University : TKL College UniLearnO is not sponsored or endorsed by this college or university.
Subject Code : SITHCCC006
Country : Australia
Assignment Task


Questions

Q-List at least three food safety issues that you must consider when preparing appetizers and salads. Describe how you would reduce each risk.

Q-Explain how you can keep salad dressings stored in a way that optimizes shelf life and freshness. 

Q-Explain how you can keep prepared salads stored in a way that optimizes shelf life and freshness. 

Q-Identify for how long salads should be stored in the refrigerator/cool room.

Q-Lettuce is a key ingredient in many salads. Identify its nutritional value.

Q-Choose three more ingredients you would use in appetizers and salads and identify their nutritional values.

Q-List two things you should check before using knives.

Q-List two safety considerations you need to be aware of when using a mandoline. 

Q-Salads are versatile dishes. List three service styles they can be prepared for.

Q-When and how are appetizers served? Explain their purpose.

Q-Describe four mise-en-place tasks related to salads and appetizers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetizers.

Q-Define the following culinary terms in your own words:

1-Canapés: 

2-Hors d’oeuvres: 

1-Tapas: 

3-Vinaigrette: 

4-Mayonnaise: 

5-Julienne: 

16-Antipasto: 

Q-Identify at least three convenience products you could use when preparing appetizers. 

Q-Identify three classical salads. Consider your favorite classical salads.

Q-Identify three modern salads. Consider your favorite modern salads.

Q-Identify four garnishes that can be used for appetizers and salads. 

Q-Describe the two types of ‘base’ dressings that are used with salads. 

Q-Describe three cookery methods commonly used when preparing appetizers and salads. Include a description of each method.

 


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  • Posted on : February 27th, 2019

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