Once you have completed all questions check all

This preview shows page 4 - 8 out of 13 pages.

Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity SIT Version 1.1 4 of 13 ©AILFE August 2017
I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /201 SIT Version 1.1 5 of 13 ©AILFE August 2017
Assessment task 1 Your task: Answer all questions below. Each question must be addressed to demonstrate competence. 1. You arrive for your shift in the larder section. You are required to prepare sandwiches for a lunch booking for 12 customers. The order for the sandwiches includes the following details: Answer all questions below Customer: Number of items ordered: Time: Date: Dreyfuss Pastoral 12 12.00 PM Thursday 16.06.2016 Eat-in (Function Room 2) Dishes ordered Dish/Food Item Quantity Special Requests Club Sandwich /w Crisps 1 (100g chicken, 1 rasher of bacon per serve) Club Sandwich /w Crisps 2 on whole grain bread (100g chicken, 1 rasher of bacon per serve) Filled Rolls 2 Ham (60g per serve), Brie (40 g per serve) and Salad, no beetroot on both Open Danish 2 Sour dough, Turkey (80 g per serve), micro leaves, Cranberry Sauce Focaccia 1 Grilled, roast lamb (60 g), Swiss cheese (40 g), eggplant, basil pesto Pu llman 2 x 6 fingers (3 fingers = 2 slices) 6 on wholemeal bread, 6 on pumpernickel bread all with smoked salmon (60 g per serve of 6), cucumber, capers, horseradish butter Wraps 3 Salad, hummus, Feta cheese (40 g per serve), pulled lamb (50g per serve) Questions: a) List the bread mise en place you require for each type of bread listed in the order: Bread Type Quantity (slices) Sandwich bread 2 Whole grain bread Bread roll Rye bread Focaccia brad Wholemeal bread pumpernickel Plain wrap SIT Version 1.1 6 of 13 ©AILFE August 2017
b) List the mise en place for meats, salmon and cheeses you will need to prepare all sandwiches:
2. You are collecting all ingredients required to prepare your sandwich mise en place including breads. List 4 aspects you must consider to ensure freshness, first-in first-out principles, spoilage and general quality:
3. List four (4) different types of sandwiches using different types of bread and fillings/toppings for each. (No repetition from examples used in question 1)

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture