SITHCCC006 Assessment A - MCQ 2020.docx - What information...

This preview shows page 1 - 3 out of 9 pages.

What information is provided on a food preparation list?Select one: a. Standard recipes with an ingredients list.b. Anticipated bookings for the next service period.c. Requirements for preparation of daily specials and menu variations.d. Food production requirements and preparation deadlines. Question CorrectMark 1 out of 1Question textWhy must you thoroughly wash lettuce, salad greens and other vegetables?Select one: 2 Question CorrectMark 1 out of 1Question textHow can you minimise waste to maximise profitability of a dish when preparing salads and appetisers?Select one: 3
c. Keep a log of all wastage for a period of time to identify which dishes have the highest wastage and remove them from the menu. d. Use as much of the ingredient as possible while not compromising quality. Question CorrectMark 1 out of 1Question textWhat method of cookery is used to very lightly cook vegetables while keeping their colourand texture?Select one: 4 Question CorrectMark 1 out of 1Question textYou are making bread bases for canapés. What are two methods of cookery you could use to produce a golden, crisp base?Select one: 5 a. Deep frying or roasting.b. Shallow frying and grilling.c. Steaming and baking.d. Baking and grilling.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture