ivet.edu.au 1300 00 IVET IVET Institute: RTO ID: 40548 Prepare vegetable, fruit, eggs, and farinaceous dishes SITHCCC030 This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafés, residential caterers, in flight and other transport caterers, and event and function caterers. STUDENT RESOURCE

CONTENTS Elements and performance criteria........................................................................................................................................5 Introduction.......................................................................................................................................................................................8 Understanding vegetables, fruit, eggs, and farinaceous foods.................................................................................8 Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products....9 Select ingredients.........................................................................................................................................................................10 Standard recipes ..........................................................................................................................................................................................................................10 Food production requirements........................................................................................................................................................................................11 Calculating ingredients ........................................................................................................................................................................................................12 Allowing room for error...........................................................................................................................................................................................................13 Select, prepare and use equipment.....................................................................................................................................16 Preparatory equipment..........................................................................................................................................................................................................16 Cooking equipment................................................................................................................................................................................................................... 17 Safely assemble equipment............................................................................................................................................................................................. 17 Using equipment safely .........................................................................................................................................................................................................19 Prepare ingredients .................................................................................................................................................................... 21 Organising ingredients............................................................................................................................................................................................................21 Mise en place tasks for vegetables, fruits, eggs, and farinaceous foods...........................................................................22 Weighing and measuring ingredients ...................................................................................................................................................................23 Creating appropriately sized portions...................................................................................................................................................................23 Vegetables...................................................................................................................................................................................... 24 Categories......................................................................................................................................................................................................................................... 24 Vegetable growing seasons ...........................................................................................................................................................................................26 Select ingredients........................................................................................................................................................................................................................27 Cleaning ingredients...............................................................................................................................................................................................................28 Cutting ingredients...................................................................................................................................................................................................................29 Fruit ..................................................................................................................................................................................................... 31 Fruit varieties ....................................................................................................................................................................................................................................31 Fruit growing seasons ............................................................................................................................................................................................................32 Purchasing fruit in other forms...................................................................................................................................................................................... 33 Suites 210 – 212 189E South Centre Road Tullamarine VIC 3043 © IVET Created: 25/11/22 Version: 1.0 The content of this publication is produced for educational purposes only. No claim is made to its accuracy or the authenticity of the content. The information in this document is provided on the basis that the reader takes responsibility for assessing the relevance and accuracy of the content. No responsibility is taken for any information or services which may appear on any linked websites. IVET Group does not accept any liability to any person for the information or advice (or the use of such information or advice) in this document or incorporated into it by reference. All content, unless otherwise indicated, is the intellectual property of the IVET Group. 2

Cooking vegetable and fruit dishes ...................................................................................................................................34 Cooking vegetables.................................................................................................................................................................................................................34 Vegetable cookery methods...........................................................................................................................................................................................37 Fruit cookery methods .........................................................................................................................................................................................................39 Storing your dishes ..................................................................................................................................................................................................................40 Storage of vegetables.............................................................................................................................................................................................................41 Storage of fruit...............................................................................................................................................................................................................................42 Learning Checkpoint 1...............................................................................................................................................................43 Eggs ..................................................................................................................................................................................................46 Anatomy of an egg ..................................................................................................................................................................................................................46 Grades and types of eggs..................................................................................................................................................................................................47 Food safety risks associated with raw egg products............................................................................................................................48 Egg cookery methods............................................................................................................................................................................................................49 Egg preparation and culinary use........................................................................................................................................50 Culinary application of eggs ..........................................................................................................................................................................................50 Dishes using culinary applications of eggs.......................................................................................................................................................51 Boiled eggs ......................................................................................................................................................................................................................................52 Poached eggs ..............................................................................................................................................................................................................................53 Fried eggs .........................................................................................................................................................................................................................................54 Baked eggs ......................................................................................................................................................................................................................................54 Scrambled eggs .........................................................................................................................................................................................................................55 Storage of eggs............................................................................................................................................................................................................................56 Farinaceous products................................................................................................................................................................ 57 Pasta.........................................................................................................................................................................................................................................................57 Noodle types....................................................................................................................................................................................................................................59 Rice............................................................................................................................................................................................................................................................62 Polenta...................................................................................................................................................................................................................................................64 Couscous............................................................................................................................................................................................................................................65 Pulses ......................................................................................................................................................................................................................................................66 Preparation of farinaceous ingredients............................................................................................................................. 67 Farinaceous cookery methods ..............................................................................................................................................68 Pasta........................................................................................................................................................................................................................................................68 Rice............................................................................................................................................................................................................................................................69 Polenta...................................................................................................................................................................................................................................................69 Couscous.............................................................................................................................................................................................................................................70 Pulses/legumes.............................................................................................................................................................................................................................. 71 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Storage of farinaceous foods ................................................................................................................................................. 73 Pasta/noodles.................................................................................................................................................................................................................................73 Polenta, rice, couscous, and pulses/legumes................................................................................................................................................74 Accompaniments........................................................................................................................................................................ 75 Vegetables ........................................................................................................................................................................................................................................75 Fruit.............................................................................................................................................................................................................................................................75 Eggs...........................................................................................................................................................................................................................................................76 Farinaceous foods......................................................................................................................................................................................................................76 Making food quality adjustments...............................................................................................................................................................................79 Present and store vegetable, fruit, egg and farinaceous dishes.............................................................................81 Plating methods for practicality of service and customer consumption .........................................................................81 Following the recipe...................................................................................................................................................................................................................81 Using the appropriate service ware........................................................................................................................................................................82 Adding dips and sauces .....................................................................................................................................................................................................82 Adding garnishes ......................................................................................................................................................................................................................82 Adjusting presentation ........................................................................................................................................................................................................83 Environmental conditions for storing food products ............................................................................................................................83 Disposing of rubbish................................................................................................................................................................................................................84 Learning Checkpoint 2..............................................................................................................................................................85 Appendix: SITHCCC030 Activities .........................................................................................................................................90 Appendix: SITHCCC030 additional recipes that DO NOT form part of assessment........................................98 Ratatouille ..........................................................................................................................................................................................................................................98 Duchess Potatoes ......................................................................................................................................................................................................................99 Potato Anna.....................................................................................................................................................................................................................................100 Shortcakes with Strawberry Sauce...........................................................................................................................................................................101 Potato Frittata................................................................................................................................................................................................................................102 Soufflé....................................................................................................................................................................................................................................................103 Crème Brulee.................................................................................................................................................................................................................................104 Mushroom Risotto.....................................................................................................................................................................................................................105 Potato Gnocchi........................................................................................................................................................................................................................... 106 Moroccan Couscous..............................................................................................................................................................................................................107 4

ELEMENT PERFORMANCE CRITERIA Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. 2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients and create portions according to recipe. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Prepare eggs for different culinary uses. 3.5. Prepare fresh farinaceous ingredients. 3.6. Minimise waste to maximise profitability of food items prepared. 4. Cook vegetable, fruit, egg and farinaceous dishes. 4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 4.2. Select and add accompaniments suited to the dish. 4.3. Make food quality adjustments within scope of responsibility. 5. Present and store vegetable, fruit, egg and farinaceous dishes. 5.1. Present dishes attractively on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes. 5.3. Visually evaluate dish and adjust presentation. 5.4. Store prepared food items in appropriate environmental conditions. 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Elements and performance criteria 5

Performance evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: y complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes): y boiling y frying y scrambling y poaching y omelette y soufflé y use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes): y aerating y binding y setting y coating y enriching y emulsifying y glazing y thickening y use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes): y vegetables and fruit: y dried y fresh y frozen y farinaceous items: y couscous y pasta y noodles y polenta y pulses y rice y prepare fresh pasta including use of lamination techniques y prepare, plate and present two portions each of the ten finished dishes above: y within commercial time constraints and deadlines y following procedures for portion control and food safety practices when handling and storing different food types y responding to at least one special customer request. 6

Knowledge evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: y culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: y convenience products y fresh products y contents of date codes and rotation labels for stock y characteristics of different vegetable, fruit, egg and farinaceous dishes: y appearance and presentation y balance y colour y contrast y classical and contemporary variations y freshness and other quality indicators y taste y texture y accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes y historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products y cookery techniques listed in the performance evidence y food safety risks associated with raw egg products and alternative egg products y culinary functions which use eggs as specified in the performance evidence y mise en place requirements for vegetable, fruit, egg and farinaceous dishes y plating methods for practicality of service and customer consumption y appropriate environmental conditions for storing food products to: y ensure food safety y optimise shelf life y safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes. For more information on this unit of competency visit: https://training.gov.au/Training/Details/SITHCCC030 7

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Introduction In this resource you will learn about selecting ingredients for vegetable, fruit, egg, and farinaceous dishes. This will require you to learn skills to calculate ingredients and follow standard recipes. You will explore a range of preparation and presentation techniques and discover the many types of equipment suitable to undertake food preparation tasks. You will learn skills and knowledge relating to food preparation, portioning, plating, and cost reduction production. You will develop the ability to select and prepare ingredients, use relevant equipment, cookery, and food storage methods, which are all skills that you will be able to apply to the role of a cook working in hospitality and catering organisations. This will mean that you could potentially be working in restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafés, or as a residential caterer, in-flight and other transport caterer, or as an event and function caterer. Understanding vegetables, fruit, eggs, and farinaceous foods Working as a cook, assistant in a commercial kitchen or as a chef, provides you with the chance to work with an amazing variety of fresh ingredients. How you prepare and cook these ingredients, will be determined by your kitchen, the menu, and the team’s creative flair. A large percentage of the ingredients you will work will be made up of vegetables, fruits, eggs, and farinaceous foods The word farinaceous derived from a Latin the word farinaceous, dating back to the 1940s and meaning food that has a mealy texture or surface and that contains or is rich in starch (i.e., pasta, rice, noodles). These foods are staples in a commercial kitchen, and each contribute to the creation of an interesting and tasty menu. It is important to understand how each of these ingredients, work with other ingredients, to ensure that the dishes you create are pleasing to the palate. In this learning resource we will explore the different characteristics of vegetables, fruits, eggs, and farinaceous items. We will learn what’s required to prepare and cook dishes following standard recipes, using different cookery methods, relevant equipment, and the correct food storage requirements. We will look at the health risks associated with raw egg products and explore alternative egg products. 8

Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products For many years Australia had been highly dependent on food imports. But when the railway began in the mid to late 1800’s there was a surge in independent agriculture. Wheat, sugar, and a variety of fruit and vegetables filled food markets across the country. Workers came to Australia from all over the world and it was mainly the Chinese that were first attracted by the opportunities of the gold rush. With the invention of the mechanical refrigeration unit in 1851, it was not long before milk and fresh bread would be delivered to households across the land. Shortly followed by carts delivering meat, groceries, and ice. In the late 1870’s food processing began, such as milling, bottling, and canning, which increased branded foods and encouraged cooks Australia wide to purchase processed foods, such as biscuits, jams, sauces, and chocolates. In today’s culinary world we have come a long way since the invention of the refrigerator and horse drawn cart and are spoilt for choice. We have seen the rise of the celebrity chef and the reappearance of food stalls and markets, including artisanal products such as cheeses, sausages, and pastries. Today food lovers, chefs and cooks alike are choosing more respectful and environmentally friendly ways to bring food delights and pleasures to the dining table. 9

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Select ingredients Mise en place translates to everything in its place. Mise en place includes all of the menu items and equipment that need to be prepared and assembled prior to food service and is the key to an efficient and successful service shift. A kitchen with standardised recipes and comprehensive food preparation lists/workflow plans will be much more organised, ensuring that kitchen staff are well informed. When preparing ingredients, it is important that you confirm production requirements from food preparation lists and standard recipes to ensure that you have the correct quantities and the right ingredients to create your dishes. Standard recipes Standard recipes are used to develop workflow plans. Standard recipes ensure food is correctly costed, prepared, cooked, portioned, stored, and served. These recipes can easily be adjusted to modify the yield. For example; a recipe that yields 10 can be multiplied by five to prepare enough for 50 portions. Standard recipe details include the following: y Name of the dish and number of portions y Exact quantity of each ingredient in sequential order y Method of preparation in sequential order y Equipment required y Cooking temperature and length of time y Correct storage details. In some cases, recipes can include: y instructions for portioning, plating, and garnishing including an image of the finished plated menu item. y a column for costing ingredients. Standard recipes make it easier for staff to order the correct amount of ingredients and to organise the correct amount of mise en place for service. They also help ensure consistency of product. Workflow plans/preparation lists Workflow plans/preparation lists are a plan of action to determine the tasks necessary and their priority in preparation so that the work is done as efficiently as possible in the shortest possible time. Reasons for workflow plans/ preparation lists: y The planning process determines the amount and correct sequence of tasks y Indicates the equipment and ingredients that are required y Increases efficiency and productivity y Increases profit; when the time to complete tasks is reduced and through correct storage and decreased wastage y Encourages teamwork and helps familiarise staff with standard recipes. Consistency is expected by customers. As consumers, we expect that each time we order a particular meal, it will have the same ingredients, flavour and be the same size and quality as our previous purchase. 10

Food production requirements You will need to understand exact food production requirements before commencing mise en place and take into account any special requests or dietary requirements. Time management It is important to understand when dishes need to be ready, so that you know when to start preparing the ingredients that the dish comprises of. If, for example, you are preparing food for a wedding reception, you will need to find out the time that the guests arrive, the number of guests expected to determine the quantity of food required and if there are any dietary requirements. Preparation of some items may need to occur the day before, while preparation of other items may need to start in the morning. Good organisational skills and good time management skills are necessary when working in a kitchen. Portion sizes You will need to know how big portion sizes should be for the recipe you are preparing. This will affect how many ingredients you need and how long you require to both prepare and cook them. Portion sizes will be dependent on: y The type of foods you are working with y The occasion or situation y Your organisation and its standard portion sizes y Customer orders. The number of people you are cooking for You will need to determine how many people you are cooking for, as this will also affect the quantities of ingredients required and the time needed for preparation and cooking. Customer requests Specific customer requests or dietary requirements may also affect food production. You will often receive individual customer requests, based on such things as individual preferences, or specialised dietary requirement, such as allergies. For example, you may have to offer an option which is gluten-free for any coeliac customers. Studying recipes to understand requirements The first step you should take when trying to understand food production requirements is to study the recipes you’ll be preparing. 11

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Calculating ingredients While working in a commercial kitchen, there will be times when you will need to modify a standardised recipe in order to ensure you meet the quantity requirements. It will be important for you to understand how to calculate ingredient amounts to ensure that you cater for the right number of servings and avoid unnecessary food wastage. To do this, you will need to take a number of things into account. This begins with calculating requirements: y Ordering the correct ingredients y Ordering the correct quantity y Carrying sufficient stock, i.e., dry goods y Correct storage of all stock y Correctly measuring/weighing ingredients as per the standard recipe y Producing quantity of recipe required to meet the requirements of the food service period. Recipe requirements Recipes will usually state the quantities of ingredients required for one to four people. Any more than that and you will need to make some calculations. Read recipe instructions carefully to make sure you obtain the right ingredients and the right amounts for the number of customers expected. For example, a recipe may state that you need 400 grams of broccoli for a dish for two adults. You will then need to half the quantity of ingredients to find out how much is needed for one person, and then multiply this figure by the number of customers expected. Numbers of people expected The number of people that you are planning to cook for will greatly affect the amount of ingredients you need. For example, you may be planning to cook for a small party of six, or for a wedding where a few hundred guests are expected. Calculating the amount of ingredients needed can be done easily by dividing recipe ingredients to find out the quantities of ingredients required for one person/portion, and then multiplying those quantities by the number of guests expected. You should use a calculator to ensure accuracy. 12

Allowing room for error It is vital that you cater for any potential problems that may occur when preparing, cooking, and serving your dish. A good way to do this is to ensure that you have enough ingredients to make extra if required. This should be just enough to cover accidents, errors, or change of plans, but be sure to check with your chef about exact quantity requirements. Prepping slightly more ingredients than required will: y Allow for mistakes in the preparation and cooking phases y Allow for changes to plans y Allow for dropped or spoiled food in the serving phase y Allow for food which is rejected and sent back by customers y Allow for second helpings, if customers/guests want more When selecting ingredients for a dish made with vegetables, fruits, eggs, and farinaceous foods, it is important to know these ingredients, but you will also need to have a good knowledge of other general food items that will accompany them. When working in a kitchen you will need to identify and select ingredients according to recipes, quality freshness and stock rotation requirements. Recipes will often specify the exact variety of ingredients that you need, and you should look to follow this advice as closely as possible. When looking for ingredients and produce, make sure it is stored correctly. Correct storage and rotation of stock First in first out (FIFO) Old stock should be moved to the front to be used first, when new stock arrives it should be placed at the back behind existing stock. This is to ensure that all items get used by their useby date. Perishable goods should be refrigerated or frozen as soon as they are received. Dry goods should be stored in airtight containers, labelled with a use by date All ingredients must have been stored at the correct temperatures, and be in date, in order to meet minimum food safety standards. Food date labels You will need to check all food date labels to help you determine when a product is fresh, and when it is not. Food Standards Australia states that it is the responsibility of the supplier or producer to place a date label on their products for health and safety reasons. You will need to know where this information is shown on ingredients, and what it means. Food date labels include: y Best before dates- food will still be good to eat after this date y Display until labels - food must be sold by a certain date y Use-by date - for safety reasons food must be used by this date as it may be unsafe if used after this date 13

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Perishable supplies and spoilage You will need to be able to identify all produce and ingredients that are perishable, so you know how to make the necessary checks for freshness before selection. In general, all fruit, vegetable and egg products can spoil quite quickly, while farinaceous ingredients, although also classed as perishable will generally last much longer. Be aware that items will perish much more quickly if they are not stored correctly , and at the appropriate temperatures. Below are some common examples of perishable supplies, but you may find that the majority of foods you use are perishable. Common perishable supplies may include: y Vegetables y Fruit y Eggs y Fresh or cooked farinaceous products, e.g. fresh pasta, cooked rice y Dairy y Meat, poultry, seafood. 14

Signs of spoilage and contamination When working with any perishable or high-risk supplies and ingredients, you must always check for spoilage or contamination prior to preparation. It is important that you can establish when ingredients and produce are not appropriate for selection, and when they need to be disposed of. Spoilage may present itself in a number of different ways, depending on the type of product or ingredient. For example, fruits such as bananas, berries, and apples, will usually bruise and show discolouration when damaged or are below the freshness standards required. Signs of spoilage include: y Marks and bruises on fruit y Discolouration on vegetables y Broken packaging y Missing items y Mould y Strong rancid smells Any supplies that have not been stored correctly should also be considered spoiled. If you cannot guarantee that your ingredients have been stored correctly, you should not use them. You cannot be sure that they do not contain harmful bacteria. Remember, you may not always be able to smell or see spoilage. Although the signs listed above may not indicate whether the food will make you ill, they will definitely not make for pleasurable dishes. The key to ensuring the ingredients you use will not make people ill is to follow all food safety guidelines. Ingredients need to be stored correctly, rotation labels need to be used and use-by dates need to be taken into consideration. If you were to use spoiled ingredients, your completed dishes would not look, smell, or taste as good as when using produce or items that are guaranteed as being fresh. Any supplies that look spoiled or contaminated should not be used. There may be times however where something is not fit for one use but might be OK for another. For example, slightly soft, bruised tomatoes would be no good for bruschetta or a garnish, however they may be suitable for a tomato concassé or a soup. You must therefore have an understanding of the life cycle of produce. Optimise shelf life Understanding the life cycle of a product is essential to managing and optimising the shelf life of the product. Ultimately this means making sure that products that require storage at specific temperatures, are kept within the required temperature range and out of the danger zone. When making a dish for example, ensure that refrigerated ingredients are returned to their correct temperature as soon as possible, this will ensure that products not only last longer, but also stay fresher. Making sure that you are correctly storing products is a major aspect of optimising shelf life. Storing food items in their correct storage areas, away from other food contaminants and food safety risks, will play a huge part in making sure that you are always using and accessing the best quality food items. 15

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Select, prepare and use equipment When working in a kitchen it will be important for you to select the correct type and size of equipment suitable for the purpose i.e., right tool for the right job. If you are working in a well-stocked commercial kitchen, then you will have a wide variety of equipment to choose from. You will need to consider the types of equipment that will be needed during the preparation, cooking, and presentation of your dish. You will need specific equipment to prepare and cook ingredients quickly, safely, and to the required standard. Many recipes will tell you what equipment is required and, depending on the organisation you work for, you may have most of that equipment readily available to you. Try to think about what you are cooking including all the ingredients involved and the different stages involved in cooking it. Consider what types of equipment you will need at each of these stages and make sure it is on hand. Preparatory equipment The following equipment can be used to prepare ingredients before the cooking stage. For example, you will need to have the equipment to cut, mince, and process foods for certain recipes. Equipment may include: y Knives and knife sharpeners y Pots, pans, bowls, trays y Pasta makers y Food processors y Scales y Sieves, colanders, strainers, chinois y Measuring jugs and spoons y Thermometers y Utensils, graters, corers, and peelers Utility knife These are in between a chef’s knife and paring knife. They are very versatile and are best used for cutting, and slicing smaller ingredients such as processed meats, salad, and vegetables. Food processors These perform a number of functions such as slicing, chopping, mixing, and blending. There are various blades that come with the processor. The feeding tube and food pusher allow you to safely push food in while the machine is running. When combined with a disc for slicing, shredding, or grating, the feeding tube and food pusher allow you to keep your hands away from the blade. 16

Cooking equipment The following equipment may be required to cook the intended recipe. Be aware that recipes may require you to cook using specific types of equipment, and this guidance should always be followed to achieve the best outcome. Cooking equipment may include: y Cooktop (i.e. electric, gas, and induction) y Oven y Grill, salamander y Fryer y Microwave y Steamer, pressure steamer y Rice cooker y Barbeque Selecting the right sized equipment You will need to consider what size equipment you require for cooking, which will depend largely on how many people you are cooking for, as well as average portion sizes. Ensure you have the appropriately sized equipment to allow you to get food prepared on time. Safely assemble equipment Once you have chosen your equipment, you need to check that it is in correct working order, and that it is clean and ready to use. It is also important that you safely assemble and use equipment hygienically according to the manufacturer’s instructions. There should be information advising how to maintain the equipment’s cleanliness before and after use. This is important, so you know which cleaning products you can and cannot use, and how to maintain things without causing damage. When using food preparation equipment, it is important to remember that you should only use equipment that you have been trained to use and feel safe and confident operating. If you are unsure, always ask for assistance from your supervisor or manager. Safety should be your number one priority when using food preparation equipment, and this means looking out for your personal safety, the safety of colleagues, and the safety of customers. Make sure you read the manufacturer instructions or receive training before attempting to assemble electrical equipment, such as blenders and food processors. Trying to assemble these items without guidance can increase the risk of injury, and breakages of equipment. In short, you will need to make sure that: y there are no electrical faults with plug sockets, and that there are no exposed wires y you consult manuals before assembling equipment and safely assemble cooking equipment y surfaces and floors are dry 17

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes You will also need to make sure that all cooking equipment is assembled safely and is ready for safe usage across an entire shift. This is especially important because of the fire risks that come from dirty, faulty, and improperly assembled cooking equipment. You will need to make sure that: y electrical faults are identified and removed y fire hazards are removed y equipment is clean and kept clean y equipment works properly and that it reaches the required temperature. Cleanliness of equipment It is vital that all equipment is clean, to ensure safety standards are met. You will need to be aware of grease and food on pans and inside equipment and take equipment apart to clean it properly. Dirty, greasy, equipment is a serious issue and can cause fire hazards and lead to contaminated food which is unsafe to eat. You will need to: y switch equipment off after use and prior to cleaning y disassemble equipment to clean the component parts y use cleaning sprays on hobs, grills, microwaves, and other cooking equipment y loosen food particles by soaking or scraping where appropriate y wash equipment by using hot water with detergent. y rinse with hot water to remove detergent residue – a dishwasher’s final rinse cycle is above 80ºC which eliminates all airborne bacteria. y dry equipment using only clean kitchen cloths, air drying or heat drying methods. You may need to continuously clean equipment throughout a shift; do not assume you only need to clean items at the end of the service period. You may need to have multiple versions of the same piece of equipment, e.g. multiple mixing bowls for various salads. 18

Using equipment safely A good working knowledge of equipment is crucial to ensure you use it in a safe manner and according to manufacturer instructions. You should receive training from a senior staff member or manager, outlining how to use equipment safely. Make sure you listen and follow their advice on how to operate each piece of equipment. You may need to: y receive training y watch demonstrations y listen to advice, tips, and instructions y observe senior staff when using equipment. Following manufacturer instructions You will need to follow manufacturer instructions to learn how to operate equipment safely. Each piece of equipment will have a manual or instructional leaflet, which will tell you how to turn equipment on and off, adapt temperatures and cooking modes, and how to safely assemble and disassemble equipment for cleaning and maintenance. Safety issues Accidents can be caused by carelessness, lack of concentration or lack of equipment knowledge. Key safety issues include: y Knives: x How to handle, sharpen, use and carry knives x Make sure all knives are sharp. x If using a paring knife to peel, hold the food firmly in one hand and slowly move the blade under the skin of the food y Placement of power cords: Avoid wet and hot surfaces, and over walkways. There is a risk of electrocution and fire when power cords are not positioned properly y Electrical safety when equipment is in use: Keep hands away from moving parts, keep away from water and avoid getting equipment wet, and switch off before cleaning y Monitoring equipment when in use: Do not overfill equipment. Do not stick hands or tools into moving equipment. Leaving equipment unattended can lead to safety issues y Flammable equipment: Must be kept away from heat sources y Wearing personal protective equipment (PPE): This may include gloves, leather shoes, eye protection, or simply wearing long sleeves. y Not using damaged equipment: It may be easy to use damaged equipment if it still works, but this can pose many risks and dangers to yourself, other staff, and customers 19

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Checking power and equipment Federal, State and Local Government legislation requires employers to maintain equipment safely at all times. This involves periodic maintenance, cleaning and safety checks conducted by qualified service technicians who follow a standard procedure: y Use a checklist to record the date of service, tag the equipment y Record faults y Indicate repairs/maintenance required y Record date of repair and name of repairer Staff should report any unsafe or dangerous equipment immediately. The faulty item should be clearly labelled and removed from the work area. Hygienic practices Your own hygiene plays a significant part in meeting safety standards, and ensuring food is safe to eat. Always make sure your hands are washed, you are wearing a clean uniform, and that long hair is tied back and covered by a hair net or hat. You should always: y wash your hands at the appropriate times y wear the appropriate uniform and PPE (i.e. gloves, hairnets, hats, aprons, non-slip footwear) y wash equipment before and after use y use appropriate cleaning products on the equipment. 20

