Identification and Categorization of Vegetable, Fruit, Eggs and Farinaceous Dishes Assessment 2 Answer
Answer
Answer the following questions
1. Access the market information in your state and identify all fruit and vegetables currently in season. Categorise these in the provided tables below:
Root vegetables in season:
| Tubers | Bulbs | Roots |
Potato Sweet Potato Taro Jerusalem artichoke Yam | Onion Bulbs Leek Shallot Spring Onion | Carrots Beetroot Celeriac Turnip Radish |
Green vegetables in season:
| Flowers | Leaves | Stems | Legumes (seed pods) | Fruits |
Broccoli Cauliflower Broccoflower | Cabbage Spinach Lettuce | Asparagus Celery Bamboo shoots Fennel | Beans Corn Peas Okra | Avocado Tomato Cucumber Pumpkin Zucchin |
Fruits in season:
| Stone Fruit | Hard Fruit | Soft Fruit | Citrus Fruit | Tropical Fruit |
Apricots Cherries Nectarines Peaches Plums | Apples Crab-apple Custard apple Pears Quinces | Blackberries Blueberries Cranberries Gooseberries Logan Melons | Lemons Oranges Tangerine Grapes | Bananas Coconut Dates Dragon fruit Fig |
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.
- Allocate them so that each cookery method below has 1 vegetable or fruit suitable for cooking with that method.
- Describe how you would cook each vegetable or fruit using the cookery method you chose.
- Provide a suitable sauce or accompaniment and appropriate garnish for each dish and brief details for presentation.
| Cookery Method | Suitable Fruit / Vegetable | Cookery Technique | Presentation (Sauce / Accompaniment / Garnish) |
| Boiling | Beans ,broccoli, peas, Potatoes, carrots, Parsnips | Slow process cooking time and not to add any salt. Not to use any sodium bicarbonate. | Cook vegetables through the simmer until it is done to avoid any mushy, texture or any grey colour |
| Braising | Fennel, okra, eggplant, Onions, potatoes, parsnips | To softens the fibres and to use the absorbs flavours that can be used in the cooking liquid. To use the fibrous vegetables or vegetables having a natural flavours | To use the starchy vegetables that can be used to absorb through the cooking liquor and then to add menu variety |
| Roasting | Capsicums, including the carrots or to use the potatoes | To be used with the capsicums that can be removed after the skin | To use the starch and to cook with skins and use of carrots, potatoes to eb roasted with meat items. |
| Deep-frying | Potatoes, Taro | Cut into slices and deep fry it, remove cool and again fry unless crisp | Peel skin and put the salt and pepper |
| Shallow-frying | Brinjal, Potatoes, Beans | Chopping and then shallow frying it. | Peel skin and put the salt and pepper |
| Stewing | Tomatoes, beetroot, spinach | Boiling and then using the cool down content and removing the residuals. | Peeling beetroot and boiling with the tomatoes or the some citrus fruit to make the stew. |
| Microwave | Sweet potato | Place it in the baking tray to grill, bake the sweet potato | When eating peeling off the skin. |
3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 4 portions and 7 type of Feedback from for customer :
- 1 Risotto
- 1 pasta dish made from fresh paste with sauce
- Pilaf rice
- 2 different types of gnocchi
- 1 dish using Polenta
- 2 different pulses of your choice
| Base | Menu item | Ingredients | Production function |
| risotto | Funghi | Mushroom and diced onions used with balsamic vinegar along with the rosemary leaves | Put oil, place diced mushroom, onions make It golden brown, adding the rosemary leaves, balsamic vinegar, butter, salt and pepper. |
| Pasta dish from the sauce | carbonara | Eggs, parlsey, parmesan and any choice vegetables or bacons | Fry bacons, put onions, salt, cream parmesan, yolk mix with pasta chopped. |
| Pilaf rice | Vegetable rice | Chicken, onion, salt and pepper | Heat oil, put rice, put chicken broth and diced onions, cover, heat and let it simmer to make rice. |
| Gnocchi | Gnocchi Pomodoro | Diced Onion through the balsamic vinegar and cherry tomatoes, tomato sauce, garlic and chilli | Heat the oil , put onions and then put garlic, chilli and also the tomato sauce, with the seasoning with salt and pepper |
| Polenta | polenta | Water, spices, and Parmesan | Boil water, add polento, add butter and parmenso |
| Pulses | chickpeas | Cucumber, adding chickpeas, putting the red onions and also the parsley, | Place chick peas, boil, steam and also then add the chopped vegetables, tomatoes and then add the thin slices and add the vinegar, salt and pepper |
Feedback
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5. Online community
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Discounts, promotions and welcome drink during your visit at AYZ restaurant
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4. Provide 2 menu examples for each of the following potato preparation methods:
Baked Potato Dishes
| Example | Production Method |
1. Gratin Dauphinoise 2. Jacket potato | To use the sliced potato and then to use the mandolin within the place or the slice to tray of baking. Preparation that could be done with the pepper, salt and then baking to crisp. |
Water-Finished Potato Dishes
| Example | Description |
1. Duchesse Potato 2. Mash Potato | Season mashed potato with the butter, pepper and salt then egg wash to make it golden brown. Boil potato then passing through the maouli, putting butter, milk, place heat, salt and pepper and with the nutmeg. |
Water-Blanched and Fat-Finished Potato Dishes
| Example | Description |
1. Parishian Potato 2. Pan fried potato | Boil baby potatoes with oil and seasoning within the oven to golden brown it Boil potatoes, fry in the pan with butter and season with salt and pepper. |
Fat-Blanched and Fat-Finished Potato Dishes
| Example | Size and Preparation |
1.Chips 2.Wedges | Cut in thin slices and then deep fry, blanch and cool to again deep fry and then again frying to golden brown it. Shaping into the wedges, frying, then blanching and then again frying, garnishing with pepper, salt and oregano |
Directly Fat-Finished Potato Dishes
| Example | Size and Preparation |
2. lattice potato | Slice potatoes, into chips shape and fry and then again fry to give golden brown colours. Slice potato into the thin waffle, to deep fry and make it hot brown. |
5. List 10 culinary uses of eggs and provide a Menu example for each use.
| Culinary use of Egg | Menu Example |
1. Aerating | Stiff peaks, peaks to straight up, foam looks moist, and then shiny. |
2. Binding | Eggs coagulate together when cooked to bind |
3. clarifying | When beaten any impurities are removed while adding the white eggs to produce clear finish. |
4. coating | When placing the batter, the whole egg can be added with the bread crumbs to layer it as the protection for food. |
5. enriching | When added with the whole egg one can include flavours and to add the nutritional value. |
6. garnishing | Sliced, then it would be chopped to garnish the hard boiled egg |
7. glazing | After beating the egg to place the coating of the egg with the food items to be used. |
8. thickener | After using the egg yolks garnishing to hold the egg yolks suspension |
9. emulsion | use the whipped eggs and use the spices with the yolk and vinegar. |
10. scrambled | Just cook egg and scramble it and put salt and pepper. |
6. What are the essential hygiene requirements which must apply to eggs during storage, preparation and 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 |
| To place them in the cold and the warm storage and not in hot. |
| Implications for elderly, children, pregnant women, small children, babies and people with weak immune systems |
Elderly get strengths and gives calcium, but excess of eggs can cause high risk in cardio. Elderly should be given boiled eggs not fried, as fried would lead to high cholesterol and fattening substances Children and the pregnant women and small groups gets high immunity, bones strengthening, high doses of vitamin D and they can be given 1 eggs daily either boiled, poached or fried. For pregnant more than 1 egg is not recommended per day. |
7. Provide an overview of the preparation techniques and a menu example including sauce and accompaniment (where applicable) for each of the following egg dishes:
| Dish | Preparation | Sauce and Accompaniment |
| Eggs Benedict | Poach the eggs, toast English muffins warmed ham, avocado on top. | Sauce like the hollandaise, to sue the English muffins, to use the Chives when garnishing. |
| Fried Eggs | Butter Eggs, salt and pepper | To sue the salt and pepper |
| Coddled Eggs | Unsalted, heavy cream and then placing chopped hams and high cream. | Salt, pepper and thin slice chives. |
| Egg Dip | Cream cheese, milk, boiled large eggs, sweet pepper pieces or assorted crackers. | Mayonnaise, mustard, Worcestershire sauce and then mixing the chives |
| Scrambled Eggs | Butter , eggs and scrambling | Salt and pepper |
| Omelette with filling | Shredded cheese, oil and then placing ham | salt |
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:
| Commodity with examples | Nutritional Value | Requirements to retain vitamins and minerals |
| Fruit: Apple, apricots, bananas | A, B (B1, B2, B6, B12), C, D, E, k | Fat soluble, water soluble, breaks on high heat |
| Vegetables: carrots, spinach, green vegetables | A, B (B1, B2, B6, B12), C, D, E, k | Fat soluble, water soluble, breaks on high heat |
| Eggs: scrambled and boiled | D, B2, B12 | Not to overburn, overcook and is heat resistant. |
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:
| Dish | Equipment | Points of Care / WHS | Assembly |
| Eggs Benedict | Pan fried | To avoid any risk of harm by overheating or overtly cooking | To use the clean pan, cook the dish and serve hot. not to overcook. |
| Fried Eggs | pan | To avoid any risk of harm by overheating or overtly cooking | Clean utensil to beat and then to cook in pan and fry it. |
| Coddled Eggs | Pan | To avoid any risk of harm by overheating or overtly cooking | Clean pan |
| Egg Dip | pan | To avoid any risk of harm by overheating or overtly cooking | Clean pan |
| Scrambled Eggs | pan | To avoid any risk of harm by overheating or overtly cooking | Clean pan |
| Omelette with filling | pan | To avoid any risk of harm by overheating or overtly cooking | Clean pan |
Cleaning and Sanitation Requirements: Clean utensils, clean spices and maintaining hygiene. | |||
10. What are the requirements for the safe handling of foods when collecting ingredients, and during preparation, display and storage to meet food safety requirements? Which provisions will ensure food safety at each step?
| Food safety requirements | Vegetables | Fruit | Eggs | Farinaceous |
| Collecting Ingredients | Carrots, spinach, salts. spices | Avocado, apple, banana | Eggs | Pasta, noodles, rice |
| Preparation | To clean, polish and eat the vegetables boiled, garnishing with minimum spices and less oil. | To be served fresh and cut only when eaten | Boiled, fried, scrambled. | Boiled and drained from excess water, run into the cold water. |
| Display | To be placed if in salad under in thin sliced, if cooked in the serving bowl | To use it readily and not to chop it before, to avoid contamination. Fresh cut thin slices. | Place on the plate, cut into halves and then garnish with oregano, dried fenugreek, salt and pepper | Serve hot, garnished with the sauces (white, red) and put additional spices. |
| Storage | In the cold | Stored in cold, excepts bananas in normal temperature | In the normal temperature | In the normal temperature |
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?
hygiene, monitoring the kitchen condition (such as gas stoves, burner conditions), ensure safety, and regular scanning for the pest control. End of the shift, sweeping and cleaning with the proper sanitation.
b. What does this need to include to prevent wastage of leftovers or by-products from preparation?
high citrus foods rots the food when placed outside in the normal temperature, either the leftover food should be stored inside the cold refrigerators or simply be given to the needy people except to throw away in dustbins.
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