The vitamins a e and k are water soluble vitamins f

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The vitamins A, E and K are water soluble vitamins. F
Pulses are an important source of proteins. T
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Question 10: The following procedures need to be applied when handling and storing fruit and vegetables: (Write true or false in space provided)
Mushrooms should be stored in paper bags or boxes for ultimate
freshness. Nuts can become rancid in hot areas and should be stored in sealed
containers in the dry store. Fruit should be stored in their original containers in the coolroom, with
the exception of bananas. Vegetables and fruit are susceptible to physical and chemical
contamination before they reach your kitchen, so it essential that the wash – peel – re-wash (WPRW) process is followed. Potatoes must be refrigerated, as they are affected by dry air and
shrinkage Avocados, lettuce and asparagus are good examples of produce that
discolour or bruise quickly if handled incorrectly. Question 11: List 4 examples for legumes:
Question 12: Many ethnic cuisines choose a variety of food sources to ensure a balanced diet. Connect the examples of dishes to the relevant nutrient sources: Vegetable curry with sesame seeds 4 high in starch Jasmine rice 1 high in protein Dhal 2 high in milk proteins, vitamins and minerals
Question 13: To ensure safe temperatures and hygiene procedures during production, storage and service of vegetable, fruit, egg and farinaceous dishes you need to consider the following aspects: (Tick the correct box indicating true or false)
Always be aware of the danger zone and keep cold foods below 5°C and
hot foods above 60°C. When preparing food make sure that you remove all ingredients required
for a recipe from the coolroom to ensure an organized preparation process. Keep food types separate to avoid cross-contamination and consider your
work processes during preparation and plating. The use of appropriate containers during the preparation and service
stages will assist in this purpose. Small takeaway containers, vacuum packaging and plastic wrap all assist in
keeping product in optimum condition and minimising waste through spoilage or drying out. Labelling is a very important step as it will ensure that FIFO principles are
followed and it also helps to monitor the lifespan of your products.

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