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Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Naresh kumar Date 29/9/2019
Signature Date
culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous
dishes, relating to:
o convenience products
o fresh products
contents of stock date codes and rotation labels
characteristics of different vegetable, fruit, egg and farinaceous dishes:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence
health risks associated with raw egg products and alternative egg products
culinary applications which use eggs as specified in the performance evidence
mise en place requirements for vegetable, fruit, egg and farinaceous dishes
appropriate environmental conditions for storing food products to:
o ensure food safety
o optimise shelf life
safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg
and farinaceous dishes.
Resource Requirements
Pen, paper, calculator, internet access, Recipes relevant for the unit of competency for example e-coach,
SITHCCC008.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
Your task:
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the
theory content and recipes contained in your workbook/ online unit.
All recipe cards and workflow plan templates will be provided by your teacher where required.
The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.
Garlic Carrots
Potato Chive
Fruits in season:
Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit
Grapes
Braising
Fennel, okra, Softens the fibres and absorbs flavours from the Starchy vegetables can
eggplant, onions, cooking liquid used for fibrous vegetables or absorb the cooking liquor
potatoes, vegetables with little natural flavour and add menu variety
parsnips
Roasting
Capsicums, Mainly used for capsicums, to remove the skin afterwards Mainly used for starchy
carrots, potatoes vegetables, which are
cooked within their skins.
Carrots and potatoes are
often roasted together
with meat items.
Potatoes can also be
roasted with
olive oil and herbs such as
rosemary
Deep-
Tempura, Need to be protected from the cooking medium to keep Can be fat blanched to
frying
crumbed items, the moisture inside pre-cook
potatoes, thinly and prevent oxidisation,
sliced root then
vegetables finished at service time.
Smaller
cuts can be finished
directly
Shallow-
Blanched Mainly tossed in butter to provide flavour and gloss. Can be Mainly tossed in butter to
frying
vegetables, stir- cooked à la minute provide flavour and gloss.
fry, shaped and Can be cooked à la minute
blanched
Stewing
Cabbage, fennel, Stewed to soften them, e.g. sauerkraut. Tomatoes and Often stewed in
celery, witlof other nightshade vegetables are stewed for ratatouille combination with meat,
such as in an Irish stew
and in curries
Microwav
All varieties Usually covered with cling film/wrap, then cooked for a Can be cooked rapidly.
e
short period of time to retain colour and flavour. Ideal for However only small
reheating during service amounts should be used.
Ideal for reheating during
service
3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities
below. Each recipe must yield 4 portions:
Polenta Perfect polenta Water, salt, polenta, butter and Bring water and salt to a boil in a
Parmesan large saucepan, pour polenta slowly
into boiling water, whisking
constantly until it gets thick (stir it
with wood spoon), turn the heat off
and add butter and Parmesan.
Pulses Chickpeas salad Cucumber, tomato, chickpeas, red Place the chickpea in a pan with
onion, parsley, red wine vinegar, cold water and bring to a rapid boil
olive oil, salt and pepper for 5 minutes, cover and cool, dice
the cucumbers and tomatoes, chop
the parsley and slice the onion,
place everything in a bowl and add
the vinegar, salt and pepper.
4. 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
Example Description
1. Put through ricer, add butter and hot milk
Example Description
1. Approximately egg size, turned evenly
2. (Chips) – 50x10x10mm
These are cut, dried and then directly finished at 180°C. Can be pre-blanched and finished at
service for larger amounts or functions
2. Enriching Egg provides extra flavour and body in sauces and desserts. Liaison is used to
provide the final flavour lift and smoothness in a sauce. The Anglaise base used
for ice cream provides a lingering taste and mouth feel.
3. Binding Eggs help to bind ingredients together, e.g. in a meatloaf or farce. Eggs also
bind the ingredients in dough and batter and provides structure for baked
goods.
4. Setting Egg can set twice its own weight and is used in custards and quiche for this
purpose. Use a ratio of 1:1 egg to liquid for a firm custard and 1:2 egg to liquid
for a soft mixture, such as for bread and butter pudding.
5. Coating The stickiness of the egg helps to attach crumbs or other items to food. Egg can
also be used as a coating for seafood or poultry to keep the centre moist,
which is referred to as a la juive and is ideal for functions.
6. Emulsifying Egg yolks are used to emulsify (combine) liquids that don’t normally mix. If oil
and vinegar are mixed together, you get a vinaigrette, which will separate
quickly. If egg is used, the oil and vinegar stay combined for much longer and
sauces such as mayonnaise can be made and stored.
7. Glazing The egg yolk is used in sauces before browning the dish under the salamander,
e.g. for oysters Mornay, or for covering pastry with egg wash before baking, to
achieve a golden colour in the finished product, e.g. for puff pastry fleurons.
8. Clarifying Egg white will hold impurities and bring them to the top of a simmering liquid.
This property is used when clarifying soups and sauces.
9. Thickening Eggs are used to thicken sauces. The fat in egg yolk adds flavour and thickens
the liquid. Liaison is the most commonly used thickening agent but egg yolks
are also added to custards or pastry cream for thickening.
10. Garnishing Eggs are used as a garnish in many dishes, small poached quail egg can be used
for an individual Caesar salad, veal schnitzel Holsteinstyle requires a fried egg
on top. Eggs can even be used as a base for creating interesting shapes
Implications for elderly, children, pregnant women, small children, babies and people with weak immune
systems
Special care must be taken particularly when cooking large amounts of food for bulk production or for
special client groups. When cooking with fresh eggs the following key points should be considered:
• Storage – store in a cool and dry place; cool room is preferable but ensure that they are separate from
raw meat; store in original containers; apply FIFO procedures
• Preparation – do not use any cracked eggs; crack eggs into a small container first in case of
contamination or “off” odors; use product within 30 minutes at room temperature; do not use any egg
shell; avoid contamination
• Service of cooked product – serve product as soon as possible; store eggs away from strong smelling
items; raw or partially cooked eggs may form a health risk, particularly to high risk groups
Eggs Benedict
Fried Eggs
Coddled Eggs
Egg Dip
Scrambled Eggs
Omelette with filling
Eggs Benedict For best taste and consistency, poached eggs Hollandaise
should be cooked until they are set on the outside
and soft in the center. Place vinegar in the water in
the ratio 1:10 to aid the coagulation process and
put the egg in carefully.
Fried Eggs Fried eggs need careful heat control to prevent a Steak and Rice
hard, leathery bottom forming and to avoid
overcooking. Care needs to be taken as they can
spatter. Fresh eggs are necessary for frying so
that the thick albumen holds the egg together and
reduces spreading. Egg rings can be used.
Scrambled Eggs Scrambled eggs are usually cooked in a pan but can Bread
also be cooked in the microwave. Heat a
pan, use a fork to mix the eggs, add butter to the
hot pan, then add the egg mixture and move
through until lightly set. Serve immediately with
toast.
Omelette Season the omelette pan by heating with salt and Tomato Sauce
8. 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:
A Resistance to infections is lowered, Butter, egg yolk, milk, carrots, Fat soluble, heat resistant
night blindness, infections of skin apricots
B1 Digestive problems, muscle atrophy, Yeast, wholegrain bread, Water soluble, heat resistant
beri-beri, affects nervous system corn, potatoes, fish, meat
B6 Infections of the eyes, weight loss, Yeast, liver, wheat germ Water soluble, heat resistant
reduced appetite
C Scurvy, infections of gums, tiredness Citrus fruit, green vegetables Water soluble
D Reduced body growth, softness of the Fish liver oil, eggs Fat soluble, heat resistant
bones, rickets
E Affects muscle development, blood Liver, cereals, wheat germ Fat soluble
cells
Eggs: Eggs contain all the vitamins (A, Bs, D, and E) except C, a wide range of essential
trace elements (zinc, iron, iodine, phosphorus and potassium) and are
easily digestible
9. 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:
Throughout your shift you should do regular “tidy up” procedures as you move between tasks. Hygiene is
11. 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?
Using a robot coupe or food processors for shredding vegetables is preferable to handheld shredders or
mandolines
Vegetable and fruit preparation is labour intensive, time consuming and generates a lot of waste.
Using the correct equipment can save valuable time and also reduce wastage.