Problem
• List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk.
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Risk
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Strategy for reducing risk
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• Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
• Describe three indicators which you would use to select fresh, quality fruit and vegetables.
• List three signs that vegetables have spoiled or have been contaminated.
• List three signs that pasta has spoiled or has been contaminated.
• List the requirements for the safe storage of the following foods:
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Food
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Recommended temperature
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Tinned vegetables
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Dry pasta and rice
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Fresh pasta
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Eggs
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Ripe pineapple
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Pumpkin
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Sweet potato
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Lettuce
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Strawberries
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Mushroom
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• Identify the shelf/storage life of the following foods.
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Food
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Shelf life
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Dry pasta
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Oranges
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Cooked rice
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Hard boiled eggs (in refrigerator)
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Leftover meals containing egg
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Watermelon
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Eggplant
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Fresh peas
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Mushroom
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A. Assume you have been asked to make a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients.
B. Identify three precision cuts you would use when cutting vegetables.
C. Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.
D. Describe two things you should do when using the above equipment to ensure you work safely.
E. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.
F. Define the following culinary terms:
a) Aerating:
b) Enriching:
c) Farinaceous:
d) Infusion:
e) Macerate:
f) Binding:
g) Setting:
h) Julienne:
i) Thickening:
j) Crumbing/coating:
k) Zest:
l) Garnishing:
m) Clarifying:
n) Glazing:
o) Emulsifying:
A. Provide three reasons why it can be beneficial to use convenience products.
B. Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items.
C. Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables over fresh.
D. Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.
E. Identify two cookery methods commonly used when preparing egg dishes. Include a description of how each method is used.
F. Identify two cookery methods commonly used when preparing fruit and vegetable dishes. Include a description of how each method is used.
G. Identify two cookery methods commonly used when preparing farinaceous dishes. Include a description of how each method is used.
H. List three sauces commonly used with vegetable dishes.
I. List three sauces commonly used with pasta dishes.
J. List three accompaniments commonly served with pasta dishes