4 mix all vegetables together evenly in a large

This preview shows page 18 - 22 out of 26 pages.

We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Electrical Wiring Residential
The document you are viewing contains questions related to this textbook.
Chapter 20 / Exercise 2
Electrical Wiring Residential
Mullin/Simmons
Expert Verified
4Mix all vegetables together evenly in a large stainless-steel bowl.5Moisten with equal quantities of mayonnaise and French dressing and mix well.6Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.Q1:How many portions does the recipe yield?Satisfactory Unsatisfactory Q2:What are two (2) quality indicators you should look for when selecting the cabbage?1.2.Satisfactory Unsatisfactory Q3:What are two (2) signs of spoilage you can look for when selecting the cabbage, carrots, celery oronions?Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|18
We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Electrical Wiring Residential
The document you are viewing contains questions related to this textbook.
Chapter 20 / Exercise 2
Electrical Wiring Residential
Mullin/Simmons
Expert Verified
SITHCCC006 - Student Assessment1.2.Satisfactory Unsatisfactory Q4:List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.Satisfactory Unsatisfactory Q5: List the equipment needed to measure or weigh ingredients.Satisfactory Unsatisfactory Q6:What preparation technique(s) are used to prepare ingredients for cooking?Satisfactory Unsatisfactory Q7:What cutting techniques are used to prepare ingredients for cooking?Satisfactory Unsatisfactory Q8:The cabbage can be cut into a fine shred. What is this cut called?Satisfactory Unsatisfactory Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|19
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
SITHCCC006 - Student AssessmentSatisfactory Unsatisfactory

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture