• Each multiple-choicequestion has four responses.
• You are to answer all questions.
• There is only one right answer.
• On completion, submit your assessment to your assessor.
1. 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?
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and any specials of the day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and production deadlines.
2. 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?
(a) 4 kg.
(b) 2 kg.
(c) 8 kg.
(d) 3 kg.
3. How can you test the freshness of an egg before cracking it open?
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how it reacts.
(c) Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.
4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?
(a) They indicate if an item should still be fresh and of good quality, and when items are no longer fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the amount of wastage and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first so you are always using the freshest, most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences the taste and appearance of your dish.
5. What are signs of contamination or spoilage in freshcommercially produced and packaged pasta?
(a) Past its use-by date or a strong, floury smell.
(b) A flexible but firm texture that breaks when bent.
(c) Muddy yellow colour with a shiny surface.
(d) Dryness, discolouration or mould.
6. Which statement is true about selecting equipment?
(a) When making vegetable, fruit, egg and farinaceous dishes, you should always select the largest pots to maximise the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to help you meet production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results.
7. What equipment would you use to make hard-boiled eggs?
(a) Saucepan, stove top, slotted spoon.
(b) Frypan, stove top, spatula.
(c) Saucepan, stove top, egg slice.
(d) Kettle, large bowl, slotted spoon.
8. What should you check before you use a pasta machine to roll out and cut fresh pasta?
(a) Check that it has been washed using hot water to kill any bacteria and remove chemical residue.
(b) Check with your colleagues that the machine doesn’t have any faults or safety issues.
(c) Make sure it is safely assembled according to manufacturer’s instructions and that it’s clean.
(d) Make sure you have the correct blades and the bench is adequately floured so the pasta won’t stick.
9. Which practice best demonstrates safe and hygienic use of equipment?
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
10. What safety procedures should you follow when steaming vegetables in an atmospheric steamer?
(a) Using protective gloves, open the door carefully to release the steam before retrieving the tray of hot vegetables.
(b) Make sure there is a towel on the floor in front of the steamer so the floor does not become slippery.
(c) Turn the steamer off and allow it to completely cool before opening.
(d) Use a damp tea towel to carry the hot trays of vegetables, as this will absorb the steam and reduce the risk of burns.
11. How should you sort and assemble your ingredients in preparation for cooking?
(a) According to the recipe and food production sequencing.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor’s instructions.
(d) According to which miseen place tasks you’re most competent at completing.
12. Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of apples.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
13. Why should you wash fruits and vegetables before starting preparation?
(a) To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed.
(b) To remove contaminants such as dirt and chemicals. (c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing and dicing.
14. The carrots for stir-fry vegetables must be julienned. What does this mean?
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into a 2 mm even dice.
(c) The carrots are sliced into short, fat batons of4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.
15. How can you best minimise waste of reusable by-products?
(a) Follow recipes exactly so you don’t end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
16. Select the most appropriate cooking method to use when preparing whole pears as a dessert item.
(c) Deep frying.
17. What is the appropriate cooking method to use when cooking pasta?
(a) Braising in the oven.
(b) Boiling method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.
18. The recipe states the egg whites must be whisked to a stiff peak. Which statement best describes this term?
(a) Dense egg foam mass that holds its shape in the bowl but does not form peaks.
(b) 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.
(c) Vivid white foam with a glossy appearance and very fine close texture. Firm peaks form when the whisk is lifted from the foam.
(d) White glossy foam that moves slowly in the bowl when shaken. When the whisked egg white is removed, a peak forms.
19. What role do eggs play when added to minced meat when making meat loaf or meat balls?
20. You have finished kneading your pasta dough. What is the next step in making fresh pasta?
(a) Cover and rest the dough for at least 30 minutes or up to three hours.
(b) Roll the pasta dough and feed it through a pasta machine.
(c) Roll the pasta dough and dry it out before feeding through the pasta cutting machine.
(d) Sprinkle the dough with durum semolina and feed the dough through the pasta machine.
21. Select the most suitable accompaniment to serve with flambéed strawberries.
(a) Grated chocolate sprinkled over the strawberries.
(b) A side serve of fresh strawberries.
(c) Banana topping poured over the top and finished with a mint leaf.
(d) Whipped cream served in a separate dish.
22. 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?
(a) Steamed rice.
(b) Steamed pasta.
(c) Couscous soaked on chicken stock.
(d) Cheesy creamed polenta.
23. 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?
(a) Freshness, nutritional value, appearance, and taste.
(b) Consistency, texture, taste, temperature, and aroma.
(c) Whether the dish is too salty, bitter, sweet, or sour.
(d) If you followed the standard recipe properly, you shouldn’t need to check quality points or make any adjustments at this stage.
24. How should you present your final dish?
(a) On serviceware that is appropriate for the type of dish you're plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using serviceware that is easy to carry.
(d) In a bowl or on a plate that has been pre-heated in the oven.
25. What sauce is used in the classic dish eggs Benedict?
26. What should you check before a dish is served to the customer?
(a) Visually check garnish, serviceware and appearance.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.
27. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked dishes, such as steamed rice or boiled pasta?
(a) Place dishes directly in the fridge or freezer while they’re still hot.
(b) Store them in appropriate environmental conditions in a hot bain-marie until required for service.
(c) Pay strict attention to temperature. This is the only factor to consider when storing finished dishes.
(d) Store the dishes in clean containers in the refrigeratorbetween1 to 5 °C.
28. 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?
(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer and processor.
(c) Clean and sanitise benches, chopping boards and utensils.
(d) Clean and sanitise serviceware, utensils and other small equipment.
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