SITHCCC202 Produce Appetisers and Salads

Activities
SECTION 1: SELECT INGREDIENTS

Activity 1
1. How do standard recipes assist with mise en place?
Standard recipes help ensure consistency of product, make it easier to calculate stock orders
and to organise the amount of food that should be prepared for specific dishes, prior to service.
In some cases recipes can include instructions for portioning, plating and garnishing or
packaging the food.
Recipes, therefore, aid in determining how to prepare for the service period, portion control,
cost control, minimisation of waste, standardisation and consistency of food preparation and
cooking. They enable kitchen managers or staff to calculate the amount of food required, the
type of preparation required and the time required for preparation, cookery and service of the
products to be offered.
Recipes should be consulted when developing food preparation lists and when developing
work flow plans.

2. What is a work flow plan or a task list?

A work flow plan should list all the tasks required for the service period. It will list all what
needs to be done how it will be done and who will do it. A work flow plan might also be called a
task list. It might be simple and refer only to whole tasks or it might involve breaking tasks
down into their specific steps.

3. What are the benefits of a work flow plan? Explain how a work flow plan and task list
work.
Work flow plans and task lists enable everyone to work in a logical, sequential manner, to
perform set tasks within prescribed standards and times, in order to make everything ready
for a specific service period or to meet the necessary contractual obligations. They act to
clarify responsibility so that each staff member knows what they are responsible for and the
areas for which others are responsible. They list tasks in a logical and sequential manner,
taking into consideration ingredients, timing for preparation and cookery of each dish.

Activity 2
1. You are expected to make 10 pumpkin and fetta salads ready for the afternoon service
period. How will you identify and calculate the ingredient requirements?
Participants would be expected look at the standard recipe and to adjust the ingredient calculation
according to the recipe yield—if the recipe supported one salad the the ingredients would be multiplied by
10 but adjusted to ensure consistency of product.

2. What determines quantities and ratios of commodities?

Determining the required quantities and ratios of the various commodities will be dependent on:
 the number of food or product styles
 service style—restaurant, café, fast food, direct to customers (retail), wholesale etc
 menu items
 portion sizes to be prepared and cooked recipes
 orders—customers expected to make a purchase (retail or wholesale)
 intended service or delivery periods/ times

3. What does First in First out mean and why is it important?

The products that are freshest should be placed at the back of shelves so that the older products are used
first. This help to maintain quality of raw ingredients minimises waste and prevents food spoilage. It helps
with cost management.

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4. How can you ensure that the products you take from stores are fresh and of good quality?

Quality is dependent on ordering quality products from suppliers who are also concerned with quality.
Proper storage and handling contributes to the maintenance of quality.
Freshness and suitability can be assessed by visual assessment plus checking of labels for best buy and use
dates is required. If products are tainted or contaminated with other product then they should not be used.
If they are past their use by dates they should not be used.

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Activity 3
Explain what each item of equipment can be used for.

 Chef’s knife - Slicing, chopping and dicing.

 Whisk - Beating eggs, cream, whisking sauces and sweet dishes.
 Food processor - Finely chopping, mincing and blending foods.
 Paring knife - Peeling, slicing and cutting vegetables and for decorative work.
 Boning knife - Cleaning meats and fish
 Palette knife - Turning/ flipping foods (pancakes), mixing, spreading and scraping soft mixtures.
 Chinois - Straining stock and sauces.
 Deep-fryer - Cooking fish, chips, schnitzel and other deep-fried foods.
 Mandolin - Precise cutting and slicing of vegetables (julienne)
 Salamander - Overhead grilling of foods (grilling fish, browning cheese).
 Piping bag - Decorative work (creams, chocolate mousse).
 Sharpening stone - Sharpening all knives

Activity 4
List five activities that require the use of kitchen equipment. For each list any potential safety hazards. For
each explain how the risk can be minimised.

Answers can include cuts, burns, trips, sprains, unguarded machinery, faulty electrical appliances, cross
contamination and manual handling.

For example: Using kitchen knives

Hazard: Cross contamination, cutting yourself.
Method of reducing risk: Clean after each use. Keep knives sharp. Curl fingers on the hand holding the item
and use the correct knife for the task.
For example: Cleaning the grill
Hazard: Use of caustic material or possibility of burns.
Method of reducing risk: Wear PPE—gloves, apron, eye protection. Make sure the grill is cool.

