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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 stepsneeded 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
2Remove 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. 6Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. 3Wash the fish to remove any excess scales and then pat dry. 5Wash the fish under cold running water to remove all the blood and any excesses from the gutto make sure the fish is cleaned well. 9.Number the stepsfor crumbing fish fillets (Steps 1-6): Correct steps for crumbing fish fillets 3Add flour (remove excess) 5Crumbs (coat and slightly pat to make sticking better) 1Dry food items 4Egg wash (remove excess) 2Season 6Store flat with grease proof paper between layers 10.You have leftover products from food preparation, provide 1 example eachfor how you would use these: Leftover products Example for use (i.e. Mince) A) Fish carcasses StockB) Meat off-cuts Mince for ragu, BologneseC) Chicken carcassesStock and sauceSITHCCC001 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