Assessment 1

1. List at least three food safety issues which you must consider when handling and cooking with eggs.Describe how you would reduce each risk.

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.

• Separately keep the raw meat and poultry from the produce and other foods while shopping and storing the groceries.
• After handling the uncooked poultry, wash hands, cutting boards, countertops, cutlery, and utensils.

3. Describe three indicators which you would use to select fresh, quality fruit and vegetables.

Following are the three indicators that you would use to select fresh, quality fruit and vegetables.

• GIVE PRODUCE A LIGHT SQUEEZE, BEFORE SELECTING
• No fruit should be rock- hard except apple. Fruits continue to soften if it is kept at room temperature. Some of these kinds of fruits are: pears, banana and avocados.
• CHOOSE SMALLER PIECES OF FRUIT
• Fruits that are smaller are typically sweeter.
• SMELL YOUR FRUIT
• Ripeness in fruit indicates a sweeter fragrance.

4. List three signs that vegetables have spoiled or have been contaminated.

• For discoloration and odors, check the leafy green vegetables.
• Notice the carrots if it has become mushy or slimy.
• Vegetables that smell wrong should be thrown out.

5. List three signs that past a has spoiled or has been contaminated.

• Pasta that is been expired becomes slimy or gooey. One of the most telling signs of expired pasta is that it has become slimy or gooey, which usually occurs right before visible mold begins to grow.
• Pasta will become dull or there will be discoloration, such as grayish in color or white hue.
• Pasta will start to smell bad.

6. List the requirements for the safe storage of the following foods:

7. Identify the shelf/storage life of the following foods.

8. 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 theiringredients.

Potato starch, tapioca flour is the mixture of egg that leaves cellulose gum, modified cellulose.

• Parallel Cutting
• Roll-Cutting
• Mincing

10. Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.

• Size should be considered first. Blenders vary in size from 3 to 14 cups.
• Speed and power should also be thought.Feature rich blender is not needed by every household, sometimes a simple Not every household needs a featurerich blender, a simple but powerful machine can sometimes be the best.
• Special attachments should be looked for.
• When the motor is running, don’t place the utensils in the blender. Before using the scraper or spatula always turn off the blender first.
• Unless the blender is unplugged, never place your hand in it.

12. Describe four miseen place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.

• Entire recipe should be read first.
• Workplace must be prepared.
• Equipment should be prepared.
• Gather all the ingredients.

13. Define the following culinary terms:
    • Aerating:this allows combination of air into the ingredients for making it lighter or for creating more volume.
    • Enriching:it is product in which the nutrients have been added.
    • Farinaceous:the dish which is made out of pasta, noodle, rice, polenta is known as a farinaceous
    • Infusion:the process of extracting the flavor of ingredients into the liquid is known as infusion.
    • Macerate:the process of softening or breaking into pieces using a liquid in a food process is known as
    • Binding: adding liquid is known as binding, such as beating egg or melting of the fat to a dry mixture for holding it together.
    • Julienne:a method of cutting vegetables into thin strips, which is also known as 'Julienne' in French.

• Thickening: the process of increasing the liquid viscosity by reduction or by adding the thickening agent, is known as thickening
• Crumbing/coating: the application of layer of liquid or solid onto a product
• Zest: the food ingredient that is prepared by scraping.
• Garnishing: an item or substance that is used as a decoration, is known as garnish.
• Clarifying: removal of impurities from liquid such as melted butter, meat stock is known as clarifying.
• Emulsifying: combining of two ingredients together is known as emulsifying

14. Provide three reasons why it canbe beneficial to use convenience products.

• Time of preparation is reduced to great extent.
• No planning, buying or storing of the ingredients
• Hardly getting any leftovers.

15. Describe atleast one convenience product commonly used in dishes that contain fruits,vegetables, eggs and farinaceous items.

Products in which basic processing techniques such as canning, freezing are the basic convenience foods. It has been applied to the items with single ingredient or to the products that have limited number of ingredients.

Nutrient content of fruits and vegetables are retained with the help of freezing. But when the food is freeze for more than a year, it loses all the nutrients. During the blanching process, some of the nutrients are also lost. Before freezing blanching process takes place, it involves placing the produce in the boiling water for short period of time, usually for few minutes. This will also help in preventing the loss of flavor, color and texture as well.

17. Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.

Frozen vegetables have more water content, as compared to the fresh produce, this may create a softer, mushier texture when cooked.

18. Include a description of how each method is used.

• Boiled eggs are not always the breakfast meal. However, the hard boiled eggs are used as the ingredient in many dishes and is also used for garnishing many dishes.
• Two important things that are to be kept in mind while preparing boiled eggs: The cooking time, which will be determined by the consistency of the white and yolk.

1. With the consistency of the white and yolk, the cooking time is determined. Is the water temperature.
2. The temperature of water.

19. Include a description of how each method is used.

• Some of the example of moist coking is poaching, stewing, and sauces. Some of the fruits that are commonly cooked using these methods are pears, apples, plums.
• To season the vegetables, boiling is done. Boiling.
• Steaming will help to wash away the flavor.

20. Identify two cookery methods commonly used when preparing farinaceous dishes.Include a description of how each methodis used.

Cooking rice

Starch is released when the rice grains are cooked which then thickens a liquid naturally. Liquids that are used for cooking rice includes water, milk or a combination of half white stock. With different cooking methods, rice can e cooked, it includes: boiling

• steaming
• Frying
• Stewing
• braising
• microwaving

Baking

Baking is used for dishes like pasta, bakes and cannelloni.

• Poaching – it is used for ravioli, where the gentle cooking is required.
• Deep frying – pasta is first boiled then it is deep fried.

Following are the three sauces which are commonly used with vegetable dishes

• Pesto: it is the best way of using basil before the first frost. Huge batches of pesto should be made and then serve them with some grilled veggies.
• Aioli: vegetables can be toss with Provencal style
• Yogurt sauce: tangy sauce is a cooling accompaniments to vegetables that are spiced rubbed.

Following are three sauces that are commonly used with pasta dishes:

• Carbonara
• Cacio e pepe
• Funghi e piselli

23. List three accompaniments commonly served with pasta dishes.

Following are the three accompaniments which are commonly served with pasta dishes:

• Green salad
• Bread sticks
• Arugula Salad

24. In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Juliandateonit. Foreachone, identify the disposal date. Submit the photos as part of your assessment.

For preserving food, canning is an important and safe method. Shelf lives are long of canned and jarred items but safety rules must apply.

Foods that are canned are almost safe to eat. However canned foods that shows the following signs should not be consumed.

Don’t eat foods that show the following warning signs:

• Bulging
• Leaking
• Denting

Assessment 2

1. In this task, you will research vegetable, fruit, egg and farinaceous dishes in order to discover their:

• historical and cultural origins
• classical and contemporary variations
• appearance and presentation
• freshness indicators
• quality indicators
• nutritional value
• service style
• taste profile

2. Research and report

Research each dish in order to discover the criteria listed above. A Research report template has been provided below.

Research report

Dish 1:                                                            Dish 2:

Historical and cultural origins

Research the historical and cultural origins of each of your dishes.Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time?How have the dishes changed over time?

• Dish1

Vegetables are plants that are used for human consumption. At start they grew widely and was the food of hunters. Production was shifted from local varieties to modern. The largest producer of vegetables is China. There has been the increase in the intake of the vegetables.

Middle East Asia introduced a dish, i.e. almond with meat.This dish was for wealthy class.

Dish 2:

Northern Italy originated the Potato dumplings where the climate was cold and was in favor for the production of potatoes. It was cheap as well as the preparation was easy.

Broccoli was found in Western Europe but was originated from Cyprus.

Classical and contemporary variation

Describe atleast one classical and one contemporary variation of each dish.List the differences.

• Dish1

Historically almond was for the wealthy class whereas the quiona was for all.

Almonds helps in reducing the cholesterol level whereas quoina helps in maintaining the blood sugar level.

Dish 2

Europe originated the Potato dumplings whereas Asia originated the broccoli

Potato dumplings are helpful in the production of juice which is used in the treatment ailments.

Whereas broccoli helps in normalizing the bowel movements.

Appearance and presentation

Describe how each dish should appear. How should it be presented to maximize customer appeal?

Dish 1

• Almonds appear like stone fruits.
• It is to be served with apple,banana, and oranges for appealing the customers.
• Quiona is best when served with chicken, turkey or beef

Dish 2

• It is tasty to have cooked broccoli with lemon, butter or au gratin.
• It is the best to have potato dumplings with friend rice, fresh spring rolls.

Freshness indicator

Describe the freshness indicators for the two key ingredients from each dish.

Dish 1

• Almonds should not have a foul smell

Dish 2

It should be tightly closed.

Quality indicator

      Describe three quality indicators of each dish.

Dish 1

• The texture of quiona is good
• The head of the quiona should be big, as it is full of grains.

Dish 2                                        

• If the broccoli is firm, then it is of good quality.
• The texture of potato dumplings should be firm and it should be crispy.

Nutritional value

Describe the nutritional value of each dish.

Dish 1

• Almonds provides 6 grams of protein with 4 grams of fiber, and 14 grams of fat, For every one-ounce serving. It also contain vitamin E, magnesium, potassium, riboflavin and calcium

Dish 2

Potato dumplings with grated parmesan cheese:

• Dietary fiber
• Fat -Sugar
• Sodium
• Vitamin A and C
• Proteins
• Iron
• Calcium
• Sodium

Broccoli:

• Vitamin C and K
• Iron
• Potassium
• Protein

Service style

Describe the service style which each dish is best suited to:

Dish 1

It is best to serve the almonds with the Russian service whereas Quiona salad is served using butlered services.

Dish 2

For potato dumplings, it is best

Taste profile

Describe the taste profile of each dish.

Dish 1

Quiona when cooked tastes like brown rice.

Dish 2

• The texture of Broccoliis firm but it is tender

Texture Profile

Describe the texture profile ofeach dish.

Dish 1

• Cooked quiona texture is impressive. There is slightly translucent appearance in grains. They look fluffy and chewable.
• Almonds that are roasted are smoky or salty in taste.

Dish 2

The texture is firm and creamy.