SITHCCC030- Prepare vegetable, fruit, eggs and farinaceous dishes.
Assessment Task 2: Research Report
Qualification SIT40521 Cert IV in Kitchen Management
Activities
Complete the following activities.
1. Carefully read the following information.
In this task, you will research vegetable, fruit, egg and farinaceous dishes in order to discover their:
• historical and cultural origins
• classical and contemporary variations
• appearance and presentation
• freshness indicators
• quality indicators
• nutritional value
• service style
• taste profile
• texture profile.
Your assessor may nominate the dishes which you should research or, alternatively, you will select a range of dishes which interest you or which are relevant to your workplace. Seek approval from your assessor on your dishes before you begin this task.
Refer to your trainer’s instructions.
You will be researching and reporting on two dishes.
2. Research and report
Research each dish in order to answer the questions listed below.
Dish 1 Name:
Historical and cultural origins
Research the historical and cultural origins of each of your dishes. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed over time?

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences.
Appearance and Presentation
Describe how each dish should appear. How should it be presented to maximise customer appeal?

Freshness and Quality indicators
Describe the freshness indicators for the two key ingredients from each dish.
Describe three quality indicators for each dish.

Balance and Nutritional value of that dish
Describe the nutritional value of each dish.

Service Style
Describe the service style which each dish is best suited to.

Taste and Texture profile
Describe the taste profile of each dish.
Describe the texture profile of each dish.

Provide Picture of the dish

List Ingredients:
You should provide the list of main ingredients only.

Method of cookery or techniques used for that dish
You should provide a summary of the method of cookery and technique used for this dish. There may be more than one.
Dish 2 Name:
Historical and cultural origins
Research the historical and cultural origins of each of your dishes. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed over time?

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences.
Appearance and Presentation
Describe how each dish should appear. How should it be presented to maximise customer appeal?

Freshness and Quality indicators
Describe the freshness indicators for the two key ingredients from each dish.
Describe three quality indicators for each dish

Balance and Nutritional value of the dish
Describe the nutritional value of each dish

Service Style
Describe the service style which each dish is best suited to.

Taste and Texture profile
Describe the taste profile of each dish.
Describe the texture profile of each dish.

Provide Picture of the dish

List Ingredients:
You should provide the list of main ingredients only

Method of cookery or technique used for that dish
You should provide a summary of the method of cookery and technique used for this dish. There may be more than one.