SIT30821 - SITHCCC037 - V1.0 - Student Assessment.v1.0

SIT30821 Certificate III in Commercial Cookery
SITHCCC037
prepare seafood dishes
Student Assessment - SITHCCC037 Prepare seafood dishes |Page 1 of 23

V1.0: March 2023, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Contents
Introduction.........................................................................................................................................................3
Assessment for this unit..................................................................................................................................3

Assessment Task 1: Knowledge questions..........................................................................................................4
Information for students..................................................................................................................................4
Questions.........................................................................................................................................................5
Assessment Task 2: Student Logbook...............................................................................................................17

Information for students................................................................................................................................17
Activities.......................................................................................................................................................19

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.

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.

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
Cross-Contamination 1. Separate raw seafood from ready-to-eat

foods. 2. Wash hands and equipment
thoroughly. 3. Use separate storage containers.
Temperature Control 1. Keep seafood at 32°F (0°C) or below. 2. Cook

seafood to 145°F (63°C). 3. Rapidly cool
leftovers to 40°F (4°C).
Sourcing and Quality 1. Buy from reputable suppliers. 2. Check for

freshness before purchase.
2. Describe three freshness indicators which you would use to select each of the seafood types:
Clear Eyes
Firm Flesh
Whole fish
Fresh Odor

Color and Texture
Firmness
Fish fillets
Fresh Odor
Shell Integrity
Odor
Shellfish
Movement (if live)
3. List three signs that seafood has spoiled.
Three signs that seafood has spoiled are:
1. **Strong, Foul Odor:** Spoiled seafood will often emit a strong, unpleasant, and pungent odor that is
markedly different from the fresh, briny scent of seafood. If it smells off or rotten, it's a clear indication of
spoilage.
2. **Sliminess:** Fresh seafood should have a clean, moist texture. If seafood feels slimy or excessively slippery
to the touch, it is likely spoiled. This sliminess is caused by the growth of harmful bacteria.
3. **Change in Color and Texture:** Seafood that has spoiled may undergo noticeable changes in color and
texture. It might become discolored, develop dark or brown spots, or become mushy or overly soft. Any
significant alteration from its original appearance is a red flag for spoilage.
Consuming spoiled seafood can lead to foodborne illnesses, so it's essential to discard seafood that exhibits these
signs and prioritize food safety.

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.
1. **Proper Temperature:** Store fish at a temperature range of 32°F (0°C) or below. This temperature range
helps slow down bacterial growth and maintain the quality and safety of the fish. Use a refrigerator or freezer
with a reliable temperature control system to ensure the fish stays within this range.
2. **Hygienic Packaging:** Wrap the fish in airtight, moisture-proof packaging materials, such as plastic wrap or
vacuum-sealed bags. This prevents exposure to air, which can lead to freezer burn or deterioration. Label
packages with the date of storage to keep track of freshness.
3. **Separation from Other Foods:** Keep fish separate from other foods in the refrigerator or freezer to prevent
cross-contamination. Store it in a dedicated container or on a tray to catch any potential drips or leaks. This
separation helps avoid the transfer of odors and potential pathogens to other foods.
Additionally, it's essential to use the "first in, first out" (FIFO) method when storing fish to ensure older fish is
used before newer additions, reducing the risk of spoilage. Proper storage practices are crucial for maintaining the
quality and safety of fish while preventing foodborne illnesses.
5. List at least two requirements for storing seafood to optimise its shelf life.
To optimize the shelf life of seafood, consider the following two requirements:
1. **Temperature Control:** Store seafood at the proper temperature to slow down bacterial growth and maintain freshness.
The specific temperature may vary depending on the type of seafood, but generally, seafood should be stored in a refrigerator
at or below 32°F (0°C) or in a freezer at -4°F (-20°C) or lower. Use a thermometer to monitor and ensure that the storage
temperature remains consistent.
2. **Airtight Packaging:** Use airtight and moisture-proof packaging to prevent exposure to air and moisture, which can
accelerate spoilage and freezer burn. Options include vacuum-sealed bags, airtight containers, or wrapping seafood tightly in
plastic wrap. Removing excess air from packaging before sealing helps preserve the quality of the seafood. Additionally,
consider double-wrapping or using freezer-specific storage bags for long-term storage in the freezer.
Proper temperature control and airtight packaging are essential practices to maximize the shelf life of seafood, ensuring it
remains safe and maintains its quality for an extended period.

6. Explain the process to thaw frozen fish and/or seafood following food safety guidelines.
Thawing frozen fish and seafood safely is crucial to maintain both the quality and food safety of the product.
Here's the process to thaw frozen fish and seafood following food safety guidelines:
1. **Plan Ahead**: Thawing seafood requires some time, so plan ahead to ensure you have enough time for the
process. Avoid using quick thawing methods like hot water, which can lead to uneven thawing and compromise
food safety.
2. **Choose a Safe Location**: Select a safe location for thawing, such as the refrigerator. This method is the
most recommended because it maintains a consistent, safe temperature. Place the frozen seafood on a tray or in a
shallow dish to catch any potential drips and prevent cross-contamination.
3. **Refrigerator Thawing**: Place the frozen seafood in its original packaging or a sealed, airtight container.
Then, put it in the refrigerator. The seafood will thaw gradually and safely. Be patient; it can take several hours to
overnight, depending on the size and thickness of the seafood. Here are some approximate thawing times:
- Thin fillets or shrimp: 3 to 4 hours.
- Thicker fillets or steaks: 8 to 12 hours or overnight.
- Whole fish or large cuts: 24 hours or more.
4. **Use a Cold Water Bath (if needed):** If you need to thaw seafood more quickly than the refrigerator method
allows, you can use the cold water bath method. Place the sealed seafood in a leak-proof plastic bag and submerge
it in a large bowl or basin of cold water. Change the water every 30 minutes to maintain a cold temperature. Here
are some approximate thawing times using this method:
- Thin fillets or shrimp: 1 to 2 hours.
- Thicker fillets or steaks: 2 to 4 hours.
5. **Cook Immediately After Thawing:** Once the seafood is fully thawed, cook it promptly. Avoid re-freezing
previously frozen seafood as it can compromise its quality and safety.
6. **Microwave Thawing (if needed):** While not recommended due to the potential for uneven thawing and
partial cooking, you can use the microwave's defrost function with a low power setting to thaw seafood in a
pinch. Follow your microwave's instructions and cook the seafood immediately after thawing.
7. **Clean and Sanitize:** After handling the seafood, thoroughly wash your hands, cutting boards, knives, and
any surfaces that came into contact with it to prevent cross-contamination.

7. Complete the following table about equipment commonly used to produce seafood dishes.
Equipment List one feature of the List one function of the equipment
equipment
Chef’s knife Sharp, versatile blade Cutting, slicing, and chopping

seafood and other ingredients with
precision.
Filleting knife Thin, flexible blade Removing the bones and skin from
fish fillets, ensuring clean and
precise filleting.
Seafood scaler Serrated edge or ridges Scaling fish by removing scales from
the skin, making it ready for
cooking.
Seafood grilling Mesh or wire construction Holding delicate seafood items (like
basket fish fillets, shrimp, or vegetables)
while grilling, preventing them from
falling through the grill grates.
Seafood steamer Steaming rack or tray Steaming seafood, allowing it to
cook gently with steam, preserving
its natural flavors and nutrients.
8. Outline five points to follow for the care and maintenance of knives used in preparing seafood dishes.
Proper care and maintenance of knives used in preparing seafood dishes are essential to ensure their longevity and
performance. Here are five points to follow:
1. **Hand Washing**: Always wash knives by hand immediately after use with mild soap and warm water. Avoid putting
them in the dishwasher, as the high heat and harsh detergents can damage the blade and handle. Use a soft sponge or cloth to
clean the knife, and be cautious while handling to prevent accidental cuts.
2. **Drying**: After washing, thoroughly dry the knife with a clean, dry towel to prevent water spots and the potential for
rust. Pay close attention to drying the blade and handle, including any crevices where moisture might collect.
3. **Safe Storage**: Use a knife block, magnetic strip, blade guard, or knife drawer inserts to store knives safely. Avoid
throwing them loosely into a drawer, as this can damage the blade and pose a safety hazard. Make sure the knives are stored
in a way that the blades do not come into contact with other utensils or surfaces that can dull them.
4. **Regular Honing**: Regularly use a honing rod or sharpening steel to realign the blade's edge. Honing should be done

before or after each use to maintain sharpness and prevent the knife from becoming dull. Sharpening steel doesn't actually
remove metal; it aligns the edge.
5. **Professional Sharpening**: Periodically, have your knives professionally sharpened by a qualified knife sharpener or
use a quality knife sharpener at home. The frequency will depend on how often you use your knives, but a professional
sharpening every six months to a year is a good guideline for most home cooks. Sharpening actually removes metal from the
blade to create a new, sharp edge.
By following these care and maintenance guidelines, you can ensure that your knives remain sharp, safe to use, and in good
condition for preparing seafood dishes and other culinary tasks. Properly maintained knives not only make your work more
efficient but also reduce the risk of accidents in the kitchen.

