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SITHCCC006 Questions:Q 11. Describe 3 derivatives from vinaigrette or French dressings?1.Mustard2.Herbs3.CheeseQ 12. Describe 3 different mayonnaise derivatives?1.Mayonnaise Sauce +Mustard+ chopped gherkins + capers + chopped parsley + tarragon + chervil +anchovyessence. 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 salad2.Nicoise salad: Asparagus and fresh caught salmon when available3.Vol au vent: Creamy Tuna and Tomato, Curried Crab.4.Sliders: Ham and cheese sliders, Apple Bacon Cheddar baked slidersQ15. Why is stock rotation important? What could you do to ensure food quality and safety?Rotate stockmeans to arrange the first units inrecordso they are sold before the newer units. It isimportanttorotate stockin all areas, retail display area, warehouse, factory, etc. The reason torotate stockis to reduce the losses from deterioration and obsolescence.