2 choose 3 different salads including an example for

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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 em-ployed and dressings used.b.List the garnishes to be used and the service vessels for presentation.Standard Recipe CardRecipe for: Cold SaladYield: 4Name of dish:Low-fat Shrimp pastasaladPortions: 4CommoditiesItemSpecificationWeight kg/l/UnitWeight kg/l/UnitSpiral shapedpasta1/2/cupGreen onionchopped1/4/cupCelerysliced1/2/cupGreen peas1/2/cupBaby shrimp250/gCarrotgrated1SIT Version 1of1433©Futura Group 2016
Method:1) Cook pasta until all dente( about 8-10 minutes in boiling water)2) Cool and rinse pasta3) Mix well with other ingredients and seasoning4) ChillServe vessel: Medium white bowlSuitable Sauce: YogurtGarnish: Top with some parmesan cheeseStandard Recipe CardRecipe for: Cold SaladPlain low fatyogurt1/2/cupLow-fat mayo2/tblspDry mustard1/tspYield: 8Name of dish:Vietnamese BeefSaladPortions: 8CommoditiesItemSpecificationWeight kg/l/UnitWeight kg/l/UnitRump steak600gBean shoots250gCherry tomatoCut in 1/2250gCucumberDiced400gRed Chilefine chopped30gSIT Version 1of1533©Futura Group 2016
Method:1) Using a red board, slice beef crossways thinly. Place in a bowl and cover with Boiling water anduse tongs to separate all pieces. Leave for 5 minutes. Drain well2) Combine beef with sweet child sauce and toss to coat. Cover and put in the fridge until needed.3) Cut cucumber in macédoine. Cut tomato in half.4) Finly chop coriander and mint together.5) Remove seeds and membrane from the chili and slice very thinly.6) Combine all dressing and mix well. Refrigerate until needed.7) Wash bean sprouts under cold running water - drain well.8) Finely chop nuts.9) Combine all ingredients in a large bowl and toss gently.Serve vessel: White round plateSuitable Sauce: Fish SauceGarnish: Top with fresh Coriander and Sliced chili and some cherry tomatoesStandard Recipe CardRecipe for:DressingMix Lettuce180gMintfine chopped12gSweet chilli sauce40mlCorianderfine chopped8gFish sauce20mlSugar20gPeanuts-unsalted40gYield: 6Name of dish:Portions: 6CommoditiesItemSpecificationWeight kg/l/UnitWeight kg/l/UnitLime juice100/mlSIT Version 1of1633©Futura Group 2016
Method:Combine all the ingredients and mix it, then serve with 20ml of dressing for each portion.Standard Recipe CardRecipe for: Warm SaladFish sauce30/mlSugar15/gMint leavesfine chopped10/gRed chilifine chopped20/gSIT Version 1of1733©Futura Group 2016
Method:1) Cook quinoa according to pack instructions. Drain and keep warm2) Meanwhile, heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning of-ten, until slightly charred3) Once cool enough to handle, remove kernels form corn4) Meanwhile, sprinkle chicken with moroccan seasoning. Spray a large non-stick frying pan witholive oil and cook chicken for 4 to 5 minutes beachside over medium-high heat, or until cooked

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Term
Spring
Professor
N/A
Tags
Tomato sauce, Sauce

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