TM Prepare Veg Eggs & Farinaceous Dishes 190113

Prepare vegetables, eggs and
farinaceous dishes
D1.HCC.CL2.18
Trainee Manual
Prepare vegetables, eggs
and farinaceous dishes
D1.HCC.CL2.18
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writers: Alan Hickman, Garry Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2013
All rights reserved
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advise before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE is
not responsible for any injury, loss or damage a result of material included or omitted from this course.
Information in this module is current at the time of publication. Time of publication is indicated in the
date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_veg_eggs_&_farinaceous_dishes_190113
Table of Contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare and cook vegetable and fruit menu items .......................................... 9
Element 2: Prepare and cook egg based menu items .................................................... 51
Element 3: Prepare and cook farinaceous menu items .................................................. 69
Element 4: Store vegetable, fruit, egg and farinaceous items.......................................... 95
Presentation of written work .......................................................................................... 103
Recommended reading................................................................................................. 105
Trainee evaluation sheet ............................................................................................... 107
© ASEAN 2013
Trainee Manual
Prepare vegetables, eggs and farinaceous dishes
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
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Trainee Manual 1
 Front Office
 Travel Agencies
 Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
 Unit Title: statement about what is to be done in the workplace
 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
 Journals
 Oral presentations
 Role plays
 Log books
 Group projects
 Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare vegetables, eggs and
farinaceous dishes in a range of settings within the hotel and travel industries workplace
context.
Unit Code:
D1.HCC.CL2.18
Nominal Hours:
50
Element 1: Prepare and cook vegetable and fruit menu items

Performance Criteria
1.1 Select vegetables and fruits according to availability
1.2 Prepare and cook a variety of vegetable and fruit menu items
1.3 Identify and prepare appropriate sauces, garnish and accompaniments as per the
menu item
1.4 Present vegetable and fruit menu items
Element 2: Prepare and cook egg based menu items

2.1 Prepare, use and cook a variety of egg menu items
2.2 Identify and prepare appropriate sauces, garnishes and accompaniments as per the
menu item
2.3 Present egg menu items
Element 3: Prepare and cook farinaceous menu items

3.1 Select farinaceous items according to availability
3.2 Prepare and cook a variety of farinaceous menu items
3.3 Identify and prepare appropriate sauces, garnish and accompaniments as per the
menu item
3.4 Present farinaceous menu items
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Unit descriptor
Element 4: Store vegetable, fruit, egg and farinaceous items

4.1 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous menu items
correctly
4.2 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous products
appropriately in correct containers s
4.3 Label fresh prepared and cooked vegetable, fruit, egg and farinaceous products
correctly
4.4 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous products in
correct conditions to maintain freshness and quality
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work Written Oral

Projects Questions Questions
1.1 Select vegetables and fruits according to 1.1 1, 2, 3, 1

availability 4, 5, 6
1.2 Prepare and cook a variety of vegetable and 1.2 7, 8, 2

fruit menu items 9, 10
1.3 Identify and prepare appropriate sauces, 1.3 11, 12, 3

garnish and accompaniments as per the menu 13
item
1.4 Present vegetable and fruit menu items 1.4 14 4
2.1 Prepare, use and cook a variety of egg menu 2.1 15, 16, 5
items 17, 18, 19
2.2 Identify and prepare appropriate sauces, 2.2 20, 21 6

garnishes and accompaniments as per the
menu item
2.3 Present egg menu items 2.3 22 7
3.1 Select farinaceous items according to 3.1 23 8

availability
3.2 Prepare and cook a variety of farinaceous 3.2 24 9

menu items
3.3 Identify and prepare appropriate sauces, 3.3 25 10

garnish and accompaniments as per the menu
item
3.4 Present farinaceous menu items 3.4 26 11
4.1 Store fresh prepared and cooked vegetable, 4.1 27 12

fruit, egg and farinaceous menu items
correctly
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Assessment matrix
Work Written Oral

Projects Questions Questions

fruit, egg and farinaceous products
4.3 Label fresh prepared and cooked vegetable, 4.3 29 14

fruit, egg and farinaceous products correctly

fruit, egg and farinaceous products in correct
conditions to maintain freshness and quality
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Glossary
Glossary
Term Explanation
Aspic A savoury gel; a liquid with a setting agent added; used to

apply clear protective coating to protect foods like pates
and terrines to stop them drying when exposed to the air.
Bain-marie Water in a container that is held at a consistent temperature

and it is used to keep food hot. Not used to re-heat foods or
cook foods.
Basting Spooning hot fat over food during cooking either in oven or
on stovetop.
Coagulation Changed state of protein after heat has been applied.
Duchess Potatoes A mixture of mashed potatoes with egg yolk added to enrich
and firm mixture when it is piped to shape and reheated in
oven.
Egg Chicken egg; unless otherwise stated.
Entremetier French name for a vegetable cook; cooks soups, stocks

and vegetable preparation in larger kitchens.
Escalope Thin slice of product; potato or meat.
Farinaceous A product that contains a high proportion of starch.
Gratineeing Addition of cheese enriched béchamel and placing under

salamander to brown top of sauce.
Mashed Potato Potato that has been cooked by boiling in slightly salted
water until soft, then squashed repeatedly until there are no
lumps; butter and cream are added to enrich and add
moisture.
Pasta Mixture of flour and egg or flour and water; Pasta is Italian
name for wheat noodles.
Potato A tuberous vegetable that originated from South America

region of Peru; many varieties exist around the world.
Puree A smooth blend of food that has been passed through a

sieve or pulped using a blender.
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Glossary
Term Explanation
Soufflé A flavoured starch thickened base aerated with whipped

egg white then baked; can be savoury or sweet.
Spoilage Term used to describe food that is no longer suitable to be

consumed by humans.
Timbale Small container used to bake savoury mousses or dessert

mousses.
Tuber Latin word for 'swelling'. Tubers are found on root system of
various plants; classified as a root vegetable.
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Element 1:
Prepare and cook vegetable and fruit
menu items
1.1 Select vegetables and fruits according to
availability
Introduction
These are name of vegetables that can be found in Australia. Australian cities have a
large multicultural mix of people and the variety of vegetables available.
The climate is also different so therefore some vegetables will be more dominant than
others.
As an example, the Department of Primary Industry, Victoria, states the following:
Australian Name: Asian Basil; also Thai Basil
Chinese Name Hsiang tsai
Danish Name Basililkum
Dutch Name Basilicum, bazielkruid, koningskruid
French Name Basilic
Hindi Name Babui tulsi; gulal tulsi; marva
Italian Name Basilico
Malay Name Selaseh; selai
Portuguese Name Basilco; manjericao; amjerico da folha grande
Spanish Name Albahaca; alhabega
Thai Name Tarp hao, (light green); ho lap har (green)
Vietnamese Name Rau que
Source: http://www.dpi.vic.gov.au/agriculture/horticulture/vegetables/vegetables-a-z/asian-vegetables
The chart above shows that the same product can have many different names.
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What is a vegetable?
A vegetable is defined as an edible plant excluding the seed. Edible plants are from the
botanical world.
What is the classification?
Is it a root vegetable, fruit vegetable or a leaf vegetable?
Classification is a definition of to which group belongs.
What is a root vegetable?
A root vegetable is something which comes out of the soil and not from a tree or bush.
What is a fruit vegetable?
A fruit vegetable is something that is picked from a tree or shrub and is not sweet in taste.
What is a leafy vegetable?
Leafy vegetable is an edible plant where only the leaves are consumed.
Rhubarb is like celery but it is normally red in colour in the stems and large wide dark
green leaves. This is actually a vegetable that is consumed as a fruit.
The flavour is considered ‘tart’; acidic or sharp. It can be eaten cooked or raw. When
cooked it is usually cooked with sugar to compensate for the sharp flavour.
Student activity
Survey or research the names of vegetables that are available in your market place.
What are the names of the vegetables available in your marketplace?
Categorise them into root, leaf and fruit vegetables.
What is a fruit?
A fruit can be defined as a food derived from botanicals.
What is a vegetable fruit?
Some vegetables are actually fruit but are consumed as vegetables:
 Tomatoes
 Beans
 Corn
 Peas
 Pumpkin and squash.
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Categories
Vegetables are broken into 2 main categories:
 Root vegetables include vegetables derived from roots, bulbs and tubers of plants
 Green vegetables Include vegetables derived from leaves, stems, flowers, fruits,
legumes and seeds of plants.
Examples of root classifications:
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Tuber is Latin for ‘swelling’. There are stem tubers and root tubers.
Potatoes are stem tubers.
A list of tubers names from the cook thesaurus: http://www.foodsubs.com/Tubers.html.
Arrowroot Chinese potato: also named Jicama, looks like a small onion
Cassava Manioc Tapioca root Yucca Brazilian arrow root
Jerusalem artichoke sunchoke topinambour girasole
Looks like small knobby potato.
Many names are used around the world for the same vegetable.
Examples of green vegetable classifications
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Availability
Availability of some vegetable and fruits is seasonal:
 When are they available in the market place where you are working?
 Are they imported from other areas of your country or are they locally grown?
 Are they imported from another country?
Availability will vary from country to country.
Students will need to develop a list of what is available in their country and the seasonal
availability for each vegetable and fruit.
Some will be available all year round and seasonality is defined by price.
The lower the price and the higher the quality is when they are in season.
Prices go up when product is hard to get.
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What is a vegetable fruit?

Some vegetables are actually fruit but are consumed as vegetables
What is a fruit
A fruit can be defined as a food derived from botanical world that contains seed pods
inside sweet flesh.
The section of fruits that are used as vegetables tend to have very little sugar in them; all
plants food contain some sugar but we just do not taste it in them all.
Some vegetable matter is used as fruit but is not a fruit: the stem of the plant called
rhubarb is used for its unique flavour as a dessert either as stewed fruit or added to baked
apple pie.
The leaf of the rhubarb is not eaten due to its high content of Oxalic Acid.
Rhubarb stem is also eaten as a vegetable in countries including Iran and Afghanistan in
stews with spinach.
A fruit is from a plant and has a degree of sweetness when eaten.
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A botanist would describe fruit as' the ripened ovary of a flowering plant containing one or
more seeds'.
Not all are edible for humans so we’ll consider only the ones available in your local
marketplace.
A selection of material is available from:
Market fresh website – http://www.marketfresh.com.au/download.asp.
Download following PDF guides:
 Fruit guide
 Vegetable guide
 Tropical and exotic fruit guide
 Asian vegetable and herb guide.
Students are encouraged to explore the produce guide A to Z of Fruit and vegetables.
Suggestion: access 'Vegetables" select 'Tomato' click 'go'.
Read about tomatoes and then scroll down to see different varieties.
 Recipe suggestions.
Examples of fruits in categories
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Frozen vegetables and fruits

Frozen fruit and vegetables are available all year round and at a consistent price:
 Cost of frozen product is exacerbated due the need to purchase a freezer and the cost
of electricity and maintenance of the freezer.
Advantage of frozen fruit and vegetables is that it is easy to keep stock in quality condition
until required.
1.2 Prepare and cook a variety of vegetable and

fruit menu items
Preparing vegetables
Importance with all vegetables is that they are clean before any
preparation for cooking commences.
Root vegetables come out of the soil with all manner of dirt on them
along with fertiliser that was placed into the soils to develop soil to
grow the vegetables:
 Wash well to remove all sign of soil, sand and or foreign objects.
Vegetables may need to be peeled:
 Vegetables with hard skins, such as pumpkin will need to have the
skin removed.
Some modern preparation such as Roast Pumpkin may be roasted
with the skin on and it is served like this and the customer just leaves
the skin on the plate after eating the flesh of the pumpkin.
Normally the skin is removed but care has to be applied as many
nutrients are just under the surface of the skin and if too much is
peeled off then much can be lost.
If being peeled care needs to be applied that all the skin is removed.
Cooking vegetables
The most common method of cooking vegetables is to boil them in
water:
 Boiling is used because it is a quick method of cooking.
Stir fried vegetables may be blanched in boiling water before being
placed into the wok to increase the speed in which the vegetable will
cook.
Boiling will introduce heat into the vegetable quickly, especially if they
are cut into smaller pieces as with stir frying:
 Green vegetables must be started in boiling water to preserve green colour.
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The green colour becomes bright after plunging into boiling water due to the collapsing of
the outer cell walls and this increases to brightness of the chlorophyll as the colour is
spread over less area:
 Green vegetables must be uncovered while cooking to
retain colour.
This is to see the vegetables cooking and make sure that they
are not overcooked; overcooking will leach out the chlorophyll:
 Root vegetables are best started in cold water as this
allows for more even cooking.
With starchy vegetables like potato if they are placed into boiling water the outer cell will
breakdown before the centre is cooked.
By starting in cold water and cooking slowly it actually allows for the outer cells to firm up
as the starch cells slowly take up the moisture and gelatinise. As the temperature rises
above the 70°C mark and reaches temperature above 85°C the cells will start to lose the
moisture and the starch cell erupt and they will become dry.
With well cooked potatoes this dryness is alleviated with the addition of fats and milk:
 To test this cook two lots of potato.
Boil one until it is just cooked; point of knife can be inserted with minimal resistance but
potato still holds shape. Remove from water and allow cooling.
Boil one potato until soft then mash, add no fat or milk. Allow to cool to room temperature.
Each a portion of each; the boiled potato should have more moisture then the mashed
due to the lesser cooking time.
There are three important things to keep in mind when boiling:
 Root vegetables are placed into cold water and then brought to the boil. This removes
the chemicals which can cause a bitter taste. The vegetables will also cook more
evenly
 Green and leafy vegetables are placed into boiling water. This cooks them quickly and
reduces the loss of colour and nutrition
 Root vegetables must be started in cold water to allow for even cooking and in some
cases leech out strong flavours.
Stir frying of vegetables

Stir frying is only part of the process. Vegetables are blanched in
boiling water to begin the cooking process and this also adds more
liquid to the process so a lot of the cooking is done in a steamy
atmosphere. This helps to speed up the process.
Minimal quick cooking reduces the loss of nutrients and reduces the
amount of oil used, so it is healthier for the consumer.
Roasting
Root vegetables are commonly roasted. This is a process where the outer edges are
coated with oil and they are placed into the oven. The oil transfers the heat to the surface
and gives a pleasant flavour to the outside of the vegetable. This is called the Maillard
Reaction.
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Aromatics added before the cooking process begins will add to the flavour of the final
roasted product.
If a vegetable is wrapped into foil and then placed into an oven it is actually being
steamed, not roasted.
Baking is the same as roasting but generally no oil is added to the surface of the
vegetable so it does not have the same flavour as a roasted vegetable.
Braising and stewing

Many vegetables can be braised or stewed. Many vegetables
will cook in aromatic liquids but cooking times will vary
depending on cell structure.
Microwaving
Microwaving is a way of cooking vegetables but it has mixed
results. Microwaving works by agitating the water molecules in
the vegetables, and this agitation causes heat.
Preparing fruit
The preparation of fruit should be no less diligent.
Ensure that the fruit is clean, always run under cold water to remove
any residual spray that may still be on the surface of the fruit.
Even if the fruit is going to be peeled it is good practice to wash as
then the work surface does not become contaminated with surface
residue.
Many fruits do not have to be peeled but fruits with hard skins will
need skin removed before consumption.
Many skins are bitter and fibrous and offer no nutrients when
consumed. Once peeled fruits can be cut and consumed or cut and
cooked to further enhance the eating pleasure.
Basic preparations for cutting fruits

When preparing fruits specific requirements can be needed for a particular dish.
Basis preparation requirements could be as follows:
 Ensure that fruit is free of dirt and pests
 Wash fruit when you are serving the whole piece e.g. strawberries would be washed,
yet a pineapple wouldn’t be as its skin is removed prior to consumption
 Use a sharp knife to ensure neat clean cuts
 Remove peel completely
 Membrane and pips removed from citrus.
Preparation of fruits should be appropriate to the dish:
 Stems removed from grapes, peel if cooking the grape, remove seeds
 Hulled strawberries
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 Cherries piped, (removing stones)

 Pineapple needs to have the eyes and core removed
 Apples must have seeds removed
 Bananas need the fibrous membrane removed.
When preparing fruits for a plate of fresh fruit or salad, a variety of
colour, flavour and texture needs to be considered:
 Fruits must be fresh, ripe and full of flavour
 Use fruits with contrasting colours.
Cooking fruit
Fruit will cook much quicker than vegetables. Examples of fruits which may be cooked for
restaurant service are apples, quinces, pears, rhubarb, peaches and apricots.
Apples are cooked in minimal moisture until the cell wall structure has softened. Too
much cooking will cause the walls to collapse and the apple will become a sauce.
Quinces will poach well and they take a long time to cook. Done correctly they will take in
a magnificent amber orange colour and the syrup adopts a piquant flavour.
Peaches and apricots are traditionally poached in light syrups. Fresh peaches can be
grilled and served with meat dishes.
Some fruits can be cooked for desserts but the degree of cooking will relate to the
structure of the fruit.
Berries would only be lightly poached and then served immediately in light syrup. They
should never be reheated.
Bananas can be grilled, poached or baked. Deep fried in batter as banana fritter is classic
winter dessert. Care needs to be taken as not to overcook the fritter as the fruit boils and
runs away into the hot fat:
 Most other fruits are served fresh and raw.
If fruit is to be used as 'pie' filling it must be cooked before being
placed into the pie.
If the fruit was not cooked the moisture would just leach from the
fruits and make the pastry soggy.
The fruit would also need to be in a starch suspension to reduce
liquid leakage into pie pastry.
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Recipes for vegetable menu items
Beetroot fingers in honey
Ingredients:
20g Butter
15g Ginger sliced
1p Beetroot raw, sliced into batons
1 tbsp Honey
To taste Salt
50 ml Water
Method:
 Melt butter and sweat ginger, add beetroot batons, honey and water
 Simmer for approximately 10 - 15 minutes and season to taste with salt.
The idea of cooking the beetroot this way is to save time and fuel cost. It also brings out
the strong earthy flavour.
Pumpkin timbale
(2 Portions)
Ingredients
450g Pumpkin, Queensland blue

1 Egg
30ml Cream
Nutmeg
Salt & pepper
Method
 Steam pumpkin until tender, puree and return to heat to dry out
 Weigh the pumpkin puree, it should be 240 g
 When cooled add egg, cream, nutmeg and season
 Place in well buttered timbale moulds
 Steam until set approx. 30 – 40 minutes
 Leave for 10 minutes in the moulds before turning out.
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Cauliflower and pea subzi
Ingredients
25 ml Oil
1tsp Mustard seeds
5g Fresh ginger julienne
1p Onion medium, sliced
½tsp Turmeric
1p Green chilli, chopped
¼ Cauliflower, large
100g Peas frozen
Salt
½ Lemon, juice
1tbsp Coriander chopped
Method
 Separate the florets from the cauliflower and soak the peas in hot water for 10 minutes
 Heat the oil in a pan and add the mustard seeds, heat till they crackle. Add ginger,
onion turmeric and chilli, now fry for a few minutes
 Stir in the cauliflower pieces and add salt, sprinkle with lemon juice. Cover the pan
and reduce the heat to a low. Simmer for 5 minutes and add the drained peas
 Cover again and cook on low till cauliflower is tender (when necessary add a little
water)
 Transfer to a service dish and sprinkle chopped coriander over the subzi.
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Braised mushrooms
Ingredients
200 ml Vegetable stock

20 g Porcini, dried
25 g Butter
20 g Onion, fine dice
60 g Button mushrooms, quartered
60 g Abalone mushrooms, torn into 2 or 3
60 g Shitake mushrooms, quartered
60 g Portobello mushrooms, quartered
30 g Enoki mushrooms
50 ml White wine
Maldon sea salt and freshly ground black pepper
1 tsp Fresh chopped herbs, basil, thyme, parsley
Method
 Heat vegetable stock with the dried porcini and simmer gently for 15 minutes
 Drain, reserving the stock and roughly chop the softened porcini
 Heat butter in a braising dish or saucepan and sauté onion until softened
 Add button, shitake and Portobello mushrooms and sauté until they start to soften
 Add abalone mushrooms and toss through
 Deglaze with white wine, then add the reserved mushroom stock
 Season, bring to a simmer then cover and cook in the oven 180°C or on top of the
stove for 15 to 20 minutes
 Remove the lid and allow to reduce
 Add the Enoki mushrooms and toss through to soften them
 Add herbs and serve hot with Maghreb.
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Asian greens with tofu
Ingredients
2 square pieces of tofu

2 each Shitake mushroom, dried
2 each Baby bok choy
½ Onion
2 stalks Chinese broccoli
6 each Snow peas
2 each Water chestnuts
1 slice Ginger
1clove Garlic
10 - 15 ml Oil
2 each Spring onion
40 ml Vegetarian oyster sauce
20 ml Soy, light
100 ml Water or chicken stock
1 ½ tsp Cornflour
3 drops Sesame oil
pinch Sugar
5 ml Chinese rice wine
Method
 Turn deep fryer on to full

 Wipe tofu with paper towel, wrap in fresh paper towel, place on a plate and cover with
another plate to weigh it down and press out excess water. Leave for 30 minutes.
 Soak shitake mushroom in hot water to soften
 Cut the top half off the leaf of the bok choy and cut into ½ or ¼ vertically. Cut Chinese
broccoli into 5 – 7 cm lengths. Trim and de string snow peas. Cut onion into thick
slices
 Individually blanch bok choy, broccoli, snow peas and onion.
 Refresh in cold water.
 Cut water chestnuts in half
 Cut spring onion into 5 cm length
 Mix together vegetarian oyster sauce, light soy, stock or water, corn flour, sesame oil,
sugar and rice wine
 Drain mushrooms and cut the shitake in half diagonally
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 Cut tofu in half diagonally. Place in an oiled deep frying basket and gently lower into
deep fryer. Cook for 30 seconds to 1 minute, till golden brown. Drain well
 Heat oil in a wok, add slice of ginger and whole clove of garlic, heat to infuse flavour,
then discard the ginger and garlic
 Add onion, bok choy, broccoli, snow peas to the wok and stir fry for 30 seconds, add
the mushrooms and water chestnuts and tofu, stir fry for a further 20 seconds. Make a
space in the centre of the wok and add the sauce ingredients. Stir the sauce into the
rest of the wok, add the spring onions and toss to combine
 Arrange on a heated plate, serve hot.
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Tempura & avocado rolls
Ingredients
1 Avocado
1 Medium red capsicum (sliced into finger-size strips)
8 Vietnamese leaves
16 Large spinach leaves
1 Medium eggplant
2 Garlic cloves (minced)
Salt
Tempura Batter
½ cup Rice flour
1 Shallots (finely sliced)
75 g Flaked almonds
5g White pepper
5g Baking powder
Salt to taste
2 Coriander roots (finely sliced)
80 ml Cold water
Method
 Cut the avocado into eight equal segments

 Blanch the capsicum strips and drain under cold water, set aside
 Quickly blanch the Vietnamese mint leaves and spinach leaves
 Drain well & set aside
 Slice the eggplant vertically into ¼ cm thick slices
 Sprinkle with salt & set aside for 20 minutes
 Wash thoroughly & then sponge dry
 Place a Vietnamese mint leaf and two spinach leaves on each eggplant slice with a
red capsicum strip and an avocado segment
 Spread with a tiny amount of the garlic
 Roll up the slices firmly & secure with a toothpick
 Mix the rice flour with the rest of the ingredients until it becomes a smooth paste
 Coat the avocado rolls evenly with the rice batter
 Deep fry rolls until golden brown
 Drain well and cut each roll in half to serve.
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Moroccan braised lentils
Ingredients
Chermoula
1 tsp Cumin seeds, roasted
½ tsp Coriander seeds, roasted
½ tsp Paprika
¼ tsp Ground ginger
½ clove Garlic, sliced
½ Chilli, seeded and sliced
½ Lemon, juiced
20 ml Olive oil
Salt and pepper
Lentils
80 g Lentils, du puy
50 g Onion (2 large pieces)
1 Cinnamon stick
4 stalk Thyme
40 ml Olive oil
100 g Potato, peeled, 2 cm dice
80 g Carrot, peeled, 2 cm dice
150 g Tinned, crushed tomato
15 g Preserved lemon, skin only, fine dice
100 g Pumpkin, peeled, 2 cm dice
Garnish
1 tbsp Flat leaf parsley, rough chop
1 tbsp Coriander, rough chop
1 Tortilla
Salt and pepper
Yoghurt, to serve
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Method
 To make the Chermoula, put all ingredients in a mortar and grind to a paste
 Put the lentils in a pot with 3 times their volume of cold water; add onion, thyme and
cinnamon. Bring to boil and simmer 20 minutes
 When cooked drain the lentils and remove the onion, cinnamon and thyme
 Heat olive oil in a saucepan; add onion, potato, carrot and sauté to golden brown. Add
Chermoula and stir to coat all the vegetables. Add tomatoes, preserved lemon and
stock, simmer for 8 minutes
 Add lentils and pumpkin and simmer for a further 5 to 10 minutes
 Check for seasoning and vegetables are tender
 Carefully place the tortilla in a hot fryer so it floats flat
 Take a ladle and gently lower the tortilla until it is completely submerged to form a
basket
 Fry until it holds its shape and drain well
 Serve the braised lentils in the basket with yoghurt and garnish with coriander and
parsley.
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Slow roasted tomatoes with grilled polenta and goats

cheese
1 portion
Ingredients
1 Tomatoes
drizzle Olive oil
Drizzle Balsamic
to taste Sea salt & black pepper
90 g Instant polenta
325 ml Water
20 g Parmesan cheese
30 g Goats cheese
2 Basil leaves
1 Orange (zest & juice)
30 ml Olive oil
10 g Rocket lettuce
Method
 Pre heat oven to 100°C

