4.2 Prepare seafood accompaniments and add sauces as required. was successfully added to your cart. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q7: What nutritional information about fish or shellfish or suggestions for healthier methods of cookery are provided in your workplace standard recipes and those you have researched? Cook seafood dishes. Complete the following tables for both of your chosen recipes. Cookery methods for different varieties and cuts of seafood: ? Appropriate preparation and cookery methods for various cuts and types of meat. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Average Unit Fee: Not available. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q7: Is the dish semi- or fully prepared prior to service? SITHCCC013 Prepare seafood dishes RTO Training Materials. This page is: General type: incourse. Modification History. … Is superseded by and equivalent to SITHCCC013 - Prepare seafood dishes • Equivalent •Unit updated to meet the Standards for Training Packages. Additional information; Collection Name: Didasko Cookery Notes. Question and answer • Answer the following questions relating to the information you have researched. Bhawani Banjara SITHCCC013 Prepare seafood dishes 2016 Edition 33 How do you; Royal Gurkhas Institute of Technology in Melbourne; COOKERY GUIDE - Fall 2020. Google Links links to google searches, with filtering in place to maximise the usefulness of the returned results Books Reference books for 'Prepare seafood dishes' on fishpond.com.au. Certificate III CC&HOP. BSB60215 Advanced Diploma of Business. 3.5.Minimise waste to maximise profitability of food items prepared. Post author By Miguel; Post date August 26, 2020; This Assessment Summary is to be completed by the Assessor and used as the final record of student competence for this Unit of Competency. Please contact individual training providers directly to compare course fees. Certificate III CC&HOP. Q1: Standard recipes for similar dishes usually follow a standard preparation sequence. Whether you are trying to eat healthier, want to eat less meat, or just adore So my answer is 4. Skill sets that include this unit . Related products. HI6026 Audit, Assurance and Compliance TRIMESTER 3, 2017 INDIVIDUAL ASSIGNMENT 1, need assignment of business research report of MBA on advantage and disadvantage of using social network in AUSTRALIAN business IN 2000 TO 2010 FOR SMALL BUSINESS- topic. 946 High Street Reservoir, Melbourne Victoria 3073, Australia. 3.2 Sort and assemble ingredients according food production sequencing. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). The recipes must be attached to the completed tables when submitted. SITHCCC013. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia • Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q6: Based on your workplace standard recipes and those you have researched, what are the most common methods of cookery used to prepare fish and seafood? • Workflow planning tools, checklists or charts – including any task or priority lists showing evidence of your planning and organisational skills. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q5: How can you evaluate the quality and suitability of the dish before it is served to the customer? Unit Overview. safe operational practices. steaming. Unit Overview. … ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: What potential problems could occur during the cooking process and what steps will you take to prevent them? SITHCCC013 quantity Add to cart. Costing, yield testing and portion control for meat. Peelings, trimmings Can any of these be reused elsewhere in the kitchen? frying ? Task 1 requires the learner to obtain seafood recipes and complete the tables provided. This is a list of notable seafood dishes.Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. • Articles or flyers containing useful tips on how to minimise waste. 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility. Step 4: Chef Shay says – I now have a number to use which calculates 20 portions for each ingredient. 5.1 Portion and serve fish and shellfish according to recipe requirements. Performance Evidence Waste minimisation techniques and environmental considerations in relation to serafood. SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 Part C Portfolio Gather a range of information • Put together a portfolio of useful resources, contacts and information related to producing seafood dishes. Peeling, slicing, chopping What food off-cuts or byproducts result from preparing ingredients using this item of equipment? baking ? BSB50215 Diploma in Business . • Please note that this is one assessment from the range of assessment tasks you will complete. SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. 02/Mar/2016: Release Status: Current. 3.4.Use seafood preparation techniques according to recipe. Unit(s) of Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Portfolio 2 Lecturer Student Group ITEM Assessment Criteria Satisfactory Yes No SITHCCC013 Prepare Seafood Dishes Part A Task 1 and 2 1.1 Confirm food production requirements from food preparation list and standard recipes. Your email address will not be published. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? Home Store Units of Competency All Units SITHCCC013. Courses that include this unit. ? Courses that include this unit. <>>> ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: During your research, what types of dishes required the use of frozen seafood products? 