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 SaladsQ27:
What service ware should be used to present the following dishes?Name: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|8
SITHCCC006–AssessmentDish:Service ware:Green salad served as a side salad to accompany a mainmealSmall plate and bowl.Antipasto appetiser for six seated guests to shareLarge plate.Potato salad to be placed on a buffet tableLarge 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 anothertime or day?Name: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|9
SITHCCC006–AssessmentYou 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 – PROJECTLearner assessment guide and evidenceName: SITHCCC006 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|10
SITHCCC006–AssessmentThis assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipesand 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 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|11
SITHCCC006–AssessmentActivity 1:Use the recipe provided or one supplied by your assessor.Respond to all questions.COLESLAWYIELD: 10 PORTIONSIngredientsQuantityWhite cabbage½ Onion200 gCarrot400 gCelery3 sticksPepper and saltto tasteFrench dressing120 mlMayonnaise120 mlStepMethod1Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.