Does the dish fit with our overall menu philosophy and the establishment?
: Which of the following are key aspects which need to be considered to meet hygiene,
garnishing, service efficiency and freshness requirements for appetizers: (put a Tick (√) against the correct
All perishable commodities should be stored under refrigeration at 1°C-4°C.
The danger zone for food contamination is between 6°C and 55°C.
Cold food should be served cold and on cold plates, hot food served hot and on warmed plates.
All menu items should have 1 pronounced flavour.
Dishes should have a relatively short service preparation time.
Garnishes should be simple, complementary and attractive.
Dishes should be prepared well prior to service to ensure fast customer service.
: What are the common requirements for storing and labeling salads, dressings and
: The common hygiene requirements for avoiding contamination risks for appetizers and
(Tick the correct box indicating true or false)
Always be aware of the danger zone and keep cold foods below 6°C and hot
When preparing food make sure that you only take out small amounts at a time
to minimise internal temperature changes and to keep bacterial development to
Keep food types separate to avoid cross-contamination and consider your work
processes during preparation and plating.
As most appetisers are produced in the larder section, there is less risk for cross-
contamination as only cold foods are prepared there.
The use of gloves will reduce the need for frequent hand washing procedures
and eliminate the risk of contamination.
Five Diamonds Group Pty Ltd T/A Glen Institute
SITHCCC006 Prepare appetisers and present salads