2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions. For example, one onion is now four. Knowledge Evidence Characteristics of types of meats, including type, cut, quantity and fat content. Study Support FREE support, now available at ANY time! Teacher: Deborah Crawley; Teacher: Wasim Ibrahim; Teacher: Steve Stathakopoulos; Teacher: Marc Teleki; SITHCCC013 (V5)_1. stream �袊�9Š(��(��(��(��(��(��(��(��(��(��(��(��(��"�g�>�@�a��� J)h���� J)h���� z�O�A�ȩG"��)�b�ħRb��ES ��( ��( ��( ��( ��( ���(�b�b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� RR�P )i1KL�(�EPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEP$\����~�54�ģQV ��� 1F(��Q�(���jm��Q�E9ZZȰ��SB�(�EPEPEPEPEPIKII�f��E!���P�3F(�4f�Q@h���њ(�4Q�( ���P�(��њ1E �4Q@h�P�3E f��E �4Q@h�P�(��QE�QE0 1.2 Calculate ingredient amounts according to requirements. 3.4.Use seafood preparation techniques according to recipe. Criteria Instructions Part A- Task 1 ? ITEM Satisfactory ITEM Satisfactory Yes No Yes No Part A Part C Part B Record feedback provided to the student (especially on any unsatisfactory areas): OUTCOMES Yes No Overall performance of this assessment was satisfactory? Not applicable. SITHCCC013 Prepare seafood dishes 2016 Edition 6 Step 3: To do this chef Shay uses the following equation: If the number of portions required is 20, I have to divide this by the old recipe portion number, which was 5. • Make sure you answer all questions. Nutrition in relation to meats, including food values of meats. �+Iy�l$sv�(�� >�����>��[!�Vr�%��c��tI¹��}�K�(�5g~C2J���}�y�!�.O���Hn�)�U&7��G�FO�% read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? • Title changed to better reflect cookery tasks. calculate the number of portions ? SITHCCC013 Prepare seafood dishes. ^Ҥ�N82|�8�J����pRB�ܥI6��Mc`���4��� SITHCCC013 $ 462.00. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. Preparation methods for fish and shellfish including: ? �� � } !1AQa"q2���#B��R��$3br� Lecturer’s signature: ____________________________________ Date:__________________________ The result of my performance in this assessment has been explained to me ? • Samples of standard recipes and portioning guides from your workplace or training environment. … Contact. ���� JFIF ` ` �� C • A copy of your establishment’s menu. !(!0*21/*.-4;K@48G9-.BYBGNPTUT3? Certificate IV CC&HOP. BSB60215 Advanced Diploma of Business. nutritional value ? %���� 3.4 Use seafood preparation techniques according to recipe. BSB40215 Certificate IV in Business. Seafood is quite popular with customers, especially as it is often not cooked at home. 3.3 Weigh and measure ingredients and create portions according to recipe. • Clear, constructive and accurate feedback will be given to you on your results and performance by feedback from your lecturer • The assessment items you submit will be retained by the college as evidence of your performance. • Source (local or international), characteristics and seasonal availability of varieties of fish and shellfish sold commercially. SIT40416 Certificate IV in Hospitality. $4�%�&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz�������������������������������������������������������������������������� ? %PDF-1.5 Never handle the knife by the blade. Assessment Requirements for SITHCCC013 Prepare seafood dishes Modification History Not applicable. Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable). Types of information you should include. 1 0 obj SITHCCC013 Prepare Seafood Dishes. SITHCCC013 - Prepare seafood dishes. Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. In this chapter / unit you will learn how to; 1. Use seafood preparation techniques, including: – cleaning – gutting – filleting. SITHCCC013 Prepare Seafood Dishes. No training providers have entered fees on My Skills for this course. Jump to Jump to. Clean knife between different preparation tasks. Contact each training provider directly for further information. Courses that include this unit. The information learners collect should include, but is not limited to, the list provided in Activity C. Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions. Preparation of stocks Does the item of equipment require assembly? Add to cart. Your premium RTO training materials include amazing compliance and training features that your RTO will greatly benefit … It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery … Research and obtain two recipes – from home, the Internet, library, your workplace. How does this equipment aid in your mise en place tasks and productivity? appearance ? SITHCCC013 Prepare seafood dishes Core 60 SITHCCC014 Prepare meat dishes Core 75 SITXHRM001 Coach others in job skills (Practical kitchen skills demonstrated during kitchen time) Core 25 Mid Term/Practice Exam CLUSTER 7 Management & Supplementary Skills 7 SITXCOM005 Manage conflict Core 25 BSBDIV501 Manage diversity in the workplace Core 25 SITXHRM002 Roster staff Elective 25 … determine cooking times and temperatures. SITHCCC013 Prepare Seafood Dishes. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. Select and use seafood cookery methods. … • Copies of equipment safety checks, product lists, brochures or manufacturer’s instructions for assembly, cleaning, use and maintenance. 4 0 obj Related products-20 % Shop Now . Select one item of equipment that is electrically or gas powered. No providers have entered a unit fee for this unit on My Skills. Get the mobile app. This link lists all the RTOs that are currently registered to deliver SITHCCC013, 'Prepare seafood dishes'. Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. • Your portfolio will be viewed by your assessor, but you should retain it for future reference. Unit Overview. Characteristics of seafood products and fish and shellfish dishes: ? 4. 5.3 Visually evaluate dish and adjust presentation. Q1: What information helps you confirm production requirements? SITHCCC013. 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