WK1 SITHCCC013 Student Assessment Tasks.docx - SITHCCC013...

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SITHCCC013 Prepare seafood dishesStudent Assessment TasksGamma Education and Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.2 05 2021Page 1Student Assessment TasksSITHCCC013 Prepare seafood dishes.
Assessment Task 1 InstructionsProvide answers to all of the questions below:1.List at least three food safety issues which you must consider when handling seafood.Describe how you would reduce each risk.
Cook seafood correctly*Fish must be cooked to at least 69 degrees at the centre*Leftovers must be reheated to steaming hot*Freeze raw fish within two days.2.Describe three freshness indicators which you would use to select each of the seafood types:Whole fish
Fish fillets
Shellfish

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Term
Two
Professor
sradawabggung
Tags
Seafood, Training Pty Ltd

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