SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Short
SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT,
EGG AND FARNIACEOUS DISHES
What serviceware would you use to present the following dishes?
Green salad served as a side salad
Plated / small bowl
Grilled vegetable and polenta stack
Large dinner plate
Fruit salad to be placed on a buffet table
List four sauces commonly served with pasta.
Bolognese, Marinara, Carbonara, Pesto, Funghi, Neapolitan
List four dips or sauces commonly served with vegetables.
Bechamel, Mornay sauce, Concass cuit, Sour cream and chives, Almonds, Orange sauce,
Hollandaise, Guacamole, Hummus, Tzatziki
Q32: Which garnish would you choose for the following dishes? Your garnish options are
coddled egg, croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon
Poached winter pears
zest of lemon or orange
Potato and leek soup
chopped herbs and croutons
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