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

1. menu
2. deadlines
3. quantities to be produced.

Comments

 Menu
 Number of customers
 Number of portions required
 Sales figures
 Deadlines
 Special needs and requests
 Preparation lists

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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  1250 g

pastry

Bacon, small dice 70 g  350g

Cheddar cheese, grated 70 g   350g

Chives, finely chopped ¼ bunch               5/4 bunch

Eggs 2  10

Cream 360 ml 1800 ml

////////////////////

Ingredients Quantity (10 portions) Quantity (50 portions)

Shortcrust or puff 250 g 1250 g

pastry

Bacon, small dice 70 g 350g

Cheddar cheese, grated 70 g  350g

Chives, finely chopped ¼ bunch                5/4 bunch

Eggs 2  10

Cream 360 ml 1800 ml

Comments

Ingredients Quantity (10 portions) Quantity (50 portions)

Shortcrust or puff 250 g 1.25 kg

pastry

Bacon, small dice 70 g 350 g

Cheddar cheese, grated 70 g 350 g

Chives, finely chopped ¼ bunch 1¼ bunch

Eggs 2 10

Cream 360 ml 1.8 L

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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. Color
2. smell its aroma
3. sign of spoilage. 

/////////////////

We should check the following things for the quality checks:

a) Smell b) Colour c) Appearance
Comments

 Check the colour.

 Smell its aroma and feel its texture.
 Look for browning.
 Look for signs of spoilage.

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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 the cos lettuce since it has a strong sweet flavor and spoon-shaped
leaves. 
///////////////
The key characteristic of the lettuce that will help us identify it is the elongated, spoon-shaped
leaves have a strong sweet flavour.
Comments

Elongated, spoon-shaped leaves which have a strong sweet flavour.

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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. Smell it whether it is spoiled or not.

2. Check the texture of the prawn also if it's soggy or still firm
Comments

 Check the use-by date.

 A strong ammonia-like smell.
 The flesh is dry or discoloured.
 The legs are deteriorated and fall off easily.

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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. When we put our washed
greens inside and spin, the centrifugal force removes the water.
Comments

A salad spinner removes excess moisture from a lettuce. When you place your washed
greens inside and spin them, the centrifugal force removes the water from the greens so
they don’t get soggy.
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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. chopping board
2. knife
3. oven
4. bowl
5. brush
6. measurer

Comments

 Knives
 Chopping board
 Pots (to cook vegetables)
 Strainer (to drain vegetables)
 Frypan (to prepare curry filling)
 Pastry brush
 Baking trays
 Oven

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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.

You should check if the food processor is clean, no cracks in the chord, and it is
assembled properly in place.
Comments
  Check it is clean.
 Check it has been assembled correctly.

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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?

1. Keep the equipment clean and sanitized.

2. wear cut-resistant gloves while operating a mechanical slicer.
3. Maintain personal hygiene.
4. cut large pieces of meat into smaller sizes.

Comments

 Check to make sure all equipment is clean before assembling

or using it.
 Use a steel mesh glove when handling and assembling the
blades on the mechanical slicer.
 Use protective gloves when handling hot trays from the oven.
 Don’t place hands, spoons or stirrer in the mixer while it is
beating.
 Wash hands between preparation tasks.
 Thoroughly wash all equipment between preparation tasks.

 
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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

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.

Comments

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.

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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. scales
2. measuring spoons
3. tablespoons 

Comments

 A measuring scale
 A measuring spoon

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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 remove soil and chemicals from the skins.

2. To remove insects and snails from the leaves. 

Comments
  To remove soil, chemicals, insects, snails and residue from
pickers, packers, transporters and other handlers.
 To reduce customer complaints.
 To remove the risk of exposure to food poisoning bacteria and
other contaminants.

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

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

They should be cut into fine even strips about 2 mm x 2 mm x 4 cm.

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

Macédoine.
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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?

 only prepare enough for each service period.

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

Comments

Only prepare enough to meet demand or quantities ordered for each service period.
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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?

Sauteing
Comments

Sauté.
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Question 17
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What method of cookery would you use to cook crumbed prawns and chicken?

deep fry.
Comments

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

2 part oil to 1 part vinegar.
Comments

One part white wine vinegar to two parts oil.

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Question 19
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List the steps to make mayonnaise.

Mix vinegar, egg yolks, mustard, salt, and pepper thoroughly with a whisk 
Gradually drizzle the oil into the vinegar mixture while whisking vigorously and
continually 
When the emulsion forms, you can add the oil slightly faster.

Comments

Step 1:   Mix vinegar, egg yolks, mustard, salt and pepper thoroughly with a whisk.
Step 2:   Gradually drizzle the oil into the vinegar mixture while whisking vigorously and
continually.
Step 3:   Once the emulsion forms, add the oil slightly faster.
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What are three examples of modern salad dressings?

1. honey mustard dressing.

2. Fruit dressing
3. Thai salad dressing

Comments

 Thai salad dressing

 Asian salad dressing
 Fruit-based dressings
 Reductions

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Question 21
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What are four examples of classical salads?

1. Caesar salad
2. Greek salad.
3. Rice and pasta salads
4. Nicoise

Comments

 Caesar
  Greek
 Potato
 Tabouli
 Coleslaw

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

 base
 spreads
 toppings
 garnishes
 glazes

Comments

 Base
 Spread
 Topping
 Garnish
 Glaze

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

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. 

Comments

 Calculate the number of each type required.

 Slice, cook and prepare all bread, pastry and vegetable
bases.
 Prepare all spreads and garnishes.
 Organise your bench top for quick and efficient workflow.
Collect all preparation equipment such as piping bags,
nozzles, cutting boards and knives.
 Prepare one variety at a time from start to finish. When each
variety is finished, put them in the cool room to chill.

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

Comments

 Taste
 Texture
 Appearance
 Temperature

 
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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.

Take a egg yolk in a separate bowl and slowly whisk the thin dressing into it to re
combine the ingredients.
Comments

The emulsion holding the dressing together has separated (broken). Beat 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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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?

It should be remade with new bases as they cannot be served.

Comments

The canapés must be remade with new bases as these cannot be served.
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Question 27
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What serviceware should be used to present the following dishes?

Green salad is served as a side salad to accompany the main meal: serve on a
platter.
 
Antipasto appetizer for six seated guests to share: serve in a platter
 
Potato salad to be placed on a buffet table: serve in a large glass bowl along with
a spoon. 
Comments
Green salad served as a side salad to accompany a main meal: A small plate or
bowl
 
Antipasto appetiser for six seated guests to share: A large platter
 
Potato salad to be placed on a buffet table: A large bowl
 
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Question 28
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List five dips or sauces which could be served with appetisers.

1. honey mustard.
2. Sour cream and onion dip 
3. Raita
4. tartare or cocktail sauce
5. soy sauce

Comments

 Tomato sauce
 Chilli or sweet chilli sauce
 Soy sauce
 Tartare sauce
 Cocktail sauce
 Tomato relish
 Savoury dips – guacamole, hommus, tzatziki

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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:

 Get the right sauce and replace the wrong one. 

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

 add more color if necessary with a bright garnish. 

Comments

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

Check the standard recipe to find out what the correct sauce is and change it.
 
The salad is not visually appealing as it looks bland and colourless.
Adjust the ingredients for more colour, change the garnish or change the serviceware it
is plated on.
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Question 30
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List three food safety or environmental requirements when storing salad and appetisers.

1. Humidity in the refrigerator should be relatively low to

maintain its texture and flavor.
2. There should be proper ventilation in the refrigerator for the
circulation of the cold air.
3. raw and cooked ones should be kept separately. never mix
two of them.

Comments

 As salads and appetisers contain perishable foods, they must

be refrigerated between 1 °C and 4 °C until required for
service.
 All prepared items and leftover foods should be securely
covered or placed in sealed containers.
 Food which is already plated, such as cold canapés or bowls
of salad, should be covered with cling film to protect them
from damage and contamination.
 There must be adequate ventilation in the refrigerator to
ensure even circulation of cold air.
 Humidity in the refrigerator should be relatively low as high
levels of moisture will cause cold canapé bases to become
soft and other prepared foods to lose texture and flavour.
 Food should not be stored in bright natural sunlight or harsh
artificial lighting.

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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. Date
2. Storage condition 
3. Product name

Comments

What the food item is, the date it was made and stored.
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Question 32
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What are three common tasks you complete when cleaning your work area at the end of
service?

1. Clean and sanitize all tools, equipment, and containers.

2. Sweep and mop the floor.
3. Put away cleaned equipment. 

Comments

 Sweep and mop floors.

 Clean and sanitise all surfaces, such as benchtops and
shelves.
 Clean and sanitise equipment and containers.
 Put away cleaned equipment.
 Place dirty linen, such as tea towels and cleaning cloths, in
the linen bag.
 Empty and wash the rubbish bins.

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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

Comments

Kale, beetroot and feta salad

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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

Comments

Chicken and feta parcels