SITHCCC006- Prepare Appetisers and Salads

Home work for students

d monitor work health and safety practices.

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 ABOUT THIS BOOKLET

This booklet has been designed for students undertaking face to face mode of study where you
are required to make sure you complete the questions as a part of formative assessment during
the course of the learning process.
The questions that are included in this booklet are not a part of the formal assessments and
there is no marking system allocated for this booklet. This is just for your reference and self-
study purpose only.
 
Your assessor will check the booklet to ensure that you are ready for the formal assessments.
 
 This booklet might not be suitable for students taking other modes of study e.g. online or work
based.
 
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains:

Practice task: This part contains the information to successfully complete the practice task. In
task, students will find the following information:
 Task instructions.
 Questions
 Model answers for Trainer/Assessor
Information on resources required, where applicable

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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 Practice task for learners.
- You must ensure you answer the question satisfactorily as a part of formative
assessment.
- You must time yourself once you begin the task.
- In case you have written the incorrect answer for any question, please write it on another
sheet of paper and attach with the booklet before submitting to the assessor.
- Read all the questions carefully and answer all questions.

1: 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.

2: 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. Complete basic pre-preparation tasks.

3. Weigh or measure ingredients.

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ingredients if necessary.
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5. Sort
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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.

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RALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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 5. Cut puff pastry into required number of portions.
3: 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?

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

5: You are cutting potatoes into a 6 mm dice. What is this cut called?

______________________________
6: 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?
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7: List the steps to make mayonnaise.

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 8: What are the five components of a cold canapé?

9: What food quality adjustments should you make if the mayonnaise (or mayonnaise-based
dressing) is very thin and looks curdled.

10: What food quality adjustments should you make if the base of the canapé is no longer firm
and crunchy?

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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Level-6, Suite 6.01/138 Queen Street, (02) 4608 9972 Release Date: Dec 2020
Campbelltown, NSW 2560 www.asia.edu.au Page No: 6
 11: What service ware should be used to present the following dishes?
Green salad served as a side salad to accompany a main meal

________________________________

Antipasto appetiser for six seated guests to share

________________________________

Potato salad to be placed on a buffet table

_________________________________

12: What are three common tasks you complete when cleaning your work area at the end of
service?

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Institute. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Astral
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Institute and NTA which holds authorship rights.
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

info@asia.edu.au Version 2.1

Level-6, Suite 6.01/138 Queen Street, (02) 4608 9972 Release Date: Dec 2020
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