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Evidence Guide: SITHCCC013 - Prepare seafood dishes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC013 - Prepare seafood dishes

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of knives and other equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use knives and other equipment safely and hygienically according to manufacturer instructions.
Select type and size of knives and other equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use knives and other equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Thaw frozen seafood according to food safety guidelines as required.
  2. Sort and assemble ingredients according to food production sequencing.
  3. Weigh and measure ingredients and create portions according to recipe.
  4. Use seafood preparation techniques according to recipe.
  5. Minimise waste to maximise profitability of food items prepared.
Thaw frozen seafood according to food safety guidelines as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use seafood preparation techniques according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook seafood dishes.

  1. Follow standard recipes to select and use seafood cookery methods.
  2. Prepare seafood accompaniments and add sauces as required.
  3. Make food quality adjustments within scope of responsibility.
Follow standard recipes to select and use seafood cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare seafood accompaniments and add sauces as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present fish and shellfish.

  1. Portion and serve fish and shellfish according to recipe requirements.
  2. Add sauces and garnishes according to standard recipes.
  3. Visually evaluate dish and adjust presentation.
  4. Store dishes in appropriate environmental conditions.
  5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Portion and serve fish and shellfish according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.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.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen seafood according to food safety guidelines as required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use seafood preparation techniques according to recipe.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook seafood dishes.

4.1.Follow standard recipes to select and use seafood cookery methods.

4.2.Prepare seafood accompaniments and add sauces as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present fish and shellfish.

5.1.Portion and serve fish and shellfish according to recipe requirements.

5.2.Add sauces and garnishes according to standard recipes.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.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.

2.1.Select type and size of knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen seafood according to food safety guidelines as required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use seafood preparation techniques according to recipe.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook seafood dishes.

4.1.Follow standard recipes to select and use seafood cookery methods.

4.2.Prepare seafood accompaniments and add sauces as required.

4.3.Make food quality adjustments within scope of responsibility.

5. Present fish and shellfish.

5.1.Portion and serve fish and shellfish according to recipe requirements.

5.2.Add sauces and garnishes according to standard recipes.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.

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.

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.