International Institute of Management Pty Ltd

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RTO Code: 31897
CRICOS Code: 03149K

Assessment Record SITHCCC006 Prepare Appetizers and Salads

Student Name
Student ID
Course Code & Course SIT40516 Certificate IV in Commercial Cookery
Class/Group
RTO/SRTO 31897 American College
Assessment: (as applicable) Student Results:
1. Short Answers
Satisfactory Not Yet Satisfactory Not Completed
2. Observation
Satisfactory Not Yet Satisfactory Not Completed
3. Written Quiz
Satisfactory Not Yet Satisfactory Not Completed
4. Checkpoints
Satisfactory Not Yet Satisfactory Not Completed

Overall, the candidate was assessed as:

Competent Not Yet Competent
Feedback to candidate on overall performance during assessment:

The candidate requires the following skill development before re-assessment:

The candidate has been provided with Name of Assessor:

feedback and informed of the Signature of Assessor:
assessment result and the reasons for Date:
the decision.
I have been provided with feedback on Name of Candidate:
the evidence I have provided. I have Signature of Candidate:
been informed of the assessment result Date:
and the reasons for the decision.

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Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /201

2nd Attempt Extension – Date: /

This assessment: First Attempt
/
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:

/ /
Assessor(s) Signature(s): Date:

/ /
Student Signature Date:

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Assessment – 1 – SHORT ANSWER

Assessment Tasks and Instructions

Assessment Guidelines

What will be assessed

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.

Place/Location where assessment will be conducted

1009, Ipswich Road Moorooka QLD 4105
5/219, Hawken Drive St Lucia 4101
Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers
and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated
here:

Instructions for assessment including WHS requirements

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.

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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.
Assessment 1

Your task

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.

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.

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Egg and lettuce sandwich

Meat Balls Deep frying, bowling

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

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

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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
salt

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.
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

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Greek Salad-vegetable, lemon, feta cheese, more protein

Tomato Black Been Salsa-Boil, More protein, carbs

5. 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

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 Work Flow Plan/ End of Service Procedures / De-Brief
International
TIME Institute ofTask Management Pty Ltd
(Description) and Priority Equipment & WHS Communication (Who, About what?)
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
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.

6. 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).

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Assessment – 2 – Practical Observation

Assessment Tasks and Instructions

Assessment Guidelines
What will be assessed – Performance Evidence
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:

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 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
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted
1009, Ipswich Road Moorooka 4105
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support
tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements

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.

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Assessment 2

Your Tasks:
Prepare the following dishes to the criteria set out below:

Dish to be prepared Category of dish Ingredients used Cookery Method used

antipasto bread and bakery items baking
Dish 1: canapés condiments boiling
Classic Caesar Salad hors d’oeuvres dairy products blanching
tapas dressing ingredients frying
dry goods grilling
classical salad eggs X poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 2: canapés condiments boiling
Mini Pizzas hors d’oeuvres dairy products blanching
tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 3: canapés condiments boiling
Salmon Blinis with cream hors d’oeuvres dairy products blanching
fraiche and tomato salsa tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 4: canapés condiments boiling
Grain salad with cranberries hors d’oeuvres dairy products blanching
and red pepper dressing tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices

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meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 5: canapés condiments boiling
Coleslaw hors d’oeuvres dairy products blanching
tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 6: canapés condiments boiling
Tabouli with falafel hors d’oeuvres dairy products blanching
tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 7: canapés condiments boiling
Satay Chicken with satay hors d’oeuvres dairy products blanching
sauce tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

antipasto bread and bakery items baking

Dish 8: canapés condiments boiling
Charcuterie with Hommus hors d’oeuvres dairy products blanching
tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

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antipasto bread and bakery items baking

Dish 9: canapés condiments boiling
Chicken wings with Ranch hors d’oeuvres dairy products blanching
dressing and crudits tapas dressing ingredients frying
dry goods grilling
classical salad eggs poaching
modern salad farinaceous products roasting
cold salad frozen goods steaming
warm salad fruit
fruit salad herbs and spices
meat
poultry
seafood
vegetables

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Assessment Criteria S NYS S NYS S NYS S NYS

Element 1: Select Ingredients DISH 1 DISH 2 DISH 3 DISH 4
The food production requirements are identified from recipes and
instructions
The ingredient amounts are calculated correctly according to
order/recipes
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are
identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

The equipment is used hygienically: __________________________
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct sequencing of ingredients according to production flow
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and use-able
trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 4: Prepare appetisers and salads S NYS S NYS S NYS S NYS
Suitable cookery methods used for preparation/dish
Correct preparation of dressings: Caesar Dressing
Correct preparation of accompanying sauces: N/A
Each dish is tasted, evaluated and adjusted
Special customer requests are provided for where applicable using
correct products and cookery methods
Element 5: Present and store appetisers and salads
Suitable service ware selected for presentation at correct temperature
(cold)
Garnish is prepared and of proportional size

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Suitable dip, sauce or complimentary is added correctly (as a mirror or

topped)
The dish is evaluated and visually adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
Re-useable ingredients are identified, wrapped, labelled and stored
correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
COMMENTS:

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Assessment Criteria S NYS S NYS S NYS S NYS

Element 1: Select Ingredients DISH 5 DISH 6 DISH 7 DISH 4
The food production requirements are identified from recipes and
instructions
The ingredient amounts are calculated correctly according to
order/recipes
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are
identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

The equipment is used hygienically: __________________________
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct sequencing of ingredients according to production flow
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and use-able
trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 4: Prepare appetisers and salads S NYS S NYS S NYS S NYS
Suitable cookery methods used for preparation/dish
Correct preparation of dressings: Caesar Dressing
Correct preparation of accompanying sauces: N/A
Each dish is tasted, evaluated and adjusted
Special customer requests are provided for where applicable using
correct products and cookery methods
Element 5: Present and store appetisers and salads

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Suitable service ware selected for presentation at correct temperature

(cold)
Garnish is prepared and of proportional size
Suitable dip, sauce or complimentary is added correctly (as a mirror or
topped)
The dish is evaluated and visually adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
Re-useable ingredients are identified, wrapped, labelled and stored
correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
COMMENTS:

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Assessment – 3 – Written Quiz

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 Have 1 main ingredient which is
1 combined with a dressing.

Question 2:

Tick the compound salads:

1. Tomato with basil vinaigrette

2. Greek salad 
3. Caesar salad 
4. Cucumber with sour cream and paprika
5. Pasta salad 
6. Chef’s salad 
7. Egg and mushroom salad 

Question 3:

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

ICEBURG COS MESCLIN ROMAINE BABY SPINCH

Question 4:

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

CHEESES BABY LEAVES MIX LEAVES PICKLE CUCUMBER

Question 5:

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

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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 3 Aioli

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

1. Canola 
2. Soybean oil
3. Avocado oil 
4. Coconut oil
5. Macadamia nut oil 
Question 9:

Connect the dairy-based dressing to the relevant description:

1. Yoghurt dressing 3 Usually white mould or blue vein varieties

are used.

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2. Cream and sour cream 1 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 Acidulated cream is a common example
2 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
1. All raw salad vegetables should be washed and drained TRUE
thoroughly, as any remaining moisture will leach out the
vitamins and dilute the dressing.
2. Lettuce should be torn carefully along the natural fibres, TRUE
rather than being cut.
3. Precison cuts can enhance the presentation of a variety of TRUE
different types of salads.
4. Tearing lettuce tends to bruise it, causing it to turn brown and FALSE
wilt.
5. Salads usually have to be crisp, fresh and colourful in their TRUE
appearance. 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
1. Salad greens should be presented in bite-size pieces. This way TRUE
the customer can eat without having to cut the leaves.
2. Salad greens should be dressed as soon as the salad is ready FALSE
to allow for development of flavours.
3. The taste of a salad is influenced by the choice of dressing, TRUE
the ingredients and the texture.
4. Avoid cross-contamination and store prepared produce in the TRUE
refrigerator below 5°C, covered neatly and labelled.

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5. Salads can be presented in a wide variety of serviceware, TRUE

from plates 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:

1. Piping bags 
2. Palette knives 
3. Cutters 
4. Takeaway containers
5. Piping nozzles 
6. Ladles
7. Pincers 
8. Brushes 

Question 14:

The following applications and uses for aspics and oil sprays are:

(Tick the correct box indicating true or false)

True False
1. Classical canapés used aspic to maintain the appearance.

2. Aspic enhances the flavour and prevents the canapés going 

soggy when prolonged storage is needed.
3. When using aspic for a large function, put it into a spray bottle
or brush it on lightly to avoid excessive coverage.
4. Oil spray is an alternative to aspic which is sometimes used to
provide extra gloss.

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5. When using oil sprays you must always use a neutral oil to 
prevent any 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 Cumberland jelly
mustard 7
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 4 Skewers, kebabs

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

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
1. Cold canapés should be prepared as close to service as possible TRUE
as their quality deteriorates rather quickly.
2. Cold canapés can be prepared well in advance if aspic is used. FALSE

3. Canapés are usually presented on an attractive service platter TRUE

in a symmetrical layout that can enhance the overall
presentation.

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4. A ruler or layout plan can help to arrange canapés neatly onto a TRUE
service platter.
5. Due to the sealing properties of aspic, canapés can be FALSE
displayed at room temperature for 3 days before they must be
discarded.
6. Food items should be bite-sized so they can be eaten easily, TRUE
e.g. at cocktail parties.
7. Quality canapés require a harmonious balance of colours, TRUE
flavours and 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 savoury 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)

1. Do the ingredients have similar tastes or create contrasts in textures and 

consistencies?

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2. Could the appetiser be substituted with convenience alternatives during

busy periods?
3. Have we incorporated enough colours into the dish? 
4. Can the dish be produced completely from off-cuts, leftovers and
trimmings?
5. Does the dish incorporate ingredients from other menu items? 
6. 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)

1. All perishable commodities should be stored under refrigeration at 1°C-4°C. 

2. The danger zone for food contamination is between 6°C and 55°C.

3. Cold food should be served cold and on cold plates, hot food served hot and 
on warmed plates.
4. All menu items should have 1 pronounced flavour.

5. Dishes should have a relatively short service preparation time. 

6. Garnishes should be simple, complementary and attractive. 

7. 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)

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. Accompanying sauces should be stored in sealed containers and relishes or pickles

should have a use-by date marked on the jars.
4. Sandwiches can be prepared and stored in sealed plastic containers, ready for 
service.

Question 23:

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The common hygiene requirements for avoiding contamination risks for appetizers and salads include:

(Tick the correct box indicating true or false)

True False
1. Always be aware of the danger zone and keep cold foods below
6°C and hot foods above 55°C.
2. When preparing food make sure that you only take out small 
amounts at a time to minimise internal temperature changes
and to keep bacterial development to a minimum.
3. Keep food types separate to avoid cross-contamination and
consider your work processes during preparation and plating.
4. As most appetisers are produced in the larder section, there is 
less risk for cross-contamination as only cold foods are prepared
there.
5. The use of gloves will reduce the need for frequent hand 
washing procedures and eliminate the risk of contamination.
6. 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 24:

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

Item Requirements for 2 portions Requirements for 6 portions

Cos lettuce 0.500 ea 1.5 ea (0.5 ÷ 2 X 6)

Bacon 0.030 kg .9
Garlic 0.005 kg 0.015
Bread slice 1.000 ea 3
Eggs 2.000 ea 6
Caesar dressing 0.200 L 0.6
Olive oil 0.050 L 0.15
Anchovy fillets 8.000 ea 24
Shaved parmesan 0.015 kg 4.5

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 2 if there are more or fewer diners than normal

2. Number of bookings 4 a storm may affect the usual number of customers
in a waterfront restaurant with a large terrace

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3. Special functions 3 set menu events may mean fewer dishes prepared
but more of each dish
4. Climate and weather 1 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
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.
4. By adding up the recipes you can figure out how many orders 
you need to place for each ingredient.
5. 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.
6. The types and amounts of ingredients are selected and
requisitioned from stores or collected from the dry store or
coolroom depending on organisational procedures.
7. Whenever commodities are collected or received they must be
checked 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)

1. After the recipe card has been consulted and your production has
been planned, correct weighing of ingredients is essential.
2. Trimmings and losses during preparation do not need to be 
considered as the recipe details include this.

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3. Once all of the ingredients are weighed consider the correct storage
requirements for further use as well as preparation and workflow
implications.
4. Prepare the ingredients into the correct size or trim as required. The
requirements should be outlined in the recipe and will be influenced
by the dish, its origin and final presentation.
5. 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.
6. 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.
7. The recipe can then be produced following the steps outlined in the
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
1. Whichever equipment is used, it is important to check it first for
cleanliness to prevent cross-contamination
2. Any equipment that has to be assembled must be put together
correctly. Incorrect assembly could damage the equipment or cause
injury.
3. If you are unsure about any aspect of how to use equipment you 
must refuse to do the task.
4. Equipment malfunctions and faults must be reported to a supervisor
and any faulty equipment must be tagged and removed from
operations.
5. 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.
6. Correct storage conditions must be used to ensure that equipment
can 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)

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

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2. When changing to different tasks and commodities the workplace and 

equipment need to be cleaned and sanitised.
3. The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, 
etc. from a surface.
4. The purpose of sanitations is to reduce or kill the amount of bacteria present 
on any surface area.
5. Sanitation should occur each time after cleaning a work area or equipment 
that comes into contact with food.
6. In order for a workplace to be hygienic it must be sanitised before the
cleaning process can commence.
7. 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.

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Assessment – 4 - Checkpoints

Checkpoint 1 SITHCCC006 Produce appetisers and salads

Q1.
What are the definitions for the following variations of appetisers?

1. Appetiser -Term used to describe all menu items served at the beginning of a meal.
2. Starter -Alternative term used in some menus instead of appetisers.
3. Amuse bouche – Small complimentary item chosen by the chef to amuse the mouth of the customer create
interest and waken the palate.
4. Hors d’œuvre -Small bite size items which are often served upon guest arrival at a function.
5. Canapés -Bite size pieces of food served on a base. The base is usually bread, which may be toasted.

6. Crudités -Raw vegetable cut into bite size pieces, often served with a dip.
7. Entrées -Plated meal served before the main course.

Q2.
How can the following factors affect the selection of ingredients for the preparation of dishes?

1. Seasonality – as products may only be available for some of the year.

2. Price – cheaper items and offcuts may be used for canapes and hors d’oveuvre.
3. Infrastructure – storage space and preparation space can impact on some production process.
4. Equipment available – salad spinners, colanders, cutters and piping bags.
5. Quality standards – differences in menus and expectations 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 ensure that the oldest product is used up first.

Q3. Provide 5 examples for common Work, Health and Safety and Hygiene which apply when using
equipment:

Safety Appropriateness Ease of use Reducing

wastage

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Using a small knife for a A small mincer would be When cutting vegetables, a Using a filleting
peeling an onion is much used for small batches, but knife may be easy to use knife instead of a
safer than using a large a bowl cutter would be for small amount but a utility knife will
knife used for bulk production. Mandoline or kitchen aid reduce the
attachment may be easier amount of
for larger amount. wastage when
filleting a fish.

Q4. 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 offcuts would this require?

1.Prepare the ingredients into correct size or trim required.

2.They could be outlined in other recipes or section kitchen.

3.Any items that can be reused must be store in good manner or hygienically.

4.Put the label on it and write down the use of date, colour and name of the chef.

5.Use the Standard Recipe Card and select the correct ingredient and correct equipment.

Checkpoint 2

Q1. Provide 5 general guidelines for the preparation and service of canapés:

Slice a whole Remove the Toast the Apply the Cut into the Garnish
loaf of bread curst bread spread and desired shape appropriately
into 1cm slices topping such as squares and plate up
rectangles or
rounds.

Checkpoint 3

Q1.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:
:- The steps to ensure efficient workflow when assembling canapes in order are:-
1.All bases should be cut to size and toasted when necessary.
2.The coating for base should be mixed to the right consistency for spreading or piping.
3.All toppings need to be prepared ready for assembly.
4.Simple garnish should be used and cut to size as required.
5.One type of canapes should be assembling at a time with the ingredients laid out in a logical workflow.
6.Glaze when necessary.
7.All items must be stored in a hygiene manner.

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Q2. 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.Food items should be bite sized so they can be eaten easily.
2.Harmonious balance of colours, flavours and ingredients should be used.
3.Uncomplicate items can be used but have flavours some items.
4.Complimentry range of dipping sauce should be provided.
5.Range of cookery methods should be used.
6.Canapes should be served hot with appropriate cutlery and napkins provided.
7.In services options tray services, buffet setup or small sample plates should be considered.

Q3. What is the role of hors d’œuvre in modern Australia and, traditionally, in French cuisine?

: - Hors d’oveuvre is the French term describing appetisers served at the beginning of the meal. It means
outside of the work and is both the singular and plural from. In other words, Australia the term hors d’
oeuvres have become synonymous with canapes, finger food, crudités or bite size pieces of food served
before the meal. Finger food refers to small items which can be picked up hand and eaten in one bite. The
emphasis for hors d’oeuvre is on dish that are light with a short service preparation time dishes should be
refreshing and excite the plate.

Q4. 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.Off cuts and trimmings is used to decorate the dish.

2.When we properly store the wastage of the food it help to make a soup.

3.With the help of off cuts and trimming we make the any other dish in entrees, so people enjoy the meal.

Checkpoint 4

Q1. What is the origin of the term “antipasti”? Provide 6 examples of typical antipasti and how these are
often served:
: - Antipasti is an Italian tradition where a selection of small savoury items such as olives,chesse,salami,roast
capsium,pickled vegetables, prosciutto and grissini are customer arrive. Antipasti the foods offered before the
meal itself begins are a colourful delicious way to set the stage for the coming feast. Antipasti are selected for
colour, flavour texture and how well they completed both each other and the meal to come.

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Checkpoint 5

Q1.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

Q2.Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and entrées:
Crunchy Soft Crisp Limp Juicy

Q3. 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 entrée should allow room for the main course and
dessert. It is important to be aware of yield and total serving weight of course. The other factors to be
considered re cost and desired profit of dish.

Q4. 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 perishable commodities should be stored under refrigeration at 1’c -4’c.

2.The danger zone for food contamination is between 5’C and 60’c.

3.Cold Food should be served cold and on cold plate, Hot food should be served warm on hot
plates.
4.Portion size should be suitable for the type of clientele.

5.Menu items should not be too overpowering in their flavour.

6.Dishes should have a relatively short service preparation time.

7.Garnish should be simple, complimentary and attractive.

8.Dishes should be finished just prior to service to ensure the best quality.

9.Colour ,flavour and texture and ingredients should be balanced.

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Checkpoint 6

Q1.Provide a definition for the following salad classifications and include 2 menu examples for each:

Simple salads – Green bean salad, Cucumber with sour cream and paprika
Compound salads – Greek salad, pasta salad, caser salad
Warm salads – Warm duck salad , grilled vegetable salad ,Warm salad of rainbow trout with tomato and lime
salsa.

Q2.
What are the roles of dressings, sauces, dips and relishes when serving appetisers and salads?
Provide examples for each type:
;- Dressing – are used to provide contrast acidity or to smooth out flavour. Dressing are based on dairy
product. Like mayonnaise, vinaigrette item such as Asian ingredients.

: -Sauces: - can enhances appetisers by producing a counterbalance. For example, Tartare sauce is perfect for
fish goujons, Cumberland sauces provides sweetness to game terrine whilst 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 be used as a dip for
Indian samosa.

Q3. What are the key ingredients for dressings, sauces, dips and relishes? What can be done to vary or mellow
their flavour?
: -The key ingredients used to flavour dressings sauces dips and relishes are vinegar oils and mustards. Sugar
and other flavours are used to mellow or verity their flavour. Good knowledge of the key ingredients will
allow you to create enterprise and provide variety.

Q4. Which aspects should be considered when using oils for various menu applications?

Canola oil IT is a low acid variant of rapeseed oil. It is low Special diet
in saturated fat and has a high level of uses for
monounsaturated fat. dressings and
frying

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Sunflower oil It is high in monounsaturated fats and has Suitable for

high level of vitamin E. neutral
flavoured
dressings ideal
for frying
Avocado oil Has an extremely high smoke point and is Special diet
similar to olive oil in it health benefit. uses salad
dressings and
garnish
Macadamia An Australian oil that adds subtle nutty Special diet
nut oil flavours to dressings. It is high in omega 3 and uses salad
omega 6. dressings and
garnishes
Cottonseed It has nutritional impact on the customer. Deep frying
oil

Q5. What are the beneficial health effects of olive oil?

: -Olive oil is a fat obtained from the fruit of the olive tree. It is also helping to reduce cancer or also help to
decrease breast cancer, decrease heart disease or many other diseases also. It is rich in monounsaturated
fatty acids or other rich nutritional.

Checkpoint 7

Q1. Provide 7 examples of vinegars and a menu application for each type:
Balsamic vinegar Traditional Dip , dressing,
balsamic vinegar is garnish
obtained by
converting simple
sugar through acid
fermentation of
cooked grape must.
Coconut vinegar Produced by Asian cuisine as
fermenting coconut addition for sauces
water used as and pickles
flavour additive in
southeast Asian
cooking
Pickling vinegar This vinegar has a Pickles and
higher degree of condiments
acidity and is used
as the name implies
for pickling
vegetables
Tomato vinegar Made using High class dressings
tomatoes it has a

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pleasant tomato
flavour and is like
balsamic vinegar in
look and flavour.
Mango vinegar Flavours go well in
dressings and
harmonise with
walnut oil,
macadamia nut oil
and other high
quality oils.
Wine vinegar Can be produced High class dressing
from either white sauce
or red wine. Acetic
acid or mother of
vinegar is added to
wine.
Herbal or spiced Herbs and spices High class dressing
vinegar are used to impact sauce pickle
flavour to wine
vinegar

Q2.What are the important properties of mustards in cooking processes and for use in dressings and emulsion
sauces?
:- Mustards is use in many foods to provide extra flavour and contrast or spiciness. Mustard has different
types hot mustard and German mustard. Mixing the mustard seed with water realise an enzyme which is
responsible for the heat. Emulsion sauces are made by mixing two substances that don’t normally mix. To do
this you have to break one to break one of them into millions of miniscule droplets and suspend those
droplets in the other substance

Q3. How could you modify a recipe for a salad dressing to suit a low-fat diet?

: -1. Use the lemon juice for the simplest of dressing.

2.Using less saturated fat.
3.Using less sugar
4.Using less salt.

Q4. What is the ratio of oil and vinegar for a dressing dependent on? Provide examples for ratios:

: -The ratio of oil to vinegar varies depending upon the quality of the oil and vinegar used. A general ratio is 3
parts oil and 1-part vinegar. If the oil is only of moderate quality, then the ratio might drop to 2:1. with very

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good oil the ratio may be increased to 4:1 and in Italian cooking good oils are only accompanied by dash of
vinegar.

Checkpoint 9

Q1. Describe the 3 groups of vinaigrettes?

Vinegar Using white vinegar and vegetable oil with Dijon mustard will
produce a very natural dressing.
Oil Always consider the salad ingredients and then adapt dressing
ingredients according for apply salad you may want use lemon
juice and walnut oil for complementary taste.
Seasoning

Q2.Provide 3 examples of how to resurrect a split mayonnaise:

Start with a fresh egg yolk then add the split mixture
gradually.
Add some boiling water to the side of the
mayonnaise and stir with a whisk
Place the mixture into a blender and recombine at
high speed

Q3. Provide 3 examples of dairy based dressings and provide menu applications for these:

Yoghurt dressing This has become increasingly popular as a dressing in recent

years as it provides a low-fat alternative to traditional dressing.
Cream and sour These are used much in the same way as yoghurt dressing. It is
cream dressing combined with fruit-based salads.
Cheese dressing These can be used to provide added flavour. Usually white
mould or blue vein cheese are used.

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