1.

 What is a salad?
A salad is typically defined as a cold (or potentially warm) dish made up of various combinations of
raw or cooked vegetables or herbs that have been seasoned with a dressing. A salad can be
distinguished by a single main ingredient  or by a mix of ingredients and flavors. The food
combinations are either placed on a platter or tossed in a wet sauce and served.

2. What are the 4 parts of a salad? Explain your answer:

Base or Under liner, Body, Garnish and Dressing
The salad's base is a layer of leafy vegetables such as Boston lettuce, Romaine, Iceberg, Radicchio,
Endive, Red oak lettuce, Spinach, Arugula, Cabbage, and so on. The Key component in the salad is
the body. Vegetables, fruits, meats, beans, eggs, pasta, or cheeses may be included. The components
utilized are well-balanced in terms of taste and testes. Salads of all kinds are generally served with
the dressing. It enhances flavor, increases nutritional value, aids digestion, and improves palatability
and appearance. Garnishing the salad adds color, texture, and flavor and should always compliment
the other elements.
3. Research and describe two contemporary and two classical salads: Answers may include but are
not limited to the following:
Contemporary:
Classical:

1.Mesclun - mix of assorted small young salad greens, the traditional mix
includes chervil, arugula, leafy lettuces and endive
Contemporary
2.eCouscous and roast vegetable salad from Middle Eastern cuisine.

1. Greek Salad - full of colour and contrast. Dark pebbles of olive, tomatoes,
pale, white feta cheese, cucumber, with  red onion scattered on top. 
                                        
Classical
2. Waldorf salad.- Almost exclusively served chilled, its main components
include celery, grapes, apple and walnuts, dressed in a light yoghurt or
mayonnaise sauce.
4. Describe how you should store prepared appetisers and salads to maximise quality and freshness.
Salads should be made as close as possible to the time of service. Most salad ingredients are not
cooked so it is important to store them properly until service. Kitchens and serving areas can be
humid, hot and stuffy, and this can make salads spoil more quickly. Salads should be stored:  in
containers covered with plastic wrap, on in containers with a fitted lid, at 1ºC-4ºC , away from raw or
cooked meat or seafood. This stops germs growing and stops the salad drying out on top. Make sure
that when you make a salad u remove the excess water too. and as mush as possible the dressing
should be put when you are about to serve it.
If the finished appetisers need to be stored before serving, cover them well with plastic wrap. Place
them in the fridge or coolroom. When you are preparing appetisers, there may be some trimmings
from the ingredients. These can often be used in other dishes, reducing waste. Here are some
examples: Left over bread can be used to make breadcrumbs and stuffings. Trimmings from
vegetables or herbs can be used to make a dip or a stock.
5. List 10 different types of ingredients that are used in salad preparation?

1.Fruits
2.Poultry 
3.Oils
4.Vinegar or White wine
5.Cheese
6.Bread
7.Pasta 
8.Cream
9.Green beans.
10.Parsley
6. List 10 different leaf vegetables suitable for salads?
1.Iceberg lettuce 
2.Butter crunch lettuce 
3.Coral lettuce 
4.Mizuna
5.Romaine
6.Mignonette 
7.Oak leaf lettuce 
8.Curly endive 
9.Escarole 
10.Cabbage
7. What specific qualities should you look for in the following classification of vegetables when
preparing appetisers and salads?

Root vegetables
Bulbs and Turners
Leafy
Seeds
Flower vegetables
Stem vegetables
Fresh mushrooms
 Root vegetables
Processed vegetables

      Root vegetables and tubers should be firm, an even size and shape
Root vegetables
and free from moulds, spots and blemishes.

 Bulbs and Bulbs are generally made up of layers Garlic, onion, and leeks are a
Turners or grouped pieces. few examples.

The edges of the leaves should be frilly with slight bluish purple or
Leafy
white color.
This refers to a plant's capacity to germinate and develop fast into a
Seeds
healthy, productive plant.
Color that stands out. After you've checked for bruises, blemishes, and
bugs (which are more difficult to spot on veggies like cauliflower and
Flower vegetables
cabbage, so double check), search for fruits and vegetables with the
most vibrant, appealing colors.
Vegetables are often classified based on the part of the plant that is
Stem vegetables consumed, such as leaves (lettuce), stems (celery), roots (carrot), tubers
(potato), bulbs (onion), and blossoms (broccoli).
The cap of fresh mushrooms is closed. A slightly opened cap does not
Fresh mushrooms indicate that the mushroom is no longer edible. These mushrooms, on
the other hand, have a greater taste.
Processed The packaging should not be rustic and make sure that it doesn't have
vegetables any mold on it. make sure to look at the expiration date.

 
8. List 8 different herbs that are suitable for salads and appetisers?
1.Mint. 
2.Chives 
3.Cilantro. 
4.Sage. 
5.Basil. 
6.Rosemary. 
7.Thyme.
8.Italian parsley.
9. List 4 different spices suitable for the preparation of Appetisers and Salads?
1. Cinnamon
2. Turmeric
3. Red chilli 
4. Mustard seeds
10. Why should you use stainless steel knives and utensils when cutting salad materials?
They are less staining! Other metals have been added to prevent contact with food. A good stainless
blade will not alter the taste of the food it slices and they don't discolor or bruise.
11. Describe 3 derivatives from vinaigrette or French dressing that can be used on salads? 
1.Tarragon mustard 
 2.Sundried tomato 
 3.Blood Orange Vinaigrette 
12. Describe 3 different mayonnaise derivatives that are used when preparing appetisers and Salads?
1. Thousand Island 
2. Aioli sauce 
3. Cocktail sauce 
13. List and describe 6 common garnishes that can be used when presenting appetisers and salads.
1.Caviar
2.Asparagus tip
3.Strawberry Tulip
4.Tomato Rose
5.Chives
6.Parsley
14. Think of and describe 2 variations of these classical and contemporary salads and appetisers.

Chicken Salad
Nicoise Salad
Vol au vent
Sliders

1. Lemon Basil Chicken Salad

              
Chicken Salad
2. Chick-fil-A Chicken Salad Sandwich

1. Roasted Salmon Nicoise Platter

Nicoise Salad 2. Salad Nicoise with Seared Tuna

Vol au vent 1. Creamy Chicken Vol-au-Vent

 2. Vol-au-vents of mussel, spinach and
Roquefort

1. Whiskey BBQ Shredded Rib Sliders

Sliders
2. Chicken And Bacon Ranch Sliders

15. When preparing appetisers and salads, why is checking stock and correct rotation important?
What could you do to ensure food quality and safety?
If food is brought out of storage or displayed, it should be consumed in a timely manner. Food stock
rotation entails prioritizing the utilization of products with a short use-by date and relegating those
with a longer sell-by date to the back of the shelf. This guarantees that food is used before its
expiration date, avoiding unnecessary and costly waste (of food that has passed its expiry date).
Stock rotation is crucial for all types of food, but it is especially vital for high-risk foods. You should
make sure that everyone on your team understands the necessity of stock rotation and how your stock
rotation strategy operates. When food is delivered, used, or displayed, we should check the dates on
it. We should store or display food with a short shelf life at the front of the shelf and food with a
longer shelf life at the back.
16. How can you keep food wastage to a minimum when preparing salads?
We can lessen the wastage when preparing salad by simply doing the following: Dressing
green/garden salads right before serving, not overcooking vegetables for salads that requires cooked
vegetables, and not preparing more than what is needed, resulting in waste. Purchasing high-quality
food that requires less preparation, resulting in less waste. Excessive wastage occurs when poor food
products is purchased and items must be heavily trimmed to achieve a state suitable for consumption,
maintaining proper storage methods for prepared and unprepared food, and minimizing or eliminating
careless preparation techniques, which results in food being thrown away.
17. In which service style and on what serviceware would you serve these products?

