Index page
All questions pg1
Leafy vegetables pg2
Seed vegetables pg3
Root vegetables pg4
Tuber vegetables pg5
Bulb vegetables pg6
Fruit and Flower vegetables pg7
Stem vegetables pg 8
Question 4 pg 9
Question 5 pg10
Question 6 pg 11
Question 7 pg 12
Question 8 pg 13
Question 9 pg 14
Question 10 pg 15
Chanel van Tonder
Questions:
1. Describe the following vegetable classifications:
· Leaves
· Seeds
· Roots
· Tubers
· Bulbs
· Flowers
· Fruits
· Stems
2. Give a minimum of 5 different vegetables in each classification.
3. In each classification describe the receiving, handling and storage of each vegetable.
4. Identify vegetables that have enzymatic oxidation browning and give a method of preventing it from browning.
5. In which vegetables will you find traces of starch?
6. Name 5 different types of vegetable cuts and describe each method of cutting.
7. List 6 different knives that are used in a kitchen on a daily base.
8. What are the safety procedures for maintaining and handling knives?
9. Describe the correct procedure for cutting, slicing and chopping with a knife.
10. Describe the cleaning procedures in a section of a kitchen with the correct use of chemicals and with reason for using the chemical and storage.
Chanel van Tonder pg1
Leafy vegetables
Question 1:
· Plant leaves eaten as vegetables.
Question 2:
· Broccoli,
· Spinach,
· Cabbage,
· Turnip greens,
· Sorrel.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 cabbage heads, make a written note of this so when the supplier comes to deliver your order you can count the cabbage and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg2
Seed vegetables
Question 1:
· These are seeds from vegetables which can be eaten, used in foods or used to garnish plates.
Question 2:
· Cumin,
· Poppy seeds,
· Turmeric,
· Fenel seeds,
· Coriander seeds.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 bottles of poppy seeds, make a written note of this so when the supplier comes to deliver your order you can count the poppy seed bottles and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
Chanel van Tonder pg3
Root vegetables
Question 1:
· Root plants are underground plant parts that are used as vegetables.
Question 2:
· Carrots,
· Radish,
· Garlic,
· Onions,
· Celeric.
Question 3;
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 cabbage heads, make a written note of this so when the supplier comes to deliver your order you can count the cabbage and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg4
Tuber vegetables
Question 1:
· Tuber vegetables are underground growths that contain plant nutrient reserves.
Question 2:
· Potatoes,
· Groundnut,
· Sweet potatoes,
· Earthnut pea,
· Yams.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 potatoes, make a written note of this so when the supplier comes to deliver your order you can count the potatoes and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg5
Bulb vegetables
Question1:
· A variety of onions and leeks.
Question 2:
· Garlic,
· Chive,
· Spring onion,
· Water chestnut,
· Grey shallot.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 spring onions, make a written note of this so when the supplier comes to deliver your order you can count the spring onions and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg6
Fruit and flower vegetables
Question 1:
· They are fruits or buds of flowers in reality but are used as vegetables.
Question 2:
· Avocado,
· Cucumber,
· Egg plant,
· Pumpkin,
· Tomatoes.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 avocados, make a written note of this so when the supplier comes to deliver your order you can count the avocado’s and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg7
Stem vegetables
Question 1:
· These are plant stems used as vegetables.
Question 2:
· Asparagus,
· Wild rice,
· Celery,
· Myoga,
· Smilax.
Question 3:
A) Receiving of vegetables:
· Find a reliable supplier from whom you can buy your vegetables, the supplier should sell good quality vegetables at a reasonable price for what they sell.
· When you order 10 celery, make a written note of this so when the supplier comes to deliver your order you can count the celery and ensure that no less and no more than 10 were delivered.
· Request the price of one vegetable so you can work out your mark up and how much you will charge if the vegetable is used in a dish.
· Ensure the vegetables are in a good enough condition for the price and grade of vegetable the supplier offered you and what type of grade you ordered.
B) Handling of vegetables:
· From arrival of vegetables from the supplier, wash your vegetables and put them in a clean container to avoid contamination and to keep the vegetables clean and fresh.
C) Storage of vegetables:
· Keep in a dry cool place.
· Cover your vegetables in order to prevent germs coming into contact with your vegetables.
Chanel van Tonder pg8
4) Vegetables that have enzymatic oxidation browning and a method to prevent it from browning.
A) Vegetable that has enzymatic oxidation browning
· Potatoes, lettuce, cauliflower, sweet potatoes and broccoli,
· Apples, bananas, pears.
B) Methods of preventing vegetables from browning
· Sprinkling vinegar or lime juice over your fruits or vegetables,
· Water for when you just finished cutting or pealing your fruits,
· Oil – Prevents browning for approximately 2 hours,
· Sugar,
· High pressure processing (HPP),
· Blanching – application of heat for a short period of time will destroy the activities of the enzyme.
Chanel van Tonder pg9
5) In which vegetables will you find traces of starch?
· Potatoes,
· Baked potatoes,
· Baked sweet potato,
· Baked yams.
This is a picture of yams
Chanel van Tonder pg10
6) Name 5 different classical vegetable cuts and describe each method of cutting.
· Batonnets:
Vegetables cut in the form of little sticks.
· Brunois:
Finely sliced 3mm by 3mm by 3mm vegetables, often onions.
· Chiffonade:
Fine strips cut from leafy vegetables.
· Julienne:
Vegetables cut into match sticks – 3mm by 3mm by 5mm. Very thin sliced Julienne is often 1.5mm by 1.5mm by 5cm.
· Macedoine:
Mixed vegetables, including root vegetables, cut into small dice.
Chanel van Tonder pg11
7) List 6 different knives that are used in a kitchen on a daily basis
· Chef’s knife,
· Bread knife,
· Peri knife,
· Fruit knife,
· Butter knife,
· Steak knife,
· Bowling knife.
Chanel van Tonder pg12
8) What are the safety procedures for maintaining and handling knives?
· If you buy a new knife set and sharpen your knives at 45 degrees, don’t change it to 43 degrees because it will cause your knife to get blunter quicker.
· Don’t borrow your knives to fellow chefs to sharpen because their sharpening degrees and method could be different to yours and thus your knives get blunter quicker.
· Walk with your knife facing down and the sharp side facing your back so that if you fall the knife slips out of your hand and cannot injure you.
· Do not point knives at people.
· If a knife falls do not try to catch it and move away from where the knife is falling to avoid injury.
Chanel van Tonder pg13
9) Describe the correct procedure for cutting, slicing and chopping with a knife.
Using the knuckles of your four fingers – pinkie, ring finger, middle finger and index finger, putting your thumb behind them protecting it from being cut off. Your knuckles are the feeder and have to lead your knife to dot the cutting, slicing or chopping. Your knife should do the work and your feeder shouldn’t press on your food that you are working with.
Chanel van Tonder pg14
10) Describe the cleaning procedures in a section of a kitchen with the correct use of chemicals and the reason for using the chemical and storage.
· Clean from top to bottom.
· Clean from left to right.
· Use oven grill to clean ovens and grills. This is remove all scrub and grim on ovens and grills.
· Use sanitizer to kill germs on working surfaces.
· Use multipurpose to remove germs on working surfaces.
Chanel van Tonder pg15
No comments:
Post a Comment