Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
X My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:

 culinary terms and trade names for:

o ingredients commonly used in the production of different fish and shellfish dishes
o variety of classical and contemporary seafood dishes
o different varieties of seafood and styles of cooking
 contents of stock date codes and rotation labels
 seafood classifications
 characteristics of seafood products and fish and shellfish dishes:
o appearance
o freshness and other quality indicators
o nutritional value
o taste
o texture
 preparation techniques for fish and shellfish specified in the performance evidence
 cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence
 equipment used to produce seafood dishes:
o knife care and maintenance
o essential features and functions
o safe operating practices
 mise en place requirements for seafood dishes
 appropriate environmental conditions for storing and thawing fish and shellfish products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce seafood dishes.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Pen, paper, calculator, internet access

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks

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 The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date:

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date:

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Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on
the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

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1. You arrive at work to start your shift. List 3 methods you could use to identify the mise en place and preparation
requirements for your shift:

Methods to identify mise en place and preparation requirements

1 Standard Recipe Cards

2 Correct weight.

3 The required quantities for preparation may depend on the number of bookings, seasonal factors, functions or
historical business data.

2. List 4 aspects you need to consider when selecting seafood for a menu and explain how a chef could
contribute to sustainability when purchasing seafood:

1. Climate and weather

2. Enterprise and customer expectations

3. Availability and type required

4. Quality, price and market fluctuations

3. What are the nutritional values for seafood? Provide an overview of nutrients contained and the importance
of seafood in a balanced diet:

- High protein content;

- All essential amino acids;
- Omega 3 fatty acids;
- Low in cholesterol;
- Fish contains 17-25% of protein, and average is 19%;
- Low fat – 1-5%;
- Vitamins A, D, B complex (B3, B6 and B12);
- Calcium, zinc, iron, copper, potassium, iodine, phosphorus and selenium.
It is easy to digest as the protein in seafood is broken down and absorbed by the body more easily than
the protein in red meats and poultry.
Seafood forms an important part of balanced diet and many bodies recommend eating seafood at least
twice a week.

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4. Which aspects relating to seafood allergies require awareness and care when preparing and serving seafood
to customers?

 Clean and sanitise equipment and knives when changing tasks

 Wash your hands frequently using the correct procedure
 Wear a clean and appropriate uniform and headwear
 Use gloves and change them frequently

5. List the classifications for finfish and provide 3 examples for each category:

Classification Examples
Whitefish Barramundi, rockcod, snapper
Oilyfish Carp, mullet, tuna
Freshwater fish Trout, carp and Murray perch.

6. List the categories for crustaceans and provide 2 examples for each category:

Categories Examples
Bugs Bailman bug, Moreton Bay Bug
Crabs Blue swimmer crab, mud crab and snapper crab
Prawns School prawn, King Prawn and Tiger Prawn
Scampi West Australian Scampi
Rocklobster Eastern, Southern, Western and Tropical

7. List the categories for molluscs and provide 2 examples for each category:

Categories Examples
Bivalve Oyster, Mussels
Univalve Abalone, bailer shell

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 Soft-bodied Squid, Octopus
Other Beche de mer, sea urchin

8. What are the requirements for the correct handling, storage and the killing of live seafood in a humane
manner?

Handling
Handling can affect some quality signs so you need to examine carefully to get an actual indication of
freshness. If the gills are discoloured or the eyes dull, the fish can be handled poorly or bruised and suffered
in quality. It is still fine for consumption, however it is now of secondary quality and the purchase price and
selling price must reflect that.

Storage

Store between 0°C and +2°C

Use shaved ice, snow or ice slurry, to allow the ice to melt away from the fish or fillets without causing
bruising

Live fish are stored in aquatic tanks and live shellfish can be kept covered in the coolroom for a limited time.
Live seafood must be checked regularly and any sick or dead animals must be removed immediately. The
tanks must be monitored in regards to temperature, salt content and regular maintenance tasks. Display
tanks are available with various conditions to allow for ideal conditions for cold water, tropical and
freshwater species.

Humane Killing Procedures

To kill live seafood humanely you need to minimise suffering. Fish from a tank should be stunned with a
quick blow to the the head or brain spiked, then the intestine removed. Crustaceans should be placed in the
freezer or salt water/ice slurry until body movements stop, then submerge the head into boiling liquid, brain
spike or cut through the longitudinal mid-line to kill the seafood quickly.

9. List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness:

Quality Indicators
1. Appearance

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 2. Odour

3. Texture

4. Taste

5. No signs of freezer burn

6. Appropriate delivery

10. What are the quality indicators for the following categories of fresh shellfish? Which aspects need to be
considered to prevent food safety hazards, contamination or quality issues?

Crustaceans

They should have a fresh smell and their eyes should be black and glossy. The body should be intact, i.e. no
broken antennae and the head and tail connection should be tight. Crustaceans have pigments in the shell that
change colour when heated and alter the appearance from the normal coppery/green to a bright red. If
purchasing pre-cooked shellfish such as prawns and rocklobster a sign of sufficient cooking is the tail curling
tightly. If green crustaceans are discoloured with dark spots, it is known as melanosis. This is due to oxidisation
of the crustacean and does not initially affect eating quality. However, once it has started it will progress rapidly
and change the flavour of the meat. Peel the crustacean and cook it to avoid further deterioration. It is advisable
to store fresh green prawns or other crustaceans in ice slurry to prevent oxygen from affecting the seafood.
Keep in tank with proper conditions for short time when fresh, keep on ice when cooked use drip trays and ice
cover, but small amounts so they don’t get old.

Molluscs

They are available live and should be kept in specialised tanks which require temperature and salt level controls.
Salt levels should replicate the natural environment. Any dead animals must be removed immediately, and
water should be filtered constantly to prevent contamination. Molluscs not stored in tanks are best kept fresh
in a container with a weight on top.

Cockles, clams, vongole, periwinkles, turban shells and pipis

They often contain sand and must be purged in clean water to remove sand. Remember that they may still need
to be rinsed after purging and also be aware that when making a sauce or stock any leftover sand will settle to
the bottom of the pot.

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Soft-bodied molluscs (ink fish)

Soft bodied molluscs (Ink fish) such as calamari, cuttlefish or octopus require separation of the body or tube
from the head. Cut off the tentacles and slice up the tube or body part.

Always clean and wash whole ink fish thoroughly. You may want to keep the ink for pasta or risotto. Large
octopus needs tenderising by putting it into a cement mixer to tenderise it and stretch the fibres.

11. List 10 aspects of hygienic handling and storage of seafood including the correct procedures for thawing to
prevent contamination. What does this require in terms of labelling?

1. Establish overall SOPs and HACCP 6.Rinse, then store in ice. Keep covered and moist at 0-2 °C
systems including cleaning schedules

2. Minimise handling seafood 7. Use designated cutting boards (blue) to prevent cross-
contamination

3. Wash your hands prior to any handling 8. Process only small amounts at a time and put it straight back
of seafood into the coolroom

4. Handle seafood carefully and separate 9. Clean and then sanitise your work area regularly to prevent
according to species to prevent cross- any build-up of bacteria - dry wipe and scrub, rinse with warm
contamination water to soften remnants, then use a brush and detergent to
clean, rinse with clean water, dry and sanitise

5. Never mix cooked and un-cooked, fish 10. Modified atmosphere packed (MAP) items require
and shellfish temperature controls to prevent spoilage

Labelling:

Using labels is an ideal way to be organised and to remember what was done and when. This applies to
everything from simple labels, such as a cartouche stating: Mayonnaise, 18/06/14, J. Peterson, up to full
nutritional labels required for bulk cooking and distribution.

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12. Calculating portion weights and yield

a. You have 0.800kg fresh cuttlefish. Waste and bones are 57%. What is the net yield expressed in kg?
0,344kg__________

b. When filleting a Dover sole weighing 750g you obtain 405g cleaned fillets. What is the wastage of skin
and bones expressed in %? __46________

c. The net yield for a cleaned Octopus is 0.560kg. The waste accounts for 30%. What was the original
purchase weight of the octopus?0,728kg __________

13. In brief, explain the steps for the following preparation methods. Which tools are used?

Preparation Preparation procedure /Steps Tools used

Hold the fish by the tail and move Fish scaler or breadknife.
Scaling the scaler against the scales towards
the head so the scales pop out,
ensuring that you have a good grip
to prevent injury. Take care with
scales close to the fins, belly and
head as they can be overlooked. To
prevent a mess the fish can be
scaled under still or running water.
To gut a fish hold it firmly with one Boning knife
Gutting hand then cut along the stomach
with an appropriate knife to reveal
the guts. The guts may or may not
be encased in a lining, depending on
the species. Remove the guts (in
one action if possible) to leave a
clean cavity. The kidney area must
be removed by scraping with a
knife. Remove the heart. All fish
must have their gut washed clean to
remove any off odors.
Check for any remaining scales and Scissor to remove any fins and trim
Preparing whole fish for pan- gut residue and remove if necessary. the trail.
frying or grilling For larger or thicker fish you can
score the fillets to make the heat
penetrate quicker. Depending on the
establishment you may also cut off
the head. If you serve the head then
ensure that the gills are removed.

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 Fillet the fish by cutting towards the
Filleting round fish spine starting at the head just behind
the gills. Point the knife towards the
backbone and slide it along the
spine in a long, even cutting action.
This helps to remove the flesh and
minimize wastage. It is best to cut
around the rib bones, leaving them
on the carcass. The wings can be
removed and used as a menu item.
Once the fillets have been taken off,
remove any remaining bones by
slicing them away from the fillet or
using tweezers to remove any pin
bones. The skin can also be
removed if desired.
The fillet is laid skin side down on a
Skinning round fish chopping board and the tail is held
firm. Ease the knife between the
flesh and the skin at the end of the
tail. Angle the knife towards the
skin with your wrist firm. Gently
ease the knife back and forth
towards the head end until the skin
is completely removed.
Cut through the skin across the tail
Skinning flat fish then turn over and repeat. Lift the
skin then insert a finger underneath
and slide along the fin and repeat on
the other side. A little bit of salt on
your fingers or a cloth will help you
maintain a grip. Carefully pull the
skin back ensuring that the flesh
does not come with it. Turn the fish
over and repeat the steps.
Make an incision at the tail end and
Filleting flat fish ease the skin off slightly. Use salt or
a cloth to hold the end of the skin
and carefully pull it off. Support the
flesh with your other hand to
prevent the flesh from tearing. Once
the skin has been removed, run your
finger along the outer edge of the
fillet. This helps separate the flesh
from the bone. If the roe is evident,
ease it out in the same manner. Cut
along the spine from the head to the
tail and ease your knife along the
bones to lift the fillet off. Repeat
this process on the remaining side.

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14. Provide a description for the following cuts of fish:

French Explanation

Filet Flesh of the fish completely removed from the bone and most often skinned; it is generally
accepted that there will be no bones, so remove pin bones

Délice Folded fillet. Can have fillings or farces.

Paupiette Rolled fillet. Can have a farce on the skin side.

Goujon Strips cut diagonally across the fillet approximately 50x10x10mm.

Suprême Literally translated as “the best”. A larger fillet is cut on a slant to make it look bigger.

Darne Cut through the bone of a whole round fish. Usually referred to as a cutlet.

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15. Explain the preparation requirements for the following types of shellfish:

Seafood Preparation requirements

Cut them in half for grilling, or remove the head, then peel the legs and
Prawns shell off. Remove the vein and wash, store in the fridge. Enterprise
requirements will vary for presentation, as sometimes the tail segment
and/or head is left on.

Lobster Preparing a lobster for dishes like Lobster Mornay is easy since
you just split in the half, remove the vein and intestine, wash
then process according to the recipe. Lobster tails are cut in half
lengthways or peeled and the meat can be cut into segments.

Bugs Washing the bug to remove any grit, then remove the head by
twisting it or first cutting in the neck area. It helps if you use a
cloth to protect your hands as there are sharp ends on the shell.
Cut the tail in half or use scissors to cut through the sides of the
tail and then peel off the shell to reveal the meat. The vein it
then removed. The shells can be used in stocks and bisques.

Crabs Remove the top shell, remove the gills, cut in half and remove
the intestines and wash off. The meat can be pulled out using a
lobster fork. The cleaned meat can be prepared and presented in
the crab shell or in a traditional British dressed crab it is
presented elaborately with the leg meat separated.

Mussels Should have the beard and any barnacles attached to them
removed prior to cooking. Scrub the mussels with steel wool or
preferably a stiff brush to remove any barnacles and grit. Pull the
beard to remove it and the mussels are ready for cooking.

Cockles, clams, vongole, periwinkles, turban The usually contain sand and must be purged in clean water to
shells and pipis remove sand. Remember that they may still need to be rinsed
after purging and also be aware that when making a sauce or
stock any leftover will settle to the bottom of the pot.

Oysters Can be purchased in the shell or pre-shucked. Oysters can be

shucked by opening them with an oyster knife from either the
pointed end or the rounded front. Whichever way you do it, you
insert the oyster knife and lever the lid off. Try to maintain as
much natural sea water as possible as this provides flavour.

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 Opening oysters from the front will result in more shell
fragments as the shell is softer in this region. Always check for
any shell fragments or grit and rinse if necessary. If you need to
rinse the oyster you should use filtered water as this has the least
impact on taste. If you want to serve the oyster in its natural
juices it MUST be opened from the hinge end to prevent shell
fragments.

Scallops They come either roe on or roe off. If attached to a shell, slide
your knife underneath the scallop, cutting through the muscle
that attaches the flesh to the shell. Remove any remaining
muscle and intestine from the side of the scallop as this becomes
tough when cooked. This can be done by simply pinching it
between your fingers.

Soft bodied molluscs (Ink fish) Ink fish require separation of the body or tube from the head.
Cut off the tentacles and slice up the tube or body part.

Always clean and wash whole ink fish thoroughly. You may want
to keep the ink for pasta or risotto. Large octopus needs
tenderising and in the Mediterranean this is traditionally done by
beating it on the rocks in the harbour. Nowadays suppliers will
put it into a cement mixer to tenderise it and stretch the fibres.

In general ink fish are cut prior to cooking, an exception being

grilled baby octopus or stuffed squid tubes. Cutting the ink fish
will break the individual muscle rings (membranes) thus helping
to tenderise the product. The tentacles can also be eaten but
with octopus you need to remove the membranes in the
suckers.

16. Describe how each of the following methods of cookery can be used for seafood, list the suitable species
and provide at least 2 menu examples including accompaniments for each method of cookery:

Process and suitable species Menu examples & accompaniment

Poaching Submerging food in a liquid, Deep – whole rocklobster for a buffet; whole
(Deep and shallow) normally other than fat, between salmon for a buffet.
80 °C and 95 °C. This is a gentle
form of cooking. Shallow – poached bug tails with asparagus tips,
white truffles and lemon vinaigrette; sole
paupiettes in beurre blanc.

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 Steaming Food is cooked by the steam of a Steamed Chinese fish dumplings, Golden Trout
boiling liquid without being Fillet with vegetable spaghetti and herb pesto.
suspended in it.

Roasting Seafood is exposed to direct heat in Roasted whithing with rosemary.

the oven or turned over an open
fire. Fat is used to aid in the cooking
process. Temperatures vary
between 80-240 °C

Grilling Seafood is cooked by exposing it to Grilled diver scallops with corn purée, lobster
radiated heat. It can be cooked Mornay.
above or below the heat source, or
between 2 heat sources. Is suitable
for small whole items , fillets and
cuts.

Shallow-frying Seafood is cooked in a pan using a Trout in almond butter served with rice; whiting
small amount of fat. This is suitable meuniere served with rice.
for whole fish, fish fillets and
crustaceans. The seafood is often
coated in flour prior to cooking to
keep it dry and crisp the skin.

Deep-frying Seafood is cooked by submerging it Tempura prawns, Chilli Squid.

fully in hot fat. Temperatures vary
from 140-190 °C.

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17. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide for cost-
effectiveness in a kitchen operation:

Examples

1. Bugs – shells can be utilised in bisques and stocks

2. Bones and trimmings can be used for fish stocks and fumets
3. Fish sauce can be made from air-dried fish
4. Shells can be used in making stocks and soups such as bisques as well as butters used for specialty
sauces
5. Leftover cooked prawns can be used for fried rice or prawn omelettes

18. Which essential factors need to be considered when presenting seafood dishes? How does this impact on
modern trends compared to traditional seafood preparations?

You must consider palatability, visual appearance, harmony of ingredients, comparative sizes of dish and
garnish, quality and taste. Modern plates usually combine a variety of cookery methods within the dish also
adds interest and shows off the skill of the chef.

19. List the typical preparation methods, garnishes and/or accompaniments for the following preparation
methods:

À la meunière Describes the seasoning of seafood with salt, pepper, lemon juice and a dusting of flour.
The seafood is then shallow-fried in butter. The finished dish is covered with butter, lemon
juice and chopped parsley

À l’Anglaise Crumber and pan-fried or deep-fried

À l’Orly Drawn through batter accompanied by fresh tomato sauce

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 Bercy Seafood poached and served with white wine sauce.

À la Colbert Whole sole crumbed and fried, the bone is then removed and maitre d’hôtel butter is
added.

Doria Pan-fried fish with turned cucumbers.

Fritto misto di Flouded, crumbed or battered selection of seafood, deep-fried and served with a suitable
mare sauce on the side.

Mornay Seafood cooked with mornay sauce (cheese flavoured Béchamel).

Tempura Seafood drawn through a light, cornflour-based batter, deep-fried and accompanied by an
Asian dipping sauce.

20. How can you overcome shortfalls in mise en place or if a menu item sells out during service?

If it is a stock of fresh fish for example, you can replace it by a frozen variety or a similar fish. If it is a whitefish
it can be substituted by any other whitefish for the same cookery methods, but you must consider texture
and flavour differences. Oily fish can be substituted with other oily fish, e.g., ocean trout for salmon. And you
should always notify your customers.

21. Which aspects must be considered when storing cooked seafood or displaying cooked seafood for sale (for
example on a buffet)?

Keep food types separate to avoid cross-contamination and consider your work processes during preparation
and plating. The use of appropriate containers during the preparation and service stages will assist in this
purpose.
IF you are storing food for sale, it should be outside of danger zone - - either refrigerated below 4°C or heated
above 65°C to be safe.
You should also use appropriate containers, vacuum packaging and plastic wrap will assist in keeping product
in good condition and minimising waste.

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