SITHCCC028

Prepare appetisers and

salads.

ASSESSMENT WORKBOOK

QUALIFICATION CODE & TITLE

Student Number
Student Name
Assessor Name
Assessment Name and Number
Assessment Due Date
Submission Date
Competency Date:
RESULT ☐SATISFACTORY ☐UNSATISFACTORY
FINAL OVERALL RESULT ☐COMPETENT ☐NOT YET COMPETENT

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right to appeal that result. I will follow the complaints and appeals process.
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after the scheduled due date unless a formal extension has been granted by the Program
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Student Signature: Date:

ASSESSMENT SUMMARY SHEET

To be deemed competent students must have a satisfactory result recorded for each assessment
activity. If a result is not satisfactory for any assessment task, the trainer/assessor will determine
the training and assessment tasks to be completed.

The student has been assessed as competent in the elements and performance criteria,
performance evidence and knowledge evidence and in line with the assessment conditions. The
students work submitted for this
assessment is: ☐ Valid ☐ Sufficient ☐ Current ☐ Authentic

ASSESSMENT TASK 1 –
☐ SATISFACTORY ☐ NOT SATISFACTORY ☐ NOT APPLICABLE

ASSESSMENT TASK 2 –
☐ SATISFACTORY ☐ NOT SATISFACTORY ☐ NOT APPLICABLE

ASSESSMENT TASK 3
☐ SATISFACTORY ☐ NOT SATISFACTORY ☐ NOT APPLICABLE

Feedback to Student

The student has been given feedback and informed of the assessment result and the reasons for the
decision.

Trainer/Assessor Signature
Date

Other
Resubmission Date
Is this assessment subject to Yes No
an appeals process
Outcome of appeal

ASSESSMENT INFORMATION for Students

Throughout your training we are committed to your learning by providing a training and
assessment framework that ensures the knowledge gained through training is translated into
practical on the job improvements.

You are going to be assessed for:

 Your skills and knowledge using multiple choice and written questions.

 Your ability to apply your learning.

 Your ability to recognise common principles and actively use these on the job.

All of your assessment and training is provided as a positive learning tool. Your assessor will
guide your learning and provide feedback on your responses to the assessment materials until
you have been deemed competent in this unit.

How you will be assessed

The process we follow is known as competency-based assessment. This means that evidence of
your current skills and knowledge will be measured against national standards of best practice,
not against the learning you have undertaken either recently or in the past. Some of the
assessment will be concerned with how you apply your skills and knowledge in the workplace,
and some in the training room as required by each unit.

The assessment tasks have been designed to enable you to demonstrate the requirements of
the performance criteria and knowledge in this unit to successfully demonstrate competency at
the required standard.
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assessment. Changes can be made to the way assessment is undertaken to account for special
needs and this is called making Reasonable Adjustment.

What happens if your result is ‘Not Yet Competent’ for one or more assessment tasks?
Our assessment process is designed to answer the question “has the desired learning outcome
been achieved yet?” If the answer is “Not yet”, then we work with you to see how we can get
there.

In the case that one or more of your assessments has been marked ‘NYC’, your trainer will
provide you with the necessary feedback and guidance, in order for you to resubmit your
responses.

What if you disagree on the assessment outcome?

You can appeal against a decision made in regard to your assessment. An appeal should only
be made if you have been assessed as ‘Not Yet Competent’ against a specific unit and you feel
you have sufficient grounds to believe that you are entitled to be assessed as competent. You
must be able to adequately demonstrate that you have the skills and experience to be able to
meet the requirements of units you are appealing the assessment of.

Your trainer will outline the appeals process, which is available to the learner. You can request a
form to make an appeal and submit it to your trainer, the course coordinator, or the
administration officer. The RTO will examine the appeal and you will be advised of the outcome
within 14 days. Any additional information you wish to provide may be attached to the appeal
form.

What if I believe I am already competent before training?

If you believe you already have the knowledge and skills to be able to demonstrate competence
in this unit, speak with your trainer, as you may be able to apply for Recognition of Prior
Learning (RPL).
Assessor Responsibilities
Assessors need to be aware of their responsibilities and carry them out appropriately. To do
this they need to:
 Ensure that participants are assessed fairly based on the outcome of the language,
literacy and numeracy review completed at enrolment.

 Ensure that all documentation is signed by the learner, trainer, workplace supervisor
and assessor when units and certificates are complete, to ensure that there is no
follow-up required from an administration perspective.

 Ensure that their own qualifications are current.

 When required, request the manager or supervisor to determine that the learner is
‘satisfactorily’ demonstrating the requirements for each unit. ‘Satisfactorily’ means
consistently meeting the standard expected from an experienced operator.

 When required, ensure supervisors and learners sign off on third party assessment
forms or third party report.

 Follow the recommendations from moderation and validation meetings.

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a footer on each page with the learner’s name, unit code and date. Your assessment needs to
be submitted as a hardcopy or electronic copy as requested by your trainer.

