SITHCCC007 - Student Assessment
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
GREEN PEA SOUP
YIELD: 1 LITRE
Dried split green peas
Onion, finely diced
Carrot, finely diced
Bacon or ham bone
Wash the peas under cold running water. Allow them to drain.
Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables.
Place the peas and bones into the pot with the vegetables. Cover with the stock.
Bring the soup to the boil. Simmer gently until the peas are tender and break easily, approximately 1.5 to 2
Remove the bones from the pot. Pass the soup through a blender or push it firmly through a fine sieve.
Place the puréed soup into a clean pan. Return to the boil. Correct the seasoning and consistency.
Serve garnished with croutons or sippets.
How many portions does the recipe yield if each portion is 250 ml?
There are four portions.
What are two (2) quality indicators you should look for when selecting the carrot?
Find a carrots with smooth shape and big because the bigger it is the sweeter.
What are two (2) signs of spoilage you can look for when selecting the bacon?
List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.