What adjustments to presentation might you need to

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20. What adjustments to presentation might you need to make after visually evaluating a dish before service? (a) Modify ingredients to adjust the flavour and texture of the dish. (b) Increase portion sizes if the dish looks too small. (c) Clean up drips and spills. Change dips or sauces if they are incorrect. (d) Make sure any special dietary requests have been met.
21. As appetisers and salads contain high-risk, perishable items, what temperature should they be stored at?
22. How should you store by-products and off-cuts for later use elsewhere in the production process?
(d) Place in a clean container, cover and clearly label what the contents are. Place in the refrigerator.
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 23. How can you reduce the number and type of cleaning tasks you have to complete at the end of a service period?

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