6does the dish fit with our overall menu philosophy

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Does the dish incorporate ingredients from other menu items?6.Does the dish fit with our overall menu philosophy and the establishment?Question 21:Which of the following are key aspects which need to be considered to meet hygiene, garnishing, service efficiency and freshness requirements for appetizers:29of 46
(Tick the correct answers)
Question 22:What are the common requirements for storing and labelling salads, dressings and appetizers?(Tick the correct answers)
Question 23:The common hygiene requirements for avoiding contamination risks for appetizers and salads include:(Tick the correct box indicating true or false)
1.Always be aware of the danger zone and keep cold foods below 6°C and hot foods above 55°C.
2.When preparing food make sure that you only take out small amounts at a time to minimise internal temperature changes andto keep bacterial development to a minimum.
3.Keep food types separate to avoid cross-contamination and consider your work processes during preparation and plating.
4.As most appetisers are produced in the larder section, there is less risk for cross-contamination as only cold foods are prepared true30of 46
5.The use of gloves will reduce the need for frequent hand washingprocedures and eliminate the risk of contamination.
6.Small takeaway containers, vacuum packaging and cling film all assist in keeping products in optimum condition and minimising waste through spoilage or drying out.
Question 24:Use your calculator to calculate the required quantities for 6 portions:ItemRequirements for 2 portionsRequirements for 6 portionsCos lettuce0.500 ea1.5 ea (0.5 ÷ 2 X 6)Bacon0.030 kg0.9 eaGarlic0.005 kg0.015 eaBread slice1.000 ea3.000 eaEggs2.000 ea6.000 eaCaesar dressing0.200 L0.6 eaOlive oil0.050 L0.15 eaAnchovy fillets8.000 ea24.000 eaShaved parmesan0.015 kg0.045 eaQuestion 25:The following factors can be used to estimate the number of serves to be prepared for service. Connect each factor to the relevant example:1.Historical dataif there are more or fewer diners than normal2.Number of bookingsa storm may affect the usual number of customersin a waterfront restaurant with a large terrace3.Special functionsset menu events may mean fewer dishes preparedbut more of each dish4.

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