Written Test

Unit Name: - SITHCCC006

Unit Code: - Prepare appetisers and salads
Student Id- STD08777
Anjali Rani
Assessment for this Unit of Details
Competency/Cluster

Assessment 1 Written Test

Assessment 2

Assessment conducted in this instance: Assessment 1 2

Assessment Guidelines
What will be assessed – Performance Evidence

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
follow standard recipes for dishes that demonstrate use of each of the following ingredients:
o bread and bakery items
o condiments
o dairy products
o dressing ingredients
o dry goods
o eggs
o farinaceous products
o frozen goods
o fruit
o herbs and spices
o meat
o poultry
o seafood
o vegetables
follow standard recipes to prepare the following appetisers and salads:
o appetisers:
§ antipasto
§ canapés
§ hors d’oeuvres
§ tapas
o salads:
§ classical
§ modern
§ cold
§ warm
§ fruit
use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
o baking
o boiling
o blanching
o frying
o grilling
o poaching
o roasting
o steaming
prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures
different food types for portion control and food safety practices when handling and storing
o responding to special customer requests and dietary requirements.
 SITHCCC006 Produce appetisers and salads

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

I. Appetiser – Definition of appetiser depends upon the different criteria such as on

cuisines, service style and in what way we follow the classical principles like we are
using some modern kind of methods. At the beginning of the meal all menu items are
described. Appetisers mostly have different colors, have some different kinds of
flavours and textures. Appetisers have different meanings according to the
background of the chef. For example, if he is from the USA then he will call Entrees,
the starters. There are hot and cold appetisers. There are some examples of
Appetisers- Coconut chicken and shrimp (hot appetiser), Peppers Poppers (hot
appetiser), Barbecued meatballs (hot appetiser), Cucumber Hummus Bites (cold
appetizers), Raspberry chipotle cheese balls (cold appetizers), Whipped Feta spread
Blistered Tomato Greek Salad Spread (cold appetisers). Appetisers in India are-
Shami kebab, Dahi vada etc. Correct

II. Starter – This is the other definition for appetisers and entrees. It includes a
small amount of food. The starter is served as the first course of the meal. For
example, Cheese balls, Chicken satay, Roasted stuffed mushrooms etc. Correct

III. Amuse bouche - It is the complementary bite-sized appetizers which are

served when our guests come to the restaurant. This is quite different from the
appetisers because this is not mentioned in the menu and served free to the guests to
welcome them. For example, Cucumber Gazpacho, Shrimp in a shot glass, etc.
Correct

IV. Hors d’œuvre – It is a small kind of dish in the european dish. This is served
before the meal. Sometimes this will serve as a part of the meal. And sometimes it will
be served in the beginning like on the occasion of a cocktail party. This will sometimes
serve as hot or cold. Correct

V. Canapés – This kind of food is eaten in only one bite and it is picked by one
hand. So, we can say that this is a very small amount of food. These are well presented
foods. These kinds of food is suitable for parties. These foods are served with the pre-
dinner drinks. For example, Smoked sesame cheese, crushed edamame, crispy potato
cake etc. There are hot canapes and cold canapes. Correct
 VI. Crudités – This includes some kind of raw vegetables. These vegetables such
as celery, broccoli and carrots are served with some kind of dips such as sauces. For
example- Red Pepper potato dip with crudites, Buttermilk herb with crudites etc.
Correct

VII. Entrées – Entree is the main part of any restaurant. Because, it may provide
a first impression on the customers. It plays an important role in La carte menu.
Example- Antipasto platter, candied tomatoes on basil leaves etc.

Correct

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

Ans:
1. We should clean and sanitize every equipment after use.
2. Make sure while cleaning equipment, power is switched off.
3. Be careful while handling equipment having moving parts because it could injure
you.
4. Use safe guards while using equipment like a slicer.
5. Clean chopping boards everytime after chopping food items. Chopping boards
should be used according to the food items. Such as if we want to chop raw meat
then we have to use a red chopping board. Well done
6. Wash your hand regularly after completing every task.

3. Provide 5 examples of equipment which can be used to decorate, garnish and

portion canapés in a uniform and clean manner:
Ans:
1. Small cutter: 1. To cut brioche loaf slices used in beef tartare canape.
2. Butter curler: It will help you to shape the butter.
3. Brushes: For delicate chores, a child small paint brush is used. But most of the
garnishing is done by standard pastry brushes.
4. Apple cutter: This is used for cutting vegetables or fruits such as carrots and apples.
This is wheel-shaped.
5. Hand grater: It will help in both for fine pieces and larger shreds.
Correct

4. Provide 7 examples of cold canapés with suitable toppings and garnishes:

Ans:
1. Tarts with whipped feta, marinated heritage cherry toms, and tapenade
2. Prawn mousse tarts with lime fingers.
3. Oysters with seawater vinaigrette, shaved fennel and lime flowers.
4. Black tiger prawns, fermented green mango, native lime and dill on crispy seaweed
5. Roast beef and gherkin on grainy mustard
6. Smoked salmon on pumpernickel
7. Smoked oyster with lemon
Correct

5. 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:

Ans:
1. We should serve small sized food products, so they could be quickly consumed such
as at cocktail parties.
2. We have to use a variety of methods for cooking.
 3. Consideration should be provided to service choices such as tray service, buffet
setup, or small sample plates.
4. We do not have to use complicated ingredients, but they have some flavours.
5. Provide complimentary selection of sauces to dip.
6. While serving hot canapes, suitable cutlery and napkins should be served.
Correct

6. What is the role of hors d’œuvre in modern Australia and, traditionally, in French
cuisine?

Ans: In Australia, cold hors d’œuvre is very identical to the crudites, finger food or
canapes. This is served before the meal. We can say that finger foods are very small in size,
so we can eat them by one hand and in one bite. It includes small sandwiches and crudites.
hors d’œuvre are very light dishes which will take a few minutes to be prepared. hors
d’œuvre trolley is used in some classical restaurants to present the dishes on the table. The
customers select the item from ot and the waiter will serve it on a plate at their table.
In traditional french cuisine, before the soup, hors d’œuvre is served. Depending upon the
number of courses, hors d’œuvre will be plated such as prawn salad. If the number of
courses is 3 then it should be a plated dish. If there is a large number of courses then it
should be small in size.
Correct

7. What is the origin and meaning of the term “tapas”?

Provide 6 examples of typical tapas and how these are often served:

Ans:
1. Fried stuffed olives with tomato sauce
2. Bacon and chorizo croquettes with jalapeno dipping sauce
3. Cider-glazed chorizo
4. Meatballs with almond,onion and saffron sauce
5. Spanish prawn fritters
 6. Salted cod croquettes
These kinds of dishes are served in bar sizes and accompanied with a complimentary drink
like a glass of wine or a beer. Here the customer is standing at the counter. It includes small
sized seafood such as small crumbed fish and mini omelettes.

Correct

8. Provide atleast 1 examples of appetisers from each of 5 Asian countries: India,

China, Japan, Thailand and Vietnamese

India :- No fry veg hariyali kebabs

China :- vegetables Spring roll, Dumplings
Thailand: Chicken Satay party sticks
Vietnamese : Carrot & Cabbage Egg Rolls
Japan : Japanese Rumaki
Correct

9. List 5 points which need to be considered when planning an appetiser:

Ans:
1. Make sure that salads are dressed at the proper time.
2. Capanes should be presented with the no drops or fat spots on doylers or palters.
3. Once arranged they should not be shifted
4. Herbs are other garnish and must be fresh and not limb
5. Components should be arranged in the same style and order each time.
Correct

10. List 6 aspects which need to be addressed prior to service to ensure timely and
efficient procedures when serving food:

