Assessment Task 1: Knowledge Questions

Course SIT50416 Diploma of Hospitality Management

Unit Code & Name SITHCCC030 Prepare vegetable fruit, eggs and farinaceous
dishes
Assessor Name Munshi Salahuddin
Student Name Yohanes
Student Signature

Assessment Task 1: Instructions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the

Hospitality Works Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of
the Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO has
provided you with an assessment cover sheet, please ensure that you use that.

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Assessment Task 1: Knowledge Questions

Provide answers to all of the questions below:

1. List at least three food safety issues which you must consider when handling and
cooking with eggs and alternative egg products. Describe how you would reduce each
risk.

Risk Strategy for reducing risk

Crack or damage. Store eggs properly and handle with care.

Bacterial growth and development. Refrigerate eggs, cook eggs until the yolks
are solid, and fully cook foods containing
eggs.

Storage. Eggs should be stored in their original

carton and used within three weeks for the
best quality.

2. 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.

- Keep fruits and vegetables away from sources of contamination, such as raw meat,
poultry and seafood, and utensils and surfaces that have been used to prepare such
foods.
- Fruit and vegetables should still be washed even if the peel/skin/rind are not being
cooked or eaten – bacteria can be transferred inside fruit and vegetables when they
are being cut.

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3. Describe three indicators which you would use to select fresh, quality fruit and
vegetables.

- Make sure fruit and vegetables do not show signs of bruising or other damage.
- Leafy vegetables should be crisp and green.
- Check the aroma to make sure there is no pungent/strong smells that are not
common to that food type.

4. List three signs that vegetables have spoiled or have been contaminated.

- The spoiled vegetables become yellowish in colour or appear as slimy.

- Vegetables that have deteriorated and developed unpleasant aromas, flavours, or
textures have been spoilt.
- Spoiled or contaminated vegetables develop mold and smell foul or bitter.

5. List three signs that pasta has spoiled or has been contaminated.

- Pasta becomes slimy or gooey.

- Spoiled pasta becomes dull.
- Spoiled pasta smells bad

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6. List the requirements for the safe storage of the following foods:

Food Recommended temperature

Tinned vegetables 15°C - 25°C

Dry pasta and rice 15°C - 25°C

Fresh pasta 0°C - 5°C

Eggs 4°C - 7°C

Ripe pineapple 0°C - 5°C

Pumpkin 0°C - 5°C

Sweet potato 0°C - 5°C

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 Food Recommended temperature

Lettuce 0°C - 5°C

Strawberries 0°C - 5°C

Mushroom 0°C - 5°C

7. Identify the shelf/storage life of the following foods.

Food Shelf life

Dry pasta 6 month -12 month

Oranges 3-5 days

Cooked rice 12-24 hours

Hard boiled eggs (in refrigerator) 12-24 hours in the freezer

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 Food Shelf life

Leftover meals containing egg 12-24 hours

Watermelon 5-7 days

Eggplant 3-5 days

Fresh peas 2 days (48 hours)

Mushroom 2 days (48 hours)

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8. Assume you have been asked to prepare 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.

I will use Applesauce as a substitute for eggs. Applesauce is a cooked apple purée.
It's frequently sweetened or seasoned with spices such as nutmeg and cinnamon. In
most recipes, one-fourth cup (approximately 65 grammes) of applesauce can be
substituted for one egg. It's better to use applesauce that hasn't been sweetened. If
you're using a sweetened type, the amount of sugar or sweetener in the recipe should
be reduced.

9. Describe four items which you should check before using a blender or food processor to
prepare fruit and vegetables.

- Wires of the blender and processor.

- Fruits and veggies for any spoilage.
- Sharp edges on the blender and processor.
- The plugs and power fittings.

10. Describe two things you should do when using the above equipment to ensure you
work safely.

-You should never put utensils in the blender while the motor is running. This is very
dangerous.
-When using your blender or food processor, make sure the lid is securely fastened
and that nothing is in the way of the blades that could cause harm.

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11. 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.

- Vegetable Dishes: Wash, peel, and chop vegetables in advance. Store them in
airtight containers to maintain freshness.
- Fruit Dishes: Wash, peel, and cut fruits, then store them in lemon water to prevent
browning.
- Farinaceous Dishes: Measure out grains like rice or pasta and pre-cook them if
necessary. Store them in the fridge to be reheated later.
- Egg Dishes: Crack and beat eggs, then store them in covered containers, ready for
immediate use.

12. Define the following culinary terms:

Culinary term Definition

Aerating Proccess by which air circulated through, mixed with or dissolved

in a liquid or substance.

Enriching Enhancing the flavour.

Farinaceous Consisting made of starch.

Infusion Mixing up to flavor.

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 Culinary term Definition

Macerate Soften by soaking in alcohol or liquid.

Binding Combine ingredient.

Setting It is the process of making the liquid product of the dish into solid.

Thickening One of the examples is whisking cream unyil reaches a

consistency of thickness.

Crumbing/coating covering with starch or breadcrumbs, eggs and liquid.

Zest Getting the flovour from the skin of the certain ingredients, mostly
lemon, orange.

Clarifying It is the process of removing the solids parts of a ingredient to get

the liquid part.

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 Culinary term Definition

Glazing Making the dish shiny.

Emulsifying It is usually the process of mixing certain ingredient that don't

usually go together.

13. Describe three convenience products commonly used in dishes that contain fruits,
vegetables, eggs and farinaceous items.

- Canned Vegetables: Pre-cooked and ready to use, saving prep and cooking time.
- Frozen Fruits: Pre-cut and frozen at peak ripeness, ideal for smoothies and desserts.
- Pre-cooked Pasta: Available in various types, needing only reheating, perfect for
quick meals.

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14. Discuss the difference in taste and texture between frozen fruit and vegetables and
fresh fruit and vegetables.

Frozen fruits and vegetables often have a softer texture due to the freezing process,
which can cause cell walls to break down. Fresh produce typically has a crisper
texture and more vibrant flavor. While frozen options are convenient and retain most
nutrients, they may lack the nuanced taste and firmness of fresh fruits and vegetables.

15. Describe the cooking methods used when preparing egg dishes, fruit and vegetable
dishes and farinaceous dishes. Include a description of how each are used.

Cookery method Egg Fruit and vegetable Farinaceous

Boiling Boiling eggs Boiling fruits and Boiling farinaceous

involves vegetables involves foods like pasta and
submerging them in cooking them in rice involves cooking
boiling water for a boiling water until them in boiling water
set time. The heat tender. The heat until they absorb
causes the egg softens cell walls, water and become
whites to solidify making them easier tender. This
and the yolk to to eat and digest, gelatinizes starches,
thicken. For soft- and can enhance or making them edible
boiled eggs, cook reduce flavors and digestible.
for 4-6 minutes; for depending on the
hard-boiled, 9-12 duration.
minutes.

Frying Frying eggs Frying fruits and Frying farinaceous

involves cooking vegetables involves foods, like potatoes
them in a hot pan cooking them in hot or dough, involves
with oil or butter. oil, which crisps the cooking them in hot
The heat quickly exterior while oil. The high heat
cooks the egg softening the quickly forms a
whites and yolk, interior. This method crispy outer layer
resulting in various enhances flavors, while keeping the
textures depending adds a crispy inside tender,

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 Cookery method Egg Fruit and vegetable Farinaceous

on the cooking time texture, and retains enhancing flavor and

and method, such nutrients when done texture through the
as sunny-side up, quickly. Maillard reaction and
over-easy, or caramelization.
scrambled.

Baking farinaceous
Baking Baking eggs Baking fruit and
foods like bread,
involves cracking vegetables involves cakes, and pastries
them into a dish, tossing them with involves mixing
seasoning, and oil, seasonings, and ingredients like flour,
baking in an oven optionally, sugar or sugar, eggs, and
leavening agents.
at 350°F (175°C) herbs. Roast in an
The mixture is then
until whites are set oven at 400°F baked in an oven at
and yolks reach (200°C) until tender specific
desired doneness, and caramelized, temperatures and
typically 10-15 typically 20-30 times to achieve a
risen, cooked, and
minutes. minutes depending
often golden-brown
on the type and size finished product.
of the pieces.

Sautéing Sautéing eggs Sautéing fruits and Sautéing

involves heating a vegetables involves farinaceous foods
small amount of oil heating oil or butter like gnocchi or pasta
or butter in a pan in a pan over involves heating oil
over medium heat, medium-high heat, or butter in a pan
cracking eggs adding sliced or over medium-high
directly into the diced produce, and heat, adding the
pan, and cooking cooking quickly until cooked or uncooked
until the whites are tender and lightly pasta, and tossing
set and the yolks browned, usually frequently until
are cooked to within 5-10 minutes, heated through and
preference, depending on the lightly browned,
typically 2-3 type and size of the typically 5-7 minutes.
minutes. pieces.

Blanching
Blanching Blanching eggs Blanching fruits and
farinaceous foods
involves immersing vegetables involves like pasta involves
them in boiling briefly boiling them briefly boiling them
water for a short in water, typically for in salted water until
period, usually 3-4 1-3 minutes, then partially cooked,
typically 1-2 minutes
minutes, to cook quickly transferring
less than the
the whites while them to ice water to package
leaving the yolks halt cooking. This instructions. The
runny or soft. They process helps retain pasta is then quickly
are then quickly color, texture, and cooled in ice water
to stop the cooking
cooled in ice water nutrients before
process before
to stop the cooking further cooking or finishing in a sauce
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 Cookery method Egg Fruit and vegetable Farinaceous
or further cooking.
process. preserving.

Braising farinaceous
Braising Braising eggs Braising fruits and
foods like grains or
involves gently vegetables involves pasta involves
simmering them in cooking them slowly cooking them in a
a flavorful liquid like in a small amount of flavorful liquid, such
tomato sauce or liquid (often broth or as broth or sauce,
until they absorb the
broth until they are wine) until tender.
liquid and become
cooked to desired This method tender. This method
firmness, absorbing preserves nutrients infuses the
the flavors. It's a while enhancing farinaceous foods
method that flavors as the with rich flavors
while maintaining
enhances the taste ingredients absorb
their texture and
and texture of the the liquid, resulting integrity.
eggs while infusing in a soft texture and
them with the concentrated taste.
surrounding sauce
or broth.

Grilling Grilling eggs Grilling fruits and Grilling farinaceous

involves cooking vegetables involves foods like bread or
them directly on a cooking them over pizza involves
hot grill, often in a direct heat, which cooking them
greased pan or foil caramelizes sugars directly on a hot grill
to prevent sticking. and enhances grate or stone. The
The high heat flavors. The high intense heat crisps
creates a slightly heat quickly cooks the exterior while
charred exterior the exterior while heating the interior,
while cooking the preserving a tender imparting smoky
egg to desired interior, adding a flavors and a
doneness. smoky depth to the desirable char,
natural sweetness of enhancing the
the produce. texture and taste of
the farinaceous
base.

Poaching
Poaching Poaching eggs Poaching fruits and
farinaceous foods
involves gently vegetables involves like rice or pasta
simmering them in cooking them in involves cooking
water or broth until simmering liquid, them in simmering
the whites are set often flavored with liquid, such as broth
or milk, until they
and the yolks are sugar and spices,
absorb the liquid and
still runny. The until they are tender become tender. This
liquid should be just and infused with the method infuses them
below boiling to liquid's flavors. This with flavors while
prevent toughening gentle method maintaining a moist
texture, ideal for
the eggs, creating a preserves the
dishes like risotto or
natural texture and

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 Cookery method Egg Fruit and vegetable Farinaceous
creamy pasta.
tender texture. enhances the
sweetness of the
produce.

Roasting Roasting eggs Roasting fruits and Roasting

involves cooking vegetables involves farinaceous foods
them in a hot oven, cooking them in a like potatoes or
either in their shells hot oven with a grains involves
or cracked into a drizzle of oil, salt, cooking them in a
greased dish. The and seasonings. hot oven with oil or
dry heat cooks The dry heat butter. The dry heat
them evenly, caramelizes sugars, crisps the exterior
developing a intensifies flavors, while cooking the
slightly firm texture and creates a tender interior to a tender
and enhancing their texture with a slight consistency,
natural flavor. char, making them enhancing their
savory or sweet natural flavors and
depending on the creating a satisfying
seasoning. texture.

Stewing Stewing eggs Stewing fruits and Stewing farinaceous

involves simmering vegetables involves foods like beans or
them in a flavorful cooking them slowly grains involves
liquid like broth or in liquid, often with simmering them in
sauce until they sugar and spices, liquid (such as broth
absorb flavors and until they soften and or sauce) until they
become tender. absorb flavors. This absorb flavors and
The slow cooking method preserves become tender. This
method allows the nutrients and slow-cooking
eggs to take on the enhances method allows the
surrounding flavors sweetness, creating ingredients to meld
while maintaining a a tender texture together, enhancing
soft texture, ideal suitable for desserts flavors while
for curries or stews. or savory dishes like maintaining a soft
stews and and cohesive
compotes. texture.

Steaming Steaming eggs Steaming fruits and Steaming

involves placing vegetables involves farinaceous foods
them in a steamer placing them in a like pasta or grains
basket over boiling steamer basket involves cooking
water, cooking until above simmering them in a steamer
desired doneness. water. Steam gently insert or basket over
It's gentler than cooks them, boiling water. This
boiling, preserving preserving nutrients method ensures
texture and and color better than even cooking and
preventing boiling. Timing prevents them from
overcooking. varies by item: becoming mushy,

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 Cookery method Egg Fruit and vegetable Farinaceous

Timing varies: soft- tender vegetables typically taking about

boiled (6-7 min), like broccoli or the same time as
medium (9-10 min), asparagus (5-7 boiling, but with less
hard (12-14 min). min), denser items water needed.
like potatoes (15-20
min).

Microwaving Microwaving eggs Microwaving fruits Microwaving

involves cracking and vegetables farinaceous foods
them into a involves placing like pasta or grains
microwave-safe them in a involves placing
dish, puncturing the microwave-safe dish them in a
yolk, and cooking in with a little water, microwave-safe dish
short intervals to covering loosely, with water, covering
prevent explosion. and cooking on high loosely, and cooking
The microwaves power. Microwaves on high power.
excite water penetrate the food, Microwaves heat
molecules, cooking heating water water molecules in
the eggs quickly. molecules and the food, cooking it
Timing varies: cooking them quickly. Stirring and
scrambled (1-2 quickly. Timing checking periodically
min), poached (1-2 varies: tender ensure even
min), or boiled (6-8 vegetables (2-4 cooking.
min). min), denser items
(5-7 min).

Sous vide for

Sous vide Sous vide eggs are Sous vide for fruits
farinaceous foods
cooked in a precise and vegetables like pasta involves
water bath at a involves vacuum- sealing them with
consistent low sealing them in bags water in a bag and
temperature, and cooking them in cooking at specific
temperatures
typically 145-167°F a water bath at
(around 183-185°F /
(62-75°C). Eggs controlled 84-85°C). This
are sealed in a bag temperatures method ensures
to preserve texture (usually 183-185°F / even cooking without
and flavor, resulting 84-85°C for sticking, preserving
texture and allowing
in custard-like vegetables and
precise doneness
consistency for lower for fruits). This control.
soft-boiled (45-60 method preserves
min) to firm yolks nutrients, texture,
(60-90 min). and flavor, resulting
in tender, evenly
cooked produce.

16. List three sauces commonly used with vegetable dishes.

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 - Tomato sauce.
- Chilli sauce.
- Mayonnaise.

17. List three sauces commonly used with pasta dishes.

- Marinara Sauce: A classic tomato-based sauce with garlic, onions, and herbs.
- Alfredo Sauce: A rich and creamy sauce made with butter, heavy cream, and
Parmesan cheese.
- Pesto Sauce: A vibrant green sauce made from fresh basil, garlic, pine nuts,
Parmesan cheese, and olive oil.

18. List three accompaniments commonly served with pasta dishes.

- Garlic Bread: Crisp and buttery, often topped with garlic and herbs.
- Caesar Salad: Fresh romaine lettuce with creamy Caesar dressing, croutons, and
Parmesan cheese.
- Grated Parmesan Cheese: Finely grated Parmesan for sprinkling over pasta for
added flavor.

19. In your training kitchen or workplace, locate a range of vegetables and fruits (tinned,
frozen and packaged), farinaceous products and eggs. Take a photo of the labels on
each product that identify best-before/use-by dates and rotation requirements. Try to
find at least one item that has a Julian date on it. For each one, identify the disposal
date. Submit the photos as part of your assessment.

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 The disposal date for eggs, fruits, vegetables, and farinaceous (starchy) foods refers
to the recommended date by which these items should be used or discarded due to
freshness and safety concerns. It's crucial to prevent spoilage, maintain quality, and
ensure food safety. Proper disposal dates help consumers and businesses manage
inventory effectively, reduce food waste, and avoid the risk of consuming spoiled or
unsafe food, promoting overall health and sustainability practices.

20. For the next four questions you will need to choose an egg, fruit, vegetable and
farinaceous dish and research each dish and identify:

 the historical and cultural origins

 classical and contemporary variations

 appearance and presentation

 taste and texture profiles.

Chosen dishes

Egg Italian deviled eggs.

Fruit Brunch fruit salads.

Casseroles.
Vegetable

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 Spaghetti.
Farinaceous

a) The historical and cultural origins. (Where were they developed? Were they
developed through necessity for example, availability of ingredients or as a result
of eating habits at the time? How have the dishes changed over time?)

Historical and cultural origins

Egg Italian deviled eggs, often called "uova ripiene," have historical
roots in traditional Italian cuisine, with variations reflecting
regional tastes.

Fruit Brunch fruit salads have origins in leisurely mid-morning meals

popularized in the late 19th century.

Vegetable Casseroles have a diverse history, originating from ancient

European and Middle Eastern culinary traditions.

Farinaceous Spaghetti, a staple of Italian cuisine, has ancient origins, possibly

tracing back to Arab traders bringing dried pasta to Sicily in the
12th century. It became popularized in Italy during the
Renaissance, evolving into various regional styles.

b) Describe the classical and contemporary variations of each dish and the differences
between the two.

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 Classical Contemporary

Egg Classically, they blend creamy Contemporary versions may

egg yolks with Italian staples include sun-dried tomatoes,
like Parmesan cheese, basil, olives, or truffle oil.
and prosciutto.

Fruit Classically, they combine Contemporary variations

seasonal fruits like berries, include exotic fruits, nuts, or
melons, and citrus, sometimes fresh herbs for added
dressed with a light syrup or complexity.
yogurt.

Vegetable Classical versions often feature Contemporary variations

layered ingredients like meat, include global influences and
vegetables, and grains, baked health-conscious options with
with cheese or sauce. lean proteins and gluten-free
grains.

Farinaceous Classical spaghetti is made Contemporary variations

from durum wheat semolina include gluten-free options
and water, traditionally paired and innovative pairings with
with tomato-based sauces like seafood, pesto, or creamy
marinara or arrabbiata. sauces.

c) Describe how each dish should appear. How should it be presented to maximise
customer appeal?

Balance Colour Contrast

Egg Plate size and Black plate. Use darker plate.

portion.

Fruit Use different kind of Use different colour Serving bowl.

fruits. of fruits.

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 Vegetable Use different kind of Use different colour Serving bowl.
vegetable. of vegetable.

Farinaceous Use herbs and Use edible flowers. Use deep plate or
leaves. pasta bowl.

d) Describe the taste and the texture of each dish.

Taste Texture

Egg They offer a rich, savory taste. Smooth texture, contrasting

These eggs serve as appetizers with traditional American
or antipasti, showcasing Italy's versions.
culinary diversity and emphasis
on fresh, flavorful ingredients.

Fruit They offer a refreshing, sweet Varied textures—crisp apples,

taste. Fruit salads symbolize juicy oranges, and crunchy
health and freshness, reflecting nuts—creating a harmonious
brunch's casual yet balance.
sophisticated dining experience.

Vegetable Casseroles offer hearty, Hearty, comforting flavors—

comforting flavors—savory savory meats, creamy sauces,
meats, creamy sauces, and and tender vegetables—
tender vegetables—melding melding together for a
together for a satisfying texture. satisfying texture.
They serve as versatile one-
dish meals, embodying both
tradition and innovation in home
cooking worldwide.

Farinaceous It absorbs flavors, providing a Spaghetti is long, thin,

neutral base that enhances the cylindrical pasta, typically
sauce's richness. Its versatility about 1.5-2 mm in diameter.
makes it a favorite worldwide, It's often served in twirled
embodying both simplicity and nests or tangled heaps on
culinary creativity. plates, showcasing its length
and texture. Spaghetti has a
firm texture when cooked al
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 dente, offering a chewy bite
that pairs well with various
sauces.

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