Posted: May 31st, 2023

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC031 Prepare vegetarian and vegan dishes
Provide answers to all of the questions below.
1. List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below.
Substitute Description
Meat Tofu
Lentils
Beans and
Chickpeas
Seitan
Dairy
Milk
Butter
Cheese
Cream/Sour cream
Ice cream
Egg ground flaxseed with water
Aquafaba
banana
chia seeds
baking powder and oil

2. List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each.
Type of fresh product Give two examples
3. List five culinary terms commonly used for vegetarian and vegan dishes.
1.
2.
3.
4.
5
4. List three kind of labels that could be used for vegetarian and vegan products/dishes and what would be on the label.
5. List one vegetarian and one vegan dish and describe their characteristics.
Name of the dish Describe the characteristics
Vegetarian dish:
Vegan dish:
6. Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes.
Balance
Colour
Contrast
Texture
Taste
7. List two reasons for modern variations on vegetarian and vegan dishes and provide an example for each.
Reason for modern variation Example for vegetarian and vegan
8. Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality.
Vegetarian or vegan ingredients/products Freshness and quality indicators
9. List three important points when selecting ingredients for preparing vegetarian and vegan dishes.
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10. List six common accompaniments and six sauces used in vegetarian and vegan dishes.
Accompaniment Sauces
11. List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes or products.
12. List eight common cookery methods used in vegetarian and vegan dishes and provide an example.
Product Common cookery methods
13. What food safety risks are associated with raw eggs and is there a difference in the risk using alternative egg products?
14. List four ways to minimise food safety risks with raw eggs and alternative egg products. You should list 2 for raw eggs and 2 for alternative egg products.
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15. How does mise en place differ for vegetarian and vegan dishes?
16. List five common vegetarian or vegan products and their appropriate storage conditions.
Item stored Storage conditions
17. How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and products?
18. How can you ensure that you follow safe operational practices when using equipment to produce vegetarian and vegan dishes?

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Here are five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below:

Meat

Tofu
Lentils
Beans and chickpeas
Seitan

Dairy

Milk
Butter
Cheese
Cream/sour cream
Ice cream

Eggs

Ground flaxseed with water
Aquafaba
Banana
Chia seeds
Baking powder and oil

Here are four types of fresh products used in standard recipes for vegetarian and vegan dishes and two examples of each:

Fruits

Apples and oranges
Bananas and berries
Grapes and melons

Vegetables

Broccoli and cauliflower
Carrots and celery
Peppers and onions

Herbs and spices

Basil and oregano
Thyme and rosemary
Curry powder and cumin

Nuts and seeds

Almonds and walnuts
Peanuts and cashews
Sunflower seeds and pumpkin seeds

Here are five culinary terms commonly used for vegetarian and vegan dishes:

Gluten-free
Soy-free
Nut-free
Dairy-free
Egg-free

Here are three kind of labels that could be used for vegetarian and vegan products/dishes and what would be on the label:

Vegetarian: This label indicates that the product does not contain meat, poultry, or seafood.
Vegan: This label indicates that the product does not contain any animal products, including meat, poultry, seafood, dairy, eggs, or honey.
Plant-based: This label indicates that the product is made from plants, but it may contain some animal products, such as honey or dairy.

Here is one vegetarian dish and one vegan dish and describe their characteristics:

Vegetarian dish: Vegetarian lasagna is a classic dish that is made with layers of pasta, tomato sauce, cheese, and vegetables. It is a hearty and satisfying dish that is perfect for a family meal.

Vegan dish: Vegan chili is a hearty and flavorful dish that is made with beans, corn, tomatoes, and spices. It is a great option for a cold winter day.

Here is how the following can enhance the appearance and presentation of vegetarian and vegan dishes:

Balance: A well-balanced dish will have a variety of colors, textures, and flavors.
Color: Using a variety of colors can make a dish more visually appealing.
Contrast: Using contrasting colors, textures, and flavors can add interest to a dish.
Texture: A variety of textures can make a dish more interesting to eat.
Taste: A well-seasoned dish will be more flavorful and enjoyable to eat.

Here are two reasons for modern variations on vegetarian and vegan dishes and provide an example for each:

Cultural influences: As people from different cultures become more interested in vegetarian and vegan diets, there is a growing demand for dishes that reflect these cultures. For example, there are now many vegan versions of traditional Indian dishes, such as dahl makhani and saag paneer.
Health concerns: Many people are choosing to follow vegetarian or vegan diets for health reasons. These diets can be lower in saturated fat, cholesterol, and calories than meat-based diets. They can also be a good source of fiber, vitamins, and minerals. For example, there are now many vegan versions of traditional health foods, such as quinoa and tofu.

Here is a table for two vegetarian or vegan ingredients/products and how to identify freshness and quality:

Ingredient/product Freshness and quality indicators

Tofu Tofu should be firm and have a smooth texture. It should not have any mold or discoloration.
Lentils Lentils should be bright in color and have a firm texture. They should not be split or mushy.

Here are three important points when selecting ingredients for preparing vegetarian and vegan dishes:

Taste: The ingredients should complement each other and create a flavorful dish.
Texture: The ingredients should have a variety of textures to create a more interesting dish.
Color: The ingredients should be a variety of colors to make the dish more visually appealing.

Here are six common accompaniments and six sauces used in vegetarian and vegan dishes:

Accompaniments Sauces

Salad Tomato sauce
Bread Pesto
Rice Guacamole
Potatoes Chili sauce

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