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Glossary ................................................................................................................................. 7
Element 1: Prepare and cook vegetable and fruit menu items .............................................. 9
Element 4: Store vegetable, fruit, egg and farinaceous items ........................................... 101
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions and
other assessment tasks to establish whether or not you have achieved competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-East
Asian Nations) to train people to work in the tourism and hospitality industry throughout
all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes
(or recognise the ones the trainee already possesses) to achieve the required competency
standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the
type of worker that industry is looking for and this therefore increases trainees’ chances of
obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a
worker can perform his/her duties at the required competency standard. Where a trainee
can already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
Franciscan College of the Immaculate Conception
Baybay City, Leyte
1
Competency-Based Learning Material
Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in
the Trainee Manual and provides a table of contents which are divided up into ‘Elements’
and ‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete the
competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it
will take an individual less time to complete a unit of competency because he/she has
prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at
least 2 – 3 different ways, one of which must be practical. This section outlines three ways
assessment can be carried out and includes work projects, written questions and oral
questions. The matrix is designed to show you which performance criteria will be assessed
and how they will be assessed. Your trainer and/or assessor may also use other assessment
methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation
checklist is a way of recording how you perform at work and a third party statement is a
statement by a supervisor or employer about the degree of competence they believe you
have achieved. This can be based on observing your workplace performance, inspecting
your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism and
hospitality.
Unit descriptor
Performance Criteria
1.1 Select vegetables and fruits according to availability
1.2 Prepare and cook a variety of vegetable and fruit menu items
1.3 Identify and prepare appropriate sauces, garnish and accompaniments as per the
menu item
1.4 Present vegetable and fruit menu items
Performance Criteria
2.1 Prepare, use and cook a variety of egg menu items
2.2 Identify and prepare appropriate sauces, garnishes and accompaniments as per the
menu item
2.3 Present egg menu items
Performance Criteria
3.1 Select farinaceous items according to availability
3.2 Prepare and cook a variety of farinaceous menu items
3.3 Identify and prepare appropriate sauces, garnish and accompaniments as per the
menu item
3.4 Present farinaceous menu items
Performance Criteria
4.1 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous menu items
correctly
4.2 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous products
appropriately in correct containers s
4.3 Label fresh prepared and cooked vegetable, fruit, egg and farinaceous products
correctly
4.4 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous products in
correct conditions to maintain freshness and quality
Assessment matrix
2.1 Prepare, use and cook a variety of egg 2.1 15, 16, 5
menu items 17, 18, 19
Glossary
Term Explanation
Term Explanation
sieve or pulped using a blender.
Element 1:
Prepare and cook vegetable and fruit menu items
Introduction
These are name of vegetables that can be found in all countries. With
communitiescomprising a large multicultural mix of people the need for a greater variety
of vegetables is needed. Some may be locally produced or may need to be imported from
other regions and countries.
The climate is also different so therefore some vegetables will be more dominant than
others.
It is also important to note that the name of vegetables may differ between countries.
Following is a perfect example of these differences in name.
What is a vegetable?
A vegetable is defined as an edible plant excluding the seed. Edible plants are from the
botanical world.
What is the classification?
Is it a root vegetable, fruit vegetable or a leaf vegetable?
Classification is a definition of to which group belongs.
What is a root vegetable?
A root vegetable is something which comes out of the soil and not from a tree or bush.
What is a fruit vegetable?
A fruit vegetable is something that is picked from a tree or shrub and is not sweet in taste.
What is a leafy vegetable?
Leafy vegetable is an edible plant where only the leaves are
consumed.
Rhubarb is like celery but it is normally red in colour in the
stems and large wide dark green leaves. This is actually a
vegetable that is consumed as a fruit.
The flavour is considered ‘tart’; acidic or sharp. It can be eaten
cooked or raw. When cooked it is usually cooked with sugar to compensate for the sharp
flavour.
Student activity
Survey or research the names of vegetables that are available in your market place.
What are the names of the vegetables available in your marketplace?
Categorise them into root, leaf and fruit vegetables.
What is a fruit?
A fruit can be defined as a food derived from botanicals.
What is a vegetable fruit?
Some vegetables are actually fruit but are consumed as vegetables:
Tomatoes
Beans
Corn
Peas
Pumpkin and squash.
Categories
Vegetables are broken into 2 main categories:
Root vegetables include vegetables derived from roots, bulbs and tubers of plants
Green vegetables Include vegetables derived from leaves, stems, flowers, fruits, legumes
and seeds of plants.
Examples of root classifications:
Tuber is Latin for ‘swelling’. There are stem tubers and root tubers.
Potatoes are stem tubers.
A list of tubers names from the cook thesaurus: http://www.foodsubs.com/Tubers.html.
Arrowroot Chinese potato: also named Jicama, looks like a small onion
Cassava Manioc Tapioca root Yucca Brazilian arrow root
Jerusalem artichoke sunchoke topinambour girasole
Looks like small knobby potato.
Many names are used around the world for the same vegetable.
Availability
What is a fruit
A fruit can be defined as a food derived from botanical world that contains seed pods
inside sweet flesh.
The section of fruits that are used as vegetables tend to have very little sugar in them; all
plants food contain some sugar but we just do not taste it in them all.
Some vegetable matter is used as fruit but is not a fruit: the stem of the plant called
rhubarb is used for its unique flavour as a dessert either as stewed fruit or added to baked
apple pie.
The leaf of the rhubarb is not eaten due to its high content of Oxalic Acid.
Rhubarb stem is also eaten as a vegetable in countries including Iran and Afghanistan in
stews with spinach.
A fruit is from a plant and has a degree of sweetness when eaten.
A botanist would describe fruit as' the ripened ovary of a flowering plant containing one or
more seeds'.
Not all are edible for humans so we’ll consider only the ones available in your local
marketplace.
A selection of material is available from:
Market fresh website–http://www.marketfresh.com.au/download.asp.
Download followingPDF guides:
Fruit guide
Vegetable guide
Tropical and exotic fruit guide
Asian vegetable and herb guide.
Students are encouraged to explore the produce guide A to Z of Fruit and vegetables.
Suggestion: access 'Vegetables" select 'Tomato' click 'go'.
Read about tomatoes and then scroll down to see different varieties:
Recipe suggestions.
Frozen fruit and vegetables are available all year round and at a consistent price:
Cost of frozen product is exacerbated due the need to purchase a freezer and the cost of
electricity and maintenance of the freezer.
Advantage of frozen fruit and vegetables is that it is easy to keep stock in quality condition
until required.
1.2 Prepare and cook a variety of vegetable and fruit menu items
Preparing vegetables
Importance with all vegetables is that they are clean before any
preparation for cooking commences.
Root vegetables come out of the soil with all manner of dirt on them
along with fertiliser that was placed into the soils to develop soil to
grow the vegetables:
Wash well to remove all sign of soil, sand and or foreign objects.
Vegetables may need to be peeled:
Vegetables with hard skins, such as pumpkin will need to have the
skin removed.
Some modern preparation such as roast pumpkin may be roasted with
the skin on and it is served like this and the customer just leaves the
skin on the plate after eating the flesh of the pumpkin.
Normally the skin is removed but care has to be applied as many
nutrients are just under the surface of the skin and if too much is
peeled off then much can be lost.
If being peeled care needs to be applied that all the skin is removed.
Cooking vegetables
The green colour becomes bright after plunging into boiling water due to the collapsing of
the outer cell walls and this increases to brightness of the chlorophyll as the colour is
spread over less area:
Green vegetables must be uncovered while cooking to retain
colour.
This is to see the vegetables cooking and make sure that they
are not overcooked; overcooking will leach out the chlorophyll:
Root vegetables are best started in cold water as this allows for
more even cooking.
With starchy vegetables like potato if they are placed into boiling water the outer cell will
breakdown before the centre is cooked.
By starting in cold water and cooking slowly it actually allows for the outer cells to firm
up as the starch cells slowly take up the moisture and gelatinise. As the temperature rises
above the 70°C mark and reaches temperature above 85°C the cells will start to lose the
moisture and the starch cell erupt and they will become dry.
With well cooked potatoes this dryness is alleviated with the addition of fats and milk:
To test this cook two lots of potato.
Boil one until it is just cooked; point of knife can be inserted with minimal resistance but
potato still holds shape. Remove from water and allow cooling.
Boil one potato until soft then mash, add no fat or milk. Allow to cool to room
temperature.
Each a portion of each; the boiled potato should have more moisture then the mashed due
to the lesser cooking time.
There are three important things to keep in mind when boiling:
Root vegetables are placed into cold water and then brought to the boil. This removes the
chemicals which can cause a bitter taste. The vegetables will also cook more evenly
Green and leafy vegetables are placed into boiling water. This cooks them quickly and
reduces the loss of colour and nutrition
Root vegetables must be started in cold water to allow for even cooking and in some cases
leech out strong flavours.
Roasting
Root vegetables are commonly roasted. This is a process where the outer edges are coated
with oil and they are placed into the oven. The oil transfers the heat to the surface and
gives a pleasant flavour to the outside of the vegetable. This is called the Maillard
Reaction.
Aromatics added before the cooking process begins will add to the flavour of the final
roasted product.
If a vegetable is wrapped into foil and then placed into an oven it is
actually being steamed, not roasted.
Baking is the same as roasting but generally no oil is added to the
surface of the vegetable so it does not have the same flavour as a
roasted vegetable.
Microwaving
Microwaving is a way of cooking vegetables but it has mixed results.
Microwaving works by agitating the water molecules in the
vegetables, and this agitation causes heat.
Preparing fruit
When preparing fruits specific requirements can be needed for a particular dish.
Basis preparation requirements could be as follows:
Ensure that fruit is free of dirt and pests
Wash fruit when you are serving the whole piece e.g. strawberries would be washed, yet a
pineapple wouldn’t be as its skin is removed prior to consumption
Use a sharp knife to ensure neat clean cuts
Remove peel completely
Membrane and pips removed from citrus.
Preparation of fruits should be appropriate to the dish:
Stems removed from grapes, peel if cooking the grape, remove seeds
Hulled strawberries
Cherries piped, (removing stones)
Pineapple needs to have the eyes and core removed
Apples must have seeds removed
Bananas need the fibrous membrane removed.
When preparing fruits for a plate of fresh fruit or salad, a variety of
colour, flavour and texture needs to be considered:
Fruits must be fresh, ripe and full of flavour
Use fruits with contrasting colours.
Cooking fruit
Fruit will cook much quicker than vegetables. Examples of fruits which may be cooked for
restaurant service are apples, quinces, pears, rhubarb, peaches and apricots.
Apples are cooked in minimal moisture until the cell wall structure has softened. Too
much cooking will cause the walls to collapse and the apple will become a sauce.
Quinces will poach well and they take a long time to cook. Done correctly they will take in
a magnificent amber orange colour and the syrup adopts a piquant flavour.
Peaches and apricots are traditionally poached in light syrups.
Fresh peaches can be grilled and served with meat dishes.
Some fruits can be cooked for desserts but the degree of cooking
will relate to the structure of the fruit.
Berries would only be lightly poached and then served
immediately in light syrup. They should never be reheated.
Bananas can be grilled, poached or baked. Deep fried in batter as banana fritter is classic
winter dessert. Care needs to be taken as not to overcook the fritter as the fruit boils and
runs away into the hot fat:
Most other fruits are served fresh and raw.
If fruit is to be used as 'pie' filling it must be cooked before being
placed into the pie.
If the fruit was not cooked the moisture would just leach from the
fruits and make the pastry soggy.
The fruit would also need to be in a starch suspension to reduce liquid leakage into pie
pastry.
Ingredients:
20gm Butter
15gm Ginger sliced
1p Beetroot raw, sliced into batons
1 tbsp Honey
To taste Salt
50 ml Water
Method:
Melt butter and sweat ginger, add beetroot batons, honey and water
Simmer for approximately 10 – 15 minutes and season to taste with salt.
The idea of cooking the beetroot this way is to save time and fuel cost. It also brings out
the strong earthy flavour.
Pumpkin timbale
(2 Portions)
Ingredients
450gm Pumpkin
1 Egg
30ml Cream
Nutmeg
Salt & pepper
Method
Steam pumpkin until tender, puree and return to heat to dry out
Weigh the pumpkin puree, it should be 240 gm
When cooled add egg, cream, nutmeg and season
Place in well buttered timbale moulds
Steam until set approx. 30 – 40 minutes
Leave for 10 minutes in the moulds before turning out.
Ingredients
25 ml Oil
1tsp Mustard seeds
5 gm Fresh ginger julienne
1p Onion medium, sliced
½tsp Turmeric
1p Green chilli, chopped
¼ Cauliflower, large
100gm Peas frozen
Salt
½ Lemon, juice
1tbsp Coriander chopped
Method
Separate the florets from the cauliflower and soak the peas in hot water for 10 minutes
Heat the oil in a pan and add the mustard seeds, heat till they crackle. Add ginger,
onion turmeric and chilli, now fry for a few minutes
Stir in the cauliflower pieces and add salt, sprinkle with lemon juice. Cover the pan and
reduce the heat to a low. Simmer for 5 minutes and add the drained peas
Cover again and cook on low till cauliflower is tender. When necessary add a little
water
Transfer to a service dish and sprinkle chopped coriander over the subzi.
Braised mushrooms
Ingredients
Method
Heat vegetable stock with the dried porcini and simmer gently for 15 minutes
Drain, reserving the stock and roughly chop the softened porcini
Heat butter in a braising dish or saucepan and sauté onion until softened
Add button, shitake and Portobello mushrooms and sauté until they start to soften
Add abalone mushrooms and toss through
Deglaze with white wine, then add the reserved mushroom stock
Season, bring to a simmer then cover and cook in the oven 180°C or on top of the stove
for 15 to 20 minutes
Remove the lid and allow to reduce
Add the Enoki mushrooms and toss through to soften them
Add herbs and serve hot with Maghreb.
Ingredients
Method
Ingredients
1 Avocado
1 Medium red capsicum (sliced into finger-size strips)
8 Vietnamese leaves
16 Large spinach leaves
1 Medium eggplant
2 Garlic cloves (minced)
Salt
Tempura Batter
½ cup Rice flour
1 Shallots (finely sliced)
75 gm Flaked almonds
5 gm White pepper
5 gm Baking powder
Salt to taste
2 Coriander roots (finely sliced)
80 ml Cold water
Method
Ingredients
Chermoula
1 tsp Cumin seeds, roasted
½ tsp Coriander seeds, roasted
½ tsp Paprika
¼ tsp Ground ginger
½ clove Garlic, sliced
½ Chilli, seeded and sliced
½ Lemon, juiced
20 ml Olive oil
Salt and pepper
Lentils
80 gm Lentils, du puy
50 gm Onion (2 large pieces)
1 Cinnamon stick
4 stalk Thyme
40 ml Olive oil
50 gm Onion, fine dice
100 gm Potato, peeled, 2 cm dice
80 gm Carrot, peeled, 2 cm dice
150 gm Tinned, crushed tomato
15 gm Preserved lemon, skin only, fine dice
250 ml Vegetable stock
100 gm Pumpkin, peeled, 2 cm dice
Garnish
1 tbsp Flat leaf parsley, rough chop
1 tbsp Coriander, rough chop
1 Tortilla
Salt and pepper
Yoghurt, to serve
Method
To make the Chermoula, put all ingredients in a mortar and grind to a paste
Put the lentils in a pot with 3 times their volume of cold water; add onion, thyme and
cinnamon. Bring to boil and simmer 20 minutes
When cooked drain the lentils and remove the onion, cinnamon and thyme
Heat olive oil in a saucepan; add onion, potato, carrot and sauté to golden brown. Add
Chermoula and stir to coat all the vegetables. Add tomatoes, preserved lemon and
stock, simmer for 8 minutes
Add lentils and pumpkin and simmer for a further 5 to 10 minutes
Check for seasoning and vegetables are tender
Carefully place the tortilla in a hot fryer so it floats flat
Take a ladle and gently lower the tortilla until it is completely submerged to form a
basket
Fry until it holds its shape and drain well
Serve the braised lentils in the basket with yoghurt and garnish with coriander and
parsley.
1 portion
Ingredients
1 Tomatoes
drizzle Olive oil
Drizzle Balsamic
to taste Sea salt & black pepper
90 gm Instant polenta
325 ml Water
20 gm Parmesan cheese
30 gm Goats cheese
2 Basil leaves
1 Orange (zest & juice)
30 ml Olive oil
10 gm Rocket lettuce
Method
Palak paneer
Ingredients
Method
Clean and boil spinach, cool, strain and make pulp in food processor
Cut cheese into cubes, deep fried
Heat the ghee and fry the diced onion till golden brown in a saucepan
Add the spices, tomatoes and cook until the fat separates on medium heat
(You may need a few spoons of water from time to time to help cook the spices)
(Do not add lot of water-this will spoil making the curry)
Add the spinach pulp and ½ of a cup of water and cook to mix the water
Add the paneer (cheese) and bring to the boil then serve in an appropriate dish
sprinkled with chopped fresh coriander, ginger julienne and cream on top.
Vegetable pakora
Batter
Ingredients
Method
Mix all batter ingredients together with a whisk-consistency for fritter batter
Cut cauliflower into florets
Slice all other vegetables into thick slices. As for tempura batter
Keep potato and eggplant in cold water till ready to fry (drain and dry before coating
with batter
Heat the oil in a deep fryer to 190ºC
Dip the vegetables into the batter and fry a few at the time until they are a pale golden
colour. Remove with a slotted spoon and drain
Immediately before service reheat the oil to 160ºC and fry for a few minutes until the
fritters are crisp and golden brown
Drain on kitchen paper and serve with Raita.
Raita
Ingredients
100 ml Yoghurt
¼ Cucumber diced (continental)
Salt, pepper
½ Chilli chopped
5 gm Cumin seeds
Method
Roast the cumin seeds in a dry frying pan and then crush with rolling pin
Beat the yoghurt until smooth then mix in the diced cucumber and season with salt and
pepper
Now sprinkle over with the chilli and roasted crushed cumin
Serve with vegetable pakoras.
If the yoghurt is very wet it may need to be drained in muslin cloth for several hours
overnight hanging in a refrigerator.
Pommes gratinee
Ingredients
1 Potato
10gm Onions, finely diced
10gm Bacon
10gm Capsicum, red and green
10gm Cheddar cheese
Oil
Method
Ratatouille
Ingredients
50gm Onion
50 Zucchini
50 Eggplant
50 Capsicum, red and green
20ml Vegetable oil
1 stick Oregano, strip from stalk and rough chop
1 Garlic clove, bruised
1 Tomato, roughly diced
10gm Tomato paste
Water (as required to keep moist)
Salt and pepper
Method
Apple fritters
Ingredients
100 gm Flour
5 gm Sugar
½ Egg
5 gm Yeast
100 ml Water (warm 37°C)
10 ml Oil
10 gm Sugar
1 Apple
10 ml Lemon juice
pinch Cinnamon
10 gm Castor sugar
Method
Ingredients
1 Pear
Stock Syrup
1 Cinnamon stick
300 gm Sugar
250 ml Water
500 ml Red wine
½ Lemon juice
Method
Put the ingredients for the stock syrup in a pot, including the squeezed lemon half
Bring to the boil and simmer for 10 minutes
Turn down to poaching temperature
Peel the pear, leaving the stalk on
Remove core and seeds using a parisienne cutter
Place the pear in the pot and cover with a cartouche
Cook pear until tender
Check by using a wooden skewer piercing through the core hole
Remove from heat and let cool in poaching liquid
Serve cold pear on a pool of syrup and garnish.
Stewed apple
Ingredients
1 Apple
30 gm Butter
20 gm Sugar
squeeze Lemon juice
Method
Fruit compote
Ingredients
50gm Sugar
70ml White wine
70 ml Water
½ Cinnamon stick
½ Orange zest peeled and juice
½ Lemon zest peeled and juice
½ Pear
½ Apple
3 Strawberries
Method
Prepare syrup by bringing to the boil sugar, white wine, water, cinnamon stick, orange
and lemon zest and juice
Simmer for 5 minutes
Add pear and apple pieces
Cook until tender
Turn off the heat
Add quartered strawberries
Cool to room temperature
Franciscan College of the Immaculate Conception
Baybay City, Leyte
42
Competency-Based Learning Material
Element 1: Prepare and cook vegetable and fruit
menu items
Serve.
Ingredients
Method
Sauté’ onion
Add all ingredients into a pot simmer until thick
Cool place in container until needed.
1.3 Identify and prepare appropriate sauces, garnish and accompaniments as per
the menu item
Hot vegetables
Starch thickened béchamel or veloute
Cream reduction
Butter Glaze.
Cold vegetable
Vinaigrette
Mayonnaise.
Starch thickened
Béchamelcan be enriched with cream and cheese as well as flavoured to suit the vegetable
that is being served. For example a cauliflower and cheese sauce.
Veloute can also be used but these are made from animal based stocks so discretion needs
to be applied when deciding to use stock as a base for a
sauce due to cultural and lifestyle choices to which a
customer may be adhering.
Cream reduction is just a flavour base placed into a cream
then bought to the boil and simmered until it will bond to the
outside of the vegetable.
Butter glaze is classical method use for many years. As the
vegetable comes out the boiling water it is drained and tossed into butter that is in a hot
frypan:
This water is driven off due to the high heat and a thin film of butter fat is left which will
add flavour and impart a pleasing shine to the vegetable.
Cold vegetables
Many vegetable dishes are served cold as salads or ingredients in salads.
Vinaigrette can be placed onto hot potatoes and then the dressing will be absorbed into the
potato rather than sitting on outside.
Oven baked vegetable can be served as a salad item and these will be dressed in a
vinaigrette to add flavour.
Vinaigrettes can be flavoured to compliment the vegetable with which it is served.
Mayonnaise
Mayonnaise is the versatile dressing which can add so much more to
cold cooked vegetables.
It carries other flavours well and is an excellent binding agent to hold
salad components together where vinaigrette will not.
Garnishes
Allergies
Care needs to be taken when making all menu items that you, the cook is aware of any
ingredient that may an adverse reaction to customers.
Modern Food Safety regulations in Australia require the restaurant to inform the customers
that the menu item may have an ingredient that can make them feel uncomfortable after
eating.
People may have allergies to:
Nuts, ground nuts (peanut) and tree nuts
Soy and soy derivatives
Milk and milk products
Seafood and fish products
Gluten and other wheat based products.
A method of informing customers is writing the ingredient into the menu item description
or to have symbols beside the menu item.
Such as (N) (S) (M) (G)
An explanation of the symbol can be given at the bottom of the menu page.
Keep your customers informed so they can make informed choice without having to ask
too many questions of your staff.
These are choices that people make so they can follow specific beliefs:
Consuming meat will not make a vegetarian unwell or cause them harm but nuts may
cause a person to have an anaphylactic shock and that will kill them.
Respect of another person’s lifestyle choice is important and if you respect their choice it
can mean good business for your enterprise.
Ingredients
80 gm Sugar
30 ml Water
80 ml Orange Juice
Method
Place water and sugar into a pot, bring to boil and caramelise
When a golden brown colour has been achieved remove from heat and cool slightly
Add the orange juice and swirl to mix
Re-boil and let reduce to approximately 100 ml.
Berry coulis
Portion 200 ml
Ingredients
Method
Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup
Place into a blender, puree thoroughly and strain through a fine strainer.
Note: This sauce will become thicker as it cools. Cooking the berries stops the sauce
from bleeding because the cooking releases the pectin to bind with the liquid.
Investigate for yourself to find the fruit with the highest level of pectin.
Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5 gm Dijon mustard
trace Salt
trace White pepper
250 ml Oil
10 ml Hot water
Method
Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
Gradually add oil very slowly, whisking continuously until all the oil is incorporated
Whisk in the hot water to stabilize the mayonnaise
Correct the seasoning and acidity with lemon juice.
Tartare sauce
Portion 250ml
Ingredients
250 ml Mayonnaise
15 gm Capers, chopped finely
25 gm Gherkins, chopped finely
5 gm Parsley, chopped finely
Method
Sauce remoulade
Ingredients
Method
Mousseline
Ingredients
Method
Take a measure of hollandaise, 200 ml
Whip 40 ml of cream and fold through the hollandaise
Served with poached fish or boiled vegetables.
Béchamel sauce
Portion – 1 litre
Ingredients
40 gm Butter
40 gm Flour
½ lt Milk
1 Onion cloute
Method
Make a white roux, allow to cool
Bring milk & onion cloute to the simmer, infuse & strain
Add milk slowly to roux whilst stirring with wooden spoon
Bring to boil & simmer for 30 minutes
Adjust consistency & seasoning.
Mornay sauce
Portion – 500 ml
Ingredients
450 ml Béchamel
30 gm Parmesan
50 ml Cream
1 Egg yolk
Method
Introduction
Vegetables
Presenting vegetables on a plate is an important skill. If
they are just placed without thought then the whole
appearance can be ruined.
Cooking green vegetables correctly will give a bright
green colour that adds much to the presentation.
Overcooked green vegetables look dull and lose their
bright green colour.
Green vegetables are best if they have a slight crunch to them when they are served.
The primary focus when presenting vegetables is colour.
Place bright green and orange next to each other and do not place vegetables of similar
colour next to each other as this will diminish the colour impact.
Vegetables can be served:
On the plate with the meat
As a side dish
As part of a buffet either hot or cold.
Vegetables are normally considered a side or an accompanying dish but in many societies
they are the main food source so the role of the vegetable changes. They become the main
focus of the menu item.
When presenting vegetables thought and consideration needs to be applied to the following
points:
Colour combinations on the plate
Height of the presentation
Type of plate or platter on which they are being served
Flavour combination used when combining different vegetables
Texture that each individual vegetable imparts.
Vegetarians
Vegan
Someone who does not eat any form of animal-derived food.
Veganism is usually a way of life that avoids all forms of animal
products including leather, wool and even pearls.
This is the more restricted of the two diets forbidding the
consumption and use of all products from a living or dead creature,
animal, fish, bird or insect.
In practical catering terms this means a diet excluding all animal
milk products, eggs, meat, fish and in some cases honey.
This can be a lucrative market to supply. In the past non meat
eaters have been seen a nuisance to the chef who has not been
prepared to put together a menu that does not have animal/poultry/fish products in the
dishes.
Informed customers know that ‘it is the service of having good food prepared for them’,
and will pay good money for interesting and flavoursome vegetable dishes.
Think of your profit margins.
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student needs to submit a work plan on the following requirements that are listed here
and through the manual.
Your Trainer will clarify this more but all this will be adding you’re your own database of
knowledge.
The student will need to show competency in the following criteria to be deemed
competent.
Student need to develop lists of what vegetables and fruit are available in their
local market place
From the list the students will have to prepare a variety of menu items listed
below
The list will need to be extensive.
1.3. Identify and prepare appropriate sauces and accompaniments per menu item:
Each menu item must be served with appropriate sauce either as part of the dish
or as an accompaniment.
Summary
Element 2:
Prepare and cook egg based menu items
When purchasing eggs it is important to order and only accept when they are delivered,
eggs that are of good quality.
Good quality chicken eggs should display the following quality points.
Should not smell off when cracked; Fresh eggs will keep at room
temperature for at least 7 days but in warmer climates it is not so long.
Smell
They must be chilled to below 5 degrees if they are to have a good
period of freshness.
Should be small
This is hard to see but it can be used if you are suspicious if the supplier
Air cell is trying to give you old eggs. As the egg ages it loses moisture and
absorbs air through the shell
If the egg floats the air is large and the egg is not fresh.
Culinary uses
When wet the food items stick together. When cooked the egg sets and
Bind
keeps the food together e.g. crumbing items & meatballs
When whipped the egg traps millions of tiny air cells within itself. Air
Aerate
bubbles help to raise other ingredients e.g. soufflés & sponges
Storage of eggs
Poaching eggs
Types of omelettes
Sweet omelette
Spanish omelette
savoury omelette
Eggah–Middle Eastern
Flat omelette
Egg foo yong –Chinese
Soufflé omelette
Tomago-yaki–Japanese.
Poached eggs
Ingredients
2 Eggs
Poaching liquor
60 ml of white vinegar per 1 litre of water
Method
Heat water and vinegar in a deep pot until bubbles are forming on the bottom, but not
breaking the surface. (the temperature is vital)
Crack each egg into a small dish and gently place into the liquid
As the egg falls through the water it should set into an egg shape and then float to the
surface when the white is set
Cook until the white is set and the yolk is still runny approximately 3 mins
Remove with a slotted spoon, drain and trim whites before serving
Alternatively store in cold water and then reheat in hot water.
Fried eggs
Ingredients
2 Eggs
30ml Oil, vegetable
Method
Heat a fry pan and allow the oil to heat to approximately 75°C
Crack each egg into a small bowl to check if they are good to use
There must not be no shell in the egg and they must not smell
Place each egg into the hot oil separately
Turn the heat down so the egg white does not boil and bubble
When the egg white has coagulated (set) all the way to the edge of the yolk then the egg
can be removed with a slotted flat palette to a clean warm plate
Plate can be garnished after the eggs have been placed and before being served.
Note: When cooked the egg white should not have lots of bubbles inside.
Egg white must not be brown on bottom – shows the heat was too high.
Ingredients
1 slice Bread
2 Eggs
20ml Cream
Salt and pepper
10 gm Butter
1 tsp Chives, chopped
extra Butter, to spread on toast
Method
Do not heat the pan so hot as to burn the butter when placed into the pan. This will add a
brown colour to the eggs.
Ingredients
Method
Vegetable frittata
Frittata is an Italian style omelette All vegetables must be cooked. See below.
Ingredients
25 gm Onion
30 gm red capsicum
30 gm Green capsicum
50 gm Mushroom
30 gm Zucchini
30 gm Carrot
3 Eggs
20 ml Cream
25 gm Parmesan, grated
to taste Salt and pepper
Method
Note: If pan is not heated prior to adding egg mixture, the omelette will stick. This will
result in tearing when being removed from the pan.
Most vegetables lend themselves to the preparation of a frittata (e.g. potatoes, broccoli,
onion, spinach, etc)
Hard, soft and leafy vegetables all take different times to cook. As they cook their structure
is broken down and moisture is evaporated away. When they are cooked they then only
need to be captured in the egg suspension mixture.
Frittata is similar to Spanish omelette. They evolved as a way to use up left over
vegetables and to add variety to egg dishes.
Eggs Benedict
Ingredients
Method
To make hollandaise
Reduce vinegar and 10 ml of water by half. Cool to 50°C
Put egg yolks and reduction in a bowl and whisk over a double boiler to ribbon stage
Slowly add warm clarified butter, whisking continuously
Add lemon juice and season to taste
Keep warm.
Assemble the dish
Toast muffin and keep warm
Place the ham on a grill tray and warm gently under the salamander
Poach the eggs
Butter the muffin and place on a warm plate
Put a slice of ham on each muffin and a poached egg on the ham
Top with hollandaise sauce and serve immediately.
Omelette plain
Ingredients
2 Eggs
to taste Salt and pepper
10 gm Butter
Method
Omelette filled
Ingredients
2 Eggs
½ Tomato, concassé
20gm Cheese, cheddar, grated
to taste Salt and pepper
10 gm Butter
20gm Butter, clarified
Parsley
Method
Introduction
Eggs are mostly served plain. Garnish is normally a chopped or piece of green herb, for
example, parsley chopped and sprinkled on top or a sprig placed beside the eggs on the
plate.
As the eggs are mostly consumed for breakfast they will be accompanied with toast.
More intricate preparations will have more complex elements.
Eggs Benedict is a classical French preparation:
English muffin
Hot buttered Spinach or sliced ham, warmed
Poached egg
Hollandaise sauce over the egg.
A classical morning egg dish in the USA is Huevos Rancheros.
Huevos is Spanish for eggs.
Rancheros is ranchers; a cowboy dish.
It plays on the Mexican influence on the cowboy cuisine in the
USA.
Heuvos rancheros
Tortilla bread
Refried beans, optional
Fried eggs
Topped with spicy tomato salsa
Garnish with cilantro (coriander).
Hot melted butter can be used as a sauce for freshly cooked eggs. Keep it simple.
Huevos rancheros
Ingredients
Method
Refried beans can be purchased in cans or cooked and reserved until required.
Tomato salsa recipe follows:
Warm oil in fry pan
Warm tortilla in hot oil, brown slightly, keep warm
Warm refried beans
Fry eggs
Place warm tortilla bread on plate
Spread with refried beans
Place eggs on top of beans
Top eggs with portion of tomato salsa
Garnish with chopped cilantro.
Refried beans
Ingredients
20 ml Oil
30 gm Onion, diced
1 Garlic clove, crushed
3 teaspoon Cumin, ground
1 tsp Coriander, ground
Beans that have been prepared
Method
Tomato salsa
Ingredients
Method
Omelettes
Classical egg dish served for breakfast:
Clean lines
Either side folded into centre
Served seal side down on clean warm plate
Should be tapered to look like cigar on plate
Narrow top and bottom and slight bulge in centre
Consistency should be baveuse; moist and soft in centre
Minimal colour on egg.
Excellent example of omelette making on you tube: Jacques Pepin:
http://www.youtube.com/watch?v=57afEWn-QDg
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
Your Trainer will clarify this more but all this will be adding you’re your own database of
knowledge.
Student needs to prepare and present a variety of egg dishes to instructor for evaluation.
Students need to prepare a workplan with selected recipes that will be used.
Students will need a list of ingredients and equipment to be used.
Summary
Element 3:
Prepare and cook farinaceous menu items
Introduction
Pasta
Pasta is dough made from flour and water and sometimes eggs,
formed into hundreds of varieties shapes and sizes.
There are two main groups of pasta:
Dry pasta
Fresh pasta.
Cooking dried pasta ‘al dente’ takes longer than cooking fresh pasta. Depending on the
fresh pastas size and shape, the cooking time can be as little 10 seconds after the water re-
boils.
‘Al dente’ – that is tender but with resistance to the bite.
Name Shape
Spaghetti Round thin long
Spaghettini Thinner than spaghetti; can be called vermicelli or angel hair pasta
Flat ribbon like pasta; approx 15mm wide 600mm long; from Roma
Fettuccine
area in Italy
Flat ribbon like pasta, narrower than fettuccine and from Bologna
Tagliatelli
region in the north
Storage of pasta
Dried pasta
Sealed in an airtight container to prevent mould and pest
contamination:
Up to 9 months.
Fresh pasta
Should be cooked within 24 hours and some shapes can be cut and
dried for a longer shelf life in the fridge:
Up to 1 week
Freezes well for 3 months.
Cooked pasta
Should be refreshed
Well drained of excess water
Very lightly oiled
Covered
In the fridge
Dated & labelled.
Remember the ratio of boiling salted water to pasta is 1: 10.
This is to allow for rapid re boiling and free movement to stop the
pasta sticking together.
Gnocchi
Gnocchi small dumpling made from dough usually simmered in salted water.
There are three types of Gnocchi:
Parisienne – made with choux paste
Italienne– potato base
Romaine– semolina based.
Spatzle
Tiny dumplings made from soft dough which is batter like. It is passed through a special
colander, directly into boiling water. Its origin is German and it translates to ‘little
sparrow’. It is usually served as an accompaniment.
Polenta
Polenta is a type of grainy yellow cornmeal that is slowly cooked in liquid to porridge like
consistency. It can be enriched with butter and cheese and/or cooled and cut into squares,
then fried or grilled or baked. Often served as a first course; also as side dish to a main
course or made into biscuits, cakes and sweet fritters. It is a Northern Italian staple food.
Franciscan College of the Immaculate Conception
Baybay City, Leyte
77
Competency-Based Learning Material
Element 3: Prepare and cook farinaceous menu
items
Cous cous
Is a granular form of semolina made from the endosperm of hard durum wheat. The tiny
cream coloured pellets are moistened, coated with flour and dried. Par cooked during
production and requires very little cooking. It is a staple food of North Africa.
Rice
Historical background
Rice was first cultivated in Asia in about 3,000 B.C. and its cultivation spread steadily
across the ancient world from China. It is said that Alexander the great introduced rice to
Europe around 300 B.C. Today Italy is Europe’s only major producer.
Rice cultivation
Rice requires more water than any other cereal crop. It is typically a swamp cereal, grown
in climates with abundant rain and sunshine. Over 3 million tonnes are produced each year
and on over 250 million hectares. The largest amount of rice is grown in China followed
by India, Bangladesh, Japan and Thailand with small amounts grown in other countries.
Growing systems
Rice is grown by two systems.
In fields of standing water – known as paddy rice. About 90
% of rice is grown this way
On dry land where it is called up land rice.
Rice varieties
There are over 40,000 varieties of rice; they run to a multitude of tastes and textures. It is
marketed by grain length; long grain, medium grain, short grain.
Types of rice
Rice is normally purchased as ‘white’ but can also be
purchased ‘brown’.
Brown rice
Only the outer husk has been removed, leaving the
endosperm and bran intact. It has a characteristic beige
colour, is rich in calcium, protein, fibre niacin potassium,
and vitamin B &.E. It is also known as husked or whole rice.
It takes usually twice as long to cook as white rice.
White rice
Available in several forms: unpolished, polished, regular
milled white, parboiled, precooked, and steam treated.
Basically brown rice treated by removal of the outer layers
(germ & pericarp) of the grain with machinery (unpolished).
By removing any flour still on the grain (polished).
Converted rice
A fast cooking rice, this is steam treated and more nutritious as this is done before it is
hulled and has therefore more chance to absorb the bran’s nutrients before the bran is
discarded. It is marketed as Sungold or Vita Rice in Australia.
Wild rice
Two varieties originate in North America. It is considered to
be the caviar of the grains and has a very distinctive taste,
texture and aroma. It is ideal with game dishes. It lends itself
as a colour enhancer on a plated dish. It has a long grain
thin, pointy and black in appearance.
Arborio rice
This is the generic name for the variety from Italy grown around the Po Valley; it can
tolerate long cooking and absorbs a great deal of liquid whilst still retaining al dente
quality.
It is used mainly for making Risotto. It is a short medium grain.
‘Calrose’
A medium grain variety, it’s the name given to rice grown
around the Pacific, predominately in Australia and
California, USA.
Basmati rice
Imported from India and Pakistan, it has silky curved grains
with a nutty flavour and spongy texture, and is usedmainly
in pilaf’s (Sweet with fruit, nuts) and Indian dishes. It has a long grain slightly pointed,
curved and slender (Sunlong-Australian variety).
Perfumed rice
These are originally from Vietnam and Thailand and are
unique in their flavours, e.g. Jasmine.
Paddy rice
Unhusked rice in its raw state, with no further treatment
after threshing (contains 20 – 25% moisture).
Cost of rice
Rice’s cost per serving makes it very profitable. It is versatile as an unused portion can be
refrigerated and used again. Leftovers could be added to omelettes, quiches, soups,
stuffing, stews and salads.
Exception would be the original wild rice which has a price of about $170/kg.
Rice products
Small quantities of rice are ground from polished rice to make rice flour used to cook with
milk or added to shortcrust pastries, short cakes; to dust sponge sheets after baking, used
for baking under loafs of bread to gain a crusty bottom. Rice cakes, puffed rice (cocoa
pops) or chocolate bars.
Introduction
Ingredients
Method
Sift flour and salt in a bowl and make a well in the middle
Mix eggs and oil together and add to the flour
If the dough is too tough add ‘a littlemore’ water
Work into a dough and knead until it becomes very smooth and elastic
Wrap in plastic and rest in the refrigerator.
Note: This dough might feel tight or hard. It is meant to be! Do not use too much water.
(1 portion)
Ingredients
20 ml Olive oil
20 gm Onion, fine diced
1 slice Bacon or pancetta cut in batons
20 ml White wine
80 ml Cream
1 Egg
15 gm freshly grated parmesan cheese
½ tsp Parsley, fine chopped
80gm Uncooked pasta
To taste salt/ground black pepper
Method
Heat the oil in a pan, add bacon and fry until lightly brown, then add onion reduce heat
and sweat for about 5 minutes, then add garlic and sweat for a further minute
Add white wine and boil till evaporated
Mix cream and parmesan in a bowl, add to the pan and bring to the boil
Drain the al dente cooked pasta and place in the pan
Mix well over moderate heat for approx. 1 minute
Lightly beat the egg, parsley, salt and pepper to taste
Remove from the heat and pour in the egg mixture, mixing well
The heat from the pasta will cook the egg. Turn into a warm serving dish or plate and
serve immediately.
Pasta shapes
Walnut pesto
Ingredients
Method
Place spinach, basil, garlic, walnuts & cheese in a food processor & pulse
Add olive oil slowly through the processor lid to form a paste.
Pesto is a classical Italian sauce. It is green in colour which is derived from the herb basil
leaves, pine nuts, olive oil, parmesan cheese and olive oil.
Basil and pine nuts can be exchanged with similar foods that may be less expensive to
purchase.
Pasta dough rolled out to approximately 2mm thickness and cut into circles.
Ingredients
Filling
50 gm Potato puree (dry)
20 gm Ricotta
20 gm Parmesan (grated)
20 gm Pecorino (grated)
4 Mint leaves (chopped)
5 ml Olive oil
Salt & pepper to taste
Sauce
10 gm Butter
10 gm Onion, fine diced
60 gm Mushroom, sliced
20 ml White wine
80 ml Chicken stock
150 ml Cream
1 tsp Sage leaves (roughly chopped)
Season to taste
Method
Mix the potato puree, ricotta, parmesan, pecorino, mint, salt & pepper & olive oil
Brush edges of the pasta circles with water & place an appropriate amount of filling on
one side
Fold the pasta over the filling to form a semi circle & press the edges together firmly
Place on a tray sprinkled with semolina to prevent them sticking
Sweat the onions in a small saucepan, add the mushrooms and soften
Deglaze with wine, add the stock and reduce by half
Add cream then reduce until sauce thinly coats the back of a spoon
Cook agnolotti in boiling salted water until tender & drain well
Fold pasta and sage through the sauce
Serve on a hot plate and garnish.
Potato gnocchi
Ingredients
200 gm Potatoes
½ Egg yolk, beaten
to taste Salt and nutmeg
65 gm Flour
30gm Parmesan cheese
30gm Butter
Method
Wrap the potatoes in foil and bake in oven (180°C) until soft
Peel potatoes, place potatoes through a ricer and reheat if necessary
Add flour and egg yolk to very hot dry potato puree
Season with salt and nutmeg, mix thoroughly to a smooth consistency
Mould mixture into small balls, dusting lightly with flour, mark them a one side with a
fork
Place into boiling salted water
Poach until they rise to the top then remove straight away and refresh
To serve just reheat in boiling water and serve with your chosen sauce
Place into a foil dish, sprinkle with cheese, spot butter on top, gratineé.
Ingredients
Method
Fried rice
Ingredients
Method
Place rice in an appropriate size saucepan, cover with 250 ml cold water
Bring to the boil, stir, reduce to a very low heat and cover with a lid
Steam for 18 minutes, remove from heat and allow to stand for a minimum of 5
minutes DO NOT REMOVE THE LID
After 5 minutes remove the lid, fork through and spread out on a tray
Leave uncovered to dry out for approximately 1 hour
Thinly slice the spring onion, leaving some of the green part to cut diagonally and
reserve it to use as a garnish
Heat a wok, add half the oil and swirl it around. Add the beaten egg and cook to a thin
omelette. Remove, roll up and cut into strips
Wipe the wok clean and reheat. Add remaining oil and swirl it around. Add the spring
onion, capsicum, mushroom and bacon and toss through, to start cooking. Add the
Chinese sausage and keep tossing. Add the cooked rice, you may not need all of it, toss
through to reheat
Season with some soy sauce and serve hot garnished with the reserve spring onion.
Rice Conde
Ingredients
Method
The egg is being used as a thickening agent and must not be allowed to cook.
The whipped cream is used as an agent that will lighten the consistency of the cold
pudding.
If this pudding is allowed to set in a mould it will hold the shape of the mould when the
rice takes up the excess moisture.
Sushi rice
Ingredients
Method
Nori roll
Ingredients
Sushi rice
1 sheet Nori
thin strip Avocado
thin strip Daikon radish
thin strip Cucumber
tsp Japanese mayonnaise
trace Wasabi
tsp Sesame seeds (toasted)
Method
NOTE: please refer to the demo for the final details of this dish.
Nigri sushi
Method
Using the sushi rice –form a sausage like shape-spread wasabi paste and cover with a thin
slice of smoked salmon and garnish with a sprig of dill.
Maki sushi
(Japanese omelette)
Ingredients
4 Eggs
¼ tsp Instant dashi dissolved in 100 ml water
1 tsp Soy sauce
2 pinch Salt
2 tsp Mirin
½ tsp Sugar
Oil “pure and simple” to make omelette
Method
Mix together the egg, dashi, soy, salt, mirin and sugar. Whisk until smooth then strain
into another bowl
Warm the frying pan and add oil
Add the strained mixture in the pan and place in pre heated oven at 165°C until set
Do not colour omelette
Remove from pan and let it cool down
Refer demo for the final product.
Risotto
1 Portion
Ingredients
40 gm Butter
30 gm Diced onion
1 cup Short grain rice (Italian Arborio rice or Australian short grain)
330 ml Vegetable stock
30 ml White wine
Method
Mushroom risotto
(1 Portion)
Ingredients
Method
Heat pan and add oil, sweat onion for approx. 5 minutes then add cut mushrooms cook
for a further 5 minutes then add the fennel and sweat for an additional minute
Deglaze with white wine and let evaporate.
To Finish
Add vegetable stock to mushroom mixture and bring to the boil
Add risotto, cheese and butter and stir continuously to develop a wet creamy,
emulsified mixture
Add more chicken stock if necessary
Season to taste and fold through the herbs
Serve hot and garnished.
Couscous
Ingredients
Method
Place instant couscous in a bowl with sultanas and nuts and pour boiling water over,
cover with “glad wrap” and allow to stand for 4 minutes
Remove the “glad wrap”, add the butter, then loosen the couscous with a fork
Taste with salt and very little pepper, serve fluffy and warm, goes well with a stew.
Polenta
Ingredient
2 cups Water
½ cup Polenta
To taste Salt
30 gm Butter
40 gm Grated parmesan cheese
Method
3.3 Identify and prepare appropriate sauces, garnish and accompaniments as per
the menu item
As the selection for farinaceous menu items exist, so do the sauces that may be used.
Sauces are used to add moisture to a dish and also add flavour.
Rice
Rice is traditionally served plan with Asian meals and used
as a filler for the meal. Rice like this does not need a sauce.
Italian style risotto will make its own sauce from the starch
that is exuded in the cooking process and thicken the liquid
in which it is cooked.
These risottos can be enriched with the addition of butter or
oil to add to the mouthfeel of the dish.
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student needs to submit a report on the following requirements that are listed here and
through the manual.
Your Trainer will clarify this more but all this will be adding you’re your own database of
knowledge.
Student needs to prepare and present a variety of egg dishes to instructor for evaluation.
Students need to prepare a workplan with selected recipes that will be used.
Students will need a list of ingredients and equipment to be used.
Summary
Element 4:
Store vegetable, fruit, egg and farinaceous items
4.1 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous menu
items correctly
Unprocessed vegetables
Vegetables that are sold fresh do not need to be refrigerated for
food safety reasons.
They are refrigerated to extend the life and freshness of the
vegetable. There are vegetables that are best stored at cool
temperatures 12°C – 18°C.
Flower vegetables like broccoli and cauliflower, as well as carrots
and leafy vegetables are best stored at temperature less than 5°C.
Leafy salad vegetables will freeze if they are stored at temperatures too low below 2°C.
Leafy vegetable should be stored in plastic bags to stop moisture lose.
Vegetables can be stored at cooler room temperature 12°C – 18°C:
Pumpkin and squashes
Potatoes need to be stored at room temperature in a dark environment.
Tomatoes, Cucumbers and Zucchini can be stored at temperatures ranging from 7°C –
15°C from short periods of up to 1 week:
Vegetables do not have the protein content like meats so do not have the same bacterial
activity as meat.
When vegetables have been peeled they need to be kept in a protected environment and
this environment needs to be chilled in controlled atmosphere less than 5°C.
All vegetables should be stored in the condition you purchase them.
Precautions
Vegetables with green leafy tops need to be trimmed as the leaves
will continue to draw moisture from the vegetable.
Carrots Parsnips Radishes Beetroot are these types of vegetables.
Dry uncooked farinaceous menu items can be stored at room temperature in clean dry and
sealed containers:
Pulses
Pasta
Gnocchi
Cereals
Rice
Polenta
Couscous
Noodles.
Fresh pasta
Fresh pasta is made on a daily basis and needs to be kept chilled until required to be
cooked. It can be hung on rods to semi dry and here there needs to be good air flow to keep
pasta from sticking.
Fresh pasta needs to be kept on separate trays and in single layers so it does not become
compacted and stick together.
Egg storage
Eggs are perishable and fragile therefore should be stored using the following guidelines:
In a cool humid temperature, they can be stored in the fridge or the
dry store
Dry store storage will not be as long as the use by date states
Dry storage of eggs at 15°C – 19°C is acceptable for 7 – 10 days
Away from strong odours e.g. onions and garlic
In their box with the point down
Cracked eggs should be used immediately
Kept dry.
Eggs should be clean when received from the supplier. If they are
contaminated with chicken dirt then they should be rejected.
For long term storage the fresh eggs need to be chilled. If the eggs you purchased are still
in your cool room 2 weeks after you purchased them.
Eggs can be removed from the shell and frozen until required. When separated into egg
whites and egg yolks these can be frozen and used at a later date.
Thawed eggs must be used immediately after thawing.
Rice storage
Uncooked rice needs to be stored in a dry environment in a secure container in the dry
store. It is important that rice is in a closed container so that vermin cannot get into the rice
and contaminate with dropping.
Cooked rice
Rice should be cooked on a daily basis. If rice is being prepared
for evening service it needs to be chilled rapidly then covered and
labelled until required.
Rice can be kept in the cool room for several days if required.
4.2 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous
products appropriately in correct containers s
Introduction
Containers that are used to store fresh foods when they enter the control of the enterprise
are most important.
Modern standards are that fresh vegetables are removed from the cardboard boxes in
which vegetables are delivered and are repacked into clean washable (food grade plastic)
containers before being placed into storage (cool room).
This is good practice for the following reasons:
Reduces risk of contamination in the cool room
Containers are clean when they are placed into the cool room
Easier to stack goods in cool room if containers are all regular size
Easier to rotate stock in cool room
All stock is checked as it goes from cardboard box to clean plastic
storage containers.
Exceptions to this may be:
Eggs: these are best kept in the container in which they are delivered by the egg supply
company.
Potatoes: these need to be stored enclosed in a non plastic container so they can breathe.
Too long in plastic bags will cause then to sweat. The surface of the potato needs to be
kept dry. The environment cannot be allowed to become too warm or the potato will begin
to sprout.
4.3 Label fresh prepared and cooked vegetable, fruit, egg and farinaceous
products correctly
Introduction
4.4 Store fresh prepared and cooked vegetable, fruit, egg and farinaceous
products in correct conditions to maintain freshness and quality
All fresh food is perishable. The object is to purchase fresh vegetables, process them and
sell to customers.
Storing them until they can be sold (converting them to income for the enterprise) in a
condition that will allow them to be used is the difficult
task:
Store at a temperature that will enable the food to be
‘fresh’ until sold.
To keep fruit and vegetables in peak condition before
they are cooked then the rate of purchasing needs to be
able to meet the rate of demand.
Storing of the food after is has been cooked will depend
on time and the rate of production and rate of demand.
Prepare only what is required. Obviously this will vary from day to day. Hopefully the
business will grow regularly but it is common for some days not to be as busy as the day
before and others can be much busier.
This is referred to as the ebb and flow of business. If it was a perfect science then
everybody would be successful.
When preparing food for sale, be sure to place it into containers that are clean and free of
foreign objects.
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with your Trainer.
The student needs to submit a report on the following requirements that are listed here and
through the manual.
Your Trainer will clarify this more but all this will be adding you’re your own database of
knowledge.
4.2. Using appropriate containers to store fruit and vegetables either fresh or
cooked:
4.4. Maintaining freshness and quality in stored vegetable and fruit menu items:
Summary
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous menu items
correctly
Some fresh fruit and vegetables will need to be chilled to extend the life of the product
Some fresh fruit and vegetables can be stored at room temperature or in cool condition
around 15°C to extend the life of the product
All peeled and cut raw fruit and vegetables have to be stored chilled
All cooked fruit and vegetables have to be stored chilled
All cooked farinaceous products must be stored chilled.
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products
appropriately in correct containers
Containers used to store raw and cooked foods need to be in good condition
They must be cleaned after every use and must be checked that they are clean before
every use.
Label fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products
correctly
When cooked product is placed into containers the containers must be labelled with the
following information:
Name of the product
Date of manufacture
Name of person who cooked the food
Recommended use by date
All labels must be legible: must be written in common language of the country where it is
used and it must be of a standard that others can easily read.
Store fresh prepared and/or cooked vegetable, fruit, egg and farinaceous products in
correct conditions to maintain freshness and quality
Storing prepared and cooked vegetables, fruit, eggs and farinaceous products can only be
stored for a short time; 2-3 days. Longer than that and the quality will begin to fade
Vegetable fruit eggs and farinaceous products will be purchased on a daily or 2 daily basis
so the need to have excessive stock is minimal
Order only what is required for the ordering cycle.
1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students develop
good writing skills whilst studying, they are able to easily transfer those skills to the
workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences and paragraphs
are easier to read and understand. It helps to write a plan and at least one draft of the
written work so that the final product will be well organized. The points
presented will then follow a logical sequence and be relevant. Students
should frequently refer to the question asked, to keep ‘on track’. Teachers
recognize and are critical of work that does not answer the question, or is
‘padded’ with irrelevant material. In summary, remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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