Q24 list four 4 checks you should complete during

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Electrical Wiring Residential
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Chapter 20 / Exercise 2
Electrical Wiring Residential
Mullin/Simmons
Expert Verified
Q24:List four (4) checks you should complete during preparation of salads and appetisers.1.2.3.4.Satisfactory Unsatisfactory Q25:What food quality adjustments should you make if the mayonnaise (or mayonnaise-based dressing) isvery thin and looks curdled.Satisfactory Unsatisfactory Q26: What food quality adjustments should you make if the base of the canapé is no longer firm and crunchy?Satisfactory Unsatisfactory SECTION 5: Present and Store Appetisers and SaladsQ27:What service ware should be used to present the following dishes?Dish:Service ware:Green salad served as a side salad to accompany a mainmealAntipasto appetiser for six seated guests to sharePotato salad to be placed on a buffet tableSatisfactory Unsatisfactory Q28:List five (5) dips or sauces which could be served with appetisers.1.2.3.4.Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|15
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Electrical Wiring Residential
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Chapter 20 / Exercise 2
Electrical Wiring Residential
Mullin/Simmons
Expert Verified
SITHCCC006 - Student Assessment5.Satisfactory Unsatisfactory Q29: What adjustments to presentation should you make in these situations?
Satisfactory Unsatisfactory Q30:List three (3) food safety or environmental requirements when storing salad and appetisers.1.2.3.Satisfactory Unsatisfactory Q31: What information should you put on a date label attached to surplus food being stored for service atanother time or day?
Q32:What are three (3) common tasks you complete when cleaning your work area at the end ofservice?1.2.3.Satisfactory Unsatisfactory Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|16
SITHCCC006 - Student AssessmentTASK C – PROJECTLearner assessment guide and evidenceThis assessment requires you to identify equipment, preparation tasks and methods of cookery for differentrecipes and types of food for salads and appetisers.You are required to do the following.Complete Activities 1 and 2. Read the recipes and answer the questions.Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|17
SITHCCC006 - Student AssessmentActivity 1:Use the recipe provided or one supplied by your assessor.Respond to all questions.COLESLAWYIELD: 10 PORTIONSIngredientsQuantityWhite cabbage½ Onion200 gCarrot400 gCelery3 sticksPepper and saltto tasteFrench dressing120 mlMayonnaise120 mlStepMethod1Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.2Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.3Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.

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