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Questions and Answers
What should be done to utensils used for raw fish and shellfish after processing?
Which statement about cold temperatures and bacteria is accurate?
What is the primary purpose of using detergents in cleaning?
What must be considered when using chemical sanitisers?
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What is the difference between cleaning and sanitising?
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At what temperature will heat kill most micro-organisms?
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What is cross-contamination?
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Which of the following is NOT a reason for proper cleaning and sanitising?
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What is the primary function of a chef’s knife in seafood preparation?
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Which knife is specifically designed to separate fish flesh from bones?
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What is the purpose of a fish scaler in seafood preparation?
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What is a key reason for using a meat cleaver on crustaceans?
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In what situation should kitchen scissors be used when preparing seafood?
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What is the role of fish tweezers in seafood preparation?
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Which equipment is NOT typically considered a knife used in seafood preparation?
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What distinguishes a filleting knife from other knives used in seafood preparation?
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What is the optimal temperature for storing perishables such as seafood?
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Which procedure is important when weighing items during the receiving process?
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What should be done to maintain the quality of fresh fish during storage?
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How often should the ice and the storage box for seafood be cleaned and changed?
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What type of tray is recommended for storing seafood to allow for drainage?
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What documentation is necessary to complete upon receiving seafood?
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What should be done to seafood after purchase to ensure safety and quality?
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What is the maximum recommended storage duration for fresh fish in the refrigerator?
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How much seafood in grams is required for each skewer if the skewer uses three types of seafood in equal proportions to make 80 skewers?
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What is the total weight of whole fish needed to produce 40 portions of fish fillets, assuming a 60% yield?
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If there is a 5% waste calculated, how much whole fish is needed to provide 40 portions of fish fillets, each weighing 200 grams?
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What is the purpose of adhering to the guidelines of a standard recipe?
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When calculating the yield from whole fish, which step is NOT part of the process?
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If a recipe calls for 900 ml of mayonnaise for 1 liter, how much is needed for a recipe that is 5 liters?
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What primary benefit does the recipe card provide for an establishment?
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During filleting, if 200 grams are required per portion and a cook aims to prepare 30 portions, how many grams are needed without considering any loss?
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Why is stock rotation important in a kitchen setting?
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What is a consequence of not managing slow-moving seafood items effectively?
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What should strong-smelling foods not be stored with?
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What guideline should be followed for temperatures above 60°C regarding bacteria?
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Which food item should not be stored near seafood due to its strong odor?
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What happens to frozen fish and shellfish compared to fresh seafood?
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What is a recommended action if there is doubt about the freshness of seafood stock?
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Which statement regarding food labels is true?
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Study Notes
Cold and Bacteria
- Cold slows down the growth of bacteria but does not kill them.
Seafood Handling
- Wash hands before and after handling fish and shellfish.
- Wash and sanitize utensils and chopping boards used to process raw seafood.
- Store fish and shellfish separately to prevent contamination of other food products.
Cleaning vs. Sanitizing
- Cleaning removes visible dirt, dust and food scraps using detergent.
- Sanitizing reduces harmful bacteria by killing and controlling growth.
Detergents and Sanitizers
- Detergents remove grease, dirt and food scraps, but do not kill micro-organisms.
- Sanitizers kill or control the growth of micro-organisms.
- Heat above 75°C can be used to sanitize utensils.
- Chlorine-based chemicals are commonly used as sanitisers.
- When using chemical sanitizers, consider concentration, contact time, temperature, method of application and surface cleanliness.
Cross Contamination
- Cross contamination is the transfer of bacteria from one food or area to another.
- This is particularly important when handling seafood.
Seafood Equipment - Chef's Knife
- The chef's knife is essential for chopping, slicing and dicing.
- The blade is between 20 and 25 cm long with an offset handle.
- Never cut on an unyielding surface like ceramic, stone or metal.
Seafood Equipment - Filleting Knife
- Used to separate flesh from bones.
- Features a pointed tip, thin and flexible blade.
Seafood Equipment - Fish Scaler
- Used to remove fish scales.
Seafood Equipment - Kitchen Scissors
- Used to trim fins from whole fish.
Seafood Equipment - Oyster Knife
- Used to open oysters.
- Requires training to avoid injury.
Seafood Equipment - Meat Cleaver
- Can be used for crustaceans with strong shells.
- Can protect cook's knife and cut through the shell faster.
Seafood Equipment - Food Processor
- Used for making fish or seafood mousse.
Seafood Equipment - Fish Tweezers
- Used to remove fine bones from round fish.
Standard Recipes
- Standard recipes allow for consistent quantities, making it easier for scaling up production.
- When extending a recipe, multiply each ingredient by the desired scaling factor.
- New recipes should be tested and calculated before being used.
Recipe Calculations (Example 1)
- A seafood skewer recipe with equal amounts of diced fish, cooked mussels and raw prawns totals 90 grams per skewer.
- To make 80 skewers, you need 30 grams of each type of seafood per skewer.
- Total amount of each type of seafood needed: 80 skewers x 30 grams = 2400 grams.
Recipe Calculations (Example 2)
- A cook needs to fillet whole fish, which yields 60% fillets after removing head and bones.
- Each fish portion is 200 grams.
- To make 40 portions, assuming no waste, you need: 40 portions x 200 grams = 8000 grams of whole fish.
- To account for 5% waste, calculate 5% of the total weight: 8000 grams x 0.05 = 400 grams of waste.
- The needed weight of whole fish becomes: 8000 grams + 400 grams = 8400 grams.
Fish Filleting Yield Calculation
- Weigh the whole fish.
- Fillet the fish and remove bones and waste.
- Weigh the fillets and bones/trimmings separately.
Receiving and Storing Seafood
- Designate a clean area for receiving goods.
- Handle fish and shellfish as little as possible.
- Weigh items bought by weight and count items bought by number.
- Store perishables in a cool room or refrigerator as soon as they arrive.
- Keep cool rooms and stores clean and stock neatly arranged.
- Rotate stock using the FIFO (First In, First Out) method.
- Complete HACCP paperwork.
Cooked Seafood Storage
- Eat cooked seafood as soon as possible after purchase.
- Can be stored in the refrigerator for 2-3 days, covered in plastic and on ice in an airtight container.
Fresh Fish Storage
- Store in a fish fridge or a dedicated section of the cool room.
- Store for 1-2 days only in the coldest area (1°C).
- Use crushed ice for storage.
- Cover fish to maintain humidity and prevent drying out.
- Provide drainage to prevent seafood from resting in fluids.
- Use perforated trays or a foam delivery box with a plastic food tray upside down for drainage.
- Pack seafood in cellophane or plastic bags, tie them, place on a tray and cover in ice.
- Change ice every two days and clean out the storage container.
Stock Rotation
- Follow FIFO (First In, First Out) method.
- Make sure old stock is used first.
Food Labels
- Cans, milk and packets of food already have labels and use-by dates.
- Prepare food with clear labeling to show use-by or production dates.
Food Segregation
- Strong smelling foods should not be stored near delicate seafood items.
- Examples of foods to be stored separately: parmesan cheese, blue vein cheese, onions, eggs, peeled garlic, avocados, cream, milk, smoked foods.
Slow-Moving Items
- Monitor items that are not selling well as they have a short shelf life.
- Slow-moving items cost money because they may spoil before being used.
- Never try to sell old seafood stock. Discard if in doubt.
Freezing Fish and Shellfish
- Frozen seafood is not as good as fresh.
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Description
This quiz covers essential food safety and sanitation practices crucial for handling seafood and cleaning utensils. Learn about the differences between cleaning and sanitizing, the importance of preventing cross-contamination, and effective methods for maintaining hygiene in the kitchen. Test your knowledge on how cold affects bacteria and the proper use of detergents and sanitizers.
