What type of serviceware would be used to present hot and cold multiple portion

What type of serviceware would be used to present hot

This preview shows page 5 - 6 out of 6 pages.

17.What type of serviceware would be used to present hot and cold multiple portionappetisers at a stand-up cocktail party? (a)Dinner plates.(b)Large bowls.(c)Entrée plates. (d)Large platters. Ans. D 18.What must you consider when garnishing cold canapés? 19.What are two mayonnaise-based sauces often served with hot seafood appetisers? 20.What adjustments to presentation might you need to make after visually evaluating a dishbefore service? © Didasko Digital 2018 5
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? 2018 Edition 6

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture