Q28 describe two situations where it might be

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Q28: Describe two situations where it might be appropriate to use a convenience product. 2016 Edition 6
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer
Q29: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make?
Q30: Your sauce/soup is too thick. What food quality adjustments can you make?
© Didasko Digital 2016 7
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer SECTION 5: PRESENT AND STORE STOCKS, SAUCES AND SOUPS Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in the coolroom overnight.
Q32: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate serviceware.
Q33: Name a suitable garnish for lobster bisque.
Q34: Name a suitable garnish for potato and leek soup.
Q35: What adjustments to presentation should you make in these situations?
2016 Edition 8
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer Q36: At what temperatures would you store the following dishes to ensure food safety?
Q37: For how long can you hold or store a warm emulsion sauce?
Q38: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.
© Didasko Digital 2016 9

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