Satisfactory unsatisfactory q36 at what temperatures

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Satisfactory Unsatisfactory Q36: At what temperatures would you store the following dishes to ensure food safety? Gazpacho Store it 4 degrees Celsius and below Tartare sauce Store it 4 degrees Celsius and below Pea and ham soup Store it 4 degrees Celsius and below Satisfactory Unsatisfactory Q37: For how long can you hold or store a warm emulsion sauce? 30 to 37 degrees and not more than two hours. Satisfactory Unsatisfactory Q38: List two (2) other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. 1. Humidity Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment 2. Packaging Satisfactory Unsatisfactory TASK C – PROJECT Learner assessment guide and evidence This assessment requires you to identify equipment, preparation tasks, ingredients and methods of cookery for different stocks, sauces and soups. You are required to do the following. Complete Tasks 1 and 2. Read the recipes and answer the questions. Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Task 1: Use the recipe provided or one supplied by your assessor. Respond to all questions. GREEN PEA SOUP YIELD: 1 LITRE Ingredients Quantity Dried split green peas 300 g Butter 25 g Onion, finely diced 80 g Carrot, finely diced 80 g White stock 1.5 L Bacon or ham bone 100 g Croutons 5 Step Method 1 Wash the peas under cold running water. Allow them to drain. 2 Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables. 3 Place the peas and bones into the pot with the vegetables. Cover with the stock. 4 Bring the soup to the boil. Simmer gently until the peas are tender and break easily, approximately 1.5 to 2 hours. 5 Remove the bones from the pot. Pass the soup through a blender or push it firmly through a fine sieve. 6 Place the puréed soup into a clean pan. Return to the boil. Correct the seasoning and consistency. 7 Serve garnished with croutons or sippets. Q1: How many portions does the recipe yield if each portion is 250 ml? There are four portions. Satisfactory Unsatisfactory Q2: What are two (2) quality indicators you should look for when selecting the carrot?
2. Find a carrots with smooth shape and big because the bigger it is the sweeter.
Q3: What are two (2) signs of spoilage you can look for when selecting the bacon?
Satisfactory Unsatisfactory Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

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