Complete mark 100 out of 100 question text 10 what

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Question 21CompleteMark 1.00 out of 1.00Question text10. What methods of cookery would be used when preparing the followingappetisers and salads?
CommentsComment:Question 22CompleteMark 1.00 out of 1.00Question text11. List the four checks you should complete during preparation of salads and appetisers.
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Question 23CompleteMark 1.00 out of 1.00Question text12. What food quality adjustments should you make in these situations?
CommentsComment:Question 24CompleteMark 1.00 out of 1.00Question textSECTION 5: PRESENT AND STORE APPETISERS AND SALADS1. What serviceware should be used to present the following dishes?
CommentsComment:Question 25CompleteMark 1.00 out of 1.00Question text2. List five dips or sauces which could be served with appetisers.1. Guacamole 2. Bean dip\ 3. Sour cream and onion dip 4. Raita 5. Spinach and sourcream dip
CommentsComment:Question 26CompleteMark 1.00 out of 1.00Question text3. What adjustments to presentation should you make in these situations?
CommentsComment:Question 27CompleteMark 1.00 out of 1.00Question text4. List three food safety or environmental requirements when storing salad and appetisers.
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