Assessment Task 1: Knowledge Questions
Course SIT50422 Diploma of Hospitality Management
Unit Code &
Name
SITHCCC037 Prepare seafood dishes
Assessor Name Sharif Ahmed
Student Name Yohanes
Student Signature
Assessment Task 1: Instructions
Information for students:
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the
Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of
the Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template
is provided in Appendix B of the Student User Guide. However, if your RTO has provided you
with an assessment cover sheet, please ensure that you use that.
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Assessment Task 1: Knowledge Questions
Provide answers to all of the questions below.
1. List at least three food safety issues which you must consider when handling seafood.
Describe how you would reduce each risk.
Risk Strategy for reducing risk
Microbial contamination Proper Storage: Keep seafood below 40°F
(4°C) to inhibit bacterial growth.
Thorough Cooking: Cook seafood to
recommended internal temperature.
Hygiene Practices: Emphasize regular
handwashing, use clean utensils, and
sanitize surfaces to prevent cross-
contamination.
Cross-contamination Separate Cutting Boards and Utensils: Use
dedicated items for raw seafood and clean
them thoroughly.
Storage Separation: Keep raw seafood away
from cooked or ready-to-eat foods in the
refrigerator.
Hands and Surfaces Hygiene: Wash hands
and surfaces immediately after handling raw
seafood.
Toxin accumulation Source from Reputable Suppliers: Purchase
seafood from trustworthy suppliers adhering
to safety standards.
Stay Informed: Be aware of local advisories
on seafood safety, especially in areas prone
to contamination.
Thorough Cooking: Ensure seafood is
cooked thoroughly to eliminate or reduce
toxins.
2. Describe three freshness indicators which you would use to select each of the seafood
types:
Clear Eyes: Fresh fish have clear, bright eyes, not cloudy or
Whole fish sunken.
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Firm Flesh: Press the flesh; it should spring back and feel firm,
not mushy.
Red Gills: Look for bright red or pink gills, indicating recent
catch and freshness.
Bright Color: Fresh fillets have vibrant, uniform coloration, not
dull or discolored.
Mild Odor: They should smell clean and mild, without a strong
fishy or ammonia-like odor.
Fish fillets
Firm Texture: Press gently; fresh fillets should bounce back
and feel firm, not mushy or slimy.
Closed Shells: Live shellfish like clams and mussels should
have tightly closed shells or close when tapped. Open shells
may indicate dead shellfish and spoilage.
Briny Odor: Fresh shellfish should smell like the ocean, with a
Shellfish clean, briny scent. Avoid any strong ammonia-like odors.
Active Movement: Live shellfish, such as lobsters and crabs,
should exhibit movement when handled. Limp or motionless
shellfish may be dead and should be avoided.
3. List three signs that seafood has spoiled.
- Foul Odor: Spoiled seafood emits a strong, unpleasant smell, indicating bacterial
growth.
- Slimy Texture: Fresh seafood should feel firm and moist; if it becomes slimy or sticky,
it's likely spoiled.
- Discoloration: Look for changes in color, such as dullness or darkening, which can
indicate deterioration in quality.
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4. List at least three requirements for the safe storage of fish. At least one requirement
must be the correct temperature range to store fish at.
Correct Temperature Range: Store fish at temperatures below 40°F (4°C) to slow
bacterial growth and maintain freshness. Refrigeration or freezing, depending on the type
of fish, is crucial for preventing spoilage and ensuring food safety.
Hygienic Conditions: Ensure that the storage area is clean and sanitized regularly to
prevent cross- contamination and the growth of harmful bacteria.
Proper Packaging: Use airtight and moisture-resistant packaging to prevent exposure to
air and minimize the risk of freezer burn or deterioration in quality.
5. List at least two requirements for storing seafood to optimise its shelf life.
Controlled Humidity: Maintain optimal humidity levels in storage areas to prevent
dehydration or excessive moisture, both of which can affect the texture and quality of
seafood.
