Knowledge Activity (Q & A) Objective:

To provide you with an opportunity to show you have the required knowledge for this unit. The answers to the following questions will enable you to demonstrate your knowledge of:  Culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: o convenience products o fresh products  Contents of stock date codes and rotation labels  Characteristics of different vegetable, fruit, egg and farinaceous dishes: o appearance and presentation o balance o colour o contrast o classical and contemporary variations o freshness and other quality indicators o taste o texture  Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes  Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products  Cookery techniques methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence food safety  Health risks associated with raw egg products and alternative egg products  Culinary functions which use eggs as specified in the performance evidence  Mise en place requirements for vegetable, fruit, egg and farinaceous dishes  plating methods for practicality of service and customer consumption  Appropriate environmental conditions for storing food products to: o ensure food safety o optimise shelf life  Safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes _______________________________ All answers will vary depending on the learner and the organisation they work for but the learner should be able to answer each question competently. 1. Describe what brunoise, chiffonnade, and concasse cuts look like, and explain how you would perform each one. 2. Explain what the following food date labels refer to:  Use by  Best before  Display until. 3. Generally, out of fruit, vegetable, and farinaceous ingredients, what would be considered to be the most and least perishable? 4. Give five examples of sauces which can be used with vegetable, fruit, egg, and farinaceous dishes 5. Give a brief background of at least one vegetable or fruit that you use regularly, outlining where it is grown, in what conditions it is grown, and in what seasons it is harvested/picked. 6. Describe how you would boil, bake, and fry vegetable and farinaceous ingredients. 7. How can you minimise and avoid the health risks associated with raw eggs? 8. Name three of the primary uses for eggs in recipes. What purpose do they serve? 9. Why is it important to prepare ingredients and organise them on your worktop, according to the food production sequence? 10. How can storing ingredients and dishes in fridges and freezers help to ensure food safety? 11. Why is it important to disassemble and clean all equipment parts after cooking.?

Answer rating: 100% (QA)

Brunoise Brunoise is a small dice cut that results in uniform cubes of about 12 mm in size To perform a brunoise cut start by cutting the ingredient into small thin slices Then stack the slices togeth... View the full answer