33 clean and cut salad ingredients using basic

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3.3. Clean and cut salad ingredients using basic culinary cuts according to quality standards. 3.4. Minimise waste to maximise profitability of food items prepared. Element 3: Prepare appetisers and salads. Y N 4.1. Select and use relevant cookery methods for salads and appetisers. 4.2. Prepare sauces and dressings according to recipe. 4.3. Follow standard recipes and make food quality adjustments within scope of responsibility Element 3: Present and store appetisers and salads. Y N 5.1. Present dishes on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes and regional variations. 5.3. Visually evaluate dish and adjust presentation. 5.4. Store dishes in appropriate environmental conditions. 5.5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. SIT Version 1.1 ©AILFE 2019
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Observation dates Commercial Cookery Practical Observation Form Student: ______________ Class: _Group 8_____________ Term: __1____________ Trainer: ______________ Unit: __ SITHCCC006 Prepare appetisers and salads 1. Observation Date: Category of dish Ingredients used Cookery Method used antipasto canapés hors d’oeuvres tapas X classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products X dressing ingredients dry goods X eggs farinaceous products frozen goods fruit X herbs and spices X meat poultry seafood X vegetable baking boiling blanching X frying grilling X poaching roasting steaming No. Menu Comments 1 Classic Caesar Salad The Classic Caesar Salad was made with satisfactory results. The taste was equilibrate. Salt, pepper, mayonnaise, lettuce, bacon. Orange and mint salad, Sounds easy to make and it is easy but demand some skills to cut properly the orange. The result was a simple and beautiful dish. Poached egg hollandaise, grilled bacon sauté spinach hand cut chips is a full breakfast dish. I missed one poached egg but indeed the result was satisfactory. 2 Orange & mint salad 3 Poached egg hollandaise, grilled bacon sauté spinach hand cut chips Assessor Signature: Observation dates SIT Version 1.1 ©AILFE 2019
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Commercial Cookery Practical Observation Form Student: ______________ Class: ______________ Term: ______________ Trainer: ______________ Unit: __ SITHCCC006 Prepare appetisers and salads 2. Observation Date: Category of dish Ingredients used Cookery Method used antipasto canapés hors d’oeuvres tapas X classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products X dressing ingredients dry goods X eggs farinaceous products frozen goods fruit X herbs and spices X meat poultry seafood X vegetable baking boiling blanching X frying grilling X poaching roasting steaming No. Menu Comments 1 Caesar Salad (classical appetiser) The Classic Caesar Salad was made with satisfactory results. The taste was equilibrate. Salt, pepper, mayonnaise, lettuce, bacon. Orange and mint salad, Sounds easy to make and it is easy but demand some skills to cut properly the orange. The result was a simple and beautiful dish.
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  • Fall '19
  • Caesar salad

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