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Prepare appetisers and salads Assessment

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Added on: 2023-03-16 07:12:33
Order Code: 487364
Question Task Id: 0
  • Subject Code :

    SITHCCC028

Questions

Provide answers to all of the questions below.

  1. Define the following culinary terms in your own words:

Culinary term

Definition

Canapés

 

Tapas

 

Vinaigrette

 

Mayonnaise

 

Antipasto

 

Tossed

 

Compound

 

Farinaceous

 

Vol-au-vent

 

Filo pastry

 

Croutons

 

Anchovy

 

Parmigiano-Reggiano

 

Rocket

 

  1. In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.
  2. Briefly describe the following salads and appetisers, their historical and cultural origins and modern variations.

Salad/Appetiser

Description

Historical and cultural origins

Potential modern changes to dish

Caesar salad

 

 

 

Niçoise salad

 

 

 

Cobb salad

 

 

 

Vol-au-vent

 

 

 

Arancini balls

 

 

 

  1. List five questions you should ask yourself in regard to the balance, colour and contrast when considering the appearance and presentation of salads and appetisers you create.
  2. List five classical salads.
  3. List five modern salads.
  4. List five steps to check for freshness and other quality indicators when choosing food for salads and appetisers.
  5. Salads are versatile dishes. List three service styles they can be prepared for.
  6. When and how are appetisers served? Explain their purpose.
  7. List five different taste and textures that can be found in salads and appetisers.
  8. Describe the following cookery methods commonly used when preparing appetisers and salads.

Cookery method

Description

Baking

 

Boiling

 

Frying

 

Grilling

 

Poaching

 

Roasting

 

Steaming

 

  1. Identify four garnishes that can be used for appetisers and salads.
  2. Describe the two types of ‘base’ dressings and one sauce that are used with salads.
  3. Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.
  4. Briefly describe how to ensure that you achieve consistency and presentation when plating salads and appetisers.
  5. Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.
  6. Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.
  7. Identify for how long salads should be stored in the refrigerator/cool room.
  8. List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.
  • Uploaded By : Katthy Wills
  • Posted on : March 16th, 2023
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