Table of contents
Task J-27 Prepares fin fish
Task descriptor
There is a wide variety of fin fish (freshwater, saltwater, round fish and flat fish) and freshness and quality are paramount. Cooks must understand the importance of proper handling, storing, preparation and cooking methods. They must take particular care in their preparation in order to avoid waste and to adhere to jurisdictional codes and regulations.
In this document, tasks related to fin fish are categorized separately from those related to other seafood (e.g. shell fish, bivalves, cephalopods).
J-27.01 Selects fin fish
J-27.01 Selects fin fish
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-27.01.01P |
identify fin fish characteristics and factors |
fin fish characteristics and factors are identified |
| J-27.01.02P |
identify origin of fin fish |
origin of fin fish is identified |
| J-27.01.03P |
identify fresh and previously frozen fin fish |
fresh and previously frozen fin fish are identified for proper application and handling according to recipe specifications and jurisdictional regulations |
| J-27.01.04P |
determine freshness of fin fish |
freshness of fin fish is determined using sensory assessments to ensure quality |
| J-27.01.05P |
identify cut specifications |
cut specifications are identified according to application and recipe specifications |
Range of variables
- fin fish characteristics include: round, flat, oily, lean, flavour intensity, texture
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, origin, documentation
- origin includes: wild, farmed, freshwater, saltwater
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-27.01.01L |
demonstrate knowledge of fin fish and their applications |
define terminology associated with fin fish |
| identify hazards, and describe safe work practices and precautions pertaining to handling fin fish |
| interpret jurisdictional regulations pertaining to inspection of fin fish |
| identify origin of fin fish, and describe their characteristics and applications |
| identify factors to consider when selecting fin fish |
| identify dietary requirements specific to fin fish |
| identify market forms of fin fish, and describe their characteristics and applications |
| J-27.01.02L |
demonstrate knowledge of procedures used to select fin fish |
describe procedures used to verify quality and cuts of fin fish usingsensory assessments |
| describe procedures used to select fin fish |
| J-27.01.03L |
demonstrate knowledge of procedures used to handle raw fin fish |
describe procedures used to handle raw fin fish |
Range of variables
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- origin includes: wild, farmed, freshwater, saltwater
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, origin, documentation
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: whole, fresh, frozen, IQF, purchased food service cuts
J-27.02 Processes fin fish
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yes |
yes |
yes |
yes |
yes |
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yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-27.02.01P |
select and use processing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| J-27.02.02P |
defrost fin fish |
fin fish is defrosted maintaining quality and cell structure |
| J-27.02.03P |
prepare fin fish |
fin fish is prepared using methods according to desired results and recipe specifications |
| J-27.02.04P |
minimize waste and utilize trim for other uses |
waste is minimized and trim utilized for other uses |
| J-27.02.05P |
select seasonings |
seasonings are selected according to recipe specifications |
Range of variables
- tools and equipment include: scalers, knives, pliers, tweezers, cutting boards, scale
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- methods include: cleaning, cutting, slicing, scaling, trimming, de-boning, portioning, filleting, skinning, eviscerating, dressing, brining, marinating, curing, smoking
- other uses include: mousses, quenelles, patties, stock
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-27.02.01L |
demonstrate knowledge of fin fish and their applications |
define terminology associated with processing fin fish |
| identify hazards, and describe safe work practices and precautions pertaining to handling fin fish |
| identify origin of fin fish, and describe their characteristics and applications |
| identify factors to consider when processing fin fish |
| identify dietary requirements specific to fin fish |
| J-27.02.02L |
demonstrate knowledge of procedures used to process fin fish |
describe procedures used to verify quality and cuts of fin fish usingsensory assessment |
| describe methods used to process fin fish |
| J-27.02.03L |
demonstrate knowledge of procedures used to handle and store live and raw fin fish |
describe procedures used to handle and store live and raw fin fish |
Range of variables
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- origin includes: wild, farmed, freshwater, saltwater
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: cleaning, cutting, slicing, scaling, trimming, de-boning, portioning, filleting, skinning, eviscerating, dressing, brining, marinating, curing, smoking
