Reference no: EM132624082
1 Identify four kinds of salad greens that are commonly used to make salads:
2 Name four different salad herbs:
3 Name two neutral flavoured oils used for salads
4 Name two strong flavoured oils used for salads:
5 Name four vinegars that are suitable for salad dressings:
6 Name four items that would be suitable for an Antipasto Plate:
7 List two classical and two contemporary salads:
8 List two Composed and two simple salads:
9 When preparing salads, what are the four basic parts of the salad?
10 What are the two basic types of salad dressings commonly used?
11 Name four dressings that use mayonnaise as a base:
12 Name three (3) cookery methods & three (3) Food items for that cookery method when preparing appetisers and salads
METHOD(appetisers)
FOOD (appetisers)
METHOD(salads)
FOOD (salads)
13Describe a work flow plan for the preparation of canapes.
14 Generally what nutritional value do you gain from eating salads?
15 How can we use workflow planning to plan our work for the day?
16 Give two knife safety rules:
17 What are Day Dots? What information would you put on a Day Dot for food prepared in a commercial kitchen?
18 Describe one method to minimise waste when preparing salads and appetisers
19 What are the correct storage conditions for mayonnaise-based salad dressings?
20 What general mise en place would you need for salads and appetisers?
21 Describe one way to avoid Cross Contamination in the kitchen
22 What are the correct storage conditions for cold salads and appetisers?
23 What specific qualities should you look for in the following fresh items?
1) Lettuce
2) Herbs
3) Canape bases
4) Tomatoes
5) Smoked salmon
24 Why should both salads and appetisers be prepared as close to serving as possible?
25 Give two types of equipment that can be used in the preparation of salads or appetisers, from each of the following equipment classifications and list safety measures for using them.
1) Utensils
2) Mechanical equipment
3) Large fixed equipment