Preparation of Simple Dishes, Snacks and Beverages
Preparation of Simple Dishes, Snacks and Beverages tests recipe reading, mise en place, scaling, timing, safe service and simple presentation.
Core rules
- Read the recipe twice; list ingredients, tools and time; prepare mise en place before heating.
- Scaling: multiply ingredients, but season in stages because salt, chilli and strong spices do not scale linearly.
- Sequence: start the longest item first; keep hot food at 60°C or above and cold food at 5°C or below.
- Snacks: poha, upma, vegetable sandwich, cutlet. Control oil, cook pulses fully, and keep fillings covered.
- Beverages: tea is brewed, not boiled for long; coffee should not be reheated repeatedly; lemonade is made fresh; milk is boiled and cooled safely.
- Service: check allergies, portion evenly, wipe rims, use clean crockery.
Worked example
You must make poha for four instead of two. Reasoning: double poha, onion and water, but add salt at three-quarters of double, taste, then adjust. Over-salting cannot be reversed easily; under-salting can be corrected.
Traps
Adding all salt at once; over-boiling tea until bitter; serving lukewarm food; not soaking poha correctly; using the same spoon for tasting and serving; preparing ahead without chilling.