 Core the tomatoes and cut length ways, place on a tray seeds facing up
 Drizzle with some olive oil & balsamic dressing
 Season with sea salt & cracked black pepper. Slow cook in the oven for 2 hours
 Put 325 ml of water or vegetable stock in a pan and bring to the boil
 Add the polenta then stir constantly while it comes back to the boil
 Continue to boil for approx 5 minutes, stirring all the time
 Add more liquid if needed, it should be a thick porridge consistency
 Take of the heat and stir in parmesan cheese
 Pour the polenta on a tray, lined with glad wrap, approx 1 cm thick, cover with glad
wrap & refrigerate
 Place the orange juice & zest in a small pot and reduce by 2/3 add 30 ml of olive oil
 Season and leave aside for later
 Wash and pick rocket
 Remove tomatoes from the oven and top with crumbled goats cheese
 Heat the cheese under the salamander
 Finely chiffonnade basil leaves and mix in to the orange dressing
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 Heat a griddle pan, cut polenta into desired shape & brush with oil
 Cook polenta slices until they have developed grill lines on both sides
 Toss rocket in the orange dressing and place in the centre of the plate
 Arrange the polenta slices around the rocket
 Top each slice with a tomato half
 Drizzle with remaining orange dressing
 Serve on a warm plate, garnished.
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Palak paneer
(Spinach and cheese curry)
Ingredients
100 g Fresh spinach leaves

50 g Paneer/cheese
15g Ghee/clarified butter
50 g Onions
¼ teaspoon Turmeric
¼ teaspoon Chilli powder (as per taste)
1tablespoon Coriander powder
½teaspoon Ginger chopped
½ teaspoon Garlic
75 g Tomato chopped/1 cm dice
½ teaspoon Ginger juliennes-for garnish
To taste salt and fresh coriander
20 ml Fresh cream
Method
 Clean and boil spinach, cool, strain and make pulp in food processor
 Cut cheese into cubes, deep fried
 Heat the ghee and fry the diced onion till golden brown in a saucepan
 Add the spices, tomatoes and cook until the fat separates on medium heat
(You may need a few spoons of water from time to time to help cook the spices)
(Do not add lot of water-this will spoil making the curry)
 Add the spinach pulp and ½ of a cup of water and cook to mix the water
 Add the paneer (cheese) and bring to the boil then serve in an appropriate dish
sprinkled with chopped fresh coriander, ginger julienne and cream on top.
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Vegetable pakora
Batter
Ingredients
100 g Chickpea flour (Besan)

125 ml Water
½-tsp Carom (Ajwain) seeds or cumin seeds
½-ts Cayenne pepper
Salt to taste
¼ tsp Turmeric
Vegetable oil for deep-frying vegetables
4 Cauliflower florets –small size
4 Zucchini slices 5mm
2 Eggplant slices 5mm
4 Potatoes slices 5mm
Method
 Mix all batter ingredients together with a whisk-consistency for fritter batter
 Cut cauliflower into florets
 Slice all other vegetables into thick slices. As for tempura batter
 Keep potato and eggplant in cold water till ready to fry (drain and dry before coating
with batter
 Heat the oil in a deep fryer to 190ºC
 Dip the vegetables into the batter and fry a few at the time until they are a pale golden
colour. Remove with a slotted spoon and drain
 Immediately before service reheat the oil to 160ºC and fry for a few minutes until the
fritters are crisp and golden brown
 Drain on kitchen paper and serve with Raita.
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Raita
Ingredients
100 ml Yoghurt
¼ Cucumber diced (continental)
Salt, pepper
½ Chilli chopped
5g Cumin seeds
Method
 Roast the cumin seeds in a dry frying pan and then crush with rolling pin
 Beat the yoghurt until smooth then mix in the diced cucumber and season with salt
and pepper
 Now sprinkle over with the chilli and roasted crushed cumin
 Serve with vegetable pakoras.
If the yoghurt is very wet it may need to be drained in muslin cloth for several hours
overnight hanging in a refrigerator.
Pommes gratinee
Ingredients
1 Potato
10g Onions, finely diced
10g Bacon
10g Capsicum, red and green
10g Cheddar cheese
Oil
Method
 Coat the potato with oil and bake until cooked

 Sauté the onion until brown with the bacon and capsicum, drain off excess fat
 Cut a lid into the potato and scoop out the centre and rough chop
 Mix the bacon onion mix through the potato with seasoning and refill the shell
 Cover the top with cheese and place back into the oven to heat the centre again then
place under the salamander to gratinee or brown the cheese on top
 Serve on a warm plate with garnish.
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Ratatouille
Ingredients
50g Onion
50 Zucchini
50 Eggplant
50 Capsicum, red and green
20ml Vegetable oil
1 stick Oregano, strip from stalk and rough chop
1 Garlic clove, bruised
1 Tomato, roughly diced
10g Tomato paste
Water (as required to keep moist)
Salt and pepper
Method
 Heat pan or pot then add the oil

 Add eggplant and sauté until beginning to soften, some colour is ok
 Remove the eggplant from the pan, set aside
 Add more oil to the pan and sweat off the onion over a low heat
 Add the zucchini and capsicum, continue to cook until they begin to soften
 Add the eggplant back into the pot with the tomato, tomato paste, garlic oregano and
seasoning
 Allow to cook gently over a low heat to infuse flavours and until the tomato breaks
down
 Add small amounts of water to prevent drying out and burning
 Do not overcook zucchini and eggplant, they must still hold their shape
 Remove the bruised garlic clove before serving on a warm plate
 There should be some liquid left to give a sauce base to the dish.
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Recipes for fruit menu items
Apple fritters
Ingredients
100 g Flour
5g Sugar
½ Egg
5g Yeast
100 ml Water (warm 37°C)
10 ml Oil
10 g Sugar
1 Apple
10 ml Lemon juice
pinch Cinnamon
10 g Castor sugar
Method
 Mix yeast and 5g of sugar with warm water

 Lightly beat an egg in a bowl, pour half into the yeast mixture, add oil
 Sift flour into a bowl and make a well in the centre
 Pour in the yeast-egg-oil mixture and mix to a smooth batter
 Cover and leave to prove for 1 hour
 Peel and core the apple, then slice to 1cm thick. Coat with lemon juice
 Dry apple, dust with flour, dip in the batter, let the excess drain off
 Deep fry at 180C until golden brown
 Drain on paper towel, then toss in cinnamon sugar, serve hot.
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Whole poached pear in red wine
Ingredients
1 Pear
Stock Syrup
1 Cinnamon stick
300 g A1 sugar
250 ml Water
500 ml Red wine
½ Lemon juice
Method
 Put the ingredients for the stock syrup in a pot, including the squeezed lemon half
 Bring to the boil and simmer for 10 minutes
 Turn down to poaching temperature
 Peel the pear, leaving the stalk on
 Remove core and seeds using a parisienne cutter
 Place the pear in the pot and cover with a cartouche
 Cook pear until tender
 Check by using a wooden skewer piercing through the core hole
 Remove from heat and let cool in poaching liquid
 Serve cold pear on a pool of syrup and garnish.
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Stewed apple
Ingredients
1 Apple
30 g Butter
20 g Sugar
squeeze Lemon juice
Method
 Peel and chop the apple into bite size pieces

 Melt butter add apple and sweat
 Add sugar and continues to stir
 Add lemon juice and stew until tender
 If the sugar begins to burn add some water to keep the apple moist.
Fruit compote
Ingredients
50g Sugar
70ml White wine
70 ml Water
½ Cinnamon stick
½ Orange zest peeled and juice
½ Lemon zest peeled and juice
½ Pear
½ Apple
3 Strawberries
Method
 Prepare syrup by bringing to the boil sugar, white wine, water, cinnamon stick, orange
and lemon zest and juice
 Simmer for 5 minutes
 Add pear and apple pieces
 Cook until tender
 Turn off the heat
 Add quartered strawberries
 Cool to room temperature
 Serve.
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Tomato and pear relish
Ingredients
200g Tomato, diced

50g onion, diced
5ml Vegetable oil
500g pear, diced
1/2 Chilli, halved
50g Brown sugar
10ml Cider vinegar
¼ Green capsicum, diced
½ Orange zest
10g Ginger, grated
Salt & pepper to taste
Method
 Sauté’ onion
 Add all ingredients into a pot simmer until thick
 Cool place in container until needed.
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Cashew, pineapple, cauliflower and pea curry vegetables
Ingredients
70g Cashews
200ml Water
100g Cauliflower, florets only
50g Pineapple diced
½ tsp ea Ground turmeric cumin coriander
2 Strands saffron
50g Fresh or frozen green peas
120ml Thick coconut milk
20ml Oil
60g Onion chopped
5 Curry leaves
1 Rampe leaf or pandanus leaf
2g Mustard seeds
10g Garlic, crushed
5g Fresh chilli julienne
20ml Lemon juice
Salt to taste
Method
 Boil cashews in a pan in the water until they are tender (about 20 minutes). Add
cauliflower to the cashews and cook for another 5 minutes with lid on. Set aside
 Heat oil over medium heat add onion, rampe leaf, curry leaves, mustard seeds, garlic
and chillies and sauté until golden
 Sprinkle over the turmeric, cumin, coriander and salt. Add the diced pineapple and
coconut milk and bring back to a simmer. Add cauliflower and cashew to curry sauce
 Add peas
 Finish with lemon juice can be served in a pineapple boat to the table.
Accompanies can be rice, spicy meat curry, chutney and sambal.
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1.3 Identify and prepare appropriate sauces,

item
Sauces for vegetables
Sauces for vegetables will fall into the following categories.
Hot vegetables
 Starch thickened béchamel or veloute
 Cream reduction
 Butter Glaze.
Cold vegetable
 Vinaigrette
 Mayonnaise.
Starch thickened
Béchamel can be enriched with cream and cheese as well as flavoured to suit the
vegetable that is being served, for example – Cauliflower and cheese sauce.
Veloute can also be used but these are made from animal based stocks so discretion
needs to be applied when deciding to use stock as a base
for a sauce due to cultural and lifestyle choices to which a
customer may be adhering.
Cream reduction is just a flavour base placed into a cream
then bought to the boil and simmered until it will bond to the
outside of the vegetable.
Butter glaze is classical method use for many years. As the
vegetable comes out the boiling water it is drained and
tossed into butter that is in a hot frypan:
 This water is driven off due to the high heat and a thin film of butter fat is left which will
add flavour and impart a pleasing shine to the vegetable.
Cold vegetables
Many vegetable dishes are served cold as salads.
Vinaigrette can be placed onto hot potatoes and then the dressing will be absorbed into
the potato rather than sitting on outside.
Oven baked vegetable can be served as a salad item and these will be dressed in a
vinaigrette to add flavour.
Vinaigrettes can be flavoured to compliment the vegetable with which it is served.
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Mayonnaise
Mayonnaise is the versatile dressing which can add so much more to
cold cooked vegetables.
It carries other flavours well and is an excellent binding agent to hold
salad components together where vinaigrette will not.
Garnishes
A garnish is classified as a part of a dish that provides decoration.
A decoration is sometime that is meant to ‘catch the eye’ as well as add flavour and
interest to the dish.
A garnish can be:
 Sliced or chopped
 Herb
 Vegetable
 Fruit
 Flower petals
 Cheese grated or thinly sliced
 Nuts, whole or chopped.
A garnish should complement the base item with which it is being served.
Allergies
Care needs to be taken when making all menu items that you, the cook is aware of any
ingredient that may an adverse reaction to customers.
Modern Food Safety regulations in Australia require the restaurant to inform the
customers that the menu item may have an ingredient that can make them feel
uncomfortable after eating.
People may have allergies to:
 Nuts, ground nuts (peanut) and tree nuts
 Soy and soy derivatives
 Milk and milk products
 Seafood and fish products
 Gluten and other wheat based products.
A method of informing customers is writing the ingredient into
the menu item description or to have symbols beside the menu item.
Such as (N) (S) (M) (G)
An explanation of the symbol can be given at the bottom of the menu page.
Keep your customers informed so they can make informed choice without having to ask
too many questions of your staff.
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Cultural and lifestyle choices

