SIT
Prep
1
LEARNER
ASSESSMENT
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
PACK
Precision RTO Resources
Level 13, 269 Wickham St, Fortitude Valley 4006
Email: info@precisiongroup.com.au
Website: www.precisionrtoresources.com.au
© 2022 Precision RTO Resources
SITHCCC037 - Prepare seafood dishes (Release 1)
Version Control & Document History
Date
Summary of modifications
Version
25 October 2022
Version 1 produced following assessment validation.
1.0
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Disclaimer
Precision RTO Resources has made a great effort to ensure that
this material is free from error or omissions. However, you should
conduct your own enquiries and seek professional advice before
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Table of Contents
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Assessment Delivery..............................................................................................................................4
Candidate Information...........................................................................................................................5
Steps for Candidates..............................................................................................................................6
Accessing Intranet Pages.......................................................................................................................6
Resources Required for Assessment......................................................................................................8
Assessment Tasks.................................................................................................................................10
Knowledge Assessment..............................................................................................................11
Practical Assessment...................................................................................................................27
Workplace Assessment...........................................................................................................28
Assessment Overview.............................................................................................................28
Preliminary Task......................................................................................................................30
Task 1: Prepare Workstation and Ingredients Before Cooking...............................................31
Task 2: Cook Seafood Dishes...................................................................................................33
Assessment Workbook Checklist.........................................................................................................35
Assessment Workbook Checklist.................................................................................................36
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Learner Assessment Pack
Assessment Delivery
4
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC037 Prepare seafood dishes (Release 1). It may refer to your own workplace/organisation, or to a
simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with
the assessment.
Each Learner Assessment Pack is made up of these parts:
Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:

Knowledge Assessment

Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Before you commence your assessment, ensure that you have a good knowledge of the subject, have
thoroughly read your Learner Resource, and clearly understand the assessment requirements and
the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated
workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence.
Verification from at least one third-party signatory, and preferably two or more witnesses is required
to confirm your demonstration of these practical knowledge and skills. These witnesses would
usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
5
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
Steps for Candidates
Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based
on your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each task
as instructed using either your own workplace, or using a simulated business, as discussed
with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as
detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.
Accessing Intranet Pages
Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using these details
Username: trinityinstitutelearner
Password:trinityinstitute@123
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a
disability - November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of
software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:

The same learning opportunities as candidates without a disability, and

The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:

Customising resources and assessment activities within the training package or accredited
course

Modifying the presentation medium

Candidate support

Use of assistive/adaptive technologies

Making information accessible both before enrolment and during the course

Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on
the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment
method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:



o
o
8
Computer with internet and email access, and a working web browser
Installed software: Word, Adobe Acrobat Reader
An operational commercial kitchen that will allow you access to:
Workplace documentation, including:
 Standard recipes for seafood dishes that use each of the following types of seafood
classifications:
- Flat and round fish
- Oily and white fish
- Ocean and freshwater fish
- Shellfish
 Crustaceans including green prawns
 Molluscs
 Octopus and squid
 Current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
 Mise en place lists
 Food safety plan
 Guidelines relating to food disposal, storage and presentation requirements.
 Safety data sheets (SDS) for cleaning agents and chemicals
Fixtures and large equipment
 Commercial
- Blender
- Food processes
 Commercial grade work benches (1.5 m per person)
 Commercial grade oven with trays (one per two persons)
 Commercial refrigeration facilities:
- Cool room or fridge
- Freezer
 Deep-fryer
 Designated storage areas for dry goods and perishables
 Sink
 Gas, electric or induction stove top (two burners per person)
 Hot plate or griddle
 Salamander or other form of griller 9one per eight persons)
 Storage facilities:
- Shelving
- Trays
 Small equipment:
- Baking sheets and trays
- Containers for hot and cold food
- Cutting boards
- Sharpening steel
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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- Sharpening stone
- Chef’s knife
- Filleting knife
- Utility knife
- Oyster shucker
- Measuring jugs
- Portion control scoops
- Mouli
- Pin bone tweezers
- Poacher
- Stainless steel, cast iron and non-stick fry pans
- Scoops, skimmers and spiders
- Scales
- Scissors
- Stainless steel bowls
- Crockery
- Cutlery and serving utensils
- Fish lift
- Sieve
- Strainers and chinois
- Scraper
- Spatula
- Tongs and serving utensils
- Steamer
- Spoons and ladles
- Thermometer
- Temperature probe
 Food safe gloves
 Cleaning materials and equipment:
- Cleaning cloths
- Commercial cleaning and sanitising agents and chemicals for cleaning
commercial kitchens, equipment and food storage areas
- Dustpans and brooms
- Garbage bins and bags
- Hand towel dispenser and towels
- Mops and buckets
- Separate hand basin and soap for hand washing
- Sponges, brushes and scourers
- Tea towels
Opportunity to:
 Prepare ingredients and workstation before cooking
 Cook seafood dishes
 Store food items and clean-up workstation
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Learner Assessment Pack
Assessment Tasks
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SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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
Ingredient
How Each Type of
Seafood can be Cooked
Resulting Dish
Flat fish
Flounder, Sole,
Halibut, Plaice
Grilled, pan-fried,
baked Meuniere Sole
Grilled, poached, baked,
steamed, fried
Baked Cod with Lemon
ii. Round fish
Salmon, Tuna,
Cod, Haddock,
Trout
Grilled, smoked, fried,
baked, pickled, panfried
Smoked Mackerel Pate
iii. Oily Fish
Sardines,
Mackerel,
Herring, Anchovy
Cod, Haddock,
Halibut, Pollock,
Tilapia
Grilled, baked, poached,
fried, steamed
Fish Tacos
iv. White fish
Grilled, baked, panseared,
fried Fish Kebabs
v. Ocean fish
Swordfish, Mahi
Mahi, Tuna,
Grouper, Snapper
vi. Freshwater
fish
Trout, Catfish,
Carp,
Perch Grilled, pan-fried,
baked, smoked,
poached Fried Catfish
vii. Crabs
Dungeness, Snow
Crab, King Crab
Boiled, steamed, grilled
baked Crab Cakes
Green Tiger
Prawn Grilled, boiled,
sautéed,
baked Shrimp Scampi
Blue Point,
Kumamoto,
Olympia Grilled, raw,
fried, baked,
steamed Oysters Rockefeller
i.
viii. Green
prawn
ix. Oyster
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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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.
x. Mussels
Blue Mussels,
Green-lipped
Mussels Steamed,
boiled, grilled, fried
Mussels in White Wine Sauce
xi. Octopus
Octopus, Baby
Octopus
Boiled, grilled, fried,
pickled, poached,
steamed Octopus Salad
xii. Squid
Squid, Calamari,
Cuttlefish
Grilled, fried, Sautéed,
stewed, roasted,
Pickled Fried Calamari
Question 2
Complete the table below about classical and contemporary seafood dishes.


Identify at least two of each of the following:
o
Classical seafood dishes
o
Contemporary seafood dishes
Identify at least one specific type of each seafood dish identified.
A. Classical seafood dishes
Name of Seafood Dish
i.
Bouillabaisse
ii. Clam chowder
Specific Type of Seafood Dish
A traditional French fish stew made with
various types of fish and shellfish, such as red
rascasse, sea robin, monkfish, mussels, and
shrimp.
A New England-style soup made with clams,
potatoes, onions, and bacon in a creamy broth.
B. Contemporary seafood dishes
Name of Seafood Dish
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© Precision RTO Resources
Specific Type of Seafood Dish
i.
A Hawaiian dish made with raw diced fish, such
as tuna or salmon, served over rice and topped
with vegetables, seaweed, and soy sauce.
Poke bowl
A Latin American dish made with raw fish or
seafood that is marinated in citrus juices, such
as lime or lemon, and mixed with onions, chili
peppers, and cilantro.
ii. Ceviche
Question 3
Outline all the information that must be included of each of the following:
a. Date codes:
i.
Best-Before Date
ii. Use-By Date
b. Rotation labels
A. Date codes
Types of Date Code
i.
Best before date
ii. Use-by
Content
The best-before date indicates the estimated duration for which the
food product will retain its quality and freshness. The content that
must be included in a best-before date is the specific date or month
and year when the food product will reach its peak quality.
The use-by date indicates the date until which the food product is
safe to consume. The content that must be included in a use-by date
is the specific date or day and month when the food product will no
longer be safe for consumption.
B. Rotation labels
Rotation labels are used to ensure the proper rotation of food products in storage areas to avoid
spoilage and wastage. The information that must be included in a rotation label includes the
product name, date of preparation, and use-by date or expiration date. The label should also
indicate the storage location, such as the freezer, refrigerator, or pantry. Additionally, the label may
include any specific handling instructions, such as "keep frozen" or "thaw in the refrigerator."
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Question 4
Answer the questions below about the characteristics of seafood products.
Response for each question must be 30 words or more.
a. In your own words, explain how balance makes seafood products pleasing to look at.
Balance in seafood products refers to the visual arrangement of different components in a dish. It
creates a sense of stability and harmony, which makes the dish aesthetically pleasing and
enjoyable to look at.
b. In your own words, explain how colour makes seafood products more appetising.
The colour of seafood products is an important factor in making them more appetising. Bright,
vibrant colours like red, orange, and yellow can stimulate appetite and make the dish more visually
appealing. Additionally, colours can also be used to indicate freshness and quality, which is
important in seafood products.
c. In your own words, explain how contrast makes seafood products more appealing to the
customers.
Contrast in seafood products refers to the combination of different textures, flavours, and colours
in a dish. This creates a dynamic and interesting dish that can attract customers. For example,
combining crispy and soft textures or sweet and savoury flavours can create a unique and
memorable dish that customers would be more likely to order again.
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
i.
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Fish
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Characteristics of Fresh Seafood
Question 5
iii. Crab
v. Prawns
vii. Oysters
ix. Mussels
xi. Octopus
xiii. 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
Characteristics That Indicate Good Quality
Clear eyes, shiny skin, red gills
i.
Fish
Firm texture, mild odour
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© Precision RTO Resources
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Question 6
Firm body, shiny shell, mild odour
iii. Crabs
Moist and clear eyes, legs attached
Firm flesh, mild odour, translucent
v. Prawns
Intact shells, shiny appearance
Closed shell, light briny odour
vii. Oysters
plump flesh, clear liquid
ix. Mussels
Closed shell, moist
Shiny flesh, briny odour
Firm and intact body, mild and briny odour
xi. Octopus
No discoloration or sliminess, translucent skin
Firm body, intact skin, no discoloration or sliminess
xiii. Squids
Mild odour, translucent appearance
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
i.
Oily fish
ii. White fish
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Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
Taste of the Seafood
Question 7
iii. Ocean fish
iv. Freshwater
fish
v. Crabs
vi. Prawns
vii. Oysters
viii. Mussels
ix. Octopus
x. Squid
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
i.
Oily fish
ii. White fish
iii. Ocean fish
iv. Freshwater
fish
Texture of the Seafood
Strong and rich taste due to the high oil content in their flesh
Delicate, mild and slightly sweet flavour
Firm and meaty texture, with a bold and intense flavour
Mild and slightly sweet flavour, similar to white fish
SITHCCC037 - Prepare seafood dishes (Release 1)
Learner Assessment Pack Produced 25 October 2022
© Precision RTO Resources
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Question 8
Sweet, delicate and slightly briny flavour
v. Crabs
Sweet and slightly salty flavour, with a firm and slightly crunchy texture
vi. Prawns
Briny, salty and slightly sweet flavour, with a creamy and tender texture
vii. Oysters
viii. Mussels
ix. Octopus
x. Squid
Briny and salty flavour, with a tender and slightly chewy texture
Mild, slightly sweet flavour with a tender, chewy and meaty texture
Mild and slightly sweet flavour, with a firm and chewy texture.
Question 9
Outline the general guidelines for the following when dealing with live seafood.
A. Correct handling of live seafood
B. Correct storage of live seafood
A. Outline at least three guidelines for the correct handling of live seafood
i.
Handle live seafood with care to prevent stress and injuries.
ii. Do not mix different types of seafood in the same tank to avoid crosscontamination.
iii. Keep live seafood in a suitable environment that closely resembles their natural
habitat.
B. Outline at least three guidelines for the correct storage of live seafood
i.
Store live seafood in a cool and moist environment to maintain freshness and
prevent dehydration.
ii. Avoid overcrowding tanks to ensure proper oxygenation and waste management.
iii. Regularly check water quality parameters such as temperature, pH, and ammonia
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© Precision RTO Resources
levels to maintain optimal conditions for 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
i. Fish
ii. Octopus,
squids, and
cuttlefish
iii. Crab and
prawns
Method
Process
Fish Electric stunning: This method
involves delivering an electric
shock to the brain of the fish.
This process quickly renders the fish
unconscious, and it is a more humane
method compared to other methods.
Octopus, squids, and cuttlefish
Ikejime: The Ikejime method
involves destroying the brain of the
animal instantly with a sharp spike.
The method involves using a spike to
insert into the brain of the animal and
killing it instantly. This method is
preferred as it reduces the stress level of
the animal and keeps the quality of the
meat intact.
Crab and prawns Electric stunning:
Electric stunning is also used to
dispatch crabs and prawns quickly
and humanely.
The method involves delivering an
electric shock to the brain of the animal,
and it is the most common method of
dispatching crabs and prawns. This
process is considered the most humane
as it causes instant loss of consciousness,
ensuring the animal does not suffer
during the process.
SITHCCC037 - Prepare seafood dishes (Release 1)
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© Precision RTO Resources
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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
How it is done
i. Cleaning
fishes
The process of removing the scales, guts, and other inedible parts of the fish,
leaving the edible flesh. It involves removing the scales using a scaler and then
removing the head, tail, fins, and guts.
ii. Cleaning
prawns
The process of removing the head, shell, and intestinal tract of the prawn,
leaving the edible flesh. It involves pulling the head off, peeling the shell off,
and removing the intestinal tract.
iii. Cleaning
squids
The process of removing the head, internal organs, and ink sac of the squid,
leaving the edible flesh. It involves pulling the head off, removing the internal
organs, and removing the ink sac.
iv. Cleaning
crabs
The process of removing the gills, lungs, and other inedible parts of the crab,
leaving the edible flesh. It involves removing the top shell, removing the gills
and lungs, and removing the digestive tract.
v. Cleaning
mussels
The process of removing the beards and debris from the mussel shells, leaving
the edible flesh. It involves scrubbing the shells to remove debris and pulling
off the beards.
vi. Scaling
The process of removing the scales from the skin of the fish. It involves using a
scaler to scrape the scales off the skin of the fish.
vii.Pin-bone
removal
The process of removing the small, thin bones from the fillet of the fish. It
involves using tweezers or pliers to grip and pull out the bones.
viii.
The process of removing the fillet from the fish, leaving the bones behind. It
involves cutting along the backbone and removing the fillet in one piece.
Filleting
ix. Portioning
The process of cutting the fish into specific sizes or portions. It involves cutting
the fillet into smaller pieces or steaks.
x. Shelling
mussels and
oysters
The process of removing the shell from the mussel or oyster, leaving the edible
flesh. It involves using a shucking knife to pry the shell open and remove the
flesh.
xi. Shelling
prawns
The process of removing the shell and tail of the prawn, leaving the edible
flesh. It involves peeling the shell off and pulling the tail off.
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Question 11
xii.Shelling
grabs
The process of removing the shell from the crab, leaving the edible flesh. It
involves cracking the shell and removing the meat.
xiii.
Skinnin
g fish
The process of removing the skin from the fillet of the fish, leaving the edible
flesh. It involves cutting along the edge of the skin and pulling it off.
xiv.
Skinnin
g squids
The process of removing the skin from the squid, leaving the edible flesh. It
involves pulling the skin off.
xv. Skinning
octopus
The process of removing the skin from the octopus, leaving the edible flesh. It
involves rubbing the octopus with salt to loosen the skin and then peeling it off.
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:
o
Practicality of service
This refers to how the plating method makes it easier to serve the food to the
customers.
o
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
i. Classic
plating
Description
Practicality of Service
A traditional plating
method where food is
presented in a
systematic and neat
manner on a plate. The
main item is placed in
the center of the plate,
accompanied by side
items like vegetables and
Practical for service due to
its simplicity and
straightforwardness,
making it easy to serve.
Practicality for
Customer Consumption
Practical for customers
as it presents the food
in an organized and
aesthetically pleasing
manner, making it easy
to eat.
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Question 12
sauces.
ii. Free form
plating
A plating method where
the food is presented in
a more casual, creative,
and artistic style, usually
arranged asymmetrically
or diagonally on the
plate. This method often
includes height and is
visually appealing.
Practical for service can be
challenging as it requires
creativity and skill to
present the food artfully.
Practical for customers
who appreciate a more
adventurous and
innovative food
presentation and
experience.
iii. Landscap
e plating
A plating method where
the food is presented to
resemble a landscape,
often using a variety of
items and colours to
resemble a scene from
nature. This plating style
typically uses plates with
a larger surface area.
Practical for service can be
challenging as it requires
more effort to design and
plate the food to create a
landscape.
Practical for customers
who appreciate a
unique and visually
striking presentation,
which enhances the
dining experience.
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Question 13
Complete the table below by doing the following:
i.
How each listed method maximizes profitability.
ii.
How to conduct each method safely
iii.
How to conduct each method effectively
Each response must be 30 words or more.
Method to Reduce
Wastage in Preparing
Seafood Dishes
i.
ii.
Cross-utilisation
Portioning
How it Maximises
Profitability
How to Conduct it
Safely
Cross-utilization is the
practice of using a
single ingredient in
multiple dishes. It
maximizes profitability
by reducing waste and
increasing the use of
ingredients.
Use food-safe
containers to store the
unused parts of the
ingredient.
Portioning is the
practice of cutting or
dividing the seafood
into portions. It
maximizes profitability
by reducing wastage
and ensuring
consistent portion
sizes.
Use sharp knives and
cutting boards to
prevent injuries.
Keep records of the
duration and
temperature of storage.
Use menu engineering
to develop dishes that
share common
ingredients.
Wear protective gear to
avoid contamination.
How to Conduct it
Effectively
Plan menus with
dishes that use the
same ingredients, so
the excess of one dish
can be utilized in
another dish.
Use scales to measure
the portion sizes
accurately. Develop
portion sizes that align
with the recipe and
the menu. Train staff
to portion the seafood
accurately and
consistently.
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Question 14
Complete the table below by doing the following:
i.
Identify at least one example of how each method is applied to seafood by-products
ii.
Identify at least one example of how each method is applied to seafood offcuts
Each response must be 30 words or more.
i.
ii.
Method to Reduce
Wastage in Preparing
Seafood Dishes
How it is Applied in Seafood Byproducts
Cross-utilisation
Crab shell and head can be used to
make crab stock, which can be
used as a base for soups or sauces.
Fish skin can be used to make
chicharrones or fish cracklings.
Shrimp shells can be used to make
shrimp stock or for seasoning.
Salmon trimmings can be used to
make salmon burgers or patties.
Portioning
Fish heads and bones can be used
to make fish stock or bouillon.
Shrimp heads and shells can be
used to make shrimp stock.
Crab shells and legs can be used to
make crab stock. Fish fillet trimmings
can be used to make fish cakes or
fish balls.
How it is Applied in Seafood Offcuts
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
Proper Care for the Knife
Proper Maintenance for the Knife
1. Hand wash the knife with warm
water and mild soap after each
use.
1. Sharpen the blade regularly
using a honing steel or sharpening
stone.
2. Store the knife in a knife block
or sheath to prevent dulling or
damaging the blade.
2. Check the handle for any cracks
or damage and replace if
necessary.
i. Chef’s knife
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Question 15
1. Clean the blade with warm
water and mild soap after each
use.
1. Sharpen the blade regularly
using a honing steel or sharpening
stone.
2. Store the knife in a sheath or
blade guard to protect the blade
from damage
2. Oil the blade and handle
occasionally to prevent rusting.
1. Clean the blade with warm
water and mild soap after each
use.
1. Sharpen the blade regularly
using a honing steel or sharpening
stone.
2. Dry the knife immediately to
prevent rusting.
2. Check the handle for any cracks
or damage and replace if
