This Unit Deals with the Skills and Knowledge Required To Prepare Various Vegetables and Fruit ,Eggs and Farinaceous Dishes In a Commercial Kitchen or Catering Operation. In essence the learning covers the following competencies : Select and prepare a variety of farinaceous foods according to standard and enterprise recipes, prepare farinaceous foods using appropriate methods to ensure optimum quality, select sauces and accompaniments that are appropriate to farinaceous foods.
Prepare and cook a variety of egg based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling, prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance, Select sauces and accompaniments appropriate to eggs. and Use eggs for a variety of culinary uses. This also enables the students to Store fresh and processed eggs and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.
Prepare and cook a variety of egg based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling, prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance, Select sauces and accompaniments appropriate to eggs. and Use eggs for a variety of culinary uses. This also enables the students to Store fresh and processed eggs and farinaceous foodstuffs at correct temperatures and under correct conditions to maintain optimum freshness and quality.
- Teacher: Luse.Baleisuva Baleisuva