Tourism and Hospitality
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Review questions
- Explain three examples of bases used for canapés.
- Describe a variety of salads
and appetisers
identifying the key ingredients.
- What time management issues need to be considered when preparing finger food?
- How would you communicate the purpose of an appetiser to other staff members?
- How would you fix a split mayonnaise?
- Explain the importance of thoroughly washing salad vegetables in the workplace.
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