NEW YORK COLLEGE Overview of Assessments SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. Classifying salads and their ingredients 2. On completion, submit your assessment to your assessor. These sort of dishes have been given a bad wrap in recent years, but they are nutritious and well….pretty tasty! SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, You’re preparing ingredients for minestrone soup. SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES– Short answer Student Name Princepal singh Student ID 00000081 Qualification Code and Name SIT30816, Certificate III in Commercial Cookery Trainer Name Rajan This Unit Assessment Agreement (UAA) includes information about your obligations as an International student under the National VET Regulator Act … Vegetables contain high levels of protein. SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 2016 Edition 3 Overview Vegetables, fruits, eggs and farinaceous foods are integral to almost every dish served on a menu. 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Superseded by: SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Description This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetables, fruit, eggs and farinaceous dishes following standard recipes. This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. Best quality of work and affordable too! A balance of colour, texture and taste is, therefore, essential when choosing, preparing and presenting a dish; boiled mince, served with mashed potatoes, boiled zucchini and pureed peas do not sound appealing or would seem appetising. Poaching is used for tender meat, offal, terrines, fish, eggs, fruit and desserts. So items made from flour or cereal derivatives are classified as farinaceous. Select and use relevant cookery methods for salads and appetisers 3. 3.6.Minimise waste to maximise profitability of food items prepared. If you were to combine the mince with herbs and spices, form it into a pattie and grill it until it was golden brown, then serve it with stir-fried zucchini and fresh snow peas and sour cream and dill potato salad you would have an interesting, appetising meal with a variety of complementary colours, flavours and textures. What information about production. ... SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes (LV) Home. Get the mobile app. What are two signs of spoilage in berry, vine, stone and other soft fruits? SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Training Materials License Terms. The assessment for SITHCCC008 consists of: Assessment 1 – Portfolio You are required to address each question in this … This preview shows page 1 - 3 out of 8 pages. ... From the fruit and vegetable you listed in question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit. ... fruit, eggs and farinaceous dishes, in particular the food values of commodities and the effects of cooking on the nutritional value of food. Calendar. Food can be either shallow-poached or deep-poached. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. Prepare vegetable, fruit, eggs and farinaceous dishes You are logged in as Matthew Johansen (Logout) ... At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service? 4. Yours all information is private and confidential; it is not shared with any other party. APPLICATION. This applies particularly to fried, poached and scrambled egg as heat is more direct and so more control is needed; overcooked scrambled eggs will result in a crumbly and dry mass and will lose water on the plate as the protein toughens and squeezes the product. : Prepare vegetable, fruit, eggs and farinaceous dishes will be completed in term, 2019. 02/Mar/2016: Supersedes and is equivalent to SITHCCC009A - Prepare vegetables, fruit, eggs and farinaceous dishes This unit will help you understand: Classification of fruit and vegetables Range of farinaceous dishes Menu uses for eggs Preparation techniques for a range of vegetable and fruit dishes Preparation of egg and farinaceous dishes considering menu types and special diets Get help with Homework Assignments, Papers, and Projects, English, History, Business and Entrepreneurship, Nursing, Psychology, Management, SITXINV002 MaintainThe Quality Of Perishable Items Assessment Answer, SITHIND002 Source and use information on the hospitality industry Assessment Answer, SITXINV004 Control Stock Assignment Assessment Answer, SITXWHS003 Implement and Monitor Work Health and Safety Practices Assessment, SITXCOM005 Manage conflict Assessment Answer, sithpat006 Produce Desserts Assessment Answer, SITHKOP005 Coordinate Cooking Operations Assessment Answer, SITHKOP004 Develop Menus For Special Dietary Requirements Assessment Answer, SITHCCC020 Work Effectively as a Cook Assessment Answer, SITHCCC019 Produce Cakes, Pastries and Breads Assessment Answer. 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