9. Describe four mise en place tasks related to seafood which you can complete without affecting the
quality of the dish.
Mise en place refers to the process of preparing and organizing all the necessary ingredients and equipment before cooking.
Here are four mise en place tasks related to seafood that can be completed without affecting the quality of the dish:
1. **Cleaning and Deveining Shrimp**: Before cooking shrimp, you can clean and devein them, removing the shell and the
dark vein that runs along the back. This task can be done in advance, ensuring that your shrimp are ready to use when you
start cooking. Properly cleaned shrimp can enhance the presentation and taste of your seafood dish.
2. **Measuring and Mixing Spices and Seasonings**: You can measure out and mix the various spices, herbs, and
seasonings required for your seafood recipe. This ensures that you have the right proportions and can easily add them to the
dish during the cooking process. Mixing spices in advance also allows for a more even distribution of flavors.
3. **Chopping and Dicing Vegetables**: If your seafood recipe includes vegetables, you can chop or dice them ahead of
time. For example, you can prepare onions, bell peppers, garlic, or other aromatics. Properly storing these ingredients in
airtight containers or bags keeps them fresh and ready to add to the dish when needed, saving time during cooking.
4. **Preparing Garnishes**: Garnishes like chopped fresh herbs, lemon wedges, or finely sliced scallions can be prepared in
advance. These finishing touches can enhance the visual appeal and flavor of your seafood dish. By having them ready to go,
you can quickly add them just before serving.
Completing these mise en place tasks in advance allows for a smoother and more efficient cooking process. It helps you stay
organized, reduce stress, and ensures that you have all the components ready when it's time to cook the seafood dish, without
compromising its quality.

10. Define the following, seafood related, culinary terms:
À l’Anglaise A cooking method where seafood is poached in court-bouillon (a

seasoned broth) and served with a simple sauce or melted butter.
À la meunière A classic French preparation where seafood, often fish like sole or
trout, is dredged in flour, pan-fried in butter, and served with a
brown butter and lemon sauce.
Bercy A sauce made by reducing white wine and fish stock, often used
with fish or seafood dishes.
Calamari Tender, breaded and fried squid rings, commonly served as an

appetizer.
Chowder A thick, creamy soup often made with seafood like clams or fish,
potatoes, onions, and sometimes bacon.
Cleaning The process of removing inedible parts from seafood, such as

removing shells, scales, or guts.

Doria A Japanese-style seafood gratin dish typically made with white

sauce, seafood, and cheese, baked until golden brown.
Filleting The technique of removing the bones from a fish fillet, leaving only
the edible flesh.
Goujons Small strips or pieces of fish, often breaded and fried, served as a
snack or appetizer.
Hollandaise A rich, buttery sauce made with egg yolks, butter, and lemon juice,
often served with seafood like poached fish or asparagus.
Mornay A sauce similar to béchamel, enriched with grated cheese, and

typically used in seafood gratin dishes.
Oysters Kilpatrick Oysters topped with bacon and a Worcestershire sauce-based

mixture, then grilled or broiled until cooked.
Pin-bone removal The process of removing small, fine bones (pin bones) from fish
fillets using tweezers or pliers.

Scaling The act of removing scales from fish, making it ready for cooking.
Seafood Paella A Spanish rice dish cooked with a variety of seafood, saffron, and
other seasonings, often cooked in a special wide, shallow pan.
Shelling The process of removing the shells from crustaceans or shellfish,

such as shrimp or crab.
Skinning Removing the skin from fish fillets or other seafood, often done
before cooking.
Surf n turf A dish that combines seafood (surf) and land-based meat (turf),
typically featuring steak and seafood served together.
Tempura A Japanese frying technique where seafood and vegetables are

coated in a light, airy batter and deep-fried until crispy.
11. Describe three cookery methods commonly used when preparing seafood dishes. Include a
description of how each method is used.

1. **Grilling**:
- **Description**: Grilling involves cooking seafood over an open flame or heat source, typically on a grill grate. It's a high-heat cooking method
that imparts smoky flavors and appealing grill marks to the seafood.
- **How It's Used**: Seafood is usually marinated or brushed with oil and seasonings to prevent sticking and enhance flavor. It is then placed
directly on the grill grates, which have been preheated to a high temperature. The seafood is cooked for a short duration on each side until it's
opaque and slightly charred, which varies depending on the thickness of the seafood. Grilling is ideal for thicker fillets, whole fish, shrimp, and
even some shellfish like oysters.
2. **Poaching**:
- **Description**: Poaching involves gently simmering seafood in a flavorful liquid, often a seasoned broth or court-bouillon. It's a moist-heat
cooking method that preserves the delicate texture of seafood.
- **How It's Used**: Seafood is placed in a shallow pan, and the poaching liquid is brought to a gentle simmer. The liquid should cover the
seafood partially. The seafood is then poached until it becomes opaque and easily flakes with a fork, typically just a few minutes. Poaching is a
suitable method for more delicate seafood like fish fillets, shrimp, and scallops. The liquid can be infused with herbs, aromatics, and other
seasonings to enhance the flavor.
3. **Baking**:
- **Description**: Baking involves cooking seafood in an oven using dry heat, often with the seafood placed in a baking dish and covered or
seasoned with various ingredients. It's a versatile method that allows for a wide range of flavor combinations.
- **How It's Used**: Seafood is seasoned or coated with ingredients like breadcrumbs, herbs, spices, or sauces. It is then placed in a preheated
oven and baked until it reaches the desired doneness. Baking times and temperatures vary depending on the type and thickness of seafood. For
example, fish fillets can be baked with a lemon-butter sauce, while a whole fish may be stuffed with herbs and roasted in the oven. Baking is
suitable for various seafood types, including fish, shrimp, and crab.
These three cookery methods offer versatility in preparing seafood dishes, allowing you to create a wide range of flavors and textures based on
your preferences and the type of seafood you're working with.

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

appearance
(including balance,
colour and contrast)
Flat fish Thin, flat body with Flounder, Sole, Halibut Grilling, pan-frying,
both eyes on one side. baking, and poaching.
Often white or pale
flesh.
Round fish Round body shape with Salmon, Tuna, Trout Grilling, baking, pan-
eyes on each side of the searing, and broiling.
head. Varied flesh
colors.
Oily fish Dark, oil-rich flesh, high Salmon, Mackerel, Grilling, smoking,
in healthy fats. Strong Sardines baking, and pan-
and distinctive flavor. searing.
White fish White or pale flesh with Cod, Haddock, Pollock Baking, frying,
a mild, subtle flavor. steaming, and
Versatile and adaptable. poaching.
Ocean fish Sea-dwelling species Mahi-Mahi, Grouper, Grilling, baking, frying,

with saltwater habitat. Snapper and broiling.
Diverse in appearance.
Freshwater fish Found in lakes and Trout, Catfish, Perch Grilling, pan-frying,
rivers, often with milder baking, and steaming.
flavors. Varied in
appearance.

Type of seafood Characteristics and Example Cooking

appearance
(including balance,
colour and contrast)
Crustacean Hard exoskeleton, Lobster, Crab, Shrimp Boiling, grilling,

segmented body, often steaming, and baking.
with claws or shells.
Prawn Long, slender body with Tiger Prawns, White Grilling, sautéing, and
a curved tail. Often pink Shrimp deep-frying.
or orange when
cooked.
Molluscs Soft-bodied creatures Clams, Mussels, Oysters Steaming, boiling,

with shells, often grilling, and baking.
bivalves (two shells).
Octopus Soft, elongated body Mediterranean Octopus Grilling, braising,

with eight tentacles. poaching, and frying.
Often purplish when
cooked.
Squid Tube-like body with Calamari, Squid Rings Frying, grilling,

tentacles and a fin. sautéing, and stewing.
Tender with a slightly
sweet flavor.
13.

14. 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.
Stock Date Codes and Rotation Labels:

1. **Date of Delivery**: This is typically found on the packaging or label of the seafood product. It
indicates the date when the seafood was delivered to the kitchen or workplace. It's crucial for tracking
the freshness of the product and managing inventory effectively.
2. **Packing/Preparation Date**: Some seafood items, especially those prepared in-house, may have a
packing or preparation date. This date shows when the seafood was processed or packaged for use. It
helps kitchen staff know when the item was made or prepped.
3. **Expiry Date/Use-By Date**: The expiry date, also known as the use-by date, is the date until which
the seafood is expected to remain safe to consume and maintain its quality. It's a crucial reference point
for determining when the item should be used or discarded.
4. **Days Left**: To calculate how many days the item has left before reaching its expiry date, subtract
the current date from the expiry date. This provides a clear timeline for when the seafood should be used
to ensure freshness and safety.
5. **Stock Rotation Details**: These details may include information on the first in, first out (FIFO)
method, which indicates the order in which products should be used based on their delivery or
preparation dates. It ensures that older items are used before newer ones to minimize waste.
6. **Storage Temperature Requirements**: Seafood often comes with storage temperature

