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.