SITHCCC006 PREPARE APPETISERS AND SALADS – Multiple choice
21.As appetisers and salads contain high-risk, perishable items, what temperature should they be stored at?
(a)In the dry store at 10 °C to 15 °C so canapé bases don’t become soggy.(b)In the refrigerator between 1 °C and 4 °C. (c)In the refrigerator between 1 °C and 3 oC until one hour before service, when theycan be placed on a kitchen bench to warm up.(d)In the refrigerator at 1 °C.Ans. B
22.How should you store by-products and off-cuts for later use elsewhere in the productionprocess?
23.How can you reduce the number and type of cleaning tasks you have to complete at theend of a service period?
24.How you should store prepared cold canapés and appetisers to maintain their quality andoptimise shelf life?