SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes

Worksheets

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

DISHES

Q1: You’re preparing ingredients for minestrone soup. What information about production requirements
can you obtain from the standard recipe? (List 3)
 Deadlines
 Portion Control
 Quantities to be produced

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

 Fruit Dishes  Vegetable Dishes

Washing Washing

Juicing Peeling

Carving Dicing

Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below,
calculate the amounts required for each ingredient.
 Ingredients  Quantity (4 portions)  Quantity (20 portions)
Olive oil 25 ml 125 ml
Tomato concassé 250 g 1250 g
Spaghetti 240 g 1200 g
Basil, finely shredded 6g 30 g
White wine 50 ml 250 ml

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
 No sign of signing or greening on the surface.
 Firm and free from bruising, insects, decay etc.

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

 Best-before date should be checked

 The egg shell should be clean and undamaged

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

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  It should be free from insect damage and decay
 If the fruit is wet or moulded then it is harmful to consume

Q7: List four pieces of information you might find on stock date codes and rotation labels.
 Production date
 Sell by date
 Use by date
 Freeze by date

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SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.
 Whisks
 Bowls
 Fry pans
 Mixers
 Spatulas

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

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

 Check for cracks

 Frayed cords
 Incorrectly fitted blades or components

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

 Before using the equipment make sure that it is correctly assembled and it won’t harm
anything.

Ensure cleanliness

 Make sure you clean all the equipment before use so that it does not cause any harm to
the people whore are eating that.

Q5: Identify four safe operational practices to follow when using a food processor or other electrical
equipment.
 Set equipment and blades according to the instructions mentioned on the help book
 Never use it near water or on a sink
 Never leave unattended
 Switch off and unplug before removing bowl and other components.

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
 Get the ingredients ready according to food production sequencing.

Q2: How would you weigh and measure the following ingredients?

250 g uncooked rice - Scales

1 tbsp tomato paste – Measuring spoon

250 mls water –Measuring cup or jug

6 button mushrooms - Manually count

Q3: What are three basic precision cuts you might use when preparing vegetables?
 Brunoise
 Paysanne
 Mecedoine

Q4: Your colleague has just finished preparing some vegetables for a casserole. They ask you what
they should do with all the off-cuts. What would you suggest?
 We should minimize waste and reuse the off-cuts wherever possible.

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

 They are high risk food and can cause food poisoning.
 Foodborne illness can happen due to these type of food if not handled properly .

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

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

Blanched tomato - Blanching

Omelette – Shallow frying

Crème caramel - Baking

Stir-fry vegetables – Shallow frying

Rice pilaf - Braising

Q2: Briefly outline how to cook rice using the boiling method.
 Rinse the rice at least twice in a sieve.
 Place the water in a saucepan and add at least a litre of water for every cup of rice
 Add a pinch of salt as well
 Bring the water to boil and add the rice and boil it for 15 to 20 minutes
 Strain the rice using a colander
 Rinse the rice with clean running water.

Q3: Briefly outline how to cook eggs using the poaching method.
 Bring water with a splash of vinegar to the boil and then reduce the temperature until there is no
movement
 Crack the egg into a saucer and gently lower it into the water allowing egg to slide into the hot
water and care must be taken
 Poach the egg for 3-4 minutes
 Gently remove the egg from water using a slotted spoon and drain excess water using kitchen
paper
 Place the eggs in cold water to stop cooking process drain and refrigerate until required
 Reheat the egg when required in boiling water and then drain and serve it.

Q4: List five culinary uses of eggs.

 Binding and coating
 Egg white foam
 Leavenings
 Clarifying agents
 Thickening of food mixtures

Q5: Explain how and when you might use eggs for glazing.
 Use whole beaten eggs to glaze food before placing it in the oven
 The glaze helps to seal foods
 Its flavours and colour changes the texture and improves the food in looks.

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Q6: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.
 Water
 Eggs
 Vegetable purees
 Flour

Q7: List three ingredients you can add to change the colour of fresh pasta dough.
 Vegetable puree
 Vegetables such as spinach (finely chopped)
 Saffron
 Cocoa powder

Q8: What are two cultural variations of gnocchi and what is its base ingredient?
 Gnocchi romaine - made from a base of semolina, milk, eggs, nutmeg and cheese
 Gnocchi parisienne – made from choux pastry and granted cheese

Q9: List a suitable accompaniment for each of the following dishes.

Vegetable frittata – Fresh salad

Baked fruit – Ice cream

Fried eggs – Sausages

Mexican rice - Tacos

Q10: Your cooked rice is starchy. How can you prevent this from happening in the future?
 Rinse rice to remove excess starch prior to cooking.

Q11: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is
a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without
harming its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste

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

Q1: What serviceware would you use to present the following dishes?
Green salad served as a side salad

 An appropriate plate probably a small one.

Grilled vegetable and polenta stack

 An appropriate bowl that suits

Fruit salad to be placed on a buffet table

 A bowl that

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

 Pesto
 Funghi
 Carbonara
 Neapolitan

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

 Béchamel
 Sour cream and chives
 Hollandaise
 Mornay sauce

Q4: Which garnish would you choose for the following dishes? Your garnish options are coddled egg,
croutons and chopped herbs, deep-fried noodles, chopped basil.
Caesar salad

 Coddled egg

Poached winter pears

 Lemon

Spaghetti Bolognese

 Basil chopped

Potato and leek soup

 Chopped Herbs

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Q5: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.

 Check the standard recipe and change if necessary.

The dish does not look visually appealing.

 Adjust the ingredients or add more colour if required

Food is piled dangerously high on the plate and may spill when carried.

 Reconsider how you want to present the food safely.

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

 1 degree Celsius and 4 degree Celsius

Q7: List two other environmental conditions that you must consider when storing surplus prepared
dishes to optimise shelf life and comply with food safety requirements.
 There must be adequate ventilation present in refrigerator to ensure everything is good and
stable
 Humidity in the refrigerator must be low as well.

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