ANSWER FOR PRODUCE VEGETABLES, FRUIT, EGGS AND FARINACEOUS

1. You're preparing to cook a dish. How do you work out what you need to make the dish and how
much to use of each ingredient?
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Stage 1
Confirm food production requirements. Know what you have to do from the start to finish and
make adjustments as required.
Stage 2
Select the ingredients.
Stage 3
Get the equipment ready. Make sure it’s clean and safely assembled. Set or preheat ovens, deep-
fryers, steamers, etc.
Stage 4
Prepare the ingredients. Refer to the recipe for specific instruction: chop onions, blanch
vegetables, poach eggs, etc.
Stage 5
Cook the dish
Stage 6
Present the dish.

2. List five examples of mise en place tasks that relate to fruit and vegetable dishes.
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Washing
Peeling
Dicing
Grating
Blanching

3. List three examples of mise en place tasks that relate to egg dishes.
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- Boiling
- Whisking
- Separating

4. You need to prepare 50 mini quiches for a cocktail function. Based on

the recipe below, calculate the amounts required for each ingredient.

Ingredients Quantity (10 portions)

Short crust or puff pastry 250 g X 5 = 1 ¼ kilo

Bacon, small dice 70 g x 5 = 350 g

Cheddar cheese, grated 70 g x 5 = 350 g

Chives, finely chopped ¼ bunch x 5 =1 ¼ bunch

Eggs 2 x 5 = 10

Cream 360 ml x 5 = 1.8 kilo

5. List two quality factors to look for when selecting bulb and tuber vegetables?
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- Firm and free from bruising, insects, discolouration, and decay.
- No sign of sprouting or greening on the surface.

6. List four quality factors to look for when selecting eggs from stores.
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- Best-before date
- The egg’s shell
- The egg cracked
- Rising or floating

7. What two things should you check for when selecting uncooked rice from stores?
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- Freshness: All rice should be used in advance of the “best-before date”
- Hygiene: Check for rodents, insects, dirt and debris that can potentially contaminate
the rice and make your customers sick.

8. List four pieces of information you might find on stock-date codes and rotation labels.
Page 31 and from goggle
- About the food type/contents
- Storage date
- Best-before or use-by dates
- Storage condition

Section 2

9. List five tools or pieces of equipment you might need for preparing and
cooking scrambled eggs.
Page 36 (choose from the basic to serviceware equipment)
- Stove top/hob
- Fork
- Bowl
- Fry pan
- Whisk
 10. You’re making a very large quantity (100 L) of vegetable stock. What equipment
would you use to cook the stock?
Page 34 (choose the equipment that is stated in the basic...)
- Stock pots
- Knives
- Chopping boards
- Ladles
- Stove tops/hobs

11. You have finished making egg pasta dough. What piece of equipment do you need to
make fresh fettuccini?
Page 35 (choose from the equipment stated in Farinaceous)
- Pasta machine
- Pasta cutters
- Rolling pins

12. What two things must you check before using any equipment?
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- Check for cracks, frayed cords, faults and incorrectly fitted blades or components
which might make it unsafe.
- Check if the equipment is correctly assembled according to manufacturer’s
instruction.

13. How do you ensure safe assembly and cleanliness of mechanical

equipment before you use it?
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- Ensuring safe assembly
i. Assemble the equipment according to manufacturer’s instruction.
ii. If you don’t understand the instructions, ask someone experienced to
demonstrate how to do so.
- Ensuring cleanliness
- Ensure that all tools and equipment are clean before you use them.
- Ensure that there is no leftover food particles.
- Ensure that there is no pieces of packaging, sponges or chemical residue.
 14. List three things you can do to develop the technology skills needed to safely
operate equipment with advanced settings and functions.
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- Read manufacturer’s instructions and product manuals.
- Ask your colleagues or supervisor for guidance, support, feedback and advice.
- Attend workshops or training sessions.

15. Identify four safe operational practices to follow when using a food processor or
other electrical equipment.
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i. Set equipment and blades up correctly according to manufacturer’s
instructions.
ii. Check for any damage such as frayed cords, cracks, damaged or loose
components.
iii. Put the cover securely in place before you switch the appliance on.
iv. Never use near water or on a sink.

16. Identify four safe operational practices to follow when using a deep fryer.
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- Place food in the deep fryer carefully and away from your body to avoid splashing.
Remember that the fat is at 190*C. Water boils at 100*C
- Keep your sleeves rolled down. This prevents skin burns from splashes and
splatters,
- If anyone accidentally spills oil or fat on the floor, clean it up immediately. You don’t
want to slip and put your arm in the hot fryer.
- Don’t put your arms and face directly over the fryer. The fryer’s steam will penetrate
straight through the pores in your skin and cause nasty burns

17. List three food safety practices you should use when handling food and using
equipment.
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- When transferring food between pots, equipment and surfaces, use tongs, forks or
serving trays (not your hands!)
- If you have to use your hands, wear disposable gloves.
- When handling food, avoid cross-contamination between raw and cooked foods at all
stages of food preparation.
- Practise good personal hygiene and wear protective clothing when handling food and
using equipment.

Section 3

18. What is the most logical and efficient way to sort and assemble
ingredients ready for cooking?
 19. List three things you can do to manage your own speed, timing and productivity to
ensure you complete tasks in a logical and safe manner.

20. 3. How would you weigh and measure the following ingredients?

- 250 g uncooked rice

- 1 tbls tomato paste
- 250 mls water
- 6 button mushrooms
21. 4. How many grams are in 2.5 kilograms?

22. 5. You’re making béchamel sauce. The standard recipe calls for 80g flour. The bowl
the flour is in weighs 30g. You have an accurate set of scales. What should it read to
ensure you have the correct amount of flour?

2 bowl of 30 g and 1 bowl of 20 g

23. 6. You've used half a tin of pineapple for a dish you're making. With waste
minimisation being your key priority, what should you do with the remaining contents of
the tin?
24. 7. Your colleague has just finished preparing some vegetables for a casserole. They
ask you what they should do with all the off-cuts. What would you suggest?
25. 1. What method of cookery would you use to cook the following foods?

- blanched tomato
- omelette
- crème caramel
- stir-fry vegetables
- rice pilaff
 blanched tomato  ­Blanching

­ omelette  ­Shallow frying

­ crème caramel  ­Baking

­ stir­fry vegetables  ­Shallow frying

­ rice pilaff  ­Braising

26. 2. Briefly outline how to use the absorption method to cook rice in a saucepan.
Step 1 

Rinse rice and place rice and liquid in the saucepan using a 1 to 1.5 ratio. 

Step 2 

Bring the rice to the boil and then reduce heat. 

Step 3 

Place a lid on the rice and allow it to simmer for the designated time without removing the lid. 

Step 4 

Remove the saucepan from the heat source. Allow the rice to ‘stand’ to absorb the remaining liquid. 

Step 5 

Fluff the rice with a fork prior to serving, to prevent sticking and to evenly distribute the heat.

27. 3. Briefly outline how to cook eggs using the poaching method.

Step 1 

Bring water with a splash of vinegar to the boil, and then reduce the temperature until there is no movement. 

Don’t add salt to the poaching water. This has the opposite effect to vinegar, thinning the egg white, creating loose 
tendrils rather than a compact shape. 

Step 2 

Crack the egg into a saucer or small cup and gently lower it into the water, allowing the egg to slide into the hot water.
You can crack the egg directly into the water but you must release from the shell directly above the water level. Care 
must be taken to not drop it into the water as this will cause the egg to spread out. 

Step 3 

Poach the egg for three to four minutes. Poached eggs are usually served with the white set and the yolk still runny. 

Step 4 

Gently remove the egg from the water using a slotted spoon and drain excess water on kitchen paper before placing 
on a plate, toast or other food. If cooking a number of poached eggs, hold cooked eggs in warm (not hot) water until 
all eggs are ready for use, then drain and serve as required.

28. 4. You've been asked to deep-fry pineapple rings. What should you do before placing
the pineapple in the deep fryer?
 Cover pineapple with the yeast batter.

29. What is the difference between an omelette, a Spanish omelette and a

frittata?
- Omelette
- Spanish omelette
- Frittata
Omelettes (recipe 229) are cooked in the pan using the same mix and method as 

scrambled eggs. The basic difference is the mixture is not stirred continuously while it’s 

cooking. Soon after the egg mixture is added to the pan, the cooked mixture is gently 

moved from the edges of the pan to the centre. Uncooked mixture runs into the gap and 

is allowed to set. This creates a flatter, only slightly scrambled appearance. 

Use a spatula or egg slice to release the edges of the omelette, add any fillings and then 

lift one side to fold the omelette in half, enclosing the filling. 

Gently lift the omelette onto the serving plate, garnish and serve immediately.

Spanish omelettes are not folded in half but left open and flat. Fillings are sprinkled on 

top and often placed under a griller to heat and melt any cheeses.

Frittatas are an Italian style omelette. Add ingredients such as cooked onion, mushrooms 

or capsicum, tomato, bacon, ham, and cheese to the egg mixture and cook slowly in a 

heavy­based pan over a low heat. Don’t stir the mixture. Once the egg mixture is nearly 

completely set, place the frittata under a salamander and grill to finish cooking the top. 

Handle frittatas carefully as the weight of the ingredients can cause them to break. Use a 

slope­sided pan so you can slide the cooked frittata onto the plate rather than lift it. 

Frittatas can also be baked in the oven. However, take care not to overcook or have the 

oven too hot, as this will burn and dry out the delicate egg mixture.

30. 6. Provide a brief description of the following types of pasta.

- Cannelloni
- Tagliatelle
- Farfalle
 Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian 
cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute 
sauce or filling.

­ Tagliatelle and tagliolini are a traditional type of pasta from Emilia­Romagna and Marche, regions of Italy.

­ Farfalle are a type of pasta/noodle commonly known as bow­tie pasta. The name is derived from the Italian word 
farfalla. The 'e' at the end of the word is the Italian feminine plural ending, making the meaning of the word 
"butterflies".

31. 7. List five culinary uses of eggs.

Boiling eggs

­ Poaching eggs

­ Shallow frying eggs

­ Scrambling eggs

­ Baking eggs

Aerating
Binding
Clarifying
Coating
Glazing
Emulsion

32. 8. Explain how and when you might use eggs for glazing.

Use whole beaten eggs (yolks or whites) to glaze food before placing it in the oven or under the salamander. The 
glaze helps to seal the foods. It imparts flavour and colour, changes the texture, and improves the appearance of 
cooked food. Most pastries, pies, meat loaves, breads, and strudels are egg­glazed before cooking to give a golden­
brown colour. Duchesse potatoes (recipe 224) are also egg­washed to help seal the potato mixture and to provide 
colour.
Beaten whole egg or yolk brushed onto food items before baking will give it a gloss or glazed finish.

33. Explain the purpose of preparing and using eggs for sauces such as mayonnaise
and hollandaise.

Mayonnaise and hollandaise are examples in which egg yolks are used to combine oil/fat with vinegar to make a 
sauce.

An emulsion is a uniform mixture of two liquids that would normally not mix
together, such as water and oil/fat. Egg yolks have emulsification properties, due to
the presence of the fat-like substance, lecithin, which is a natural emulsifying agent.

 
Mayonnaise and hollandaise are examples in which egg yolks are used to combine
oil/fat with vinegar to make a sauce.

34. 10. You've been asked to make basic fresh pasta for your establishment. List the four
ingredients you'll need.

Eggs, flour, semolina, water

35. Put the pasta preparation steps in the correct order: kneading, cooking,
mixing/blending ingredients, rolling and extruding, drying.

Mixing/blending – Kneading – Rolling and extruding – Cutting – Drying

36. 12. List three ingredients you can add to change the colour of fresh pasta dough.
37. 13. List a suitable accompaniment for each of the following dishes.

- Vegetable frittata
- Baked fruit
- Fried eggs
- Mexican rice

38. 14. List the four checks you should complete during preparation and cooking of all
dishes.
 39. 15. What should you do if the dish you're preparing does not meet quality
requirements for taste or texture?
40. 16. Your cooked rice is starchy. How can you prevent this from happening in the
future?
41. 17. Your deep-fried vegetables are soggy and oily. How can you prevent this from
happening in the future?
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Temperature of fat isn’t hot enough. It should be between 175 and 195 °C.

42. 18. You follow a recipe correctly but note that the end product is too salty and could
be improved by using only half the amount of salt. Write the notes you would record on
the recipe for future reference.
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If the dish requires a simple adjustment, refer the matter to your supervisor and if he approves
you should put a note to the standard recipe for the correction/adjustment. Any changes must
be made within the requirements of the establishment and your scope of responsibility.

43. 1. What serviceware would you use to attractively present the following
dishes?
- Green salad served as a side salad
- Grilled vegetable and polenta stack
- Fruit salad to be placed on a buffet table

44. 2. What sauce is served with eggs Benedict?

45. 3. List four sauces commonly served with pasta.
46. 4. List four dips or sauces commonly served with vegetables.
47. 5. Which garnish would you choose for the following dishes? Your garnish
options are coddled egg, croutons and chopped herbs, deep-fried noodles,
chopped basil.
- Caesar salad
- Asian salad
- Spaghetti bolognese
- Potato and leek soup

48. 6. What adjustments to presentation should you make in these situations?

- Incorrect sauce has been placed on the plate. – replate the dish and change the
sauce
- Sauce has dripped onto the edge of the plate.
- The dish does not look visually appealing.
- Food is piled dangerously high on the plate and may spill when carried.

49. 7. At what temperature should you store vegetable, fruit, egg and farinaceous dishes
until required for service?

They must be refrigerated between 1*C and 4*C until required for service.

50. 8. List three other environmental conditions that you must consider when storing
prepared dishes to optimise shelf life and comply with food safety requirements.
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- There must be adequate ventilation in the refrigerator to ensure even circulation of cold air.
- Humidity in the refrigerator should be relatively low.
- Food should not be stored in bright natural sunlight or harsh artificial lighting.