Assignments

THHBCC03B Prepare stocks, sauces and soups THHBCC02B Prepare Appetisers and Salads THHBKA02B Present Food

HCCB Commercial Cookery B
Name:

Student Number:

Group:

Date:

Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Units and Elements Addressed

Assignment 1: THHBCC03B Prepare stocks, sauces and soups .
• • • • Element 1. Element 2. Element 3. Element 4. Prepare stocks, glazes and essences required for menu items. Prepare sauces required for menu items. Prepare soups required for menu items. Prepare soups required for menu items.

Assignment 2: THHBCC02B - Prepare Appetisers and Salads

• • •

Element 1: Prepare and present a variety of salads and dressings. Element 2: Prepare and present a range of hot and cold appetisers. Element 3: Store appetisers and salads.

Assignment 3: THHBKA02B Present Food
• • • Element 1: Prepare food for service. Element 2: Portion and plate food. Element 3: Work in a team.

Please Note:
• • • • The assignment is must be your own work. The assignment must be submitted in class on the due date. The assignment must be attached to the assignment cover sheet All references used to for the assignment must be identified.

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Assignment One - THHBCC03B Prepare stocks, sauces and soups Due date:

1.

Provide three Derivative sauces for each of the following classical sauces. Provide a brief description for each derivative sauce that you choose. Mayonnaise Sauce 1.

2.

3.

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Hollandaise 1.

2.

3.

Béchamel Sauce 1.

2.

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

3.

2.

Name five different Classical Consommés and their garnishes 1.

2.

3.

4.

5.

3.

Provide a brief description and History of the following International Soups Bouillabaisse

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Clam Chowder

Gazpacho

Minestrone

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Assignment Two – THHBCC02B Prepare Appetisers and Salads Due date:

1.

Design a Menu for a cocktail function to be held at an art gallery. The Menu should include 5 cold and 5 hot Canapés. Describe each canapé in detail including garnishes and Accompaniments Hot Canapés 1

Hot Canapés 2

Hot Canapés 3

Hot Canapés 4

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Hot Canapés 5

Cold Canapé 1

Cold Canapé 2

Cold Canapé 3

Cold Canapé 4

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Cold Canapé 5

2.

Provide Descriptions for the following Salads including a list of ingredients and type of dressing used. Salad Nicoise

Coleslaw

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Salad Caprese

Russian Salad

Waldorf salad

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Assignment Three - THHBKA02B Present Food Due date:

Design a Five Course Menu for an establishment(Check with Trainer) comprising of 2 entrees, 2 main courses and I dessert. Explain what presentation techniques would you use for each of the Menu items including the colour, flavour, texture, variety, crockery garnishes, portion control and shape. Support your Menu with pictures or Photographs

Entrée 1

Entrée 2

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Main Course 1

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Certificate IV in Hospitality (Commercial Cookery) (THH41302)

Main Course 2

Dessert 1

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