Assesment 2.docx - SITHCC006(Prepare appetisers and salads...

This preview shows page 1 - 3 out of 7 pages.

SITHCC006 ASSEMENT 2 (Prepare appetisers and salads) 1. List three factors you must consider when confirming food production requirements. The three factors are : 2. 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) Short crust or puff pastry 12 pieces 60 pieces Bacon, small dice 50gram 250 gram Cheddar cheese, grated 50 gram 250 gram Chives, finely chopped 5gram 25gram Eggs 2 eggs 10 eggs Cream 10 gram 50 gram 3. List three quality checks you should make when selecting lettuces for appetisers or salads. The quality checks are : check lettuces are dirt free or not if not wash them check if there is any bugs then wash properly check if any lettuce is damaged then throw that one 4. What is the purpose of a spinner? How does it work? A spinner is a culinary equipment which is used to drain the lettuce . When some wet vegetables are kept inside the spinner due to centrifugal force the drain gets out of the things so it dry quickly. 5. When making curried vegetable filo parcels for service as hot finger food, what six items of equipment would you need to prepare them? The equipment that you need to prepare them are: 1. Roll pin 2. Bowl 3. Sauce pan 4. Spatula 1 GLE0000821 Sonam
SITHCC006 ASSEMENT 2 (Prepare appetisers and salads) 5. Spoon 6. Cutter 6. You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks include finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases and making a wasabi flavoured mayonnaise using the mixer. What are four safety and hygiene practices you should follow when assembling and using equipment to prepare these items?

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture