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Evidence Guide: SITHCCC037 - 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

 

SITHCCC037 - 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 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 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:

 

 

 

 

 

 

 

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:

 

 

 

 

 

 

 

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.
  6. Follow standard recipes to select and use seafood cookery methods.
  7. Prepare seafood accompaniments and add sauces as required.
  8. Make food quality adjustments within scope of responsibility.
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:

 

 

 

 

 

 

 

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 prepared food items 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 prepared food items 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

PERFORMANCECRITERIA

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 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 prepared food items 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

PERFORMANCECRITERIA

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 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 prepared food items 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 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.

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.