Select the utensils and equipment wash the peas wash

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Select the utensils and equipment. Wash the peas. Wash, peel, cut, dice and slice vegetables. Satisfactory Unsatisfactory Q7: What precision cutting technique is used to dice the carrot and onion? Brunoise Satisfactory Unsatisfactory
Q8: What cutting technique would you use to alter the recipe by using thick 5 to 8 mm dice carrots in the soup? Macedoine Satisfactory Unsatisfactory Q9: Why must you thoroughly wash the peas in cold water before cooking?
Satisfactory Unsatisfactory Q10: The recipe instructs you to ‘sweat’ the onion. What does this mean?
Satisfactory Unsatisfactory Q11: There are carrot and onion off-cuts. How can they be used to minimise waste and increase profitability?
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Satisfactory Unsatisfactory Q12: You need to heat and serve green pea soup that you prepared yesterday. It has thickened overnight. How do you reconstitute the soup? 1. Start the cold, thickened liquid on a low heat. Add a small amount of appropriate liquid such as stock, water or wine and stir frequently with a wooden spoon. This prevents it from burning on the bottom of the pot. 2. Heat the thickened liquid to a flowing consistency. Gradually increase the temperature until it comes to the boil. 3. At boiling point, turn the temperature down. Slowly simmer for four to five minutes. This helps reduce any bacteria that may have built up during storage. 4. Once the liquid has simmered, you can adjust the consistency if necessary. Thin it with an appropriate liquid. Thickened it with a beurre manie or liaison. Satisfactory Unsatisfactory
Q13: What type of service ware would you present this dish in? Base your responses on the service ware available in your workplace or training environment.
Q14: What are you looking for when you visually assess this dish?
Satisfactory Unsatisfactory Q15: Where and how would you store this dish prior to service? .

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