Can the dish be produced completely from off cuts

This preview shows page 8 - 11 out of 12 pages.

Can the dish be produced completely from off-cuts, leftovers and trimmings? Does the dish incorporate ingredients from other menu items?
Five Diamonds Group Pty Ltd T/A Glen Institute CRICOS Code: 03632K RTO Code: 41380 Version: 1.0 Page 8 of 12 SITHCCC006 Prepare appetisers and present salads
Does the dish fit with our overall menu philosophy and the establishment? Question 21 : 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 answers) 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. Question 22 : What are the common requirements for storing and labeling salads, dressings and appetizers?
Question 23 : The common hygiene requirements for avoiding contamination risks for appetizers and salads include: (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
a minimum. 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 CRICOS Code: 03632K RTO Code: 41380 Version: 1.0 Page 9 of 12 SITHCCC006 Prepare appetisers and present salads
Small takeaway containers, vacuum packaging and cling film all assist in keeping products in optimum condition and minimising waste through spoilage or drying out.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture