SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes.docx - SITHCCC008 Prepare vegetable fruit eggs and farinaceous dishes 1.Access the

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes.docx

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SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 1.Access the market information in your state and identify all fruit and vegetables currently in season. Categorise these in the provided tables below : Root vegetables in season – Tubers Bulbs Roots Poatao Sweet potato Taro Jerusalem artichoke Yam Oinion Garlic Leek Shallot French shallot Spring onion Carrot Beetroot Celeriac Turnip Parsnip Radish Reference :prepare vegetable fruit,egg and farinaceous dishes. P13 Green vegetables in season - Flower Leaves Stems Legumes (seed pods) Fruits Broccoli Cauliflower Globe artichokes Broccoflower Cabbage Spinach Belgian Endive Lettuce Asparagus Celery Bamboo shoots Fennel Rhubarb Beans Corn Peas Chickpeas Okra Avocado Tomato Cucumber Pumpkin Zucchini Reference :prepare vegetable fruit,egg and farinaceous dishes. P14 1
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SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Fruits in season – Stone Fruits Hard Fruits Soft Fruits Citrus Fruits Tropical Fruits Apricots Cherries Nectarines Peaches Clingstone Freestone Plums Apples Crabapple Custard apple Nashi Pears Quinces Blackberries Blackcurrants Blueberries Boysenberries Cranberries Gooseberries Grapes Loganberrries Melons Mulberries Raspberries Red currants Strawberries Youngberries Grapefruit Kumquats Lemons Lemonades Limes Mandarins Tangerines Tangelos Babaco Bananas Coconut Dates Dragon fruit Figs Guavas Kiwi fruit Lychees Mangoes Passionfruit Paw paw Reference :prepare vegetable fruit,egg and farinaceous dishes. P21 2.The following tables lists 7 methods of cookery. From the fruit and vegetable you listed in question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit. Cookery Method Suitable Example Green Vegetables Root Vegetables Boiling Beans ,broccoli, peas Potatoes, carrots Parsnips Short cooking time only, do not add salt. Do not use sodium bicarbonate. Cook vegetables on s simmer until they are just done ,to prevent mushy texture and grey colour Braising Fennel, okra ,eggplant Onions, potatoes ,parsnips Softens the fibres and absorbs flavours from the cooking liquid. Used for fibrous vegetables or vegetables with little natural flavour Starchy vegetables can absorb the cooking liquor and add menu variety Roasting Capsicums, carrots potatoes Mainly used for capsicums to remove the skin after wards Mainly used for starchy vegetables, which are cooked within their skins. Carrots 2
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SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes and potatoes are often roasted together with meat items.
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