1.You arrive at work to start your shift. List 3 methods you could use to identify mise en place and preparation requirements for you shift.1.List 4 aspects need to consider when selecting seafood for a menu and explain how a chef could contribute to sustainability when purchasing seafood:2.What are the nutritional values for seafood? Provide an overview of nutrients contained and the importance of seafood in a balanced diet:3.Which aspects relating to seafood allergies require awareness and care when preparingseafood and serving seafood to customers?
4.Classification for finfish and 3 examples for each category:Classification ExamplesSalt Water Flat FishSalt Water Round FishFresh Water FishAnadromousDover Sole, English Sole, Lemon SoleBlue Fish, Chilean Sea Bass, Cod, EscolarCat Fish, Perch, PikeSalmon, Shad, Artic5.List the categories for crustaceans and 2 examples for each category:6.List the categories molluscs and 2 examples for each category:
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- Fall '13