Unit 250 Cold Presentation

1234567891011
Across
  1. 1. What equipment is traditionally used to present a whole decorated salmon?
  2. 3. What is the main reason why it is important to use the correct tools and equipment?
  3. 4. What is avoided and the main reason why time and temperature are important when preparing cooked, cured and prepared foods "Growth of ***"
  4. 8. Who do you inform if there is a problem with smoked salmon?
  5. 11. What is the correct texture and colour for lettuce when used in salads for cold presentation?
Down
  1. 2. When bread products are used for cold presentation, how can they be made healthier? Use thinly sliced wholemeal bread with *******.
  2. 5. What should be checked to ensure that the food products and garnish ingredients are of the correct type and quantity?
  3. 6. What is used to coat vegetable garnishes for cold presentation?
  4. 7. What is minimised when cooked, cured and prepared foods should be stored at the required temperature before service?
  5. 9. What are the quality points that must be considered when presenting cooked, cured and prepared foods "Visually appealing, appropriately garnished, *****."
  6. 10. What is the traditional ratio of oil to vinegar for vinaigrette?