SITHCCC006 Questions.docx - SITHCCC006 Questions Q 11...

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SITHCCC006 Questions: Q 11. Describe 3 derivatives from vinaigrette or French dressings? 1. Mustard 2. Herbs 3. Cheese Q 12. Describe 3 different mayonnaise derivatives? 1. Mayonnaise Sauce + Mustard + chopped gherkins + capers + chopped parsley + tarragon + chervil + anchovy essence. Served with various cold items/food. 2. Mayonnaise Sauce with hard boiled eggs garnished with finely chopped onions and chives. 3. Mayonnaise Sauce + Derby Sauce + sour cream + lemon juice + chopped fennel. Q 14. Give two (2) variations of these classical and contemporary salads and appetizers. 1. Chicken salad: Creamy Cobb Chicken Salad, Middle Eastern Chicken salad 2. Nicoise salad: Asparagus and fresh caught salmon when available 3. Vol au vent: Creamy Tuna and Tomato, Curried Crab. 4. Sliders: Ham and cheese sliders, Apple Bacon Cheddar baked sliders Q15. Why is stock rotation important? What could you do to ensure food quality and safety? Rotate stock means to arrange the first units in record so they are sold before the newer units. It is important to rotate stock in all areas, retail display area, warehouse, factory, etc. The reason to rotate stock is to reduce the losses from deterioration and obsolescence.

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