J-27.03 Cooks fin fish
J-27.03 Cooks fin fish
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MB |
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BC |
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yes |
yes |
yes |
yes |
yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-27.03.01P |
select and use tools and equipment for cooking fin fish |
tools and equipment for cooking fin fish are selected and used according to recipe specifications and desired results |
| J-27.03.02P |
season fin fish |
fin fish is seasoned according to recipe specifications and desired results |
| J-27.03.03P |
determine time required for cooking fin fish |
time required for cooking fin fish is determined according to type of fish, thickness, desired degree of doneness and recipe specifications |
| J-27.03.04P |
apply cooking methods |
cooking methods are applied according to recipe specifications and desired results |
| J-27.03.05P |
determine fin fish doneness |
fin fish doneness is determined by using methods |
Range of variables
- tools and equipment include: pan, grill, oven, smoker, griddle, slotted spatula
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- cooking methods include: poaching, steaming, pan searing, deep‑frying, smoking, broiling, braising, roasting
- methods to determine doneness include: temperature readings, needle test, sensory assessment
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-27.03.01L |
demonstrate knowledge of cooking fin fish and their applications |
define terminology associated with cooking fin fish |
| identify hazards, and describe safe work practices and precautions pertaining to cooking and handling fin fish |
| identify dietary requirements specific to fin fish |
| identify factors to consider when cooking fin fish |
| J-27.03.02L |
demonstrate knowledge of procedures used to cook fin fish and related dishes |
describe methods to determine doneness |
| identify cooking methods used to cook fin fish, and describe their associated procedures |
| J-27.03.03L |
demonstrate knowledge of procedures used to handle, hold and store cooked fin fish and related dishes |
describe procedures used to handle, hold and store cooked fin fish and related dishes |
Range of variables
- fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: skin-on, skin-off, size, timing, bone-in, bone-out, texture
- methods to determine doneness include: temperature readings, needle test, sensory assessment
- cooking methods include: poaching, steaming, pan searing, deep‑frying, smoking, broiling, braising, roasting
J-27.04 Finishes fin fish
J-27.04 Finishes fin fish
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MB |
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yes |
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yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-27.04.01P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications and desired results |
| J-27.04.02P |
adjust seasoning |
seasoning is adjusted according to recipe specifications and desired results |
| J-27.04.03P |
garnish |
fin fish is garnished according to recipe specifications and desired results |
Range of variables
- finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation
- fin fish (various formats) includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-27.04.01L |
demonstrate knowledge of finishing cooked and raw fin fish and their applications |
define terminology associated with finishing cooked and raw fin fish |
| identify hazards, and describe safe work practices and precautions pertaining to serving, holding, handling and storing cooked and raw fin fish |
| identify dietary requirements specific to fin fish |
| identify factors to consider when finishing cooked and raw fin fish and related dishes |
| J-27.04.02L |
demonstrate knowledge of procedures used to finish cooked and raw fin fish and related dishes |
describe finishing techniques, including garnishes and accompaniments |
| J-27.04.03L |
demonstrate knowledge of procedures used to handle, hold, serve and store cooked and raw fin fish and related dishes |
describe procedures used to handle, hold, serve and store cooked and raw fin fish and related dishes |
Range of variables
- fin fish (various formats) includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: handling, skin-on, skin-off, texture, fat content, tool selection
- finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation
Task J-28 Prepares seafood
Task descriptor
There is a wide variety of seafood. In this document, "seafood" is meant to categorize items other than fin fish, and include shell fish, bivalves and cephalopods. Seafood includes both salt-water and freshwater products, and freshness and quality are paramount. Cooks must understand the importance of properly storing and preparing a variety of selected seafood. Extra precautions must be taken while handling raw and cooked seafood due to their delicate nature and dietary requirements relating to seafood. They must take particular care in their preparation in order to avoid waste and to adhere to jurisdictional codes and regulations.
Note that fin fish is covered in the previous task, “Prepares fin fish”.
J-28.01 Selects seafood
J-28.01 Selects seafood
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-28.01.01P |
identify fresh and frozen seafood |
fresh and frozen seafood are identified for proper application and handling according to recipe specifications and desired results |
| J-28.01.02P |
determine freshness and quality of seafood |
freshness and quality of seafood are determined using sensory assessment |
| J-28.01.03P |
choose seafood |
seafood is chosen according to size and recipe specifications |
Range of variables
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-28.01.01L |
demonstrate knowledge of seafood and their applications |
define terminology associated with seafood |
| identify hazards, and describe safe work practices and precautions pertaining to handling and storing seafood |
| interpret jurisdictional regulations pertaining to seafood |
| identify classifications and types of seafood, and describe their characteristics and applications |
| identify factors to consider when selecting seafood |
| identify dietary requirements specific to seafood |
| identify market forms (prepared and packaged) of seafood and describe their characteristics and applications |
| identify regional species, and describe their characteristics and applications |
| J-28.01.02L |
demonstrate knowledge of procedures used to select seafood |
describe procedures used to verify quality of seafood using sensory assessment |
| describe procedures used to store seafood |
Range of variables
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, origin, documentation
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: size, shape, packaging, fresh, frozen, IQF, live, peeled, de-veined, shucked
J-28.02 Processes seafood
J-28.02 Processes seafood
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MB |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-28.02.01P |
select and useprocessing tools and equipment |
processing tools and equipment are selected and used according to recipe specifications and desired results |
| J-28.02.02P |
defrost frozen seafood |
frozen seafood defrosting time is calculated according to type and size to ensure tempering according to jurisdictional regulations and recipe specifications |
| J-28.02.03P |
sort, wash and clean seafood |
seafood is sorted, washed and cleaned according to recipe specifications |
| J-28.02.04P |
prepare seafood |
seafood is prepared using methods according to use and recipe specifications |
| J-28.02.05P |
separate protein from shell and process shell |
protein is separated from shell and shell processed for other uses |
| J-28.02.06P |
select seasonings and aromatics |
seasonings and aromatics are selected according to recipe specifications and desired results |
Range of variables
- tools and equipment include: shucker, scissors, brushes, knives
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- sort includes: identifying live, unusable, damaged seafood, sorting by size and shape
- methods include: shucking, shelling, de-veining, de-bearding, cutting, trimming, skinning, cleaning, portioning
- process shell includes: cleaning, polishing, drying
- other uses include: stocks, sauces, soups, presentation
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-28.02.01L |
demonstrate knowledge of processing seafood and their applications |
define terminology associated with processing seafood |
| identify hazards, and describe safe work practices and precautions pertaining to handling, and storing seafood |
| identify factors to consider when processing seafood |
| identify dietary requirements specific to seafood |
| J-28.02.02L |
demonstrate knowledge of procedures used to process seafood |
describe procedures used to verify quality of seafood |
| describe procedures used to handle live seafood |
| describe procedures used to process seafood |
| describe procedures used to marinate, cure, smoke and pickle seafood |
| J-28.02.03L |
demonstrate knowledge of procedures used to store raw and cooked seafood |
describe procedures used to store raw and cooked seafood |
Range of variables
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
- factors include: local availability, seasonal availability, freshness, storage life, applications, processed, sustainability, origin, documentation
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
J-28.03 Cooks seafood
J-28.03 Cooks seafood
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-28.03.01P |
select and use cooking methods |
cooking methods are selected and used according to type of seafood, recipe specifications and desired results |
| J-28.03.02P |
select and use tools and equipment |
tools and equipment are selected and used according to type of seafood, recipe specifications and desired results |
| J-28.03.03P |
calculate cooking time |
cooking time for seafood is calculated according to size and cooking methods to achieve desired results |
| J-28.03.04P |
determine seafood doneness |
seafood doneness is determined by using methods to determine doneness |
Range of variables
- cooking methods include: poaching, steaming, pan searing, deep-frying, pan-frying, broiling, braising, baking, smoking
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
- tools and equipment include: pans, pots, steamers, smokers, ovens, grills, deep-fryers
- methods to determine doneness include: temperature readings, needle test, sensory assessment
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-28.03.01L |
demonstrate knowledge of seafood and their applications |
define terminology associated with seafood |
| identify hazards, and describe safe work practices and precautions pertaining to cooking seafood |
| identify factors to consider when cooking seafood |
| identify dietary requirements specific to seafood |
| J-28.03.02L |
demonstrate knowledge of procedures used to cook seafood |
describe procedures used to determine doneness of seafood |
| identify cooking methods used to cook seafood and describe their associated procedures |
| J-28.03.03L |
demonstrate knowledge of procedures used to handle, hold and store cooked seafood |
describe procedures used to handle, hold and store cooked seafood |
Range of variables
- seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe
- factors include: variety, size, in-shell, out-of-shell
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods include: poaching, steaming, pan searing, deep-frying, pan-frying, broiling, braising, baking, smoking
J-28.04 Finishes seafood
J-28.04 Finishes seafood
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NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| J-28.04.01P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications and desired results |
| J-28.04.02P |
adjust seasoning |
seasoning is adjusted according to recipe specifications and desired results |
| J-28.04.03P |
garnish |
seafood is garnished according to recipe specifications and desired results |
Range of variables
- finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation
- seafood (various formats) includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe,
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| J-28.04.01L |
demonstrate knowledge of seafood and their applications |
define terminology associated with seafood |
| identify hazards, and describe safe work practices and precautions pertaining to serving, handling, and storing seafood |
| identify dietary requirements specific to seafood |
| J-28.04.02L |
demonstrate knowledge of procedures used to finish seafood and seafood dishes |
describe finishing techniques, including garnishes and accompaniments |
| J-28.04.03L |
demonstrate knowledge of procedures used to handle, hold, serve and store seafood |
describe procedures used to handle, hold, serve and store seafood |
Range of variables
- seafood (various formats) includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish, shrimp, squid, octopus, jellyfish, roe,
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation