1. Discuss the culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes. Choose at least 4 ingredients and explain each one.

2. What is the purpose of stock date codes and rotation labels?

3.What are the characteristics of different vegetable, fruit, egg and farinaceous dishes? Choose at least 4 dishes and explain the following about each one:

a. Appearance and presentation

b. Classical and contemporary variations

c. Freshness and other quality indicators

d. Nutritional value

e. Service style

f. Taste

g. Texture

1. What types of accompaniments and sauces can be used for the following dishes:
2. vegetable,
3. fruit,
4. egg
5. farinaceous

4.Outline the historical and cultural origin of 1 of each of the following:

1. vegetable dishes and products
2. fruit dishes and products
3. egg dishes and products
4. farinaceous dishes and products

5.Choose 4 vegetable, fruit, egg and farinaceous dishes and discuss the cookery methods that are used for each one.

6.What are the health risks associated with raw egg products and alternative egg products?

7.What culinary applications use eggs? List five (5).

8.Discuss the mise en place requirements for two of each of the following:

1. Vegetable dishes
2. Fruit dishes
3. Egg dishes
4. Farinaceous dishes

9.What environmental conditions are required for storing food products to ensure food is kept safe and so that you optimise the shelf life of the product?

10.List 2 items of equipment used to produce vegetable, fruit, egg and farinaceous dishes and outline the functions and features of each one.