SITHCCC008 - Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes - Cooking Assignment Help

Assignment Task

Question 1: How does seasonality of fruit and vegetables impact on quality and price?

Question 2: List 3 methods which are commonly used to determine the required ingredients for the production of vegetable, egg, fruit and farinaceous dishes. Which provisions must this include for checking food for spoilage?

Question 3: How can the following factors affect the selection of ingredients for the preparation and production of vegetable, egg, fruit and farinaceous dishes?

Question 4: How do the following factors affect the choice of equipment for preparing vegetable, egg, fruit and farinaceous dishes?

Question 5: Provide 5 common Work, Health, Safety and Hygiene requirements which must be followed when using equipment?

Question 6: Explain the general key steps for preparing ingredients for mise en place and the production of vegetable, egg, fruit and farinaceous dishes. Which provisions for use-able trimmings and offcuts would this require?

Question 7: Which factors affect the retention of vitamins and minerals in fruits and vegetables?

Question 8: List the classifications for root vegetables and provide 3 examples for each group?

Question 9: How does the age of root vegetables impact on the methods of cookery used?

Question 10: List the classification categories for green vegetables and provide 2 examples for each group?

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