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SITHCCC030 Student Guide
SITHCCC030 Student Guide
prepare vegetable,
fruit, eggs and
farinaceous dishes
First published 2022
Version 1.0
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Contents
1: Introduction 7
2: Fruit and vegetables 23
3: Eggs 33
4: Farinaceous foods 37
5: Putting it all together 43
Chef’s Toolbox 45
Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the
ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage
methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety
Learning goals
• Select ingredients for vegetable, fruit, egg and farinaceous dishes.
Fact Sheets
• Fact Sheet 1 - Following Hygienic Work Practices
Overlap alert
Learners may already be familiar with the following concepts:
• workflow planning
• knife skills
• culinary terms
In this unit you will learn how to prepare and cook various vegetable, fruit, egg and farinaceous dishes
following standard recipes. You will be able to select and prepare ingredients, and use relevant
equipment, cookery and food storage methods.
• Keep fruits and vegetables away from sources of contamination, such as raw meat, poultry and
seafood, and utensils and surfaces that have been used to prepare such foods.
• Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants
such as soil and bacteria. You can use a produce brush for this.
• Fruit and vegetables should still be washed even if the peel/skin/rind are not being cooked or
eaten – bacteria can be transferred inside fruit and vegetables when they are being cut.
• Fruit and vegetables that are pre-packaged may have already been washed, but you should
check the product label to make sure this is the case. You should wash them again to maintain
best practice.
Eggs
Just like other foods, it is very important to be careful when cooking with eggs. Complete the activities
below to learn about how to maintain food safety.
Read the information from the Australian Institute of Food Safety about raw egg safety and
Salmonella.
Website: https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight
Another aspect of egg safety includes allergies. Read about what Australian Eggs has to say about
egg allergies and the list of foods that have ‘hidden’ or ‘unexpected’ traces of egg.
Website: https://www.australianeggs.org.au/nutrition/allergies/
Eggs can also be substituted with other ingredients, which we cover in topic 3.
Farinaceous foods
• Foods such as cooked rice, pasta and couscous are considered potentially hazardous foods due
to having a high food poisoning risk. A bacteria called Bacillus cereus can cause spores to
develop that are heat resistant.
• Wash and soak rice to remove excess starch. Washing also ensures impurities are removed.
Read this article about the dangers of pre-cooked rice and pasta.
Article: https://www.sciencealert.com/here-s-why-eating-old-pasta-and-rice-can-kill-you
Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.
Labelling
• Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.
• Make sure use by or best before dates are not removed from packaging.
• Shelving should be labelled to assist with correct storage, rotation and inventory management.
Learn more about the requirements of food labelling, use by dates and best before dates at the link
below.
Website: https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.
WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on fruit, vegetables, eggs and farinaceous foods in stock.
Try to find at least one example of a Julian Date and work out the date.
• Check the condition of food containers before use and throw out those that are cracked/split or
have poor fitting lids.
• If you need to use cling film or foil, make sure it covers the container tightly.
• Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods.
• Check for adequate ventilation in the kitchen area to reduce condensation build up.
• Not all fruit and vegetables should be stored the same: there are different requirements to
maintain quality and freshness.
Note that not all fruit and vegetables need to be refrigerated.
Eggs
• Avoid temperature fluctuations when storing
eggs.
Read what Australian Eggs has to say about refrigerating and storing eggs.
Website: https://www.australianeggs.org.au/news/to-refrigerate-or-not-to-refrigerate-eggs/
Website: https://www.australianeggs.org.au/facts-and-tips/eggs-and-salmonella/
• Store pasta, rice and other dry goods in a cool, dry place and in airtight containers.
• Make sure labels include the best before date of pasta, rice and other dry farinaceous foods.
• To avoid Bacillus cereus in cooked rice, pasta and couscous, make sure food is not stored for
longer than two to three days in the refrigerator.
• Potatoes and other root vegetables should be firm and not cracked.
The following article provides detailed information about how to choose fresh fruit and vegetables.
Article: https://www.dimasharif.com/selecting-fruits-and-vegetables/
Eggs
• Check eggs for signs of cracks.
Read the following article from Australian Eggs about how to tell if eggs are bad. You will get the
opportunity to test an egg.
Article: https://www.australianeggs.org.au/facts-and-tips/tell-if-eggs-are-bad/
Read the Fact Sheet prepared by the Queensland Government about egg handling, safety and
storage.
Website: https://www.health.qld.gov.au/__data/assets/pdf_file/0021/441066/salmonella-
factsheet.pdf
Farinaceous foods
• Signs of contamination or spoilage of fresh pasta can include mould, white, brown or black
specks and a bad odour.
• Dry pasta will reduce in quality as it gets closer to its best before date
• Bugs (such as weevils) may be found in dry pasta or rice if containers were not airtight or food
was left in opened packaging.
You and the group will discuss signs of food spoilage and contamination, specifically those seen in
fruits, vegetables, eggs and farinaceous food items.
Your trainer will facilitate the discussion and begin by leading with examples.
WHAT’S COOKING?
Look at the fruits, vegetables, eggs and farinaceous food items in your training kitchen. Check that
foods are rotated and that food is in stock is fresh and of quality with no signs of contamination and
spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.
• blenders • scales
• microwaves • whisks
• measuring jugs
The Fact Sheets following cover a wide range of kitchen equipment and utensils.
Review the following Fact Sheets to refresh your memory on the range of equipment and utensils
available.
Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes.
Precision cutting usually involves vegetables and the cuts are used for a couple of reasons:
Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives used in a
commercial kitchen environment. Also review the types of precision cuts.
You will practise your precision cutting skills in the next topic.
Review Fact Sheet 7 - Cleaning and Sanitation to refresh your memory on the cleaning and
sanitisation requirements of working in a commercial kitchen.
• food that has not been removed from attachments and accessories
• what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)
Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste.
The impact of the hospitality industry on the environment is well known, and has led to changes in
many practices.
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook.
• Rice:
o Must be washed before cooking
o Can take a long time to cook, therefore pre-cooking may be preferred (as long as safe
storage is maintained)
• Legumes/pulses:
o Dried pulses need between 8–12 hours soaking time
o Lentils and split peas need to be steeped into hot water for half an hour.
o Time needs to be factored in for boiling out toxins.
• Pasta:
o Prepare stuffing
o If making pasta fresh (from scratch), make sure it does not dry out
o Ensure vegetables and meats have already been prepared
o Always cook different types of pasta separately unless they are the same size and shape,
otherwise they will cook unevenly
o Sauces need to be ready at the same time as the pasta, otherwise the pasta will stick
together.
• Appearance:
o How visually appealing is the dish?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Do garnishes and accompaniments enhance the main dish but not detract from it?
o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the serving ware clean and free of chips and cracks?
o Have you used the correct type, size and shape of serving ware?
Balance
There are two opposite ways to go with balance:
symmetrical and asymmetrical. When plating you
need to consider not only where the food is
placed (positive space) but also the negative
space on the plate. The food should look
naturally decorated but not overdone. A great
hint is to have odd numbers create a three-
dimensional feel to the dish. And remember the
portion sizes!
Colour
By bringing lots of strong bold colours it will
naturally make the dish attractive. Vegetables
should be cut in a way that they look clean, light
and consistent and keep their natural colours.
You should also weigh the colours to have the Image by Valeria Boltneva on Pexels
greatest impact.
Use complementary colours, for example green and red as they are colours on the opposite side of
the colour wheel. They complement each other and create contrast which naturally attract and make
your food stand out.
By using complimentary colours (colours that are next to each other on the colour wheel) you can
create a harmonious effect.
If your dish has minimal colours you can also choose serving ware that will create complimentary or
complementary colours such as a red sauce pasta dish can be served on a green plate or a green
leafy salad served on a red plate.
Colours are also joined with emotions and feelings so if you have a dish that is natural in colour such
as cream based pasta dish a black or brown serving ware will provide contrast as well as set a warm
feeling to the dish.
Contrast
With contrast you can mix textures, flavours or temperatures. It is good to contrast textures. For
example crisp cos lettuce with rubbery haloumi in a vegetarian Caesar salad. By contrasting textures
and flavours the dish is more interesting to customers. It adds an element of surprise, as each bite will
not be the same. Adding contrast with temperature also makes the dish interesting, for example
adding ice cream to a warmed dessert or poached egg to a cold salad.
Review Fact Sheet 39 - Presentation and Plating Techniques to refresh your memory on the
importance of balance, colour and contrast.
• Aroma:
o Tangy
o Earthy
o Herby.
• Taste:
o Sweet
o Salty
o Acidic
o Sour
o Bitter
o Umami
o Spicy. Image by Yoav Aziz on Unsplash
• Texture (mouthfeel):
o Chewy o Liquid
o Clean o Moist
o Creamy o Mousse
o Crispy o Rich
o Crumbly o Slippery
o Crunchy o Smooth
o Fibrous o Velvety.
o Juicy
• Consistency:
o Are sauces of the correct consistency?
o Have sauces been served either under or over across all dishes?
o Have all vegetables been cut cleanly and to the right sizes?
• Temperature:
o Hot
o Cold
o Room temperature
o Is serving ware at the right temperature?
The Culinary Pro provides some great information for plating and presentation.
Website: https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to refresh your memory.
• food allergies
• food intolerances
• gluten
• dairy
• diabetes
• eating regimes
• food preferences
• food restrictions
• the connection between leafy vegetables and those who take the blooding thinning medication
called warfarin
• kosher
• halal foods
• lacto-vegetarianism
• fasting
• careful use of utensils and equipment when preparing foods for people with specific dietary
requirements.
Take notes about what you learn.
Vegetables
There are different classifications of vegetables, which we
will discuss below. Vegetables can come in a variety of
forms outside of their fresh state: frozen whole or sliced,
tinned/canned whole or sliced, dried/dehydrated and so on.
These are referred to as ‘convenience products’, of which
there are many brands available.
Image by Taylor Kiser on Unsplash
SHARE PLATE
Your trainer will give you a recipe for a vegetable dish. In a small group, think about the types of
vegetable convenience products you could use to assist with preparation. Note down the
brand/trade names of products you would use.
You will share your findings in a group discussion facilitated by your trainer.
Fresh vs frozen?
During your time in the kitchen you will work with fresh and frozen fruit and vegetables. Here are
some key points about the two types that you may not know:
• Frozen fruit and vegetables are higher in nutrients due to being snap frozen not long after
harvesting.
• Frozen fruit and vegetables are readily available and therefore convenient to use.
• Fresh fruit and vegetables have better taste and texture, whereas frozen fruit and vegetables
can be soggy or limp.
• Fresh fruit and vegetables can lead to more wastage as they may not be used in time and end
up spoiled.
Can you think of any others? You may like to do some more research!
• Low in calories.
• High in antioxidants.
• High in starch; excess consumption can lead to weight gain due to high carbohydrate intake.
Examples include:
• potatoes • garlic
• carrots • beets
• fennel • radishes
• onions • turnips.
Stem vegetables
• The stems of vegetable crops that are edible.
o stir frying
o braising
o boiling
o juicing.
• celery
• asparagus
• rhubarb.
Cruciferous/brassica
• Referred to as ‘flowerheads’.
Examples include:
• broccoli • cauliflower
Vegetable fruits
• Fleshy and contain seeds.
• Generally grown from a stem.
• Cookery methods include:
o stuffing
o frying
o sautéing
o boiling
o stewing.
Examples include:
• zucchini • cucumber
• okra • capsicum
• tomato • eggplant.
• pumpkin
• High in vitamin K.
Examples include:
• lettuce • spinach
Examples include:
• chickpeas • peas
• corn • beans.
• lentils
Fungi
• Commonly known as mushrooms.
Cooking methods
There are a range of cooking methods for vegetables, which we have linked above to many vegetable
types.
Review the following Fact Sheets to learn about common cookery methods:
The article below provides detailed information on a variety of vegetable cooking methods.
Article: https://www.theculinarypro.com/vegetable-cooking-methods
You will share your findings in a group discussion facilitated by your trainer.
• mayonnaise
CHEF’S TOOLBOX
Locate at least another three sauce recipes commonly used with vegetables. Identify how they are
prepared and what types of convenience products you can use (if you have already completed
SITHCCC029 Prepare stocks, sauces and soups you will be very familiar with how sauces are
made!).
Add your recipes to your Chef’s Toolbox.
Your trainer will place you into small groups and provide you with a vegetable, fruit, egg or
farinaceous dish. For your dish you are to work in the group to identify:
• cooking methods
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
cutting, slicing and preparing/cooking a variety of vegetable dishes.
Fruits
There are different classifications of fruits, which we will discuss below. Just like vegetables, fruits can
also come in dried, frozen, tinned/canned forms.
Stone fruit
• Also referred to as ‘drupe’.
• A stone/pit is surrounded by flesh (stone should not be confused with a seed, which is inside
the stone).
• High in potassium.
Examples include:
• apricots • plums
• cherries • olives
• peaches • mangoes.
Pome fruit
• Crunchy fruit.
Examples include:
• apples • quince
• nashi • pears.
Citrus fruit
• Leathery and thick rinds.
Examples include:
• oranges • grapefruits
• limes
Tropical fruit
• Grown in warm, humid climates.
Examples include:
• bananas • avocados
• mangoes • dates
• pineapples • pomegranate.
Examples include:
• raspberries • blueberries
• blackberries
Melons
• Sweet pulpy flesh.
• Lots of seeds.
• Sweet fruit.
Examples include:
• watermelon
• honeydew melon
• rockmelon.
SHARE PLATE
Your trainer will give you a recipe for a dish that includes fruit. In a small group, think about the
types of convenience products you could use to assist with preparation of the fruit. Note down the
brand/trade names of products you would use.
You will share your findings in a group discussion facilitated by your trainer.
Cooking methods
There are a range of cooking methods for fruits, as you will have noted from the information above.
Choose two dishes that include a range of fruits and write a report in which you cover each dish.
Write at least two paragraphs about each dish, including:
• ingredients
• cooking methods
Your trainer will demonstrate different techniques for cutting and preparing fruit.
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
cutting, slicing and preparing/cooking a variety of dishes that include fruit.
Eggsential knowledge!
Common eggs you will cook with include:
chicken goose
quail duck.
Use the Internet to research what types of eggs other countries and cultures cook with.
When you buy and use eggs, you will see one of the following on the carton:
• Free range eggs: hens are allowed outside during the day; to keep them free from predators they
are kept inside sheds at night.
• Barn-laid eggs: hens are kept in a shed but are free to roam around inside the shed, rather than
being kept in cages.
Read more about the different types of egg farming at the link below.
Website: https://www.australianeggs.org.au/farming/
Don’t forget to look at the section called ‘Collecting, grading & sizing eggs’.
Eggs can also be used in ‘convenience’ forms, including powdered eggs, liquid eggs, frozen eggs
(egg solids), dehydrated eggs and so on.
SHARE PLATE
The Incredible Egg ‘eggcyclopedia’ includes many more terms and definitions. Feel free to browse
the eggcyclopedia at any time and add to your list of culinary items.
Website: https://www.incredibleegg.org/eggcyclopedia/
The Incredible Egg ‘eggcyclopedia’ also includes definiens of cookery equipment and utensils
specific to cooking eggs! Have a look.
Website: https://www.incredibleegg.org/eggcyclopedia/
Read what Australian Eggs has to say about the health benefits of eggs at each of these links.
Website: https://www.australianeggs.org.au/nutrition/health-benefits/
Website: https://www.australianeggs.org.au/nutrition/nutrients-and-vitamins/
• Applesauce: one whole egg can be replaced by ¼ cup of applesauce to add moisture.
• Baking soda and vinegar: one teaspoon of baking soda and one tablespoon of white vinegar
replaces one egg.
• Flaxseed: one tablespoon of ground flaxseed and 3 tablespoons of water can be used as a
binding agent.
Look online and find at least three recipes that substitute other ingredients for eggs. Print out or
bookmark the recipes and share them with your group.
Cookery methods
As you have seen, eggs are a versatile ingredient and can be used in many dishes. Click the links to
look at some basic recipes.
• Poached eggs
• Scrambled eggs
• Boiled eggs
• Fried eggs
• Omelettes
• Soufflé.
With the group, brainstorm a list of as many egg dishes as you can think of. Once you have listed
the dishes, identify what type/s of menus they would be appropriate for and what course they would
be served in. Also indicate which are contemporary/modern egg dishes or whether they are
classical egg dishes, and any accompaniments.
You will share your findings in a group discussion facilitated by your trainer.
Choose two egg dishes and write a report in which you cover each dish. Write at least two
paragraphs about each dish, including:
• ingredients
• cooking methods
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
preparing a variety of dishes that include eggs.
• couscous
• polenta
• rice.
Image by Karolina Kołodziejczak on Unsplash
Pasta
Pasta comes in a range of varieties, often categorised as:
• tubular • stuffed
• stranded • minute
• ribbon • short
• shaped • long.
Pasta types include:
• spaghetti • ravioli
• penne • cannelloni
• fettucine • tagliatelle
• gnocchi • linguine
• tortellini • pappardelle
• macaroni • fusilli
• rigatoni • vermicelli
• lasagne • bucatini.
As a group, work out which variety each pasta type belongs to.
Identify at least five common brands of pasta and pasta sauce available.
You will share your findings in a group discussion facilitated by your trainer.
• bolognese • alfredo
SHARE PLATE
With the group, brainstorm a list of as many pasta dishes as you can think of. Once you have listed
the dishes, identify what type/s of menus they would be appropriate for and what course they would
be served in. Also indicate which are contemporary/modern pasta dishes or whether they are
classical pasta dishes, and any accompaniments.
You will share your findings in a group discussion facilitated by your trainer.
Your trainer will demonstrate how to prepare/cook fresh pasta using the lamination technique.
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
preparing/cooking fresh pasta.
Rice
Rice increases in volume about four times due to its ability to absorb a lot of water.
Rice comes in the following varieties:
SHARE PLATE
• nasi goreng
• risotto
• paella
• jambalaya
• arancini
• fried rice
• rice pudding.
• ingredients
• cooking methods
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
preparing/cooking rice.
Noodles
Noodles come in the following varieties:
• udon
• hokkien noodle
• ramen
• soba
• rice vermicelli
• laksa.
• historical and cultural origins and variations, including countries in which it is a staple food
• the difference between noodles and pasta, including ingredients and processing
WHAT’S COOKING?
Couscous
Couscous is made from crushed durum semolina wheat or barley. Depending on the variety, it may
have a different texture.
• historical and cultural origins and variations, including countries in which it is a staple food
• varieties of couscous
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
preparing/cooking couscous.
Polenta
Polenta is porridge made from ground yellow cornmeal. Aside from being boiled and eaten as a
porridge (with water or milk), cooked polenta can also be moulded into a loaf and chilled before being
baked, fried or grilled.
• varieties of couscous
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
preparing/cooking polenta.
Now it’s time to put together everything you have learned in this unit and do some cooking!
Complete the activity below.
Note: you may cook a variety of different dishes or you may cook only a couple of dishes that include
all the food types relevant to this unit.
WHAT’S COOKING?
• identify and select ingredients from stores according to quality, freshness and stock rotation
requirements
• ensure that food preparation equipment safely assembled, clean and ready for use
• add dips, sauces and garnishes according to standard recipes and regional variations
• work safely
• work hygienically
• work sustainably
• work efficiently
LET IT SIMMER