List two safe operating procedures

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Reference no: EM133091997

Assessment Questions

Question #1. Match the following culinary terms and dishes with their definition.

a. Paella b. Supreme c. Paupiette's d. Crustacean e. Mollusc f. Round fish g. Flat fish h. Oily fish i. White fish j. Shell fish k. Delice l. Filet m. Darn

Question #2. Match the culinary terms used for seafood to the correct descriptions:

a. À la meunière b. À l'Anglaise c. À l'Orly d. Bercy e. À la Colbert f. Mornay g. Tempura

Question #3. List 3 culinary terms and trade names of common accompaniments or sauces used in the production of different fish and shellfish dishes

Question #4. Match the seafood dishes and preparations to the classical or contemporary seafood accompaniments.

a. Fried fish "Orly" ; b. Deep-fried seafood ; c. Bouillabaisse ; d. Fish fillets "Doria" ; e. Asian seafood preparations

Question #5. List the cooking method for each dish listed below and briefly describe each cooking method in about 10-20 words

Question #6. What are the contents of stock date codes used in food packaging?

Question #7. List two labelling and stock rotation techniques that you can use to help optimise the shelf life of your seafood ingredients?

Question #8. List 2 pieces of information you should put on a date label attached to surplus food being stored for service at another time or day?

Question #9. Describe the classification of fin-fish and give an example for each category.

Question #10. List 3 categories for crustaceans with an example for each category

Question #11. List 2 categories for molluscs and provide 2 examples for each category

Question #12. In the chart below, list a dish based on the product type and fill in the boxes describing each requirement of each dish. Please note an example worked out for you.

Question #13. Describe the appearance and texture of the following items when they are perfectly cooked in about 5-10 words each.

Question #14. Explain the preparation techniques for the following types of shellfish in about 20-40 words.

Question #15. Describe how each of the following methods of cookery can be used for seafood.

Question #16. List two safe operating procedures for each of the following equipment used to produce seafood dishes:

Question #17. Explain briefly about the sources of assessment criteria developed by external consultancy services for assessing the risks. 40-50 words.

Question #18. What are three mise en place tasks you might complete when preparing seafood dishes?

Question #19. List 3 appropriate environmental conditions for storing and thawing fish and shellfish products to ensure food safety.

Question #20. List 3 appropriate environmental conditions for storing and thawing fish and shellfish products to optimise shelf life.

Question #21. Your recipe requires 500 g of flat fish fillets. Based on an edible yield of 50%, calculate the quantity of whole flat fish you would need to achieve 500 g.

Question #22. When portioning seafood, the portion sizes can vary depending on the type of seafood, how it is prepared and the type of menu the establishment offers. What portion sizes are common for each of these types of seafood?

Question #23. You are preparing 30 portions for a small function. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.

Reference no: EM133091997

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