Question 21 complete mark 100 out of 100 question

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Question 21 Complete Mark 1.00 out of 1.00 Question text 10. What methods of cookery would be used when preparing the following appetisers and salads? - Chicken caesar salad with grilled chicken - Crumbed prawn bites - Roast beef and mustard canapé - Mini quiches - Asparagus salad - Chicken caesar salad with grilled chicken: shallow frying - Crumbed prawn bites: deep frying - Roast beef and mustard canape: Roasting - Mini Quiches: Baking - Asparagus salad: Blanching
Comments Comment: Question 22 Complete Mark 1.00 out of 1.00 Question text 11. List the four checks you should complete during preparation of salads and appetisers.
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Question 23 Complete Mark 1.00 out of 1.00 Question text 12. What food quality adjustments should you make in these situations?
Comments Comment: Question 24 Complete Mark 1.00 out of 1.00 Question text SECTION 5: PRESENT AND STORE APPETISERS AND SALADS 1. What serviceware should be used to present the following dishes?
Comments Comment: Question 25 Complete Mark 1.00 out of 1.00 Question text 2. 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 sour cream dip Comments
Comment: Question 26 Complete Mark 1.00 out of 1.00 Question text 3. What adjustments to presentation should you make in these situations?
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Comment: Question 27 Complete Mark 1.00 out of 1.00 Question text 4. List three food safety or environmental requirements when storing salad and appetisers.
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