Assessment Tasks and Instructions

Student Name Ansul Ansul

Student Number 1987
Course and Code Cert 4 in cookery
Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes

Stream/Cluster
Trainer/Assessor Kerry

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Ansul ansul Date 13/12/2019

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable

Name
 Signature Date

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:

 culinary terms and trade names for:

o ingredients commonly used in the production of different fish and shellfish dishes
o variety of classical and contemporary seafood dishes
o different varieties of seafood and styles of cooking
 contents of stock date codes and rotation labels
 seafood classifications
 characteristics of seafood products and fish and shellfish dishes:
o appearance
o freshness and other quality indicators
o nutritional value
o taste
o texture
 preparation techniques for fish and shellfish specified in the performance evidence
 cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence
 equipment used to produce seafood dishes:
o knife care and maintenance
o essential features and functions
o safe operating practices
 mise en place requirements for seafood dishes
 appropriate environmental conditions for storing and thawing fish and shellfish products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce seafood dishes.
Place/Location where assessment will be conducted including timeframes
SSH to complete

Resource Requirements
Pen, paper, calculator, internet access

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
The information you provide in this assignment may be followed-up with questions from your trainer before
the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Ansul Ansul Date: 13 /12 /2019

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Ansul Ansul Date: 13/12/19

Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on
the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

1.
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

1. Historical data

2. Standard recipe card

3. Prepration list

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:

1. Sustainbility

2. Enterprise and customer expectations

3. Availability and type required

4. Quality, price and market fluctuations

3. What are the nutritional values for seafood? Provide an overview of nutrients contained and the importance
of seafood in a balanced diet:

Seafood is very nuturious as it has high protein content, contains all essential amino acids and is an excellent
source of omega – 3 fatty acids. It is also low in chlestrol. It is easy to digest as the protein in seafood is
broken down and absorbed by the body more easily than the protein in red meats and poultry. Fish contain
between 17 and 25% protein, on average content is about 19%.

Seafood is very low in fat with a variation of 1 – 5% depending on the type. Oily fish such as salmon and
trout contain a higher content than whitefish such as cod. The omega – 3 fatty acids are polyunsaturated
and have been shown to have beneficial effects on human blood fat levels, heart disease and blood
pressure.

Seafood is a source of vitamin A, D and B complex vitamins niacin, B6 and B12. Minerals such as calcium,
zinc, iron, copper, potassium, phosphorus and selenium make seafood an important food source. Fresh
seafood is also low in sodium, however smoked and processed seafood can have high levels of salet added
during processing. Seafood forms an important part of a balanced diet and many bodies recommend eating
seafood at least twice a week.
4. Which aspects relating to seafood allergies require awareness and care when preparing and serving seafood
to customers?

Approximately 0.5 – 1% of the population are allergic or sensitive to fish and or shellfish. This may not sound
like much, but in a busy restaurant that can mean 1 or 2 customers every day. Allergic reactions to seafood
are generall mild, however thay can result in extreme reactions and unconsciousness. Extremely sensitive
individuals can even react to the steam given off when cooking seafood.

Some seafood such as oysters and mussels, shark, tuna and swordfish can endanger high risk customers
such as pregnant or nursing women, children and the elderly. These risks are mainly associated with the
potential of excessive amounts of mercury is predatory fish or pollutants contained in filter feeders.

5. List the classifications for finfish and provide 3 examples for each category:

Classification Examples

1.Freshwater and saltwater fish 1. Trout, Murray perch

Snapper
2.Flat and round fish 2. Round fish :Barramundi, Flathhead
Flat fish : sole, Black role
3.White and oily fish 3. Atlantic salmon, ray, carp, eel

6. List the categories for crustaceans and provide 2 examples for each category:

Categories Examples

Bugs Balmain bug, Moreton bay bug

Crabs Blue swimmer crab, Mud crab

Prawns Banana prawn, Bay prawn

Scampi West Australian scampi

 Rocklobster Eastern, Soutern

Freshwater Crayfish Yabby, Marron

7. List the categories for molluscs and provide 2 examples for each category:

Categories Examples

Bivalve Clams, cockles

Univalve Abalone, Bailer shell

Soft bodied Octopus, cuttlefish

Other Sea cucumber, Sea urchin

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

Handling

It is important to remember that spoilage is a health hazard, it costs you money and possibly your
restaurants reputation, but it can be prevented by cleaning.
The following basic rules will help you to minimise contamination:
 Establish overall SOPs and HACCP system including cleaning schedules.
 Minimise handling of seafood.
 Handle seafood carfully and separate according to species to prevent cross – contamination.
 Wash your hands prior to any handling of seafood.
 Never mix cooked and un – cooked, fish and shellfish.
  Rinse, then store in ice. Keep covered and moist at 0 -2 degree celcius.
 Use designated cutting boards to prevent crpss – contamination.
 Process only small amounts at a time and put it straight back into the coolroom.
 Clean and sanitise your work area regularly to prevent any build up of bacteria – dry and scrub,
rinse wuth warm water to soften remnants, then use a brush and detergent to clean, rinse with
clean water, dry and sanitise.
 Use a label when storing stating use – by – date, product name, expiry date and signature.

Storage

Live fish are stored in aquatic tanks and live shellfish can be kept covered in the coolroom for a limited
time. Live seafood must be checked regularly and any sick or dead animals must be removed immediately.
The tanks must be monitored in regards to tempreature, salt content and regular maintenance tasks.
Display tanks are available with various conditions to allow for ideal conditions for cold water, tropical and
freshwater species.

Prevent cleaning materials entering the water or any pesticides near tanks. Remove dead or sick shellfish
from the tanks immediately. Do not serve them as you do not jnow what afflicted them, Monitor the water
tempreature, keep cooler than normal to minimise movement and food intake, thus optimising survival
rates. Also monitor the salt content, Ph, oxygen level and filtering of wastes. Wash seafood before adding it
to the tank.

Molluscs are available live and should be kept in specialised tanks which require tempreature and salt level
controls. Salt levels should replicate the natural environment. Any dead animals must be removed
immediately and water should be filtered constantly to prevent contamination.

Molluscs not stored in tanks are best kept fresh in a container with a weight on top, e.g. lid wuth a water
bucket on top, to imitate water pressure. Occasionally they can be sprayed with moisture.

Humane Killing Procedures

To kill live seafood humanely you need to minimise suffering. Fish from a tank should be stunned with a
quick blow to the haed or brain spiked, then the intestine removed. Crustaceans should be placed in the
freezer or salt water slurry until body movements stop, then submerge the head into boiling liquid, brain
spike or cut through the longitudinal mid line to kill the seafood quickly.

9. List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness:

Quality Indicators
1. Flesh :Firm and attached to bones or without gaping

2. Gills : bright red colour

 3.Eye : clear and bulging, Black pupil

4.Gut : cavity clean, no bones visible, lining in intact

5.Apperance : good colour and sheen, scales intact and firm, firm fleah, shiny black yes and red gilla,
natural slime, no lesiona

6.Odour : smells fresh not off, no ammonia smell or milky smell.

10. 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?

Crustaceans : Crustaceans should have a fresh smell and their eyes should be black and glory. The body should
be intact, i.e. no broken antennae and the head and tail connection should be tight. Crustaceans have pigments
in the shell that change colour when heated and alter the apperance from normal green to a bright red. If
purchasing pre – cooked shellfish such as prawns and rocklobster a sign of sufficent cooking is the tail curling
tightly.

Molluscs : Molluscs are grouped into bivalves, univalves and soft – bodied ink fish and they have different
quality signs. Molluscs are filter feeders, which mean they filter food particles from the water that surrounds
them. If the water is impure, the mollusc will contain possible poisnous substances.Unshucked oysters can be
stored out of water for up to 2 weeks at 8 to 10 degree C.

Cockles, clams, vongole, periwinkles, turban shells and pipis : Cockles, clams, vongole, periwinkles, tuban shells
and pipis are popular in ethnic dishes. They often contain sand and must be rinsed. Good suppliers will keep
these molluscs in aquatic tanks where they disgorge the sand so they are ready for processing.

Soft-bodied molluscs (ink fish) : Soft – bodied molluscs can be judged be smell in regards to their quality. If they
start to smell “milky” or of ammnia they are possibly off, in which case you must discard them. The flesh of squid
should be firm to the touch and untenderised octopus flesh should be springy.
11. 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?

1. Establish overall SOPs and HACCP 6. Wash your hands prior to any handling of seafood
system including cleaning schedules.

2. Minimise handling of seafood. 7. Never mix cooked and un – cooked, fish and shellfish
Handle seafood carfully and
separate according to species to
prevent cross – contamination.

3. Rinse, then store in ice. Keep covered 8. Clean and sanitise your work area regularly to prevent any
and moist at 0 -2 degree celcius. build up of bacteria – dry and scrub, rinse wuth warm water to
soften remnants, then use a brush and detergent to clean, rinse
with clean water, dry and sanitise

4. Use a label when storing stating use – 9. Process only small amounts at a time and put it straight back
by – date, product name, expiry date and into the coolroom.
signature

5. Use designated cutting boards to 10. Rinse, then store in ice. Keep covered and moist at 0 -2
prevent cross – contamination degree celcius.

Labelling: Labelling is a very imprtant step as it will ensure that FIFO principles are followed and it also helps
to monitor the lifespan of your products. Using labels is an ideal way to be organised and to remember what
was done and when. This applies to everything from simple lables, such as a cartouche stating : Mayonnaise,
18/6/14, J.Peterson, up to full nutritional lables required for bulk cooking and distribution.

12. Calculating portion weights and yield

a. You have 0.800kg fresh cuttlefish. Waste and bones are 57%. What is the net yield expressed in kg?
____0.344 kg______

b. When filleting a Dover sole weighing 750g you obtain 405g cleaned fillets. What is the wastage of skin
and bones expressed in %? _46%_________
 c. The net yield for a cleaned Octopus is 0.560kg. The waste accounts for 30%. What was the original
purchase weight of the octopus? __0.800kg________

13. In brief, explain the steps for the following preparation methods. Which tools are used?

Preparation Preparation procedure /Steps Tools used

Scaling
Gutting
Preparing whole fish for pan-
frying or grilling
Filleting round fish
To scale a fish use a fish scaler or a Fish scaler, Chopping board,
breadknife. Hold the fish by the tail Boning knife
and move the scaler against the
scales towards the head so the
scales pop out, ensuring that you
have a good grip to prevent injury.
Take care with scales close to the
fins, belly and head as they can be
overlooked. To prevent a mess the
fish can be scaled under still or
running water.
To gut a fish hold it firmly with one Chopping board, boning knife.
hand then cut along the stomach
with an appropriate knife to reveal
the guts. The guts may or may not
be encased in a lining, depending
on the species. Remove the guts (in
one action if possible) to leave a
clean cavity. The kidney area must
be removed by scraping with a
knife. Remove the heart. All fish
must have their gut washed clean
to remove any off odors.
Check for any remaining scales and Scissor, Blue chopping board,
gut residue and remove if Sharp knife
necessary. Use scissors to remove
any fins and trim the tail. For larger
or thicker fish you can score the
fillets to make the heat penetrate
quicker. Depending on the
establishment you may also cut off
the head. If you serve the head then
ensure that the gills are removed.
Fillet the fish by cutting towards the Scissor, blue chopping board,
spine starting at the head just boning knife
behind the gills. Point the knife
 towards the backbone and slide it
along the spine in a long, even
cutting action. This helps to remove
the flesh and minimize wastage. It is
best to cut around the rib bones,
leaving them on the carcass. The
wings can be removed and used as
a menu item. Once the fillets have
been taken off, remove any
remaining bones by slicing them
away from the fillet or using
tweezers to remove any pin bones.
The skin can also be removed if
desired
The fillet is laid skin side down on a Chopping board, sharp knife,
Skinning round fish chopping board and the tail is held Scissor
firm. Ease the knife between the
flesh and the skin at the end of the
tail. Angle the knife towards the
skin with your wrist firm. Gently
ease the knife back and forth
towards the head end until the skin
is completely removed.
Cut through the skin across the tail Sharp knife, chopping board,
Skinning flat fish then turn over and repeat. Lift the Scissor
skin then insert a finger underneath
and slide along the fin and repeat
on the other side. A little bit of salt
on your fingers or a cloth will help
you maintain a grip. Carefully pull
the skin back ensuring that the flesh
does not come with it. Turn the fish
over and repeat the steps.
Make an incision at the tail end and Filleting knife, chiopping board
Filleting flat fish ease the skin off slightly. Use salt or
a cloth to hold the end of the skin
and carefully pull it off. Support the
flesh with your other hand to
prevent the flesh from tearing.
Once the skin has been removed,
run your finger along the outer
edge of the fillet. This helps
separate the flesh from the bone. If
the roe is evident, ease it out in the
same manner. Cut along the spine
 from the head to the tail and ease
your knife along the bones to lift
the fillet off. Repeat this process on
the remaining side.

14. Provide a description for the following cuts of fish:

French Explanation

Filet Flesh of the fish completely removed from the bone and most often skinned, it is generally
accepted that there will be no bones, so remove pin bones.

Délice Folded fillet. Can have fillings or farces.

Rolled fillet. Can have a farce on the skin side.

Paupiette
Strips cut diagonally across the fillet approximately 50x10x10mm
Goujon
Strips cut diagonally across the fillet approximately 50x5x5mm.
Suprême
Literally translated as “the best”. A larger fillet is cut on a slant to make it look bigger.
Darne
Cut through the bone of a whole round fish. Usually referred to as a cutlet.

Cut through the bone of a whole flat fish.

15. Explain the preparation requirements for the following types of shellfish:

Seafood Preparation requirements

Prawns Peeling prawns is relatively simple as you either just cut them in
half for grilling, or remove the head, then peel the legs and
shell off. Remove the vein and wash, store in the fridge.
Enterprise requirements will vary for presentation, as
sometimes the tail segment and/or head is left on.

Lobster Lobster tails are also cut in half lengthways or peeled and the
meat can be cut into segments.ut the tail in half or use scissors
to cut through the sides of the tail and then peel off the shell to
reveal the meat. The vein is then removed. The shells can be
utilised in bisques and stocks.

Bugs Bugs are prepared by washing the bug to remove any grit, then
removing the head by twisting it or first cutting in the neck
area. It helps if you use a cloth to protect your hands as there
are sharp ends on the shell. C Preparing a lobster for dishes
such as lobster Mornay is easy as you simply split it in half,
remove the vein and intestine, wash then process according to
the recipe.

Crabs Crabs are always a bit fiddly. Remove the top shell, remove the
gills, cut in half and remove the intestines and wash off. The
meat can be pulled out using a lobster fork. The cleaned meat
can be prepared and presented in the crab shell or in a
traditional British dressed crab it is presented elaborately with
the leg meat separated

Mussels Mussels should have the beard and any barnacles attached to
them removed prior to cooking. Scrub the mussels with steel
wool or preferably a stiff brush to remove any barnacles and
grit. Pull the beard to remove it and the mussels are ready for
cooking. Some suppliers have pre-cleaned mussels which are
vacuum packed and only require rinsing.
Cockles, clams, vongole, periwinkles, turban
shells and pipis
Cockles, clams, vongole, periwinkles, turban shells and pipis are
popular in ethnic dishes. They often contain sand and must be
purged in clean water to remove sand. Remember that they
may still need to be rinsed after purging and also be aware that
when making a sauce or stock any leftover sand will settle to
the bottom of the pot.

Oysters Oysters can be purchased in the shell or pre-shucked. Oysters

can be shucked by opening them with an oyster knife from
either the pointed end or the rounded front. Whichever way
you do it, you insert the oyster knife and lever the lid off. Try to
maintain as much natural sea water as possible as this provides
flavour. Opening oysters from the front will result in more shell
fragments as the shell is softer in this region. Always check for
any shell fragments or grit and rinse if necessary. If you need to
rinse the oyster you should use filtered water as this has the
least impact on taste. If you want to serve the oyster in its
natural juices it MUST be opened from the hinge end to
prevent shell fragments.

Scallops Scallops come either roe on or roe off. If attached to a shell,

slide your knife underneath the scallop, cutting through the
muscle that attaches the flesh to the shell. Remove any
remaining muscle and intestine from the side of the scallop as
this becomes tough when cooked. This can be done by simply
pinching it between your fingers

Soft bodied molluscs (Ink fish)
Always clean and wash whole ink fish thoroughly. You may
want to keep the ink for pasta or risotto. Large octopus needs
tenderising and in the Mediterranean this is traditionally done
by beating it on the rocks in the harbour. Nowadays suppliers
will put it into a cement mixer to tenderise it and stretch the
fibres.

In general ink fish are cut prior to cooking, an exception being

grilled baby octopus or stuffed squid tubes. Cutting the ink fish
 will break the individual muscle rings (membranes) thus helping
to tenderise the product. The tentacles can also be eaten but
with octopus you need to remove the membranes in the
suckers.

16. 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 including accompaniments for each method of cookery:

Process and suitable species Menu examples & accompaniment

Poaching Definition: submerging food in a Deep poaching menu examples: whole

(Deep and shallow) liquid, normally other than fat,
rocklobster for a buffet; whole salmon for buffet
between 80°C and 95°C.This is a
display; bourride.
gentle form of cooking.
Shallow poaching menu examples: poached bug
Both deep poaching and shallow
tails with asparagus tips, white truffles and lemon
poaching are suitable for seafood.
vinaigrette; coconut and lime poached coral trout
For deep poaching add aromatics
such as onions, spices, vinegar and with fragrant jasmine rice; sole paupiettes in
herbs to the court bouillon. beurre blanc.
Submerge the fish and cook through
 
until just done, then lift out carefully.
Classical dishes such as blue trout
(truite au bleu) use this application
of gentle cooking. For fillets use a hot
liquid start, whereas for large fish
such as a whole salmon use a cold
water start, otherwise the outside
will be overcooked by the time the
inside is done.

For shallow poaching place the item

on a bed of finely chopped onion or
French shallots, add some liquid such
as wine or fish stock, then poach,
cook through, remove the fish and
keep warm. The poaching liquor can
be used for the sauce.
 Methods

Fish and shellfish are very versatile

and provide an excellent opportunity
to display the culinary skills of the
chef. Cooking times vary of course
depending on thooked. Additionally
the seafood can be checked by using
a thermometer for internal
temperature or by making a small
incision and inspecting the degree of
doneness. Most fish are well done at
an internal temperature of 65°C.

It is important to understand the

product and which cookery methods
will be best suited for it and to then
apply it correctly.

Steaming Definition: food is cooked by the Menu examples: whole fish, e.g. steamed whiting
steam of a boiling liquid without
on bok choy with soy glaze; steamed Chinese fish
being suspended in it.
dumplings; fish fillets, e.g. golden trout fillet with
This gentle cookery method is ideal vegetable spaghetti and herb pesto; steamed
for seafood as it retains its texture scallops with Mirin; fresh mussels for various
and flavour. Do not use a pressure dishes or to open them for further processing, e.g.
steamer except for octopus! pickling for tapas or steamed mussels in chilli dip
Prepare Seafood Di
Put a suitable liquid into a pot, place
the seafood in a steamer basket and
add other flavours such as lemon
slices and herbs. Cover and cook
through. This can also be done in a
 convection oven using the steam
setting.

The fish can be wrapped in Nori,

spinach or lettuce leaves for ease of
portioning. The New England clam
bake is a traditional American
method of steaming fresh shellfish. It
is wrapped in seaweed with
seawater being used as the steam
source.

Roasting Definition: seafood is exposed to Menu examples: roasted whiting with rosemary
direct heat in the oven or turned
over an open fire. Fat is used to aid
in the cooking process.
Temperatures vary between 80-
240°C.

Roasting of seafood is rarely used in

restaurants but may be done on a
BBQ for catering purposes.
Adventure and cultural tourism trips
may involve roasting fish and
shellfish: whole fish which is often
cut to assist the penetration of heat;
fresh oysters which will steam
themselves and the oyster will pop
open when done.

Grilling Definition: seafood is cooked by Menu examples: grilled diver scallops with corn
exposing it to radiated heat. It can be purée, lime and Thai basil salad; grilled snapper
with saffron potato and carrot foam; grilled
cooked above or below the heat
prawns with herb butter; lobster Mornay; oysters
source, or between 2 heat sources.
Kilpatrick; oysters Florentine; char-grilled prawns
Grilling is suitable for small whole with jicama salsa
items, fillets and cuts. You can grill
on the BBQ or under the
salamander. Many traditional
favourites such as oysters Kilpatrick
and lobster Mornay are grilled under
the salamander. The appearance of
grilled fish is often enhanced with
trellising. This can be done with a hot
metal grid or repeated applications
of a hot poker to the flesh of the fish.

The seafood can be put onto a

greased tray, brushed with fat and
then put under the salamander and
cooked all the way through. A trellis
pattern can be applied beforehand.
Seafood should be dried and

sprayed with oil prior to being placed

on a grill. This will prevent it from
sticking. Cooking time depends on
the thickness of the item but you can
observe the colour changes within
the product as the protein sets. Seal
for about 2-3 minutes on one side,
once it goes opaque turn and finish
cooking on the other side. Salmon
may be cooked underdone but
confirm customer preferences first.
Scallops should also be kept
 underdone as they dry out too much
and go rubbery. Prawns or other
shellfish should be cooked to the
point to retain maximum moisture.

Shallow-frying Definition: seafood is cooked in a Menu examples: whiting meunière; trout in

almond butter; prawn tails in garlic butter and
pan using a small amount of fat.
herbs; jewfish darne with capers and lime
This is suitable for whole fish, fish
fillets and crustaceans. The seafood
is often coated in flour prior to
cooking to keep it dry and crisp the
skin. Heat control is crucial,
particularly when using butter only.
In many cases the seafood is cooked
in oil first and then finished in butter,
to prevent the butter burning. Heat
the pan, add fat (oil or butter), place
the seafood in and seal. Cook until
browned, turn and finish. Spoon the
fat over the fish to baste it and
improve its flavour and crisp the
outside. The seafood can also be
finished in a moderate oven – this is
particularly applicable to whole fish
as it speeds up the cooking process.

Discard the frying fat and finish with

fresh butter, lemon juice and herbs.
This style is referred to as meunière.
Some seafood such as scallops,
salmon and tuna can be cooked
underdone to maximise the
 moisture content.

Deep-frying Definition: Seafood is cooked by Menu examples: silverfish and wasabi tobiko;
submerging it fully in hot fat. tempura prawns; chilli squid; fritto misto; snapper
Temperatures vary from 140°C to in beer batter
190°C.
Deep-frying can be used for whole
small fish such as whitebait and
sardines, fish fillets and crustaceans.
Whole fish are cooked at a lower
temperature, depending on
thickness, to ensure even cooking all
the way through. The food is usually
coated with flour, crumbs, batter or
other suitable coating. Ensure that
the coating covers all of the food.
Submerge in the fat to cook, drain
well after cooking and serve
immediately. Deep-fried seafood is
often accompanied with sauces, e.g.
Tartare or Asian style dipping sauces

17. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide for cost-
effectiveness in a kitchen operation:

Examples

1. Bones and trimmings can be used for fish stocks and fumets.

2. Fish sauce can be made from air – dried fish.

 3. Bones, stocks and offcuts can be used in making sauces.

4. Offcuts can be turned into goujons, goujonettes, farces, quenelles or souffle

5. Shells can be used in making stocks and soups such as bisques as well as butters used for specially
sauces.

18. Which essential factors need to be considered when presenting seafood dishes? How does this impact on
modern trends compared to traditional seafood preparations?

Presentation must consider palatability, visual apperance, harmony of ingredients, comparative sizes of dish
and garnish, quality and taste. This includes all of the food on the plate, accompaniments and sauces that
combine to provide contrast or a smooth flavour combination. Using a variety of cookery methods within the
dish also adds interest and shows off the skill of the chef.

19. List the typical preparation methods, garnishes and/or accompaniments for the following preparation
methods:

À la meunière Describes the seasoning of seafood with salt, pepper, lemon juice and a dusting of flour.
The seafood is then shallow-fried in butter. The finished dish is covered with butter, lemon
juice and chopped parsley

À l’Anglaise Crumbed and pan-fried or deep-fried

À l’Orly Drawn through batter accompanied by fresh tomato sauce

Bercy Seafood poached and served with white wine sauce

À la Colbert Whole sole crumbed and fried, the bone is, then removed and maitre d”hotel butter is
added

Doria Pan – fried fish with turned cucumbers

 Fritto misto di Floured, crumbed or battered selection of seafood, deep-fried and served with a suitable
mare sauce on the side

Mornay Seafood cooked with mornay sauce

Tempura Seafood drawn through a light, cornflour-based batter, deep-fried and accompanied by an
Asian dipping sauce

20. How can you overcome shortfalls in mise en place or if a menu item sells out during service?

You may run out of stock unexpectedly, especially perishable commodities which go off quickly, particularly if not
stored correctly. If stocks of fresh fish run out, substitute with a frozen variety or a similar fish.

Any whitefish can be substituted with other whitefish for the same cookery methods, but you must consider the
texture and flavour differences and whether they fit with the other components of the dish. Oily fish can be
substituted with other oily fish, e.g. ocean trout for salmon. It is important to consider price however, as using
more expensive fish without adjusting the selling price can ruin your food cost percentages.

Whenever any substitutions have been made you must inform the customer! It is false advertising to not serve
the species that is written on the menu.

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

When displaying and storing food for sale it is essential to store it under the correct conditions that keep the food
safe and prevent contamination. Food must be stored outside the danger zone - either refrigerated below 4°C or
heated above 65°C to be safe.

Keep food types separate to avoid cross-contamination and consider your work processes during preparation and
plating. The use of appropriate containers during the preparation and service stages will assist in this purpose.
Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping product in optimum condition
and minimising waste through spoilage or drying out. Individual items or particular food groups may need to be
segregated in order to prevent them absorbing the odours of other food.