Prepare seafood dishes Knowledge Review

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University of New South Wales *

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SITHCCC037

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Mechanical Engineering

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Apr 3, 2024

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pdf

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You are logged in as Yunuo Chen ( Log out ) SITHCCC037_R2 Data retention summary Dashboard / My courses / SITHCCC037_R2 / z Prepare seafood dishes Information Flag question Save Question 3 Not yet answered Marked out of 1.00 Flag question Save Question 4 Not yet answered Marked out of 1.00 Flag question Save Question 5 Not yet answered Marked out of 1.00 Flag question Save Question 6 Not yet answered Marked out of 1.00 Flag question Save Question 7 Not yet answered Marked out of 1.00 Flag question Save Question 8 Not yet answered Marked out of 1.00 Flag question Save Question 11 Not yet answered Marked out of 1.00 Flag question Save Question 13 Not yet answered Marked out of 1.00 Flag question Save Question 14 Not yet answered Marked out of 1.00 Flag question Save Question 16 Not yet answered Marked out of 1.00 Flag question Save Question 18 Not yet answered Marked out of 1.00 Flag question Save Question 19 Not yet answered Marked out of 1.00 Flag question Save Question 20 Not yet answered Marked out of 1.00 Flag question Save Question 21 Not yet answered Marked out of 1.00 Flag question Save Question 23 Not yet answered Marked out of 1.00 Flag question Save Question 24 Not yet answered Marked out of 1.00 Flag question Save Question 25 Not yet answered Marked out of 1.00 Flag question Save Question 1 Not yet answered Marked out of 1.00 Flag question Save Question 2 Not yet answered Marked out of 1.00 Flag question Save Question 9 Not yet answered Marked out of 1.00 Flag question Save Question 10 Not yet answered Marked out of 1.00 Flag question Save Question 12 Not yet answered Marked out of 1.00 Flag question Save Question 15 Not yet answered Marked out of 1.00 Flag question Save Question 17 Not yet answered Marked out of 1.00 Flag question Save Question 22 Not yet answered Marked out of 1.00 Flag question Save Submit and -nish Learner Instructions Answer all the questions. On completion, submit your assessment via the LMS to your assessor. This task is used to determine your current level of understanding of the topics covered in this topic and does not contribute to your Snal assessment result. Your assessor may use the results of this task to identify further training needs or to determine your readiness for assessment. Should you require ‘reasonable adjustment’ to complete this task, discuss the options with your assessor. Reasonable adjustment means modiScations or changes are made to an assessment to take into account an individual learner’s needs. You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). What sources of information will help you conSrm your food production requirements? a. Menu, recipes, roster and equipment lists. b. Standard recipes, supplier lists, inventory and stocktakes. c. Menu, roster, service period and response times. d. Standard recipes, menu, special customer requests and preparation lists. If the recipe for garlic prawns requires 1 kg of green prawns for four portions, how many kilograms do you need if you are preparing 40 portions? a. 5 kg. b. 10 kg. c. 15 kg. d. 20 kg. You are asked to collect Sllets of whiting and salmon from the fridge. They are both Sn Ssh but can be divided, according to their [esh, into different categories. What are these categories? a. White and dark/oily. b. Round and [at. c. Freshwater and saltwater. d. Hinged and unhinged. You are selecting fresh Ssh from the refrigerator. Which two responses describe indicators of quality and freshness of a whole fresh Ssh? a. Firm [esh with a high moisture content and clean, dry skin. b. Clean sea smell and Srm springy [esh. c. Bright, shiny and bulging eyes. d. Slimy skin, clean sea smell and brown soft gills. e. Fins still attached and [exible pink skin. What storage conditions are required to optimise freshness and the shelf life of fresh seafood? a. Store at 3 °C to 4 °C, in iced water to keep [esh hydrated, and let it sit at room temperature for 30 minutes prior to cooking. b. Store at 1 °C, covered in plastic wrap or a food-grade container, and only remove it when you are about to use it. c. Place all Ssh on plastic trays, uncovered, and store in the warmest part of the refrigerator. d. Thaw, cut the fresh Ssh into portions, refreeze unused portions and store below -18 °C until needed. What equipment would you need if you were removing the Sns and head of a whole Ssh, poaching it and then transferring the Ssh to a plate? a. Chopping board, cook’s or Slleting knife, Ssh scissors, Ssh kettle and Ssh lifter. b. Chopping board, Ssh kettle, tongs, Slleting and shucking knife. c. Filleting knife, oval Ssh frying pan, Ssh lifter and tongs. d. Deep-sided container, chopping board, Sn and Slleting knife, Ssh pick and lifter. What basic safety procedure should you follow when assembling or disassembling mechanical equipment such as processors, blenders, mixers or slicers? a. Check all blades after every use to ensure they are still sharp and undamaged. b. Always clean and sanitise all parts of the machine. c. Make sure the machine is turned off and disconnected from the power point before commencing. d. Place the blades on a folded towel on a tray to ensure they cannot be dropped or bumped accidently. What safety procedures should you follow if using knives to shuck oysters or scallops, Sllet Ssh or split lobsters? a. Make sure your benchtop is clean and sanitised before commencing any tasks; keep your knives sharp at all times. b. Use a steel mesh glove if holding the seafood item in your hand, always cut away from your body and keep your knives sharp. c. Make sure the blade of the oyster knife is blunt so it can prise the shell open; hold the shells in a cloth to protect your hand. d. Secure chopping boards with a damp tea towel, clean the knives between uses and always prepare seafood ingredients beside the sink to catch any liquids. Is the following statement about thawing seafood true or false? Fish and shellSsh can be thawed under warm running water until defrosted if it will be cooked within the next two hours. Select one: True False Is the following statement true or false? Sorting and assembling ingredients before you start preparation and cooking increases your efciency as it helps make sure you have everything you need. Select one: True False Why do you need to weigh larger pieces of Ssh when creating portions? a. To make sure the larger piece is within the weight range of your workplace’s standard portion guide. b. To help you calculate quantities of ingredients needed when preparing more portions than the standard recipe yields. c. To determine which recipe to use to cook the larger piece and how many serves you will obtain. d. To determine how many portions the larger piece will yield and to create accurate, consistent portions. How many Sllets are obtained from a [at Ssh and a round Ssh? a. Flat Ssh yield one large Sllet and round Ssh two. b. Flat Ssh yield four Sllets and round Ssh two. c. Both [at Ssh and round Ssh yield two Sllets. d. Both [at and round Ssh yield four Sllets. Match the preparation technique to its description. Preparation techniques Shucking Scaling Filleting Pin boning Separating the [esh from the rib bones from the head to the tail. Choose... Using tweezers to remove Sne bones sometimes left in the [esh after Slleting. Choose... Opening the oyster shell and removing the [esh. Choose... Scraping the back of your knife over the skin from tail to head in the opposite direction to which the scales lie. Choose... How do you clean oyster and scallop [esh? a. Remove all meat from the opened shells, place in a colander and rinse under cold running water for two minutes. b. Gently remove the [esh from the shell, clean thoroughly in a solution of cold water and sea salt and drain in a colander. c. Soak [esh in a solution of warm water and sea salt for one minute and rinse under cold running water. d. Place opened shell with meat still attached in a container of fresh cold water and allow to soak for half an hour to remove all grit. Is the following statement about minimising waste in a commercial kitchen true or false? Collect Ssh and vegetable offcuts, crustacean shells or Ssh bones and use to make Ssh stock. Select one: True False What important point must you remember when choosing baking as a method of cookery for seafood? a. Only oily Ssh and Srm-[eshed crustaceans are suitable for baking as their [esh will not break up during the cooking process. b. The seafood must be cut into small portions to ensure a faster cooking time. c. The seafood must be protected during the baking process to stop it from drying out. d. Fish and crustaceans must be placed in a Ssh kettle Slled with liquid to ensure even cooking. Is the following statement true or false? Beer batter and tempura are examples of wet and dry coatings used to coat and protect deep-fried seafood. Select one: True False In nutritional terms, why is steaming a great method of cooking seafood? a. All seafood is high in omega-3 fatty acids, which is lost or destroyed in other methods of cookery. b. No additional fats are used in the cooking process and all vitamins and minerals are retained by the seafood ingredient. c. Only a small amount of fat is used in the cooking process and seafood is a better source of protein than red meat. d. All the fat in oily Ssh and other types of seafood are dissolved by the steam or the poaching liquid. When preparing the classic dish, lobster mornay, when is the mornay sauce added to the dish? a. The lobster is sautéed in the pan, and then all the ingredients to make the sauce are added. b. The sauce is made Srst, and then the lobster is added to the sauce to cook. c. In the Snal stages of preparation, after the lobster has been prepared and cooked. d. The lobster is marinated in the mornay sauce Srst before it is pan-fried. If the texture of your seafood ingredient is chewy after you have completed the cooking process, what does this indicate? a. The seafood ingredient was not very fresh prior to cooking. b. An acidic ingredient in the dish has reacted with the proteins in the seafood, causing them to tighten and become chewy. c. The seafood has been overcooked. d. This is the normal texture for some types of seafood, such as squid, once they are cooked. Match the cooking method to the dish being prepared. Cooking methods Grilled Baking Deep fry Pan fry Raw Tuna sashimi Choose... Bear battered Ssh Choose... Oysters Kilpatrick Choose... Flounder en papillote Choose... Seared Yellowtail KingSsh Choose... Which of the following are traditional accompaniments for deep-fried seafood? a. Béchamel or mornay sauce. b. Sauces based on cream, such as vin blanc. c. Soy sauce, wasabi and pickled ginger. d. Tartare, mayonnaise, aioli or cocktail sauce. What is the most important reason for visually evaluating your dish and adjusting the presentation if necessary? a. To wipe up any drips or spills and ensure the waiter serves the correct dish to the customer. b. To ensure the customer receives exactly the same dish as last time they ordered it. c. To ensure it matches the workplace’s photos of the standard recipes. d. To ensure it meets recipe requirements and quality presentation standards before serving it to customers. You are Snishing your shift and it’s time to clean your work area. Today you have been preparing cold seafood entrées. What are some of the cleaning tasks you are responsible for completing? a. Clean large mechanical equipment, such as the peeler, planetary mixer and processor. b. Clean and sanitise serviceware, utensils and other small equipment. c. Clean large equipment, such as ovens, griller, bratt pan and steamer. d. Clean and sanitise benches, chopping boards and utensils. What information should be placed on any surplus food before it is stored at the end of a service period? a. A date label showing the name of the contents and when it was prepared and stored. b. The name of the dish in the container. c. The recipe name, and a best-before date. d. A list of ingredients in the dish to ensure it is not given to allergy suffers. Digital Learner Guide 5 - Present -sh and shell-sh Jump to... Written Assessment > Quiz navigation Finish attempt ... i 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25  TasTAFE Cookery   Yunuo Chen

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