SITHCCC204 part 1.docx - Assessment 1 1 You are to plan the...

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Assessment 11)You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery:1 small selection of antipasto2 cold canapes2 types of finger foods1 hot hors d’oeuvres1 type of savouries1 type of tapasAppetizers (4serve each)IngredientsCookery methodsSauce or dip, and garnishService vesselAntipasto salads2 hearts romaine lettuce, chopped1/2 pound Genoa salami, ask forit in 1 chunk at deli counter, diced2 cups pickled hot vegetablesalad12 pitted black olives, coarselychopped, such as kalamata12 jumbo green olives, pitted,coarsely chopped1 small jar, 8 ounces, roasted redpeppers, drained and diced1 small jar, 6 ounces, marinatedartichoke hearts, drained2 tablespoons balsamic vinegar,eyeball it1/4 cup extra-virgin olive oil,eyeball itSalt and pepperTossing Balsamic vinegar andolive oilPartyBuffetFrench RestaurantCanapes ( ShrimpCocktail Canapes )3 cups waterteaspoonsOldBayBoiling Hot sauce
Seasoning, divided½ pound small/medium (41/50count) shrimp, peeled anddeveined6 tablespoons butter, softened2 teaspoons finely minced celery1 teaspoon finely minced greenonion20 round Melba toast crackers20 celery leavesHot pepper sauce (optional)Canapés ( CucumberCream Canapes )½ telegraph cucumber200g tub cream cheese, softenedfor spreading10 fresh, fine-textured gluten freebread slices

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