GUNTUPALLI Uday Kiran -SITHCCC006 - Prepare appetisers and salads - Assessment Feedback 05-05-2020.d

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SITHCCC006–AssessmentSITHCCC006Prepare appetiser and saladsAssessmentName: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|0
SITHCCC006–AssessmentInstructions to Students:Student name:Uday KiranName: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|1
SITHCCC006–AssessmentUnit descriptionThis 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. Name: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|2
SITHCCC006–AssessmentTASKA– SHORT ANSWERINSTRUCTIONS:You are to answer all questions.Read each question carefully. Ensure you have provided all required information.SECTION 1: Select IngredientsQ1: List three factors you must consider when confirming food production requirements.
Q2:You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate theamounts required for each ingredient.IngredientsQuantity (10portions)Quantity (50 portions)Shortcrust or puff pastry250 g1.25kgBacon, small dice70 g350gCheddar cheese, grated70 g350gChives, finely chopped¼ bunchEggs210Cream360 ml1.8LSatisfactory Unsatisfactory Q3:List three quality checks you should make when selecting lettuces and other leafy greens for appetisers orsalads.1.Check the colour2.Smell its aroma and feel its texture3.Check the lettuce or greens for brown or yellow spots, wet, soggy leaves and signs of rotting mould.Same answer 2 and 3Name: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|3
SITHCCC006–AssessmentSatisfactory Unsatisfactory Q4:You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a key characteristic ofthis lettuce that will help you identify it?
Q5:You are about to prepare fresh prawns for canapés. What are two signs of spoilage or contamination youshould look for before commencing preparation?

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