Karandeep Assessment 1

1.
Discuss the culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes. Choose at least 4 ingredients and explain each
one.
Answer-The culinary terms and the trade names for the ingredients that are used in standard
recipes for the vegetable, fruit, egg and farinaceous dishes are-
• Cream-Cream is to beat ingredients until they become smooth and fluffy.
• Dollop- A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of
another food.
• Dress-Dress is to coat foods with a sauce, such as salad.
• Zest- It is the outer, coloured peel of a citrus fruit.
2. What is the purpose of stock date codes and rotation labels?

The motivation behind the stock codes and turn names is to appropriately date and mark the
food items to keep away from food borne sicknesses and to stay away from wastage too. It chips
away at the standard of FIFO for example Earliest in, earliest out. The food item which is put
away since quite a while ago is used first as per this standard and the item which is late is ready
after it.
3. What are the characteristics of different vegetable, fruit, egg and farinaceous dishes? Choose
at least 4 dishes and explain the following about each one:
a. Appearance and presentation
b. Classical and contemporary variations
c. Freshness and other quality indicators
d. Nutritional value
e. Service style
f. Taste
g. Texture
Answer- the characteristics of different vegetable, fruit, egg and farinaceous dishes is given
below-
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4. What types of accompaniments and sauces can be used for the following dishes?
a. vegetable,
b. fruit,
c. egg
d. farinaceous
Answer-
Accompaniments and sauces that can be used for the vegetable dishes are-
• Hollandaise sauce
• Cheese sauce
• Parsley and herbs Olive oil
• Butter
Accompaniments and sauces that can be used for the fruit dishes are-
• Cream
• Ice cream
• Custard
• Chocolate sauce
• Fruit compote
• Yoghurt
Accompaniments and sauces that can be used for the farinaceous dishes are-
• Napolitaine
• Bolognese
• Marinara
• Pesto
• Carbonaro
Accompaniments and Sauces used for egg dishes are-
• Salsa Verde.
• Tomato sauce.
• Pepper puree.
• Kimchi Pesto • Piri Piri sauce.
5. Outline the historical and cultural origin of 1 of each of the following:

a. vegetable dishes and products
b. fruit dishes and products
c. egg dishes and products
d. farinaceous dishes and products
Answer- Historical and cultural origin of Vegetable product-
Carrot- History of carrots spans the last five thousand years and tells the incredible tale of its
domestication in the fields of ancient Iran and Afghanistan, expansion to the Egypt and China,
popularity in medieval Europe and final birth of the common orange carrot in the scientific circles
of 17th century Netherlands.
Historical and cultural origin of fruit dishes and products-
Fruit salad- The concept of the fruit salad was originated in America in the early 1900. The fruit
salad of 1950 relied heavily on canned fruit cocktail.
Historical and cultural origin of egg dishes and products-
Omelettes- The early omelettes are believed to be originated in the ancient Persia. According to
the Alan Davidson the French word omelette came into the use during the mid-16 century .
Historical and cultural origin of farinaceous dishes and products-
Pasta-The pasta is originated in the Italy from china by Marco Polo during the 13th
century.
6. Choose 4 vegetable, fruit, egg and farinaceous dishes and discuss the cookery methods that
are used for each one.
7. What are the health risks associated with raw egg products and alternative egg products?
Answer- Health risks associated with raw egg products and alternative egg product-
• Salmonella is the type of bacteria that is found in the raw eggs.

• Mishandling of the eggs and their product can cause the diseases.
• Egg may be spoiled. Egg can be broken. health risks associated with alternative
egg products 8. What
culinary applications use eggs? List five (5).
Answer-Culinary application that use eggs are –
• Mayonnaise.
• Raw egg dressing.
• Raw egg desert.
• Raw egg sauces.
• Custards.
• Raw egg dressing.
9. Discuss the mise en place requirements for two of each of the following:
a. Vegetable dishes
b. Fruit dishes
c. Egg dishes
d. Farinaceous dishes
Answer- a. Mise en place requirements for the Vegetable dishes-
• Keep the tools and equipment in place.
• Choose the fresh quality vegetables.
• Wash them properly.
• Unpeel them.
• Cut them into the uniform pieces. Place them properly in the tray.
b. Mise en place requirements for fruit dishes-

• Follow recipe card if you don’t know the dish.
• Wash the fruits first.
• Use appropriate knife for peeling and cutting purpose. Sanitise the board and other tools. c.
Mise en place for the Egg dishes-

• Identify all the tools and equipment that are needed for egg preparation.
• Clean and sanitize the tools and equipment that are needed for egg preparation.
• Identify egg component and its nutritive value. Prepare the ingredient according to the dish.
d. Mise en place requirement for farinaceous dishes-
• Collect all the ingredients and suitable tools.
• Wash, trim and peel the ingredients carefully.
• Use right cooking method.
• Cook at suitable temperature.
10. What environmental conditions are required for storing food products to ensure food is kept safe
and so that you optimise the shelf life of the product?
Answer-The environmental condition that should be KPT in mind while storing the food products
are-
• It should be protected from the contamination.
• The environmental conditions should not make an adverse effect on the food.
• The food should be stored in proper temperature.
• Ensure that the food remain frozen during the storage.
• Destroyed food should be disposed of properly.
11. List 2 items of equipment used to produce vegetable, fruit, egg and farinaceous dishes and
outline the functions and features of each one.
Answer-Blender- Blender is used to make the fruits and vegetables smooth. The blender chops
and mixes the fruits until they become smooth. It can also be used to chop the hard ingredients
such as nuts or even ice. Parts of the Blender are-
• Jar
• Base and motor.
• Controls.
• Lid.
• Blades.
• Jar Base.
Electric mixer- It is used to mix butter, sugar, eggs for the cake. The electric mixer is used to perform
the following tasks-
• Stirring
• Mixing
rg)
• Beating
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1.

2. What is the purpose of stock date codes and rotation labels?

5. Outline the historical and cultural origin of 1 of each of the following:

• Salmonella is the type of bacteria that is found in the raw eggs.

b. Mise en place requirements for fruit dishes-

Mise en place for the Egg dishes-

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