These are choices that people make so they can follow specific beliefs:
 Consuming meat will not make a vegetarian unwell or cause them harm but nuts may
cause a person to have an anaphylactic shock and that will kill them.
Respect of another person’s lifestyle choice is important and if you respect their choice it
can mean good business for your enterprise.
Sauces to accompany vegetables and fruit menu

items
Orange caramel sauce
Ingredients
80 g Sugar
30 ml Water
80 ml Orange Juice
Method
 Place water and sugar into a pot, bring to boil and caramelise
 When a golden brown colour has been achieved remove from heat and cool slightly
 Add the orange juice and swirl to mix
 Re-boil and let reduce to approximately 100 ml.
Berry coulis
Portion 200 ml
Ingredients
100 g Mixed berries

25 ml Stock syrup, hot (50:50 water/sugar)
Method
 Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup
 Place into a blender, puree thoroughly and strain through a fine strainer
Note: This sauce will become thicker as it cools. Cooking the berries stops the sauce
from bleeding because the cooking releases the pectin to bind with the liquid.
Pectin is a natural setting agent found in fruit.
Investigate for yourself to find the fruit with the highest level of pectin.
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Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5g Dijon mustard
trace Salt
trace White pepper
250 ml Oil
10 ml Hot water
Method
 Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
Gradually add oil very slowly, whisking continuously until all the oil is incorporated
 Whisk in the hot water to stabilize the mayonnaise
 Correct the seasoning and acidity with lemon juice.
Tartare sauce
Portion 250ml
Ingredients
250 ml Mayonnaise
15 g Capers, chopped finely
25 g Gherkins, chopped finely
5g Parsley, chopped finely
Method
 Mix all ingredients together and adjust the seasoning

 Cover and refrigerate for a minimum of 30 minutes prior to use.
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Sauce remoulade
Ingredients
10 g Anchovy (finely chopped)

250 ml Tartare sauce
Method
 Whisk in anchovy paste to the Tartare sauce

 Serve as required.
Mousseline
Ingredients
200 ml Hollandaise sauce, warm

40ml Cream
Method
 Take a measure of hollandaise, 200 ml
 Whip 40 ml of cream and fold through the hollandaise
 Served with poached fish or boiled vegetables.
Béchamel sauce
Portion – 1 litre
Ingredients
40 g Butter
40 g Flour
½ lt Milk
1 Onion cloute
Method
 Make a white roux, allow to cool
 Bring milk & onion cloute to the simmer, infuse & strain
 Add milk slowly to roux whilst stirring with wooden spoon
 Bring to boil & simmer for 30 minutes
 Adjust consistency & seasoning.
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Mornay sauce
Portion – 500 ml
Ingredients
450 ml Béchamel
30 g Parmesan
50 ml Cream
1 Egg yolk
Method
 Melt cheese into simmering béchamel

 Remove from heat, allow to cool a little
 Mix egg yolk & cream and whisk into sauce
 Reheat taking care not to boil & adjust seasoning.
1.4 Present vegetable and fruit menu items

Introduction
Vegetables
Presenting vegetables on a plate is an important skill.
If they are just placed without thought then the whole
appearance can be ruined.
Cooking green vegetables correctly will give a bright
green colour that adds much to the presentation.
Overcooked green vegetables look dull and lose their
bright green colour.
Green vegetables are best if they have a slight crunch
to them when they are served.
The primary focus when presenting vegetables is colour.
Place bright green and orange next to each other and do not place vegetables of similar
colour next to each other as this will diminish the colour impact.
Vegetables can be served:
 On the plate with the meat
 As a side dish
 As part of a buffet either hot or cold.
Vegetables are normally considered a side or an accompanying dish but in many
societies they are the main food source so the role of the vegetable changes. They
become the main focus of the menu item.
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When presenting vegetables thought and consideration needs to be applied to the

following points:
 Colour combinations on the plate
 Height of the presentation
 Type of plate or platter on which they are being served
 Flavour combination used when combining different vegetables
 Texture that each individual vegetable imparts.
Vegetarians
People adopt vegetarianism for a variety of reasons.
The main influences are usually ethical or to do with health
or religion. Those who become vegetarians on ethical
grounds have a basic respect for life in all forms and will
avoid not only meat, but any product obtained by harming
or exploiting animals.
Some extend this to include dairy products and eggs and in
extreme instances do not eat honey, use animal tested cosmetics or wear leather shoes.
There are two main types of vegetarian diets:
Lacto-ovo vegetarian
Does not eat fish, fowl or animals but may include cheese, eggs and milk in their diet.
Vegan
Someone who does not eat any form of animal-derived food.
Veganism is usually a way of life that avoids all forms of animal
products including leather, wool and even pearls.
This is the more restricted of the two diets forbidding the
consumption and use of all products from a living or dead
creature, animal, fish, bird or insect.
In practical catering terms this means a diet excluding all animal
milk products, eggs, meat, fish and in some cases honey.
This can be a lucrative market to supply. In the past non meat
eaters have been seen a nuisance to the chef who has not been
prepared to put together a menu that does not have
animal/poultry/fish products in the dishes.
Informed customers know that ‘it is the service of having good food prepared for them’,
and will pay good money for interesting and flavoursome vegetable dishes.
Think of your profit margins.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student needs to submit a work plan on the following requirements that are listed
here and through the manual.
Your Trainer will clarify this more but all this will be adding you’re your own database of
knowledge.
The student will need to show competency in the following criteria to be deemed
competent.
1.1 Vegetable and fruit availability:
 Student need to develop lists of what vegetables and fruit are available in their
local market place
 From the list the students will have to prepare a variety of menu items listed
below
 The list will need to be extensive.
1.2. Prepare and cook a variety of vegetable and fruit dishes:
 A variety of vegetable dishes using different cooking methods

 Suggest 2 root vegetable dishes
 Recipes that may have a variety of vegetable classifications
 2 savoury dishes with fruit in ingredients
 2 dessert fruit dishes.
1.3. Identify and prepare appropriate sauces and accompaniments per menu item:
 Each menu item must be served with appropriate sauce either as part of the dish
or as an accompaniment.
1.4. Present vegetable and fruit menu items:
 Dishes need to be presented to experienced culinary person for analysis and

constructive feedback.
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Summary
Prepare and cook vegetable and fruit menu items
Select vegetables and fruits according to availability
 Season availability depends on the country that you are in and where that country is in the
world
 With mass transportation most vegetables and fruit are available all year round. But can your
budget pay for the cost of purchasing something from South America
 Checking the availability at your local market for fruit and vegetables or having a supplier to
keep you informed of what is available or coming into season so new menu additions can be
planned.
Prepare and/or cook a variety of vegetable and fruit menu items
 Having a variety of vegetables and vegetarian menu items is a must for all good restaurants
 Fruit and fruit in menu items, not just desserts are also necessary if the clientele is going to be
kept interested in coming to see what the chef is offering today
 Having a wide selection on the menu is not exciting if it is all poached. Multiple cooking styles
enhances the appeal of the menu
 All vegetables and fruits can be boiled poached steamed grilled baked and roasted but the
true skill is in how well it is done. This does not mean all have to be cooked a long time
 It is the finesse that is applied to the cooking that demonstrates the skill of the craftsperson.
Identify and prepare appropriate sauces, garnish and accompaniments as per the menu
item
 Sauces are added to dishes to assist in the eating process. They add moisture to the mouth
while the food is being eaten
 Adding pleasure to the consumption of the menu item is if the sauce has a pleasant taste that
compliments the food with which it is served.
Present vegetable and fruit menu items
 Use colour and height to present vegetables and fruit menu items. Colour is what attracts the
human eye to the food
 Have a multiple cooking methods because if all is deep fried then it will all look brown in colour
and destroy the look and taste
 Vegetables compliment protein dishes like fish, meats and chicken
 Fruits add flavour to some meat dishes like curries to foil the heat of the spices, or there are
classic European combinations like apple sauce with roast pork
 Always present to highlight the best of all ingredients
 Colour balance; eye appeal balance; flavour balance.
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Element 2:
Prepare and cook egg based menu
items
2.1 Prepare, use and cook a variety of egg menu
items
Eggs of birds, fish and reptiles such as turtles are edible.
The eggs mainly used for culinary will be the eggs of the common chicken unless
otherwise stated.
An egg’s shell is porous, therefore moisture loss occurs and the egg will take on strong
odours.
The shell colour depends on the breed. Cracked shells should be
avoided as cross contamination can occur.
The average weight of an egg is 60 g:
 Shell 12%
 White 58%
 Yolk 29%
 Other 1%.
Eggs are high in protein and this protein coagulates when
cooked:
 They are very easily overcooked.
The temperatures below are when the different parts of the egg coagulate – cook:
 Eggwhite 60 – 65C
 Egg yolk 65 – 70C
 Whole Egg 68C.
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Quality indicators for freshness

When purchasing eggs it is important to order and only accept when they are delivered,
eggs that are of good quality.
Good quality chicken eggs should display the following quality points.
Shell Clean of all chicken dirt, be good shape & no cracks.
 No blood spots, firm & translucent

Egg yolk
 Should sit central in the egg white.
Thick, gelatinous & sit high

Egg white
Flat and runny indicates that it is an older egg
Should not smell off when cracked; Fresh eggs will keep at room temperature
Smell for at least 7 days but in warmer climates it is not so long. They must be
chilled to below 5 degrees if they are to have a good period of freshness.
 Should be small
 This is hard to see but it can be used if you are suspicious if the supplier
Air cell is trying to give you old eggs. As the egg ages it loses moisture and
absorbs air through the shell
 If the egg floats the air is large and the egg is not fresh.
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Culinary uses
When heated egg coagulates and holds liquid in a suspension

Thicken
e.g. soups, sauces & custards
When wet the food items stick together. When cooked the egg sets and keeps
Bind
the food together e.g. crumbing items & meatballs
Beaten egg gives a shiny appearance

Glaze
e.g. bread & pastries
When whipped the egg traps millions of tiny air cells within itself. Air bubbles
Aerate
help to raise other ingredients e.g. soufflés & sponges
Yolks can hold together two un-mixable ingredients

Emulsify
e.g. hollandaise & mayonnaise
Whites used to clarify stocks

Clarify
e.g. consommé
Adds flavour and nutrition

Enrich
e.g. pasta, cakes & pudding
Storage of eggs
Eggs are perishable and fragile therefore should be stored
using the following guidelines:
 In a cool humid temperature, they can be stored in the
fridge or the dry store
 Away from strong odours e.g. onions and garlic
 In their box with the point down
 Cracked eggs should be used immediately
 Kept dry.
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Boiling eggs in the shell
Cold water start Hot water start

less chance of the shell cracking more precise timing needed
Soft boiled Hard boiled Soft boiled Hard boiled
3 min (once boiling) 7 min (once boiling) 4 min 10 min
You should refresh eggs once boiled

 To stop the cooking process
 To stop a grey ring forming around the yolk
 As they are easier to peel.
‘Refreshing’ is a term that means ‘to plunge into cold water’.
This reduces the temperature of the food and stops the cooking process.
Poaching eggs
The white should be set and the yolk runny.
Remember to add vinegar as this helps set the protein in the egg
white.
However if you add too much vinegar:
 The eggs will taste strongly of vinegar
 The white will become tough & leathery
 The white will take on a grey shade.
Types of omelettes
 Sweet omelette
 Spanish omelette
 savoury omelette
 Eggah - Middle Eastern
 Flat omelette
 Egg foo yong - Chinese
 Soufflé omelette
 Tomago-yaki - Japanese.
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Poached eggs
Ingredients
2 Eggs
Poaching liquor
60 ml of white vinegar per 1 litre of water
Method
 Heat water and vinegar in a deep pot until bubbles are forming on the bottom, but not
breaking the surface. (the temperature is vital)
 Crack each egg into a small dish and gently place into the liquid
 As the egg falls through the water it should set into an egg shape and then float to the
surface when the white is set
 Cook until the white is set and the yolk is still runny approximately 3 mins
 Remove with a slotted spoon, drain and trim whites before serving
 Alternatively store in cold water and then reheat in hot water.
Fried eggs
Ingredients
2 Eggs
30ml Oil, vegetable
Method
 Heat a fry pan and allow the oil to heat to approximately 75°C
 Crack each egg into a small bowl to check if they are good to use
 There must not be no shell in the egg and they must not smell
 Place each egg into the hot oil separately
 Turn the heat down so the egg white does not boil and bubble
 When the egg white has coagulated (set) all the way to the edge of the yolk then the
egg can be removed with a slotted flat palette to a clean warm plate
 Plate can be garnished after the eggs have been placed and before being served.
Note: When cooked the egg white should not have lots of bubbles inside.
Egg white must not be brown on bottom – shows the heat was too high.
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Scrambled egg with chives on toast
Ingredients
1 slice Bread
2 Eggs
20ml Cream
Salt and pepper
10 g Butter
1 tsp Chives, chopped
extra Butter, to spread on toast
Method
 Toast the bread on both sides to a golden brown, keep warm

 Break the eggs into a bowl, season and mix thoroughly
 Heat butter in a pan, add eggs and cook gently, stirring with a wooden spoon, until the
eggs are almost set, but still a bit runny
 Remove from the heat at this stage
 Butter the toast, and place on a warm plate
 Arrange the scrambled eggs on the toast and scatter with the chopped chives
 Serve immediately.
Note
 Scrambled eggs must not be dry in texture
 Should be soft and moist in the mouth feel.
Do not heat the pan so hot as to burn the butter when placed into the pan. This will add a
brown colour to the eggs.
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Eggs cocotte with mushroom and chervil
Ingredients
100 g Mushroom, finely chopped

10 g Onion, finely diced
10 ml Clarified butter
50 ml Cream
Salt and pepper
1 tsp Chervil, chopped
1 Egg
5 ml Clarified butter
Method
 Heat oven to 175°C

 Sweat onion in butter, when soft add mushrooms and cook until soft and dry without
discolouration
 Season, add cream and cook until cream has reduced by half, finish with chopped
chervil
 Place mushroom duxelle mixture in a ramekin or soufflé dish
 Hollow out the centre slightly and place the egg in the centre, brush with clarified
butter and place the ramekin in a water bath
 Cook in the oven for 10 – 15 minutes until the egg white has set and the yolk remains
soft
 Do not allow the egg to overcook or get crusty on top.
 Serve hot.
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Vegetable frittata
Frittata is an Italian style omelette All vegetables must be cooked. See below.
Ingredients
25 g Onion
30 g red capsicum
30 g Green capsicum
50 g Mushroom
30 g Zucchini
30 g Carrot
3 Eggs
20 ml Cream
25 g Parmesan, grated
to taste Salt and pepper
Method
 Peel and fine dice the onion

 Fine dice the capsicums
 Thinly slice the mushrooms
 Grate the carrot and zucchini
 Sauté or sweat the vegetables - if moist, drain off excess liquid
 Beat eggs, add cream, parmesan and seasoning
 Combine the vegetables and egg mixture
 Heat pan with a little oil
 Pour in mixture
 When a crust has formed on the base, ease edges away slightly
 Place in oven 150°C until set. Approx 10 minutes.
Note: If pan is not heated prior to adding egg mixture, the omelette will stick. This will
result in tearing when being removed from the pan.
Most vegetables lend themselves to the preparation of a frittata (e.g. potatoes,
broccoli, onion, spinach, etc)
Hard, soft and leafy vegetables all take different times to cook. As they cook their
structure is broken down and moisture is evaporated away. When they are cooked they
then only need to be captured in the egg suspension mixture.
Frittata is similar to Spanish omelette. They evolved as a way to use up left over
vegetables and to add variety to egg dishes.
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Eggs Benedict
Ingredients
1 Muffin, English, cut in half

10g Butter, softened
2 slices Ham
2 Eggs, poached
Hollandaise
20ml Vinegar
10ml Water
Pinch White pepper
2 Egg yolks
100g Butter, clarified
Squeeze Lemon juice
Seasoning
Method
To make hollandaise
 Reduce vinegar and 10 ml of water by half. Cool to 50°C
 Put egg yolks and reduction in a bowl and whisk over a double boiler to ribbon stage
 Slowly add warm clarified butter, whisking continuously
 Add lemon juice and season to taste
 Keep warm.
Assemble the dish
 Toast muffin and keep warm
 Place the ham on a grill tray and warm gently under the salamander
 Poach the eggs
 Butter the muffin and place on a warm plate
 Put a slice of ham on each muffin and a poached egg on the ham
 Top with hollandaise sauce and serve immediately.
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Omelette plain
Ingredients
2 Eggs
10 g Butter
Method
 Prove omelette pan as shown in the demo

 Mix 2 eggs, salt and pepper together in a bowl
 Heat omelette pan and add butter, once melted swirl around to coat entire pan
 Once butter is hot, but not burnt, pour in egg mix
 Using a fork stir from the outside in to cook the mixture
 When it is very wet scrambled egg consistency, let the outside set
 Move the omelette to the outer edge of the pan by hitting the wrist that is holding the
pan with your free hand
 Fold one third of the omelette into the centre and roll over again, using the edge of the
omelette pan to create a cigar shape
 Tip out on to a hot plate and lightly brush with clarified butter and garnish
 The omelette needs to be “baveuse” which means still wet and creamy on the inside.
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Omelette filled
Ingredients
2 Eggs
½ Tomato, concassé
20gm Cheese, cheddar, grated
10 g Butter
20gm Butter, clarified
Parsley
Method
 Prove omelette pan as shown in the demo

 Mix 2 eggs, salt and pepper together in a bowl
 Heat omelette pan and add butter, once melted swirl around to coat entire pan
 Once butter is hot, but not burnt, pour in egg mix
 Using a fork stir from the outside in to cook the mixture
 When it is very wet scrambled egg consistency, let the outside set
 Sprinkle the tomato and cheese down the centre, spread evenly in centre
 Move the omelette to the outer edge of the pan by hitting the wrist that is holding the
pan with your free hand
 Fold one third of the omelette into the centre and roll over again, using the edge of the
omelette pan to create a cigar shape
 Tip out on to a hot plate and lightly brush with clarified butter and garnish
 The omelette needs to be “baveuse” which means still wet and creamy on the inside.
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garnishes and accompaniments as per the
menu item
Introduction
Eggs are mostly served plain. Garnish is normally a chopped or piece of green herb, for
example, parsley chopped and sprinkled on top or a sprig placed beside the eggs on the
plate.
As the eggs are mostly consumed for breakfast they will be accompanied with toast.
More intricate preparations will have more complex elements.
Eggs Benedict is a classical French preparation:
 English muffin
 Hot buttered Spinach or sliced ham, warmed
 Poached egg
 Hollandaise sauce over the egg.
A classical morning egg dish in the USA is Huevos Rancheros.
Huevos is Spanish for eggs.
Rancheros is ranchers; a cowboy dish.
It plays on the Mexican influence on the cowboy cuisine in the
USA.
Heuvos rancheros
 Tortilla bread
 Refried beans, optional
 Fried eggs
 Topped with spicy tomato salsa
 Garnish with cilantro (coriander).
Hot melted butter can be used as a sauce for freshly cooked eggs. Keep it simple.
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Huevos rancheros
Ingredients
1 Tortilla bread, soft

10g oil, vegetable
2 Eggs, fried
50g Tomato salsa
50 g Refried beans, optional
5g Cilantro
Method
Refried beans can be purchased in cans or cooked and reserved until required.
Tomato salsa recipe follows:
 Warm oil in fry pan
 Warm tortilla in hot oil, brown slightly, keep warm
 Warm refried beans
 Fry eggs
 Place warm tortilla bread on plate
 Spread with refried beans
 Place eggs on top of beans
 Top eggs with portion of tomato salsa
 Garnish with chopped cilantro.
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Refried beans
 200gm Red kidney beans or pinto beans

 Water to cover approximately 1 litre
 Bring to the boil and remove from the heat and cover.
 Leave sit for 1 hour
 The beans will absorb water.
 Return to the heat and simmer until the beans are soft
 Add salt to season after they are cooked. Salt can harden the skin and slow the
cooking
 Watch the water level
 Allow to cool.
To make refried beans
Ingredients
20 ml Oil
30 gm Onion, diced
1 Garlic clove, crushed
3 teaspoon Cumin, ground
1 tsp Coriander, ground
Beans that have been prepared
Method
 Heat the Boil in pan and sauté onion until soft

 Add spices and cook until fragrant
 Add beans and water
 Cook until the beans are soft and falling apart
 The mix needs to cook until it becomes a paste or loose
 Cool and reserve until required.
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Tomato salsa
Ingredients
20g Onion, diced

100g Tomato, chopped
5g Oregano, fresh, chopped
5g Chilli, adjust to taste
Water
Salt
Pepper
Method
 Warm oil in fry pan

 Sauté onion until soft
 Add tomato, oregano and chilli and cook
 Season with salt and pepper
 Add water and continue to cook until tomato begin to soften
 Remove from heat and reserve until required.
Addition of finely diced capsicum is also an option.
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2.3 Present egg menu items

Eggs can be presented on the menu at any time of the day:
 Morning
 Lunch
 Dinner.
Eggs may be served as:
 Poached eggs on the breakfast menu
 Frittata and salad for lunchtime menu
 Hollandaise over grilled salmon on evening dinner.
Eggs are a versatile menu item and a valuable food source in the human diet.
When serving a menu item it is always best to highlight the attributes of the ingredients
used.
Poached eggs
 Serve on a clean warm plate with no poaching water allowed to
drain onto plate
 If being served with toast make sure the toast is next to or
under the egg
 Garnish to compliment the dish
 Normally a green herb like parsley or chives is used.
Omelettes
Classical egg dish served for breakfast:
 Clean lines
 Either side folded into centre
 Served seal side down on clean warm plate
 Should be tapered to look like cigar on plate
 Narrow top and bottom and slight bulge in centre
 Consistency should be baveuse; moist and soft in centre
 Minimal colour on egg.
Excellent example of omelette making on you tube: Jacques Pepin:
http://www.youtube.com/watch?v=57afEWn-QDg
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Work Projects
knowledge.
Student needs to prepare and present a variety of egg dishes to instructor for evaluation.
Students need to prepare a work plan with selected recipes that will be used.
Students will need a list of ingredients and equipment to be used.
2.1 Prepare a variety of egg dishes:
 Two breakfast egg dishes

 Omelette must be included.
2.2. Identify soma appropriate sauces:
 Suggest appropriate sauce to be served with each egg dish.
2.3. Present egg dishes:

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Summary
Prepare and cook egg based menu items
Prepare, use and/or cook a variety of egg menu items
 Menu items where eggs are used are plentiful:
 Breakfast
 Lunch
 Dinner menus
 Breakfast is the simple poached, fried or scrambled eggs on toast
 Lunch maybe where the omelette is served
 Dinner is where the more formal soufflé may be served, savoury or dessert.
Identify and prepare appropriate sauces, garnishes and accompaniments as per the menu
item
 Many sauces can be served with egg dishes:
 Hollandaise with poached eggs for classic egg Benedict
 Huevos Rancheros has a tomato salsa and refried beans served with eggs on a tortilla
bread
 Garnishes of fresh herbs; the green parsley is used for the colour and flavour but also as a
mouth freshener.
Present egg menu items
 When presenting egg dishes the important factor to look for is the attributes of the dish:
 Colour
 Height
 If eggs are served individually then to yolk and the white colour differences should be
highlighted
 If the egg is incorporated into something else like a frittata care must be taken to make egg
filling all the same colour, not allow egg white to show in patches.
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Element 3:
Prepare and cook farinaceous menu
items
3.1 Select farinaceous items according to
availability
Introduction
A farinaceous product contains flour or is high in starch.
It has a high carbohydrate content as much energy as protein and less calories than fat.
They are a favourite food of athletes.
Therefore farinaceous products are described as being starchy and they form an
important part of our diet as they are the main source of carbohydrate intake.
What are farinaceous products?
 Pulses
 Potato
 Pasta
 Gnocchi
 Cereals
 Rice
 Polenta
 Cous cous
 Noodles.
Where are farinaceous products found on a menu?
 Soups
 Appetiser
 Entree
 As an accompaniment to a main course
 Main course
 Dessert.
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Pasta
Pasta is dough made from flour and water and sometimes eggs,
formed into hundreds of varieties shapes and sizes.
There are two main groups of pasta:
 Dry pasta
 Fresh pasta.
Cooking dried pasta ‘al dente’ takes longer than cooking fresh pasta. Depending on the
fresh pastas size and shape, the cooking time can be as little 10 seconds after the water
re-boils.
‘Al dente’ – that is tender but with resistance to the bite.
How much to cook?
Pasta type First course Main meal
Fresh pasta 60 g – 70 g 75 g – 100 g
Dried pasta 75 g – 100 g 125 g – 155 g
Filled pasta 155 g – 185 g 185 g – 200 g
Names of some Pasta Shapes
Name Shape
Spaghetti Round thin long
Spaghettini Thinner than spaghetti; can be called vermicelli or angel hair pasta
Flat ribbon like pasta; approx 15mm wide 600mm long; from Roma area in
Fettuccine
Italy
Flat ribbon like pasta, narrower than fettuccine and from Bologna region in
Tagliatelli
the north
Spirelli Spiral pasta
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Storage of pasta
Dried pasta
Sealed in an airtight container to prevent mould and pest
contamination:
 Up to 9 months.
Fresh pasta
Should be cooked within 24 hours and some shapes can be cut and
dried for a longer shelf life in the fridge:
 Up to 1 week
 Freezes well for 3 months.
Cooked pasta
 Should be refreshed
 Well drained of excess water
 Very lightly oiled
 Covered
 In the fridge
 Dated & labelled.
Remember the ratio of boiling salted water to pasta is 1: 10.
This is to allow for rapid re boiling and free movement to stop the
pasta sticking together.
Gnocchi
Gnocchi small dumpling made from dough usually simmered in salted water.
There are three types of Gnocchi:
 Parisienne – made with choux paste
 Italienne– potato base
 Romaine– semolina based.
Spatzle
Tiny dumplings made from soft dough which is batter like. It is passed through a special
colander, directly into boiling water. Its origin is German and it translates to ‘little sparrow’.
It is usually served as an accompaniment.
Polenta
Polenta is a type of grainy yellow cornmeal that is slowly cooked in liquid to porridge like
consistency. It can be enriched with butter and cheese and/or cooled and cut into
squares, then fried or grilled or baked. Often served as a first course; also as side dish to
a main course or made into biscuits, cakes and sweet fritters. It is a Northern Italian staple
food.
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Cous cous
Is a granular form of semolina made from the endosperm of hard durum wheat. The tiny
cream coloured pellets are moistened, coated with flour and dried. Par cooked during
production and requires very little cooking. It is a staple food of North Africa.
Rice
Rice grains grow in compound spike formations like oats. It
is the principal food crop for about half the world’s
population. It is a native of the Indian sub continent and
about 90 % of the world crop is grown in Monsoon Asia. It is
a staple food in China, Japan, India, Burma and South East
Asia.
Historical background
Rice was first cultivated in Asia in about 3,000 B.C. and its cultivation spread steadily
across the ancient world from China. It is said that Alexander the great introduced rice to
Europe around 300 B.C. Today Italy is Europe’s only major producer.
Rice cultivation
Rice requires more water than any other cereal crop. It is typically a swamp cereal, grown
in climates with abundant rain and sunshine. Over 3 million tonnes are produced each
year and on over 250 million hectares. The largest amount of rice is grown in China
followed by India, Bangladesh, Japan and Thailand with small amounts grown in other
countries.
Growing systems
Rice is grown by two systems.
 In fields of standing water – known as paddy rice. About
90 % of rice is grown this way
 On dry land where it is called up land rice.
Rice varieties
There are over 40,000 varieties of rice; they run to a multitude of tastes and textures. It is
marketed by grain length; long grain, medium grain, short grain.
Types of rice
Rice is normally purchased as ‘white’ but can also be
purchased ‘brown’.
Brown rice
Only the outer husk has been removed, leaving the
endosperm and bran intact. It has a characteristic beige
colour, is rich in calcium, protein, fibre niacin potassium,
and vitamin B &.E. It is also known as husked or whole rice.
It takes usually twice as long to cook as white rice.
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White rice
Available in several forms: unpolished, polished, regular
milled white, parboiled, precooked, and steam treated.
Basically brown rice treated by removal of the outer layers
(germ & pericarp) of the grain with machinery (unpolished).
By removing any flour still on the grain (polished).
Converted rice
A fast cooking rice, this is steam treated and more nutritious as this is done before it is
hulled and has therefore more chance to absorb the bran’s nutrients before the bran is
discarded. It is marketed as Sungold or Vita Rice in Australia.
Wild rice
Two varieties originate in North America. It is considered to
be the caviar of the grains and has a very distinctive taste,
texture and aroma. It is ideal with game dishes. It lends itself
as a colour enhancer on a plated dish. It has a long grain
thin, pointy and black in appearance.
Arborio rice
This is the generic name for the variety from Italy grown around the Po Valley; it can
tolerate long cooking and absorbs a great deal of liquid whilst still retaining al dente
quality.
It is used mainly for making Risotto. It is a short medium grain.
‘Calrose’
A medium grain variety, it’s the name given to rice grown
around the Pacific, predominately in Australia and
California, USA.
Basmati rice
Imported from India and Pakistan, it has silky curved grains
with a nutty flavour and spongy texture, and is used mainly
in pilaf’s (Sweet with fruit, nuts) and Indian dishes. It has a
long grain slightly pointed, curved and slender (Sunlong-Australian variety).
Perfumed rice
These are originally from Vietnam and Thailand and are
unique in their flavours, e.g. Jasmine.
Paddy rice
Unhusked rice in its raw state, with no further treatment
after threshing (contains 20 – 25% moisture).
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Cost of rice
Rice’s cost per serving makes it very profitable. It is versatile as an unused portion can be
refrigerated and used again. Leftovers could be added to omelettes, quiches, soups,
stuffing, stews and salads.
Exception would be the original wild rice which has a price of about $170/kg.
Rice products
Small quantities of rice are ground from polished rice to make rice flour used to cook with
milk or added to shortcrust pastries, short cakes; to dust sponge sheets after baking, used
for baking under loafs of bread to gain a crusty bottom. Rice cakes, puffed rice (cocoa
pops) or chocolate bars.
3.2 Prepare and cook a variety of farinaceous

menu items
Introduction
There many variations to the following recipes. Use them as a guide.
Egg pasta dough
Ingredients
200 g Flour (bakers)

10 ml Oil
2 Eggs
Method
 Sift flour and salt in a bowl and make a well in the middle
 Mix eggs and oil together and add to the flour
 If the dough is too tough add ‘a little more’ water
 Work into a dough and knead until it becomes very smooth and elastic
 Wrap in plastic and rest in the refrigerator.
Note: This dough might feel tight or hard. It is meant to be! Do not use too much water.
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Tagliatelle with carbonara sauce
(1 portion)
Ingredients
20 ml Olive oil
20 g Onion, fine diced
1 slice Bacon or pancetta cut in batons
20 ml White wine
80 ml Cream
1 Egg
15 g freshly grated parmesan cheese
½ tsp Parsley, fine chopped
80g Uncooked pasta
To taste salt/ground black pepper
Method
 Heat the oil in a pan, add bacon and fry until lightly brown, then add onion reduce heat
and sweat for about 5 minutes, then add garlic and sweat for a further minute
 Add white wine and boil till evaporated
 Mix cream and parmesan in a bowl, add to the pan and bring to the boil
 Drain the al dente cooked pasta and place in the pan
 Mix well over moderate heat for approx. 1 minute
 Lightly beat the egg, parsley, salt and pepper to taste
 Remove from the heat and pour in the egg mixture, mixing well
 The heat from the pasta will cook the egg. Turn into a warm serving dish or plate and
serve immediately.
Note: if the plate is too hot it will split the sauce.
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Pasta shapes
Tagliatelle is a shape. Similar to fettuccine but not as wide:

 Fettuccine is from Roma
 Tagliatelle is from Bologna in Emilia-Romagna in Northern Italy.
Quality pasta is made with strong flour and egg.
Many names for pasta shape exist and one type of pasta will have a different name for
similar shape that comes from a different part of the country of Italy.
Walnut pesto
Ingredients
20 Spinach leaves, large

10 Basil leave, large
½ Garlic clove
25 g Parmesan (grated)
25 g Walnuts
pinch Sea Salt
30-35 ml Olive Oil
Method
 Place spinach, basil, garlic, walnuts & cheese in a food processor & pulse
 Add olive oil slowly through the processor lid to form a paste.
Pesto is a classical Italian sauce. It is green in colour which is derived from the herb basil
leaves, pine nuts, olive oil, parmesan cheese and olive oil.
Basil and pine nuts can be exchanged with similar foods that may be less expensive to
purchase.
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Agnolotti with 3 cheese filling
Pasta dough rolled out to approximately 2mm thickness and cut into circles.
Ingredients
Filling
50 g Potato puree (dry)
20 g Ricotta
20 g Parmesan (grated)
20 g Pecorino (grated)
4 Mint leaves (chopped)
5 ml Olive oil
Salt & pepper to taste
Sauce
10 g Butter
60 g Mushroom, sliced
20 ml White wine
80 ml Chicken stock
150 ml Cream
1 tsp Sage leaves (roughly chopped)
Season to taste
Method
 Mix the potato puree, ricotta, parmesan, pecorino, mint, salt & pepper & olive oil
 Brush edges of the pasta circles with water & place an appropriate amount of filling on
one side
 Fold the pasta over the filling to form a semi circle & press the edges together firmly
 Place on a tray sprinkled with semolina to prevent them sticking
 Sweat the onions in a small saucepan, add the mushrooms and soften
 Deglaze with wine, add the stock and reduce by half
 Add cream then reduce until sauce thinly coats the back of a spoon
 Cook agnolotti in boiling salted water until tender & drain well
 Fold pasta and sage through the sauce
 Serve on a hot plate and garnish.
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Potato gnocchi
Ingredients
200 g Potatoes
½ Egg yolk, beaten
to taste Salt and nutmeg
65 g Flour
30g Parmesan cheese
30g Butter
Method
 Wrap the potatoes in foil and bake in oven (180°C) until soft
 Peel potatoes, place potatoes through a ricer and reheat if necessary
 Add flour and egg yolk to very hot dry potato puree
 Season with salt and nutmeg, mix thoroughly to a smooth consistency
 Mould mixture into small balls, dusting lightly with flour, mark them a one side with a
fork
 Place into boiling salted water
 Poach until they rise to the top then remove straight away and refresh
 To serve just reheat in boiling water and serve with your chosen sauce
 Place into a foil dish, sprinkle with cheese, spot butter on top, gratineé.
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Potato gnocchi with tomato & basil sauce
Ingredients
1 portion Cooked potato gnocchi

Sauce
2 Roma tomatoes, ripe
15 ml Tomato paste
20 ml Oil
½ clove Garlic, crushed
¼ Birdseye chilli, seeded and finely chopped
40 ml White wine
1 Stalk of basil, fine chopped
100 ml Vegetable Stock
pinch Maldon sea salt
Fresh ground black pepper
6 Basil leaves, torn
20g Parmesan cheese
Method
To make the sauce

 Peel, seed and chop the tomatoes
 Sauté the onion in oil til soft. Add the garlic, basil stalk and chilli and stir through
 Add tomato paste and caramelise & deglaze with the white wine
 Cook the wine until almost completely evaporated & add the tomatoes and cook down
 Add stock and simmer for 20 – 30 minutes. Stir occasionally allow the tomatoes to
soften
 Adjust consistency, season.
To Serve
 Heat the prepared gnocchi in boiling water
 Drain well and add to hot sauce
 Stir through the torn basil at the last minute
 Serve hot and garnished with grated parmesan cheese.
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Fried rice
Ingredients
200 g Rice, prepared as rice pilaf (refer contents page)

1 Egg, beaten
2 Spring onion
40 g Red capsicum, cut into thin strips
40 g Mushroom, sliced thin
½ rasher Bacon, cut into lardons
1 Chinese sausage, sliced thin
10 ml Soy sauce
Method
 Place rice in an appropriate size saucepan, cover with 250 ml cold water
 Bring to the boil, stir, reduce to a very low heat and cover with a lid
 Steam for 18 minutes, remove from heat and allow to stand for a minimum of 5
minutes DO NOT REMOVE THE LID
 After 5 minutes remove the lid, fork through and spread out on a tray
 Leave uncovered to dry out for approximately 1 hour
 Thinly slice the spring onion, leaving some of the green part to cut diagonally and
reserve it to use as a garnish
 Heat a wok, add half the oil and swirl it around. Add the beaten egg and cook to a thin
omelette. Remove, roll up and cut into strips
 Wipe the wok clean and reheat. Add remaining oil and swirl it around. Add the spring
onion, capsicum, mushroom and bacon and toss through, to start cooking. Add the
Chinese sausage and keep tossing. Add the cooked rice, you may not need all of it,
toss through to reheat
 Season with some soy sauce and serve hot garnished with the reserve spring onion.
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Rice Conde
Ingredients
45 g Short grain rice

250 ml Milk
40 g Castor sugar
few drops Vanilla essence
1 Egg yolk
10 g Butter
50 ml Cream
Method
 Wash rice, drain

 Place milk in a pan, add the vanilla essence and bring to the boil
 Add the washed rice, stir until it re-boils
 Cover with a lid and simmer gently, stirring occasionally to prevent sticking
 Cook until all the liquid is absorbed (45 min approx), then remove from heat
 Add the sugar and allow to be absorbed into the rice while stirring over a low heat
 Remove from the heat and let stand for 2 minutes
 Quickly stir in the egg yolk and butter, place into cool room and chill until cold
 Whip cream to medium peak and mix into the cold rice
 Use immediately or mould as required.
The egg is being used as a thickening agent and must not be allowed to cook.
The butter is also used as a firming agent.
The whipped cream is used as an agent that will lighten the consistency of the cold
pudding.
If this pudding is allowed to set in a mould it will hold the shape of the mould when the rice
takes up the excess moisture.
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Sushi rice
Ingredients
25 ml Rice wine vinegar

15 g Sugar
5g Salt
250 g Short grain rice
300 ml Water
Method
 Combine vinegar, sugar and salt in a pot, slightly heat to dissolve

 Wash rice under running cold water until the water runs clear
 Place rice and water in a pot, bring to boil, then turn down to a very low simmer
 Cover with a lid and cook for 15 minutes
 Remove from the heat, but leave the cover on, for 5 minutes
 Turn the rice into a roasting tray and pour the vinegar mixture over the rice
 Use a spoon to break up and lift the rice grains so each is coated with the liquid.
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Nori roll
Ingredients
Sushi rice
1 sheet Nori
thin strip Avocado
thin strip Daikon radish
thin strip Cucumber
tsp Japanese mayonnaise
trace Wasabi
tsp Sesame seeds (toasted)
Method
 Place Nori sheet shiny side down onto a sushi mat

 Cover with rice about ½ cm thick leaving the top edge exposed
 Smear with mayonnaise, then a light thin smear with wasabi paste
 Sprinkle with sesame seeds, next arrange the veg strips neatly in the middle
 Using the mat roll up the Nori so the edge of the sheet meets the end of the rice,
leaving the exposed part of the sheet free. Slightly tighten the roll
 Wet the exposed bit of Nori and roll in to stick. Use the mat to re-roll and even up the
final product
 Cut with a sharp knife into finger pieces.
NOTE: please refer to the demo for the final details of this dish.
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Nigri sushi
Method
Using the sushi rice –form a sausage like shape-spread wasabi paste and cover with a
thin slice of smoked salmon and garnish with a sprig of dill.
Maki sushi
(Japanese omelette)
Ingredients
4 Eggs
¼ tsp Instant dashi dissolved in 100 ml water
1 tsp Soy sauce
2 pinch Salt
2 tsp Mirin
½ tsp Sugar
Oil “pure and simple” to make omelette
Method
 Mix together the egg, dashi, soy, salt, mirin and sugar. Whisk until smooth then strain
into another bowl
 Warm the frying pan and add oil
 Add the strained mixture in the pan and place in pre heated oven at 165°C until set
 Do not colour omelette
 Remove from pan and let it cool down
 Refer demo for the final product.
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Risotto
1 Portion
Ingredients
40 g Butter
30 g Diced onion
1 cup Short grain rice (Italian Arborio rice or Australian short grain)
30 ml White wine
Method
 Melt butter and sweat onion till translucent

 Add rice and mix well
 Add the liquids and salt to taste
 Bring to the boil while stirring constantly, cover with lid and adjust to the lowest
possible rating
 Do not open the lid
 Allow cooking for 13 minutes, and then allow standing for an extra 5 minutes without
moving lid.
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Mushroom risotto
(1 Portion)
Ingredients
100g Rice, Arborio, par cooked

15 g Olive oil
50 g Button Mushroom cut in ½ or ¼ depend on size
20 g Fresh fennel cut in fine brunoise
25 ml White wine
50 – 100 ml vegetable stock
5g Parsley fine chopped
5g Basil fine chopped
To taste Salt and pepper
Method
 Heat pan and add oil, sweat onion for approx. 5 minutes then add cut mushrooms
cook for a further 5 minutes then add the fennel and sweat for an additional minute
 Deglaze with white wine and let evaporate.
To Finish
 Add vegetable stock to mushroom mixture and bring to the boil
 Add risotto, cheese and butter and stir continuously to develop a wet creamy,
emulsified mixture
 Add more chicken stock if necessary
 Season to taste and fold through the herbs
 Serve hot and garnished.
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Couscous
Ingredients
1 cup Instant couscous

1 cup Boiling water
40 g Butter
To taste Salt and pepper
Sultanas and roasted nuts
Method
 Place instant couscous in a bowl with sultanas and nuts and pour boiling water over,
cover with “glad wrap” and allow to stand for 4 minutes
 Remove the “glad wrap”, add the butter, then loosen the couscous with a fork
 Taste with salt and very little pepper, serve fluffy and warm, goes well with a stew.
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Polenta
Ingredient
2 cups Water
½ cup Polenta
To taste Salt
30 g Butter
40 g Grated parmesan cheese
Method
 In an appropriate size pan bring water and salt to the boil

 Slowly add the Polenta in a thin, steady stream, stirring constantly, to avoid lumps
forming
 Bring to the boil stir with wooden spoon and cover with a lid. Reduce the heat to the
minimum possible
 Stir every 5 min. for the next 20 min. with a wooden spoon to avoid burning
 When Polenta is cooked (not any gritty to the palate) add butter and cheese mix well.
Serving suggestions
 Serve as a side dish with a ice cream scoop
 Or pour into a greased mould allow cooling and cutting slices to place on a grill or
frying in a frying pan
 Can also be used as a pizza base spread out 1½ cm thick and garnish with you
favoured topping
 Top with cheese and gratin in the salamander or in the oven.
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item
Sauces for farinaceous menu items
As the selection for farinaceous menu items exist, so do the sauces that may be used.
Sauces are used to add moisture to a dish and also add flavour.
Sauces for pasta

Pasta is used a filler. This is the bulk of the meal that is used to satisfy the hunger in a
person.
The texture of the pasta is an important element in the eating as it needs
to have a satisfying mouth feel to the customer; not too tough, not too
soggy and overcooked.
The SAUCE is where the flavour is to be found. The flavour of the sauce
is where the decision is made as to “was it good or was it terrible dish?”
Italian bases for sauces:
 Olive oil
 Tomato
 Cream
 Meat ragu.
These are base sauce to which flavouring elements would be added:
 Olive oil; Simplest can be boiled pasta tossed in some slightly warm olive oil that has
had some garlic gently cooked with cracked black pepper and freshly chopped parsley
tossed in at the last minutes. Grated parmesan cheese grated over top
 Tomato based sauces are classical Italian fare. This is the base of a large majority of
sauces with which pasta is served
 Cream is used mainly in the north of Italy as this is where dairy herds were found in
the cooler climates. Also where the classic parmesan cheese originated
 Meat ragu sauce can also be used as a sauce for pasta; classical Bolognese.
Naturally all sauces will have aromatics added to enhance the flavour of the sauce.
Variations to these base sauces are endless.
Noodles are the equivalent of pasta but are synonymous from Asia.
Asian noodles can be rice or flour based.
Remember, farinaceous is about starch. Rice has more starch than wheat flour.
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Sauces for potato dishes

Simplest sauce is some butter sliced and laid over hot baked potato as
it is served with the meat that has been grilled.
Potatoes are served mashed with the addition of butter and cream to
aid in the flavour and mouth feel. Potatoes alone can be very dry so a
sauce helps in the consumption.
Potatoes are popular deep fried as chips or French fries.
French fries can be eaten with mayonnaise or tomato sauce or
ketchup.
Potatoes can be cooked in cream based sauces as they are baked in the oven:
 Pommes boulanger; pommes is French word for potato
 Pommes gratin dauphinoise.
Pulses and other farinaceous menu items

Pulses are traditionally purchased as dry beans and lentils. These can be reconstituted
and cooked then drained from water and added to salads or served as a side vegetable
dish tossed in a little butter.
Majority of pulses are cooked in an aromatic liquid and as they cook the pulse will leach
some of the starch and begin to thicken the cooking liquid.
The skill here is to not overcook the pulse and have it lose shape and disappear by
breaking down into the liquid.
Also important is not to undercook the pulse and have it hard and crunchy in the middle
and feel like sand in the mouth.
The Indian dish 'Dahl' is very good example of lentils in aromatic liquid. The only
thickening here is from the lentil.
French lentil de Puy are slightly different and do not lose their shape as easily and tend to
be cooked with a meat glaze to compliment the meat with which they are served.
Rice
Rice is traditionally served plan with Asian meals and used
as a filler for the meal. Rice like this does not need a sauce.
Italian style risotto will make its own sauce from the starch
that is exuded in the cooking process and thicken the liquid
in which it is cooked.
These risottos can be enriched with the addition of butter or
oil to add to the mouth feel of the dish.
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3.4 Present farinaceous menu items

Presentation of farinaceous dishes can be varied.
They are served in a small ramekin as an accompaniment to
another element of the menu item or it can be served on big
wide bold platters that all at the table will take a share from.
Large wide dishes for pasta dishes are traditional either for
individual serves or large platters for groups.
Pasta is not something that can be lifted daintily from a small
deep dish.
A broad expanse is needed because to manage the unruly pieces of pasta that move
easily with the sauce.
The exception to this is lasagne which is normally cut into rectangles and served or
cannelloni; these can be lifted with a wide flat palette and placed onto a plate with ease
compared with fettuccine or other strip pasta.
Present on a plate or wide bowl it would then be topped with chopped green herb;
parsley, then topped with freshly grated parmesan cheese.
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Work Projects
The student needs to submit a report on the following requirements that are listed here
and through the manual.
knowledge.
Student needs to prepare and present a variety of egg dishes to instructor for evaluation.
Students need to prepare a work plan with selected recipes that will be used.
Students will need a list of ingredients and equipment to be used.
3.1 Selecting farinaceous item according to availability:
 Students will need to develop knowledge of what is available in the marketplace

and compile a list
 The list would need to include a broad mix
 Lentils and pulses
 Wheat based menu items like pasta and cous cous.
3.2. Prepare and cook a selection of farinaceous menu items.
 Suggest that a variety of menu items:

 Cous cous
 Pasta in sauce of choice
 Filled pasta
 Lentil based dish.
3.3. Identify appropriate sauces for farinaceous menu items:
An appropriate sauce would be included in the recipe.
3.4. Present farinaceous menu items:

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Summary
Prepare and cook farinaceous menu items
Select farinaceous items according to availability
 Farinaceous product are plentiful and it is easy to have a farinaceous product on the menu
 Most of the farinaceous products will be available as a dry ingredient as with pulses and rice
but there is a selection of tubers and potatoes that will add variety to the menu.
Prepare and/or cook a variety of farinaceous menu items
 Having a variety and having them taste interesting is the challenge. French based cooking has
one farinaceous per dining cycle
 All can be cooked differently to add variety to the eating of the dish.
Identify and prepare appropriate sauces, garnish and accompaniments as per the menu
item
 Potatoes can be served plain but can be dry so a simple addition of butter adds in the eating
 Starchy elements of the meal may be used to bulk out the meal to fill up the diner. These can
be dry in nature so will need to have some moisture added to aid in digestion of the element:
 Butter and cream are added to potatoes when they are mashed and served as creamy
mashed potatoes
 When served as French fries in Holland they are served with mayonnaise
 Lentils are served in a sauce to compliment the meat element of the dish or they are
pureed and they become a paste that accompanies other elements in the dish
 White sauce béchamel and cold mayonnaise along with derivatives.
Present farinaceous menu items
 Farinaceous menu items are rarely the main element on the plate when served with a menu
item
 When presenting the best aspects of the ingredient must be displayed:
 Colour
 Shape
 Flavour cannot be displayed. Flavour and texture comes with the eating.
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Element 4:
Store vegetable, fruit, egg and
farinaceous items
4.1 Store fresh prepared and cooked vegetable,
fruit, egg and farinaceous menu items
correctly
Unprocessed vegetables
Vegetables that are sold fresh do not need to be refrigerated for
food safety reasons.
They are refrigerated to extend the life and freshness of the
vegetable. There are vegetables that are best stored at cool
temperatures 12°C – 18°C.
Flower vegetables like broccoli and cauliflower, as well as carrots and leafy vegetables
are best stored at temperature less than 5°C.
Leafy salad vegetables will freeze if they are stored at temperatures too low below 2°C.
Leafy vegetable should be stored in plastic bags to stop moisture lose.
Vegetables can be stored at cooler room temperature 12°C – 18°C:
 Pumpkin and squashes
 Potatoes need to be stored at room temperature in a dark
environment.
Tomatoes, Cucumbers and Zucchini can be stored at temperatures ranging from 7°C –
15°C from short periods of up to 1 week:
 Vegetables do not have the protein content like meats so do not have the same
bacterial activity as meat.
When vegetables have been peeled they need to be kept in a protected environment and
this environment needs to be chilled in controlled atmosphere less than 5°C.
All vegetables should be stored in the condition you purchase them.
Precautions
Vegetables with green leafy tops need to be trimmed as the leaves
will continue to draw moisture from the vegetable.
Carrots Parsnips Radishes Beetroot are these types of vegetables.
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Farinaceous menu items

Dry uncooked farinaceous menu items can be stored at room temperature in clean dry
and sealed containers:
 Pulses
 Pasta
 Gnocchi
 Cereals
 Rice
 Polenta
 Couscous
 Noodles.
Fresh pasta
Fresh pasta is made on a daily basis and needs to be kept chilled until required to be
cooked. It can be hung on rods to semi dry and here there needs to be good air flow to
keep pasta from sticking.
Fresh pasta needs to be kept on separate trays and in single layers so it does not
become compacted and stick together.
Cooked farinaceous products

A cooked farinaceous product has had the starch gelatinised; it
has absorbed moisture so it can begin to ferment.
It can be stored in larger containers but it needs to be kept
chilled until required.
It can be stored for several days at a temperature less than
5°C. If stored for more than 2 days it will begin to ferment.
Cooked pasta cannot be frozen.
Cooked rice is the ideal breeding ground for 'bacillus cereus' to grow. So if the rice is not
going to be consumed with the meal within the next 2 hours then it is important to chill the
rice below 5°C as quickly as possible.
Apply the 2 hour 4 hour rule to all cooked foods that are not going to be consumed in the
following 2 hours.
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Egg storage
Eggs are perishable and fragile therefore should be stored using the following guidelines:
 In a cool humid temperature, they can be stored in the fridge
or the dry store
 Dry store storage will not be as long as the use by date states
 Dry storage of eggs at 15°C – 19°C is acceptable for 7 – 10
days
 Away from strong odours e.g. onions and garlic
 In their box with the point down
 Cracked eggs should be used immediately
 Kept dry.
Eggs should be clean when received from the supplier. If they are
contaminated with chicken dirt then they should be rejected.
For long term storage the fresh eggs need to be chilled. If the eggs you purchased are still
in your cool room 2 weeks after you purchased them.
Eggs can be removed from the shell and frozen until required. When separated into egg
whites and egg yolks these can be frozen and used at a later date.
Thawed eggs must be used immediately after thawing.
Rice storage
Uncooked rice needs to be stored in a dry environment in a secure container in the dry
store. It is important that rice is in a closed container so that vermin cannot get into the
rice and contaminate with dropping.
Cooked rice
Rice should be cooked on a daily basis. If rice is being prepared
for evening service it needs to be chilled rapidly then covered and
labelled until required.
Rice can be kept in the cool room for several days if required.
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fruit, egg and farinaceous products
Introduction
Containers that are used to store fresh foods when they enter the control of the enterprise
are most important.
Modern standards are that fresh vegetables are removed from the cardboard boxes in
which vegetables are delivered and are repacked into clean washable (food grade plastic)
containers before being placed into storage (cool room).
This is good practice for the following reasons:
 Reduces risk of contamination in the cool room
 Containers are clean when they are placed into the cool room
 Easier to stack goods in cool room if containers are all regular size
 Easier to rotate stock in cool room
 All stock is checked as it goes from cardboard box to clean plastic
storage containers.
Exceptions to this may be:
Eggs: these are best kept in the container in which they are delivered by the egg supply
company.
Potatoes: these need to be stored enclosed in a non plastic container so they can
breathe. Too long in plastic bags will cause then to sweat. The surface of the potato
needs to be kept dry. The environment cannot be allowed to become too warm or the
potato will begin to sprout.
Storage of cooked foods

All cooked vegetable, egg, fruit and farinaceous foods needs to
be stored in cool room in clean container. These containers need
to be clean each time they are used.
Never place newly cooked food into a container that has the
same cooked food already in it and never transfer old cooked
food into a container on top of newly cooked food.
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4.3 Label fresh prepared and cooked vegetable,

fruit, egg and farinaceous products correctly
Introduction
Labelling of all foods, prepared and cooked is mandatory.
Labels should have the following information on them:
 Name of the product
 Date of manufacture
 Name of person who last worked on food (cooked the
food)
 Recommended use by date.
If the product is to be used in another department then it should be on the label as to
where the food is destined.
This is important especially in hospitals or aged care facilities where people with dietary
considerations will be consuming that food.
Any special dietary requirements may have to be listed.
Does it contain and possible allergen causing ingredients:
 Wheat, gluten
 Milk products
 Soy products
 Yeast
 Eggs
 Seafood allergies
 Nuts, tree and ground.
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fruit, egg and farinaceous products in correct
conditions to maintain freshness and quality
All fresh food is perishable. The object is to purchase fresh vegetables, process them and
sell to customers.
Storing them until they can be sold (converting them to income for the enterprise) in a
condition that will allow them to be used is the difficult
task:
 Store at a temperature that will enable the food to be
‘fresh’ until sold.
To keep fruit and vegetables in peak condition before
they are cooked then the rate of purchasing needs to be
able to meet the rate of demand.
Storing of the food after is has been cooked will depend
on time and the rate of production and rate of demand.
Prepare only what is required. Obviously this will vary from day to day. Hopefully the
business will grow regularly but it is common for some days not to be as busy as the day
before and others can be much busier.
This is referred to as the ebb and flow of business. If it was a perfect science then
everybody would be successful.
When preparing food for sale, be sure to place it into containers that are clean and free of
foreign objects.
Cooked vegetables egg, fruit and farinaceous products

Most vegetable should not be kept more than two days after
being cooked.
Cooked fruit will last some time longer, up to 4 or five days.
Freezing cooked fruit is only an option if the fruit is going to be
used as a sauce after being thawed. Freezing fractures the
cells and it all goes to pulp when thawed.
Freezing fresh fruit to be used after thawing also only as a
flavouring agent or sauce.
Freezing fresh berries is an excellent way of storing them so
they can be used when fresh is not available.
Check to ensure that the containers that are used to store all
cooked foods are clean before use.
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Work Projects
The student needs to submit a report on the following requirements that are listed here
and through the manual.
knowledge.
4.1 Storing vegetable and fruit: fresh and cooked correctly:
 What needs to be done to ensure products are correctly stored?
4.2. Using appropriate containers to store fruit and vegetables either fresh or cooked:
 What type of container must be used to store products?
4.3. Labelling of stored fresh or cooked fruit and vegetables:
 What must be on the Labels?
4.4. Maintaining freshness and quality in stored vegetable and fruit menu items:
 How will freshness be maintained?

 How will quality be maintained:
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Summary
Store vegetable, fruit, egg and farinaceous items
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous menu items
correctly
 Some fresh fruit and vegetables will need to be chilled to extend the life of the product
 Some fresh fruit and vegetables can be stored at room temperature or in cool condition
around 15°C to extend the life of the product
 All peeled and cut raw fruit and vegetables have to be stored chilled
 All cooked fruit and vegetables have to be stored chilled
 All cooked farinaceous products must be stored chilled.
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products
appropriately in correct containers
 Containers used to store raw and cooked foods need to be in good condition
 They must be cleaned after every use and must be checked that they are clean before every
use.
Label fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products
correctly
 When cooked product is placed into containers the containers must be labelled with the
following information:
 Name of the product
 Date of manufacture
 Name of person who cooked the food
 Recommended use by date
 All labels must be legible: must be written in common language of the country where it is used
and it must be of a standard that others can easily read.
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products in
correct conditions to maintain freshness and quality
 Storing prepared and cooked vegetables, fruit, eggs and farinaceous products can only be
stored for a short time; 2-3 days. Longer than that and the quality will begin to fade
 Vegetable fruit eggs and farinaceous products will be purchased on a daily or 2 daily basis so
the need to have excessive stock is minimal
 Order only what is required for the ordering cycle.
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102 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2013
Trainee Manual 103
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
104 Trainee Manual
Recommended reading
Recommended reading
Graham Dark, Deirdre McLean & Sarah Weatherhead 2011; Kitchen Operations 2nd Ed;
Published by Pearson Australia
Deirdre McLean, Loretta Satori Coral Walsh and Stuart Walsh, 2004; The Professional
Cook’s book: Commercial Cookery; Published by TERTIARY PRESS, Australia
Graham Dodgshun & Michel Peters, Fifth Edition; Cookery for the Hospitality Industry;
Published by Cambridge University Press, Aus.
H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999; Practical Professional
Cookery; Published by the Macmillan Press Ltd, UK
Cersani, Kinton and Foskett, 1995; Practical Cookery, 8th Edition; Published by Hodder
and Stoughton, United Kingdom
Harold Magee, 2004; Magee on Food and Cooking; Published by Hodder and Stoughton,
United Kingdom
Philip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980; The Book of
Ingredients, Mermaid Books, Seventh Impression 1990; Penguin Books, Australia Ltd
Ringwood, Victoria, Australia
Shirley Cameron, Suzanne Russell; COOKERY the Australian Way, 7th ed. 2006;
Macmillan Education Australia
Food Safety
Safe food Australia 2001
Food Standards Australia New Zealand
Websites
The Cooks Thesaurus/ vegetables:
http://www.foodsubs.com/FGVegetables.html
Marketfresh website:
http://www.marketfresh.com.au
© ASEAN 2013
Trainee Manual 105
Recommended reading
© ASEAN 2013
106 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency

to cover without rushing.
Most of the competency seemed relevant

to me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my

own initiative.
My training was well-organized.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 107
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
108 Trainee Manual

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Prepare vegetables, eggs and

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 2: Prepare and cook egg based menu items .................................................... 51

Element 3: Prepare and cook farinaceous menu items .................................................. 69

Element 4: Store vegetable, fruit, egg and farinaceous items.......................................... 95

Presentation of written work .......................................................................................... 103

Recommended reading................................................................................................. 105

Trainee evaluation sheet ............................................................................................... 107

Introduction to trainee manual

Element 1: Prepare and cook vegetable and fruit menu items

Element 2: Prepare and cook egg based menu items

Element 3: Prepare and cook farinaceous menu items

Element 4: Store vegetable, fruit, egg and farinaceous items

Work Written Oral

Element 1: Prepare and cook vegetable and fruit menu items

1.1 Select vegetables and fruits according to 1.1 1, 2, 3, 1

1.2 Prepare and cook a variety of vegetable and 1.2 7, 8, 2

1.3 Identify and prepare appropriate sauces, 1.3 11, 12, 3

1.4 Present vegetable and fruit menu items 1.4 14 4

Element 2: Prepare and cook egg based menu items

2.2 Identify and prepare appropriate sauces, 2.2 20, 21 6

2.3 Present egg menu items 2.3 22 7

Element 3: Prepare and cook farinaceous menu items

3.1 Select farinaceous items according to 3.1 23 8

3.2 Prepare and cook a variety of farinaceous 3.2 24 9

3.3 Identify and prepare appropriate sauces, 3.3 25 10

3.4 Present farinaceous menu items 3.4 26 11

Element 4: Store vegetable, fruit, egg and farinaceous items

4.1 Store fresh prepared and cooked vegetable, 4.1 27 12

Work Written Oral

4.2 Store fresh prepared and cooked vegetable, 4.2 28 13

4.3 Label fresh prepared and cooked vegetable, 4.3 29 14

4.4 Store fresh prepared and cooked vegetable, 4.4 30 15

Aspic A savoury gel; a liquid with a setting agent added; used to

Bain-marie Water in a container that is held at a consistent temperature

Coagulation Changed state of protein after heat has been applied.

Egg Chicken egg; unless otherwise stated.

Entremetier French name for a vegetable cook; cooks soups, stocks

Escalope Thin slice of product; potato or meat.

Farinaceous A product that contains a high proportion of starch.

Gratineeing Addition of cheese enriched béchamel and placing under

Potato A tuberous vegetable that originated from South America

Puree A smooth blend of food that has been passed through a

Soufflé A flavoured starch thickened base aerated with whipped

Spoilage Term used to describe food that is no longer suitable to be

Timbale Small container used to bake savoury mousses or dessert

Australian Name: Asian Basil; also Thai Basil

Chinese Name Hsiang tsai

Danish Name Basililkum

Dutch Name Basilicum, bazielkruid, koningskruid

French Name Basilic

Hindi Name Babui tulsi; gulal tulsi; marva

Italian Name Basilico