Reference no: EM133722564

Prepare vegetarian and vegan

Question 1: Using market information from the state in which you reside, list at least 3 vegetables that are currently in season in each category.
Categories:
Tubers
Bulbs
Root Vegetables

Question 2: Using market information from the state in which you reside, list at least 3 green (leafy) vegetables that are currently in season.
Categories:
Flowers
Leaves
Stems
Legumes (Seed Pods)

Question 3: The table below outlines five methods of cookery. From the vegetables listed in Questions 1 and 2, select three root vegetables and three green vegetables and:
a) Allocate them so that each cookery method has one vegetable suitable for cooking with that method.
b) Describe how you would cook each vegetable using the cookery method you have chosen.
Categories:
Cookery Method
Suitable vegetable
Cookery technique

Question 4: In the table below, outline the nutritional values of vegetables including the most important requirements to retain vitamins and minerals during storage, preparation, and cooking:

Question 5: In the table below, outline the requirements for the correct handling of vegetables when gathering ingredients, and during preparation, storage, and display to meet food safety requirements. Which steps will ensure food safety at each step?

Question 6: You are preparing ingredients for Minestrone Soup. What information about the requirements of production would you gain from the standard recipe?

Question 7: List at least five examples of mise en place that relate to preparing vegetable dishes.

Question 8: You are preparing ingredients for 30 serves of Mushroom and Lentil Bolognese. Subject to the recipe below, add up the quantities necessary for each ingredient.

Question 9: List two quality factors to look for when selecting bulb and tuber vegetables.

Question 10: What are the signs of spoilage in berries, grapes, and other soft fruits? (50-100 words)

Question 11: Answer the following questions.
a) List at least four pieces of information you might find on stock date labels.
b) What is ‘FIFO', and why do you use stock rotation in the Food Service?

Question 12: What are three aspects of safety you should check when assembling equipment?

Question 13: How do you ensure the safe assembly and cleanliness of mechanical equipment before using it in the kitchen?

Question 14: Identify at least four safe operational practices to follow when using a food processor or other electrical equipment.

Question 15: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? Answer in one line.

Question 16: How would you weigh and measure the following ingredients?
250g uncooked basmati rice
1 tbsp organic tomato paste
250 ml water
6 organic button mushrooms

Question 17: Your co-worker has just completed preparing some root vegetables for a stew. They ask you what they ought to do with all the off cuts. What would you advise?

Question 18: At what temperature should you store vegetarian and vegan dishes until they are required for service?

Question 19: Which garnish would you choose for the following dishes? Your garnish options are a poached egg and diced herbs.

Question 20: List a suitable accompaniment for each of the following dishes.

Question 21: What service ware would you use to present the following dishes?

Question 22: List at least four dips or sauces commonly served with vegetables.

Question 23: What adjustments to the final presentation should you make in the following situations?

Question 24: List at least two environmental conditions that you should review when putting away additional ready to serve dishes to enhance their shelf life and follow food safety requirements.

Question 25: You are being employed in the cold larder section of a hotel. This area of the kitchen is primarily focused on vegetable-based dishes.
What is required to ensure a safe food work area and equipment during the preparation and service periods and at the close of the shift?

Question 26: List at least two important factors that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.

Question 27: Identify the following ingredients from the pictures and match them correctly with their classification and country of origin below.

Question 28: For egg, dairy, meat, and convenience products, list at least 4 substitutes in the table below.

Question 29: Describe the food safety risks that are associated with raw egg products and alternative egg products.

Question 30: List at least 2 traits of the following aspects of different vegetarian and vegan dishes in the table below:
Appearance and presentation
Balance
Colour
Contrast
Contemporary variations
Freshness

Question 31: Referring to the images below, complete the characteristics of the following dishes in the table below:
a) Ratatouille Vegetables
b) Poached Pears
c) Vegetable Lasagne

Question 32: Name five classic and five contemporary/ modern sauces served with vegetable, fruit, egg, and farinaceous dishes.

Practical Demonstration

Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Assessment task description:
This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency.
This assessment task is comprised of practical assessment.
The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.

Assessment Task 2

Using the Standard Recipe Card templates, demonstrate several recipes and methods for dishes using the materials below. Each recipe should yield four (4) serves:
Four Vegetarian dishes
Four vegan dishes
Your performance will be observed against the checklists for each dish as given at the end.

4 Vegetarian Dishes