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Activity 5
1. Why is accurate weighing and measuring important?
Accurate weighing and measuring is important to ensure:
that the end product is as it should be
the right quantity is produced for each batch
there is consistency of product—that is, each batch is consistent with each other batch and
with previous products produced

2. Describe at least three precision cuts used to prepare salads and appetisers.
Answer can include, but is not limited to:
 a brunoise cut is a fine precision cut—3mm diced cube—usually for vegetables and is also used as a
garnish
 a chiffonnade cut is used to finely cut (shred) leafy vegetables. It is generally used as a garnish
 a jardinière cut—medium baton of 5mm x 5mm x 20mm—garnish of fresh vegetables that can include
carrots, turnips, green beans etc
 a julienne cut is a fine precision cut usually applied to vegetables—small baton 3mm x 3mm x 40mm
but may also be thinner and longer depending on the effect required
 mirepoix refers to rough cut vegetables—usually carrot, celery and onion in equal proportions—the
size of the cut is dependent on the use
 a paysanne cut is usually various shapes of 15mm width x 3mm thick

3. What is the definition of a food portion?

A portion is the amount of food commodity allowed per diner or per serve.

4. Why is portion control important?

Portion control is important for presentation, consistency and costing.
It enables you to calculate and prepare correct food quantities:
too much food prepared=food wastage=increased costs
too little food prepared=increased waiting time for customers=customer dissatisfaction
preparing the wrong foods or the wrong types of food=food wastage and increased waiting
time for customers
too much or too little food per serve=customer dissatisfaction
All of these are mistakes that will reflect on your enterprise’s bottom line.

Activity 6
1. How can you minimise waste and why is it important?
Waste can be minimised by:
 purchasing quality supplies
 following efficient and effective receiving and storage procedures
 ensuring goods are held at appropriate temperatures
 preventing contamination of goods by insects and vermin
 use of standard recipes
 accurate weighing and measuring of ingredients
 following suitable work flow procedures
 appropriate food handling and preparation procedures
 using the correct equipment
 following correct cooking procedures
 adhering to hygiene legislation, regulations and requirements
 ensuring that Critical Control Points relevant to the HACCP plan are effectively monitored
 regularly cleaning all food handling and storage areas
 storing and using left overs correctly

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 Waste contributes to organisation costs and reduces profit. It should therefore be
minimised.

2. Give an example of how flour should be stored to minimise waste?

 When storing flours the following must be considered:
 flour should be kept cool and dry
 all flours have a limited shelf life
 it is recommended that flours be stored for no more than 6 months
 Flour should be stored in airtight containers, in a dry area where there is minimum light
exposure. This prevents the flour from absorbing moisture and odours, attracting insects
and rodents and oxidizing

SECTION 4: PREPARE APPETISERS AND SALADS

Activity 7
1. What is a salad and how can it be used?
A salad is generally accepted to be a cold (or possibly warm) dish of various mixtures of raw
or cooked vegetables or herbs, seasoned with a dressing. A salad can have one main
ingredient as the feature (eg potato salad), or a combination of ingredients and flavours (eg
Greek salad). The food mixtures are either arranged on a plate or tossed and served with a
moist dressing. Can be an entrée, snack, main course, buffet or dessert.

2. List 10 salads that can served by an enterprise—for each salad, list the main ingredient and the
dressing used.
Examples can include caesar salad, waldorf salad, warm chicken salad—ingredients might
include salad greens (lettuce), herbs, vegetables, fruit, meat, poultry or seafood—dressings
might include mayonnaise, oil and vinegar.

3. Select three salads from your list and describe the garnishes that are used on the salads.
Explain why these are appropriate.
Examples can include croutons, herbs such as parsley and chives. Herbs might be used to
complement the flavours of the salad.

4. Why are salad dressings used?

They add moisture, make food more palatable, more digestible, add flavour and bind foods.

SECTION 5: PRESENT AND STORE APPETISERS AND SALADS

Activity 8
1. What fruits or fruit salads might be served with a savoury buffet—ie not as a dessert?
Rockmelon, honey dew, watermelon, pineapple, can all be sliced and served on platters as
part of the buffet. Orange and pecan nut, banana and coconut, Waldorf salad (apple) can also
be used as buffet salads.

2. What garnishes can be used on fruit salads—either as a part of the buffet or as a dessert
dish? Explain why you consider these garnishes to be suitable.
What accompaniments might go with a fruit salad—sorbets, ice cream, cream, fruit coulis,
chocolate sauce etc.

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3. What is an appetiser?

Appetisers are small portions of food served before a main meal (usually evening meals). As
the wording implies, an appetiser stimulates the appetite and the palate. They are often
served with pre-dinner drinks, as finger food and can be either hot or cold. They should be
light, flavoursome, attractive and easily handled as finger food.
In the traditional French menu, appetisers, also known as hors d’oeuvre, would be the first
course on the menu. They could be served in different ways, on trolleys, platters or plates.

4. What serviceware is usually used for presenting appetisers?

Most commonly platers are used—trays, round plates, larger oblong shaped trays.

5. What are the most important principles that need to be followed when making and
presenting appetisers?
Presentation should be:
Light ,small portions, easy to handle/eat, flavor, decorative—visual appeal, must stimulate the
appetite, must be well presented and plated on clean, hygienic plates or platters

Activity 9
1. What are the various temperature requirements for the storage of goods?
Different food groups must be stored according to specific temperature requirements:
dry stores: 12°-15°C
cool room meat: 1°-3°C
cool room dairy, fruit and vegetables: 4°-6°C
freezer: minus 18°C

2. Explain what stock rotation means and why it is important.

Works on the first in first out principle so that all goods maintain their freshness—prevents
contamination and minimises waste.

3. Some buffet salads must be disposed of at the end of the service period. Which salads
does this apply to and why is this necessary?
Leafy salads with dressings—because the dressing soaks into the leaves and breaks down their
structure.
Any salads that have been left out at room temperature for the service period must be disposed
of, as the fact that they have been held at room temperature increases the risk of food
poisoning—the salads will also taste stale.

4. How and where should mayonnaise products be stored?

Mayonnaise or its derivatives must be kept in a refrigerated area and covered in an airtight
container; preferably glass or stainless steel. Do not freeze. Mayonnaises are subject to
bacterial contamination, therefore should only be made or purchased in quantities that will be
used before the use-by date expires. Mayonnaises should have minimal exposure to room
temperature.

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Written / Oral Questions

1. List some of the oils and herbs that can be used to in salads and how you prepare a salad using
them.
 Oil examples include olive, peanut, vegetable.
 Herb examples: parsley, basil, endive, chives, coriander.
 Sprouts are usually grouped with herbs

2. What is a canapé?
A bite sized, highly decorative appetiser—traditionally made with a crouton base, flavoured butter and
colourful topping—shaped into circles, squares, triangles and presented on a platter.

3. Under what circumstances might canapés and plattered appetisers be used?

Before a meal, cocktail parties, receptions etc.

4. What should you do with salads after the service period?

Once the service period has ended the salads should be removed from the display. Some salads, for
instance, marinated salads and coleslaw, orange and pecan nut etc (due to the fruit acid) can be kept for the
next service period if they have been properly refrigerated and displayed. Remove the serving utensils,
cover the salads with an airtight lid or with an airtight wrapping and store on shelves in the cold room. No
foodstuffs should ever be stored on the cold room floor. When it is necessary to bring the salads out for the
next service period they should be transferred into clean containers, re-garnished and clean serving
utensils provided. Do not top up existing salads with fresh salad or salad ingredients. Always wait until the
salad has been used then replace it with a complete fresh salad. If the salads you want to use do not fill the
service bowl, use a smaller bowl.

5. How can salads be classified?

Salads can be classified according to the ingredients used:
A simple salad has one ingredient as the main feature. This might be a vegetable/ leafy green, tomato,
potato or any other seasonal fruit or vegetable. A dressing adds flavour and interest.
Mixed/ compound salads have two or more main ingredients plus dressing. Examples include coleslaw
(shredded cabbage, carrot and capsicum, etc), tabouli (Lebanese parsley, onion, tomato and cracked
wheat), tzatziki (Greek cucumber, onion, garlic and yoghurt).
Classical salads are based on traditional French cuisine. Examples include Saladé Nicoise (French beans,
potatoes, tomatoes, anchovy, olives, capers and French dressing), Saladé Waldorf (celery, apple, chopped
walnuts, mayonnaise and cream).
Modern is a term used to classify any contemporary developments in salads, which utilise previously
unavailable ingredients or adopted international cuisines. These could be Asian or Italian Mediterranean.
Examples of modern styles of salads include Thai beef salad (thin fried strips of beef, Chinese cabbage,
crushed peanuts, mint, coriander, bamboo shoots, vegetable strips and a dressing made from palm sugar,
soy, ginger, garlic, chilli and lemon juice), Mesclun (array of leafy greens, ie radicchio, rocket, mache,
mignonette, butter, endive, cos and oakleaf with a dressing of choice)

