Q13 what type of service ware would you present this

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Q13: What type of service ware would you present this dish in? Base your responses on the service ware available in your workplace or training environment.
Satisfactory Unsatisfactory Q14: What are you looking for when you visually assess this dish?
Q15: Where and how would you store this dish prior to service? Name: SIHCCC006 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|19
SITHCCC006 - Student Assessment Inside the cold room Satisfactory Unsatisfactory Q16: How do you classify this salad: classical, modern, cold, warm or fruit?
Name: SIHCCC006 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|20
SITHCCC006 - Student Assessment Activity 2: Use the recipe provided or one supplied by your assessor. Respond to all questions. CHICKEN SATAYS YIELD: 2 PORTIONS Ingredients Quantity Bamboo skewers 6 Chicken breast 1 Soy sauce 40 ml Garlic, crushed 1 clove Lemon juice 30 ml Peanut oil 20 ml Onion, finely chopped 1 Peanut butter, crunchy 130 g Chicken stock 250 ml Salt pinch Sugar 5 g Coconut milk as required Rice, steamed 160 g Step Method 1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking. 2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer. 3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours. 4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour. 5 Add peanut butter and stock to the pan and stir over a gentle heat until combined. 6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk. 7 Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour. 8 To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired. Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients. Chicken breast 15 Soy sauce 600 ml Peanut butter 1950g Chicken stock 3750ml Satisfactory Unsatisfactory Name: SIHCCC006 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|21
SITHCCC006 - Student Assessment

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