Add eggs yolks satisfactory unsatisfactory q26 what

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Add eggs yolks. Satisfactory Unsatisfactory Q26: What food quality adjustments should you make if the base of the canapé is no longer firm and crunchy? The canapés must be remade with the new bases as they cannot served. Satisfactory Unsatisfactory SECTION 5: Present and Store Appetisers and Salads Q27: What service ware should be used to present the following dishes? Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|8
SITHCCC006–Assessment Dish: Service ware: Green salad served as a side salad to accompany a main meal Small plate and bowl. Antipasto appetiser for six seated guests to share Large plate. Potato salad to be placed on a buffet table Large bowl. Satisfactory Unsatisfactory Q28: List five (5) dips or sauces which could be served with appetisers. 1. Sweet chilli sauce. 2. Tomato sauce. 3. Hummus. 4. Soy sauce. 5. Tartare sauce. Satisfactory Unsatisfactory Q29: What adjustments to presentation should you make in these situations? Incorrect sauce has been placed on a platter of hot appetisers. Dispose it and start from the beginning. The salad is not visually appealing as it looks bland and colourless. Adjust the ingredients if necessary to add colour and brightness. Satisfactory Unsatisfactory Q30: List three (3) food safety or environmental requirements when storing salad and appetisers. 1. There must be adequate ventilation in the refrigerator to make sure there is even circulation of cold air. 2. All food should be covered securely or placed in sealed containers or covered with cling film to protect them from damage and contamination. 3. The salad and appetizers must be refrigerated between 1 and 4. Satisfactory Unsatisfactory Q31: What information should you put on a date label attached to surplus food being stored for service at another time or day? Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|9
SITHCCC006–Assessment You should mention the contents of the container and also mention who stored it. Satisfactory Unsatisfactory Q32: What are three (3) common tasks you complete when cleaning your work area at the end of service? 1. Clean and sanitise surface such as benchtops, shelves. 2. Empty and wash the rubbish bins. 3. Put away all the clean equipment. Satisfactory Unsatisfactory TASKB – PROJECT Learner assessment guide and evidence Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|10
SITHCCC006–Assessment This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers. You are required to do the following. Complete Activities 1 and 2. Read the recipes and answer the questions. Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|11
SITHCCC006–Assessment Activity 1: Use the recipe provided or one supplied by your assessor. Respond to all questions. COLESLAW YIELD: 10 PORTIONS Ingredients Quantity White cabbage ½ Onion 200 g Carrot 400 g Celery 3 sticks Pepper and salt to taste French dressing 120 ml Mayonnaise 120 ml Step Method 1 Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.

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