Sithccc008 Prepare vegetable, fruit, egg, and

farinaceous dishes By Tikaram Ghimire. Guys this not

for copy for idea

Question 1 - Answer

Answer all questions below.

1. Access the market information in NSW and identify all fruit and vegetables currently in
season. Categorise these in the provided tables below:

Root vegetables in season:

Tubers Bulbs Roots
Potato, Sweet potato, Artichoke, Onion, Garlic, Leek, Shallot, Parsnip, Radish, Celeriac,
Spring Turnips,
Ya onio carrots, beetroot
m n

Green vegetables in season:

Flowers Leaves Stems Legumes (seed pods) Fruits

Global spinach, Celery, Peas, beans, Cucumber, eggplant,

artichoke, cabbage, lettuce, asparagus, corn,
Broccoli, bok choy, kohlrabi, okra, tomatoes, pumpkin,
cauliflower, Fennel, chickpeas
Broccoflowe collards green, Rhubarb, Avocad
r t Bamboo o
brussels sprou shoots

Fruits in season:
Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit

Plums, Apricots Apples, Pears,i Cranberries , Lemon, Dates,

, Nash Orange, Coconut,
 Peaches, herries, Gooseberries, Kumquats, Dragon ,
C Grapefruit, fruit
Nectarines Melon, Tangerines Kiwi,
Guava,
Blackcurrant, Bananas,
Papaya,
Blueberries, Pineapple, Star
Blackberries fruit, mangoes

2. The following table lists 7 methods of cookery. From the fruit and vegetable, you listed in
question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit.

a) Allocate them so that each cookery method below has 1 vegetable or fruit suitable for
cooking with that method.
b) Describe how you would cook each vegetable or fruit using the cookery method you
chose.
c) Provide a suitable sauce or accompaniment and appropriate garnish for each dish and
brief details for presentation.

Cooker Suitable Cookery Technique Presentation

y Fruit / (Sauce /
Metho Vegetable Accompaniment /
d Garnish)
Boiling Radish Put water in a pot and boil Garnish
it

Braising Tomatoes sauce

Roasting Carrot Put honey, black pepper, olive oil, Accompanimen t

fresh
thyme and then put it in the oven

Deep- Eggplant Cover with batter and Accompaniment

frying fry

Shallow Cabbage Sautee Accompaniment

- frying

Stewing pumpkin accompaniment

Microwave Brussel sprout Put sprout into a dishes, add water and garnish
season

3. Provide 2 menu examples for each of the following potato preparation methods:
 Baked
 Water finished
 Water blanched and fat finished
 Fat blanched and fat finished
 Directly fat finished

Baked Potato Dishes

Example Production Method
1. Baked Loaded potato Coat potato with oil, salt, pepper and braised it. After
2. Baked potato with that cut it open topping with cheese and garnish then
cheddar and bacon baked in the oven.

Baked potato in the oven cover with foil. Then cut,

it
open, stuff with butter, sour cream, cheddar cheese
onion, chives , bacon, put it back to the oven for
5
minutes.

Water-Finished Potato Dishes

Example Description

1. Mashed potato Boil the potato, put through the ricer, add butter and
2. Creamy potato warm
milk.

Boil the potato, put through the ricer, add butter and
hot cream

Water-Blanched and Fat-Finished Potato Dishes

Example Description

1. Coccotte potatoes Cut in smaller shape, roasted in butter

2. Pan fried potatoes Cut pre-cook potato in julienne then add seasoning
Fat-Blanched and Fat-Finished Potato Dishes
Example Size and Preparation

1. French fries Julienne 50x5x5mm

size

50x20x20mm
2. Pylon Potat size

oes

Directly Fat-Finished Potato Dishes

Example Size and Preparation
1. Potatoes chips Slice it
thinly

2. Matchstick potatoes 50x2x2m

m

4. List 10 culinary uses of eggs and provide an example for each use.

• coating, provide a binder for added coating for chicken schnitzel

• Aerating, souffles, sponge cake
• Glazing, egg wash
• Thickening, crème anglaise
• Egg dishes, Egg benedict, poached egg
• Clarifying, soup
• Garnishing, Caesar salad
• Setting, crème brulee
• Enriching, liaison
• Emulsifying, Mayonnaise

5. What are the essential hygiene requirements which must apply to eggs during storage, preparation
and service of egg products to ensure egg safety? Why is this of particular importance when dealing
with elderly, children, pregnant women, small children, babies and people with weak immune systems?

Hygiene requirements to ensure egg safety

Wash and dry hand before and after handling eggs
Use different container for each batch

Implications for elderly, children, pregnant women, small children, babies and people with
weak immune systems
Consider alternative recipes which would usually contain raw eggs for uncooked
foods.
6. Provide an overview of the preparation techniques and a menu example including sauce and
accompaniment (where applicable) for each of the following egg dishes:
Eggs Benedict Fried
Eggs
Coddled Eggs Egg
Dip Scrambled
Eggs
Omelette with filling

Dish Preparation Sauce and Accompaniment

Boil water and add salt. Poach the Accompanimen
Eggs Benedict t
egg into the water

Put oil in the pan, crack the Accompanimen

Fried Eggs egg t
into the pan and season.

Coddled Eggs Boil water in a pan. Butter Sauc

inside e
the coddler, pour a heavy cream,
add egg and seasoning. Place the
coddler into the boil water .
Egg Dip Chop hard boiled egg intol Sauc
smal e
chunks, mix with mayonnaise and
add some seasoning .
Scrambled Eggs Whisk egg in a bowl. Heat up oil Accompanimen
in t
the pan and pour then slowly
scrambled the egg when it on th e
way to cook.
Omelette with filling Cook the filling ingredient, mix Accompanimen
it t
will beaten egg. Pour it in
pan.
Cook until
done.

7. Provide an overview of the nutritional values for eggs, fruit and vegetables including the essential
requirements to retain vitamins and minerals during storage, preparation and cooking:

Commodity with Nutritional Value Requirements to retain vitamins and

examples minerals
Fruit: orange Vitamin Store oranges at room temperature and let it
C
unwashed .

Vegetables: Broccoli Fiber, Vitamin C, Vitamin K, Do not store broccoli in container or

Iron plastic
and potassium bag. Put it in refrigerator and use it in 2 or 3
 days
.
Eggs: omega-3 fatty acids, Vitamins A, Keep in consistent and cool temperature in
D,
E, and B12, the fridge.
antioxidants,
and
choline

8. List the equipment required to prepare each dish listed in Question 7. Explain the WHS points of
care, cleaning and sanitation requirements, and preparation for use:

Dish Equipment Points of Care / WHS Assembly

Bowl, whisk, Use fresh eggs

Eggs Benedict pot
and spoon

Pan and spatula

Fried Eggs

Pot and spoon

Coddled Eggs

Pot,
Egg Dip Chopping
board, chef knife
,
whisk,
bowl

Bowl, Pan
Scrambled Eggs and
spatula

Bowl,
Omelette with filling chopping
board, chef knife
,
pan, spatula.

Cleaning and Sanitation Requirements:

9. What are the requirements for the safe handling of foods when collecting ingredients, and during
preparation, display and storage to meet food safety requirements? Which provisions will ensure food
safety at each step?

Food safety
Vegetables Fruit Eggs Farinaceous
requirements
Collecting Don’t buy damage or Give a Select eggs Check
Ingredients light with for
spoil vegetables squeeze to uncracked infestation
make and such as
sure it is clean weevils and
not too shells. moths
soft and
smell the
fruit
s
Preparation Clean vegetables Wash or Select the Select
scrub cooking appropriate
before cooking with method. methods to
running Handle ensure
wat r carefully and optimum
e crack quality
the egg
into a
bo
wl
Display select suitable sauce s attractively Select sauces Select sauces
using and and
and accompaniment s suitable accompanim accompanim
garnishes, ents ents
wher which which
to be served with e are are
vegetables appropria appropriat appropriate
te. e to to
egg farinaceous
s food

s
 Storage Store vegetables in a Store fruit Store it in a Store it in dry
in a cool place
cool and dry place. cool and. and dry and in
dry place place airtight
contain.
er

10. You are working in the entremetier section of a hotel. The section is responsible for the
preparation of vegetable, fruit, egg and farinaceous dishes.

a) What is required to ensure a food safe workspace and equipment during preparation and
service and at the end of the shift?

Throughout your shift you ought to do regular “tidy up” procedures as you progress between tasks.
Hygiene is crucial, so ensure you retain the work areas very clean and tidy. Keep utensils become
independent from one another and makes sure you are doing not cross-contaminate your items.
specifically, you would like to wash your work area when changing tasks. Cleaning is aided by the
appliance of a detergent, which helps to lift the dirt from the surface also as keep it from
reattaching. Surfaces that inherit contact with food products have to be sanitise regularly. These 2
processes should be allotted as separate procedures – first you clean so you sanitise. so as to be
effective, the sanitation process requires a clean and detergent-free.

b) What does this need to include to prevent wastage of leftovers or by-products from
preparation?

Plan the portion and quantity of the ingredient before you buy to prevent leftover from
a food preparation. Beside that, any leftover or by products from preparation can be
used to cook a meal for a hotel staff for example making a soup, broth or bread. This
method could prevent wastage in the industry for a better environment.
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