SITHCCC013.docx - 1 You arrive at work to start your shift...

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 preparing
seafood and serving seafood to customers?

4. Classification for finfish and 3 examples for each category:
Classification Examples
Salt Water Flat Fish
Salt Water Round Fish
Fresh Water Fish
Anadromous
Dover Sole, English Sole, Lemon Sole
Blue Fish, Chilean Sea Bass, Cod, Escolar
Cat Fish, Perch, Pike
Salmon, Shad, Artic
5. List the categories for crustaceans and 2 examples for each category:
6. List the categories molluscs and 2 examples for each category: