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THHBCC04A: Prepare Vegetables, Eggs and Farinaceous Dishes

This unit deals with the skills and knowledge required to prepare various vegetables, 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.

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