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In the table below specify at least one accompaniment

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5. In the table below, specify at least one accompaniment and sauce to be served with theseafood preparation
6. You are employed in a café that serves selected seafood items in the menu. Grilled fish meuniere(Basa fillets)is one of the seafood dishes on the menu (2 pieces of fillets per portion with a linewedge) There was an order for 2 portions of grilled fish. Your cook has presented the 2 portions ofGrilled fish meuniereas shown in the picture below. After evaluation of the presentation, whatadjustments would you make to the presentation to make it appealing to the customer? Note : Youhave been asked to write a short description about the nutritional vale for one serve.Adjust presentation:1 portion of fish per plate, add color and garnish, salad on the side.Nutritional value: protein, omega 3CC Block D - SITHCCC013 Prepare seafood dishes – Assessor guide – Reviewed Aug 2019 10SIT40516 Certificate IV in Commercial Cookery7. Below is a sample food safety label that was pasted on a container that has shelled, deveined
prawns. Answer the questions based on the information from the food label.
b. By when should the seafood item be used? 8/11
c. You have a function on the 9-11 (date) and prawn cocktail is in the menu. Could you use theprawns to make prawn cocktail for the function? NOd. Name of the employee who prepared the label Jen8. What method of cooking is used to prepare the seafood item mentioned in the “Seafoodpreparation” column?

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Term
Three
Professor
kevin
Tags
Commercial Cookery

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