SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short
ASSESSMENT B – SHORT ANSWER
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
You’re preparing ingredients for minestrone soup. What information about production
requirements can you obtain from the standard recipe?
Quantities to be produced
Special customer requests
Ingredients and equipment
Step by step procedures/methods
Presentation standards and techniques
List five examples of mise en place tasks that relate to fruit and vegetable dishes.
You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe
below, calculate the amounts required for each ingredient.
List two quality factors to look for when selecting bulb and tuber vegetables?
List two quality factors to look for when selecting eggs from stores.
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