Give the measurements of the following cuts and

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6.Give the measurementsof the following cuts and provide a menu examplethat uses each cut: 7.Give 3 examples of how you could use left-over vegetable trimmings: Type of trimming How would you use it? 8. Number the steps needed to clean a whole fresh fish, received fresh from the supplier (Steps 1-6 ): Cleaning procedures and storage for further preparation 4 Gut the fish by cutting into the belly from the vent to the gills. Be careful not to damage the gall bladder. SITHCCC001 Use food preparation equipment / SITHCCC005 Prepare dishes using basic methods of cookery v2.0 (Updated on 3 August 2020) This document is uncontrolled when printed (Printed on: 1 October 2020) Page 9 of 19
2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife. 1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc. 6 Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. 3 Wash the fish to remove any excess scales and then pat dry. 5 Wash the fish under cold running water to remove all the blood and any excesses from the gut to make sure the fish is cleaned well. 9. Number the steps for crumbing fish fillets (Steps 1-6 ): Correct steps for crumbing fish fillets 3 Add flour (remove excess) 5 Crumbs (coat and slightly pat to make sticking better) 1 Dry food items 4 Egg wash (remove excess) 2 Season 6 Store flat with grease proof paper between layers 10. You have leftover products from food preparation, provide 1 example each for how you would use these: Leftover products Example for use (i.e. Mince) A) Fish carcasses Stock B) Meat off-cuts Mince for ragu, Bolognese C) Chicken carcasses Stock and sauce SITHCCC001 Use food preparation equipment / SITHCCC005 Prepare dishes using basic methods of cookery v2.0 (Updated on 3 August 2020) This document is uncontrolled when printed (Printed on: 1 October 2020) Page 10 of 19

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