Q23 list the five mise en place tasks you should

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Q23: List the five mise en place tasks you should complete when preparing large quantities of canapés. Q24: List four checks you should complete during preparation of salads and appetisers.
Q26: What food quality adjustments should you make if the base of the canapé is no longer firm and crunchy? © Didasko Digital 2016 7
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer SECTION 5: PRESENT AND STORE APPETISERS AND SALADS Q27: What serviceware should be used to present the following dishes?
Q28: List five dips or sauces which could be served with appetisers. Q29: What adjustments to presentation should you make in these situations?
Q30: List three food safety or environmental requirements when storing salad and appetisers. 2016 Edition 8
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answer Q31: What information should you put on a date label attached to surplus food being stored for service at another time or day? Q32: What are three common tasks you complete when cleaning your work area at the end of service? © Didasko Digital 2016 9

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