SIT30816 Certificate III in Commercial Cookery

Task:

Unit purpose/application

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Assessment Task 1 - Unit Knowledge Test (UKT)

a yield value of twenty (20) (that is it creates 20 portions cheese puffs). You require a yield of fifty (50) portions. Calculate the conversion factor required to achieve this using the appropriate formula and be sure to show you calculations in the space provided. 

300g     Butter

500mL Milk

5 mL      Salt

230 g   Sifted flour

2 Large eggs

460g   Grated cheese 

1b) Now that you have calculated the conversation factor, calculate the new ingredients measurements/weights that are required for an updated yield of fifty (50) for the recipe. 

1c) The cheese puffs were for a party that you are organising, however you have just been informed that there will be additional 10 people attending and so sixty (60) portions are now required, rather than the fifty (50) you originally planned for. You are required to adjust the recipe portion sizes from:

150 grams with 50 portions to 120 grams with 60 portions. Ensure you demonstrate your calculations in the space below. 

1d) Write any ten (10) ingredients required for preparing appetisers and salads.

Question 2: a) How can you ensure that you use equipment safely, hygienically and according to the manufacturer’s instructions? 

b) What are the standard safety features of a commercial mixer? List any three (3).

c) Name any ten (10) pieces of equipment used to prepare appetisers and salads.

d) Discuss the steps you would take to dissemble the equipment, ensure the cleanliness of equipment and assemble it again, in a safe manner.

Question3: List any ten (10) different salads.

Question4: Discuss about the importance and requirements of mise en place to produce for appetisers and salads in kitchen. Write your answer.

Question5:  a) Write down any five (5) benefits of sorting and assembling ingredients before food production.

b) Discuss various methods to weigh and measure ingredients according to the recipes. 

c) What do you mean by portion? How can you calculate the number of portions from a dish?

Question6: Explain what role quality standards play, in using basic culinary cuts,

 when preparing to clean and cut salad ingredients? Write your answer .

Question7: List any six (6) different cuts used for salad ingredients according to recipe requirement.

Question8: What can be done before preparation to maintain perishable supplies and avoid spoilage and contamination? Answer in 50-100 words.

Question9: Name any ten (10) different appetisers.

Question10: Write any five (5) environmental conditions to consider when storing dishes.

Question11: Give five (5) tips to clean and store salad ingredients according to quality standards?

Question12: Match the derivatives from the dressings accordingly.

1.Herb dressings – vinaigrette flavoured with Roquefort cheese

2.Gribiche dressing – a single herb or a mixture to flavour the vinaigrette

3.Roquefort dressing – chopped capers, gherkins, fine herbs and mustard

Question13: Write about the given characteristics for the appetisers and salads below according to the recipes: (refer to appendix 3 for ingredients)

Appearance and presentation

Classical and contemporary variations

Freshness and other quality indicators

Nutritional value

Service style

Taste 

Texture

Characteristics Recipe 1 

(Basic Garden Salad) Recipe 2

(Summery chicken pasta salad) Recipe3

(Cucumber sandwiches) Recipe 4

(Fruit Kebabs with yoghurt dip)

Appearance and presentation

Discuss classical and contemporary variations of this dish.

Outline two (2) freshness and other quality indicators for this dish.

What is the approximate nutritional value of this dish?

What service style would best suit this dish?

Question14: List any eight (8) common garnishes and dips that can be used in appetisers and salads.

Question15: Write the ten (10) steps used to clean the kitchen equipment and premises safely according to the food safety standards.

Question16: a) List any four (4) contents of stock date codes and reasons to use rotation labels.

 b) List seven (7) tips that will help reduce waste to increase profitability of the food produced?

Question17:  Give any five (5) adjustments that can be made to the presentation of a dish by visually evaluating the dish before it is served.

Question18: Write eight (8) steps to dispose of or store re-usable by-products, according to organisational procedures and environmental considerations, to ensure food safety.

Question19: Match the following dishes with the appropriate sauces which they can be served with.

S.No.DishesSauces

1WantonsTartar sauce

2GoujonettesTomato sauce

3Sausage rollsSoy sauce

Question20: What type of service-ware can be used to present appetisers and salads? What factors should be kept in mind while selecting the service-ware for presentation?

Question21: Explain each of the following cookery methods used, to prepare appetisers and salads. Answer in one (1) or two (2) sentences.