SITHCCC008 Assessment A Short Answer V2 1 1

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer
ASSESSMENT A – SHORT ANSWER
INSTRUCTIONS
 You are required to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment via the LMS to your assessor.
 These questions assess the knowledge evidence required for this unit.
 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor
prior to attempting the task. Reasonable adjustment means modifications or changes that give you the same
opportunities in training as a person without a disability.
 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion,
etc., with you prior to attempting this task.
 To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will
determine how many attempts are allowed for each question.
 You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS)
or a pen (if submitting hard copy).
Q1: List six varieties of edible seeds of the legume family that you can purchase conveniently
pre-soaked and cooked in tins.
- Faba beans
- Pinto beans
- Black beans
- Pigeon beans
- Chickpeas
- Mung bean
- Soya beans
Q2: Besides fresh, how else might these food products come prepared? Select the best
answer from these preparation methods – frozen, canned, pickled, dried or bottled.
Food products Preparation

Peaches, apples, pears, olives Canned, pickled
Beans, lentils, mushrooms, apricots, figs Canned, dried
Gherkins, onions, chargrilled vegetables, cucumbers Bottled, pickled
Blueberries, blackberries, raspberries Frozen, canned
Lentils, chickpeas, peas, beetroot, pineapple Pickled, canned, bottled
Eggs Frozen, pickled, dried
1© Didasko Digital 2018 www.didasko.com

Q3: How else can eggs be purchased if you are not buying fresh eggs? List and describe the
three options.
- Powdered or dried- Whole eggs, egg whites or yolks can be dried and packaged. They
have a relatively long shelf life and can be reconstituted as required. Powdered eggs
tend to be used more in manufacturing situations than in commercial hospitality kitchens.
- Liquid - Liquid eggs can be sold as whole eggs, or separated into egg whites or yolks.
The liquid is filtered and usually pasteurised (glossary). Liquid eggs must be kept
refrigerated and have a shorter shelf life of two to six days.
- Frozen - Whole eggs, egg whites or yolks are flash frozen, then packaged in pouches,
cartons, containers or pails. Frozen eggs can be stored for years if held at -15 °C or
below. Defrosted eggs should be used immediately and cannot be refrozen.
- Egg mixes - Dried and frozen eggs may have salt, sugar, anti-caking or whipping agents,
or other chemicals added to the mix to help stabilise them or enhance a particular
quality.
-
Q4: Fresh vegetables are categorised into groups according to how they are grown and what
they look like. Look at the categories listed and provide two vegetable examples for each
category.
Category Vegetable examples

Root Carrot, parsnip, turnip, swede, beetroot, radish, celeriac, salsify
Bulbs Onion, leek, garlic, shallot, spring onion, chives
Tubers Potato, sweet potato, Jerusalem artichoke
Flowers Broccoli, cauliflower, broccoflower, globe artichoke
Vegetable fruit Pumpkin, eggplant, tomato, capsicum, cucumber, zucchini,

avocado, marrow
Fungi Mushrooms: button, cepes, field, shitake, oyster
Leaves Cabbage, kale, kohlrabi, lettuce, spinach, silverbeet, brussel

sprouts, chard, chicory
Seeds and pods Corn, peas (green, snow), beans (broad, green, runner),
chickpeas
Stems Celery, asparagus, rhubarb, fennel, bamboo shoots
Q5: Do you know the different categories of fresh fruit? Look at the fruit listed and add which
fruit category they belong to.
Fruit Category
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Grapes, passionfruit, kiwifruit, tamarillos Vine

Apples, pears, quinces, loquats Pomes
Lemons, limes, oranges, mandarins, tangerines, tangelos, Citrus
kumquats, grapefruit
Apricots, cherries, peaches, plums, nectarines, mangoes, dates Stone
Almonds, cashews, pistachios, peanuts, hazelnuts, chestnuts, Hard shell
walnuts, pecans, Brazil nuts, candlenuts, coconuts, macadamias,
pine nuts

Q6: Look at the list of fresh pasta products. Briefly describe the appearance of each pasta
type.
Fresh pasta Characteristics

Spaghetti Little strings: long thing and round ‘wires’
Tagliatelle Cut ribbons: flat long ribbons cut wider than that of fettuccini
Cannelloni Large reeds: rectangular pasta sheets wrapped around a felling
Lasagne Flat sheets of pasta used to make layered pasta dishes
Fettuccini Little ribbons: flat long ribbons, used for many pan pasta dishes
Tortellini Little pies: small navel-shaped pillows filled with meat
Ravioli To wrap: little rectangle pillow filled with meat, cheese or spinach
Q7: Match the characteristics (appearance and presentation) to the correct farinaceous
product.
 These are very fine translucent threads made from rice, mung beans, seaweed or
potato starch.
- Cellophane
 Long grain, short grain, brown, wild, glutinous, Italian round

- Rice
 Butterflies: served with a sauce or used for salads

- Farfalle
 Derived from cracked semolina wheat. The wheat grains are milled into coarse
granules approximately 1 mm in diameter.
- Couscous
 An Italian-style porridge made from white or yellow cornmeal (maize).
- Polenta
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Q8: Read the statements about best-before dates and spoilage of food items. What are the
missing words (food items)?
Check the best-before date on the packaging of dried and fresh
_PASTA____. Beyond this date, dried PASTA_ might smell
and taste stale, and fresh PASTA becomes dry, discoloured and
mouldy.
The best-before date cannot exceed 28 days after the ___EGG__
were laid and EGGS should not be used past this date.
Looking for signs of spoilage in all types of VEGETABLES is
important as spoiled ingredients can ruin the flavour and
appearance of your dishes. If VEGETABLES are frozen, look
for dry, discoloured or burnt-looking patches that indicate
freezer burn.
Look for physical contaminants in fresh, frozen, canned and
dried FRUITS, freezer burn on frozen items and mouldy spots
on fresh and dried FRUITS Transfer canned FRUITS to a clean,
airtight container and refrigerate when not in use.
Q9: What are stock rotation labels and why are they used?
- Stock rotation requirements when it comes to selecting ingredients. FIFO is a good

guide (First In, First Out). Always check use-by or best-before dates. Never use any
product which is past this date.
- These procedures exist to minimise stock loss by ensuring that old stock is used before
new stock. They also ensure that the stock you select is of good quality and safe for
consumption.
- When you receive new supplies of stock, place them at the rear of the shelf, behind any
existing stock. If you place new stock in front of existing stock, the old stock may never
get used. Instead, it’ll slowly deteriorate or expire and eventually need to be thrown out:
a waste of resources and money!
- When unpackaged food and leftovers are stored, kitchen staff must label or code them
with the food type and storage date. This ensures that all goods are not stored longer
than is recommended for quality and safety reasons.
- When you select ingredients, choose the oldest stock first. Remember to check stock
date codes, rotation labels, use-by and best-before dates to ensure the stock is safe to
use.
Q10: Besides best-before, use-by dates and storage dates, what other information might you
find on stock date codes and rotation labels? List four.
- Food type
- Storage conditions
- Date Package was opened
- Date food was cooked
- Weight and number of Portions

Q11: List three ingredients you can add to change the colour of fresh pasta dough.
- Spinach
- Tomato
- Basil
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Q12: What adjustments to presentation should you make in these situations?

 Incorrect sauce has been placed on the plate.
- Replace if necessary
 The dish does not look visually appealing.

- Adjust the ingredients if necessary. Add more colour if necessary with a bright garnish.
 Food is piled dangerously high on the plate and may spill when carried.
- Reconsider how you want to present the food so it is safer and more secure for staff and
customers.
The descriptions below are for six different fruit, vegetable, egg or farinaceous dishes. Use
these descriptions to answer questions 13 to 20.
Recip Description
e
A Line fluted tin with short crust pastry. Fry the bacon, cool then spread bacon and
cheese over bottom of flan. Prepare savoury custard by whisking eggs, milk, cream
and seasoning and pour into flan shell. Bake for 10 minutes until custard has set and
has a light brown surface.
B Peel potatoes and trim to an even shape. Slice with a mandolin to about 1mm. Cut
potatoes into round slices. Place slices in frying basket and deep fry in oil at 185 °C.
Shake gently to avoid sticking. Using a spider, keep the slices moving until they are
crisp and an even golden brown. Remove and drain well. Season.
C Peel, core, slice and wash the apples and place them in a suitable pan. Add the water,
lemon juice and sugar, bring to the boil and simmer until the apples are soft.
D Tear lettuce into bite-sized pieces. Remove the crust from the bread and cut evenly
into 1cm cubes. Heat the peeled garlic cloves and olive oil gently in a frying pan.
Add the bread cubes and cook, turning continually until the croutons are crisp and
golden brown. Drain. Coddle the eggs by placing them into boiling water for one
minute. Break the eggs into a bowl, add the olive oil, lemon juice and pepper and mix
well. Cut the anchovy fillets into small pieces. Place the lettuce in a bowl and toss
with the coddled egg dressing. Scatter croutons and anchovy on top and finish with
shaved Parmesan.
E Melt half the butter in a deep-sided pan. Add the onion and cook without colour
(sweat). Add the rice and cook until all the grains are coated with butter and it takes
on a glassy appearance. Add the boiling stock, season and add the bay leaf and garlic.
Bring to the boil, cover with a buttered cartouche and a lid and cook in a preheated
oven at 190 °C for 17 minutes. Check to see if the rice is tender and al dente. Remove
the bay leaf and garlic clove. Lightly fork the remainder of the butter through the rice
and adjust seasoning.
F If using packet noodles, soak and drain according to package instructions. Mix sauces
(oyster sauce, peanut oil) and sugar together in a small bowl. Heat oil in a wok over
high heat. Add onions and garlic. Cook for approximately 1 to 2 minutes. Add beef
and stir-fry for approximately 1 to 2 minutes until browned. Add broccolini and cook
for 1 minute. Add noodles and sauce mixture. Toss to combine and serve garnished
with spring onions.

Q13: What dish am I? Using the list of dishes, match the description to the relevant dish by
inserting A, B, C, D, E, or F into the column.
Dish A, B, C, D ,E or F
Caesar salad D
Gaufrette potatoes B
Noodle stir-fry F
Rice pilaf E
Stewed apples C
Quiche Lorraine A
Q14: List all the methods of cookery used to prepare these dishes. Which method is used more
than the others?
- Stir-frying
- Sweating
- Boiling
- Tossing
- Baking
- Simmering
- Sauteing
- Frying
- Stewing
- Poaching
Q15: Once the dish from Recipe C is cooked, you can purée and use it as a sauce. What dish
would you use this sauce to accompany?
- Yes, you can puréed and used as an apple sauce to accompany roast pork or duck.
Q16: What would you use the dish from Recipe E as an accompaniment for?
- As an accompaniment for meat dishes.
Q17: How do you make the classical recipe from Recipe D into something more contemporary?
- Add bacon, grilled chicken breast, smoked salmon or seared tuna for a more substantial meal.
Q18: Use your knowledge of the different recipes to number them in order of highest nutritional
quality. (1 = highest nutritional quality, 6 = lowest nutritional quality)
5 Noodle stir-fry
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1 Caesar salad
2 Stewed apples
4 Rice Pilaf
3 Quiche Lorraine
6 Gaufrette potatoes
Q19: For what reasons did you list number 5 and 6 dishes as the lowest nutritional value?
- I decided to put Gaufrette Potatoes placed in number 6 because it has greater fats due
to deep frying. Meaning more oil has been used and all nutrients was burned because it
was deep-fryed.
- Then for Noodle stir-fry it also has a meat and oil components that’s why I placed it in
number 5.
Q20: How would you present these dishes to the customers? List four general tips for correctly
serving dishes to customers.
- Choose the right serviceware
- Portion correctly
- Check serviceware for cracks and chips
- Check the temperature
- Check for consistency
Q21: List three quality indicators (appearance, texture, taste or freshness) you should check
before serving each of these dishes to customers. The quality indicators of the first dish
have been provided for you as an example.
Dishes Quality indicators – appearance, texture, taste, freshness

e.g. Caesar salad Is the texture of the lettuce crisp and fresh, are the croutons crispy and
not soggy? Is the dressing balanced with not too much lemon? Is the
egg fresh and still runny?
Rice pilaf Is the rice have no unpleasant smell? Is this the appropriate rice for the
dish? Is the rice correctly cooked?
Gaufrette potatoes Is the presentation of dish is appealing? Is the finished product still
crunchy for serving? Is the dressing or dip balanced with the dish?
Quiche Lorraine Is this correctly been cooked well or done? Is there a nutritional
balance on this recipe or dish?
Spaghetti niçoise Does the ingredients used complement to each other? Is the
presentation is appealing? Is this the standard weight of the menu or
properly portion accordingly?
Mango coulis Is the mango used was fresh or frozen or canned? Is the dessert
presented well complement its ingredients to the tsate?

Q22: List the historical and cultural origin of these dishes. Use your research skills to find the
answers.
Caesar salad
Many people think the Caesar salad was named after Julius
Caesar -- it's not. The Caesar salad was invented by an Italian
man named Caesar Cardini. Italians can rest assured that there
was Italian influence behind its creation.
Cardini was a restauranteur who was born in northern Italy. As a

chef, he settled in North America and worked in many restaurants
before stumbling upon his seminal creation. He opened a least
two restaurants in California before inventing the Caesar salad
elsewhere.
When Was Is Invented?
Caesar Cardini was born in 1896. As expected, it's a little difficult

tracing someone's life so long ago. However, an advertisement
from Cardini's restaurant in 1919 suggests he moved to California
in the 1910s.
Early records document his first joint venture in Sacramento.

There is also evidence that he worked at the Palace Hotel in San
Francisco. Later, he opened another restaurant in San Diego.
However, in 1920, Prohibition threw a wrench in his

restauranteur dreams. It was shortly after this that he invented his
famous salad.
Where Did the Caesar Salad Originate?
Restaurants took a hit after Prohibition began. After all, alcoholic

drinks have one of the biggest profit margins of any item at any
restaurant. Cardini was looking for a place to avoid these costly
rules. This landed him in Tijuana, Mexico.
That's right -- the Caesar salad was invented in Mexico.
Cardini's daughter, Rose, claims her father was cooking at his

restaurant when he ran short on ingredients and threw the salad
together.
Of course, the facts here are hard to follow. Some claim it was
actually Caesar's brother, Alex, who created the salad. Alex did
go on to open his own restaurants in Mexico City.
Others claim that one of Caesar's employees created the salad, but
Caesar stole all the glory.
No matter who made it, everyone agrees that it was created in

Tijuana.
Gaufrette potatoes
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Gaufrettes are fried potatoes that look like waffles. ... Yet the
concept of stamping out latticed potatoes can be traced back to
classical French cuisine, which introduced crisp, wafer-thin
gaufrettes pommes de terre. Nowadays, gaufrettes are often
shaped into baskets or cones for presentation purposes. A wafer
of crisply fried potato cut to resemble a small waffle.
Yet the concept of stamping out latticed potatoes can be traced
back to classical French cuisine, which introduced crisp, wafer-
thin gaufrettes pommes de terre. Nowadays, gaufrettes are often
shaped into baskets or cones for presentation purposes.
Quiche Lorraine Who invented quiche Lorraine?

Quiche originated in the German kingdom of Lothringen, where
it was called Lothringer speckkuchen. This region was under
Germanic rule from the 4th to the 17th century. At that time,
France gained control of the region, and the town's name was
changed to Lorraine. The tart was now called quiche Lorraine
quiche called Lorraine?
The word 'quiche' comes from the German word kuchen,

meaning cake. Thus quiche is a savoury cake, and Lorraine is a
rather new name for a region that, under Germanic rule, was
called the Kingdom.
quiche Lorraine mean in French?

: a quiche containing cheese and bacon bits.
What is the difference between a quiche and a quiche Lorraine?
Varieties. Quiche has a pastry crust and a filling of eggs and milk
and/or cream. It can be made with vegetables, meat and seafood.
Quiche lorraine (named after the Lorraine region of France) is a
popular variant that was originally an open
Salad nicoise
Invented Salad Nicoise?
Salade niçoise
Traditional version served at a French Riviera restaurant
Type Salad
Place of origin France
Region or state Nice
Main ingredients Tomatoes, tuna or anchovies, Niçoise olives,
egg
Salade niçoise (French pronunciation: [saˈlad niˈswaz]), salada
nissarda in the Niçard dialect of the Occitan language, insalata
nizzarda in Italian, is a salad that originated in the French city of
Nice. It is traditionally made of tomatoes, hard-boiled eggs,
Niçoise olives and anchovies or tuna, dressed with olive oil, or in
some historical versions, a vinaigrette. It has been popular
worldwide since the early 20th century, and has been prepared
and discussed by many chefs. Delia Smith called it "one of the
best combinations of salad ingredients ever invented"[1] and
Gordon Ramsay said that "it must be the finest summer salad of
all"
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© Didasko Digital 2018 www.didasko.com
It can be served either as a composed salad or as a tossed salad.

Freshly cooked or canned tuna may be added. For decades,
traditionalists and innovators have disagreed over which
ingredients should be included; traditionalists exclude cooked
vegetables. The salad may include raw red peppers, shallots,
artichoke hearts and other seasonal raw vegetables. Raw green
beans harvested in the spring, when they are still young and crisp,
may be included. However, cooked green beans and potatoes are
commonly served in variations of salade niçoise that are popular
around the world.
Q23: You have leftover Quiche Lorraine and mango coulis. How should you store these dishes
to optimise their shelf life?
- Store these two dishes in an airtight container separately under the refrigerator between
1and 5 degrees celcius.
Q24: List three dishes for each type of rice.

 Long grain rice
- Rice Pilaf
- Plain boiled rice
- Steamed Rice
 Short grain rice

- Arancini
- Croquettes
- Sushi
Q25: List five classical egg dishes or sauces made with eggs.
- Hollandaise
- Mornay
- Sauce Anglaise
- Sabayon
- Zabaglione
- Carbonara
Q26: What are two signs of spoilage in berry, vine, stone and other soft fruits?
- The color, flavor and appearance was already unpleasant.
- There is an insects and worm hole from its fruits.
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Q27: List two quality factors to look for when selecting bulb and tuber vegetables.
- The fruit/vegetable meat is firm and healthy
- The appearance has no sign of insect bite or holes.
- There is no sign of soggy flesh/meat of its fruits and vegetables.
- It was cleaned and free from soil.
- Firm and free from bruising, insects, discolouration, and decay. No sign of sprouting or
greening on the surface.
Q28: What serviceware would you use to present the following dishes?
 Green salad served as a side salad
- Large Salad Plate or Bowl
 Grilled vegetable and polenta stack

- Dinner plate
 Fruit salad to be placed on a buffet table

- Tureen bowl
 Fettuccini carbonara
- Pasta Plate
 Fried rice
- Dinner plate or bowl
 Poached eggs on toast

- Dinner plate/ wooden plate
Q29: You followed the recipe for ‘new potatoes in parsley butter’ correctly but note that the end
product lacks flavour. Based on the list of ingredients, how could you adjust its flavour
without altering its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste
- Just add a little bit more salt and pepper to add flavour to your dish.
Q30: Your cooked rice is starchy. How can you prevent this from happening in the future?
- Rinse your rice well to remove excess starch prior to cooking.
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Q31: List four sauces commonly served with pasta.

- Carbonara
- Marinara
- Bolognese
- Pesto
- Funghi
Q32: List four dips or sauces commonly served with vegetables.

- Bechamel
- Mornay
- Guacamole
- Sour cream and chives
Q33: Which garnish would you choose for the following dishes? Your garnish options are
coddled egg, croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon
or orange.
 Caesar salad
- Croutons
 Poached winter pears

- Zest of lemon or orange.
 Spaghetti Bolognese
- Chopped basil
 Potato and leek soup

- Chopped herbs
Q34: List a suitable accompaniment(s) for each of the following dishes.
Vegetable frittata Added ingredients can include cheese, ham, bacon,

chicken, potato, tomato, spinach, mushroom and
pasta
Baked fruit Egg custard
Fried eggs Sausage, chicken teriyaki, egg rolls
Mexican rice Salsa, tacos, carne asada, picadillo
Apple pie Whipped cream
Vegetable curry Potatoes and carrots
Baked potato Grilled Barbeque Chicken, Beef Tips with gravy
Dried or fresh fruits Cheesecakes, fruitcakes
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Baked lasagne Breadsticks, tomato feta salad, chicken wings
Q35: What are two cultural variations of gnocchi and what is its base ingredient(s)?
- Gnocchi Parisienne - This is a Paris-style gnocchi made from a base of choux pastry
and grated cheese. ently pipe the dumplings into salted water in even bite-sized pieces
and poach for 8 to 10 minutes. Drain, place in an oven-proof dish, cover with sauce
(usually cream-based), and bake in the oven. When heated through, sprinkle grated
cheese on top before gratinating under the salamander.
- Gnocchi Romaine - This is a Roman-style gnocchi made from a base of semolina, milk,
eggs, nutmeg and cheese. Cook the mixture to a porridge and then pour onto a tray.
Flatten smooth, and allowed to set firm. When firm, cut 5 cm round discs and arrange in
a buttered oven-proof dish. Coat the gnocchi with melted butter and sprinkle with grated
cheese. Brown in a hot oven and serve with a tomato-based sauce.
- Gnocchi describes a range of small dumplings prepared using a starch base of flour,
potatoes, semolina, or cornmeal.
Q36: What method of cookery would you select to cook the following foods?
 Blanched tomato - blanching
 Bacon in an omelette – pan-frying
 Crème caramel - flambeing
 Stir-fry vegetables – stir-frying
 Rice pilaf - boiling
 Couscous - steaming
 Egg in Caesar salad - boiling
 Vegetable curry - boiling
 Banana fritters – deep-frying
 Roast chicken and vegetables- roasting
Q37: Briefly outline how to cook rice using the boiling method.
- Use the boiling method to create rice for an accompaniment to stews or curries and
stir- fries or to prepare rice for fried rice or kedgeree.
- Step 1
Rinse the rice at least twice in a colander or sieve.
Step 2
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Place the water in the saucepan. Use at least a litre of liquid for every cup of rice.
Depending on the dish you are preparing the rice for, you may also add a pinch of salt.
Step 3
Bring the water to a boil and add the rice.

Allow the rice to boil for 15 to 20 minutes until cooked.
Step 4
Strain the rice using a colander.
Step 5
Rinse the rice with clean running water.
Q38: Briefly outline how to cook eggs using the poaching method.
- Step 1
- Bring water with a splash of vinegar to the boil, and then reduce the temperature until
there is no movement.
- Don’t add salt to the poaching water. This has the opposite effect to vinegar, thinning the
egg white, creating loose tendrils rather than a compact shape.
- Step 2
- Watch the video.
- Crack the egg into a saucer or small cup and gently lower it into the water, allowing the
egg to slide into the hot water. You can crack the egg directly into the water but you
must release from the shell directly above the water level. Care must be taken to not
drop it into the water as this will cause the egg to spread out.
- Step 3
- Poach the egg for three to four minutes. Poached eggs are usually served with the white
set and the yolk still runny.
- Step 4
- Gently remove the egg from the water using a slotted spoon and drain excess water on
kitchen paper before placing on a plate, toast or other food.
- If cooking a number of poached eggs, hold cooked eggs in warm (not hot) water until all
eggs are ready for use, then drain and serve as required.
- Step 5
- Poached eggs can be chilled for reheating later. Place the egg in cold water to stop the
cooking process, drain and refrigerate until required. Reheat the egg by placing in hot
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(not boiling) water. Heat for one to two minutes, then turn it over to warm the other side.
Drain and serve.
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Q39: Briefly explain the process, method of cookery and the characteristics (appearance,
texture) of these farinaceous foods.
Food type Description

Couscous (instant) Method of cookery : Boiling/Simmering
It is derived from cracked semolina wheat. The wheat grains are

milled into coarse granule approximately 1 mm in diameter.
The most common type of couscous available in Australia is the

instant variety. This means the granules have been cooked to
gelatinise the starch and then dried. All it requires is liquid to
swell the grains and is then ready to eat.
The traditional way of cooking couscous is to steam it over stock

or spicy stews so that it absorbs the flavours. You then heap it
into a bowl, mix through a little butter and olive oil and serve as
an accompaniment to spicy or fiery hot stews.
A simple method for preparing modern instant couscous is to

place it in a bowl, cover it with boiling salted water or stock and
cover the bowl for 5 to 8 minutes.
Pasta/noodles Method of cookery : Boiling (Pasta)
Method of cookery : Stir-frying (Noodles)
There are four different kinds of pasta available on the market.
Dry pasta
Dry pasta is commercially prepared using durum semolina

(glossary), salt, and water. It’s sold dried and packaged and
needs to be fully cooked in boiling water prior to serving.
Fresh pasta
Fresh pasta (recipe 237) has not been dried. It has the same
ingredients as dry pasta, but is made fresh on the premises or
bought in from a specialist supplier. It requires minimal cooking.
Chilled pasta
Chilled pasta is dry or fresh pasta which has already been

cooked and chilled. It requires only re-heating prior to serving.
Egg pasta
This pasta (recipe 236) is made from a combination of eggs, flour

(semolina) (glossary), salt, water, and usually a little oil. It is
available fresh or dried and is more expensive than dry pasta.
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The word ‘noodle’ is a generic term for strips of unleavened

dough that may be cut into a vast selection of lengths, widths and
shapes.
What are some other facts about noodles?
The dough usually consists of a finely ground starch product,

eggs and water. The starch content in the dough may come from
many sources, including millet, wheat flour, rice flour, corn flour,
mung bean, soy flour, potato flour, buckwheat and seaweed.
In the true sense of the word, all Italian forms and varieties of
pasta are a form of noodles. In Australia, the term usually
signifies those of Asian origin. Even Chinese shiu mai (little
wontons/dim sim) are fairly closely related to Italian ravioli. Mein
is the collective Chinese word for all noodles.
Over the centuries, the eating of noodles spread from China

throughout all of Asia. As it did so, the diversity of noodle
varieties increased. Let’s look at some common types on the
next screen.
Polenta Method of Cookery: Boiling/Simmering
Polenta is an Italian-style porridge made from white or yellow

cornmeal (maize). The cornmeal may be ground fine or coarse
depending on where it was produced and the texture required.
What is the most common polenta used in Australia?
The most common version used in Australia is a finely ground

instant meal, meaning it can be prepared in minutes rather than
hours.
Once prepared, polenta can be eaten hot with a little butter

added (usually for breakfast) or allowed to cool until it becomes
firm. At this stage it’s cut into shapes, shallow fried or grilled and
served with grated parmesan or gorgonzola and/or a tomato-
based sauce.
Polenta is known by many names around the world. These

include corn or hominy grits (southern states of the USA), pura
(Bosnia), palenta (Croatia), angu (Brazil), mealie pap (South
Africa), ugali (East Africa) and cou-cou (Barbados).
20 2018 Edition
Pulses such as Method of Cooking: Soaking/Boiling/Simmering

lentils, chickpeas
Pulses are the edible dry seeds grown within pods of certain
plants from the legume family and include varieties such as
lentils, beans, peas and chickpeas. They can vary greatly in size,
shape and colour, depending on the species of plant from which
they are obtained. Pulses should not be shrivelled. Any unusual
dark spots are a sign of poor quality (except in the case of black-
eyed peas which contain a prominent black spot).
Pulses are one of the first crops cultivated by humans and have
many nutritional benefits, including a high protein content (as
much as 25% by weight, which is double that of wheat and triple
that of rice), and a good source of vitamins, minerals, complex
carbohydrates and antioxidants. They also contain no cholesterol
and virtually no fat, making them a popular food source for
vegetarians.
Q40: When using frozen vegetables in a stir-fry what must you do before adding and cooking
them?
- First, thaw the frozen vegetables so you can easily and evenly cook them.
Q41: What are the health risks associated with raw eggs or dishes containing raw or partially
cooked eggs?
- Raw eggs, and dishes containing raw or partially cooked egg, are high-risk foods as they
can cause food poisoning. Incorrect handling or storage are the most common causes of
contamination.
Q42: List two ways that you can help reduce the health risks associated with raw eggs or
dishes containing raw or partially cooked eggs.
- Make sure the egg shell or your hands don’t come into contact with the raw egg when
cracking them open or when separating the white and yolk.
- Always refrigerate shelled raw eggs and raw egg products (e.g., mayonnaise, mousse,
tiramisu).
- Clean the egg shell before cooking to remove unwanted stuff on it. If the shell is dirty,
wash it gently just before you use it.
- Always check the ‘best-before’ date when purchasing or accepting a delivery of eggs.
21
22 2018 Edition
Q43: We are using frozen egg mixtures for scrambled eggs on the buffet. The eggs have been
defrosted and have been on the beach for around six hours. Is there any health risk
associated with using them?
- Yes, there is any health risk if the egg was defrosted and have been on the
bench for around six hours. Whole eggs, egg whites or yolks are flash frozen, then
packaged in pouches, cartons, containers or pails. Frozen eggs can be stored for years
if held at -15 °C or below. Defrosted eggs should be used immediately and cannot be
refrozen.
- It is no longer safe because it will create bacteria and need to be disposed immediately.
Q44: Eggs are very versatile and are used for many applications – aerating, binding, setting,
coating, enriching, emulsifying, glazing, clarifying, garnishing and thickening. List the
application of the eggs in these dishes
Dish Application
Crème caramel Thickening
Soufflé and sponges Enriching
Meat loaf, terrines Binding
Chicken schnitzel Coating
Egg pasta, puddings Thickening
Mayonnaise, hollandaise Aerating
Chicken stock Clarifying
Caesar salad, gravlax Garnishing
Q45: Eggs can be used for emulsifying. What does this mean?
- Emulsifying – is an emulsion is a uniform mixture of two liquids that would normally not
mix together, such as water and oil/fat. Egg yolks have emulsification properties, due to
the presence of the fat-like substance, lecithin, which is a natural emulsifying agent.
Q46: I have dried (powdered) eggs, frozen eggs and liquid eggs to use. Put the eggs in order of
optimal shelf life with 1 being the shortest shelf life and 3 being the longest.
Liquid eggs 1
Frozen eggs 3
Dried or powdered eggs 2
Q47: Explain how and when you might use eggs for glazing.
- Use whole beaten eggs (yolks or whites) to glaze food before placing it in the oven or
under the salamander. The glaze helps to seal the foods. It imparts flavour and colour,
changes the texture, and improves the appearance of cooked food. Most pastries, pies,
meat loaves, breads, and strudels are egg-glazed before cooking to give a golden-brown
colour. Duchesse potatoes are also egg-washed to help seal the potato mixture and to
provide colour.
23
24 2018 Edition
Q48: List five examples of mise en place tasks that you might use to prepare fruit and vegetable
dishes.
- Vegetables: Washing, Peeling, Dicing, Grating, Slicing, Blanching
- Fruits: Washing, Peeling, Segmenting, Juicing, Zesting, Slicing, Soaking, Carving
Q49: 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 125 ml
Tomato concassé 250 g 1250 g
Spaghetti 240 g 1200 g
Basil, finely shredded 6g 30 g
White wine 50 ml 250 ml
Q50: Look at this recipe and list the mise en place tasks required to prepare this dish.
Special Fried Rice
Ingredients Quantity
Long-grain rice, rinsed 350 g
Sesame oil 3 tsp
Eggs, lightly beaten 2
Peanut oil 1 tbsp
Chinese barbecued pork, chopped 150 g
Cooked prawns, peeled 100 g
Baby peas 120 g
Shallots, trimmed, thinly sliced 3
Soy sauce 2 tbsp
- Washing (rinsing), of long grain rice

- Whisking, eggs
- Peeling, prawns
- Soaking, baby peas
- Slicing, shallots
- Cutting, pork
- Measuring (spoon), sesame oil, peanut oil, 2 tbsp
25
Q51: For these food items/dishes what is the main mise en place task required?
Eggs for a meringue Separating
Lentils for dahl Soaking
Steamed rice Steaming
Apples for apple pie Slicing
Roast potatoes Baking
Eggs for scrambled eggs Whisking
Fresh pasta Kneading
Q52: List two quality factors to ensure food safety when selecting eggs from stores.
- There should be no sign of cracks or damage from the shell.
- As much as possible the egg shell is free from unwanted dirt.
Q53: At what temperatures would you store these food products to ensure food safety and
optimise shelf life?
Root vegetables such as carrots,

potatoes, onions and garlic
 Store root vegetables (carrots,
potatoes, onions, garlic, etc.) in a dark,
cool, dry, well-
ventilated room.
Bananas  Store bananas and other tropical fruits

at 18 °C (storing below 13 °C turns the
fruit
black).
Most fruit (apples, kiwi fruit,  Store most fruits and vegetables at 6 to
apricot, grapes, nectarines, 10 °C.
peaches, etc.) and vegetables
(zucchini, peas, corn, asparagus,
cabbage, etc.)
Broccoli and broccolini
 Store broccoli at 1 °C (usually packed

on ice).
26 2018 Edition
Eggs  Fresh, unbroken eggs keep in good

condition for about four weeks if held at
a constant 2 to 4 °C with a relative
humidity of 85 %
Fresh pasta
- Fresh pasta has a much shorter shelf
life than dried pasta does. You can
store it under refrigeration at 4 °C or
below for 36 hours if you apply these
guidelines.
Rice, couscous, polenta, noodles,

pulses
- Store dry goods in a cool, dry, well-
ventilated storage area.
Q54: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until
required for service?
- As fruits, vegetables, eggs and farinaceous dishes all contain perishable foods, they
must be refrigerated between 1 °C and 4 °C until required for service.
Q55: List two other environmental conditions that you must consider when storing surplus
prepared vegetable, fruit, egg and farinaceous dishes to optimise shelf life and comply
with food safety requirements.
- There must be adequate ventilation in the refrigerator to ensure even circulation of cold
air.
- Humidity in the refrigerator should be relatively low.
- Food should not be stored in bright natural sunlight or harsh artificial lighting.
Q56: What are three things you should check when assembling any electrical equipment used
in the kitchen?
- Assemble equipment safely
27
- Clean equipment hygienically
- Use equipment safely and hygienically
- Read manufacturer’s instructions and product manuals.
- Ask your colleagues or supervisor for guidance, support, feedback and advice.
- Attend workshops or training sessions.
- Ask a more experienced person to demonstrate.
- Practise!
Q57: Identify four safe operational practices you should observe when using hot pots to prepare
vegetables, fruit, egg or farinaceous dishes.
- Face all long handles inwards. This prevents people from knocking the hot pot and its
contents from the stove top.
- Wear your uniform. It’s designed to provide some protection.
- Use cloth gloves/mitts or dry tea towels when touching hot tools and equipment.
- Don’t use wet cloths or rubber/latex gloves to touch hot tools and equipment. These
conduct the heat and cause nasty burns.
- Use tongs to add ingredients so you avoid burns from splashes or steam.
- If dealing with large quantities of hot liquid, leave the pot on the stove top. Remove it
only when it has cooled.
Q58: List five safe operational practices you should observe when using the deep fryer to
prepare vegetables, fruit, egg or farinaceous dishes.
28 2018 Edition
- Place food in the deep fryer carefully and away from your body to avoid splashing.
Remember that the fat is at 190 °C. Water boils at 100 °C.
- Keep your sleeves rolled down. This prevents skin burns from splashes and splatters.
- If anyone accidentally spills oil or fat on the floor, clean it up immediately. You don’t want
to slip and put your arm in the hot fryer.
- Don’t put your arms and face directly over the fryer. The fryer’s steam will penetrate
straight through the pores in your skin and cause nasty burns.
- Always allow the fat to cool to room temperature before straining the fat in the deep
fryer.
- In case of fire, place a fitted lid or fire blanket on top. This cuts off the fire’s oxygen
supply and smothers the flame.
29

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer

ASSESSMENT A – SHORT ANSWER

Food products Preparation

1© Didasko Digital 2018 www.didasko.com

Category Vegetable examples

Bulbs Onion, leek, garlic, shallot, spring onion, chives

Tubers Potato, sweet potato, Jerusalem artichoke

Flowers Broccoli, cauliflower, broccoflower, globe artichoke

Vegetable fruit Pumpkin, eggplant, tomato, capsicum, cucumber, zucchini,

Leaves Cabbage, kale, kohlrabi, lettuce, spinach, silverbeet, brussel

Grapes, passionfruit, kiwifruit, tamarillos Vine

3© Didasko Digital 2018 www.didasko.com

Fresh pasta Characteristics

Cannelloni Large reeds: rectangular pasta sheets wrapped around a felling

Lasagne Flat sheets of pasta used to make layered pasta dishes

Tortellini Little pies: small navel-shaped pillows filled with meat

 Long grain, short grain, brown, wild, glutinous, Italian round

 Butterflies: served with a sauce or used for salads

 An Italian-style porridge made from white or yellow cornmeal (maize).

- Stock rotation requirements when it comes to selecting ingredients. FIFO is a good

5© Didasko Digital 2018 www.didasko.com

Q12: What adjustments to presentation should you make in these situations?

 The dish does not look visually appealing.

7© Didasko Digital 2018 www.didasko.com

Dishes Quality indicators – appearance, texture, taste, freshness

9© Didasko Digital 2018 www.didasko.com

Cardini was a restauranteur who was born in northern Italy. As a

When Was Is Invented?

Caesar Cardini was born in 1896. As expected, it's a little difficult

Early records document his first joint venture in Sacramento.

However, in 1920, Prohibition threw a wrench in his

Where Did the Caesar Salad Originate?

Restaurants took a hit after Prohibition began. After all, alcoholic

That's right -- the Caesar salad was invented in Mexico.

Cardini's daughter, Rose, claims her father was cooking at his

No matter who made it, everyone agrees that it was created in

Quiche Lorraine Who invented quiche Lorraine?

The word 'quiche' comes from the German word kuchen,

quiche Lorraine mean in French?

What is the difference between a quiche and a quiche Lorraine?

It can be served either as a composed salad or as a tossed salad.

Q24: List three dishes for each type of rice.

 Short grain rice

 Grilled vegetable and polenta stack

 Fruit salad to be placed on a buffet table

 Poached eggs on toast

Q31: List four sauces commonly served with pasta.

Q32: List four dips or sauces commonly served with vegetables.

 Poached winter pears

 Potato and leek soup

Q34: List a suitable accompaniment(s) for each of the following dishes.

Vegetable frittata Added ingredients can include cheese, ham, bacon,

Baked fruit Egg custard

Fried eggs Sausage, chicken teriyaki, egg rolls

Mexican rice Salsa, tacos, carne asada, picadillo

Apple pie Whipped cream

Vegetable curry Potatoes and carrots

Baked potato Grilled Barbeque Chicken, Beef Tips with gravy