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SITHCCC008 Farinaceous Dishes Assignment_B help

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SITHCCC008 Farinaceous Dishes Assignment_B help

SITHCCC008 Farinaceous Dishes Assignment_B help

ASSESSMENT B – SHORT ANSWER:-

INSTRUCTIONS:- 

• You are to answer all questions.

• Read each question carefully. Ensure you have provided all required information.

• On completion, submit your assessment to your assessor.

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?

Q2: List five examples of miseen place tasks that relate to fruit and vegetable dishes.

Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient.

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?  

Q5: List two quality factors to look for when selecting eggs from stores.

Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?

Q7: List four pieces of information you might find on stock date codes and rotation labels.  

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT:-

Q8: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.

Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?

Q10: What are three things you should check when assembling equipment?

Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?  Ensure safe assembly  Ensure cleanliness  

Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment.  

SECTION 3: PORTION AND PREPARE INGREDIENTS:-

Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?

Q14: How would you weigh and measure the following ingredients?

 250 g uncooked rice

 1 tbsp tomato paste

 250 mls water

 6 button mushrooms

Q15: What are three basic precision cuts you might use when preparing vegetables?

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?

Q17: What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?  

SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES:-

Q18: What method of cookery would you use to cook the following foods?

 Blanched tomato

 Omelette

 Crème caramel

 Stir-fry vegetables

 Rice pilaf

Q19: Briefly outline how to cook rice using the boiling method.

Q20: Briefly outline how to cook eggs using the poaching method.

Q21: List five culinary uses of eggs.

Q22: Explain how and when you might use eggs for glazing.  

Q23: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.

Q24. List three ingredients you can add to change the colour of fresh pasta dough.

Q25: What are two cultural variations of gnocchi and what is its base ingredient?

Q26: List a suitable accompaniment for each of the following dishes.

 Vegetable frittata

 Baked fruit

 Fried eggs

 Mexican rice

Q27: Your cooked rice is starchy. How can you prevent this from happening in the future?

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 potatoes 1.2 kg Parsley, chopped 25 g Butter, melted 100 g Pepper and salt to taste 

SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS DISHES:-

Q29: What serviceware would you use to present the following dishes?

 Green salad served as a side salad

 Grilled vegetable and polenta stack

 Fruit salad to be placed on a buffet table

Q30: List four sauces commonly served with pasta.

Q31: List four dips or sauces commonly served with vegetables.

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

 Poached winter pears

 Spaghetti bolognese

 Potato and leek soup  

Q33: What adjustments to presentation should you make in these situations?

 Incorrect sauce has been placed on the plate.

 The dish does not look visually appealing.

 Food is piled dangerously high on the plate and may spill when carried.

Q34: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service?

Q35: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.

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