11 which cooking technique and equipment is most

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11. Which cooking technique and equipment is most appropriate when making food for a customer with heart disease? (a) Stir frying in a wok. (b) Steaming in a steamer. (c) Deep frying in a fryer. (d) Shallow frying in a pan.
12. Which preparation and cooking techniques retain optimum nutritional value of vegetables?
13. What three qualities should your final dish have when you present it?
14. What visual checks should you complete before the dish is served to customers?
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 16 January 2018
SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test 15. How must halal, kosher and foods prepared for allergy suffers be stored? (a) In the refrigerator at between 1 to 4 °C. (b) In sealed containers so it doesn’t come into contact with other foods that could contaminate it. (c) In a separate storage area from all other foods and packaged in specially labelled containers. (d) In the refrigerator at between 1 to 4 °C in clean containers covered with cling wrap.
16. How can you minimise waste and maximise the profitability of a dish?
17. How should you store surplus food at the end of a service period?
18. How can you reduce the number and type of cleaning tasks you have to complete at the end of a service period?
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 16 January 2018

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