Q23 youve been asked to make basic fresh pasta dough

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Q23: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.
Q24. List three ingredients you can add to change the colour of fresh pasta dough.
Q25: What are two cultural variations of gnocchi and what is its base ingredient? P80-81 Gnocchi Parisienne - choux pastry and grated cheese. Gnocchi romaine - semolina, milk, eggs, nutmeg and cheese. Gnocchi italienne/ piemontaise - potatoes.
Q26: List a suitable accompaniment for each of the following dishes. P81-82 _
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Q27: Your cooked rice is starchy. How can you prevent this from happening in the future? P85 Rinse rice to remove excess starch prior to cooking.
Q28: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without harming its appearance?
2016 Edition 6
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS DISHES Q29: What serviceware would you use to present the following dishes? _ Green salad served as a side salad Plated / small bowl _ Grilled vegetable and polenta stack Large dinner plate _ Fruit salad to be placed on a buffet table Large bowl Q30: List four sauces commonly served with pasta. P91 Bolognese, Marinara, Carbonara, Pesto, Funghi, Neapolitan Q31: List four dips or sauces commonly served with vegetables. P88 Bechamel, Mornay sauce, Concass cuit, Sour cream and chives, Almonds, Orange sauce, Hollandaise, Guacamole, Hummus, Tzatziki Q32: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon or orange. _ Caesar salad P65 coddled egg _ Poached winter pears zest of lemon or orange _ Spaghetti bolognese chopped basil _ Potato and leek soup chopped herbs and croutons © Didasko Digital 2016 7
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short answer Q33: What adjustments to presentation should you make in these situations? P92 _ Incorrect sauce has been placed on the plate. Check the standard recipe and change if necessary.

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