Statement of authenticity i acknowledge that i

This preview shows page 2 - 6 out of 13 pages.

Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksSIT Version 12of13©Futura Group 2016
The assessment process including the provisions for re-submitting and academic appeals were explained tome and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and I haveacknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:Ka yiu CheungDate://201This assessment:First Attempt2nd AttemptExtensionDate://RESULT OF ASSESSMENTSatisfactoryNot Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):GENEVIEVE COPLANDDate:19/10/2020Student SignatureKa yiu CheungDate:27 / 08 /2020SIT Version 13of13©Futura Group 2016
Assessment 1Your taskYou are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on thetheory content and recipes contained in your workbook/ online unit.Use the attached recipe card and workflow plan template and submit separately in the Recipe Cards section.The information you provide in this portfolio may be followed-up with questions from your trainer before thefinal practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiateall information you provide in this paper.1.You are to plan the preparation for the following selection of appetisers using4 different methods ofcookery:1 small selection of antipasto2 cold canapés2 types of finger foods1 hot hors d’oeuvres1 type of savouries1 type of tapasa.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 thepreparation process. (chopping board, knife, trays, tongs etc)SIT Version 14of13©Futura Group 2016
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.Antipasto Platter. Digital image.Woolworths, 25 August 2020,2.Choose 3 different salads including an example for a modern warm salad.a.Provide a recipe for each salad and list the production steps including specific cuts employed anddressings used.b.List the garnishes to be used and the service vessels for presentation.
SIT Version 15of13©Futura Group 2016

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 13 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
N/A
Tags
Sauce, Teaspoon, Sous chef

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture