This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the following types of products: vegetables and fruit: O dried 0 fresh frozen eggs used for the following applications: aerating emulsifying O binding glazing setting clarifying O coating garnishing enriching thickening farinaceous items: couscous o pulses O pasta and noodles rice. 0 polenta You must also: prepare dishes using each of the following cookery methods at least once: boiling poaching or scrambling 0 braising D roasting 0 deep and shallow frying 0 stewing demonstrate each of the following culinary applications at least once when working with eggs: aerating 0 emulsifying 0 binding glazing O setting O clarifying 0 coating O garnishing enriching thickening prepare at least three different types of fresh pasta respond to special customer requests and dietary requirements