Assessment Task 1: Knowledge Q SIT40521- Certificate IV in Commercial Cookery
\nSITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes<\/p>\n
Questions
\n1. List at least three food safety issues which you must consider when handling and cooking with eggs.Page Paper Describe how you would reduce each risk. You should refer to fact sheets 1,4,5 for reference.
\nFact Sheet 1 Following hygienic work practices.
\n\u2022 Fact Sheet 4 Managing food safety hazards and risks
\n\u2022 Fact Sheet 5 Safe food handling
\nRisk Strategy for reducing risk<\/p>\n
2. Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
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\n3.Page Paper Describe three indicators which you would use to select fresh, quality fruit and vegetables.
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\n4. List three signs that vegetables have spoiled or have been contaminated.
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\n5. List three signs that pasta has spoiled or has been contaminated.
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\n6. List the requirements for the safe storage of the following foods:
\nFood Storage conditions + temperature if needed
\nTinned vegetables<\/p>\n
Dry pasta and rice<\/p>\n
Fresh pasta
\nEggs<\/p>\n
Ripe pineapple<\/p>\n
Pumpkin<\/p>\n
Sweet potato<\/p>\n
Lettuce<\/p>\n
Strawberries
\nMushroom<\/p>\n
7. Identify the shelf\/storage life of the following foods.
\nFood Shelf life
\nDry pasta
\nOranges
\nCooked rice
\nHard boiled eggs (in refrigerator)
\nLeftover meals containing egg
\nWatermelon
\nEggplant
\nFresh peas
\nMushroom
\n8. Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients.
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\n9. Identify three precision cuts you would use when cutting vegetables.
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\n10.Page Paper Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.
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\n11.Page Paper Describe two things you should do when using the above equipment (blender and food processor) to ensure you work safely.
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\n12.Page Paper Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.
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\n13. Define the following culinary terms and functions of the following words when preparing vegetable, fruit, eggs and farinaceous.
\nCulinary Terms Definition
\n\u2022 Aerating
\n\u2022 Enriching
\n\u2022 Farinaceous
\n\u2022 Binding
\n\u2022 Setting
\n\u2022 Julienne
\n\u2022 Thickening
\n\u2022 Crumbing\/coating
\n\u2022 Zest
\n\u2022 Glazing
\n\u2022 Emulsifying
\n14. Provide three reasons why it can be beneficial to use convenience products.
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\n15.Page Paper Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items.
\n16. Discuss the difference in appearance and presentation when it comes to using frozen fruit and vegetables over fresh.
\n17. Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.
\n18. Identify two cookery methods or techniques commonly used when preparing egg dishes. Include an example of an egg dish for each method used
\nCookery Method or technique Example of a dish for that method<\/p>\n
19. Identify two cookery methods or techniques commonly used when preparing fruit and vegetable dishes. Include an example of a dish for each method used.
\nCookery Method or technique Example of a dish for that method<\/p>\n
20. Identify two cookery methods or techniques commonly used when preparing farinaceous dishes. Include a – description of how each method is used.
\nCookery Method or technique Example of a dish for that method<\/p>\n
21. List three sauces commonly used with vegetable dishes.
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\n22. List three sauces commonly used with pasta dishes.
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\n23. List three accompaniments commonly served with pasta dishes.
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\n24. Read the 3 scenarios described below in the box.
\nToday\u2019s date is 30\/07\/2022. You have received several items. You are required to explain the following statements:
\n\u2022Page Paper Describe what information would be on the stock date\/label for each of the product.
\n\u2022 List the expected expiry date\/ and\/or shelf life left according to each of the product.
\n\u2022 Explain the action taken for each situation: either the storage condition (temperature included) or disposal process.<\/p>\n
Information
\nToday is 30\/07\/2022 Supplies
\nWhat information would be on the stock date code\/label? If any\/or freshness signs when fresh What would be the expected expiry date? Shelf life? Explain the action taken: either the storage conditions or disposal process.
\nDelivery date
\n25\/07\/2022
\nOnions
\nLettuce<\/p>\n
Delivery date 25\/07\/2022
\nA10 tin peaches<\/p>\n
Delivery date is 25\/07\/2022
\n1 dozen of egg<\/p>\n
Production date is today 30\/07\/2022
\nFreshly made fettuccine
\nView other drafts<\/p>\n
Here are the answers to your questions:<\/p>\n
Food safety issues to consider when handling and cooking with eggs:
\nSalmonella is a bacteria that can cause food poisoning. It is found in the intestines of some animals, including chickens. Eggs can become contaminated with salmonella if they come into contact with the animal’s feces. To reduce the risk of salmonella, it is important to wash your hands thoroughly before and after handling eggs. You should also cook eggs until they are completely cooked through.
\nE. coli is another bacteria that can cause food poisoning. It is found in the intestines of some animals, including cattle. E. coli can contaminate meat, milk, and other foods that come into contact with the animal’s feces. To reduce the risk of E. coli, it is important to cook meat and poultry thoroughly and to pasteurize milk.
\nListeria is a bacteria that can cause food poisoning. It is found in the soil and in some foods, such as unpasteurized milk and soft cheeses. Listeria can also contaminate processed foods, such as deli meats and hot dogs. To reduce the risk of listeria, it is important to cook foods thoroughly and to avoid eating unpasteurized milk and soft cheeses.<\/p>\n
Risk reduction strategies:
\nCode snippet<\/p>\n
* **Wash your hands thoroughly with soap and water before and after handling eggs, meat, poultry, and other foods.**
\n* **Cook eggs until they are completely cooked through.**
\n* **Pasteurize milk.**
\n* **Avoid eating unpasteurized milk and soft cheeses.**
\n* **Cook foods thoroughly, especially meat, poultry, and seafood.**
\n* **Refrigerate leftovers promptly.**
\n* **Do not cross-contaminate foods.**
\n* **Thoroughly clean and sanitize all surfaces and utensils that come into contact with raw meat, poultry, and seafood.**<\/p>\n
Use code with caution. Learn more<\/p>\n
How to reduce the risk of contaminants such as e. coli, salmonella, and listeria when handling and cooking with fruit and vegetables:
\nWash your hands thoroughly with soap and water before and after handling fruit and vegetables.
\nScrub fruit and vegetables under running water.
\nRemove any bruised or damaged areas of fruit and vegetables.
\nDo not eat raw sprouts.
\nCook fruit and vegetables thoroughly, especially leafy greens and root vegetables.
\nRefrigerate leftovers promptly.<\/p>\n
Indicators of fresh, quality fruit and vegetables:
\nColor
\nFirmness
\nTenderness
\nFreshness
\nAbsence of blemishes<\/p>\n
Signs that vegetables have spoiled or have been contaminated:
\nDiscoloration
\nSoftening
\nSlime
\nOff-odor
\nMold<\/p>\n
Signs that pasta has spoiled or has been contaminated:
\nDiscoloration
\nSlime
\nOff-odor
\nMold<\/p>\n
Storage requirements for the following foods:
\nTinned vegetables: Store in a cool, dry place.
\nDry pasta and rice: Store in a cool, dry place in an airtight container.
\nFresh pasta: Store in the refrigerator.
\nEggs: Store in the refrigerator.
\nRipe pineapple: Store at room temperature.
\nPumpkin: Store in a cool, dry place.
\nSweet potato: Store in a cool, dry place.
\nLettuce: Store in the refrigerator.
\nStrawberries: Store in the refrigerator.
\nMushroom: Store in the refrigerator.<\/p>\n
Shelf\/storage life of the following foods:
\nDry pasta: 1 year
\nOranges: 2 weeks
\nCooked rice: 3-4 days
\nHard boiled eggs (in refrigerator): 1 week
\nLeftover meals containing egg: 3-4 days
\nWatermelon: 7-10 days
\nEggplant: 3-5 days
\nFresh peas: 3-5 days
\nMushroom: 3-5 days<\/p>\n
Egg replacers:
\nFlaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let the mixture sit for 5 minutes, then use it as you would use an<\/p>\n","protected":false},"excerpt":{"rendered":"
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