Prepare vegetable ,eggs and farnices

You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. The seasonal factors and source to be used to gather information for the purpose of this portfolio, will be provided to you by your trainer as outlined on the following page for Assessment 1. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /201 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Martin Date: 30 / 11 / 2018 SITVersion 1.1 3 of 25 ©Futura Group 2017

Green vegetables in season: Flowers Leaves Stems Legumes (seed pods) Fruits Broccoli Cauliflower Globe artichokes Broccoflow er Cabbage Spinach Belgian endive (Witlof) Lettuce Asparagus Celery Bamboo shoots Fennel Rhubarb Beans Corn Peas Chickpeas Okra Avocado Tomato Cucumber Pumpkin Zucchini Fruits in season: Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit Apricots Cherries Nectarines Peaches Clingstone Freestone Apples Delicious Granny Smith Pink Lady Crabapple Custard apple Blackberries Blackcurrant s Blueberries Boysenberrie s Cranberries Gooseberries Grapefruit Kumquats Lemons Lemonades Limes Mandarins Oranges Babaco Bananas Coconut Dates Dragon fruit Figs Guavas SITVersion 1.1 6 of 25 ©Futura Group 2017

3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 4 portions:  1 Risotto  1 pasta dish made from fresh paste with sauce  Pilaf rice  2 different types of gnocchi  1 dish using Polenta  2 different pulses of your choice 4. Provide 2 menu examples for each of the following potato preparation methods:  Baked  Water finished  Water blanched and fat finished  Fat blanched and fat finished  Directly fat finished Baked Potato Dishes Example Production Method 1. Pommes au four 2. Pommes boulangère - Whole, baked in foil and/or on rock salt Slice thinly, layer with sautéed onions and broth Water-Finished Potato Dishes Example Description 1. Pommes purée (Mashed potatoes) 2. Pommes mousseline (Crea med potatoes) Put through ricer, add butter and hot milk Put through ricer, add butter and hot cream Water-Blanched and Fat-Finished Potato Dishes Example Description SITVersion 1.1 9 of 25 ©Futura Group 2017

 Service of cooked product – serve product as soon as possible; store eggs away from strong smelling items; raw or partially cooked eggs may form a health risk, particularly to high risk groups  Beware of high risk customers – elderly; sick people; pregnant women; small children and babies SITVersion 1.1 12 of 25 ©Futura Group 2017

runny, about 8 minutes. Serve with toast. Egg Dip In a small bowl, beat the cream cheese until smooth. Gradually beat in milk and mayonnaise until blended. Add the mustard, Worcestershire sauce, salt and pepper. Stir in eggs and chives; mix well. Serve with peppers or crackers. Refrigerate leftovers. Peppers and crackers Scrambled Eggs 1. BEAT  eggs , milk, salt and pepper in medium bowl until blended. 2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN  egg  mixture. ... 3. CONTINUE cooking – pulling, lifting and folding  eggs – until thickened and no visible liquid  egg  remains. Do not stir constantly. Toast Omelette with filling 1. BEAT  eggs, water, salt and pepper in small bowl until blended. 2. HEAT  butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot.  TILT  pan to coat bottom.  POUR SITVersion 1.1 15 of 25 ©Futura Group 2017

Dish Equipment Points of Care / WHS Assembly Eggs Benedict Pot Soft centre, Hollandaise Fried Eggs Fry Pan Heat control Coddled Eggs Coddler ,pot Soft center Egg Dip Pot Soft center Scrambled Eggs Whisk Soft texture Omelette with filling Fry pan Baveuse centre Cleaning and Sanitation Requirements: Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface. Cleaning is aided by the application of a detergent , which helps to lift the dirt from the surface as well as keep it from reattaching. Cleaning generally produces a visible result, i.e. the object looks clean. However, cleaning does not kill off bacteria. Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria. Surfaces that come into contact with food products need to be sanitised regularly. These 2 processes should be carried out as separate procedures – first you clean and then you sanitise. In order to be effective, the sanitation process requires a clean and detergent-free surface. At the end of your shift you will need to conduct a more thorough clean of all your work surfaces, such as benches and shelves. You will also need to clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area. SITVersion 1.1 18 of 25 ©Futura Group 2017

removed easily this way without soiling the whole mixture. The egg whites may then be transferre d into a large container, covered and put in the fridge or freezer for longer storage. 6. Put the appropri ate cutter on the pasta machin e, then pass the pasta through again to make the desired shapes Display Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended use. Other Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended Any items that can be reused must be stored hygienicall y and are normally identified with a tag or label stating the item, the date of packaging and the intended Any items that can be reused must be stored hygienicall y and are normally identified with a tag or label stating the item, the date of packaging and the intended SITVersion 1.1 21 of 25 ©Futura Group 2017

details can be added, e.g. the name of the chef that produced the item, a use-by date, colour code or allergen information. use. Other details can be added, e.g. the name of the chef that produced the item, a use-by date, colour code or allergen information . use. Other details can be added, e.g. the name of the chef that produced the item, a use-by date, colour code or allergen informatio n. use. Other details can be added, e.g. the name of the chef that produced the item, a use-by date, colour code or allergen informatio n. Storage  Blanched vegetable s should be covered with plastic wrap or put in an airtight container  Poached fruit should be stored in the poaching liquor and sealed  Frittata should be put into an airtight containe r Eggs should be stored in the coolroom for maximum storage life as they will deteriorat e more quickly at room temperatu re. Egg quality can be maintaine d for several weeks if SITVersion 1.1 22 of 25 ©Futura Group 2017

fresh eggs are stored at cold temperatu res immediate ly and proper handling procedure s are followed. In general it is best to use eggs quickly as fresher is better. Ensure FIFO procedure s are followed to minimise waste. 11. You are working in the entremetier section of a hotel. The section is responsible for the preparation of vegetable, fruit, egg and farinaceous dishes. a) What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift? In addition to storing leftovers and offcuts correctly, it is also important to maintain your work area. Throughout your shift you should do regular “tidy up” procedures as you move between tasks. Hygiene is crucial, so make sure you keep the work areas very clean and tidy. Keep utensils separate from each other and makes sure you do not cross-contaminate your items. SITVersion 1.1 23 of 25 ©Futura Group 2017

In particular, you need to clean your work area when changing tasks. For example if you are preparing raw vegetables and then change to working on a cooked dish, you must clean and sanitise surfaces and equipment in between! Otherwise bacteria and dirt that may have been on the raw ingredients will be transferred to the vegetables. Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface. Cleaning is aided by the application of a detergent , which helps to lift the dirt from the surface as well as keep it from reattaching. Cleaning generally produces a visible result, i.e. the object looks clean. However, cleaning does not kill off bacteria. Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria. Surfaces that come into contact with food products need to be sanitised regularly. These 2 processes should be carried out as separate procedures – first you clean and then you sanitise. In order to be effective, the sanitation process requires a clean and detergent-free surface. At the end of your shift you will need to conduct a more thorough clean of all your work surfaces, such as benches and shelves. You will also need to clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area. b) What does this need to include to prevent wastage of leftovers or by-products from preparation? when displaying and storing food for sale it is essential to store it under the correct conditions that keep the food safe and prevent contamination. Food must be stored outside the danger zone - either refrigerated below 4°C or heated above 65°C to be safe. Keep food types separate to avoid cross-contamination and consider your work processes during preparation and plating. The use of appropriate containers during the preparation and service stages will assist in this purpose. Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping product in optimum condition and minimising waste through spoilage or drying out. Individual items or particular food groups may need to be segregated in order to prevent them absorbing the odours of other food. SITVersion 1.1 24 of 25 ©Futura Group 2017

Labelling is a very important step as it will ensure that FIFO principles are followed and it also helps to monitor the lifespan of your products. Using labels is an ideal way to be organised and to remember what was done and when. This applies to everything from simple labels, such as a cartouche stating: Mayonnaise, 18/06/17, J. Peterson, up to full nutritional labels required for bulk cooking and distribution. SITVersion 1.1 25 of 25 ©Futura Group 2017