6. What must be considered when making salads?

Salads must be fresh, well prepared, hygienically handled, attractive and flavoursome. In order to make a
quality end product you require quality supplies. Never use ingredients that are not fresh. Crisp vegetables
must actually be crisp—limp lettuce does not make a palatable salad. Dressings and dressing ingredients
must also be fresh. Dressings must be handled and stored correctly to prevent contamination with food
poisoning bacteria.
When making salads:
all raw ingredients must be thoroughly washed and drained before using
ingredients must be and appear fresh
colours, flavours and textures must be appealing
dressings should be balanced and complementary
garnishes must complement the salad
plating and serving crockery and utensils must be clean and hygienic
Salads should be checked for quality and flavour and presentation.

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7. Once perishable goods have been removed from their packaging what should happen?
Once perishable goods have been opened or the packaging has been removed, they should be handled
quickly and efficiently. Perishable foods; fruit, vegetables, dairy goods, cooked and processed meats etc
have a finite shelf life. You need to know what the storage times for the various products are. Rotate stock,
regularly, check its quality and ensure that any foods that are past their use-by date are wasted.

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Projects
Project 1
1.Select and write out a recipe for a nicoise style salad. This could be a standard recipe for
an enterprise or one you have researched. Explain how the ingredients for this salad
would be prepared and stored (including the dressing), prior to making the salad. Once
the salad is made, how will it be served? Describe the service process (side salad—buffet
etc) and the type of cutlery and crockery that would be used. How would the salad be
garnished? Give reasons for your choices. Upload your answer for assessment.

Recipe chosen should include all ingredients and method.

2.Your establishment is preparing to hold a small cocktail party. There are 45 invited
guests and the menu will consist of finger food. How many different types of hot and cold
canapé/ appetisers would be required? Design and write out a suitable canapé/
appetiser/ savoury menu for the occasion. How many serves per person would be
necessary? For each of the finger foods you have selected, write a recipe, then describe
the applicable production and service procedures.

Selections should include all ingredients and method, calculations for portions should be
indicated.

3.Egg-based mayonnaise can be used to make a number of differently flavoured dressings.

Document an egg-based mayonnaise recipe that might be used or is suitable for use in a
workplace. From this base product develop a list, stating the name or type of product
and the various ingredients—of a range of derivative mayonnaises. How should these
products be stored?

Base product recipe can be a standard recipe from the workplace or one produced as a result of
participant research. Derivatives can include mustard, honey, tarragon, mayonnaise, seafood
sauces, salad cream, ranch style dressings, tartare sauce etc.

4. Practical assessment
To be completed as well as the theory assessment.
This activity involves practical demonstration of tasks to your supervisor, trainer or assessor.
Download and print the Practical Assessment sign off sheet here for completion and submit it
to your assessor by suitable negotiated method (eg fax/ mail).
Record details of the practical demonstration including date conducted, the supervisor/
assessor present and sign off form submission details in the answer box provided.
Click here for details.
Negotiate, with your assessor, a time and place—either in an actual or simulated workplace—
to demonstrate these skills. Your assessor will draw up and provide you, ahead of time, with a
properly contextualised task list that will enable demonstration of the required skills and
knowledge. You can use this when preparing for the assessment and it can be used as a
checklist during the assessment.
Answer requires a practical response and trainer/ assessor verification of the participant’s
skills. Participant should provide details of practical demonstration including date conducted,
the supervisor/ assessor present and sign off form submission details by suitable negotiated
method (eg form submitted by fax/ mail/ email).
Assessor instructions
The practical assessment should cover all of the performance criteria, required knowledge and
skills for this study unit.
Assessors should ensure that they prepare and disseminate task lists that are relevant to the
industry/ employment context. These should be in plain English and provide adequate

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information about the assessment environment, resources required for assessment and the
performance standards relevant to the qualification.
Assessors should provide clear advice to candidates for assessment regarding the structure of
the assessment, the number of times performance must be observed, the performance
expectations and the amount or type of assistance candidates can expect.
If the practical assessment does not fully address all the PCs assessors should ask questions to
determine the extent of the candidate’s knowledge. They should make notes regarding
candidate responses.
Instructions and checklists, relevant to the contextualised practical tasks to be demonstrated,
should be given to candidates well ahead of the agreed assessment time, so that candidates can
prepare properly.
Candidates must also demonstrate LLN skills commensurate with the qualification level.

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