Prepare vegetable, fruit,

eggs and farinaceous

dishes
SITHCCC008
 Introduction
Australian dietary recommendations are for healthy adults to enjoy a wide variety
of vegetables, legumes, fruits and whole grains.

Vegetables add variety to meals, nutrition to an overall diet, colour on the plate
and add interest to our meals and menus.

© Training Resource Solutions

 Fruit or vegetable?
The answer depends if you are a scientist or a cook. From a science point of view,
a fruit contains seeds, so pumpkin, tomato, eggplant, cucumber, peas and beans
are all fruits.

But from a cook’s point of view, these are used in savoury dishes and cooks think
upon them as vegetables.

© Training Resource Solutions

 Classification of vegetables
Vegetables are commonly classified into two main categories. These are root
vegetables and green vegetables. Root vegetables include all vegetables derived
from the roots, bulbs, and tubers of plants.

Green vegetables are vegetables derived from the leaves, stems, flowers, fruits,
legumes and seeds of plants.

© Training Resource Solutions

 Purchasing vegetables
Vegetables can be purchased in the following forms:

• Fresh
• Freshly processed (for example, peeled potatoes and diced carrots.)
• Frozen
• Canned
• Dried
• Pickled or salted

A number of factors must be considered before vegetables are purchased. These

include the availability, price and quality of the vegetables, the storage facilities in
your establishment, how the vegetables will be used, and preparation and labour
costs.

© Training Resource Solutions

 Quality points of vegetables
• Root vegetables should not be oversized, as this tends to indicate over-maturity
which may mean they may be tough and fibrous.
• Bulbs and tubers should show no signs of sprouting. Potatoes should be firm,
free of spade marks and any sign of discolouration or decay.
• Leafy vegetables should be bright, crisp and have no discoloured, limp or
shrivelled leaves and there should be no sign of slugs, caterpillars or any other
insects.
• Pods such as beans and snow peas should be crisp, firm and should snap easily
when bent under pressure.
• Seeds purchased in their pods, such as peas or broad beans, should be plump
and full

© Training Resource Solutions

 • Flower vegetables such as cauliflower and broccoli should be compact with
tightly closed buds.
• Stem vegetables such as celery and asparagus, should be crisp and snap easily
when bent under pressure; they should not be tough or overly stringy.
• Fresh mushrooms (fungi) should have firm, dry caps and stems with no signs
of stickiness or mould.
• Frozen vegetables should show no signs of partial thawing, freezer burns or
excessive frost.
• Cans of vegetables should have labels, be free of dust and corrosion, and be
undamaged with no signs of bulging
• Dehydrated vegetables should show no evidence of mites, mould or foreign
particles.

© Training Resource Solutions

 Activity 1
 
As we have previously learnt vegetables are not always purchased fresh. Some
may be purchased canned or frozen or even dried.
 
Name some vegetables, which are commonly purchased in each of these styles

• Canned vegetable
• Frozen vegetable
• Dried vegetable

© Training Resource Solutions

 Storage and handling
There are three main factors that cause the deterioration of fresh vegetables.

They are:

• Incorrect storage.
• Moisture loss through evaporation.
• Rough or incorrect handling.
• Overly moist or wet storage conditions.
• Incorrect or poor temperature control.
• Where possible, leave the vegetables in their original packaging.

© Training Resource Solutions

 Potatoes
Waxy potatoes: Waxy (or new) potatoes have high moisture and sugar content
but are low in starch. They have unset skins which can easily be removed
when cooked.

Floury potatoes: Floury potatoes are low in moisture, low in sugar, high in
starch and the fall apart when boiled but hold together well when roasted.

All-rounder potatoes: All-rounder potatoes are multipurpose potatoes that are

not too starchy and not too waxy.

© Training Resource Solutions

 Storage and handling of potatoes
 
• Potatoes must be stored in the dark because when exposed to light, they
develop a green-coloured toxin underneath their skins.
• Potatoes must be stored dry because if kept in damp conditions they will go
mouldy and rot
• Potatoes require good ventilation and air circulation and should not come in
contact with strong-smelling foodstuffs.
• Sacks of potatoes are best stored on slats slightly raised from the ground to
allow the air to circulate.
• Potatoes must not be over-handled because they bruise easily. Bruised
potatoes turn black during cooking.
• Potatoes which have been washed to remove dirt do not keep as long as
unwashed potatoes

© Training Resource Solutions

 Vegetable preparation
• Peel vegetables as thinly as possible as many nutrients are concentrated just
under the surface and also minimises wastage.
• Treat vegetables that brown easily with a food acid, e.g. lemon juice.
• Hold peeled potatoes under water until ready for use.
• Save trimmings for soups, stocks and vegetable purees.
• Cut vegetables into pieces of uniform size to ensure even cooking.
• Peel and cut vegetables as close to cooking time as possible; this helps prevent
them drying out and losing vitamins.
• Vegetables such as eggplant are sometimes bitter. Sprinkling salt on the cut
surfaces and then allowing the vegetables to stand for about 20 minutes can
eliminate the bitterness.
• A sharp knife is safer than a blunt knife which can slip easily.

© Training Resource Solutions

 Yield testing
A yield test allows you to calculate:
 
• The real cost of the usable portions compared to the selling price of the
whole vegetable.
• What weight of whole vegetable you need to buy to obtain sufficient
useable portions for catering purposes.

© Training Resource Solutions

 Calculating yields
 
The following procedure will help you to calculate the yield of a vegetable:
 
• Weigh the whole vegetable.
• Record the weight on a yield test sheet.
• Peel, core, trim or pare the vegetable and remove any inedible parts.
• Weigh the cleaned vegetable and record the weight.
• Weigh all trimmings and record their weight.

© Training Resource Solutions

 Activity 2
 
Calculate the yield % for the following foods (see resource).

• Iceberg lettuce
• Pumpkin
• Zucchini
• Potato

© Training Resource Solutions

 Classic vegetable cuts
• Rough cutting
• Mirepoix
• Julienne
• Brunoise
• Jardinière
• Macedoine
• Paysanne
• Turning vegetables
• Chiffonade

© Training Resource Solutions

 Activity 3
 
The terms Brunoise, Paysanne, Macedoine, Chiffonade, Jardiniere, Mirepoix are
not English terms. Which language do these terms come from?

© Training Resource Solutions

 Mise en Place
 
Mise en place literally translated from the French means ‘to set in place’ or
‘everything in place’.
 
In cooking the term is used to describe the preparation done before starting the
actual cooking process.

Mise en place for vegetable, egg fruit and farinaceous dishes may be to completely
cook a dish like a tray of potatoes or to trim vegetable garnishes that can be used
for cooking during the a la carte service.

© Training Resource Solutions

 Principles and methods of vegetable cookery
The aims in cooking vegetables are to:
 
• Soften the fibres with minimal absorption of water.
• Cook with minimal loss of nutrients.
• Maintain a high level of palatability.
• Make the starch content more digestible.
• Preserve the natural colour and texture.

Refer to the student resource to find out more information on:

• Texture
• Colour
• Cooking dehydrated vegetables
• Cooking frozen vegetables

© Training Resource Solutions

 Methods of cooking vegetables
• Boiling
• Steaming
• Roasting
• Braising
• Baking
• Grilling
• Frying
• Microwave

© Training Resource Solutions

 Activity 4
 
Briefly explain how the following vegetable and fruit dishes are prepared and
cooked:
 
Ratatouille

Glazed red cabbage

Cauliflower cheese

Baked apples

© Training Resource Solutions

 Cooking potatoes
Potatoes can be baked, boiled, deep fried; shallow fried, steamed, roasted or
microwaved then served to the customer with a garnish or sauce. Some potato
recipes are quite simple and involve only one type of cooking method and other
potato recipes are more complicated and involve a number of cooking methods.

Potato dishes

• Pommes Nature
• Pommes Nouvelle
• Pommes Chateau
• Pommes Persille
• Pommes Purees
• Pommes Boulangére
• Pommes Sauté
• Pommes Lyonnaise

© Training Resource Solutions

 Pomme Duchesse
 
Duchess Potatoes (Pommes Duchesse). – The potatoes are riced and beaten with egg
yolk and butter. This mixture is then placed in a piping bag, piped into coiled heaps,
glazed and browned under a salamander.

The Duchess Potatoes mixture is very versatile as it can be used as the foundation
for other potato dishes including:
 
• Brioche Potatoes
• Duchess Potatoes
• Croquette Potatoes
• Marquise Potatoes
• Dauphine Potatoes

© Training Resource Solutions

 Vegetables on the menu
Soups: Many soups have a vegetable as the main ingredient. Examples include:
French onion soup, Minestrone soup, Pumpkin soup, Potato and leek soup,
Tomato soup and Pea soup.

Vegetarian meals: A venue and menu should offer at least two vegetarian options
for vegetarian customers to select; possibly served as both an entrée and a main
course.

Accompaniments: Vegetables used as an accompaniment to main dishes are

selected to complement the dish and enhance its presentation. The type of
vegetable served with a main dish is often guided by customer expectations.

© Training Resource Solutions

 Side dishes
• Paris mash • Beans
• Pomme frites • Peas
• French fries • Broad beans
• Pickles • Broccolini
• Sweet potato • White beans
• Asparagus • Coleslaw
• Carrots • Brussel sprouts
• Cauliflower • Parsnip
• Pumpkin

© Training Resource Solutions

 Fruits, nuts and seeds
Fruits are classified into various types; these are:
 
• Citrus: Orange, lemon, grapefruit, lime.
• Stone: Peach, cherry, apricot, plum.
• Hard: Apple, pear, and quince.
• Vine: Grape, passionfruit, kiwi fruit.
• Soft: Strawberry, blackberry, loganberry.
• Tropical: Pineapple, banana, mango, pawpaw, guava, tamarillo.
• Melon: Rockmelon, honeydew melon, watermelon.

© Training Resource Solutions

 Nuts and Seeds
• Almonds
• Brazil nuts
• Cashew nuts
• Peanuts
• Chestnuts
• Coconuts
• Hazelnuts
• Macadamia
• Pecans
• Pistachios
• Walnuts
• Poppy seeds
• Pumpkin seeds
• Sunflower seeds
• Sesame seeds
• Wattle seed
 

© Training Resource Solutions

 Purchasing fruit
 
Fresh fruit should be:
 
• Just ripe - Best for flavour and food value.
• Firm and free from bruises and spoilage caused by insects or storm damage.
• A good colour.
• In season - Cheaper, greater nutritive value and better flavor.

© Training Resource Solutions

 Processed fruits
Frozen fruits: Frozen fruits should show no signs of partial thawing, freezer
burns or excessive frost or juice that has run to the bottom of the pack and been
refrozen.

Canned / bottled fruit: Should have labels, be free of dust and corrosion, and be
undamaged with no signs of denting, bulging or rust.

Dried fruit: Shape and size of fruits should be uniform and they should have a
good colour and be free of moulds or foreign particles.

© Training Resource Solutions

 Storing and handling fresh fruit
In order to minimise the deterioration of fresh fruit:
 
• Fruit should not be tumbled out of boxes.
• Fruit should be stored in its original container.
• Ripe fruit should not be left in hot conditions.
• Purchase soft fruit (berries and stone) only as required because of the very
short shelf life.

© Training Resource Solutions

 Preparation and cooking of fresh fruit
• Wash it thoroughly to remove insects and chemicals.
• Peel thinly to avoid loss of nutrients, using a stainless steel knife to avoid
discoloration (of the knife).
• When the cut surface of some fruits is exposed to air, the surface may
darken or become brown due to the action of oxygen on the enzymes in
the fruit. Refer to the student resource to find out how to reduce oxidation.
• Add acids, such as lemon juice, to the cut surface.
• Place the fruit into a sugar solution.
• Keep fruit as cool as possible, to slow down enzyme activity.
• Blanch, as heat retards destructive enzyme action.
• Prepared fruit may be macerated (soaked in liquid such as juices or
alcohol) to enhance flavour.
• Dried fruit may be soaked or plumped prior to cooking to restore water
content.

© Training Resource Solutions

 Suitable methods of cookery for fruit

• Stewing

• Baking

• Fried fruit

• poaching

© Training Resource Solutions

 Activity 5
 
What sauces and accompaniments would you serve with the following
vegetables?
 
• Asparagus
• Pumpkin
• Asian greens (Bok Choy, Choy Sum etc.)
• Cauliflower

© Training Resource Solutions

 Eggs
Primary uses for eggs:

• Breakfast
• Thicken
• Bind
• Glaze
• Aerate
• Emulsify
• Clarify
• Enrich
 

© Training Resource Solutions

 Food safety
• Don’t use egg shells to separate eggs, use an egg separator device.
• Store eggs in the refrigerator below 5°C.
• Only purchase eggs that are clean, have clean packaging, are not cracked and
have a quality control stamp.
• Clean and sanitise the kitchen area.
• Use lemon juice and vinegar to acidify the egg.
• Don’t use cracked or broken eggs.

© Training Resource Solutions

 Purchasing eggs
All fresh eggs sold commercially must be stamped with a recommended ‘use by’
date on the carton. The ‘use by’ date is weeks from the packing date and gives an
indication of the freshness of the eggs; eggs are also graded according to size so
that you have the right size egg for the right recipe. The storage conditions will
affect the quality and freshness of the eggs almost as much as their age.

Eggs can also be bought in a processed form frozen or dehydrated. These forms
have their uses in cookery, particularly in the making of cakes and pastries.
Frozen eggs are available in the form of egg pulp, egg white and egg yolk.

© Training Resource Solutions

 Free range eggs
Hens must have "meaningful and regular" access to the outdoors, and that the
density of chickens outdoors must be no more than one hen per square metre.

Cage eggs
 
Cage eggs are laid by chickens that are kept in small cages in cramped and
overcrowded conditions with little opportunity to move and no access to outdoors.

© Training Resource Solutions

 Barn laid eggs
 
Barn laid eggs are laid by chickens that are kept in barns rather than cages

Organic eggs
 
Organic eggs are laid by chickens that are free range in paddocks that are certified
organic and chemical free.

© Training Resource Solutions

 Quality factors for fresh eggs
 
• The shell should be well shaped, clean and smooth and free of blemishes,
stains and cracks.
• The air cell at the blunt end of the egg should not be more than 5mm in depth.
• The egg should be free of any internal defects such as blood spots, meat spots
in the white, black rot and crusted yolk.
• The yolk should be translucent and firm.
• The white should be thick and gelatinous. When the egg is cracked onto a
plate, the white should not be

© Training Resource Solutions

 Eggs sizes
• Jumbo (67 grams, not always available).
• Extra large (61 grams).
• Large (55 grams).
• Medium (49 grams).
• Catering/Small (43 grams).

Nutrients in eggs
 
Eggs have a very high nutritional value in the human diet with its main
nutritional value being protein. They contain all the known vitamins except for
vitamin C and are an excellent source of vitamins A, D, B1, riboflavin, iron and
phosphorous.

© Training Resource Solutions

 Storage and handling
Eggs are highly perishable and start to lose quality from the moment they are
laid. They are also very fragile and break easily, therefore correct storage is very
important to minimise deterioration and wastage.

Eggs will keep well for quite a long time if they are stored at a constant
temperature in a cool, humid place such as a refrigerator or a cool room. The
ideal is between 2°C and 5°C with 85% relative humidity.

© Training Resource Solutions

 Structure of eggs
For cookery purposes the important parts of the egg are:
 
• The shell.
• The shell membranes.
• The egg white.
• The egg yolk.

© Training Resource Solutions

 Eggs on the menu
Although they are often thought of as a breakfast food, they can be served as
snacks, hors d’oeuvres, entrees, main courses or desserts. Traditionally, eggs are
not featured on dinner menus.

Egg cookery
The basic principle of egg cookery is centred around the ability of the proteins in
the yolk and the white to coagulate when heated.

Eggs can be cooked in a variety of ways; they can be boiled, poached, fried, baked
or scrambled; they can be made into omelettes and used in custards.

© Training Resource Solutions

 Boiled eggs
 
Boiled eggs can be soft-boiled, hard-boiled or coddled and served with or without
the shells.

Boiled eggs served in the shells are cooked to order and served hot in an eggcup.
Shelled eggs may be cooked in advance and stored for later use.

There are two basic methods for boiling eggs:

• Hot water method

• Cold water method

© Training Resource Solutions

 Coddled eggs
Coddled eggs have runny whites and yolks.

Poached eggs
There are two ways in which eggs can be poached. One method is to use hot liquid
in a pot or shallow pan. The other method involves the use of poaching containers,
special pans with small cups that hold the eggs.

© Training Resource Solutions

 Fried eggs
 
Fried eggs are usually served as a breakfast dish and can be served with bacon,
sausages or tomatoes, or used to garnish certain dishes. Allow one to two eggs per
serving for an egg dish and one egg as a garnish.

Eggs used for frying can be older eggs in the kitchen as the egg white is a little runny
and cooked better than a very fresh egg where the egg white is still very thick.

© Training Resource Solutions

 Baked eggs
The eggs are broken into the buttered dish and melted butter is poured on the yolks.
The eggs are then cooked in the oven. A sauce can be used to garnish or cover the
eggs.

Eggs en cocotte
Eggs are cooked in the same way as baked eggs in small ovenproof ramekins or
cocottes. Usually, other ingredients are added and cooked in the same dish as the
eggs.

© Training Resource Solutions

 Scrambled eggs
• Allow two to three eggs per serving.
• Add pre-cooked ingredients half-way through the cooking.
• Liquid or semi-liquid ingredients, are stirred in cold at the start of the cooking so
that they combine with the eggs as they cook.
• Hot ingredients such as fresh cooked garnishes are added towards the end when
the eggs have started to thicken.
• Precook raw ingredients, such as fish, meat or vegetables, before they are added,
unless they have been cured or smoked.
• If cheese is added, it should be grated and added halfway through or towards the
end of cooking.
• Use a heavy bottomed pan that conducts heat uniformly. Better heat control can
be achieved by setting the pan on a simmer mat.
• Remove the pan from the heat as soon as the eggs are cooked and gently stir in
cold butter or cream to arrest the cooking process and enrich the dish.

© Training Resource Solutions

 Omelettes
Omelettes need slightly higher heat than scrambled eggs to create a firm outer casing
with a soft, moist centre. They can be sweet or savoury and can be presented in
various shapes, oval, flat and soufflé.

Care must be taken if cooking a café style omelette as it is quite easy to over brown
and over cook the egg resulting in a dry omelette. Omelettes should be soft and
moist in the centre regardless of the style it is served.

© Training Resource Solutions

 Tips on making better omelettes
 
• Heat the omelette pan.
• Wipe with a clean, dry cloth.
• Add a small amount of butter and heat until it foams. Do not let it brown.
• Add mixture to the pan.
• Stir constantly with a fork until the mixture cooks.
• Remove from the heat
• Tilt the pan so that the omelette rolls into an oval shape.
• Gently roll the omelette from the pan onto a serving plate.
• Neaten the shape if necessary and serve immediately.

© Training Resource Solutions

 How to season an omelette pan
 
• Wash and dry the pan.
• Put a thick layer of cooking salt in the pan and heat it until it is smoking hot.
• Scour the pan with a thick wadding of cloth or paper towels. The salt scrubs
clean and draws out any residual moisture from the pan.
• Discard the salt and wipe the pan clean.
• Pour oil into the pan to a depth of about 2cm.
• Heat the oil until it is very hot.
• Pour off the oil and wipe the pan dry. The oil cooked into the clean, dry pan
forms a non-stick coating.

© Training Resource Solutions

 Custards
Stirred custard: This type of custard is stirred and cooked until it is of a spreading or
pouring consistency.

Baked custard: This type of custard is not stirred while it cooks. Baked custards are
baked in moulds, in a hot water bath (Bain Marie) in the oven.

• Cook slowly with a low temperature to prevent curdling.

• Cook stirred custard on the stove or over a hot water bath.
• Make sure the water in the hot water bath comes at least half-way up the sides of
the mould.
• Take care not to overcook the custard.

© Training Resource Solutions

 Egg white foam
 
Egg whites at room temperature whisk or foam quicker and to a greater volume
than those straight from the refrigerator.
 
The stages of whisking are:

• Soft peak.
• Medium/firm peak.
• Full/stiff peak.

© Training Resource Solutions

 Farinaceous
 
The term ‘farinaceous’ means a product that contains flour or has a high starch
content, such as cereals, pasta, pulses and potatoes.
 
Many different varieties of farinaceous products are used in the catering industry.

© Training Resource Solutions

 Pasta
There are many different varieties of pasta. The varieties are derived from
variations in the ingredients, their proportions and the shaping of the dough.
 
Most pasta is made from wheat flour, but some are made from rice flour, potatoes
and starches from beans. Wholemeal flour is also suitable, although extra water
may be required to produce a softer dough.

© Training Resource Solutions

 Making fresh pasta dough
Some techniques that help in the making of fresh pasta include the following:
 
• Add more flour than you will need on a flat surface, make a well in the middle
and pour the liquid into it.
• Start from the perimeter and gradually mix in the flour with your hands or a fork
until the dough has formed into a coherent ball.

Mixing the dough: With the heel of your hand, press the ball of dough flat onto a
lightly floured surface. Fold the dough double and press again. Repeat this until the
dough is silky and elastic.

Kneading the dough: Cover the dough with a cloth and leave for an hour. The
dough can be rolled by hand or put through a pasta machine and then cut to the
desired shape.

© Training Resource Solutions

 Using a pasta machine
• Assemble pasta machine according to the instructions on the box.
• Make sure the machine is tightly screwed to the bench - some wood may be used to
prevent it from moving.
• Roll out the dough by hand first.
• Use plenty of flour or cornflour to assist the rolling.
• Use a pastry brush to remove excess flour.
• Place PLAIN rollers at the furthermost gap to prevent dough from clogging, then
roll through again, setting the gap smaller and smaller, until the required thickness is
achieved.
• Other parts of the machine can be used now, to cut the pasta into strips.
 

© Training Resource Solutions

 Cooking pasta
When cooking pasta use plenty of boiling salted water.

If the pasta is not to be used immediately:

 
• Refresh under running water to stop the cooking process.
• Drain thoroughly to prevent further absorption of water.
• Toss with a small amount of oil to prevent the pasta pieces sticking together.
• Cover with plastic film to prevent drying out.
• Reheat in hot salted water, a microwave oven, or sauté in butter.

© Training Resource Solutions

 Sauces for pasta
Name Description

Napolitaine Tomato sauce.

Bolognaise A rich meat sauce.
Marinara Seafood sauce.
Pesto Basil and cheese sauce.
Carbonara Egg, bacon and cream sauce.
 

© Training Resource Solutions

 Gnocchi
Gnocchi is the term for small dumplings. Most
countries have their own methods of preparing
them. Strong flour (high in gluten) is used to
improve the consistency of the dough. Gnocchi is
made into different shapes depending on the type.
 

Three common types of gnocchi are:

 
• Gnocchi Parisienne - Made with choux paste.
• Gnocchi Italienne - Made from potato.
• Gnocchi Romaine - Made from semolina.

© Training Resource Solutions

 Activity 6
 
Identify five sauces that can be used to accompany farinaceous dishes

© Training Resource Solutions

 Activity 7
 
Name 10 different farinaceous dishes you can think of

© Training Resource Solutions

 Rice
Of all the many different types of rice available, there are two main types commonly
used in the catering industry- long grain and short grain.

Long grain rice is characterised by its narrow, pointed grains. It is best suited to
savoury dishes and plain boiled rice because it has a firm structure that helps to keep
the grains separate.

Short grain rice is characterised by its short, rounded grains. It is best suited to milk
puddings and sweet dishes because of its soft texture.

© Training Resource Solutions

 Varieties of rice
• Long grain
• Jasmine
• Basmati
• Kalijira
• Himalayan Red Rice
• Bomba
• Arborio
• Japanese
• Brown
• Wild
• Chinese black
• Par boiled

© Training Resource Solutions

 Preparation and cooking of rice
The absorption method

• Cook the rice in liquid (water or stock) using the ratio of one part rice to
one and a quarter parts liquid (1:1.25).
• For brown rice use the ratio of one part rice to two and a half parts liquid
(1:2.5).
• Cook on top of the stove or in the oven.
• The rice is cooked when the liquid is completely absorbed.

The boiling method

Cook rice in plenty of boiling salted water until al dente; the rice should be
firm and slightly chewy, but should not taste chalky. Drain the rice and finish
off, according to service.

© Training Resource Solutions

 Pilaf rice
Pilaf is a way of preparing rice based on the absorption method. Butter is melted in
a small pot, then long grain rice is added and sweated until it is lightly cooked,
without colour.

Risotto
 
Risotto is a moist rice dish from northern Italy and can be cooked with various
flavours and garnishes.

Polenta
Polenta is a traditional northern Italian dish made by boiling ground yellow
cornmeal until it becomes like a stiff golden porridge.

© Training Resource Solutions

 Couscous
Steaming method: Place the couscous in a fine-meshed sieve or a colander
lined with cheesecloth. Rest the sieve on the rim of a deep pot so that the bottom
of the sieve is a couple of inches above the pot’s bottom.
 
Pour several cups of boiling water over the couscous, making sure to dampen all
of the grains. Using foil, tightly cover the pot to seal in the steam. After 5
minutes, stir the couscous and fluff it up.

Steeping method: Place equal amounts of dry couscous and boiling water with
a little salt and butter or oil in a bowl. Cover and let sit 10 - 15 minutes, stirring
frequently to fluff. If it is still a little crunchy, add a small amount of boiling
water, stir, cover, and let sit another for another 5 minutes.

© Training Resource Solutions

 Visual presentation
• Fat
• Colour
• Aroma
• Flavour
• Texture
• Sound
• Temperature
• Patterns and carvings

© Training Resource Solutions

 Garnishes
 
Food garnishes are decorations (raw and cooked) added for colour contrast
and to provide visual appeal and flavour. Not only should garnishes be edible,
but appropriate for a particular dish.

Crockery
 
The choice of plates and crockery is of vital importance in the presentation of
food.

© Training Resource Solutions

 Wastage control
• Keep a close eye on the bookings, so you do not over produce.
• Maintaining high standards of personal hygiene and kitchen hygiene.
• Not preparing more than required, having to discard the rest.
• Purchasing good quality produce which requires only minimal preparation
thus reducing wastage. If inferior produce is purchased, excessive wastage
occurs when items have to be heavily trimmed to achieve, a state suitable for
consumption.
• Maintaining correct methods of storage for prepared and unprepared food.
• Minimising or eliminating careless preparation techniques which can result in
wasted food.

© Training Resource Solutions

 Using quality trimmings
• Only use good quality fresh ingredients, don’t use old or rubbish food.
• Only use trimming that have been hygienically handled and stored.
• Canapés are especially useful for using trimmings.
• Small pieces of lettuce can be used as a base on canapés.
• Sandwich fillings also are good uses for trimmings.
• Some trimmings can be pureed and used as a puree.
• Some trimmings also make good garnishes.
• Small pieces of vegetable trimmings can be used in salads.
• Small pieces of cheese can be used on canapés.
• Trimming can be used in items such as spring rolls or samosas.
• Trimming can also be used as an antipasti item.
• Trimming can be used in a sauce to fill Vol au Vents.

© Training Resource Solutions

 The Danger Zone
This is the temperature zone where:
 
• Bacteria will survive.
• Bacteria will grow rapidly in large numbers.

The 2-hour/4-hour rule

• For a total of less than 2 hours; must be refrigerated or used immediately.
• For a total of longer than 2 hours but less than 4 hours; must be used
immediately; or
• For a total of 4 hours or longer; must be thrown out.

© Training Resource Solutions

 Cross Contamination
 
Cross contamination is the transfer of one or more contaminants, chemical, physical
or microbiological, from one food or area to another food or area.
 
Whenever there is a change in products there must be a full cleaning and sanitising
process to avoid cross contamination.
 
Colour coded chopping boards help to prevent cross contamination by each colour
being used for a particular product.

© Training Resource Solutions

 Washing hands
Hands should be washed properly using:
 
• Warm - Hot Water.
• Anti-bacterial soap (not bar soap or nice smelly soap from the supermarket).
• Rub together to lather.
• Rinse thoroughly.
• Dry thoroughly using a hand dryer or single use towel.
• Never use your apron or t-towel to dry your hands.

© Training Resource Solutions

 Stock rotation
 
It is important to maintain correct store procedures to assist in maintaining
product shelf life and minimise food spoilage. The term used to identify stock
rotation system is called First in First Out (FIFO) This means stock that comes in
first is dispatched first.

Food Labels
 
Some food such as cans, milk and packets of food already have food labels and
use by dates on the food. However, when you prepare food in a kitchen is usually
no longer has the original labels to show you a use by or production date.

© Training Resource Solutions

 Cleaning and Sanitising
 
Cleaning: This is when we clean equipment to remove visible dirt, dust and food
scraps.
 
Sanitising: This involves reducing the number of micro-organisms by killing
them and controlling their growth.
 
Detergents and Sanitisers
Detergents: Detergents are chemicals designed to lift food, grease and dirt; they
also help wash away micro-organisms

Sanitisers: Sanitisers are agents designed to kill or control the growth of micro-
organisms.

© Training Resource Solutions

 Important Assessment Note

The ‘Performance Evidence’ criteria for this unit requires the student to submit evidence of the
student:

·Preparing dishes for at least SIX different customers

·Using Each of the THREE types of vegetables (dried, fresh, frozen)
·Using EGGS in the TEN different applications listed in the performance
evidence
·Preparing Each of the FIVE farinaceous ingredients listed in the performance
evidence
·Preparing dishes using EACH of the SIX cooking methods listed in the
performance evidence.
·Preparing at least THREE different types of fresh pasta

The student will need to ensure that these criteria are satisfied.

Please ensure that you read in full both the ‘Performance Evidence’ and the ‘Knowledge Evidence’ in
the training package for the unit to be aware of ALL assessment criteria required.

This information is located at the beginning of the student resource.

© Training Resource Solutions

 These PowerPoints are designed to match
Version 2.1 of the student resource.

© Training Resource Solutions