requirements. This indicates the temperature range at which the product should be stored to maintain its
quality and safety. Refrigeration is typically required, but the specific temperature may vary depending
on the type of seafood.
When inspecting seafood items, it's essential to check these labels and date codes to ensure that you're
using the products within their safe and optimal shelf life. Proper storage temperature adherence is also
crucial to maintain freshness and food safety.
15. List three methods for correct handling and storage of live seafood.
Handling and storing live seafood correctly is essential to maintain freshness and ensure food safety. Here are
three methods for doing so:
1. **Keep in a Suitable Container with Adequate Water**:

- When transporting live seafood, such as lobsters, crabs, or clams, use a container with a secure lid or cover to
prevent escape and minimize stress to the animals.
- Ensure that the container has sufficient seawater or a saltwater solution. The water should cover the seafood
but leave enough space for air. Use clean, filtered seawater or freshwater mixed with marine salt to create the
appropriate salinity.
- Maintain the water temperature at the species-specific range for the seafood. Some may require cooler
temperatures, while others need it warmer.
2. **Regular Water Changes**:

- To keep the water quality optimal, change it regularly to remove waste products and maintain proper oxygen
levels.
- Use a net or scoop to gently lift the live seafood from the container and transfer it to a clean container with
fresh, properly mixed water.
- Avoid sudden temperature or salinity changes when transferring seafood to a new container to prevent shock.
3. **Storage Conditions**:
- Store live seafood in a cool, dark, and well-ventilated area to reduce stress and prevent temperature
fluctuations.
- Keep the containers covered to minimize light exposure, which can stress the seafood.
- Ensure proper drainage in the storage area to prevent water buildup, which can lead to deteriorated water
quality and stress.
These methods help maintain the health and quality of live seafood, ensuring that they remain fresh and vibrant
until they are ready for preparation and consumption. Proper handling and storage are crucial for both ethical and
culinary reasons when working with live seafood.
16. Briefly describe the two ways (include the processes) for humanely slaughtering shellfish or live
fish.
1. **Pithing** (for fish):

- **Process**: Pithing is a method used to quickly and humanely euthanize fish. It involves inserting a sharp,
pointed instrument, such as a specialized pithing tool or a knife, through the fish's brain, usually just behind the
eye and slightly upward.
- **Explanation**: This process destroys the fish's brain and spinal cord, instantly rendering it unconscious and

painless. After pithing, the fish can be bled, gutted, and prepared for cooking. It's a commonly accepted method
for humane fish slaughter.
2. **Icing and Freezing** (for shellfish):

- **Process**: Icing and freezing is a humane method for shellfish like crabs and lobsters.
- **Explanation**: To euthanize shellfish, place them in a container filled with ice, or wrap them in a wet cloth
or towel soaked in ice water. This gradually lowers their body temperature, inducing a state of anesthesia and
eventually causing them to become unconscious and insensitive to pain.
- Once they are unresponsive, they can be humanely processed by cooking, typically by boiling or steaming.
This method ensures minimal stress and suffering for the shellfish.
17. List two things that you could use seafood by-products and off cuts for to reduce wastage and
maximise profitability.
Using seafood by-products and off-cuts creatively can help reduce waste and maximize profitability in the seafood industry.
Here are two things you can use them for:
1. **Seafood Stock or Broth**:

- Seafood by-products like fish heads, tails, shells, and trimmings can be used to make flavorful seafood stock or broth.
Simmering these parts with water, aromatics (such as onions, garlic, and herbs), and seasonings creates a rich base that can
be used in various seafood dishes, soups, and sauces. It adds depth of flavor and reduces the need for commercially produced
stocks, thus saving costs and reducing waste.
2. **Seafood Sauces and Pastes**:

- By grinding or pureeing seafood by-products and off-cuts, you can create flavorful sauces and pastes. For example, fish
trimmings can be blended into a fine paste that's seasoned and used as a base for dishes like fish cakes, seafood spreads, or
dumpling fillings. Similarly, shrimp shells and heads can be processed to make a shrimp paste or sauce that adds a burst of
umami to various recipes. These homemade pastes and sauces not only reduce waste but also add value to dishes.
By creatively repurposing seafood by-products and off-cuts, you can minimize waste, enhance the flavor of your dishes, and
increase profitability by using more of the seafood product. It's a sustainable practice that benefits both your business and the
environment.

