Prepare seafood dishesVersion 1.3 August 2017© Training Resource Solutions Pty Ltd2 SITHCCC013Prepare seafood dishes Instructions to the student: Complete ALL questions of the written assessment as per instructed by your trainer/assessor. Ensure you read the question carefully. If you have difficulty answering the question, you must at least make an attemptto answer it. Selectseafood Q1. List three types of fish and three types of shellfish commonly used in a commercial kitchen and briefly describe their characteristics: Name of fishDescription/Characteristics 1.bony fishes Bony fish are members of the class osteichthyes,and are defined by theircalcified skeleton hinged jaw, gill arches, gill filaments, and Gill rakers. 2.jawless fishes The jawless fish include the lampreys and the hagfish.jaws,fins,and stomachs are absent in the jawless fish. cartilaginous Skeletons made of cartilage rather than bone. Cartilage is supportive tissue that does not have As much calcium as bones, which makes bones rigid. ShellfishDescription /Characteristics 1.mollusksPresence of an internal or external shell A toothed tongue called the radula. 2.crustaceansThe hard exoskeleton made o calcium –no internal Skeleton. 3.cephalopods All cephalopods have the same basic anatomy. They,re made up to a body , a head and a foot.
