Q15 salads and appetisers are highly perishable and

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Q15: Salads and appetisers are highly perishable, and surplus prepared dishes are oftendisposed of after service as they don’t maintain their quality if stored for long periods oftime. How can you minimise this form of wastage?
V 20165
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerUse as much of the ingredient as you can. For example, the white stem of some lettuces, cabbages and salad greens canbe used in a dish if it is prepared correctly. If you are not sure if the flavour and texture is appropriate, taste-test it yourself! SECTION 4: PREPARE APPETISERS AND SALADSQ16: What method of cookery is used to make caramelised onions for the caramelised onion,olive and goat cheese tart mentioned in Q11?
Q17:What method of cookery would you use to cook crumbed prawns and chicken?
Q18:What is the oil to vinegar ratio for vinaigrette dressing?
Q19: List the steps to make mayonnaise.
Q20: What are three examples of modern salad dressings?
2016 Edition6
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerQ21: What are four examples of classical salads?
Q22: What are the five components of a cold canapé?

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