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.