Prepare Appetizers and Salads

LG – THHCFP0271A PREPARE APPETISERS AND SALADS
LEARNER GUIDE
PREPARE APPETISERS AND SALADS
2ND EDITION
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright ©. Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
*** 2008 ***
Version 1 LRDU – Feb.


TABLE OF CONTENTS
PAGE
Introduction...............................................................................................................................1
Welcome .........................................................................................................................1
This Competency Unit .....................................................................................................1
Before you start ...............................................................................................................2
Planning your learning programme ..................................................................................2
Self-Assessment Checklist ...............................................................................................3
How to use this Learner Guide.........................................................................................4
Using the Computer and Other Resources........................................................................6
Method of Assessment.....................................................................................................6
Quality Assurance ...........................................................................................................7
Element 1: Prepare and present salads and dressings ............................................................8
Self-Assessment Checklist .............................................................................................22
Element 2: Prepare and present a range of hot and cold appetizers....................................23
Element 3: Aapply organisational skills for work flow planning and preparation .............33
Element 4: Store appetisers and salads .................................................................................39
Copyright © 2008 HEART Trust/NTA.

LG-THHCFP0271A:
PREPARE APPETISERS AND
SALADS
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency “Prepare appetisers and
salads”. This is just one of a number of Learner Guides produced for the Commercial
Food Preparation Skills stream of the Hospitality & Tourism Industry, and it is designed
to guide you, the learner, through a series of learning processes and activities that will
enable you to achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard
THHCFP0271A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and assessment instrument for
a better understanding of what is required to master the competency.
This Competency Unit
“Prepare appetisers and salads” addresses the knowledge, skills and attitudes
requirements to effectively prepare appetisers and salads. There are four main areas or
elements:
Element 1: Prepare and present salads and dressings
Element 2: Prepare and present a range of hot and cold appetisers
Element 3: Apply organisational skills for workflow planning and preparation
Element 4: Store appetisers and salads
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes to prepare appetizers and salads.
Copyright © 2008 HEART Trust/NTA. 1

Before you start
Before you start this Learner Guide, you need to:
a. Obtain a Learner’s Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you to provide
evidence of your competence when you are being assessed against the competency
standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and
that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner Guide (see below)
Planning your learning programme
The self-assessment checklist on the following pages will assist you in planning your
training programme and it will help you to think about the knowledge and skills needed
to demonstrate competency in this unit. As you go through each one you will be able to
find out which aspects of the elements you have already mastered and which ones you
already have and which you will need to pay more attention to as you go through the
learning process.
To complete the self-assessment checklist, simply read the statements and tick the ‘Yes’
or ‘No’ box. You should do this exercise now.

Self-Assessment Checklist
- Prepare appetisers and salads
Element 1 Prepare and present salads and dressings Yes No
1. I can correctly choose ingredients for salads and dressings to

an acceptable enterprise standard ( ) ( )
2. I can correctly select and prepare glazes, where required ( ) ( )
3. I can prepare matching dressings to either incorporate into or

accompany salads ( ) ( )
Element 2 Prepare and present a range of hot and cold

beverages Yes No
1. I can produce appetisers using the correct ingredients to an

acceptable enterprise standard ( ) ( )
2. I can prepare a selection of salads using fresh seasonal

ingredients to an acceptable enterprise standard ( ) ( )
3. I can choose the correct equipment to assist in the

manufacturing of appetisers ( ) ( )
4. I can productively utilise quality trimmings or other leftovers

when and where appropriate ( ) ( )
Element 3 Apply organisational skills for work flow

planning and preparation Yes No
1. I can prepare and present salads and appetisers in a

hygienic, logical and sequential manner within the required
time frame ( ) ( )
Element 4 Store appetisers and salads Yes No
1. I can correctly store appetisers and salads to maintain

freshness and quality ( ) ( )

How did you do?
If you ticked all or most of the ‘Yes’ boxes, then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in
the planning process.
How to use this Learner Guide
This Learner Guide is designed to assist you to work and learn at your own pace.
We suggest that you:
 Go through the sections/elements as they are presented (starting at Section 1)
 Check your progress at each checkpoint to ensure that you have understood the
material
 Observe the icons and special graphics used throughout this guide to remind you of
what you have to do and to enhance your learning. The icons and their meanings are
as follows:

Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this competency
unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
 Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources.
 Complete each activity as you come to it. If the activity requires you perform an
actual task, be sure to tell your learning facilitator when you get to that activity so that
he/she can make any arrangements, if necessary.
 Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity.
 Complete the self-assessment checklist at the end of each section or element.

When you have worked through all elements of the guide, and when you can tick every
‘Yes’ box, you are ready for assessment and should ask your learning facilitator to assist
you in making the arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and a computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be
able to show you how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately
relates to the work situation. Your competency assessment will also encompass those
critical employability skills, which you must acquire as you perform the various tasks.
You are advised to consult the associated competency standard for further details relating
to the assessment strategies.
These employability skills may include your ability to:
- Collect, analyze and organize information

- Communicate ideas and information
- Plan and organize activities
- Work with others and in a team
- Use mathematical ideas and techniques
- Solve problems
- Use technology

Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded
the opportunity to document their concerns pertinent to the various aspects of the guide.
Such concerns will assist in the review process of the learner guides. Users are
encouraged to cut out the form, complete and submit same to the address provided.
You may now start your learning. Have fun while you work!

ELEMENT 1: PREPARE AND PRESENT SALADS AND DRESSINGS
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and
attitudes to prepare and present salads and dressings. Your learning facilitator is there to
assist you with the various activities, so that on completion you should be able to:
1. Choose ingredients for salads and dressings at an acceptable enterprise standard

2. Prepare a selection of salads using fresh seasonal ingredients to an acceptable
enterprise standard
3. Prepare matching dressings to either incorporate into, or accompany salads
CHOOSE INGREDIENTS
A salad is a combination of generally cold ingredients. Most salads are based on

vegetables, especially green leafy vegetables; however, salads may also contain
ingredients such as seafood, poultry, meat, grains, fruit, nuts, eggs and cheese.
Salads can be served:
 As an appetizer – These should stimulate the appetite. These salads should have
fresh, crisp ingredients, a tangy flavourful dressing and an attractive appearance.
 As an accompaniment - This is a salad served with the main course. It serves the
same purpose as other side dishes (starches, vegetables). The accompaniment salad
selected should complement the rest of the meal. Vegetable salads are usually a good
choice.
 As an entrée (main course) – You should ensure that this salad is large enough to
serve as a full meal and should have a large enough portion of protein. Meat, poultry,
seafood, egg and cheese are popular choices. Salads served as main courses should
offer enough variety to be a balanced meal in terms of nutrition, flavours and textures.
 As a separate course - Some fine dining restaurants serve a refreshing, light salad
after the main course. This is designed to cleanse the palate after a rich dinner and to
refresh the appetite and provide a pleasant break before dessert. These salads should
be very light and lightly dressed with vinaigrette.
 As a dessert – These salads are usually sweet and may contain items such as nuts,
fruits, sweetened gelatine and cream.

There are certain features that a good salad should possess; these include the following:
 All ingredients must be of a good quality and fresh

 The salad should be simple and not overpowered with sauces or garnishes
 The salad must look appealing
 All named salads should have the correct ingredients, garnishes and dressings
 The ingredients used in the salad should complement the rest of the meal
There is a wide range of ingredients used in popular salads. These have been placed into
categories as follows:
Salad Greens
Iceberg lettuce Spinach Chinese cabbage or celery cabbage
Dandelion greens Watercress Radicchio
Vegetables, Raw
Avocado Celery Peppers, red, green, and yellow
Broccoli Cucumbers Tomatoes
Mushrooms Cauliflower Radishes
Vegetables, picked, and cooked

Asparagus Corn Peas
Beets Leeks Olives
Beans Potatoes Pimientos
Starches
Dried beans Bread (croutons) Pasta products
Fruits, fresh, cooked, canned and frozen

Mangoes Grapes Kiwi fruit
Cherries Plums Raisins
Peaches Pineapples Pears
Protein foods
Meats Poultry Eggs
Miscellaneous
Gelatine Nuts

ACTIVITY
There are a lot of other ingredients that can be added to the

lists given. Add at least three items to each list, as this list will
be useful when creating your own salads.
Selecting Ingredients for Salads
Your enterprise should have established purchase specifications for all commodities
ensuring that production is standardized and the quality of each dish produce is consistent
with your enterprise standards. When selecting ingredients for salad you should:
 Purchase fresh ingredients that are in season

 Ensure that fresh vegetables and fruits are free of blemishes, excess dirt and
insects
 Ensure that vegetable ingredients are of good quality, that the best colour, size
and type is selected for the purpose intended
 Ensure that all ingredients selected are fresh and meet the quality standards set
by your enterprise
 Purchase only what is needed
 Purchase salad greens daily if possible
 Ensure that processed vegetables show no signs of damage or thawing and that
they are clearly labelled and stored in appropriate containers
 Ensure that fruits are plump and firm to the touch, with a rich, sweet smell
Selecting Ingredients for Salad Dressings
Salad dressings are liquids or semi-liquids used to flavour a salad. These dressings are
designed to flavour, moisten and enrich. Salad dressings may be placed into three main
categories:
 Oil and vinegar dressings

 Mayonnaise-based dressings
 Cooked dressings
The quality of a salad dressing directly depends on the quality of the ingredients from
which it is made; therefore the best ingredients should be selected. The ingredients used
in salad dressings include:

 Oils – The oils used include, corn oil, cottonseed oil, soybean oil, peanut oil. Walnut
and olive oil are sometimes used in specialty salads. When selecting all-purpose oils
for dressings you should select one with a mild, sweet flavour. Strongly flavoured oils
are used for some specialty items.
 Vinegar – Vinegars used in salad dressings include, cider vinegar made from apples,
sherry vinegar made from sherry wine and balsamic vinegar which is a wine vinegar
aged in wooden barrels. Other types of vinegars include those flavoured with fruit,
malt vinegar and rice vinegar.
The vinegar you select for your dressing should have a good, sharp, clean flavour for
its type. The tartness of the vinegar and the dressing made from it depends on the
acidity of the vinegar. You should select a white vinegar when you desire neutral
flavour. Other vinegars are usually selected for their characteristic flavours.
 Lemon juice – Fresh lemon juice is desired for some dressings and it is used in
addition to, or in place of vinegar.
 Egg yolk – This is an essential ingredient in mayonnaise and other emulsified

dressings.
 Seasonings and flavourings – Most herbs and spices used for cooking can be used in
salad dressings.
 Other ingredients – There is a range of other ingredients that are appropriate for use
in salad dressings. These ingredients include Worcestershire sauce, mustard, catsup,
sour cream, yogurt and a range of cheeses.
You should ensure that the ingredients for salads and dressings are selected according to
acceptable enterprise standards.
Refer to: Gisslen Wayne (2003). Professional Cooking (6th ed) John Wiley
and Sons Inc., U.S.A., Chapter 21
Labensky Sarah & Hause Alan, (2007). On Cooking, Prentice Hall Inc., U.S.A.,

CHECKPOINT
 What are the different ways in which salads may be served?

 Identify four characteristics of a good salad?
 What are some of the ingredients used in salads?
 What are some of the factors that you should consider when
selecting ingredients for a salad?
 Why are dressings used on salads?
 What are some of the ingredients used in salad dressings?
 What factors should you consider when selecting a dressing for a
salad?
ACTIVITY 1
Here is a good website to which you can refer for information on

points to consider when buying fresh fruits -
http://www.ams.usda.gov/howtobuy/fruit.htm
Based on your research, what are some of the factors to look for and
points to avoid when selecting the following fruits:
 Apples Cantaloupes
 Bananas Strawberries
 Grapefruit Cherries
 Grapes Plums
 Watermelons Pineapples
Note these factors, as you will need this information to acquire salad
ingredients in the following activity.

ACTIVITY 2
Invent a salad using five different ingredients. Describe what type of

salad it is (appetizer, accompaniment etc.)
The local market is a good place to find fresh, inexpensive vegetables

and fruits for your salad.
 Visit one and look at the vegetables/fruits on sale. Using your

knowledge of how to select vegetables/fruits, purchase the
necessary fruits or vegetables for the salad.
 Present these ingredients to the class and explain the reason for
purchasing each.
 Your learning facilitator and colleagues will comment on your

choice of appropriate ingredients.
PREPARE SALADS
Now that you have selected fresh ingredients, you are ready to prepare your salad. Before
you do so, you should note that all salads should have some of four basic elements, which
include the base, body, dressing and garnish. Your salad may not necessarily have all
four parts.
 Base – This is usually a layer of leafy salad greens that line the bottom of the plate
on which the salad will be served. Tossed green salads, as well as some combination
and main course salads, are usually made without a base.
 Body – This refers to the main ingredients in the salad. This could be made of
ingredients such as greens, poultry or fruits
 Dressing – This is usually a liquid or semi-liquid mixture added to the salad to give
flavour, tartness, spiciness and moisture. The dressing should complement the salad
ingredients.
 Garnish – This is an edible decorative item that is used to add eye appeal and
flavour to the salad. Quite often the main ingredients of a salad are very attractive
and no garnish is needed.

In addition, you should note that salads may be classified into two main categories: mixed
and simple salads.
 A simple salad consists of one ingredient served with a dressing; for example,
lettuce salad with a vinaigrette
 A mixed salad consists of more than one main ingredient with an appropriate
dressing; for example, a Caesar salad
Salads usually have to undergo some form of preparation before service. Both vegetables
and fruits can be contaminated and therefore need to be washed thoroughly before use.
Washing and peeling techniques
You can wash vegetables by running them under cold water. Some leafy vegetables
growing just above the soil, such as spinach or lettuce, may have to be washed in several
changes of water. You can also immerse them in a sink of cold water so that sediments or
soil can float out. You may need to add salt to the soaking water of vegetables like
broccoli and cauliflower to help remove debris. Some vegetables such as root vegetables
may also need scrubbing.
After washing, some vegetables, like carrots, will also need peeling. You should remove
as little flesh as possible when peeling, as many nutrients lie just below the skin. You
may find equipment such as hand peelers, mechanical peelers and paring knives useful
when peeling vegetables.
The washing techniques for fruits are slightly different from those for vegetables. This is
because most fruits grow above the ground, on trees, bushes or vines. You should wash
fruit in cold water to remove dust and insects and then check for any signs of damage.
After washing, you should dry the fruit to increase its shelf life.
Many fruits can be used peeled or with the skin on. This will depend on the type of fruit
and the nature of the salad. For example, the skin of the pineapple and orange must be
removed while an apple or pear can be used with or without the skin.
Preparation methods
The preparation methods will vary according to the type of vegetables being prepared.
When preparing salad greens, for example, preparation includes tearing and cutting,
washing and drying.
 Tearing and cutting – Greens such as baby lettuces look nicer and are less likely
bruised when torn by hand. Hardy greens can be cut with a knife, while fresh herbs
can be cut with a pair of kitchen scissors.
 Washing – All salad greens should be washed before use, and should be washed
after they are torn or cut.

 Drying – You should dry salad greens after washing. This may be done by draining
the greens in a colander, blotting them with an absorbent cloth or paper towel or in a
salad spinner.
Preparing Green Salads
When preparing green salads you should:
 Wash the greens thoroughly

 Drain greens well
 Crisp the greens. This involves refrigerating greens in a colander covered with
damp towels or in a perforated storage bin to allow air circulation and complete
drainage
 Cut or tear greens into bite size pieces
 Mix the greens by gently tossing
 Plate salads on cold plates
 Garnish
 Refrigerate
 Add dressing immediately before service or serve it on the side
Preparing Vegetable Salads
When preparing vegetable salads you should:
 Cut ingredients neatly and accurately

 Cut vegetables close to serving time to prevent drying or shrivelling at the edges
 Ensure cooked vegetables have a firm, crisp texture and good colour
 Thoroughly drain and chill vegetables after cooking and before inclusion into
salad
 Salads that are marinated should not be plated too far ahead of service
Preparing Cooked Salads
When preparing cooked salads you should:
 Cool cooked ingredients before mixing with mayonnaise and keep the salad
mixture chilled at all times
 Remember the principles of sanitation and good food handling, especially when
dealing with ingredients such as meat, poultry and seafood
 In order to preserve nutrients in potatoes you should cook whole, then peel
 Do not cut your ingredients too small because this may lead to a mush or paste-
like salad that lacks textural interest

 You can add crisp vegetables for texture; these may include celery, green peppers,
chopped pickles and carrots. You should ensure that the flavours complement the
salad.
 You can marinate bland main ingredients such as seafood and potatoes with a
seasoned liquid such as a vinaigrette before mixing with mayonnaise and other
ingredients
 You should fold in the dressings gently to avoid crushing the main ingredients
 By portioning bound salads with a scoop you can achieve portion control and give
height and shape to your salad
 Select an attractive, colourful garnish
Preparing Fruit Salads
 Most fruits are delicate and break easily and as a result, fruit salads are usually
arranged rather than mixed or tossed (Waldorf salad is an exception)
 Place broken or less attractive pieces of fruit at the bottom of the salad and the
more attractive pieces on top
 Some fruits discolour when cut and as a result should be dipped into an acid such
as tart fruit juice
 Vegetables tend to hold better than fruits, therefore if you are preparing a
vegetable and a fruit salad the vegetable salad should be prepared first
 Canned fruits should be well drained before inclusion in salads
 The dressing for your fruit salad should be slightly sweet, however, a little
tartness is often desirable
Preparing Combination Salads
A combination salad is a combination of different types of ingredients or different salads,

for example, a chef’s salad, which combines mixed greens with strips of turkey, ham and
cheese and several raw vegetables such as green pepper and tomatoes. When preparing
these salads you should:
 Observe the guidelines for preparing the components of the salad, such as fruit
salads, cooked salads, greens, vegetables
 Make the salad attractive
Refer to: Gisslen Wayne (2003) Professional Cooking (6th ed) John Wiley
Labensky Sarah & Hause Alan, (2007) On Cooking, Prentice Hall Inc., U.S.A.,

CHECKPOINT
 What are the four basic elements of a salad?

 What is the difference between simple salads and mixed salads?
 Why is it important to wash fruits and vegetables thoroughly
before preparing salads?
 How should the washing of (i) vegetables (ii) fruits be done?
 What are the methods for preparing (i) vegetable salads (ii)
cooked salads (iii) fruit salads?
ACTIVITY 1
After washing fruits and vegetables, you will need to cut or chop
them in order to prepare your salad.
Demonstrate the following basic chopping techniques:
 Coarse chopping
 Julienne
 Dicing
 Slicing
Your learning facilitator will assess your performance.

ACTIVITY 2
In the previous section, you purchased several vegetable and fruit

ingredients. Review recipes in your textbook and then acquire
additional ingredients for the selected salads.
Using the ingredients that you have washed, peeled and chopped,
prepare one salad from each of the following categories:
 Vegetable salad
 Fruit salad
 Combination salad
The salads should be attractively presented along with recipe cards.

PREPARE DRESSINGS
You have already learnt that salad dressings are liquids and semi-liquids that are used to
flavour salads. The dressing should complement rather than mask the flavour of the salad.
Most salad dressings are based on either a mixture of oil and vinegar, called vinaigrette,
or a mayonnaise or other emulsified product. You should note that there are vinaigrette
style dressings that are made without oil and creamy dressings similar to mayonnaise-
based dressings that are made with sour cream, yogurt or buttermilk.
Vinaigrette Dressings
A simple vinaigrette often referred to, as basic French dressing, is a temporary emulsion
of oil and vinegar seasoned with salt and pepper.
Emulsion – a suspension of one

liquid in another, for example, oil
in water
The normal ratio is one part vinegar to three parts of oil. You can vary this ratio; for
example, in instances when using strongly flavoured oils, less than three parts oil to one
part vinegar may be used. When using mild vinegars such as balsamic you may be
required to use less oil to balance the flavours in the dressing. Less oil makes the dressing
more tart, while more oil makes the dressing milder and oilier. You can determine the
ratio that suits you; the best way to do this is to taste the dressing, preferably on the salad
it will dress.

You should note that oils and vinegars have distinct flavours that can be mixed in varying
proportions to suit particular salads. You should note the following:
 Nut oils go well with white wine and sherry vinegars

 Neutral-flavoured oils such as canola, can be mixed with a flavoured vinegar
 Olive oil goes well with red wine vinegar
You can use herbs and spices to enhance the flavour of your vinaigrette. If dry herbs and
spices are used, allow the dressing to stand for at least an hour to allow the flavours to
develop and always whisk before use.
When preparing a vinaigrette dressing you should:
 Select an oil and vinegar that complement each other

 Combine the vinegar, herbs and spices in a bowl
 Gradually whisk in the oil
 Allow the dressing to stand at room temperature for a few hours to allow
flavours to blend
 Whisk just before serving
The following are examples of vinaigrette dressings:
 Mustard vinaigrette
 Herbed vinaigrette
 Italian dressing
 Piquante dressing
 Chiffonade dressing
 Avocado dressing
 Blue cheese or Roquefort dressing
 Low-fat vinaigrette
Mayonnaise-Based Dressings
These are salad dressings that use mayonnaise as a base, but other ingredients are added
for flavour, colour and texture. These ingredients include; herbs, spices, boiled eggs, fruit
juice, vinegar, dairy products such as buttermilk and sour cream, garlic, onions and
tomato paste.
The procedure for preparing mayonnaise-based dressing is outlined in the reference

material. You should take the time to familiarize yourself with this information.

The following are examples of mayonnaise-based dressings:
 Thousand island dressing

 Louis dressing
 Russian dressing
 Blue cheese dressing
 Ranch dressing
Emulsified Vinaigrette Dressings
An emulsified vinaigrette dressing is a basic French dressing to which egg yolk has been
added to keep the oil and vinegar from separating. The emulsified vinaigrette dressing is
usually thinner and lighter than a mayonnaise based dressing and heavier than a basic
vinaigrette dressing.
When preparing an emulsified vinaigrette dressing you should:
 Gather all the cold ingredients and hold at room temperature

 Whip eggs until frothy
 Add dry ingredients and flavourings
 Add a small amount of liquid and whip ingredients
 While whisking add oil slowly until emulsion forms
 You should alternate between the oil and other liquids
Other dressings
A salad dressing that is cooked is similar in appearance to mayonnaise; however, it has a

more tart flavour, whereas mayonnaise is richer and milder. Cooked dressing is made
with little or no oil and a starch is used to thicken.
You will also find salad dressings that are mayonnaise or oil based; these include
dressings based on yogurt, sour cream and fruit juice.
Matching dressings to salads
When selecting dressings for salads you should note that the more delicate the texture and
flavour of the salad ingredients, the lighter and more subtle the dressing should be.
Chapter 24

CHECKPOINT
 Identify the three main types of salad dressings.

 What are the basic ingredients in vinaigrette dressing?
 Give four examples of vinaigrette dressing.
 What is the difference between a vinaigrette and an emulsified
vinaigrette dressing
 Why is it important to add an appropriate dressing to a salad?
ACTIVITY
In the previous activity, you were required to prepare three salads.

Prepare an appropriate salad dressing for the following salads:
 Vegetable salad
 Combination salad
You should note the texture of the salad and select a dressing that
will complement, rather than mask the flavour of the ingredients.
Your learning facilitator will add the dressing to the salad (just before
tasting) and assess your performance.

READY TO PROVE YOUR COMPETENCE?
Now that you have completed this element check to see if you have fully grasped all the
components by doing the following Self-Assessment.
Checklist 1 Yes No
1. I understand how to choose ingredients for salads and

dressings at an acceptable enterprise standard ( ) ( )
2. I know how to prepare a selection of salads using fresh

seasonal ingredients at an acceptable enterprise standard ( ) ( )
3. I understand the importance of matching dressings to either

incorporate into, or accompany salads ( ) ( )
Checklist 2 Yes No
1. Ingredients for salads and dressings are correctly chosen to

an acceptable enterprise standard ( ) ( )
2. A selection of salads using fresh seasonal ingredients is

prepared to an acceptable enterprise standard ( ) ( )
3. Matching dressings are prepared to either incorporate into, or

accompany salads ( ) ( )

ELEMENT 2: PREPARE AND PRESENT A RANGE OF HOT AND COLD

APPETIZERS
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and
attitudes to prepare and present a range of hot and cold appetizers. Your learning
facilitator is there to assist you with the various activities, so that on completion you
should be able to:
1. Prepare appetizers using the correct ingredients to an acceptable enterprise

standard
2. Select correctly and prepare glazes where required
3. Choose the correct equipment to assist in the manufacturing of appetizers
4. Utilize quality trimmings or other leftovers where and when appropriate
PREPARE APPETIZERS
Appetizers or starters – very Appetizers are usually small in size and spicy
small portions of food served as the or piquant in flavour. There is often confusion
first course or introduction to a between the terms appetizer and hors d’oeuvre.
meal and are designed to stimulate Generally, the first course of a multi course
meal is called an appetizer, while the finger
the appetite.
foods served at receptions and with cocktails
are called hors d’ oeuvres. However, the terms
are used interchangeably in some regions.
Hors d’ oeuvre is a French term which translates ‘outside the work’ which means apart
from the main meal or main type. Here are some guidelines for preparing appetizers or
hors d’oeuvres. They should:
 Consist of small, one or two bite sized portions

 Be flavourful and well seasoned without being empowering
 Be visually appealing
 Complement whatever foods may follow without duplicating their flavours
Note: Appetizers/hors d’ oeuvres may be served hot or cold.
Cold appetizers/hors d’oeuvres may be divided into five categories:
 Canapés
 Caviar
 Crudites

 Dips
 Sushi
Canapés
These are tiny open-faced sandwiches. These usually have a base, a spread and one or
more garnishes.
The base of the canapé can be made from a range of materials; however, a thin slice of
bread cut into an interesting shape and toasted is most common. The bread may be
spiced, herbed or otherwise flavoured. Other materials used as base include crackers and
firm vegetables such as cucumber and zucchini.
The spreads for canapés may be flavoured butter, cream cheese or a combination of the
two. The spread adds a lot of the flavour to the canapé. It should be thick enough so that
it clings well to the base and that the garnish clings to it without falling off. Spreads may
be divided into three categories:
 Flavoured butters – these include; lemon, parsley, mustard, shrimp, olive,

horseradish, blue cheese and caviar
 Flavoured cream cheese – flavoured with spices and herbs such as paprika, dry
mustard, tarragon and parsley
 Meat and fish salad spreads – You can use a range of cold meat or fish mixtures to
make canapé spreads. These include tuna salad, shrimp salad and devilled ham
Any food item or combination of items placed on top of the spread is referred to as the
garnish. The garnish could be a large part of the canapé such as a slice of ham or cheese,
or it may be a small item selected for colour, design, texture, or flavour, for example, a
slice of radish or a dab of caviar. The spread can also act as a garnish. Other popular
garnishes include, pickles, olives, parsley, pickled onions, shrimp, crab-meat, ham,
chicken or turkey breast, roast beef, cheese or hard cooked eggs.
Guidelines for preparing canapés
 Practise good ‘mise en place’ (gathering and preparing the ingredients and tools)
 Assemble close to serving time
 Select flavour combinations in spreads and garnish that complement each other
 Ensure that at least one ingredient is spicy or pronounced in flavour
 Use quality ingredients
 Keep it simple
 Arrange the canapés carefully and attractively on the trays
You will find procedures for preparing canapés and ingredients in the reference material.

Caviar
This is the salted roe ((eggs) of the sturgeon fish.
Crudités
Crudité is a French word meaning ‘raw thing’. This term usually refers to slightly
blanched vegetables served as a hors d’ oeuvre. Vegetables used include; broccoli,
celery, cucumbers, cauliflower and carrots. These vegetables are usually cut into
attractive shapes and served with one or more dips.
Dips
Dips can be served hot or cold as an accompaniment to a range of foods such as, breads,
crackers, crudités, and chips.
Sushi
The term sushi usually refers to cooked or raw fish and shellfish rolled in or served on
seasoned rice. Sashimi is the uncooked fish eaten without rice. The freshness of the fish
is the most important factor to having a good sushi or sashimi. The fish used generally
include; yellow fin tuna, salmon, flounder and sea bass. Cooked shrimp and eel are also
widely used.
The rice for sushi is prepared by adding seasonings such as vinegar, sugar, salt and rice
wine to steamed short-grain rice. The rice should be sticky enough to stay together when
formed into finger-shaped oblongs.
Seasonings for sushi include Japanese soy sauce, pickled ginger and dried seaweed.
Hot Appetizers/hors d’oeuvres
The list of possible hot appetizers/hors d’oeuvres is quite extensive; therefore we will
only discuss a few of them here.
Filled Pastry Shells
Savory barquettes, tartlets, éclair and bouchees are often baked and then filled with warm
meat, poultry, or fish garnished and served hot.
Brochettes
These are small skewers holding a combination of meat, poultry, game, fish, shellfish or
vegetables. These foods are usually marinated, then baked, grilled or broiled and served
with a dipping sauce.

Meatballs
These are made from ground beef, veal and pork and served in a sauce.
Rumaki
This was traditionally made by wrapping chicken livers in bacon and broiling or baking
them. However, today many other foods are prepared in the same way, for example,
blanched bacon wrapped around olives.
Stuffed wonton skins
This Asian noodle dough is used to produce appetizers such as miniature versions of egg
roll or a puff filled with a mixture of seasoned cheese and crab. They can also be stuffed
with pork, chicken, shellfish and vegetables.
You should note that a range of ingredients, recipes and methods of preparation for
appetizers is outlined in the reference material. You should obtain these and other
relevant material and make yourself more familiar with the various types of appetizers
available.
Chapter 28
CHECKPOINT
 Why is the term appetizer sometimes used interchangeably with

hors d’oeuvre?
 What are four guidelines that should be followed when preparing
hors d’oeuvres/appetizers?
 Into what five categories can cold appetizers be divided?
 Describe the following parts of the canapé: (i) base (ii) spread
(iii) garnish.
 List three examples that can be used for each part.
 Identify five types of hot appetizers.
 Describe any three of the appetizers that you have listed.

ACTIVITY
Work in groups of three to prepare two types of cold canapés and one
type of hot appetizer. Remember that the most important ingredient
in preparing canapés is planning, so be sure to:
 Select only good quality ingredients

 Use the correct amount of ingredients according to standard
recipes
 Keep the design simple
 Complete all ‘mise en place’ before the assembly begins so
that the process is smooth and unhurried
You will be assessed based on the level of planning and organization,

preparation techniques and presentation.
SELECT AND PREPARE GLAZES
Glaze – the substance A glaze is used to enhance the appearance of foodstuffs by

used to achieve a shiny putting a finishing gloss on the surface. People generally
brown finish on food associate this gloss with freshness. Glazes include aspic,
egg wash, coloured flavoured oils and melted butter.
Glazes for cold appetizers
Aspic is most commonly used for cold appetizers and canapés. You can spray water on as
a fine mist just before service, especially on items such as vegetable crudités.
Aspic
This is a clear jelly made from clarified stock. You have to ensure that the stock is
concentrated by reduction or add gelatine in order to form a jelly. You can add lemon
juice in order to add a little acidity or tartness. You can make aspic with other well-
flavoured liquid bases, such as fruit or vegetable juices or stock, depending on the food it
is to glaze. You can use aspic to glaze the surface of any moist appetizer.
Glazing with oil
You can glaze cold items with oil.

Glazing Fish and shellfish
By adding cooled aspic to mayonnaise we get what is know as mayonnaise colee. This
may be used white or coloured. This glaze is usually used with fish and shellfish,
however, it can also be used with chicken.
Glazing red meats
‘Red glaze’ is used for glazing pickled meats, including corned or salted meats. Red glaze
is either gelatine or aspic that has been given a reddish brown tinge using gravy browning
and edible red food colouring.
Glazes for hot appetizers
Egg wash and oils are most commonly used for hot appetizers and canapés. The egg wash
includes whole egg or egg yolk mixed with milk or cream and sometimes oil. Egg wash
is usually used to glaze the surface of breads and pastries and is brushed on before baking
using a pastry brush. You can use flavoured or coloured oils or melted butter before,
during or after cooking. Most foods are sprayed or brushed, however, some items such as
meatballs and vegetables may be tossed in oil or melted butter for flavour and gloss.
CHECKPOINT
 What are some of the glazes commonly used on appetizers?

 Why are these glazes placed on appetizers?
 How is aspic prepared?
 Which glazes are commonly used on hot appetizers?
 How are the glazes applied?
ACTIVITY
In the previous activity, you prepared both cold and hot appetizers.
 Select a suitable glaze for each appetizer

 Prepare the glaze using the correct ingredients
 Use the correct method to apply the glaze
Your learning facilitator will assess you based on the preparation

techniques and the appearance of the finished product.

CHOOSE CORRECT EQUIPMENT
You have already learnt that appetizers must have a strong visual appeal. This means that
they must look enticing and be able to stimulate people’s appetites just by the way they
look. The visual elements that lend appeal to appetizers include:
 The choice of commodities

 The colours and textures
 The shape
Once you have selected appropriate ingredients for the appetizers and you have done the
basic preparation, they can be shaped by using a wide variety of tools and equipment.
The equipment used to prepare appetizers include:
 Moulds and baking tins for short pastry items

 Hand operated equipment such as specialized shaping and turning machines and
piping bags with a variety of nozzles
 Powered equipment such as mincing machine, food processors with
attachments, bowl choppers, electric slicing machines and electric knives
 Hand held equipment such as:
- Cutters for pastry, bread and vegetables
- Decorating knives
- Scoops
- Palette knives
- Sharp knives (paring and turning)
- Zester to make zest for garnish
- Specialized hand tools for carving and shaping vegetables
Regularity and uniformity are important for most appetizers, especially canapés. In order
to achieve this uniformity, you should use both large and small hand tools and powered
equipment. The use of powered equipment usually saves time and effort so that you can
focus more on other aspects of the assembly process, as well as the creative presentation
of the appetizers.
When you have chosen the appropriate equipment, you should organize your workstation
so that you have all the tools, equipment and commodities that you need to enable you to
work quickly and efficiently.
Chapter 28

CHECKPOINT
 Why is it important for appetizers to have visual appeal?

 What are three visual elements that can make appetizers appear
more appealing?
 Identify three types of (i) hand-held (ii) powered equipment that
can be used to prepare appetizers.
 What are two advantages of using powered equipment instead of
hand-held equipment?
ACTIVITY
In a previous activity, you were required to prepare both cold and hot
appetizers.
Examine the equipment used in the preparation.
Select one:
 Special knife
 Hand-held equipment
 Powered equipment and/or specialized shaping and turning
machines
Explain why the particular equipment was chosen and how it was
used in the appetizer preparation process.
UTILISE QUALITY TRIMMINGS AND LEFTOVERS
When trimmings and other products are produced they may be used productively as long
as the quality has not been compromised and they comply with hygiene requirements.
When you have leftovers from a dish, you can use them for appetizers as long as they are
hygienic.
Raw materials may be used if storage and handling rules are applied and the commodities
are tracked to ensure that they comply. For example, bread trimmings may be used fresh
or dried as breadcrumbs for crumbing, bindings and thickenings as long as they are fresh
and free from any contamination, and have been correctly stored and handled.

When you work in a hospitality institution such as a hotel or restaurant, you will find that
over-production may occur for a number of reasons such as miscalculation. When over-
production occurs and the materials have been correctly stored and handled they may be
used for other production as long as they are correctly tracked and used within safe limits
of storage and production. You will need to consider factors such as cross-contamination,
time and temperature.
When hot foods are involved, they may be reused as long as strict care is taken to:
 Avoid cross contamination

 Ensure that the total time in the temperature danger zone is within safe limits
 Observe correct handling and storage procedures
You should be guided by enterprise standards regarding the use of quality trimmings and
other leftovers.
CHECKPOINT
 Under what conditions can trimmings and leftovers be used to

make appetizers?
 Why is it important to store and handle leftovers correctly?
 What are the possible consequences of failing to observe the
correct procedures?
ACTIVITY
Divide yourselves into small groups of about three or four. In your

groups:
 Brainstorm ideas for reusing trimmings and leftovers to make

appetizers. In addition to naming products, you should also
suggest how the product may be used (see example for bread
trimmings)
 Write a short scenario on conditions that would make the use of

trimmings and leftovers unsafe. Be sure to include specific
information on the temperature danger zone and on ideal storage
and handling conditions to test your colleagues’ knowledge. Ask
them to give specific reasons why the conditions would not be
ideal.
 Discuss the ideas and scenarios with your colleagues and

learning facilitator.

Now that you have completed this element, check to see whether you have fully grasped
all the components by doing the following Self-Assessment.
Checklist 1 Yes No
1. I know how to produce appetizers using the correct

ingredients to an acceptable enterprise standard ( ) ( )
2. I understand how to correctly select and prepare glazes,

where required ( ) ( )
3. I can explain how to choose the correct equipment to assist

in the manufacturing of appetizers ( ) ( )
4. I know how to productively utilise quality trimmings and

other leftovers where and when appropriate ( ) ( )
Checklist 2 Yes No
1. Appetizers are produced using the correct ingredients to an

acceptable enterprise standard ( ) ( )
2. Where required, glazes are correctly selected and prepared ( ) ( )
3. The correct equipment is chosen to assist in the

manufacturing of appetizers ( ) ( )
4. Quality trimmings or other leftovers are productively utilised

where and when appropriate ( ) ( )

ELEMENT 3: APPLY ORGANISATIONAL SKILLS FOR WORK FLOW

PLANNING AND PREPARATION
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and
attitudes to apply organizational skills for workflow planning and preparation. Your
learning facilitator is there to assist you with the various activities, so that on completion
you should be able to:
1. Prepare and present salads and appetizers in a hygienic, logical and sequential
manner within the required time frame
PREPARE AND PRESENT SALAD AND APPETIZERS IN LOGICAL AND

SEQUENTIAL MANNER
While working in a hospitality setting, you will often be required to complete several
tasks at once. The key to high levels of performance is to be well-organized. Here are
some general tips for being organized in the work environment:
 Establish priorities – Carry out the more urgent tasks immediately and let the other
tasks wait.
 Keep a clear work area – When there is clutter in the work-area, it not only makes it
harder to work, but it is also a health hazard as it encourages cross-contamination. It
is best to clean up as you go along, especially between tasks.
 Group similar activities together – Where possible, plan your workload so that
similar tasks are performed in sequence. Moving from task to task and setting up
work areas repeatedly can be time consuming.
 Finish what you start – Be sure to finish tasks that you have started. If you are
unable to finish a task in time, speak to your supervisor so that he/she can arrange for
someone to assist you
 Work as a team – Do not hesitate to call on your colleagues if you need help.
When you organize your workspace in a logical and sequential manner, it means that you
will have all the tools, equipment and materials that you need readily available. This is
known as ‘mise en place’ which is a French term meaning ‘put in place.’ This means that
everything that you need must be in place before you begin to prepare or assemble your
salad or appetizer.

For example, you can work in a logical and sequential manner by:
 Reviewing recipes beforehand

 Checking for necessary ingredients and equipment
 Preparing all equipment such as knives and spatulas for use
 Ensuring that all equipment and work surfaces are cleaned and sanitized
 Measuring out ingredients
 Washing and chopping ingredients and carrying out other preparations
 Placing ingredients in individual bowls
In addition, you are required to arrange your workspace so that there is a smooth
workflow. This arrangement will be determined by the items being prepared as well as
whether you are right-handed or left-handed.
Presentation
Presentation is one of the most important things to consider when preparing salads and
appetizers. Whether you are presenting appetizers on a platter or as an individual serving
make sure they are presented attractively. Here are a few points to remember:
 If food is to be eaten with the fingers as a lot of appetizers are, then make sure you
think about the portion size.
 Finger food is portioned so that each item can be consumed in one or two bites.
Finger foods should be easy to eat and not messy.
 Occasionally diners may be given plates on which to place selected finger food, but
they are generally eaten one at a time.
 When sauces, relishes and dips are served with finger foods to standing diners, they
should be served in such a way that the likelihood of someone dropping the sauce on
himself or herself is minimized.
Planning is essential for outstanding salad and appetizer presentation. Planning must not
only include what will be on the plate but also how the plate will be arranged. The
presentation must be sufficiently stable, so that when food arrives and placed on the table,
it is displayed in an attractive and inviting way.

Hygiene
During the preparation stage, you should be able to handle food in a manner that prevents
hygiene risks. This can be achieved by paying particular attention to the following:
 Cross-Contamination - Cross contamination is the transfer of micro-organisms from

raw or contaminated food and equipment, to cooked or prepared food. Raw foods,
especially the 'Danger Foods' that are high in protein, will have bacteria present in
their natural state. Cooking destroys most harmful bacteria. Cooked foods can be re-
contaminated by allowing the transfer of bacteria from raw to cooked food. This can
occur with hands, utensils, and equipment or on surfaces.
 Washing Food - Thoroughly wash all fruits and vegetables in clean water before use
to remove soil, insects and any chemical residues.
 Cooking Food - Most food poisoning bacteria can be killed by adequate cooking.
Food should be cooked without interruption to the cooking process, unless
specifically required in a recipe. Food must not be half cooked because it greatly
increases the risk of food poisoning. Some bacteria can survive cooking. These are
usually associated with meat and cereal (e.g. rice) dishes. The growth of these
bacteria must be prevented by correct food storage.
 Reheating - Foods must be reheated to at least 75°C in as short a time as possible.

Remember to:
- Reheat small quantities
- Use microwave oven, if available
- Stir food to speed the heating process
- Check temperatures of reheated food with a digital food probe or food
thermometer.
Do not:
- Refreeze leftover food that has been reheated
- Reheat more than you need.
 Thawing (or defrosting) - Typical food products that are thawed include: whole
chicken, fish fillets, margarine, bacon, soup. Frozen foods must be thawed in a
manner that ensures that the food remains cold. Remember to plan ahead so food can
be thawed in the cool room or refrigerator
DON'T
- Defrost more than you need
- Thaw food on the bench or in the oven because the outside of the food will
defrost quickly and allow spoilage and micro-organisms to thrive and
increase in numbers.

Micro-organisms (bacteria/germs/bugs) are the main cause of diseases in the food service
industry. To reduce the chance of diseases spreading in your workplace, you are required
to follow workplace hygiene procedures in accordance with enterprise standards, and
legal requirements. The preparation and serving of all items must be strictly completed in
accordance with enterprise standards and legal requirements.
Refer to: Loken, J. K. (1995) The HAACP Food Safety Manual, John Wiley
& Sons Inc., U.S.A., Chapter 3
Mise en Place: Everything in its Place
http://www.phytopia.com/newsletter/misenplace.htm Accessed December 18,
2007
CHECKPOINT
 What are four general tips for being organized in the workplace?
 Explain what is meant by the term ‘mise en place’
 How can you use this concept to arrange your work in a logical
and sequential manner in a kitchen setting?
 Why is planning so important for effective salad and appetizer
presentation?
 What are four things that you need to pay attention to in order to
reduce hygiene risks during the preparation stage?

ACTIVITY
The manager of the restaurant in which you work has asked you to
prepare two appetizers and a salad. The appetizers will require
breading and battering.
Work in a simulated setting to:
 Do the setup for the standard breading procedure. Arrange the

appropriate pans in the correct order and label the product that
should be placed in each pan. (It is not necessary to use the
actual product)
 Carry out the setup for the standard battering procedure.
 Arrange the bowls, cutting board, knife and other equipment for
making the salad. Assume that you are right-handed.
Explain each setup to your colleagues and learning facilitator. Be

sure to explain the rationale for selecting the particular equipment
and products as well as the reason for arranging the equipment in that
particular order. You should organize your workflow so that you can
work quickly and efficiently and minimize wastage.

Checklist 1 Yes No
1. I know how to prepare and present salads and appetizers in a

time frame ( ) ( )
Checklist 2 Yes No
1. Salads and appetizers are prepared and presented in a

time frame ( ) ( )

ELEMENT 4: STORE APPETISERS AND SALADS
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and
attitudes to store appetizers and salads. Your learning facilitator is there to assist you with
the various activities, so that on completion you should be able to:
1. Correctly store appetizers and salads to maintain freshness and quality
STORE APPETIZERS AND SALADS
Proper storage can prevent bacterial growth and cross-contamination. Food that is
contaminated with food poisoning bacteria may look, smell and even taste normal. If
food is not stored properly, the bacteria in it can multiply to dangerous levels. When food
is properly stored it keeps longer, reduces waste and can prevent dangerous food borne
illnesses. The rules for safe storage include:
 Dating foods when received. Use up old stock before using new stock
 Keeping potentially hazardous foods (PHFs) out of the temperature danger zone (50-
60 degrees Celsius). Immediately store PHFs in the refrigerator or freezer upon
receiving or during the preparation stage
 Noting the high-risk foods for food poisoning as bacteria can grow and multiply on
these foods more easily than on others. Many of these foods are used in salads and
appetizers and include:
- Meat
- Poultry
- Dairy products
- Eggs
- Salami and ham
- Seafood
- Cooked pasta
- Prepared salads such as coleslaw and pasta salads
- Prepared fruit salads
 Preventing cross-contamination during storage by storing raw foods below cooked
foods. Store raw meats on the lowest shelf.
 Transferring opened packaged foods to clean, sanitized food storage containers with
tight lids. Label and date foods removed from their original packaging.
 Maintaining clean, dry storage areas and cleaning storage and transporting equipment.
 Not storing food near chemicals.

Temperature Control
Raw fruits and vegetables can be kept at room temperature, stored in the refrigerator or
frozen. However, once fruits and vegetables are cut, chopped and cooked they should be
placed in the refrigerator as soon as possible.
Temperature control is a very important aspect of food storage as improper temperature

controls are the leading cause of food-borne illnesses. Here are some important points to
remember.
 Salads and cold appetizers should be stored at the proper temperature (below 41
degrees Fahrenheit or 5 degrees Celsius)
 Cover the salad or cold appetizer with an appropriate plastic wrap or aluminium foil
 If you are unable to refrigerate, you should use methods such as ice baths or special
chilling pans to keep items cold
 Hot appetizers should be maintained at temperatures above 140 degrees Fahrenheit

or 60 degrees Celsius. Special heating trays, warmers and steam tables can be used to
keep items hot.
 Make periodic food-temperature checks to ensure that the food is at the proper
temperature
 Pay special attention to salads and appetizers, which contain potentially hazardous
items such as egg, meat products, cooked products and mayonnaise. These items
should not be kept at room temperature for long periods (under four hours is usually
recommended).
 If the salads and appetizers are kept in a refrigerator, you will need to check the
temperatures regularly
 When placing these items in a refrigerator, allow sufficient space between packages
for air circulation
 Remove the salad and/or appetizer from the refrigerator as close as possible to
mealtime to prevent perishables from sitting out any longer than necessary

Be sure to familiarize yourself with the enterprise standards for storage in order to
maintain the freshness and quality of the salads and appetizers, and also to prevent food-
borne illnesses.
Refer to: Loken, J. K. (1995) The HAACP Food Safety Manual, John Wiley
& Sons Inc., U.S.A., Chapter 3
Food Safety – Storage retrieved December 19, 2007 from
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_safety_stora
ge?open
CHECKPOINT
 Identify six high-risk foods that are often used in the preparation
of salads and appetizers.
 What are three rules for safe food storage?
 What is the ideal temperature for storing (i) salads and cold
appetizers (ii) hot appetizers?
 Why is temperature control such an important aspect of storing
food safely?
 What are the possible consequences of improper storage of salads
and appetizers?
ACTIVITY
Visit the website located at http://www.omgsic.com/food_safety.htm
Arrange to obtain and then view the video entitled “Food Safety:
Fruit Facts and Veggie Vitals”. This video has information on:
 Safe selection, handling and preparation tips for ten fruits and
vegetables
 Guidelines to follow when selecting and storing these fruits and
vegetables
 Safety concerns for fruits and vegetables
If this video is not available, try to obtain any other videos or CD-
ROMs on food safety and storage from your library.
Work in groups of two or three to prepare a PowerPoint presentation

on correct storage methods for appetizers and salads.
Your learning facilitator will assess your presentation.

Checklist 1 Yes No
1. I know how to correctly store appetizers and salads to

maintain freshness and quality ( ) ( )
Checklist 2 Yes No
1. Appetizers and salads are correctly stored to maintain

freshness and quality ( ) ( )

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LG – THHCFP0271A PREPARE APPETISERS AND SALADS

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

*** 2008 ***

Version 1 LRDU – Feb.

Version 1 LRDU – Feb.

Element 1: Prepare and present salads and dressings ............................................................8

Self-Assessment Checklist .............................................................................................22

Element 2: Prepare and present a range of hot and cold appetizers....................................23

Self-Assessment Checklist .............................................................................................32

Self-Assessment Checklist .............................................................................................38

Element 4: Store appetisers and salads .................................................................................39

Self-Assessment Checklist .............................................................................................42

Copyright © 2008 HEART Trust/NTA.

This Competency Unit

Element 1: Prepare and present salads and dressings

Element 2: Prepare and present a range of hot and cold appetisers

Element 3: Apply organisational skills for workflow planning and preparation

Element 4: Store appetisers and salads

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Before you start

Before you start this Learner Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner Guide (see below)

Planning your learning programme

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Element 1 Prepare and present salads and dressings Yes No

1. I can correctly choose ingredients for salads and dressings to

2. I can correctly select and prepare glazes, where required ( ) ( )

3. I can prepare matching dressings to either incorporate into or

Element 2 Prepare and present a range of hot and cold

1. I can produce appetisers using the correct ingredients to an

2. I can prepare a selection of salads using fresh seasonal

3. I can choose the correct equipment to assist in the

4. I can productively utilise quality trimmings or other leftovers

Element 3 Apply organisational skills for work flow

1. I can prepare and present salads and appetisers in a

Element 4 Store appetisers and salads Yes No

1. I can correctly store appetisers and salads to maintain

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How did you do?

How to use this Learner Guide

We suggest that you:

 Go through the sections/elements as they are presented (starting at Section 1)

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Complete Assessment Exercise

 Complete the self-assessment checklist at the end of each section or element.

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Using the Computer and Other Resources

These employability skills may include your ability to:

- Collect, analyze and organize information

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ELEMENT 1: PREPARE AND PRESENT SALADS AND DRESSINGS

1. Choose ingredients for salads and dressings at an acceptable enterprise standard

A salad is a combination of generally cold ingredients. Most salads are based on

Salads can be served:

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 All ingredients must be of a good quality and fresh

Vegetables, picked, and cooked

Fruits, fresh, cooked, canned and frozen

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There are a lot of other ingredients that can be added to the

* 2008 *