SITHCCC006_V2 SHORT QUESTION

List three factors you must consider when confirming food production requirements.

1. menu
2. deadline
3. special needs 

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 menu
 standard recipe

 deadlines

Question 2
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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 250 g 1250g

pastry

Bacon, small dice 70 g  350g

Cheddar cheese, grated 70 g   350g

Chives, finely chopped ¼ bunch           5/4 brunch

Eggs 2 10

Cream 360 ml 1800 ml

Question 3
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List three quality checks you should make when selecting lettuces and other leafy
greens for appetisers or salads.

1. check the color.

2. smell the aroma and feel the texture.
3. Look for signs of spoilage. 

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1. check the colors. It should look bright and fresh.

2. Smell its aroma and feel its texture. It should smell fresh and feel firm to touch. 
3. look for browning and signs of spoilage.

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We should check the following things for the quality checks:

a) Smell b) Colour c) Appearance
Question 4
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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?

we can identify it by its spoon-shaped leaves with a strong sweet flavor. 

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The elongated, spoon-shaped leaves and a strong sweet flavor helps to identify cos lettuce. 

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The key characteristic of the lettuce that will help us identify it is the elongated, spoon-shaped
leaves have a strong sweet flavour.
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It is recognized by spoon-shaped leaves that have a strong sweet flavor.

Question 5
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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. discoloring
2. bad smell

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1. smell.
2. color

Question 6
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What is the purpose of a spinner? How does it work?

The purpose of a spinner is to remove excess moisture from lettuce. 

It works by using centrifugal force to separate the water from the greens so they don't
get soggy. 
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The purpose of a spinner is to remove excess moisture from lettuce. 
They have two parts: a plastic basket that sits inside a larger plastic bowl. when you
placed your washed green inside and spin them, the centrifugal force removes the
water from the greens so they don't get soggy. 
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spinner is used to wash and remove excess water from green vegetables. it works by using
centrifugal force to separate the water from the leaves.  
Question 7
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When making mini curried vegetable filo parcels as a hot appetiser, what are six items
of equipment you need to prepare them?

1. knives
2. chopping board
3. food processor
4. oven
5. bowl
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 knives
 food processor
 chopping board
 oven
 bowl
 spoon 
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1.  Knives.
2. chopping board
3. oven
4. bowls
5. brush
6. measurer

Question 8
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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.

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we should check the equipment and ingredients that we will need for what we intend to cook.
Make sure the food processor isn't damaged and clean. 

Question 9
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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?

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1. Wear cut-resistant gloves while operating a mechanical slicer.

2. Do not place the mixer in water or any other liquid.
3. Never reach across the blade for any reason. 
4. Never ever clean or wipe down a slicer while it's turned on. 

Question 10
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Match the required tasks to the preparation sequence for the caramelised onion, olive
and goat cheese tart. Enter the correct task number for each stage in the preparation
sequence.

Sequence Tasks

1. Assemble ingredients. 2. Obtain ingredients. Oil,

vinegar, onions and sugar
from the dry store. Goat
cheese, olives and thyme
from the refrigerator.
Pastry from refrigerator or
freezer.

2. Complete basic pre-preparation tasks. 4. Slice the onions and

goat cheese. Roll out puff
pastry if necessary.

3. Weigh or measure ingredients. 1. Calculate requirements

based on number of
portions required. Weigh
olives, goat cheese and
puff pastry. Measure oil,
sugar and vinegar as
required.

4. Portion ingredients if necessary. 5. Cut puff pastry into

required number of
portions.

5. Sort ingredients. 3. Separate ingredients

needed to make
caramelised onion – oil,
vinegar, sugar, onions, salt
and pepper. Assemble
items – olives, goat cheese
and puff pastry.
 

Tasks

1. Calculate requirements based on number of portions required. Weigh olives,

goat cheese and puff pastry. Measure oil, sugar and vinegar as required.

2. Obtain ingredients. Oil, vinegar, onions and sugar from the dry store. Goat
cheese, olives and thyme from the refrigerator. Pastry from refrigerator or freezer.

3. Separate ingredients needed to make caramelised onion – oil, vinegar, sugar,

onions, salt and pepper. Assemble items – olives, goat cheese and puff pastry.

4. Slice the onions and goat cheese. Roll out puff pastry if necessary.

5. Cut puff pastry into required number of portions.

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Sequence Tasks

1. Assemble ingredients.  2

2. Complete basic pre-preparation tasks.  4

3. Weigh or measure ingredients.  1

4. Portion ingredients if necessary.  5

5. Sort ingredients. 3

Tasks

1. Calculate requirements based on number of portions required. Weigh olives,

goat cheese and puff pastry. Measure oil, sugar and vinegar as required.

2. Obtain ingredients. Oil, vinegar, onions and sugar from the dry store. Goat
cheese, olives and thyme from the refrigerator. Pastry from refrigerator or freezer.
3. Separate ingredients needed to make caramelised onion – oil, vinegar, sugar,
onions, salt and pepper. Assemble items – olives, goat cheese and puff pastry.

4. Slice the onions and goat cheese. Roll out puff pastry if necessary.

5. Cut puff pastry into required number of portions.

Question 11
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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?

1. tablespoon
2. measuring scales
3. measuring cups

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 Measuring spoon
 measuring scales
 measuring cups 
 Measuring jugs 

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 Use digital scale

 measuring bowl
 measuring spoon.

Question 12
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Why is it important to thoroughly wash vegetables and leafy greens before preparing
salads and appetisers? List two reasons.

1. To reduce exposure to microorganisms that can make people

sick.
2. To wash away chemical and pesticide residues.

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1. to help remove bacteria from the outside.

2. To remove dirt, mud, and grit from the leaves.

Question 13
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What does it mean if your recipe requires vegetables to be cut into a julienne? 

It means that the vegetables should be cut in fine even stripes about 2mm × 2mm ×
4cm.
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you should cut vegetables in fine even stripes about 2mm × 2mm × 4cm.

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It means to cut them into small, thin pieces. They should be cut into fine even strips about
2mm × 2mm × 4cm. 
Comments

Comment:
Automatic correction based on previous attempts

Question 14
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You are cutting potatoes into a 6 mm dice. What is this cut called?

macedoine.
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The cut is called Macedoine

Question 15
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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?

1. only prepare enough for each service period.

2. use it as soon as possible before it loses its quality. 

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we can use the required quantity of ingredients and should prepare the exact required portion.
Question 16
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What method of cookery is used to make caramelised onions for the caramelised onion,
olive and goat cheese tart mentioned in Q11?
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saute
Question 17
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What method of cookery would you use to cook crumbed prawns and chicken?

deep-frying method 
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deep-fry
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Comment:
Automatic correction based on previous attempts

Question 18
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What is the oil to vinegar ratio for vinaigrette dressing?

The oil to vinegar ratio for vinaigrette dressing is one part vinegar and two parts oil. 
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one part white wine vinegar and two parts oil. 
Question 19
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List the steps to make mayonnaise.

1. place whisk egg yolk egg yolks, vinegar, mustard, and salt

into a bowl.
2. Whisk to combine.
3. Now for the oil. Start by adding a few drops of oil, whisking
continuously with either a traditional or electric whisk until it’s
incorporated. Then continue adding small amounts, whisking
continuously until it starts to emulsify and thicken.
4. Continue whisking, adding larger amounts of oil as you go.
You’ll see it thicken. Keep going, adding more oil until it’s the
 consistency you want. Have a taste and add a splash of
vinegar or lemon juice if you think it needs it.

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1. mix vinegar, egg yolks, mustard, salt, and pepper thoroughly with a whisk.
2. Gradually drizzle the oil into the vinegar mixture while whisking vigorously and
continuously.
3. when the emulsion forms, you can add the oil slightly faster. If you are preparing
large batches of mayonnaise, using an electric mixture will save time and
energy. 

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step 1 - place egg yolk, 1 teaspoon of olive oil, and 1 teaspoon sea salt into a bowl.
step 2 - whisk to combine
step 3 - start adding a few drops of oil, continue whisking until it's incorporated
step 4 - continue whisking, adding a larger amount of oil as you go. you will see thicken.
add a splash of vinegar or lemon juice.
Question 20
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What are three examples of modern salad dressings?

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 Thai salad dressing

 Asian salad dressing

 Fruit dressing 

Question 21
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What are four examples of classical salads?

1. Waldorf
2. Niçoise
3. Greek salad
4. Tbouli

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1. Caesar Salad
2. Greek Salad
3. Fruit Salad
4. Russian Salad

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1. Bean Salad
2. Caesar Salad
3. Greek Potato Salad
4. Fattoush Salad

Question 22
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What are the five components of a cold canapé?

1. bases
2. spreads
3. toppings
4. glazes
5. garnishes

Question 23
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List the five mise en place tasks you should complete when preparing large quantities of
canapés.

1. check which pre-dinner or cocktail package your client has

booked.
2. Weigh or measure ingredients.
3. prepare your bases several hours in advance and make sure
to cover them.
4. prepare spreads and garnishes.
5. organize your benchtop for quick and efficient workflow.

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1. prepare base -  cut the loaves and toast the slices in the oven. let the toast cool.
2. prepare desired spread.
3. prepare toppings and garnish.
4. collect and clean all needed equipment. 
5. Organize your bench top for quick and efficient workflow. 

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 check which pre-dinner or cocktail package the client has booked.

 slice, cook and prepare all bread, pastry, and vegetable bases.
 prepare all spreads and garnishes
 organize your benchtop for quick and efficient workflow. 

 collect all needed equipment. 

Question 24
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List four checks you should complete during preparation of salads and appetisers. 

1. appearances
2. texture
3. taste
4. temperature 
Question 25
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What food quality adjustments should you make if the mayonnaise (or mayonnaise-
based dressing) is very thin and looks curdled.

The emulsion holding the dressing together has separated (broken). Break an egg yolk
into a separate bowl and very slowly whisk the broken dressing into it to re-combine the
ingredients.
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The emulsion holding the dressing together has separated (broken). Break an egg yolk into a
separate bowl and very slowly whisk the broken dressing into it to re-combine the ingredients.  

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If the mayonnaise seems to be about to curdle, add a little salt or a drop of vinegar. or break an
egg yolk into a separate bowl and very slowly whisk the broken dressing into it to re-combine
the ingredients. 

Question 26
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What food quality adjustments should you make if the base of the canapé is no longer
firm and crunchy?

1. dress just prior to serving as the ingredients will soften.

2. read the recipe before commencing preparation as it will tell
when to dress the salad. 

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 dress the canapé just prior to serving as the ingredients will soften.
 make sure to read the recipe before commencing preparation.
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The canapes need to be remade with the new bases since they cannot be served that way if the
base of the canape is no longer firm and crunchy.
Question 27
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What serviceware should be used to present the following dishes?

Green salad served as a side salad to accompany the main meal: serve on a small
plate. 
 
Antipasto appetizer for six seated guests to share: serve in the palleters. 
 
Potato salad to be placed on a buffet table: serve in the large bowl. 
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Green salad served as a side salad to accompany a main meal:

  Serve in plate

Antipasto appetiser for six seated guests to share:

  serve in platters.

Potato salad to be placed on a buffet table:

  Serve in a larger bowl.

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Green salad served as a side salad to accompany a main meal:
 serve it in a bowl. 
Antipasto appetiser for six seated guests to share:
 serve it on a platter. 
Potato salad to be placed on a buffet table:
 Serve in a larger bowl.
 
Question 28
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List five dips or sauces which could be served with appetisers.

1. pies, sausage rolls, meatballs

2. sushi, sashimi,  califomian rolls.
3. Soy sauce, pickled ginger
4. Soy sauce, sweet chili sauce 
5. Tartare or cocktail sauce, aioli  

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1. tomato sauce or tomato relish

2. tartare or cocktail sauce
3. soy sauce, pickled ginger
4. tzatziki
5. hummus 

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1. Crudités
2. Spring rolls, dim sum, money bags
3. Soy sauce, pickled ginger
4. Tartare or cocktail sauce, aioli
5. Pies, sausage rolls, meatballs 

Question 29
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What adjustments to presentation should you make in these situations?

Incorrect sauce has been placed on a platter of hot appetisers:

 
Check the standard recipe and change it if necessary. 
 
The salad is not visually appealing as it looks bland and colourless:
 adjust the ingredients if necessary. add more color if necessary with a bright garnish. 
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Incorrect sauce has been placed on a platter of hot appetisers:

   Check the standard recipe and change it if necessary.

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

   adjust the ingredients if necessary. add more color if necessary with a bright
garnish. 

Question 30
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List three food safety or environmental requirements when storing salad and appetisers.

1. There must be adequate ventilation in the refrigerator to

ensure even circulation of cold air.
2. Humidity in the refrigerator should be relatively low to
maintain its texture and flavor.
3. food should not be stored in bright natural sunlight or harsh
artificial lighting. 

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 there must be adequate ventilation in the refrigerator to ensure even circulation of cold air. 
 the temperature should be 1° C to 4°C until required for service. 

 They should not be stored in bright natural or harsh artificial sunlight.

Question 31
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What information should you put on a date label attached to surplus food being stored
for service at another time or day?

1. name the contents of the container.

2. the person who stored it.
3. Use by date

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1. Date
2. contents name 
3. the name of the person who stored the food. 

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1. Name of the food.

2. date the food was made.
3. best-before or use-by date

Question 32
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What are three common tasks you complete when cleaning your work area at the end of
service?

1. place dirty linen, such as tea towels and cleaning cloths, in

the linen bags.
2. empty and wash the rubbish bins.
3. sweep and mop floors. 

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 1. sweep and mop the floor.
2. clean and sanitize all equipment and containers.
3. Empty and wash the rubbish bins.

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1. Empty and wash the rubbish bins. 

2. Clean all the equipment and tools.
3. Sweep and mop floors. 

Question 33
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Which of these salads has a highest nutritional value?

1. Caesar salad
2. Kale, beetroot and feta salad
3. Chicken, pasta and avocado salad

2. Kale, beetroot, and feta salad

Question 34
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From a nutritional perspective, which of these appetisers contains the highest levels of
vitamins and minerals? The recipes for these dishes are in the recipe section of your
learner resource.
1. Barbeque chicken wings,
2. Mini quiches
3. Chicken and feta parcels

3. Chicken and feta parcels