Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Vegetables and fruit may be fresh, preserved or frozen, and selected according to seasonal availability, menu and enterprise requirements. A variety of vegetables and fruit, and vegetable and fruit dishes must be prepared and cooked. These may be classical or contemporary, from various ethnic or cultural origins, and may be offered as main dishes, appetisers or salads, or accompaniments. Potato accompaniments must include both classical and contemporary dishes. Egg dishes should, unless otherwise required, use hen eggs that may be fresh, dried, frozen or preserved. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
National Code - Training.gov.au
SITHCCC008: Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
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