SITHCCC008 answers.docx - SITHCCC008 PREPARE VEGETABLE...

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer CBAAD DACAA ACBDC DBCAA DABAD ADC ASSESSMENT B – SHORT ANSWER INSTRUCTIONS 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. SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS DISHES Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? P7 Deadlines Portion control Quantities to be produced Special customer requests Ingredients and equipment Step by step procedures/methods Presentation standards and techniques Q2: List five examples of mise en 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? P13
Q5: List two quality factors to look for when selecting eggs from stores. P22-23 © Didasko Digital 2016 1
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer Best-before date The egg's shell The egg cracked open Rising or floating Candling Spots in the yolk or white Old eggs Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits? P17 is how to select blue word, my ans is red word.

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