LISTEN AUDIO
Last Updated on April 15, 2023 by Ozlinks Education
Subject: Prepare vegetable, fruit, eggs and farinaceous dishes
This unit SITHCCC008* describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4 Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
2.1 Select type and size of equipment suitable to requirements.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Sort and assemble ingredients according to food production sequencing.
3.2 Weigh and measure ingredients and create portions according to recipe.
3.3 Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
3.4 Prepare eggs for different culinary uses.
3.5 Prepare fresh farinaceous ingredients.
3.6 Minimise waste to maximise profitability of food items prepared.
4. Cook vegetable, fruit, egg and farinaceous dishes.
4.1 Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
4.2 Select and add accompaniments suited to the dish.
4.3 Make food quality adjustments within scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
5.1 Present dishes attractively on appropriate service-ware.
5.2 Add dips, sauces and garnishes according to standard recipes and regional variations.
5.3 Visually evaluate dish and adjust presentation.
5.4 Store dishes in appropriate environmental conditions.
5.5 Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow standard recipes to prepare dishes for at least six different customers using each of the following types of products:
- vegetables and fruit: dried, fresh, frozen
- eggs used for the following applications: aerating, binding, setting, coating, enriching, emulsifying, glazing, clarifying, garnishing, thickening.
- farinaceous items: couscous, pasta and noodles, polenta, pulses, rice
- prepare dishes using each of the following cookery methods at least once:
- boiling
- braising
- deep and shallow frying
- poaching or scrambling
- roasting
- stewing
- prepare at least three different types of fresh pasta
- prepare the above dishes:
- within commercial time constraints and deadlines
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing different food types
- responding to special customer requests and dietary requirements.
Knowledge Evidence.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:
- convenience products
- fresh products
- contents of stock date codes and rotation labels
- characteristics of different vegetable, fruit, egg and farinaceous dishes:
- appearance and presentation
- classical and contemporary variations
- freshness and other quality indicators
- nutritional value
- service style
- taste
- texture
- accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
- historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
- cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence
- health risks associated with raw egg products and alternative egg products
- culinary applications which use eggs as specified in the performance evidence
- mise en place requirements for vegetable, fruit, egg and farinaceous dishes
- appropriate environmental conditions for storing food products to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.