Prepare Seafood Dishes Portfolio Task Assessment: Kitchen Studies
Assessment Instructions
Activity A - Recipe research activity
This assessment requires the learner to conduct their own research. It consists of two tasks which must be submitted together.
Task 1 requires the learner to obtain seafood recipes and complete the tables provided. The recipes must be attached to the completed tables when submitted.
Task 2 requires the learner to answer questions relating to the recipes in Task 1 and provide information on recipe yield, problem solving, and safety issues
Task 2 - Researching recipes and answering questions
Choose one of the recipes from Task 1 and multiply the ingredients to allow for an additional five portions.
Make sure you answer all questions.
Q1: Record the new list of ingredients and quantities below.
Q2: How does the increase in portions affect the cooking time and your choice of equipment?
Q3: What safety requirements relate to the use of equipment and method of cookery used for this recipe?
Q4: What potential problems could occur during the cooking process and what steps will you take to prevent them?
Q5: How can you evaluate the quality and suitability of the dish before it is served to the customer? What checks could you complete, and what adjustments might need to be made?
Q6: Are there any by-products from preparation tasks which can be used for other purposes? If yes, how can they be used?
Q7: Is the dish semi- or fully prepared prior to service? If yes, how is it stored until required for service?
Activity B - apply equipment knowledge
This assessment requires the learner to think about the equipment would use if preparing the recipes researched in Activity A.
It requires the learner to do the following:
- choose four items of equipment commonly used when preparing fish and shellfish
- select one item of equipment that is motorised item such a slicer, peeler, mixer, blender or vitamiser.
- select one item of equipment that is electrically or gas powered. Examples are an oven, char griller, salamander, deep fryer, pressure or atmospheric steamer.
- select other items of equipment, small or large, commonly used when preparing fish and shellfish.
- fill in a table identifying each piece of equipment and answer questions.
Questions
What preparation tasks are completed, or methods of cookery used, by this item of equipment?
What food off-cuts or byproducts result from preparing ingredients using this item of equipment?
Can any of these be reused elsewhere in the kitchen? If yes, where or how?
Does the item of equipment require assembly? If yes, briefly describe the steps required to assemble the item.
Briefly describe the safety procedures you should follow when using the item of equipment.
Briefly describe the hygiene procedures you should follow when assembling and using the item.
How does this equipment aid in your mise en place tasks and productivity?
Activity C - Portfolio of information
This assessment requires the learner to collate a portfolio containing useful resources, contacts and information related to producing seafood dishes. The information learners collect should include, but is not limited to, the list provided in Activity C.
Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions.
All questions must be attempted
- If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help.
- All questions must be satisfactorily answered / addressed / completed in order for you to achieve a "Satisfactory" outcome for this assessment.
- Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
- Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper.
- The assessment items you submit will be retained by the college as evidence of your performance.
Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions.
Q1: Standard recipes for similar dishes usually follow a standard preparation sequence. Based on the recipes you have researched, what is a common preparation sequence for fish and shellfish dishes?
Q2: Based on your workplace standard recipes and those you have researched, what equipment do you commonly use in a commercial kitchen to weigh, measure, portion and prepare ingredients for fish and shellfish dishes?
Q3: Based on your workplace standard recipes and those you have researched, list the varieties of fish and shellfish used to prepare seafood dishes.
Q4: During your research, what types of dishes required the use of frozen seafood products? Was the seafood ingredient thawed before use or cooked from frozen? List examples of recipes and the type(s) of frozen products used.
Q5: Based on your workplace standard recipes and those you have researched, what preparation techniques or cuts are commonly used to prepare fish and shellfish? Why do you think these are used in preference to other methods?
Q6: Based on your workplace standard recipes and those you have researched, what are the most common methods of cookery used to prepare fish and seafood? Why do you think these are used in preference to other methods?
Q7: What nutritional information about fish or shellfish or suggestions for healthier methods of cookery are provided in your workplace standard recipes and those you have researched?
Q8: What classical and contemporary fish and shellfish recipes have you discovered when developing your portfolio? List some examples.
Q9: How do the preparation techniques (mixing, blending, puréeing, marinating, etc) and different culinary cuts used help determine the appearance, texture, taste, presentation and visual appeal of prepared fish and seafood dishes?
Q10: Describe any presentation techniques and ideas you have discovered during your research which could be incorporated into your workplace or training organisation. Include relevant garnishing or service ware suggestions.
Attachment:- Assignment File.rar