This unit applies to the preparation of a range of fish and shellfish dishes in a commercial kitchen or catering operation and may include foods from varying cultural origins and may be derived from classical or contemporary recipes. This unit deals with selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation. You should demonstrate competency in the following tasks: Select seafood according to quality, seasonal availability, price and requirements for specific menu items, Maintain and kill live seafood, where used, in a humane manner, Handle and store seafood hygienically and correctly, Thaw frozen seafood to ensure maximum quality, hygiene and nutrition, Clean, gut and fillet fish correctly and efficiently, Clean and prepare shellfish and other types of seafood according to enterprise standards.
Cook seafood to enterprise standards using a variety of cookery methods, Use fish and shellfish by products appropriately for a variety of dishes and menu items, Prepare and present fish and shellfish for service, Prepare suitable sauces and dips according to standard recipes and as required to accompany menu items, and Select plate presentations and garnishing techniques and use according to recipes and enterprise standards.
Cook seafood to enterprise standards using a variety of cookery methods, Use fish and shellfish by products appropriately for a variety of dishes and menu items, Prepare and present fish and shellfish for service, Prepare suitable sauces and dips according to standard recipes and as required to accompany menu items, and Select plate presentations and garnishing techniques and use according to recipes and enterprise standards.
- Teacher: Luse.Baleisuva Baleisuva