3 layer on the egg tomato and bacon then top with

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3. Layer on the egg, tomato and bacon, then top with another slice of bread. 4. Add the chicken and bacon, then the lettuce. 5. Finish with the final slice of bread and cut into quarters. 6. Secure with cocktail sticks and serve with chips. 7. The commercial time constraint and deadline for the above dish is 30 minutes. SITHCCC003 Prepare and present sandwiches – Student Copy SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy , CRICOS Provider Code: 02826G, RTO Number: 21888 Version 2.2 Page 19 of 55
STANDARD RECIPE 2 Lemongrass chicken rolls Serves 4 (Hot) In gredients: 2 tablespoons lime juice 1 tablespoon lemongrass paste 1 1/2 teaspoons fish sauce 2 garlic cloves, crushed 650g chicken thigh fillets, trimmed 2 tablespoons white wine vinegar 1 1/2 teaspoons caster sugar 2 French shallots, peeled, halved, thinly sliced 2 small carrots, peeled, grated 1 Lebanese cucumber, seeded, cut into matchsticks 4 x 15cm-pieces French breadstick (baguette), split 65g (1/4 cup) whole-egg mayonnaise 1/4 teaspoon finely grated lime rind 1 teaspoon lime juice Fresh coriander sprigs for garnish Me thod: 1. Combine lime juice, lemongrass, fish sauce and garlic in a dish and season with pepper. 2. Add the chicken and turn to coat. 3. Cover and place in a fridge for 10 minutes to marinate. 4. Meanwhile, whisk the vinegar and sugar in a bowl and season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in the carrot and cucumber. 5. Preheat a grill to medium-high. Cook the chicken; turning it until cooked (usually around 15 minutes). 6. Transfer to a plate and cover. Rest for 5 minutes; then cut into 1cm-thick slices. 7. Cook the bread on a grill, turning for 2 minutes. 8. Combine the mayonnaise, lime rind and juice in a bowl, and season. Spread it over the bread, and fill with chicken and salad. 9. Garnish with sprigs of fresh coriander. 10. The commercial time constraint and deadline for the above dish is 45 mins. SITHCCC003 Prepare and present sandwiches – Student Copy SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy , CRICOS Provider Code: 02826G, RTO Number: 21888 Version 2.2 Page 20 of 55
STANDARD RECIPE 3 Grilled Vegetable Focaccia Sandwiches Serves 8 (cold) Ingredients: 2 medium zucchini, cut into 1/4-inch horizontal slices 2 portabella mushroom caps, stemmed and cut in 1/2-inch strips 1 medium red bell pepper, cut into 1-inch wide strips ¼ medium red onion, cut into 4 wedges 4 teaspoons olive oil 1 tablespoon chopped fresh thyme leaves ½ teaspoon salt 1 focaccia loaf (9-inch square), cut in half horizontally 1/3 cup mayonnaise 1 tablespoon refrigerated basil pesto 1 cup baby arugula – rocket lettuce ½ cup sundried tomatoes in oil, chopped 4 slices mozzarella cheese (about 85g) Method 1. Heat a grill.

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