SITHCCC008

Prepare vegetable,
fruit, eggs and
farinaceous dishes.
Student name: Ravinder Kaur
Student id: 100154

Activity 1C
Objective To provide you with an opportunity to identify and select ingredients
 from stores according to recipe, quality, freshness and stock rotation
requirements.
Q1. Explain why food date labels are useful when selecting ingredients,
and describe what the three main food date labels show.
Ans: Food date labels are useful in the following ways:
You will need to check all food date labels to understand when a product
is fresh and when it is not.
Food Standards Australia states that it is the responsibility of the supplier
to place a date label on their products, for health and safety reasons.
You will need to know where this information is shown on ingredients,
and what it means.
Food date labels show:
 Best before dates

o food will still be good to eat after this date

 Display until labels

o food must be sold by a certain date

 Use by date

o for safety reasons, food must be used by

this date

o it may be unsafe if used after this date.

Activity 2B
Objective To provide you with an opportunity to safely assemble and ensure
cleanliness of equipment before use.
Q1. Give five practical steps that you can take to ensure the cleanliness
of equipment that you use.

Ans: Cleanliness of equipment

It is vital that all equipment is clean, in order to ensure safety standards
are met, and so that all meals taste as they should. You will need to be
aware of grease and food on pans and inside equipment. You will also
need to take equipment apart to clean it properly.
Unclean equipment is a serious issue and can cause fire hazards and lead
to contaminated food which is unsafe to eat.
 You will need to:
 Use washing up liquid to clean knives and other
preparatory equipment

 Disassemble equipment to clean the component

parts

 Use
cleaning sprays
on hobs, pans,
grills,
microwaves
and other
cooking
equipment

 Use
wipes and
cloths on equipment

 Use hot water to clean equipment

 Clean and dry equipment before and after use.

Activity 3D
Objective To provide you with an opportunity to prepare eggs for different
culinary uses.
Q1. Name five uses of eggs in recipes.
Ans: Eggs may need to be prepared in a specific way, depending on the
recipe and the meal you are cooking.
You will need to know why you are using eggs in a recipe so that you
know how to prepare them properly. Eggs are often used for a range of
purposes, from thickening mixes to adding moisture into recipes.
Eggs can be used in the following ways:
 Thicken foods

o for example, quiches

 Add colour to recipes

 o for example, in yellow cake and egg custard

 Provide moisture

o for example, in cookies or brownies

 Form an emulsion

 Add nutritional value.

Activity 4A
Objective To provide you with an opportunity to follow standard recipes to select
and use relevant cookery methods for vegetable, fruit, egg and
farinaceous foods.
Q1. Describe three cookery methods that you use on a regular basis.
For each one, write out a brief description of the equipment and
utensils that you use.

Ans: Cookery methods

Recipes will usually specify what cooking methods you need to use to
bring about the best results. Make sure you have at least a basic
knowledge of the following cooking methods.
There are three cookery methods which we are using on daily basis
with equipments are following:
 Baking

o baking involves cooking food in a dry heat (usually

in an oven)

o it usually requires a longer period of time than most

other cooking methods and is often used for
farinaceous dishes, such as pasta bakes

 Boiling

o boiling involves cooking food in boiling water for

specified period of time.

 Shallow frying

o pan-frying – food is cooked in a frying pan with a

 small amount of oil or fat

o sauté – food is placed in a pan with a small amount

of oil over a medium-high heat and browned whilst
being tossed frequently

o stir-frying – food is cooked in a frying pan on a very

high heat and turned very frequently.

Activity 5A
Objective To provide you with an opportunity to present dishes attractively on
appropriate service-ware.
Q1. Name five factors which affect the presentation of a dish.

Ans: Presenting dishes attractively:

The definition of food presentation in the dictionary is: “the art of
modifying, processing, arranging, or decorating food to enhance its
aesthetic appeal.” Our first experience of food is usually how it looks,
then how it smells and lastly how it tastes.
You will need to pay attention to:
 The plates and cutlery that you use

o these should be
appropriate for the
food you are serving

o make sure you watch

for chips and cracks

 The layout of food on the plate

 The amount of food on the plate

 Make sure that colours and textures sit well together

 Make sure the correct garnishes are laid out in an

attractive arrangement.