Reference no: EM133002607
SITHCCC006 Prepare appetisers and salads - The Imperial College of Australia
Project D
Task 1
- Use the recipe provided or one supplied by your assessor.
- Respond to all questions.
COLESLAW YIELD: 10 PORTIONS
Ingredients Quantity
White cabbage ½
Onion 200 g
Carrot 400 g
Celery 3 sticks
Pepper and salt to taste
French dressing 120 ml
Mayonnaise 120 ml
Step Method
1 Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.
2 Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.
3 Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.
4 Mix all vegetables together evenly in a large stainless steel bowl.
5 Moisten with equal quantities of mayonnaise and French dressing and mix well.
6 Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.
Q1: How many portions does the recipe yield?
Q2: What are two quality indicators you should look for when selecting the cabbage?
Q3: What are two signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions?
Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
Q5: List the equipment needed to measure or weigh ingredients.
Q6: What preparation technique(s) are used to prepare ingredients for cooking?
Q7: What cutting techniques are used to prepare ingredients for cooking?
Q8: The cabbage can be cut into a fine shred. What is this cut called?
Q9: Why must you thoroughly wash the cabbage in cold water before slicing it?
Q10: Mayonnaise is an emulsion sauce. What is an emulsion?
Q11: There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?
Q12: You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio?
Q13: What type of serviceware would you present this dish in? Base your responses on the serviceware available in your workplace or training environment.
• As a side dish to accompany a main meal
• For a buffet function for 100 people
Q14: What are you looking for when you visually assess this dish?
Q15: Where and how would you store this dish prior to service?
Q16: How do you classify this salad: classical, modern, cold, warm or fruit?
Task 2
• Use the recipe provided or one supplied by your assessor.
• Respond to all questions.
CHICKEN SATAYS YIELD: 2 PORTIONS
Ingredients Quantity
Bamboo skewers 6
Chicken breast 1
Soy sauce 40 ml
Garlic, crushed 1 clove
Lemon juice 30 ml
Peanut oil 20 ml
Onion, finely chopped 1
Peanut butter, crunchy 130 g
Chicken stock 250 ml
Salt pinch
Sugar 5 g
Coconut milk as required
Rice, steamed 160 g
Step Method
1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.
2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.
3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.
4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.
5 Add peanut butter and stock to the pan and stir over a gentle heat until combined.
6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.
7 Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.
8 To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired.
Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.
Q2: What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?
Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.
Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.
Q5: What are two safety techniques you should use when cutting and preparing the ingredients with a knife?
Q6: You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?
Q7: What method(s) of cookery for which food item are used in this recipe?
Q8: What is the purpose of marinating the chicken in this recipe?
Q9: What is one safe operating practice you should follow when using a char-griller?
Q10: What is one technique you can use to minimise waste when preparing this recipe?
Q11: The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What serviceware would you serve the skewers on? Base your responses on the serviceware available in your workplace or training environment.
Q12: Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?
Attachment:- Prepare appetisers and salads.rar