SITHCCC006 - Prepare appetisers and salads - Suellen Pavan.docx

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SITHCCC006 Prepare appetiser and salads Assessment Instructions to Students: Student name: Suellen Pavan Unit description This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations.
TASK A – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. Read each question carefully. Ensure you have provided all required information. SECTION 1: Select Ingredients Q1: List three factors you must consider when confirming food production requirements. dead lines customer requirements stand recipes Satisfactory Unsatisfactory Q2: You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amounts required for each ingredient. Ingredients Quantity (10 portions) Quantity (50 portions) Shortcrust or puff pastry 250 g 1.25kg Bacon, small dice 70 g 350g Cheddar cheese, grated 70 g 350g Chives, finely chopped ¼ bunch 1 and 1/4 bunch Eggs 2 10 Cream 360 ml 1800ml Satisfactory Unsatisfactory Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. check the colour smell texture Satisfactory Unsatisfactory
Q4: You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a key characteristic of this lettuce that will help you identify it?
Satisfactory Unsatisfactory Q5: You are about to prepare fresh prawns for canapés. What are two signs of spoilage or contamination you should look for before commencing preparation?
SECTION 2: Select, Prepare and Use Equipment Q6: What is the purpose of a spinner? How does it work?
Satisfactory Unsatisfactory Q7: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them?
Satisfactory Unsatisfactory Q8: One of the main items of equipment you use to prepare dressings and sauces for salads and appetisers is the food processor. What should you check before you start preparing your next recipe?

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