This is Written Question Booklet

It is part of the supporting resource for Assessment Task 1

Written Questions
SITHCCC006
Prepare Appetisers and Salads

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

Student and Assessment Details

Student Name:

Assessor:

Date:

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

Task 1: Written 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

2. Explain how you can keep salad dressings stored in a way that optimises shelf life and
freshness. Write in 20-40 words.

3. Explain how you can keep prepared salads stored in a way that optimises shelf life and
freshness. Write in 20-40 words.

4. Identify for how long salads should be stored in the refrigerator/cool room. Write in 20-40 words.

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

5. Lettuce is a key ingredient in many salads. Identify its nutritional value. Write in 20-40 words.

6. Choose three more ingredients you would use in appetisers and salads and identify their
nutritional values.

7. List two things you should check before using knives.

8. List two safety considerations you need to be aware of when using a mandoline.

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

9. Salads are versatile dishes. List three service styles they can be prepared for. Write in 20-40
words.

10. When and how are appetisers served? Explain their purpose. Write in 20-40 words.

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. Write in
20-40 words.

12. Define the following culinary terms in your own words: Write in 20-40 words for each.

Canapés:

Hors d’oeuvres:

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

Tapas:

Vinaigrette:

Mayonnaise:

Julienne:

13.
Antipasto:

14. Identify at least three convenience products you could use when preparing appetisers.

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

15. Identify three classical salads. Consider your favourite classical salads.

16. Identify three modern salads. Consider your favourite modern salads.

17. Identify four garnishes that can be used for appetisers and salads.

18. Describe the two types of ‘base’ dressings that are used with salads.

19. Describe three cookery methods commonly used when preparing appetisers and salads. Include
a description of each method. Write in 20-30 words for each.

SITHCCC006 Prepare Appetisers and Salads

Student Version
 This is Written Question Booklet
It is part of the supporting resource for Assessment Task 1

20. 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. Write in 20-40 words for each.

SITHCCC006 Prepare Appetisers and Salads

Student Version