CCC4 2.2 - AssessTool

ASSESSMENT TOOL
Qualification SIT40516 Certificate IV in Commercial Cookery

Cluster number and name CCC4_ 2.2 Culinary Skills Stage 1: Seafood dishes
Units of competency SITHCCC013 Prepare seafood dishes
Partial units assessed SITXINV001 Receive and store stock (Partial)

SITHCCC005 Prepare dishes using basic methods of cookery (Partial)
SITHKOP001 Clean kitchen premises and equipment (Partial)
SITHCCC001 Use food preparation equipment (Partial)
SITHCCC020 Work effectively as a cook (Partial)
SITXINV002 Maintain the quality of perishable items (Partial)
Student’s FULL LEGAL NAME and ID Please advise all students to insert their ID this column and on all pages they submit.
Assessor’s name Please ensure your name or assessor name is inserted.
# of weeks 3 weeks
ASSESSMENT INSTRUCTIONS FOR STUDENTS
Overview
Prior to commencing the assessments your assessor will explain each task and the terms and
submission of your task. Please consult your assessor if you are unsure of any questions. It is important
that you understand adhere to the terms and conditions and address each task. If any task I not
fully address than your assessment task will not be marked. The assessor will support you throughout
this process.
Written work
 Answers must demonstrate an understanding and application of relevant concepts, critical
thinking, and good writing skills.
 Student must concise to the point and write answers according to the given word-limit to each
question and do not provide irrelevant information.
 Student must not use non-discriminatory language. The language used should not devalue,
demean, or exclude individuals or groups on the basis of attributes such as gender, disability,
culture, race, religion, sexual preference or age. Gender inclusive language should be used.
 Assessor should not accept answers copied directly from texts without acknowledgement of the
text.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is
completing all tasks on time. If you do not participate you will be required to report to Student
Services Coordinator.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them
as your own. Plagiarism is a serious act and may result in a student’s exclusion from a course. When
you have any doubts about including the work of other authors in your assessment, please consult
your trainer/assessor. The following list outlines some of the activities for which a student can be
accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally
 Handing in assessments markedly similar to or copied from another student
 Presenting the work of another individual or group as their own work
 Handing in assessments without the adequate acknowledgement of sources used, including
assessments taken totally or in part from the Internet
If it is identified that you have plagiarised within your assessment task, then we will organise a
meeting to discuss this with you.
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Copyright
Copyright is a right belonging to the owner or licensee of a literary, artistic or dramatic work, film or
sound recording. You must be abide by the Copyright Act 1968 and not reproduce, perform or
otherwise deal with the work. The owner of the material may take legal action against you if the
owner's copyright has been infringed.
Competency Outcomes
Each activity in this assessment tasks will be marked as either Satisfactory or Not Satisfactory.
If any of your task is marked as Not Satisfactory after the first attempt, you will be provided with
feedback from your assessor and then given an opportunity to resubmit the task. Your assessor will
provide you with a timeline in which you will be required to submit your task. Resubmission timeline
will be determined by the assessor and based on the extent of the re-submission. When you have
completed all tasks in this document you will be granted an overall competency outcome, which
will be either Competent or Not Yet Competent.
Assessment Appeals Process

If you are dissatisfied with the outcome of one of the assessment tasks or the final outcome of the
assessment task because you feel that the result is unfair or incorrect, you may request to have the
task/s or overall assessment task reviewed. If you are still dissatisfied with the outcome, you may
lodge a formal assessment appeal. Refer to SBTA’s Complaints/Appeals Policy and Procedure.
Reasonable adjustment
If you require any reasonable adjustment to complete your assessment, please contact the
trainer/assessor before completing any assessment task. Please note academic standards of the unit
will not be lowered to accommodate the needs of any student but there is a requirement to be flexible
about the way in which it is delivered and assessed. Each case will be looked at on its own merit.
Authenticity:
Students are required to acknowledge prior to submission, indicating that the work they have
submitted for assessment is their own. Students must enter their own user ID and password provided
by SBTA to be declare that the work they are uploading is theirs. The Assessor must be assured that
the evidence presented for assessment is the student’s own work.
Student Declaration
Please ensure that you also acknowledge the Student Declaration section on your student portal
prior to submitting. The student declaration section acknowledges that you declare that:
 I am submitting work in this assignment that is my own, except where acknowledgement/s of
sources are made.
 I have not copied in part, or in whole, or otherwise plagiarised the work of others.
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 I declare that the material does not infringe the intellectual property/copyright of a third
party and I understand that the evidence
may undergo electronic detection and used to make comparisons with other evidence
submitted by current or previous students.
 The Units of Competence, Elements and Performance Criteria which I studied during the
course were explained and
I was provided with adequate resources which enable me to complete this assessment.
 The assessment tasks, assessment criteria and assessment due date(s) for this course were
explained.
 I was advised and I am aware of The Academy’s Policies including the Assessment Policy
and the Assessment Appeals Process.
 I was given assistance from the trainer and/or other Academy staff during the study of this
course when it was requested.
 I understand that my feedback will be used for reporting purposes and continuous
improvement.
 I acknowledge that my personal and outcomes details shall remain confidential and will only
be used for official reporting purposes.
Application of Unit SITHCCC013 Prepare seafood dishes
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a
range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare
and portion seafood, and to use relevant equipment, cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
Clustered Partial Units

Please be aware that completion of your assessment for this unit does NOT include completion of
the clustered partial units. These units will be completed in later terms. The skills and information you
gain in these units will be built up and observed over time.
 SITXINV001 Receive and store stock (Partial)
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of
stock and appropriately store, rotate and maintain the quality of stock items.
 SITHCCC005 Prepare dishes using basic methods of cookery (Partial)
This unit describes the performance outcomes, skills and knowledge required to use a range of basic
cookery methods to prepare dishes using vegetables and frozen food.
 SITHKOP001 Clean kitchen premises and equipment (Partial)
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This unit describes the performance outcomes, skills and knowledge required to clean food preparation
areas, storage areas, and equipment in commercial kitchens to ensure the safety of food.
 SITHCCC001 Use food preparation equipment (Partial)
This unit describes the performance outcomes, skills and knowledge required to safely use commercial
kitchen equipment to prepare a range of different food types.
 SITHCCC020 Work effectively as a cook (Partial)
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It
incorporates all aspects of organising, preparing and cooking a variety of food items across different
service periods and menu types; using a range of cooking methods and team coordination skills.
 SITXINV002 Maintain the quality of perishable items (Partial)
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of
perishable supplies for food and beverage, commercial cookery or catering operations. It requires the
ability to store perishable supplies in optimum conditions to minimise wastage and avoid food
contamination.
ASSESSMENT TASK 1: SEAFOOD THEORY

Assessment type:
 Research and Written Questions

Assessment task description:
The task consists of research activity and written questions. You must respond to all the question

and submit them to the Trainer/Assessor at the required level. Your Trainer/Assessor will provide
you with feedback within two weeks and notify you when results are available.
Applicable conditions:
 All knowledge tests are untimed and are conducted as open book assessment (this means
you can refer to your textbooks or the internet to conduct research during the assessment).
However, the answers must be in your own words to demonstrate your own understanding of
each individual question. You must read and respond to all questions ad must type the answer
to the questions and must complete your work independently to demonstrate individual
competency. Your trainer/assessor may ask you relevant questions on this assessment task to
ensure that this is your own work.
 Where your answers are deemed not satisfactory after the first attempt a resubmission attempt
will be allowed. You may speak to your Trainer/Assessor if you have any difficulty in completing
this task and require reasonable adjustments.
Location:
Level 2, 401 Sussex Street, Sydney, NSW 2000
Purpose of the assessment
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 The purpose of this assessment task is to assess your knowledge in being able to research
culinary trade names for seafood, seafood characteristics, stock codes and rotation of
seafood, preparation techniques, cookery methods, environmental conditions for storage/
Resources and equipment required to complete this task
 Leaner guide, self-study guide, PowerPoint and web links
 Access to a computer, the Internet and word-processing system such as MS Word.
 Classroom environment
 Menus, receipes, commercial kitchen with commercial grade equipment as per assessment conditoins
Assessment conditions
 Simulated workplace
 Commercial teaching kitchen
 Organisational procedures
 Access to diverse range of seafood
Benchmark for Assessment

 You are expected to respond to all aspects of each question and case study. In some cases,
direction is provided on the expected length of your response. These assessments will require a
Short, Medium or Long response.
 The following is a guide to the expected number of words for each of these categories unless
otherwise indicated.
Short 30+ words
Medium 100+ words
Long 200+ words
1.1. Provide culinary terms and trade names and explanation for ingredients commonly used in the
production of different fish and shellfish dishes in the space below. (List minimum of 6).
Culinary terms and trade Explanation

names for ingredients used in
production of fish and shellfish
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1.2. Research the following classical and contemporary seafood dishes and for each complete the table below. Research online and provide a
picture for each
What are the What is the method of What tools and equipment Photo
Ingredients used in cooking used for this will be used in the making
the making of this dish? of this dish?
dish?
Pan fried flounder or
sole with lemon
butter sauce
Trout Amandine
Char grilled salmon

fillet with creamy
mustard sauce
Salt and pepper
squid
BBQ octopus
Lobster mornay
Garlic prawn
Moules mariniere
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1.3. For each of the seafood types listed, give an example of name and preparation for each
SEAFOOD NAME PREPARATION

Give an example/ name for Describe how to cut and clean for service and
each a method of cooking
Flat/ Round Fish
Oily/ White Fish
Ocean Fish
Freshwater Fish
Octopus/ Squid
Shellfish
1.4. Explain the contents of stock date codes and rotation labels including the meaning of the terms,
“best before” and “use by. Copy/ Draw a label into box below and describe the important
features of the label.
1.5. Describe the characteristics of each of the following for freshness and what to look for when not
fresh. Also provide the correct storage for fresh and frozen for each item. Consider the
appearance, smell and flavour
SEAFOOD FRESHNESS SPOILAGE INDICATIONS STORAGE

CHARACTERISTICS Fresh/ Frozen
Flat/ Round Fish
Oily/ White Fish
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Ocean Fish
Freshwater Fish
Octopus/ Squid
Shellfish
1.6. List the tools you might use in both the preparation of seafood items. Briefly describe the features
and functions for each and the care and maintenance of each
PREPARATION TECHNIQUE TOOLS USED CARE AND MAINTENANCE
1.7. Please provide a brief description of the following cooking methods
COOKING METHOD DESCRIPTION

Deep and shallow
frying
Grilling
Poaching
Roasting
Sautéing
Steaming
1.8. Refer to the Safety Data Sheet for a filleting knife and explain the essential features and functions
and the safe operating practices when using the filleting knife to fillet fish.
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1.9. Briefly describe what mis-en-place means. Why is it important?
1.10. Seafood needs to be stored and prepared correctly for food safety and to optimise shelf life.
a. Briefly describe the health and legal issues that could come from not storing fish and
seafood safely.
b. What can you do to ensure fish and seafood is stored in appropriate environmental
conditions?
1.11. Safety is important in the kitchen. List 3 common kitchen hazards when cleaning fish and a
solution for each.
HAZARD SOLUTION
CASE STUDY
1.12. Read the case study below, and complete the “Goods Receiving Form”.
It is Thursday and tomorrow is Good Friday. You have just received a delivery of seafood from the
Costa’s at the Fish market for your menu for the Easter weekend trade. You note on the delivery
docket that the truck left Costa’s at 4.45pm.
You are in receipt of 20 kilos each of frozen prawns, and fresh lobster and crab. As well as 15 kilos
of frozen whole Barramundi and 20 Kilos of unopened Sydney rock oysters.
You take the temperature of the lobster and crab as well as opening 4 oysters selected randomly
from within the tub and check their temperature they are within the correct for limit for high-risk
foods.
You have checked, and the prawns are frozen hard. You check the Barramundi and discover
two on the top of the tub have thawed slightly, the rest are still hard frozen
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The oysters will remain unopened for sale and will need to be stored at 20 degrees Celsius for no
longer than 14 days. All the frozen seafood will need to be sold by the end of the day, so it
remains fresh for the customer for tomorrow.
Remember: For all existing suppliers of

high-risk foods, check and record at
least one in every five deliveries with a
thermometer. Check a sample of items
within this one delivery.
Not every food needs to have its

temperature checked. Dry goods and
fruit and vegetables can be delivered
at room temperature.
High-risk foods should be delivered at

5°C or colder, unless you are confident that the food has been in the temperature danger zone
between 5°C and 60°C for less than 2 hours.
Hot food to be delivered at or above 60°C.

If a food’s packaging is damaged and you think this has affected the food’s safety and suitability,
you should reject the delivery.
Frozen foods should always be delivered frozen hard.
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Goods Receiving Form Check temperatures of all potentially hazardous food deliveries
Correct temperature:
Freezers should be -15C to -18C or frozen hard
Cool holding units should be 5C or colder
Hot holding units should be 60C or hotter
Date Time Supplier Food type Food Best before / Accept (A) or Initials Problems or corrective
Temperature use by date Reject (R) actions
(high risk
foods0
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ASSESSMENT TASK 2: PREPARE SEAFOOD DISHES
PART A
Receive and store stock
This task will allow you to demonstrate your understanding of how to receive, assess and store stock
in your kitchen to ensure you have all the required ingredients prior to producing your seafood
dishes.
2.1. Using the KOUNTA software you are required to take delivery of stock you will receive prior to
preparing for your cooking classes for seafood dishes at SBTA’s commercial kitchen at 81A
Foveaux Street, Surry Hills when you will be preparing your seafood dishes. You must:
a) Using order forms (using the order form below), check incoming stock against
orders and delivery documentation.
b) Identify, record and report any discrepancies to your assessor each week.
c) Inspect items for damage, quality and use-by dates and record findings according
to organisational procedures.
d) Record details of incoming stock according to organisational procedures.
You must print a copy of the purchase order prior to receiving the order from the
supplier and print a copy of form after you have received it to demonstrate that you
have undertaken the above steps each week for 3 weeks in total.
STOCK ORDER FORM

DATE QUANTITY INGREDIENTS SUPPLIER
Trainer Signature
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2.2. Refer to the stock that you have received and identify any discrepancies and who you reported
it to?
2.3. Using correct manual handling techniques, you must now transport the stock to the correct
storage area? You must:
a) Promptly transport stock to, and store in, appropriate storage area
b) Use safe manual handling techniques to avoid injury when moving and storing
stock
c) Label stock according to organisational procedures
d) Report on excess stock according to organisational procedures
You must also explain what stock you received, what manual handling techniques
you used and what where did you stock it. Your assessor will observe you undertaking
the above and complete the AOC.
Stock received Manual handling techniques used Where did you store it
2.4. To ensure that products are fresh and used in time, you must rotate and maintain stock. You are
required to:
a) When storing stock, ensure that you rotate stock for maximum use and minimum
wastage. For example, bring old stock forward and place new stock at the back.
b) Check the quality of stock and report findings.
c) Safely dispose of all excess or spoilt stock and waste, especially hazardous
substances, to minimise negative environmental impacts prior to stocking new
stock.
d) Maintain cleanliness of stock handling and storage areas, and identify and report
problems prior to stocking new stock.
e) Use stock control systems and equipment according to organisational speed and
accuracy requirements
Your assessor will observe you complete above and complete the AOC.
ASSESSMENT TASK 3: PREPARING SEAFOOD DISHES

INSTRUCTIONS TO STUDENTS
This task allows you to demonstrate your ability to follow standard recipes to prepare a seafood
platter using basic cookery methods and ensuring perishable foods are handled and stored
appropriately to prevent contamination and ensure freshness and quality.
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This assessment task covers preparation and cooking of seafood dishes and will take place in
the commercial kitchen environment where you will be expected to demonstrate your ability
to:
 Make sure you adhere to personal hygiene and safe food handling practices
 Present yourself well and use effective communication
 Work effectively as a cook with your team
 Use and clean various food equipment
 Prepare dishes
 Use basic methods of cookery
 Receive, store and maintain stock including perishable items
You will be required to prepare each of the following under the direction of the assessor. Each
group is required to prepare enough of each recipe to serve six (6) customers. You will be
required to complete this task within 4 hours to demonstrate your ability to work within
commercial time constraints.
To allow you to demonstrate your ability to plan and organise and use self-management skills,
you will need to work out the sequencing for how you will prepare and cook your seafood,
remembering that foods such as the battered fish and garlic prawns needs to be served hot or
at least warm.
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PRACTICAL ACTIVITY 1 – FISH DISHES FLAT AND ROUND FISHOILY AND

WHITE FISH OCEAN AND FRESHWATER FISHWHOLE OR FILLETED
In this task you are required to follow the standard recipe for fish dishes. Each of the types of fish
mentioned above must be used in some way.
You must also demonstrate your ability to
prepare and cook the dishes for at least six (6)
different customers. Your trainer will direct you.
3.1. You are required to discuss and confirm the

food production recipes from food
preparation list and standard recipes with
your assessor for preparing seafood and list
it in the table below. (1 point per item)
Type of Dish Name of Dish Production and cooking duration
3.2. Refer to the recipes and you need to ensure that you calculate the ingredients required to
prepare seafood to serve 6 customers using the form below within commercial time
constraints as instructed by your assessor.
TYPE OF DISH FOR ONE PERSON FOR SIX PEOPLE
3.3. Identify and select seafood products and other ingredients from SBTA’s storeroom
according to recipe, quality, freshness and stock rotation requirements and list these below.
Items identified
3.4. You are now required to complete the following and complete the form below.
a) Select the type of knives and other equipment suitable for preparing seafood
b) Safely assemble and ensure cleanliness of equipment before use
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c) Use knives and other equipment safely and hygienically according to

manufacturer’s instructions. You will be observed by your assessor who will
complete the Assessor’s Observations Checklist (AOC).
Type of knives selected and purpose of Brief Description of cleaning for each
the knives
3.5. Before you start cooking, you must portion and prepare the ingredients. You are require to
thaw frozen seafood according to food safety guidelines as required. Explain the best
procedure to thaw the seafood and what procedure did you take to thaw the seafood
prior to cooking?
3.6. You must now complete the following tasks:

Sort and assemble ingredients according to food production sequencing
Weigh and measure ingredients and create portions according to recipe
Use seafood preparation techniques according to recipe
Minimize waste to maximize profitability of seafood dishes produced.
Your assessor will observe your preparation and complete the Assessor’s Observation
Checklist.
a. Complete the table below:

Ingredients selected Weight and How did you minimise waste?
measurement
b. You are required to use each of the following preparation techniques at least
once when preparing your dishes. Tick the techniques you used for the dish and
give a brief description
.
Preparation technique Brief Description of technique for this recipe Completed
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Cleaning and de-scaling ☐

Pin-bone removal ☐
Filleting ☐
Portioning ☐
Skinning ☐
3.7. Identify the type of seafood you will be preparing and cooking and name the seafood.
Type of Seafood Name of recipe Completed

Flat and round fish ☐
Oily and white fish ☐
Ocean and freshwater fish ☐
Octopus and squid ☐
Crustaceans ☐
Molluscs ☐
Whole or filleted fish ☐
3.8. You are then required to prepare the required dishes using each of the following cookery
methods at least once.
a. Tick the methods you used for the dish and give a brief description.
Cookery Method Brief Description of cookery method for Completed

this recipe
Deep and shallow frying ☐
Grilling ☐
Poaching ☐
Roasting ☐
Sautéing ☐
Steaming ☐
b. Prepare seafood accompaniments and add sauces as required to the seafood

dish. Insert the recipes for the accompaniments prepared.
c. Make any food adjustments such as taste, texture, temperature and document
these in the space below.
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3.9. You are now required to visually evaluate your seafood dish and adjust its presentation
before displaying. Add any sauces and garnishes according to recipes. Give a short
presentation to your colleagues and assessor on the seafood and what adjustments you
made. Write your discussion and feedback from your colleagues below on any future
improvements. (Guide: SHORT)
3.10. Insert a picture of your completed food item below and upload a copy of the photo to
your student portal.
Picture attached ☐
3.11. You must now store your seafood dish in appropriate environmental conditions taking into
consideration the correct atmospheric conditions, humidity, light, packaging,
temperature, use of containers and ventilation. Explain the storage process below.
Seafood dishes Appropriate environmental storage conditions
3.12. Once you have finished cooking, it is important that you clean and sanitise kitchen
equipment, clean service-ware and utensils and clean and sanitise kitchen premises
following correct work health and safety procedures.
 You must also ensure that you are using correct personal protective
equipment and safe manual handling techniques when cleaning
equipment and premises.
 You must locate the cleaning schedules and locate the key information in
the cleaning schedules and manuals prior to cleaning.
 Complete the checkout procedure attached as Appendix 2 and
participate in a de-brief session with your assessor to discuss any issues you
might have had during the checkout procedure and obtain your
assessor’s feedback regarding the checkout procedure.
 Scan a copy and insert in this section or attach it with your assessment task.
Checkout Procedure Forms (one for each session) completed and attached ☐
.
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CASE STUDY
3.13. Explain how you would amend your recipe to accommodate the following. If it does not
affect the dish, then just complete the dietary needs where changes can be made
Dietary need Brief Description of alternatives

Religion e.g.
Muslim/ Jewish
Cultural e.g. Halal
Lactose Intolerance
Coeliac
Allergens e.g. Nuts
Other
3.14. You are now required to respond to a customer with special dietary requirements which
you identified in the task above. You are required to:
 Attach a copy of the recipe
 Prepare the recipe to meet the special dietary requirements of the customer
 Make any adjustments to the dish to enhance the presentation of the dish.
 Present the dish to your assessor and colleagues and obtain their feedback.
 Insert a picture of the dish in the space below.
PRACTICAL ACTIVITY 2 – OCTOPUS AND SQUID

3.15. You are required to discuss and confirm the food production
recipes from food preparation list and standard recipes for
cooking octopus and squid with your assessor for preparing
seafood and list it in the table below. (1 point per item)
3.16. Refer to the recipes and you need to ensure that you calculate the ingredients required to
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prepare your dishes to serve 6 customers using the form below within commercial time
constraints as instructed by your assessor.
according to recipe, quality, freshness and stock rotation requirements and list these
below.
Type of Seafood Name of Seafood Completed

Crustaceans ☐
Molluscs ☐
 Select the type of knives and other equipment suitable for preparing seafood
 Safely assemble and ensure cleanliness of equipment before use
 Use knives and other equipment safely and hygienically according to
the knives
3.19. Before you start cooking, you must portion and prepare the ingredients. You are required
to thaw frozen seafood according to food safety guidelines as required. Explain the best
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procedure to thaw the seafood and what procedure did you take to thaw the seafood
prior to cooking?

 Sort and assemble ingredients according to food production sequencing
 Weigh and measure ingredients and create portions according to recipe
 Use seafood preparation techniques according to recipe
 Minimize waste to maximize profitability of seafood dishes produced.
Your assessor will observe your preparation and complete the Assessor’s Observation
Checklist.

measurement
.
Filleting ☐
Portioning ☐
Skinning ☐

Crustaceans ☐
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Molluscs ☐
3.22. You are then required to prepare the required dishes using each of the following cookery
methods at least once.

this recipe
Grilling ☐
Poaching ☐
Roasting ☐
Sautéing ☐
Steaming ☐

3.23. You are now required to:

 Visually evaluate your seafood dish and adjust its presentation before displaying.
 Add any sauces and garnishes according to recipes.
 Portion and serve your dish according to the recipe.
Give a short presentation to your colleagues and assessor on the seafood and what
adjustments you made. Write your discussion and feedback from your colleagues below
on any future improvements. (Guide: SHORT)
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3.25. You must now store your seafood dish in appropriate environmental conditions taking into
consideration the correct atmospheric conditions, humidity, light, packaging,
PRACTICAL ACTIVITY 3 – SHELLFISH (MOLLUSCS AND CRUSTACEANS)
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In this task you are required to follow the standard

recipe for shellfish (molluscs and crustaceans). You
must also demonstrate your ability to prepare and
cook the seafood dishes for at least six (6) different
customers. Your trainer will direct you.
3.27. Using the KOUNTA stock control software,

ensure that you undertake stock take of goods
received and compare it with your order form
of the all the ingredients you require to
prepare your dishes. Attach a copy of the
printed stock control form and insert it in this
section.
Stock take form completed and attached ☐
3.28. You are required to discuss and confirm the food production recipes from food
preparation list and standard recipes with your assessor for preparing seafood and list it
in the table below. (1 point per item)
3.29. Refer to the recipes and you need to ensure that you calculate the ingredients
required to prepare seafood to serve 6 customers using the form below within
commercial time constraints as instructed by your assessor.
according to recipe, quality, freshness and stock rotation requirements and list these
below.
Items identified
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a. Select the type of knives and other equipment suitable for preparing
seafood
b. Safely assemble and ensure cleanliness of equipment before use
c. Use knives and other equipment safely and hygienically according to
the knives
3.32. Before you start cooking, you must portion and prepare the ingredients. You are
required to thaw frozen seafood according to food safety guidelines as required.
Explain the best procedure to thaw the seafood and what procedure did you take to
thaw the seafood prior to cooking?

 Sort and assemble ingredients according to food production sequencing
 Weigh and measure ingredients and create portions according to recipe
 Use seafood preparation techniques according to recipe
 Minimize waste to maximize profitability of seafood dishes produced.
 Your assessor will observe your preparation and complete the Assessor’s
Observation Checklist.
measurement
.
ASSESSMENT TOOL

# of weeks 3 weeks

Filleting ☐
Portioning ☐
Skinning ☐

Crustaceans ☐
Molluscs ☐
3.35. You are then required to prepare the required dishes using each of the following
cookery methods at least once.

this recipe
Grilling ☐
Poaching ☐
Roasting ☐
Sautéing ☐
Steaming ☐

ASSESSMENT TOOL

# of weeks 3 weeks
3.36. You are now required to visually evaluate your seafood dish and adjust its presentation
before displaying. Add any sauces and garnishes according to recipes. Give a short
presentation to your colleagues and assessor on the seafood and what adjustments
you made. Write your discussion and feedback from your colleagues below on any
future improvements. (Guide: SHORT)
3.38. You must now store your seafood dish in appropriate environmental conditions taking
into consideration the correct atmospheric conditions, humidity, light, packaging,
.
ASSESSMENT TOOL

# of weeks 3 weeks
ASSESSMENT TOOL

# of weeks 3 weeks
APPENDIX 1 – RECIPES
RECIPE FOR SEAFOOD CREPES WITH SAFFRON CREAM SAUCE
SBTA KITCHEN
Qty Ingredients Method
Crepes
Sieve flour make well in the centre. Gradually whisk in
1 cup Plain flour eggs, milk and melted butter. Beat out the lumps.
Leave to rest 15 mins. Cook 1/3 cup batter in a hot
pan. You will get 9 crepes
Saffron cream sauce
Sauté onion in the butter, add garlic, lemon juice and
4 Eggs
cream. Whisk until it starts to thicken. Add saffron.
Whisk until simmers and season. Set aside
Depending on the seafood used for filling, season well
1 ½ cup Milk and steam it or lightly pan fry. Fold seafood inside
crepes and serve with saffron sauce.
3 tablespoons Butter melted
Pinch each Salt and sugar
Seafood of choice
(frozen fish, crab,
350 g shellfish, lobster,
smoked salmon
offcuts)
250 ml Cream
1 pinch Saffron
35 g Onion, minced
40 g Butter
1-2 Garlic minced
Lemon juice to taste
RECIPE FOR BOUILLABAISSE

SBTA KITCHEN
ASSESSMENT TOOL

# of weeks 3 weeks
Clean mussels and fish and cut into 5 cm

1kg Fish- mixed fish
squares/cubes.
Place oil in deep pan and add leek, onion, garlic,
250g Mussels
aromatase, and tomato.
Cover and cook for 5 mins, Place fish on top.
50ml Oil If using a delicate fish wait until 6-7 mins remain in
cooking time to add on top
100g White leek julienne Add wine and sufficient water to cover fish.
100g Finely chopped onion Bring to boil, skim and simmer gently for 14 – 16 minutes
1 Clove garlic
pinch Fennel seed/saffron
1 Bay leaf
sprig Thyme
250g Tomato concassees
250ml Dry white wine
RECIPE FOR MUSSELS IN CREAM SAUCE

SBTA KITCHEN
Sauté off shallots and garlic until soft, add mussels &
2 Shallots diced
wine and reduce
Cloves garlic finely
4 Add cream, butter and parley and season
chopped
1kg Mussels cleaned Serve with all the juices
300ml Dry white wine
150ml Double cream
60g Unsalted butter
Handful parsley
Salt /pepper
Lemon wedge to
serve
RECIPE FOR FISH CAKES
ASSESSMENT TOOL

# of weeks 3 weeks
SBTA KITCHEN
200g Cooked fish Mix fish, mash and parsley together. Season.
Divide the mixture into equal quantities and paner a
200g Dry mashed potatoes
anglaise
Place fish cakes in deep fryer @ 180oc and cook until
1 Egg yolk
golden brown and cook through,
1tbsps Parsley Serve with dipping sauce
RECIPE FOR SEAFOOD MARINARA

SBTA KITCHEN
Sauté onions & garlic, deglaze with wine & add
100g Onion diced
tomatoes.
1 Clove garlic Add stock and pasta and cook for 4 minutes
Add marinara mix and cook for 3 minutes or until
100ml White wine
seafood is cooked
1 tin Chopped tomatoes
250ml Fish stock
150g Seafood marina mix
ASSESSMENT TOOL

# of weeks 3 weeks
APPENDIX 2 - CHECKOUT PROCEDURE FORMS

Please ensure that the following procedures are completed at the end of each shift. It is the trainer’s
responsibility to do a final check and tick off each of the items listed below and return it with your
class list. Please provide further steps as necessary. If you have an issue or comment to make for
continuous improvement or WHS please provide it in the space below. Please print for each session.
Please tick each as you complete Yes No

a) CLEAN AND SANITISE KITCHEN EQUPEMENT
Use personal protective equipment and safe manual handling techniques when  
cleaning equipment and premises
Ensure you use energy, water and other resources efficiently thus reducing negative  
environmental impacts
Read manufacturer’s instructions and ensure you use cleaning agents, chemicals and  
cleaning equipment safely and according to manufacturer instructions.
Follow simple dilution requirements for chemicals and cleaning products and  
calculate ratios in order to make up chemicals.
Select and prepare cleaning agents and chemicals according to cleaning schedule  
and product instructions
Clean and sanitise all equipment to ensure safety of food using correct cleaning  
agents using correct measures and familiar quantities.
Clean and sanitise all equipment to ensure safety of food using correct cleaning  
agents using correct measures and familiar quantities
Maintain the quality of all equipment and identify and report on unsafe or faulty  
equipment or rectify it according to own level of responsibility
Store equipment in designated places  
b)CLEAN SERVICE-WARE AND UTENSILS
Sort service-ware and utensils and load dishwasher with appropriate item  
Hand wash any items not appropriate for dishwasher  
Dispose of broken or chipped service-ware within scope of responsibility, and  
report losses to supervisor
Ensure that sufficient supplies of clean, undamaged crockery are available at all  
times during service period
c)CLEAN AND SANITISE KITCHEN PREMISES
Clean and sanitize kitchen surfaces and food preparation and storage areas  
according to cleaning schedule to ensure the safety of food that is prepared and
serviced to customers.
Clean areas of any animal and pest waste and report incidents of infestation  
ASSESSMENT TOOL

# of weeks 3 weeks
Clean your work area and dispose of and store any reusable by-products  
according to SBTA’s procedures, environmental considerations and cost-reduction
initiatives
Sort and remove linen according to organisational procedures  
Wipe the stoves and ovens used  
Use degreaser spray to remove any oil or fat from surfaces  
Wipe side of stoves and ovens used  
Wipe top surface of the stove with sanitising spray and wipe clean  
Wipe all surface areas used by sanitising liquid and wipe dry  
Check microwave and clean around the microwave  
GENERAL
Sort general kitchen waste from recyclables and dispose of them in designated  
recycling bins
Safely dispose of kitchen waste, especially hazardous substances, to minimise negative  
environmental impacts
Empty rubbish bin to the wheelie bins at the back entrance  
Take all recyclable waste to the recycle area in the loading dock and dispose in the  
correct marked bins
Clean, wash, dry and assemble all the equipment used and put away in its right place  
Sweep floor and any area used including under bench, stove, oven and sink area  
Clean the storage spaces used including refrigeration space and freezer space  
Wash and sanitise the sink area including surrounding wall tiles, wipe it clean and dry  
Remove waste from sink’s filters  
Wash sponges, scourers and cleaning utensils used  
Wipe and dry any splashes caused by students anywhere in the sink surrounding area  
Mop the floor last after all stock removed and stored and students have vacated  
workstations. (When mopping, fill bucket half way with hot water, add a cup of
bleach, and mop all areas used.)
Ensure floor is dry and avoid walking on wet floor  
Wash mop and wring it dry and hang it in the its place  
Empty and rinse bucket in the sink  
Spray the sink with sanitizing liquid and rinse it  
Contact relevant management about completion and closure of kitchen area  
Put all chemicals away safely  
NOTES/ COMMENTS /ISSUES
I acknowledge that I have personally checked all the above items has been completed.
ASSESSMENT TOOL

# of weeks 3 weeks
TRAINERS NAME DATE

SIGNATURE
ASSESSMENT TOOL

# of weeks 3 weeks
APPENDIX 3 - STOCKTAKE SHEET

Print one for each practical session and take note as per the task description
STOCK TAKE SHEET

EQUIPMENT/ TOOLS SAFE USE OF EQUIPMENT/ DRY GOODS FRESH GOODS TEMP FROZEN GOODS TEMP
TOOL CHECKED CHECKED
Team Members That worked with you

Name and ID Signature NOTES
ASSESSMENT TOOL

# of weeks 3 weeks

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ASSESSMENT TOOL

Qualification SIT40516 Certificate IV in Commercial Cookery

Partial units assessed SITXINV001 Receive and store stock (Partial)

ASSESSMENT INSTRUCTIONS FOR STUDENTS

Partial units assessed SITXINV001 Receive and store stock (Partial)

Assessment Appeals Process

Partial units assessed SITXINV001 Receive and store stock (Partial)

Clustered Partial Units

Partial units assessed SITXINV001 Receive and store stock (Partial)

ASSESSMENT TASK 1: SEAFOOD THEORY

 Research and Written Questions

Purpose of the assessment

Partial units assessed SITXINV001 Receive and store stock (Partial)

Benchmark for Assessment

Short 30+ words

Medium 100+ words

Long 200+ words

Culinary terms and trade Explanation

Partial units assessed SITXINV001 Receive and store stock (Partial)

Char grilled salmon

Partial units assessed SITXINV001 Receive and store stock (Partial)

SEAFOOD NAME PREPARATION

Oily/ White Fish

SEAFOOD FRESHNESS SPOILAGE INDICATIONS STORAGE

Partial units assessed SITXINV001 Receive and store stock (Partial)

PREPARATION TECHNIQUE TOOLS USED CARE AND MAINTENANCE

1.7. Please provide a brief description of the following cooking methods

COOKING METHOD DESCRIPTION

Partial units assessed SITXINV001 Receive and store stock (Partial)

1.9. Briefly describe what mis-en-place means. Why is it important?

Partial units assessed SITXINV001 Receive and store stock (Partial)

Remember: For all existing suppliers of

Not every food needs to have its

High-risk foods should be delivered at

Hot food to be delivered at or above 60°C.

Partial units assessed SITXINV001 Receive and store stock (Partial)

Partial units assessed SITXINV001 Receive and store stock (Partial)

ASSESSMENT TASK 2: PREPARE SEAFOOD DISHES

STOCK ORDER FORM

Partial units assessed SITXINV001 Receive and store stock (Partial)

ASSESSMENT TASK 3: PREPARING SEAFOOD DISHES

Partial units assessed SITXINV001 Receive and store stock (Partial)

Partial units assessed SITXINV001 Receive and store stock (Partial)

PRACTICAL ACTIVITY 1 – FISH DISHES FLAT AND ROUND FISHOILY AND

3.1. You are required to discuss and confirm the

Type of Dish Name of Dish Production and cooking duration

TYPE OF DISH FOR ONE PERSON FOR SIX PEOPLE

Partial units assessed SITXINV001 Receive and store stock (Partial)

c) Use knives and other equipment safely and hygienically according to

3.6. You must now complete the following tasks:

a. Complete the table below:

Partial units assessed SITXINV001 Receive and store stock (Partial)

Cleaning and de-scaling ☐

Type of Seafood Name of recipe Completed

Cookery Method Brief Description of cookery method for Completed

b. Prepare seafood accompaniments and add sauces as required to the seafood

Partial units assessed SITXINV001 Receive and store stock (Partial)

Seafood dishes Appropriate environmental storage conditions