Reference no: EM133029669

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes

Worksheets

SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS DISHES

Q1: You're preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? (List 3)

Q2: List 3 examples of miseen place tasks that relate to fruit and vegetable dishes. (List 3 each)

Fruit Dishes	Vegetable Dishes

Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient.

Ingredients	Quantity (4 portions)	Quantity (20 portions)
Olive oil	25 ml
Tomato concassé	250 g
Spaghetti	240 g
Basil, finely shredded	6 g
White wine	50 ml

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

Q5: List two quality factors to look for when selecting eggs from stores.

Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?

Q7: List four pieces of information you might find on stock date codes and rotation labels.

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.

Q2: You're making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?

Q3: What are three things you should check when safely and hygienically assembling equipment?

Q4: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Ensure safe assembly
Ensure cleanliness

Q5: Identify four safe operational practices to follow when using a food processor or other electrical equipment.

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?

Q2: How would you weigh and measure the following ingredients?
• 250 g uncooked rice
• 1 tbsp tomato paste
• 250 mls water
• 6 button mushrooms

Q3: What are three basic precision cuts you might use when preparing vegetables?

Q4: Your colleague has just finished preparing some vegetables for a casserole. They ask you what they should do with all the off-cuts. What would you suggest?

Q5: What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?

SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES

Q1: What method of cookery would you use to cook the following foods?

Blanched tomato
Omelette
Crème caramel
Stir-fry vegetables
Rice pilaf

Q2: Briefly outline how to cook rice using the boiling method.

Q3: Briefly outline how to cook eggs using the poaching method.

Q4: List five culinary uses of eggs.

Q5: Explain how and when you might use eggs for glazing.

Q6: You've been asked to make basic fresh pasta dough. List the four ingredients you'll need.

Q7: List three ingredients you can add to change the colour of fresh pasta dough.

Q8: What are two cultural variations of gnocchi and what is its base ingredient?

Q9: List a suitable accompaniment for each of the following dishes.
• Vegetable frittata
• Baked fruit
• Fried egg
• Mexican rice
Q10: Your cooked rice is starchy. How can you prevent this from happening in the future?

Q11: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without harming its appearance?

New waxy potatoes                  1.2 kg

Parsley, chopped                     25 g

Butter, melted                           100 g

Pepper and salt                        to taste

SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS DISHES

Q1: What serviceware would you use to present the following dishes?
• Green salad served as a side salad
• Grilled vegetable and polenta stack
• Fruit salad to be placed on a buffet table

Q2: List four sauces commonly used to prepare pasta dishes.

Q3: List four dips or sauces commonly served with vegetables.

Q4: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons and chopped herbs, deep-fried noodles, chopped basil.
Caesar salad
Poached winter pears
Spaghetti Bolognese
Potato and leek soup

Q5: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.
he dish does not look visually appealing.
Food is piled dangerously high on the plate and may spill when carried.

Q6: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service?

Q7: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.

Attachment:- Prepare vegetable, fruit, eggs and farinaceous dishes_Worksheets.rar