SITHCCC006 Prepare Appetisers And Salads Assessement

instructions : (for assessments not embedded within the LMS)

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  •   Add your name and student number to the header or footer on every page.
  •  On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers.

 You are required to do the following: 

  • Complete Tasks 1 and 2 in Assessment D.
  • Read the recipes and answer the questions.
  • Submit the completed questions to your assessor

Task 1

  • Use the recipe provided or one supplied by your assessor.
  • Respond to all questions.

Coleslaw                                                                                               Yield: 10 portions

Ingredients                                                          Quantity
White cabbage  ½
Onion              200 g
Carrot 400 g
Celery3 sticks
Pepper and salt        to taste
French dressing     120 ml
Mayonnaise120 ml

       

Step    Method

1.    Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.

2.   Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.

3 .   Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.

4 .   Mix all vegetables together evenly in a large stainless steel bowl.

5.   Moisten with equal quantities of mayonnaise and French dressing and mix well.

6.   Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.

 

Q1:    How many portions do the recipe yield?

Q2:    What are two quality indicators you should look for when selecting the cabbage?

Q3:    What are two signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions?

Q4:    List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

Q5:    List the equipment needed to measure or weigh ingredients.

Q6:   What preparation technique(s) are used to prepare ingredients for cooking?

Q7:   What cutting techniques are used to prepare ingredients for cooking?

Q8:   The cabbage can be cut into a fine shred. What is this cut called?

Q9:   Why must you thoroughly wash the cabbage in cold water before slicing it?

Q10:   Mayonnaise is an emulsion sauce. What is an emulsion?

Q11:   There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability? 

Q12:  You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio? 

Q13:  What type of service ware would you present this dish in? Base your responses on the service ware available in your workplace or training environment.

  • ð As a side dish to accompany the main meal 
  • ð For a buffet function for 100 people

Q14:  What are you looking for when you visually assess this dish?

Q15:  Where and how would you store this dish prior to service?

Q16:  How do you classify this salad: classical, modern, cold, warm or fruit? 

Task 2

  • Use the recipe provided or one supplied by your assessor.
  • Respond to all questions

chicken satays                                                                                     

Ingredients           Quantity
Bamboo skewers        6
Chicken breast1
Soy sauce             40 ml
Garlic, crushed       1 clove
Lemon juice              30 ml
Peanut oil      20 ml
Onion, finely chopped  1

Step    Method

1    Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.

2   Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.

3    Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.

4    To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.

5    Add peanut butter and stock to the pan and stir over a gentle heat until combined.

6   Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.

7  Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.

8  To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired.

Q1:   You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.

Q2:   What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe? 

Q3:   Describe how you can sequence your mise en place and preparation tasks to meet deadlines.

Q4:   Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.

Q5:   What are two safety techniques you should use when cutting and preparing the ingredients with a knife?

Q6:   You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?

Q7:   What method(s) of cookery for which food item is used in this recipe

Q8:   What is the purpose of marinating the chicken in this recipe?

Q9:   What is one safe operating practice you should follow when using a char-griller?

Q10:  What is one technique you can use to minimise waste when preparing this recipe?

Q11:  The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What service ware would you serve the skewers on? Base your responses on the service ware available in your workplace or training environment.

Q12:  Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?

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