Sithccc 006 Prepare Appetisers and Salads- Recipes PDF

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SITHCCC006 Prepare Appetizers and Salads-RECIPES

Assessment Requirements for SITHCCC006 Prepare appetisers and salads Modification History Not applicable.

Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 



follow standard recipes for dishes that demonstrate use of each of the following ingredients:  bread and bakery items  

condiments dairy products

 

dressing ingredients dry goods



eggs

 

farinaceous products frozen goods

  

fruit herbs and spices meat

 poultry  seafood  vegetables follow standard recipes to prepare the following appetisers and salads: 

appetisers:  antipasto 

canapés



hors d’oeuvres tapas





salads:  classical  modern 

cold

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





warm



fruit

use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:  baking  boiling 

blanching

 

frying grilling



poaching

 

roasting steaming

prepare the above dishes for at least six different customers:  

within commercial time constraints and deadlines reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types  responding to special customer requests and dietary requirements. 

Knowledge Evidence Demonstrated 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:  appearance and presentation  classical and contemporary variations  

freshness and other quality indicators nutritional value

 

service style taste



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:

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



ensure food safety



optimise shelf life

safe operational practices using essential functions and features of equipment used to produce appetisers and salads.

Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  

an industry workplace a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to: 

fixtures and large equipment:  commercial: 

blenders and food mills

planetary mixers commercial grade work benches (1.5 m/person) designated area for dry goods and perishables



   

commercial ovens with trays (one per two persons): commercial refrigeration facilities:  cool room and/or fridge



freezer deep-fryer



designated storage areas for dry goods and perishables

 

double sink gas, electric or induction stove tops (two burners per person)

   

hot plate or griddle microwave salamander or other form of griller (one per four persons) slicing machine





small equipment:  baking sheets and trays  containers for hot and cold food  cutting boards  food handler gloves  

graters juicers



knife sharpening equipment



sharpening steels and stones

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

knives: 

bread knives



chef knives palette knives



utility knives measurers:







metric calibrated measuring jugs

measuring spoons  portion control scoops  mortar and pestle 

 

oven mitts pots and pans



sauce bottles

 

salad spinners scales



scoops, skimmers and spiders

 

sets of stainless steel bowls service-ware:

platters, dishes, and bowls  cutlery and serving utensils  small utensils:  flour and drum sieves 

 

peelers, corers and slicers strainers and chinois



scrapers spatulas



pastry brush



tongs and serving utensils whisks:





• fine stainless steel wire • coarse stainless steel wire  spoons:  large plain and slotted metal spoons ladles in a variety of sizes  wooden spoons  steamers 

  

temperature probes thermometers

cleaning materials and equipment:

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

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms 







  

garbage bins and bags hand towel dispenser and hand towels mops and buckets

 

separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers



tea towels

organisational specifications:  equipment manufacturer instructions 

mise en place lists, menus and standard recipes



current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock



ordering and docketing paperwork

 

food safety plan guidelines relating to food disposal, storage and presentation requirements



safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence industry-realistic ratios of kitchen staff to customers; these can be:  

staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: 



have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links Companion Volume implementation guides are found in VETNet https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06899dff092694

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SITHCCC006 Prepare Appetizers and Salads

Week1 Mayonnaise sauce-cocktail sauce-Prawn cocktail Vinaigrette dressing-French dressing-Chefs salad Coleslaw, Caesar salad Calamari rings

Week 2 Egg and mushroom salad Lamb brochette, Parma ham with sea salt grissini Quiche Lorraine, Savoury short paste, Mini seafood strudel Salmon canapes-Baguettes

Week3 Buckwheat blinis with salmon roe Club sandwich Sushi rolls, Tempura of vegetables and prawn Mini spring rolls-Nuoc cham dipping sauce Antipasto plate

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Week 1 Mayonnaise sauce-cocktail sauce-Prawn cocktail

Mayonnaise Sauce Toggle navigation Ingredients

Serves: 10

Main 

Eggs 4

 

Mustard 10g White vinegar 15mL



Olive oil 500mL

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Egg yolks, olive oil Key Skill: Emulsion sauce production

Method Preparation Duration 10 minutes

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.

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Cocktail sauce Ingredients Serves: 6

Main 

Lemon 40g



Brandy 20mL



Orange 50g



Horseradish 5g



Mayonnaise 250mL



Worcestershire sauce 2mL



Tomato sauce 50mL Difficulty:

(*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Mayonnaise, tomato sauce, brandy Key Skill: Emulsion sauce production

Method Preparation Duration 10 minutes

1. Juice the lemon and orange 2. Place the mayonnaise, tomato sauce, brandy and horseradish into a bowl and whisk to combine 3. Squeeze the juice into the mixture. Add the Worcestershire sauce and season to taste 

Note: Whipped cream can be added for a lighter consistency. Sour cream can be used

instead of mayonnaise for a reduced fat version. Fruit chutney, anchovy essence, port and whisky can be used for a more complex flavour.

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Prawn cocktail

Ingredients

Serves: 2

Main 

Cooked king prawns 200g

 

Cocktail sauce 100mL Lettuce 20g



Tomato 40g



Lemon 40g

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Cocktail sauce, prawns Key Skill: Entrée and sauce production

Method Preparation Duration 10 minutes

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 2. Coat with the cocktail sauce and garnish with 2 or 3 nice prawns, the tomato and lemon wedge

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3.

Garnishes: Chives, witlof

Vinaigrette dressing-

Ingredients Serves:

Main 

Vinegar 50mL

 

Mustard 5g Olive oil 150mL

()()()()()() Key Ingredient: Olive oil, vinegar Key Skill: Dressing production

Method Preparation Duration 5 minutes

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.

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French dressing-Chefs salad Ingredients Serves: 10

Main  

Eggs 2 Garlic 10g

 

Dijon mustard 5g White wine vinegar 50mL

 

Parsley 5g



Olive oil 200mL

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Egg yolks, garlic, olive oil Key Skill: Dressing product

Method Preparation Duration 10 minutes

1. Separate the eggs. Put the whites aside 2. Peel and chop the garlic. Chop the parsley 3. Place the egg yolks, mustard, garlic and vinegar into a bowl and whisk. Add the oil gradually while whisking to achieve a stable emulsion and season to taste. Add the parsley. Store in a container until required 

Note: When making large amounts, use a blender or planetary mixer

Chefs salad Ingredients Serves: 2

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Main  

Mixed lettuce 50g French dressing 50mL

 

Roast chicken 40g Ham 40g



Cherry tomatoes 50g



Cheese 20g



Cucumber 50g



Watercress 5g

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Chicken, ham, cheese Key Skill: Slicing, dressing preparation

Method Preparation Duration 10 minutes

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

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Coleslaw Ingredients Serves: 4

Main  

Green cabbage 280g Red cabbage 220g

 

Oranges 100g Dried mixed herbs 1g



Carrots 250g



White vinegar 20mL

 

Parsley 40g Red onion 150g

 

Eggs 2 Light olive oil 150mL



Garlic 10g

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Green and red cabbage, carrots Key Skill: Salad and dressing production

Method Preparation Duration 15 minutes

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

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7. Whisk in the olive oil in a steady stream and then stir in enough orange juice to achieve a dressing consistency Plating

1. Pour the dressing over the salad, mix well and place onto a chilled plate 8.

Garnishes: Fresh herbs

Caesar salad Ingredients Serves:

Main 

Cos lettuce 0.5



Caesar dressing 200mL



Bacon 30g



Olive oil 50mL



Garlic 5g



Anchovy fillets 8

 

Bread slice 1 Eggs 2



Shaved Parmesan 15g

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Cos lettuce, bacon, Caesar dressing Key Skill: Salad and dressing production

Method Preparation Duration 15 minutes

1. 2. 3. 4.

Clean and separate the cos leaves and refresh in a colander Chop the bacon. Slice the anchovies. Peel and crush the garlic. Dice the bread Poach the eggs and refresh Prepare the Caesar dressing

Cooking Duration 15 minutes

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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 3.

Garnishes: Fresh herbs

Calamari rings(Calamari with Chilli Salt)

Ingredients Serves:

Main  

Whole calamari 400g Flour 80g

 

Cracked pepper 2g Chilli powder 3g



Sea salt 7g



Lemon 50g

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Calamari, chilli, salt Key Skill: Deep-frying, seafood preparation

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 3. Clean and wash the calamari. 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

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5. Cut the lemon into wedges Cooking Duration 5 minutes

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 2.

Hint: Cuttlefish can also be used for this recipe. If you want a brighter red colour add

some paprika to your flour mix. 3.

Garnishes: Fresh herbs, dipping sauce Week 2

Egg and mushroom salad Ingredients Serves: 4

Main  

Eggs 4 Mayonnaise 100mL

 

Lemon 40g Mushrooms 100g



Tomato sauce 30mL



White wine 30mL

Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Mushrooms, eggs, mayonnaise Key Skill: Salad and dressing production

Method Preparation Duration 15 minutes

1. Boil the eggs for 10 minutes, refresh and peel. Slice into a bowl 2. Prepare the mayonnaise. Mix with the tomato sauce and adjust the seasoning 3. Squeeze the lemon

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Cooking Duration 10 minutes

1. Cook the mushrooms with the lemon juice and white wine 2. Cool down, remove the mushrooms from the liquid and slice 3. Combine with the mayonnaise, then carefully fold the eggs through Plating

1. Place into chilled salad bowls and garnish as desired 4.