SITHCCC006.pdf - Assessment 1 Your task You are required to...

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Assessment 1 Your task You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Use the attached recipe card including a photo of the dish and workflow plan template and copy as required. The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 1. You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery: 1 small selection of antipasto 2 cold canapés 2 types of finger foods 1 hot hors d’oeuvres 1 type of savouries 1 type of tapas a. Use the recipe card template and write the recipes for each variety to yield 4 serves each. b. Provide a suitable sauce or dip, and garnish for each type. c. List all equipment required to prepare your selection and how each piece is safely used in the preparation process. d. Suggest 3 different service vessels which could be used to serve your selection. e. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties, colours, sizes and shapes. SIT Version 1 of 6 33 ©Futura Group 2016
Standard Recipe Card Recipe for: antipasto Cook methods: Put mushrooms in a non-stick pan, put all ingredients and mix it well, then put in Ove and roast it. Service vessels: A long flat white plate Suitable sauce: balsamic vinegar Garnish: Sprinkle some Italian herb and sun-dried tomato Equipment: oven, non-stick pan, tongs Use the dry tea towel to take the mushrooms from the oven Yield: 4 Name of dish: Balsamic Mushroom Portions: 4 Commodities Item Specification Weight kg/l/Unit Weight kg/l/Unit Button mushroom Cut in 1/2 600/g Olive oil 1/tbsp Balsamic vinegar 60/ml Salt/pepper SIT Version 1 of 7 33 ©Futura Group 2016
Standard Recipe Card Recipe for: cold canapés Cook methods: Cut Pears into wedge, and wrap it with cheese and ham, then bake it in oven Service vessels: a wooden tray Suitable Honey mustard sauce Garnish: boiled broccoli on side Equipment: oven, toothpick, dip bowl Yield: 3 Name of dish: Pear, camembert and prosciutto wraps Portions: 3 Commodities Item Specification Weight kg/l/Unit Weight kg/l/Unit Ripe conference pears Cut in 1/2 3 Prosciutto slices, Halved lengthways 9/slices Slices of camembert cheese 9/slices SIT Version 1 of 8 33 ©Futura Group 2016
Standard Recipe Card Recipe for: cold canapés Cooking Method: / Service vessels: Wooden long flat plate Suitable sauce: cream cheese Garnish: chives and lemon zest Equipment: chopping board, bread knife Standard Recipe Card Recipe for: finger foods Name of dish: Smoked salmon, herb and cream cheese stacks Portions: 4 Commodities Item Specification Weight kg/l/ Unit Weight kg/l/ Unit Mascarpone 6tbsp Caper chopped 1 tbsp Chives 2 tbsp Lemon Juiced & zested 1 Wholemeal bread 8 thin slices Smoked salmon 4-6 slices Yield: 4 Name of dish: Bacon and iceberg roll Portions: 4 SIT Version 1 of 9 33 ©Futura Group 2016

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