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Sithccc-037-Student-Assessment-Tasks Answers
Sithccc-037-Student-Assessment-Tasks Answers
SITHCCC037
prepare seafood
dishes
Version 1.0
RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 15
Assessment Task 2: Student Logbook 17
Information for students 17
Activities 18
Assessment Task 2: Checklist 22
Final results record 24
Introduction
Welcome to the Student Assessment Tasks for SITHCCC037 Prepare seafood dishes. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
1. List at least three food safety issues which you must consider when handling seafood.
Describe how you would reduce each risk.
2. Describe three freshness indicators which you would use to select each of the seafood types:
Whole fish
Fish fillets
Shellfish
4. List at least three requirements for the safe storage of fish. At least one requirement must be
the correct temperature range to store fish at.
5. List at least two requirements for storing seafood to optimise its shelf life.
6. Explain the process to thaw frozen fish and/or seafood following food safety guidelines.
7. Describe three safety techniques when using a filleting knife to cut seafood.
8. List six pieces of equipment that may be used when preparing and /or cooking seafood dishes.
9. Describe four mise en place tasks related to seafood which you can complete without affecting
the quality of the dish.
À l’Anglaise
À la meunière
Bercy
Calamari
Chowder
Cleaning
Doria
Filleting
Goujons
Hollandaise
Mornay
Oysters Kilpatrick
Pin-bone removal
Scaling
Seafood Paella
Shelling
Skinning
Surf n turf
Tempura
11. Describe three cookery methods commonly used when preparing seafood dishes. Include a
description of how each method is used.
Round fish
Oily fish
White fish
Ocean fish
Freshwater fish
Prawn
Molluscs
Octopus
Squid
13. Locate at least two stock date codes and two rotation labels on seafood in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and explain
it. Submit the photographs with your explanatory notes to your assessor. Ensure that your
notes include:
when the item was delivered
when the item was packed/prepared
14. List three methods for correct handling and storage of live seafood.
15. Briefly describe the two ways (include the processes) for humanely slaughtering shellfish or
live fish.
16. List two things that you could use seafood by-products and off cuts for to reduce wastage and
maximise profitability.
17. Complete the following table for three classical and three contemporary seafood dishes.
Student’s name:
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Assessor signature:
Assessor name:
Date:
Activities
Complete the following activities.
Successful completion of this unit requires that you complete receive, store and
maintain stock for deliveries tasks listed above. It is important that you provide
evidence that you have successfully completed each task. We have provided a
Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the sauces and accompaniments which you will add to the dish
o select the ingredients from stores
o identify the size and type of knives and other food preparation equipment
that you require
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service Planning Template has been provided to help you.
Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
all food is prepared safely and hygienically
Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
Student’s name:
Completed
successfully?
Student’s name:
Completed
successfully?
Has the
took following
place been completed?
in the Comments column. Comments
Assessor signature:
Assessor name:
Date:
Student name:
Assessor name:
Date:
Qualification name:
Result
Satisfactor
Task Type y Unsatisfactory Did not submit
Feedback
My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision.
I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.