NEW YORK COLLEGEThis page is intentionally left blankNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 12
NEW YORK COLLEGEAssessment GuidelinesAssessment MethodThe following assessment is written assignment to be completed in NYC’s classroom. The student must complete all 21 questions and tasks.Submission instructionsThe 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 assessedThe 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:oingredients commonly used in the production of different fish and shellfish dishesovariety of classical and contemporary seafood dishesodifferent varieties of seafood and styles of cookingcontents of stock date codes and rotation labelsseafood classificationscharacteristics of seafood products and fish and shellfish dishes:oappearanceofreshness and other quality indicatorsonutritional value otasteotexturepreparation techniques for fish and shellfish specified in the performance evidencecookery methods for different varieties and cuts of fish and shellfish specified in the performance evidenceequipment used to produce seafood dishes:oknife care and maintenanceoessential features and functionsosafe operating practicesmise en place requirements for seafood dishesappropriate environmental conditions for storing and thawing fish and shellfish products to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce seafood dishes.Resource RequirementsPen, paper, calculator.New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 13
NEW YORK COLLEGEAssessment 1Your 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.