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 SITHCCC006 Prepare Appetisers and Salads

Assessment 1

Part A) Health check and Personal Hygiene

There is a need to follow food safety guidelines while preparing food items to maintain good personal hygiene as it is really essential for the food handler because it helps in minimizing the risk of contamination that can cause severe health issues. Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly. Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases (Silvennoinen, et al., 2014).

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses (Silvennoinen, et al., 2014).

For this, there is a need to tie up the hair, wear clean clothes, wash hands regularly, etc.

Part B) Requirements of Mise En Place

Cooking preparation arrangements for all

1) To prepare the recipe first there is a need to prepare its cooking plan which contains all the procedures (Fisher and Louw, 2020).

2) Prepare the workplace by washing dishes, sanitizing, and preparing the mise en place in order to prepare dishes.

3) Collect all the ingredients, and place them in bowls

4) Place the ingredients around the cooking station (Fisher and Louw, 2020).

5) Choose what kind of equipment’s do you require, check its cleanliness, and prepare the utensil that is needed in the preparation of the dish like preheating the oven, or pan, setting out small and other necessary utensils that will need preparation of the dish.

6) If the ingredients needed to be chopped then chop them according to the need and make their preparation ready (Whistler, 2012).

Assessment 2

Part A) Personal health check and personal hygiene

There is a need to follow food safety guidelines while preparing food items to maintain good personal hygiene as it is really essential for the food handler because it helps in minimizing the risk of contamination that can cause severe health issues.

Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses.

Part B) Preparation

Hands should be washed thoroughly before starting the preparation of the dish, hands should be washed nicely when the chef cuts any raw materials, after handling money, after touching the face, after sneezing, after touching the face, and after coming back from the toilet.

To wash the hands nicely there is a need to first wet the hands, apply soap, make some lather by rubbing them together, then wash them using clean water and dry them using a paper towel.

According to the recipe ensure that there are all the required equipment, tools, and ingredients, present with you (Razalli, et al., 2013).

Ensure that the tools are clean and not contaminated, so before using them clean them thoroughly and sanitize them before using.

If there are any types of adjustments needed just make them before starting the preparation like adjusting blades, position, and height (Razalli, et al., 2013).

First, there is a need to assemble, gather and organize the required ingredients.

Place them all in their required utensils in order to avoid contamination

Always use a cutting board of different types for chopping the ingredients as per the color coding (Khan and Mittal, 2020).

Take them as per the requirements, and measure and weigh them accurately.

Part C) Cooking

Recipe Name: Mushroom & Antipasto Salad Preparation time 40 min
No. of portions: 6 Cooking time
Ingredients Quantity Unit
olive oil 10 g
lemon juice 5 g
Button mushroom 400 g
Olives 200 g
dried tomatoes 200 g
egg plant

honey roasted cashew nuts

 

200

100

g

g

basil leaves 20 g
Method-

Combine the lemon juice, olive oil, salt, mustard, and pepper and add mushroom. Then place it in refrigerator so that mushroom absorb dressings.

And then just before serving add tomatoes, eggplant, cashews, and basil, and toss gently to combine.

Recipe Name: Arancini balls Preparation time 55 min
No. of portions: 6 Cooking time
Ingredients Quantity Unit
olive oil 10 g
onion 5 g
Arborio rice 100 g
dry white wine 100 g
garlic 20 g
chicken stock 150  

g

 

g

ham 2 ounces
salt and pepper according to taste
raising agent 2 mg
mozzarella cheese 4 ounces
bread crumbs 50 g
Method-

Heat olive oil in a large pan, add garlic and onion, then add rice add wine. Add hot chicken stock. Season with pepper and salt, add parmesan cheese, add beaten eggs and milk, and add mozzarella cheese, coat with flour roll it in bread crumb and fry it in hot oil.

Recipe Name: Sweet potato & ginger parcels Preparation time 30 min
No. of portions: 6 Cooking time
Ingredients Quantity Unit
Sweet potatoes 400 g
Butter 50 g
Red chilli 4 g
Spring onions 20 g
ginger 20 g
Feuilles de brick pastry 200  

g

 

g

Cinnamon 10 g
Method-

Cook potato, melt the knob of butter and add chili, add onions and ginger and add spring wine. Mash potatoes and add ingredients to them.

Take pastry, preheat it add the mixture to it and bake it until crispy.

Recipe Name: Tortilla tapas Preparation time 30 min
No. of portions: 6 Cooking time
Ingredients Quantity Unit
Onion 20 g
Olive oil 5 g
Butter 25 g
Potatoes 400 g
garlic 20 g
Eggs 8  

units

 

Parsley 10 g
Method-

Take a non-stick fry pan, cook onion, and add tomatoes cook them. When potatoes get cooked add garlic and beaten eggs. Leave tortilla to cook gently add filling to it and pan fry it. Add warmed baguette, garlic, and tomatoes and season with salt and olive oil.

There is a need to clean all the large and small tools and equipment using appropriate products related to cleaning (Papargyropoulou, et al., 2016).

Make sure to use clean water for cleaning the equipment.

Always make sure that all the procedures related to cleaning are followed nicely and are as per the instruction provided by the manufacturer (Papargyropoulou, et al., 2016).

When you are finished with the work then place the equipment in resting positions and before storing them remember to disassemble them.

Make sure that you store them safely (Khan and Mittal, 2020).

And always inspect the tools and equipment nicely so that if any broken equipment is found then you can report it to the manager.

Part D) Storage and Presentation

To serve the dish to different customers always use always try to use appropriate dishes and crockery (Rauch, et al., 2016).

Always provide the customers with the cutlery that goes nicely and appropriately with the dish.

Always garnish the dish which goes perfectly with it and helps in enhancing its taste.

Provide accompaniments that go perfectly with the dish.

Provide wipe spills and drips with the dish (Rauch, et al., 2016).

Always store the dish at an appropriate temperature to avoid contamination of food.

Always store the equipment at a controlled temperature and humidity.

Always pack the dishes in the right container.

Assessment 3

Part A) Health check and Personal hygiene

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses (Wikström, et al., 2014).

For this, there is a need to tie up the hair, wear clean clothes, and wash hands regularly.

Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly. Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

Always wear gloves before starting cooking (Wikström, et al., 2014).

Tie the hairs so that they do not fall in the dish.

Part B) Requirements of Mise en place

Choose what kind of equipment’s do you require, check its cleanliness, and prepare the utensil that is needed in the preparation of the dish like preheating the oven, or pan, setting out small and other necessary utensils that will need preparation of the dish.

Prepare the workplace by washing dishes, sanitizing, and preparing the mise en place in order to prepare dishes (Geyser, et al., 2016).

Place the ingredients around the cooking station.

Collect all the ingredients and place them in bowls (Whistler, 2012).

If the ingredients needed to be chopped then chop them according to the need and make their preparation ready (Geyser, et al., 2016).

Assessment 4

Part A) Health check and Personal Hygiene

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses.

Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly.

Always wear gloves before starting cooking.

Tie the hairs so that they do not fall in the dish.

Part B) Preparation

To wash the hands nicely there is a need to first wet the hands, apply soap, make some lather by rubbing them together, then wash them using clean water and dry them using a paper towel.

Hands should be washed thoroughly before starting the preparation of the dish when the chef has to make food then he has to wash his hands properly.

when the chef cuts any raw materials, after handling money, after touching the face, after sneezing, after touching the face, and after coming back from the toilet.

Ensure that the tools are clean and not contaminated, so before using them clean them thoroughly and sanitize them before using.

If there are any types of adjustments needed just make them before starting the preparation like adjusting blades, position, and height.

According to the recipe ensure that there are all the required equipment, tools, and ingredients, present with you.

Always use a cutting board of different types for chopping the ingredients as per the colour coding (Cousins, et al.,  2014).

First, there is a need to assemble, gather and organize the required ingredients.

Place them all in their required utensils in order to avoid contamination

Use a variety of equipment for peeling, slicing, whisking, etc.

Always make sure that the required timeline does not breach (Cousins, et al.,  2014).

Take the ingredient as per the requirements, and measure and weigh them accurately.

Part C) Cooking

Recipe Name: Caesar Potato Salad Preparation time 15 min
No. of portions: 6 Cooking time 30 min
Ingredients Quantity Unit
Bacon 8 units
Red potatoes 100 g
olive oil 10 g
Pepper 20 g
Caesar salad 15 g
onions 4  

units

 

Parsley 10 g
Method-

Place bacon in skillet and heat it, place potatoes, bring them to boil, and drizzle olive oil over it, season black pepper. Mix potatoes, Caesar salad dressings, green onions and serve them in bowl.

Recipe Name: Summer Couscous Salad Preparation time 15 min
No. of portions: 6 Cooking time 40 min
Ingredients Quantity Unit
Sweet corn 8 units
vegetable broth 100 ml
Couscous 60 g
Cucumber 20 g
feta cheese 60 g
olive oil and spices 4  

units

 

Parsley 10 g
Method-

Place corn in the oven, and bring to boil. In a large bowl add cucumber, cheese, tomatoes, parsley, cut kernels, and all cucumber to it. Add it to the bowl and add oil and lemon juice and seasonings to it.

Recipe Name: Salad Lyonnaise Preparation time 15 min
No. of portions: 6 Cooking time 35 min
Ingredients Quantity Unit
Torn fraise 8o g
olive oil 10 ml
bacon 60 g
shallot 20 g
red onion 40 g
sherry vinegar 4  

g

 

Dijon mustard and spices 10 g
Method-

Put fraise in a bowl, add olive oil, add hot bacon, add shallot and onion, and add vinegar and mustard to it. Cook it and at last, serve it and put a dressing over it.

Recipe Name: Salad Lyonnaise Preparation time 20 min
No. of portions: 6 Cooking time 2 hrs
Ingredients Quantity Unit
Garlic 40 g
rice vinegar 20 ml
fish sauce 6 g
spaghetti 8 ounce
chicken breast 80 g
sesame oil 10  

g

 

carrots and sliced bell pepper 30 g
Basil and mint 10 g
Method-

Whisk garlic, rice vinegar, fish sauce, and sesame oil.

Tear the chicken and refrigerate it.

Bring a pot that contain boiling salty water, add spaghetti into it, stir occasionally, place them all in a bowl mix it refrigerate it and add bail and mint to it and serve it.

Recipe Name: Tropical Fruits in Lemongrass Syrup Preparation time 15 min
No. of portions: 6 Cooking time 25min
Ingredients Quantity Unit
Lychees 40 g
lemon grass 20 g
caster sugar 30 g
tropical fruit juice 400 ml
red grape 100 g
macrons 10  

units

 

Method-

Add lychee juice to the pan, add lemon grass and sugar, strain the syrup and place it in the refrigerator to chill, and then serve with a macron.

Always make sure that all the procedures related to cleaning are followed nicely and are as per the instruction provided by the manufacturer (Newsome, et al., 2014).

When you are finished with the work then place the equipment in resting positions and before storing them remember to disassemble them.

There is a need to clean all the large and small tools and equipment using appropriate products related to cleaning (Newsome, et al., 2014).

Make sure to use clean water for cleaning the equipment.

And always inspect the tools and equipment nicely so that if any broken equipment is found then you can report it to the manager.

Part D) Storage and presentation

Provide accompaniments that go perfectly with the dish.

Provide wipe spills and drips with the dish (Hsieh, et al., 2013).

Always store the dish at an appropriate temperature to avoid contamination of food.

Always store the equipment at a controlled temperature and humidity.

Always pack the dishes in the right container.

To serve the dish to different customers always use always try to use appropriate dishes and crockery (Hsieh, et al., 2013).

Always provide the customers with the cutlery that goes nicely and appropriately with the dish.

Always garnish the dish which goes perfectly with it and helps in enhancing its taste.

Assessment 5

Student ID
Student Name
Group Date: 27/08/2022
 

 

Dish

 

Cookery Method Used

 

Dressings, Sauces, And Garnishes Used

Quality Criteria (quality indicators for appetizers and salads)  

Appearance and Presentation

Classical and Contemporary Variations that Can be Made to

the Dishes

 

Nutritional Value

 

Taste Texture

 

 

Service Style

 

 

Mushroom & Antipasto Salad

 Tossing  

Olive oil, salt, pepper, lemon juice, mustard.

The ingredients should look fresh and there should not be any odor present White and   brown  

Can add more traditional seasonings and spices

 

Rich in fiber, minerals, and protein.

 

Fresh and creamy

 

Can be served in a bowl

 

 

Arancini balls

 

Deep fried

 

White sauce

 

Should be hot and taste fresh

 

Red

 

Can also be served with salads, vegetables, and pasta

 

Rich in fat, carbohydrate

 

Spicy and creamy

 

Can be served on the platter and plate

 

 

Sweet potato & ginger parcels

 

Deep fried

 

Butter, salt, sour cream, toasted pecans

 

Moist and soft

 

Red

 

Can also be served with blue cheese, and walnuts.

 

Rich in carbohydrates, fat, fiber, and protein.

 

Taste a bit sweet and spicy

 

Can be served on a plate and can be served with a sauce.

 

 

Tortilla tapas

 

Pan-fried

 

Can add dressings like olive oil, Mexican cheese

 

hot and crispy

 

Brown and white in appearance

 

Can be served with dipping sauce and salsa.

 

Rich in carbohydrates, fat, fiber, and protein

 

Spicy and creamy

 

Can be served on the platter and plate

 

 

 

Caesar Potato Salad

 

Cut and sotted

in pan

 

 

Lemon, olive oil, sauce, mustard, pepper

 

moist and tender

 

Whitish brown

 

Can also be served with egg and diced celery

 

Rich in fiber, vitamins, carbs, and protein.

 

Mild in taste little spicy and salty

 

Can be served in a bowl

 

 

Summer Couscousa Salad

 

boiling and Pan sotted

 

Go with olive oil, cheese, parsley, basil, mint

 

Should smell fresh without any odor

 

Whitish brown

 

can also be served with bell pepper, or chicken kabobs

 

Rich in carbohydrates, fat, fiber, and protein

 

spicy and salty

 

Can be served in a bowl

 

Salad Lyonnaise (Warm Bacon & Egg salad)

 

Pan-fried

 

can go with

olive oil, pepper, and sherry vinegar

 

Should be tender and moist

 

white and green

 

Can also be served with croutons or pancetta

 

Rich in dietary fiber, protein, carbs, and fats.

 

mild and tender

 

can be served in a deep dish

 

 

Cold Chicken Noodle Salad

 

sautéed and pan fried

 

can be served with green salad, dill pickles

 

should smell fresh and moist

 

cream color

 

can be served with dill pickles, and rice salad

 

gluten-free, fiber, protein

 

salty and mild spicy

 

can be served in a bowl

 

Tropical Fruits in Lemongrass Syrup

 

cut fruit in the shapes of your desire.

 

can add some citrus juice, ginger

 

should smell fresh and tender to taste

 

vary according to the fruits that are combined with

 

can be served with red grape and pomegranate

 

minerals, fiber, carbs, anti-oxidants

sweet and citrus  Can be served in a bowl

References

Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and beverage service. Hachette UK.

Fisher, H. and Louw, I., 2020. Teaching mise-en-place: Student perceptions of the cooking pro forma process. International Journal of Gastronomy and Food Science22, p.100245.

Geyser, I., Crous, F. and Geldenhuys, M., 2016. Mise en place: time management behaviour and flow within the hospitality training environment.

Hsieh, Y.C.J., Apostolopoulos, Y. and Sönmez, S., 2013. The world at work: hotel cleaners. Occupational and Environmental Medicine70(5), pp.360-364.

Khan, M.Y. and Mittal, A., 2020. Modified Atmosphere Packaging Technique: An Overview.

Newsome, R., Balestrini, C.G., Baum, M.D., Corby, J., Fisher, W., Goodburn, K., Labuza, T.P., Prince, G., Thesmar, H.S. and Yiannas, F., 2014. Applications and perceptions of date labeling of food. Comprehensive Reviews in Food Science and Food Safety13(4), pp.745-769.

Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. and Ujang, Z., 2016. Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste management49, pp.326-336.

Rauch, E., Damian, A., Holzner, P. and Matt, D.T., 2016. Lean Hospitality-Application of Lean Management methods in the hotel sector. Procedia CIRP41, pp.614-619.

Razalli, M.R., Yusoff, R.Z. and Mohd Roslan, M.W., 2013. A framework of halal certification practices for hotel industry. Asian Social Science9(11), pp.316-326.

Silvennoinen, K., Katajajuuri, J.M., Hartikainen, H., Heikkilä, L. and Reinikainen, A., 2014. Food waste volume and composition in Finnish households. British Food Journal.

Whistler, K., 2012. Family Mise en Place (Doctoral dissertation, University of Art).

Wikström, F., Williams, H., Verghese, K. and Clune, S., 2014. The influence of packaging attributes on consumer behaviour in food-packaging life cycle assessment studies-a neglected topic. Journal of Cleaner Production73, pp.100-108.