D if you followed the standard recipe properly you

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(d) If you followed the standard recipe properly, you shouldn’t need to check quality points or make any adjustments at this stage.
22. Which of the following demonstrates best practice for reconstituting or re-thermalising stocks, sauces and soups?
23. How should you present your final dish?
24. You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the most suitable garnish to use?
25. What should you check before a dish is served to the customer? (a) Visually check garnish, serviceware and appearance. (b) Check for correct taste and make food quality adjustments. (c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot. (d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.
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SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice 26. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked stocks, sauces and soups?
27. You are finishing your shift and it’s time to clean your work area. Today you have been preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible for completing?
28. What sauce is used in the classic dish eggs benedict?
29. Which of the following convenience alternatives might you use in soup? (a) Blanched vegetables. (b) Eggs. (c) Pre-portioned poultry. (d) Tinned vegetable/fruit concentrate.
2018 Edition 6

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