STUDENT PACK

UNIT – SITHCCC037
Prepare seafood dishes

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SITHCCC037 - Prepare seafood dishes
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 ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student submissions
including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student
results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to
this form.
Student Name Student ID
Assessor Name Due Date
Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Prepare seafood dishes Unit Code SITHCCC037
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained and agree to Assessor Feedback:
undertake assessment. I am aware of the appeals process, should the need arise. I also understand
that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a competent result for
this unit of competency. I declare that the work contained in this assessment is my own, except
where acknowledgement of sources is made. I understand that a person found responsible for
academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance
Agreement).
I give permission for a copy of my marked work to be retained and reproduced for the purpose of
review and validation.

Student Signature: ____________________________ Assessor Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database Date : Initials:
Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

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Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC037 – Prepare seafood dishes
Elements
1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook seafood dishes.
5. Present seafood dishes.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for:
• Ingredients commonly used in the production for different seafood dishes.
• A 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
2. Contents of date codes and rotation labels for stock
3. Characteristics of seafood products:
i. Appearance:
• Balance
• Colour
• contrast
ii. Freshness and quality indicators
iii. Taste
iv. Contrast
4. Correct handling and storage of live seafood
5. Processes for humanely slaughtering shellfish or live fish
6. Preparation techniques for fish and shellfish specified in the performance evidence.
7. Cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence.
8. Plating methods for practicality of service and customer consumption
9. Safe and effective methods of using seafood by-products and offcuts to reduce wastage and maximise
profitability.
10. Equipment used to produce seafood dishes:
• Knife care and maintenance
• Essential features and function
11. Mise en place requirements for seafood dishes
12. Appropriate environmental conditions for storing and thawing fish and shellfish products to:
i. Ensure food safety
• Cooking and cooling processes
• Timeframes and temperatures
ii. Optimise shelf life
13. Safe operational practices using essential functions and features of equipment used to produce seafood
dishes.

Competency Requirements

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 You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.
Oulline of evidence to be collected
You must submit the following evidences to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the rules of evidence which are valid, sufficient, current and authentic.
Assessment 1 - Completed written questions answered and submit to your assessor electronically or
Written Assessment paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen, cooking range of seafood dishes. You
Practical Observation must use different cooking methods and preparation techniques from the recipes
provided.
You are required to cook for at least ten (10) different dishes during practical sessions.

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SITHCCC037 - Prepare seafood dishes
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 Assessment Task 1
SITHCCC037 – Prepare seafood dishes
Written assessment

Assessment Questions:

1. The common classification for fish includes: (Please tick the correct answers)

Freshwater fish
Saltwater fish
Fat fish
Reef fish
Flat fish
Round fish
White fish
Oily fish

2. Match the categories of molluscs and crustaceans to the correct examples:

Bivalves Abalone
Univalves Clams, Oysters, Mussels, Scallops
Soft-bodied Bugs, Crabs, Rock lobster, Prawns, Scampi
Crustaceans Squid, Octopus

3. Match the seafood culinary terms:

Tempura Describes the seasoning of seafood with salt, pepper, lemon juice and a dusting
of flour, shallow-fried in butter and finished with butter, lemon juice and
chopped parsley
Portioning They are invertebrates, meaning they possess no backbone – they are instead
protected by an outer shell or are soft-bodied.
Chowder Seafood cooked with mornay sauce (cheese flavoured Béchamel)
Mornay Pin bones are the long, fine bones often found in the middle of fish fillets. Pin
bones aren’t usually attached to the skeleton of the fish.
Molluscs the cutting of the seafood item to the correct size for the portion required, but
it may also be the cutting down of fish or shellfish portions to create even,
consistent shapes and sizes, or to remove excess or stray pieces. It involves
slicing fish into cutlets, filleting and trimming into fillets, or cutting shellfish
such as marron or lobster into pre-determined portion sizes.
Darne Seafood drawn through a light, cornflour-based batter, deep-fried and
accompanied by an Asian dipping sauce
Pin-bone removal Spanish dish of rice, seafood, vegetables and seasoning (saffron)
À la meunière Italian word meaning ‘cut squid’. It is usually crumbed and deep fried in dish
such as salt and paper calamari.
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 Oysters Kilpatrick Seafood poached and served with white wine sauce.
Shelling Grilled oysters in their shell topped with bacon, Worcestershire and BBQ sauce.
Seafood paella A thick creamy seafood soup containing fish or shellfish, especially clams, and
vegetables, such as potatoes and onions, in a milk or tomato base.
Calamari Cut through the bone of a whole round fish. Usually referred to as a cutlet.
Bercy Removal of the hard outer layer of seafood in preparation for cooking or eating.

4. List the ingredients that are commonly used in the production of fish and shellfish.

5. List variety of classical and contemporary seafood dishes.

6. Complete the following table:

Type of seafood Examples Style of cooking

Oily fish

Ocean fish

Freshwater fish

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 Crustacean

Molluscs

Octopus

7. List the three signs that seafood is spoiled.

8. What is the difference between use-by dates and best-before?

9. What information on labels must comply with the Australia New Zealand Food Standards Code?

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 10. List the characteristics of seafood products.

11. What are the correct handling and storage requirements for live seafood? (Answer true or false in space
provided)

True False
The tanks must be monitored in regard to temperature, salt content and regular
maintenance tasks.
Display tanks are available to allow for ideal conditions for cold water, tropical and
freshwater species.
Live fish are stored in aquatic tanks and live shellfish can be kept covered in the cool
room for a limited time.
Molluscs not stored in tanks are best kept fresh in a container containing fresh
water, to imitate sea conditions.
Live seafood must be checked regularly, and any sick or dead animals must be eaten
immediately.

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 12. What are the requirements for killing live seafood in a humane manner? (Answer true or false in space
provided)

True False
To kill live seafood humanely you need to minimize suffering.
Fish from a tank should be stunned with a quick blow to the head or brain spiked,
then the intestine removed.
Crustaceans should be placed into boiling water as soon as a delivery arrives.
Crustaceans should be placed in the freezer or ice slurry or freshwater to slow body
functions.
Once chilled down, submerge the head of crustaceans into boiling liquid, brain spike
or cut through the longitudinal mid-line to kill the seafood quickly.

13. Match the cookery methods with definitions:

Frying Moist heat from steam that is usually generated by boiling water. Food
doesn’t come into contact with the boiling water. Sealed bags, steam
baskets can be used in this technique.
Grilling Fast, dry heat cooking method that uses oil or fat heated to very high
temperatures to cook seafood. Food is often coated in batter or
breadcrumbs to create crispy coating on the food.
Poaching The process of applying dry radiant heat that quickly hits the outside of the
protein and then more slowly penetrates to the centre.
Sous vide It involves gentle cooking food items in a simmering liquid-just below a boil.
Roasting/baking Technique that cooks food at a low constant accurate temperature for long
period. The food is placed usually in a vacuum sealed bag that is placed into
a circulating warm bath of water.
Steaming Both forms of dry heat cooking where hot air circulates around seafood to
cook in the inside and brown the outside.

14. Outline two methods to consider when plating seafood dishes.

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 15. Match the by-products with variety of dishes and menu items.

Trimmings Can be used to flavour breakfast omelettes and scrambled eggs and for pasta
sauces
Bones Can be turned into goujons, goujonettes, farces, quenelles or soufflé
Shells Can be used for fish stocks and fumets
Leftover cooked prawns Can be used in making stocks and soups such as bisques as well as butters
used for specialty sauces
Smoked salmon offcuts Can be used for fried rice or omelettes

16. List various equipment used to produce seafood dishes:

17. Outline three points to follow for the care and maintenance of knives.

18. When selecting ingredients for the preparation of mise en place for seafood dishes several factors needs
to be considered. These include: (Answer true or false in space provided)

True False
Before ingredients can be selected, the individual ingredients from all Standard
recipe cards must be collated.
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 Commonly kitchen staff would consult with reception or service staff as to booking
numbers and upcoming events to enable them to plan their mise en place
requirements.
Once all of the ingredients are weighed, consider the correct storage requirements
for further use, as well as preparation and workflow implications.
The selection of ingredients is commonly organised by an experienced chef as it
would be too time consuming to consult SRCs for each dish.
Prepare the ingredients into the correct size or trim as required. The requirements
should be outlined in the recipe and will be influenced by the dish, its origin and
final presentation.
Any items that can be reused must be stored hygienically and are normally
identified with a tag or label stating the item, the date of packaging and the
intended use.

19. Which of the following are appropriate environmental conditions for storing and thawing fish and shellfish
products. (Answer true or false in space provided)

True False
Store fresh seafood between 0°C and +2°C
Place fresh seafood on top of the ice using perforated trays to allow for drainage
of melted ice
Oysters should sit flat on the shell, with layers of plastic in between to prevent
contamination of the flesh from the shell
Smoked and cured seafood should be placed on trays and stored in the fridge
Check the temperature of frozen seafood at delivery. If the product is warmer than
-18°C reject it! Place straight into the freezer
Thaw seafood covered on trays, placed on lower shelves
Thawing seafood in cold water will prevent moisture losses and retains all
vitamins.

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 Assessment Task 2
SITHCCC037 - Prepare seafood dishes
Practical Observation
Assessment Questions:
1. Prepare and present the following 10 dishes to the criteria set out below:
1) Char-grilled salmon with soba noodle slaw and wasabi mayo
2) Deep-fried salt and pepper octopus
3) Salt and pepper squid
4) Perfect poached shrimp with seafood cocktail sauce
5) Spaghetti with clams and mussels
6) Whole snapper roasted with herbs and potatoes
7) Sous vide fish tacos with fall apple slaw
8) Baked John dory with lemon caper dressing
9) Grilled Moreton bay bugs
10) Oysters Kilpatrick

2. For Criteria, please choose from the following for specific recipe:
1. Types of seafood: Flat and round, Oily and white, Ocean and freshwater, Crustaceans, Molluscs,
Octopus, and squid.
2. Preparation techniques: Cleaning, Scaling, Pin-bone removal, Filleting, Shelling, and Skinning
3. Cookery methods: Deep frying, Shallow frying, Grilling, Poaching, Sous vide, Steaming, and Whole
baked.

Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
❑ Food safety practices when handling and storing seafood Cookery method/s
Photo attached:

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Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
Cookery method/s
❑ Food safety practices when handling and storing seafood
Photo attached:

Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
❑ Food safety practices when handling and storing seafood Cookery method/s
Photo attached:

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Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
Cookery method/s
❑ Food safety practices when handling and storing seafood
Photo attached:

Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
Cookery method/s
❑ Food safety practices when handling and storing seafood
Photo attached:

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Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
Cookery method/s
❑ Food safety practices when handling and storing seafood
Photo attached:

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Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
❑ Food safety practices when handling and storing seafood Cookery method/s
Photo attached:

Dish name: No. of portions:

❑ Presentation Type of seafood:

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❑ Completed tasks within commercial timeframe Preparation technique:
❑ Special request
❑ Portion control & Standard Recipe Card followed Cookery method/s
❑ Food safety practices when handling and storing seafood
Photo attached:

Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
❑ Food safety practices when handling and storing seafood Cookery method/s
Photo attached:

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Dish name: No. of portions:

❑ Presentation Type of seafood:

❑ Completed tasks within commercial timeframe
❑ Special request Preparation technique:
❑ Portion control & Standard Recipe Card followed
❑ Food safety practices when handling and storing seafood Cookery method/s
Photo attached:

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 Assessment Evaluation Tool – AT1
Unit Code: SITHCCC037 – Prepare seafood dishes
Unit Name:
Assessment Name: AT1 – Written assessment
Student’s name:
Student Id:
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, Yes No
11,12,13]
2. 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

3. Contents of date codes and rotation labels for stock

4. Characteristics of seafood products:
i. Appearance: Balance, Colour, Contrast
ii. Freshness and other quality indicators
iii. Size
iv. Taste
v. Texture
5. Correct handling and storage of live seafood
6. Processes for humanely slaughtering shellfish or live fish
7. Preparation techniques for fish and shellfish specified in the performance
evidence
8. Cookery methods for different varieties and cuts of fish and shellfish specified
in the performance evidence
9. Plating methods for practicality of service and customer consumption
10. Safe and effective methods of using seafood by-products and offcuts to reduce
wastage and maximise profitability
11. Equipment used to produce seafood dishes:
• Knife care and maintenance
• Essential features and functions

12. Mise en place requirements for seafood dishes

13. Appropriate environmental conditions for storing and thawing fish and
shellfish products to:
i. Ensure food safety:
• Cooking and cooling processes
• Timeframes and temperatures
ii. Optimise shelf life

14. Safe operational practices using essential functions and features of equipment
used to produce seafood dishes.

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Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

Assessment Evaluation Tool – AT2

Unit Code: SITHCCC035 – Prepare poultry dishes
Unit Name:
Assessment Name: AT2 – Practical observation
Student’s name:
Student Id:
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No
1. 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

2. 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

3. Use each of the following cookery methods at least once the above dishes (at least
once across preparation of the ten dishes):
• Deep frying
• Shallow frying
• Grilling
• Poaching
• Sous vide
• Steaming

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 • Whole baked

4. Prepare, plate and present two portions of 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.

Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

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