SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes

Worksheets

SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS

DISHES

Q1: You’re preparing ingredients for minestrone soup. What information about production requirements
can you obtain from the standard recipe? (List 3)
We can obtain following information about production requirements from the standard recipe.
a) small diced carrot
b) boiled Macaroni pasta
c) Small Diced cut potato

Q2: List 3 examples of mise en place tasks that relate to fruit and vegetable dishes. (List 3 each)

 Fruit Dishes  Vegetable Dishes

Strawberry halves Blanched broccoli

Mint for garnish roasted pumpkin

Raspberry puree chopped garlic

Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below,
calculate the amounts required for each ingredient.
 Ingredients  Quantity (4 portions)  Quantity (20 portions)
Olive oil 25 ml 100 ml
Tomato concassé 250 g 1000 g
Spaghetti 240 g 960 g
Basil, finely shredded 6g 24 g
White wine 50 ml 200 ml

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

When selecting bulb vegetables, we should look for two quality factors:
a) whether they appear fresh and solid, and whether they are free of bruising.
b) Poorly preserved potatoes with green pigment on the surface should be avoided
.Q5: List two quality factors to look for when selecting eggs from stores.
When purchasing eggs from a supermarket, look for the following two quality factors:
a) a) The egg should not be held for more than 28 days after it was laid.
b) b) The eggshell must be clean and undamaged.

6: What are two signs of spoilage in berry, vine, stone and other soft fruits?

Two signs of spoilage in berry, vine, stone and other soft fruits are:
a) They are discoloured.
b) They are dry.

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Q7: List four pieces of information you might find on stock date codes and rotation labels.
We might find following pieces of information on stock date codes and rotation labels.
a) manufacture date
b) expire date
c) use by
d) prepare by

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SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.
Five tools are listed below.
a) A cup to crack the eggs
b) A small bowl to put the eggs for mixing
c) a fork to mix
d) a silicone spatula
e) measuring spoons
Q2: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to
cook the stock?
I need following equipment to make very large quantity of vegetable stock.
a) sharp knife
b) stock pot
c) strainer
d) cheesecloth or coffee filters
e) storage containers
Q3: What are three things you should check when safely and hygienically assembling equipment?
While installing equipment securely and hygienically, we should keep the following in mind.
a) Tongs, forks, or serving trays should be used.
b) If we do use our hands, we can do so by wearing plastic gloves.
c) We should maintain good personal hygiene and dress appropriately.

Q4: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?

Ensure safe assembly

We should be able to put it together and run it safely if we have the necessary skills and training. We can
read the directions and manuals provided by the manufacturer. It is preferable to seek assistance from
our co-workers or boss. We must also participate in training sessions.

Ensure cleanliness

Before we use any tools or machinery, we should make sure they are clean. We should prevent cross-
contamination by avoiding packaging, sponges, and chemical residue. If we use soiled appliances, we
risk cross-contamination and outbreaks of food poisoning. We should always be on the lookout for signs
of filth.

Q5: Identify four safe operational practices to follow when using a food processor or other electrical
equipment.

a) We should follow the manuals when using equipment and blades.

b) Before using them, we have to inspect them for damage or cracks.
c) Before turning on the light, we can cover it safely.
d) Avoid using near water or near a drain.
a)

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
The items, ingredients, should be sorted into the order in which they will be used or held together when
not in use. We should put together the ingredients. Basic pre-preparation tasks should be completed, and
portion ingredients should be managed as required.

Q2: How would you weigh and measure the following ingredients?

250 g uncooked rice: We use weight machine

1 tbsp tomato paste: Using table spoon

250 mls water : Using measuring cup

6 button mushrooms: Taking the time to count these out correctly rather than just estimating by
hand.

Q3: What are three basic precision cuts you might use when preparing vegetables?

While preparing vegetables, we can use the following simple precision cuts.
a) We need to sharpen our knives.
b) On the chopping board, we can slice.
c) We should cut while tightly holding the chopping board in place with a damp cloth.

Q4: Your colleague has just finished preparing some vegetables for a casserole. They ask you what
they should do with all the off-cuts. What would you suggest?
I would suggest to prepare stock.

Q5: What are the health risks associated with raw eggs or dishes containing raw or partially cooked
eggs?
Food poisoning is caused by raw eggs or dishes containing raw or partially cooked eggs. They may also
be infected if they are handled or stored incorrectly. When breaking open an egg or separating the
white and yolk, the egg shell or our hands do not come into contact with the raw egg. When serving
high-risk individuals, egg-based dishes should always be thoroughly prepared.

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SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES

Q1: What method of cookery would you use to cook the following foods?

Blanched tomato : boiling method

Omelette : Pan fried

Crème caramel : Baking method

Stir-fry vegetables : Pouring water

Rice pilaf : Steam method

Q2: Briefly outline how to cook rice using the boiling method.
Following these steps, we can cook rice using the boiling process.
Step 1: Rinse the rice in a colander or sieve at least twice.
Step 2: Fill the saucepan halfway with water. For every cup of rice, a litre of liquid is needed. We might
also throw in a pinch of salt.
Step 3: Boil the water and then add the rice. Allow 15 to 20 minutes for the rice to boil until it is over.
Step 4: Strain the rice using a colander
Step 5: Rinse the rice with clean running water.

Q3: Briefly outline how to cook eggs using the poaching method.
By following the steps below, we can cook eggs using the poaching process.
phase 1: Bring water to a boil with a splash of vinegar, then reduce the heat until there is no movement.
Step 2: Crack the egg into a saucer and set it aside. Allow the egg to fall into the steaming water. It's
important not to fall into the water.
Step 3: The egg must be poached for three to four minutes.
Step 4: Using a slotted spoon, gently remove the egg from the water.
Step 5: The poached egg can be chilled and reheated later. To stop the cooking process, place the egg in
cold water.

Q4: List five culinary uses of eggs.

a) The following are five culinary applications for eggs.

b) a) Eggs are useful for enhancing the flavor of foods.
c) b) Using egg whites as a clarifying agent is possible.
d) c) To put it together, eggs emulsify.
e) d) Eggs are used to tie together ingredients.
f) e) Glazing is done with eggs.

Q5: Explain how and when you might use eggs for glazing.
Before putting it in the oven or under the salamander, we could glaze it with eggs. It aids in the sealing of
foods. It adds flavor and color to cooked foods, changes their texture, and improves their
appearance. Breads, like pastries and pies, are egg-glazed before baking to give them a golden
brown color.
Q6: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.

I will need following ingredients to make basic fresh pasta dough.

a) 3 large eggs, beaten to blend
b) 2 cups all-purpose flour
c) 1 tablespoon olive oil
d) 1 teaspoon kosher salt

Q7: List three ingredients you can add to change the colour of fresh pasta dough.

We can add following things to change the colour of fresh pasta.

a) Carrot puree

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 b) Spinach puree
c) Beetroot puree

Q8: What are two cultural variations of gnocchi and what is its base ingredient?
The two cultural variations of gnocchi are
a) Gnocchi parislenne
b) Gnocchi romaine
Potato is its base ingredient.

Q9: List a suitable accompaniment for each of the following dishes.

Vegetable frittata : Mint Chutney

Baked fruit : Icing Sugar

Fried eggs : Crushed pepper

Mexican rice : Cilantro leaves

Q10: Your cooked rice is starchy. How can you prevent this from happening in the future?

To avoid this from occurring in the future, a teaspoon of oil or a few drops of lemon juice may be added.
Precaution is perhaps the most effective way to avoid it occurring again.

Q11: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is
a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without
harming its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste

We can add bit more butter and extra saute potatoes.

SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS DISHES

Q1: What serviceware would you use to present the following dishes?
Green salad served as a side salad

Green salad bowl

Grilled vegetable and polenta stack

Platter

Fruit salad to be placed on a buffet table

Serving dish

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Q2: List four sauces commonly used to prepare pasta dishes.
Some commonly used sauces to prepare pasta dishes are listed below.
a) Bolognese
b) Marinara
c) Carbonara
d) Pesto

Q3: List four dips or sauces commonly served with vegetables.

Some dips or sauces commonly served with vegetables are listed below.
a) Bechamel
b) Mornay sauce
c) Concasse cuit
d) Sour cream and chives

Q4: Which garnish would you choose for the following dishes? Your garnish options are coddled egg,
croutons and chopped herbs, deep-fried noodles, chopped basil.
Caesar salad : Croutons and chopped herbs

Poached winter pears : coddled egg

Spaghetti Bolognese : Chopped basil

Potato and leek soup : Deep-fried noodles

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Q5: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.

- - We can double-check the regular recipe and make any required changes.

The dish does not look visually appealing.

If possible, we'll change the ingredients. More color can be added if necessary.

Food is piled dangerously high on the plate and may spill when carried.

- We will rethink how you want to present the food in order to make it better and more secure for
both staff and customers.

Q6: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for
service?
We can store vegetable, fruit, egg and farinaceous dishes until required for service in the temperature
between 1 ֯C and 4 ֯C until required for service.

Q7: List two other environmental conditions that you must consider when storing surplus prepared
dishes to optimise shelf life and comply with food safety requirements.
These environmental conditions could be suitable for extending shelf life and meeting food safety
regulations.
a) The refrigerator should have a low humidity level.
b) When storing food, natural sunlight should be avoided.

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