answers 3.docx - SITHCCC006 PREPARE APPETISERS AND SALADS...

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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. To achieve a successful outcome of these questions the minimum correct answers required is: Section 1 - 4/5 correct Section 2 - 3/4 correct Section 3 - 5/6 correct Section 4 - 9/11 correct Section 3 - 5/6 correct Learners have access to the complaints and appeals process as per AAMS student hand book Reasonable adjustment will be provided for students with a disability or learning difficulty according to the nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not presented with artificial barriers to demonstrating achievement in the program of study. Reasonable adjustments may include the use of adaptive technology, educational support alternative methods of assessment such as oral assessment . SECTION 1: SELECT INGREDIENTS Q1: List three factors you must consider when confirming food production requirements. Answer: Three factors when confirming food production requirements Menu. Standard recipes. Deadlines. 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 5/4 bunch Eggs 2 10 Cream 360 ml 1800ml Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. V 2016 1
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer Answer: Three quality checks: 1. Smell its aroma and feel its texture. It should smell fresh and feel firm to touch. 2. Look for browning and other signs of spoilage. 3. Check the lettuce or greens for brown or yellow spots, wet, soggy leaves and signs of rotting or mould. 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? Answer: The spoon-shaped leaves and a strong sweet flavour helps to identify cos lettuce in the refrigerator. 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? Answer: Two signs of spoilage or contamination: If selecting fresh seafood, look for moist, plump, unblemished flesh and a fresh sea smell. If there is an ammonia-like smell, the flesh is dry or discoloured, or if the skin or membranes attaching the legs, fins or scales are deteriorated, do not use it. These are all signs it is no longer fresh.

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