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Question 4a: Below are some examples of commonly found stock ingredients in a commercial kitchen. Please evaluate them on freshness and quality points as a cook and decide if they can be used for food preparation. Add a line of explanation to support your answer. ATO Code: 45680 | CRICOS Code: 03907K Unit Assessment Puck (UAP) |Page 21 al re VS: Jan 2025, Approved: Academic Manager, Next Review. Jan 20 SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes. Aust Sover # Colle Ingredients Use or Discard? Explain why? a. Blueberries 0 Use 0 Discard b. Iceberg Lettuce 0 Use 0 Discard C. Avocado 3 Use 0 Discard d. Tomato Use Discard e. Fresh eggs Use Discard f. Frozen Vegetables Use RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) |Page 22 of 76 "VS; Jan 2025, Approved: Academic Manager, Next Review, Jan 2026 SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes. Aust Sover Colle 0 Discard g- Rice a Use a Discard h. Potatoes 3 Use