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Home > Tourism and Hospitality > Hospitality operations (240 hours) > Strand A Commercial cookery > Additional units > Prepare vegetables, eggs and farinaceous dishes > Prepare Vegetables, Eggs and Farinaceous Dishes
Review questions
- How would you prepare cous cous?
- What is semolina? Suggest a suitable use for semolina in a dish.
- What time management issues need to be considered when cooking fresh pasta as opposed to dried pasta?
- Explain to restaurant staff how semolina gnocchi differs from potato gnocchi.
- Suggest a use for overcooked rice.
- Explain safe and hygienic storage conditions for creamed spinach.
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