Aa 11

ASSESSMENT COVER SHEET
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Student Name Ramandeep Kaur Student ID 12154708
Completion
Assessor Name 19/06/2022
Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816
Unit Name Prepare appetisers and salads Unit Code SITHCCC006
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit
Assessment 1 ❑ Written Assessment S | NYS | DNS
Portfolio
Assessment 2 ❑ Practical Observation S | NYS | DNS
Assessment 3 ❑ Written Quiz S | NYS | DNS
Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent
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of the assessment to gain a competent result for this unit of competency. I declare
that the work contained in this assessment is my own, except where
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the purpose of review and validation.
Date: ____/_____/_____
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Date: ____/_____/_____
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Date Initials
ASSESSMENT COVER SHEET Nova Institute of Technology

SITHCCC006 Prepare appetisers and salads RTOID: 21984 CRICOS: 02856B
SITHCCC006 – QUIZ
1. Connect the correct definition with the salad classification:
Simple salads Have 2 or more ingredients which are bound with a dressing.
Compound salads Have 1 main ingredient which is combined with a dressing.
2. Tick the compound salads:

Tomato with basil vinaigrette
Greek salad T
Caesar salad T
Cucumber with sour cream and paprika
Pasta salad T
Chef’s salad T
Egg and mushroom salad T
3. Dressings based on vinaigrette may be split into 3 groups. Connect the correct definition with the type of vinaigrette:
Basic vinaigrette With an egg yolk.
Endive A temporary emulsion or suspension dressing.
Mignonette Using reductions such as red wine.
4. Connect the following dishes to the suitable sauces:

Crumbed goujons Aioli
Game terrine Peanut and ginger sauce
Grilled chicken Cumberland Sauce
Satay skewers Tartare Sauce
5. The ratio of oil and vinegar used in the production of vinaigrette varies depending on the quality of the oil and the vinegar
used. A general, commonly used ratio is: (Tick the correct answer)
2 parts oil to 1 part vinegar
3 parts oil to 1 part vinegar T
3 parts oil to 2 parts vinegar
4 parts oil to 3 parts vinegar
6. Tick the oils which are suitable for special diets:

Canola T
Soybean oil
Avocado oil T
Coconut oil
Macadamia nut oil T
7. Connect the dairy-based dressing to the relevant description:

Yoghurt dressing Usually white mould or blue vein varieties are used.
Cream and sour A low fat alternative to traditional dressings which is particularly suited to
cream dressings seafood and warm salads such as warm tandoori chicken salad.
Cheese dressings Acidulated cream is a common example and is usually combined with fruit-based
salads
SITHCCC006 Prepare appetisers and salads 1|P a g e

© Nova Institute of Technology V1.0 July 2020
8. The preparation of salads requires the following points of care: (Tick the correct box indicating true or false)
True False
All raw salad vegetables should be washed and drained thoroughly, as any remaining moisture will T
leach out the vitamins and dilute the dressing.
Lettuce should be torn carefully along the natural fibres, rather than being cut. T
Precison cuts can enhance the presentation of a variety of different types of salads. T
Tearing lettuce tends to bruise it, causing it to turn brown and wilt. F
Salads usually have to be crisp, fresh and colourful in their appearance. Some exceptions exist, such
as cucumber salad in sour cream. T
9. The presentation and storage of salads requires the following points of care: (Tick the correct box indicating true or false
True False
Salad greens should be presented in bite-size pieces. This way the customer can eat without having
to cut the leaves. T
Salad greens should be dressed as soon as the salad is ready to allow for development of flavours. F
The taste of a salad is influenced by the choice of dressing, the ingredients and the texture. T
Avoid cross-contamination and store prepared produce in the refrigerator below 5°C, covered
neatly and labeled. T
Salads can be presented in a wide variety of service ware, from plates to small bowls, soup bowls
and large bowls for buffets. T
10. Match the workflow example for the preparation of canapés into the correct order:
1 Toast the bread
2 Slice a whole loaf of bread into 1cm slices
3 Cut into the desired shape then garnish and plate up
4 Remove the crust
5 Apply the spread and topping
11. Tick the equipment which can be used as an aid for the preparation of canapés:
Piping bags T
Palette knives T
Cutters T
Takeaway containers
Piping nozzles T
Ladles
Pincers T
Brushes T
12. The following applications and uses for aspics and oil sprays are: (Tick the correct box indicating true or false)
True False
Classical canapés used aspic to maintain the appearance. T
Aspic enhances the flavour and prevents the canapés going soggy when prolonged storage is needed. F
When using aspic for a large function, put it into a spray bottle or brush it on lightly to avoid
excessive coverage. T
Oil spray is an alternative to aspic which is sometimes used to provide extra gloss. T
When using oil sprays you must always use a neutral oil to prevent any flavour interactions. F

13. Connect the key ingredient to the suitable garnish or preparation:
Prawns Lemon, olive
Smoked Salmon Horseradish cream, capers
Brie Tomato chutney, chervil
Chicken mousse roulade On fruit bread, quince paste
Roast beef on grainy mustard Cumberland jelly
Smoked oyster Dill mayonnaise
Pâté Cornichon, sauce remoulade
14. Connect the possible menu uses to avoid waste and enhance profits for the following items:
Seafood trimmings Skewers, kebabs
Seafood off-cuts Farces, skewers, ragoûts
Chicken wings Farces, quenelles
Chicken off-cuts Cocktails drums
Trimmings from boning meat Goujons
15. The following guidelines help to ensure neat presentation, freshness and visual appeal of hot and cold canapés: (Tick true
or false in space provided)
True False
Cold canapés should be prepared as close to service as possible as their quality deteriorates rather T
quickly.
Cold canapés can be prepared well in advance if aspic is used.
F
Canapés are usually presented on an attractive service platter in a symmetrical layout that can enhance T
the overall presentation.
A ruler or layout plan can help to arrange canapés neatly onto a service platter. T
Due to the sealing properties of aspic, canapés can be displayed at room temperature for 3 days before
they must be discarded. F
Food items should be bite-sized so they can be eaten easily, e.g. at cocktail parties. T
Quality canapés require a harmonious balance of colours, flavours and ingredients. T
16. Which of the following statements relating to the ethnic varieties of appetizers is true? (Tick the correct answer)
Antipasti is a Serbian tradition where a selection of small savoury items such as olives, cheese, salami, roast
capsicum, pickled vegetables, prosciutto and grissini are served.
The word “tapas” comes from the Spanish term “la tapa”, which translated means “the lid”. T
Mezze from south-eastern European countries include houmus, babaghanoush, kibbeh, small roasted game birds
and vast varieties of sausages.
Cevapcici, hams and kebabs, are typical examples of mezze from the Middle East.
17. Connect each country to the typical examples of appetizers:

India is well known for its fish cakes, rice paper rolls and drunken chicken wings
Thailand has excellent offerings like wontons, sata and rendang
Vietnam specialities include nasi gudeg and pastel ayam.
Malaysia provides egg omelette filled with vegetables and Saigon spring rolls.
Indonesia is famous for pakoras, samosas, roti and tandoori.
18. Essentially, the following points would need to be considered when planning an appetiser: (Tick the correct answers)
Do the ingredients have similar tastes or create contrasts in textures and consistencies? T
Could the appetiser be substituted with convenience alternatives during busy periods?
Have we incorporated enough colours into the dish? T
Can the dish be produced completely from off-cuts, leftovers and trimmings?

Does the dish incorporate ingredients from other menu items? T
Does the dish fit with our overall menu philosophy and the establishment? T
19. Which of the following are key aspects which need to be considered to meet hygiene, garnishing, service efficiency and
freshness requirements for appetizers: (Tick the correct answers)
All perishable commodities should be stored under refrigeration at 1°C-4°C. T
The danger zone for food contamination is between 6°C and 55°C.
Cold food should be served cold and on cold plates, hot food served hot and on warmed plates. T
All menu items should have 1 pronounced flavour.
Dishes should have a relatively short service preparation time. T
Garnishes should be simple, complementary and attractive. T
Dishes should be prepared well prior to service to ensure fast customer service.
20. What are the common requirements for storing and labeling salads, dressings and appetizers? (Tick the correct answers)
Labelling is a very important step as it will ensure that FIFO principles are followed. T
Labelling helps to monitor the lifespan of products. T
Accompanying sauces should be stored in sealed containers and relishes or pickles should have a use-by date
marked on the jars.
Sandwiches can be prepared and stored in sealed plastic containers, ready for service. T
21. The common hygiene requirements for avoiding contamination risks for appetizers and salads include: (Tick the correct
box indicating true or false)
True False
Always be aware of the danger zone and keep cold foods below 6°C and hot foods above 55°C. T
When preparing food make sure that you only take out small amounts at a time to minimise internal F
temperature changes and to keep bacterial development to a minimum.
Keep food types separate to avoid cross-contamination and consider your work processes during
T
preparation and plating.
As most appetisers are produced in the larder section, there is less risk for cross-contamination as only
cold foods are prepared there. F
The use of gloves will reduce the need for frequent hand washing procedures and eliminate the risk of
F
contamination.
Small takeaway containers, vacuum packaging and cling film all assist in keeping products in optimum
T
condition and minimising waste through spoilage or drying out.
22. The following factors can be used to estimate the number of serves to be prepared for service. Connect each factor to the
relevant example:
Historical data if there are more or fewer diners than normal
Number of bookings a storm may affect the usual number of customers in a waterfront restaurant
with a large terrace
Special functions set menu events may mean fewer dishes prepared but more of each dish
Climate and weather on a Friday night you average 40 serves of a particular dish
23. Common methods used to calculate and requisition the required ingredients for menu preparation include: (Tick the
correct box indicating true or false)
True False
To help you prepare the dish correctly, businesses generally provide standard recipe cards (SRCs) for each
T
dish which shows you exactly what is needed for the dish and how to prepare it.
A requisition needs to include all components for a dish including garnishes and the classical or intended T
accompaniments.
The various menu items are broken up into key preparation tasks and an overall preparation list or T

workflow is prepared. T
By adding up the recipes you can figure out how many orders you need to place for each ingredient. F
The recipe requirements then have to be calculated, e.g. if the standard recipe card is for 10 serves and 40
serves are needed, then the ingredient quantities on the recipe card would need to be multiplied by 4. T
The types and amounts of ingredients are selected and requisitioned from stores or collected from the dry
store or cool room depending on organisational procedures. T
Whenever commodities are collected or received they must be checked for quality, freshness, and any
T
signs of deterioration like mould, evidence of pests or bloating of cans.
24. The process of assembling and preparing ingredients for good mise en place typically includes the following steps: (Tick
the correct answers)
After the recipe card has been consulted and your production has been planned, correct weighing of ingredients is T
essential.
Trimmings and losses during preparation do not need to be considered as the recipe details include this.
Once all of the ingredients are weighed consider the correct storage requirements for further use as well as T
preparation and workflow implications.
Prepare the ingredients into the correct size or trim as required. The requirements should be outlined in the recipe T
and will be influenced by the dish, its origin and final presentation.
During preparation it is important to consider any trimmings or offcuts and how they could be utilised in other
recipes or sections of the kitchen. T
Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the
item, the date of packaging and the intended use. T
The recipe can then be produced following the steps outlined in the standard recipe card. T
25. The common Work, Health and Safety and Hygiene requirements for using equipment include: (Tick the correct box
indicating true or false)
True False
Whichever equipment is used, it is important to check it first for cleanliness to prevent cross- T
contamination
Any equipment that has to be assembled must be put together correctly. Incorrect assembly could T
damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must refuse to do the task. F
Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be T
tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or
when changing a food item, is essential. T
Correct storage conditions must be used to ensure that equipment can dry properly to prevent the
growth of mould and bacteria. T
26. The following processes must be considered to ensure a clean and hygienic workplace: (Tick the correct answers)
Tidy your work area frequently, in particular between different tasks. T
When changing to different tasks and commodities the workplace and equipment need to be cleaned and
sanitised. T
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. from a surface. T
The purpose of sanitations is to reduce or kill the amount of bacteria present on any surface area. T
Sanitation should occur each time after cleaning a work area or equipment that comes into contact with food. T
In order for a workplace to be hygienic it must be sanitised before the cleaning process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This includes stove tops, microwave,
salamanders, shelving and wall areas that my commonly become soiled. T

Assessment Task 1
SITHCCC006 Prepare appetisers and salads
Written Test
Assessment Submission details:
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In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task

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Assessment Activity 1 1|P a g e

Performance objective:
You need answer the entire question using information given to you from class and from your course material.
Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:
Question 1: What are the definitions for the following variations of appetisers?
1. Appetiser
– It is a term that is used to express all menu items that are served at the start of a meal.
2. Starter
– It is a term that is used to express all menu items that are served at the start of a meal.
3. Amuse bouche
Small complimentary item that is selected by the chef to prepare the customer for the meal.
4. Hors d’œuvre
– These are small, bite sized items that are generally served to the guests before meal or at the entrance of a
function.
5. Canapés
Bite size pieces of food that are served on a base which is normally a bread or a toast.
6. Crudités
Raw vegetables that are cut into bite size pieces and are usually served with a dip.
7. Entrées
A platter that is served prior to the main course of meal.
Question 2: Provide an example how each of the following factors can be used to estimate the number of serves
to be prepared for service?
1. Historical data
on a Friday night you average 40 serves of a particular dish
2. Number of bookings
if there are more or fewer diners than normal
3. Special functions
set menu events may mean fewer dishes prepared but more of each dish
4. Climate and weather

a storm may affect the usual number of customers in a waterfront restaurant with a large terrace

© Acacia Institute
Question 3: List 3 methods which are commonly used to calculate the required ingredients for menu
preparation?
1.To help you prepare the dish correctly, businesses generally provide standard recipe cards (SRCs) for each dish
which shows you exactly what is needed for the dish and how to prepare it.
2. A requisition needs to include all components for a dish including garnishes and the classical or intended
accompaniments.
3. The various menu items are broken up into key preparation tasks and an overall preparation list or workflow is
prepared.
Question 4: How can the following factors affect the selection of ingredients for the preparation of dishes?
1. Seasonality – as products can only be available for some time of the year.
2. Price – low-cost products can be used for canapes and hors d’oeuvre.
3. Infrastructure – storage and preparation areas can have influence on a few producing procedures.
4. Equipment available – salad spinners, colanders, cutters and piping bags.
5. Quality standards – variances in menus and assumptions between an aged hostel, cafe, restaurant and hotels
6. Service requirements – self-service, set menu
7. Stock rotation principles –such as FIFO are important to make sure that the oldest product is consumed first
Question 5: Provide 5 examples for common Work, Health and Safety and Hygiene which apply when using
equipment?
Safety
Peeling off an onion with a small knife is much safer than using a huge one.
Appropriateness
A small chopper could be used for small quantities, but a bowl cutter would be used for large-scale production
Ease of use
For cutting small quantities of vegetables, a knife may be easy to use, but for greater amount, a kitchen aid
attachment will be easier
Reducing wastage
While filleting a fish, a filleting knife should be used rather than a utility knife because it will lower the quantity of
waste.
Question 6: Explain the general key steps for preparing ingredients for mise en place and preparation of dishes
for service. Which provisions for use-able trimmings and off cuts would this require?
1. Firstly, cut the ingredients into appropriate size or trim as needed.
2. These can be used in more recipes or in kitchen section.
3. All those items that can be reused should be kept in a good manner or hygienically.
4. Place a label on it and note down the use by date, colour and the name of chef.
5. Use the Standard Recipe Card and choose the right ingredients and equipment.

© Acacia Institute
Question 7: Provide 5 examples of equipment which can be used to decorate, garnish and portion canapés in a
uniform and clean manner?
• Cut the entire bread loaf into pieces of about 1 cm
• Separate the crust
• Toast the bread
• Apply spread and toppings
• Slice it into the shapes you want like in squares, circles or rectangles
• Decorate it suitably and dish out
Question 8: What was the purpose of aspic in the preparation of classical canapés? How is aspic effectively used
today when preparing canapés and what could be an alternative for some applications?
Classical canapés used aspic to maintain the appearance.

When using aspic for a large function, put it into a spray bottle or brush it on lightly to avoid excessive
coverage
For some applications, oil sprays can be an option instead of aspic.
Question 9: Provide 7 examples of cold canapés with suitable toppings and garnishes?
• Cucumber rounds
• Egg and lettuce sandwich
• Halloumi dippers
• Chicken katsu skewers
• Peanut butter caramel
• Smoked salmon and pea vol au vents
• Mini Parma ham veggie tarts

© Acacia Institute
Question 10: Provide 5 general guidelines for the preparation and service of canapés?
• Cut the entire bread loaf into pieces of about 1 cm
• Separate the crust
• Toast the bread Apply spread and toppings
• Slice it into the shapes you want like in squares, circles or rectangles
• Decorate it suitably and dish out
Question 11: Before a selection of canapés can be assembled all mise-en place needs to be prepared. List the
steps to ensure efficient workflow when assembling canapés in order?
-Steps to ensure efficient workflow when assembling canapes in order are as follows:
1.Every single base must be cut into appropriate size and toasted when needed.
2.All the ingredients that are required for coating the base must be blended accurately.
3.All the seasonings that are required must be prepared for assembly.
4.Basic garnishes should be used and cut into suitable size as needed.
5.Canapes should be assembled separately with the ingredients that are set out in a logical workflow.
6.Glaze canapes when it is essential.
7.All of the ingredients should be kept in a good hygienic condition.
Question 12: List 3 provisions to assist neat presentation, freshness and visual appeal of canapés for service?
1.Cold canapés should be prepared as close to service as possible as their quality deteriorates rather quickly.
2. Canapés are usually presented on an attractive service platter in a symmetrical
3. A ruler or layout plan can help to arrange canapés neatly onto a service platter.
Question 13: The variety and menu examples of hot canapés are almost unlimited. List 6 important general rules
you should consider when choosing ingredients, accompaniments, cookery methods and service provisions for
hot canapés?
1. All of the food items must be cut into small bites so that it will be easy to eat them.
2. The colours, flavours and ingredients that are used must be in proportion to each other.
3. Simple but flavoured ingredients may be used.
4. Unrestricted variety of dipping sauce must be provided.

© Acacia Institute
5. Many different cookery methods must be used.
6. Hot canapes must be served with suitable cutlery and provide napkins.
7. Serving trays, buffet setup or small sample plates can also be analyzed in service options.
Question 14: What is the role of hors d’œuvre in modern Australia and, traditionally, in French cuisine?
Hors d’oveuvre is actually a French term that describes the starters that are given to the guests at the
beginning of meal. It indicates the outside of the work. It is both the singular and plural form. In Australia, the
term hors d’ oeuvres have become equivalent to canapes, finger food, crudités or bite size pieces of food that
are served before the meal. Finger food denotes to the mini food items that can be taken up by hand and can
easily be eaten in one bite. The prominence of hors d’oeuvre is on those platters that are light and are
prepared in short time. Dishes must be delicious, revivifying and delightful.
Question 15: Provide 3 examples of using trimmings and off-cuts for the preparation of appetisers and entrées
to minimise or waste and improve food costs?
1.Trimmings and off-cuts are used to embellish the prepared dishes

2.A soup can be made from the leftovers of food if we store them properly.
3. Many other dishes, that are served at the entrance, can also be prepared with off cuts and trimmings, so that
people can enjoy the meal
Question 16: What is the origin of the term “antipasti”? Provide 6 examples of typical antipasti and how these
are often served?
Antipasti is an Italian term which refers to the selection of small savoury items like olives, salami, roast,
capsicum, pickled vegetables, prosciutto and grissini that are served to the customers as they arrive.
Antipasti are the delicious, colourful and delightful ways to set the table for a lavish dinner and are offered
before the main course. Antipasti are preferred for colours, and flavours. They are served in small pieces
that can be eaten in one bite and are set out in separate plates.

© Acacia Institute
Question 17: What is the origin and meaning of the term “tapas”? Provide 6 examples of typical tapas and how
these are often served?
The word “tapas” comes from the Spanish term “la tapa”, which translated means “the lid”.
Examples:
• Gambas al Ajillo.
• Chorizo al Vino.
• Tortilla Española.
• Jamón Ibérico.
• Pimientos de Padrón.
• Ensaladilla Rusa.
• Patatas Bravas.
Question 18: Provide 3 menu examples each for typical mezze from?
Eastern and South Eastern European countries:
Mezze from south-eastern European countries include houmus, babaghanoush, kibbeh, small roasted game
birds and vast varieties of sausages.
Middle Eastern Countries:
Cevapcici, hams and kebabs, are typical examples of mezze from the Middle East
Question 19: Provide 2 examples of appetisers from each of 5 Asian countries?
India - Pakora, Samosa

China - jiaozi, Spring Rolls
Japan - Spicy Edamame, Agedashi Tofu
Thailand - Baked Chili-garlic Shrimp, Yam Naem Khao Thot
Vietnamese - Sugar Cane Shrimp, Cake

© Acacia Institute
Question 20: List 7 points which need to be considered when planning an appetiser?
Do the ingredients have similar tastes or create contrasts in textures and consistencies?
Have we incorporated enough colours into the dish?
Does the dish incorporate ingredients from other menu items?
Does the dish fit with our overall menu philosophy and the establishment?
Question 21: List 6 aspects which need to be addressed prior to service to ensure timely and efficient
procedures when serving food?
Colour
Height
Texture
Consistency
Flavour Balance
Fresh ingredient
Question 22: Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and entrées?
Crunchy
Soft
Crisp
Limp
Juicy

© Acacia Institute
Question 23: What is the general guide for the portion size of an entrée? Which other factors need to be
considered when determining the portion size of appetisers?
The general guide for the portion size of an entrée is the one which should allow the space for main course and
dessert. It is essential to be aware of the total yield and serving weight of course. The other components that
must be considered are the cost and demanded profit of a dish.
Question 24: What are the key aspects which need to be considered to meet hygiene aspects, clientele
requirements, garnishes, efficiency of service and freshness of appetisers?
1. All of the decaying products must be kept in the refrigerator at the temperature of 1-4 degree Celsius
2. The temperature range between 5’C-60’C can be dangerous as it may contaminate the food
3. Cold Food items must be served cold and on cold plates, Hot foods should be served warm on hot
plates.
4. Amount of food that can be eaten should be appropriate for the clients.
5. Items of food must not be irresistible in their flavour.
6. Dishes must have comparatively less service preparation time.
7. Garnish should be simple, appealing and complimentary.
8. Dishes must be prepared before the service to ensure the finest quality.
9. Flavour, colour and texture of the ingredients should be balanced.
Question 25: Provide a definition for the following salad classifications and include 2 menu examples for each?
1. Simple salads
Green bean salad, Cucumber with sour cream and paprika
2. Compound salads
Greek salad, pasta salad, caser salad

3. Warm salads
Warm duck salad , grilled vegetable salad ,Warm salad of rainbow trout with tomato and lime salsa.
Question 26. Provide 7 points of care for hygiene, handling, preparation, nutritional value, storage and service of
salad leaves and vegetables?

© Acacia Institute
1.All raw salad vegetables should be washed and drained thoroughly, as any remaining moisture will leach
out the vitamins and dilute the dressing.
2. Lettuce should be torn carefully along the natural fibres, rather than being cut.
3. Precison cuts can enhance the presentation of a variety of different types of salads.
4. Salads usually have to be crisp, fresh and colourful in their appearance. Some exceptions exist, such as
cucumber salad in sour cream.
Question 27. What are the roles of dressings, sauces, dips and relishes when serving appetisers and salads?
Provide examples for each type?
-Dressings – are used to give diverse acidity or to smooth out the flavour. It holds the ingredients together.
Dressing is based on dairy products, such as mayonnaise, fresh cream, vinaigrette items like Asian
ingredients.
-Sauces: - may enhance the appetisers by evening out. For example, Tartare sauce is perfect for fish goujons,
Cumberland sauces provide sweetness to game terrine however, aioli adds a bit of garlic to a flavour
combination.
-Dips: -are used to balance the flavours of finger food and hors d’oeuvre items. Asian vinegar dips cut
through fried food, roasted onion dips add smoothness and aroma to crudités. Raita can also be used as a
dip for Indian samosa.
Question 28. What are the key ingredients for dressings, sauces, dips and relishes? What can be done to vary or
mellow their flavour?
-Key ingredients that are used to flavour dressings, sauces, dips and relishes are vinegar oils and mustards.
Sugar and other flavours are also used to make them smooth and pleasant. Adequate understanding of the
key ingredients will help you to create enterprise and provide variety.
Question 29. Which aspects should be considered when using oils for various menu applications?
Canola oil: It is a form of rapeseed oil that has les acid. It consists of high levels of monounsaturated fat and
very low levels of saturated fat. Special diet uses, and used for dressings and frying purposes
Sunflower oil: It consists of high levels of vitamin E and is also high in monounsaturated fats. It is perfect for
frying and good enough for neutral flavoured dressings
Avocado oil: It has an exceptionally high smoke point and its health benefits are identical to those of the
olive oil. Particular diet uses, salad dressings and garnishes
Macadamia nut oil: It is an Australian oil which is high in omega 3 and omega 6. It adds subtle nutty flavours
to dressings. Special diet uses, salad dressings and garnishes
Cottonseed oil: It has a nutritive effect on the customer. Used for deep frying
Question 30. What are the beneficial health effects of olive oil?
Assessment Activity 1 10 | P a g e
© Acacia Institute
Olive oil is a fat that is obtained from the fruit of an olive tree. It helps to decrease cancers like breast
cancer. It assists in reducing the risk of many diseases including heart disease, diabetes and high blood
pressure. It consists of high values monounsaturated fatty acids. Olive oil also has anti-inflammatory
effects.
Question 31: Provide 7 examples of vinegars and a menu application for each type?
Balsamic vinegar: Traditional balsamic vinegar is obtained by converting simple sugar through acid fermentation of cooked grape must.
Dip , dressing, garnish
Coconut vinegar: It is generated by fermenting coconut water that is used as flavour additive in southeast Asian cooking Asian
cuisine as a supplement for sauces and pickles
Pickling vinegar: It has greater acidity and is used for pickling vegetables as its name implies Pickles and condiments
Tomato vinegar: It is prepared by using tomatoes. It has a delightful tomato flavour and it resembles balsamic vinegar in its appearance
and flavour. High class dressings
Mango vinegar: It is prepared by a process of secondary fermentation of a solution that contains carbohydrate with origin of
agriculture Flavours go well in dressings and correspond with walnut oil, macadamia nut oil and other high quality oils.
Wine vinegar: It can be obtained from either red wine or white wine. Acetic acid is added to the wine. High class dressing sauce
Herbal or spiced vinegar: Herbs and spices are used to impact flavour to wine vinegar High class dressing sauce pickle
Question 32: What are the important properties of mustards in cooking processes and for use in dressings and
emulsion sauces?
Mustard is used in many foods to enhance flavour and provide extra spiciness. Mustard is of different types,
such as hot mustard and German mustard. When the mustard seed is mixed with water, it releases an enzyme
that is responsible for the heat. Emulsion sauces are prepared by mixing two substances that don’t normally
mix. In this process, you have to break one of them into millions of tiny droplets and suspend those droplets in
the other substances
Question 33: How could you modify a recipe for a salad dressing to suit a low fat diet?
1.By using lemon juice for basic dressing.
2.By using less saturated fat.
3.By using low quantities of sugar
4.By using slight amount of salt.
Question 34: What is the ratio of oil and vinegar for a dressing dependent on? Provide examples for ratios?
The ratio of oil to vinegar differs depending upon the quality of the oil and vinegar that is used. A general ratio
is 3 parts oil and 1-part vinegar. If the oil is only of an average quality, then the ratio might drop to 2:1. If the
oil is of prime quality, then the ratio may be increased to 4:1. In Italian cooking, good oils are only
accompanied by dash of vinegar.
© Acacia Institute
Question 35: Describe the 3 groups of vinaigrettes?
Vinegar
When white vinegar and vegetable oil is used with Dijon mustard, it will produce a very natural dressing
Oil
Always analyze the ingredients of salad and then modify the ingredients for dressing accordingly. You can also
use lemon juice and walnut oil in salads for a good taste.
Seasoning
To increase the flavour of food and to give them aroma and colour, balanced ingredients are used.
Question 36: Provide 3 examples of how to resurrect a split mayonnaise?

