1 sweet chilli sauce soy sauce 2 aioli tartare or

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1. Sweet chilli sauce, Soy sauce. 2. Aioli, Tartare or cocktail sauce. 3. Cream cheese and chive, hummus, savory dip such as guacamole (glossary), tzatziki. 4. Pickled ginger, soy sauce. 5. Tomato sauce or tomato relish. Satisfactory Unsatisfactory
Q29: What adjustments to presentation should you make in these situations?
Satisfactory Unsatisfactory Q30: List three (3) food safety or environmental requirements when storing salad and appetisers. 1. All the items and left-over foods must be stored securely in a sealed or covered container. 2. They should be refrigerated between 1 to 4 degrees until it gets served. Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|9
SITHCCC006 – Assessment 3. There should be enough and adequate ventilation in the refrigerator, to make sure one even circulation of cold air. 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 of the ingredient, date, and name of the person that stored. Satisfactory Unsatisfactory Q32: What are three (3) common tasks you complete when cleaning your work area at the end of service? 1. Clean the bench. 2. Sanitize surface. 3. Clean the bins. Satisfactory Unsatisfactory Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|10
SITHCCC006 – Assessment TASK B – PROJECT Learner assessment guide and evidence 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. 2 Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well. 3 Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion. 4 Mix all vegetables together evenly in a large stainless-steel bowl. 5 Moisten with equal quantities of mayonnaise and French dressing and mix well. 6 Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired. Q1: How many portions does the recipe yield?

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