Prepare vegetables, eggs and farinaceous dishes

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THHBCC04B	Prepare vegetables, eggs and farinaceous dishes
Unit Descriptor	This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation.

ELEMENT	PERFORMANCE CRITERIA
1 . Prepare vegetable and fruit dishes	Select vegetables and fruits in season according to season availability, quantity, quality and price. Select vegetables, fruits and potato accompaniments to complement and enhance menu items. Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition. Where appropriate, select suitable sauces and accompaniments to be served with vegetables. Present vegetable and fruits attractively using suitable garnishes, where appropriate.
2 . Prepare farinaceous dishes	Select and prepare a variety of farinaceous foods according to standard and enterprise recipes. Prepare farinaceous foods using appropriate methods to ensure optimum quality. Select sauces and accompaniments which are appropriate to farinaceous foods.
3 . Prepare and cook egg-based dishes	Prepare and cook a variety of egg dishes according to standard recipes, using a range of methods including: boiling poaching frying scrambling. Prepare and cook egg dishes correctly to ensure optimum and desired quality, consistency and appearance. Select sauces and accompaniments which are appropriate to eggs. Use eggs for a variety of culinary uses, including aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening.
4 . Store vegetables, egg and farinaceous foodstuffs	Store fresh and processed eggs, vegetables and fruits, and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.

Key Competency	Examples of Application	Performance Level
How can information be collected, analysed and organised?	Sharing information with other kitchen and food service staff or customers	1
How are ideas and information communicated within this competency?	Determining requirements of orders and menus, collecting commodities and ingredients	1
How are activities planned and organised?	Completing mise-en-place and organising pre-made food items Working in a logical sequence within time restraints	1
How are problem solving skills applied?	Working co-operatively with other members of kitchen brigade	1
How are mathematical ideas and techniques used?	Calculating quantities and portions against menus and orders	1
How is use of technology applied?	Dealing with problems such as shortages of food items, mistakes or problems in commodities or meals produced, equipment failure	1
How is team work used within this competency?	Using computerised or mechanical kitchen equipment May include using computerised ordering systems	1

Range Statement

A variety of egg dishes, both classical and contemporary of varying cultural origins, must be prepared, using methods described in the Performance Criteria. These may include

omelettes
souffles
frittatas.

Egg dishes may also include those based upon hard and soft boiled eggs and poached eggs such as

eggs benedict
egg salads
egg dips.

Farinaceous foods include foods from varying cultural origins that are made from flour or meal, contain or yield starch. They may include

pasta
rice
polenta
noodles
cous cous
semolina
pulses
cracked wheat.

A variety of farinaceous dishes must be made and presented with suitable accompanying sauces.

Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

varieties and characteristics of fruit, vegetables and farinaceous foods
cutting and presentation techniques, particularly in relation to vegetables and fruits
past and current trends in culinary uses and dishes of fruit and vegetables, eggs and farinaceous foods
organisational skills and teamwork
safe work practices, particularly in relation to using knives
nutrition related to vegetables, fruits, eggs and farinaceous dishes, in particular the food values of commodities and the effects of cooking on the nutritional value of food
culinary terms commonly used in the industry in relation to farinaceous dishes, vegetables and fruits, and egg dishes and culinary uses
principles and practices of hygiene, in particular, related to use of raw ingredients
logical and time efficient work flow
waste minimisation techniques and environmental considerations in specific relation to vegetables, eggs and farinaceous dishes.

Linkages to Other Units

This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence:

THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery

Critical Aspects of Assessment

Evidence of the following is critical:

ability to prepare a variety of dishes using vegetables and fruits, eggs and farinaceous products
detailed understanding of the different classifications of vegetables, eggs and farinaceous products.

Context of Assessment and Resource Implications

Assessment must ensure:

demonstration of skills within a fully-equipped operational commercial kitchen (including industry-current equipment)
use of real ingredients
industry-realistic ratios of kitchen staff to customers
preparation of dishes for customers within typical workplace time constraints.

Assessment Methods

Assessment methods must be chosen to ensure that making dishes from vegetables, eggs and farinaceous products can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit:

direct observation of the candidate preparing dishes
sampling of dishes cooked by the candidate
written or oral questions to test knowledge of appropriate cooking methods for various commodities, safety issues
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.