SIT30816 Certificate I II in Commercial Cookery
Research report
Dish 1: Seafood Paella Dish 2: Scallop Ceviche
Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the
differences.
• Dish 1
It is one variation of seafood paella. They are served in various styles of variations.
The Spanish seafood paella was first originated or prepared using simple white rice
with leftover vegetables from the field like beans, peas, tomatoes, the meat of
rabbits, chicken, and snails. People use to enjoy it with that amount of ingredients in
past but now in a contemporary variation of Spanish paella, they use varieties of
seafood like fish, squid, clam, mussel, shrimp along with a bunch of ingredients,
spices, greens, veggies, and saffron- flavoured rice. Now the Spanish seafood
paella is more unique and different in flavour and taste.
• Dish 2
It is one variation of scallop ceviche. They are served as per the classical and
contemporary form of the dish. While preparations of Mexican scallop ceviche in
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SIT30816 Certificate I II in Commercial Cookery
a traditional or classical form, fatty seafood is more preferred like pompano and
mackerel, some other ingredients are used and are cooked either by grilling on
the coal or sautéing. It has a different flavour and taste from the contemporary
forms since the cooking style is all different. For the contemporary preparation of
Mexican scallop ceviche, varieties of ingredients, greens, veggies, and citrus
fruits like orange, lime are used with some touch of wine and garnishing's. The
taste of contemporary Mexican scallop is different from the classical form.
Appearance and presentation
Describe how each dish should appear. How should it be presented to maximise
customer appeal?
• Dish 1
Seafood Paella: Since presentation is the key to impress and attract customers,
seafood paella must be very beautiful and attractive in look, smell, and presentation.
Various types of seafood are used to give different flavours according to their nature.
Varieties of ingredients, green herbs, vegetables, and white rice help to enhance the
colour and flavour of seafood paella. Seafood paella must be presented on a round,
medium-sized white plate and some garnishing's like coriander, poached fruits, or
some greens. It will make the plate look more attractive and will eventually help to
maximize the number of the customer.
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• Dish 2
Scallop ceviche
Scallop ceviche is widely consumed by different customers all around the world.
Every restaurant has different ways of cooking and presentation of the scallop
ceviche. But if scallop ceviche is served using varieties of colourful vegetables like
asparagus, carrots, green herbs, fruits like avocado, and other garnishing's
ingredients like coriander, beautifully sliced chilies, and some edible flower. It will
enhance the brightness of the plate and flavour of the dish which will automatically
trigger the customer to have them. The presentation must be attractive, colourful,
and bright to attract more customers to have them. The presentation must be
attractive, colourful and bright to attract more customers to have them.
Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
Dish 1
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SIT30816 Certificate I II in Commercial Cookery
The freshness indicates for seafood paella are listed below:
1. It must not be mushy but dry and firm while consuming.
2. The seafood used for the preparation of seafood paella should be fresh, cleaned
and properly handled so that the dish would be fresh and tasty.
3. Seafood Paella must taste, smell, and look good, even with looking also we can
know the freshness of the paella we are having.
The two main ingredients used in seafood paella are Rice and types of seafood
being used.
Dish 2
Scallop Ceviche
The freshness indicators for scallop ceviche are:
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SIT30816 Certificate I II in Commercial Cookery
1. The scallop used in scallop ceviche should be fresh and smell like an ocean-a
delicate saltiness and should not smell like ammonia which led the scallop
ceviche to be more delicious and fresher.
2. Different ingredients such as green herbs, vegetables, fruits used for the
preparation of scallop ceviche must be fresh and clean. It helps the scallop to
look more colourful and taste good.
3. The main ingredients are lemon, lime which gives the scallop its natural taste. It
must be fresh and green.
4. The two main ingredients are scallop and Puree of citrus acids such as lime,
lemon and orange.
Quality indicators
Describe three quality indicators for each dish.
• Dish 1
Seafood paella:
1. The rice of seafood paella must be dry and firm without the sign of sticky
nature.
2. The type of seafood used for the preparation of seafood paella must be fresh
and cooked properly.
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3. The plating, presentation, taste, smell and flavour of the seafood paella must
be on point.
• Dish 2
• Scallop ceviche
1. The scallop used for the preparation of scallop ceviche must be dry and firm
almost like pork chops and should be fresh.
2. It must be served using those ingredients, greens, veggies, and garnishing
that go well with the dish.
3. The smell, taste, flavour, presentation and plating must be very attractive in
look.
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Nutritional value
Describe the nutritional value of each dish.
• Dish 1
Seafood paella
Seafood has high benefits for humans. In the case of seafood paella with fish and
shellfish, they provide very important nutrients to the dish, and they are omega-3
fatty acids, vitamin A, zinc, iron, selenium, and some important minerals for the
proper functioning of the human body. Some of the nutrients help the body to fight
against pathogens and microbes which enhance our immunity system.
• Dish 2
Scallop ceviche
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SIT30816 Certificate I II in Commercial Cookery
Among various seafood, the scallop is considered the healthiest seafood option.
They are rich in proteins, minerals, and vitamins which help the proper functioning of
the human body and enhance immunity. They also work as an antioxidant.
Consumption of scallop ceviche is a healthy choice since it has a high level of
nutrition which is good for the body.
Service style
Describe the service style which each dish is best suited to.
• Dish 1
Seafood paella
Seafood paella is served differently in the whole world. According to the country,
place, cooking style, choice of the customer, demand they can be served differently.
It is suited to any style and at any composition of ingredients being played ton
prepare seafood paella. If the ingredients, veggies being used go well with it, then it
can be served as per our style. Some of the varieties of seafood paellas serving are
chicken and seafood paella, Mexican style seafood paella.
