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3.Blood orange Vinaigrettesweet and juicy blends with garlic and herbs to make akicky French vinaigrette dressing. Serve it drizzled over mixed green alongside a rare,cooked filet of beef.
6.3.Describe 5 different mayonnaise derivates.
6.4.Describe 5 common garnishes that can be used with salads
6.5.Name 3 appetizers and give one example of common sauces you serve witheach of them.
7.3.Describe what you can do to keep food safe whilstpreparing them.
9.take extra care when preparing foods that contain raw eggs – such as egg nog,homemade mayonnaise and aioli – because bacteria on the egg shells can contaminatethe food10. be trained in safe food handling and preparation.