SITHCCC006: Prepare Appetisers and Salads - Workflow Plan Report - Management Assignment Help

Assignment Task:

Your task
You are required to complete all the questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Use the attached recipe card and workflow plan template and copy as required.

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

1. You are to plan the preparation for the following selection of appetizers using 4 different methods of cookery:
1 small selection of antipasto
1 cold canapé
1 hot hors d’oeuvres
1 type of savories

a. Use the recipe card template and write the recipes for each variety to yield 6 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 that could be used to serve your selection.

e. Draw a layout plan for a platter that could be used to serve your selection, considering varieties, colors, 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. A group of elderly people has asked you for healthy, nutritious options for a function using appetizers and salads.
List 3 options for both appetizers and salads which meet these criteria and outline the main nutritional aspects for each.

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

6. 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).
7. You are handing over plates to waiter and one of the chicken salad plate has chicken fallen in the side and fingermarks on plate. How you fix the chicken salad plate? eg: garnish, visual inspect

8. How can you check perishable items for spoilage or contamination prior to preparation? Eg chopped avocado turns brown etc

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