Only prepare enough for each service period know your

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Only prepare enough for each service period, know your numbers/portions.
SECTION 4: Prepare appetisers and saladsQ16:What method of cookery is used to make caramelised onions for the caramelised onion,olive and goat cheese tart mentioned in Q11?
Q17:What method of cookery would you use to cook crumbed prawns and chicken?
Deep fryingSatisfactory Unsatisfactory Q18:What is the oil to vinegar ratio for vinaigrette dressing?2 oil to 1 vinegarSatisfactory Unsatisfactory Q19:List the steps to make mayonnaise.Step 1 Mix Vinegar, egg yolks, mustard, salt and pepper thoroughly with a whisk.Step 2 Gradually drizzle the oil the vinegar mixture while whisking vigorouly and continually.Step 3 When the emulsion forms, you can add the oil slightly faster. If you are preparing large batches of mayonnaise, using an electric mixer will save time and energy. Satisfactory Unsatisfactory Q20:What are three (3) examples of modern salad dressings?
Q21:What are four (4) examples of classical salads?
Q22:What are the five components of a cold canapé?base spread topping garnishglazing
Satisfactory Unsatisfactory Q23:List the five (5) mise en place tasks you should complete when preparing large quantitiesof canapés.calculate the number of canapes Lay cooked, dried and reasy-made bases out on trays, read assembly. Slice, chop, peel, blanch or mince all toppings as required.Prepare all service trays by polishing and lining with doyleys or folded linen.Prepare one variety at a time from start to finish. When each variety is finished, put them in the cool-room to chill.Satisfactory Unsatisfactory Q24:List four (4) checks you should complete during preparation of salads and appetisers.appearancetexture temperature taste Satisfactory Unsatisfactory Q25:What food quality adjustments should you make if the mayonnaise (or mayonnaise-baseddressing) is very thin and looks curdled.use another egg yolkSatisfactory Unsatisfactory Q26: What food quality adjustments should you make if the base of the canapé is no longer firm and crunchy?remade with new bases they cannot be served Satisfactory Unsatisfactory SECTION 5: Present and Store Appetisers and SaladsQ27:What service ware should be used to present the following dishes?
Q28:List five (5) dips or sauces which could be served with appetisers.

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