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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of knives and other equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use knives and other equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Thaw frozen seafood according to food safety guidelines as required.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients and create portions according to recipe.
   • Use seafood preparation techniques according to recipe.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook seafood dishes.
   • Follow standard recipes to select and use seafood cookery methods.
   • Prepare seafood accompaniments and add sauces as required.
   • Make food quality adjustments within scope of responsibility.
5. Present fish and shellfish.
   • Portion and serve fish and shellfish according to recipe requirements.
   • Add sauces and garnishes according to standard recipes.
   • Visually evaluate dish and adjust presentation.
   • Store dishes in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plated food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare the following seafood classifications:

flat and round fish

oily and white fish

ocean and freshwater fish

octopus and squid

shellfish:

crustaceans

molluscs

whole or filleted fish

use each of the following seafood preparation techniques in preparing above seafood as required:

cleaning

de-scaling

pin-bone removal

filleting

portioning

shelling

skinning

follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery methods:

deep and shallow frying

grilling

poaching

roasting

sautéing

steaming

prepare above food for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing seafood

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used in the production of different fish and shellfish dishes

variety of classical and contemporary seafood dishes

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:

appearance

freshness and other quality indicators

nutritional value

taste

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:

knife care and maintenance

essential features and functions

safe operating practices

mise en place requirements for seafood dishes

appropriate environmental conditions for storing and thawing fish and shellfish products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce seafood dishes.

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