View the step-by-step solution to:

Question


Task 1: Prepare

croutons

Croutons

Step Method

1 Remove crusts from white bread and evenly dice the bread into 5 mm cubes.

2 Fry the cubes in clarified butter until they are an even golden brown.

3 Remove from the pan and drain them well on absorbent paper.

Uses: 

Salad accompaniment, garnish for puréed soups.

Q1: One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You have to prepare sufficient croutons for 10 salads and 20 soups. How many slices of bread do you need to prepare?


 Q2: What knives, tools and equipment (mise en place) are required to complete the preparation task?


Q3: What precision cuts and other preparation techniques are required to prepare THE recipe?


Q4: What items of equipment must be checked for cleanliness before commencing this task


Q5: What is one safety tip for assembling, using or operating one of your items of equipment?


Q6: How is the equipment cleaned after you have completed the task? What cleaning agent(s) are used?


 Q7: The frying pan has developed a build-up of grease around the handle and base. What cleaning agent can you use to remove this build-up?


 Q8: How can you reduce negative environmental impacts when carrying out the preparation or cleaning tasks?





Task 2: Prepare beer batter

⦁ Use the recipe provided or one supplied by your assessor.

⦁ Respond to all questions.

Beer batter Yield: 1 litre

Ingredients Quantity

Strong flour 250 g

Salt pinch

Beer 375 ml

Water 150 ml

Oil 20 ml

Sugar 10 g

Egg white 125 ml

Step Method

1 Whip the egg whites to a soft meringue peak in a clean bowl.

2 Sieve the flour and salt into a bowl and make a well.

3 Add the beer, water, oil and sugar and whisk to a smooth batter.

4 Cover and rest for one hour.


Q1: What knives, tools and equipment (mise en place) are required to complete the preparation task?


Q2:  What preparation techniques are required to prepare the recipe?


Q3: What items of equipment must be checked for cleanliness before commencing this task

Q4: You are going to use the mixer to prepare five litres of batter. What is one safety tip for assembling, using or operating this item of equipment?


Q5: How do you clean the mixer after you have completed the task? What cleaning agent(s) are used?


 Q6: One of the wires on your hand-held whisk is coming loose from the handle. Can you safely and hygienically adjust or repair this item of equipment?


Q7: What is your next step if you cannot rectify the problem with the whisk?


Task 3: Prepare steamed fish wrapped in lettuce

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

Steamed fish wrapped in lettuce Yield: 1 portion

Ingredients  Quantity

White fish fillet 150 g

Lettuce leaves 2

Onion (small) ½

Carrot (peeled) 20 g

Green capsicum 20 g

Ginger, grated 1 tsp

Honey 1 tbsp

Soy sauce 1 tbsp

Step Method

1 Trim and remove the skin from the fish.

2 Thinly slice the onion and julienne the carrot and capsicum.

3 Combine all ingredients except the lettuce and marinate for one hour.

4 Wash the lettuce in warm water to soften it and make it more pliable.

5 Remove the fish from the marinade and place on top of the lettuce. Put the marinated vegetables on top of the fish.

6 Neatly wrap the lettuce around the fish, tucking the ends underneath the fish.

7 Place in a heated atmospheric steamer for eight to ten minutes.

8 Serve in the lettuce.


Q1: What preparation requirements do you need to confirm before starting to assemble and prepare ingredients?


 Q2: What knives, tools and equipment (mise en place) are required to completely te this preparation task to the end of step 6?


Q3: Why is it important that all items of equipment are checked for cleanliness before commencing this task?


Q4: What knife(s) would you use if you had to remove the fillets from a whole fish?


 Q5: What precision cuts are used when preparing the vegetables for this recipe? Briefly describe the cut and the appearance or dimensions of the finished product.


 Q6: How is the equipment cleaned after you have completed the task? What cleaning agent(s) are used?


Q7: How can you reduce negative environmental impacts when carrying out the preparation or cleaning tasks?


 Q8: Before commencing the next preparation task you need to hone your knife. List the equipment you need to this.


Q9: Briefly describe how to hone a knife.


Q10: You have to prepare the ingredients for all three recipes - the croutons, beer batter and fish parcels task list that identifies your preparation tasks in sequence to ensure you are using your preparation time efficiently.

Recently Asked Questions

Why Join Course Hero?

Course Hero has all the homework and study help you need to succeed! We’ve got course-specific notes, study guides, and practice tests along with expert tutors.

-

Educational Resources
  • -

    Study Documents

    Find the best study resources around, tagged to your specific courses. Share your own to gain free Course Hero access.

    Browse Documents
  • -

    Question & Answers

    Get one-on-one homework help from our expert tutors—available online 24/7. Ask your own questions or browse existing Q&A threads. Satisfaction guaranteed!

    Ask a Question