Hospitality
Home > Hospitality > Hospitality (240 hours) > Elective pool > THHBCC04B Prepare vegetables, eggs and farinaceous dishes > Prepare Vegetables, Eggs and Farinaceous Dishes
THHBCC04B: Prepare Vegetables, Eggs and Farinaceous Dishes
This unit deals with the skills and knowledge required to
prepare various vegetables and fruit, eggs and farinaceous
dishes. Recipes for egg dishes will use (unless specifically
stated), hen eggs 
that are between 55-65 grams.
Farinaceous foods include foods from varying cultural
origins that are made from flour or meal, or contain and / or
yield starch. It may include but is not limited to pasta,
rice, and polenta.
Vegetable is a term used to describe
edible plants.
Critical aspects of assessment
Demonstrate the ability to prepare and present vegetable, egg and farinaceous dishes to enterprise standards. You should also understand their different classifications.
|