Methods for handling seafood to minimise the risk of contamination:

Checkpoint 5

Q1. List 8 methods for handling seafood to minimise the risk of contamination:

 

     

 

Q2.

 

List 6 points of care for the storage of fresh seafood from all categories: 

 

 

 

Q3.

 

Provide 5 examples for storing and positioning seafood (both cooked and raw) correctly in a cool room to prevent cross-contamination:

 

 

 

Q4.

 

List 4 points of care which apply to the storage and thawing procedures of frozen seafood:

 

 

 

Q5.

 

As a rule of thumb – what is the waste percentage for:

 

 

 

Round fish 

Flat fish 

Q6.

 

List 3 factors which need to be considered to determine whether fish should be purchased whole or in portioned form:

 

 

 

Checkpoint 6

 

 

 

 

 

Q1.

 

What are the procedural steps including points of care for gutting fish?

 

 

 

 

 

Q2.

 

Provide a description for the following cuts achieved from fish:

 

 

 

Q3.

 

What are the general preparation requirements for the following crustaceans?

 

 

 

Q4.

 

What are the typical preparation requirements for the following molluscs?

 

 

 

Q5.

 

List 4 preservation methods which can be used for seafood along with the key principles used for each method and their variations:

 

 

 

Checkpoint 7

 

 

 

 

 

Q1.

 

List 6 factors which will determine the final serving sizes for seafood in an establishment:

 

 

 

 

 

Q2.

 

What are the general requirements for preparing and cooking fillets of fish? 

 

 

 

 

 

Q3.

 

List 6 important aspects which need to be considered when cooking the various types of seafood to ensure quality of the finished products:

 

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Q4.

 

Provide 2 menu examples for seafood dishes which use the following moist heat cookery methods:

 

 

 

Q5.

 

­­ Provide 2 menu examples for seafood dishes which use the following dry heat cookery methods:

 

 

 

Q1.

 

What are the typical or classical accompaniments for the following seafood dishes and preparations?

 

 

 

 

 

Q2.

 

In general, which types of starches would be served with the following seafood preparation styles:

 

 

 

Q3.

 

Why is it of great importance that the use of seafood by-products is considered when constructing a menu?

 

 

 

 

 

 

 

Q4.

 

List 5 aspects which must be considered for the presentation of a seafood dish:

 

 

 

Q5.

 

Provide 5 examples for measures to ensure food safety requirements for storing and displaying cooked seafood:

 

 

 

Q6.

 

List 6 processes that should be included in work routines, in order to keep a workplace clean, safe and efficient during and after service:

 

 

 

Q7.

 

Which aspects do you need to consider if you run out of a particular type of fish during service?

 

 

 

Q8.

 

Provide a description for the following culinary terms used for seafood: