Posted: March 20th, 2023

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

Assessment Task 1: Knowledge Q SIT40521- Certificate IV in Commercial Cookery
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

Questions
1. List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk. You should refer to fact sheets 1,4,5 for reference.
Fact Sheet 1 Following hygienic work practices.
• Fact Sheet 4 Managing food safety hazards and risks
• Fact Sheet 5 Safe food handling
Risk Strategy for reducing risk

2. Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
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3. Describe three indicators which you would use to select fresh, quality fruit and vegetables.
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4. List three signs that vegetables have spoiled or have been contaminated.
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5. List three signs that pasta has spoiled or has been contaminated.
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6. List the requirements for the safe storage of the following foods:
Food Storage conditions + temperature if needed
Tinned vegetables

Dry pasta and rice

Fresh pasta
Eggs

Ripe pineapple

Pumpkin

Sweet potato

Lettuce

Strawberries
Mushroom

7. Identify the shelf/storage life of the following foods.
Food Shelf life
Dry pasta
Oranges
Cooked rice
Hard boiled eggs (in refrigerator)
Leftover meals containing egg
Watermelon
Eggplant
Fresh peas
Mushroom
8. Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients.
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9. Identify three precision cuts you would use when cutting vegetables.
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10. Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.
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11. Describe two things you should do when using the above equipment (blender and food processor) to ensure you work safely.
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12. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.
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13. Define the following culinary terms and functions of the following words when preparing vegetable, fruit, eggs and farinaceous.
Culinary Terms Definition
• Aerating
• Enriching
• Farinaceous
• Binding
• Setting
• Julienne
• Thickening
• Crumbing/coating
• Zest
• Glazing
• Emulsifying
14. Provide three reasons why it can be beneficial to use convenience products.
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15. Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items.
16. Ace my homework – Write my paper – Online assignment help tutors – Discuss the difference in appearance and presentation when it comes to using frozen fruit and vegetables over fresh.
17. Ace my homework – Write my paper – Online assignment help tutors – Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.
18. Identify two cookery methods or techniques commonly used when preparing egg dishes. Get custom essay samples and course-specific study resources via course hero homework for you service – Include an example of an egg dish for each method used
Cookery Method or technique Example of a dish for that method

19. Identify two cookery methods or techniques commonly used when preparing fruit and vegetable dishes. Get custom essay samples and course-specific study resources via course hero homework for you service – Include an example of a dish for each method used.
Cookery Method or technique Example of a dish for that method

20. Identify two cookery methods or techniques commonly used when preparing farinaceous dishes. Get custom essay samples and course-specific study resources via course hero homework for you service – Include a description of how each method is used.
Cookery Method or technique Example of a dish for that method

21. List three sauces commonly used with vegetable dishes.
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22. List three sauces commonly used with pasta dishes.
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23. List three accompaniments commonly served with pasta dishes.
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24. Read the 3 scenarios described below in the box.
Today’s date is 30/07/2022. You have received several items. You are required to explain the following statements:
• Describe what information would be on the stock date/label for each of the product.
• List the expected expiry date/ and/or shelf life left according to each of the product.
• Explain the action taken for each situation: either the storage condition (temperature included) or disposal process.

Information
Today is 30/07/2022 Supplies
What information would be on the stock date code/label? If any/or freshness signs when fresh What would be the expected expiry date? Shelf life? Explain the action taken: either the storage conditions or disposal process.
Delivery date
25/07/2022
Onions
Lettuce

Delivery date 25/07/2022
A10 tin peaches

Delivery date is 25/07/2022
1 dozen of egg

Production date is today 30/07/2022
Freshly made fettuccine

List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk.
a. Salmonella contamination: To reduce the risk of salmonella contamination, ensure that the eggs are fresh and properly stored below 5°C. Cook eggs to the correct temperature (at least 63°C for 2 minutes) to destroy any potential bacteria.

b. Cross-contamination: To prevent cross-contamination, wash your hands thoroughly before and after handling eggs. Use separate utensils and cutting boards for eggs and other foods, and ensure that any surface that comes into contact with raw eggs is thoroughly cleaned and sanitized.

c. Eggshells in food: To avoid eggshells in food, crack eggs into a separate bowl before adding them to the dish. This will allow you to remove any pieces of shell that may have fallen in.

Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
a. Proper washing: Rinse fruit and vegetables under running water before use to remove any surface dirt, bacteria, or pesticides.

b. Storage: Store fruit and vegetables at the appropriate temperature to reduce the growth of bacteria. For example, store perishable items like cut fruits and vegetables in the refrigerator at or below 5°C.

Describe three indicators which you would use to select fresh, quality fruit and vegetables.
a. Appearance: Look for items that are firm, with a bright, vibrant color and free from bruises or discoloration.

b. Smell: Fresh produce should have a pleasant, natural smell. If the item has a strong or unpleasant odor, it may be spoiled.

c. Texture: The texture of the item should be consistent and free from soft or mushy spots, which can be a sign of decay.

List three signs that vegetables have spoiled or have been contaminated.
a. Discoloration: Vegetables that have begun to spoil may develop spots of discoloration or mold.

b. Texture: Spoiled vegetables may feel slimy or have a soft or mushy texture.

c. Odor: Vegetables that have spoiled may have a sour or unpleasant odor.

List three signs that pasta has spoiled or has been contaminated.
a. Odor: Spoiled pasta may have a sour or musty smell.

b. Texture: Spoiled pasta may have a slimy or mushy texture.

c. Appearance: Spoiled pasta may have spots of discoloration or mold.

List the requirements for the safe storage of the following foods:
Food Storage conditions + temperature if needed

Tinned vegetables: Store tinned vegetables in a cool, dry place at or below room temperature.

Dry pasta and rice: Store dry pasta and rice in a cool, dry place at or below room temperature.

Fresh pasta: Store fresh pasta in the refrigerator at or below 5°C.

Eggs: Store eggs in the refrigerator at or below 5°C.

Ripe pineapple: Store ripe pineapple in the refrigerator at or below 5°C.

Pumpkin: Store pumpkin in a cool, dry place at or below room temperature.

Sweet potato: Store sweet potato in a cool, dry place at or below room temperature.

Lettuce: Store lettuce in the refrigerator at or below 5°C.

Strawberries: Store strawberries in the refrigerator at or below 5°C.

Mushroom: Store mushrooms in the refrigerator at or below 5°C.

Identify the shelf/storage life of the following foods.
Food Shelf life

Dry pasta: 1-2 years

Oranges: 1-2 weeks

Cooked rice: 3-4 days

Hard boiled

Identify the shelf/storage life of the following foods.
Food Shelf life

Dry pasta: 1-2 years

Oranges: 1-2 weeks

Cooked rice: 3-4 days

Hard boiled
eggs (in refrigerator): 1 week

Leftover meals containing egg: 3-4 days

Watermelon: 1 week

Eggplant: 1 week

Fresh peas: 2-3 days

Mushroom: 5

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