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SITHCCC013 - Prepare seafood dishes

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: What information helps you confirm production requirements? List three examples.
 Tariff
 Steps
 Time limit

Q2: The edible yields for different types of seafood must be considered when calculating ingredients for
seafood dishes. What are the general guidelines for edible yields for these types of seafood?

Flounder – 50%

Mahi Mahi– 17%

Crustaceans – 32%

Octopus and squid – 7%

Q3: Your recipe requires 500 g of flat fish fillets. Based on an edible yield of 50%, calculate the quantity
of whole flat fish you would need to achieve 500 g.
 1000 grams
Q4: For ease of identification when selecting ingredients, fish can be classified into three different
categories. What are they?
 Shape – Flat or round
 Habitat – Fresh or salt water
 Flesh – White or dark
Q5: Why is understanding how fish are classified important? Give two reasons.
 The type of flesh can determine the best way of cooking it
 The fish’s structure selects the types of cuts that can be done

Q6: When selecting ingredients, how can you tell the difference between crustaceans and molluscs?
 The Molluscs, shellfish that have soft unsegmented bodies, no internal bone structure and
protective shells and found in salt water.
 Crayfish differ from molluscs by having a body covering made from calcium

Q7: What does the flesh of green crustaceans such as prawns and lobster look like prior to and after
cooking?
 Pole luminous colour, which turns snowy when prepared
Q8: What are three quality indicators you should look for when selecting whole fresh fish?
 Senses
 Skin
 Smell

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Q9: What are three indicators of poor quality or lack of freshness you should look for when selecting
live or green molluscs or crustaceans?
 Eyes are not having colour
 No humid crust
 Not a good clear sea odour

Q10: List two labelling and stock rotation techniques that you can use to help optimise the shelf life of
your seafood ingredients?
 Consistently follow our workplaces stock rotation procedures.
 Place date labels on non-packaged seafood such as fresh, defrosted or partially prepared
ingredients if possible.

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: What is the appropriate item of equipment for each of these seafood preparation tasks?

Opening oyster shells Oysters stiletto

Pan-frying a whole fish Frying pan

Removing fish fillets from a whole fish Fish burning up saucepans

Removing pin bones from a fillet of fish Fish jawbone tweezers

Store fresh cooked lobster in ice in the refrigerator Fish platters

Poach fish in a liquid Fish teakettles

Q2: What safety procedures should you follow when using an oyster knife to shuck oysters?
 Always wear a steel mesh glove on the hand holding oyster
 Hold the shell in a tea towel to prevent it slipping

Q3: What are two simple hygiene procedures you can follow when assembling and using equipment?
 Wash and sanitize small equipment between preparation tasks
 Clean and sanitize both the knife blade and handle
 Keep raw foods separate from freshly cooked items to prevent cross contamination

Q4: If you do not have the technological skills to operate a new item of equipment, where can you find
information or assistance?
 Ask your superintendents for assistance
 Read handbook before using it to evade mishappenings

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: How do you thaw seafood safely?

 Just remove it from the freezer 12 to 36 hours before it is require and keep in it refrigerator at 1 to
3 degree Celsius
Q2: Why should you sort and assemble ingredients prior to commencing preparation tasks?
 It is because this increases efficiency while cooking if everything is in place and ready in a
sequence
Q3: How can you weigh and measure ingredients accurately? Provide three examples.
 Check the scale readout and set it to 0 before weighing
 Take into account the weight of any containers used to hold the ingredient
 Use the correct equipment for weighing

Q4: When portioning seafood, the portion sizes can vary depending on the type of seafood, how it is
prepared and the type of menu the establishment offers. What portion sizes are common for each
of these types of seafood?
 Entrée of goujons of snapper offered on an à la carte menu – 137g

 A main course darne of salmon offered on a table d’hote menu – 245g

 Entrée of freshly cooked prawns in their shells on an à la carte menu – 190g

Q5: When gutting fish, at what stages of the process should you clean the fish?
 Clean the fish when the cavity gets empty with cold water and when the fish is gutted gilled and
scaled wash it the second time ( stage 3 and 6 )

Q6: Briefly describe the steps to fillet a round fish.

