• 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.
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.
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.
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?
Q18: What method of cookery would you use to cook the following foods?
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.
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
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.
Poached winter pears
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.
SITHCCC008 Farinaceous Dishes Assignment_B help,management assignment writing help, online management assignment writing help, Farinaceous Dishes Assignment_B help, best management assignment help, it management assignment help, management assignment help, project management assignment help, business management assignment help, management assignment help services
Holding a PhD degree in Finance, Dr. John Adams is experienced in assisting students who are in dire need...
55 - Completed Orders
Canada, Toronto I have acquired my degree from Campion College at the University of Regina Occuption/Desi...
52 - Completed Orders
Even since I was a student in Italy I had a passion for languages, in fact I love teaching Italian, and I...
102 - Completed Orders
To work with an organization where I can optimally utilize my knowledge and skills for meeting challenges...
109 - Completed Orders
JOB OBJECTIVE Seeking entry level assignments in Marketing & Business Development with an organization...
202 - Completed Orders
Current work profile Project manager- The Researchers Hub (2nd Jan 2016 to presently working) Researc...
20 - Completed Orders
Sales Assistant, Mito Marina Assigned to the Stationery dept – assisted in merchandising, stock taking...
100 - Completed Orders