SITHCCC013 - Assessment Task - v1.0

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Assessment Task
SITHCCC013 Prepare seafood dishes
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SITHCCC013 Assessment Instruction
Version: 1.0
Version Date: 29 June 2021
Next Review: 29 June 2022
Approved by: Academic Manager 1|P a g e
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Introduction
Welcome to the Student Assessment Tasks for SITHCCC013 Prepare seafood dishes. These tasks have been
designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice
provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for
you relating to completing assessment successfully.
Assessment for this unit

SITHCCC013 Prepare seafood dishes 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.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Research report – You must research the historical and cultural origins of two dishes.
 Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and complete a Student
Logbook. The assessor must also observe you while you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure
that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if
you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report template (Assessment Task 2)
 Service Planning template (Assessment Task 3)
 Student Logbook (Assessment Task 3)
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and
submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the
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Melbourne VIC 3000
T: 03 99997401
agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality
Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 Submitting assessments
 Assessment appeals
 Re-assessment guidelines
 Responding to written questions.
___________________________________________________________________________________________________________________
Version: 1.0
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Assessment Task 1: Knowledge questions
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 C 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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Melbourne VIC 3000
T: 03 99997401
Questions
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
Food poisoning bacteria Cooking won't remove all toxins and chemical
pollutants in shellfish and fish
Cross-contamination Keep it separate. Avoid cross-contamination

by keeping raw and cooked seafood
Physical damage Handle carefully. Always handle seafood

carefully, to reduce physical damage.
2. Describe three freshness indicators which you would use to select each of the seafood types:
 Whole fish: The aroma of fresh fish should be moderate and the meat should be juicy and seem freshly
sliced. Don't buy fish that smells like fish. Gills should be brilliant red or pink, and the eyes should be
bright and protruding. Frozen fish should smell fresh and be packaged in a way that doesn't show signs of
ice or blood.
 Fish fillets: It's the flesh of a fish that has been cut or sliced away from the bone by cutting along one side
of the fish parallel to the backbone. A fish fillet is the result. Scales should be removed from the fish prior
to filleting.
 Shellfish: Fresh fish has wet gills and fins because it has been caught recently. They are dry, coated with
sticky slime, greyish-brown in appearance, and have a foul odour when they are old. The colour of
healthy gills is a pleasing, vivid crimson. When it comes to live and fresh fish, the skin is wet and must be
undisturbed. It also has a naturally metallic lustre.
3. List three signs that seafood has spoiled.
When a good fish gets ruined, some of the most prevalent indicators include slimy, milky flesh (slipper, thick
coating), and a strong fishy scent.
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.
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The danger zone is defined as the temperature range between 40°F and 140°F. Raw fish may be kept in the
refrigerator for up to 3 days if kept refrigerated. It is possible to preserve leftover cooked fish for up to 3 or 4
days.
5. List at least two requirements for storing seafood to optimise its shelf life.
Make certain that the fish has been thoroughly cleaned before keeping it.
Maintaining a temperature of 40°F or less when keeping in a refrigerator is essential.
Allowing cooked fish to stay at room temperature for more than 2 hours is not recommended.
6. Describe three safety techniques when using a filleting knife to cut seafood.
Maintain the cleanliness of your knife hand and the handle of your knife at all times (and preferably dry). It is
best not to handle the fish with your knife hand. If you want to handle the fish with your knife hand, be sure to
thoroughly clean and dry your hand before continuing. Fillet the fish on a cutting board, which will assist to
prevent the fish from slipping away throughout the procedure.
7. Describe four items which you should check before using a food processor to prepare seafood.
Cleaning, separating, cooking, and chilling are the four steps to food safety.
8. Describe four mise en place tasks related to seafood which you can complete without affecting the quality of
the dish.
Read the complete recipe from beginning to end.
Make sure your workspace is ready.
Make a sanitation bucket of water.
Prepare the necessary equipment.
Before beginning to prepare the dish, make sure that all of the equipment is clean.
Ingredients should be gathered.
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Pre-measure all of the ingredients into prep cups and set them aside.
Prepare the ingredients and set them in separate dishes. This may involve tasks such as washing, knife work,
and so forth.
9. Describe one task related to seafood which is not suitable to be completed during mis en place.
Setting up before cooking is often used in professional kitchens to refer to organising and arranging the
materials needed to make the menu items that are anticipated to be served.
10. Define the following, shellfish related, culinary terms:
 Shelling – Crustaceans and molluscs are the two main kinds of creatures that make up the shellfish
community. The invertebrate group Crustaceans consists of invertebrates with segmented bodies that are
covered by hard shells formed of chitin. Crustaceans are found in the ocean and include shrimp, lobster,
crayfish, crab, and krill. Molluscs are invertebrates with soft bodies that are separated into two sections:
the foot part and the visceral region.
 Cleaning – from the ventral entrance to gills, cut open the belly.
Take it easy on yourself. Sashimi tuna and smaller finfish that are to be cooked whole or chopped into steaks
may be gutted through the gills. Rinse the intestines with a stream of cold water.
 De-scaling – the act of removing a protective coating, covering, or incrustation from to be liberated from
scale (see scale entry 3 sense 3) Make a solution comprised of equal parts water and vinegar, then soak
the kettle for an hour before thoroughly rinsing it off.
 Pin-bone removal – Most of the flesh will come off of the bones if you simply keep the knife running along
the skeleton.
 Filleting – A filleting operation is a famous example of this kind of technique, in which, in addition to fillets,
minced meat may be generated from waste material and the rest marketed as animal feed can be made
from the waste material. As a consequence, there is almost little waste material generated throughout the
process.
 Skinning – The severity of these responses might vary, and they can affect just one system of the body,
such as hives on the skin.
11. Describe two convenience products commonly used to prepare seafood dishes.
Canned goods such as soups and pasta meals are examples of convenience foods. Convenience foods
include candies, beverages such as soda, juice, milk, nuts, and fruits, vegetables in fresh or preserved forms,
as well as processed meat and cheeses.
___________________________________________________________________________________________________________________
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Melbourne VIC 3000
T: 03 99997401
12. Describe three cookery methods commonly used when preparing seafood dishes. Include a description of how
each method is used.
Steaming. Foods retain their natural moisture when they are steamed, which is a low-fat cooking technique.
Petty theft
It's becoming a little charred.
In a pan, cook
13. List five sauces traditionally used with seafood.
The best sauces to go with fish each fish lends itself to being accompanied with a sauce, which elevates the
delicate flavour even more.
Mustard sauce is a condiment used in cooking.
Sauce made with lemon.
Sauce in the colour of orange
Sauce with capers and anchovies
14. Describe at least three garnishes often used with seafood.
Salsa
Grape tomatoes
Hot peppers
Olives.
Red and yellow bell peppers.
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
15. 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:
The purpose of date coding is to provide customers with a guidance to the shelf-life of a product in terms of its
nutritional value. To ensure that people are aware of how long a food can be stored before it starts to decay or
becomes unhealthy to ingest. Retailers also demand date code information on secondary packaging, which is
provided by the manufacturer.
16. Describe one common difference between eating freshwater fish and saltwater fish.
It's common knowledge that saltwater fish have a salty taste, yet this isn't the case. Seawater contains salt, yet
their bodies are incapable of absorbing it. Freshwater fish tend to contain more calcium, monounsaturated
fatty acids, and polyunsaturated fatty acids than their saltwater counterparts.
17. Describe one common difference between preparing freshwater and saltwater fish.
Bone structure is the most noticeable difference between saltwater and freshwater fish while cooking them.
Deboning saltwater fish is simpler since the bones are bigger.
18. Describe one common nutritional difference between freshwater and saltwater fish.
It's common knowledge that saltwater fish have a salty taste, yet this isn't the case. Seawater contains salt, yet
their bodies are incapable of absorbing it. Freshwater fish tend to contain more calcium, monounsaturated
fatty acids, and polyunsaturated fatty acids than their saltwater counterparts.
Assessment Task 2: Research report

In this task, you will research two seafood dishes.
You will need access to:
 your learning resources and other information for reference
 your Research Report Template.
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Version: 1.0
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Ensure that you:
 review the advice to students regarding responding to written tasks 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
 how your assessment should be submitted.
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.
Activities
Complete the following activities.
1. Carefully read the following information.
In this task, you will research two seafood dishes in order to discover their:
 classical and contemporary variations
 appearance and presentation
 freshness indicators
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
 quality indicators
 nutritional value
 service style
 taste profile
 texture profile.
Your assessor may nominate the dishes which you should research or,
alternatively, you will select two dishes which interest you or which are relevant to
your workplace. Seek approval from your assessor on your dishes before you begin
this task.
2. Research and report
Research each dish in order to discover the criteria listed above. A Research report
template has been provided.
Assessment Task 3: Student logbook
Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least
six different customers using each of the following seafood classifications:
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
 flat and round fish
 oily and white fish
 ocean and freshwater fish
 octopus and squid
 shellfish (crustaceans and molluscs)
 whole or filleted fish.
You must use each of the following seafood preparation techniques in preparing the above
seafood as required:
 cleaning  filleting
 de-scaling  portioning
 removing pin-bones  shelling.
 skinning
You must prepare fresh, frozen and preserved seafood dishes using the following cookery
methods at least once:
 deep and shallow frying  roasting
 grilling  sautéing
 poaching  steaming.
You must also:
 respond to special customer requests and dietary requirements.
Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
1. Carefully read the following information.
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting seafood products and other ingredients from stores
according to quality, freshness and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of knives required
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 thawing frozen seafood safely
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
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 using seafood preparation techniques according to recipe requirements
 minimising waste to maximise profitability
 selecting and using seafood cookery methods
 following standard recipes accurately
 selecting, preparing and adding accompaniments which are suited to each

dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
assessment.
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.
To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the sauces and accompaniments which you will add to the dish
o select the ingredients from stores
o identify the size and type of knives and other food preparation equipment
that you require
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Melbourne VIC 3000
T: 03 99997401
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service planning template has been provided to help you.
___________________________________________________________________________________________________________________
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ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
3. Prepare seafood dishes.
Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes.
 you assemble and use equipment safely and hygienically
 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
 you present dishes attractively on appropriate service-ware
 you add sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.
___________________________________________________________________________________________________________________
Version: 1.0
ABN: 56610041775
Melbourne VIC 3000
T: 03 99997401
Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.
___________________________________________________________________________________________________________________
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ABN: 56610041775

SITHCCC013 Prepare seafood dishes

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report template (Assessment Task 2)

 Service Planning template (Assessment Task 3)

 Student Logbook (Assessment Task 3)

 Responding to written questions.

Assessment Task 1: Knowledge questions

Information for students

 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.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Risk Strategy for reducing risk

Cross-contamination Keep it separate. Avoid cross-contamination

Physical damage Handle carefully. Always handle seafood

3. List three signs that seafood has spoiled.

Maintaining a temperature of 40°F or less when keeping in a refrigerator is essential.

Read the complete recipe from beginning to end.

Make sure your workspace is ready.

Make a sanitation bucket of water.

Prepare the necessary equipment.

Ingredients should be gathered.

10. Define the following, shellfish related, culinary terms:

It's becoming a little charred.

13. List five sauces traditionally used with seafood.

Mustard sauce is a condiment used in cooking.

Sauce made with lemon.

Sauce in the colour of orange

Sauce with capers and anchovies

14. Describe at least three garnishes often used with seafood.

Red and yellow bell peppers.

Assessment Task 2: Research report

Information for students

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 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.

 where this task should be completed

 how your assessment should be submitted.

1. Carefully read the following information.

 classical and contemporary variations

 appearance and presentation

2. Research and report

Assessment Task 3: Student logbook

Information for students

Cooking tasks required for this unit

 flat and round fish

 oily and white fish

 ocean and freshwater fish

 octopus and squid

 shellfish (crustaceans and molluscs)