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

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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: 2. Use the recipe card template and write the recipes for each variety to yield 4 serves each. 1 small selection of antipasto Special antipasto platter INGREDIENTS Prosciutto Salami Green Olive Black Olive Sourdough bread Brazilian nut Dried tomato Brie cheese Mozzarella cheese Apricot Method Place all ingredients on the platter as desired First Created: 30/03/20 Page 1 of 12 Z:\EEI\Academic\RTO - COMMERCIAL COOKERY/var/filecabinet/temp/converter_assets/ce/98/ce98152840aa2cb36a529d309e8fd65b38d38415.docx /var/filecabinet/temp/converter_assets/ce/98/ce98152840aa2cb36a529d309e8fd65b38d38415.docx
SITHCCC006 Prepare appetisers and salads 2 cold canapés - Smoked salmon Canape - Vegetarian Spring rolls Smoked salmon Canape INGREDIENTS 1 Rye bread 1 thinly sliced and separated into rings 1 teaspoon snipped fresh dill or spring onion Sliced smoked salmon Method In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired. Vegetarian Spring rolls INGREDIENTS 1 tablespoon peanut oil 3 green onions, sliced 2 garlic cloves, crushed 1 large carrot, peeled and grated 1 1/2 cups chinese cabbage 227g can water chestnuts, drained and chopped 1 tablespoon soy sauce 1/4 teaspoon white pepper 2 teaspoons cornflour 20 frozen spring roll wrappers (21.5cm square), thawed vegetable oil sweet chilli sauce Method Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean. Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling. Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm

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