1 croquette potatoes would be crumbed and deep fried

This preview shows page 16 - 18 out of 18 pages.

1. Croquette Potatoes would be crumbed and deep fried. TRUE FALSE
2. Scrambled eggs should be well cooked.
3. The green parts under the skin of potatoes are a result of dark storage conditions.
4. Cooked spinach has a cold water start.
5. Bi-carbonate soda should be used to retain colour in vegetables. TRUE FALSE
6. Leftover Hollandaise should always be refrigerated.
7. Purée potatoes need to be placed in a blender to achieve maximum smoothness.
Assessment Task SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Page 16 of 18
8. Pumpkin is classified as a fruit.
9. Risotto is moister than Pilaf rice? TRUE FALSE
10.Most pulses should be soaked before cooking.
11.Vegetables have to be washed before and after peeling.
12.Eggplant should be salted to leach out bitterness.
13.Washed Potatoes should be stored in a well lit area. TRUE FALSE
14.Potato can be used as a base for gnocchi.
15.Pasta dough can be weakened with durum wheat or semolina. Assessment Task SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Page 17 of 18
+++ END OF PAPER +++ Assessment Task SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Page 18 of 18

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture