SA-Prepare appetisers and salads2021.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 1250g Bacon, small dice 70 g 350g Cheddar cheese, grated 70 g 350g Chives, finely chopped ¼ bunch 1 and ¼ bunch Eggs 2 10 Cream 360 ml 1800 ml Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. Check if the color is bright and fresh. Look for browning and other signs of spoilage Smell its aroma and feel it’s texture. © Didasko Digital 2016 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?
2016 Edition 2
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer SECTION 2: SELECT, PREPARE AND USE EQUIPMENT Q6: What is the purpose of a spinner? How does it work?
Q7: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them?

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