SITHCCC006: Prepare Appetisers and Salads - Methods of Cookery - Management Assignment

Assignment Task:

1. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads. 
List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each.

2. You are to plan the preparation for the following selection of appetisers below using 4 methods of cookery from the following methods: (Total 12 Stand Recipe Card)

•Baking
•Boiling
•Blanching
•Frying 
•Grilling 
•Poaching
•Roasting 
•Steaming

Dishes:

1 small selection of antipasto
2 cold canapés
3 types of finger foods
2 hot hors d’oeuvre
1 type of savouries
3 types of tapas

•Instructions
(a)  Use the recipe card template and write the recipes for each variety to yield 4 serves each. 
(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.

3. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling.

4. Choose 5 different salads from each of the following categories:

•Classical
•Modern
•Cold
•Warm
•Fruit

(a) Provide 1 recipe for each category 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.

5. 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 PM).

6. 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.)
 

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