Identifies and selects appetiser and salad

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Q: What are three indicators of freshness and quality you should look for when selecting lettuce and other salad greens?Q: The quality and freshness of dry goods is as important as fresh ingredients. What are two quality indicators you should look for? Q: What are two indicators of spoilage in meat and poultry?Q: Why should you check dry farinaceous and other goods for signs of contamination before using them to prepare salads for appetisers? 29/05/18 30/05/18 Q: What information is contained in adate code or rotation label? Q: How do stock rotation proceduresand product expiry dates help you select ingredients? 2016 Edition 2
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SITHCCC006 PREPARE APPETISERS AND SALADS – Practical demonstration Observable skills/tasks Date Signatu re Date Signatu re Date Signatu re Satisfac tory Verbal questions supporting demonstration of skill/task (Questions should be changed to suit the task.) Satisfac tory Ye s No Ye s No Q: What item of equipment would you use to gently fry rounds of breadto be used as a base for cold canapés?Q: You are preparing canapés for a large cocktail party. What items of equipment do you use to lay out the canapés while building them? Q: From a food safety perspective, what should you check before assembling any food production equipment?Q: What features or functions of a slicer can cause injury when assembling it? 29/05/18 30/05/18 Q: Mechanical mixers, slicers and peelers are often used when preparing ingredients for salads and appetisers. What are two safety procedures you should follow when using this type of equipment?Q: Many ingredients used to preparesalads and appetisers are served raw. How can you reduce the risk of cross-contamination between different ingredients when using foodpreparation equipment? V 2016 3
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SITHCCC006 PREPARE APPETISERS AND SALADS – Practical demonstration Observable skills/tasks Date Signatu re Date Signatu re Date Signatu re Satisfac tory Verbal questions supporting demonstration of skill/task (Questions should be changed to suit the task.) Satisfac tory Ye s No Ye s No
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