Assessment 1 (KII4018)

PREP 4
KII4018 Prep 4 Assessment 1
KINGSFORD
KII4018 INTERNATIONAL
INSTITUTE
PREP 4 ASSESSMENT 1
Instructions to Learner
Welcome to KII4018 Prep 4! This KII unit covers the following unit/s of competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code KII4018 KII subject name Prep 4
Unit of competency SITHCCC013 Unit Title Prepare seafood dishes
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4018| Nov 2022 v1.1
code: SITHCCC014 Prepare Meat dishes
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a
range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare
and portion seafood, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known
and stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
https://training.gov.au/Training/Details/SITHCCC013
https://training.gov.au/Training/Details/SITHCCC014
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions
relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any
questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment
task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of
competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
 Address each question including any sub-points
 Demonstrate that you have researched the topic thoroughly
 Cover the topic in a logical, structured manner
 Your assessment tasks are well presented, well referenced and word processed
 Your assessment tasks include your full legal name in the provided cover page.

Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the
assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own.
Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about
including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines
some of the activities for which a learner can be accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally
 Handing in assessments markedly similar to or copied from another learner
 Presenting the work of another individual or group as their own work
 Handing in assessments without the adequate acknowledgement of sources used, including assessments taken
totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with
you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of
unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in
plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or
copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not
be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or
“Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given
another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required
to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine
competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain
this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance
with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party
including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to
provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary
consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such
information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or
the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your
trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to
lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please
refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link :
https://www.kiionline.edu.au/course/view.php?id=59 .
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible.
This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge
and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities/questions in this Assessment and have them
deemed satisfactory by the assessor.. Once you have demonstrated the required level of performance, you will be deemed
competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the
result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction
(orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your
LMS account (www.kiionline.edu.au )
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your
options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your
trainer/assessor.
ASSESSMENT COVERSHEET
Unit: KII4018
Course Name: Prep 4
Assessment Tool: Assessment 1
Student must fill this section:
Student Name: Aarati Thapa
Student ID:
20220109
“I give my permission for my assessment material to be used in the auditing, assessment
Privacy Release Clause:
validation & moderation Process”
“I declare that:
 The material I have submitted is my own work;
 I have kept a copy of all relevant notes and reference material that I used in the
Authenticity Declaration:
production of my work;
 I have given references for all sources of information that are not my own,
including the words, ideas and images of others.”
Student Signature: Aarati Thapa Date: 14/02/2023
Assessment Completion Status
Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt  
2nd attempt/Re-assessment
 
Feedback to student:
Information for Student:

 All work is to be entirely of the Student.
General Information for this assessment:

 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
 All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments.
Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of
appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of the
new term.
Re-assessment Process:
 An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
 Operations Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer
in charge and the Operations Manager OR if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be
deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation
option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment.
These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling
protocol.
 To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting
documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student
Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email:
admin@kii.edu.au
 The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of
the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a
deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical
certificate.
 The decision of Operations Manager will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint /
grievance policy.
“I understand all the above rules and guidelines for the assessment”
Aarati Thapa Aarati Thapa 14/02/2023
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess and
Y N
in what format the assessment will be submitted.as
Y N I understand the methods of assessment.
Y N I understand what resources are required to complete this assessment.
Y N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y N
understand the serious consequences in case this work is found plagiarised.
Y N I understand the process if I am deemed not yet competent.
Y N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so
Y N
what arrangements have been made.
Student Full Name Student ID Student Signature Date (dd/mm/yyyy)
Aarati Thapa 20220109 Aarati Thapa 14/02/2023
STUDENT INSTRUCTIONS
 Complete the readiness for assessment workbook before commencing this assessment
 You will be required to complete all parts within this task.
 There are two sections of this assessment, Part A and Part B. you must complete both sections
and respond to each question listed in these sections
 This assessment may consist of a number of tasks based on a simulated or real environment
 You may ask your assessor questions to clarify requirements of the tasks if required. However,
your assessor will not be able to show you how to complete the task
 You must receive a satisfactory result for each part of this assessment to be successful in this
task
 You must not separate this document. Attachments must be as per the assessment submission
instructions
 Ensure you complete the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in
regards to cheating
 Reasonable adjustment: If you require any adjustments to accommodate a need in order to
complete this assessment, please talk to your assessor. Arrangements will be put in place to
ensure a fair and flexible approach is undertaken for this assessment. Please note that the range
or nature of the adjustment will ensure that the outcomes of the unit are not compromised.
 Feedback: Your assessor will provide feedback to you after the completion of the assessment.
 The trainer assessor will explain the appeals process if applicable or alternatively refer to your
student handbook for further details
ASSESSMENT 1 BRIEF
Objective of the task The purpose of this task is to demonstrate your
knowledge on how to prepare and cook a range of
seafood and meat dishes following standard recipes.
You will need to provide information on selecting,
preparing and portioning seafood, and how to use

relevant equipment, cookery and food storage
methods.
Resources  Learner Guide
 PowerPoint Slides
 Computer
 Internet
 Recipes and online presentations
You will be required to complete You must use the template provided in this
assessment and demonstrate knowledge of how to
prepare seafood and meat dishes dishes, following
standard recipes.
Your response must include how to select and
prepare ingredients, and use relevant equipment and
cookery and food storage methods.
Time allocation Refer to your trainer
Part A
Section 1: Seafood culinary terms and trade names
1.1 What are seafood dishes?
 Seafood dishes are the distinct food dishes which use sea food like fish, crab,
shellfish and seaweed as a primary Ingredients and make ready to be served by
cooking.
1.2 What do Crustaceans from the shell fish family include?

 Crustaceans from the shell fish family includes crab, lobsters, shrimp, krill,
copepods, amphipods etc.
1.3 What do Molluscs from the shell fish family include?

