Sithccc-037-Student-Assessment-Tasks Answers

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Sithccc 037 Student Assessment Tasks
diploma of leadership and management (Rockford Career College)
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SITHCCC037
prepare seafood
dishes

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First published 2022
Version 1.0
RTO Works
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© 2022 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of
any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au.
Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.

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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
RC- SITHCCC037-SAT -V1.1 Page | 3
Rockford Interna琀椀onal College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
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.


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Assessment Task 1: Knowledge

questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
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.


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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.
Risk Strategy for reducing risk
2. Describe three freshness indicators which you would use to select each of the seafood types:
Whole fish


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Fish fillets
Shellfish
3. List three signs that seafood has spoiled.
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.


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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.
10. Define the following, seafood related, culinary terms:
À l’Anglaise


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À la meunière
Bercy
Calamari
Chowder
Cleaning
Doria


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Filleting
Goujons
Hollandaise
Mornay
Oysters Kilpatrick
Pin-bone removal


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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.


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12. Complete the following table.
Type of seafood Characteristics and Example Cooking

appearance
(including balance,
colour and contrast)
Flat fish
Round fish
Oily fish
White fish
Ocean fish
Freshwater fish


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Type of seafood Characteristics and Example Cooking

appearance
(including balance,
colour and contrast)
Crustacean
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


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 when the item is due for disposal

 how many days the item has left before it reaches its expiry date
 what the stock rotation details are for the item.
 what the storage temperature requirements are for the item.
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.
Classical seafood dish Taste and texture

1


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Contemporary seafood dish Taste and texture

1
Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed Comments


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sufficient and clear answer successfully?

that addresses the
suggested answer for the
Yes No
following?
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
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:


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Assessment Task 2: Student Logbook

Information for students
Tasks required for this unit

This unit of competency requires that you:
 follow standard recipes to prepare at least ten finished seafood dishes using each of the
following seafood classifications at least once.
o flat and round fish o shellfish:
o oily and white fish  crustaceans including green
prawns
o ocean and freshwater fish
 molluscs
 octopus and squid
 use each of the following seafood preparation techniques at least once when preparing the
above dishes:
o cleaning o portioning
o scaling o shelling
o pin-bone removal o skinning
o filleting - flat and round fish
 use each of the following cookery methods at least once when preparing the above dishes:
o deep frying o sous vide
o shallow frying o steaming
o grilling o whole baked
o poaching
 prepare, plate and present two portions each of the above finished dishes:
o within commercial time constraints o following procedures for portion
and deadlines control and food safety practices
when handling and storing seafood.
o responding to at least one special
customer request
Instructions for how you will complete these requirements are included below.


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Activities
Complete the following activities.
1. Carefully read the following information.
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.
What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting seafood products and other ingredients from stores
according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen seafood safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 using seafood preparation techniques according to recipe requirements
 minimising waste to maximise profitability


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 selecting and using seafood cookery methods

 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each
dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you receive a delivery, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:
 complete a Service Planning document
 complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe you as you receive, store, and maintain stock and
complete an observation checklist.


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Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!
18. Determine production requirements.
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.
19. Prepare seafood dishes.
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


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 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes.
 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
 you present dishes attractively on appropriate service-ware
 you add sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.
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.
20. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery


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of stock as part of your assessment for this unit.

 Service Planning document.
 Reflective Journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.


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Assessment Task 2: Checklist
Student’s name:
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily completed

a Service Planning document for each
seafood dish including: types of seafood,
preparation techniques, cookery
methods, as listed in the performance
tasks.
The student has satisfactorily completed

a Reflective journal for: types of seafood,
preparation techniques, cookery
methods, as listed in the performance
tasks.
Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.
The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that


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Student’s name:
Completed
successfully?
Has the
took following
place been completed?
in the Comments column. Comments
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
Final results record
Student name:
Assessor name:
Date:
Unit name: SITHCCC037 Prepare seafood dishes
Qualification name:
Final assessment results
Result
Satisfactor
Task Type y Unsatisfactory Did not submit
Assessment Task 1 Knowledge Questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.
 I would like to appeal this assessment decision.


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Student signature: _________________________________________ Date: _________________
 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.
Assessor signature: _______________________________________ Date: _________________


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Sithccc 037 Student Assessment Tasks

diploma of leadership and management (Rockford Career College)

Scan to open on Studocu

Studocu is not sponsored or endorsed by any college or university

Downloaded by Anmolpreet Kaur (anmol.kawal2011@gmail.com)

First published 2022

© 2022 RTO Works

Downloaded by Anmolpreet Kaur (anmol.kawal2011@gmail.com)

RC- SITHCCC037-SAT -V1.1 Page | 3

Rockford Interna琀椀onal College Pty Ltd T/A Rockford College

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Assessment for this unit

Kitchen time required

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Assessment Task 1: Knowledge

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Risk Strategy for reducing risk

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3. List three signs that seafood has spoiled.

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10. Define the following, seafood related, culinary terms:

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12. Complete the following table.

Type of seafood Characteristics and Example Cooking

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Type of seafood Characteristics and Example Cooking

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 when the item is due for disposal

Classical seafood dish Taste and texture

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Rockford Interna琀椀onal College Pty Ltd T/A Rockford College

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Contemporary seafood dish Taste and texture

Assessment Task 1: Checklist

Did the student provide a Completed Comments

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sufficient and clear answer successfully?

Student signature: _________________________ Date: _

Assessor signature: _______________________ Date: _