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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.

ELEMENTPERFORMANCE CRITERIA
1 . Prepare vegetable and fruit dishes
  1. Select vegetables and fruits in season according to season availability, quantity, quality and price.

  2. Select vegetables, fruits and potato accompaniments to complement and enhance menu items.

  3. Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.

  4. Where appropriate, select suitable sauces and accompaniments to be served with vegetables.

  5. Present vegetable and fruits attractively using suitable garnishes, where appropriate.

2 . Prepare farinaceous dishes
  1. Select and prepare a variety of farinaceous foods according to standard and enterprise recipes.

  2. Prepare farinaceous foods using appropriate methods to ensure optimum quality.

  3. Select sauces and accompaniments which are appropriate to farinaceous foods.

3 . Prepare and cook egg-based dishes
  1. Prepare and cook a variety of egg dishes according to standard recipes, using a range of methods including:

    1. boiling

    2. poaching

    3. frying

    4. scrambling.

  2. Prepare and cook egg dishes correctly to ensure optimum and desired quality, consistency and appearance.

  3. Select sauces and accompaniments which are appropriate to eggs.

  4. Use eggs for a variety of culinary uses, including

    1. aerating

    2. binding

    3. setting

    4. coating

    5. enriching

    6. emulsifying

    7. glazing

    8. clarifying

    9. garnishing

    10. thickening.

4 . Store vegetables, egg and farinaceous foodstuffs
  1. 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 CompetencyExamples of ApplicationPerformance
Level
How can information be collected, analysed and organised?Sharing information with other kitchen and food service staff or customers1
How are ideas and information communicated within this competency?Determining requirements of orders and menus, collecting commodities and ingredients1
How are activities planned and organised?Completing mise-en-place and organising pre-made food items Working in a logical sequence within time restraints1
How are problem solving skills applied?Working co-operatively with other members of kitchen brigade1
How are mathematical ideas and techniques used?Calculating quantities and portions against menus and orders1
How is use of technology applied?Dealing with problems such as shortages of food items, mistakes or problems in commodities or meals produced, equipment failure1
How is team work used within this competency?Using computerised or mechanical kitchen equipment May include using computerised ordering systems1

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

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

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

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:

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:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

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: