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SITHCC008 NOTES.docx - SITHCC008 Wednesday, February 17,...

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SITHCC008Wednesday, February 17, 20214:23 PMVegetables, fruit, eggs and farinaceous dishes are important offerings on many menus. They may featureas dishes by themselves, as an accompaniment, or as a base for a protein-based dishplan the amounts required, based on the following factors:Seasonality, as products may not be available, or havelonger or shorter shelf life depending on their freshness.Fennel and fresh celeriac are good examples.Raspberries and blueberries have big price fluctuationsaccording to the seasonPrice, e.g. cheaper items may be used for stocks oroffcuts and trimmings from other preparation processesmay be used for menu items such as cream of vegetablesoup or samosas. Fruit in season can be used for jams,coulis, chutneys or simple accompaniments such asapple sauceInfrastructure, e.g. storage space and preparationspace can impact on possible processes such as potatoor vegetable production, for example purchasing ofpeeled or pre-cut vegetables. Tinned fruit is often used inhospitals or aged care facilities due to their ease ofconsumptionEquipment available, e.g. specialised cookingequipment like fonts, pasta cookers, kettles or bratt pansmay be needed for large scale production. Cherrypippers, fresh juicers or hydrators are examples ofspecialised equipment used for fruitQuality standards, e.g. differences in menus andexpectations between an aged hostel, café, restaurantand 5 star hotel or cruise shipService requirements, e.g. self-service, set menu, à lacarte or buffet styleStock rotation principlessuch as FIFO (first-in-first-out) are important to ensure that the oldest product isused up first. Varying storage containers such as vacuumsealed bags for individual vegetable portions or largerbags for soups and stews allow for differences inbusiness needs based on customer demands or

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Term
One
Professor
david
Tags
Vegetable, Specialised Equipment

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