All tasks and exercises are based on the theory

This preview shows page 4 - 6 out of 7 pages.

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.Use the attached recipe card and workflow plan template and copy as required.The information you provide in this portfolio may be followed-up with questions from your trainer before the final 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 using 4 different methods of cookery: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 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.SIT Version 1 4of 7©Futura Group 2016
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 and dressings used.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 buffetto accompany different [salad] leaves.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture