SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
Student name: Guan-Ling CHEN
Student number: FL170033
Declaration: I declare that:
This assessment is my own original work, except where I have appropriately cited the original source.
This assessment has not previously been submitted in this or any other subject. For the purposes of grading, I give Frontier Education the permission to authenticate the assessment, including communicating a copy of this submission to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking).
This assessment does not involve plagiarism or collusion.
I have retained a copy for my own records.
PLAGIARISM AND COLLUSION
Plagiarism is ‘a practice that involves the using of another person’s intellectual output and presenting it as one’s own’. This includes the presentation of work that has been copied, in whole or part, from other sources (including other students’ work, published books or periodicals, or unpublished works or unauthorised collaboration with other persons), without due acknowledgement.
CONSEQUENCES OF PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly graded Not Yet Competent (NYC) and may be subject to one or all of the following:
Referral of the matter to the Academic Coordinator for: an intervention meeting, issuing of written warning, clarification regarding assessment re-submission requirements and allocation of additional assessment tasks.
Referral of the matter to the Director for: official disciplinary action by Frontier Education and/or suspension from the course.
Signature: Gladys CHEN Date: 05/03
An electronic signature is sufficient and is any method which applies a “signature” to an electronic message. This may range from the typed name of the sender to an image of the handwritten signature of the sender.
Notes to Students:
You are required to:
Complete the front cover sheet and ensure you accept, sign and date the student declaration.
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management System (LMS).
Ensure your submission identifies your name, student number, unit code and title.
TASK a – multiple choice
Instructions:
Each multiple-choice question has four responses
You are to answer all questions
There is only one right answer
You are responsible for preparing and producing all vegetable, fruit, egg and farinaceous dishes. What information do you need to find when confirming food production requirements for your section?
Number of customers, portions and ingredients required for all menu items. ☐Standard recipes to be used, number of bookings for that service period and any specials of the day. ☐Quantities to be produced, portion sizes, equipment and ingredients needed. Allocation of duties amongst the team, quantities required for each dish and production deadlines. ☐You’re making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g Arborio rice. How much rice do you actually need?
4 kg. ☐2 kg. 8 kg. ☐3 kg. ☐How can you test the freshness of an egg before cracking it open?
Place it in a bowl of water and see if it floats or sinks. Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how it reacts. ☐Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness. ☐Hold the egg up to a strong light and look for signs of discolouration and spotting. ☐
How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?
They indicate if an item should still be fresh and of good quality, and when items are no longer fresh or usable. They ensure everyone uses good stock rotation methods. This reduces the amount of wastage and ensures only the freshest of ingredients are used. ☐This information tells you what ingredients to use first so you are always using the freshest, most recently delivered items to prepare dishes. ☐They indicate the freshness and quality of the product, which directly influences the taste and appearance of your dish. ☐What are signs of contamination or spoilage in fresh commercially produced and packaged pasta?
Past its use-by date or a strong, floury smell. ☐A flexible but firm texture that breaks when bent. ☐Muddy yellow colour with a shiny surface. ☐Dryness, discolouration or mould. Which statement is true about selecting equipment?
When making vegetable, fruit, egg and farinaceous dishes, you should always select the largest pots to maximise the amount you can produce. ☐You should always use equipment that will make your job quicker and easier to help you meet production deadlines. You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality. ☐You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results. ☐What equipment would you use to make hard-boiled eggs?
Saucepan, stove top, slotted spoon. Frypan, stove top, spatula. ☐Saucepan, stove top, egg slice. ☐Kettle, large bowl, slotted spoon. ☐What should you check before you use a pasta machine to roll out and cut fresh pasta?
Check that it has been washed using hot water to kill any bacteria and remove chemical residue. ☐Check with your colleagues that the machine doesn’t have any faults or safety issues. ☐Make sure it is safely assembled according to manufacturer’s instructions and that it’s clean. Make sure you have the correct blades and the bench is adequately floured so the pasta won’t stick. ☐Which practice best demonstrates safe and hygienic use of equipment?
Clean and sanitise equipment before use according to manufacturer’s instructions. Never use equipment with dirty, sharp or rotating blades. ☐Do not attempt to clean equipment that has sharp blades. ☐Clean all equipment with a caustic cleaner to remove any food particles. ☐
What safety procedures should you follow when steaming vegetables in an atmospheric steamer?
Using protective gloves, open the door carefully to release the steam before retrieving the tray of hot vegetables. Make sure there is a towel on the floor in front of the steamer so the floor does not become slippery. ☐Turn the steamer off and allow it to completely cool before opening. ☐Use a damp tea towel to carry the hot trays of vegetables, as this will absorb the steam and reduce the risk of burns. ☐How should you sort and assemble your ingredients in preparation for cooking?
According to the recipe and food production sequencing. According to the ordered steps given in the recipe. ☐According to your supervisor’s instructions. ☐According to which mise en place tasks you’re most competent at completing. ☐Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
With a measuring cup. Estimate half of a 1 kg bag of apples. ☐On a set of accurate scales. ☐With a 1 L measuring jug. ☐Why should you wash fruits and vegetables before starting preparation?
To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed. ☐To remove contaminants such as dirt and chemicals. Exposure to water helps them remain plump and fresh. ☐Washing aids preparation processes such as peeling, skinning, slicing and dicing. ☐The carrots for stir-fry vegetables must be julienned. What does this mean?
The carrots are sliced into round 1 mm discs. ☐The carrots are cut into a 2 mm even dice. ☐The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm. ☐The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm. How can you best minimise waste of reusable by-products?
Follow recipes exactly so you don’t end up with leftovers. Follow the waste management hierarchy. ☐Follow correct storage and stock rotation procedures. ☐Follow the instructions of your supervisor and more experienced colleagues. ☐Select the most appropriate cooking method to use when preparing whole pears as a dessert item.
Boiling. ☐Grilling. Deep frying. ☐Poaching. ☐What is the appropriate cooking method to use when cooking pasta?
Braising in the oven. ☐Boiling method. Absorption method. ☐Shallow frying in a wok or pan. ☐The recipe states the egg whites must be whisked to a stiff peak. Which statement best describes this term?
Dense egg foam mass that holds its shape in the bowl but does not form peaks. ☐Glossy white foam formed by large bubbles of air. The soft foam tends to move around a lot in the bowl when shaken and the surface weeps liquid. ☐Vivid white foam with a glossy appearance and very fine close texture. Firm peaks form when the whisk is lifted from the foam. White glossy foam that moves slowly in the bowl when shaken. When the whisked egg white is removed, a peak forms. ☐What role do eggs play when added to minced meat when making meat loaf or meat balls?
Binding. Enriching. ☐Clarifying. ☐Emulsifying. ☐You have finished kneading your pasta dough. What is the next step in making fresh pasta?
Cover and rest the dough for at least 30 minutes or up to three hours. ☐Roll the pasta dough and feed it through a pasta machine. ☐Roll the pasta dough and dry it out before feeding through the pasta cutting machine. ☐Sprinkle the dough with durum semolina and feed the dough through the pasta machine. Select the most suitable accompaniment to serve with flambéed strawberries.
Grated chocolate sprinkled over the strawberries. ☐A side serve of fresh strawberries. ☐Banana topping poured over the top and finished with a mint leaf. ☐Whipped cream served in a separate dish. You have prepared a vegetable stir-fry with honey soy sauce for a vegetarian customer. What is the most suitable accompaniment to serve with it?
Steamed rice. Steamed pasta. ☐Couscous soaked on chicken stock. ☐Cheesy creamed polenta. ☐You are checking the quality of your prepared dish prior to plating and service. What quality checks do you need to complete at this stage to determine if any adjustments need to be made?
Freshness, nutritional value, appearance, and taste. ☐Consistency, texture, taste, temperature, and aroma. Whether the dish is too salty, bitter, sweet, or sour. ☐If you followed the standard recipe properly, you shouldn’t need to check quality points or make any adjustments at this stage. ☐How should you present your final dish?
On service ware that is appropriate for the type of dish you’re plating. On a large plate to give a greater visual impact when it is served to the customer. ☐Present the dish using service ware that is easy to carry. ☐In a bowl or on a plate that has been pre-heated in the oven. ☐What sauce is used in the classic dish eggs Benedict?
Mornay. ☐Mayonnaise. ☐Béchamel. ☐Hollandaise. What should you check before a dish is served to the customer?
Visually check garnish, service ware and appearance. Check for correct taste and make food quality adjustments. ☐Preheat the bowls you’re serving hot dishes in so the food stays piping hot. ☐Check the dish doesn’t contain ingredients that could cause an allergic reaction. ☐Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked dishes, such as steamed rice or boiled pasta?
Visually check garnish, service ware and appearance. ☐Check for correct taste and make food quality adjustments. ☐Preheat the bowls you’re serving hot dishes in so the food stays piping hot. ☐Check the dish doesn’t contain ingredients that could cause an allergic reaction. ☐You are finishing your shift and it’s time to clean your work area. Today, you have been preparing vegetable and farinaceous dishes. What are some of the cleaning tasks you are responsible for completing?
Clean large equipment, such as ovens, griller, bratt pan and steamer. Clean large mechanical equipment, such as the peeler, planetary mixer and processor. ☐Clean and sanitise benches, chopping boards and utensils. ☐Clean and sanitise service ware, utensils and other small equipment. ☐TASK B – Short answer
Instructions:
You are to answer all questions.
Read each question carefully.
Ensure you have provided all required information.
SECTION 1: Select Ingredients for vegetables, Fruit, Eggs and Farinaceous Dishes
Q1:You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe?
Portion control, quantities to be produced, ingredients and equipment, step by step procedures/methods, presentation standards and techniques.
Satisfactory ☐ Unsatisfactory ☐Q2:List five (5) examples of mise en place tasks that relate to fruit and vegetable dishes.
Washing the vegetables and fruit
Peeling the vegetables and fruit
Slicing the vegetables and fruit
Juicing the fruit
Zesting the fruit
Satisfactory ☐ Unsatisfactory ☐Q3:You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient.
Ingredients Quantity (4 portions) Quantity (20 portions)
Olive oil 25 ml 125 ml
Tomato concassé250 g 1250 g
Spaghetti 240 g 1200 g
Basil, finely shredded 6 g 30 g
White wine 50 ml 250 ml
Satisfactory ☐ Unsatisfactory ☐Q4: List two (2) quality factors to look for when selecting bulb and tuber vegetables?
No signs of sprouting or greening on the surface.
Frim and free from bruising, insects, discolouration, and decay.
Satisfactory ☐ Unsatisfactory ☐Q5:List two (2) quality factors to look for when selecting eggs from stores.
Always check the best-before date when purchasing or accepting a delivery of eggs.
The egg shell should be clean and undamaged.
Satisfactory ☐ Unsatisfactory ☐Q6:What are two (2) signs of spoilage in berry, vine, stone and other soft fruits?
It looks with any signs of wetness or mould.
Fruit have insect damage and decay.
Satisfactory ☐ Unsatisfactory ☐Q7:List four (4) pieces of information you might find on stock date codes and rotation labels.
Food type
Storage date
Who label/ store the food
Best-before date
Satisfactory ☐ Unsatisfactory ☐SECTION 2: Select, prepare and use equipment
Q8:List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.
Whisks
Bowls
Fry pans
Spatulas or wooden spoon
Forks
Satisfactory ☐ Unsatisfactory ☐Q9:You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?
Large pots, wooden spoons, stockpots.
Satisfactory ☐ Unsatisfactory ☐Q10: What are three (3) things you should check when assembling equipment?
Check the manufacturer’s instructions.
Check for cracks, frayed cords, faults and incorrectly fitted blades or components which might make it unsafe.
check the cleanliness of the equipment.
Satisfactory ☐ Unsatisfactory ☐Q11:How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Ensure safe assembly Before using mechanical equipment assemble them correctly according to manufacturer’s instructions. While assembling and disassembling equipment, check for cracks, frayed cords, faults, and incorrectly fitted blades or components which might make it unsafe.
Ensure cleanliness Check if there is any piece of packaging, sponges, or chemical residue cause cross-contamination.
Satisfactory ☐ Unsatisfactory ☐Q12:Identify four (4) safe operational practices to follow when using a food processor or other electrical equipment.
Set equipment an blades up correctly according to manufacturer’s instructions.
Check for any damage such as frayed cords, cracks, damaged or loose components.
Put the cover securely in place before you switch the appliance on.
Never use near water or on a sink.
Satisfactory ☐ Unsatisfactory ☐SECTION 3: Portion and prepare ingredients
Q13:What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Check the standard recipes for step by step procedures and break the tasks into pieces. And you can make a work flow yourself.
Satisfactory ☐ Unsatisfactory ☐Q14:What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
250 g uncooked rice Weigh and measure the rice; Wash the rice; Get the rice cooker ready on side.
1 tbsp tomato paste Weigh and measure the tomato paste; Put the related ingredients together.
250 mls water Weigh and measure water; Put the related ingredients together.
6 button mushrooms Count down the mushrooms; clean them with a clean cloth; Put the related ingredients together.
Satisfactory ☐ Unsatisfactory ☐Q15:What are three (3) basic precision cuts you might use when preparing vegetables?
Julienne
BrunoiseMirepoix
Satisfactory ☐ Unsatisfactory ☐Q16: Your colleague has just finished preparing some vegetables for a casserole. They ask you what they should do with all the off-cuts. What would you suggest?
We can re-use the off-cuts for making stock.
Satisfactory ☐ Unsatisfactory ☐Q17:What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?
Raw eggs, and dishes containing raw or partially cooked egg, are high-risk foods as they can cause food poisoning. Incorrect handling or storage are the most common causes of contamination.
Satisfactory ☐ Unsatisfactory ☐SECTION 4: Cook vegetables, fruit, egg and farinaceous dishes
Q18:What method of cookery would you use to cook the following foods?
Blanched tomato Blanching
Omelette Shallow frying
Crème caramel Baking
Stir-fry vegetables Shallow frying
Satisfactory ☐ Unsatisfactory ☐Q19:Briefly outline how to cook rice using the boiling method.
Rinse the rice at least twice in a colander or sieve.
Place the water in the saucepan. Use at least a litre of liquid for every cup of rice. Depending on the dish you are preparing the rice for, you may also add a pinch of salt.
Bring the water to a boil and add the rice. Allow the rice to boil for 15 to 20 minutes until cooked.
Strain the rice using a colander.
Rinse the rice with clean running water.
Satisfactory ☐ Unsatisfactory ☐Q20:Briefly outline how to cook eggs using the poaching method.
Bring water with a splash of vinegar to the boil, and then reduce the temperature until there is no movement. Don’t add salt to the poaching water. This has the opposite effect to vinegar, thinning the egg white, creating loose tendrils rather than a compact shape.
Crack the egg into a saucer or small cup and gently lower it into the water, allowing the egg to slide into the hot water. You can crack the egg directly into the water but you must release from the shell directly above the water level. Care must be taken to not drop it into the water as this will cause the egg to spread out.
Poach the egg for three to four minutes. Poached eggs are usually served with the white set and the yolk still runny.
Gently remove the egg from the water using a slotted spoon and drain excess water on kitchen paper before placing on a plate, toast or other food. If cooking a number of poached eggs, hold cooked eggs in warm (not hot) water until all eggs are ready for use, then drain and serve as required.
Poached eggs can be chilled for reheating later. Place the egg in cold water to stop the cooking process, drain and refrigerate until required. Reheat the egg by placing in hot(not boiling)water. Heat for one to two minutes, then turn it over to warm the other side. Drain and serve.
Satisfactory ☐ Unsatisfactory ☐Q21: List five (5) culinary uses of eggs.
Setting
Coating
Enriching
Binding
Emulsifying
Satisfactory ☐ Unsatisfactory ☐Q22:Explain how and when you might use eggs for glazing.
Use whole beaten eggs (yolks or whites) to glaze food before placing it in the oven or under the salamander. The glaze helps to seal the foods. It imparts flavour and colour, changes the texture, and improves the appearance of cooked food. Most pastries, pies, meat loaves, breads, and strudels are egg-glazed before cooking to give a golden-brown colour.
Satisfactory ☐ Unsatisfactory ☐Q23: You’ve been asked to make basic fresh pasta dough. List the four (4) ingredients you’ll need.
Eggs
Durum semolina
Olive oil
Salt
Satisfactory ☐ Unsatisfactory ☐Q24.List three (3) ingredients you can add to change the colour of fresh pasta dough.
Spinach
Tomato
Durum semolina
Satisfactory ☐ Unsatisfactory ☐Q25: What are two (2) cultural variations of gnocchi and what is its base ingredient?
Paris-style gnocchi made from a base of choux pastry and grated cheese.
Roman-style gnocchi made from a base of semolina, milk, eggs, nutmeg and cheese.
Satisfactory ☐ Unsatisfactory ☐Q26: List a suitable accompaniment for each of the following dishes.
Vegetable frittata Fresh salad
Baked fruit Ice-cream, cream or custard
Fried eggs Grilled bacon
Mexican rice Burritos and enchiladesSatisfactory ☐ Unsatisfactory ☐Q27: Your cooked rice is starchy. How can you prevent this from happening in the future?
Rinse rice to remove excess starch prior to cooking next time.
Satisfactory ☐ Unsatisfactory ☐Q28:You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without harming its appearance?
New waxy potatoes1.2 kg
Parsley, chopped25 g
Butter, melted100 g
Add more parsley and butter.
Satisfactory ☐ Unsatisfactory ☐ SECTION 5: Present and store vegetable, fruit, egg and farniaceous dishes
Q29:What service ware would you use to present the following dishes?
Green salad served as a side salad A small bowl
Grilled vegetable and polenta stack A round plate
Fruit salad to be placed on a buffet table A large platter
Satisfactory ☐ Unsatisfactory ☐Q30:List four (4) sauces commonly served with pasta.
Carbonara
Bolognese
Marinara
FunghiSatisfactory ☐ Unsatisfactory ☐Q31:List four (4) dips or sauces commonly served with vegetables.
Béchamel
Mornay sauce
Sour cream and chives
Hollandaise
Satisfactory ☐ Unsatisfactory ☐Q32: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons and chopped herbs, deep-fried noodles, chopped basil.
Caesar salad Croutons and chopped herbs
Poached winter pears Deep-fried noodles
Spaghetti Bolognese Coddled egg
Potato and leek soup Chopped basil
Satisfactory ☐ Unsatisfactory ☐Q33: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate. Check the standard recipe and change if necessary.
The dish does not look visually appealing. Adjust the ingredients if necessary. Add more colour if necessary with a bright garnish.
Food is piled dangerously high on the plate and may spill when carried. Reconsider how you want to present the food so it is safer and more secure for staff and customers.
Satisfactory ☐ Unsatisfactory ☐Q34: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service?
They must be refrigerated between 1℃ and 4℃ until required for service.
Satisfactory ☐ Unsatisfactory ☐Q35: List two (2) other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.
Any menu item that has been prepared or displayed in a container must be transferred to a clean container with date label for storage.
They must be refrigerated between 1℃ and 4℃ until required for service.
Satisfactory ☐ Unsatisfactory ☐TASK C – project
Learner assessment guide and evidence
This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers.
You are required to do the following.
Complete Tasks 1, 2, 3 and 4.
Read the recipes and answer the questions.
Task 1:
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
gaufrette potatoesYield: 10 portions
IngredientsQuantity
Kennebec potatoes800 g
Salt and pepperto taste
StepMethod
1Peel and remove the eyes from the potatoes and trim to an even shape.
2Set the corrugated fluted blade of a mandoline to about 1 mm.
3Cut the potato into round slices, turning the potato about 90 degrees between each slicing movement to give a trellis pattern.
4Place the slices into a frying basket and carefully lower the basket into a clean deep fryer set at 185 °C.
