SITHCCC037-Major-assessment-C-V1 0 Docx v1 0

SITHCCC037
Prepare seafood dishes

Major Assessment C Activity
Version 1.0
Contextualised and customised by MIA

RTO: 40813
Student Name:
Student ID Number:
Trainer/Assessor
Name:
Class:
This activity will enable you to demonstrate the following performance evidence:
 Follow standard recipes to prepare at least ten finished dishes using each of the following
seafood classifications:
o flat and round fish
o oily and white fish
o ocean and freshwater fish
o 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 ten dishes):
o cleaning
o scaling
o pin-bone removal
o filleting – flat and round fish
o portioning
o shelling
o skinning
 Use each of the following cookery methods at least once when preparing the above dishes (at
least once across preparation of ten dishes):
o deep frying
o shallow frying
o grilling
o poaching
o sous vide
o steaming
o whole baked
 Prepare, plate and present two portions each of the above finished dishes:
o within commercial time constraints and deadlines
o following procedures for portion control and food safety practices when handling and
storing seafood
o responding to at least one special customer request.
Answer the activity in as much detail as possible.
Equipment needed:
 Access to a workplace or simulated work environment

 Access to the internet
 Access to a camera
 Access to relevant kitchen equipment and ingredients
 Case Study A
 A journal or diary.
1. You are to prepare ten finished seafood dishes within a fully operational kitchen and
document the process within a journal. Choose ten standard seafood recipes to prepare and
calculate the ingredients to accommodate two plated servings of each dish.
Record the recipe and the calculations in the journal in preparation for cooking your chosen
dishes.
Your choice of recipes must cover all:
 Specified seafoods
 Listed seafood preparation techniques
 Specified cookery methods.
When choosing your dishes, you must use the following seafood products at least once within
the ten dishes selected:
 Flat and round fish

 Oily and white fish
 Ocean and freshwater fish
 Crustaceans including green prawns
 Molluscs
 Octopus and squid.
You must use each of the following seafood preparation techniques at least once:
 Cleaning
 Scaling
 Pin-bone removal
 Filleting – flat and round fish
 Portioning
 Shelling
 Skinning.
You must also use each of the following methods of cooking at least once when preparing your
ten dishes:
 Deep frying
 Shallow frying
 Grilling
 Poaching
 Sous vide
 Steaming
 Whole baked.
As part of your planning, you must determine the cooking times and temperatures required
and document them in your journal.
At least one of the ten dishes must have reasonable adjustments made for a customer wanting
to order a low-fat version of the dish. Document the adjustments you would make to at least
one of the recipes to accommodate this requirement.
You must source the products required according to the listed ingredients for each dish. You
must ensure that your products are of good quality and optimum freshness. To do this, ensure
that you have read date codes and rotation labels for each selected ingredient. Record your
observations in your journal to confirm what you have done.
Your journal must show the planning process you have undertaken prior to beginning the
cooking process. This should include the following information:
 Each chosen recipe with a list of ingredients required

 Calculations to adapt each recipe to accommodate two servings of each dish
 The cooking times and temperatures of each dish
 The steps you will take to efficiently sequence the stages of food preparation and
production
 The adjustments made to a recipe to accommodate a lower fat production of a dish.
Your journal must be signed off by an assessor or teacher prior to creating the dishes. You may
use the template below as your journal record or amend it to reflect the information required
in a different format.
Dish: Date:
Ingredients and quantities:
Calculation to create 2 portions:
Adjustments for low fat (if applicable):
Cooking times and temperatures:
Preparation method and sequence:
Cooking method:
Produce check:
2. Prepare each of your selected ten dishes according to the recipe, portion calculations and
planning schedule you have created. You must ensure you always use the appropriate food
preparation and cooking equipment.
In preparing each dish you must manage your own speed, timing and productivity to complete
the dish according to your planning documented in your journal.
As you prepare your dishes you will need to taste the dishes and identify and address any
deficiencies relating to taste, texture and appearance. Record your findings in your journal,
you may use the example template below.
Dish: Date:
Dish adjustments:
Plating and presentation:
Image of completed dish:
Prior to serving two portions of each, evaluate the quality of seafood and the finished dishes
and make any adjustments you think are necessary. Record your results for each dish
according to Case Study A.
Your journal and evaluation forms must be signed off by an assessor, teacher or senior staff
member.
Case Studies
Case Study A – Evaluation form
Example of completed evaluation for one dish:
Self-evaluation criteria Comments/notes

Standard recipe followed?
Specified seafood used:
(Circle/highlight)
 Flat and round fish
 Oily and white
 Ocean and freshwater
 Shellfish:
o crustaceans including
green prawns
o molluscs
o octopus and squid
Specified preparation techniques
used: (Circle/highlight)
 Cleaning
 Scaling
 Pin-bone removal
 Filleting – flat and round fish
 Portioning
 Shelling
 Skinning
Specified cooking method used:
(Circle/highlight)
 Deep frying
 Shallow frying
 Grilling
 Poaching
 Sous vide
 Steaming
 Whole baked
Plating and presentation
Customer request response
Commercial time constraints and
deadlines
Portion control
Food safety practices
Taste/ Adjustments
Additional comments
Photo evidence

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SITHCCC037

Prepare seafood dishes

Contextualised and customised by MIA

Answer the activity in as much detail as possible.

 Access to a workplace or simulated work environment

Your choice of recipes must cover all:

 Flat and round fish

 Each chosen recipe with a list of ingredients required

Calculation to create 2 portions:

Adjustments for low fat (if applicable):

Cooking times and temperatures:

Preparation method and sequence:

Plating and presentation:

Image of completed dish:

Case Study A – Evaluation form

Example of completed evaluation for one dish:

Self-evaluation criteria Comments/notes

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