Reference no: EM133842215 , Length: word count:5500

Prepare appetisers and salads

Assessment Task 1: Knowledge questions

Questions
Provide answers to all of the questions below.

Question 1: Define the following culinary terms in your own words:

Culinary term Definition
Canapés
Tapas
Vinaigrette
Mayonnaise
Antipasto
Tossed
Compound
Farinaceous
Vol-au-vent
Filo pastry
Croutons
Anchovy
Parmigiano-Reggiano
Rocket

Question 2: 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.

Question 3: Briefly describe the following salads and appetisers, their historical and cultural origins and modern variations.

Salad/Appetiser Description Historical and cultural origins Potential modern changes to dish
Caesar salad
Niçoise salad
Cobb salad
Vol-au-vent
Arancini balls

Question 4: List five questions you should ask yourself in regard to the balance, colour and contrast when considering the appearance and presentation of salads and appetisers you create.

Question 5: List five classical salads.

Question 6: List five modern salads.

Question 7: List five steps to check for freshness and other quality indicators when choosing food for salads and appetisers.

Question 8: Salads are versatile dishes. List three service styles they can be prepared for.

Question 9: When and how are appetisers served? Explain their purpose. Get in touch with us for low-cost assignment help!

Question 10: List five different taste and textures that can be found in salads and appetisers.

Taste

Texture

Question 11: Describe the following cookery methods commonly used when preparing appetisers and salads.

Cookery method Description
Baking
Boiling
Frying
Grilling
Poaching
Roasting
Steaming

Question 12: Identify four garnishes that can be used for appetisers and salads.

Question 13: Describe the two types of ‘base' dressings and one sauce that are used with salads.

Question 14: 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.

Question 15: Briefly describe how to ensure that you achieve consistency and presentation when plating salads and appetisers.

Question 16: Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.

Question 17: Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.

Question 18: Identify for how long salads should be stored in the refrigerator/cool room.

Question 19: List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.

Assessment Task 2:

Activities

Complete the following activities.

Activity 1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.
What do I need to demonstrate?
During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
interpreting standard recipes and food preparation lists
confirming food production requirements
calculating ingredient amounts
identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
following procedures for portion control
producing the required quantities
checking perishable supplies for spoilage
checking perishable supplies for contamination
selecting the type and size of equipment required
ensuring that food preparation equipment safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturer's instructions
sorting and assembling ingredients according to food production sequencing
weighing and measuring ingredients accurately
creating portions according to recipes
cleaning and cutting ingredients according to culinary standards
preparing sauces and dressings
minimising waste to maximise profitability
following standard recipes accurately
selecting and adding accompaniments which are suited to each dish
making adjustments to dishes to ensure quality
presenting dishes attractively
using appropriate service-ware
adding dips, sauces and garnishes according to standard recipes and regional variations
evaluating dishes and adjusting presentation
storing dishes in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products
working safely, hygienically, sustainably and efficiently
working within commercial time constraints and deadlines
responding to special customer requests and dietary requirements.
How will I provide evidence?
In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:
complete a planning document
complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process - what went well, what you would do differently next time). It also helps you to provide evidence for your assessment
ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.
Tips for completing your Student Logbook
Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!

Question 20: Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe, you will need to:
interpret the standard recipe and associated food preparation list which you will be working from and:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the accompaniments which you will add to the dish
select the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the food preparation equipment that you require
ensure that the appropriate food preparation equipment is ready for use
take any customer requirements or special dietary needs into consideration.
A Service Planning Template has been provided to help you.

Question 21: Prepare appetisers and salads.

Now it's time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:
all food is prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure efficiency
all stages of preparation and cooking are completed in a way which ensures:
quality of food items
consistency of food items
organisational standards are met
waste is minimised to maximise the profitability of dishes
you assemble and use equipment safely and hygienically
you sort and assemble ingredients logically and efficiently
food items match the recipes and menu descriptions
the required quantities of food are produced
you adjust the taste, texture and appearance of food products according to any deficiencies identified
you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product
you present appetisers and salads attractively on appropriate service-ware
you prepare sauces and dressings
you add dips, sauces and garnishes
you work within commercial time constraints and deadlines
you store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
you maintain a clean and tidy work area
you dispose of or store surplus products effectively
you work sustainably.
Complete a Reflective journal for each time you prepare dishes as part of your assessment for this unit. Don't forget to ask your supervisor/assessor to complete the declaration.

Question 22: Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you prepare dishes as part of your assessment for this unit.
Service Planning
Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.