Commodities homework set Monday 3rd February due in (printed) Monday 10th February

If the notes you made in the lesson are not detailed enough or you missed the lesson.

Resources are available in the Catering Revision Guide Book on the Q drive

Homework set Monday 3^rd February due in (printed) Monday 10^th February

1. The quality of fresh fruit and vegetables delivered to a catering establishment should always be checked. State the quality points you would look for when checking a delivery.(4)
2. Explain how the cook potatoes and broccoli (2)
3. How can the preparation and cooking of vegetables affect the nutritional content?
4. As a chef presentation of food is important. Describe how vegetables can be used to enhance the appearance of a meal (4)
5. Name two nutrients found in eggs. [2]
6. Give two quality points you would look for when accepting a delivery of fresh eggs. [2]
7. Why are chefs encouraged to use pasteurised egg products? [2]
8. Explain why eggs are such a useful ingredient to a caterer [6](give examples of the uses of eggs)