Q23 list the five mise en place tasks you should

This preview shows page 4 - 5 out of 5 pages.

Q23: List the five mise en place tasks you should complete when preparing large quantities ofcanapés.
Q24: List four checks you should complete during preparation of salads and appetisers.
Q26: What food quality adjustments should you make if the base of the canapé is no longer firmand crunchy? P61remade with new bases2016 Edition4
SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerSECTION 5: PRESENT AND STORE APPETISERS AND SALADSQ27:What serviceware should be used to present the following dishes?
Q28:List five dips or sauces which could be served with appetisers.
Q29:What adjustments to presentation should you make in these situations?
Q30: List three food safety or environmental requirements when storing salad and appetisers.
Q31:What information should you put on a date label attached to surplus food being stored forservice at another time or day?
Q32:What are three common tasks you complete when cleaning your work area at the end ofservice?
© Didasko Digital 20165

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture