Source lms prepare sandwich pg 28 satisfactory

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Source : LMS Prepare sandwich pg. 28 Satisfactory Unsatisfactory
Q13: Give one example of when you’re likely to use piping as a method when making sandwiches.
Satisfactory Unsatisfactory Q14: What equipment can you use to ensure your meat fillings are uniform in size and presentation?
Satisfactory Unsatisfactory Q15: List two reasons why uniformity is an important factor when making and presenting sandwiches.
Satisfactory Unsatisfactory Q16: You have prepared a sandwich with white bread, mayonnaise, sliced tomato, chiffonade of lettuce, avocado and red capsicum slices. Select which meat you would recommend as a suitable combination. Sliced poached chicken Rare roast beef Shaved pork Satisfactory Unsatisfactory Name: SITHCCC003 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|6
SITHCCC003 – Assessment Q17: What ingredients are in a standard recipe for a club sandwich?
Satisfactory Unsatisfactory Q18: List six (6) safety tips for using portable toasting equipment.
6. Check the appliance and electrical cord for any signs of damage.
Q19: According to your enterprise standards, the portion size is six points per head for functions. How many sandwiches will you be required to prepare for a function of 40 people?
Satisfactory Unsatisfactory Q20: Briefly outline the steps involved in making an open or Danish sandwich. 1. Make open or Danish sandwiches with a single slice of bread, like a very large canapé. 2. Select a firm bread base so the open face sandwich can e picked up and eaten using your hands. Rye, pumpernickel, and diagonally sliced French sick make excellent bases for this type of sandwich. 3. You can use any type of filling or suitable combination of ingredients. 4. Open sandwiches must have attractive appearance with emphasis on the presentation. 5. Arrange all toppings, fillings and garnishes attractively so the sandwich looks appetizing. You can add height and interest to an open sandwich by stacking or bunching up some of the ingredients. Source: LMS page 29 Satisfactory Unsatisfactory Q21: List three (3) ways you can minimise food wastage. 1. Don’t 2. 3. Name: SITHCCC003 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|7
SITHCCC003 – Assessment Satisfactory Unsatisfactory

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