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• Dish 2
Scallop ceviche
Scallop ceviche is liked all over the world by many customers. There are a lot of
serving styles for the scallop ceviche. They are served using varieties of ingredients,
vegetables, fruits, and some are served with rice as well. The servicing is different
according to country, places, standard recipes of restaurants, and method of
preparations. There are various servicing styles of scallop ceviche, and some are
Tequila scallop ceviche, grilled scallop ceviche, Asian scallop ceviche etc.
Taste profile
Describe the taste profile of each dish.
• Dish 1
Seafood paella:
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Seafood paella tastes like iodine. Use of varieties of kinds of seafood like prawns,
squids, mussels, and clam, we can get an ocean like taste. They are very popular
around coastal areas and are highly preferred by the customer on beach bars. We
can add certain flavouring agents, spices to make it tastier and give a twist to its
original taste.
• Dish 2
Scallop ceviche
Scallop ceviche tastes light, spicy, delightfully acidic, and refreshing. Acids or citrus
fruits are used during the preparation of scallop ceviche. They are a very popular
dish consumed all around the world, only the cooking methods make the taste,
texture, and smell of the dish different according to the country or places it is being
prepared since everyone has their recipes to make the dish different and unique in
tasting.
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Texture profile
Describe the texture profile of each dish.
Dish 1
Seafood Paella
The texture of seafood paella should be tender yet firm to the bite.
Dish 2
Scallop ceviche
The texture of scallop ceviche should be firm and tender.
Determine production requirements
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Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be
working from and answer the following questions.
• How many meals are required? Describe how you will ensure that the correct
number of meals are produced.
The required meals are 6. I will calculate the required ingredients, demands of
customers, and produced waste to ensure the correct number of meals.
• Calculate the number of portions that you need (show your workings).
We will use the formula for the number of servings of the served dishes i.e., Weight
of the food item / Individual serving size.
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• Calculate the amount of each ingredient that you require. An ingredient list has
been provided for you or you may like to use your organisation’s standard
template.
Ingredient list Recipe_ Grilled fish fillet_____________
Ingredient Qty Qty/serves Qty x serves
required
¼ cup (60
Olive oil 1 1.5 cup
ml)
Fish fillet 50 g 1 300g
Grated lemon rind 1 tbsp 1 6 tbsp
Garlic cloves 2-3 1 2-3
Flat-leaf parsley 2 tbsp 1 6 tbsp
Chopped capers 1 tbsp 1 6 tbsp
Lemon wedges 3-4 1 7-8
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SIT30816 Certificate I II in Commercial Cookery
• Select the cookery method that you will use. Explain your decision.
The cookery method that I will use is the grilling method. I will grill the fish fillet in a
grill. Fish fillets when cooked in grills locks in the flavour without removing much
moisture as the direct, high heat cooks it quickly and makes it more flavourful.
• Select the cooking times and temperatures that you will use. Explain your
decision.
The fish fillet is cooked on the heated grill for 4-6 minutes on one side and then
again approximately for same time on the other side. The grill is at about 400-450
degrees Fahrenheit. After that the knife is inserted in the thickest area of the fish to
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check for the doneness. The fillet should be flaky and opaque in appearance. The
internal temperature of this fish should be at least 150-degree Fahrenheit.
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• Select the marinades and accompaniments which you will add to your dish.
Explain your decision – how do the accompaniments complement your dish?
The sauce that will be served with this fish is basic Beurre sauce. This sauce is a
rich, butter-based sauce, flavoured with white wine, vinegar, and shallots. It
complements the dish as it enhances the beauty and taste of the dish.
• Select the select the sauces and garnishes which you will add to your dish.
Explain your decision – how do the sauces and garnishes complement your dish?
Fresh vegetables will be used for garnishing with fish. Dark green buttered cabbage,
spinach, broccoli, tender stem broccolini bunch, beans, etc. These are the vibrant
vegetables which will add more visual to the dish. Also, these will go well with the
basic Beurre sauce. This enhances colour and health of the dish.
• Describe how you will select the seafood products and other ingredients that you
need from stores. How will you check them for freshness and quality?
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SIT30816 Certificate I II in Commercial Cookery
Whole fish: Check the design of the fish, to ensure it's smooth and flawless, not
broken, or flaky. Also, be certain the fish feels and smells good. The fish should be
clean, and the dampness ought to be clear. The fish ought to never feel vile.
Fish fillets Fish fillets should have a vibrant translucent sheen and a sparking colour.
The fillets should have a firm texture and not waterlogged or squishy. Also, the fillets
should have no discolouration, bruising or gaping and it should have pleasant and
fresh sea smell.
Shellfish - Smell ought to be regular new ocean smell. Shrimps ought to have firm
body and all meat ought to be firm. The flesh of shellfish decays rapidly after its
death turning soft and boring. The oysters and clams ought to be closed properly
and not have any funny smell.
• List the food preparation equipment that you will need for this recipe. How will you
ensure that it is clean, well maintained and ready for use?
Ans. The food preparation equipment that will be required are:
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SIT30816 Certificate I II in Commercial Cookery
Knives, chopping boards, measure cups, sharpening stones and oven trays. I will
ensure the cleanliness of the equipment by the following ways:
1. Pre clean: scrape or wipe away food scraps and other matter and rinse with
water.
2. Wash: use hot water and detergent to take off any grease and dirt.
3. Rinse: rinse off detergent and any loosened residue.
4. Sanitise: use the sanitiser to destroy any remaining bacteria.
5. Final rinse: wash off sanitise if necessary.
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