Fruit and vegetables assessment

 Task One - Prepare Fruit and Vegetable cuts

CUT	DISH BEING PREPARED	APPROPRIATE F/V
JULIENNE	Wrap Wrap Steak sandwich Steak sandwich	Carrots Capsicum Carrot Capsicum
BRUNOISE	Pulled pork slider Stir fry	Red onion Capsicum
MACEDOINE	Stir fry	Peas and corn
JARDINIERE
paysanne	Stir Fry Fruit salad Fruit salad Fruit salad	Broccoli  Melon Pear Orange
CHIFFONADE	Wrap Wrap Steak sandwich Pulled pork slider	Lettuce Spinach Lettuce Cabbage
SLICE	Potato bake Bacon and pancakes Steak sandwich Potato salad Orange upside-down cake	Potato  Banana Red onion Spring onion Orange
DICE	Stir fry Stir fry Potato bake Fruit salad Fruit salad Fruit salad Fruit salad Potato salad Potato	Onion Mushroom Onion Apple Banana Kiwifruit Pineapple Basil Potato

Fruit and Vegetable Vegetable Cuts

	FRUITS OR VEGETABLES USED IN THIS RECIPE	QUALITY OF THE FRUITS AND VEGETABLES ARE IDENTIFIED AS.	WHICH CUTS WERE DEMONSTRATED (All 8 need to be used over the 4 recipes)	PREPARATION METHOD (all methods need to be used across the recipe)
RECIPE ONE Stir fry Link to Recipe included here stir fry	Onion- Capsicum- Peas and corn- Mushroom- Broccoli-	Crunchy and will make you cry Crunchy and kind juicy Frozen Sort of a squishy texture Firm	⬜Julienne ⬜Brunoise ⬜Macedoine ⬜Jardiniere ⬜Paysanne ⬜Chiffonade ⬜Slice ⬜Dice	⬜Cleaning ⬜Peeling ⬜Slicing ⬜Dicing ⬜Portioning ⬜Grating ⬜Segmenting
RECIPE TWO Upside down orange cake Link to Recipe included here upside-down orange cake	Orange-	Firm and fresh	⬜Julienne ⬜Brunoise ⬜Macedoine ⬜Jardiniere ⬜Paysanne ⬜Chiffonade ⬜Slice ⬜Dice	⬜Cleaning ⬜Peeling ⬜Slicing ⬜Dicing ⬜Portioning ⬜Grating ⬜Segmenting
RECIPE THREE Pork dumplings Link to Recipe included here pork dumplings	Cabbage- Ginger- Garlic- Spring onion-	Crunchy and fresh Firm and fresh Firm and fresh Fresh and leafy	⬜Julienne ⬜Brunoise ⬜Macedoine ⬜Jardiniere ⬜Paysanne ⬜Chiffonade ⬜Slice ⬜Dice	⬜Cleaning ⬜Peeling ⬜Slicing ⬜Dicing ⬜Portioning ⬜Grating ⬜Segmenting
RECIPE FOUR Fish and Hasselback potatoes Link to Recipe included here Fish Hasselback potatoes	Potatoes- Carrot- Beans- Spring onion- Lemon-	Not bruised, fresh Fresh, crunchy Crunchy, fresh Fresh and leafy Fresh and juicy	⬜Julienne ⬜Brunoise ⬜Macedoine ⬜Jardiniere ⬜Paysanne ⬜Chiffonade ⬜Slice ⬜Dice	⬜Cleaning ⬜Peeling ⬜Slicing ⬜Dicing ⬜Portioning ⬜Grating ⬜Segmenting
Other evidence that needs to be included are	PHOTOS SHOWING THE CUTS OCCURRING FINAL PRESENTATION OF THE PRODUCT PARAGRAPH THAT IDENTIFIES AND EXPLAINS THE PROCESS YOU WENT THROUGH TO ENSURE THAT FOOD ACT AND HEALTH AND SAFETY LEGISLATION WERE FOLLOWED

Pictures of cuts

Finished pictures

 
 

Steaming unit for hospitality

The type of steaming used is in a steaming basket. This is done by boiling a pot and placing the steaming basket on top of it so that the steam rises to create moisture when then cooks it.

Recipe for the hassle back potatoes

Recipe for fish

Recipe for prawns

Quality Table

			Quality of the Ingredient Used
	Type	Quantity of Ingredient Used	Appearance	Smell
Fish Link Recipe	Hoki Fish	We steamed about two fish fillets	Light pink colour and when it's cooked it turns white	It smells like the ocean
Seafood Link Recipe here	Prawns	16 prawns	They were grey and see through before cooking and then a light pink after cooking.	They smelt like the ocean
Vegetables Link Recipe here	Cabbage Carrots Spring onions Dumplings	1 cup of each	They were fresh and crunchy	Fresh
Vegetables Link Recipe here	Potatoes Hasselback potatoes	2 potatoes	They were hard, fresh and white	Fresh

PREPARATION OF INGREDIENTS 

In this table students need to identify and describe the way in which they prepared the ingredients for each dish. If you are unsure of the answers refer to the pages in this slideshow as this will help.

The Ingredients Used	How was the ingredient prepared
Fish	We had bought the fish when it was already skinned and deboned. We cut it into smaller sizes so that it could fit in the steaming basket and we put them in the steaming basket to steam.
Shellfish	We kept the shrimp in water to keep them fresh. Then we took them out, started by turning the heads and pulling them off, getting all of the faeces out, taking off all of the hard shells.
Vegetables - Root	Wash the vegetables. Cut off the parts you don’t want like the roots and the not okay parts. We peeled them if they needed to be peeled and then cut them into the corresponding cuts.
Vegetable - Greens	Thoroughly wash the cabbage and slice it into small enough pieces that will fit in a dumpling.

When cooking our first steaming dish that was made up of the hassle back potatoes and the fish we also added green beans, carrots and green onion as accompaniments; and we used lemon to garnish the fish. We basted the potatoes with an oil and garlic mixture to ensure the crispiness of it. With the portion sizing we just cut a regular sized fish fillet into two and served it as two portions (100g each) , and one potato per plate. 

Our second steaming dish was the shrimp. This was accompanied by rice noodles for the base, spring onion for garnish, and a chilli and garlic sauce. The chilli and garlic sauce was made up of chilli, garlic, soy sauce, fish sauce, salt and pepper. For portioning sizes we had about a cup of rice noodles and eight shrimp on each plate with a sprinkle of spring onion for garnish.