Q5 what are two 2 safety techniques you should use

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Electrical Wiring Residential
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Chapter 20 / Exercise 2
Electrical Wiring Residential
Mullin/Simmons
Expert Verified
Q5: What are two (2) safety techniques you should use when cutting and preparing the ingredients with a knife?1.2.Satisfactory Unsatisfactory
Q6:You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?Satisfactory Unsatisfactory Q7: What method(s) of cookery for which food item are used in this recipe?
Q8: What is the purpose of marinating the chicken in this recipe?
Q9: What is one safe operating practice you should follow when using a char-griller?Satisfactory Unsatisfactory Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|24
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 AssessmentQ10:What is one (1) technique you can use to minimise waste when preparing this recipe?
Q11:The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What service ware would you serve the skewers on? Base your responses on the service ware available in your workplace or training environment.Satisfactory Unsatisfactory
Q12:Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?Satisfactory Unsatisfactory Assessment Result:Task A – Multiple choice:Satisfactory Unsatisfactory Task B – Short answer:Satisfactory Unsatisfactory Task C – Project:Satisfactory Unsatisfactory A ‘COMPETENT’ unit result will be awarded at the successful completion of the practical component for SITHCCC006– Prepare appetisers and salads. Outcome:SATISFACTORYUNSATISFACTORYName: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|25
SITHCCC006 - Student AssessmentAssessor’s feedback or additional comments to the learner:Assessor’s signature:Date:Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|26

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