Prepare ingredients Mise en plus is an extremely important process when preparing your ingredients and cooking your dish. Part of your mise en place will be to prepare, sort and assemble your ingredients according to food production sequencing. Sorting and assembling all ingredients prior to commencing preparation of your vegetables, fruit, eggs, and farinaceous dishes ensures that you have all the items that you need to successfully complete the recipe. It also means that you can work efficiently and without distraction; having to leave your station to collect items from stores, can result in forgetting which stages of the recipe have already been completed. It is important that you can develop a logical food production sequence that you can follow when it comes to the preparatory and cooking phases. A good sequence will lay out exactly what tasks need completing, in the correct order. A good food sequence might include: y Tasks in the order that they need to be done y Ingredients required in each stage y Equipment needed in each stage y An estimated time for each stage. Organising ingredients By studying the food production sequence, it should be clear when you will need ingredients and in which order. You will need to: y have all the equipment out and ready that you will need for the recipe y use the mise en place technique by measuring and setting all the ingredients out before you start cooking y organise when you will cook each ingredient. For example, if something takes longer to cook you will need to make this a priority and cook it first, so you do not have to wait for it at the end. 21

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Mise en place tasks for vegetables, fruits, eggs, and farinaceous foods The mise en place tasks you need to complete to ensure an ingredient is ready for the next stage of the recipe will depend on the ingredient itself. For example, some ingredients will require more preparation than others. Below are some of the mise en place tasks you may need to complete when preparing fruits, vegetables, eggs, and farinaceous items. Vegetables y Washing and cleaning y Peeling, trimming, turning, grating y De-seeding y Cutting (i.e. precision cuts) dicing, chopping y Pickling/salting y Pre-cooking y Crumbing/coating y Weighing and measuring Eggs y Wiping y Pickling y Pre-cooking y Weighing and measuring Fruits y Washing and cleaning y De-seeding y Peeling, trimming, turning, grating y Cutting (i.e. precision cuts), dicing, chopping y Pre-cooking y Preserving y Weighing and measuring Farinaceous items y Washing y Rinsing y Peeling y Drying y Soaking y Pre-cooking y Weighing and measuring 22

Weighing and measuring ingredients When preparing and portioning ingredients for your vegetable, fruit, egg or farinaceous dish, you will need to weigh and measure the ingredients and create portions according to the recipe. It is important that you do this using your recipe as a guide for the quantities of ingredients in each portion. When measuring ingredients, it is imperative that you consider how many people you will be serving, so that you can adjust quantities appropriately. In order to measure ingredients, you may need to use: y measuring spoons y measuring jugs/cups y electronic or manual weighing scales Tips for weighing and measuring There are certain steps you can take to make sure you measure and weigh items as accurately as possible, and some of these are outlined below. y When using measuring jugs/cups, always place them on a flat, level surface to ensure you get an accurate measurement y Bend down and look at the measurements at eye level, rather than guessing what the measurement is from a high or difficult angle y A ‘pinch’ means an amount that fits exactly between your thumb and forefinger y Level any ingredients on a measuring spoon using the straight edge of a knife or a spatula, in order to make sure you do not add more than is required y When measuring butter, the wrapper will usually have markings on with the measurement, so you can use a knife to easily cut off the amount you need but best to then weigh the piece of butter y Do not rush as measuring ingredients correctly is crucial to getting the best results, especially when baking or making desserts that require exact amounts for setting or proving a product. Creating appropriately sized portions You will need to make sure portion sizes are appropriate for the event, or the restaurant, café, or function you are cooking for. It is likely that you will cook recipes in large quantities, so you will need to make sure you cut appropriately sized portions to get the correct yield from a recipe. Knowing exactly how to divide portions will come with experience, but until you get that experience you should ask a senior colleague to check your work, or weigh portions to make sure each one is exactly the right size. 23

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Vegetables Vegetables are the edible parts of plants. They can be eaten raw, cooked, pickled, or preserved. They are a good source of vitamins, minerals, and dietary fibre. Vegetables can be served by themselves, as an accompaniment to a main dish or mixed with other ingredients. The many different climates across Australia means that almost any type of vegetable can be grown. Modern science and technology have enabled vegetable growers to produce disease-resistant vegetables that produce hardy crops. Fast and efficient refrigerated transport systems mean that most vegetables, whether exotic varieties from the tropical north or from the colder southern regions, can be easily obtained. Some vegetables also come from overseas, but it is always best to source and use Australian grown seasonal produce, to get the best quality and price. Australia is a multicultural society and as a result, there has been an increase in the variety of vegetables available to satisfy the dietary needs of our diverse population. Items such as eggplant, okra and bok choy may have been unheard of in Australia a few decades ago. Categories Vegetables are broken into two main categories: y Green: includes vegetables derived from leaves, stems, flowers, fruits, legumes/seeds of plants. y Root: includes vegetables derived from roots, bulbs, and tubers of plants. Sub-groups: Leaves The edible leaves of plants: Brussels sprouts, cabbage, lettuce, spinach, watercress silver beet, Swiss chard, pak choy, bok choy, kale Stems Edible stalk of a plant: Asparagus, bamboo shoots, celery, rhubarb kohlrabi Fruits Contain seeds: Avocado, capsicum, choko, cucumber, eggplant, zucchini, pumpkin, okra, squash, tomato Flowers The edible flower of plants: Broccoli, cauliflower, globe artichoke, zucchini flowers Legumes/ Seeds Grown in pods: Beans (broad, green, snake), peas, snow peas, corn, lentils Root A long or round taproot: Beetroot, carrot, kohlrabi, parsnip, radish, swede, turnip Bulbs Grown below the ground: Garlic, leek, onion, shallot, fennel 24

Tubers Grown underground on the root of a plant: Potato, yam, sweet potato, Jerusalem artichokes Fungi Include all edible mushrooms: Enoki Shiitake Wood Ear Swiss Brown Shimeji Button Oyster Truffle Flat Herbs Edible aromatic leaves, flowers and stalks of grasses and plants such as: Basil Dill Marjoram Oregano Parsley Rosemary Tarragon Thyme Potatoes Potatoes are a very versatile and healthy ingredient. They are high in vitamin C, vitamin B6, fibre, iron, calcium, and copper. Potatoes contain about 80% water, 18% starch and sugar and 2% protein. Even slight differences in the total starch content or sugar content affect the way they cook. Potatoes for deep frying and baking should have a high starch content and be low in sugar, e.g. Pontiac, Spunta and Kipfler For boiling select potatoes which will hold their shape. They are high in sugar and water, low in starch, e.g. Desiree, pink eye, Sebago A simple test to tell the difference between the boiling types and the baking types. Place a potato into a litre of water in which 120 g of salt has been dissolved. Those that sink are good bakers; those that float should be used for boiling A common fault with some potatoes when boiled is disintegration. This can be overcome in most cases by gently simmering the potatoes or by steaming them. Another problem, particularly when making potato salad is blackening of the potatoes as they cool. To prevent blackening a small amount lemon juice or vinegar should be added to the cooking water. The classic jacket potato has made a comeback and can be served with cheese, sour cream, salsa, avocado, coleslaw, or bacon to provide a substantial dish. 25

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Vegetable growing seasons Different vegetables have different growing seasons, and it is important to have a rough idea of when certain vegetables are in season when planning a menu or recipe. Even though our modern and sophisticated growing methods, refrigerated storage and efficient transportation systems have greatly extended the period of availability of many vegetables, it is best to use vegetables that are in season. This way they are at their best quality, they are cheaper to buy and are in generous supply. Below are the growing seasons of different vegetables: Mid-late summer January - February Asparagus, avocado, beans (butter, green, snake, borlotti), capsicum, chilli celery, choko, cucumber, daikon, leek, eggplant, lettuce, okra, onions (spring, brown), peas (green, snow, sugar snap) radish, squash, sweet corn, tomato, zucchini, zucchini flower. Early-late autumn March - May Asian greens (bok choy, choy sum, gai laan, wonga bok), avocados (Shepard), beans (borlotti, butter, green, snake) brussels sprouts, capsicum, carrots, celery, chilli, cucumber, daikon, eggplant, leek, fennel, lettuce, okra, olive, onions (brown, red, spring) peas, potato, pumpkin, shallot, silver beet, spinach, squash, sweet corn, sweet potato, squash, turnip, tomato, zucchini, mushrooms, olives. Early-late winter June - August Asian greens (bok choy, choy sum, gai laan, wonga bok) avocados, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, Jerusalem artichokes, kale, kohlrabi, leeks, parsnip, pumpkin, shallot, sliver beet, spinach, swede, sweet potato, turnip, witlof. Early-late spring September - November Artichoke, Asian greens, asparagus - green - purple, avocados (hass, sharwill), beans (broad, green) broccoli, cabbage, cucumber, carrot, cauliflower, garlic, ginger, leek, lettuce, mushrooms, onions (salad, spring), peas, potato, pumpkin, silver beet, spinach, sweet corn, watercress, tomato, zucchini flowers. Early summer December Asparagus, avocado (Hass), beans (green, snake), capsicum, celery, choko, cucumber, eggplant, lettuce, onion (salad, spring), peas (green, snow, sugar snap), radish, squash, sweet corn, tomato, watercress, zucchini, zucchini flowers. 26

Select ingredients It is imperative that you only select good quality ingredients to ensure the final taste is exceptional. In the kitchen you may use a range of different vegetables including fresh from the grower, processed (washed, already peeled), frozen, canned, dried, or pickled. Regardless of the form of vegetable, make sure that they are a good size, and that they are not damaged in any way. Make sure you check for: y crisp bright colour y firm, not wilting y good aroma y no marks, soft spots, and bruises y no discolouration y no broken packaging y no missing items y no mould y no pests. Below are some specific things to look for when checking the quality and freshness of different types of vegetables. Root vegetables Should not be oversized as this tends to indicate over maturity. Over mature root vegetables are often tough and fibrous. Bulbs and tubers Should show no signs of sprouting. Potatoes in particular should have no signs of greening. The green colour on potato skin is poisonous, so green potatoes must not be purchased or used. They should be firm, free of spade marks and any sign of discolouration or decay. Leafy vegetables Should be bright, crisp and have no discoloured, limp, or shrivelled leaves. There should be no sign of slugs, caterpillars, or any other insects. Cabbage, brussels sprouts, witlof, and iceberg lettuce should be compact. Pods & seeds (i.e. beans & peas) Should be crisp, firm and snap easily when bent under pressure. They should have bright unblemished colours with no bulging seeds. Should also be plump and full. Flower vegetables Should be compact with tightly closed buds Stem vegetables Should be crisp and snap easily when bent under pressure Fresh mushrooms Should have firm dry caps and stems with no signs of stickiness or mould. Frozen vegetables Should show no signs of partial thawing, freezer burns or excessive frost. Canned vegetables Should have labels, be free of dust and corrosion and be undamaged with no signs of bulging. Dehydrated vegetables Should show no evidence of mites, mould, or foreign particles. The shape and size of the vegetables should be the same and they should have good colour. Flat or thin vegetables should be avoided as this indicates both age and staleness. 27

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Cleaning ingredients Vegetables and fruit are susceptible to physical and chemical contamination before they reach your kitchen, so it essential that the wash – peel – re-wash (WPRW) process is followed. It is extremely important that you wash all vegetables and fruits before preparation, as well as farinaceous ingredients if the recipe requires it. Washing your vegetables and fruits should remove any residue of pesticides, soil, grit, and dirt, which can sometimes be left over after cleaning processes carried out by growers and suppliers. Washing or rinsing farinaceous ingredients such as rice and pasta can get rid of starches which can affect the taste and texture of a dish, so it is important that you consult the recipe to see if this is required. To clean ingredients, you should: y run them under cold water, using a strainer y gently run/brush your thumb across the surface y use a vegetable brush for root vegetables and those with thick skins y cut or trim any damaged or bruised areas off fruit and vegetables y leave to dry or use a paper towel. Leafy vegetables should always be washed in a sink full of cold water then dried in a salad spinner to remove any excess water. Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 1 Research and class discussion - Making a menu with vegetables 28

Cutting ingredients Making sure ingredients are clean and cut as required is an essential part of producing a high-quality dish. It is essential that you know how to make basic precision cuts to prepare ingredients quickly, safely, and to meet accepted culinary standards. Having the knowledge and ability to use basic precision cuts will help: y with the presentation of food y with the speed and accuracy of preparation y in meeting culinary standards y to keep you safe. The type of precision cut you may be required to carry out will depend on the ingredient you are preparing, and the recipe requirements. You will need to ensure that you practice these skills to make sure you prepare your vegetables and fruits correctly and according to standard recipes. Below are the most popular precision cuts that you will need to perfect. They include Brunoise, Chiffonnade, Jardinière, Julienne, Macédoine, Mirepoix and Paysanne. In addition to mastering precision cuts, a mandolin can be used to slice vegetables. Follow the following tips to safely use a mandolin: y Cut up your item, so it fits the mandolin and is easy to attach the guard and slice. y Attach the ‘finger guard’ to the food item firmly so that it is stable when slicing. Or use a cutresistant glove. Do not cut while holding the food item with your unprotected hand. y Slice slowly and carefully use an even downward pressure to make sure slicing is even. 29

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 2 Experiment - What cut would I use? Precision cuts Practice precision cuts on the following ingredients: PRECISION CUT DIMENSIONS / INSTRUCTIONS Brunoise Fine dice – 2mm x 2mm x 2mm cube Chiffonade Fine shred – 3mm thick Concasse Roughly chopped – small, medium or large dice Jardiniere Medium baton – 5mm x 5mm x 20mm Julienne Small baton matchsticks – 2mm x 2mm x 40mm Macedoine Cube – 8mm x 8mm x 8mm Mirepoix Rough cut of vegetables – Cut 1 to 2cm Paysanne Various shapes – 1mm x 3mm thick Segments Top and tail an orange. Barrel peel to remove remaining skin. Use a Paring Knife to remove the orange segments. Pith and seeds should be removed. Crushed Use the back of a Cooks Knife to pop the garlic from its shell. Chop finely. Use salt to crush the garlic into a paste. Fine Chop/Sprig Place sprigs in a small bowl of water to use as garnish. Remove all lower leaves and finely chop. Wedges Lemon wedges should have pith and seeds removed. 30

Fruit As with vegetables, most fruits are available all year round, however it is best to use seasonal fruits as they are often more flavoursome, fresher (and thus will last longer), and cheaper, as there is more availability. Fruit varieties The term fruit usually refers to food where the carbohydrate occurs as sugar instead of starch. Many foods referred to as vegetables are, from a botanical perspective, really fruits e.g. tomatoes, eggplant. Fruits are fleshy foods that often contain seeds. Some contain large seeds inside, such as avocados and peaches, or many tiny seeds such as tomatoes, oranges, and berries. Fruits are mostly eaten raw, however there are many varieties that can be cooked using different methods (i.e. roasting, poaching). Fruits come in many different colours, shapes, and sizes and can be divided into the following categories: Hard/Pome They are fruits that have a “core” of several small seeds, surrounded by a tough membrane. Apples, pears, nashi, and quince Stone fruit Stone fruits get their name from the pit or “stone” in their centre that is encased in a fleshy outer area. They include peach, cherries, nectarines, apricots, mangoes Citrus Citrus are fruits that grow on trees and bushes, that have a peel, segmented fruit, and an acidic juice. They include oranges, blood oranges, lemons, limes, grapefruit, mandarins, yuzu Soft Strawberries, raspberries, blueberries, blackberries, cranberries, grapes, loganberries, goji berries, boysenberries, kiwi fruit, tomatoes, Melons Melons are a type of fruit that belong to the Cucurbitaceae family and grow on vines that sprawl across the ground or can be kept upright with support. They include watermelon, cantaloupe, or honeydew Tropical / Exotic Tropical fruit is any fruit produced by a tree native to the tropics. They include pomegranates, mangoes, papayas, avocados, bananas, pineapples, guavas, star fruits, and passion fruit 31

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Fruit growing seasons Just like vegetables, different fruits have specific growing seasons. Modern growing methods, refrigerated storage and efficient transportation systems have greatly extended the period of availability of many fruits, but it is still best to use fruits that are in season This is when they are at their best quality, are cheaper to buy and are in generous supply. Mid-late summer January - February Apples, apricot, banana, berries (blackberry, blueberry, boysenberry, gooseberry loganberry, mulberry, raspberry, strawberry) , cherry (morello/sour), currants (red currant, black currant), kiwifruit, figs, grapes, lemons, lychee, mango, mangosteen, melons (honeydew, rockmelon, watermelon), nectarine, oranges (Valencia), passionfruit, peach, pears pineapple, plum, prickly pear, rambutan, rhubarb, star fruit. Early-late autumn March - May Apricot, banana, berries (gooseberry, loganberry, raspberry, strawberry), cherry, currants (black currant, red currant), lemon, lychee, mango, melon (honeydew, rockmelon, watermelon), orange (Valencia), passionfruit, pineapple, rambutan, star fruit. Early-late winter June - August Apples (Gala, Jon Gold, Jonathan, Fuji, Golden Delicious, Granny Smith, Pink Lady, Red Delicious), banana, berries (raspberry, strawberry), custard apple, grapefruit, kiwifruit, lemons, limes, mandarins (imperial), melons, paw paw, pineapple, tangelo Early-late spring September - November Apples (Gala, Jon gold, Jonathan, Fuji, Golden Delicious, Granny Smith, Pink Lady, Red Delicious), banana, berries (raspberry, strawberry), feijoa, figs, grapes, guava, kiwifruit, lemon, limes, mango, mangosteen, melons (honeydew, rockmelon), nashi, nectarine, orange (Valencia), papaya, passionfruit, peach, pears (beurre bosc, Howell, Josephine, Packham), plums, pomegranate. Early summer December Apple (Lady Williams), banana, berries (strawberry), cumquat, cherry, grapefruit, lemon, lychee mandarins, melons (honeydew, rockmelon, watermelon) oranges (blood, Seville, Valencia), papaya, pawpaw, pineapple, tangelo, star fruit. 32

Purchasing fruit in other forms Fruits can be purchased in many forms: y Fresh – by variety, such as fuji apples y Individually, kilo, punnet, tray, box or case y Pre-prepared – sliced mango, pineapple slices y Dried – apple, apricot, banana, blueberry, date currant, sultana, cherry, citrus peel, cranberry, y Candied – citrus, cherries, pineapple, y Canned – apple, mango, passion fruit, peach, pear, pineapple y Crystallized – citrus peel y Frozen – berries, mango, red currants y Bottled – apricot, boysenberry, quince, cumquats y Freeze Dried – berries y Juiced – lemon, lime Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 3 Research and class discussion - Making a menu with fruit Quality points when selecting fresh fruit: y Best purchased ripe yet firm y A good appropriate colour and smell y A uniform and appropriate shape y Free of blemishes, bruising and mould y Free of insects 33

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Cooking vegetable and fruit dishes There are numerous ways to cook your fruit and vegetables and knowing how each ingredient responds to different cookery methods is an extremely important skill to have in the kitchen. You will need to follow standard recipes and use the relevant cookery methods. You will need to make note of: y which ingredients need to be cooked y the cookery methods required for each ingredient y the cooking temperatures y how long each ingredient needs to be cooked y any dangers from under-cooking ingredients. Unless you are creating your recipe from scratch, standard recipes will usually specify which cookery methods you need to use to get the best results from your ingredients. Cooking vegetables Cooking softens the fibres and structure of vegetables and gelatinises the starch making the vegetable more digestible and palatable but there is also a loss of nutrients. It is therefore essential to use appropriate methods of cooking for each variety in order to minimise loss of nutrients and to enhance appearance and palatability of the vegetable. The nutrients in vegetables are sensitive to cooking processes and can easily be destroyed. During some cooking methods like boiling, soluble nutrients in vegetables can be lost in the cooking liquid. Heat sensitive nutrients can be destroyed by extreme heat or prolonged heating. 34

Flavour Cooking may either enhance or eliminate the characteristic flavour of each type of vegetable. A general rule for retaining the natural flavour of vegetables is to use minimal amounts of water and short cooking times. Steaming is an excellent method for retaining nutrients. This method will minimise the absorption of water into the vegetable which means that the flavour of the vegetable will not be diluted either. Some vegetables improve their flavour and palatability when cooked. These include strong pungent vegetables like onions and garlic and starchy vegetables like potatoes and pumpkins. Some vegetables develop undesirable flavours when they are overcooked, e.g. vegetables belonging to the cabbage family, including brussels sprouts, broccoli, cauliflower, kohlrabi, and kale contain sulphur compounds. When heated, these sulphur compounds become pronounced and give off an unpleasant aroma. When cooking these vegetables, it is best to cook them uncovered to allow some of the strong flavours and aromas to escape with the steam. It is important not to overcook these vegetables, as the sulphur flavour increases with prolonged heating. Additional flavouring ingredients like onions, garlic, herbs, and spices can be cooked with these vegetables to help counteract the strong flavour. Properly cooked vegetables should be tender but firm. Overcooking is when the vegetables crispness and form has been lost. The length of cooking time required for vegetables depends on quality, age, freshness and size of the vegetable and the cookery method used. Young, freshly picked vegetables cook in a short time. Vegetables with a high-water content like fruit vegetables and leafy vegetables soften very quickly and also cook in a short time. Starchy and more fibrous vegetables like carrots and potatoes should be cooked until they are tender. The tough woody component of the fibre, in over mature vegetables cannot be softened by cooking and should be trimmed prior to cooking. 35

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Colour Colour retention is important for the presentation and eye appeal of cooked vegetables. Most vegetables will lose their natural bright colours if overcooked. Green vegetables like spinach and broccoli, are sensitive to heat and to acids like lemon juice and vinegar. Prolonged cooking or any contact with an acid during the cooking process will change the colour to a greyish, olive green colour. To retain their natural bright colour, green vegetables must be cooked as briefly as possible and without the addition of any acidic ingredients The red colours in vegetables are soluble in water, these vegetables should not be blanched or cooked in large quantities of liquids. Beetroots are best cooked in their skins and with stalks attached. This minimises the bleeding of the red colour and they can be peeled and cut after they are cooked. The colour in red cabbage is sensitive to alkaline liquid, causing the cabbage to change its colour to purple or bluish green. When cooking red cabbage, add some acid like vinegar or lemon juice to neutralise the alkali and allow the natural red colour of the cabbage to be retained. White vegetables including potatoes, cauliflower, turnip, and Jerusalem artichokes are sensitive to overcooking and to alkalis. When cooked in alkaline liquid, they change from white to a creamy yellow colour. The addition of some lemon juice or vinegar to the cooking liquid helps retain the white colour. It is important not to overcook white vegetables, as they turn a brownish grey colour. 36

Blanching Blanching is suitable for vegetables that do not require very much cooking or for vegetables that require precooking. Blanching helps bring out the colour of certain vegetables such as snow peas. The process of blanching is to immerse the vegetable in boiling water to briefly cook, then plunge into iced water to help retain the vibrant colour. Boiling This method of cooking vegetables is also known as an l’Anglaise or English style. It is the plain boiling of vegetables in salted or unsalted water. It is by far the most common method of cooking vegetables. It is also most commonly done incorrectly. Too often, boiling means overcooking. The result is limp, mushy vegetables lacking in flavour, colour and nutrients. This method of cooking vegetables therefore requires careful attention in order to retain freshness, texture and nutritional value. Roasting Roasting is a common vegetable cookery method, but you must know how to use this method effectively as the high dry heat required for roasting is too harsh for most vegetables and they become soft and shrivelled. This method of cooking is mainly suitable for starchy vegetables like potatoes, sweet potatoes, pumpkins, and parsnips. The temperature range for roasting vegetables should be 190-200°C. Steaming This is an ideal method for cooking most vegetables as they retain their maximum nutritional value. However, it is important that you are familiar with the type of steamer being used in your kitchen as different types of steamers have different cooking times. Steaming in atmospheric steamers takes longer than boiling, whereas steaming in pressure steamers requires much less cooking time. Exact timing is vital, especially when cooking green vegetables, e.g. snow peas, asparagus. Baking Vegetables, which contain sufficient water to form steam and keep moist when exposed to dry heat are suitable for baking. Whole vegetables are usually baked with their skins on. The skins hold the steam in while the vegetables cook. Potatoes are the most commonly baked whole vegetables. Whole vegetables, either raw or cooked, can also be hollowed out and filled with a stuffing prior to baking, stuffed eggplant is one example. Vegetables can also be cut or puréed and then baked with other ingredients to produce specific dishes. These dishes and their additional ingredients include: y gratin: cream, cheese and/or breadcrumbs y vegetable custard: a mixture of egg and milk y vegetable soufflés: creamy white sauce and egg white foam The temperature range for baking vegetables is 180-220°C. Vegetable cookery methods The type of vegetable will determine the best cookery method, e.g., boiling, steaming, braising, roasting, baking, grilling, shallow frying, sautéing, deep-frying, or microwaving. Different cookery methods can also be combined to create an even greater variety of flavours and textures. 37

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Braising Braising requires slow gentle cooking because the purpose is to blend the flavours of the ingredients. Braised vegetables retain their shape but are soft in texture. They should not be mushy. A certain amount of colour loss is inevitable, particularly in green vegetables, but this is quite acceptable. Braising is particularly suitable for celery, leeks, fennel, cabbage, witlof, onions, lettuces and some fruit vegetables. Onions and capsicum can be filled with a stuffing before braising. To maximise the retention of nutrients, the braising liquid can be reduced or thickened to make a sauce which is then served with the braised vegetables. If the braising liquid is to be used to make a sauce, stronger flavoured vegetables (with the exception of red cabbage) should first be blanched to remove excess acridity. Otherwise, the sauce made from the braising liquid will be too strong and overpowering. The choice of braising liquid plays an important part in the flavour and visual appeal of the finished dish. As a general rule, when light coloured vegetables are used, use a light-coloured liquid. This helps to prevent undesirable discolouration. For example, red wine might be suitable for use with red cabbage but would be unsuitable for use with green or white cabbage, as it would result in an unattractive colour. Avoid using a strong flavoured liquid as it may overpower the natural flavours of the vegetables. When using meat glazes and sauces, add to the braising liquid during the finishing processes. Additional liquid does not need to be added to fruit vegetables, as they will braise in their natural juices during the cooking process. Grilling Grilling is most commonly used for cooking tomatoes and mushrooms. However, eggplants, new potatoes, whole ears of corn, zucchinis, onions and capsicums can also be successfully grilled. When preparing vegetables for grilling, cut them thin enough to allow even cooking but thick enough to retain their moistness. The best way to grill vegetables is to score the surface of them before grilling. This allows the heat to penetrate evenly during cooking and ensures the vegetables will cook through properly before the outside skin starts to burn. Frying This method of cooking includes shallow frying, sautéing, stir-frying and deep-frying. All frying methods are conducted at a high heat, so the vegetables need careful preparation ahead of time and constant attention once the cooking starts. You need to cut the vegetables into same size pieces, which are small enough to be penetrated easily by heat. In some cases, vegetables, which require a long cooking time, like potato and carrots, need to be lightly blanched before frying. Blanching facilitates the penetration of heat and allows for even cooking. Vegetables to be deep fried should be cut into small pieces so that they cook through evenly without burning. Some starchy vegetables like potatoes and sweet potatoes can be deep fried without a coating. However, most other vegetables need to be coated with a batter or crumbed to prevent them from drying out or being scorched by the hot fat. 38

Fruit cookery methods Although most fresh fruits are considered best eaten raw, cooking can really intensify flavours, and create appealing textures, especially when the fruit is under ripe. Cooked fruits can be served as side dishes, desserts, sauces, compotes, or components of a main dish. Many cuisines include fruit within their meat dishes. Moroccan, Asian, and South American use items such as quinces, green mangoes, apricots dried and fresh, currants, sultanas, prunes, and apples. Fruit can be cooked using wet or dry cookery methods Below are some guidelines to follow when cooking fruit using wet cookery methods: y Pears, apples, peaches, nectarines, plums, and apricots are commonly poached using liquids such as water, wine, syrups, or vinegars with the addition of sugar and spice y Figs, grapes, quince, and bananas will also poach nicely in those liquids y Use just enough liquid to cover the fruit and cut fruit pieces to the same size y Let fruit rest in poaching liquid for 20 minutes after cooking to allow the flavour to be absorbed or ideally store the fruit in the poaching liquid y Some fruits, such as berries, will not hold their shape after poaching or stewing, but make an excellent sauce or compote. The use of frozen products is a cost-effective option for making compotes and sauces. Dry cookery methods including grilling, roasting, baking, and sautéing can enhance the natural flavour of specific types of fruits and release the natural sweetness. When using these methods of cookery, it is important to avoid over cooking the fruit as it will become either dry or mushy The less time fruit is exposed to heat the better it will retain its shape. Below are some guidelines to follow when roasting, grilling or sautéing fruit: y Apples, apricots, bananas, pineapples, peaches, plums, pears, cherries, and figs are excellent fruits for dry cookery methods. y Keep pieces the same size for even cooking. y Be careful not to overcook the fruit Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 4 Research and class discussion - Cooking combinations 39

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Storing your dishes It is vital that you store dishes in the appropriate environmental conditions in order to stop perishable foods spoiling, and to stop harmful bacteria contaminating the food making it unsafe to use and eat. You will need to consider different environmental factors such as: y Atmosphere/oxygen If you limit the amount of oxygen in a packet that food is stored in it will keep fresher for longer, this is seen in vacuum packaging. y Humidity The right level of humidity will stop the food from drying out or becoming soggy or mouldy. Dry storage should have a humidity of 50% - 55% y Light Light, especially direct sunlight can damage food. Food should be kept away from direct light. y Packaging/Containers Food should be kept in properly sealed and labelled packages or containers to prevent food spoilage and contamination. y Temperature Food should be stored in a cool, dry place or in a fridge at 1 – 4°C or in the freezer below -18°C. y Ventilation Food should be kept in a well-ventilated space to stop mould and mildew. 40

Storage of vegetables Fresh vegetables are perishable and require careful handling and storage. They must be stored promptly and in temperature- controlled conditions. Most vegetables require low storage temperatures 4°C with high humidity. y Flower vegetables y Carrots y Leaf vegetables. There are some vegetables, such as potatoes, beans, and fruit vegetables (e.g. cucumber, tomatoes, eggplants, and zucchinis) which cannot tolerate cold temperatures for long periods. These vegetables should be stored in a cool, well- ventilated storeroom without refrigeration for long periods at temperatures between 7-15°C. Vegetables should be stored unwashed until ready for use because wet vegetables have a higher risk of developing bacterial growth and are prone to rotting during storage. Mushrooms should be stored in paper bags or boxes for ultimate freshness. Other vegetables should be stored in perforated plastic bags or wrapped in paper or plastic film. This minimises moisture loss, wilting and shrivelling. The green tops from bunched root vegetables should be removed before storing, as they will quickly lose moisture through the leaves too. Peeled and cut vegetables need to be covered and wrapped tightly for extra protection against drying out and oxidation. Eggplant, artichoke, and other vegetables that go brown when cut should be treated with an acid (i.e. lemon juice) before being stored. The best storage for vegetables is at the bottom of the refrigerator or slightly raised off the floor in a cool room to prevent any dirt from falling into other food and contaminating it. Adequate air circulation by not overcrowding vegetables or the storage area is also important. Again, the FIFO approach should be enforced to ensure stock rotation and minimise handling to avoid bruising and discolouration. Storing potatoes Potatoes are best stored between 10°C to 15°C, in a well-ventilated space. If the temperature is any lower, then the starch turns to glucose. Higher temperatures lead to sprouting. Potatoes are best stored in the dark because the darkness stops the potatoes from forming green patches which contain the poison solanine. Solanine is colourless in a green potato. It is a bitter tasting alkaloid. Dirty potatoes are best for storage as they protect the potato from the light; they are also cheaper to buy. 41

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Storage of fruit Fruit will continue to age after it has been picked. Correct storage conditions will help to maintain quality, freshness, flavour, and nutrient value. Below is a basic guide to the correct storage conditions for fruit, however these guidelines will vary depending on the climate. y Most fruit should be stored in their original containers in the coolroom, y The shelf life of most fresh fruit is prolonged through storage at 4ºC to 7ºC. y Soft fruits and some stone fruits do not like prolonged periods in the fridge, as they are sensitive to chilling. y Bananas are susceptible to discolouring when chilled and require storage at a warmer temperature such as the dry store. Care needs to be taken to prevent the small fruit fly that is attracted to the fruit as it ripens. Keep the area well ventilated and cool. y Citrus and hard fruits can be stored in the dry store; however, the shelf life is shortened. y Fruits that need to ripen naturally can also be stored in the dry store in brown paper bags to increase the ripening process y Fruits should be stored away from strong smelling ingredients e.g. basil, garlic. y It is necessary to handle fruits carefully. Fruits contain a lot of sugar and have a soft cell structure. If the cell walls and skin of fruit are damaged they are susceptible to an attack from airborne yeast and moulds, which result from bruising. y It is best to eat fruits at room temperature as their flavours are more pronounced. 42

Learning Checkpoint 1 Students should work in teams, using the Student Resource, to answer the following questions. When completed, your trainer will go through each question allowing groups to call out the answer and keeping score for each group. The team with the most correct answers is the winner, however every student that participates is a winner, because they have enhanced their knowledge of the importance of preparing vegetables, fruit, eggs, and farinaceous dishes. If necessary, trainers can access learning checkpoint answers on the portal. 1. Which of the below are tuber varieties? ¨ Potato ¨ Jerusalem artichoke ¨ Onion ¨ Globe artichoke ¨ Beetroot ¨ Sweet potato 2. Which of the below are bulb varieties? ¨ Taro ¨ Celeriac ¨ Leek ¨ Turnip ¨ Garlic ¨ Shallot 3. Which of the below are root varieties? ¨ Radish ¨ Yam ¨ Onion ¨ Carrot ¨ Sweet potato ¨ Beetroot 4. Draw a line between the vegetable category and the correct examples. Legumes Fennel, bamboo shoots, celery Fruits Witlof, cabbage, spinach Leaves Broccoli, globe artichokes, cauliflower Stems Beans, corn, peas, okra Flowers Avocado, pumpkin, zucchini 5. List two (2) different types of artichokes 6. Draw a line between the fruit category and the correct examples Stone fruit Apples, Crab apple, Nashi, Pears, Quinces Hard fruit Apricots, Cherries, Nectarines, Peaches, Plums Soft fruit Papaya, Pineapple, Passionfruit, Jackfruit, Lychees Citrus fruit Blackberries, Blackcurrants, Blueberries, Cranberries, Grapes Tropical fruit Grapefruit, Kumquats, Lemons, Limes, Mandarins 43

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes 7. List five (5) varieties of mushroom. 8. The following facts are important to ensure fruit and vegetables retain their nutritional benefits. Tick the correct box indicating true or false. True False Light, temperature, air and water can affect the retention of vitamins in vegetables, which is an important consideration when purchasing, storing and preparing vegetables. Minerals, or trace elements, are other essential nutrients obtained from vegetables and fruit. Storing peeled and cut vegetables in water in a coolroom will ensure prolonged freshness. A high intake of fruit and vegetables can help reduce the risk of many lifestyle related diseases During some cooking methods like boiling, soluble nutrients in vegetables can be lost in the cooking liquid. Fruits that are in season are at their best quality, are cheaper to buy and are in generous supply. Vitamin levels in fruit and vegetables develop after long storage. 9. The following procedures need to be applied handling and storing fruit and vegetables. Tick the correct box indicating true or false. True False Mushrooms should be stored in paper bags or boxes for ultimate freshness. Fruits should be stored away from strong smelling ingredients, e.g. basil, garlic. Most fruit should be stored in their original containers in the coolroom, with the exception of bananas. Vegetables and fruit are susceptible to physical and chemical contamination before they reach your kitchen, so it essential that the wash – peel – re-wash (WPRW) process is followed. Potatoes must be refrigerated, as they are affected by dry air and shrinkage. Avocado and lettuce are good examples of produce that discolour or bruise quickly if handled incorrectly. 44

10. Connect the suitable method of cookery to the relevant group of vegetables. Steaming Celery, leeks, fennel, cabbage, witlof, onions Braising Eggplant, potatoes Grilling Snow peas, asparagus, sweet potatoes, potatoes Roasting Starchy vegetables like potatoes, sweet potatoes, pumpkins, and parsnips Baking Blanched vegetables like potato and carrot, stir-fry vegetables Frying Tomatoes, mushrooms, corn, zucchini 11. Connect the suitable precision cut to the dimension. Brunoise Small baton matchsticks 2mm x 2mm x 40mm Chiffonade Various shapes 1mm x 3mm thick Julienne Fine dice 2mm x 2mm x 2mm cube Paysanne Fine shred 3mm thick 12. Which vegetables would be best used on the menu in mid to late Summer? 13. Which fruit would be best used on the menu in early to late Winter? 45

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Eggs Eggs are one of the most useful and versatile ingredients in cooking. They provide important dietary nutrients because they are rich in proteins, vitamins, and minerals. Eggs can be prepared and cooked in many ways. They can be served with or without garnishes as dishes in their own right or they can be used in combination with other ingredients. Eggs can be used whole or the whites and yolks used separately. The eggs of chickens, pheasants, guinea fowls, pigeon, duck, quail, partridge, and goose are mostly used in cooking, however chicken eggs are the most are the most commonly used among chefs all around the world. Unless otherwise specified, the following information relates to chicken eggs. Anatomy of an egg Each of the structures labelled in the diagram have a particular function and purpose. Quality indicators to look for in a good egg include: y Shell – Clean, good shape. The shell colour depends on the breed. Cracked shells should be avoided as cross contamination can occur. y Yolk – No blood spots, firm and translucent. Should sit central y Albumen (White) – This should be thick and gelatinous. Flat and runny indicates an older egg. y Air cell – Should be small. If the egg floats in water then the air cell is large and the egg is not fresh. The yolk The yolk makes up about 30% of the total weight of the egg. It is highly valued in cookery because of its emulsifying, binding, and enriching properties. The yellowness of the yolk is determined by the feed of the chicken and does not reflect the nutritional value of the egg. The white (albumen) The egg white (albumen) has two layers of white, a thin and a thick layer. The thick white surrounds the yolk. It is very gelatinous and forms cord-like structure (chalazae), which anchors the yolk in the centre of the egg. The outer layer of the egg white is thinner and of a more liquid consistency. It surrounds the thicker layer. As the egg ages, the white becomes more liquid. The effect of this can be seen when an egg looks flat and unattractive when fried or poached. The white contains protein, riboflavin and no fat. Egg white is very useful in cookery because it can be whipped and aerated. 46

Grades and types of eggs The average weight of an egg is 60 g and the composition of an egg can be broken down as follows: Shell 12% White 58% Yolk 29% Other 1% Along with the different grades of eggs, eggs are also sold by the types of conditions in which the chickens live and what they are fed. Below are the three main types of eggs sold in Australia based on the living conditions of the chicken: Cage eggs: These types of chickens are kept in small, plastic/metal cages with no room to move. They also share the cage with several others, making it very uncomfortable and cramped. They do not walk around or forage, they do not have access to daylight and live on a diet of chicken pellets. Barn laid eggs: These types of chicken’s roam in sheds which may have more than one level. The sheds are usually very small and house thousands of chickens per shed. The floor of these sheds may be based on litter and/or other material such as slats or wire. These chickens do not have access to the outside. Free range eggs: Due to the different and confusing standards within the free-range egg industry it has been difficult to determine exactly what the term ‘free-range’ really means. However, a new Australian law that was passed in April 2018, stated that all producers of ‘free-range’ eggs must have a maximum density of ten thousand chickens per hectare to earn free-range accreditation. That is equivalent to one chicken per square meter. The chickens must also have meaningful and regular access to an outdoor range during daylight hours and be free to roam and forage outside. Now more than ever, people are realising that free-range eggs are a more ethical choice of egg to purchase rather than cage or barnlaid eggs. Free-range eggs also taste better and are favoured by chefs wanting quality products. Chickens that produce cage eggs are subjected to terrible living conditions, have a short life span, and are usually mistreated. This results in a poorer quality egg. Medium Around 49gms Large Around 55gms Extra Large Around 61gms Jumbo Around 67gms when available 47

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Food safety risks associated with raw egg products Raw eggs and raw egg products are commonly used by chefs to make a variety of different menu items such as desserts (i.e. mousse), smoothies, and sauces (i.e. mayonnaise). They are also used for a number of different culinary purposes such as thickening, binding, and aerating. Despite their versatility, it is important to understand the risks associated with using raw eggs and raw egg products in cooking. y Make sure the egg is fresh by checking the use-by date. y Check the egg is not cracked or broken. y Wash your hands before and after handling them. y Foods that are made with raw eggs, are very high-risk foods and should be made just before using and great care taken when using and storing them Raw egg sauces such as mayonnaise are not recommended for high-risk people such as infants, the elderly, pregnant woman, and people with compromised immune systems. Raw eggs contain a wide range of microorganisms that have the potential to cause illness in humans. Salmonella is one of the most dangerous forms of bacteria that can be found in eggs that can cause food-borne illnesses. Salmonella poisoning can cause vomiting, diarrhoea, nausea, fever and in some cases can even be fatal. Without proper laboratory testing, it is impossible to know if an egg has been contaminated with certain bacteria such as Salmonella. This is why it is vital to ensure you use the freshest possible eggs when using raw eggs in your cooking. Raw egg alternatives Due to the rise in food allergies, different dietary requirements (i.e. vegan) and the risks associated with using raw eggs and raw egg products, more and more chefs are looking to substitute raw eggs in their dishes. It is important to know what alternatives you can use in place of raw eggs, and how they can be used in certain dishes and for culinary purposes. Some raw egg alternatives include: y Apple sauce y Mashed banana y Ground flax seed or chia seeds y Commercial egg replacer y Silken tofu y Vinegar and baking soda y Yoghurt y Buttermilk y Arrowroot powder 48

Egg cookery methods The basic principle of egg cookery is focused on the ability of the proteins in the yolk and the white to coagulate when heated. Eggs, like meat, are high in protein and will overcook or overheat in the same way as meat. Egg white coagulates or sets at 60 - 65°C and the yolk at 65 - 70°C. A whole beaten egg coagulates at around 68°C. At higher temperatures, egg white becomes tough and porous, resulting in shrinkage, the yolk becomes dry and crumbly and beaten whole egg toughens and shrinks. The temperature at which eggs coagulate is altered by the addition of other ingredients and by the concentration of the egg (i.e. the proportion of egg to the other ingredients). The lower the egg concentration, the higher the coagulation temperature and vice versa. However, regardless of how low the egg concentration is, an egg mixture (e.g. custard) will overcook or curdle if the temperature rises above 88°C. Eggs can be combined with starch to make a thickening agent. Potato starch gelatinises at 60°C and corn flour at 85°C, so it is best to add the starch first and heat the mixture to get maximum thickness, then reduce the heat and add the uncooked egg to finish off the thickening process. Eggs can be cooked in a variety of ways. They can be boiled, poached, fried, baked, scrambled, or made into omelettes. 49

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes Egg preparation and culinary use When preparing eggs the first and most important step is to make sure that the eggs are fresh. You can do this by checking the use-by date on the carton, checking the eggs for cracks, dirt, or discolouration and also by placing them in water. If they float, this generally means that eggs are old and not fresh enough to use. Old eggs float in fresh cold water because of a large air cell that forms as the egg cools after being laid. As the egg ages, air enters the egg, and the air cell becomes larger and this acts as a buoyancy aid. Generally, fresh eggs will sink to the bottom of the water, so you know they are safe to use. When preparing eggs, it is also important to avoid washing them under water. This is because eggshells are porous, which means they have millions of tiny holes that allow water and air to get inside. If you wash your eggs, bacteria in the water may get in and contaminate the egg. Eggs may need to be prepared in a specific way, depending on the recipe and the dish you are cooking. You will need to know why you are using eggs in a recipe so that you know how to prepare them properly. Culinary application of eggs Eggs are extremely versatile. They can be cooked and served with or without garnishes, as dishes in their own right, or they can be used in combination with other ingredients. The properties of eggs allow for the following culinary applications: Binding, Emulsifying, Aerating, Thickening, Coating, Enriching, Glazing, and Setting. (BEAT C EGS is an acronym to help you remember the eight culinary applications of eggs discussed in this resource). Binding Eggs bind ingredients together because they are sticky. Eggs are used to bind things such as stuffing, hamburgers, and sweet or savoury mixtures. Emulsifying The emulsifying property of egg yolks means that they can hold ingredients, which do not normally mix together, such as oil and vinegar in mayonnaise. Aerating When an egg is whipped, it aerates by trapping millions of tiny air bubbles within itself. The air bubbles help other ingredients rise to make light and fluffy dishes such as Sponge Cake. Thickening Beaten egg yolks can be used to thicken soups and sauces or to turn milk into custard. When heat is applied, the egg coagulates and holds the liquid in suspension. Coating When food items are coated with flour, egg and breadcrumbs and fried, the egg sets and keeps the food together. Enriching Eggs add flavour and nutritional value to dishes and sauces. Glazing Beaten egg has a shiny texture, which gives a gloss or glaze and a golden-brown colour to pastry and bread. Setting Eggs are used to set quiche, cakes, mousses, and soufflés. 50