You are to plan the preparation for the following

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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.
SITHCCC006 Prepare appetisers and salads2.Choose 5 different salads from each of the following categories: oClassical oModern oCold oWarm oFruit a.Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used. (to be attached separately) b.List the garnishes to be used and the service vessels for presentation. 3.Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves. Dressings need to include a low-fat option and differ in their production methods (e.g. bound, temporary emulsion etc.) Version: V1 15of 33KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHCCC006 Prepare appetisers and salads4.A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each. 5.List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling. 6.Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM). Version: V1 16of 33KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J
SITHCCC006 Prepare appetisers and saladsVersion: V1 17of 33KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JWorkflow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) End Of Service Procedures Equipment Communication (Who, About what?) Post Service De-Brief Communication (Who, About what?)
SITHCCC006 Prepare appetisers and saladsVersion: V1 18of 33KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT 1 OUTCOME ASSESSMENT 1 Satisfactory Not Yet Satisfactory ASSESSMENT 1 RESULT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s):Date: / / Student Signature Date: / /
SITHCCC006 Prepare appetisers and saladsVersion: V1 19of 33KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JASSESSMENT 2 – Multiple Questions

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