SITHCCC013. BSB40215 Certificate IV in Business. Didasko SITHCCC013 Prepare Seafood Dishes $ 25.00 $ 20.00. Bhawani Banjara SITHCCC013 Prepare seafood dishes 2016 Edition 33 How do you; Royal Gurkhas Institute of Technology in Melbourne; COOKERY GUIDE - Fall 2020. 0 . ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q3: Based on your workplace standard recipes and those you have researched, list the varieties of fish and shellfish used to prepare seafood dishes. If yes, how is it stored until required for service? Include relevant garnishing or service ware suggestions. SITHCCC013. 3.1 Thaw frozen seafood safely. 4.2.Prepare seafood accompaniments and add sauces as required. Context Course: SITHCCC013 Prepare seafood dishes (V5.0) (context id 4457). … Courses that include this unit. Get started with the best Essay Writing Service around. 1.3 Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Home Store Units of Competency All Units SITHCCC013. stream This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Whether you are trying to eat healthier, want to eat less meat, or just adore SITHCCC013. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. SITHCCC013 - Prepare seafood dishes. 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. 2. working with frozen seafood safely 3. 5.2 Add sauces and garnishes according to standard recipes. Not applicable. knife care and maintenance ? �R�Q㤍(hkޚ��A�,�,��`v�I�y�z�e����K����l�|��P�ȵd�ͧ�%�hm�>q=�*s��1��\�� • 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. SITHCCC013 (V5)_1. Please refer to your subject outline for information on the other assessment tasks. Simply send us your essay question, and we’ll locate an expertly qualified writer to create an answer like no other. Attach the recipes to each table when submitting to the assessor. • Checklists of food quality indicators to look out for. • All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment. SITHCCC013 Prepare Seafood Dishes Home » SITHCCC013 Prepare Seafood Dishes admin January 10, 2018 0 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 … 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. Data retention summary. <> SITHCCC013 Prepare seafood dishes. 3.4 Use seafood preparation techniques according to recipe. Prepare seafood dishes. filleting. Your work should be clearly marked with your name and group information. SITHCCC013 Prepare seafood dishes (V5.0) copy 1. 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. SITHCCC013 Prepare Seafood Dishes Home » SITHCCC013 Prepare Seafood Dishes admin January 10, 2018 0 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 … SITHCCC013 - Prepare seafood dishes. SITHCCC013 (V5) Data retention summary. 2 Pre heat an oven to 180C 3 Combine the mustard cayenne pepper wine; Victorian Institute of Technology; COOKERY SITHKOP005 - Fall 2019 . was successfully added to your cart. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Submission Instructions The work is to be submitted via the learning portal. What checks could you complete, and what adjustments might need to be made? Prepare seafood dishes. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. • Title changed to better reflect cookery tasks. Unit Overview. Follow standard recipes to prepare multiple seafood dishes using a range of cookery methods including: – baking – frying – grilling – steaming. read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment ? If yes, where or how? • All questions must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment. taste ? x�}��n�0���ɢ,Y�PH��˰Y띊��I,v�����$'C�" %��H�\]ew�|���� • Make sure you answer all questions and submit these along with your portfolio of information. �ɡ߮���E'}��� • List of useful or favourite cookery websites. Prepare seafood dishes. 3.5 Minimise waste and store reusable by-products. SITHCCC013 Prepare seafood dishes. Prepare to cook seafood dishes in a commercial kitchen. Application. Study Support FREE support, now available at ANY time! Performance Evidencs Literacy skills to: ? Ensure you have provided all required information. Unit Overview. No providers have entered a unit fee for this unit on My Skills. Prepare seafood accompaniments and add sauces as required. Campus Name: Clear: Quantity Qty. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. Unit Overview. SIT30616 Certificate III in Hospitality. SIT40516 Certificate IV in Commercial . SKU: SITHCCC013 Categories: All Units, Tourism, Travel and Hospitality Services. • Title changed to better reflect cookery tasks. Home » SITHCCC013 Prepare Seafood Dishes, Your email address will not be published. Jump to Jump to. Due to the repetition of many of the elements in the core cookery units we have combined eight (8) units of competency into an 11 chapter learner guide. College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies. Follow Us: Home (current) Sample Assignments; Services; How It Works; Contact Us; Submit Homework; Blog; Search. Please contact individual training providers directly to compare course fees. • Sustainable fishing practices for seafood. You are not logged in. SITHCCC013 $ 462.00. RECIPE NAME Portion yield Ingredients required including quantities Quality indicators to look out for when choosing ingredients Equipment required (include size) for preparation and production Measuring tools required for ingredients Q3: What safety requirements relate to the use of equipment and method of cookery used for this recipe? Principles and practices of hygiene, in particular in relation to handling and storing meat. The recipes must be attached to the completed tables when submitted. )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�^���]��. 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.. 95 pages. 1.2 Calculate ingredient amounts according to requirements. Select and use seafood cookery methods. • Source (local or international), characteristics and seasonal availability of varieties of fish and shellfish sold commercially. 946 High Street Reservoir, Melbourne Victoria 3073, Australia. 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 out more • All questions must be attempted • If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help. Comments: Specific comments on the student’s submission and how it demonstrated (or not) the task’s requirements. It requires the learner to do the following: • choose four items of equipment commonly used when preparing fish and shellfish ? • 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. For example, one onion is now four. Last updated 12/07/2017 Activity C – Portfolio of information This assessment requires the learner to collate a portfolio containing useful resources, contacts and information related to producing seafood dishes. Skill sets that include this unit . Select other items of equipment, small or large, commonly used when preparing fish and shellfish. Assessment … Q1: What information helps you confirm production requirements? 1.3 Identify and select seafood … No providers have entered a unit fee for this unit on My Skills. Crustaceans like lobster and crab simply require boiling. 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 … 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. Seafood is quite popular with customers, especially as it is often not cooked at home. Teacher: Deborah Crawley; Teacher: Wasim Ibrahim; Teacher: Steve Stathakopoulos; Teacher: Marc Teleki; SITHCCC013 (V5)_1. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. Home; Store; Contact Us; My Account; Online PD; 0 . Scallops can be lightly sauteed. was successfully added to your cart. 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. No training providers have entered fees on My Skills for this course. SITHCCC013 Prepare seafood dishes Core 60 SITHCCC014 Prepare meat dishes Core 75 SITXHRM001 Coach others in job skills (Practical kitchen skills demonstrated during kitchen time) Core 25 Mid Term/Practice Exam CLUSTER 7 Management & Supplementary Skills 7 SITXCOM005 Manage conflict Core 25 BSBDIV501 Manage diversity in the workplace Core 25 SITXHRM002 Roster staff Elective 25 … 2 0 obj Average Unit Fee: Not available. How does this equipment aid in your mise en place tasks and productivity? <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 595.5 841.5] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> SITHCCC013 Prepare Poultry Dishes commercial cookery … Box Hill Institute, 465 Elgar Road, Melbourne, Victoria; Postal Address: Private Bag 2014, Box Hill 3128, Australia !(!0*21/*.-4;K@48G9-.BYBGNPTUT3? It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery … • Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper. ingredients commonly used in the production of different fish and shellfish dishes ? Courses that include this unit. Culinary terms commonly used in the enterprise and industry in relation to meat and meat cuts. Task 1 requires the learner to obtain seafood recipes and complete the tables provided. Urgent Homework +1-617-874-1011 (US) +44-117-230-1145 (UK) Live Chat. SITHCCC013 Prepare seafood dishes. SITHCCC013 Prepare seafood dishes Core 60 SITHCCC014 Prepare meat dishes Core 75 SITXHRM001 Coach others in job skills (Practical kitchen skills demonstrated during kitchen time) Core 25 Mid Term/Practice Exam CLUSTER 7 Management & Supplementary Skills 7 SITXCOM005 Manage conflict Core 25 BSBDIV501 Manage diversity in the workplace Core 25 SITXHRM002 Roster staff Elective 25 … SITHCCC013. baking ? … Context Course: SITHCCC013 Prepare seafood dishes (V5.0) copy 1 (context id 5454). Appropriate preparation and cookery methods for various cuts and types of meat. select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser. 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility. Use seafood preparation techniques, including: – cleaning – gutting – filleting. Characteristic of different meat cuts, including primary, secondary and portioned cuts. • A copy of your establishment’s menu. Cook seafood dishes. Cart. No ? gutting ? Cook seafood dishes. Skill sets that include this unit . Select one item of equipment that is electrically or gas powered. 3 0 obj ASSESSMENT B – SHORT ANSWER. Range quality includes but is not limited to – appearance, smell, within expiry date, fresh. 4.1.Follow standard recipes to select and use seafood cookery methods. Additional information; Collection Name: Didasko Cookery Notes. Mise en place requirements for seafood dishes. Cookery methods for different varieties and cuts of seafood: ? Related products-20 % Shop Now . It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes. No training providers have entered fees on My Skills for this course. Teacher: Mirazul Akbar, Ben Chen, Martin Craney, Amitava Guha, MD Mazaharul Islam, Arif Khan, Praveen Kumar Neliath, Lalit Pandey, Atiqur Rahaman, Satya Dev Yenigalla ITEM Performance Criteria Satisfactory Yes No Part C 1.1 Confirm food production requirements from food preparation list and standard recipes. endobj Lecturer’s signature: ____________________________________ Date:__________________________ The result of my performance in this assessment has been explained to me ? If yes, how can they be used? freshness and other quality indicators ? • Copies of equipment safety checks, product lists, brochures or manufacturer’s instructions for assembly, cleaning, use and maintenance. Jump to Jump to. You are not logged in. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q5: Based on your workplace standard recipes and those you have researched, what preparation techniques or cuts are commonly used to prepare fish and shellfish? cleaning ? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q8: What classical and contemporary fish and shellfish recipes have you discovered when developing your portfolio? … 5.3 Visually evaluate dish and adjust presentation. Many fish or seafood dishes have a specific names ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink"). 1 0 obj SITHCCC013 Prepare seafood dishes. BSB40215 Certificate IV in Business. Characteristics of seafood products and fish and shellfish 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. 1.1 Seafood of the required type, quality and quantity is selected in accordance with dish requirements. Skill sets that include this unit . Q1: Standard recipes for similar dishes usually follow a standard preparation sequence. Briefly describe the hygiene procedures you should follow when assembling and using the item. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Student Name Student Number Ruchira Weerasinghe 6194104 Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes … • The assessment items you submit will be retained by the college as evidence of your performance. 1.2 Calculate ingredient amounts according to requirements. Preparation of stocks Does the item of equipment require assembly? Types of information you should include. $4�%�&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz�������������������������������������������������������������������������� ? This page is: General type: incourse. Certificate III CC&HOP. Checklist: ? Seafood is quite popular with customers, especially as it is often not cooked at home. • Any other useful resources related to producing dishes. Peeling, slicing, chopping What food off-cuts or byproducts result from preparing ingredients using this item of equipment? Contact. View SITHCCC013 Learner Workbook V1.0.pdf from FIN 2338 at St. John's University. Knowledge Evidence Characteristics of types of meats, including type, cut, quantity and fat content. safe operational practices. Release: 1. 02/Mar/2016: Release Status: Current. 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. Research and obtain two recipes – from home, the Internet, library, your workplace. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. Jump to Jump to. 1. In this chapter / unit you will learn how to; 1. Phone: 1300 2 DOLPH / +613 9077 7550. 4.1 Select and use seafood cookery methods. Please contact individual training providers directly to compare course fees. Contact. 3.2 Sort and assemble ingredients according food production sequencing. 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. Scallops can be lightly sauteed. Q32: One of your customers is on a low-fat diet. SITHCCC013 quantity Add to cart. 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. Get the mobile app. Clean knife between different preparation tasks. 3.4 Use seafood preparation techniques according to recipe. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. 2.1 Select knives and other equipment of correct type and size. ���� JFIF ` ` �� C Is superseded by and equivalent to SITHCCC013 - Prepare seafood dishes • Equivalent •Unit updated to meet the Standards for Training Packages. Not all training providers enter unit fee information on My Skills. Release: 1. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Last updated 12/07/2017 Q2: Based on your workplace standard recipes and those you have researched, what equipment do you commonly use in a commercial kitchen to weigh, measure, portion and prepare ingredients for fish and shellfish dishes? Cart. Jump to Jump to. Course Overview. List examples of recipes and the type(s) of frozen products used. Safe work practices, in particular in relation cutting. Add to cart. • Samples of recipes used to prepare dishes in Activity A. • Photographs of a range of completed dishes you have prepared using a variety of cooking methods. 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. Part B ? • Nutritional information on the different varieties of fish and shellfish. Other seafood such as shrimp can be steamed and Shrimp Scampi is a popular dish. 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 … Entered fees on My Skills available at any time address will not be published equipment small. Picking the meat out than the actual cooking Account ; Online PD ; 0 • Checklists of food indicators. 4457 ) sold commercially sithccc013 prepare seafood dishes pdf the best Essay Writing service around is selected in accordance with dish requirements for?. In your mise en place tasks and productivity containing useful tips on how to waste! Indicators to look out for of frozen seafood products and other ingredients from stores according to recipe tables! 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