2 celery circles fill two stalks of celery with cream

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2. Celery circles: Fill two stalks of celery with cream cheese or cheese filling. Press together and chill. Cut into crosswise sections. 3. Celery sticks: Cut celery into thin, lengthwise strips. FRUIT DIP 1 pkg (8 oz.) cream cheese softened 3/4 cup marshmallow creme 1 tsp. grated lemon peel 1 tbsp. lemon juice Blend cream cheese and marshmallow creme. Mix in lemon peel and juice and chill. VEGETABLE DIPS Dips can be made from package mixes. Follow package directions. OR Mix and chill: 2 cups mayonnaise 1/2 cup buttermilk 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 heaping tbsp. salad supreme 1/2 tsp. accent OR Mix and chill: 1 cup mayonnaise
1 cup sour cream 1 tbsp. dry onion flake 1 1/2 tsp. dill weed 1 1/2 tsp. seasoning salt 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.
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. Sichuan beef noodle salad: 1. Using a mortar and pestle, grind Sichuan pepper, garlic and lime zest to a paste. Add 2 tbs soy, then rub over beef. Set aside to marinate for 10 minutes. 2. Meanwhile, cook the noodles according to packet instructions, then drain and cool. 3. Heat 1 tbs oil in a large fry-pan over medium-high heat. Add half the beef and cook for 3-4 minutes until browned. Transfer to a plate. Repeat with remaining beef, adding another 1 tbs oil. Rest, loosely covered with foil, for 5 minutes. 4. For the dressing, combine the rice wine vinegar, lime juice, beef resting juices and remaining 1 tbs soy and oil. 5. Toss noodles, beef, dressing and all remaining ingredients together in a large bowl. Divide among bowls to serve. Warm Alfresco Duck Salad 1. Preheat the oven to 190C. 2. Remove duck breasts from packaging and pat duck breasts dry with paper towel. Score the skin in a diagonal pattern and season with salt and pepper.

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