SITHCCC006_Assessment B_Short answer_V1-0.docx - SITHCCC006...

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SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. Read each question carefully. Ensure you have provided all required information. On completion, submit your assessment to your assessor. SECTION 1: SELECT INGREDIENTS Q1: 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 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 1300 ml Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. 1
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer
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?
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?

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