Reference no: EM133777112

Prepare seafood dishes

Resources Required
To complete the learning activities in this booklet, you need access to:
Computer with Internet, email access, and a working web browser
Installed software: MS Word, Adobe Acrobat Reader
Your Learner Resource
A dozen green prawns, unshelled
Bowl for prawns
Toothpick or fork to devein prawns
Garbage disposal for unusable by-products of deveining prawns

Activity 1: Seafood Classifications

Match each seafood classification with its description.

DESCRIPTION SELECTION

Seafood with shells and jointed appendages. Flat fish 2

A fish that swims on its sides with both eyes on the upper side. Oily fish 4

Marine animals with a head and eyes, arms with suckers attached to the head and a fin bearing mantle. Bivalves 5

Fish that have oil distributed throughout their bodies, with high levels of omega-3 oils. Crustaceans 1

Shellfish with two jointed shells. Cephalopods 3

Activity 2: Ingredients Often Used With Seafood

List four non-seafood ingredients that are commonly used in seafood dishes. Give an example of how the ingredient is often used in seafood dishes.

Non-Seafood Ingredients Use in Seafood Dishes
Lemons Use as a garnish for seafood dishes
Potatoes Use as a hot chip
Pasta Used as a part of some seafood food, for example, in spaghetti marinara.

Chapter 2: Select, Prepare and Use Equipment
Activity 1: Selecting Equipment

In your own words, list the key factors you need to consider when selecting the equipment you need to use to prepare your dish.

When selecting equipment for preparing a dish, it's important to consider factors such as the type of dish being prepared, the size of the equipment needed, the material of the equipment, its ease of cleaning, and its versatility for other cooking tasks. Additionally, considering the available storage space for the equipment and the budget is important in making the right selection.

Activity 2: Equipment Names and Images

Match names of the equipment to the images provided in the next page. The selection of equipment names is given below.

SELECTION

Filleting knife

Pin-bone tweezers

Deep-fryer

Oyster shucker

Fish scaler

Chapter 3: Portion and Prepare Ingredients
Activity 1: Deveining Prawns

Practical Activity
In this task, you must devein a dozen green, unshelled prawns correctly. You must be careful to remove all the required parts of the prawn. Practice proper food safety at all times.

During the role play activity, learner: YES/NO
Washed their hands correctly before starting to devein the prawns.
Hands must be washed according to organisation's procedures. YES NO

Follows the steps in the procedure given in the Learner Resource.
The steps must be followed in the correct order:
Learner holds the prawn across one hand. YES NO
Learner uses the other hand to pull the guts out, with a fork, toothpick or similar tool. YES NO
All of the shell must be removed from the prawn.
Check the prawns after deveining is complete. There must not be any parts of the shell left on the prawn. YES NO
The vein must all be removed.
The vein (guts) should preferably be removed in one piece. If the vein is broken up during removal, the learner must remove all the sections of the vein. YES NO

Activity 2: Steps for Cleaning Squid

Provided in the selection are the steps for cleaning a squid.
List the proper sequence of the steps in the answer fields below.

SELECTION

Cut off the head and discard it along with the innards. Remove the beak from the tentacles.

Wash the inside of the mantle. Remove the skin.

Discard the quill. Pull the tentacles and mantle apart. 1

Remove the ink sack.

Activity 3: Thawing Seafood
Let's review what you've learnt about thawing seafood. Read each statement below.
Tick ‘True' if the statement is correct, and ‘False' if not.

The temperature danger zone for potentially hazardous food is 6 °C to 50 °C.
Thawing seafood in the microwave is a good way to quickly thaw seafood.
One part of the two-hour/four-hour rule states that if the food has been in the danger zone for more than four hours, you must discard it
According to the two-hour/four-hour rule, if food it has been in the danger zone for between two and four hours, you must freeze it immediately
If the item has been in the danger zone for under two hours, you can still refrigerate it.
Food should be thawed completely before it is cooked.
To optimise food shelf life means to leave it on the shelf for as long as possible

Chapter 4: Cook Seafood Dishes
Activity 1: Making Adjustments for a Special Request

You are working at The Captain's Fish and Chippery. You get an order asking for fish and chips. There is an additional note on the order form, saying that the dish must be gluten free.
You wonder whether the customer who has ordered this is allergic to gluten or just intolerant. So, you ask the server when they give you the note, to go back and check.
The server comes back and let you know that the customer is in fact allergic to gluten. They cannot eat food that has even been in contact with gluten products.

Consult the standard recipe card on the following page. Briefly explain what adjustments you will have to make to the recipe.

Portion Size- If the recipe is intended for a different number of servings than you need, you would adjust the ingredient quantities proportionally. For example, if the recipe serves 4 and you need to serve 8, you will double all the ingredients.
Ingredient Availability- if certain ingredients are not available, you may need to find suitable substitutes. For instance, if the recipe calls for a specific type of fish that you can't find, you could substitute it with a similar fish.
Dietary Restrictions- If you or your guests have dietary restrictions (e.g., gluten-free, dairy-free, vegetarian), you may need to modify the recipe by replacing or omitting certain ingredients to accommodate those needs.
Cooking equipment's- Adjustments might be necessary if you don't have the specific equipment mentioned in the recipe. For example, if the recipe calls for a grill and you only have an oven, you might need to change the cooking method.
Flavour Preferences- you might want to adjust the seasoning, such as adding more or less salt, pepper, or spices, to match your flavour preferences.

Briefly describe any other precautions you should take.

It's important to handle raw seafood separately from other ingredients to prevent cross-contamination. Additionally, be sure to cook seafood to the appropriate internal temperature to ensure that it is safe to eat.

Activity 2: Seafood Cookery Methods

Hidden in the puzzle below are five cookery methods. A description for each method is given below. Find each of the cookery methods.
To cook food by simmering it in a small amount of liquid.
This cooking method usually involves suspending food over water or another boiling liquid.
A method of cooking in which the food is inside a sealed container and cooked in a water bath.
This cooking method involves frying food in an amount of fat or oil sufficient to cover it completely.
Cooking food on a piece of cooking equipment, where the cooking surface is an open rack or grate with a heat source underneath.

Chapter 5: Present Fish and Shellfish
Activity 1: Store Prepared Food Correctly

You have been told to refrigerate a batch of 10 portions of paella, which has just been prepared. In your own words, briefly explain how you would store it, including the specific temperature that it must be stored at.

To store the batch of 10 portions of freshly prepared paella, first allow it to cool down to room temperature within two hours to prevent bacterial growth. Once cooled, then divide the paella into smaller, airtight containers to make it easier to chill evenly. These containers would then be placed in the refrigerator, where the paella should be stored at or below 4°C (40°F). This temperature helps slow bacterial growth and keeps the paella safe to eat for up to 3-4 days.

Activity 2: Cleaning Your Work Area

Use the selection below to complete the passage about cleaning your work area.

FILL IN THE BLANKS
CLEANING is done by removing dirt, grease and other food debris. SANITISING is the process of destroying bacteria and other pathogens. This is always done AFTER cleaning. When you clean your work area, you must consider: COST-REDUTCION initiatives, organisational PROCEDURES and environmental considerations.

Assessment Tasks

Knowledge Assessment

Question 1
Complete the table about the varieties of seafood and how they are cooked.
Identify the following:
At least one name of ingredient that belongs to each category listed
At least one way to cook each seafood identify.
At least one resulting seafood dish that can be made using cooking style identified.
Category of Ingredient
Ocean fish
Freshwater fish
Crabs
Green prawn
Oyster
Mussels
Octopus
Squid

Question 2
Complete the table below about classical and contemporary seafood dishes.
Identify at least two of each of the following:
Classical seafood dishes
Contemporary seafood dishes
Identify at least one specific type of each seafood dish identified.

Classical seafood dishes
Contemporary seafood dishes

Question 3
Outline all the information that must be included of each of the following:
Date codes:
Best-Before Date
Use-By Date
Rotation labels

Question 4

Answer the questions below about the characteristics of seafood products.
Response for each question must be 30 words or more.
In your own words, explain how balance makes seafood products pleasing to look at.
In your own words, explain how colour makes seafood products more appetising.
In your own words, explain how contrast makes seafood products more appealing to the customers.

Question 5
Complete the table below about the freshness of seafood products
Identify at least two characteristics that indicate freshness in each type of seafood listed.
Type of Seafood
Fish
Crab
Prawns
Oysters
Mussels
Octopus
Squids

Question 6
Complete the table below about the quality of seafood products.
Identify at least two characteristics that indicate good quality in each type of seafood listed.
Type of Seafood
Fish
Crabs
Prawns
Oysters
Mussels
Octopus
Squids

Question 7
Complete the table below about the taste of seafood products.
In your own words, describe the taste of each type of seafood listed below.

Type of Seafood
Oily fish
White fish
Ocean fish
Freshwater fish
Crabs
Prawns
Oysters
Mussels
Octopus
Squids

Question 8
Complete the table below about the texture of seafood products.
In your own words, describe the texture of each type of seafood listed below.
Type of Seafood
Oily fish
White fish
Ocean fish
Freshwater fish
Crabs
Prawns
Oysters
Mussels
Octopus
Squids

Question 9
Outline the general guidelines for the following when dealing with live seafood.
Correct handling of live seafood
Correct storage of live seafood

Outline at least three guidelines for the correct handling of live seafood
Outline at least three guidelines for the correct storage of live seafood

Question 10
Complete the table below about the humane slaughter of live seafood by doing the following:
Identify at least one humane method of slaughtering for each type of live seafood.
In your own words, describe each process of slaughtering each type of live seafood. Each response must be 30 words or more.

Live Seafood
Fish
Octopus, squids, and cuttlefish
Crab and prawns

Question 11
In your own words, explain each seafood preparation technique listed in the table. Each response must be 30 words or more.

Preparation Technique
Cleaning fishes
Cleaning prawns
Cleaning squids
Cleaning crabs
Cleaning mussels
Scaling
Pin-bone removal
Filleting
Portioning
Shelling mussels and oysters
Shelling prawns
Shelling grabs
Skinning fish
Skinning squids
Skinning octopus

Question 12

Complete the table by doing the following:
In your own words, describe each plating method listed in the table. Each response must be 30 words or more.
In your own words, explain the following for each plating method listed:
Practicality of service
This refers to how the plating method makes it easier to serve the food to the customers.
Practicality for customer consumption
This refers to how the plating method makes it easier for the customer to enjoy their meal once it reaches their table.
Each response must be 30 words or more.

Plating Method
Classic plating
Free form plating
Landscape plating

Question 13

Complete the table below by doing the following:
How each listed method maximises profitability.
How to conduct each method safely
How to conduct each method effectively
Each response must be 30 words or more.

Method to Reduce Wastage in Preparing Seafood Dishes

Cross-utilisation
Portioning

Question 14
Complete the table below by doing the following:
Identify at least one example of how each method is applied to seafood by-products
Identify at least one example of how each method is applied to seafood offcuts
Each response must be 30 words or more.

Method to Reduce Wastage in Preparing Seafood Dishes

Cross-utilisation
Portioning

Question 15

Complete the table below by doing the following:
Outline at least two ways on how you can properly care for each knife listed.
Outline at least two ways on how you can conduct maintenance on each knife listed.

Knife Used in Preparing Seafood Dishes
Chef's knife
Filleting knife
Utility knife
Oyster shucker

Question 16
Complete the table about pieces of equipment used in preparing seafood dishes by identifying:
At least two pieces of equipment used for preparing seafood dishes:
At least one essential function for each equipment identified:
Essential function refers to what or how the equipment works or is used in the workplace.
At least one essential feature of each equipment related to the function identified
Essential feature refers to the specific part of the equipment that enables it to perform its function.
At least one safe operational practice for each identified equipment

Question 17
Answer each question below about frozen seafood and shellfish products.

In your own words, describe each listed cooling process to thaw fish and shellfish products to ensure food safety. Each response must be 30 words or more.

Cooling Method
Refrigeration
Microwave
Cold running water

In your own words, describe each listed cooking process to cooking thawed fish and shellfish products to ensure food safety. Each response must be 30 words or more.

Cooking Method
Baking
Stove top

Question 18
Complete the table about each storage method food safety by identifying:
Appropriate temperature range to ensure food safety of stored fish and shellfish products
Storage timeframe corresponding to the temperature range identified to ensure food safety of stored fish and shellfish products.

Storage Method
Refrigerating
Freezing

Question 19
In your own words, describe each listed appropriate storage conditions to optimise the shelf life of fish and shellfish products.
Each response must be 30 words or more.

Storage Conditions
Humidity
Temperature
Atmosphere
Ventilation
Container
Packaging

Practical Assessment

Assessment Overview

This workplace assessment requires you to prepare at least 10 seafood dishes that use each of the following seafood classifications:
Flat and round fish
Oily and white fish
Ocean and freshwater fish
Shellfish
Crustaceans including green prawns
Molluscs
Octopus and squids

This assessment is divided into two tasks:

Task 1: Prepare Ingredients and Workstation Before Cooking

Task 2: Cook Seafood Dishes

You are required to complete the assessment tasks in operational commercial kitchen. This can be:
An industry workplace; or
A simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor.
Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.

You are required to:
Complete the tasks within the time allowed, as scheduled in-class roll.
Prepare ingredients and workstation before cooking
Cook at least 10 seafood dishes that use each of the following seafood classifications:
Flat and round fish
Oily and white fish
Ocean and freshwater fish
Shellfish
Crustaceans including green prawns
Molluscs
Octopus and squids

Preliminary Task

The practical assessment requires you to prepare at least 10 seafood dishes.
To complete this assessment, you must:
Use each of the following seafood classifications at least once across the 10 seafood dishes prepared:
Flat fish
Round fish
Oily fish
White fish
Ocean fish
Freshwater fish
Shellfish, including:
Crustaceans including green prawns
Molluscs
Octopus and squid
Use each of the following seafood preparation techniques at least once across the preparation of the 10 seafood dishes:
Cleaning
Scaling
Pin-bone removal
Filleting flat fish
Filleting round fish
Portioning
Shelling
Skinning

Use each of the following cookery methods at least once across the preparation of the six dishes:
Deep frying
Shallow frying
Grilling
Poaching
Sous vide
Steaming
Whole baked

Task 1: Prepare Workstation and Ingredients Before Cooking

While being observed by your assessor, prepare the ingredients and equipment for use in at least 10 seafood dishes.
STEPS TO TAKE
Identify at least 10 seafood dishes to be prepared in Workplace Assessment Task 2.
The seafood dishes identified must match the requirements provided in the Preliminary Task.
Access and review the following documents relevant to the seafood dishes to be prepared:
Standard recipe for at least 10 seafood dishes to be prepared.
Mise en place lists
Food safety plan
Organisational stock control procedures and documentation
Organisation's food safety plan with information on food safety practices
Commercial stock control procedures
Portion control procedures followed in organisation
Mise en place lists each seafood dish to be prepared
Manufacturer's instructions for the following:
Cleaning kitchen equipment
Assembling kitchen equipment
Using kitchen equipment
Safety data sheets (SDS) for cleaning agents used to clean equipment

Confirm food production requirements from standard recipes for each seafood dish to be prepared.
Identify and select the ingredients based on the following:
Standard recipe
Quality
Freshness
Stock rotation requirements
Thaw frozen seafood following food safety guidelines.
Select equipment to be used based on standard recipe
Clean and assemble equipment based on manufacturer instructions
Sort and assemble ingredients following mise en place list
Clean ingredients before preparation
Prepare seafood using the appropriate seafood preparation techniques. This must correspond to seafood preparation techniques identified in the preliminary tasks.
Create portions following the recipe
Weigh ingredients
Measure ingredients
Follow food safety plan for preparing food with minimal waste
Minimise waste during portion preparation
Perform seafood preparation techniques based on standard recipe.
Store prepared seafood ingredients
ALL of these steps must be completed within commercial time constraints and deadlines.

YOU WILL BE ASSESSED ON YOUR
Practical knowledge of the following:
Mise en place requirements for seafood dishes
Requirements for preparing seafood dishes
Practical skills relevant to the following:
Cleaning the ingredients and kitchen equipment
Time management when preparing workstation
Seafood preparation techniques
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 1 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.

Task 2: Cook Seafood Dishes

While being observed by your assessor, cook at least 10 seafood dishes that use each seafood item listed in Workplace Assessment Task 1 and to clean their workstation afterward.
STEPS TO TAKE:
Access and review the following:
Standard recipe for each seafood dish to be prepared
Document with the scope of responsibilities for adjusting seafood dishes
Organisation's food safety plan with information on food safety practices
Presentation guidelines for food
Cook at least 10 seafood dishes that use each seafood item identified in Preliminary Task following their standard recipes.
This includes using the cookery methods identified in the Preliminary Task.
Make at least one adjustment to quality of food within scope of responsibility. This includes:
Taste
Texture
Prepare seafood accompaniments based on the standard recipe.
Create at least two portions of each dish based on standard recipes
Prepare each seafood dish for presentation. In doing this, you must:
Add accompaniments to the seafood dish
Evaluate appearance of seafood dish.
Adjust presentation of seafood dish
Clean the work area. This includes the following:
Storage of the store surplus and re-usable by-products
Disposal of surplus food items and by-products that cannot be re-used
ALL of these steps must be completed within commercial time constraints and deadlines