What food quality adjustments might you need to make

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16.What food quality adjustments might you need to make during the preparation process? (a)Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or ratio ofingredients. (b)Adjust the type of service-ware used to serve the dish.(c)Adjust the size of each portion to achieve the required yield.(d)Select different ingredients from those listed in the standard recipe if they are fresher.
17.What type of service-ware would be used to present hot and cold multiple portion appetisers at astand-up cocktail party?
18.What must you consider when garnishing cold canapés?
V2.1 2018 10
SITHCCC006 Prepare appetisers and salads19.What are two mayonnaise-based sauces often served with hot seafood appetisers?
20.What adjustments to presentation might you need to make after visually evaluating a dish beforeservice? (a)Modify ingredients to adjust the flavour and texture of the dish.(b)Increase portion sizes if the dish looks too small.(c)Clean up drips and spills. Change dips or sauces if they are incorrect. (d)Make sure any special dietary requests have been met.
21.As appetisers and salads contain high-risk, perishable items, what temperature should they bestored at?
22.How should you store by-products and off-cuts for later use elsewhere in the production process?

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