SITHCCC013 Short answer_V2-1 (1).docx - SITHCCC013 PREPARE...

  • Curtin University
  • HSC MISC
  • vutu010101
  • 14
  • 69% (16) 11 out of 16 people found this document helpful

This preview shows page 1 - 3 out of 14 pages.

The preview shows page 1 - 3 out of 14 pages.
SITHCCC013 PREPARE SEAFOOD DISHES – Short answerASSESSMENT A – SHORT ANSWERINSTRUCTIONSYou are required to answer all questions.Read each question carefully. Ensure you have provided all required information.On completion, submit your assessment via the LMS to your assessor.These questions assess the knowledge evidence required for this unit.Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options withyour assessor prior to attempting the task. Reasonable adjustment means modifications or changesthat give you the same opportunities in training as a person without a disability.Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits forcompletion, etc., with you prior to attempting this task.To be deemed satisfactory in this task you are required to answer all questions correctly. Yourassessor will determine how many attempts are allowed for each question.You will require access to the learner resource for this unit, the internet and a computer (if submittingvia LMS) or a pen (if submitting hard copy).Use the ingredients and recipe information listed below to answer Q1 to Q6.IngredientsAGreen prawns, in shell1 kgorgreen prawns, peeled, tail fins left on550 gFlour, seasonedas neededEggs1Milk500 mlBreadcrumbsas neededParsley, washed, picked and dried¼ bunchLemon, cut into wedges2Tartare sauce200 mlBCoconut cream400 mlLemongrass stem, inner core only, finely grated1Ginger, sliced5 cm pieceLime juice and zest2Fish sauce1 tbspCaster sugar1 tbspSpring onions, thinly sliced2Salmon fillets, skinless, de-boned4 x 180 gSesame seeds, toasted2 tbspSteamed Asian greensto serveCRock salt100 gOysters, fresh in the half shell12Cold water100 mlLemon juice15 mlBacon, cut into small strips2 rashersWorcestershire sauce40 mlLemon wedges© Didasko Digital 20181
SITHCCC013 PREPARE SEAFOOD DISHES – Short answerQ1:Look at the range of ingredients commonly used in these three fish or shellfish dishes.Match the ingredients to the correct dish by adding A, B or C alongside the recipe name.Oysters KilpatrickCoconut poached salmon with Asian greensCrumbed prawn cutletsQ2:Which cookery and preparation methods are used to prepare these dishes?Seafood dishMethodsPreparationOysters KilpatrickRoasting( on salamander)Mixing juicesCutting bacon andvegetablesRemoving shellRoastingonasalamanderCoconut poachedsalmon with AsiangreensBakingZesting & juicing acitrusBoiling and simmeringsaucesBaking a fishCrumbed prawncutletsDeepfyingPeeling and cleaningingredientsDusting & coating &crumbing prawn

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 14 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
NoProfessor
Tags
Didasko Digital

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture