Name: 24 How should you safely and hygienically store pre prepared cold canapés which
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24. How should you safely and hygienically store pre-prepared cold canapés whichcontain seafood ingredients?

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25. You are finishing your shift and it’s time to clean your work area. Today you havebeen preparing cold seafood entrées. What are some of the cleaning tasks you are

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responsible for completing?26. What information should be placed on any surplus food before it is stored at the endof a service period?SNS27:What information helps you confirm production requirements? List threeexamples.SNS28:The edible yields for different types of seafood must be considered whencalculating ingredients for seafood dishes. What are the general guidelines foredible yields for these types of seafood?29:For ease of identification when selecting ingredients, fish can be classified intoSNS

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three different categories. What are they?30:Why is understanding how fish are classified important? Give two reasons.SNS31:When selecting ingredients, how can you tell the difference between crustaceansand molluscs?SNS32:What does the flesh of green crustaceans such as prawns and lobster look likeprior to and after cooking?SNS33:What are three quality indicators you should look for when selecting whole freshfish?SNS34:What are three indicators of poor quality or lack of freshness you should look forwhen selecting live or green molluscs or crustaceans?SNS35:List two labelling and stock rotation techniques that you can use to help optimisethe shelf life of your seafood ingredients?SNS36:How do you ensure safe assembly and cleanliness of mechanical equipment beforeSNSTHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858C[email protected]Level-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560Version 2.1Release Date: Dec 2020Page30of64

ABN: 80 600 951 264RTO: 41322CRICOS:Level-6, Suite 6.01/138 Queen Street,+000 12345 6789[email protected]Version 1.0Release Date: September 2019ASTRAL SKILLS INSTITUTE OF AUSTRALIAMarking criteriaStudentsresponse (tobe completedby theAfter the Knowledge Questions, the student has provided authenticity for thefollowing questions:you use it?Opening oyster shellsPan-frying a whole fishRemoving fish fillets from a whole fishRemoving pin bones from a fillet of fishStore fresh cooked lobster in ice in the refrigeratorPoach fish in a liquid37:What safety procedures should you follow when using an oyster knife to shuckoysters?SNS38:What are two simple hygiene procedures you can follow when assembling andusing equipment?SNS39:If you do not have the technological skills to operate a new item of equipment,where can you find information or assistance?

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