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1. You are to plan the preparation for the following selection of appetizer’s using four (4) different methods of cookery. Provide a suitable garnish and service ware for each type.
Appetiser Dish Garnish Service ware
1 small selection of antipasto
antipasti olives, cheese, salami, roast capsicum, pickled vegetables, prosciutto and grissini Containers or Served in plates
2 cold canapés
Pacific oyster shot tomato coulis Pick up
Pâté on Melba toast honey cashews Pick up
2 types of finger foods
mini sandwiches Cheese
crudités Garlic Cheese Spread
1 hot hors d’oeuvres
Mini pizzas Cheese and Olives
1 type of savories
Beef and Mushroom Stroganoff Spiked Creamy Sauce
1 type of tapas
small crumbed fish ham or cured sausages
2. Select one (1) recipe from Q1 to serve 4 customers. Note dish name, ingredients, quantities and method.
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