Service Servicewar
Dish
Style e
Caesar salad
Pies
Club sandwich
Tropical Fruit
salad

Dish Service Style Service-ware

Caesar                                                    
      Single Plate
salad     Lunch
 Dish Service Style Service-ware
Pies       Sharing Platter
     Parties
Club
                                          
sandwi
     Business Lunches Sharing Platter
ch
Tropic
al
         Bowls
Fruit       Buffet
salad
18. Provide 8 different ingredients used in preparation of Appetisers and salads?
1. Pasta
2. Chicken
3. Meat
4. Nuts
5. Fish
6. Vinaigrette  
7. Vegetables
8. Mayonnaise 
19. What is caviar? When is used in the production of appetisers and Salads?
Caviar is a salted egg of the fish sturgeon. The word Caviar came from the word Khaviar which
means bearing eggs in Persian. It is usually use in appetizers. It is used as a garnish in appetizer.
20. List 6 different hot single portion appetisers?
1. Mushroom Vol Au Vent
2. Carrot Tart
3. Steamed Buns
4. Spring Rolls 
5. Mini Tacos
6. Mini Quiche
21. You must prepare Stuffed mushroom caps. The recipe says to use 30 grams of Gruyere cheese per
4 portions. How much Gruyere cheese is needed for 80 portions?
30 ÷ 4 = 7.5
7.5 x 80 = 600
Final answer is 600 grams
What sauces would you put with the following appetisers and Salads and what is their flavour and
texture profile? 
 Sauce  Flavour Sauc Flavour
Appetisers Salads
/ e /
Texture Texture
Wontons Russian Salad
Goujonettes Thai salad
Sausage Roquette and pear walnut
rolls salad

Appetisers Sauce Flavour/Texture Salads Sauce  Falvour/Texture

Wontons  Soy Sauce  Salty Russian Salad  Mayonnaise  Creamy
Goujonettes  Tartar sauce  Creamy Thai salad  Chili Sauce  Hot and Spicy
Roquette and
 Thick and  Apple Cider
Sausage rolls Tomato basil pear walnut  Acidic
Creamy Vinegar
salad
23. List 7 points to consider when preparing and presenting appetisers?
1. Refrigerate the greens until they are ready to be cooked and served. Clean them as close to the
time of serving as possible.
2. Put the dried greens on a plastic sheet or an aluminum or stainless steel tray.
3. Greens should be served in bite-size pieces that are simple to pick up with a fork.
4. Dress greens with salad dressing as close to serving time as feasible.
5. Thoroughly clean all greens to remove any signs of sand, grit, and insects. Remove the core from
the head of lettuce before washing it.
6. After washing, carefully dry the greens.
7. Remove any brittle stems or wilting areas.
24. When preparing appetisers, what is the difference between canapés and hors d’oeuvres and when
are they usually served?
Canapés: 
canapes are small, savoury, easy to eat food, having a base of a small piece of pastry or bread with a
variety of toppings. Usually sold and served at Weddings, Event, Functions, and Cocktail Parties.
 
 
 
 
Hors d’oeuvres:  
Appetizers are tiny quantities of prepared food that are served before a meal or as the first course of a
multi-part dinner.
25. List 4 suitable bases used for the preparation of canapés?

1. Breads
2. Puff Pastry
3. Crackers
4. Fruit Slices.
26. What spreads can you use on canapés?

1. Cheese Spread
2. Meat Paste
3. Flavored Butter
4. Mayonnaise
5. Dips
27. List 6 different mise en place items that can be used on canapés and appetisers?
1. Slice the red bell peppers
2. I'll cut the Cucumbers
3. Measure the Olive oil
4. Measure The Unsalted butter
5. Measure the Cream Cheese
6. Cut the edges of the bread

28. Describe the general mise en place workflow you would follow to prepare Appetisers?
Cut the bread, toast it, then cover it with the spread. After that, we prepare the veggies, and when
we're through, we season them and add a dressing. We bake it for 2-3 minutes before assembling it
and adding the garnish.
29. Tea (Pullman) Sandwiches are classically served as appetisers, what are they and when are
they served?
A tea sandwich, often known as a Pullman sandwich, is prepared. A pullman loaf is a sort of
bread made with white flour and cooked in a long, thin, covered pan. A tea sandwich (also
known as a finger sandwich) is a tiny prepared sandwich that is eaten around High tea(3p.m to
5p.m) to satisfy hunger until the main meal.
30. Describe how you would make a pinwheel sandwich?
I'll take the crust off the bread and then slice it thinly. Flatten the bread and put the butter on top to
moisten it. Layer it with another spread, then add a bacon, and roll it up like a burrito. Cool for 30
minutes to one hour while it's wrapped in plastic wrap. Then Slice and Serve.
31. Why should you not use loose fillings in cocktail sandwiches?
Well first and foremost for the guest's comfort, we don't want them complaining about how the loose
filling ruined their outfit or worse their night. We will have to take care of it, so it would be better
not to have loose fillings in cocktail sandwiches in the first place cause we also don't want it to be
messy.
32. Describe what you can do to help keep food safe whilst preparing appetisers and salads?
Keep it at the proper temperature, make sure it's covered, and identify it. Use clean utensils,
chopping boards, and, of course, your hands, and mix your salad or appetizer just before serving,
rather than before anyone else asks for it.
33. How can you prevent cuts when working with knifes or cutting equipment when preparing
appetisers and salads?
Enforce proper knife storage. Have a designated area for keeping knives, such as a magnetic wall
rack, knife block, or a drawer for knives only with the knife blades covered. Use a knife for its
intended use. Knives should be kept sharp. A dull blade has a tendency to slide. Understand how to
walk with a knife properly. Carry the knife with the blade away from your body and the tip pointing
down. Don't catch a falling knives, don't put knives in the sink. Don't lick the blade just to taste
whatever it is you cut.
34. What are the 5 conditions required for bacterial growth that could affect the food safety when
preparing appetisers and salads?
1. Proper Temperature
2. Moisture
3. Time
4. Correct acidity
5. Food
35. Why is it important to adhere to safe hygiene practices when preparing and presenting appetisers
and salads?
Personal cleanliness is essential for avoiding food illness. When working with food, wash your hands
thoroughly and frequently. If you are unwell, do not come to work since you are more likely to
contaminate food. Food handlers should get enough training in safe food handling. Also It is required
by law, and to avoid cross contamination and to keep our customers healthy and safe.
36. Navigate to the following website   https://www.eatthismuch.com/
research and provide the following nutritional information of the following salads.
 Waldorf Salad, with Dressing (200g)
Nutrition Facts For a Serving Size of 200
Grilled chicken Caesar salad (347g)
grams
Nutrition Facts For a Serving Size of 347 grams
Calories 1378:                Calories from
Calories 440                   Calories from Fat
Fat 882(64%)
234(53.2%) % Daily Value *
                      % Daily Value *
Total Fat 26g                                       -
Saturated fat 7g                                   -
Total Fat 98g                           -
Cholesterol 125mg                                -
Saturated fat 12g                     -
Sodium 660mg                                   28%
Cholesterol 22mg                      -
Carbohydrates 19g                                -
Sodium 1086mg                     46%
Net carbs 16g                                      -
Carbohydrates 126g                   -
Fibre 3g                                            12%
Net carbs 108g                         -
Glucose 2g
Sugar 102g                              -
Protein 34g
Fibre 18g                               72%
Vitamins and minerals Fatty acids Amino acids
Protein 16g
* The Percent Daily Values are based on a 2,000-
Vitamins and minerals Fatty acids
calorie diet,
Amino acids
so your values may change depending on your
* The Percent Daily Values are based on
calorie needs.
a 2,000-calorie diet,
so your values may change depending on
your calorie needs.

Grilled chicken Caesar salad (347g)

Nutrition Facts
For a Serving Size of 347 grams 
Calories  440 Calories from Fat 234(53.2%)
% Daily Value
Total Fat         26g -
Saturated fat     7g -
Cholesterol       125mg -
Sodium           660mg  28%
Carbohydrates    19g -
Net carbs           16g -
Fibre                  3g  12%
Glucose              2g
Protein  34g
Vitamins and minerals
Vitamin A 540μg 61%
Vitamin C 54mg 91%
Calcium 200mg 21%
Iron 1.2mg 15%
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change
depending on your calorie needs.

Waldorf Salad, with Dressing(200g)

Nutrition Facts
For a Serving Size of 200 grams 
Calories    1378 Calories from Fat  882(64%)
% Daily Value
Total Fat          98g -
Saturated fat     12g -
Cholesterol        22mg -
Sodium            1086mg  46%
Carbohydrates     126g -
Net carbs            108g -
Sugar                 102g -
Fibre                  18g  72%
Protein                16g
Vitamins and minerals
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change
depending on your calorie needs.

37. Navigate to the following website https://www.eatthismuch.com/

research and provide the following nutritional information of the following appetisers.

Vietnamese Shrimp Spring Rolls (100g)

Samosas 100g serving Elephant Bar
Nutrition Facts For a Serving Size of 1 Nutrition Facts For a Serving Size of 1
Serving (100g) Serving (100g)
Calories 333                         Calories from Fat Calories 380                 Calories from Fat 90
153 (45.9%) (23.7%)
                                            % Daily Value *                                         % Daily Value *
Total Fat 17g                                   - Total Fat 10g                                -
Saturated fat 2g                               - Saturated fat 1.5g                          -
Sodium 813mg                                34% Cholesterol 70mg                           -
Carbohydrates 45g                            - Sodium 580mg                             25%
Net carbs 42g                                  - Carbohydrates 60g                          -
Fibre 3g                                        12% Net carbs 56g                                -
Glucose 3g Fibre 4g                                      16%
Protein 9g Glucose 33g
Vitamins and minerals Fatty acids Amino Protein 14g
acids Vitamins and minerals Fatty acids Amino
The Percent Daily Values are based on a acids
2,000-calorie diet, * The Percent Daily Values are based on a
so your values may change depending on 2,000-calorie diet,
your calorie needs. so your values may change depending on
your calorie needs.

Samosas 100g serving Vietnamese Shrimp Spring

Rolls (100g)
Nutrition Facts
For a Serving Size of 100 grams (100g) Elephant Bar
Calories 333 Calories from Fat 153 (45.9%) Nutrition Facts
% Daily Value *
Total Fat 17g - For a Serving Size of 1
Saturated fat 2g - Serving (100g)
Sodium 813mg 34% Calories from 
Carbohydrates 45g - Calories    380 Fat 
Net carbs 42g -  90(23.7%)
Fiber 3g 12%
Glucose 3g % Daily
 Value *
Total Fat        
-
10g
Saturated fat  
-
1.5g
Cholesterol      
-
70mg
Sodium           
 25%
580mg

Protein 9g Carbohydrates  
-
Vitamins and minerals 60g
Vitamin A 297μg 33% Net carbs          
-
Vitamin C 18.9mg 32% 56g
Calcium 60mg 6%
Fibre                
Iron 1.7mg 21%  16%
4g
Fatty acids
Amino acids Glucose              33g
* The Percent Daily Values are based on a 2,000 calorie diet, so
Protein              
your values may change depending on your calorie needs.
14g
Vitamins and minerals
Fatty acids
Amino acids
* The Percent Daily Values are
based on a 2,000-calorie diet,
so your values may change
depending on your calorie
needs.

38. Why is it important to weigh / measure your ingredients properly?

We have to weigh and measure our ingredients properly to get the same and desired outcome of the
taste and Texture that we wanted. And also when it comes to business it could help with the costing
and it help u control the amount of ingredients used.
39. Waste disposal should be carefully controlled as is presents a risk of contamination to foods.
Discuss what steps should be taken to ensure safe disposal?
Food leftovers including fruits and vegetables, coffee grounds, eggshells, nutshells, and tea bags can
be used. In your compost pile, combine food waste with cardboard, newspaper, plants, and other
organic items. Combine it with soil and dirt to aid in the breakdown of the meal. .(Do not use this
method to dispose of meat, dairy, or oils.)
Make sure that your waste or Trash Bini should be place on a certain area, make sure that you have
different trash bins for different waste or ingredients, make sure that it is also segregated and cleared
regularly. Make sure that a trash bag inside the Bin so the waste won't go directly to the trash bin.
40. Provide an example of a food date code that is used on your ingredients?
Expiry:16APR2022
Expiry: 16-04-2022
Expiry: 06-23-2022
there are different ways of writing expiration date that's why I put this
41. You are preparing a dip to spread on appetisers and need to use the food processor.
List 2 standard safety features on a commercial food processor?
Bowl guards are typically constructed of stainless steel and feature a wire front and a solid back.
Bowl Support Interlock: Bowl support interlocks assist in keeping heavy bowls in place, preventing
spillage that can lead to falls and other accidents.
or the Emergency Switch And Interlocking guard.
42. You are preparing mayonnaise for salads and appetisers in the mixer.
list 4 safety and hygiene Practices when operating a commercial mixer?
1. Don't put your hand in when the machine is running
2. Turn off the machine when cleaning it.
3. Read the manual before using it and to familiarized yourself with how it functions.
4. Turn off the machine when putting the ingredients in.
EXTRA: Make sure to secure long hair and any loose clothing or jewelry
before operating the mixer
43. What types of cooking methods are used when preparing salads and appetisers?
Give 5 examples:
1. Boiling
2. Grilling
3. Poaching
4. Baking
5. Blanching
44. List 3 special dietary requirements that might need to be considered when preparing salad and
appetisers?
1. Gluten Free
2. Vegetarian
3. Dairy Free
45. Give 3 examples of dips which may be served with salads and appetisers?
1. Mayonnaise
2. Thousand Island Sauce
3. Cocktail Sauce
46. Why is it important to achieve good balance and colour contrast when presenting salad and
appetisers to customers?
The meal provided will seem more appealing and will be enjoyed more by people merely because of
it's color. That is why balance and colour contrast is important, we don't want our salad or appetizer
served looking plain because if people or costumers doesn't find it appealing or appetizing they
would think that it doesn't taste good.
47. What is the best temperature to store a prepared salad dressing?

Salad dressings that are refrigerated in the store should always be refrigerated in between the
temperature of 1°C - 4°C.
If it's a mixture of vinegar and oil you can just put it in room temperature cause they're both
preservatives.
48. What is the correct ratio of oil to vinegar when preparing a basic vinaigrette recipe?
The ratio for vinaigrette is 3-to-1: three parts oil to one part vinegar.
49. It is recommended that a salad be dressed just prior to it being served. Explain your what would
happen if you dressed a salad too soon?
If you Dressed your Salad too soon, there is a huge possibility that the acid in the dressing will cook
off the entire salad. The salad will also get soggy and doesn't really look presentable and eatable.
50. Is it recommended that lettuce and herbs should be torn or chopped when preparing salads?
Explain your answer
So essentially you simply tore it with your clean hands or you can cut it with stainless steel knife
because we don't want to bruise those lovely leaves and we don't want to destroy the structure, we
just want them to appear as natural as they are. Some argue that a ripped lettuce leaf lasts longer, but
a sliced lettuce leaf browns quickly. The reasoning for this is because when a leaf is ripped, it breaks
along the natural borders between cells, but a knife slices directly through cells, producing more
damage and faster browning. That's why using a stainless still helps.
51. The recipe below is the filling of 6 portions of Samosas and you have a function for 20 people
coming up.
Calculate the following ingredient amounts so you can produce enough filling for 20 people for your
function.

Ingredients for 6 Portions

250g Sebago potatoes
25g Butter
3 spring Onions
½ tsp (2.5g) ground ginger
½ tsp (2.5g) ground coriander
½ tsp (2.5g) ground cummin
50g Peas
1tbs (14.3g) Chopped
Coriander
30ml Lemon Juice
 Ingredients for 6 Portions          for 20
250g Sebago potatoes    833.34 or 833g
25g Butter     83.34 or 83g
3 spring Onions      10
½ tsp (2.5g) ground ginger    (1 1/2)8.34 or 8g
½ tsp (2.5g) ground coriander    (1 1/2)8.34 or 8g
½ tsp (2.5g) ground cummin    (1 1/2)8.34 or 8g
50g Peas    166.66 or 167g
1tbs (14.3g) Chopped
     3.33tbs or 47.66g
Coriander
30ml Lemon Juice      100ml