necessary.
1. Hand wash the shucker with
warm water and mild soap after
each use.
1. Oil the hinge and blade
occasionally to prevent rusting.
2. Dry the shucker thoroughly to
prevent rusting
2. Check the blade for any
damage and replace if necessary.
iii. Filleting knife
v. Utility knife
vii. 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
Equipment
Essential Function of Each
Equipment
Essential Feature of
Equipment Related to Each
Function Identified
Safe Practices to
Follow When Using
the Equipment
i. Seafood
To crack or break hard
Pliers-like design with
Do not hold the
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25
Question 16
cracker
ii. Scissors
shells of crustaceans and
nuts
serrated teeth for gripping
and cracking hard shells
shell too close to
your face while
cracking as
fragments may fly
off
To cut seafood into smaller
portions, trim fins, and snip
herbs.
Blades with different
shapes and sizes for
various cuts.
Put the scissors
down when not in
use.
Sharp tips allow for
precision cutting.
Never point them at
others.
Always clean them
thoroughly after
use.
Question 17
Answer each question below about frozen seafood and shellfish products.
a. 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
Process
i. Refrigeration
This cooling process involves thawing frozen seafood products in a
refrigerator. The seafood is transferred from the freezer to the
refrigerator to thaw gradually at a temperature between 1°C and 4°C.
This method is ideal for larger items like whole fish, fillets, and shellfish,
as it thaws them slowly, preserving their texture and quality.
ii. Microwave
This method involves using a microwave oven to thaw frozen seafood
products. The seafood is placed in a microwave-safe container and
thawed at a low power setting. However, this method is not
recommended for large items, and there is a risk of uneven thawing,
which can result in partially cooked seafood.
iii. Cold running
water
This cooling process involves thawing seafood products under cold
running water. The seafood is placed in a colander or sieve and run under
cold water at a temperature below 21°C. This method thaws the seafood
quickly, but it can cause nutrient loss and changes in texture.
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Question 17
b. 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
Process
i. Baking
This cooking process involves cooking thawed seafood in an oven. The
seafood is placed in a baking dish or tray and baked at a temperature
between 177°C and 232°C. This method is ideal for fish fillets, and the
cooking time depends on the size and thickness of the fish. Baking
ensures that the seafood is cooked thoroughly, and it retains its natural
flavors.
ii. Stove top
This cooking process involves cooking thawed seafood on the stovetop.
The seafood is placed in a frying pan or saucepan with some oil or butter
and cooked over medium-high heat. This method is ideal for shrimp,
scallops, and other shellfish. The cooking time depends on the size and
type of seafood, and it ensures that the seafood is cooked thoroughly
and evenly.
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
i.
Refrigerating
ii. Freezing
Temperature
Storage Timeframe
0-4°C (32-40°F)
Fish: 1-2 days, Shellfish: up to
5 days
-18°C (0°F) or lower
Fish: 6-12 months, Shellfish: up
to 3 months
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Learner Assessment Pack Produced 25 October 2022
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Question 19
In your own words, describe each listed appropriate storage conditions to optimize the shelf life of
fish and shellfish products.
Each response must be 30 words or more.
Storage Conditions
How They Optimise Shelf Life
Humidity
Proper humidity conditions prevent the evaporation of moisture, which can
cause the fish to dry out and spoil. A humidity range of 90-95% is ideal to
optimize the shelf life of fish and shellfish products.
Temperature
Proper temperature conditions slow down bacterial growth and help to
prevent spoilage. Seafood should be stored at a temperature of 0 to 4°C in
the refrigerator or below -18°C in the freezer to optimize its shelf life.
Atmosphere
Controlling the atmospheric conditions such as carbon dioxide, oxygen, and
nitrogen levels can help to slow down the growth of microorganisms and
prevent spoilage. A modified atmosphere packaging (MAP) technique can
be used to modify the atmospheric conditions to optimize the shelf life of
seafood.
iv.
Ventilation
Proper ventilation is necessary to maintain proper airflow, which helps to
prevent the growth of microorganisms that can spoil seafood. Good
ventilation helps to reduce moisture buildup and prevent mold growth.
v.
Container
The type of container used to store seafood can have an impact on its shelf
life. Non-reactive, airtight containers made of glass, plastic or stainless steel
can help to prevent contamination and spoilage of seafood products.
Packaging
Proper packaging helps to prevent moisture loss and protects seafood from
exposure to air and contaminants. Vacuum-sealed packaging, airtight plastic
bags, or canning are some examples of packaging methods that can
optimize the shelf life of fish and shellfish products.
i.
ii.
iii.
vi.
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SITHCCC037 - Prepare seafood dishes (Release 1)
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