SITHCCC006 Prepare appetizers and salads

1. List the reasons why a food preparation list is a valuable tool.

- Efficiency
- Helps stuff to know what they are doing
- Keeps you organised and prepared
- Ensure nothing is missed

2. List the information that can be found when referring to a recipe.

- Ingredients
- Method
- Time
- Equipment
- Portion sizes

Using the information from the recipe below, calculate the amount of ingredients that would be needed
if 10 servings were required. You may use rounding of amounts if necessary.
Waldorf Salad: Serves 10
 15 tbsp mayonnaise
 5 tbsp lemon juice
 Seasoning, to taste
 1750g sweet apples, cored and chopped
 875g cup red seedless grapes, sliced in half
 10 stalks of celery, thinly sliced
 500g walnuts, slightly toasted.

1. What indicators may there be that the following produce was not fresh and/or of poor quality?
 Cucumber = mouldy, floppy, soggy, smell, wet
 Shrimp = smell, colour, hard, slimy
 Cheddar cheese = mouldy, smell, hard and crunch, colour

2. Explain the difference between use-by dates, best-before dates and rotation labels.
- Use by > can only be used before until this date
- Best before > can be used after but quality is best before
- Rotains rebel > this indicateds

3. What steps would you take with regards to stock rotation to minimise wastage?
- Using the FIFO method
- Organising less more often
- Re use food products when possible
- What is meant by the term ‘perishable supplies’?
- Perishable commodities are those commodities which deteriorate quickly when not stored properly.
Perishable commodities usually require some sort of refrigerated storage.

1. Give 5 examples of different things that may indicate supplies are spoiled or contaminated.
 Discolouration
 Bad Odour
 Change in Texture
 Unusual Taste
 Improper storage temperature.

2. What should you do if you find supplies that are spoiled or contaminated?
- Throw it away and record wastage
- Tongs
- Spoons
- Spatulars
- Knife
- Chopping board
- Piping bags
- Moulds
- Cutters
- Garlic press

Create an equipment list of at least 5 items for each of the following categories :
 Basic equipment – those items that are used for the creation of nearly every dish
 container
 clining wrap
 foil
 baking paper

 Additional equipment – those pieces that aren’t used as often or may be for specific techniques
* Vacuum system
* closed top cutting skips
* cutting dryer type WSM

 Disposables – equipment that may be required to create a dessert but cannot be reused.
* rubber gloves
* piping bag
*baking paper

1. List at least 5 precautions that should be taken when using electrical kitchen equipment.
 No wet hands
 No water around machine
 Don’t use equipment if cord is damaged
 Turn off equipment before use
 Keep hands away from blades
2. According to section 3.2.3 of the Food standards code, what factors make equipment easier to clean?
- Having equipment on a smooth surface
- Removed safety guards
- Both that are easy to remove

1. Outline the process for the safe washing of knives.

- Hand wash in hot soapy water
- Point knife away from us
- Keep knife in a safe place

2. What precautions should you take when removing items from machinery?
- Turn off machine
- Keep hands away from blades
- Use utensils if possible

3. What steps can be taken to prevent electrocution and electrical fires?

- Maintains our ventilation
- Don’t cover equipment
- Keep area dry avoid water near electrical

1. Provide an overview of no more than 100 words of the ‘mise en place’ method of preparation.
- ‘Set in place’ = This means to have all ingredients ready before you start the production of cooking
- Scales
- Measuring jugs
- Measuring spoons

2. Within your workplace, locate a recipe and from it, identify all the steps you would take to ensure the
‘mise en place’ stage of food production was complete.
1. check the standard recipe
2. check the cookery methods
3. check the portion size

1. List the types of measuring and weighing equipment that may be used in a commercial kitchen.
1. weighing scale, machines
2. measuring tapes

1. Explain how to clean fruits and vegetables thoroughly in no more than 200 words.
- Fill up sink with water and soak fruit and veg
- Rub the fruit and veg gently to not bruise them
2. Please explain these cuts
 Large dice- 5 * 5 mm
 Medium dice- 4 * 5mm
 Paysanne- country cut
 Batonnet- large rectangle cut
 Small dice- 3*3mm
 Julienne- matchstick
 Brunoise- 3*3mm
 Chiffonade- shaved very thin
 Butterfly – sliced in half ¾ thru

List at least 6 steps that can be taken, both in the kitchen and from menu decisions to minimise waste
and maximise profit in the workplace.
 Using FIFO
 Order correctly
 Using extra for specials
 Make compost
 Make staff meals with leftovers
 Use vegetable of cuts for stocks and sauces

Outline the cookery methods may you need to use to make the following dishes:
 Tuna Nicoise salad = boiled, blanched, frying
 Patatas bravas = fry and simmer sauce and roast potatoes
 Pear and goat’s cheese blini – poach pear and fry bilini

1. List all the ingredients for a classic Caesar dressing.

- Anchovies
- Eggs
- Worcestershire sauce
- Parmesan cheese
- Oil
- Dijon mustard
- Salt and pepper
- Lemon juice
- Garlic

2. Write a method for making a simple gravy.

- Make a roux
- Add your pan juices stocks until you have a smooth consistency
- Season with salt and pepper

1. Define the scope of responsibility in no more than 100 words and identify your scope of responsibility
for quality food adjustments within your workplace.
Head chef - whole kitchen area
Sous chef – whole kitchen area with head chef
Kitchen staff – benches
2. List the types of adjustments that may be made to food.
- Taste
- Temperature
- Texture

3. Using cookery books, internet searches or another method, find and write down a recipe appropriate
for each of the following categories:
 Canape - using a cracker or flat snack. Usually use tuna, fruits etc
 Tapas – an appetizer or snack in Spanish. Fried baby squid, mixed olives, chees, etc
 Classic salad – lettuce, tomato, cucumber, carrot etc
 Warm salad – grilled vegetables
 Fruit salad. – sweet and sour fruits

1. Give at least 5 examples of service-ware you could use to present salads and appetisers on.
 Tiles
 Tiered platters
 Shot glasses
 Wooden chopping boards
 Stone
 Bowls

2. What service-ware might you use for the following occasions? Provide two answers for each.
 Dinosaur-mad 8-year-old boy’s birthday party
 Dinosaur shaped platers
 Green cups

 Charity ball
 Chrystal glasses
 Tiles and slate

 Golden wedding anniversary.

 Gold cutlery
 Gold plates

1. Which artistic techniques can be employed to apply sauces to a plate? Briefly, explain each one (no
more than 25 words each).
- Lines
- Point
- Pools
- Brushes
- Drops

2. List 5 examples of appropriate appetiser and salad garnishes.

 Edible flowers
 Fresh herbs
 Shallots
 Croutons
 Fresh vegetable

1. What must you consider when visually evaluating a dish?

- Colour contrast
- Balance
- Garnish
- Presentation

2. What are the five elements of plating a dish?

- Plan
- Simplicity
- Balance
- Portion
- Presentation

3. Give three examples of questions you might ask yourself when visually evaluating a dish.
 Would you be happy if you were served this?
 Are all the portion the same size?4
 Are all dishes uniform?

1. What factors need to be considered when storing dishes?

- Atmosphere
- Humidity
- Light
- Packaging
- Temperature
- Use of contaminers
- Ventilation

2. How can light affect food?

- Dries out
- Vitamins and proteins
- Fats
- Colours

3. What affects the rate of photo-degradation?

- The strength of light
- The type or light
- Duration of exposure
- Distance between the light and product
4. What type of packaging and containers may be used for storing dishes?
- Cling warp
- Air right containers
- Vacuum seal bags

1. Identify the two stages of effective cleaning and elaborate on each in no more than 250 words.
- Cleaning > remove dirty
- Sanitizer > kill bacteria

2. Discuss the way in which waste should be disposed of

- Never take rubbish through the restaurant

- Use organic water for compost
- Make sure bin lid is properly closed

3. Discuss the ways in which produce can be reused to maximise profits and minimise the environmental
impact.

- Use fruit and vegetable in compost

- Use ingredient in specials
- Donate where possible

1. Using information from the learner guide, create an alphabetised glossary of terms related to the creation of
salads and appetisers. It should have at least 15 entries.

1. Antipasto
2. Baba Ganoush
3. Balsamic
4. Blanching
5. Caesar
6. Canape
7. Cold Salad
8. Dressing
9. Gravy
 10. Hors d’oeuvre
11. Nicoise
12. Ranch
13. Tapas
14. Tzatziki
15. Warm salad
16. Homus

2. Explain the difference between use-by dates, best before dates and rotation labels in no more than 200 words.
 Use by dates – can be used up until this date
 Best before – can be used after but quality is best before

3. Your assessor will assign you one variety of salad, e.g. Russian. Create a presentation about it that must
include information about the following:

 Appearance and presentation

 Classical and contemporary variations
 Freshness and other quality indicators
 Nutritional value
 Service style
 Taste
 Texture.

4. List 4 factors that may indicate a high-quality salad or appetiser.

 fresh
 not soggy from the dressing
 for appetiser, not so filling
 good texture

5. List 4 cookery methods that can be used in the preparation of salads and appetisers and outline them in no
more than 200 words each.
 boiling
 grilling
 frying
 poaching

6. List 5 common sauces and dressings that can be used with salads and appetisers.
 Caesar
 Balsamic
 Ranch
 Italian
 Blue cheese
7. What would the appropriate environmental conditions be for a smoked salmon and cream cheese appetiser
platter that was due to be served in an hour’s time in order to ensure the food remained safe and to retain its
quality and freshness?

- Into the fridge and cool-room