 Remove the head and tail
 Hold the fish firmly on a chopping board and run the knife along the backbone from head to tail
 Keeping as close to the bone as possible, remove the fillets with a stroking motion continuing
until you reach the other side of the fish
 Repeat the process on the other side

Q7: Other than filleting, what are two other preparation techniques used for fish?
 Steak
 Lorgnette

Q8: Briefly describe how to peel a whole prawn.

 Remove the head by twisting it and pulling it away from the body and carefully peel off the
overlapping layers of shell plates and tiny legs to expose the body meat
 Remove the intestinal cord running through the length of the body
 Rinse the cleaned prawn thoroughly with cold running water

Q9: Using by-products from preparation processes reduces waste. Briefly describe three uses for
seafood by-products in the kitchen.
 Green prawn shells could be used to produce tom yam kung, a popular Thai prawn soup
 Fresh, raw fish bones skins fins from white fleshed fish can be used to make fish stock
 The shells from crustaceans like lobsters, crayfish, crabs and prawns are very important
ingredient in the preparation of seafood bisque

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Q10: What are three mise en place tasks you might complete when preparing seafood dishes?
 Choose tools needed to complete preparation task
 Make your seafood materials
 Make sauces if required

SECTION 4: COOK SEAFOOD DISHES

Q1: Seafood must be protected when baked. What products are commonly used as a protective shell
for seafood ingredients?
 Aluminium foil
 Pastry such as filo or puff
 Greaseproof or baking paper
Q2: When baking a seafood dish, what does the term ‘enpapillote’ mean?
 This means the fish is wrapped in aluminium foil, baking paper creating a sealed parcel or packet

Q3: If you offer deep-fried seafood on your menu, what healthier batter or cooking options could you
choose?
 Cooking fish in vegetable, cottonseed or corn oil is considered healthier option as plant-based
oils have less saturated fat
Q4: What variety(s) of seafood are not suitable for deep-frying?
 Many of the oiler varieties are not suited to stir-frying due to their strong flavour
Q5: What do you need to consider when choosing types or cuts of seafood for grilling? List two points
to consider.
 Portion sizes
 Temperature
 Grilling surface
Q6: What are three examples of traditional sauces which may be used in the preparation of a seafood
dish?
 Normandy sauce
 Mayonnaise
 Bercy sauce

Q7: What are three modern sauces or dressings which can be used as accompaniments to a seafood
dish?
 Sauce of Soy
 Sweetened chilli
 Simple vinaigrette

Q8: When assessing the quality of a dish, what information can you receive from your senses?
 Eyes helps to evaluate if the dish looks appealing and checking the colours to make sure it is
cooked properly
 Nose helps in smelling and it will help to pick up the unpleasant aromas, such as one ingredient
is overpowering the other
 Hearing can help you to access the temperature as you prepare it for service
 Taste is the sense you are going to rely on most when evaluating the dish and determining the
adjustments to make

Q9: What are two indicators of good textures in your seafood dish?
 Seafood should be stable but not hard
 Fish should be clammy, with a soft, crumbly consistency

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SECTION 5: PRESENT FISH AND SHELLFISH
Q1: What factors affect how you portion seafood when plating it for service? List two factors.
 Panache of set of choices
 Whatever the procedure states

Q2: Some seafood dishes have sauces served as accompaniments to the side of the meal. List two
examples of these types of seafood dishes and appropriate sauces.
 Soy sauce and pickle ginger are traditional accompaniments to the Japanese raw seafood dishes
 Pouched seafood with sauce

Q3: What are three checks you should complete before a dish is served?
 Make sure the order is correct
 All the finishing requirements have been met
 Check that they match the standard description/any special needs and the appearance looks
good before it leaves the kitchen

Q4: What should you do if an incorrect sauce has been placed on the plate as an accompaniment?
 If this happens then be quick to adjust it correctly and then present it to the guests

Q5: How should you store pre-prepared crumbed raw fish fillets prior to service? They are currently laid
out on a tray.
 Protect it up with a cling wrap or basin
Q6: What information should you put on a date label attached to surplus food being stored for service at
another time or day?
 It should contain the innards of the container and who stocks it

Q7: What are three common tasks you complete when cleaning your work area at the end of service?
 Sweep and mops floors
 Empty and wash the rubbish bins
 Put away cleaned equipment

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