True 2 lettuce should be torn carefully along the

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TRUE
2. Lettuce should be torn carefully along the natural fibres,
rather than being cut. 3. Precison cuts can enhance the presentation of a variety of
different types of salads. 4. Tearing lettuce tends to bruise it, causing it to turn brown and
wilt. 5. Salads usually have to be crisp, fresh and colourful in their
appearance. Some exceptions exist, such as cucumber salad in sour cream. Question 11: The presentation and storage of salads requires the following points of care: (Write true or false in space provided)
1. Salad greens should be presented in bite-size pieces. This way
the customer can eat without having to cut the leaves. 2. Salad greens should be dressed as soon as the salad is ready
to allow for development of flavours. 3. The taste of a salad is influenced by the choice of dressing,
the ingredients and the texture. 4. Avoid cross-contamination and store prepared produce in the
refrigerator below 5°C, covered neatly and labelled. 5. Salads can be presented in a wide variety of serviceware,
from plates to small bowls, soup bowls and large bowls for buffets. 22 of 38 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Question 12: Write the workflow example for the preparation of canapés into the correct order:
Question 13: Circle the equipment which can be used as an aid for the preparation of canapés: 1. Piping bags 2. Palette knives 3. Cutters 4. Takeaway containers 5. Piping nozzles 6. Ladles 7. Pincers 8. Brushes
Question 14: The following applications and uses for aspics and oil sprays are: (Tick the correct box indicating true or false) True False 1. Classical canapés used aspic to maintain the appearance. 2. Aspic enhances the flavour and prevents the canapés going soggy when prolonged storage is needed. 3. When using aspic for a large function, put it into a spray bottle or brush it on lightly to avoid excessive coverage. 4. Oil spray is an alternative to aspic which is sometimes used to provide extra gloss. 5. When using oil sprays you must always use a neutral oil to prevent any flavour interactions. 23 of 38 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Question 15: Connect the key ingredient to the suitable garnish or preparation: 1. Prawns 6 2 4 3 7 1 5 Lemon, olive 2. Smoked Salmon Horseradish cream, capers 3. Brie Tomato chutney, chervil 4. Chicken mousse roulade On fruit bread, quince paste 5. Roast beef on grainy mustard Cumberland jelly 6. Smoked oyster Dill mayonnaise 7. Pâté Cornichon, sauce remoulade Question 16: Connect the possible menu uses to avoid waste and enhance profits for the following items: 1. Seafood trimmings 4 Skewers, kebabs 2. Seafood off-cuts 5

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