Begin with a fresh egg yolk and then add the split mixture little by little.
Add a little amount of boiling water to the side of the mayonnaise and stir it with the help of a whisk
Put the mixture into a blender and then blend it at a high speed
Question 37: Provide 3 examples of dairy based dressings and provide menu applications for these?
Yoghurt dressing
This dressing has become progressively attractive in recent years because it provides a low-fat substitute to classic
dressing
Cream and sour cream dressing

They are used in a very similar way as yoghurt dressing. It is merged with fruit-based salads.
Cheese dressing
They can be used to give an additional flavour. Normally, white mould or blue vein cheese are used.
Question 38: What are the common hygiene requirements for appetisers and salads to avoid any contamination
risks?
Always be aware of the danger zone and keep cold foods below 6°C and hot foods above 55°C.
Keep food types separate to avoid cross-contamination and consider your work processes during preparation
and plating.
Small takeaway containers, vacuum packaging and cling film all assist in keeping products in optimum
condition and minimising waste through spoilage or drying out.
Question 39: What are the common requirements for storing and labelling salads, dressings and appetisers?
© Acacia Institute
1. Labelling is a very important step as it will ensure that FIFO principles are followed.
2. Labelling helps to monitor the lifespan of products.
3. Sandwiches can be prepared and stored in sealed plastic containers, ready for service.
© Acacia Institute
Assessment Task 2
Portfolio
• Your Name
• Your Student Id
2. This assessment can be handwritten or in Microsoft word format. Following settings should be made for this
assignment to keep consistency among all the assessments:

• Header: 1.25 cm
• Footer: 1.25 cm
3. If handwritten assessments are submitted, hand writing needs to be clear and legible.


© Acacia Institute
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:
• culinary terms and trade names for ingredients commonly used in the production of different appetisers
and salads
• contents of stock date codes and rotation labels and their implication for food quality standards
• characteristics of different appetisers and salads:
o appearance and presentation

o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
• quality indicators for appetisers and salads
• cookery methods for appetisers and salads
• dressings, sauces and garnishes for salads
• mise en place requirements for appetisers and salads
• appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety

o optimise shelf life
• Safe operational practices using essential functions and features of equipment used to produce appetisers
and salads.
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations and attach all recipes and the
workflow-plan to this portfolio
Your trainer will be providing you with feedback.
The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this assessment.
Assessment Questions:
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the
theory content and recipes contained in your workbook/ online unit.
Use the attached recipe card and workflow plan template and copy as required.
© Acacia Institute
The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper
1. You are to plan the preparation for the following selection of appetisers using 4 different methods of
cookery:
➢ 1 small selection of antipasto

➢ 2 cold canapés
➢ 2 types of finger foods
➢ 1 hot hors d’oeuvres
➢ 1 type of savouries
➢ 1 type of tapas
a. Use the recipe card template and write the recipes for each variety to yield 4 serves each.
b. Provide a suitable sauce or dip, and garnish for each type.
c. List all equipment required to prepare your selection and how each piece is safely used in the
preparation process.
d. Suggest 3 different service vessels which could be used to serve your selection.
e. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties,
colours, sizes and shapes.
Dish name Cooking method

Italian grazing platter Grilling , Bowl
Cucumber rounds Fry pan, Baking oven.
Egg and lettuce sandwich

Meat Balls Deep frying, bowling
Broccoli Fritters
Turkish Spiced Deep Frying
Chicken Spring Balls Deep frying
Spanish omelette Pan

© Acacia Institute
Appetisers Name of Dip, Garnish Equipment Layout Plan Method
the dish
Antipasto Italian Capsicum Bowl, grill, Grill, Bowl

grazing fry pan
platter
Cold Cucumber Tomato Knife, Fry pan,

canapes rounds sauce, BBQ oven, fry Baking oven.
sauce, pan
Egg and garnish with
lettuce herbs
sandwich
Finger Meat Lemon Fry pan, Deep frying,
Food Balls yogurt Bowl, bowling
Herbs Knife
Broccoli
Fritters
hors Turkish Pomegranate Knife, Deep Frying

d’oeuvres Spiced yogurt sauce fryer, Bowl
Pomegranate
savouries Chicken peri Peri Fryer Deep frying

Spring sauce
Balls herbs
Tapas Spanish BBQ sauce Pan Pan

omelette
2. Choose 3 different salads including an example for a modern warm salad.

a. Provide a recipe for each salad and list the production steps including specific cuts employed and
dressings used.
b. List the garnishes to be used and the service vessels for presentation.
Salad name Garnish Production method
Caser Salad Breadcrumbs, coriander Classic Caesar salad,1/2 olive oil,4
garlic, raw eggs. Use raw egg.
Whisk the olive oil with garlic after
that toasted breadcrumbs, Make
the dressing with egg or tear off
chunks of romaine lettuce.
Kinyua salad Coriander, herbs Boil the Kinyua, Roast the lamb,
Chop the vegetables in small size
combine all together
Carrot orange salad Herbs, sauce Shredded Carrots
Peeled orange
Lemon juice ,sugar,Cinnamon,dash
Assessment Activity 2 salt
© Acacia Institute 4|P a g e
3. Provide 3 different recipe examples with production methods for dressings you could provide for a
buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in
their production methods (e.g. bound, temporary emulsion etc.)
Dressing Low fat

Chilli Lime Dressing Vitamin c
Greek Yoghurt Dressing Calcium, more carbs
Honey Mustard Cholesterol, sodium,

Carbohydrate
4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers
and salads.
5. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional
aspects for each.
Chicken Salad-with more portion, iron, calcium, grill and

roasted
Greek Salad-vegetable, lemon, feta cheese, more protein
Tomato Black Been Salsa-Boil, More protein, carbs
6. List the hygiene requirements which must be followed during production and storage of your
appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the
shift and storage provisions and details for labelling.
Wash your hand Dressing should be airtight container

Tie hair Cling wrap every product before and after
use
No jewellery Wash fruit and vegetable
Make a bun Put the label and give the different colour
code
Cut the nail Write down the date on the label.
Change the board after every use Use Lifo and Fifo method
Clean and sanitize the equipment Avoid food contamination
Clean the workstation after every use Wear gloves when it required

© Acacia Institute
7. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at
7 PM (Your shift starts at 1 PM).
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
01:00 to Washing hand setup workstation Water, chopping

01:30 board, knife
01:30 to Select all ingredient Collect the

2:00 vegetable other
ingredients
2:00-3:00 Cut the fruit and vegetable Chopping board,

knife
3:00 -5:00 Prepare sauces Bowl, stove, pan,

big bowl
5:00 – 6:00 Prepare dressing Bowl, plate,suaces
06:7:00 Pre cook food Stove,oven,pan
End Of Service Procedures Equipment Communication (Who, About what?)
Collect the all equipment. Put it in

Shelf, basket
place
Mop,
Start the cleaning
brom,santizer,chask
Post Service De-Brief Communication (Who, About what?)
Our senior chef give us command

My senior chef making the food or
how to cut the vegetables and
pre-cook the food me as a kitchen
pass the equipment when they
hand cut the vegetables
required.
all kitchen hand and other staff
start cleaning and Get set ready to
receive the customer order.

© Acacia Institute
© Acacia Institute
Assessment Task 3
Practical Observation
• Your Name
• Your Student Id
2. This assessment can be hand written or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

• Header: 1.25 cm
• Footer: 1.25 cm
3. If hand written assessments are submitted, hand writing needs to be clear and legible.


© Acacia Institute
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:

© Acacia Institute
• follow standard recipes for dishes that demonstrate use of each of the following ingredients:
o bread and bakery items
o condiments
o dairy products
o dressing ingredients
o dry goods
o eggs
o farinaceous products
o frozen goods
o fruit
o herbs and spices
o meat
o poultry
o seafood
o vegetables
• follow standard recipes to prepare the following appetisers and salads:
o appetisers:
▪ antipasto
▪ canapés
▪ hors d’oeuvres
▪ tapas
o salads:
▪ classical
▪ modern
▪ cold
▪ warm
▪ fruit
• use at least four of the following cookery methods and complete mise en place activities when preparing
the above dishes:
o baking
o boiling
o blanching
o frying
o grilling
o poaching
o roasting
o steaming
• prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o Following procedures for portion control and food safety practices when handling and storing different
food types responding to special customer requests and dietary requirements.

© Acacia Institute
You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.
Prepare the following dishes to the criteria set out below:
Dish to be prepared Category of dish Ingredients used Cookery Method used
Dish 1: antipasto bread and bakery items baking

Classic Caesar Salad
------------------------------------- canapés condiments boiling
Recipe Source: Futura hors d’oeuvres dairy products blanching

Group, e-coach recipes
SITHCCC006 tapas dressing ingredients frying
No. of serves: classical salad dry goods grilling
Customers served: modern salad eggs poaching
cold salad farinaceous products roasting
warm salad frozen goods steaming
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Mini Pizzas
------------------------------------- canapés condiments boiling


© Acacia Institute
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Salmon Blinis with cream
-------------------------------------
fraiche and tomato salsa canapés condiments boiling

fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Grain salad with cranberries
-------------------------------------- canapés condiments boiling
and red pepper dressing

© Acacia Institute
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Coleslaw

modern salad eggs poaching
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Tabouli with falafel


© Acacia Institute
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Satay Chicken with satay
--------------------------------------
sauce canapés condiments boiling

fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Charcuterie with Hommus


© Acacia Institute
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

Chicken wings with Ranch
dressing and crudits
fruit salad fruit
herbs and spices
meat
poultry
seafood
vegetables

© Acacia Institute
Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC006 Prepare appetisers and salads
Assessment Type Written task
Assessment Name AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1,2.2,2.3, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5]
(1.1) Confirm food production requirements from food preparation list and standard recipes.
(1.2) Calculate ingredient amounts according to requirements.
(1.3) Identify and select appetiser and salad ingredients from stores according to recipe, quality,
freshness and stock rotation requirements.
(1.4) Check perishable supplies for spoilage or contamination prior to preparation.
(2.1) Select type and size of equipment suitable to requirements.
(2.2) Safely assemble and ensure cleanliness of equipment before use.
(2.3) Use equipment safely and hygienically according to manufacturer instructions.
(3.1) Sort and assemble ingredients according to food production sequencing.
(3.2) Weigh and measure ingredients and create portions according to recipe.
(3.3) Clean and cut salad ingredients using basic culinary cuts according to quality standards.
(3.4) Minimise waste to maximise profitability of food items prepared.
(4.1) Select and use relevant cookery methods for salads and appetisers.
(4.2) Prepare sauces and dressings according to recipe.
(4.3) Follow standard recipes and make food quality adjustments within scope of responsibility.
(5.1) Present dishes on appropriate service-ware.

(5.2) Add dips, sauces and garnishes according to standard recipes and regional variations.
(5.3) Visually evaluate dish and adjust presentation.
(5.4) Store dishes in appropriate environmental conditions.
(5.5) Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9] Yes No
(1) Culinary terms and trade names for ingredients commonly used in the production of different
appetisers and salads
Assessment Evaluation Tool AT 1 1|P a g e

© Acacia Institute
(2) Contents of stock date codes and rotation labels and their implication for food quality
standards
(3) Characteristics of different appetisers and salads:
• appearance and presentation
• classical and contemporary variations
• freshness and other quality indicators
• nutritional value
• service style
• taste
• texture
(4) Quality indicators for appetisers and salads
(5) Cookery methods for appetisers and salads
(6) Dressings, sauces and garnishes for salads
(7) Mise en place requirements for appetisers and salads
(8) Appropriate environmental conditions for storing appetiser and salad products to:
• ensure food safety
• optimise shelf life
(9) Safe operational practices using essential functions and features of equipment used to
produce appetisers and salads.
Assessor name: Assessment date:
Assessor signature:

© Acacia Institute
Assessment Type Portfolio & Practical observation
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No
(1) Follow standard recipes for dishes that demonstrate use of each of the following ingredients:
• bread and bakery items
• condiments
• dairy products
• dressing ingredients
• dry goods
• eggs
• farinaceous products
• frozen goods
• fruit
• herbs and spices
• meat
• poultry
• seafood
• vegetables
(2) Follow standard recipes to prepare the following appetisers and salads:
• appetisers:
▪ antipasto
▪ canapés
▪ tapas
• salads:
▪ classical
▪ modern
▪ cold
▪ warm
▪ fruit
(3) Use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
• baking
• boiling
• blanching
• frying
• grilling
• poaching

© Acacia Institute
• roasting
• steaming
(4) Prepare the above dishes for at least six different customers:
• within commercial time constraints and deadlines
• reflecting required quantities to be produced
• following procedures for portion control and food safety practices when handling and storing
different food types
• responding to special customer requests and dietary requirements

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5]

(1) Culinary terms and trade names for ingredients commonly used in the production of different
appetisers and salads
(2) Contents of stock date codes and rotation labels and their implication for food quality standards
© Acacia Institute
• service style
• taste
• texture
(9) Safe operational practices using essential functions and features of equipment used to produce
appetisers and salads.
Assessor name: Assessment date:
Assessor signature:

© Acacia Institute
Assessment Type Practical observation
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No
(1) Follow standard recipes for dishes that demonstrate use of each of the following ingredients:
• bread and bakery items
• condiments
• dairy products
• dressing ingredients
• dry goods
• eggs
• farinaceous products
• frozen goods
• fruit
• herbs and spices
• meat
• poultry
• seafood
• vegetables
(2) Follow standard recipes to prepare the following appetisers and salads:
• appetisers:
▪ antipasto
▪ canapés
▪ tapas
• salads:
▪ classical
▪ modern
▪ cold
▪ warm
▪ fruit
(3) Use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
• baking
• boiling
• blanching
• frying
• grilling
• poaching

© Acacia Institute
• roasting
• steaming
(4) Prepare the above dishes for at least six different customers:
• within commercial time constraints and deadlines
• reflecting required quantities to be produced
• following procedures for portion control and food safety practices when handling and storing
different food types
• responding to special customer requests and dietary requirements

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5]

(1) Culinary terms and trade names for ingredients commonly used in the production of
different appetisers and salads
(2) Contents of stock date codes and rotation labels and their implication for food quality standards

© Acacia Institute
• service style
• taste
• texture
(9) Safe operational practices using essential functions and features of equipment used to produce
appetisers and salads.
Comments/feedback to Student
Outcome:  Satisfactory  Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No
Assessor name:
Assessor signature:

© Acacia Institute

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ASSESSMENT COVER SHEET

Student Name Ramandeep Kaur Student ID 12154708

Unit Name Prepare appetisers and salads Unit Code SITHCCC006

FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 3 ❑ Written Quiz S | NYS | DNS

Final Assessment Result for this unit C / NYC

Administrative use only

Entered onto Student Management Database ❑ ________________

ASSESSMENT COVER SHEET Nova Institute of Technology

2. Tick the compound salads:

4. Connect the following dishes to the suitable sauces:

6. Tick the oils which are suitable for special diets:

7. Connect the dairy-based dressing to the relevant description:

SITHCCC006 Prepare appetisers and salads 1|P a g e

SITHCCC006 Prepare appetisers and salads 2|P a g e

17. Connect each country to the typical examples of appetizers:

SITHCCC006 Prepare appetisers and salads 3|P a g e

SITHCCC006 Prepare appetisers and salads 4|P a g e

SITHCCC006 Prepare appetisers and salads 5|P a g e

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

• Font: Times New Roman • Top: 2.54 cm

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

Assessment Activity 1 1|P a g e

You must provide a response to all questions in assessment Questions section.

4. Climate and weather

Assessment Activity 1 2|P a g e

Assessment Activity 1 3|P a g e

Classical canapés used aspic to maintain the appearance.

For some applications, oil sprays can be an option instead of aspic.

Assessment Activity 1 4|P a g e

2. Canapés are usually presented on an attractive service platter in a symmetrical

Assessment Activity 1 5|P a g e

1.Trimmings and off-cuts are used to embellish the prepared dishes

Assessment Activity 1 6|P a g e

Middle Eastern Countries:

Question 19: Provide 2 examples of appetisers from each of 5 Asian countries?

India - Pakora, Samosa

Assessment Activity 1 7|P a g e

Have we incorporated enough colours into the dish?

Does the dish incorporate ingredients from other menu items?

Assessment Activity 1 8|P a g e

Greek salad, pasta salad, caser salad

Assessment Activity 1 9|P a g e

Question 36: Provide 3 examples of how to resurrect a split mayonnaise?

Cream and sour cream dressing

2. Labelling helps to monitor the lifespan of products.

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

• Font: Times New Roman • Top: 2.54 cm

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

Assessment Activity 2 1|P a g e

o appearance and presentation

o ensure food safety

You are required to address each question in this assessment.

Your trainer will be providing you with feedback.

➢ 1 small selection of antipasto

b. Provide a suitable sauce or dip, and garnish for each type.