2 cut the cabbage into a fine shred or julienne wash

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2 Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well. 3 Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion. 4 Mix all vegetables together evenly in a large stainless-steel bowl. 5 Moisten with equal quantities of mayonnaise and French dressing and mix well. 6 Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired. Q1: How many portions does the recipe yield? 10 Satisfactory Unsatisfactory Q2: What are two (2) quality indicators you should look for when selecting the cabbage? 1. Colour- No discoloration. 2. Free from insects. What does the leaves should look like? Satisfactory Unsatisfactory Q3: What are two (2) signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions? 1. Look for browning 2. mould growth Satisfactory Unsatisfactory Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|12
SITHCCC006–Assessment Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
Satisfactory Unsatisfactory Q5: List the equipment needed to measure or weigh ingredients.
Satisfactory Unsatisfactory Q6: What preparation technique(s) are used to prepare ingredients for cooking?
Satisfactory Unsatisfactory Q7: What cutting techniques are used to prepare ingredients for cooking?
Satisfactory Unsatisfactory Q8: The cabbage can be cut into a fine shred. What is this cut called?
Satisfactory Unsatisfactory Q9: Why must you thoroughly wash the cabbage in cold water before slicing it? To remove dirt and chemicals. Remove worms, snails. Remove any residue from picking, transporting packing or handling. Satisfactory Unsatisfactory Q10: Mayonnaise is an emulsion sauce. What is an emulsion? Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|13
SITHCCC006–Assessment Emulsion or emulsified sauces are fat or oil-based sauces that contain no starch thickeners. An emulsion is a uniform mixture of two liquids that would normally not mix together, usually oil and vinegar. Satisfactory Unsatisfactory Q11: There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?
Satisfactory Unsatisfactory Q12: You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio?

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