(a) List six processes that are associated with cold preparation (b) State three general rules for cold preparation. (c) List two types of hors dóeuvres.

(a) Six processes associated with cold preparation

1. Washing and cleaning of raw items
2. Peeling and cutting (slicing, dicing, shredding)
3. Marinating
4. Mixing or tossing (as in salads)
5. Garnishing and decorating
6. Chilling or refrigerating

(b) Three general rules for cold preparation

1. Maintain strict hygiene: use clean hands, clean utensils and clean surfaces to avoid contamination, since the food is not cooked afterwards.
2. Keep foods properly chilled before, during and after preparation, and do not leave them long at room temperature.
3. Prepare cold dishes as near to service time as possible and use fresh, good-quality ingredients to keep them attractive and safe.

(c) Two types of hors d'oeuvres

1. Single (plain) hors d'oeuvre, for example smoked salmon or prawn cocktail.
2. Hors d'oeuvre varies (a selection of mixed cold appetisers served together).