University : Canterbury Business College UniLearnO is not sponsored or endorsed by this college or university.
Subject Code : SITHCCC006
Country : Australia
Assignment Task

 

Overview

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All recipes must be written in Kilo grams, grams, Litres, Millilitres and Temperatures to be in Centigrade only

 

Q 1.You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery:

a. Using this recipe card template, write the recipes for each of 1 cold Canape, 1 finger food and of 1 savouries as mentioned above by you to yield 4 serves each.

c. List all equipment necessary to prepare your selection and how each equipment is safely used in and after the preparation process.

d. Suggest 3 different service vessels which could be used to serve your selection.

e. Describe a brief lay-out plan for an anti-Pasto platter and list the items which could be used to serve your selection, considering varieties, colours, sizes and shapes. You may also provide a picture with reference of your source of research used to explain the colourful layout and variety on the platter

f. What are you looking for when you visually assess this dish?

 

 

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  • Uploaded By : William
  • Posted on : May 10th, 2019
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