Complete activities 1 and 2 read the recipes and

This preview shows page 11 - 15 out of 20 pages.

Complete Activities 1 and 2.Read the recipes and answer the questions.Activity 1:Use the recipe provided or one supplied by your assessor.Respond to all questions.ColeslawYield: 10 portionsIngredientsQuantityWhite cabbage½Onion200 g
Carrot400 gCelery3 sticksPepper and salt to tasteFrench dressing 120 mlMayonnaise120 mlStepMethod1Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cutinto 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.4Mix all vegetables together evenly in a large stainless-steel bowl.5Moisten with equal quantities of mayonnaise and French dressing and mix well.6Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.Q1:How many portions does the recipe yield?
SatisfactoryUnsatisfactoryQ2:What are two (2) quality indicators you should look for when selecting the cabbage?
SatisfactoryUnsatisfactoryQ3:What are two (2) signs of spoilage you can look for when selecting the cabbage, carrots, celeryor onions?
SatisfactoryUnsatisfactoryQ4:List the equipment required to prepare and present this dish. Include size or dimensions ifappropriate.
SatisfactoryUnsatisfactoryQ5:List the equipment needed to measure or weigh ingredients.
SatisfactoryUnsatisfactoryQ6:What preparation technique(s) are used to prepare ingredients for cooking?
SatisfactoryUnsatisfactoryQ7:What cutting techniques are used to prepare ingredients for cooking?
SatisfactoryUnsatisfactoryQ8:The cabbage can be cut into a fine shred. What is this cut called?
SatisfactoryUnsatisfactoryQ9:Why must you thoroughly wash the cabbage in cold water before slicing it?
SatisfactoryUnsatisfactoryQ10:Mayonnaise is an emulsion sauce. What is an emulsion?
SatisfactoryUnsatisfactoryQ11:There are carrot, celery and onion off-cuts. How can they be used to minimise waste andincreaseprofitability?

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 20 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
N/A
Tags

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture