SITHCCC013 Assessment 2 - Practical Observation-Edited

Assessment Tasks and Instructions
Student Name Sanshubh karki

Student Number 16766
Course and Code Certiv commercial cookery
Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes
Stream/Cluster
Trainer/Assessor
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 Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
 follow standard recipes to prepare the following seafood classifications:

o flat and round fish
o oily and white fish
o ocean and freshwater fish
o octopus and squid
o shellfish:
 crustaceans
 molluscs
o whole or filleted fish
 use each of the following seafood preparation techniques in preparing above seafood as required:
o cleaning
o de-scaling
o pin-bone removal
o filleting
o portioning
o shelling
o skinning
 follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery
methods:
o deep and shallow frying
o grilling
o poaching
o roasting
o sautéing
o steaming
 prepare above food for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing seafood
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted including timeframes
SSH to complete
Brisbane campus
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer
will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the
criteria which will be observed during each instance for each preparation or as instructed.
You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.
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: sk Date: 1 / 1 /2022
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date: / /

13 / 01 /
Student Signature sk Date: 2022
Assessment 2
Your Tasks
SSH to complete schedule and provide relevant recipes – dish 1-3 are examples
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.
Dish to be prepared Method(s) of cookery applied Preparation techniques Seafood classification used
shallow frying X cleaning X Flat fish
Dish 1: deep-frying X de-scaling Round fish
Grilled flounder fish in garlic  grilling pin-bone removal Oily fish
poaching filleting X White fish
butter
roasting portioning X Ocean fish
Recipe Source: sautéing shelling Freshwater fish
Futura Group recipe book, e- steaming X skinning Octopus
Squid
coach recipes SITHCCC013
Crustaceans
No. of serves: Molluscs
X Whole or filleted fish
shallow frying  cleaning  Flat fish
Dish 2: deep-frying de-scaling Round fish
Panfried barramundi with grilling pin-bone removal Oily fish
poaching filleting  White fish
spinach and fennel cream
roasting portioning Ocean fish
Futura Group recipe book, e- steaming skinning Octopus
Squid
Crustaceans
No. of serves: Molluscs
Whole or filleted fish
shallow frying X cleaning Flat fish
Steamed mussels with chilli grilling pin-bone removal Oily fish
poaching filleting White fish
dip
roasting portioning Ocean fish
Futura Group recipe book, e- X steaming skinning Octopus
Squid
Crustaceans
No. of serves: X Molluscs
shallow frying  cleaning Flat fish
Dish 4: deep-frying de-scaling Round fish
Mini seafood strudel grilling pin-bone removal Oily fish
Recipe Source: roasting portioning Ocean fish
Futura Group recipe book, e- sautéing shelling Freshwater fish
coach recipes SITHCCC013 steaming skinning Octopus
Baking Squid
No. of serves:  Crustaceans
Molluscs
grilling pin-bone removal Oily fish
Braised octopus roasting portioning  Ocean fish
Futura Group recipe book, e- steaming skinning Octopus
 Braising Squid
Crustaceans
No. of serves: Molluscs
Dish 6:  deep-frying de-scaling Round fish
Deep fried sardines grilling pin-bone removal Oily fish
Recipe Source: roasting portioning Ocean fish
Futura Group recipe book, e- sautéing shelling Freshwater fish
Squid
No. of serves: Crustaceans
Molluscs
shallow frying cleaning Flat fish
Poached sole paupiettes grilling pin-bone removal Oily fish
poaching filleting White fish
Recipe Source: roasting portioning Ocean fish
coach recipes SITHCCC013 steaming  skinning Octopus
 Rolling Squid
Molluscs
shallow frying cleaning Flat fish
Blue swimmer crab ravioli grilling pin-bone removal Oily fish
Recipe Source: roasting  portioning Ocean fish
Futura Group recipe book, e- sautéing shelling Freshwater fish
Squid
No. of serves: Crustaceans
Molluscs
shallow frying cleaning Flat fish
Lobster Mornay grilling pin-bone removal Oily fish
Squid
No. of serves: Crustaceans
Molluscs
shallow frying cleaning Flat fish
Oyster Florentine  grilling pin-bone removal Oily fish
Squid
Molluscs
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Correct seafood or portion cut of fish
 Suitable ingredients for accompaniments and sauces
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Scissors, scaler, bowls/trays, peeler, knife, juicer, pan, flipper
Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities: tick or circle
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Grilled flounder in garlic butter
a) Fins removed from fish and trimmed evenly
b) Washed and cavity cleaned
c) Seasoned and floured (excess shaken off)
d) Half the quantity of lemon is peeled clean and sliced thinly
e) Remaining lemon is juiced
f) Parsley is chopped finely
Grill is preheated.
Element 4: Cook seafood dishes Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:
a. Fish is grilled , grill marks are created, and finished in oven

b. Turned and finished golden brown
c. Fish is placed on a warmed plate
d. Remaining butter is added and cooked to noisette stage
e. Lemon slices and parsley is added and sautéed
f. Lemon is arranged atop fish and butter is spooned over for service
g. Garnished with a lemon garnish of choice and suitable accompaniment
The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: _____Lemon and
parsley___________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

 Freshness
Bowls, knife, chopping board, pan, baking paper

instructions
 Cord:
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Pan fried barramundi with spinach and fennel cream
a) Fish is filleted and portioned
b) Spinach is blanched and pureed
c) Butter is cut into dice
d) Radish, cucumber , onion is washed, and sliced.

a) Fish is marinated and dusted with flour, panfried in butter

b) Spinach is seasoned and flavoured with horseradish
c) Fish is presented hot in a warmed plate
d) Onions, cucumber and radish are arranged around the fish
e) Tomatoes are lightly grilled and plated
f) Fennel cream is prepared
g) Garnished with lemon cut of choice, dill sprig and suitable
accompaniment
(hot/cold)
Suitable garnish is used. Specify: ______Parsley and fennel
cream__________________

 Freshness
Utility knife, bowl, knife, chopping board, steamer basket, pot

instructions
 Cord:
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Steamed mussels in chilli dip
a) Mussells are cleaned
b) Sauces are measured and combined
c) Ginger is peeled and finely sliced
d) Coriander is washed and picked into leaves, chilli is chopped

a. Scallops are arranged flat into steamer basket

b. Sauce is evenly spooned over each scallop
c. Steamed until just done – not overcooked/rubbery
d. Placed on a warmed plate and finished with cooking sauce and coriander
(hot/cold)
Suitable garnish is used. Specify: _______Coriander sprig_________________

 Freshness
1. Piece of equipment selected:_____frying pan, sauce
pan_________________________
2. Piece of equipment selected:_______steel
bowl_______________________
3. Piece of equipment
selected:_____knife_________________________
4. Piece of equipment selected:______________________________

instructions
 Cord:
1. cleaning
2. de-scaling
3. pin-bone removal
4. filleting
5. portioning
6. shelling
7. skinning
Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Dish 4 Mini seafood strudel
a) All ingredients are weighed

b) Seafood is washed , filleted, prawns cleaned and diced
c) Filo pastry is defrosted
d) Butter is melted, tomatoes are blanched and diced
Oven is switched on

a) Seafood is not overcooked

b) Sauce , veg, and seafood is seasoned peoperly
c) Pastry is not overhandled
d) Pastry is buttered before baking, garnished and served hot
(hot/cold)
Suitable garnish is used. Specify: _____Parsley___________________
 Freshness
1. Piece of equipment selected:___Knife___________________________
2. Piece of equipment selected:______sauce pan with
lid________________________
3. Piece of equipment selected:_______ladles_______________________
4. Piece of equipment selected:___can opener
___________________________

instructions
 Cord:
8. cleaning
9. de-scaling
10. pin-bone removal
11. filleting
12. portioning
13. shelling
14. skinning
 Dish 5 Braised octopus
o All ingredients are weighed properly
o Octopus is properly washed, cleaned and portioned
o All vegs are washed and sliced
o Octopus is sealed in hot oil

 Octopus is not overcooked

 Vegetables are cut evenly
 Octopus is braised on slow heat with a lid on the pot.
 The dish is seasoned to a balanced taste.
 Octopus is served hot , garnished with prosciutto
(hot/cold)
 Freshness
1. Piece of equipment selected:________deep
fryer______________________
selected:____spider__________________________
3. Piece of equipment selected:____warm
plate__________________________
selected:______________________________

instructions
 Cord:
15. cleaning
16. de-scaling
18. filleting
19. portioning
20. shelling
21. skinning
Dish 6 Deep fried sardines
 The fish is cleaned, filleted and portioned. , bones removed

 Fish is washed in acidulated water
 All ingredients are weighed, pine nuts are roasted
 Ingredients for the egg wash are ready
o Oil is preheated
o Lettuce is washed well

 Sardines are deboned carefully without losing much flesh
 The pine nuts are roasted correctly
 The oil temperature is about 160 -170 degrees C
 Excess crumbs are removed prior to frying
 Oil is cleaned regularly during batch cooking to avoid burnt food
particles.
 Sardines are served on bed of lettuce
(hot/cold)
Suitable garnish is used. Specify: _____nut mixture__________________
 Freshness
1. Piece of equipment selected:__sauce
pan__________________________
selected:___strainer___________________________
3. Piece of equipment selected:__warm
plate____________________________
4. Piece of equipment selected:____fish
knife__________________________

instructions
 Cord:
22. cleaning
23. de-scaling
25. filleting
26. portioning
27. shelling
28. skinning
Dish 7 Poached sole paupiettes
e) The fish is cleaned, filleted and portioned.

f) Carrots, leeks and celery is cut into brunoise.
g) Fish veloute is made with fish stock
h) Butter is diced and fillets are trimmed for rolling
Cartouche is prepared , parsley washed and chopped.

e) Fish fillets are rolled around apple sticks.

f) During cooking the fish fillets do not unravel
g) Fish is not overcooked
h) Veloute is cooked to saucy consistency with white wine and fish
stock
Fish and sauce is properly seasoned.
(hot/cold)
 Freshness
1. Piece of equipment selected:______sauce
pan________________________
2. Piece of equipment selected:________tongs______________________
3. Piece of equipment selected:_____strainer_____ ___________________

instructions
 Cord:
29. cleaning
30. de-scaling
32. filleting
33. portioning
34. shelling
35. skinning
Dish 8 Blue swimmer crab ravioli
o The Gow Gee pastry is defrosted, and cooked

o All ingredients are weighed and prepared
o Mayonnaise is ready and it is seasoned
o Crab meat is separated and flaked
o

o The pastry is kept in iced water after cooking

o Leeks are washed well and fried crisp
o Mayonnaise and seasoning is mixed properly with crab
meat
o The pastry is sealed properly around the edge
o Ravioli served on a cold plate with garnish
(hot/cold)
Suitable garnish is used. Specify: _____Parsley__, leeks_________________
 Freshness
5. Piece of equipment selected:________chopping
board______________________
6. Piece of equipment selected:_______chefs
knife_______________________
7. Piece of equipment selected:_______deep
freezer_______________________

instructions
 Cord:
36. cleaning
37. de-scaling
39. filleting
40. portioning
41. shelling
42. skinning
Dish9 -Lobster Mornay
 The oven is preheated

 Mornay sauce is prepared with clarified butter
o The lobster is placed in freezer prior to cutting
o Cheese is grated, all ingredients are weighed
o Garnish is prepared

 The lobster is cut clean with one stroke
 The sauce is at right consistency and texture
o The meat is separated and any traces of shell removed.
o Right amount of sauce and cheese is used
o Lobster is served on a warmed plate with garnish
(hot/cold)
 Freshness
9. Piece of equipment selected:______oyster
knife________________________
selected:_____pan_________________________
selected:________ladle______________________
selected:______grater________________________

instructions
 Cord:
43. cleaning
44. de-scaling
46. filleting
47. portioning
48. shelling
49. skinning
Dish 10 Oyster Florentine
 The oyster is cleaned and washed well and portioned.

 The mornay sauce is prepared
 Bacon is trimmed and prepared
 Button onion and spinach is prepared
 Serving dish is warmed up.

 The oyster is sucked without a tear, and all grit is washed off.
 The mornay sauce is smooth and lump free
 The spinach is washed properly and onion is cut uniformely
 The bacon is cooked properly
 The oyster and amount of sauce is balanced
(hot/cold)

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Assessment Tasks and Instructions

Student Name Sanshubh karki

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

 follow standard recipes to prepare the following seafood classifications:

Instructions for assessment including WHS requirements

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

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

Each piece of equipment is checked for cleanliness

a. Fish is grilled , grill marks are created, and finished in oven

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Element 4: Cook seafood dishes Comment S NYS S NYS

a) Fish is marinated and dusted with flour, panfried in butter

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Element 4: Cook seafood dishes Comment S NYS S NYS

a. Scallops are arranged flat into steamer basket

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

a) All ingredients are weighed

Element 4: Cook seafood dishes Comment S NYS S NYS

a) Seafood is not overcooked

Each piece of equipment is checked for cleanliness

Element 4: Cook seafood dishes Comment S NYS S NYS

 Octopus is not overcooked

Each piece of equipment is checked for cleanliness

 The fish is cleaned, filleted and portioned. , bones removed

Element 4: Cook seafood dishes Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

e) The fish is cleaned, filleted and portioned.

Element 4: Cook seafood dishes Comment S NYS S NYS

e) Fish fillets are rolled around apple sticks.

Each piece of equipment is checked for cleanliness

o The Gow Gee pastry is defrosted, and cooked

Element 4: Cook seafood dishes Comment S NYS S NYS

o The pastry is kept in iced water after cooking

Each piece of equipment is checked for cleanliness

 The oven is preheated

Element 4: Cook seafood dishes Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

 The oyster is cleaned and washed well and portioned.

Element 4: Cook seafood dishes Comment S NYS S NYS

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