18. Complete the following table for three classical and three contemporary seafood dishes.
Classical seafood dish Taste and texture
1 1. Bouillabaisse (French) Flavorful and aromatic; rich, savory, and

slightly sweet with garlic, saffron, and herbs.
Variety of textures including tender fish,
succulent shellfish, and hearty broth.
2 2. Lobster Thermidor (French) Decadent with a rich, velvety taste, hints of

brandy warmth, and tanginess from
mustard.
Tender and succulent lobster meat with a
creamy, luscious sauce.
3 Oysters Rockefeller (American) Indulgent with a harmonious blend of briny

oysters, rich butter, earthy spinach, and a
touch of anise and herbs.
Plump oysters with a crispy topping,
offering a mix of creamy and crunchy
textures.
Contemporary seafood dish Taste and texture
1 1. Sushi Burrito (Fusion) Fusion of traditional sushi with

contemporary elements, including briny
seafood, creamy avocado, and umami
flavors.
Diverse textures, from soft creaminess to
tender fish and crunchiness of vegetables
and nori seaweed.
2 2. Grilled Miso Cod (Japanese Fusion) Sweet and savory miso glaze on buttery
black cod, with a hint of smokiness from
grilling.
Buttery and flaky cod with a slightly crispy
exterior; sticky texture from the miso glaze.
3 3. Sous Vide Salmon with Dill and Lemon Delicate, buttery salmon infused with dill
Foam (Modern Molecular Gastronomy) and lemon flavors; airy lemon foam.
Incredibly tender and moist salmon; light
and airy texture from the foam.

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
o when handling and storing seafood.
responding to at least one special
customer request
Instructions for how you will complete these requirements are included below.

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
 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.
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!
2. 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.
3. 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
 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.
4. 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 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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SIT30821 Certificate III in Commercial Cookery

prepare seafood dishes

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 1 of 23

Assessment for this unit..................................................................................................................................3

Assessment Task 2: Student Logbook...............................................................................................................17

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 2 of 23

Assessment for this unit

Kitchen time required

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 3 of 23

Assessment Task 1: Knowledge questions

Information for students

 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.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 4 of 23

Risk Strategy for reducing risk

Cross-Contamination 1. Separate raw seafood from ready-to-eat

Temperature Control 1. Keep seafood at 32°F (0°C) or below. 2. Cook

Sourcing and Quality 1. Buy from reputable suppliers. 2. Check for

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 5 of 23

Color and Texture

Movement (if live)

3. List three signs that seafood has spoiled.

Three signs that seafood has spoiled are:

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 6 of 23

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 7 of 23

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 8 of 23

Chef’s knife Sharp, versatile blade Cutting, slicing, and chopping

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 9 of 23

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 10 of 23

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 11 of 23

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

À l’Anglaise A cooking method where seafood is poached in court-bouillon (a

Calamari Tender, breaded and fried squid rings, commonly served as an

Cleaning The process of removing inedible parts from seafood, such as

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 12 of 23

Doria A Japanese-style seafood gratin dish typically made with white

Mornay A sauce similar to béchamel, enriched with grated cheese, and

Oysters Kilpatrick Oysters topped with bacon and a Worcestershire sauce-based

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 13 of 23

Shelling The process of removing the shells from crustaceans or shellfish,

Tempura A Japanese frying technique where seafood and vegetables are

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 14 of 23

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 15 of 23

12. Complete the following table.

Type of seafood Characteristics and Example Cooking

Ocean fish Sea-dwelling species Mahi-Mahi, Grouper, Grilling, baking, frying,

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 16 of 23

Type of seafood Characteristics and Example Cooking

Crustacean Hard exoskeleton, Lobster, Crab, Shrimp Boiling, grilling,

Molluscs Soft-bodied creatures Clams, Mussels, Oysters Steaming, boiling,

Octopus Soft, elongated body Mediterranean Octopus Grilling, braising,

Squid Tube-like body with Calamari, Squid Rings Frying, grilling,

Student Assessment - SITHCCC037 Prepare seafood dishes |Page 17 of 23

6. Storage Temperature Requirements: Seafood often comes with storage temperature

1. Keep in a Suitable Container with Adequate Water:

2. Regular Water Changes:

1. Pithing (for fish):

2. Icing and Freezing (for shellfish):

1. Seafood Stock or Broth:

2. Seafood Sauces and Pastes: