SITHCCC006 PREPARE APPETISERS AND SALADS – Short answerStep 3: Prepare all spreads and garnishes. Cook and coolany toppings if necessary. Slice, chop, peel, blanch or minceall toppings as required. Step 4: Organise your bench top for quick and efficientworkflow. Collect all preparation equipment such as pipingbags, nozzles, cutting boards and knives. If plating canapesfor service straight after assembly, prepare all service traysby polishing and lining with doyleys or folded linen. Step 5: When everything is in place, you can beginproduction. Prepare one variety at a time from start to finish.When each variety is finished, put them in the cool-room tochill. Step 6: If your canapes are not going to be served straightaway, they can be lightly glazed with aspic to stop them fromdrying out or discolouring. Once the glaze has set, looselycover with plastic wrap and refrigerate at I °C to 4 °C. Q24: List four checks you should complete during preparation of salads and appetisers.
Q25: What food quality adjustments should you make if the mayonnaise (or mayonnaise-baseddressing) is very thin and looks curdled.
Q26: What food quality adjustments should you make if the base of the canapé is no longer firmand crunchy?2016 Edition8