SITHCCC030 Student Guide v1.0

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Student guide
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
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SITHCCC030 Student Guide
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 1|P a g e
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
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First published 2020
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SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous

dishes
Application
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,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITXFSA001 Use hygienic practices for food safety.
Learning goals
 Select ingredients for vegetable, fruit, egg and farinaceous dishes.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Cook vegetable, fruit, egg and farinaceous dishes.
 Present and store vegetable, fruit, egg and farinaceous dishes.
Fact Sheets
 Fact Sheet 1 Following hygienic work practices
 Fact Sheet 4 Managing food safety hazards and risks

 Fact Sheet 5 Safe food handling
 Fact Sheet 6 Receiving and storing food
 Fact Sheet 7 Cleaning and sanitisation
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 Fact Sheet 8 Working sustainably
 Fact Sheet 10 Workflow planning
 Fact Sheet 11 Special dietary requirements

 Fact Sheet 14 Culinary terms
 Fact Sheet 16 A tour of the large equipment in a commercial kitchen
 Fact Sheet 17 Commercial kitchen utensils
 Fact Sheet 18 Pots, pans, trays and steamers
 Fact Sheet 19 Knives
 Fact Sheet 20 Equipment safety, cleaning and maintenance
 Fact Sheet 21 Blenders, mixers, food processors and food mills.
 Fact Sheet 22 Graters, mouli and mandoline slicers
 Fact Sheet 23 Weights and measures
 Fact Sheet 26 All about boiling
 Fact Sheet 27 All about braising
 Fact Sheet 28 All about frying
 Fact Sheet 30 All about poaching
 Fact Sheet 31 All about roasting and baking
 Fact Sheet 32 All about stewing
Overlap alert
Learners may already be familiar with the following concepts:
 cleaning and sanitisation
 safe food handling
 hygienic work practices
 workflow planning
 sustainable work practices
 use of commercial kitchen equipment and utensils
 freshness and quality indicators
 spoilage and contamination
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 safe food storage
 knife skills
 culinary terms
 cooking methods
 special dietary requirements.
You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of preparing vegetable, fruit, eggs and farinaceous dishes.
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1: Introduction
In this unit you will learn how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following
standard recipes. You will be able to select and prepare ingredients, and use relevant equipment, cookery and food
storage methods.
Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on the key
principles.
Food safety considerations for working with fruit and vegetables, eggs and farinaceous foods have been provided
below.
TIME FOR SOME FACTS

Look at the following Fact Sheets:
 Fact Sheet 1 Following hygienic work practices
 Fact Sheet 4 Managing food safety hazards and risks
 Fact Sheet 5 Safe food handling.
If you have already looked at these Fact Sheets you can move on or review them to
refresh your memory.
Fruit and vegetables

Fruit and vegetables can be contaminated with bacteria such as e.g coli, salmonella and listeria. Contamination of
these foods can occur from fertilisers or chemicals, soil, and interference of animals such as birds and pests.
 Keep fruits and vegetables away from sources of contamination, such as raw meat, poultry and seafood, and
utensils and surfaces that have been used to prepare such foods.
 Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants such as soil
and bacteria. You can use a produce brush for this.
 Fruit and vegetables should still be washed even if the peel/skin/rind are not being cooked or eaten – bacteria
can be transferred inside fruit and vegetables when they are being cut.
 Fruit and vegetables that are pre-packaged may have already been washed, but you should check the product
label to make sure this is the case. You should wash them again to maintain best practice.
Eggs
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Just like other foods, it is very important to be careful when cooking with eggs. Complete the activities below to
learn about how maintain food safety.
LIFT THE LID
Read the information from the Australian Institute of Food Safety about raw egg safety and
Salmonella:
https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight
LIFT THE LID
Another aspect of egg safety includes allergies. Read about what Australian Eggs has to say about
eggs allergies and the list of foods that have ‘hidden’ or ‘unexpected’ traces of egg:
https://www.australianeggs.org.au/nutrition/allergies/
Eggs can also be substituted with other ingredients, which we cover in topic 3.
Farinaceous foods
 Foods such as cooked rice, pasta and couscous are considered potentially hazardous foods due to having a
high food poisoning risk. A bacteria called Bacillus cereus can cause spores to develop that are heat resistant.
 Bacillus cereus has an optimum growth temperature between 30°C–40°C

(https://www.foodstandards.gov.au/publications/Documents/Bacillus%20cereus.pdf)
Bacillus cereus can also occur in cooked pulses (including but not limited to lentils, chick peas and beans).
 Wash and soak rice to remove excess starch. Washing also ensures impurities are removed.
LIFT THE LID
Read this article about the dangers of pre-cooked rice and pasta.
https://www.sciencealert.com/here-s-why-eating-old-pasta-and-rice-can-kill-you
Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food safety standards
require that food is labelled and rotated to ensure freshness and quality.
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Always check the use by dates and best before dates of food before you prepare it.
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Labelling
 Place labels on containers/trays.
 Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.
 Make sure use by or best before dates are not removed from packaging.
 Shelving should be labelled to assist with correct storage, rotation and inventory management.
LIFT THE LID
Learn more about the requirements of food labelling, use by dates and best before dates here:
https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.
WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on fruit, vegetables, eggs and farinaceous foods in stock.
Try to find at least one example of a Julian Date and work out the date.
Storage
 All food must be stored in food-grade storage containers.
 Check the condition of food containers before use and throw out those that are cracked/split,
or have poor fitting lids.
 Wash and sanitise before use.
 Single-use containers should never be reused.
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 Lids must be tight fitting.
 If you need to use cling film or foil, make sure it covers the container tightly.
 Check temperature of fridges/cool rooms and freezers
 Check for signs of humidity and moisture in dry stores
 Check packaged foods for signs of contamination, spoilage or pest infestation
 Check dry stores for signs of pest infestation
 Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods
 Check for adequate ventilation in the kitchen area to reduce condensation build up.

 Store prepared fruit and vegetables in the refrigerator within two hours of preparation
 Not all fruit and vegetables should be stored the same: there are different requirements to maintain quality and
freshness.
Note that not all fruit and vegetables need to be refrigerated.
Eggs
 Avoid temperature fluctuations when storing eggs.
 When gathering your ingredients, only take the correct amount of eggs you need.
 Remove any broken or damaged eggs from the carton.
 Eggs should be stored in their cartons.
LIFT THE LID
Read what Australian Eggs has to say about refrigerating and storing eggs:
https://www.australianeggs.org.au/news/to-refrigerate-or-not-to-refrigerate-eggs/
https://www.australianeggs.org.au/facts-and-tips/eggs-and-salmonella/
Farinaceous foods
 Dry pasta has a long shelf-life, often between 1–2 years.
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 Store pasta, rice and other dry goods in a cool, dry place and in airtight containers.
 Make sure labels include the best before date of pasta, rice and other dry farinaceous foods.
 Fresh pasta and rice must be stored in the fridge.
 To avoid Bacillus cereus in cooked rice, pasta and couscous, make sure food is not stored for longer than two
to three days in the refrigerator.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
TIME FOR SOME FACTS

Look at Fact Sheet 6 Receiving and storing food.
Review the information in the Fact Sheet, taking particular note of the following
sections:
 ‘Storing food’, steps 1–4.
 ‘Storage conditions for different food types’, steps 1–2.
Pay particular attention to the shelf life for fruit and vegetables, eggs and farinaceous
foods. Visit the website provided at the end of the Fact Sheet.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.
Choosing fresh, quality food

There are different signs of freshness and quality when it comes to food, but there are some simple steps you can
take to check.

 Turn fruit and vegetables over in your hands to check for signs of damage or spoilage.
 Make sure fruit and vegetables do not show signs of bruising or other damage (cut away damage or bruising if
safe to do so).
 Leafy vegetables should be crisp and green.
 Remove outer leaves and leaves that are wilted, broken or damaged or yellow/brown in colour.
 Check colouration of fruit and vegetables for evenness and brightness (as per the actual colour of the fruit or
vegetable).
 Feel for firmness and weight.
 Check the aroma to make sure there is no ‘off’ or pungent/strong smells that are not common to that food type.
 Potatoes and other root vegetables should be firm and not cracked.
 Choose in-season produce.
LIFT THE LID
The following article provides detailed information about how to choose fresh fruit and vegetables.
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https://www.dimasharif.com/selecting-fruits-and-vegetables/
Eggs
 Check eggs for signs of cracks.
 Do not use dirty eggs.
 Unlike fruit and vegetables, do not wash eggs before preparation.
LIFT THE LID
Read the following article from Australian Eggs about how to tell if eggs are bad. You will get the
opportunity to test an egg.
https://www.australianeggs.org.au/facts-and-tips/tell-if-eggs-are-bad/
LIFT THE LID
Read the Fact Sheet prepared by the Queensland Government about egg handling, safety and
storage.
https://www.health.qld.gov.au/__data/assets/pdf_file/0021/441066/salmonella-factsheet.pdf
Farinaceous foods
 Signs of contamination or spoilage of fresh pasta can include mould, white, brown or black specks and a bad
odour.
 Dry pasta will reduce in quality as it gets closer to its best before date
 Bugs (such as weevils) may be found in dry pasta or rice if containers were not airtight or food was left in
opened packaging.
 Dry pasta can become mouldy if exposed to water/moisture.
SHARE PLATE
You and the group will discuss signs of food spoilage and contamination, specifically those seen in
fruits, vegetables, eggs and farinaceous food items.
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Your trainer will facilitate the discussion and begin by leading with examples.
WHAT’S COOKING?
Look at the fruits, vegetables, eggs and farinaceous food items in your training kitchen. Check that
foods are rotated and that food is in stock is fresh and of quality with no signs of contamination and
spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.
Equipment and utensils

When preparing and cooking fruits, vegetables, eggs and farinaceous dishes you will use a broad range of
commercial kitchen equipment and utensils. You should already be familiar with these from other units in your
course.
You must also be able to weigh and measure the ingredients you work with, so understanding standard units of
measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing fruit, vegetables, eggs and farinaceous foods include:
 deep fryers
 blenders
 mixers
 food processors
 hot plates or griddles
 microwaves
 pasta machines
 salamander
 beaters
 juicers
 pastry brushes
 sieves
 measuring jugs
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 measuring spoons
 scales
 portion control scoops
 scoops, skimmers and spiders
 steamers
 whisks
 peelers and corers
 spatulas and scrapers
 strainers and chinois
 spoons: plain and slotted, ladles, serving spoons and wooden spoons
 thermometers.
The Fact Sheets below cover a wide range of kitchen equipment and utensils.
TIME FOR SOME FACTS

Review the following Fact Sheets to refresh your memory on the range of equipment
and utensils available.
 Fact Sheet 16 A tour of the large equipment in a commercial kitchen
 Fact Sheet 17 Commercial kitchen utensils
 Fact Sheet 18 Pots, pans, trays and steamers
 Fact Sheet 20 Equipment safety, cleaning and maintenance
 Fact Sheet 21 Blenders, mixers, food processors and food mills
 Fact Sheet 22 Graters, mouli and mandoline slicers
 Fact Sheet 23 Weights and measures.
Knives and knife skills

It’s important to know what type of knives you will use when preparing these types of foods. The main knives you
will use include chef and utility knives.
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Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes. Precision cutting
usually involves vegetables and the cuts are used for a couple of reasons:
 for garnishing/presentation purposes
 to cut food so that it can cook or marinate at an even rate.
TIME FOR SOME FACTS

Review Fact Sheet 9 Knives to refresh your memory on the different types of knives
used in a commercial kitchen environment. Also review the types of precision cuts.
You will practise your precision cutting skills in the next topic.
The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of equipment.
Instruction manuals provide information specific to the piece of equipment, such as:
 how to use it safely and hygienically
 how to set up/assemble
 what attachments/accessories can be used
 how to operate the equipment and any programmable settings
 ingredient quantities or volumes
 troubleshooting (what to do when things go wrong)
 cleaning and basic maintenance
 spare parts information
 service requirements (when to get the machine repaired or serviced).
You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken or faulty piece
of equipment unless the instruction booklet says that this is within an operator’s skill level or your supervisor has
indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your supervisor and tag or
label the equipment as being ‘out of order’ or ‘not in use’ or similar.
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Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should always make
sure you have cleaned and performed any necessary maintenance on equipment so that it is clean and safe to use
for the next time, or for the next person.
TIME FOR SOME FACTS

Review Fact Sheet 7 Cleaning and sanitation to refresh your memory on the
cleaning and sanitisation requirements of working in a commercial kitchen.
Common signs of uncleanliness or damage may include:
 food that has not been removed from attachments and accessories
 spatters or splashes of food on equipment housing
 dust and dirt
 stains or marks on equipment
 cracks, slits and chips
 issues with electrical cords and plugs.
Key cleaning and maintenance requirements relate to:
 the correct way to clean and sanitise equipment
 what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling
and lubrication)
 signs of wear and tear or damage.
Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff to follow.
Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste. The impact of
the hospitality industry on the environment is well known, and has led to changes in many practices.
TIME FOR SOME FACTS

Look at Fact Sheet 8 Working sustainably.
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
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about what you can do to help reduce your impact on the environment.
your memory.
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and how long food
will take to cook.
TIME FOR SOME FACTS

Look at Fact Sheet 10 Workflow planning.
your memory.
Mise en place considerations

 Vegetables:
o Washing
o Peeling
o Cutting
o Place salads into colander after washing and place in fridge to crisp them
 Rice:
o Must be washed before cooking
o Can take a long time to cook, therefore pre-cooking may be preferred (as long as safe storage is
maintained)
 Legumes/pulses:
o Dried pulses need between 8–12 hours soaking time
o Lentils and split peas need to be steeped into hot water for half an hour.
o Time needs to be factored in for boiling out toxins.
 Pasta:
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o Prepare stuffing
o If making pasta fresh (from scratch), make sure it does not dry out
o Ensure vegetables and meats have already been prepared
o Always cook different types of pasta separately unless they are the same size and shape, otherwise they
will cook unevenly
o Sauces need to be ready at the same time as the pasta, otherwise the pasta will stick together.
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Presentation and quality indicators

Before dishes are served it is important to evaluate them. Check your dishes using the following as a guide:
 Appearance:
o How visually appealing is the dish?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Do garnishes and accompaniments enhance the main dish but not detract from it?
o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the servingware clean and free of chips and cracks?
o Have you used the correct type, size and shape of servingware?
 Aroma:
o Tangy
o Earthy
o Herby
 Taste:
o Sweet
o Salty
o Acidic
o Sour
o Bitter
o Umami
o Spicy.
 Texture (mouthfeel):
o Chewy
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o Clean
o Creamy
o Crispy
o Crumbly
o Crunchy
o Fibrous
o Juicy
o Liquid
o Moist
o Mousse
o Rich
o Slippery
o Smooth
o Velvety.
 Consistency:
o Are sauces of the correct consistency?
o Have sauces been served either under or over across all dishes?
o Have all vegetables been cut cleanly and to the right sizes?
 Temperature:
o Hot
o Cold
o Room temperature
o Is servingware at the right temperature?
LIFT THE LID
The Culinary Pro provides some great information for plating and presentation:
https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to refresh your memory.
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T: 03 0 9077 0758
Special customer requests and dietary requirements

It is quite common to receive specific requests from customers. These may relate to:
 food allergies
 food intolerances
 gluten
 dairy
 diabetes
 eating regimes
 contradictions with medication
 food preferences
 food restrictions
 being vegan, vegetarian or pescatarian
 cultural and religious requirements, such as halal, kosher and so on.
TIME FOR SOME FACTS

Look at Fact Sheet 11 Special dietary requirements.
your memory.
LIFT THE LID
Research the following:
 the difference between allergies and anaphylaxis
 fruits and vegetables that are known to trigger allergies
 the connection between leafy vegetables and those who take the blooding thinning medication
called warfarin
 wheat and gluten allergies
 egg allergies
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 kosher
 halal foods
 lacto-vegetarianism
 fasting
 careful use of utensils and equipment when preparing foods for people with specific dietary
requirements.
Take notes about what you learn.
2: Fruit and vegetables

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TIME FOR SOME FACTS

Look at Fact Sheet 14 Culinary terms.
Review the information in the Fact Sheet, taking particular note of words that are
relevant to fruit and vegetables.
Vegetables
There are different classifications of vegetables, which we will discuss below. Vegetables can come in a variety of
forms outside of their fresh state: frozen whole or sliced, tinned/canned whole or sliced, dried/dehydrated and so
on. These are referred to as ‘convenience products’, of which there are many brands available.
SHARE PLATE
Your trainer will give you a recipe for a vegetable dish. In a small group, think about the types of
vegetable convenience products you could use to assist with preparation. Note down the
brand/trade names of products you would use.
You will share your findings in a group discussion facilitated by your trainer.
Fresh vs frozen?
During your time in the kitchen you will work with fresh and frozen fruit and vegetables. Here are
some key points about the two types that you may not know:
 Frozen fruit and vegetables are higher in nutrients due to being snap frozen not long after
harvesting.
 Frozen fruit and vegetables are readily available and therefore convenient to use.
 Fresh fruit and vegetables have better taste and texture, whereas frozen fruit and vegetables
can be soggy or limp.
 Fresh fruit and vegetables can lead to more wastage as they may not be used in time and end
up spoiled.
Can you think of any others? You may like to do some more research!
Root/bulb/tubular vegetables
 Grown underground.
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 Some vegetables are bulbs.
 Low in calories.
 High in antioxidants.
 High in starch; excess consumption can lead to weight gain due to high carbohydrate intake.
 Cooking methods include:
o Roasting
o Boiling
o Frying
o Grilling
o Steaming
o Blanching
o Braising
o Stewing.
Examples include:
 Potatoes
 Sweet potatoes
 Carrots
 Fennel
 Onions
 Garlic
 Ginger
 Beets
 Radishes
 Turnips
Stem vegetables
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 The stems of vegetable crops that are edible.
 Some stem vegetables that are above ground.
 Less food waste as they are completely edible.
 Cookery methods include:
o Roasting
o Sautéing
o Stir frying
o Braising
o Boiling
o Juicing.
Examples include:
 Celery
 Asparagus
 Rhubarb
Cruciferous/brassica
 Referred to as ‘flowerheads’.
 Rich in nutrients and potentially have anti-cancer phytochemicals.
 Common cooking methods include:
o Frying
o Boiling
o Braising
o Baking
o Blanching
o Steaming
o Stewing.
Examples include:
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 Broccoli
 Brussels sprouts
 Cauliflower
 Cabbage
Vegetable fruits
 Fleshy and contain seeds.
 Generally grown from a stem.
 Cookery methods include:
o Stuffing
o Frying
o Sautéing
o Boiling
o Stewing
Examples include:
 Zucchini
 Okra
 Tomato
 Pumpkin
 Cucumber
 Capsicum
 Eggplant
Leafy vegetables
 Edible leaves of plants.
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ABN: 57 169 281 501
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Melbourne VIC 3000
T: 03 0 9077 0758
 May include shoots.
 High in vitamin K.
o Stewing
o Boiling
o Braising
o Sautéing
Examples include:
 Lettuce
 Silver beet
 Spinach
 Herbs
Seeds/legumes/pulses and pods
 Obtained from pods.
 Rich in vitamins, minerals and fibre.
 Cooking methods include bringing to the boil and simmering.
 Dried pulses have a long shelf life.
Examples include:
 Chick peas
 Corn
 Lentils
 Peas
 Beans
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Fungi
 Commonly known as mushrooms.
 There are many different varieties of mushrooms.
 Some fungi are toxic.
 Mushrooms should be completely dry before cooking.
o Sautéing
o Grilling
o Stewing.
Seasonality
Seasonality refers to when specific fruit and vegetables are available, and the time at which they are best harvested
for flavour and quality. Not all vegetables are available at all times, and this is where the benefits of convenience
products are reaped – you will never be without a vegetable as you will find it in tinned/ canned or frozen form.
LIFT THE LID
Look at https://sustainabletable.org.au/all-things-ethical-eating/seasonal-produce-guide/ for a list of

vegetables and the seasons during which they are available.
Take notes about what you learn.
Nutrition
Vegetables are a great source of vitamins, minerals, antioxidants and other nutrients. Some of the healthier
vegetables include:
 Spinach
 Kale
 Broccoli
 Peas
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 Sweet potatoes
 Beets
 Carrots
 Fermented vegetables
 Tomatoes
 Garlic
 Onions
 Alfalfa sprouts
 Bell peppers
 Cauliflower
 Seaweed
LIFT THE LID
Read about the nutritional values of the above vegetable at this article:
https://www.medicalnewstoday.com/articles/323319#Summary
LIFT THE LID
If your favourite vegetables weren’t in the article above, do some research and find out how
nutritious they are.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Cooking methods
There are a range of cooking methods for vegetables, which we have linked above to many vegetable types.
TIME FOR SOME FACTS

Review the following Fact Sheets to learn about common cookery methods:
 Fact Sheet 26 All about boiling
 Fact Sheet 27 All about braising
 Fact Sheet 28 All about frying
 Fact Sheet 30 All about poaching
 Fact Sheet 31 All about roasting and baking
 Fact Sheet 32 All about stewing.
LIFT THE LID
The article below provides detailed information on a variety of vegetable cooking methods.
https://www.theculinarypro.com/vegetable-cooking-methods
Sauces
There are many different types of sauces that can be used with vegetable dishes. Listed below are a just a few:
 pesto
 garlic and soy sauce
 soy sauce
 aioli
 yoghurt sauce
 mayonnaise
 hoisin sauce
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 sweet and sour sauce
 Thai curry coconut sauce
 peanut sauce
 butter glaze.
CHEF’S TOOLBOX
Locate at least another three sauce recipes commonly used with vegetables. Identify how they are
prepared and what types of convenience products you can use (if you have already completed
SITHCCC007 Prepare stocks, sauces and soups you will be very familiar with how sauces are
made!).
Add your recipes to your Chef’s Toolbox.
LIFT THE LID
Choose two dishes that include a range of vegetables and write a report in which you cover each
dish. Write at least two paragraphs about each dish, including:
 historical and cultural origins
 ingredients
 cooking methods
 garnishes and accompaniments
 taste and texture
 appearance and presentation of the dish.
Choose dishes for different service styles and that include contemporary and classical variations.
WATCH AND LEARN
Your trainer will demonstrate different techniques for cutting vegetables.
WATCH AND LEARN
Your trainer will demonstrate a range of vegetable cookery methods.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
WHAT’S COOKING?
Your trainer will now provide you with a range of recipes and ingredients so that you can practise
cutting, slicing and preparing/cooking a variety of vegetable dishes.
Fruits
There are different classifications of fruits, which we will discuss below. Just like vegetables, fruits can also come in
dried, frozen, tinned/canned forms.
Stone fruit
 Also referred to as ‘drupe’.
 A stone/pit is surrounded by flesh (stone should not be confused with a seed, which is inside
the stone).
 Contain less than one gram of fat.
 High in potassium.
o poaching
o macerating
o grilling
o roasting
o drying
o sautéing.
Examples include:
 Apricots
 Cherries
 Peaches
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 Plums
 Olives
 Mangoes
Pome fruit
 Crunchy fruit.
 Have a core that is inedible.
Examples include:
 Apples
 Nashi
 Quince
 Pears
Citrus fruit
 Leathery and thick rinds.
 Sour and acidic.
 High source of vitamin C.
Examples include:
 Oranges
 Lemons
 Limes
 Grapefruits
 Mandarin orange
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Tropical fruit
 Grown in warm, humid climates.
Examples include:
 Bananas
 Mangoes
 Pineapples
 Avocados
 Dates
 Pomegranate
Berries
 Small fruit of which many can be held.
 May have many seeds but no stone/pit.
Examples include:
 Raspberries
 Strawberries
 Blackberries
 Blueberries
 Kiwi fruit
Melons
 Sweet pulpy flesh.
 Lots of seeds.
 Sweet fruit.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Examples include:
 Watermelon
 Honeydew melon
 Rockmelon.
SHARE PLATE
Your trainer will give you a recipe for a dish that includes fruit. In a small group, think about the
types of convenience products you could use to assist with preparation of the fruit. Note down the
brand/trade names of products you would use.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
LIFT THE LID
Look at https://sustainabletable.org.au/all-things-ethical-eating/seasonal-produce-guide/ for a list of

fruit and the seasons during which they are available.
Nutrition
Fruit, just like vegetables, are a great source of vitamins, minerals, antioxidants and other nutrients. Some of the
healthier vegetables include:
LIFT THE LID
Visit the website https://www.nutrition-and-you.com/fruit-nutrition.html and find your favourite fruits.

How nutritious are they?
Cooking methods
There are a range of cooking methods for fruits, as you will have noted from the information above.
TIME FOR SOME FACTS

Identify as many cooking methods for fruits as you can.
LIFT THE LID
Choose two dishes that include a range of fruits and write a report in which you cover each dish.
Write at least two paragraphs about each dish, including:
 ingredients
 cooking methods
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
WATCH AND LEARN
Your trainer will demonstrate different techniques for cutting and preparing fruit.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
WATCH AND LEARN
Your trainer will demonstrate a range of fruit cookery methods.
WHAT’S COOKING?
cutting, slicing and preparing/cooking a variety of dishes that include fruit.
3: Eggs
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ABN: 57 169 281 501
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TIME FOR SOME FACTS

relevant to eggs.
Eggsential knowledge!
Common eggs you will cook with include:
 Chicken
 Quail
 Goose
 Duck.
LIFT THE LID
Use the Internet to research what types of eggs other countries and cultures cook with.
When you buy and use eggs, you will see one of the following on the carton:
 Free range eggs: hens are allowed outside during the day; to keep them free from predators they are kept
inside sheds at night.
 Barn-laid eggs: hens are kept in a shed but are free to roam around inside the shed, rather than being kept in
cages.
 Cage eggs: hens are kept in cages rather than being allowed outdoors; there are specific requirements in
place to ensure hens are kept in a healthy and safe environment.
 Organic eggs: hens are allowed outside, but the eggs produced are free of chemicals. The grain fed to hens is
organically grown (that is, without chemicals).
LIFT THE LID
Read more about the different types of egg farming here:

https://www.australianeggs.org.au/farming/
Don’t forget to look at the section called ‘Collecting, grading & sizing eggs’.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Eggs are sold in different sizes and in different forms:
Egg sizes Forms
 Jumbo (67 grams)  Fresh
 Extra large (59 grams)  Frozen
 Large (50 grams)  Dried/powdered
 Medium (42 grams)
Eggs can also be used in ‘convenience’ forms, including powdered eggs, liquid eggs, frozen eggs (egg solids),
dehydrated eggs and so on.
SHARE PLATE
What types of eggs do you (or your household) normally buy?

You will share your answer in a group discussion facilitated by your trainer.
LIFT THE LID
The Incredible Egg ‘eggcyclopedia’ includes many more terms and definitions. Feel free to browse
the eggcyclopedia at any time and add to your list of culinary items.
https://www.incredibleegg.org/eggcyclopedia/
LIFT THE LID
The Incredible Egg ‘eggcyclopedia’ also includes definiens of cookery equipment and utensils
specific to cooking eggs! Have a look.
https://www.incredibleegg.org/eggcyclopedia/
Nutritional values of eggs

The components of an egg include:
 shell and membrane: 10%
 white (albumen): 60%
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 yolk: 30%.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
LIFT THE LID
Read what Australian Eggs has to say about the health benefits of eggs at each of these links:
https://www.australianeggs.org.au/nutrition/health-benefits/
https://www.australianeggs.org.au/nutrition/nutrients-and-vitamins/
Alternatives to egg products

When cooking for people who have allergies or intolerances to egg products, you can substitute other ingredients.
The substitutions below are also fantastic for vegans!
For example:
 Applesauce: one whole egg can be replaced by ¼ cup of applesauce to add moisture.
 Aquafaba: three tablespoons are equivalent to one whole egg.
 Bananas: mash one-half to one bananas to add moisture.
 Baking soda and vinegar: one teaspoon of baking soda and one tablespoon of white vinegar replaces one
egg.
 Flaxseed: one tablespoon of ground flaxseed and 3 tablespoons of water can be used as a binding agent.
 Tofu: ¼ cup of pureed tofu replaces one egg.
You can also purchase packaged products referred to as ‘egg replacers’.
LIFT THE LID
Look online and find at least three recipes that substitute other ingredients for eggs. Print out or
bookmark the recipes and share them with your group.
Cookery methods
As you have seen, eggs are a versatile ingredient and can be used in many dishes. Click the links to look at some
basic recipes.
 Poached eggs
 Scrambled eggs
 Boiled eggs
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 Fried eggs
 Omelettes
 Baked eggs.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
SHARE PLATE
With the group, brainstorm a list of as many egg dishes as you can think of. Once you have listed
the dishes, identify what type/s of menus they would be appropriate for and what course they would
be served in. Also indicate which are contemporary/modern egg dishes or whether they are
classical egg dishes, and any accompaniments.
LIFT THE LID
Choose two egg dishes and write a report in which you cover each dish. Write at least two
paragraphs about each dish, including:
 ingredients
 cooking methods
WATCH AND LEARN
Your trainer will demonstrate a range of cookery methods.
WHAT’S COOKING?
preparing a variety of dishes that include eggs.
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
4: Farinaceous foods
TIME FOR SOME FACTS

relevant to farinaceous foods.
Farinaceous foods are high in starch, and may include (but is not limited to):
 pasta and noodles
 couscous
 polenta
 rice
Pasta
Pasta comes in a range of varieties, often categorised as:
 tubular
 stranded
 ribbon
 shaped
 stuffed
 minute
 short
 long
Pasta types include:
 Spaghetti
 Penne
 Fettucine
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 Gnocchi
 Tortellini
 Macaroni
 Rigatoni
 Lasagne
 Ravioli
 Cannelloni
 Tagliatelle
 Linguine
 Pappardelle
 Fusilli
 Vermicelli
 Bucantini
SHARE PLATE
As a group, work out which variety each pasta type belongs to.
Identify at least five common brands of pasta and pasta sauce available.
Common pasta dishes include:
 Bolognese
 Carbonara
 Lasagne
 Alfredo
 Mac n cheese
 Gnocchi
Dishes may include both meat, vegan and vegetarian varieties.

Pasta can be purchased as dry or fresh, and can also be made from hand. You can also purchase varieties such as
wholemeal and gluten-free. Whole grains used include:
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ABN: 57 169 281 501
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Melbourne VIC 3000
T: 03 0 9077 0758
 semolina (durum wheat)
 barley
 buckwheat
 rice
 maize
 wheat flour
 rye
 brown rice
 quinoa
 spelt
 corn
Pasta will generally cook between 8–12 minutes. Pasta should be cooked al dente (firm to the bite).
SHARE PLATE
With the group, brainstorm a list of as many pasta dishes as you can think of. Once you have listed
the dishes, identify what type/s of menus they would be appropriate for and what course they would
be served in. Also indicate which are contemporary/modern pasta dishes or whether they are
classical pasta dishes, and any accompaniments.
LIFT THE LID
Research the history of pasta, including the following:
 the historical link between pasta and noodles
 how pasta was originally eaten
 when tomato sauces were first used with pasta
 the different types of sauces used with pasta
 the different types of foods cooked as part of pasta dishes
 different cookery methods, such as baking.
Locate at least two pasta recipes and attach them to your report.
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Pasta nutrition
Plain pasta, when cooked, consists of approximately 31% carbohydrates and 6% protein. It is low in fat and sodium
but high in carbohydrates. Wholemeal pasta has a higher fibre content than plain pasta. What accompanies the
pasta will also contribute to its nutritional value: consider the difference between tomato-based sauces and cream
sauces! Some pasta dishes may include vegetables, some may meat or seafood.
Pasta cookery methods
WATCH AND LEARN
Your trainer will demonstrate how to prepare/cook a number of different fresh pasta dishes.
WHAT’S COOKING?
preparing/cooking fresh pasta.
Rice
Rice increases in volume about four times due to its ability to absorb a lot of water.
Rice comes in the following varieties:
 White rice
 Brown rice
 Long-grain rice
 Medium-grain rice
 Short-grain rice
 Basmati rice
 Jasmine rice
 Wild rice
SHARE PLATE
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
In a small group, see if you can think of other varieties of rice.

You will share your findings in a discussion facilitated by your trainer.
Examples of rice dishes include:
 Nasi goreng
 Risotto
 Paella
 Jambalaya
 Gumbo (served over rice)
 Arancini
 Fried rice
 Sushi
 Dal bhatt
 Rice pudding
Rice nutrition
Nutritional values of rice will depend on the variety being cooked. Rice does not contain any vitamin C, but is high
in vitamin E, carbohydrates, iron, calcium, folate, thiamine and pantothenic acid. Rice contains very little fat. White
rice has little fibre, but brown rice considerably more.
LIFT THE LID
Research the history of rice, including the following:
 ingredients
 cooking methods
 nutritional values of different varieties
 appearance and presentation of common rice dishes.
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Write a short report of no more than one page.

Find recipes for two rice dishes and attach them to your report.
Rice cookery methods
WATCH AND LEARN
Your trainer will demonstrate a range of rice cookery methods.
WHAT’S COOKING?
preparing/cooking rice.
Noodles
Noodles come in the following varieties:
 Udon
 Hokkien noodle
 Ramen
 Soba
 Rice vermicelli
 Laksa
SHARE PLATE
In a small group, see if you can think of other varieties of noodles.

You will share your findings in a discussion facilitated by your trainer.
LIFT THE LID
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Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Research the history of noodles, including the following:
 historical and cultural origins and variations, including countries in which it is a staple food
 the difference between noodles and pasta, including ingredients and processing
 nutritional values different types of noodles
 common brands of noodles available.

Find recipes for two noodle dishes and attach them to your report.
Noodle cookery methods
WATCH AND LEARN
Your trainer will demonstrate a range of noodle cookery methods.
WHAT’S COOKING?
Practise preparing/cooking a variety of noodle dishes.
Couscous
Couscous is made from crushed durum semolina wheat or barley. Depending on the variety, it may have a different
texture.
LIFT THE LID
Research the history of couscous, including the following:
 historical and cultural origins and variations, including countries in which it is a staple food
 varieties of couscous
 common brands of couscous available
 what it can be served with.

Find recipes for two couscous dishes and attach them to your report.
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Version: 1.0
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Couscous cookery methods
WATCH AND LEARN
Your trainer will demonstrate how to cook couscous.
WHAT’S COOKING?
preparing/cooking couscous.
Polenta
Polenta is porridge made from ground yellow cornmeal. Aside from being boiled and eaten as a porridge (with
water or milk), cooked polenta can also be moulded into a loaf and chilled before being baked, fried or grilled.
LIFT THE LID
Research the history of polenta, including the following:
 historical and cultural origins and variations
 varieties of couscous
 common brands of couscous available
 the different types of foods it can be served with
 the different ways it can be cooked.

Find recipes for two polenta dishes and attach them to your report.
Polenta cookery methods
WATCH AND LEARN
Your trainer will demonstrate how to cook polenta.
WHAT’S COOKING?
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Version: 1.0
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
preparing/cooking polenta.
5: Putting it all together

Now it’s time to put together everything you have learned in this unit and do some cooking!
Complete the activity below.
Note: you may cook a variety of different dishes or you may cook only a couple of dishes that include all the food
types relevant to this unit.
WHAT’S COOKING?
Your trainer will provide you with a number of recipes.

During this activity you will need to:
 interpret standard recipes and food preparation lists
 confirm food production requirements
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 calculate ingredient amounts
 identify and select ingredients from stores according to quality, freshness and stock rotation
requirements
 follow procedures for portion control
 produce the required quantities
 check perishable supplies for spoilage
 check perishable supplies for contamination
 select the type and size of equipment required
 ensure that food preparation equipment safely assembled, clean and ready for use
 use equipment safely and hygienically
 use equipment according to the manufacturer’s instructions
 sort and assemble ingredients according to food production sequencing
 weigh and measure ingredients accurately
 create portions according to the recipe/s
 clean and cut ingredients according to culinary standards
 prepare fruit and vegetables according to the recipe/s
 prepare eggs according to the recipe/s
 prepare fresh farinaceous ingredients according to the recipe/s
 minimise waste to maximise profitability
 follow standard recipes accurately
 select and add accompaniments suited to each dish
 make adjustments to dishes to ensure quality
 present dishes attractively
 use appropriate service-ware
 add dips, sauces and garnishes according to standard recipes and regional variations
 evaluate dishes and adjust presentation
 store dishes in appropriate environmental conditions
 follow organisational policies and procedures
 maintain a clean work area
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ABN: 57 169 281 501
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
 dispose of or store surplus products
 work safely
 work hygienically
 work sustainably
 work efficiently
 work within commercial time constraints and deadlines.

At least one dish will have a special request or will need to be served to a customer who has
special dietary requirements. Your trainer will advise.
If you identify any issues with any ingredients, utensils or equipment, speak to your trainer
immediately.
LET IT SIMMER
Reflect on the activity you just completed and think about:
 what you did well
 what you could improve on
 what you would do different next time.
Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the end of your
course, you have a set of references that you can take with you into the workforce.
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ABN: 57 169 281 501

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

First published 2020

© 2020 RTO Works

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous

 Select, prepare and use equipment.

 Portion and prepare ingredients.

 Cook vegetable, fruit, egg and farinaceous dishes.

 Present and store vegetable, fruit, egg and farinaceous dishes.

 Fact Sheet 4 Managing food safety hazards and risks

 Fact Sheet 7 Cleaning and sanitisation

 Fact Sheet 8 Working sustainably

 Fact Sheet 10 Workflow planning

 Fact Sheet 11 Special dietary requirements

 Fact Sheet 16 A tour of the large equipment in a commercial kitchen

 Fact Sheet 17 Commercial kitchen utensils

 Fact Sheet 18 Pots, pans, trays and steamers

 Fact Sheet 19 Knives

 Fact Sheet 20 Equipment safety, cleaning and maintenance

 Fact Sheet 21 Blenders, mixers, food processors and food mills.

 Fact Sheet 22 Graters, mouli and mandoline slicers

 Fact Sheet 23 Weights and measures

 Fact Sheet 26 All about boiling

 Fact Sheet 27 All about braising

 Fact Sheet 28 All about frying

 Fact Sheet 30 All about poaching

 Fact Sheet 31 All about roasting and baking

 Fact Sheet 32 All about stewing

 cleaning and sanitisation

 safe food handling

 hygienic work practices

 sustainable work practices

 use of commercial kitchen equipment and utensils

 freshness and quality indicators

 spoilage and contamination

 safe food storage

 special dietary requirements.

Safe food handling

TIME FOR SOME FACTS

 Fact Sheet 1 Following hygienic work practices

 Fact Sheet 4 Managing food safety hazards and risks

 Fact Sheet 5 Safe food handling.

Fruit and vegetables

LIFT THE LID

LIFT THE LID

 Bacillus cereus has an optimum growth temperature between 30°C–40°C

LIFT THE LID

 Place labels on containers/trays.

o ‘days of the week’ stickers

o use by food labels

o prep labels (item, name, quantity, date, use by)

o ‘use first’ or ‘new stock/old stock’ labels.

LIFT THE LID

 All food must be stored in food-grade storage containers.

 Wash and sanitise before use.

 Single-use containers should never be reused.

 Check temperature of fridges/cool rooms and freezers

 Check for signs of humidity and moisture in dry stores

 Check packaged foods for signs of contamination, spoilage or pest infestation