Written Quiz SITHCCC006 Prepare appetisers and salads

Question 1:

Connect the correct definition with the salad classification:

1 Simple salads 2 Have 2 or more ingredients

which are bound with a dressing.
2 Compound salads 1 Have 1 main ingredient which
is combined with a dressing.

Question 2:

Tick the compound salads:

Tomato with basil vinaigrette

Greek salad 
Caesar salad 
Cucumber with sour cream and paprika
Pasta salad 
Chef’s salad 
Egg and mushroom salad 

Question 3:

List 5 types of lettuce that can be used for salads:

1. ___cos_____________
2. __oak leaf______________
3. __butter lettuce______________
4. __baby spinach leaves______________
5. ___Asian salad mixture_____________

Question 4:

List 5 types of other ingredients that can be used for salads:

1. __lettuce hearts______________
2. ___witlof_____________
3. ____baby leaf____________
4. ____tat soi____________
5. ____mesclum____________
Question 5:

Dressings based on vinaigrette may be split into 3 groups. Connect the correct definition with the type
of vinaigrette:

1 Basic vinaigrette 2 with an egg yolk.

2 Endive 1 a temporary emulsion or

suspension dressing.
3 Mignonette 3 using reductions such as red
wine.

Question 6:

Connect the following dishes to the suitable sauces:

1 Crumbed goujons 4 Aioli

2 Game terrine 3 Peanut and ginger sauce
3 Grilled chicken 1 Cumberland Sauce
4 Satay skewers 2 Tartare Sauce

Question 7:

The ratio of oil and vinegar used in the production of a vinaigrette varies depending on the quality of the
oil and the vinegar used. A general, commonly used ratio is:

(Circle the correct answer)

a) 2 parts oil to 1 part vinegar

b) 3 parts oil to 1 part vinegar

c) 3 parts oil to 2 parts vinegar

d) 4 parts oil to 3 parts vinegar

Question 8:

Tick the oils which are suitable for special diets:

Canola 
Soybean oil
Avocado oil 
Coconut oil
Macadamia nut oil 
Question 9:

Connect the dairy-based dressing to the relevant description:

1 Yoghurt dressing 2 Usually white mould or blue vein

varieties are used.
2 Cream and sour cream 3 A low fat alternative to traditional
dressings dressings which is particularly suited to
seafood and warm salads such as warm
tandoori chicken salad.
3 Cheese dressings 1 Acidulated cream is a common example
and is usually combined with fruit-based
salads

Question 10:

The preparation of salads requires the following points of care:

(Write true or false in space provided)

True or False
All raw salad vegetables should be washed and drained thoroughly, as True
any remaining moisture will leach out the vitamins and dilute the
dressing.
Lettuce should be torn carefully along the natural fibres, rather than True
being cut.
Precision cuts can enhance the presentation of a variety of different True
types of salads.
Tearing lettuce tends to bruise it, causing it to turn brown and wilt. False
Salads usually have to be crisp, fresh and colorful in their appearance. True
Some exceptions exist, such as cucumber salad in sour cream.
Question 11:

The presentation and storage of salads requires the following points of care:

(Write true or false in space provided)

True or False
Salad greens should be presented in bite-size pieces. This way the True
customer can eat without having to cut the leaves.
Salad greens should be dressed as soon as the salad is ready to allow False
for development of flavours.
The taste of a salad is influenced by the choice of dressing, the True
ingredients and the texture.
Avoid cross-contamination and store prepared produce in the True
refrigerator below 5°C, covered neatly and labelled.
Salads can be presented in a wide variety of serviceware, from plates True
to small bowls, soup bowls and large bowls for buffets.

Question 12:

Write the workflow example for the preparation of canapés into the correct order:

3 Toast the bread

1 Slice a whole loaf of bread into
1cm slices
5 Cut into the desired shape then
garnish and plate up
2 Remove the crust
4 Apply the spread and topping

Question 13:

Circle the equipment which can be used as an aid for the preparation of canapés:

 Piping bag  Piping nozzles

 Palette knives Ladles
 Cutters  Pincers
Takeaway containers  Brushes
Question 14:

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. True

Aspic enhances the flavour and prevents the canapés going soggy when False
prolonged storage is needed.
When using aspic for a large function, put it into a spray bottle or brush True
it on lightly to avoid excessive coverage.
Oil spray is an alternative to aspic which is sometimes used to provide True
extra gloss.
When using oil sprays you must always use a neutral oil to prevent any False
flavour interactions.

Question 15:

Connect the key ingredient to the suitable garnish or preparation:

1 Prawns 6 Lemon, olive

2 Smoked Salmon 2 Horseradish cream, capers
3 Brie 4 Tomato chutney, chervil
4 Chicken mousse roulade 3 On fruit bread, quince paste
5 Roast beef on grainy mustard 7 Cumberland jelly
6 Smoked oyster 1 Dill mayonnaise
7 Pâté 5 Cornichon, sauce remoulade

Question 16:

Connect the possible menu uses to avoid waste and enhance profits for the following items:

1 Seafood trimmings 3 Skewers, kebabs

2 Seafood off-cuts 5 Farces, skewers, ragoûts
3 Chicken wings 4 Farces, quenelles
4 Chicken off-cuts 1 Cocktails drums
5 Trimmings from boning meat 2 Goujons
Question 17:

The following guidelines help to ensure neat presentation, freshness and visual appeal of hot and cold
canapés:

(Write true or false in space provided)

True or False
Cold canapés should be prepared as close to service as possible as their True
quality deteriorates rather quickly.
Cold canapés can be prepared well in advance if aspic is used. False

Canapés are usually presented on an attractive service platter in a True

symmetrical layout that can enhance the overall presentation.
A ruler or layout plan can help to arrange canapés neatly onto a service True
platter.
Due to the sealing properties of aspic, canapés can be displayed at False
room temperature for 3 days before they must be discarded.
Food items should be bite-sized so they can be eaten easily, e.g. at True
cocktail parties.
Quality canapés require a harmonious balance of colours, flavours and True
ingredients.

Question 18:

Which of the following statements relating to the ethnic varieties of appetizers is true?

(Circle the correct answer)

1. Antipasti is a Serbian tradition where a selection of small savory items such as olives, cheese,
salami, roast capsicum, pickled vegetables, prosciutto and grissini are served.

2. The word “tapas” comes from the Spanish term “la tapa”, which translated means “the lid”.

3. Mezze from south-eastern European countries include houmus, babaghanoush, kibbeh, small
roasted game birds and vast varieties of sausages.

4. Cevapcici, hams and kebabs, are typical examples of mezze from the Middle East.
Question 19:

Connect each country to the typical examples of appetizers:

1 India 2 is well known for its fish cakes,

rice paper rolls and drunken
chicken wings
2 Thailand 4 has excellent offerings like
wontons, sata and rendang
3 Vietnam 5 specialities include nasi gudeg
and pastel ayam.
4 Malaysia 3 provides egg omelette filled
with vegetables and Saigon
spring rolls.
5 Indonesia 1 is famous for pakoras,
samosas, roti and tandoori.

Question 20:

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?
Could the appetiser be substituted with
convenience alternatives during busy periods?
Have we incorporated enough colours into the 
dish?
Can the dish be produced completely from off-
cuts, leftovers and trimmings?
Does the dish incorporate ingredients from other 
menu items?
Does the dish fit with our overall menu philosophy 
and the establishment?
Question 21:

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.
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.
All menu items should have 1 pronounced flavour.

Dishes should have a relatively short service preparation time. 

Garnishes should be simple, complementary and attractive. 

Dishes should be prepared well prior to service to ensure fast

customer service.

Question 22:

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.
Labelling helps to monitor the lifespan of products. 

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.
Question 23:

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 True
hot foods above 55°C.
When preparing food make sure that you only take out small amounts at False
a time to minimise internal temperature changes and to keep bacterial
development to a minimum.
Keep food types separate to avoid cross-contamination and consider True
your work processes during preparation and plating.
As most appetisers are produced in the larder section, there is less risk False
for cross-contamination as only cold foods are prepared there.
The use of gloves will reduce the need for frequent hand washing False
procedures and eliminate the risk of contamination.
Small takeaway containers, vacuum packaging and cling film all assist in True
keeping products in optimum condition and minimising waste through
spoilage or drying out.

Question 24:

Use your calculator to calculate the required quantities for 6 portions:

Item Specification Requirements for 2 Requirements for 6

portions portions
Cos lettuce 0.500 ea 1.5 ea (0.5 ÷ 2 X 6)
Bacon 0.030 kg 0.090 kg
Garlic 0.005 kg 0.015 kg
Bread slice 1.000 ea 3.00 ea
Eggs 2.000 ea 6.00 ea
Caesar dressing 0.200 L 0.600 L
Olive oil 0.050 L 0.150 L
Anchovy fillets 8.000 ea 24.00 ea
Shaved parmesan 0.015 kg 0.045 kg
Question 25:

The following factors can be used to estimate the number of serves to be prepared for service. Connect
each factor to the relevant example:

1 Historical data 4 if there are more or fewer diners than

normal
2 Number of bookings 1 a storm may affect the usual number of
customers in a waterfront restaurant
with a large terrace
3 Special functions 3 set menu events may mean fewer
dishes prepared but more of each dish
4 Climate and weather 2 on a Friday night you average 40 serves
of a particular dish

Question 26:

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 True
standard recipe cards (SRCs) for each 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 True
garnishes and the classical or intended accompaniments.
The various menu items are broken up into key preparation tasks and an True
overall preparation list or workflow is prepared.
By adding up the recipes you can figure out how many orders you need False
to place for each ingredient.
The recipe requirements then have to be calculated, e.g. if the standard True
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.
The types and amounts of ingredients are selected and requisitioned True
from stores or collected from the dry store or coolroom depending on
organisational procedures.
Whenever commodities are collected or received they must be checked True
for quality, freshness, and any signs of deterioration like mould, evidence
of pests or bloating of cans.
Question 27:

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 True
planned, correct weighing of ingredients is essential.
Trimmings and losses during preparation do not need to be considered as True
the recipe details include this.
Once all of the ingredients are weighed consider the correct storage True
requirements for further use as well as preparation and workflow
implications.
Prepare the ingredients into the correct size or trim as required. The True
requirements should be outlined in the recipe and will be influenced by the
dish, its origin and final presentation.
During preparation it is important to consider any trimmings or offcuts and True
how they could be utilised in other recipes or sections of the kitchen.
Any items that can be reused must be stored hygienically and are normally True
identified with a tag or label stating the item, the date of packaging and the
intended use.
The recipe can then be produced following the steps outlined in the True
standard recipe card.
Question 28:

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 True
cleanliness to prevent cross-contamination
Any equipment that has to be assembled must be put together correctly. True
Incorrect assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must False
refuse to do the task.
Equipment malfunctions and faults must be reported to a supervisor and True
any faulty equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation True
of equipment during usage or when changing a food item, is essential.
Correct storage conditions must be used to ensure that equipment can True
dry properly to prevent the growth of mould and bacteria.

Question 29:

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. True
When changing to different tasks and commodities the workplace and True
equipment need to be cleaned and sanitised.

The purpose of cleaning is to remove dirt, food particles, grease, grime, True
scum, etc. from a surface.

The purpose of sanitations is to reduce or kill the amount of bacteria True

present on any surface area.

Sanitation should occur each time after cleaning a work area or equipment True
that comes into contact with food.

In order for a workplace to be hygienic it must be sanitised before the True

cleaning process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This True
includes stove tops, microwave, salamanders, shelving and wall areas that
my commonly become soiled.

Tidy your work area frequently, in particular between different tasks. True