Tomato sauce sweet chilli sauce aioli hummus soy

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Q29: What adjustments to presentation should you make in these situations?
Q30:List three (3) food safety or environmental requirements when storing salad andappetisers.
Q31: What information should you put on a date label attached to surplus food being stored forservice at another time or day?Date, content.
Q32:What are three (3) common tasks you complete when cleaning your work area at theend of service?
Empty and wash the rubbish binsSatisfactory Unsatisfactory TASK B – PROJECTLearner assessment guide and evidenceThis assessment requires you to identify equipment, preparation tasks and methods of cookeryfor different recipes and types of food for salads and appetisers.You are required to do the following.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 PORTIONS
IngredientsQuantityWhite cabbage½ Onion200 gCarrot400 gCelery3 sticksPepper and saltto tasteFrench dressing120 mlMayonnaise120 mlStepMethod1Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into 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?10Satisfactory Unsatisfactory Q2:What are two (2) quality indicators you should look for when selecting the cabbage?
Satisfactory Unsatisfactory Q3:What are two (2) signs of spoilage you can look for when selecting the cabbage, carrots,celery or onions?

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