mise en place requirements for seafood dishes

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements  from food preparation list and standard recipes.

1.2 Calculate ingredient amounts according to requirements.

1.3 Identify and select seafood products  and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select knives and other equipment  of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1 Thaw frozen seafood safely.

3.2 Sort and assemble ingredients according food production sequencing.

3.3 Weigh and measure ingredients and create portions according to recipe.

3.4 Use seafood preparation  techniques according to recipe.

3.5 Minimise waste and store reusable by-products.

4. Cook fish and shellfish.

4.1 Select and use seafood cookery methods .

4.2 Prepare seafood accompaniments and add sauces as required.

4.3 Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present fish and shellfish.

5.1 Portion and serve fish and shellfish according to recipe requirements.

5.2 Add sauces and garnishes according to standard recipes.

5.3 Visually evaluate dish and adjust presentation .

5.4 Store dishes in appropriate environmental conditions .

This section describes the skills and knowledge required for this unit.

Required skills 

• initiative and enterprise skills to minimise wastage
• literacy skills to:

• read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
• write notes on recipe requirements and calculations

• numeracy skills to:

• calculate the number of portions
• weigh and measure ingredients
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation and production
• problem-solving skills to evaluate quality of seafood and finished dishes and make adjustments to ensure a quality product
• self-management skills to manage own speed, timing and productivity
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• culinary terms and trade names for:

• ingredients commonly used in the production of different fish and shellfish dishes
• a variety of classical and contemporary seafood dishes
• different varieties of seafood and styles of cooking

• characteristics of seafood products and fish and shellfish dishes:

• appearance
• freshness and other quality indicators
• nutritional value
• taste
• texture

• contents of stock date codes and rotation labels
• mise en place requirements for seafood dishes
• preparation methods for fish and shellfish including:

• cleaning
• gutting
• filleting

• cookery methods for different varieties and cuts of fish and shellfish:

• baking
• frying
• grilling
• steaming

• equipment used to produce seafood dishes:

• knife care and maintenance
• essential features and functions
• safe operational practices

• storage of fish and shellfish products:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life.