8 provide 5 examples for the use of seafood offcuts

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8. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide for cost-effectiveness in a kitchen operation:
9. Which essential factors need to be considered when presenting seafood dishes? How does this impact on modern trends compared to traditional seafood preparations?
10. List the typical preparation methods, garnishes and/or accompaniments for the following preparation methods:
11. How can you overcome shortfalls in mise en place or if a menu item sells out during service?
Apex Institute of Education | SITHCCC013 Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 21 of 22
12. Which aspects must be considered when storing cooked seafood or displaying cooked seafood for sale (for example on a buffet)?
Apex Institute of Education | SITHCCC013 Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 22 of 22
Apex Institute of Education | SITHCCC013 Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 23 of 22 STUDENT TO COMPLETE AND SUBMIT UNIT ASSESSMENT 2 UNIT SKILLS ASSESSMENT (USA)
Apex Institute of Education | SITHCCC013 Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 24 of 22 The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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