Hi there, hope you are well.

It would be amazing if you could please help me with the following unit (The answers are in the course hero platform, i ran out of unlokcks):

Thank you !!!

Unit: Prepare seafood dishes SITHCCC013

Questions:

3 - Seafood can be classified into two simple categories. Which categories do these three seafood items fall under?

Oysters:

Salmon:

Prawns:

6 - Besides oysters Kilpatrick, what other oyster variations are commonly served?

7 - List five contemporary or classical dishes you have prepared, eaten or have seen on menus for each seafood classification

Fin fish:

Shell fish:

8 - Using by-products from preparation processes reduces waste. Briefly describe three uses for seafood by-products in the kitchen

9 - Fin fish are further classified into categories based on their shape, habitat and type of flesh. Briefly explain what defines a flat fish from a round fish

10 - Provide two examples (names) of fish for each classification listed in the table

Flat fish:

Round fish:

Salt water:

Fresh water:

White fleshed:

Dark oily fleshed:

11 - White and dark-fleshed fish are quite different in their nutritional value. Briefly explain the nutritional benefits of each.

12 - Shellfish are classified into two groups: molluscs and crustaceans. Provide four examples for each category.

Using the drop down list, select the correct classification for each seafood type.

Clams:

Scallops:

Lobster:

Abalone:

Tiger prawn:

Yabby:

Blue swimmer crab:

Oyster:

Morton Bay bug:

Read the recipe directions and answer Q13 to Q18.

Asian-style roasted whole fish

Heat oven to 220 C. Add grape seed oil to baking sheet. Whisk soy sauce, sesame oil and grated ginger together in a glass measuring cup. Set aside.

Clean fish and remove scales. Add fish to prepped baking sheet and add some oil to the top of the fish. Open the fish at the bottom and stuff with minced ginger and a handful of sliced scallions. Pour soy ginger sauce over the top and inside of the fish; using about one quarter of the mixture.

Roast in the oven at 220 C for 30 to 35 minutes or until fish flakes when pushed with a fork. Allow the fish to rest for 5 to 10 minutes. Move onto a serving platter using two spatulas and serve with remaining scallions and soy ginger sauce.

14 - What are three quality indicators for whole fresh fish that you should look for before preparing this dish?

28 - Before cooking fillets of salmon or trout that have very fine, small bones what must you do to prepare the fish. How do you carry out this preparation task?

29 - What sauces will compliment these classic and contemporary seafood dishes?

Seafood dish	Sauces
Deep-fried crumbed or battered fish or prawns
Japanese sashimi
Seafood cocktail
Baked lobster, baked fish pie
Cold seafood salad

30 - Based on the information you know about the seafood dishes (nutritional quality and cooking style) listed in Q29, place them in order from most to least healthy (with 1 being most healthy and 5 being least healthy).

Deep-fried battered fish:

Japanese sashimi:

Seafood cocktail:

Baked fish pie:

Cold seafood salad:

31 - Why did you place the seafood dishes in Q30 in this order?

32 - What are three modern sauces or dressings which can be used as accompaniments to a seafood dish?

33 - Seafood must be protected when baked. What products are commonly used as a protective shell for seafood ingredients?

34 - When baking a seafood dish, what does the term 'en papillote' mean?

35 - What variety or classification of seafood is not suitable for deep-frying?

36 - What do you need to consider when choosing types or cuts of seafood for grilling? List two points.

37 - List two labelling and stock rotation techniques that you can use to help optimise the shelf life of your seafood ingredients.

38 - Why is understanding how fish are classified important? Give two reasons.

39 - These two fixed pieces of equipment are often used in commercial kitchens when preparing seafood dishes. They pose certain safety risks when operating. List two safe operating practices for each.

Fixed equipment	Safe operating practice
Deep fryer
Pressure steamer

40 - List four safe operating tips you must follow when using knives.

41 - If you offer deep-fried seafood on your menu, what healthier batter or cooking options could you choose?

42 - What are two indicators of good texture in cooked seafood dishes?

43 - What potential problems with taste and texture can occur in these cooked seafood dishes?

Thin fillets of fish cooked for too long:

The temperature of the deep fryer oil used for the battered prawns is too low:

Calamari cooked too long:

Char-grilled tuna doused in creamy sauce:

44 - When gutting fish, at what stages of the process should you clean the fish?

45 - Briefly describe the steps to fillet a round fish.

46 - Briefly describe how to peel a whole prawn.

47 - How should you care and maintain your knives?

48 - What is the appropriate item of equipment for each of these seafood preparation tasks?

Opening oyster shells

Pan-frying a whole fish

Removing fish fillets from a whole fish

Removing pin bones from a fillet of fish

Store fresh cooked lobster in ice in the refrigerator

Poach fish in a liquid

49 - How can you weigh and measure ingredients accurately? Provide three examples.

50 - What safety procedures should you follow when using an oyster knife to shuck oysters?

51 - How do you thaw seafood safely?

52 - What information should you put on a date label attached to surplus food being stored for service at another time or day?

53 - Why should you sort and assemble ingredients prior to commencing preparation tasks?

54 - What are three mise en place tasks you might complete when preparing seafood dishes?

55 - The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes. What are the general guidelines for edible yields for these types of seafood?

56 - Your recipe requires 500 g of flat fish fillets. Based on an edible yield of 50%, calculate the quantity of whole flat fish you would need to achieve 500 g.

57 - How should you store pre-prepared crumbed raw fish fillets prior to service? They are currently laid out on a tray.

58 - You have pre-prepared 40 fresh seafood salads ready for service. Service starts in 35 minutes. How should these plates be stored to ensure food safety while waiting for service?