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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from 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. 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.
3. 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.
4. 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.
   • 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 prepared food items 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.

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 at least ten finished seafood dishes using each of the following seafood classifications at least once (at least once across preparation of the ten dishes):

flat and round fish

oily and white fish

ocean and freshwater fish

shellfish:

crustaceans including green prawns

molluscs

octopus and squid

use each of the following seafood preparation techniques at least once when preparing the above dishes (at least once across the preparation of the ten dishes):

cleaning

scaling

pin-bone removal

filleting - flat and round fish

portioning

shelling

skinning

use each of the following cookery methods at least once when preparing the above dishes (at least once across preparation of the ten dishes):

deep frying

shallow frying

grilling

poaching

sous vide

steaming

whole baked

prepare, plate and present two portions each of the above finished dishes:

within commercial time constraints and deadlines

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

responding to at least one special customer request.

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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

seafood classifications

contents of date codes and rotation labels for stock

characteristics of seafood products:

appearance:

balance

colour

contrast

freshness and quality indicators

taste

texture

correct handling and storage of live seafood

processes for humanely slaughtering shellfish or live fish

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

plating methods for practicality of service and customer consumption

safe and effective methods of using seafood by-products and offcuts to reduce wastage and maximise profitability

equipment used to produce seafood dishes:

knife care and maintenance

essential features and functions

mise en place requirements for seafood dishes

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

ensure food safety:

cooking and cooling processes

timeframes and temperatures

optimise shelf life

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

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