SITHCCC006: Prepare Appetisers and Salad - Methods of Cookery - Management Assignment Help

Assignment Task:

Task:

Questions
1. You are to plan the preparation for the following selection of appetisers using
4 different methods of cookery:

i. 1 small selection of antipasto
ii. 2 cold canapés
iii. 2 types of finger foods
iv. 1 hot hors d’oeuvres
v. 1 type of savouries
vi. 1 type of tapas
a. Use the recipe card template and write the recipes for each variety to
yield 4 serves each.

Standard Recipe Card

Name of dish:

Portion
#:

Ref.source:
Total Cost: Portion size:
Portion Cost: Sale Price at
% ( Food Cost)

Sales Price

Food Cost %

Commodities Item Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit

Actual cost

Total Cost
Portion Cost

Method:

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.

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 buffet to accompany different [salad] leaves. Dressings need to include a low-fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)

4. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1

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