1 2 3 4 5 satisfactory unsatisfactory q9 youre making

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1.2.3.4.5.SatisfactoryUnsatisfactoryQ9:You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook thestock?Name:SITHCCC007 – Assessment 1Version: V.2019.1Last Reviewed: January 2019Page|4
SITHCCC007 – Assessment 1SatisfactoryUnsatisfactoryQ10:What are three (3) things you should check when assembling equipment?1.2.3.SatisfactoryUnsatisfactoryQ11:How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?Ensure safe assemblyEnsure cleanlinessSatisfactoryUnsatisfactoryQ12:Identify four (4) safe operational practices to follow when using a food processor or other electricalequipment.1.2.3.4.SatisfactoryUnsatisfactorySECTION 3: PORTION AND PREPARE INGREDIENTSQ13:What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q14:How would you weigh and measure the following ingredients?
Name:SITHCCC007 – Assessment 1Version: V.2019.1Last Reviewed: January 2019Page|5
SITHCCC007 – Assessment 1250 mls water6 button mushroomsSatisfactoryUnsatisfactoryQ15:What are three (3) basic precision cuts you might use when preparing vegetables?
Q16:Your colleague has just finished preparing some meat for a soup. They ask you what they should do with allthe off-cuts. What would you suggest?SatisfactoryUnsatisfactory
Q17:What are the health risks associated with raw eggs or sauces containing raw eggs?SatisfactoryUnsatisfactorySECTION 4: PREPARE STOCKS, SAUCES AND SOUPSQ18:What method of cookery would you use to cook the following foods?
Q19:Briefly outline how to cook béchamel (white sauce).SatisfactoryUnsatisfactoryQ20:When might you use the roasting method of cookery to produce stocks, sauces and soups?Name:SITHCCC007 – Assessment 1Version: V.2019.1Last Reviewed: January 2019Page|6
SITHCCC007 – Assessment 1SatisfactoryUnsatisfactoryQ21:Explain how each of these clarifying agents is important to clarifying consommé.
Q22:How do you use a ‘bouquet garni’ to flavour soups and stocks?
Q23:What happens to stock if you use too much tomato paste?SatisfactoryUnsatisfactory
Q24:Which sauces have brown meat stock with red wine in them?
Q25:Which stock is most likely to have lemon juice added to it?
Q26:Identify the base sauce and additional ingredients necessary to make the following derivations.

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Term
Winter
Professor
john
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