Reference no: EM133151114
1. List at least three food safety issues which you must consider when handling seafood. Describe how you would reduce each risk.
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Risk
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Strategy for reducing risk
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1. Describe three freshness indicators which you would use to select each of the seafood types:
- Whole fish
- Fish fillets
- Shellfish
1. List three signs that seafood has spoiled.
2. 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.
3. List at least two requirements for storing seafood to optimise its shelf life.
4. Describe three safety techniques when using a filleting knife to cut seafood.
5. Describe four items which you should check before using a food processor to prepare seafood.
6. Describe four mise en place tasks related to seafood which you can complete without affecting the quality of the dish.
7. Describe one task related to seafood which is not suitable to be completed during mis en place.
8. Define the following, shellfish related, culinary terms:
- Shelling -
- Cleaning -
- De-scaling -
- Pin-bone removal -
- Filleting -
- Skinning -
1. Describe two convenience products commonly used to prepare seafood dishes.
2. Describe three cookery methods commonly used when preparing seafood dishes. Include a description of how each method is used.
3. List five sauces traditionally used with seafood.
4. Describe at least three garnishes often used with seafood.
5. 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
- 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.
1. Describe one common difference between eating freshwater fish and saltwater fish.
2. Describe one common difference between preparing freshwater and saltwater fish.
3. Describe one common nutritional difference between freshwater and saltwater fish.