Unit 612 - Cold Food Preparation 2025025

What is the definition of a Simple Salad?

• A basic salad comprised of one main ingredient
• A salad comprised of a number of different ingredients
• A salad comprised of 2 main ingredients
• A mixture of different meats

What is the definition of a Compound Salad?

• A basic salad comprised of one main ingredient
• A salad comprised of a number of different ingredients
• A salad comprised of 2 main ingredients
• A mixture of different meats

What is good practice when serving cold starters or hors d'oeuvres?

• Serve above 63C
• Serve below 5C
• Serve below 8C
• Serve below -12C

What is good practice when serving cold starters or hors d'oeuvres?

• Serve on hot, clean plates or dishes
• Serve on cold clean silver salvers plates or bowls
• Serve on dirty hot plates
• Serve in a large chopping board

What is good practice when serving a cold buffet?

• Unwrap well before serving
• Let the customers unwrap the food
• Unwrap in front of the customer
• Unwrap just before serving

When silver serving cold food it should be?

• Well spaced on a silver tray or flat
• Close together on a plate
• Spaced apart on a hot ceramic dish
• Served with a ladle

What is the maximum time a cold buffet can be left at room temperature?

• 90 minutes
• 2 hours
• 4 hours
• 6 hours

Food should be garnished to:

• Enhance Presentation, add texture and flavour
• Just make it look pretty
• Enhance temperature, colour and effect
• Make the dish look edible

Cold food must always be served:

• Under refrigeration
• On a clean, warm plate
• At the correct temperature
• In a plastic container

When storing cold food, what must you always do?

• Store on the top shelf
• Cross contaminate
• Store in a well ventilated area
• Wrap or seal and label with date produced and use by date