1.You are to plan the preparation for the following selection of appetisers below using 4 methods of cookery from the following methods: oBaking oBoiling oBlanching oFrying oGrilling oPoaching oRoasting oSteaming 1 small selection of antipasto 2 cold canapés 3 types of finger foods 2 hot hors d’oeuvre 1 type of savouries 3 types 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.