Assessment 2_SITHCCC006 Prepare appetisers and salads.eei.ver1.docx

This preview shows page 1 - 2 out of 5 pages.

SITHCCC006 Prepare appetisers and salads Assessment 2, written Assessment 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 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.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture