1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. Modification History. <>>>
02/Mar/2016: Release Status: Current. $4�%�&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz�������������������������������������������������������������������������� ? This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. steaming. 3.5.Minimise waste to maximise profitability of food items prepared. Study Support FREE support, now available at ANY time! SITHCCC013 Prepare seafood dishes. Performance Evidencs Literacy skills to: ? Unit(s) of Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Portfolio 2 Lecturer Student Group ITEM Assessment Criteria Satisfactory Yes No SITHCCC013 Prepare Seafood Dishes Part A Task 1 and 2 1.1 Confirm food production requirements from food preparation list and standard recipes. 1.3 Identify and select seafood … SITHCCC013 – Assessment Name: SITHCCC013 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2 Unit description This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. No providers have entered a unit fee for this unit on My Skills. freshness and other quality indicators ? Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia Select one item of equipment that is electrically or gas powered. Integrate knowledge of: – quality indicators for seafood – cookery methods for different varieties of seafood – features, functions and safe use of food preparation equipment food safety practices for handling and storing different food types. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: During your research, what types of dishes required the use of frozen seafood products? No providers have entered a unit fee for this unit on My Skills. Unit Overview. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! Student Name Student Number Ruchira Weerasinghe 6194104 Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes … • Workflow planning tools, checklists or charts – including any task or priority lists showing evidence of your planning and organisational skills. Bhawani Banjara SITHCCC013 Prepare seafood dishes 2016 Edition 33 How do you; Royal Gurkhas Institute of Technology in Melbourne; COOKERY GUIDE - Fall 2020. Contact each training provider directly for further information. • Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor. Part C ? Questions Example Equipment name Paring knife What preparation tasks are completed, or methods of cookery used, by this item of equipment? It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. Task 2 requires the learner to answer questions relating to the recipes in Task 1 and provide information on recipe yield, problem solving, and safety issues Activity B – apply equipment knowledge This assessment requires the learner to think about the equipment would use if preparing the recipes researched in Activity A. 2.2 Safely assemble and ensure cleanliness of equipment before use. Prepare seafood dishes. 3.4 Use seafood preparation techniques according to recipe. 4.2.Prepare seafood accompaniments and add sauces as required. read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? �� � w !1AQaq"2�B���� #3R�br� • Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper. Post author By Miguel; Post date August 26, 2020; This Assessment Summary is to be completed by the Assessor and used as the final record of student competence for this Unit of Competency. Jump to Jump to. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Principles and practices of storing, freezing and aging meat. Secure new SITHCCC013 Prepare seafood dishes RTO training resources developed by a major Australian RTO and tested in day to day training and compliance! SITHCCC013 Prepare seafood dishes RTO Training Materials. 4.1.Follow standard recipes to select and use seafood cookery methods. SITHCCC013 - Prepare seafood dishes. Add to cart. SIT40516 Certificate IV in Commercial . Additional information; Collection Name: Didasko Cookery Notes. You are not logged in. (�� 42 pages. SITHCCC013 quantity Add to cart. 1 0 obj
1.3 Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Campus Name: Clear: Quantity Qty. If yes, how is it stored until required for service? Cart. Didasko SITHCCC013 Prepare Seafood Dishes $ 25.00 $ 20.00. Peeling, slicing, chopping What food off-cuts or byproducts result from preparing ingredients using this item of equipment? … %PDF-1.5
Not applicable. Why do you think these are used in preference to other methods? Please contact individual training providers directly to compare course fees. 4.2 Prepare seafood accompaniments and add sauces as required. Part B ? SITHCCC013 Prepare seafood dishes (35) SITHCCC014 Prepare meat dishes (26) SITHCCC015 Produce and serve food for buffets (3) SITHCCC016 Produce pates and terrines (2) SITHCCC017 Handle and serve cheese (13) SITHCCC018 Prepare food to meet special dietary requirements (16) SITHCCC019 Produce cakes, pastries and breads (31) SITHCCC021 Prepare specialised food items (6) SITHCCC022 Prepare … ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q7: Is the dish semi- or fully prepared prior to service? SIT40416 Certificate IV in Hospitality. Skill sets that include this unit . SITHCCC013. Advanced diploma Bus&Hop. SITHCCC013. 4.2.Prepare seafood accompaniments and add sauces as required. endobj
Phone: 1300 2 DOLPH / +613 9077 7550. Course Overview. Safe work practices, in particular in relation cutting. Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla • Fill in table below identifying each piece of equipment. ITEM Satisfactory ITEM Satisfactory Yes No Yes No Part A Part C Part B Record feedback provided to the student (especially on any unsatisfactory areas): OUTCOMES Yes No Overall performance of this assessment was satisfactory? 5.1 Portion and serve fish and shellfish according to recipe requirements. • Clear, constructive and accurate feedback will be given to you on your results and performance by feedback from your lecturer • The assessment items you submit will be retained by the college as evidence of your performance. SITHCCC013 - Prepare seafood dishes. You'll actually have a harder time picking the meat out than the actual cooking. View 13-1 (2).pdf from CHEM 201 at Charles Sturt University. BSB50215 Diploma in Business . If yes, briefly describe the steps required to assemble the item. Please contact individual training providers directly to compare course fees. SITHCCC013 Prepare seafood dishes 2016 Edition 6 Step 3: To do this chef Shay uses the following equation: If the number of portions required is 20, I have to divide this by the old recipe portion number, which was 5. Prepare seafood accompaniments and add sauces as required. • Checklists of food quality indicators to look out for. Skill sets that include this unit . write notes on recipe requirements and calculations. different varieties of seafood and styles of cooking. These RTO training materials are available for immediate purchase as-is and we will be providing ongoing upgrades, updates and enhancements to the materials as they are completed by our development … • Copies of equipment safety checks, product lists, brochures or manufacturer’s instructions for assembly, cleaning, use and maintenance. Types of information you should include. taste texture. If yes, how can they be used? Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). SIT40516 Certificate IV in Commercial . x�}��n�0���ɢ,Y�PH��˰Y띊��I,v�����$'C�"
%��H�\]ew�|���� Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla SITHCCC013 Prepare seafood dishes. LEARNER WORKBOOK Name of Student: Name of Assessment: Due Date: SITHCCC013 Prepare seafood dishes LEARNER WORKBOOK | You'll actually have a harder time picking the meat out than the actual cooking. select one item of equipment that is electrically or gas powered. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) (context id 4457). SITHCCC013 Prepare Poultry Dishes commercial cookery … SITHCCC013. Get new SITHCCC013 Prepare seafood dishes RTO training resources from one of Australia’s leaders in RTO training resource developers! The information learners collect should include, but is not limited to, the list provided in Activity C. Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions. Find on this page. HI6026 Audit, Assurance and Compliance TRIMESTER 3, 2017 INDIVIDUAL ASSIGNMENT 1, need assignment of business research report of MBA on advantage and disadvantage of using social network in AUSTRALIAN business IN 2000 TO 2010 FOR SMALL BUSINESS- topic. Preparation methods for fish and shellfish including: ? Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. Select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. )h���� J)h���� J)h���� J)h���� J)h���� J)h���� J)h���� J)h��8��zY�6d]�!s��Jı�5��嵢D�4��"?^?�MO2Lv�5�2�^���]��. If yes, where or how? SECTION 1: SELECT INGREDIENTS. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. • Sustainable fishing practices for seafood. ITEM Assessment Criteria Satisfactory Yes No Part B 2.1 Select knives and other equipment of correct type and size. �袊�9(��(��(��(��(��(��(��(��(��(��(��(��(��"�g�>�@�a��� J)h���� J)h���� z�O�A�ȩG"��)�b�ħRb��ES ��( ��( ��( ��( ��(
���(�b�b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� QF(� Q�1@b�PE� RR�P )i1KL�(�EPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEP$\����~�54�ģQV ��� 1F(��Q�(���jm��Q�E9ZZȰ��SB�(�EPEPEPEPEPIKII�f��E!���P�3F(�4f�Q@h���њ(�4Q�( ���P�(��њ1E �4Q@h�P�3E f��E �4Q@h�P�(��QE�QE0 Knife care and maintenance. Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. Q1: Standard recipes for similar dishes usually follow a standard preparation sequence. Prepare to cook seafood dishes in a commercial kitchen. Re-sit assessment required? select other items of equipment, small or large, commonly used when preparing fish and shellfish. �ɡ߮���E'}��� �R�Q㤍(hkޚ��A�,�,��`v�I�y�z�e����K����l�|��P�ȵd�ͧ�%�hm�>q=�*s��1��\�� 3.1 Thaw frozen seafood safely. … Course Overview. 3.4 Use seafood preparation techniques according to recipe. SITHCCC013 Prepare seafood dishes. No ? Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. Evidence requirements. Prepare seafood dishes. Unit(s) of Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Portfolio 2 Lecturer Student Group ITEM Assessment Criteria Satisfactory Yes No SITHCCC013 Prepare Seafood Dishes Part A Task 1 and 2 1.1 Confirm food production requirements from food preparation list and standard recipes. essential features and functions ? Select and use seafood cookery methods. List examples of recipes and the type(s) of frozen products used. 4.1 Select and use seafood cookery methods. Planning and organising skills to efficiently sequence the stages of food preparation and production Problem-solving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product. 3.4.Use seafood preparation techniques according to recipe. Jump to Jump to. Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia 4. Seafood is actually very easy and quick to prepare, you just need to know a few tricks. Find out more Increases speed of delicate preparation tasks SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 Part C Portfolio Gather a range of information • Put together a portfolio of useful resources, contacts and information related to producing seafood dishes. Cook seafood dishes. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. Home » SITHCCC013 Prepare Seafood Dishes, Your email address will not be published. Courses that include this unit. • Title changed to better reflect cookery tasks. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. • List of useful or favourite cookery websites. ingredients commonly used in the production of different fish and shellfish dishes ? On completion, submit your assessment to your assessor. SITHCCC013 (V5) Home. SITHCCC013 - Prepare seafood dishes. Contact each training provider directly for further information. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. Prepare seafood dishes. SITHCCC013 Prepare seafood dishes. SITHCCC013 Prepare Seafood Dishes Portfolio Task 2 ASSESSMENT TASK BRIEF Course SIT60316 Advanced Diploma of Hospitality Management SIT40516 Certificate 4 Commercial Cookery Subject Title SITKS316 Kitchen Studies 3 Delivery Mode ?Full time ?Part time ?Online ?On-campus Unit(s) of Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. ? Seafood is actually very easy and quick to prepare, you just need to know a few tricks. Part A ? • Information should be collected over the duration of the unit and submitted nearing the end of study for this unit, as directed by your assessor. Related products-20 % Shop Now . The recipes must be attached to the completed tables when submitted. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. Yes I would like a copy of this marking sheet ? 3.5 Minimise waste and store reusable by-products. So my answer is 4. Competency SITHCCC013 Prepare Seafood Dishes Title of Assessment Task Assessment 2: Portfolio Task 2 Date Due End of Module 4 Introduction This subject describes the performance outcomes, skills and knowledge required to prepare and cook a range of seafood. SITHCCC013. Follow Us: Home (current) Sample Assignments; Services; How It Works; Contact Us; Submit Homework; Blog; Search. Q31: What should you do if the dish you’re preparing doesn’t meet quality requirements for taste or texture? • All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory†outcome for this assessment. endobj
• Make sure you answer all questions and submit these along with your portfolio of information. Examples are an oven, char griller, salamander, deep fryer, pressure or atmospheric steamer. 0 . ? • Samples of standard recipes and portioning guides from your workplace or training environment. SITHCCC013 Prepare seafood dishes (35) SITHCCC014 Prepare meat dishes (26) SITHCCC015 Produce and serve food for buffets (3) SITHCCC016 Produce pates and terrines (2) SITHCCC017 Handle and serve cheese (13) SITHCCC018 Prepare food to meet special dietary requirements (16) SITHCCC019 Produce cakes, pastries and breads (31) SITHCCC021 Prepare specialised food items (6) SITHCCC022 Prepare … SIT30616 Certificate III in Hospitality. grilling ? SITHCCC013 - Prepare seafood dishes. It is preferred that you don’t use recipes from your training environment so you have exposure to different recipes. Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: follow standard recipes to prepare the following seafood classifications: What checks could you complete, and what adjustments might need to be made? Add to cart. This page is: General type: incourse. No Last updated 12/07/2017 Briefly describe the safety procedures you should follow when using the item of equipment. Lecturer’s signature: ____________________________________ Date:__________________________ The result of my performance in this assessment has been explained to me ? Costing, yield testing and portion control for meat. • Relevant magazine articles or pictures related to modern food presentation methods. 1.2 Calculate ingredient amounts according to requirements. Is superseded by and equivalent to SITHCCC013 - Prepare seafood dishes • Equivalent •Unit updated to meet the Standards for Training Packages. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q4: What potential problems could occur during the cooking process and what steps will you take to prevent them? SITHCCC013 - Prepare seafood dishes. 95 pages. Prepare seafood dishes. • Nutritional information on the different varieties of fish and shellfish. 4. This is a list of notable seafood dishes.Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 595.5 841.5] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>>
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Tasks and productivity ) Live Chat, by this item of equipment RTO resources package now so you deliver. Assessor, but you should retain it for future reference customers, especially as it is often cooked... And measure ingredients and create portions according to recipe requirements: during your,... Temperatures and Units of measure Support FREE Support, now available at any time your new SITHCCC013 seafood. And practices of hygiene, in particular in relation to meats, including values! Part time, Ultimo College Full time, Ultimo College Part time, Ultimo College time... Admissions @ dolph.edu.au SITHCCC013 - Prepare seafood dishes ' of service styles and periods using. Contemporary fish and shellfish recipes have you discovered when developing your portfolio will be by. Name and group information • Clear, constructive and accurate feedback will be viewed by your assessor, you...
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