SITHCCC006 - Prepare appetisers and salads

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: List three factors you must consider when confirming food production requirements.
1. Menu
2. Standard recipes
3. Deadlines

Q2: You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate
the amounts required for each ingredient.

 Ingredients  Quantity (10 portions)  Quantity (50 portions)

Shortcrust or puff pastry 250 g 1250 g

Bacon, small dice 70 g 350 g

Cheddar cheese, grated 70 g 350 g

Chives, finely chopped ¼ bunch 1.25 bunch

Eggs 2 10

Cream 360 ml 1800 ml

Q3: List three quality checks you should make when selecting lettuces and other leafy greens for
appetisers or salads.

1. Check the colour

2. Smell its aroma
3. Look for browning and other signs of spoilage

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Q4: You are making a Caesar salad and must locate the cos lettuce in the refrigerator. What is a key
characteristic of this lettuce that will help you identify it?
. A key characteristic of the lettuce that will help us identify is its spooned shaped leaves

Q5: You are about to prepare fresh prawns for canapés. What are two signs of spoilage or
contamination you should look for before commencing preparation?
1. Excessive moisture or dryness
2. Browning of degradation in looks

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SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: What is the purpose of a spinner? How does it work?

. A salad spinner removes excess moisture from a lettuce.

It consists of 2 parts a plastic basket which sits inside a big plastic bowl and when you place the greens
and spin them inside the pressure removes the water from it and don’t get soggy.

Q2: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of
equipment you need to prepare them?
1. Measuring cups 5. Cutters
2. Scales
3. Moulds 6. Tongs
4. Chopping boards

Q3: One of the main items of equipment you use to prepare dressings and sauces for salads and
appetisers is the food processor. What should you check before you start preparing your next
recipe.
Ans. Cleanliness has to be checked before using it for another recipe as if you will run the food
processor without cleaning it there will be a big chance of cross-contamination to occur.

Q4: 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?
1. The mechanical equipment should be correctly assembled.
2. The products required for making food should be clean
3. The person using it should have the required skills
4. The equipment required to make food should be in good condition having no cracks.

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: Match the required tasks to the preparation sequence for the caramelised onion, olive and goat
cheese tart, using an arrow as indicated below.
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 Sequence  Tasks
 Calculate requirements based on number of
portions required. Weigh olives, goat cheese
1. Assemble ingredients.
and puff pastry. Measure oil, sugar and
vinegar as required.
 Obtain ingredients. Oil, vinegar, onions and
2. Complete basic pre- sugar from the dry store. Goat cheese, olives
preparation tasks. and thyme from the refrigerator. Pastry from
refrigerator or freezer.
 Separate ingredients needed to make
3. Weigh or measure caramelised onion – oil, vinegar, sugar,
ingredients. onions, salt and pepper. Assemble items –
olives, goat cheese and puff pastry.
4. Portion ingredients if  Slice the onions and goat cheese. Roll out
necessary. puff pastry if necessary.
 Cut puff pastry into required number of
5. Sort ingredients.
portions.

Q2: The tart recipe requires 150 g puff pastry, 60 g olives and 1 tbsp brown sugar. What equipment do
you use to accurately weigh or measure these ingredients?

Ingredients Equipment
150 g puff pastry Weighing Scale
60 g olives Measuring Jug
1 tbsp brown sugar Table Spoon

Q3: Why is it important to thoroughly wash vegetables and leafy greens before preparing salads and
appetisers? List two reasons.
1. To remove soil and chemicals from the skin
2. To remove insects and snails from the leaves.

Q4: If your recipe requires vegetables to be cut into a julienne. Explain and give details of the shape
and size the cut.
Ans. If a recipe requires vegetable to be cut into a julienne then cut has to be fine even strips about
2mm x 2mm x 4cm.

Q5: You are cutting potatoes into a 6 mm dice. What is this cut called?
Ans. It is known as Macedoine.

Q6: Salads and appetisers are highly perishable, and surplus prepared dishes are often disposed of
after service as they don’t maintain their quality if stored for long periods of time. How can you
minimise this form of wastage?
Ans. By preparing the food according to the requirement and not exceeding it.

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SECTION 4: PREPARE APPETISERS AND SALADS

Q1: What method of cookery is used to make caramelised onions for the caramelised onion, olive and
goat cheese tart mentioned in (Section 3 Q.1)?
Ans. Salad Dressing is used as a method of cookery.

Q2: What method of cookery would you use to cook crumbed prawns and chicken?

Q3: What is the oil to vinegar ratio for vinaigrette dressing?

Ans. 1 part of white wine vinegar to two parts of oil making the ratio 1:2

Q4: List the steps to make mayonnaise.

Ans. Step 1 – Mix egg yolks, mustard, salt and pepper and vinegar thoroughly with a whisk.
Step 2 – Slowly keep putting the oil into the vinegar mixture while whisking it vigorously and
continually.
Step 3 -When the emulsion forms, the person can add oil slightly faster.

Q5: What are three examples of modern salad dressings?

Ans. 1. Thai salad dressing
2. Asian salad dressing
3. Fruit dressings

Q6: What are four examples of classical salads?

Ans. 1. Potato Salad
2. Caesar Salad
3. Coleslaw
4. Pasta Salad

Q7: What are the five components of a cold canapé?

1. Bases
2. Spreads
3. Toppings
4. Garnishes
5. Glazes

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Q8: List the five mise en place tasks you should complete when preparing large quantities of canapés.

1. Use a variety of different ingredients

2. Consider giving a dipping sauce with it as well
3. As they are usually hot, consider how customers can pick and hold them
4. Toothpicks will allow customers to hold food safely
5. They must be small so that people can eat it comfortably

Q9: List four checks you should complete during preparation of salads and appetisers.
1. Taste
2. Texture
3. Appearance
4. Temperature

Q10: What food quality adjustments should you make if the mayonnaise (or mayonnaise-based
dressing) is very thin and looks curdled.
Ans. To fix it we can break another egg into a separate bowl and very slowly whisk the broken dressing
into it to recombine the ingredients.

Q11: What food quality adjustments should you make if the base of the canapé is no longer firm and
crunchy?
Ans. It must be remade with new bases as they cannot be served.

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SECTION 5: PRESENT AND STORE APPETISERS AND SALADS

Q1: What serviceware should be used to present the following dishes?

Green salad served as a side salad to accompany a main meal

Antipasto appetiser for six seated guests to share

Potato salad to be placed on a buffet table

Q2: List five dips or sauces which could be served with appetisers.
1. Tomato sauce
2. Soy sauce
3. Cocktail sauce
4. Sweet chilli sauce
5. Savoury dip

Q3: What adjustments to presentation should you make in these situations?

Incorrect sauce has been placed on a platter of hot appetisers.
Ans. Check the standard recipe and change if necessary.

The salad is not visually appealing as it looks bland and colourless.

Ans. Check the standard recipe and change if necessary or change the garnish if its incorrect or
change the position if it is incorrect.

Q4: List three food safety or environmental requirements when storing salad and appetisers.
1. There must be adequate ventilation in the fridge to ensure even circulation of cooling.
2. Food should not be stored in bright natural sunlight.
3. Humidity in refrigerator should be low as high level of moisture will harm the bases of cold canape.

Q5: What information should you put on a date label attached to surplus food being stored for service at
another time or day?
Ans. Date label should be clearly placed on the outside of the product and the label may also have the
contents named on it that is in that product.

Q6: What are three common tasks you complete when cleaning your work area at the end of service?
1. Clean and sanitize surfaces such as shelves and benchtops
2. Sweep and mop floors
3. Empty and wash rubbish bins.

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