Prepare Vegetables, Eggs and Farinaceous Dishes - LG

LEARNER’S GUIDE
PREPARE VEGETABLES, EGGS, AND FARINACEOUS DISHES
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
TVET Resource Centre

Gordon Town Road
Kingston 7
Jamaica W.I.
*** 2002***
Version 1 CUR UNIT – NOV. 02

LEARNER’S GUIDE
 2002 HEART Trust/NTA

Kingston
Jamaica
This material is protected by copyright. Copying this material or any part of it by any
means, including digital or in any form is prohibited unless prior written permission is
obtained from the HEART Trust/NTA.
Design and Development work

done by the Learning Resource
Unit of the TVET Resource Centre

TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 2
How To Use This Learner’s Guide ................................................................................ 4
Method of Assessment.................................................................................................... 6
Element 1: Prepare vegetable dishes................................................................................... 7
Self-Assessment Checklist ........................................................................................... 17
Element 2: Prepare farinaceous dishes .............................................................................. 18
Element 3: Prepare and cook dishes containing eggs ...................................................... 31
Element 4: Store vegetables, eggs and farinaceous foodstuff ......................................... 38

LG - THHCFC0311A PREPARE VEGETABLE, EGGS AND FARINACEOUS DISHES
LEARNER’S GUIDE
LG - THHCFC0311A:
PREPARE VEGETABLES, EGGS AND FARINACEOUS

DISHES

LG - THHCFC0311A
PREPARE VEGETABLE, EGGS
AND FARINACEOUS DISHES
INTRODUCTION
Welcome
Welcome to the Learner’s Guide for Unit of Competency “Preparing, Vegetable, Eggs
and Farinaceous Dishes.” This is just one of a number of Learner’s Guides produced
for the Commercial Food Preparation Skills stream of the Tourism and Hospitality
Industry, and it is designed to guide you, the learner, through a series of learning
processes and activities that will enable you to achieve the specified learning outcomes
for the competency unit.
The content of this guide was developed from the Competency Standard
THHCFC0311A which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQJ) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQJ certification.
You are also advised to consult the Competency Standard for a better understanding of
what is required to master the competency.
This Competency Unit
“Preparing and vegetable, eggs and farinaceous dishes” addresses the knowledge and
skills required for effectively selecting, preparing, presenting and storing vegetable, eggs
and farinaceous dishes. This competency unit is comprised of the following elements:
Element 1: Prepare vegetable dishes
Element 2: Prepare farinaceous
Element 3: Prepare and cook dishes containing eggs
Element 4: Store vegetables, egg and farinaceous foodstuffs
As you go through each element, you find critical information relating to each one. You
are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for preparing vegetable, eggs and farinaceous dishes.
Version 1 CUR UNIT – NOV. 02 1

Before you start
Before you start this Learner’s Guide, you need to:
a. Obtain a Learner’s Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner’s Guide (see below)
Planning your learning programme
The following self-assessment checklists will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist you will be able to
find out what competencies you have already mastered and which ones you will need to
pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the ‘Yes’
or ‘No’ box. You should do this exercise now.
Self-Assessment Checklist
- Preparing and vegetable, eggs and farinaceous
dishes

Element 1 Prepare vegetable dishes Yes No
1. I can select vegetables according to quality, quantity

and price ( ) ( )
2. I can select vegetables to compliment other menu items ( ) ( )
3. I can select sauces and accompaniments to serve with

vegetables ( ) ( )
4. I understand how to implement portion control ( ) ( )
Element 2 Prepare farinaceous dishes Yes No
1. I can identify farinaceous based foods ( ) ( )
2. I can select farinaceous based foods ( ) ( )
3. I can prepare farinaceous based foods ( ) ( )
4. I can select appropriate sauces and accompaniments ( ) ( )
5. I understand portion control for farinaceous based products ( ) ( )
Element 3 Prepare and cook dishes containing eggs Yes No
1. I can identify egg based dishes ( ) ( )
2. I can prepare and present egg dishes according to standards ( ) ( )
3. I can use appropriate sauces and accompaniments with

eggs ( ) ( )
4. I understand the importance of portion control ( ) ( )

Element 4 Store vegetable, eggs and farinaceous

foodstuffs Yes No
1. I understand correct storage procedures for eggs ( ) ( )
2. I can correctly stored vegetables ( ) ( )
3. I can store farinaceous foodstuff according to standards ( ) ( )
If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate direction for this competency.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material my be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in
the planning process.
How to use this Learner’s Guide
This Learner’s Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
• Go through the sections/elements as they are presented (starting at Section 1)
• Check your progress at each checkpoint to ensure that you have understood the
material
• Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:
Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.

Definition Box
Words/phases are defined or explained in this box. The
words/phases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
• Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
• Stop and complete each activity as you come to it. If the activity requires you
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make the necessary arrangements
• Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
• Read the summary and complete the self-assessment checklist at the end of each
section or element.
When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready
for assessment and may ask your learning facilitator to assist you in making the
arrangement to have your performance assessed.

Method of Assessment
Competency will be assessed while work is being undertaken under direct supervision
with regular checks, but may include some autonomy when working as a team. You are
advised to consult the associated competency standard for further details relating to the
assessment strategies.
You may now start your learning. Have fun while you work!

ELEMENT 1: PREPARE VEGETABLE DISHES
LEARNING OUTCOME:
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to prepare vegetable dishes. Your learning facilitator is
there to assist you through the various activities; upon completion you should be able to:
1. Identify different kinds of vegetables

2. Choose vegetables according to quality, quantity and price factors
3. Select vegetables and accompaniments to complement menu items
4. Select sauces and accompaniments to be used with vegetables
5. Implement portion control
TYPES OF VEGETABLES
Vegetables can be broadly defined

as parts of plants used for food.
Vegetables are usually placed in various groups, which include;
Flower or Leaf Vegetables
The cabbage family includes a wide range of vegetables used for their head, flowers or
leaves. Flowers are usually quick growing cool weather crops. They are readily available,
inexpensive, and easy to prepare.
Members of this family include, , broccoli, brussel sprouts, cauliflower, green and red
cabbages, kale, kohlrabi, napa cabbage and savoy.

Fruit – Vegetables
Avocados, eggplants, peppers and tomatoes are fruits because they are derived from the
ovary of flowering plants, and contain one or more seeds. Chefs however prepare and
serve them like vegetables.
Gourds and Squash
The gourd family includes almost 750 species, found mainly in warm regions. Gourds
have large complex root systems with trailing vines and large leaves. Members of the
gourd family include chayote and most squashes.
Greens
Greens are leafy vegetables that can be served raw but are usually cooked. Most greens
have strong spicy flavors. Members of the greens family include mustard, sorrel, spinach,
Swiss chard, dandelion, and turnip greens. Lettuce is a milder variety of greens and is
usually eaten raw.
Mushrooms and Truffles
These vegetables are very popular in food service establishments.

Bulbs/Onions
These are strongly flavoured and aromatic. They have grass like tabular leaves. Onions
are incorporated as a vegetable in most cultures. Onions, garlic, shallots, scallion, and
leeks are from the same family
Pods and Seeds
Pod and seed vegetables include corn, legumes and okra. In some cases only seeds are
eaten; in others, the pods containing seeds are also eaten.
Roots and Tubers
Roots are single root vegetables that extend deep into the soil to supply the above plant
with nutrients. Tubers are fat underground stems. In many cases roots and tubers can be
used interchangeably. Potato is the most popular tuber; others include beets, carrots,
celery root, parsnips, radishes, turnips, etc.

Stalks
Stalk vegetables are stems with a high percentage of cellulose fibre. These include
artichokes, asparagus, and celery.
Baby Vegetables
These include turnips, finger length squash, miniature carrots and petite heads of
cauliflower.
Now that you have examine different types of vegetables you should be able to make
some classification later in your reading
CHOOSING VEGETABLES
When you are choosing vegetables you should be mindful of quantity, quality and price
Quantity
When purchasing vegetable it is unwise to purchase greater quantities of fresh vegetables

than can be properly utilized.
Most vegetables are highly perishable, therefore it would be beneficial to ensure the best
results that vegetables are bought only in quantities to be used quickly. If possible, fresh
vegetables should be purchased on a daily basis to ensure freshness. Fresh vegetables lose
quality quickly.

Quality
When shopping for vegetables you should make sure they meet certain quality standards
for example:
• When purchasing flowers choose vegetables with stiff leaves and with no dryness.
• Tubers should not be misshapen or too small; they should be sound, with no signs of
damage.
• Stems should be tight with well-formed heads, crisp, brightly coloured and should not
have dry stems.
• Fruits should have no soft patches, or blotches; they should be bright in colour and
have a good shape.
• Legumes should be crisp; medium sized and crispy; for beans the pods should be
young, tender and have uniform size. For beans and runners these should be crisp,
medium sized and easily broken under pressure.
• Roots should be firm, sound and blemish free.
Price
Vegetables that are in season are usually higher in quality and lower in price, especially
when they are close to production areas. Vegetable prices tend to vary depending on
growing conditions, supply, demand and distance to which the produce has to be shipped.
Refer to: Bennion Marion (1995), Introductory Foods; Prince Hall Inc. pages
265 – 276. (Here you will find more on selecting vegetables. You can go through this
exercise with your peers).
Molds may develop on vegetables kept under moist condition; you should be careful
therefore when selecting these vegetables.

CHECKPOINT:
• Name three vegetables belonging to the fruit, pod, roots and tubers,
and seed family
• What price factors should you consider when selecting vegetables?
ACTIVITY:
Ask your learning facilitator to take you for a visit to the fresh
produce market, and demonstrate points to consider when purchasing
different vegetables. You will be required to choose two vegetable
items belonging to each vegetable group, taking quality and price
factors into consideration. Ask your learning facilitator to comment
on your choices.
VEGETABLES AND ACCOMPANIMENTS SERVED WITH MENU ITEMS
Vegetables are versatile and form part of most entrée items. Vegetables are also cooked
in many different ways depending on the menu items they will be required to enhance.
Some of these cooking methods are, roasting, baking, grilling, shallow frying, boiling,
blanching, braising, stewing and poaching.
To illustrate:
• Braised vegetables may be used as a base for braised meat and poultry dishes.
• Vegetables such as celery onion, leeks and carrots, are usually used in meat poultry
and game stew to enrich them.
• Vegetables are also used to enhance the flavour of poached game or meat dishes. The
vegetables most commonly used in these dishes are onions, shallots, and tomatoes.

There are many other examples, which you will find in your readings.
For information see competencies on THHCFPO221A Organize and prepare food as well
as THHCFPO231A Present food
ACTIVITY:
With your learning facilitator’s assistance prepare a fish or poultry

dish, using appropriate vegetables to enhance it. You may first need
to do further readings on how vegetables complement foods as well
as the historical development of menus – modern trends in menus.
SAUCES AND ACCOMPANIMENTS SERVED WITH VEGETABLES
Vegetables are sometimes served with salt and pepper. Vegetables are sometimes topped
with crisp onion rings. Chopped nuts, grated lemon rind, sliced hard cooked eggs, or
crumbled bacon bits. Vegetables are also served with sauces such as a cream sauce or
cheese sauce. Glazes of brown sugar and honey are also used.
Accompaniments
Vegetables may be accompanied by a hot garnish such as cooked tomato, or by herbs

such as parsley. The most common accompaniments for vegetables are:
• a′ la ment – fresh mint added during cooking and garnished with mint leaves when
finished.
• Amandine – sautéed almonds sprinkled over vegetables, then sprinkled with chopped
parsley
• Aux fines herbs – vegetables are cooked, brushed with butter, then sprinkled with
herbs.
• Milanaise – After cooking, vegetables are sprinkled with parmesan cheese, placed
under a salamander and finished with burre noisette.
• Persilles – Cooked vegetables are brushed with melted butter, then sprinkled with
chopped parsley.
• Polonaise – Fried breadcrumbs are sprinkled on cooked vegetables, as well as sieved
and hard-boiled eggs, chopped parsley and beurre noisette may also be used.

SAUCES
Hot Sauces
These are usually added to vegetables in the final stage of cooking, or used to coat or
accompany vegetable dishes. The hot sauces most commonly used in vegetables are:
sauce mornay, parsley sauce, cream sauce, melted butter, hollandaise and jus lie.
Cold Sauces
These sauces are usually served with vegetable salads or cold vegetables, and include,
mayonnaise and vinaigrettes.
Refer to: Brazil Sarah, Couthard Phillip, Foote Rowland. Stephenson Danny,
Ware Malcom (1993), Food Preparation and Cooking, Students Guide; Cooking Units,
Level 2, Stanley Thorne Publishers Ltd. See competency standard THHCFP0292A for
more information. (For more on sauces and accompaniments, your trainer can assist you
in this exercise).
CHECKPOINT:
• What is ‘a la ment’?
• What are the main cold and hot sauces served with
vegetables?
ACTIVITY:
Ask your trainer/facilitator to demonstrate the best ways to use the

various garnishes, and how hot and cold sauces are made.
Prepare a vegetable dish with appropriate garnish, and a hot sauce.
Soil contains bacteria, therefore you should always wash vegetables before preparation
to prevent contamination. See competency THHCFPO292A . Use basic method of
cookery

PORTION CONTROL
Portion control is very important in purchasing preparing and cooking vegetables. Portion
control can be achieved through weighing or some other means to ensure all serving sizes
are the same. When portion control is utilized, correct portions are bought and prepared
ensuring minimal amount of wastage.
It is important to know what quantity of each vegetable item is required per serving, per
person, per meal, for example
Vegetable Approximate amount for

serving of 2
Broccoli 1.65kg - 2.2kg (¾ - 1 lb)
Brussel sprout 0.5L - (½ qt)
Carrots 1.1 kg (½ lb)
Okra 1.1kg (½ lb)
Cabbage 1.1 kg (½ lb)
Cauliflower 1.65kg – 2.2 kg (¾ - 1 lb)
Parsnips 1.1kg (½ lb)
Peas and greens 2.2 kg (1 lb)
Irish potatoes 1.1 kg – 1.65kg (½ - ¾ lb)
Spinach 1.1kg (½ lb)
Squash 2.2 kg (1 lb)
Tomatoes 1.1 kg (½ lb)
Turnips 1.1kg (½ lb)
Asparagus 1.1 kg (½ lb)
Refer to: Bennion Marion (1995), Introductory Foods; 10th edition, Prince
Hall Inc. pages 296 – 298.
Pre – requisite THHCFFP0231- Present Foods (For more on portion control, your
facilitator can help you if you need assistance).
CHECKPOINT:
How is portion control achieved when preparing vegetables?

ACTIVITY:
Discuss with your learning facilitator how to correctly portion

vegetables. With his / her assistance portion 11kg (5lb)
cabbage,4.4kg (2lb) parsnips, 13.2kg (6 lb ) tomatoes, and (4 lb )
asparagus.
You should take care to correctly portion vegetables, keeping wastage to a minimum.

ARE YOU READY TO TEST YOUR COMPETENCY?
Now that you have completed this element do the following self- assessment to see if you
have fully gasped all the components.
Checklist 1
Yes No
1. I can select vegetables according to quality, quantity

and price ___ ___
2. I can select vegetables to compliment other menu items ___ ___
3. I can select sauces and accompaniments to serve with

vegetables ___ ___
4. I know how to implement portion control ___ ___
Checklist 2
Yes No
1. Vegetables are chosen according to quality, quantity

and price ___ ___
2. Vegetables and accompaniments are selected to enhance

other meals ___ ___
3. Appropriate sauces and accompaniments are chosen to be

used with vegetables ___ ___
4. Portion control is implemented ___ ___

ELEMENT 2: PREPARE FARINACEOUS DISHES
LEARNING OBJECTIVE
knowledge, skills and attitude to prepare farinaceous dishes. Your facilitator/trainer is
there to assist you through the various activities; upon completion you should be able to:
1. Select and prepare farinaceous based foods

2. Examine and select sauces and accompaniments used with farinaceous based
foods
3. Implement portion control
SELECTING AND PREPARING FARNIACEOUS FOODS
The word farinaceous comes from the Latin word farina; meaning flour, and is used to
describe all pasta, noodles, spatzle gnocchi, and rice.
(Gnocchi is the Italian

word for small dumplings).
All pasta should be cooked al dente, meaning to the teeth, thus should be chewy, not soft
and mushy.
Selecting Pasta
There are many different types of pasta that you will encounter in your reading; some are
listed over the page:
18
Indian Styled
Made from pure semolina flour giving the dough a rich, yellow colour. These are
available in a wide range of colours and shapes. Indian pasta can be divided into groups
based on shape - these are ribbons, tubes and shapes.
Ribbons
Dough is rolled very thin and cut into strips of various widths.
Tubes
Hollow tubes can be fluted or smooth, straight or curved. Cylindrical tubes are made by
extrusion.
Shapes
Dough is shaped into various forms using the extrusion method. The textures and curves
hold the sauce very well.
Asian Noodles
These are not cut into the same shapes and sizes as Italian styled pasta and they are not
usually flavoured or coloured. Nearly all Asian noodles are ribbons. Examples of Asian
noodles are described over the page:
19
Wheat Noodles
These are also called egg noodles, and are the most popular Asian noodles.
Rice Noodles
These are thin dried noodles made with rice flour. These are usually soaked in hot water
before cooking and rinsed in cool water after cooking, to remove excess starch.
Bean Starch Noodles
Also known as spring rain noodles, and are thin transparent noodles made from mug
beans.
Buckwheat Noodles
Made from buckwheat flour of Northern Japan and Tokyo region. These noodles are also
known as soba noodles.
CHECKPOINT:
Now that you have been introduced to different noodles,

what is the difference between Asian and Indian noodles?
Refer to: Hause Alan, Lambensky Sarah (1999), On Cooking; Chapter 23,
Prince Hall Inc. (This will enhance your understanding of the different kinds of pasta).
PREPARING PASTA DISHES
20
Pasta is very versatile and used to make many dishes. These dishes include:
• Lasagne
• Ravioli
• Cannelloni
Tortellini
• Tortellini – A famous dish from Bologna, where pasta is shaped by filling with
veal chicken, pork, ham or cheese, which has been seasoned and moistened.
Gnocchi
• Gnocchi – An Italian word for small dumpling, made from a variety of different
ingredients.
• Polenta – Made from yellow or white cornmeal, and often used as a bread
substitute.
CHECKPOINT:
Now that you have examined different pasta dishes, if you were
having friends over for dinner which pasta
dish would you serve and why?
21
Ware Malcom (1993), Food Preparation and Cooking; Students Guide, Cooking Units,
Level 2, pages 142 – 144, Stanley Thorne Publishers Ltd.
Pre-requisite – THHCFPO221A Organise and Prepare Foods. (For instructions as to how
each dish is prepared, your trainer can discuss each dish with you).
Food Preparation (1996) L2 HEART Trust / NTA M5 p4-10; M6
CHECKPOINT:
• What is Indian pasta noodle made from?
• What are the three main shapes of Indian pasta?
• Name four types of Asian noodles
ACTIVITY:
Ask your learning facilitator to introduce you to the different kinds of

Indian and Asian Pasta’s, and demonstrate making pasta dishes.
Under trainer’s supervision prepare a lasagne and a ravioli dish.
Plan cooking time correctly to prevent overcooking – work in a logical and time
efficient workflow
You should use clean utensils at all times to prevent bacteria.
22
SELECTING RICE
There are many different kinds of rice as you will notice below:
Long Grain - This is less fibrous than brown rice, because it has hull bran and most of
the germ removed.
Basmati Rice - This is a narrow type of long grain rice, which needs to be soaked before
cooking.
Short Grain/Italian Rice - Traditionally this has been used in milk puddings and sweet
dishes, because it has a soft texture.
Brown Rice - For brown rice only the hull has been removed, thus this rice is very
fibrous.
Hull- outer covering of rice
23
Preparing Rice - Wash rice in cold water, repeating the process until water becomes
clear.
COOKING RICE
You can use the different methods of cooking rice below:
Boiled Rice - This is rice boiled in lightly salted water, using 10 parts of water to 1 part
of rice.
Pilau/Pilaf - A braised rice dish, cooked in the oven using long grain rice. Use 2 parts of
stock to 1 part of rice.
Risotto
Rice is stewed on top a stove using stock, resulting in a moist dish.
Mixed Fried Rice/Stir Fried
Rice is first pre-cooked then shallow fried. Shallow frying is done either in a frying pan
or by using a wok. Thoroughly cool rice before frying.
Steamed Rice
Put rice in a saucepan and cover with water, which should be about 1 inch above the rice.
Boil the rice until most of the water evaporates. Turn down the heat and cover the
saucepan allowing the heat to be trapped.
24
CHECKPOINT:
You have assessed different cooking methods for rice. Which type of
rice would you most likely choose for a pilau?
See competency THHCFPO261A – Use basic method of cookery
Ware Malcom (1993), Food Preparation and Cooking; Students Guide, Cooking Units,
Level 2, pages 325 – 328, Stanley Thorne Publishers Ltd. (For more on rice cooking
methods).
• Remember brown rice usually takes longer to cook than long grain rice.
• Make sure rice is washed properly.
• You should avoid excess handling as rice may become contaminated.
CHECKPOINT:
• What are the main types of rice?
• Explain the various cooking methods used for rice.
ACTIVITY:
Ask your learning facilitator to demonstrate the different methods of

cooking rice. In groups of 2 prepare steamed rice and mixed fried
rice. See competency THHCORCO11A. Use basic method of
cookery for more information
25
SAUCES AND ACCOMPANIMENTS
There are many sauces and accompaniments that you will find appropriate for use with
pasta.
Pasta Accompaniments
These is usually meat or vegetable stuffing / filling used in some way, for example:
Cappelletti – is usually filled with lean pork, veal, ham, veal brains, carrot, or parmesan
cheese. Chicken breast, martadella and ricotta cheese can also be used.
Vegetable Based Fillings – These include:
• Spinach and nutmeg

• Spinach and Ricotta cheese, used mainly for tortellini
• Cheeze and herbs, consisting of equal amounts of parmesan and caciotta cheese,
milk eggs, seasonings, and is usually used to fill ravioli.
Fish Based Fillings
Seafood is usually used to fill ravioli, cannelloni or tortellini
Pasta Garnishes
• Norma – tomatoes, olive, onion, garlic, ground pepper, aubergine, and basil
• Al forno – ragu sauce, mornay sauce, parmesan cheese layer and baked.
• Sicilienne – butter, parmesan cheese, puree of chicken liver.
• Bolognese (ragu) – tomato concassee, chopped shallots, minced beef, garlic and
demi glace.
• Milanaise – julienne of ox tounge, mushroom, truffle, and tomato sauce
• Romaine – melted butter and parmesan cheese.
26
Pasta Sauces
Hundreds of Italian pasta sauces and sauces for Italian styled pasta are available.
However, they are divided into six main categories. These are:
• Ragus
• Seafood sauces
• Vegetables
• Cream sauces
• Garlic – oil sauces
• Uncooked sauces
One commonly used sauce is Bolognese Sauce made from lean beef, chicken livers,
bacon, carrot, onion, celery, tomato puree, stock, wine, butter, salt and pepper.
Refer to: Hause Alan, Lambensky Sarah (1999), On Cooking, Chapter 10,
Prince Hall Inc.
Pre-requisite – THHCFP0231A – Present Foods. (These will give you recipes for famous
pasta sauces, and provide a guide to making them).
Rice Accompaniments
• Cheese is a popular accompaniment to rice. Parmesan is the most popular cheese

served with rice dishes. This cheese is full flavoured and is usually used to top
rice dishes.
• Fresh herbs are also commonly used with rice dishes. They offer a lot of flavour
and colour to rice dishes.
• Fungi such as mushrooms also go very well with rice based products.
• Hard-boiled eggs or eggs mixed as a liquid, seasoned and cooked are used to
flavour and garnish rice dishes.
• Fish and shellfish also accompany rice well. A popular example is paella.
Various meats are also appropriate.
Handle all meat and fish carefully to prevent contamination.
You should take care when handling raw eggs, which have a potential to be
contaminated.
27
Rice Sauces - Variously derived sauces are used to accompany rice dishes. The sauce
chosen depends greatly on the method of cooking used for the rice and also the rice
accompaniments.
You should keep work areas clean at all times and for best results follow instructions
and recipes carefully.
CHECKPOINT:
• What are some of the main accompaniments for
pasta?
• How is Bolognese sauce made?
ACTIVITY 1:
Ask learning facilitator to demonstrate the making of

garnishes as well as the making of seafood, vegetable, cream,
garlic, and uncooked sauces. You will then be required to
produce these sauces and garnish a pasta dish.
ACTIVITY 2:
Ask learning facilitator to demonstrate how the various

accompaniments are used with rice, after which you will be
required to prepare egg fried rice and paella.
28
PORTION CONTROL
You will find that portion control is important for both pasta and rice dishes,
Pasta
As with all farinaceous dishes portion control is very important when preparing pasta.
Use 90 – 120g (3-4 oz) per portion of fresh or dried pasta. Smaller quantities may be
required for starter courses, and even smaller quantities if used as garnish for soups or
other main dishes.
When cooked dried pasta produces three times the weight of the original amount,
therefore 90g will become 270g.
Rice
For a farinaceous course the quantity of rice should be about 50g of uncooked rice per
portion and 75g for a main course.
You should therefore weigh rice before cooking to avoid cooking too much and wastage.
CHECKPOINT:
How much would 270g of pasta weigh when cooked?
ACTIVITY:
Discuss portion control with your learning facilitator, and with
his/her supervision portion and cook pasta to serve 4 persons, and
portion and cook rice to make 6 servings.
29
Now that you have completed this element do the following self- assessment to see if you
have fully grasped all the components.
Checklist 1
Yes No
1. I can identify farinaceous based foods ___ ___
2. I can select farinaceous based foods ___ ___
3. I can prepare farinaceous based foods ___ ___
4. I can select appropriate sauces and accompaniments ___ ___
5. I understand portion control for farinaceous based products ___ ___
Checkpoint 2
Yes No
1. Farinaceous based foods are selected ___ ___
2. Farinaceous based foods are prepared ___ ___
3. Appropriate sauces and accompaniments are selected ___ ___
30
ELEMENT 3: PREPARE AND COOK DISHES CONTAINING EGGS
LEARNING OBJECTIVE
knowledge, skills and attitude to prepare and cook dishes containing eggs. Your learning
facilitator is there to assist you through the various activities. Upon completion you
should be able to:
1. Examine the properties found in eggs

2. Prepare and present eggs dishes according to standard recipes
3. Select sauces and accompaniments that are appropriate for eggs
4. Implement portion control for eggs
PROPERTIES FOUND IN EGGS
Eggs are widely used in the food service industry. The main parts of the egg are the white
and the yolk. Eggs may be used for enriching, thickening, colouring, shortening,
emulsifying, coagulating, clarifying, aerating, binding and foaming. For brief definition
see below and you will need to do more to get additional information
Emulsifiers
Oil and water based liquid is one example.

An emulsion is a mixture that The yolk of an egg is an excellent
forms when liquids which normally emulsifying agent. The yolk surrounds the
do not mix are added. oil droplets and keeps them suspended in
the water based liquid.
Mayonnaise is an excellent example of an
emulsion.
Foams
Eggs foam and add air to foods. When egg white is whisked many air cells are formed. A
thin film of egg white protein surrounds each cell. With more beating or whisking the
cells become smaller and more numerous, while the protein film gets thinner, thickening
the foam.
31
Thickeners
Egg proteins coagulate when heated. Thus whole eggs and egg yolks are used as
thickening agents in sauces, custards and puddings. When making custards eggs are
usually the only thickening agent.
Binding/Interfering Agent
The binding property of eggs is seen in their ability to hold together the ingredients in
foods such as meat loaves and croquettes. Eggs act as interfering agents in products such
as sherbets and ice cream, making them creamy. The egg prevents the formation of large
ice crystals.
Structure
Eggs add structure to muffins, cakes and other baked products.
Clarify
The egg is used to make clear a cloudy liquid such as a soup or stock. By adding raw egg
white and/or eggshell, tiny particles are trapped and removed.
ACTIVITY
You have looked at the properties found in eggs. If you were

making a cake which of the above would be utilized?
PREPARING AND PRESENTING EGG DISHES
Preparing Eggs Dishes
There are a number of egg dishes and a variety of ways in which eggs are prepared. You
should take note of these and some are listed over the page:
32
Scrambling Eggs - This is simply breaking the egg in a bowl; beat it with a fork or
whisk. Chives, bacon, milk or tomato juice may be added. The egg is cooked in a lightly
greased skillet.
Poaching Eggs - Eggs can be poached in water, milk, broth or some other liquid. Salt
and an acid are usually used to prevent the egg from spreading.
Frying Eggs - Egg is usually added to a moderately hot skillet containing a small amount
of fat.
Baking Eggs - Otherwise known as shirred eggs. Individual eggs are usually broken into
an individual greased baking dish.
Cooking Eggs in the Shell - Eggs cooked in the shell may be hard cooked or soft cooked.
Omelettes - These are beaten egg mixtures that are cooked and served folded in halves.
Soufflés - These are fluffy baked products made with a starch-thickened sauce folded
into beaten egg whites.
Meringues - These are fluffy, white mixture of beaten egg whites and sugar.
Custards - These are mixtures of milk, eggs, sugar and flavoring all cooked together until
thickened.
Crepes - These are thin tender, pancakes with a large number of eggs.
ACTIVITY
You have been given information on the different preparation

methods for eggs. If you were asked to prepare a poached egg
dish, how would you do this?
PRESENTING EGGS DISHES
After the preparation of egg dishes you will need to choose an appropriate presentation
method. Poached eggs for example are usually served with a sauce, placed on a suitably
sized under dish with dish paper and garnished. Garnish should be warm.
Boiled eggs are usually served hot in their shells, and served with accompaniments
including cold pies and served with a range of salads and a light sauce.
33
After preparing egg dishes wash and sanitize all equipment or utensils used.
CHECKPOINT:
Eggs act as binding, emulsifying, clarifying and thickening agents.
Explain how each of these processes is achieved.
ACTIVITY I:
Ask the learning facilitator to prepare egg dishes outlining which

property of the egg is fundamental to each dish, for example the
properties of aerating and binding. Following the demonstration you
will be required to prepare a soufflé, a meringue, a crepe and a
poached egg dish.
ACTIVITY II:
Imagine you have the following egg dishes on your menu:

• Scrambled eggs with bacon
• Egg Custard
− Make a list of equipment and ingredients you will need to prepare

these dishes. See Food Preparation (1996) L2 HEART Trust/NTA
M1 UNIT 2
− Make a list outlining the hygiene factors to consider during
preparation.
34
Refer to: Bence Deborah, Largen Velda (1996). Guide to Cooked Foods;
Good heart Willcox Inc. Page 305-310
Pre – requisites:
• THHCFP0221A - Organize and prepare Foods
• THHCFP0231A - Present Foods
• THHCFP0251A - Clean and Maintain Premises (This will give you information on
preparing and presenting egg dishes).
COMMIS CHEF (2001) L2 HEART Trust/ NTA M5 P4-8; M5 P18-20
SAUCES AND ACCOMPANIMENTS
There are many leading and small sauces used to enhance an egg dish. They include the
following:
• From the Veloute - Cardinal, Aurora, Hungarian, and Ivory sauces are often used
with eggs.
• From the Béchamel Family - Cream Sauce and Soubise go well with eggs and
egg-based dishes.
• Creole and Spanish Sauces are good accompaniments from the tomato sauce
family.
• From the Hollandaise family - Grimrod and Mousseline sauces are commonly
used.
Although many classic sauces were intended to be used with specific dishes, many non-
classical and non –traditional ways are devised to make sauces which accompany egg
dishes. Based on one’s taste, creativity and judgement can be used when choosing a sauce
for an egg dish.
There are a lot of accompaniments that can be used with egg-based dishes. These include
various cheeses, vegetables, breads, ham, bacon, fish or shellfish, fungi, rice herbs and
spices.
CHECKPOINT:
You have looked at the different sauces used for egg dishes.
Which sauce would you use for a soufflé and why?
35
CHECKPOINT:
Which sauces from the veloute and tomato sauce families is most
often used with egg-based dishes?
ACTIVITY:
Discuss with your learning facilitator the derived sauces that go well
with eggs and egg-based dishes. A demonstration might also be
required. You will be then be required to prepare a Spanish sauce and
a Cardinal sauce to accompany an egg-based dish.
You should keep all equipment clean.

In doing your activities take note of the culinary terms used in the enterprise. See
THHCFP0292A. Use basic methods of cookery
PORTION CONTROL
When cooking eggs or egg -based dishes, portion control is very important, as standard
recipes, portion sizes, and equipment are important in achieving cost control and
minimizing waste. Portion control for egg dishes can be achieved by weighing or using
standard scoops, spoons, ladles and the specified number of eggs.
Before preparing an egg dish discuss portion control with your trainer. Ensure that the
right number of eggs are chosen and that wastage is kept to a minimum. For example
when egg is scrambled, allow two eggs per person.
You should remember that it important to work in an efficient and organised manner
CHECKPOINT:
Why is cost control important when preparing egg - based dishes?
36
ACTIVITY:
Discuss portion control with your learning facilitator. You will then
be required to establish how many eggs will be needed to produce a
soufflé for 4 persons, a crepe for 2 persons, and a custard for 3
persons.
Now that you have completed this element do the following self-assessment to see if you
have fully grasped all the components.
Checklist 1
Yes No
1. I can identify egg based dishes ___ ___
2. I can prepare and present egg dishes according to standards ___ ___
3. I can use appropriate sauces and accompaniments with eggs___ ___
4. I understand the importance of portion control ___ ___
Checklist 2
Yes No
1. Egg dishes are prepared and presented ___ ___
2. Appropriate sauces and accompaniments are used ___ ___
37
ELEMENT 4: STORE VEGETABLES, EGGS AND FARINACEOUS

FOODSTUFF
LEARNING OBJECTIVE
As you go through this element you need to ensure that you acquire the necessary knowledge, skills
and attitude to store vegetables, eggs, and farinaceous dishes. Your learning facilitator is there to
assist you through the various activities. Upon completion you should be able to:
1. Store fresh and processed eggs, vegetables and farinaceous foodstuffs to enterprise
standards.
STORING EGGS, VEGETABLES AND FARNICEOUS FOODSRUFFS
Storing Eggs
If eggs are not handled correctly they tend to deteriorate. Eggs should be stored at temperatures
below 40°F (4°C) and at a humidity of 70 – 80%. Fresh eggs tend to age more in 1 day at room
temperature than a week under proper refrigeration.
When egg ages the white becomes thinner and the yolk flatter. Older eggs are best suited for hard
cooking.
You should check to see if eggs are cracked, as cracked eggs contain bacteria that can cause food
borne illnesses.
Fresh eggs can be safely stored in a refrigerator for four to five weeks. To store left over egg yolk,
cover them with water and store in an airtight container in the refrigerator. To store the egg white,
refrigerate in a tightly covered container. Use yolk within one to two days, and white within four
days.
Processed Eggs
Processed eggs are pasteurized. This ensures that all bacteria in the egg are killed. However,
fundamental properties are not damaged. Drying is a satisfactory measure of preserving eggs. Low
storage temperatures are essential to maintain the quality of dry eggs.

Refer to: Bennion Marion (1995). Introductory Foods, 10 Edition, Prince Hall Inc.
Pages 397 – 99.
Pre requisite THHGAD0141A - Receive and Store Stocks (Where you will be given information to
complement what you already know).
CHECKPOINT:
• At what temperatures can eggs be safely stored?
• For what period of time is it safe to store eggs in the
refrigerator?
ACTIVITY:
Discuss with your learning facilitator the possibility of going to a

food store that sells eggs. Check to see if eggs have been correctly
stored. Write a report on the storage conditions observed. Make
suggestions and recommendations as to how egg storage at the
establishment may be improved.
Storing Vegetables
• All vegetables should be stored in a dry, cool room at temperatures of about 4 - 8°C (39 -
46°F)
• Store green vegetables on racks that are well ventilated. Root vegetables should be stored in
bins on racks.
• Cut off any leaf on roof vegetables before storing
• Do not store vegetables close to fruits or porous products
• Potatoes should be stored in a cool, dry, dark place. Warmth and light tend to turn potatoes
green.

• If possible vegetables should be stored in a separate produce refrigerator. However if one is

not available, keep vegetables at room temperature in a dry area with good ventilation.
• Items such as tomatoes give off a lot of ethylene gas, thus it is best to store green vegetables
away from these items.
• Frozen vegetables should always be stored at -18°C (0°F) or below. Always use the longest-
held vegetables first. Most vegetables can be kept from 3 – 12 months in a freezer.
• Dry vegetables should be stored in a cool dry place.
You should never use vegetables from a torn packet as product might contain bacteria or get freezer
burn.
You should not store green vegetables for a long period of time because they will loose vitamin C
quickly
You should never store cooked and raw vegetables in the same area, as the raw vegetables may
contaminate cooked vegetables. Remember to always cover cooked vegetables.
CHECKPOINT:
Why should potatoes be stored in a cool dry dark place?
ACTIVITY:
Ask your learning facilitator to take you to a restaurant or hotel

establishment. Notice how vegetables are stored. Make a list of the
correct procedures being adhered to and also if vegetable storage is
done incorrectly. Make a list of suggestions, which will improve
vegetable storage in this establishment. Have a discussion with your
peers and learning facilitator about storage of vegetables.
Engage in safe work practice. See competency THHCO90021A. Follow health, safety and
security procedures.

STORING FARINACEOUS DISHES
Pasta
• Dried pasta can be stored in a cool dry place for several months
• Fresh pasta can be stored in an airtight container under refrigeration for a few days and in
the freezer for a few weeks.
Rice
Store cooked rice at temperatures below 5°C (41°F) to prevent the growth of microorganisms.
Cooked rice should be covered and stored away from all raw foods.
CHECKPOINT:
Explain why rice cooked should be kept away from raw foods.
Remember
• You should comply with hygiene regulations when storing foods

• Take care to store rice at appropriate temperatures as rice kept at incorrect temperatures
may cause food poisoning
For more information on `storing’ see THHGADO141A ‘Receive and store stock’

Now that you have completed this element do the following self-assessment to see if you have fully
grasped all the components.
Checklist 1
Yes No
1. I understand correct storage procedures for eggs ___ ___
2. I can correctly store vegetables ___ ___
3. I can store farinaceous food stuff according to standards ___ ___
Checkpoint 2
Yes No
1. Eggs are stored to enterprise standards ___ ___
2. Vegetables are stored to enterprise standards ___ ___
3. Farinaceous food stuff is stored to enterprise standards ___ ___

Prepare Vegetables, Eggs and Farinaceous Dishes - LG

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Prepare Vegetables, Eggs and Farinaceous Dishes - LG

Uploaded by

Copyright:

Available Formats

LEARNER’S GUIDE

PREPARE VEGETABLES, EGGS, AND FARINACEOUS DISHES

HEART TRUST/NATIONAL TRAINING AGENCY

TVET Resource Centre

Version 1 CUR UNIT – NOV. 02

 2002 HEART Trust/NTA

Design and Development work

Version 1 CUR UNIT – NOV. 02

Element 1: Prepare vegetable dishes................................................................................... 7

Self-Assessment Checklist ........................................................................................... 17

Element 2: Prepare farinaceous dishes .............................................................................. 18

Self-Assessment Checklist ........................................................................................... 30

Element 3: Prepare and cook dishes containing eggs ...................................................... 31

Self-Assessment Checklist ........................................................................................... 37

Element 4: Store vegetables, eggs and farinaceous foodstuff ......................................... 38

Self-Assessment Checklist ........................................................................................... 42

Version 1 CUR UNIT – NOV. 02

PREPARE VEGETABLES, EGGS AND FARINACEOUS

Version 1 CUR UNIT – NOV. 02

This Competency Unit

Element 1: Prepare vegetable dishes

Element 2: Prepare farinaceous

Element 3: Prepare and cook dishes containing eggs

Element 4: Store vegetables, egg and farinaceous foodstuffs

Version 1 CUR UNIT – NOV. 02 1

Before you start

Before you start this Learner’s Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner’s Guide (see below)

Planning your learning programme

Version 1 CUR UNIT – NOV. 02 2

Element 1 Prepare vegetable dishes Yes No

1. I can select vegetables according to quality, quantity

2. I can select vegetables to compliment other menu items ( ) ( )

3. I can select sauces and accompaniments to serve with

4. I understand how to implement portion control ( ) ( )

Element 2 Prepare farinaceous dishes Yes No

1. I can identify farinaceous based foods ( ) ( )

2. I can select farinaceous based foods ( ) ( )

3. I can prepare farinaceous based foods ( ) ( )

4. I can select appropriate sauces and accompaniments ( ) ( )

5. I understand portion control for farinaceous based products ( ) ( )

Element 3 Prepare and cook dishes containing eggs Yes No

1. I can identify egg based dishes ( ) ( )

2. I can prepare and present egg dishes according to standards ( ) ( )

3. I can use appropriate sauces and accompaniments with

4. I understand the importance of portion control ( ) ( )

Version 1 CUR UNIT – NOV. 02 3

Element 4 Store vegetable, eggs and farinaceous

1. I understand correct storage procedures for eggs ( ) ( )

2. I can correctly stored vegetables ( ) ( )

3. I can store farinaceous foodstuff according to standards ( ) ( )

How to use this Learner’s Guide

We suggest that you:

• Go through the sections/elements as they are presented (starting at Section 1)

Complete Assessment Exercise

Version 1 CUR UNIT – NOV. 02 4

Version 1 CUR UNIT – NOV. 02 5

Version 1 CUR UNIT – NOV. 02 6

ELEMENT 1: PREPARE VEGETABLE DISHES

1. Identify different kinds of vegetables

Vegetables can be broadly defined

2. I can select vegetables to compliment other menu items _ _

4. I know how to implement portion control _ _

4. Portion control is implemented _ _

1. I can identify farinaceous based foods _ _

2. I can select farinaceous based foods _ _

3. I can prepare farinaceous based foods _ _

4. I can select appropriate sauces and accompaniments _ _

5. I understand portion control for farinaceous based products _ _

1. Farinaceous based foods are selected _ _

2. Farinaceous based foods are prepared _ _

3. Appropriate sauces and accompaniments are selected _ _

4. Portion control is implemented _ _