 Molluscs from the shell fish family includes gastropods that includes abalones,
limpets, land and marine snails and whelks; Bivalves which includes oysters,
mussels, scallops and cephalopods which includes squids, octopuses.
1.4 Complete the table below of different varieties of seafood.

Fish/Shellfish Name of fish Description of fish
A large predatory bony fish

wahoo with a protruding lower jaw
and teeth.
It is belong of filefish and

found in the temperate waters
Fresh water in the northwest pacific
oceans.
Dark Reddish in colour
Having large eyes, bilateral

Squid symmetry and generally it is
good for frying
This fish common in costal

and offshore water and
belongs to Capricorn group
Snapper Pagrus Auratus which have bright blue spot on
the body and pinkish silver to
red background and large bony
hump on the head.
It belongs to spiny lobster

family which have two big
Lobster rostral spines, compound eye
and several pairs of swimming
legs.
It belong to portunidae family

and has a two sizeable claws
with two flattened hind legs to
Stone Crabs
swim. mud crab are generally
very dark brown to mottled
green in colour
Tiger prawns are large- bodied
prawns that are native to the
indo west pacific ocean and it
Tiger Prawns belongs to genus Penaeus. it
can be a weigh a pound. it can
be known by seeing stripes
that cover their shell.
It belong to shellfish family.

The shell is elongated, thick
pacific oyster
and rough and shell has a
cupped shape to it.
1.5 Listed are 2 classical and contemporary seafood dishes. You are required to list its ingredients,
the type of fish and the style of cooking used for this dish
Name of the dish Ingredients used Type of fish and cut Style of
cooking/cooking
method
Classic beer-battered fish Beer, salt, pepper, Fish: barramundi, Fried, coating
and chips lemon, water, basa fish, flathead
tempura flour Cut: fillet
Roasted salmon rye Garlic, pepper, Fish: Salmon Grill, roasting
toasts lemon, salt, olive oil Cut: Fillets
Pan-fried Fish with Salt, pepper, oil, Fish: white fish or Pan grilled
Herbed Hollandaise choice of herbs, any types of fish
hollaindaise sauce which is suitable for
this
Cut: Fillets
Section 2 Stock dates codes and labels

2.1 What information should be included on any food rotation labelling / coding within a commercial
kitchen?
 Following are the information that should be included on any food rotation labelling/ coding
within a commercial kitchen.
1. Description of the foods
2. List of ingredients and warning about ingredients known to cause allergic reaction.
3. Nutritional information
4. Best before or use by date
5. Storage and preparation direction
2.2 Food labels provide you with enough information to make an informed choice when you buy food. What
6 pieces of vital information do labels provide?
 Following are the six pieces of vital information do labels provides: -
1. Description of foods.
2. Ingredients
3. Nutritional information
4. Best before or use by dates
5. Storage and preparation direction
6. Warning about ingredients known to cause allergic reaction.
2.3 describe the general food labelling requirements contained in the code as listed below.
Food label must include the name and a description of the food and It should be
clear so that you can tell it apart from other foods.
If there are any prescribed name for the food in the code than must be included
Name or
in label if not than must Include clear name and true nature of food in the label.
description of food Accordance with food laws label must tell the and not represent food in false,
misleading or deceptive way
Name and address Food package label must require supplier name with Australian or new Zealand
for an Australian business address.
and New Zealand Supplier means packer, manufacturer, vendor or importer and the business
supplier address must be a physical address and not a post office box.
Mandatory
warning and
To protect your health and safety the code must requires that the certain warning
advisory and advisory statements and declaration provided.
statements and
declarations
Unless specially exempted food package label must list the ingredients like any
substance, food additive, and use in the preparation, manufacturing or handling
of a food.
Compound Ingredients like any ingredient made up of 2 or more ingredients.
Ingredients and compound ingredients must be listed in descending order of their
Ingredients listings ongoing weight at the time of food manufacturing.
And the names of ingredients should be sufficiently detailed to describe the
ingredient and ensure that they are not false, misleading or deceptive.
Date marking packaged food that have a shelf life of 2 years or less must be date marked with
either
Best before date - It means he food may still be safe to eat but may have lost
some of its quality.
Use by date- this means a food is not safe to eat after certain date. Food labelled
with a use by date cannot be sold after that date.
Lot identification is used to identify the batch from which the food was
manufactured, where the food was packed and/or prepared.
This information is particularly crucial if a food safety issue results in a

food recall.
Typically, all that is needed to satisfy this criterion is a date stamp and the
Lot identification
supplier's contact information.
Some food items which are exempted from lot identification.
1. individual portions of ice cream/ice confection
2. Providing food in small packages if the bulk packaging or container in
which it is kept or displayed for sale contains lot identification.
If the potential threat to your health and safety is greater than if you didn't have
this information, food labels must include usage and storage instructions.
Directions of use
or storage The food is safe until its use-by date if these instructions are followed. Such
instructions include things like "refrigerate after opening" and "store away from
sunshine."
Reference: - https://www.healthywa.wa.gov.au
Section 3 Seafood classifications

3.1 Describe how you can determine the quality of fresh fish
Appearance Firm and having a certain appearance and consistency. When squeezed, it
ought to rebound. Fish that is old or unhealthy is soft, greyish, and inelastic.
A live, fresh fish has a bright, unblemished belly, and its anal entrance is
tightly closed.
Colour Old fish have hazy eyes that are recessed into their heads. Fresh fish has
moist fins and gills. A lovely, vivid red colour characterizes healthy gills. The
skin of live, fresh fish must be wet, damage-free, and have a naturally
metallic sheen.
Gills A moist, shiny and pink or red gill is a great sign of fresh fish
Eyes Bright clear eyes are the great sign of fresh fish
Odour Fish with cracked skin or loose scales may be decaying. 2. Smell the fish:
Fresh fish should have a little perfume but not smell. Trim ethylamine, an
organic chemical emitted from rotting fish, gives seafood that is old or
damaged a strong and pungent odour.
Texture The texture of fresh fish should be firm. If your imprint remains after
pressing your fingers into the flesh, the fish is not actually fresh.
Skin Texture The skin of live, fresh fish must be wet, damage-free, and have a naturally
metallic sheen. The body must be securely fastened to the scales. Fish that is
healthy and fresh must have a tight, shiny surface in order for it to slide out of
your hands. Fish that are decomposing show indicators of discoloration and
damaged skin.
Scales The body must be securely fastened to the scales. Fish that is healthy and
fresh must have a tight, shiny surface in order for it to slide out of your
hands. Fish that are decomposing show indicators of discoloration and
damaged skin.
3.2 Identify the characteristics of seafood listed below

Lobsters The lobster has five pairs of legs, one or more of which are frequently
converted into pincers (chelae), with the chela on one side typically larger than
the chela on the other. It also has a stiff, segmented body covering
(exoskeleton)
Mussel Marine mussels often have wedge- or pear-shaped shapes and are between 5
and 15 centimetres in size (about 2 to 6 inches). They frequently have a hairy
coating and might be smooth or ribbed. Many species of shells have dark blue
or dark greenish brown exteriors with pearly interiors.
Oyster Oyster shells often have an oval or pear shape, however their shape can vary
greatly depending on what they are attached to. Their internal shell is often
porcelain white, while their outside shell is typically whitish-grey. They can
close their shells when attacked because to their incredibly powerful adductor
muscles.
Crab • Decapod. The majority of crabs are decapods, which are animals with 10
legs.
Exoskeleton that is hard. A distinguishing feature of crabs, lobsters, and
prawns is their hard "crust."
• Two antennas. Two pairs of antennae are common in crabs.
• Sideways movement
• Breathing in both air and water.
3.3 Characteristics of seafood products and fish and shellfish dishes include appearance, freshness and other
quality indicators, nutritional value, taste, and texture. Answer the general questions relation to characteristics
of seafood products.
What is the meaning of The colour of a food is the most crucial aspect of its appearance, especially
“Food Appearance” when it is directly linked to other food-quality characteristics, such as when
fruit changes throughout ripening or when food loses colour quality due to
spoilage or going bad.
How do you tell if fish is Bright, protruding eyes and bright red or pink gills should be present on the
fresh? Your response entire fish. Fish that has been frozen should pass the fresh-smell test, have taut
should include whole fish packaging, and show no signs of ice or blood. It's ideal to utilize fresh fish
and frozen fish? immediately soon.
How do you know if live Fresh shellfish should be kept in the refrigerator in an open container. Put a
shellfish are fresh? Include wet towel on top to keep the humidity there. Never put shellfish in water to
temperatures in your store. They might spoil and die. Dead shellfish are those that are open and don't
response. close when tapped. Discard them. The length of time shellfish should be kept
in storage varies: shellfish that entirely seal their shells can be kept for up to
seven days. Oysters, littleneck clams, butter clams, and cockles are included in
this.
Shellfish that can't entirely close their shells can be kept for three to four days,
with the exception of mussels, which can be kept for longer. This comprises
razor clams, geoducks, soft-shell clams, and horse clams.
Section 4: Preparation techniques for seafood

4.1 What should you do with a whole, un-gutted fish prior to storage? Why?
 we should keep un-gutted fish fresh on ice for one or two days and anglers should be
properly bleed if we neglect the bleed fish before storing them on ice it will cause blood
coagulate and discolour the meat of the fish and even affect it taste.
4.2 How do you de-vain a prawn?
 By the following way we can de-vain a prawn: -

Step 1:
Remove the head and legs of the prawns before peeling them. Prawns should have their
shells peeled. If desired, squeeze the tail to separate it from the body.
Step 2:
To remove the vein from a shrimp, cut a split through the centre of the back, exposing
the dark vein. Take the vein out.
Step 3: Carefully drag the vein through the opening at the head end of the prawn using
your fingers to devein the animal without hurting its back.
Reference: -KII4018 prep 4 learner guide
4.3 How do you de-scale a fish?
 Place the fish head first inside a big plastic bag and descale it there (to prevent the scales
flying everywhere as you remove them). Holding onto the fish tail and holding a fish filleting
knife with the blunt side facing the fish, press backwards and towards the head; the scales
should come off.
4.4. In 3 steps how do you remove pin bones form a salmon fillet?
 Following are the three steep to remove pin bones from a salmon fillet: -
1. Place the fillet flat on a work surface and rub your fingertips along the length of it. You
need to be able to feel the points of any pin bones that may be present.
2. After finding a bone, insert a hand under the fillet next to it and lift it just enough to cause
it to bow, allowing the bone to emerge.
3. Using fish tweezers or needle nose pliers, grasp the end of the bone and carefully pull it
off by wriggling it as you go. Continue until the fillet is free of bones.
4.5 How do you determine portion sizes?
 To gauge portion sizes, use your hand and other common objects:
• A deck of cards or the size of your hand constitutes one dish of meat or poultry.
* A check book-sized dish of fish is a 3-ounce (84 grams) portion.
• One serving of cheese is equivalent to two dice; one-half cup (40 grams) of ice cream
equals a tennis ball.
• One serving of pancakes or waffles is equivalent to half a cup (80 grams) of cooked rice,
pasta, or snacks like chips or pretzels, or a tennis ball.
• A Ping-Pong ball is equal to two tablespoons (36 grams) of peanut butter.
How much produce should be served in a serving size for fruits and vegetables:
• A woman's fist or a baseball can be made out of one cup (90 grams) of chopped raw fruits
or vegetables.
• One medium orange or apple is equal to a tennis ball.
• A golf ball or small handful of dried fruit or nuts equals one-quarter cup (35 grams).
• One medium baked potato is equivalent to a computer mouse; one cup (30 grams) of
Romaine lettuce is made up of four leaves.
4.6 How do you clean and fillet a fish?
 By the following way we can clean and fillet a fish: -
Fish Bleeding, Descaling, and Gutting

• If the fish is a new catch, bleed it out to preserve the meat.
• Use the back of a knife to descale the fish.
• To remove the fish's guts, cut the stomach open.
• Cut the head off at the gills.
Creating Accurate Fillet Cuts

• Use scissors to remove fins from the sides, top, and bottom.
•Run your fillet knife over the rib cage rather than through it.
•Run your fillet knife down the fish's spine from tail to head.
• Recreate the cut on the fish's opposite side.
removing the skin, fat, and bones

• Use a large pair of tweezers or a boning knife to debone the fillets.
• Use a fillet knife to skin the fillet.
• Reduce extra body fat and other fat.
• After giving the fillet a thorough rinse, put it in the freezer on ice.
Section 5 Cookery methods for seafood

5.1 What are the methods of cooking fish?
 There are different method to cooking fish some of them are given below: -
1. Poaching
2. Steaming
3. Grilling
4. Barbecuing
5. Baking
6. Braising
7. Frying
5.2 Describe at least 3 following cooking methods for fish and shellfish
Method Description
In this method we cut fish in uniform pieces and coat it. After applying
Deep Frying
coating we heat cooking oil into 170c to 180c and we the coated fish
pieces into the oil and cook until the golden brown.
This technique involves adding oil to a shallow pan, letting it bubble and
Shallow Frying
heat up, and then adding the food, making sure the food sizzles as soon as
it touches the pan
Place the fish on the grill grate skin-side up above the flame. Cook the fish
for 4 to 6 minutes before flipping it over and grilling it for about the same
Grilling
amount of time on the other side. To verify if the fish is cooked, insert the
knife's tip into the thickest part of the fish. The meat should have a flaky
texture and appear opaque.
A moist-heat cooking technique known as steaming involves placing
seafood on a metal rack, in a bamboo steamer, or on top of an improvised
Steaming
vegetable raft that is suspended above a tiny amount of fragrant, boiling
liquid. The collected, fragrant heat gently cooks the fish when the
saucepan is covered.
Poaching is the process of gradually cooking seafood below boiling point
until the meat is tender. Seafood is poached in just enough liquid to cover
Poaching
it. 75° to 85° C should be the setting. Although an oven can be utilized, a
stove is often used for poaching. Note: Boiling and simmering are not the
same as poaching.
Roasting and Slow Roasting: A cooking technique called roasting employs dry heat to cook food
uniformly on all sides at temperatures of at least 150 °C (300 °F).
Melt two tablespoons of butter in a sizable sauté pan made of non-stick
Sautéing over medium-high heat. Put the fish in the pan with the skin-side down.
Heat to a medium setting. Cook without turning until the fish is nearly
finished
5.3 Describe the following shellfish cookery methods for the following shell fish types
Shell Fish type Cookery method
Crustaceans It should be cooked minimally because it became dry and rubbery if we over
cooked.
Shrimp Shrimp are commonly prepared by steaming, simmering, grilling and

poaching.
Lobsters The two most popular methods for preparing lobster are steaming and
boiling, but grilling is also a terrific way to prepare the tail flesh.
Oven temperature set to 475°F. Oysters should be arranged in a single layer
Oysters in a roasting pan of 12 by 16 inches that has a level rack, working in stages.
Oyster shells should start to open after 7 minutes of baking in a pan with 1
34 inch of hot tap water.
Section 6 Equipment used to produce seafood dishes
6.1 What are the 2 most common knives used in preparation of seafood and how would you maintain and use
them safely
 There are many different types of fish knives with different cutting edges, but the most
popular ones are fillet knives, big serrated knives, and knives made specifically for cutting
tuna. While experts typically utilize the other two varieties, non-professionals prefer the fillet
knife.
6.2 The Best Fish and Seafood Tools for Your Kitchen. Describe for each of the tools and equipment listed
the essential features and functions
Fish turner It is a thin and long spatula with special shape which is use to flip, move, and
slip under delicate foods like fish fillets.
This three-tined, narrow fork, often known as a seafood or cocktail fork, can be
Seafood forks used to handle shellfish or to pick shrimp out of a shrimp cocktail. It can take the
meat from a lobster's claws or tail, though a longer, even narrower lobster pick is
frequently utilized.
A flat-bottomed pan is referred to as a frying pan, frypan, or skillet if
Oval Fish Skillet it is used for frying, searing, or browning food. It typically measures
20 to 30 cm (8 to 12 in) in diameter, has a long handle, somewhat
low sides that flare outward, and no cover. A little grab handle may
be located opposite the main handle on larger pans.
Shrimp Deveiner and With this device, the shell is cleaned, deveined, and removed all at once. After
Cleaner giving your shrimp a short washing and following the vein with the instrument,
you are ready to go. Put your shrimp tool in the dishwasher to finish the clean-
up.
Seafood Cracker and
Picks The picks are excellent for getting meat out of small crevices, while the crackers
are used to crack the shells open.
6.3 Knives can cut you, whether they’re super sharp or very dull. Very sharp knives can easily cut skin, and
dull knives can slip, putting you at risk for losing control and getting cut. List and explain 5 ways to prevent
kitchen cuts when using a kitchen knife.
 Following are the ways to prevent kitchen cuts when using a kitchen knife: -
• Require safe knife storage. Have a dedicated location to keep knives, such as a magnetic wall rack, knife
block, or drawer with the blades covered.
• Only employ knives for their intended use.
• Keep blades well-honed. A dull blade is more likely to slide.
• Be aware of the right knife technique. Carry the knife with the tip pointing downward and the blade facing
away from the body.
• Put on personal safety gear, such as cut-resistant or stainless steel mesh gloves
Section 7 Mise en place requirements for seafood

dishes
7.1 Why does the price of fish fluctuate?
 Due to supply variations, the cost of other marine species, uncertainty around fish
production, and perishability, the price of fish swings more than any other commodity.
7.2 Describe what you should check when purchasing the following shellfish
• Lustrous, vividly collared shells or skin.

Crustaceans
• Solid, unbroken heads, tentacles, or flesh.
• When tapped or lightly squeezed, the shell closes.
• Delightful fresh marine scent.
• There is no discoloration, especially not at joints.
• Lustrous, vividly colored shells or skin.

• Solid, unbroken heads, tentacles, or flesh.
Molluscs
• When tapped or lightly squeezed, the shell closes.
• Delightful fresh marine scent.
• There is no discoloration, especially at joints.
Section 8 Environmental conditions for storing and

thawing fish
8.1 What factors affect your choice of frozen or chilled seafood purchases?
 Factors including fish species, stress levels, handling before slaughter, and rigor state all
have an impact on the quality of frozen fish. However, temperature control during freezing,
storage, shipping, and thawing is the most crucial aspect in determining the quality of frozen
fish.
8.2 What temperature should fresh fish be stored at, and for how long?
 For two to three days, fresh fish can be kept at 40°F or lower; however, if it won't be
consumed within that period, it should be frozen to prevent spoilage. While the fish is still as
fresh as possible, freeze it. Producing a high-quality frozen product also requires proper fish
handling.
.
8.3 How would you store cooked prawns and other shellfish overnight?
 Prawns should be kept for as long as possible in their shells and in an airtight container or
securely covered with plastic wrap, away from other foods, on the bottom shelf of the
refrigerator, which is normally the coldest place in the refrigerator.
8.4 How should you defrost fish and shellfish?

• Begin with the fish being completely frozen. Avoid thawing food in the refrigerator.
• Don't open the vacuum packaging until the food has thawed. Fish that has been "naked"ly thawed
underwater becomes soggy.
• When defrosting, only use cold tap water to reduce the chance of bacterial growth.
•Use the thawed fish right away for the greatest outcomes
Section 9: Safety for seafood dishes

Most experts agree that the seafood supply is safe. However, just like other perishable foods, there are
potential risks that can be associated with bacterial or viral contamination, naturally occurring toxins, and
chemical contaminants. The following overview of seafood safety concerns is intended to help you
understand potential risks associated with different kinds of seafood products and ways to reduce or minimize
them.
Provide a seafood overview and answer the following questions.

9.1 Raw Seafood that will be Cooked. List 5 tips that • Prior to usage, keep fish frozen or chilled at or
can help to reduce risk from microbial pathogens or below 40°F.
parasites that may be associated with raw seafood. • Keep cooked and raw seafood apart. Before
reusing, wash any utensils, cutting boards, or
surfaces that come into touch with raw meat, poultry,
fish, or other items.
• After handling cooked or raw food, wash your
hands.
• Cook seafood thoroughly for at least 15 seconds, or
until it reaches an internal temperature of 145°F. In
the thickest portion of the fillet or steak, use a food
thermometer to check the temperature. Seafood that
has been cooked properly should be uniformly wet
and color.
• Keep cold foods cold and hot items hot. Seafood
shouldn't be stored at temps between 40 and 140 °F.
• Buy seafood from merchants who adhere to strict
quality and hygienic guidelines.
9.2 Ready-to-Eat, Raw, or Partially Cooked Seafood • Prior to usage, keep fish frozen or chilled at or
Products. List 9 tips that can help to reduce risk from below 40°F.
microbial pathogens or parasites that may be • Keep cooked and raw seafood apart. Before
associated with seafood products that are served raw reusing, wash any utensils, cutting boards, or
or partially cooked. surfaces that come into touch with raw meat, poultry,
fish, or other items.
• After handling cooked or raw food, wash your
hands.
• Cook seafood thoroughly for at least 15 seconds, or
until it reaches an internal temperature of 145°F. In
the thickest portion of the fillet or steak, use a food
thermometer to check the temperature. Seafood that

has been cooked properly should be uniformly wet
and color.
• Keep cold foods cold and hot items hot. Seafood
shouldn't be stored at temps between 40 and 140 °F.
• Buy seafood from merchants who adhere to strict
quality and hygienic guidelines.
9.3 Seafood toxins. List 2 tips that can help to reduce • Purchase mussels, oysters, and clams from a trusted
risk from toxins in some types of fish or shellfish. vendor.
• If you gather tropical reef fish or bivalve shellfish
by hand, exercise caution
Part B
Section 1: Meat culinary terms and trade names

1.1 Define culinary terms and trade names for:
 ingredients commonly used in the production of different meat dishes
 classical and contemporary meat dishes
 different cuts of meat and styles of cooking
Complete the glossary below:
Cloves Cloves are the flower buds of the evergreen Syzygium aromaticum
clove tree. This adaptable spice, which is available both whole and
ground, can be used to season pot roasts, flavor hot beverages, and
infuse a spicy warmth into pastries and cakes.
Cure Curing is the process of preserving, flavoring, and coloring meats by
adding some combination of salt, sugar, nitrite, and/or nitrate.
Thyme a herb with little leaves that is widely used in French cuisine. It comes
in fresh or dried form and has a strong, slightly minty flavor. Thyme is
used to season vegetables, shellfish, lamb, and poultry.
Condiment A condiment is a preparation that is put on food, usually after it has
been cooked, to add flavor, improve flavor, or go well with the dish.
Specifically, a table condiment or table sauce is a condiment that is
served separately from the cuisine and that the diner may add to taste
Consommé A consommé is a soup or broth that has been crystallized by adding
egg whites to soup or broth.
Crumbs A crumb is an extremely little food item. Some recipes demand that
you sprinkle bread crumbs on top of the dish before baking it. The
parts that are too little to consume are what are left over after finishing
a box of cookies or a bag of tortilla chips.
Cutlet A thin cut of meat often taken from the leg or rib area (with poultry,
occasionally the breast) of the animal is referred to as a "cutlet" of
meat, whether it be chicken, swine, cattle, lamb, or turkey.
Blade steak and roast a primordial cut of hog, cattle, lamb, or veal taken from the shoulder.
The blade roasts are taken from the upper part of the shoulder and
typically have more fat, which gives the meat taste and tenderness.
Chuck a primary beef cut that encompasses the shoulder blade and upper arm
and stretches from the neck to the fifth rib. It is frequently split into
two subprimal incisions known as the arm half and blade section.
1.2 Describe 3 classic and contemporary lamb and meat dishes, including where they
derive from.?
Lamb Dishes Beef Dishes
Lemongrass Lamb Chops Mexican Ground Beef Tacos
Indian Lamb Curry Ground Beef Stuffed Peppers
Moroccan Grilled Lamb Chops Beef Taco Soup
Section 2 Stock, dates, codes and labels

2.1 Why is stock Labelled with a date code?
 Date coding's purpose is to inform customers about the food's quality-preserving shelf life.
So they are aware of how long food may be stored before it starts to spoil or becomes
unhealthy to eat. Retailers also need supplementary packaging to provide date code
information.
2.2 What is the purpose of food rotation labels?
 Staff may be certain they are taking all necessary precautions to ensure food safety, get rid of
foodborne illnesses and diseases, and minimize cross-contamination in the restaurant kitchen
by using authorized food rotation labels in a well-organized system.
Section 3 Meat classifications

3.1 Describe the 3 different classifications of beef and 2 different classification of veal
Grass Fed Beef Beef that has been completed on grass originates from cattle who have only
eaten grass and forage throughout their entire lives. On the other hand, the term
"grass-fed" can be used to describe meat from cattle who were raised on a diet
of grass but have since either received extra grain feed or have been fed
exclusively on grains for their entire lives.
Grain Feed Beef Cows raised on grains are housed in pens and fed a diet of grains made of soy
and corn. They also receive antibiotics, hormones, and medications. Their
growth is sped up by this diet.
Grain Fed Young Beef Grain Fed Young Beef (GFYB) cattle must have spent a minimum of 50 days
and a maximum of 70 days in a feedlot, respectively, while being fed a
nutritionally balanced ration of a recognized high energy feed, with grain
making up the majority of that feed.
Class V (Veal) calves younger than eight months
Class Z (veal) Class Z for calves between 8 and 12 months.
3.2 Describe the following classifications of sheep meat
Ovine it is a matured sheep
Ewe Female of a sheep
Ram Male sheep
Wether castrated male
Young Lamb sheep less than one year old
Lamb One year old
Hoggart Old sheep
Mutton Meat from sheep over one years of age.
Section 4: Characteristics of meat products and meat

dishes:
4.1 Describe the appearance and fat content of the following meats
Pork Different quantities of fat can be found in pork. Pork typically has a fat
content of 10–16% (2), although it can be substantially higher depending
on cutting intensity and other variables. Lard, which is clarified pig fat, is
occasionally used as a cooking fat.
Beef Various levels of beef fat, commonly known as beef tallow, are present.
Approximately equal proportions of saturated and monounsaturated fat
make up the majority of the fat in beef. Stearic acid, oleic acid, and
palmitic acid are the three main fatty acids.
Lamb The quantity of fat in lamb varies based on the diet, age, gender, and feed
of the animal as well as how much of it has been removed. The fat
percentage is typically between 17 and 21%.
Chicken As a result of its high protein content and low calorie and fat content per
serving, chicken is one of the most widely consumed sources of lean
protein worldwide.
Venison Only one of the three grams of total fat in venison is saturated.
Duck Duck meat provides more calories, lipids, and vitamins overall, although
chicken meat has more protein.
Goose Riboflavin and vitamin B-6 can both be found in large quantities in goose
flesh. These vitamins aid in the body's utilization of food-based energy.
Rabbit 5.6 grams of fat are present in every 100 grams (3.5 ounces) of domestic
rabbit. 1.7 of these grams are made up of saturated fat. In contrast, the
amount of fat in wild rabbit is roughly half that amount. In every 100
grams of wild rabbit, there are 2.3 grams of fat, of which 0.7 grams are
saturated fat.
4.2 List 6 ways you can ensure you utilise high quality hygienic meat?
It is crucial to confirm that the source animal for the meat was healthy and did not pass away from
any disease in order to guarantee the use of high grade, hygienic meat. In addition, it's crucial to
determine whether or not the meat has any little, round spots on it. The presence of blood
surrounding the bones indicates that the meat is fresh. These are the main signs that the meat is of
good grade and is clean.
Before and after handling meat,
• Thoroughly wash the equipment with hot water.

• Thoroughly dry your hands after washing them with soap and water.
When working with meat, remember to keep your work surfaces, tools, and cutting boards clean.
Use separate cutting boards for your vegetables.
4.3 List the 5 pork cuts, and associated trims of Pork.
Shoulders: Boston shoulder or Boston butt
Loin: Blade chop or pork chop end cut

Tenderloin; Rack of pork
Side or belly; Spare ribs
Leg; Shank end
4.4 List any 5 portion cuts of your selection, and associated trims of BEEF.
1. Pork leg
2. Pork loin
3. Pork belly
4. Pork shoulder
1. Blade shoulder
2. Blade chop
3. Pork chop
4. End cut
5. shoulder
6. belly
7. Spare ribs
8. Shank end
4.5 How do you evaluate meat texture?
 There are several ways to assess the texture of meat. These techniques include indirect,
instrumental, and sensory (collagen content and amount of dry matter etc).
Section 5: Historical and cultural origin of different

meat products
5.1 Describe 3 culturally diverse lamb dishes, including where they derive from
• Abgoosht is a traditional lamb dish from Iran
• Beyti Kebab: This dish is a staple in Turkish cuisine.
• Aloo gosht is a typical north Indian dish.
5.2 Describe 3 culturally diverse beef dishes, including where they derive from.
• Gyutan is a typical Japanese dish
• Mechado is a classic Philippine dish.
• Rendang: an iconic dish from Indonesia
5.3 Describe 3 culturally diverse pork dishes, including where they derive from
Chinese cuisine's traditional dish is pork bakkwa.
• Babi guling: Suckling pig is used in Balinese cuisine.
• Pork balchao, an incredibly hot dish from India
Section 6: Preparation techniques for meat

6.1 Identify 12 different meat preparation techniques
• Dry Heat: Meat cuts that are tender or less tender cuts that have been marinated should be
cooked using dry heat. Cooking techniques using dry heat include roasting, broiling in an oven,
grilling, pan-frying, and stir-frying.
• Roasting: For larger chunks of beef, veal, hog, and lamb, this cooking technique is advised.
For cuts appropriate for roasting and other types of cookery
• Broiling – For soft beef steaks, beef and lamb kabobs, veal, pork, and lamb chops, pork ribs,
sliced ham, bacon, butterflied lamb leg, and ground beef, pig, and lamb, broiling is the best
method.
• Grilling (Barbecuing): The art of grilling is said to have its roots in the Caribbean, where
locals used wood-frame "grills" to smoke dried meat over hot coals. The term "barbacoa," first
used by early Spanish explorers, later became the term "barbecue."
• Pan-broiling—For cooking thinner steaks or chops, pan-broiling is a quicker and more

practical method than oven broiling.
• Stir-frying—Unlike panfrying, stir-frying involves stirring the food virtually constantly. High
heat and small or thin slices of meat are used for cooking.
• Deep-fat frying – This method of cooking meat in fat is known as deep-fat frying. Only
extremely soft meat is used with this technique. Typically, meat that will be deep-fried is
dredged in flour or cornmeal, covered with an egg and breadcrumbs, or batter (breaded).
Brains, sweetbreads, liver, and croquettes are occasionally prepared using this technique, but a
variety of other meat products can be deep-fried.
• Pan-frying—Pan-frying is different from pan-broiling in that some fat is added at the

beginning or is allowed to build up while cooking. Ground meat, small or thin pieces of meat,
thin strips, and cuts that have been pounded, sliced, or otherwise tenderized can all be
prepared by panfrying without needing to be heated for an extended period of time.
• Moist Heat – Less tender meat cuts can be cooked using moist heat techniques. Cooking with
moist heat helps prevent surface drying in cuts that need a long cooking period. Cooking
temperatures are typically low, unless a pressure cooker is being utilized, but heat penetration
is quicker than with dry-heat methods since steam and water conduct heat quickly.
• Braising: In some parts of the nation, the word "fricassee" is used in place of braise. Popular
braised-meat recipes include pot roast and Swiss steak. In cooking bags made expressly for use
in the oven, meat can be braised. For larger chunks of meat, using oven-cooking bags helps
speed up the cooking process. No additional water is required because the cooking bag's
environment draws moisture from the meat.
• Cooking with liquid—Less tender beef slices can be gently cooked in liquid while being
covered until tender. Because boiling (212°F) toughens the protein in meat, care should be
taken to ensure that the liquid temperature does not rise above 195°F. The liquid is known as
meat stock when it serves as a soup basis (also called broth or bouillon). "Parboiled" refers to
meat that has been partially cooked in liquid before being prepared in another way.
• Blanching – A quick method for preparing vegetables for freezing or to intensify their color
before serving, blanching. Bring a kettle of water to a boil before blanching. Fill the water with
the vegetables of your choice. Use tongs to remove the vegetables from the boiling water after
two to three minutes and drop them right away into a bowl of icy water.
This ice shock causes the vegetables to cease cooking, resulting in little nutrient loss and
gorgeous, mouthwatering vegetables.
6.2 Describe the following meat preparation methods
Ageing When referring to food or beverages, aging or ageing refers to the process of
storing a product for a long time to enhance its flavor. Aging can occur
under various circumstances and for a variety of causes, including softness
and the development of richer umami qualities.
Barding Barding is the practice of wrapping lean meats in fat before roasting, such
as bacon or fatback. This is done to help the lean meat absorb more
flavourful, juicy flavours.
Boning and Boning: A method of cooking that often involves removing the meat's main
Trimming bone.
Trimming: It helps to clip the uneven ends of the ingredients and remove
extraneous parts.
Cutting and cuts of meat from a primal or sub-primal cut that are sized for individual
Portioning servings. The portion cuts steaks, chops, fillets, and medallions are some
examples.
Larding Since the meat lacks the necessary amount of fat, this cooking method calls for
additional fat insertion. It assists in keeping the meat moist and prevents it from
drying out.
Marinating Prior to cooking, meats are soaked in a seasoned solution known as a marinade.
To enhance flavours and alter surface texture, marinades frequently contain an
acid (such as vinegar or citrus juice) or an enzyme (such as mango, papaya, or
kiwi fruit).
Section 7 Cookery methods for meat

7.1 List one cut from Lamb, Beef / Veal and Pork that best suits the following methods of
cookery
Cooking Method Lamb Beef / Veal Pork
Braising lamb shoulder Veal cutlet (round pork butt/pork

steak) shoulder/Boston butt
Frying Rump Topside Boneless
Rump
Grilling loin, leg, rump, ribs Chuck eye steak Bone in pork chops
Roasting leg, rack The rump pork loin, belly, leg
Stewing diced shoulder, neck Chuck, bone-in short pork shoulder/ Boston
fillet, shank or breast, rib, sirloin butt, brisket
brisket
Section 8 Equipment used to produce meat dishes
8.1 Identify 5 ways to care for your knives
• Keep your knife dry and spotless at all times.

• Wash your hands in warm, soapy water.
• Never leave your knife soaking in water or put it in the dishwasher.
•A few more actions are needed to preserve the blade on carbon steel knives.
• High acid products particularly react with carbon steel.
8.2 The meat Tools for Your Kitchen are shown in the images below. Describe for each of the tools and
equipment listed the essential features and functions
Chef’s knife, - Chefs typically use a chef's knife to cut a variety of ingredients.
Meat carving knife – Use a meat carving knife to chop meat.
Paring knife – Use a paring knife to peel, chop, or carve vegetables.
Honing steel – sharpening for knife
Butchers knife/cleaver – use for cutting meat with bones
Hammer / meat tenderiser – use for tenderising the meat
Boker butcher handsaw – use for cutting bones
MEAT HOOK–To hold onto a carcass while butchering, a meat hook is a

single hook with a handle of some description. A multi-pronged coat hanger-
style hook called a bacon hook or bacon hanger is used to hang bacon joints
and other types of meat.
Larding needle: - To give internal basting while a raw roast of meat, poultry, or
game cooks, small, cold strips of seasoned pork fat, also known as lardoons or
lardoons, are inserted with a larding needle.
Meat grinder
Making minced beef using a meat grinder
Section 9 Mise en place requirements for meat dishes

9.1 Describe 4 main Mise en place requirements specific to working with meats
• Plan and prepare beforehand, just like pros.

• "Begin at the end."
• Thaw gradually. Before cooking, bring the food to room temperature.
• To remove odors, air the meat, especially if it has been vacuum-packed.
Salt is always added before cooking.
Section 10 Environmental conditions for storing meat

products
10.1 What is the benefit of vacuum packaging of meat?
 Meat that has been vacuum sealed is safe because the process mostly eliminates oxygen,
which prevents chemical reactions that would otherwise cause food to expire. Additionally, it
stops the growth of microorganisms that might spoil food.
10.2 How long can lamb, beef and veal be stored for when frozen?
Type Refrigerator Freezer

(40 °F or below) (0 °F or below)
Fresh beef, veal,
Steaks 3 to 5 days 4 to 12 months
lamb, and pork
Chops 3 to 5 days 4 to 12 months
Roasts 3 to 5 days 4 to 12 months
10.3 How long can you leave uncooked meat in the fridge?
 Before cooking or freezing, you can safely keep larger chunks of meat in the refrigerator for
3 to 5 days after bringing them home. Steaks, roasts, chops, and other larger portions of meat
can be securely kept in the freezer for 4 to 12 months.
Section 11 Safety operational practices using essential

functions and features
Provide information related to safety practices.
Provide a meat overview and answer the following questions.
11.1 What are 3 main things to focus on when • Don't ever wave a knife about. Keep your knives
using a knife? neat and tidy.
• Before cutting your ingredient, make a level surface
on it. Give it some time.
• Hold a knife in your dominant hand at all times.

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PREP 4

KII4018 Prep 4 Assessment 1

This Assessment Task covers the following unit of competency:

KII subject code KII4018 KII subject name Prep 4

Unit of competency SITHCCC013 Unit Title Prepare seafood dishes

code: SITHCCC014 Prepare Meat dishes

Assessment appeals process

Recognised prior learning

Student must fill this section:

Student Name: Aarati Thapa

Student Signature: Aarati Thapa Date: 14/02/2023

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Information for Student:

General Information for this assessment:

Aarati Thapa Aarati Thapa 14/02/2023

Full Name Signature Date (dd/mm/yyyy)

Pre – assessment Checklist Comments

Y N I, the student, understand the purpose of the assessment.

Y N I understand the methods of assessment.

Y N I understand what resources are required to complete this assessment.

Y N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y N I understand the process if I am deemed not yet competent.

Y N I understand the feedback process and the appeals process.

Student Full Name Student ID Student Signature Date (dd/mm/yyyy)

Aarati Thapa 20220109 Aarati Thapa 14/02/2023

preparing and portioning seafood, and how to use

Section 1: Seafood culinary terms and trade names

1.1 What are seafood dishes?

1.2 What do Crustaceans from the shell fish family include?

1.3 What do Molluscs from the shell fish family include?

1.4 Complete the table below of different varieties of seafood.

A large predatory bony fish

It is belong of filefish and

Having large eyes, bilateral

This fish common in costal

It belongs to spiny lobster

It belong to portunidae family

It belong to shellfish family.

Section 2 Stock dates codes and labels

some of its quality.

This information is particularly crucial if a food safety issue results in a

Section 3 Seafood classifications

3.2 Identify the characteristics of seafood listed below

Section 4: Preparation techniques for seafood

4.2 How do you de-vain a prawn?

 By the following way we can de-vain a prawn: -

Reference: -KII4018 prep 4 learner guide

4.3 How do you de-scale a fish?

4.5 How do you determine portion sizes?

* A check book-sized dish of fish is a 3-ounce (84 grams) portion.

4.6 How do you clean and fillet a fish?

 By the following way we can clean and fillet a fish: -

Fish Bleeding, Descaling, and Gutting

Creating Accurate Fillet Cuts

removing the skin, fat, and bones

Section 5 Cookery methods for seafood

Shrimp Shrimp are commonly prepared by steaming, simmering, grilling and

Section 6 Equipment used to produce seafood dishes

Section 7 Mise en place requirements for seafood

• Lustrous, vividly collared shells or skin.

• Lustrous, vividly colored shells or skin.