Ans:
1. Everything should be mise en Place.
2. We should select the shape of plate which will complement the appetiser.
 3. Now we have to select the appropriate service-ware style, which will consider the
customer and venue such as at fine wooden establishments, wooden plates should be
a good idea for serving.
4. If we choose small plates then food items look too crowded but if we choose large
plates then food items will look small in size. So we have to select properly.
5. Colour of plates play an important role in the presentation of food. It enhances the
look of food. In some restaurants, white color plates or service ware is commonly
used. But in some standard restaurants, colourful plates and service-ware is used to
visually increase the presentation of dishes.
6. To maintain the temperature of food service-ware is heated or cooled.
Correct

11. Provide 5 examples of how you could vary textures in a dish, relevant to appetisers
and entrées:
Ans:
1. Dry
2. Crunchy
3. Soft
4. Crispy
5. Juicy
Correct

12. What are the key aspects which need to be considered to meet hygiene aspects,
clientele requirements, garnishes, efficiency of service and freshness of appetisers?
Ans:
1. Cold appetisers are served on cool plates and hot appetisers should be on hot plates.
2. All perishable items should be kept immediately in the refrigerator.
3. Garnishes should be visually complimentary.
4. The colour and size of plates should be considered in such a way that the dish will
look more appealing.
 5. Change the chopping board after finishing every different kind of chopping. For
example, after chopping vegetables on green, we should have to change the
chopping board to blue for seafood.
Correct

13. Provide a definition for the following salad classifications and include 2 menu
examples for each:

Simple salads – It is the most common salad. In this salad ingredients are mixed. It
includes Asian Apple slaw, Creole green beans, Herb salad etc.
Correct

Compound salads – In this vegetables or other ingredients are mixed well with some
dressing like mayonnaise. For example Coleslaw, Greek salad.
Correct

Warm salads: In this salad one or more warm ingredients are mixed with other
ingredients. For example- Lamb and roasted vegetable salad with tahini dressing,
Balsamic-glazed chicken and grape salad.
Correct

14. Provide 5 points of care for hygiene, handling, preparation, nutritional value,
storage and service of salad leaves and vegetables:

Ans:
1. If we want our dressing to not be diluted then we have to drain salad leaves
properly.
2. If we add the avocado in the salad then it will increase the nutritional value of salad.
3. To increase the nutritious value of warm spinach and artichoke dip, we have to use
low-fat cheese, light sour cream.
4. For salad only fresh and crispy leafs should be used.
5. Make sure that canapes are not soggy.
Correct
15. What are the roles of dressings, sauces, dips and relishes when serving appetisers
and salads?
Provide examples for each type:
 Dressings – According to the base dressing can be grouped. Some dressings are dairy-
based and some are soy-based. It is mixed with the salads. For example- For special
types of diets such as low fat diets lemon juice is used as a dressing.
Correct

Sauces – Sauce provides the contrast and balance to the dish.Asian style sauces are very
easy and take just a few seconds. For example- To moisture dried food and make the
taste richer, Hollandaise and Bearnaise is used. Enchilada sauce is made from onions,
and garlic. Which is spicy south american flavour.
Correct

Dips – Dips are identical to the sauces but it is different in consistency. It is thicker
than sauce. In this food is dipped into the dip sauce rather than pouring sauce on the
food. For example- aioli or Roquefort dip with celery hearts which is a french
contribution.
Correct

Relishes – It is the mixture of some vegetables, seasoning, vinegar and sugar. We can
say that some relishes are also called pickles. Because we can use leftover food as a
pickle. For example homemade pickle is the main example of relishes. Mustard is also
used. The fruits and vegetables are chopped and cooked roughly.
Correct

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

Dressing:- Lemon juice, Vinegar, extra virgin Olive oil, walnut oil for apple salad, red
wine , blue cheese in cobb salad etc.

Sauce :- Rouille is a traditional french sauce that includes boiled egg yolks, tomato,
Tabasco and anchovies is perfect for seafood.

Dips: Tapenade includes olives, capers, anchovies.lemon and olive oil which is best for
bread pieces.
Relish: It includes fruits and vegetables with vinegar, sugar, and seasoning. Picalilli
includes a range of seasonal vegetables with mustard and turmeric.

Correct

17. Which aspects should be considered when using oils for various menu applications?
Ans:
1. Oils are used according to the menu for example, for better flavour, La carte menu
uses the high quality of oils.
2. Walnut oil, macadamia nut oil, wheat germ oil is used for providing textures,
consistency to the food such as salads.
3. If we want to fry then we have to use rice bran oil.
4. Make sure of the origin of the dish while choosing oil. For example, use peanut oil
for chinese dishes.
5. Be aware that some oils are strong in flavour so they can affect the taste of food. For
example, canola oil has some strong flavour.

Correct

18. What are the beneficial health effects of olive oil?

Ans:
1. Olive oil contains antioxidant substances
2. Due to the part of Mediterranean diet, it helps to prevent high blood pressure.
3. It also contains monounsaturated fatty acids.
Correct

19. Provide 7 examples of vinegars and a menu application for each type:

Ans:
1. Apple cider vinegar :- Lighter style dishes such as pickles and marinades.
2. Wine vinegar :- High class dressings such as sauces
3. Malt Vinegar :- Lighters style dressings such as pickle and marinades
4. Herbal Vinegar :- High class dressings such as pickle and sauces
5. Balsamic vinegar :- Dip, dressing, garnish
 6. Fruit vinegar :- High class dressings
Sweet vinegar :- chinese dishes and pickles
Correct

20. What are the important properties of mustards in cooking processes and for use in
dressings and emulsion sauces?

Ans:
1. To release the enzymes mustard seeds are mixed with water, which are responsible
for heat. Because enzymes are extinct by the heat. The spiciness of the final
condiment is affected by the temperature of water.
2. In the preparation of sauces and dressing mustard is also used as a stabilizer.
3. For bright yellow colour in food mustard is mixed with turmeric. American
mustard is used for hot dogs.
4. In mayonnaise, mustard is added to the egg yolks. White vinegar, olive oil and
lemon juice.
Correct

21. How could you modify a recipe for a salad dressing to suit a low fat diet?

Ans: To modify the dish for a salad dressing such as for low fat diet lemon juice is mixed
into the salad.
Correct

22. Provide 3 examples of dairy based dressings and provide menu applications for
these:

Ans:
1. Yoghurt dressing: This is mostly used in fruit based salads, seafood and warm
salads.
2. Cream and sour cream dressings: Acidulated cream is mostly used in fruit salads.
3. Cheese dressings: put the cheese in through a strainer and after that whisk in the
vinegar and oil and seasoning for taste. Blue cheese is used in cobb salad.
Correct

23. What are the common hygiene requirements for appetisers and salads to avoid any
contamination risks?

Ans:
 1. After changing every undertaking, change your chopping board such as for
vegetables green chopping board is required.
2. After completion of every task clean and sanitize bench tops and other surface
areas.
3. Clean and sanitize each equipment.
4. Wash your hands regularly.
5. Use Gloves.

Correct

24. What are the common requirements for storing and labelling salads, dressings and
appetisers?

Ans:
1. Salads should be stored in the dry boxes.
2. We should never store the leftovers with no cover because it will be the cause of
contamination.
3. To keep the ingredients in good conditions we can use cling wraps, vacuum
packaging and small takeaway containers.
4. Salad greens should be cut into small size pieces and then store them in colandars
and to retain their freshness, cover them with the clean cloth.
5. After peeling cooked prawns, rinse them and then store them in vacuum packages
in portions.
6. After making terrines, cool them immediately and then store them in a coolroom.
7. We have to remove the rind from the prosciutto, and after that layer it onto a tray
and cover it with cling wrap.

Correct