Prepare appetizers and salads (SITHCCC006)

Assessment 1

List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.

Risk	Strategy for reducing risk
Bugs on salads	All the vegetables should be washed especially leafy green veggies with the tap water, this will kill lot of bugs.
Odour and spoilsport	Vegetables should always be refrigerated and should stay away from the salad bar
Bacteria	Thicker skin of vegetables cannot be penetrated by the bacteria.

Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.

Keep the dressing separate

Greens in dressing is the sure way to shorten a salad’s lifespan. Dressing must be kept separate before serving. Dressing should be poured in small containers.

Dry greens thoroughly before putting them away

Salad base should be dried after washing it whether with salad spinner or with the towels.

Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.

Salads are great way into the diet but it is difficult to make sure that it stay fresh if it is made in advance. If salad is not to be mixed before eating, make sure that the greens are stored in the refrigerator with a paper towel.

Identify for how long salads should be stored in the refrigerator/cool room.

7 to 10 days

While it will vary from one head of lettuce to another, when properly stored, leafy greens should stay fresh and crisp for 7 to 10 days. A whole head of lettuce will typically last longer than individual greens, especially tightly bound heads of lettuce, such as iceberg and endive.

Lettuce is a key ingredient in many salads. Identify its nutritional value.

It is high in mineral, calcium, phosphorous and magnesium but it is low in fibre and is naturally low in sodium. But romaine lettuce is full with vitamin C, K and folate.

Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.

Vegetables that can be eaten raw are used: all kinds of lettuce, watercress, cabbage, spinach, and romaine.

Raw onions have only 40 calories per 100 grams. They have 89% water and 1.7% fibre with little protein and fat.

Dietary source of the antioxidant lycopene is Tomato. They have many health benefit like, reducing the risk of heart disease and cancer.

List two things you should check before using knives.

Knives should be kept sharp
Cutting should be alone on a stable surface.

List two safety considerations you need to be aware of when using a mandolin.

Finger guards should be used for cutting
Blade guard should be always used.

Salads are versatile dishes. List three service styles they can be prepared for.
- Various base leaves, protein, grain, fruits, seeds, herbs and dressing should be used.
- Good salad companions can be both nut butter and whole grain breads.

When and how are appetisers served? Explain their purpose.

At a cocktail party or before a meal, the appetizers are served. They are the snacks.

To increase the hunger is the main purpose of the appetizer or making someone prepare for the main course.

Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.

Salad:

Ingredients should be prepared and must be placed in a bowl. This will include washing, knife work.
Work space should be prepared.

Appetisers:

Entire recipe should be read.
All the ingredients should be gathered.
Pre-measure all the ingredients.

Define the following culinary terms in your own words:

Canapés:

It is a base of small piece of bread, pastry or crackers. Some of the examples of canapes are: crostini and bruschetta. Cracker, a small pancake or even a pastry are used by modern canapes.

Hors d’oeuvres:

The term is used inter changeably. Hors d’oeuvres in French it means ‘out of work.’

Tapas:

It is a snack in Spanish cuisine or an appetizer. It can be cold and hot both. Tapas has evolved to become the most sophisticated cuisine in base and restaurants in Spain and across the globe as well.

Vinaigrette:

Vinaigrette dressing- a sauce that is made out of oil, vinegar and is used on salad, cold meat or fish.

Mayonnaise:

It is a thick cold sauce that is commonly used in sandwiches, hamburgers and fries.

Julienne:

It is the French name for the method of cutting vegetables into the thin strips.

Antipasto:

It is the first course of a meal, a plate of cold meat or vegetable.

Identify at least three convenience products you could use when preparing appetisers.

Crackers or small slices of bread or toast or puff pastry are cut into different shapes. It is served as the base for the savory which is often topped with canopy.

Identify three classical salads. Consider your favourite classical salads.

Bean Salad.
Fruit Salad.
Russian Salad.

My most favourite salad is Russian Salad.

Identify three modern salads. Consider your favourite modern salads.

Sandwich Salad.
Salmon and Roe Salad
Easy Italian sub salad

My most favourite Salad is Sandwich Salad.

Identify four garnishes that can be used for appetisers and salads.

Sauce and syrup
Edible flowers
Purees
Roots and greens

Describe the two types of ‘base’ dressings that are used with salads.

Sesame ginger

Dressing of ginger is an American salad dressing that is made with ingredients of East Asia. It is made out of the seasoned rice, vinegar, garlic, onion, corn syrup and water.

Balsamic vinaigrette.

It is made by the addition of small amount of Balsamic vinaigrette of olive oil and wine vinegar.

Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.

Spread it out thin and spritz it

Lettuce is spread for Berry spritzer. Berries are topped and then nuts are toasted.

Heat and toss

Stir fry the veggie and toss with fresh spinach. It is to be served warm

In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.

Assessment 2

Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

· interpreting standard recipes and food preparation lists

· confirming food production requirements

· calculating ingredient amounts

· identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements

· following procedures for portion control

· producing the required quantities

· checking perishable supplies for spoilage

· checking perishable supplies for contamination

· selecting the type and size of equipment required

· ensuring that food preparation equipment safely assembled, clean and ready for use

· using equipment safely and hygienically

· using equipment according to the manufacturer’s instructions

· sorting and assembling ingredients according to food production sequencing

· weighing and measuring ingredients accurately

· creating portions according to recipes

· cleaning and cutting ingredients according to culinary standards

· preparing sauces and dressings

· minimising waste to maximise profitability

· following standard recipes accurately

· selecting and adding accompaniments which are suited to each dish

· making adjustments to dishes to ensure quality

· presenting dishes attractively

· using appropriate service-ware

· adding dips, sauces and garnishes according to standard recipes and regional variations

· evaluating dishes and adjusting presentation

· storing dishes in appropriate environmental conditions

· following organisational policies and procedures

· maintaining a clean work area

· disposing of or storing surplus products

· working safely, hygienically, sustainably and efficiently

· working within commercial time constraints and deadlines

· responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:

· complete a planning document

· complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment

· ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.

Tips for completing your Student Logbook

· Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.

· Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.

· Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

We have read all the above information.

Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe, you will need to:

· interpret the standard recipe and associated food preparation list which you will be working from and:

o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that you require

o select the relevant cookery method

o determine the cooking times and temperatures

o select the accompaniments which you will add to the dish

o select the ingredients from stores

o check all perishable supplies for spoilage or contamination

o identify the food preparation equipment that you require

o ensure that the appropriate food preparation equipment is ready for use

o take any customer requirements or special dietary needs into consideration.

A Service planning template has been provided to help you.

Service Planning Document
Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. · Howmanymeals arerequired?Describehowyouwill ensurethatthecorrect number of meals areproduced. Three meals are required in total. We can ensure that the correct number of meals are produced by standardising the recipes and maintaining the balanced diet/nutritional chart. · Calculate the number of portions that youneed. Number of portions we will be needing is10. · Calculate the amount of each ingredient that you require. An ingredient list hasbeenprovidedforyouoryoumayliketouseyourorganisation’sstandard template. Ingredient list Recipe: BeefWellington
Ingredient	Qty	Qty/serves	Qty x serves required
Beef Fillet	1	10	10
Shallots	0.625	10	6.25

Parsley	3	10	30
Butter	0.55	10	5.5
Salt	0.165	10	1.65
Pepper	0.125	10	1.25
Bakers Flour	5.625	10	56.25
Egg	10	10	100
Milk	1.25	10	12.5
Swiss brown mush	1.25	10	12.5
Lemon Juice	0.075	10	.75
Olive Oil	0.125	10	1.25
Madeira	0.15	10	1.5
Beef Stock	0.75	10	7.5
Truffle	0.025	10	.25
Thyme	0.5 (Half)	10	5
Butter Sheet	3.75	10	37.5
Onions-brown	0.05	10	.5
Capsicum-red	0.1	10	10
Capsicum-yellow	0.08	10	.8
Recipe: Chicken stew with potatoes andradishes
Ingredient	Qty	Qty/serves	Qty x serves required
Chicken Legs	0.052	10	.52
Kosher Salt	0.010	10	.10
Olive oil	0.015	10	.15

Ingredient	Qty	Qty/serves	Qty x serves required
Shrimp	1.000	10	10
Egg	0.063	10	.63
Pork	1.000	10	10
Bamboo shoots	0.230	10	2.3
Garlic	0.024	10	.24
Onion	0.010	10	.10
Fresh ginger	0.030	10	.30
Soy sauce	0.015	10	.15
Vegetable oil	0.015	10	.15

Onion	0.150	10	1.5
Garlic	0.045	10	.45
Paprika	0.030	10	.30
Tomatoes	0.400	10	4
Chicken stock	0.720	10	7.2
Potatoes	2.000	10	20
Lemon	0.010	10	.10
Cream	0.720	10	7.2
Radishes	0.027	10	.27
Recipe: Spring roll with sweet chilli sauce · List the food preparation equipment that you will need for this recipe.How will you ensure that it is clean,well maintained and ready for use? Equipment needed for preparing Beef Wellington

Prepare appetisers and salads.

Now it’s time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:

· all food is prepared safely and hygienically

· you follow portion control procedures

· you manage your own speed, timing, sequencing and productivity to ensure efficiency

· all stages of preparation and cooking are completed in a way which ensures:

o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes

· you assemble and use equipment safely and hygienically

· you sort and assemble ingredients logically and efficiently

· food items match the recipes and menu descriptions

· the required quantities of food are produced

· you adjust the taste, texture and appearance of food products according to any deficiencies identified

· you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product

· you present appetisers and salads attractively on appropriate service-ware

· you prepare sauces and dressings

· you add dips, sauces and garnishes

· you work within commercial time constraints and deadlines

· you store food safely and in appropriate environmental conditions

· you respond to any special customer requests or dietary requirements

· you maintain a clean and tidy work area

· you dispose of or store surplus products effectively

· you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

Reflective journal for Beef Wellington

Student name:

Date: 18^th May 2021

Did an RTO assessor observe this service? ☐ Yes ☐ No

Journal number:

Fixed and handheld equipment used:

☒ blender s

☒ food process ors

☒

graters

☒ mandoli ne slicers

☒ mouli

☒ planetar y mixers

☒ scales

☐ measures

☒ butcher knives

☐ boning knives

☐ filleting knives

☐ palette knives

☒ thermometers

□ sharpening steels/stones

☒whisks (fine/coarse stainless steelwire)

☒ peelers, corers or slicers

Foods prepared:

□ fruit

☒ vegetabl es

☒ meat

☒

poultry

☐

seafood

☒

batters

☒

coatings

☒ garnish es

☒oils

☒sauces and marinades

☒condiments and flavourings

Precision cuts:

☒ brun oise

☐ chiffon ade

☒ julienn e

☐ concas se

☒ jardiniè re

☒ paysan ne

☐ macédoi ne

☐ mirep oix

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Reflective journal for Chicken stew with potatoes and radishes

Student name:

Date: 18^th May 2021

Did an RTO assessor observe this service? ☐ Yes ☐ No

Journal number:

Fixed and handheld equipment used:

☐ blender s

□ food process ors

☒

graters

☒ mandoline slicers

☒ mouli

☒ planetar y mixers

☒ scales

☒ measur es

☐ butcher knives

☐ boningknives

☒ filleting knives

☒ palette knives

☒ thermometers

□ sharpening steels/stones

☒whisks (fine/coarse stainless steelwire)

☒ peelers, corers or slicers

Foods prepared:

☒ fruit

☒ vegetabl es

□ meat

☒

poultry

☐

seafood

☒

batters

☒

coatings

☒ garnish es

☒oils

☒sauces and marinades

☒condiments and flavourings

Precision cuts:

☒ brunoise

☒ chiffon ade

☐ julienn e

☒ concas se

☐ jardiniè re

☐ paysan ne

☒ macédoi ne

☒ mirep oix

Supervisor Endorsement

Supervisor name:

Position:

Signed:

Reflective journal for Spring roll with sweet chilli sauce
Student name:			Date: 18^th May 2021			Did an RTO assessor observe this service? ☐ Yes □ No			Journal number : 3
Fixed and handheld equipment used:
☒ blender s	☒ food process ors	☒ graters		☒ mandoli ne slicers	☒ mouli		☒ planetar y mixers	☒ scales
☐ measur es	☐ butcher knives	☐ boning knives		☒ filleting knives	☒ palette knives		☒ thermometers
☒ sharpening steels/stones		□ whisks (fine/coarse stainless steel wire)					☒ peelers, corers or slicers
Foods prepared:
□ fruit	☒ vegetabl es	☒ meat		☐ poultry	☐ seafood		☒ batters	☒ coatings
☒ garnish es	☒ oils	☒ sauces and marinades			☒condiments and flavourings

Precision cuts:
☐ brunoise	☒ chiffon ade	☒ julienne	☒ conca sse	☒ jardinière	☐ paysan ne		☐ macédoine	☒ mirep oix
Supervisor Endorsement
Supervisor name:			Position:			Signed:

Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.

· Service planning template

· Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.

Both the completed Documents that are: Service Planning document and Reflective Journal and Reflective Journal.

Samples

Prepare appetizers and salads (SITHCCC006)

Assessment 1

Assessment 2