Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC006 Prepare appetisers and salads
Assessment Task 1: Knowledge questions
Questions
1. List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk
| Risk | Strategy for reducing risk |
Answer to question number 1:
The answer to the question number 1 is given below:
| Risk | Strategy for reducing risk |
2. Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.
Answer to question number 2:
3. Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.
Answer to question number 3:
4. Identify for how long salads should be stored in the refrigerator/cool room.
Answer to question number 4:
5. Lettuce is a key ingredient in many salads. Identify its nutritional value.
Answer to question number 5:
6. Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.
Answer to question number 6:
7. List two things you should check before using knives.
Answer to question number 7:
8. List two safety considerations you need to be aware of when using a mandoline.
Answer to question number 8:
9. Salads are versatile dishes. List three service styles they can be prepared for.
Answer to question number 9
10. When and how are appetisers served? Explain their purpose.
Answer to question number 10:
11. Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers..
Answer to question number 11:
12. Define the following culinary terms in your own words:
• Canapés:
• Hors d’oeuvres:
• Tapas:
• Vinaigrette:
• Mayonnaise:
• Julienne:
- Antipasto:
Answer to question number 12:
13. Identify at least three convenience products you could use when preparing appetisers.
Answer to question number 13:
14. Identify three classical salads. Consider your favourite classical salads.
Answer to question number 14:
15. Identify three modern salads. Consider your favourite modern salads.
Answer to question number 15:
16. Identify four garnishes that can be used for appetisers and salads.
Answer to question number 16:
17. Describe the two types of ‘base’ dressings that are used with salads.
Answer to question number 17:
18. Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.
Answer to question number 18:
19. In your training kitchen or workplace, locate at least two convenience products used to
prepare salads and appetisers. Take a photo of the labels on each product that identify best-
before/use-by dates and rotation requirements. For each one, identify the disposal date.
Submit the photos as part of your assessment.
Answer to question number 19:
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC006 Prepare appetisers and salads
Assessment Task 2: Student logbook
Activities
Complete the following activities.
1. Carefully read the scenario provided in the Assessment Task 2 in Cover Page:
Response to Activity 1
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)
(Write down the followings):
a. Follow standard recipes to prepare dishes that demonstrate the use of each of the major food types mentioned in the narrative and complete the “Student Logbook” with necessary appropriate information.
b. Prepare a “Service planning” document while preparing the “Student Logbook” for each service.
c. Complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time) while preparing the “Student Logbook” for each service.
d. You should ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal and submit it with the “Student Logbook”.
2. Determine production requirements.
Response to Activity 2:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)
01. Complete the “Service planning” template has been provided to you and ensure that you interpret the standard recipe and associated food preparation list which you will be working with.
3. Prepare appetisers and salads.
Response to Activity 3:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
Write down the followings:
a. Complete a Reflective journal for each time you cook a dish as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.
4. Submit documents to your assessor
Response to Activity 4:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 4 of Assessment Task 2 in Cover Page)
Write and send an email to your assessor attaching the followings:
a. Service planning
b. Reflective journal (endorsed by your supervisor/assessor).
c. The completed Student Logbook.
