Q32 list three checks you should conduct to ensure

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Q32: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware.
4.Check for consistency: Check that the service ware is steady in measure, shape, shading, and so on. Ensure that each soup you plate meets hierarchical gauges and formula necessities for' consistency, appearance, surface, partition size and flavour Every dish should look and taste precisely the same starting with one client then onto the next. Q33: Name a suitable garnish for lobster bisque.
Q34: Name a suitable garnish for potato and leek soup.
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer Gayler’s chives are better for echoing the flavour of the leeks. Fine Cooking tops its version with more cheese and sautéed bacon, which works well, but, in conjunction with the baked potato few pieces of crumbled black pudding. Q35: What adjustments to presentation should you make in these situations?
Q36: At what temperatures would you store the following dishes to ensure food safety?
2016 Edition 12
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer

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