SITHCCC006 Assessment 1 - Portfolio

SITHCCC006
Assessment 1
Portfolio
Assessment Tasks and Instructions
Student Name Jamie Isabelle Abauita

Student Number RC00002199
Course and Code CCC III
Unit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads
Stream/Cluster
Trainer/Assessor Ashleigh Caddell
Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Page | 2
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:
 culinary terms and trade names for ingredients commonly used in the production of different appetisers and
salads
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of different appetisers and salads:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
 quality indicators for appetisers and salads
 cookery methods for appetisers and salads
 dressings, sauces and garnishes for salads
 mise en place requirements for appetisers and salads
 appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce appetisers
and salads.
Place/Location where assessment will be conducted
Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and
salads, from the recipe book or any other relevant source which must be stated here: ______________
__________________
Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations and attach all recipes and the
workflow-plan to this portfolio
Your trainer will be providing you with feedback.
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.
Page | 3
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
2/01/2024 /
Assessor(s) Signature(s): Ashleigh Caddell Date: /
10 / 09 2023/
Student Signature Date:
Please remember to reference you answers! No reference, no grades! Thank you
Page | 4
Assessment 1
Your task
You are required to complete all 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.
Q1
You are to plan the preparation for the following selection of appetisers below using 4 methods of cookery
from the following methods:
o Baking-Club sandwich
o Frying -pineapple fritter
o Grilling-grilled shrimp cocktail
o Roasting-Roast beef crostini
 1 small selection of antipasto

 2 cold canapés
 3 types of finger foods 12 RECIPES IN TOTAL
 2 hot hors d’oeuvre
 1 type of savouries
 3 types of tapas
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.
Just for antipasto
Sheldon School of Hospitality – Standard Recipe Card
Page | 5
Yield: 4
Name of dish: Prawn Cocktail
Preparation time: 10 minutes Cooking time: 7 minute Garnish /sauce:

Chives,witlof,cocktail sauce
Key ingredient: Cocktail sauce, Prawn ____________Serves:

4______________________
Equipment Needed: strainer,knife,chopping board,pan,spatula
Serving vessels: Cocktail glass,Margarita glass,old fashion glass
Menu for today: Prawn Cocktail
Item Specification Weight (kg/gm,lit/ml)

Cooked king prawns whole 400g
Cocktail Sauce liquid 200ml
Lettuce chiffonade 40g
Tomato wedges 80g
Lemon wedges 40g
Method:
1. Peel the prawns and remove the vein. Wash and refrigerate
2. Prepare the cocktail sauce
3. Wash the lettuce and cut into chiffonnade
4. Cut the tomato into wedges. Remove the flesh and make an incision ¾ down the middle
5. Cut the lemon into wedges
PLATING
1.Place the chiffonnade in the bottom of a cocktail glass and put some prawns on top
Page | 6
1. Coat with the cocktail sauce and garnish with 2 or 3 nice prawns, the tomato and lemon wedge
https://cookidoo.com.au/recipes/recipe/en-AU/r809814
Date: 9/9/2023 Date:9/9/2023

Ref:Learning Resources Recipes
Sheldon School of Hospitality – Standard Recipe
Card
Yield: 4
Name of dish: Salmon Canapes-Baguette
Preparation time: 30 minutes Cooking time: 20 minutes Garnish /sauce: Dill

springs
Key ingredient:Smoked Salmon,Cream cheese,baguette

____________Serves: __4____________________
Equipment Needed: Salamander,Knife,Chopping board,piping tip and bag
Serving vessels: wood board,round plate,dinner plate
Menu for today: Smoked Salmon-Baguette
Page | 7
Chives Finely slice 0.75 g
Lemon juice 10 g
Philadeplhia Cheese 25g
Lebanese cucumber Half sliced 40g
Butter 7.5g
Baguette Slice 4g
Smoked Salmon rossette 25g
Dill pick 0.25g
Method:
1. Finely slice the chives. Juice the lemon

2. Bring the Philadelphia cheese to room temperature, add the chives, lemon juice and seasoning
and blend to combine until smooth
3. Slice the cucumber
4. Toast and butter the baguette slices
5. Pipe a small amount of the cheese mixture onto the baguette slices
6. Place the cucumber slices on top and pipe on some more cheese mixture
7. Form the salmon into rosettes and sit on top. Garnish with dill sprigs
https://momsdish.com/recipe/218/salmon-tea-sandwiches
Date: 9/9/2023 Date:9/9/203

Yield: 4
Page | 8
Name of dish:Buckwheat blinis with salmon roe
Preparation time:10 minutes Cooking time: 15minutes Garnish /sauce:

chervil,salmon roe
Key ingredient: Buckwheat flour,eggs,buttermilk____Serves: ___4___________________
Equipment Needed:knife,chopping board,sauce pan,bowl,whisk
Serving vessels: wooden board,saucer,round plate
Menu for today:Buckwheat blinis with salmon roe

chives Finely slice
Chervil pick
eggs
Buckwheat flour
Strong flour
Dried yeast
Salt
Caster Sugar
Buttermilk
Unsalted Butter
Mayonnaise
Salmon Roe
Method:
Preparation
1. Finely slice the chives and pick the chervil leaves

2. Place 1/3 of the eggs in a saucepan of water and bring to the boil. Cook for 8 minutes and refresh
in an ice bath, then peel and dice
3. Separate the remaining eggs
Cooking Duration 15 minutes
Page | 9
1. Sift the buckwheat and flour into a bowl. Make a well and add the yeast. Sprinkle the salt and
sugar around the well. Warm some of the buttermilk and add to the well. Allow to prove
2. Whisk the yolks and remaining buttermilk, add to the dry ingredients and combine. In a separate
bowl, whisk the whites to soft peaks, then fold into the batter
3. Heat the butter in a pan. Add the batter in tablespoon amounts and fry, turning them over once
golden
4. Combine the boiled eggs, mayonnaise and chives
Plating
1. Arrange the blinis on a platter and top with the egg mixture, salmon roe and chervil
https://eatsmarter.com/recipes/blinis-with-salmon-caviar
Date: 9/9/2023 Date:9/9/2023
Ref:Learning Resources Recipes

Yield: 4
Name of dish: Club Sandwich
Page | 10
Preparation time:5 minutes Cooking time: 10 minutes Garnish /sauce: Chips,Cherry tomato
Key ingredient: Bacon,Chicken,Bread,Lettuce,Tomato __Serves: _______4_______________
Equipment Needed: Knofe, Chopping board,Pan,
Serving vessels: Round plate,saucer plate, Dinner plate
Menu for today:Club sandwich

Lettuce Hand tear 40g
Tomatos Thin Slice 60g
Chicken Breast Thin Slice 200g
Bacon Rasher Rasher 100g
Bread Slices Cut diagonally into triangle 6
Butter 30g
Mayonnaise 50 mL
Method:
Preparation
1. Shred the lettuce

2. Slice the tomato
Cooking
1. Season the chicken breast and pan-fry or grill. Add the bacon and cook until crisp
2. Toast and butter the bread. Put the lettuce on the first slice, top with tomato, add some
mayonnaise and sliced chicken
3. Top with the second bread slice and add more mayonnaise and some bacon
4. Place the third slice on top of the bacon. Insert skewers and cut diagonally into triangles
Plating
Page | 11
1. Place on a plate and garnish as desired
https://www.tastingtable.com/stories/what-does-the-club-in-
club-sandwich-really-mean/
Date: 9/9/2023 Date:9/9/2023
Ref:Learning Resources-Recipe

Yield: 4
Name of dish: Sushi Roll
Preparation time: 5 minutes Cooking time: 10 minutes Garnish /sauce: Dipping

Sauce,wasabi
Key ingredient: Nori Sheet,Rice,Salmon ____________Serves:

4______________________
Equipment Needed: Sauce pan,Spatula,Bowl
Serving vessels: Rectangular plate,wood board, maki tray-chilled plate
Menu for today:Sushi Roll
Page | 12
Short grain rice 80g
water 200mL
Rice vinegar 20mL
Asparagus Blanched 50g
Salmon Fillet Cut 1cm strip 200g
Nori Sheet 1
Wasabi 1g
Method:
Preparation & Cooking
1. Wash the rice, place into a pot and cover with the water and rice vinegar. Bring to the boil, reduce
to a simmer and cover with a lid
2. Cook until all the liquid is absorbed (~15 minutes), then remove from the heat and rest for 5
minutes. Put into a bowl and season
3. Blanch and refresh the asparagus
4. Trim the salmon and cut into 1cm strips
5. Top the nori sheet with the rice. Spread wasabi down the middle, top with the salmon and
asparagus and roll tightly
Plating
1. Slice the sushi and arrange on a chilled plate. Garnish as desired

2. Garnishes: Dipping sauce
https://www.google.com/url?sa=i&url=https%3A%2F
%2Fcookidoo.com.au%2Frecipes%2Frecipe%2Fen-AU
%2Fr214602&psig=AOvVaw3vNxCiK8vmLSHaV04yQcJY&ust=1694335681306000&source=images&
cd=vfe&opi=89978449&ved=0CA8QjRxqFwoTCJCImrWSnYEDFQAAAAAdAAAAABAE
Date: 9/9/2023 Date:9/9/2023
Page | 13
Yield: 4
Name of dish: Calamari Ring with Chilli Salt
Preparation time:10 minutes Cooking time: 5 minutes Garnish/sauce: Fresh

herbs,Dipping sauce,lemon wedge
Key ingredient: Calamari,Chilli,salt ____________Serves:

4______________________
Equipment Needed: Knife,Chopping board,Frying pan ,Absorbent paper
Serving vessels: pre warmed plate-round plate,bowl,boat plate
Menu for today:Calamari Ring with Chilli Salt

Whole Calamari Cut into rings 400g
Flour 80g
Sea Salt 7g
Cracked Pepper 2g
Chilli Powder 3g
Lemon wedges 50g
Method:
Preparation Duration 10 minutes
1. Cut off the tentacles just below the eyes

2. Pull out the gut and ink sac. Remove the outer skin
Page | 14
3. Clean and wash the calamari.
Date: 9/9/2023 Date:9/9/2023 Cut into thin rings
4. Combine the flour, salt, pepper
and chilli in a bowl and mix well. Put small amounts of calamari into the flour, coat well and shake
off any excess
5. Cut the lemon into wedges
1. Deep-fry the calamari in small amounts for ~2 minutes, until crisp, then place on absorbent paper
to drain
Plating
1. Place fried calamari onto a pre-warmed plate and garnish with a lemon wedge
https://
www.google.com/url?sa=i&url=https%3A%2F%2Fprettydeliciouseats.com%2Fchinese-air-fryer-salt-
pepper-calamari-squid
%2F&psig=AOvVaw05BsuNaT9i3HDWmTakDO2j&ust=1694336152377000&source=images&cd=vfe
&opi=89978449&ved=0CA8QjRxqFwoTCJjN3pWUnYEDFQAAAAAdAAAAABAK

Yield:4
Name of dish: Mini seafood Strudel
Preparation time:15 minutes Cooking time: 30 minutes Garnish /sauce: parsley
Page | 15
Key ingredient: Seafood,filo pastry ____________Serves:
______________________
Equipment Needed: Knife,Chopping Board,Pan,spatula
Serving vessels: rectangle plate,round plate,wooden board
Menu for today: Mini Seafood Strudel

Fish Fillet 1cm dice 60g
Calamari Tube 1cm dice 50g
Green prawns 1cm dice 100g
Onion dice 30g
Red Capsicum dice 50g
Green Capsicum dice 50g
Mushroom dice 50g
Tomatoes concasse 150g
Olives dice 4
Fresh Herbs Finely slice 2g
Butter 100g
Filo pastry sheets Cut in half lengthwise then 5
into thirds
Sesame seeds 5
Method:
1. Cut the seafood into 1cm dice

2. Peel and dice the onion. Dice the capsicum and mushrooms
3. Prepare the tomato concassée
4. Dice the olives. Finely slice the herbs
Page | 16
1. Heat 1/4 of the butter in a pan. Add the seafood and lightly seal, then remove and set aside
2. In the same pan, sauté the onion in 1/4 of the butter. Add the mushrooms, capsicum, olives,
tomato concassée and herbs and sauté
3. Remove from the pan and chill immediately
4. Melt the remaining butter. Cut the filo sheets in half lengthwise and then into thirds. Brush with
melted butter
5. Combine the seafood and vegetable mixture together
6. Spoon some filling onto each filo sheet and envelop to the desired shape. Brush with butter and
sprinkle with the sesame seeds
7. Bake in the oven at 180°C for ~10 minutes, until golden brown
Plating
1. Arrange on a platter and serve
Note: Parsley can be added to the seafood and vegetable mixture for additional colour.
%2Featsmarter.com
Date: 9/9/2023 Date:9/9/2023 %2Frecipes%2Ffish-
strudel&psig=AOvVaw0YJuajdohf_viDHyuCuZMa&ust=1694338056696000&source=images&cd=vf
e&opi=89978449&ved=0CA8QjRxqFwoTCKjg4qGbnYEDFQAAAAAdAAAAABAP

Yield: 4
Name of dish: Quiche Lorraine
Page | 17
Preparation time: 15 minutes Cooking time: 30 minutes Garnish /sauce: salad
Key ingredient: Eggs,Bacon,pastry ____________Serves:

4______________________
Equipment Needed: Pan,Knife,Chopping board,whisk,bowl,pastry shelle
Serving vessels: Round plate,Saucer palte,rectangle plate
Menu for today:Quiche Lorraine

Savoury short paste 200g
bacon Dice 50g
onion dice 100g
butter 20g
milk 150mL
cream 100mL
eggs 3
parsly chopped 5g
Grated cheese 50g
Method:
Preparation
1. Pre-heat the oven to 180°C

2. Prepare the savoury short paste and rest for 30 minutes. Roll out the pastry line the mould. Pinch the edges
and rest for 30 minutes in the refrigerator
3. Peel and dice the onion and dice the bacon
4. Chop the parsley
Cooking
1. Heat the butter in a pan. Add the onion and sweat, then add the bacon and fry. Set aside to cool. Place into
the pastry shell
Page | 18
2. Whisk the milk, eggs and cream together and strain, season with the salt, pepper and nutmeg and pour into
the pastry shell. Sprinkle with parsley and cheese on top
3. Bake in the oven at 180°C for ~30 minutes until the egg is set
Plating
1. Remove from the mould and slice into the desired shape
2. Place onto a plate and garnish as desired
%2Fwww.chelseasmessyapron.com%2Fquiche-lorraine%2F&psig=AOvVaw12s7-
ueH5oKoTlww0XYHPk&ust=1694338548452000&source=images&cd=vfe&opi=89978449&ved=0CA
8QjRxqFwoTCICLl4ydnYEDFQAAAAAdAAAAABAI
Date: 9/9/2023 Date:9/9/2023 REF:Learning Resources-

Recipe

Yield: 4
Name of dish: Mini Spring rills-Nuoc Cham dipping sauce
Preparation time: 15 minutes Cooking time: 15 minutes Garnish /sauce:

Sweet Chilli Sauce
Key ingredient: Spring roll wrapper,prawns,vegetable ____________Serves:

4______________________
Page | 19
Equipment Needed: Bowlknife,chopping board,wok,
Serving vessels: Bowl,rectangle plate,Round plate
Menu for today:Mini Spring rolls-Nuoc Cham dipping sauce

Asian vermicelli 30g
Dried Mushroom slice 2g
Onion dice 50g
Garlic dice 5g
Green Prawn meat 100g
Carrots Julienne cut 20g
Shallots slice 25g
Coriander Finely slice 2g
Vegetable oil 40mL
Prok mince mice 150g
Fish sauce 20mL
Spring roll wrapper 12
Cornflor 5
Nuoc Cham
Method:
1. Soak the vermicelli in hot water and drain once softened. Soak the mushrooms
2. Peel and dice the onion and garlic. Chop the prawn meat
3. WPRW the carrots and cut into julienne. Slice the shallots and mushrooms
4. Finely chop the coriander leaves
1. Heat the oil in a wok. Add the onion and garlic and sauté
Page | 20
2. Add the mince and prawns and fry until browned, then add the fish sauce and coriander and mix
through. Add the carrots, shallots, mushrooms and vermicelli - mix through and cool
3. Place the spring roll wrappers onto a damp towel
4. Make a slurry with cornflour and water and brush along the edges of the wrappers
5. Place the filling onto the wrappers. Fold in both sides and roll up tightly
6. Deep-fry at 180°C, until golden brown
Plating
1. Place the spring rolls onto a plate and garnish as desired
7. Garnishes: Sweet chilli sauce
8. Note: Parsley can be added to the seafood and vegetable mixture for additional colour.
Nuoc -Cham dipping sauce
%2Fsummeryule.com%2Ffresh-spring-rolls-with-shrimp-and-peanut-sauce
%2F&psig=AOvVaw3xUW2iMp7tZ1Tb8iCBoMrm&ust=1694339149842000&source=images&cd=vfe&o
pi=89978449&ved=0CA8QjRxqFwoTCLiChqufnYEDFQAAAAAdAAAAABAW
Ref: Learning Resources-Recipe

Yield: 4
Name of dish: Lamb Brochette
Preparation time:15 minutes Cooking time: 10 minutes Garnish /sauce:

Cucumber raita,Indian bread,pilaf rice
Page | 21
Key ingredient: Capsicum,lamb fillet,zucchine ____________Serves:
4______________________
Equipment Needed: bowl,pot,knife,chopping board,skewer
Serving vessels: Rectangle plate,round plate,dinner plate
Menu for today:Lamb brochette

Button onion 120g
Lamb fillet Cut 2cm 300g
capsicum Cut 1.5 cm 200g
zucchini Cut 1.5cm 200g
mushroom 100g
Olive oil 60ml
Method:
Preparation
1. Peel and blanch the onions. Cut the lamb into 2cm dice
2. Cut the capsicum and zucchini into 1.5cm squares
3. Remove the stems from the mushrooms
4. Cut the skewers in half. Thread the ingredients onto the skewers, alternating between the
different ingredients. Season
Cooking
1. Grill or pan-fry the skewers in olive oil
Plating
1. Place the skewers onto a pre-warmed plate and garnish as desired
Page | 22
2. Garnishes: Cucumber raita, Indian bread, pilaf rice
3. Note: You could also draw the brochettes through tempura batter and deep-fry. Tandoori spices
can also be used as seasoning
%2Featsmarter.com%2Frecipes%2Flamb-and-vegetable-
skewers&psig=AOvVaw2ByspqaIjFgyskfVnaaeMz&ust=1694339709550000&source=images&cd=vfe&o
pi=89978449&ved=0CA8QjRxqFwoTCOCA67WhnYEDFQAAAAAdAAAAABAJ
Date: 9/9/2023 Date:9/9/2023
Ref:Learning Resource-Recipe

Yield: 4
Name of dish: Parma Ham with sea salt grissini
Preparation time:5minutes +1 hour providing Cooking time: 20 minutes Garnish

/sauce: carperberries
Key ingredient: Flour,yeast,parma ham ____________Serves:

4______________________
Equipment Needed: bowl,whisk,brush
Page | 23
Serving vessels: Rectangle plate,Round plate,wood board
Menu for today:Parma ham with sea salt grissini

Plain Flour 75g
Dried yeast 1.75g
salt 1.25g
water 50mL
Mixed dried herbs 0.25g
Sea salt 0.75
Parma ham 32.5g
caperberries 20g
Method:
Preparation Duration 5 minutes + 1 hour proving
1. Preheat the oven to 180°C

2. Combine the flour, yeast and salt in a bowl. Mix in the warm water and stir to combine
3. Turn out onto a floured bench and knead for ~4 minutes, until smooth. Place in an oiled bowl and
wrap with cling film. Set aside to rise for 1 hour, until doubled
4. Divide the dough into 30-40g pieces and roll out to form long sticks
5. Brush with a little water then roll in a mixture of dried herbs and sea salt
1. Bake in the oven at 180°C for ~20 minutes, until crisp. Cool on a wire rack
Plating
1. Wrap each stick in Parma ham and arrange on a platter. Garnish with caperberries
2. Garnishes: Caperberries
Page | 24
%2Fwww.alamy.com%2Fstock-photo%2Fgrissini-bread-
stick.html&psig=AOvVaw1lspPem1eUKFS2Jr00Diny&ust=1694340226812000&source=images&cd=
vfe&opi=89978449&ved=0CA8QjRxqFwoTCPiCx6yjnYEDFQAAAAAdAAAAABAL
Date: 9/9/2023 Date:9/9/2023

Ref:Learning Resources-recipe

Yield: 4
Name of dish: Antipasto Plate
Preparation time: 15minutes Cooking time:5 minutes Garnish /sauce:

Capsicum strips,bruschetta
Key ingredient: Cheese,small goods,vegetable ____________Serves:

4______________________
Equipment Needed:knife,chopping board
Serving vessels: Wooden board,oval plate,Rectangle plate
Menu for today:Antipasto plate
Page | 25
Eggplant Thinly halve slice 100g
Zucchini Thinly halve slice 100g
Coral Lettuce Tear into bite size 20g
Rock melon balls 100g
Prosciutto Strip cuts 30g
Olive oil 40mL
Capsicum Strip cut 60g
Sundried tomato 20g
Salami 60g
Feta 40g
Kalamata olive 25g
Method:
1. Wash and slice the eggplant and zucchini

2. Wash the lettuce and tear into bite-size pieces
3. De-seed the rock melon and scoop out balls with a melon baller
4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using toothpicks
1. Marinate the eggplant and zucchini in olive oil, season and grill
2. Roast the capsicum, then peel and slice
Plating
1. Arrange the lettuce on a platter and place the capsicum strips on top
2. Arrange the remaining ingredients on the platter, alternating to optimise colour
3. Garnishes: Italian style bread such as bruschetta
Page | 26
%2Flifemadesimplebakes.com%2Fantipasto-platter
%2F&psig=AOvVaw0gdLIHhQpi2U0dVz6oDrAV&ust=1694340977546000&source=images&cd=vfe&
opi=89978449&ved=0CA8QjRxqFwoTCLjUypKmnYEDFQAAAAAdAAAAABAE
Date: 9/9/2023 Date:9/9/2023

Q2.
Choose 5 different salads from each of the following categories:
o Classical
o Modern 25 RECIPES IN TOTAL
o Cold
o Warm
o Fruit
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.
Page | 27
Yield: 4
Name of dish: Caesar Salad
Preparation time: 15 minutes Cooking time: 15 minutes Garnish /sauce: caesar

dressing,croutons.parmesan cheese
Key ingredient: Cos lettuce,bacon,caesar dressing ____________Serves:

4______________________
Equipment Needed: collander,bowl,pan,spatula
Serving vessels: Bowl,Salad plate,Square plate
Menu for today:Caesar Salad

Cos lettuce 0.5g
Bacon 30g
Garlic 5g
Bread slice diced 1
eggs poached 2
Caesar dressing 200mL
Olive oil 50mL
Anchovy fillet 8
Shaved parmesan shaved 15g
Method:
1. Clean and separate the cos leaves and refresh in a colander

2. Chop the bacon. Slice the anchovies. Peel and crush the garlic. Dice the bread
3. Poach the eggs and refresh
Page | 28
4. Prepare the Caesar dressing
1. Fry the bacon and garlic in the olive oil, remove

2. Add the diced bread and fry for croûtons
Plating
1. Place the heart leaves onto chilled plates

2. Tear the remaining leaves into bite-size pieces, pat dry and place into a bowl. Pour the dressing over and
combine until lightly coated
3. Add some fried croûtons, bacon and anchovy fillets. Toss through and place onto the plates
4. Finish with the remaining bacon, Parmesan, croutons, poached egg and anchovy fillets
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Cucumber Salad
Preparation time: 10 minutes Cooking time: 10 minutes Garnish /sauce: Red

wine vinegar
Key ingredient: Cucumber,Redwine vinegar ____________Serves:

4______________________
Equipment Needed: bowl,knife,shopping board
Serving vessels: bowl,round plate,salad plate
Menu for today:Cucumber salad(https://www.foodandwine.com/recipes/cucumber-

salad)

Cucumber Thinly sliced crosswise 1kg
sugar 1 1/2 teaspoon
Page | 29
Kosher salt 1 1/2 teaspoon
Red wine vinegar 2 1/2 tablespoon
onion Thinly slice 1
Method:
1. In a medium bowl, toss the cucumber slices with the sugar and salt; let stand for 5 minutes.
2. Stir in the vinegar and onion. Refrigerate for 10 minutes, then serve.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Potato Salad
Preparation time: 15 minutes Cooking time: 20 minutes Garnish /sauce:spring

onion
Key ingredient: potato,bacon,mayonnaise,sour cream ____________Serves:

4______________________
Equipment Needed: frying pan,bowl,knife,chopping board
Serving vessels: rectangle plate,salad plate, bowl
Menu for today: Potato Salad(https://www.bestrecipes.com.au/recipes/potato-salad-

quick-easy-recipe-2/rf8twuks)

POtato Cubed 5
Spring onion Thinly slice 4
Bacon rasher Thinly slice 250g
Page | 30
mayonnaise 1 cup
Sour cream 1/2 cup
Method:
1.Boil potatoes for roughly 10 minutes until just cooked.
2.Drain potatoes and place in refrigerator for 1 hour, or in the freezer for 10 minutes.
3.Cook bacon in frying pan until cooked and crispy.
4.Once potatoes are cooled, mix in mayonnaise, sour cream, bacon and spring onions.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Panzanella Salad
Preparation time: 14 minutes Cooking time: 45 minutes Garnish /sauce: basil
Key ingredient: Ciabatta loaf,tomato,redwine vinegar,anchovy ____________Serves:

______________________
Equipment Needed:
Serving vessels:
Menu for today

Ciabatta loaf 3cm 200g
Page | 31
tomatoes chopped 600g
capers 5g
Red onion 1
Red pepper 280g
Anchovy fillet 8
Red wine vinegar 2 tablespoon
Virging olive oil 3 table spoon
basil 1
Method:
1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30
minutes – this helps to dry it out.
2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any
excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss
the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much
extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
3. Tear in the basil leaves, stir together.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: classic green salad with eeg and shredded brussels sprout
Preparation time:15 minutes Cooking time: 15 minutes Garnish /sauce: dijon

mustard
Key ingredient: brussel sprout,asparagus ____________Serves:

4______________________
Equipment Needed: knife,chopping board,bowl
Serving vessels: rectangle plate,salad plate,bowl
Page | 32
Menu for today:classic green salad with eeg and shredded brussels
sprout(https://www.taste.com.au/recipes/green-salad-egg-shredded-brussels-sprouts-
recipe/550rehca?r=recipes/greensaladrecipes&c=dhtpmpok/Green%20salad%20recipes)

eggs Halved cut 4
coconut 1og
pepitas 50g
Olive oil 2tbsp
asparagus chopped 2 bunch
Snap peas Halved slice 120g
Brussel sprout Finely shredder 300g
lemon Grated,juice 1
mint 1cup
Dijon mustard 2tsp
Butter milk 125ml
Method:
1. Cook the eggs in a saucepan of boiling water for 6 mins for soft yolks or until cooked to your liking.
Refresh under cold water.
2. Place a non-stick frying pan over medium-high heat. Add the coconut and pepitas. Cook, stirring, for
1-2 mins or until toasted. Transfer to a plate.
3. Heat half the oil in the pan. Add the asparagus and sugar snap peas and stir-fry for 1-2 mins. Add
the brussels sprout and lemon rind. Stir-fry for 1 min or until brussels sprout is tender. Transfer to
a large heatproof bowl. Add coconut mixture and mint and toss to combine.
4. Place the mustard, buttermilk, remaining oil and 2 tbs of lemon juice in a screw-top jar. Seal and
shake to combine. Season.
5. Peel the eggs and cut in half. Divide the salad evenly among serving bowls. Top with the egg and
drizzle with the dressing. Season.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Coleslaw
Preparation time: 15 minutes Cooking time: Garnish /sauce: Fresh herbs
Key ingredient: Green and red cabbage,carrots ____________Serves:

4______________________
Page | 33
Equipment Needed: Chopping board,knife,bowl,grater,whisk
Menu for today:coleslaw

Green Cabbae Shredded finely 280g
Red Cabbage Shredded finely 220g
Carrots grate 250g
Parsley pick 40g
Red Onion Finely slice 150g
Garlic chopped 10g
Oranges Zest,juice 100g
Dried mimxed herbs 1g
White vinegar 20mL
eggs 2
Light olive oil 150mL
Method:
1. Cut the stem out of the cabbages and shred finely. Season generously, then set aside for 10
minutes. Drain away any liquid
2. WPRW the carrots and grate coarsely. Pick the parsley leaves
3. Peel and finely slice the onion. Peel and chop the garlic
4. Mix the carrots, parsley and onion with the cabbage
5. Zest and juice the orange
6. Pound the zest, garlic and dried herbs in a mortar until smooth, then stir in the egg yolks and
vinegar
7. Whisk in the olive oil in a steady stream and then stir in enough orange juice to achieve a dressing
consistency
Page | 34
Plating
1. Pour the dressing over the salad, mix well and place onto a chilled plate
Date: 9/9/2023 Date:9/9/2023
Sheldon School of Hospitality –
Standard Recipe Card
Yield: 4
Name of dish: Chef Salad
Preparation time: 10 minutes Cooking time: Garnish /sauce: French dressing
Key ingredient: Chicken,ham,cheese ____________Serves:

4______________________
Serving vessels: Rectangle plate,salad plate,bowl
Menu for today:Chef Salad

Mixed lettuce Tear into bite size 100g
French dressing 100ml
Cherry tomatoes Cut in quarters 100g
cucumber Half lengthwise 100g
Roast chicken 2mm strip 80g
ham 2mm strip 80g
cheese 2mm strip 40g
watercress 10g
Page | 35
Method:
Preparation
1. Wash lettuce and tear into bite-sized pieces. Use a salad spinner to dry the leaves then refrigerate
2. Prepare the French dressing
3. Cut the cucumber in half lengthwise and scoop out the seeds. Cut in half lengthwise and then slice
thinly. Cut the tomatoes in quarters
4. Slice the cheese, ham and chicken into 2mm strips.
Plating
1. Place the salad ingredients into a bowl. Add the dressing and mix through
2. Place the salad onto a plate and garnish with watercress
3. Garnishes: Watercress
Date: 9/9/2023 Date:9/9/2023
Sheldon School of Hospitality –
Standard Recipe Card
Yield: 4
Name of dish: Macaroni salad
Preparation time: 15 minute Cooking time: 10 minute Garnish /sauce: Cream

honey mustard
Key ingredient: Cream honey mustrad dressing,macaroni pasta ____________Serves:

4______________________
Equipment Needed: Collander,pot,knife,chopping board,bowl
Serving vessels: rectangle plate,bowl,slad plate
Page | 36
Menu for today:mAcaroni Salad(https://www.taste.com.au/recipes/macaroni-salad-
recipe/o9a8cwp3)

Elbow macaroni pasta boiled 125g
shallots Thinly sliced 1
Celery stick Finely chopper 1
Red capsicum Finely chopped 1
Con kernels 210g
ham chopped 50g
Cream honey mustard 125g
dressing
Method:
1. Cook the macaroni in a large saucepan of salted boiling water following packet directions or until al
dente. Drain. Refresh under cold running water. Drain well. Set aside to cool.
2. Transfer the pasta to the bowl with the dressing. Add the shallot, celery, capsicum, corn and ham.
Toss until well combined and coated. Season.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Carrot Salad
Preparation time:15 minutes Cooking time: Garnish /sauce:
Key ingredient: Carrots,Mayonnaise ____________Serves:

4______________________
Equipment Needed: Knife,Chopping board,grater,bowl
Serving vessels: Rectangle plate,Bowl,Salad Plate
Page | 37
Menu for today:Carrot salad

Carrots grated 6
raisins 125g
apple chopped 1
Mayonnaise 50g
Method:
1. Peel and grate carrots.Chopped apple.
2. Combine the carrots, raisins, apple and mayonnaise
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish:Tossed Salad
Preparation time: 5minute Cooking time: 5 minute Garnish /sauce:
Key ingredient: Mixed leaf ____________Serves: ____4__________________
Equipment Needed: Bowl
Menu for today:Tossed Salad(https://www.taste.com.au/recipes/tossed-salad/488fddbc-

5e65-4526-b27f-e9544ee5c096)

Olive oil 2tbsp
Page | 38
Red wine vinegar 2tbsp
Dijon Mustard 1/2tsp
Garlic clove Crushed 1
Method:
1. To make the dressing combine the olive oil, red wine vinegar, Dijon mustard, garlic, salt and
pepper in a screw-top jar and shake well.
2. Place the salad leaves into a serving bowl, pour the dressing over just before serving and toss.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Orange and Avocado Salad
Preparation time: 25 mins Cooking time: Garnish /sauce: Cilantro lIme

Vinaigrette
Key ingredient: Avocado,orange,mixed leaf ____________Serves:4

______________________
Equipment Needed: Knife,chopping board,bowl
Serving vessels: rectangle plte,bowl,salad plate
Menu for today:Orange and avocado

salad(https://www.eatingwell.com/recipe/249105/orange-avocado-salad/)Ebook Section
4a

Cilantro 125g
Olive oil 62.5g
Page | 39
Lime juice 30g
Orange juice 30g
orange 2
Mixed leaf 50g
avocado diced 1
Red onion 1
Cilantro Lime Vinaigrette
Method:
1.To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic
in a blender or food processor until smooth.
2.To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and
white pith; discard. Working over a salad bowl, cut the segments from their surrounding
membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to
coat.
Date: 9/9/2023 Date:9/9/2023

Yield: 4
Name of dish: Antipasto salad plate
Preparation time:15mins Cooking time: Garnish /sauce:
Key ingredient: Romaine lettuce,provolone cheese ____________Serves:

4______________________
Serving vessels: salad plate
Menu for today:Antipasto salad

plate(https://www.the-girl-who-ate-everything.com/antipasto-salad/) Ebook Section 4a
Page | 40
Rommaine lettuce 325g
Cherry tomato halved 3/4cup
Provolone cheese diced 85g
Artichoke chopped 56g
salami diced 28g
pepperoncinis sliced 57g
Red oonion sliced 57g
Parmesan Cheese shredded 57g
Method:
1In a large shallow salad bowl, add the romaine and layer all of the rest of the ingredients. Toss
together with your favorite Italian dressing
Date: 9/9/2032 Date:9/9/2023

Yield: 4
Name of dish: Seafood mango and asparagus salad
Key ingredient: Shrimp,mango,asparagus ____________Serves:

4______________________
Equipment Needed: pot,collander,bowl,knife,chopping board
Menu for today:Seafood Mango and asparagus

salad(https://www.sugaraustralia.com.au/asa/recipes/grilled-prawn-mango-asparagus-
salad/) EBook Section 4a

Asparagus Halved diagonally 2 bunch
Green Prawn meat 600g
Page | 41
Cannellini bean 400g
Mango Thinly slice 1
Asian salad leaves 150g
Sweet chilli sauce 2tbsp
Lime juice 1tbsp
lime wedge 1
Method:
1. Blanch asparagus in a saucepan of boiling water for 2–3 minutes, until tender-crisp. Plunge into a bowl of cold
water. Drain.
2. Spray a large frying pan with oil and place over high heat. Cook prawns, in batches, for 2–3 minutes, until
cooked through.
3. Gently combine asparagus, prawns, beans, mango and salad. Divide salad between serving plates. Combine
sweet chilli and juice in a small bowl; drizzle over salad. Serve with lime wedges.
Date: 9/9/2023 Date:

Yield: 4
Name of dish: Baby cos sald with cherry tomatoes
Preparation time:15minute Cooking time: Garnish /sauce:
Key ingredient: cherry tomato,cos lettuce ____________Serves:

4______________________
Serving vessels: salad platge
Page | 42
Menu for today:Baby cos salad with cherry
tomato(https://www.taste.com.au/recipes/baby-cos-olive-tomato-salad/a153af2a-7e3a-
4606-9e12-40bc425a9693)Ebook Section4a

Baby cos lettuce Tear lengthways 3
Cherry tomatoes chopped 50g
Red wine vinegar 60 ml
Olive oil 60 ml
Method:
1. Arrange lettuce wedges in a serving bowl or platter. Sprinkletomato over the lettuce and toss to
combine.
2. Whisk together the oil, vinegar and sugar in a small jug until well combined. Season with salt and
pepper.
3. Drizzle the dressing over the salad to serve.

Yield: 4
Name of dish: Shredded Green Papaya with chilli oil
Preparation time: 15minutes Cooking time: Garnish /sauce: chilli oil
Key ingredient: green papaya ____________Serves: _____4_________________
Equipment Needed: knife,chpping board,grater
Menu for today:Shredded Green Papaya with Chilli

oil(https://www.taste.com.au/recipes/green-papaya-salad-2/af9d1960-a998-4aa5-87e7-
840629b692af)
Page | 43
Brown sugar 1 1/2 tbsp
Fih sauce 1tbsp
Lime juice 1tbsp
Sesame oil 1tsp
Red chilli 1
Green papaya grated 1/2
Bean sprout trimmed 160g
mint chopped 2tbsp
coriander chopped 2tbsp
Cherry tomato halved 250g
Method:
1.Combine the sugar, fish sauce, lime juice, sesame oil (1 tsp sesame oil) and chilli in a bowl,
stirring to dissolve the sugar. Place the remaining ingredients in a separate bowl, then pour over
the dressing and toss to combine.

Yield: 4
Name of dish: Warm quail salad
Preparation time: 10 minutes Cooking time: Garnish /sauce: tarragon
Key ingredient: quail ____________Serves: _________4_____________
Equipment Needed: skillet,bowl,spatula,
Menu for today:Warm quail salad(https://www.saveur.com/article/Recipes/Warm-Quail-

Salad)

Extra virgin olive oil 1/2 cup
quail quartered 3
Page | 44
Lemon juice 1tsp
lettuce 4cups
tarragon 3
Method:
1. Pour all but 1 tbsp. of the oil into a large heavy skillet and heat over medium-high heat until hot but
not smoking. Meanwhile, pat quail dry and season liberally with salt and pepper. Add quail to skillet
skin side down and cook until deep golden brown, 4–5 minutes, then turn and cook other side for 2–3
minutes more. Transfer quail to a medium bowl and set aside to let quail juices accumulate in bottom
of bowl for about 5 minutes.
2. Divide quail evenly between 2 plates, leaving accumulated juices in bowl. Stir remaining oil and 3⁄4
tsp. of lemon juice into bowl with quail juices and season to taste with salt and pepper. Add lettuces,
tarragon, and chives to bowl and toss well. Adjust seasonings, adding more lemon juice, if you like.
Divide salad equally between the plates. Drizzle salads equally between the plates. Drizzle salads with
remaining dressing left in bowl.

Yield: 4
Name of dish: Warm duck salad
Preparation time:5 minutes Cooking time: 20 minutes Garnish /sauce:
Key ingredient: duck ____________Serves: _____4_________________
Equipment Needed: knife,chopping board,sheet pan,bowl
Serving vessels:
Page | 45
Menu for today:Warm duck
salad(https://www.foodnetwork.com/recipes/ina-garten/warm-duck-salad-recipe-
1937403)

Boneless duck julienne 2
shallot mince 1tbsp
Sherry vinegar 2 1/2 tsp
orange zest 1tsp
Olive oil 1/2cup
Belgian endive 3 heads
Baby lettuce Tear into bite size 3 ounces
orange halves 1
raspberries 1 cup
pecan 1 cup
Method:
1.Preheat the oven to 400 degrees F.

2.Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes,
until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15
minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and
then cut the slices crosswise into julienned pieces.
3.Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of
salt. Whisk in the olive oil and set aside.
4.For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices.
Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves,
oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm
duck meat and serve immediately.
Page | 46
Yield: 4
Name of dish: Warm chorizo & chickpea salad
Preparation time: 5minute Cooking time: 20 minutes Garnish /sauce:
Key ingredient: chorizo,chickpeas ____________Serves: red pepper_,red wine

vinegar____________________
Equipment Needed:knife,chopping board
Menu for today

Chorizo sliced 280g
Red onion Finely sliced 1
Red pepper strips 2
chickpeas 400g
Semi dried tomatoes 12
Red wine vinegar 1tbsp
rocket 100g
Method:
1. In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to
scoop it from the pan and set aside.
2. Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas
and tomatoes, warming through.
3.Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
Page | 47
Yield: 4
Name of dish: Bacon and Avocado warm pasta salad

Bacon,grana padano shaving
Key ingredient: Bacon,avocado ____________Serves: _______4_______________
Equipment Needed: knife,chopping board,frying pan,staula,bowl
Menu for today:Bacon and Avocado warm pasta

salad(https://www.bbcgoodfood.com/recipes/bacon-avocado-warm-pasta-salad)

orzo 300g
Sunflower oil 1 tbsp
bacon 140g
Cherry tomato 140g
pesto 190g
avovacode 2
rocket 70g
Grana padano
Method:
1. Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside.
Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes
and cook for a couple mins more. Stir in the orzo, pesto and avocado, and heat for 2 mins more.
2. Spoon onto a serving plate, then scatter with rocket leaves and Grana Padano.
Page | 48
Date: Date:

Yield: 4
Name of dish: Warm Artichoke,blod orange and feta salad
Key ingredient: artichoke,feta,blood orange ____________Serves:

4______________________
Equipment Needed: tin,knife,chopping board
Menu for today:Warm artichoke,blood orange,feta

salad(https://www.bbcgoodfood.com/recipes/warm-artichoke-blood-orange-feta-salad-0)

Artichoke quartered 750g
Olive oil 2tbsp
Blood orange juice 4
Sherry Vinegar 2tsp
Extra virging olive oil 1tbsp
honey 1/2tsp
hazelnut chpped 50g
Cumin seed crushed 1tsp
feta crumbled 100g
parsley chopped 25g
Method:
1. Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large
roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning
golden.
Page | 49
2. Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then
segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra
virgin olive oil and honey in a jug and whisk to combine. Season to taste.

Yield: 4
Name of dish: Pineapple Melon Salad
Preparation time: 20 minutes Cooking time: Garnish /sauce: Fresh mint
Key ingredient: melon,pineapple,mint ____________Serves:

4______________________
Menu for today: Pineapple melon Salad(https://www.cookingclassy.com/melon-

pineapple-fruit-salad-honey-lime-mint-dressing/)

Watermelon Small cubes 1
Cantaluope Small cubes 1
Honey dew Small cubes 1
pineapply Small cubes 1
honey 1/3 cup
Lime juice 1/4 cup
mint chopped 1/4 cup
Method:
1. Dice fruit (drain of any excess liquid) and add fruit to a large salad bowl. In a jar or bowl whisk
together honey, lime juice and mint. Pour over fruit and toss to evenly coat. Serve immediately.
Page | 50

Yield: 4
Name of dish: Pina Colada Salad
Preparation time: 2o minutes Cooking time: Garnish /sauce: wallnuts
Key ingredient: pineapple,coconut,basmati rice ____________Serves:

4______________________
Equipment Needed: bowl,chopping board,knife,blender,pot
Menu for today:Pina Colada Salad(https://recipes.timesofindia.com/recipes/pina-colada-

salad/rs62291175.cms)

Pineapple diced 1
Capsicum dice 1
Baby lettuce Tear into bite size 6 leaves
Coconut meat 1/2 cup
Basmati rice 2 cup
water 4 cup
Coconut milk 3/4 cup
Fresh cream 1/4 cup
coconut grated 3 tablespoon
Coconut essence 2drops
Method:
Page | 51
1. Start by washing the ingredients well and remove any impurities that are there in them. Now, in a
medium sized bowl, add the diced pineapple, capsicum, chopped coconut meat and mix it well.
Meanwhile, place a pan over medium flame with 4 cups water in it. Add basmati rice and let them boil.
Once cooked, drain the water and set the cooked rice aside to cool down. Once cool, add the cooked
basmati rice to the pineapple mix and toss it well. Once done, refrigerate it for some time.
2. For the dressing, take a blender jar and add coconut milk, grated coconut, fresh cream , coconut
essence along with salt and pepper to it. Blend it well. Next, take the salad out of the fridge and pour
this dressing over the salad.
3. To serve, place baby lettuce leaves in a bowl and transfer the salad in it. Garnish with some
chopped almonds and enjoy.

Yield: 4
Name of dish: Creamy grape fruit salad
Preparation time: 20 mins Cooking time: Garnish /sauce: pecans
Key ingredient: grape,sour cream ____________Serves:

4______________________
Equipment Needed: bowl,chopping board,knife
Menu for today: Creamy grape salad(https://www.tasteofhome.com/recipes/creamy-

grape-salad/)

Cream cheese Softened 50 g
Sour cream 50g
sugar 1/3 cp
Vanilla extract 2tbsp
Page | 52
Red grapes 100g
Green grapes 100g
Brown sugar 3 tbsp
pecans chopped 3tbsp
Method:
1.In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add
grapes and toss to coat.
2.Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar
and pecans

Yield: 4
Name of dish: Strawberry Pecan Pretzel Salad
Preparation time: 15 minutes Cooking time: 7 minutes Garnish /sauce: Pecan
Key ingredient: Pretzel,Strawberry,Pecans ____________Serves:

4______________________
Equipment Needed: Bowl,Knife,Chopping board,spatula
Serving vessels: Salad plate
Menu for today: Strawberry Pecan pretzel

Salad(https://www.thegunnysack.com/strawberry-pecan-pretzel-salad/#mv-creation-145-
jtr)

Pretzel Crushed 250g
Pecans Chopped 125g
Brown Sugar 170g
Butter melted 170g
Page | 53
Strawberries Diced 750g
Cream Cheese Softened 226g
Sugar 125g
Vanilla 1tsp
Whip Cream 750g
Method:
1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
2. Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees
for 7 minutes. Allow the mixture to cool and then break it into small pieces. Set aside.
3. Beat together softened cream cheese, granulated sugar, and vanilla.
4. Fold in the cool whip. Cover and store in the fridge.
5. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream
cheese mixture.

Yield: 4
Name of dish: Fruit Compote
Preparation time: 15 minutes Cooking time: Garnish /sauce:
Key ingredient: Strawberry,almond,pears,orange ____________Serves:

4______________________
Equipment Needed: Knife,Chopping board,bowl,Sauce an, Spatula
Serving vessels: Salad plate,glass,bowl
Menu for today: Fruit Compote(https://www.womansday.com/food-recipes/food-

drinks/recipes/a39847/fruit-compote-recipe-ghk0214/)

Orange Juice 1
Pear Diced 2
Page | 54
Almond Extract 1/4 tsp
Sugar 2 tsp
Strawberry Diced 340g
Almond Blanched 14g
Method:
1. Squeeze the juice from your orange into a 3-quart saucepan. Add the pears, extract, and sugar.
Cook on medium-high heat, stirring occasionally, for 5 minutes, or until the pears begin to soften
2. Remove the compote from the heat and stir in the strawberries. Transfer to a medium bowl and
refrigerate at least 1 1/2 hours, or until chilled. Divide among 4 glasses or serving bowls and top
with almonds.
Q3
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.)

Yield: 10
Name of dish: Mayonnaise
Preparation time:10 minutes Cooking time: Garnish /sauce:
Key ingredient: Egg yolk,olive oil ____________Serves:

10______________________
Page | 55
Equipment Needed: Bowl,whisk,bowl
Serving vessels: saucer,sauce boat
Menu for today: Mayonnaise

Eggs 4
Mustard 10g
White Vinegar 12mL
Olive oil 500mL
Method:
1. Separate the eggs and put the whites aside

2. Whisk the yolks with the mustard and vinegar. Gradually incorporate the oil while whisking and
season to taste
3. Store in the refrigerator until required
• Note: Mayonnaise can be finished with a small amount of boiling water to stabilise it. Traditionally
olive oil is used but other oils can be used to give different flavours.

Yield: 4
Name of dish: Vinaigrette Dressing
Preparation time: 5 minutes Cooking time: Garnish /sauce:
Page | 56
Key ingredient: Olive oil, Vinegar ____________Serves: ____4__________________
Equipment Needed: Whisk,bowl
Serving vessels: Sauce boat,saucer
Menu for today:Vinaigrette Dressing

Vinegar 50mL
Mustard 5g
Olive oil 150mL
Method:
1. Place the vinegar, mustard and seasoning into a bowl and whisk to combine
2. Add the oil gradually while whisking to achieve a temporary emulsion. Store in a container until
required
Plating
1. Mix the dressing to re-emulsify prior to use

2. Note: An alternative method is to place the ingredients into a jar and shake to emulsify. Different
vinegars will provide different flavours but you should consider the associated costs.
Page | 57
Yield: 4
Name of dish: Caesar Dressing
Key ingredient: Mayonnaise,garlic,anchovies ____________Serves:

4______________________
Equipment Needed: Knife,Chopping Board, Bowl,Whisk
Serving vessels: Sauce bowl
Menu for today:Caesar Dressing(https://www.allrecipes.com/recipe/14172/caesar-salad-

supreme/)

Garlic clove Peeled, minced 6
mayonnaise 3/4 cup
Parmesan Cheese Grated 6 tbsp
Anchovy Fillet Minced 5
Lemon juice 1tbsp
Worcestershire sauce 1tsp
Dijon Mustard 1tsp
Olive oil 1/4 cup
Method:
1.Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan
cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to
taste with salt and black pepper. Refrigerate until ready to use.
Q4
Page | 58
A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and
salads.
1. Chicken Salad-iron,Calcium,grilled and roasted

2. Greek Salad-Vegetable,lemon,feta cheese,Protein
3. Tomato Black bean Salsa-Protein,carbs
Q5
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.
1. Wash hands
2. Tie hair
3. Wear proper PPE
4. Change chopping board after every use
5. Clean and sanitize equipment
6. Clean workstation and bench
7. Dressing should be airtight container
8. Cling wrap every product
9. Wash ingredients
10. Put label and gicve different colour code
11. Usse FIFO method
Q6
Write a workflow plan for the tasks listed in question 1 in readiness for service for a dinner function to start at
7 PM (Your shift starts at 1 PM).
Page | 59
Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
1:00- Washing hand set up work station Water,chopping board,

1:30pm knife
1:30- Select all ingredient Collect ingredients Chef,about the needed iingredient
2:00pm
2:00-3:00 Cut fruit and vegetable Chopping Chef,about the cut style
board,knife,bowl
3:00-5:00 Prepare Sauces Bowl,stove,pan,spatula Chef,about needed sauces
5:00- Prepare dressing Bowl,pplate,sauce

6:00pm
6:00-7:0 Pre-cooked food Stove,oven,pan
End Of Service Procedures Equipment Communication (Who, About what?)
Colect all the equipment.Put in place Shelf
Clean Work stations Cloth,sanitizer,mop
Post Service De-Brief Communication (Who, About what?)
Chef allocate me the task of

cutting the ingredients and Chef
prepare the sauces
Page | 60

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SITHCCC006

Student Name Jamie Isabelle Abauita

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

Place/Location where assessment will be conducted

Instructions for assessment including WHS requirements

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Please remember to reference you answers! No reference, no grades! Thank you

 1 small selection of antipasto

b. Provide a suitable sauce or dip, and garnish for each type.

Just for antipasto

Sheldon School of Hospitality – Standard Recipe Card

Name of dish: Prawn Cocktail

Preparation time: 10 minutes Cooking time: 7 minute Garnish /sauce:

Key ingredient: Cocktail sauce, Prawn ____________Serves:

Equipment Needed: strainer,knife,chopping board,pan,spatula

Serving vessels: Cocktail glass,Margarita glass,old fashion glass

Menu for today: Prawn Cocktail

Item Specification Weight (kg/gm,lit/ml)

Date: 9/9/2023 Date:9/9/2023

Name of dish: Salmon Canapes-Baguette

Preparation time: 30 minutes Cooking time: 20 minutes Garnish /sauce: Dill

Key ingredient:Smoked Salmon,Cream cheese,baguette

Equipment Needed: Salamander,Knife,Chopping board,piping tip and bag

Serving vessels: wood board,round plate,dinner plate

Menu for today: Smoked Salmon-Baguette

1. Finely slice the chives. Juice the lemon

Date: 9/9/2023 Date:9/9/203

Sheldon School of Hospitality – Standard Recipe Card

Preparation time:10 minutes Cooking time: 15minutes Garnish /sauce:

Key ingredient: Buckwheat flour,eggs,buttermilk____Serves: ___4___________________

Equipment Needed:knife,chopping board,sauce pan,bowl,whisk

Serving vessels: wooden board,saucer,round plate

Menu for today:Buckwheat blinis with salmon roe

Item Specification Weight (kg/gm,lit/ml)

1. Finely slice the chives and pick the chervil leaves

Cooking Duration 15 minutes

Date: 9/9/2023 Date:9/9/2023

Ref:Learning Resources Recipes

Sheldon School of Hospitality – Standard Recipe Card

Name of dish: Club Sandwich

Key ingredient: Bacon,Chicken,Bread,Lettuce,Tomato __Serves: _______4_______________

Equipment Needed: Knofe, Chopping board,Pan,

Serving vessels: Round plate,saucer plate, Dinner plate

Menu for today:Club sandwich

Item Specification Weight (kg/gm,lit/ml)

1. Shred the lettuce

Date: 9/9/2023 Date:9/9/2023

Sheldon School of Hospitality – Standard Recipe Card

Name of dish: Sushi Roll

Preparation time: 5 minutes Cooking time: 10 minutes Garnish /sauce: Dipping

Key ingredient: Nori Sheet,Rice,Salmon ____________Serves:

Equipment Needed: Sauce pan,Spatula,Bowl

Serving vessels: Rectangular plate,wood board, maki tray-chilled plate

Menu for today:Sushi Roll

Item Specification Weight (kg/gm,lit/ml)

Preparation & Cooking

1. Slice the sushi and arrange on a chilled plate. Garnish as desired

Key ingredient: Buckwheat flour,eggs,buttermilk__Serves: _4___________________

Key ingredient: Bacon,Chicken,Bread,Lettuce,Tomato Serves: _4___________