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Review our free assignment sample for "SITHCCC013 - Prepare seafood dishes" below – to check the quality before ordering your assignment.
Ans A standard recipe is a set of written instructions for producing a specific quality and quantity of food. The objective of a standard recipe is to produce a consistent taste and quantity every time the recipe is made.
Food preparation steps for standard recipes according to food production requirements:
Confirm food production requirements: Food production requirements can be confirmed from the food preparation list. Check deadlines and special customer requests.
Get ingredients: Select and buy the ingredients needed to make the dish.
Prepare equipment: Clean and sanitize equipment needed to prepare dishes. Then, preheat the oven and securely assemble all equipment according to the instructions.
Prepare the ingredients: Cut the ingredients according to the instructions given in the recipe.
Cooking Dishes: Follow the steps and methods of cooking a dish.
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Chef's Knife: They are the versatile children of kitchen knives used for cutting, chopping and slicing vegetables, fruits and meats.
Boning Knife: Boning knife removes the bones of poultry, meat and fish.
Paring knife: The paired knife is used for peeling apples and potatoes.
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Frozen seafood should be thawed:
• in the microwave
• in the refrigerator
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Liquid Measuring Cup: Liquid measuring cup has a pour spout and handle, which helps mix liquid ingredients with other ingredients. Measurement markings are below the rim, which helps prevent spillage. There are fluid ounces per cup.
Dry Measuring Cups: Dry measuring cups are made of metal or plastic. Dip the cup into the dry ingredients and flatten with the straight edge of a knife. This method of measurement is called dip and sweep.
Ans. Portioning of food is the process of dividing a large quantity of food into specific serving sizes or portions.
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Fillet Cut: A fillet is a meat cut from the sides of a fish. There are three types of fillets: whole, V-cut and J-cut.
Lion Cuts: Lion cuts come from the back of the fish. We can also cut the lions into small pieces called medallions.
Steak Cuts: Steak cuts come from meat across the fish's body rather than from the sides.
Tail Cuts: Tail cuts refer to the meat portion on the head's opposite end. This results in a softer cut in the middle of the fish than crisper tail pieces.
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Accompaniments: salad, pasta, potato chips
Sauces: mayonnaise, white wine sauce, hollandaise
Garnishes: edible flowers, cucumber, stuffed tomatoes
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Mise en place is a French term for measuring, cutting, peeling, and slicing your ingredients before cooking. To save time and organize your workstation, it's essential to prep seafood dishes in the kitchen before cooking. This will help eliminate unnecessary steps in the kitchen.
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