SITHCCC013 Prepare seafood dishes

Written Quiz

Question 1:

What are the general nutritional values of seafood?

(Answer true or false in space provided)

True or False
Seafood is very nutritious as it has high protein content, contains all essential T
amino acids and is an excellent source of omega-3 fatty acids.
Seafood is however high in cholesterol. F
It is easy to digest as the protein in seafood is broken down and absorbed by the T
body more easily than the protein in red meats and poultry.
Fish contain between 17 and 25% protein; on average the protein content is T
about 19%.
Seafood is moderate in fat with a variation of 7 – 13% fat depending on the type. F
Seafood forms and important part of a balanced diet and many bodies T
recommend eating seafood at least twice a week.
The omega-3 fatty acids are polyunsaturated and have been shown to have T
beneficial effects on human blood fat levels, heart disease and blood pressure.

Question 2:

When selecting ingredients for the preparation of mise en place for seafood dishes a number of
factors needs to be considered. These include:

(Answer true or false in space provided)

True or False
Before ingredients can be selected, the individual ingredients from all Standard T
recipe cards must be collated.
The required quantities for preparation may depend on the number of bookings, T
seasonal factors, functions or historical business data.
Commonly kitchen staff would consult with reception or service staff as to T
booking numbers and upcoming events to enable them to plan their mise en
place requirements.
The selection of ingredients is commonly organised by an experienced chef as it F
would be too time consuming to consult SRCs for each dish.
Before ingredients are selected or prepared the existing mise en place needs to T
be checked in order to ensure FIFO principles and to prevent wastage.
Question 3:

Which factors do you need to consider relating to seafood allergies when dealing with customers?

(Answer true or false in space provided)

True or False
Approximately 0.5-1% of the population are allergic or sensitive to fish and/or T
shellfish.
This may not sound like much, but in a busy restaurant that can mean 1 or 2 T
customers every day.
Allergic reactions to seafood are generally severe and usually result in extreme F
reactions and death.
Extremely sensitive individuals can even react to the steam given off when T
cooking seafood.

Question 4:

Aspects you need to consider when selecting seafood for a menu include:

(Tick the correct answers)

Sustainability 
Supplier margins
Quality, price and market fluctuations 
Enterprise and customer expectations 
Bulk purchasing
Availability and type required 

Question 5:

The common Work Health and Safety and Hygiene requirements for using equipment include:

(Tick the correct boxes indicating true or false)

True False
Whichever equipment is used, it is important to check it first for cleanliness to 
prevent cross-contamination.
Any equipment that has to be assembled must be put together correctly. 
Incorrect assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must refuse to 
do the task and report your supervisor to management.
Equipment malfunctions and faults must be reported to a supervisor and any 
faulty equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of 
equipment during usage or when changing a food item, is essential.
Correct storage conditions must be used to ensure that equipment can dry 
properly to prevent the growth of mould and bacteria.
Question 6:

The process of assembling and preparing ingredients as part of mise en place for producing seafood
dishes includes:

(Answer true or false in space provided)

True or False
Once all of the ingredients are weighed, consider the correct storage T
requirements for further use, as well as preparation and workflow implications.
Prepare the ingredients into the correct size or trim as required. The T
requirements should be outlined in the recipe and will be influenced by the dish,
its origin and final presentation.
During preparation it is important to consider any trimmings or offcuts and how T
they could be utilised in other recipes or sections of the kitchen. For example off
cuts of seafood can be utilised for farces or seafood marinara.
Any prepared items must be used immediately to prevent food safety issues. F
Any items that can be reused must be stored hygienically and are normally T
identified with a tag or label stating the item, the date of packaging and the
intended use.

Question 7:

The common classifications for fin fish include:

(Tick the correct answers)

Freshwater fish 
Saltwater fish 
Fat fish
Reef fish
Flat fish 
Round fish 
White fish 
Oily fish 
Question 8:

The following statements relating to freshwater and saltwater fish are:

(Tick the correct box indicating true or false)

True False
Freshwater fish incorporate all varieties that live in freshwater such as trout, carp T
and Murray perch.
All freshwater fish are oily fish. F
Saltwater fish include any variety that lives in the ocean and estuaries. T
Many saltwater fish are white fleshed fish and have a clean, fresh taste such as T
coral trout or snapper.
Oily fish such as trevally or mullet are usually cheaper and have a firmer texture F
and very mild taste.
The “king of oily fish,” yellowfin tuna, is used for sashimi due to its outstanding T
taste and achieves very high prices, particularly in the Japanese fish markets.

Question 9:

Drag the correct type of fish to the relevant classification:

Kingfish/yellowtail White Fish/Round

3
Rainbow trout 5 White Fish/Flat
Whiting 1 Oily Fish/Round
Snapper 6 Oily Fish/Round
Sole 2 Oily Fish/Round-Freshwater
Mullet 4 White Fish/Round

Question 10:

Match the categories of molluscs and crustaceans to the correct examples:

Bivalves 2 Abalone
Univalves 1 Clams, Oysters, Mussels, Scallops

Question 11:

Match the categories of molluscs and crustaceans to the correct examples:

Soft-bodied 2 Bugs, Crabs, Rocklobster, Prawns, Scampi

Crustaceans 1 Squid, Octopus

Question 12:
What are the storage requirements for live seafood?

(Answer true or false in space provided)

True or False
Live fish are stored in aquatic tanks and live shellfish can be kept covered in the T
coolroom for a limited time.
Live seafood must be checked regularly and any sick or dead animals must be F
eaten immediately.
The tanks must be monitored in regards to temperature, salt content and regular T
maintenance tasks.
Display tanks are available to allow for ideal conditions for cold water, tropical T
and freshwater species.
Molluscs not stored in tanks are best kept fresh in a container containing fresh F
water, to imitate sea conditions.

Question 13:

What are the requirements for killing live seafood in a humane manner>

(Tick the correct box indicating true or false)

True False
To kill live seafood humanely you need to minimize suffering. 
Fish from a tank should be stunned with a quick blow to the head or brain spiked, 
then the intestine removed.
Crustaceans should be placed into boiling water as soon as a delivery arrives. 

Crustaceans should be placed in the freezer or ice slurry or freshwater to slow 

body functions.
Once chilled down, submerge the head of crustaceans into boiling liquid, brain 
spike or cut through the longitudinal mid-line to kill the seafood quickly.

Question 14:

Match the quality indicator to the relevant signs of good quality for fresh fish:

Appearance 2 Firm and resistant to the touch

Odour 4 Good colour and sheen, scales intact and firm, firm flesh, shiny black
eyes and red gills, natural slime, no lesions
Texture 1 Sashimi should have a clean seafood taste, no pronounced fishy taste
Taste 3 Smells fresh not off, no ammonia smell or milky smell

Question 15:

Match the quality indicators to the aspects to be checked when receiving frozen seafood:
 Frozen Fish Quality Indicators Good Quality
Packaging 2 Fresh smell, no ammonia smell or milky smell
Appearance 4 Check use-by date, unbroken and completeness of
plastic wrapping
Odour 1 Should resemble fresh appearance, but solid
Texture 3 Check the colour, possible freezer burn, surface ice and
the consistency of the flesh

Question 16:

Quality indicators for fresh and cooked crustaceans include:

(Answer true or false in space provided)

True or False
The body of crustaceans should be intact, i.e. no broken antennae and the head T
and tail connection should be tight.
Crustaceans should have a fresh smell and their eyes should be clear and F
translucent.
Crustaceans should have a fresh smell and their eyes should be black and glossy. T
Crustaceans have pigments in the shell that change colour when heated and alter T
the appearance from the normal coppery/green to a bright red.
If purchasing pre-cooked shellfish such as prawns and rocklobster a sign of T
sufficient cooking is the tail curling tightly.

Question 17:

Match the type of mollusc to the correct quality indicators and requirements:

Bivalves 3 Must be firm to the touch and the flesh should be springy.
They should have a fresh sea smell without any milky or
ammonia odours.
Oysters 4 Need to be rinsed extensively to remove sand and grit.
Cockles, clams, vongole, Such as mussels should be closed by the natural reaction of
periwinkles and pipis 2 their muscles. Mussels should be inspected for breakages and
should close up if tapped.
Soft bodied molluscs 1 Should have a fresh sea smell and must have been purified in
sterilised estuary water for 36 hours to remove most
microorganisms.

Question 18:

Procedures for the safe handling of seafood to minimize the risk of contamination must include:

(Tick the correct answers)

Establish overall SOPs and HACCP systems including cleaning schedules 

 Minimize handling of seafood 
Only wash your hands after handling seafood
Handle seafood carefully and separate according to species to prevent cross- 
contamination
Never mix cooked and uncooked fish and shellfish 
Ensure that all seafood required for service is prepared in one process to reduce
handling
Clean and then sanitise your work area regularly to prevent any build-up of 
bacteria

Question 19:

The essential points of care for the storage of fresh and frozen seafood as well as points of care for
correct thawing include:

(Answer true or false in space provided)

True or False
Store fresh seafood between 0°C and +2°C T
Place fresh seafood on top of the ice using perforated trays to allow for drainage T
of melted ice
Fresh crustaceans must be stored belly side down on ice T
Thaw seafood covered on trays, placed on lower shelves T
Thawing seafood in cold water will prevent moisture losses and retains all F
vitamins.
Oysters should sit flat on the shell, with layers of plastic in between to prevent T
contamination of the flesh from the shell
Smoked and cured seafood should be placed on trays and stored in the fridge T
Check the temperature of frozen seafood at delivery. If the product is warmer T
than -18°C reject it! Place straight into the freezer

Question 20:

Match the type of fish to the general rule of thumb for waste percentages:

Round fish 1 Has a waste percentage of 50%

Flat fish 2 Has a waste percentage of 60%

Question 21:

Match the cuts of fish to the correct descriptions:

Filet 4 Strips cut diagonally across the fillet approximately 50x10x10mm.

Délice 7 Rolled filled. Can have farce on the skin side.
Paupiette 2 Strips cut diagonally across the fillet approximately 50x5x5mm.
Goujon 1 Flesh of the fish completely removed from the bone and most often
skinned; it is generally accepted that there will be no bones, so
 remove pin bones.
Goujonette 3 Literally translated as “the best”. A larger fillet is cut on a slant to
make it look bigger.
Suprême 5 Cut through the bone of a whole round fish. Usually referred to as a
cutlet.
Darne 6 Folded fillet. Can have fillings or farces.

Question 22:

Match the crustaceans to the correct general preparation requirements:

Prawns 2 For dishes such as the classic, gratinated version you simply split it in
half, remove the vein and intestine, wash then process according to
the recipe. Tails are also cut in half lengthways or peeled and the meat
can be cut into segments.
Lobster 1 Cut them in half for grilling, or remove the head, then peel the legs
and shell off. Remove the vein and wash, store in the fridge. Enterprise
requirements will vary for presentation, as sometimes the tail
segment and/or head is left on.
Bugs 4 Remove the top shell, remove the gills, cut in half and remove the
intestines and wash off. The meat can be pulled out using a lobster
fork. The cleaned meat can be prepared and presented in the crab
shell or in a traditional British dressed style it is presented elaborately
with the leg meat separated.
Crabs 3 These are prepared by washing them to remove any grit, then
removing the head by twisting it or first cutting in the neck area. Cut
the tail in half or use scissors to cut through the sides of the tail and
then peel off the shell to reveal the meat. The vein is then removed.
The shells can be utilised in bisques and stocks.

Question 23:

Match the type of molluscs to the typical preparation requirements:

Mussels 5 often contain sand and must be purged in clean water to

remove sand. Rinse after purging and also be aware that when
making a sauce or stock any leftover sand will settle to the
bottom of the pot.
Cockles, clams, vongole, come either roe on or roe off. If attached to a shell, slide your
periwinkles, turban knife underneath the meat, cutting through the muscle that
shells and pipis 1 attaches the flesh to the shell. Remove any remaining muscle
and intestine from the side of the meat as this becomes tough
when cooked.
Oysters 4 (Ink fish) such as calamari, cuttlefish or octopus require
separation of the body or tube from the head. Cut off the
tentacles and slice up the tube or body part. Always clean and
wash whole ink fish thoroughly.
Scallops 2 can be shucked by opening them with a special knife from either
 the pointed end or the rounded front. by inserting the knife and
levering the lid off. If you want to serve these in its natural
juices it MUST be opened from the hinge end to prevent shell
fragments.
Soft bodied molluscs 3 Scrub the shell with steel wool or preferably a stiff brush to
remove any barnacles and grit. Pull the beard to remove it and
the mussels are ready for cooking.

Question 24:

Important aspects which need to be considered to ensure quality of the finished products when
cooking the various types of seafood include:

(Answer true or false in space provided)

True or False
You should consider your clientele and their preferences; however requests to F
overcook seafood must be refused.
Shellfish such as prawns and lobster should only just be cooked to the point of T
doneness.
Scallops are also just seared, to keep them moist. T
Most whitefish is cooked medium and should be only just cooked. F
Most fish are well done at an internal temperature of 45°C. F
Fresh abalone should be sliced thinly and requires only the shortest of cooking T
times.

Question 25:

Match the moist heat cookery methods to the relevant menu examples for seafood dishes:

Boiling 3 Seafood curry, Bouillabaisse, Thai fish curry with green beans
Deep poaching 5 Chilli crab, whole coral trout with Asian spices
Shallow poaching 6 Prawns, Lobster, Crabs, Scampi for use in seafood cocktails,
seafood platters, salads
Stewing 1 Chinese fish dumplings, fresh mussels
Braising 2 Whole salmon or lobster for a buffet display
Steaming 4 Sole paupiettes in beurre blanc, coconut and lime poached coral
trout

Question 26:

Match the seafood dishes and preparations to the typical or classical accompaniments:

Fried fish “Orly” 4 Sauce tartare, aioli, remoulade

Fish fillets “Doria” 3 Fish sauce, soy sauce, chilli
Deep-fried seafood 1 Sautéed cucumber, nut butter
Bouillabaisse 5 Fresh tomato sauce
 Asian seafood preparations Rouille
2

Question 27:

Match the seafood preparation styles to the suitable starches these could be served with:

Fried fish 2 Rice

Pan-fried seafood 5 Fried potatoes
Poached seafood 4 Pasta
Fish stews and curries 1 Turned, boiled are steamed potatoes
Italian dishes 3 Rissole potato styles like pommes olivettes, pommes
Parisiennes

Question 28:

Match the seafood by-products to the appropriate suggestions for menu uses:

Bones and trimmings 1 Can be turned into goujons, goujonettes, farces, quenelles or
soufflé
Offcuts 4 Can be used for fried rice or omelettes
Shells 5 Can be used to flavor breakfast omelettes and scrambled
eggs and for pasta sauces
Leftover cooked prawns 2 Can be used for fish stocks and fumets
Smoked salmon offcuts 3 Can be used in making stocks and soups such as bisques as
well as butters used for specialty sauces

Question 29:

Aspects which must be considered for the presentation of a seafood dish include:

(Tick the correct answers)

Palatability 
Visual appearance 
Harmony of ingredients 
Comparative sizes of dish and garnish 
Quantity
Taste 
Uniformity of cookery methods

Question 30:

The requirements for storing and displaying cooked seafood items include:
(Answer true or false in space provided)

True or False
Food must be stored outside the danger zone – either refrigerated below 4°C or T
heated above 65°C to be safe.
If foods are stored correctly no cross-contamination can occur during preparation F
and plating.
Small takeaway containers, vacuum packaging and plastic wrap all assist in T
keeping product in optimum condition and minimising waste through spoilage or
drying out.
Individual items or particular food groups may need to be segregated in order to T
prevent them absorbing the odours of other food.
Labelling is a very important step as it will ensure that FIFO principles are T
followed and it also helps to monitor the lifespan of your products.
Labelling may include simple labels, such as a caSSHuche stating: Mayonnaise, T
18/06/14, J. Peterson, up to full nutritional labels required for bulk cooking and
distribution.

Question 31:

Match the culinary terms used for seafood to the correct descriptions:

À la meunière 4 Seafood poached and served with white wine sauce

À l’Anglaise 6 Drawn through batter accompanied by fresh tomato sauce
À l’Orly 2 Seafood drawn through a light, cornflour-based batter, deep-fried and
accompanied by an Asian dipping sauce
Bercy 1 Describes the seasoning of seafood with salt, pepper, lemon juice and a
dusting of flour, shallow-fried in butter and finished with butter, lemon
juice and chopped parsley
À la Colbert 7 Seafood cooked with mornay sauce (cheese flavoured Béchamel)
Mornay 5 Crumbed and pan-fried or deep-fried
Tempura 3 Whole sole crumbed and fried, the bone is then removed and maitre
d’hôtel butter is added

Question 32:

You have cleaned one portion of cuttlefish and obtained a net yield of 120g which equates to 42.8%.
How much raw cuttlefish did you have before preparation? Round your answer to the nearest full
gram:

Answer : 280g

Questions 33:

You are filleting a whole flounder which weighs 700g. What do the prepared fillets weigh if the net
yield is 53%? Round your answer to the nearest full gram:
Answer :371g

Question 34:

In order to keep a workplace clean, safe and efficient, the following processes should be included in
work routines:

(Tick the correct box indicating true or false)

True False
Store offcuts and leftovers in a timely fashion to prevent 
spoilage and waste.
Tidy your work area frequently, in particular between 
different tasks.
When changing to different tasks and commodities the 
workplace and equipment need to be cleaned and sanitised.
To prevent foreign odours and bacteria risks, it is a good idea 
to turn cutting boards upside down when switching tasks.
The purpose of cleaning is to remove dirt, food particles, 
grease, grime, scum, etc. from a surface.
The purpose of sanitations is to reduce or kill the amount of 
bacteria present on any surface area.
Sanitation should occur each time after cleaning a work area 
or equipment that comes into contact with food.
At the end of a shift it is essential to clean all areas of your 
workspace. This includes stove tops, microwave, salamanders,
shelving and wall areas that my commonly become soiled.