Reference no: EM133189698

SIT30816 Prepare appetisers and salads

Assessment Task 1

Assessment Questions:

Question 1: What are the definitions for the following variations of appetisers?
1. Appetiser

2. Starter

3. Amuse bouche

4. Hors d'œuvre

5. Canapés

6. Crudités

7. Entrées

Question 2: Provide an example how each of the following factors can be used to estimate the number of serves
to be prepared for service?
1. Historical data

2. Number of bookings

3. Special functions

4. Climate and weather

Question 3: List 3 methods which are commonly used to calculate the required ingredients for menu preparation?

Question 4: How can the following factors affect the selection of ingredients for the preparation of dishes?

Question 5: Provide 5 examples for common Work, Health and Safety and Hygiene which apply when using equipment?

Question 6: Explain the general key steps for preparing ingredients for mise en place and preparation of dishes for service. Which provisions for use-able trimmings and off cuts would this require?

Question 7: Provide 5 examples of equipment which can be used to decorate, garnish and portion canapés in a uniform and clean manner?

Question 8: What was the purpose of aspic in the preparation of classical canapés? How is aspic effectively used
today when preparing canapés and what could be an alternative for some applications?

Question 9: Provide 7 examples of cold canapés with suitable toppings and garnishes?

Question 10: Provide 5 general guidelines for the preparation and service of canapés?

Question 11: Before a selection of canapés can be assembled all mise-en place needs to be prepared. List the steps to ensure efficient workflow when assembling canapés in order?

Question 12: List 3 provisions to assist neat presentation, freshness and visual appeal of canapés for service?

Question 13: The variety and menu examples of hot canapés are almost unlimited. List 6 important general rules you should consider when choosing ingredients, accompaniments, cookery methods and service provisions for hot canapés?

Question 14: What is the role of hors d'œuvre in modern Australia and, traditionally, in French cuisine?

Question 15: Provide 3 examples of using trimmings and off-cuts for the preparation of appetisers and entrées to minimise or waste and improve food costs?

Question 16: What is the origin of the term "antipasti"? Provide 6 examples of typical antipasti and how these are often served?

Question 17: What is the origin and meaning of the term "tapas"? Provide 6 examples of typical tapas and how these are often served?

Question 18: Provide 3 menu examples each for typical mezze from? Eastern and South Eastern European countries:

Middle Eastern Countries:

Question 19: Provide 2 examples of appetisers from each of 5 Asian countries?

Question 20: List 7 points which need to be considered when planning an appetiser?

Question 21: List 6 aspects which need to be addressed prior to service to ensure timely and efficient procedures when serving food?

Question 22: Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and entrées?

Question 23: What is the general guide for the portion size of an entrée? Which other factors need to be considered when determining the portion size of appetisers?

Question 24: What are the key aspects which need to be considered to meet hygiene aspects, clientele requirements, garnishes, efficiency of service and freshness of appetisers?

Question 25: Provide a definition for the following salad classifications and include 2 menu examples for each?
1. Simple salads

2. Compound salads

3. Warm salads

Question 26. Provide 7 points of care for hygiene, handling, preparation, nutritional value, storage and service of salad leaves and vegetables?

Question 27. What are the roles of dressings, sauces, dips and relishes when serving appetisers and salads?

Provide examples for each type?

Question 28. What are the key ingredients for dressings, sauces, dips and relishes? What can be done to vary or mellow their flavour?

Question 29. Which aspects should be considered when using oils for various menu applications?

Question 30. What are the beneficial health effects of olive oil?

Question 31: Provide 7 examples of vinegars and a menu application for each type?

Question 32: What are the important properties of mustards in cooking processes and for use in dressings and emulsion sauces?

Question 33: How could you modify a recipe for a salad dressing to suit a low fat diet?

Question 34: What is the ratio of oil and vinegar for a dressing dependent on? Provide examples for ratios?

Question 35: Describe the 3 groups of vinaigrettes?

Question 36: Provide 3 examples of how to resurrect a split mayonnaise?

Question 37: Provide 3 examples of dairy based dressings and provide menu applications for these?

Question 38: What are the common hygiene requirements for appetisers and salads to avoid any contamination risks?

Question 39: What are the common requirements for storing and labelling salads, dressings and appetisers?

Assessment Task 2

Performance objective:

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads
• contents of stock date codes and rotation labels and their implication for food quality standards
• characteristics of different appetisers and salads:

o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
• quality indicators for appetisers and salads
• cookery methods for appetisers and salads
• dressings, sauces and garnishes for salads
• mise en place requirements for appetisers and salads
• appropriate environmental conditions for storing appetiser and salad products to:

o ensure food safety
o optimise shelf life
• Safe operational practices using essential functions and features of equipment used to produce appetisers and salads.

Assessment description:

You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio

Your trainer will be providing you with feedback.

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this assessment.

Assessment Questions:

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

Use the attached recipe card and workflow plan template and copy as required.

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper

1. You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery:

• 1 small selection of antipasto
• 2 cold canapés
• 2 types of finger foods
• 1 hot hors d'oeuvres
• 1 type of savouries
• 1 type of tapas

a. Use the recipe card template and write the recipes for each variety to yield 4 serves each.

b. Provide a suitable sauce or dip, and garnish for each type.

c. List all equipment required to prepare your selection and how each piece is safely used in the preparation process.

d. Suggest 3 different service vessels which could be used to serve your selection.

e. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties, colours, sizes and shapes.

2. Choose 3 different salads including an example for a modern warm salad.

a. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used.

b. List the garnishes to be used and the service vessels for presentation.

3. Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)

4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads.

5. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each.

6. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling.

7. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM).

Assessment Task 3

Assessment description:

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
Prepare the attached dishes to the criteria set out

Attachment:- Prepare appetisers and salads.rar