SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Assignment

Task 1: Written Questions

Question1. For each of the following vitamins, explain why they are needed and identify three fruit and/or vegetable sources.

Vitamin:

• Folate
• A retinol
• B3 niacin 
• B2 riboflavin 
• B1 thiamine

Question2. For each of the following vegetables, list at least three purchase specifications.

Vegetable

• Swede
• Cauliflower
• Potatoes
• Onion and garlic
• Lettuce
• Snow peas
• Mushrooms

Question3.  What months are the following fruits and vegetables in season in Australia?

Fruits and Vegetables

• Leeks:
• Brussel sprouts:
• Asparagus:
• Nectarines:
• Blueberries:

Question4. Describe the correct way to store each of the following foods to retain their quality and freshness. Include the storage temperature and shelf life in your response.

Food Item

• Onion
• Potato
• Carrots
• Tomatoes
• Eggs
• Tofu
• Pineapple

Question5.  For each of the following food types, identify two convenience items that could be used to replace fresh products in standard recipes.

Food Type

• Fruit
• Vegetables
• Egg

Question6. Describe the difference between fresh pasta and dried pasta, including the ingredients used and their shelf life.

Question7. 

1. What is the culinary term for the preparation style where vegetables are marinated in olive oil, lemon and herbs and served cold?
2. What is the culinary term for fresh herbs and vegetables tied together with cheesecloth and used to flavour sauces, stocks, soups and stews?
3. What is the culinary term for slowly adding hot liquid to eggs whilst vigorously stirring and increasing the temperature, without curdling the eggs?
4. What is the culinary term for briefly submerging vegetables in simmering or boiling water to assist in preparation?

Question8. List three common cooking methods for each of the following foods:

Food Type

• Vegetables
• Fruit
• Eggs
• Rice

Question9.  

1. List the different types of eggs used by chefs in professional kitchens.
2. List three nutritional health benefits of eggs.
3. Australian eggs are sold in four different sizes. What are they? Include each weight.
4. Describe the three quality grades of eggs and what they are used for.

Grade

• First quality
• Second quality
• Industrial

Question10. Describe how eggs are used in the following applications:

Application

• Binding
• Emulsifying
• Setting
• Aerating
• Coating
• Glazing
• Clarifying
• Garnishing
• Thickening

Question11. 

1. Describe the health risks associated with eating raw egg products?
2. List three alternatives to egg products

Question12. Tom is a chef at a busy upmarket restaurant. He is preparing the fruit, vegetables, farinaceous foods and eggs for the dinner service. The diner menu consists of the following dishes:

• Ravioli napolitana
• Lamb kofta with couscous
• Cesar salad with poached egg
• Chicken Schnitzel with Mesclun salad and mustard vinaigrette
• Eye fillet steak mashed sweet potatoes and greens
• Vegetable paella
• Chocolate mousse
• Apple crumble

List 10 things that Tom must do in preparation for the dinner service (mise en place).

Question13. For each of the following food types, list one classical dish and a contemporary variation of this dish:

Food Type

• Vegetable
• Fruit
• Egg
• Rice

Question14. 

1. Lit the three types of pulses and provide examples of each type:
2. How should pulses be stored?

Question15. 

1. Where did rice originate from?
2. Describe the texture of undercooked and overcooked rice.

Question16. Martha is a chef at a small Italian restaurant. She has been asked to make up some fresh pasta dough for the next service period.

• What equipment will Martha need to make the dough?
• What are the two key ingredients of quality pasta?
• List four different cooking methods used when preparing pasta
• What is the term used to describe the way pasta should be cooked so it is cooked but still firm to the bite?
• What is the historical origin of most pasta dishes served in Australia?

Question17. Explain why green and leafy vegetables should be cooked by placing them into boiling water?

Question18. 

1. What is a ‘butter glaze’ on vegetables?
2. What are three generic examples of garnishes for dishes?
3. What are the two sauces commonly served with salad vegetables?
4. What are three examples of sauces served with pasta?

Question19. What are three examples of standard storage conditions for food products?

Question20. What are three ways to learn the safe operating procedures for commercial kitchen equipment?

Question21. 

1. What are three key pieces of information that can be found on stock date codes?
2. What are three items of information usually found on internal stock rotation labels?
3. What is the main reason a kitchen worker would check the contents of stock date codes and rotation labels?

Question22. For each of the following service styles, list two possible menu items that include each food type.

• Breakfast buffet
• A la carte dinner
• Self-service café

Task 2: Research Project

Task summary

For this task you must research the history and cultural origin of four different dishes, including:

• One vegetable dish
• One fruit dish
• One egg dish
• One farinaceous dish

Menu Photos Week -1

Menu-1 of 2

1. Egg Benedict
2. Gazpacho
3. Ravioli Napolitana
4. Roast Quail with Rosemary, thyme & garlic
5. Slow Roasted Lamb shanks with Parmesan Polenta
6. Mince fruit pies

Menu 2 of 2

1. Creamy cauliflower soup
2. Mushroom Risotto
3. Braised chicken with garlic and white wine
4. Pan seared quail with sautéed mushroom & spring onion sauce
5. Deep-fried ice cream

Task 3: Cooking Observations

Task summary

For this task, you are required to prepare and cook the following dishes:

• Eggs benedict
• Fettuccine carbonara
• Lasagne with couscous salad
• Lentil and sweet potato stew
• Mince fruit pies
• Mushroom risotto
• Ravioli napoletana
• Slow roasted lamb shanks with parmesan polenta
• Cesar salad
• Chicken noodle soup
• Chicken schnitzel with Mesclun salad and mustard vinaigrette
• Chocolate mousse
• Crème brulee with berry and grand marnier coulis
• Deep fried ice-cream

Resources and equipment required to complete this task:

• Access to a real or simulated workplace environment.
• Customers (real life customers or customers role played by other students)
• Industry-realistic ratios of kitchen staff to customers
• Recipes (provided)
• Food ingredients (provided by RTO)
• Observation Booklet
• Kitchen resources and equipment (assessor to ensure).

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