A1_SITHCCC006_Worksheets_Ver_October_2019_Type.docx -...

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SITHCCC006 - Prepare appetisers and salads Worksheets SECTION 1: SELECT INGREDIENTS Q1: List three factors you must consider when confirming food production requirements. 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 1.25 kg Bacon, small dice 70 g 350 g Cheddar cheese, grated 70 g 350 g Chives, finely chopped ¼ bunch 1 1 4 bunch Eggs 2 10 Cream 360 ml 1.8 l Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads. We should check following things for the quality checks: a) Smell b) Colour c) Appearance Q4:You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a keycharacteristic of this lettuce that will help you identify it?The key characteristic of the lettuce that will help us identify it is the elongated, spoon-shaped leaveshave a strong sweet flavour. 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? They are moist, plump, unblemished flesh and a fresh sea smell. SECTION 2: SELECT, PREPARE AND USE EQUIPMENT Q1: What is the purpose of a spinner? How does it work? The purpose of a spinner is to remove excess moisture. When we put our washed greens inside and spin, the centrifugal force removes the water. Q2: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them? They are: a)Knives
b)Chopping boardc)Ovend)Baking traye)Stove Pan

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