612 Cold food preparation

List three meal occasions other than breakfast, lunch or dinner where cold food items could be served.

• Brunch

• Special receptions/parties

• Afternoon tea

• Snacks

State three quality points to look for in segmented oranges and grapefruits to be used in a cold dish.

​ ​ ​ ​

• Neatly segmented

• Size and weight

• Sweetness and acidity

• No pith, pips or membrane
• Even sized whole segments

Describe the difference between an open and closed sandwich.

• A closed sandwich has two slices of bread, while an open sandwich has only one slice of bread and is toasted. with filling in the centre

• An open sandwich is always served cold, while a closed sandwich is served hot.

• An open sandwich is made with whole grain bread, while a closed sandwich is made with white or brown bread.

• An open sandwich is made with one slice of bread with filling on top, while a closed sandwich is made using two slices of bread with filling in the centre

Which are simple salads and which are compound salads

​

Groups:

(a) Simple salad

,

(b) Compound salads

• Coleslaw

• Cucumber salad

• Tomato salad

• Waldorf salad

• Mixed vegetable salad

• Beetroot salad

Cold food items other than fruit commonly served at breakfast​ ​ ​ ​ ​

Groups:

(a) True

,

(b) False

• Doughnuts

• Preserves

• Cheese

• Pastries

• Cake

• eggs

• Cereal

• Breads

• Cold meats

• Yoghurt

• Chocolate

Which of the following are examples of a cold hors d'œuvre?

• Shrimp cocktail, deviled eggs, Caesar salad, and bruschetta

• Grilled chicken, breaded mushrooms, baked potatoes and sour cream, lobster beignet

• mushroom velouté, baked avocado, sauerkraut, crispy squid

• Smoked fish, pate, fruit-eg melon/grapefruit, smoked meats, prawns-eg potted, cocktail

List six main ingredients that could be used to make a selection of different hors d'oeuvres.

• Cheese, crackers, olives, smoked salmon, prosciutto, and figs

• Rice, beans, chicken, beef, pork, and fish

• Fish, meat, vegetables, pasta, rice, eggs, fruit

• Pasta, tomato sauce, garlic, basil, oregano, and parmesan

Which of the following are important considerations when choosing food items to make a selection of hors d'oeuvres?

​

Groups:

(a) True

,

(b) False

• Variety

• Availability

• Special diets

• Cooking method

• Cultural significance

• Nutritional value

• Complexity

• Texture

• Cost

• Colour

• Time

• Popularity

• Flavour

What needs to be considered when presenting cold foods.

• Correct Temperature

• Correct service equipment

• Appropriate sauces/condiments

• Correct portion size

• Appropriately garnished

Give two examples of appropriate presentation for each of the following styles of service: Silver service, Finger buffet, Plated.

Groups:

(a) Silver sevice

,

(b) Finger buffet

,

(c) Plated

• Consistent portion size

• Garnished to enhance dish

• Neatly on tray

• Standardised presentation for each portion

• Portioned individually for service

• Individually accessible on plate

• Appropriate garnish

• Food that can be picked up (on a base/stick)

• Correct size of food