16 select the most appropriate cooking method to use

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16. Select the most appropriate cooking method to use when preparing onion and bacon for minestrone soup.
17. What is the appropriate cooking method to use when cooking green pea soup?
18. What is a clarifying raft made of?
19. What thickening agent would you use to make espagnole? Egg yolks
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Blond roux Brown roux Correct Breadcrumbs 20. Which sauce is a derivative of béchamel?
21. You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage?
You need to check for consistency, texture, taste, temperature and aroma. Correct You need to check whether the dish is too salty, bitter, sweet or sour.
If you followed the standard recipe properly, you shouldn’t need to check quality points or make any
adjustments at this stage. 22. Which of the following demonstrates best practice for reconstituting or re-thermalising stocks, sauces and soups?
Reheat on the stove directly from the freezer to avoid food contamination.
Reheat at a high temperature and bring to a rapid boil for five minutes before removing from heat.
Heat gradually on a flat-top grill. Bring to the boil then simmer for five minutes to reduce any bacteria that may have built up during storage. 23. How should you present your final dish? On service ware that is appropriate for the type of dish you’re plating. Correct On a large plate to give a greater visual impact when it is served to the customer. Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Present the dish using service ware that is easy to carry.
In a bowl or on a plate that has been preheated in the oven.
24. You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the most suitable garnish to use?
25. What should you check before a dish is served to the customer?

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