1.Researchanddescribe twocontemporaryandtwoclassical salads:

2.Describe how you should store prepared appetisers and salads to maximise quality andfreshness.

3.What specific qualities should you look for in the following classification of vegetables whenpreparingappetisersandsalads? (discribe your answers)

*Root vegetables

*Bulbs and Turners

*Leafy

*seeds

*Flower vegetables

*stem vegetables

*fresh mushrooms

*processed vegetables

4.Why shouldyou usestainlesssteelknivesandutensils whencutting saladingredients?

5.Describe3derivativesfromvinaigretteorFrenchdressing thatcan beused onsalads?

6.Describe 3 different mayonnaise derivatives that are used when preparing appetisers andSalads?

7.Thinkof anddescribe2variations oftheseclassicalandcontemporarysalads andappetisers.

*ChickenSalad

*NicoiseSalad

*Volau vent

*Sliders

8.When preparing appetisers and salads, why is checking stock and correct rotation important?Whatcould youdoto ensurefood qualityandsafety?

9.Howcan youkeepfoodwastagetoaminimumwhenpreparing salads?

10.

	Inwhichservicestyleandonwhatserviceware wouldyouservethese products?
Dish	Service Style	Serviceware
Caesar salad
Pies
Clubsandwich
TropicalFruitsalad

11.You must prepare Stuffed mushroom caps. The recipe says to use 30 grams of Gruyerecheeseper4portions.HowmuchGruyerecheese is neededfor 80portions?

12.

What sauces would you put with the following appetisers and Salads and what is their flavourandtextureprofile?
Appetisers	Sauce	Flavour/Texture	Salads	Sauce	Flavour/Texture
Wontons			RussianSalad
FishGoujonettes			Thai salad
Sausagerolls			Roquetteand pearwalnutsalad

13.List 7 pointstoconsiderwhenpreparingandpresentingappetisers?

14.When preparing appetisers, what is the difference between canaps and hors d'oeuvres andwhenaretheyusuallyserved?

15.List4suitablebasesused forthepreparationofcanaps?

16.Whatspreadscanyouuseon canaps?

17.List6 differentmiseenplaceitemsthatcanbe usedoncanapsandappetisers?

18.Describethegeneralmiseen place workflowyouwould followto prepareAppetisers?

19.Tea (Pullman) Sandwiches are classically served as appetisers, what are they and when aretheyserved?

20.Describehow youwouldmake apinwheelsandwich?

21.Whyshouldyounotuseloosefillings incocktailsandwiches?

22.Describewhatyoucan do tohelp keepfoodsafewhilstpreparingappetisersandsalads?

23.What are the 5 conditions required for bacterial growth that could affect the food safety whenpreparingappetisersandsalads?

24.Why is it important to adhere to safe hygiene practices when preparing and presentingappetisersand salads?

25.Provideanexampleofafooddatecodethatis usedonyour ingredients?

26.You are preparing mayonnaise for salads and appetisers in the mixer.list 4safetyandhygienePracticeswhenoperatinga commercialmixer?

27.Give 3examplesofdipswhich maybe servedwith salads andappetisers?

28.Why is it important to achieve good balance and colour contrast when presenting salad andappetiserstocustomers?

29.Whatisthebesttemperaturetostore apreparedsalad dressing?

30.Whatis thecorrectratioof oil tovinegarwhenpreparinga basicvinaigrette recipe?

31.It is recommended that a salad be dressed just prior to it being served. Explain your what wouldhappenifyoudressedasalad toosoon?

32.Is it recommended that lettuce and herbs should be torn or chopped when preparing salads?Explainyouranswer