SITHCCC008 Prepare Vegetable, Fruit, and Farinaceous Dishes

Reference no: EM132444636

SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes Assignment -

Task - You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

All recipe cards and workflow plan templates will be provided by your teacher where required.

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

Location: The physical location of the RTO/workplace

Season: Summer, Winter etc.

Website to explore: e.g. Flemington Markets etc.

1. Access the market information in your state and identify all fruit and vegetables currently in season.

2. The following 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.

Cookery Method -

Boiling

Braising

Roasting

Deep-frying

Shallow-frying

Stewing

Microwave

3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 4 portions.

4. 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

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

6. 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?

7. 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

8. 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.

9. 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.

10. 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?

11. 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?

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

Reference no: EM132444636

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