5Shake the potatoes gently in the basket to prevent the slices sticking together. When the bubbling effect of the fat slows down, tip the potatoes out of the basket into the fat.
6Using a spider, keep the potato slices moving and turning until they are crisp and an even golden brown.
7Remove the potatoes from the fat and drain them well. Season them with pepper and salt away from the fryer.
Q1: What other information, in addition to the standard recipe, do you need to confirm production requirements?
Quantities to be produced, special customer requests, ingredients and equipment,
Satisfactory ☐ Unsatisfactory ☐Q2:The chef has told you to prepare 50 portions. How much potato do you need?
4 kg
Satisfactory ☐ Unsatisfactory ☐Q3:Why does this recipe specify Kennebec potatoes? Why can’t you use any type of potato?
Because Kennebec potatoes are excellent for deep-frying potatoes.
Satisfactory ☐ Unsatisfactory ☐Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
Peeler, mandolin slicer, frying basket, deep fryer, spider, mixing bowls, cutting board
Satisfactory ☐ Unsatisfactory ☐Q5:List the equipment needed to measure or weigh ingredients.
Measuring jugs and spoons, scales
Satisfactory ☐ Unsatisfactory ☐Q6: What preparation technique(s) are used to prepare ingredients for cooking?
Wash and rinse the potatoes
Peel the potatoes
Cut the potatoes into the shape
Satisfactory ☐ Unsatisfactory ☐Q7:What method of cookery is used to cook this dish?
Deep-frying
Satisfactory ☐ Unsatisfactory ☐Q8:What are three (3) safe work practices you should use when using a deep fryer?
Place food in the deep fryer carefully and away from your body to avoid splashing.
Keep your sleeves rolled down. This prevents skin burns from splashes and splatters.
If anyone accidentally spills oil or fat on the floor, clean it up immediately.
Satisfactory ☐ Unsatisfactory ☐Q9:Why must you thoroughly wash the potatoes before peeling and slicing them?
It can remove chemicals and dirt.
Satisfactory ☐ Unsatisfactory ☐Q10:How does using a mandolin slicer reduce the amount of waste generated during preparation of this dish and make portioning easier?
The shape will be the same and reduce the off-cut of potatoes.
Satisfactory ☐ Unsatisfactory ☐Q11:How can you use any potato off-cuts waste to reduce expenses?
It can be deep fried to small chips or accompaniment, or it can be made for soup.
Satisfactory ☐ Unsatisfactory ☐Q12:This dish is often used as a side dish for steak sandwiches. What service ware would you present them on if they were not being placed on the main plate?
A small plate or a small bowl
Satisfactory ☐ Unsatisfactory ☐Q13:What is one (1) type of sauce or dip you could serve this dish with if it was being served as an appetiser or snack?
Sour cream and chives
Satisfactory ☐ Unsatisfactory ☐Q14:What are you looking for when you visually assess this dish prior to service as an appetiser or snack?
Check the colour, balance and contrast. Does one colour or ingredient dominate? Does it look fresh and inviting?
Satisfactory ☐ Unsatisfactory ☐Q15:The first batch of deep-fried gaufrette potato slices are pale golden brown and not very crisp. What is the problem?
The cooking time is not enough.
Satisfactory ☐ Unsatisfactory ☐Task 2:
Use your internet search engine to research information and answer the questions.
Respond to all questions.
Q1:What country did the Granny Smith apple originate in?
Australia
Satisfactory ☐ Unsatisfactory ☐Q2:What are two (2) qualities that make the Granny Smith distinctive?
The fruit has hard, light green skin and a crisp, juicy flesh.
They are naturally low in calories and high in dietary fibre and potassium, making them commonly recommended as a component of healthy and weight-loss diets.
Satisfactory ☐ Unsatisfactory ☐Q3:What are three (3) modern varieties of apples currently available on the market?
Gala
Pink lady
Granny smith
Satisfactory ☐ Unsatisfactory ☐Q4:Complete the table and answer the following questions.
Where did the rice originate from (country, region)?
How is it traditionally cooked?
What type(s) of dishes or style(s) of cooking is it used in?
Type of rice Originated from Cooking method(s) Types of dishes
