The Imperial College of Australia
11.How can you minimise waste to maximise profitability of a dish when preparing salads andappetisers?
12.What method of cookery is used to very lightly cook vegetables while keeping their colour andtexture?
13.You are making bread bases for canapés. What are two methods of cookery you could use toproduce a golden, crisp base?
14.When making mayonnaise, you are using egg yolks to combine two different types of liquidtogether. What is this called?
15.What modern salad dressing for warm salads requires the dressing to be boiled and then cooled?
16.What food quality adjustments might you need to make during the preparation process?
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Version: April 2018
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