NEW YORK COLLEGE
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New York College Pty Ltd trading as New York College
V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website:
Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
12
NEW YORK COLLEGE
Assessment Guidelines
Assessment Method
The following assessment is written assignment to be completed in NYC’s classroom.
The student must complete all 21 questions and tasks.
Submission instructions
The student is to submit the completed assessment with all answers to the trainer.
Ensure that the student includes the assessment cover sheet and signs the declaration section.
The assessment task is due on the date specified by the assessor.
Assessment conditions
This is an individual written assessment.
This is a closed book assessment.
The student must complete this task independently.
This assessment will take approximately 2 hours to complete.
The student must complete this task in the space provided in this assessment tool. If the student needs
more space, please provide additional sheets and ask the student to attach those to this assessment tool.
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
culinary terms and trade names for:
culinary terms and trade names for:
o
ingredients commonly used in the production of different fish and shellfish dishes
o
variety of classical and contemporary seafood dishes
o
different varieties of seafood and styles of cooking
contents of stock date codes and rotation labels
seafood classifications
characteristics of seafood products and fish and shellfish dishes:
o
appearance
o
freshness and other quality indicators
o
nutritional value
o
taste
o
texture
preparation techniques for fish and shellfish specified in the performance evidence
cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence
equipment used to produce seafood dishes:
o
knife care and maintenance
o
essential features and functions
o
safe operating practices
mise en place requirements for seafood dishes
appropriate environmental conditions for storing and thawing fish and shellfish products to:
o
ensure food safety
o
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce seafood
dishes.
Resource Requirements
Pen, paper, calculator.
New York College Pty Ltd trading as New York College
V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website:
Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
13
NEW YORK COLLEGE
Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are
based on the theory content and recipes contained in your workbook/ online unit.
