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Assignment Q1.List three factors you must consider when conforming food production requirements Menu, Standard recipes, Deadlines, Special needs Q2.You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amounts required for each ingredient. Q3.List three quality checks you should make when selecting lettuces for appetisers or salads. Smell, Colour, Appearance, Storage, Signs of spoilage, Stock date code, Contamination Q4.what is the purpose of spinner? How does it work? Removes excess moisture.A plastic basket which sits inside a larger plastic bowl. When you place your washedgreens inside and spin them, the centrifugal force removes the water. Q5:When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them? Knives, chopping boards, an oven, a baking tray, a stove and a pan etc. Q6.You are preparing roast beef and wasabi cream cold canapes. Your preparation task includes finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases and making a wasabi flavoured mayonnaise using the mixer. What are the four safety hygiene practices you should follow when assembling and using equipment to prepare these items? •Clean and sanitise equipment according to workplace and manufacturer's instructions. Ingredients Quantity (10portion) Quantity (50portion) Shortcrust or puff pastry 250 gms 1.25 kg Bacon, small dice 70 gms 350 gms Cheddar cheese, grated 70 gms 350 gms Chives finely chopped ¼ Bunch 1 ¼ Bunch Eggs 2 eggs 10 eggs Cream 360 ml 1.8 L
•Use tongs, forks or serving trays to transfer food. •Don’t use your hands.If you have to use your hands, wear disposable gloves. •Practise good personal hygiene and wear protective clothing. Q7.Match the required tasks to the preparation sequence for the caramelised onion, olive and goat cheese tart. Enter the correct task number for each stage in the preparation sequence.