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.

____________________________________
Dish 1: Shakshuka
Historical and cultural origins
Shakshuka is a North African dish of eggs poached in a tomato-based sauce, typically flavored with cumin, paprika, and chili peppers. It is thought to have originated in Tunisia, and is now popular throughout the region, as well as in Israel and the Middle East. Shakshuka is often served for breakfast, but can also be enjoyed as a main course or snack.

Classical and contemporary variations
There are many variations of shakshuka, but the basic ingredients remain the same. Some common variations include adding vegetables such as onions, peppers, or zucchini to the sauce; adding cheese, such as feta or goat cheese, to the top of the eggs; or serving shakshuka with bread or couscous.

Appearance and presentation
Shakshuka is typically served in a shallow dish, with the eggs cooked through and the sauce bubbling around them. The dish can be garnished with fresh herbs, such as parsley or cilantro, and a dollop of yogurt.

Freshness and quality indicators
The tomatoes used in shakshuka should be ripe and flavorful. The eggs should be fresh and free of cracks.

Balance and nutritional value
Shakshuka is a balanced dish that provides a good source of protein, carbohydrates, and vitamins. The eggs provide protein, the tomatoes provide vitamins A and C, and the spices add flavor and antioxidants.

Service style
Shakshuka is typically served hot, either directly from the stovetop or after being reheated. It can be served as a main course or as part of a brunch buffet.

Taste and texture profile
The taste of shakshuka is a combination of the sweetness of the tomatoes, the savory flavor of the spices, and the richness of the eggs. The texture is smooth and creamy, with a slightly crunchy bite from the vegetables.

Shakshuka dishOpens in a new windowDownshiftology
Shakshuka dish
List of ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1/2 cup water
1/4 cup chopped fresh parsley
Salt and pepper to taste
4 large eggs
Method of cookery
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, paprika, and cayenne pepper and cook for 1 minute more.
Add the crushed tomatoes, water, and parsley to the skillet. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
Season with salt and pepper to taste. Make 4 indentations in the sauce with the back of a spoon. Crack an egg into each indentation.
Cover the skillet and cook until the eggs are cooked to your liking, about 5 minutes for soft-boiled eggs.
Serve immediately.

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