SITHCCC006 - Prepare appetisers and salads - Assessment V.2019.1.pdf

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SITHCCC006 Prepare appetiser and salads Assessment
SITHCCC006 – Assessment Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|1 Instructions to Students: Student name:
SITHCCC006 – Assessment Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2 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.
SITHCCC006 – Assessment 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. 1. Menu 2. Standard recipes 3. Deadlines 4. Special needs 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 1250 g Bacon, small dice 70 g 350 g Cheddar cheese, grated 70 g 350 g Chives, finely chopped ¼ bunch 1¼ bunch Eggs 2 10 Cream 360 ml 1800 ml Satisfactory Unsatisfactory Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. 1. Check the colour. Does it look bright and fresh? Is the colour consistent for that product?
Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|3
SITHCCC006 – Assessment 3. Look for browning and other signs of spoilage. Lettuces and other leafy greens can go brown on the tips of their leaves or at the base of the stem where it has been cut. This is visually unappealing and it has an unpleasant taste. 4. Check the lettuce or greens for brown or yellow spots, wet, soggy leaves and signs of rotting or mould. 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?
Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|4

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