Cold Food Prep

Question 1

Three meal occasions other than breakfast lunch dinner

Answer 1

Special receptions
Afternoon tea
Parties/snacks

Question 2

Serving equipment used for serving cold food (3)

Answer 2

Plates
Tray
Silver salver
Takeaway boxes
Bowls

Question 3

Four examples of good practice when serving cold food (4)

Answer 3

Handle food as little as possible
Use clean service equipment
Keep food stored at the appropriate temperature for as long as possible
Keep items covered until last moment
Label food items accurately

Question 4

Maximum time a cold buffet can be left for presentation at room temperature

Answer 4

Four hours

Question 5

Consideration when presenting cold food (1)

Answer 5

Appropriately garnished
Portion size

Question 6

Examples of presentation for
Finger buffet
Plated
Silver service

Answer 6

Finger buffet - correct size of food, individually accessible
Plated - consistent portion size, appropriate garnish
Silver service - neatly on tray, portioned indivually

Question 7

4 examples of cold hot d’oevres

Answer 7

Smoked salmon pinwheel
Pate crostini
Cured meat
Prawn cocktail

Question 8

Quality points for orange segments (2)

Answer 8

No pips
Even size
Neatly segmented

Question 9

Different ingredients used to make hors d’oeuvres

Answer 9

Meat
Vegetables
Pasta
Beans/pulses
Eggs
Rice fruit
Fish

Question 10

Consideration when making (4)

Answer 10

Colour
Cost
Taste
Time
Texture
Nutrition
Availability
Dietary requirements

Question 11

Simple salads (2)

Answer 11

Tomatoes
Lettuce
Cucumber
Beetroot

Question 12

Compound salads (2)

Answer 12

Coleslaw
Potato salad
Vegetable salad
Waldorf

Question 13

Open and closed sandwich

Answer 13

Open - one slice of bread and filling on top
Closed - two slices of bread and filling in centre