Food should be garnished to:

Enhance Presentation, add texture and flavour

Enhance temperature, colour and effect

When storing cold food, what must you always do?

Wrap or seal and label with date produced and use by date

Store in a well ventilated area

Which fruits should be prepared as late as possible to prevent discolouring?

Banana, Orange, Strawberry, Melon

Blueberry, Orange, Passion Fruit, Pineapple

How can we describe an open sandwich?

One slice of bread, has the filling/topping placed on top.

Two slices of bread, has the filling through the centre

One slice of bread, has the filling through the centre

Two slices of bread, has the filling/topping placed on top.

What is a suitable sauce to be served with savoury cold food products?

Mayonnaise, vinaigrette & sour cream

What points of quality would look for when segmenting oranges

Neatly segmented, no pith, seeds or membrane

Leave the skin on and cut between the segments

Make sure there is no pith on the segments, seed are okay

Coarsely segmented, no pith or seeds

When producing hors d ouvres when considerations would make regarding the finished product

Colour, flavour, texture, availability & cost

Colour, seasoning, texture, space & time

Seasoning, consistency ability of chef & cost

Seasonality, cost, ability of chef & space

Other than breakfast, lunch or dinner what other occasions can cold feed be served

Afternoon tea, receptions, parties or as snacks

Brunch, before lunch or afternoon tea

High tea, low tea & evening tea

Lunch snacks tea snacks & supper snacks

Other than breakfast, lunch or dinner what other occasions can cold feed be served

Afternoon tea, receptions, parties or as snacks

Brunch, before lunch or afternoon tea

High tea, low tea & evening tea

Lunch snacks tea snacks & supper snacks

four things to think about when choosing food items to make hors d’œuvres

Consider flavour variety, ease of preparation, dietary restrictions, and cost

Choose items based on personal preference only

Select foods that require extensive cooking techniques

What is silver service?

A formal dining service style where food is served from trays and portioned small to guests at the table.

A dining style that involves serving food in a family-style manner with shared dishes.

A type of service where food is pre-plated and served directly to guests.

A casual dining style where guests serve themselves from a buffet.

What is a finger buffet?

A finger buffet is a meal served with small, easily handled food items meant to be eaten without utensils.

A finger buffet is a meal that requires the use of knives and forks.

A finger buffet is a type of dessert that includes only sweet items.

A finger buffet is a formal sit-down dinner with multiple courses.

Unit 612 - Cold Food Preparation 2025025

Authored by David Price

Hospitality and Catering

10th Grade

Used 12+ times

Unit 612 - Cold Food Preparation 2025025

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25 questions

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

Serve above 63C

Serve below 5C

Serve below 8C

Serve below -12C

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

90 minutes

2 hours

4 hours

6 hours

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Unit 612 - Cold Food Preparation 2025025

What is the definition of a Simple Salad?

What is the definition of a Compound Salad?

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

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

What is good practice when serving a cold buffet?

When silver serving cold food it should be?

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

Food should be garnished to:

Cold food must always be served:

When storing cold food, what must you always do?

Access all questions and much more by creating a free account

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Hospitality and Catering