SITHCCC006 - Student AssessmentQ9:Why must you thoroughly wash the cabbage in cold water before slicing it?
☐Q10:Mayonnaise is an emulsion sauce. What is an emulsion?
☐Q11:There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?
☐Q12:You decide to modify the recipe to put a modern twist on it by substituting the French dressing withacidulated cream and some spices. How do you make acidulated cream? What is the ratio?Satisfactory ☐Unsatisfactory ☐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.Dish:Service ware:As a side dish to accompany a main mealFor a buffet function for 100 peopleSatisfactory ☐Unsatisfactory ☐Q14:What are you looking for when you visually assess this dish?Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|20