Prepare seafood dishes Prepare Meat dishes ICTNWK520 Design ICT system security controls an agile team to complete in one iterat…

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    PREP 4  

  KINGSFORD INTERNATIONAL INSTITUTE  
KII4018

ASSESSMENT 1  
PREP 4
Instructions to Learner
Welcome to KII4018 Prep 4! This KII unit covers the following unit/s of competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code
KII4018
KII subject name
Prep 4
Unit of competency code:
SITHCCC013 SITHCCC014
Unit Title
Prepare seafood dishes Prepare Meat dishes  
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY https://training.gov.au/Training/Details/SITHCCC013 https://training.gov.au/Training/Details/SITHCCC014  
 
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given another chance to resubmit your assessment task(s).  If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.
Assessment appeals process
If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link : https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning
Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities/questions in this Assessment and have them deemed satisfactory by the assessor.. Once you have demonstrated the required level of performance, you will be deemed competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS account (www.kiionline.edu.au )
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor.
ASSESSMENT COVERSHEET
Unit:
 
Course Name:
 
Assessment Tool:
Assessment 1
Student must fill this section:
Student Name:
 
Student ID:
   
Privacy Release Clause:
“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”
Authenticity Declaration:
“I declare that: The material I have submitted is my own work; I have kept a copy of all relevant notes and reference material that I used in the production of my work; I have given references for all sources of information that are not my own, including the words, ideas and images of others.”
Student Signature:
                                                              Date:  
Assessment Completion Status
Attempt
Satisfactory
Non-Satisfactory
Date
Assessor’s Signature
  Initial attempt  


 
 
2nd attempt/Re-assessment  


 
 
Feedback to student:
 
 
 
 
 
 
 
     
Information for Student:

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General Information for this assessment: www.kiionline.edu.au and follow the subject link to submit your assessments. Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.Academic Appeals Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email: admin@kii.edu.au
 “I understand all the above rules and guidelines for the assessment”
 
 
 
 
 
Full Name
 
Signature
 
Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the ‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
    Pre – assessment Checklist
Comments
Y ¨
¨ N
I, the student, understand the purpose of the assessment.
 
Y ¨
¨ N
I understand when and where the assessment will occur, who will assess and in what format the assessment will be submitted.as
 
Y ¨
¨ N
I understand the methods of assessment.
 
Y ¨
¨ N
I understand what resources are required to complete this assessment.
 
Y ¨
¨ N
I understand the performance level required for each assessment event.
 
Y ¨
¨ N
I understand that it must be my own work. I have been explained and understand the serious consequences in case this work is found plagiarised.
 
Y ¨
¨ N
I understand the process if I am deemed not yet competent.
 
Y ¨
¨ N
I understand the feedback process and the appeals process.
 
Y ¨
¨ N
The assessor has discussed with me if I have any special needs and if so what arrangements have been made.
 
Student Full Name
 
Student ID
 
Student Signature
 
Date (dd/mm/yyyy)
 
STUDENT INSTRUCTIONS
Complete the readiness for assessment workbook before commencing this assessment
You will be required to complete all parts within this task.
There are two sections of this assessment, Part A and Part B. you must complete both sections and respond to each question listed in these sections
This assessment may consist of a number of tasks based on a simulated or real environment
You may ask your assessor questions to clarify requirements of the tasks if required. However, your assessor will not be able to show you how to complete the task
You must receive a satisfactory result for each part of this assessment to be successful in this task
You must not separate this document. Attachments must be as per the assessment submission instructions 
Ensure you complete the task record sheet at the end of this assessment
Return your assessment by the date set by your assessor and your training plan 
Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to cheating
Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk to your assessor.  Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment.  Please note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised.
Feedback: Your assessor will provide feedback to you after the completion of the assessment.  
The trainer assessor will explain the appeals process if applicable or alternatively refer to your student handbook for further details
ASSESSMENT 1 BRIEF
Objective of the task
The purpose of this task is to demonstrate your knowledge on how to prepare and cook a range of seafood and meat dishes following standard recipes. You will need to provide information on selecting, preparing and portioning seafood, and how to use relevant equipment, cookery and food storage methods.
Resources
Learner Guide PowerPoint Slides Computer Internet Recipes and online presentations
You will be required to complete  
You must use the template provided in this assessment and demonstrate knowledge of how to prepare seafood and meat dishes dishes, following standard recipes. Your response must include how to select and prepare ingredients, and use relevant equipment and cookery and food storage methods.
Time allocation  
Refer to your trainer
Part A
Section 1: Seafood culinary terms and trade names
1.1 What are seafood dishes?
     
1.2 What do Crustaceans from the shell fish family include?
     
1.3 What do Molluscs from the shell fish family include?
     
1.4 Complete the table below of different varieties of seafood.
Fish/Shellfish
Name of fish
Description of fish
     
 
 
                
 
 

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1.5 Listed are 2 classical and contemporary seafood dishes. You are required to list its ingredients, the type of fish and the style of cooking used for this dish
Name of the dish
Ingredients used
Type of fish and cut  
Style of cooking/cooking method 
Classic beer-battered fish and chips
 
Fish: Cut:
 
Roasted salmon rye toasts
 
Fish: Cut:
 
Pan-fried Fish with Herbed Hollandaise  
 
Fish: Cut:
 

Section 2 Stock dates codes and labels
2.1 What information should be included on any food rotation labelling / coding within a commercial kitchen?
   
2.2 Food labels provide you with enough information to make an informed choice when you buy food. What 6 pieces of vital information do labels provide?
     
2.3 describe the general food labelling requirements contained in the code as listed below.
Name or description of food
 
Name and address for an Australian and New Zealand supplier
 
Mandatory warning and advisory statements and declarations
 
Ingredients listings
     
Date marking
     
Lot identification
   
Directions of use or storage
 
Section 3 Seafood classifications
3.1 Describe how you can determine the quality of fresh fish
Appearance
 
Colour
 
Gills
 
Eyes
 
Odour
 
Texture
 
Skin Texture
 
Scales
   
3.2 Identify the characteristics of seafood listed below
Lobsters
 
Mussel
 
Oyster
 
Crab
 
  3.3 Characteristics of seafood products and fish and shellfish dishes include appearance, freshness and other quality indicators, nutritional value, taste, and texture. Answer the general questions relation to characteristics of seafood products.  
What is the meaning of “Food Appearance”
 
How do you tell if fish is fresh? Your response should include whole fish and frozen fish?
 
How do you know if live shellfish are fresh? Include temperatures in your response.
 

Section 4: Preparation techniques for seafood
4.1 What should you do with a whole, un-gutted fish prior to storage?  Why?
 
4.2 How do you de-vain a prawn?
 
4.3 How do you de-scale a fish?
       
4.4. In 3 steps how do you remove pin bones form a salmon fillet?
     
4.5 How do you determine portion sizes?
       
4.6 How do you clean and fillet a fish?
         
 
Section 5 Cookery methods for seafood
5.1 What are the methods of cooking fish?
           
5.2 Describe at least 3 following cooking methods for fish and shellfish
Method
Description
Deep Frying
 
Shallow Frying
 
Grilling
 
Steaming
 
Poaching
 
Roasting and Slow Roasting:
 
Sautéing  
 
5.3 Describe the following shellfish cookery methods for the following shell fish types
Shell Fish type
Cookery method
Crustaceans
 
Shrimp
 
Lobsters
 
Oysters
 

Section 6 Equipment used to produce seafood dishes
6.1 What are the 2 most common knives used in preparation of seafood and how would you maintain and use them safely
       
6.2 The Best Fish and Seafood Tools for Your Kitchen. Describe for each of the tools and equipment listed the essential features and functions
Fish turner
 
Seafood forks
 
Oval Fish Skillet
 
Shrimp Deveiner and Cleaner
 
Seafood Cracker and Picks
 
6.3 Knives can cut you, whether they’re super sharp or very dull. Very sharp knives can easily cut skin, and dull knives can slip, putting you at risk for losing control and getting cut. List and explain 5 ways to prevent kitchen cuts when using a kitchen knife.
               
Section 7 Mise en place requirements for seafood dishes
7.1 Why does the price of fish fluctuate?
         
7.2 Describe what you should check when purchasing the following shellfish
Crustaceans
       
Molluscs
     
Section 8 Environmental conditions for storing and thawing fish
8.1 What factors affect your choice of frozen or chilled seafood purchases?
     
8.2 What temperature should fresh fish be stored at, and for how long?
  .  
8.3 How would you store cooked prawns and other shellfish overnight?
     
8.4 How should you defrost fish and shellfish?
         
Section 9: Safety for seafood dishes
Most experts agree that the seafood supply is safe. However, just like other perishable foods, there are potential risks that can be associated with bacterial or viral contamination, naturally occurring toxins, and chemical contaminants. The following overview of seafood safety concerns is intended to help you understand potential risks associated with different kinds of seafood products and ways to reduce or minimize them.    Provide a seafood overview and answer the following questions.
9.1 Raw Seafood that will be Cooked. List 5 tips that can help to reduce risk from microbial pathogens or parasites that may be associated with raw seafood.      
 
9.2 Ready-to-Eat, Raw, or Partially Cooked Seafood Products. List 9 tips that can help to reduce risk from microbial pathogens or parasites that may be associated with seafood products that are served raw or partially cooked.
 
9.3 Seafood toxins.  List 2 tips that can help to reduce risk from toxins in some types of fish or shellfish.
 
PART B
Section 1: Seafood culinary terms and trade names
 
1.1 Define culinary terms and trade names for: ingredients commonly used in the production of different meat dishes classical and contemporary meat dishesdifferent cuts of meat and styles of cooking   Complete the glossary below:  
Cloves
 
Cure
 
Thyme
 
Condiment
 
Consommé
 
Crumbs
 
Cutlet
 
Blade steak and roast
 
Chuck
 
1.2 Describe 3 classic and contemporary lamb and meat dishes, including where they derive from.?
Lamb Dishes
Beef Dishes
 
 

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Section 2 Stock, dates, codes and labels
2.1 Why is stock Labelled with a date code?
     
2.2 What is the purpose of food rotation labels?
         
 
Section 3 Meat classifications
3.1 Describe the 3 different classifications of beef and 2 different classification of veal
Grass Fed Beef
 
Grain Feed Beef
 
Grain Fed Young Beef
 
Class V (Veal)
 
Class Z (veal)
 
3.2 Describe the following classifications of sheep meat
Ovine
 
Ewe
 
Ram
 
Wether
 
Young Lamb
 
Lamb
 
Hoggart
 
Mutton
 
Section 4: Characteristics of meat products and meat dishes:
4.1 Describe the appearance and fat content of the following meats
Pork
 
Beef
 
Lamb
 
Chicken
 
Venison
 
Duck
 
Goose
 
Rabbit
 
  4.2 List 6 ways you can ensure you utilise high quality hygienic meat?
 
  4.3 List the 5 port cuts, and associated trims of Pork.  

 
 
 
 
 
  4.4 List any 5 portion cuts of your selction, and associated trims of Pork.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4.5 How do you evaluate meat texture?
 

Section 5: Historical and cultural origin of different meat products
5.1 Describe 3 culturally diverse lamb dishes, including where they derive from
 
5.2 Describe 3 culturally diverse beef dishes, including where they derive from.
 
5.3 Describe 3 culturally diverse pork dishes, including where they derive from
     
Section 6: Preparation techniques for meat
6.1 Identify 12 different meat preparation techniques
           
6.2 Describe the following meat preparation methods
Ageing
 
Barding
 
Boning and Trimming
 
Cutting and Portioning
 
Larding
 
Marinating
 
 
Section 7 Cookery methods for seafood
7.1 List one cut from Lamb, Beef / Veal and Pork that best suits the following methods of cookery
Cooking Method
Lamb
Beef / Veal
Pork
Braising
 
 
 
Frying
 
 
 
Grilling
 
 
 
Roasting
 
 
 
Stewing
 
 
 
Section 8 Equipment used to produce meat dishes
8.1 Identify 5 ways to care for your knives
               
8.2 The Best Fish and Seafood Tools for Your Kitchen. Describe for each of the tools and equipment listed the essential features and functions

 

 

 

 

 

 

 

 

 

     
Section 9 Mise en place requirements for seafood dishes
9.1 Describe 4 main Mise en place requirements specific to working with meats
             
Section 10 Environmental conditions for storing meat products
10.1 What is the benefit of vacuum packaging of meat?
         
10.2 How long can lamb, beef and veal be stored for when frozen?
         
10.3 How long can you leave uncooked meat in the fridge?
       
 
Section 11 Safety operational practices using essential functions and features
Provide information related to safety practices. Provide a seafood overview and answer the following questions.
11.1 What are 3 main things to focus on when using a knife?    
 
Always handle knives and other sharp equipment with care. Accidents involving knives are common in the catering industry, and usually involve cuts to a person non-knife hand and fingers.   11.2 Identify 3 things you should always do when using a knife
             
 

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