1 2 3 4 5 6 satisfactory unsatisfactory q8 one of the

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1.2.3.4.5.6.SatisfactoryUnsatisfactory
Q8:One of the main items of equipment you use to prepare dressings and sauces for salads and appetisers is thefood processor. What should you check before you start preparing your next recipe?
Q9:You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks include finely slicing thepre-cooked beef using the mechanical slicer, baking bread bases and making a wasabi-flavoured mayonnaiseusing the mixer. What are four safety and hygiene practices you should follow when assembling and usingequipment to prepare these items?Name:SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|4
SITHCCC006 – Assessment1.2.3.4.SatisfactoryUnsatisfactorySECTION 3: portion and prepare ingredientsQ10:Match the required tasks to the preparation sequence for the caramelised onion, olive and goat cheese tart.Enter the correct task number for each stage in the preparation sequence.SequenceTasks1. Assemble ingredients.2. Complete basic pre-preparation tasks.3. Weigh or measure ingredients.4. Portion ingredients if necessary.5. Sort ingredients.Tasks1.Calculate requirements based on number of portions required. Weigh olives, goat cheese and puff pastry.Measure oil, sugar and vinegar as required.2.Obtain ingredients. Oil, vinegar, onions and sugar from the dry store. Goat cheese, olives and thyme fromthe refrigerator. Pastry from refrigerator or freezer.3.Separate ingredients needed to make caramelised onion – oil, vinegar, sugar, onions, salt and pepper.Assemble items – olives, goat cheese and puff pastry.4.Slice the onions and goat cheese. Roll out puff pastry if necessary.5.Cut puff pastry into required number of portions.SatisfactoryUnsatisfactoryQ11:The tart recipe requires 150 g puff pastry, 60 g olives and 1 tbsp brown sugar. What equipment do you use toaccurately weigh or measure these ingredients?SatisfactoryUnsatisfactoryQ12:Why is it important to thoroughly wash vegetables and leafy greens before preparing salads and appetisers?List two (2) reasons.Name:SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|5
SITHCCC006 – Assessment1.2.SatisfactoryUnsatisfactoryQ13:What does it mean if your recipe requires vegetables to be cut into julienne?
Q14:You are cutting potatoes into a 6-mm dice. What is this cut called?
Q15:Salads and appetisers are highly perishable, and surplus prepared dishes are often disposed of after service asthey don’t maintain their quality if stored for long periods of time. How can you minimise this form ofwastage?SatisfactoryUnsatisfactory
SECTION 4: Prepare appetisers and saladsQ16:What method of cookery is used to make caramelised onions for the caramelised onion, olive and goat cheesetart mentioned in Q11?

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Term
Spring
Professor
N/A
Tags
goat cheese tart

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