Learner Evidence

SITHCCC013: Prepare seafood dishes

This document is to provide the learner with a reference point for recording their own performance
on criteria required for this unit. They should detail the nature of the evidence, where it can be
accessed and its relevancy to the criteria.

In your own words, please provide details for any evidence you refer to, answering the following:
➢ What did you do?

Group discussion about the skills and knowledge required to produce cakes, pastries and breads in a
commercial kitchen following standard recipes. It requires the ability to select, prepare and portion
ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes,
pastries and breads, and food storage methods.

➢ When did you do it?

On 18th August 2020

➢ When or over what period of time did you do it?

On 18th august, 2020 during online class.

➢ How did you do it?

Group discussion.

➢ What was the outcome?

do decorations of cakes.

Evidence must be:

Valid – the evidence you provide must be directly relevant to the unit criteria you are submitting it
for.

Sufficient – the evidence you provide must be substantial enough to allow someone to judge your
competency. Note that this means the evidence should be high quality, rather than high quantity.

Authentic – the evidence must be your own work (or assessment of your own work).

Current – the evidence you provide must be from the present or the very recent past (e.g.
qualifications must still be recognised and valid).
 Element/criteria Details of evidence of competency in criteria

1. Select ingredients

1.1 Confirm food production requirements Confirm food production

from food preparation list and standard requirements. know what to do all
recipes the way through and make
presentation standards and
techniques. Recipes. A recipe
lists the equipment, procedures and
ingredient quantities you need
to prepare a dish.

1.2 Calculate ingredient amounts according Determine the required yield of

to requirements the recipe by multiplying the new
number of portions The procedure is
to multiply the amount of
each ingredient in the original 

1.3 Identify and select seafood products and Re-worked Elements,

other ingredients from stores according Performance Criteria, Required Skill
to recipe, quality, freshness and stock s and Knowledge to
rotation requirements
Identify and select seafood
products and other
ingredients from stores
according to recipe, quality, freshn
ess and stock rotation
requirements.

2. Select, prepare and use equipment

2.1 Select type and size of knives and other Select the food
equipment suitable to requirements preparation equipment to use,
including the
correct knives use knives to cut food
into different sizes and shapes

2.2 Safely assemble and ensure cleanliness of Standard of the Code defines clean as
equipment before use meaning clean to touch Effective cleaning
must occur before sanitising, as sanitisers may
not Always follow the manufacturer's
 instructions for the sanitiser to ensure safe
use.

2.3 Use knives and other equipment safely Use equipment safely and hygienically
and hygienically according to according to manufacturer
manufacturer instructions interpret manufacturer
instructions for equipment 

3. Portion and prepare ingredients

3.1 Thaw frozen seafood according to food Follow these basic food safety
safety guidelines as required tips for buying, preparing, and
storing fish and shellfish.which
may mean the fish has been stored
a long time or thawed and
refrozen.Eating Raw Seafood

3.2 Sort and assemble ingredients according It is a technique chefs use

to food production sequencing to assemble meals so quickly and
effortlessly. Mise en place - getting
all ingredients ready before cooking

3.3 Weigh and measure ingredients and A myth in the chef profession is that
create portions according to recipe 'real chefs don't measure'.or salt, but
it is better to just make great food
with the right amount
of ingredients.” Adjust portion sizes
with ease: If you take the weight of
each ingredient

3.4 Use seafood preparation techniques Steaming is a gentle, fat-free

according to recipe cooking method that keeps the
natural moisture in foods. Grilling.
Grilling gives a smoky flavor and
crisped texture to finfish
and shellfish. Microwaving.
Marinating. Thawing. Poaching.
Broiling. Pan Searing.

3.5 Minimise waste to maximise profitability Storing food correctly is one of

of food items prepared the best ways to reduce
operating costs, boost profits
 and avoid spoilage.
4. Cook seafood dishes

4.1 Follow standard recipes to select and use deep and shallow frying. grilling.
seafood cookery methods poaching. roasting. sautéing.
steaming.

4.2 Prepare seafood accompaniments and Sauce

add sauces as required Recipes for Fish and Seafood It's a
classic sauce, but you don't needto
be a master chef to make it.Using a
liaison involves combining the eggs
and cream, adding a small amount
of the hot velouté to temper

4.3 Make food quality adjustments within Ensure others in the work area are
scope of responsibility able to meet quality and food safety
Work procedures in the work area
are clearly defined, documented and
followed when and how to make
adjustments to maintain
output within level
of responsibility occurs in the
context of the food safety program
and within scope of responsibility.

5. Present fish and shellfish

5.1 Portion and serve fish and shellfish Lean fish have a milder flavor than
according to recipe requirements fatty fish, and freshwater bottom
feeders rigor mortis set in, fresh
killed fish require a matter of hours
to soften their texture.In all cases
using slower and gentler cooking
methods with a minimal 

5.2 Add sauces and garnishes according to Sauces, garnishes and

standard recipes accompaniments are additions to the
main ingredients of a meal. They can
be used to enhance the flavour,
colour, aroma and overall
 presentation of the meal.

5.3 Visually evaluate dish and adjust Colour and colour combinations ·
presentation Sizes and shapes of ingredients
· Visualattractiveness · Eye appeal ·
Signs of freshness.

5.4 Store dishes in appropriate Summary. Keep high-risk food at 5

environmental conditions °C or below or above 60 °C to avoid
the temperature danger
zone. Store raw foods below
cooked foods. Store food in
suitable, covered containers. Avoid
refreezing thawed foods. Check and
observe the use-by dates
on food products. Take special care
with high-risk foods.

5.5 Clean work area, and dispose of or store  Keep high-risk food at 5 °C or below
surplus and re-usable by-products or above 60 °C to avoid the
according to organisational procedures, temperature danger
environmental considerations, and cost-
reduction initiatives
zone. Store raw foods below
cooked foods. Store food in
suitable, covered containers. Avoid
refreezing thawed foods. Check and
observe the use-by dates
on food products. Take special care
with high-risk foods.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role, and:

➢ Follow standard recipes to Portion and

prepare the following seafood serve fish and shellfish according
classifications: to recipe requirements. follow standard
o flat and round fish recipes to prepare the following
o oily and white fish
seafood classifications: flat and round
fish; oily and white
o ocean and freshwater fish
fish; ocean and freshwater
o octopus and squid fish; octopus and squid; shellfish
o shellfish: cleaning; de-scaling; pin-bone
 • crustaceans removal; filleting; portioning; shelling;
skinning.
• molluscs
o whole or filleted fish

➢ Use each of the following seafood Trap and Line Fishery · Ocean Trawl Fishery ·
preparation techniques in preparing Sea Urchin &Turban Shell Fishery 2. wash the
above seafood as required: finfish in clean, cold running water to remove
any loose scales. 2. holding up the gill cover,
o cleaning cut behind the small bone behind the head. to
o de-scaling skin roundfish after filleting because the skin
helps hold the flesh together,
o pin-bone removal
o filleting
o portioning
o shelling
o skinning

➢ Follow standard recipes to prepare Steaming f) Baking g) Roasting h)

fresh, frozen and preserved seafood Pot roasting i) Grilling j) Shallow
dishes using the following cookery Frying k) Deep Frying ... Poaching 
methods:
www.gothamist.com/food/archives/p
o deep and shallow frying oaching.jpg. b) Deep poaching:
o grilling foods are cooked in enough water to
o poaching cover them,.
o roasting
o sautéing
o steaming

Guidelines relating to food
➢ Prepare above food for at least six
different customers: disposal, storage and
presentation ... o Within
o within commercial time
constraints and deadlines
commercial time
constraints and deadlines o Reflect
o reflecting required quantities
ing required quantities to
to be produced
be produced o Following
o following procedures for procedures for portion
portion control and food
safety practices when handling
control and food safety
and storing seafood practices when handling ...
o Responding to special customer
o responding to special
customer requests and dietary requests and dietary requirements.
requirements
Foundation Skills

Locate information in food
Reading skills to:
preparation lists and standard
➢ Locate information in food recipes to determine food
preparation lists and standard recipes
to determine food preparation
preparation
requirements requirements2 Locate and read
➢ Locate and read date codes and
date codes and rotation
rotation labels on food products labelson food productsNumeracy
skills
giving simple directions
or instructions in simple words etc.
in English or the other person's
Numeracy skills to: literacy skills to identify work
➢ Calculate the number of portions requirements, and to understand and
➢ Determine cooking times and process basic  numeracy skills to
temperatures take and record temperatures and
to calculate times numeracy
skills to count portions and use
features of heating equipment.
Safely assemble
and ensure cleanliness of equipment
Problem-solving skills to: before use. Use knives and other
➢ Evaluate quality of seafood and equipment  evaluate
finished dishes and make quality of seafood and finished
adjustments to ensure a quality
product
dishes and make
adjustments to ensure a quality
➢ Adjust taste, texture and appearance
of food products according to product; adjust
identified deficiencies taste, texture and appearance of fo
od products according
to identified deficiencies.
 Preview image for Our
Corporate Plan. How we ...
Before preparing food, make sure
that hands, clothes, equipment and
Planning and organising skills to:
kitchen surfaces are clean. They
➢ Efficiently sequence the stages of will ... There are three steps needed
food preparation and production
to effectively clean and sanitise
utensils: washing Sandwiches are a
popular product for community and
fundraising events.

f a manager is ever told that he

Self-management skills to: could only have one soft skill and
➢ Manage own speed, timing and Self management teaches you to
productivity
be productive, no matter what the
circumstances
Use your own judgment to choose
tasks you think are suitable for your
Technology skills to: child. kitchen equipment and
➢ Use food preparation and cooking learning how to use it; Reading and
equipment following recipes in  cooking but the
greatest lesson they can learn is to
love preparing delicious,
Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and

performance criteria of this unit:

the Food Standards Code states

➢ Culinary terms and trade names for:
that packaged foods with a Retailers
o ingredients commonly used in the also require date code
production of different fish and
shellfish dishes information on secondary
packaging. to see the global while
o variety of classical and
contemporary seafood dishes retailer-assigned codes are for
national use only.so if you find that a
o different varieties of seafood and
styles of cooking National GTIN does not exist for
your product
“Pack” or “Production” Date-this is the
date on which the food product was
manufactured or placed in final
packaging. “Sell by” date-this is a date
➢ Contents of stock date codes and determined by the manufacturer which
rotation labels provides information to the retailer for
stock control while leaving a reasonable
amount of shelf life for the consumer
after purchase.

Search Results
Featured snippet from the web
Seafood is the name given to marine
life that is edible and is an animal
source of food. They are classified in
➢ Seafood classifications three categories; White and oily fish,
And shell fish and they all come
under this category of food. White
fish. White fish are found in tropical
and subtropical environment and
have less than 5% of fat.
 The methods for evaluation of fresh
➢ Characteristics of seafood products fish quality may be conveniently
and fish and shellfish dishes: divided into two ... Instron, Bohlin
o appearance Rheometer for
o freshness and other quality
measuring texture and other rheolog
indicators ic properties. ... In sensory
o nutritional value analysis appearance,
odour, flavour and texture are
o taste
evaluated ... Assessment of
o texture
fishery products can both be
performed as a discriminative test
The required outcomes described in
➢ Preparation techniques for fish and this unit of competency Assessment
shellfish specified in the performance of performance is to be consistent
evidence with the evidence guide.industry-
current equipment

In this unit you'll learn the six stages

of preparing and cooking dishes
using a systematic .Click on the
➢ Cookery methods for different checkboxes to see the type of
varieties and cuts of fish and shellfish information specified.Let's begin by
specified in the performance looking at the different types of tools
evidence and equipment
available. Cutting and
dividing fish into even portion sizes
according to recipe or enterprise.

The kitchen is full of potentially

dangerous things like knives, fire,
and bacteria. adopt a plan for kitchen
➢ Equipment used to produce seafood
dishes:
cleanliness, and have
o knife care and maintenance necessary safety equipment at your
o essential features and functions Raw meat, fish, and certain dairy
o safe operating practices products can spoil quickly, so
refrigerate or So, make sure you
know how to usethe extinguisher
before a fire breaks out.
 Click here to refresh your
memory Mise en place refers to
all the preparation tasks carried
out before cooking begins, such
as peeling, cutting, dicing,
➢ Mise en place requirements for
seafood dishes
filleting, gutting, preparing
garnishes and weighing
ingredients. ...  Prepare
your seafood ingredients: clean,
gut, skin, peel, shuck or de-
beard.
Safe handling and storage of
all food should follow the same basic
guidelines that storage and
➢ Appropriate environmental preparation
conditions for storing and thawing are necessary to maintain quality
fish and shellfish products to:
and ensure safety. How long your
o ensure food safety fresh seafood will last depends on
o optimise shelf life the condition of the product 
Whether you
are storing fresh fish or thawing froz
en fish in your refrigerator
Safe handling and storage of
➢ Safe operational practices using all food should follow the same basic
essential functions and features of guidelines that storage and
equipment used to produce seafood preparation
dishes are necessary to maintain quality
and ensure safety.