Sithccc008 Prepare vegetable, fruit, egg, and farinaceous

dishes By Tikaram Ghimire. Guys this not for copy for idea

UNIT KNOWLEDGE ASSESSMENT (UKA)

1. Access the market information in NSW and identify all fruit and vegetables
currently in season. Categorise these in the provided tables below:
Root vegetables in season:
Tubers Bulbs Roots

Radish Fennel Ginger

Carrots Chives Onion
Turnips Leeks Sweet potato
Beetroot Garlic Beets

Green vegetables in season:

Flowers Leaves Stems Legumes Fruits

Cauliflower Spinach Broccolini Peas Guava

Broccoli Cabbage Asparagus Lentils Green Mango
Kale Beans Papaya
Grapes

Fruits in season:
Stone Fruits Hard Soft Fruits Citrus Fruits Tropical

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 Fruits Fruits

Apricots Apples Blackberries Grapefruit Bananas

Cherries Custard Blueberries Lemons Coconut
Nectarines apple Cranberries Lemonades LimesDates Dragon
Peaches PlumNashi Gooseberries Mandarins Fruit Guavas
Pears Grapes Orange Kiwi fruit

2. The following table lists 7 methods of cookery. From the fruit and vegetable,
you listed in question 1, select 2 root vegetables, 2 green vegetables and 3
different fruit.

a)Allocate them so that each cookery method below has 1 vegetable or

fruit suitable for cooking with that method.
b)Describe how you would cook each vegetable or fruit using the
cookery method you chose.
c) Provide a suitable sauce or accompaniment and appropriate garnish
for each dish and brief details for presentation.

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 Cookery Suitable Cookery Technique Presentation (Sauce /
Methods Fruit / Accompaniment
Vegetables

Boiling beans Glace style fruit can be boiled in stock colander

syrup to draw out surplus moisture.

Braising Fennel Mainly used in combination with meat and almonds

poultry items where the fruit is used in
stuffing through the braising process

Roasting Roast potato Produce a dry caramel and then set the chees
cleaned fruit in it and place in the oven, e
turn over after few minutes and roast untilnas
done

Deep-frying Potato fries Needs to be protected from the cookingmayonnaise

medium to keep the moisture inside. Often
a batter is used.

Shallow Bananas Mainly tossed in butter and sugar to Powdered Sugar

frying provide flavour and gloss

Stewing Rhubarb in The general method of preparing a stewCinnamon is sauce

cinnamon sauce to sear meat on all sides in a little oil in a
pan until deep brown and then setting the
meat aside. In the same pan, chopped
mirepoix or trinity are cooked until golden
brown. Dried herbs and spices are added at
this point.

Microwave Potato gravy Usually covered with cling wrap then butter
cooked for a short period of time to retain
colour and flavour. Ideal for reheating
during service.

3. Provide 2 menu examples for each of the following potato preparation methods:
 Baked
 Water finished
 Water blanched and fat finished
 Fat blanched and fat finished
 Directly fat finished Baked Potato Dishes

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 Example Production Method

1. Baked or jacket potatoes Whole, baked in foil or on rock salt

2. Baker’s style potatoes

Slice thinly, layer with sauteed onions and broth

Water-Finished Potato Dishes

Example Description

1. Mashed potatoes Put through ricer, add butter and hot milk

2. Creamed potatoes Put through ricer, add butter and hot cream

Water-Blanched and Fat-Finished Potato Dishes

Example Description

1. Castle potatoes Approximately egg size, turned evenly

2. Cocotte potatoes Quail egg size, turned

Fat-Blanched and Fat-Finished Potato

Dishes
Exampl Size and
e Portion
1. Pylon 50*20*2 mm pre blanched in the deep fryer at 140 degree Celsius and finished during
potat time
0 at 180 degree
service
o Celsius
50*10*1 mm deep fryer at 140 degree Celsius and finished during service time at 180
2. Celsiu
0 degree
chips s

Directly Fat-Finished Potato Dishes

Example Size and Portion

1. Matchstick potatoes 50*2*2

mm cut, dried and then directly finished at 180 degree Celsius

2. Straw potatoes 50*1*1

mm cut, dried and then directly finished at 180 degree Celsius
4. List 10 culinary uses of eggs and provide an example for each use.

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 Culinary use of egg Example

1. Aerating Pavlova

2. Binding Meatloaf

3. Setting Custard

4. Coating Coat seafood

5. Enriching Desserts

6. Emulsifying Mayonnaise

7. Glazing Puff Pastry Fleurons

8. Clarifying Soups

9. Thickening Pastry cream

10. Garnishing Caesar Salad

5. What are the essential hygiene requirements which must apply to eggs during
storage, preparationand service of egg products to ensure egg safety? Why is this of
particular importance when dealing with elderly, children, pregnant women, small
children, babies and people with weak immune systems?

Hygiene requirements to ensure egg

safety
1 Use an egg separator when separating
. eggs
2 Acidify raw egg products below pH 4.2 with lemon juice or
. Keep
3 vinegar
raw egg products below 5 degree
. Celsius
Implications for elderly, children, pregnant women, small children, babies and people with weak
syste
immune
ms
1 Wash and dry hands before and after handlings
2
. Clean
eggs and sanitize equipment and surfaces before and after using
3 Cleaneggs
. with and sanitise containers between
4
. Use
eachseparate
use containers for each
. batch
6. Provide an overview of the preparation techniques and a menu example including
sauce and accompaniment (where applicable) for each of the following egg dishes:

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 Eggs Benedict
Fried Eggs
Coddled Eggs
Egg Dip
Scrambled Eggs
Omelette with filling

Dish Preparation Sauce and

Accompaniment

Eggs BenedictToasted English muffin Hollandaise sauce, chives,

Poached eggs spinach etc
Ham or bacon
Make the hollandaise sauce

Fried Eggs Preheat the pan, put little bit of butter, control the heat Bacon and
toast, sausage around low to medium, keep the yolk intact

Coddled Eggs Set a coddler inside a medium saucepan and fill with water to
Beans on toast with crisp come three quarters up the side of the
coddler. Remove coddler bacon and eggs. and bring water to a
boil over medium heat. Then butter coddler, pour half of cream and half
of ham and chives, season with salt and pepper. Add eggs, then top
with remaining cream, ham, chives. Place coddler in water and cook
egg until whites are set but yolk is still runny.

Egg Dip Puree eggs in a food processor or blender. Add yogurt, Pita,
cracker, vegetables mayonnaise, green onion, dill, basil, Dijon
mustard, salt garlic and more powder and cayenne pepper,
process until smooth. Cover and refrigerate until serving time

Scrambled Eggs Heat a sauté or frying pan and add butter. When butter
Worcestershire sauce, oyster bubbles, pour beaten egg into the pan.
The pan should not be sauce or fish sauce hot, but not excessively so
or the egg will frizzle.

Omelette with Prepare the filling that is going to be put in omelette. Then Creamy cheese
sauce
filling heat butter and put omelette in the pan. Cook
until its softness and filling are cooked.
7. Provide an overview of the nutritional values for eggs, fruit and vegetables
including the essential requirements to retain vitamins and minerals during storage,
preparation and cooking:

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 Commodity and Example Nutritional Value Requirements to retain vitamins and minerals

Fruit: apple, mango,

Vegetables:

Eggs:

8. List the equipment required to prepare each dish listed in Question 7. Explain the
WHS points of care, cleaning and sanitation requirements, and preparation for use:

Dish Equipment Points Care/WHS Assembly

Eggs Benedict Boiling water vinegar Water temperature Bread

Don’t over cook Salmon

Fried Eggs Pan Too much oil Tomato sauce

Coddled Eggs Boiling water Water temperature Salmon

Don’t over cook

Egg Dip Pan Don’t over cook Bread

Scrambled Eggs Pan Don’t over cook Bread

Omelette with filling Pan Don’t over cook Rice

Cleaning and Sanitation Requirements:

Generally, all equipment needs to be clean and intact.

Sanitize after cleaning.
9. What are the requirements for the safe handling of foods when collecting
ingredients, and duringpreparation, display and storage to meet food safety
requirements? Which provisions will ensure food safety at each step?

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 Food Safety Requirements Vegetables Fruits Eggs Farinaceous

Collecting Choose the bestChoose theChoose Choose the fresh

Ingredients quality of best the fresh quality of
vegetables quality of eggs farinaceous
fruits ingredients

Preparation Wash before Wash Check Cook it on its

using before the required cooking
using quality time to avoid over
of your cooking
eggs

Storage Use the old Use the Use the Use the old stocks
stock first old stock old first
first stocks
first

10. You are working in the entremetier section of a hotel. The section is responsible
for the preparation of vegetable, fruit, egg and farinaceous dishes.

a)What is required to ensure a food safe workspace and equipment during preparation
and service and at the end of the shift?

• Always wash your food, hands, counters, and cooking tools

• Keep raw foods to themselves. Germs can spread from one food to another 
Foods need to get hot and stay hot.
• Store food at the proper temperature
• Use safe water and safe raw materials
• Clean all the equipment that has been used during preparation  Mop the floors
properly with right chemical and hot water

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

• Properly maintain the equipment to prevent food wastage

• Proper measuring
• Track leftover
• Monitor sales
• Ensure correct labelling and packaging
• Ensure proper handling
• Store food correctly

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• Learn to preserve

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