a Use protective gloves and open the door carefully to release the steam before

A use protective gloves and open the door carefully

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(a)Use protective gloves and open the door carefully to release the steam before retrieving the tray of hot potatoes.(b) Make sure there is a towel on the floor in front of the steamer so the floor does not become wet and slippery. (c) Turn the steamer off and allow it to completely cool before opening. (d) Use a damp tea towel to carry the tray of hot potatoes as this will absorb the steam and reduce the risk of burns. 8. Why should you sort and assemble all your ingredients prior to starting to prepare them? 9. Weighing and measuring ingredients accurately is an important part of the preparation process (mise en place). Why? 10. Why must you thoroughly wash lettuce, salad greens and other vegetables?
SITHCCC006 PREPARE APPETISERS AND SALADS MULTIPLE CHOICE - KNOWLEDGE TEST Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 4 October 2017 11. How can you minimise waste to maximise profitability of a dish when preparing salads and appetisers? (a) Make sure all off-cuts, such as stems from leafy greens and bread crusts, are used in other production processes. (b) Use stock rotation processes to ensure only the freshest, most recently delivered ingredients are used. (c) Keep a log of all wastage for a period of time to identify which dishes have the highest wastage and remove them from the menu. (d) Use as much of the ingredient as possible while not compromising quality.

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