaches consume the fruit salad with fruit and vegetables. In a broad dressing
roll, she stores the salad ingredients and permits water to be removed by centrifugal means from
the greens to better store the salad dressing.

Furrows
Sue also prepares her salads of new fruits and vegetables utilising fruit and vegetable scrub.
Pumpkin peelers manage massive quantities of squash, apples and carots, for salads and fruit tarts,
in almost no time!

French cutters
This is one of Ray's most acclaimed resorts! He loves fried cuts that encourage him to choose knives
for several styles of fries. These are high-duty cutters for crinkle, a steak that can be used for
cooking! Crispy
 Following on from question one, identify and write down the date codes for five different
products specified in the recipe (or in another recipe that is given to you).
Mayonnaise- 5 months
Skinned potato-8 months
Eight-month cloves
Three months of tuna frozen
1-year sauces
 You are required to cater for 40 people for a main course fish dish. You decide to serve miso
baked cod with accompaniments. From the ingredients below, calculate the portion size each
person would receive for each ingredient:

 6kg marinated miso cod-170 g

 2.8kg white rice-50 g
 600g fresh ginger-70 g
 1.6kg of pack choi-89 g
 10 limes. -4 limes

 Consult three different recipes commonly used within the workplace and identify the cooking
temperatures and times for each.
• Barbecue: Grilled Hallumi Chees: fried for 6 minutes. Cheeses with sweet dough, rocket. /grilling.
• Deep frying: 5 minutes for cooking fish and chips. / Deep chip frying fillet Basa.
• frying pan: sclamation of egg with sauces, cook / scratch for 2 minutes and served with sauces

 Evaluate the presentation of a dish before it is served. What, if any, changes would you make?

• Anytime I have a complaint with a dish I have to return to the kitchen to remind the boss or chef
to avoid customers moaning. And if food is served late, ask consumers to know

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 Using a completed dish, evaluate it for taste, texture and appearance. Make adjustments as
you deem necessary to ensure the best quality and presentation.
 Dish evaluated: Teriyaki Sauces fried salmon.
 Taste: All was fine, Delicious texture, but it was not, in my view, grilled. Using more
garnish to look like a dish. Such as lemon, onion, lettuce.
 Pair: Too easy.
 Solution: further grilling and presentation dishes, Solution:

 For a dish commonly created (and as instructed to you), identify all the steps that need to be
taken in order to complete the dish and in what sequence they should be done.

 Under supervision, over the course of one service, manage your speed, time and productivity
efficiently so that the completion of your duties falls in line with those of other staff members.
You must remember to work according to organisational, and food hygiene and safety
requirements.

 Under supervision, over the course of one service, use a range of equipment to prepare food
in a variety of ways. You must take care to work safely and follow the instructions that are
provided to you in either spoken or written form.

Note to the assessor:

You must ensure the learner has access to an appropriate real or simulated work environment
with equipment and resources. The learner must be given instructions, recipes and any other
information that will be required for the completion of these tasks. The learner must be observed
completing all tasks, and they must work according to food hygiene and safety standards.

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Section B: Knowledge Activity (Q & A)

Answer each question in as much detail as possible, considering BCA Kitchen requirements for
each one.

1. Using culinary terms from the Learner Guide and from your own research relating to seafood
(i.e., seafood production, cooking, varieties, and classic and contemporary dishes), create a
glossary that defines each term. This should be one to two sides of A4 paper in length.

2. Explain what information date codes and rotation labels provide about produce.
The period of usage by coding varies best from the period that the commodity is entirely sellable
which can keep all its functionality on the market. The usage by. Usually Days are in respect to
product protection while the best previous date suggests nutritional consistency.
Rotation Labels lead to making the FIFO device effective and reducing food loss. Because food
containers are reused, revolving labels must be used and are quickly extracted without residues that
can capture bacteria.
3. What categories can seafood be classified in to?
Seafood is the term that can be consumed as an animal food supply for sea animals. They are known
as white, oily and shellfish, both of which belong to this food group. White fish are present and
feature less than 5 percent fat in the tropical and subtropical ecosystems.
4. Create a presentation, detailing what you know about the following characteristics of a variety
of seafood:
Appearance- flat, normal, slightly bulbous
Freshness and other quality indicators- Skin, smell
Nutritional value-Omega 3
Taste- soft
Texture. - normal, slightly bulbous
5. Write a method for each of the following preparation techniques:
 Cleaning
 Descaling
 Pin-bone removal
 Filleting
 Portioning
 Shelling
 Skinning.
Cleaning and decaling: The correct techniques and procedures may be used for fishing very rapidly.
* Pin – bone removal: extracts fine bones from the top of the fish fillet only below.
* Processing: the fish's meat is extracted from the bones.
* Portioning: it means the looks of the fish are well served to the users, as long as we know how to
properly portion fillets of fish.
* Shelling: involves cutting the exoskeleton of fish such as lobsters and crabs and separate from the
shell the nutritional portions of the shallops and muscles.
* Skinning: Certain meat dishes are prepared for the skin that is left over from fish when the fish is
grilled, particularly where the skin is crispy and fried.
6. Make a list of methods for cooking seafood and provide an overview for each.

Shallow frying implies cooking food with a depth that exceeds roughly half the thickness of the food
in the bottom of the pot. Deep frying involves cooking food in oil that is enough deep to coat it such
that food can float through the oil.

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Grilling is a cooking form that requires dry fire, usually from above, below, or on the side of the food
surface. Grilling typically requires tremendous immediate, radiant heat and is used rapidly for
cooking meat and vegetables.
Poaching is a culinary technique involving the cooking of liquids at a temperature of between 140 F
and 180 F. This contrasts to boiling at a temperature of 212 F and frying, where food is soaked in a
liquid that boils at a temperature between 180 F and 205 F.
Roasting is a cooking method which uses dry heat to cover food with hot air, and cook it evenly from
an open flame, oven, or other heat source at temperatures at least 150 ° C (300 ° F). Roasting may
increase the taste by caramelising and browning Maillard on the surface of the food.
Sondeing, defined, defined.
Sauté involves frying fast foods on a moderately high heat in small amounts of oil. The term derives
from the French verb sauter, which means "spring," which illustrates how food responds when put in
a hot pot as well as how food is tossed into the pot.
Steaming is a humid-heat cooking process which works by boiling water and vaporises it in steam
and heats it to the food and cooks it. Contrary to frying rice, the rice is kept away from the boiling
water by steaming, but falls into close contact with hot water.
7. Create a list of equipment used to produce seafood dishes. When creating your list include
information about:
 Knife care and maintenance: The most effective kitchen tools are knives since they are both
flexible and always used. Proper treatment and repair would guarantee that the knives last
for as long as possible.
 Essential features and functions of equipment: The equipment can be used as smasher and
also cutter
 Safe operating practices: safety gloves must be worn as well as sharp things must be
handled with care

8. Pick two dishes commonly created within BCA Kitchen and stipulate the mise en place
requirements for each.
 Chips & Fish
 We prepare for 230 g chips, and basa fillet (a basa fillet pice) on the fish and chips.

 Toast of ham and cheese

 We produce a ham slice from a lump of ham for Ham and cheese toast. And sometimes
cheese. And lump slices sour dough bread. And slices.
9. Discuss the optimum storage and thawing conditions for the following:

 -Fish: Fish should be processed in a refrigerator directly after collected by the retailer. The
ideal fish storage temperature is from 0 to 2 C.
 Stock at a moderate cooler temperature, from 6 to 8 C, stronger than fish. -Molluscs and
living crustacean.
 -Smoked salmon: Needs requirements for preservation separate than other types of fish,
because it is more dangerous. During the smoking phase, several harmful bacteria can
develop and keep going after storage.
10. List the safe operating practices and the functions of 5 pieces of equipment within that are
used in the preparation of seafood dishes.
 chef Knives,
 measuring spoon,
 pillar,
 scale,
 chopping board

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Section C: Performance Activity

Answer the activity in as much detail as possible, considering BCA Kitchen requirements.

This activity will need to be observed, and a signed record of these observations (completed by
the assessor) should be provided. It should detail what was done, when it was done, the time it
was completed in, the completed actions and the overall outcome of the tasks.

As a real or simulated workplace activity as directed by the assessor; working on your own under
the guidance of the assessor, you must follow food safety hygiene and safe working practices to
complete the following tasks.

You must ensure you make adequate preparations to do these tasks, and you must clean the work
area after finishing tasks, and at any other time it is required during (according to health and
hygiene requirements for commercial kitchen work and for handling fish and seafood). Cleaning
will require the use of appropriate cleaning agents and chemicals; you should refer to safety data
sheets (where necessary) to prepare, use and discard these safely.

 Follow standard recipes that are given to you to prepare the following seafood classifications:

 Flat and round fish

 Oily and white fish
 Ocean and freshwater fish
 Octopus and squid
 Shellfish:
o crustaceans
o molluscs
 Whole or filleted fish.

 Use each of the following seafood preparation techniques in preparing the above seafood, as
required:

 Cleaning
 De-scaling
 Pin-bone removal
 Filleting
 Portioning
 Shelling
 Skinning.

 Follow standard recipes that are given to you to prepare fresh, frozen and preserved seafood
dishes using the following cookery methods:

 Deep and shallow frying

 Grilling
 Poaching
 Roasting
 Sautéing
 Steaming.

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 Prepare the above food for at least six different customers, making sure to factor in the
following:

 Work within commercial time constraints and deadlines

 Produce the quantities that are required
 Follow procedures for portion control and food safety practices when handling and storing
seafood
 Respond to special customer requests and dietary requirements.

Note to the assessor:

You must ensure the learner has access to an appropriate real or simulated work environment
with equipment and resources. The learner must be provided with recipes and workplace
procedures for handling and preparing fish, and for cleaning the work area. The learner must be
observed completing all tasks, and they must work according to food hygiene and safety
standards.
Answer
1. Until they enter the refrigerator seven days, leftovers must be used. You can easily
predict when you want to carry an article into the soup or throw it away every time it
is placed in the refrigerator or labelled and tag leftovers.
2. The refrigeration of the soup is another important process to be handled correctly.
It is not necessary to store the broad pot of food in a refrigerator while cooled into
an ultrasound bath or a glacial bridge after 2 hours to lower the temperate to 70
Fahrenheit and then drops to 41 F or below, in the next 4 hours.
3. Both the kitchen workers must ensure a high degree of sanitation and personal
hygiene. Using costumes or aprons, hairnets or covers of the heads. To cover lesions,
use the gauze. Regularly and properly, hands should be cleaned.

SITHCCC013 Prepare seafood dishes, Version 5.2/2019, Bella College Australia, RTO-45014,
CRICOS Code:03774G