Quick Freezing: If freezing seafood for long-term storage, employ quick freezing methods
to minimize ice crystal formation, which can help preserve the texture and flavor of the
seafood. Rapid freezing also reduces the risk of freezer burn.
6. Explain the process to thaw frozen fish and/or seafood following food safety guidelines.
Thawing frozen fish and seafood should be done safely to prevent bacterial growth.
Here's a recommended process:
- Refrigerator Thawing:
Place the frozen seafood in its original packaging or a sealed container.
Thaw in the refrigerator at or below 40°F (4°C).
Allow sufficient time for slow and even thawing, typically overnight or for several hours,
depending on the size and thickness of the seafood.
- Cold Water Thawing:
Seal the seafood in a leak-proof plastic bag.
Submerge the bag in cold water, changing the water every 30 minutes.
Thaw in cold water for a quicker thawing process.
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- Microwave Thawing (for immediate cooking):
Use the microwave's defrost setting and follow the manufacturer's instructions.
Cook the seafood immediately after thawing to prevent bacterial growth.
- Cook Directly from Frozen:
Certain seafood can be cooked directly from frozen, especially smaller items like shrimp
or thin fillets.
Adjust cooking times accordingly.
7. Describe three safety techniques when using a filleting knife to cut seafood.
- Sharpness:
Ensure the filleting knife is sharp. A sharp knife is safer than a dull one as it requires less
force, reducing the risk of slipping.
- Proper Grip:
Hold the handle firmly with your dominant hand.
Use the other hand to guide the blade, keeping fingers away from the cutting edge.
- Stable Cutting Surface:
Use a stable cutting board to prevent slipping.
Secure the seafood in place to avoid unnecessary movement during filleting.
8. List six pieces of equipment that may be used when preparing and /or cooking seafood
dishes.
- Chef's Knife: For general cutting and preparation of seafood.
- Cutting Board: Provides a stable surface for cutting and filleting seafood.
- Fish Scaler: Removes scales from whole fish before preparation.
- Fish Tweezers or Pliers: Used to remove pin bones from fish fillets.
- Seafood Fork: Helps in picking out crab meat or separating shellfish.
- Seafood Grill Basket: Ideal for grilling delicate seafood items like shrimp or fish fillets
without them falling through the grates.
9. Describe four mise en place tasks related to seafood which you can complete without
affecting the quality of the dish.
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- Preparing Garnishes: Chop herbs, slice lemons, or dice vegetables for garnishing
seafood dishes without compromising freshness.
- Cleaning Shellfish: Scrubbing and debearding mussels or clams in advance ensures
they're ready for cooking without last-minute delays.
- Preparing Sauces: Make sauces like tartar sauce or cocktail sauce ahead of time,
allowing flavors to meld while maintaining quality.
- Prepping Breading Station: Set up breading stations with flour, eggs, and breadcrumbs
for coating seafood like fish fillets or shrimp, streamlining the cooking process.
10. Define the following, seafood related, culinary terms:
À l’Anglaise À l'Anglaise is a French term meaning "English style." It's often
used in cooking to describe a method where food is cooked
quickly in boiling water and then refreshed in cold water to
preserve color and texture.
À la meunière À la meunière is a French culinary term describing a dish, typically
fish, prepared with a coating of flour before sautéing in butter. It's
often finished with lemon juice, parsley, and sometimes capers,
creating a delicate, tangy flavor.
Bercy A classic French sauce made with fish stock, white wine, shallots,
and parsley, often used with fish dishes.
Calamari Italian term for squid, often used in reference to a dish where
squid is the main ingredient, such as fried calamari.
Chowder A thick, hearty soup, often containing seafood (e.g., clams, fish),
potatoes, and vegetables.
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Cleaning The process of removing undesirable elements, such as scales,
guts, or other non-edible parts, from seafood before preparation.
Doria A seafood dish often prepared with cream sauce and baked with
cheese, named after the Doria region in Italy.
Filleting The technique of removing the bones from a fish fillet, leaving
only the edible flesh.
Goujons Strips or fillets of fish or seafood, usually breaded and deep-fried.
Hollandaise A rich, egg-based sauce typically served with seafood, made with
clarified butter, egg yolks, and lemon juice.
Mornay A béchamel sauce with cheese, often used as a topping for
seafood dishes.
Oysters Kilpatrick Oysters topped with bacon and Worcestershire sauce, typically
grilled or baked.
Pin-bone removal The process of removing small bones, known as pin bones, from
fish fillets to make them more palatable.
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Scaling The removal of scales from fish before cooking.
Seafood Paella A traditional Spanish dish made with rice, saffron, and a variety of
seafood.
Shelling The process of removing shells from shellfish, such as shrimp or
lobster.
Skinning Skinning in seafood refers to removing the skin from fish or
shellfish before cooking. It's commonly done to improve texture,
remove fishy flavors, or allow seasonings to penetrate better.
Skinning can be achieved using a knife, peeler, or by scoring and
peeling.
Surf n turf Surf and turf is a dish combining seafood (surf) and meat (turf),
often featuring lobster or shrimp alongside steak. It's a popular
choice in many restaurants, offering a contrast of flavors and
textures from land and sea.
Tempura Tempura is a Japanese dish consisting of seafood, vegetables, or
other ingredients coated in a light, crispy batter and deep-fried
until golden. It's known for its delicate texture and is often served
with dipping sauce or grated daikon radish and soy sauce.
11. Describe three cookery methods commonly used when preparing seafood dishes.
Include a description of how each method is used.
- Grilling: Seafood is placed directly over heat, imparting smoky flavor and
caramelization. It's often marinated or seasoned before grilling to enhance taste.
- Poaching: Seafood is gently simmered in flavorful liquid, such as broth or wine, until
cooked through. This method retains moisture and infuses delicate flavors into the
seafood.
- Steaming: Seafood is cooked by steam in a covered vessel, preserving its natural
flavors and nutrients. It's a gentle method suitable for delicate seafood, ensuring
tenderness and moistness without adding extra fats.
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12. Complete the following table.
Type of seafood Characteristics and Example Cooking
appearance
(including balance,
colour and contrast)
Flat fish - Flat and a Sole, Flounder Suitable for pan-frying,
symmetrical shape. grilling, or baking.
Round fish - Oval or rounded Salmon, Trout Versatile; can be
body shape. grilled, baked, or pan-
seared.
Oily fish - Dark, rich flesh with Salmon, Mackerel Ideal for grilling,
higher fat content. smoking, or broiling.
White fish - Mild-flavored, flaky Cod, Haddock Great for baking,
white flesh. frying, or steaming.
Ocean fish - Typically larger fish Tuna, Mahi-Mahi Suitable for grilling,
found in saltwater. baking, or broiling.
Freshwater fish - Found in rivers, Trout, Catfish Commonly baked,
lakes, and freshwater grilled, or pan-fried.
bodies.
Crustacean - Hard exoskeleton, Lobster, Crab Boiling, steaming,
often with claws or a grilling, or roasting.
shell.
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Type of seafood Characteristics and Example Cooking
appearance
(including balance,
colour and contrast)
Prawn - Long body with a Shrimp, Prawns Versatile; can be
delicate, sweet taste. grilled, sautéed, or
boiled.
Molluscs - Soft-bodied with a Clams, Mussels Often steamed, grilled,
protective shell. or used in soups.
Octopus - Tentacles and a Octopus Braised, grilled, or
chewy texture. boiled for tenderness.
Squid - Tube-like body and Calamari, Squid Quick cooking
tentacles, firm texture. methods like frying or
grilling.
13. Locate at least two stock date codes and two rotation labels on seafood in your training
kitchen’s stores or workplace and take a photo. Interpret the information on each and
explain it. Submit the photographs with your explanatory notes to your assessor. Ensure
that your notes include:
when the item was delivered
when the item was packed/prepared
when the item is due for disposal
how many days the item has left before it reaches its expiry date
what the stock rotation details are for the item.
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what the storage temperature requirements are for the item.
Stock Date Codes
Stock date codes are usually found on the packaging of food items. They provide
information about the production and expiration of the product. Here's how to interpret
them:
- Packed/Prepared Date: This is the date when the item was packed or prepared. It's
often labeled as "Packed on" or "Prepared on".
- Expiration Date: This is the date after which the item should not be consumed. It's often
labeled as "Use by" or "Best before".
To calculate how many days are left before the item reaches its expiry date, simply
subtract the current date from the expiration date.
Rotation Labels
Rotation labels are used in food storage to ensure that older stock is used before newer
stock. This is often referred to as the FIFO method (First In, First Out). Here's how to
interpret them:
- Delivery Date: This is the date when the item was delivered to the store.
- Rotation Details: These details might include instructions like "Use first" or "Use last",
indicating the order in which the item should be used compared to other stock.
Storage Temperature Requirements
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Keep
these factors in mind when storing fresh meats, poultry, and produce: All carcass meats
should be unwrapped and hung so that air can circulate around them.
14. List three methods for correct handling and storage of live seafood.
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- Temperature Control: Maintain live seafood at optimal temperatures, typically between
32°F to 40°F (0°C to 4°C) for most shellfish and 32°F to 36°F (0°C to 2°C) for fish.
- Moisture Management: Keep seafood moist by storing it on crushed ice or in perforated
containers to prevent suffocation and dehydration.
- Adequate Space: Ensure live seafood has enough space to move freely in tanks or
containers, minimizing stress and preventing injury during transportation and storage.
15. Briefly describe the two ways (include the processes) for humanely slaughtering shellfish
or live fish.
- For shellfish like lobster, humane slaughter typically involves stunning by quickly
inserting a knife into the head, immediately followed by splitting the head in half.
- Alternatively, for fish, a method called Ikejime involves swiftly inserting a spike into the
brain, instantly immobilizing and humanely killing the fish.
Both methods aim to minimize suffering by swiftly disrupting neural function, ensuring a
more humane end for the animal.
16. List two things that you could use seafood by-products and off cuts for to reduce wastage
and maximise profitability.
- Fish Stock or Broth: Use fish bones, heads, and other by-products to create flavorful
stocks or broths.
Process: Simmer fish by-products with vegetables and aromatics to create a base for
soups, stews, and sauces.
- Fish Fertilizer: Utilize fish waste and off-cuts to create organic fertilizer.
Process: Compost fish scraps with other organic matter to create nutrient-rich fertilizer
for plants and gardens, promoting sustainability and reducing waste.
17. Complete the following table for three classical and three contemporary seafood dishes.
Classical seafood dish Taste and texture
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1 Bouillabaisse (French Fish Stew) Rich and savory broth with a medley of
tender seafood such as fish, mussels,
and shrimp. The texture varies from the
flaky fish to the firmness of shellfish.
2 Oysters Rockefeller Creamy and rich texture from the cooked
oysters topped with a seasoned blend of
spinach, herbs, and butter. The taste is a
harmonious mix of brininess,
creaminess, and herbaceous flavors.
3 Lobster Thermidor Succulent lobster meat baked in a
creamy, flavorful sauce made with
mustard, brandy, and herbs. The dish
combines the sweetness of lobster with
the richness of the sauce.
Contemporary seafood dish Taste and texture
1 Sushi Bowl with Seared Tuna Fresh and vibrant taste with a
combination of sushi rice, seared tuna,
avocado, and various toppings. The
texture includes the tender bite of seared
tuna and the creaminess of avocado.
2 Grilled Salmon with Mango Salsa A balance of flavors with the savory
grilled salmon complemented by the
sweet and tangy mango salsa. The
texture varies from the flakiness of the
salmon to the juicy freshness of the
salsa.
3 Ceviche Tostadas Bright and zesty taste from the marinated
raw fish in citrus juices, paired with
crunchy tostadas. The texture is a
contrast between the citrus-cured
seafood and the crispy tostadas.
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