SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerASSESSMENT B – SHORT ANSWERINSTRUCTIONS 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 bookReasonable adjustment will be provided for students with a disability or learning difficulty accordingto the nature of the disability or difficulty. Reasonable adjustments are made to ensure that thestudent 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 alternativemethods of assessment such as oral assessment.SECTION 1: SELECT INGREDIENTSQ1:List three factors you must consider when confirming food production requirements.Answer: Three factors when confirming food production requirementsMenu.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.IngredientsQuantity (10portions)Quantity (50portions)Shortcrust or puff pastry250 g1250gBacon, small dice70 g350gCheddar cheese, grated70 g350gChives, finely chopped¼ bunch5/4 bunchEggs210Cream360 ml1800mlQ3:List three quality checks you should make when selecting lettuces and other leafy greensfor appetisers or salads.V 20161
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerAnswer: 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 isa key characteristic of this lettuce that will help you identify it?Answer: The spoon-shaped leaves and a strong sweet flavour helps toidentify cos lettuce in the refrigerator.Q5:You are about to prepare fresh prawns for canapés. What are two signs of spoilage orcontamination 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.