Preparation of Appetisers and Present Salads Assessment 2 Answer
Answer the following questions
1. List three factors you must consider when confirming food production requirements.
Menu, to follow the Standard recipes and to meet deadlines.
2.You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amounts required for each ingredient.
|Quantity (10 portions)
|Quantity (50 portions)
|Short crust or puff pastry
|Bacon, small dice
|Cheddar cheese, grated
|Chives, finely chopped
3. List three quality checks you should make when selecting lettuces for appetisers or salads.
pungent Smell, brown or blackish Colour, any signs of contamination.
4.What is the purpose of a spinner? How does it work?
reduce excess moisture, use plastic bowls place the greens inside to spin and remove excess water.
5.When making curried vegetable filo parcels for service as hot finger food, what six items of equipment would you need to prepare them?
Knives, includes the chopping board, place it in the oven, use the stove and pan
6.You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks include finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases and making a wasabi flavoured mayonnaise using the mixer. What are four safety and hygiene practices you should follow when assembling and using equipment to prepare these items?
To check for cracks, include the frayed cords, the use of the faults, and then add the incorrectly fitted blades to use the components to make it unsafe. use the safety guards. and there blades, bowls, to use the chopping boards, includes the pots and knives, to use the prepare tasks. cook equipment that can be used with particles or residues from the previous day, for any posoble cross-contamination. Avoid any food poisoning.
7.Match the required tasks to the preparation sequence for the caramelised onion, olive and goat’s cheese
8.Why is it important to thoroughly wash vegetables and leafy greens before preparing salads and appetisers? List two reasons.
To remove any spoilage or contamination
to keep it clean and remove dirt.
9. What are you doing if you are preparing a chiffonnade of lettuce?
Stack the Leaves, then roll the leaves and cut and separate strips.
10.What does it mean if your recipe requires vegetables to be cut into a julienne?
vegetables are cut into “matchsticks, peel, carrots and discard and slice carrot thinly inch
11.How can you minimise waste when preparing ingredients for salads and appetisers?
by chopping as it is required. only chopping the vegebles till it is used and using peeler.
12.What is the oil to vinegar ratio for vinaigrette dressing?
1 part white vinegar to 2 oil parts
13.List three variations of vinaigrette dressing.
14.List the steps to make mayonnaise.
Step 1: add vinegar, yolk, salt, pepper and whisk
Step 2: put oil and then again whisk
Step 3: after the thickeness (emulsion) add oil more and use hand blender to whisk more.
15.What are three examples of modern salad dressings?
16.What are four examples of classical salads?
17.What are the four components of a composite salad?
adding the ingredients
Garnish and adding spices
18.What are the five components of a cold canapé?
to add the base, adding the spread, using the topping, garnishing and Glaze.
19.Describe the difference between single portion and multiple portion service of appetisers.
serve one person with garnishing, dressing, sauce
put in platter and share the table
20.List the five mise en place tasks you should complete when preparing large quantities of canapés.
- to check for pre-dinner or cocktail package which the customer would have booked and check for the varieties canape. portion size to be calculated
- slice cook and add oil to all bread, including pastry along with the vegetable bases
- use spread and then garnishes
- use bench top for quick along with efficient workflow
- use to produce, variety with time and finish at cool room
21.What methods of cookery would be used when preparing the following appetisers and salads?
|Method of cookery
|Chicken Caesar salad with grilled chicken
|Crumbed prawn bites
|Roast beef and mustard canapé
22.List the four checks you should complete during preparation of salads and appetisers.
assemble the ingredients.
use the pre parathion tasks.
23.What food quality adjustments should you make in these situations?
|Food quality adjustments
|The mayonnaise (or mayonnaise-based dressing) is very thin and looks curdled.
|Emulsion add dressing use yolk, whisk broken dressing recombine
|The ingredients in the salad are soft and soggy when they should be crunchy.
|Check ingredients, make salad and use ingredients to soften.
|The base of the canapé is no longer firm and crunchy.
|canape should be remade and with new bases
24.What service ware should be used to present the following dishes?
Green salad served as a side salad
use side and small flat plate
Antipasto appetiser for seated guests to share
in a big plate
Potato salad to be placed on a buffet table
25.List five dips or sauces which could be served with appetisers.
1. Guacamole 2. includes the Bean dip 3. includes the Sour cream along with the onion dip 4. Raita 5. add the spinach along with the sourcream dip
26.What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on a platter of hot appetisers.
standard recipe do adjustment
Sauce has been dripped on the edge of the plate.
clean plate with cloth
The dish does not look visually appealing.
check balance, add colours to garnish
Food is piled dangerously high on the platter and may spill when carried.
27.List three food safety or environmental requirements when storing salad and appetisers.
dry storage and no moist
cool temperature to prevent any rottening
safe and clean environment.