23 how can you reduce the number and type of cleaning

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23. How can you reduce the number and type of cleaning tasks you have to complete at the end of a serviceperiod?Use the cleaning schedule to ensure everyone knows their responsibilities.Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.Clean and tidy your work area as you complete each task during preparation and service. Train all staff in correct cleaning techniques, so equipment and work areas are cleaned correctly,reducing repetition of tasks.
24.How you should store prepared cold canapés and appetisers to maintain their quality and optimise shelf life?
Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|7
SITHCCC006 - Student AssessmentTASK B – SHORT ANSWERINSTRUCTIONS: You are to answer all questions.Read each question carefully. Ensure you have provided all required information.SECTION 1: Select IngredientsQ1: List three factors you must consider when confirming food production requirements.1.MENU2.STANDARD RECIPE3.DEADLINESSatisfactory Unsatisfactory Q2:You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amountsrequired for each ingredient.IngredientsQuantity (10portions)Quantity (50 portions)Shortcrust or puff pastry250 g1250gBacon, small dice70 g350gCheddar cheese, grated70 g350gChives, finely chopped¼ bunch1 and ¼ bunchEggs210gCream360 ml1800g 1.8LSatisfactory Unsatisfactory Q3:List three quality checks you should make when selecting lettuces and other leafy greens for appetisers orsalads.1.The color should be bright and fresh2.It should be firm to touch the leaf should be plump and hold its shape3.There should be no brown or yellow spots Satisfactory Unsatisfactory Q4:You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a key characteristic ofthis lettuce that will help you identify it?Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|8
SITHCCC006 - Student Assessment
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