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.

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.

citrius juice

lemon

lime

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?

Ranch dressing

Honey mustard 

Coconut cream 

16.What are four examples of classical salads?

Salad Nicoise

Salad Waldorf 

green salad

fruit salad

17.What are the four components of a composite salad?

Base.

adding the ingredients

Garnish and adding spices

Dressing.

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.

Single portion 

serve one person with garnishing, dressing, sauce

Multiple portions 

put in platter and share the table

20.List the five mise en place tasks you should complete when preparing large quantities of canapés.

1. 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
2.  slice cook and add oil to all bread, including pastry along with the vegetable bases 
3. use spread and then garnishes
4.  use bench top for quick along with efficient workflow
5. 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?

22.List the four checks you should complete during preparation of salads and appetisers. 

assemble the ingredients.

use the pre parathion tasks.

weigh ingredients.

portions.

23.What food quality adjustments should you make in these situations?

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

big bowl

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.

bright garnish

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.