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The length of your answers will be guided by the description in each assessment, for example:
Type of Answer Answer Guidelines

Short Answer 4 typed lines = 50 words, or

5 lines of handwritten text
Long Answer 8 typed lines = 100 words, or
1
10 lines of handwritten text = of a foolscap page
3
Brief Report 500 words = 1-page typed report, or
1
50 lines of handwritten text = 1 foolscap handwritten pages
2
Mid Report 1,000 words = 2-page typed report
100 lines of handwritten text = 3 foolscap handwritten pages
 Long Report 2,000 words = 4-page typed report
200 lines of handwritten text = 6 foolscap handwritten pages
Quiz Select the correct answer from multiple choice

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Include a reference list at the end of your work on a separate page. You should reference the
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PLEASE NOTE* SITXFSA005 Use hygienic practices for food safety is the pre-requisite for this
unit and must be completed with a Competent result prior to commencing SITHCCC028 -
Prepare appetisers and salads basic methods of cookery.

You will be required to complete the following quiz-based questions that relate to preparing
appetisers and salads

Question 1 – Culinary terms and trade names

Add the Culinary term/trade name to the description.

Aioli Zest Vinaigrette Frisée
Barquette Bouquet Garni Wombok Pumpernickel
Chiffonade Coulis Mesclun Aubergine
Heartsease Micro herbs Legume Herbes de Provence
Kecap Manis Japanese Oroshigane Melba toast

Culinary term/trade name Description

 This is also known as a Zucchini.
Zucchini

Chopped mushrooms sautéed in butter with onions or

Duxelles shallots and herbs, such as parsley.

A French collection of herbs and spices, often marjoram,

Herbes de Provence parsley, rosemary, tarragon and thyme.

To cut or grate the skin of a fruit that contains oils and

Zest provides aroma and flavour

Herbs (fresh or dried), tied together with cooking string

Bouquet Garni to add flavour in the cooking process

A dry, crisp and thinly sliced toast, often served with

soup and salad or topped with either melted cheese or
Melba Toast
pâté.

Aubergine This is an Eggplant

A thick sauce made with fruit or vegetable puree, used as

Coulis a base or garnish

Peanuts, black beans, green peas, Lima beans, chickpeas,

Legume collectively are called this.

Soy sauce sweetened with palm sugar or jaggery, which

Kecap Manis has a syrup like consistency and a molasses-like flavour.

Grater for wasabi and ginger. Grates very finely.

Japanese Oroshigane

Garlic and olive oil-based emulsion like mayonnaise.

Aioli

A mix of varieties of smaller-leafed varieties of lettuce.

Mesclun

The most basic salad dressing made by mixing oil with an

acid such as vinegar or lemon juice and it can be
Vinaigrette
flavoured with salt, herbs, spices etc.

A small pastry shell that is tapered on the ends like a

boat in shape to hold a savoury filling, served as an
Barquette
appetiser or canape.
 A variety of salad green known as endive. It has curly
pale green leaves and is a vital ingredient in the classic
Frisée
French Lyonnaise salad.

Also known as micro greens they are the seedlings of

some herbs and vegetables, used in salads and especially
Micro herbs
as a garnish.

A type of edible flower of the viola family with purple

Heartsease and yellow colouring.

A type of bread which is very firm used as a base for

Pumpernickel canapés.

Another name for Chinese cabbage

Wombok

Assessor Use SATISFACTORY UNSATISFACTORY NOTES:

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Q2. Question 2 – Historical and cultural origins

Do these statements describe the history or cultural origins of appetisers or salads?
Select yes or no for each.

Statement Y N

Salads were enjoyed by Ancient Romans and Greeks who layered

vegetables with salt and oil. Y

Salads were introduced in the 1920’s to prepare for the main

N
course.
 Vegetables were more abundant than meat.
Y

Appetisers are only served in Western society as a prelude to a

main meal. N

The basis for the word salad is 'sal', meaning salt. Y

The feasting of cheese, olives and fruit by the Ancient Romans and
Greeks led to modern day appetisers. Y

Assessor Use SATISFACTORY UNSATISFACTORY NOTES:

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Question 3 – Appearance and presentation

Which of the statements in the table are correct, and which are not correct, when considering
the appearance and presentation of appetisers and salads, including balance, colour and
contrast. Circle or highlight the correct answer.

Height provides an appetiser or salad with a pleasant appearance True False

and presentation.
A fruit salad provides not contrasts of flavours or textures. True False
The colours and shapes of cut ingredients in both an appetiser and True False
salad provide balance and harmony.
Salads need the same flavour throughout the dish. True False
Add lots of colours to any appetiser or salad to enhance its True False
appearance.
It is important to balance sweet, salty, sour and savoury flavours in True False
a salad.
Use nuts and seeds to add crunch to contrast with the softness of True False
cheese and cherry tomatoes.
Salads are mainly lettuce, tomato and cucumber which presents True False
nicely with any other dish.
Different lettuce leaves can be used to contrast textures. True False
Ensuring the ingredients of a salad are not overflowing the rim of True False
the plate adds to its appearance and presentation.
A salad uses purple beetroot to contrast with the colour of white True False
of feta and the green of spinach providing pops of colour to
enhance the presentation of the dish.
It is not necessary to ensure all ingredients in a salad are fresh it True False
won’t impact the presentation.
Olive oil, basil leaves and balsamic vinegar balance the flavours of True False
the tomato in a bruschetta.
The crunch of continental cucumber provides a contrast to the soft True False
textures of cream cheese, Smoked salmon and pumpernickel
bread for a canapé.
A tapas Spanish omelette balances the sweetness of the tomato True False
with the salt of the bacon and savoury flavours of the chorizo and
cheese.
To present well the ingredients of a salad should not be True False
distinguished from each other. They should all blend together.
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Question 4 - Classical and contemporary variations

Which of the following statements describes the ingredients of a classic salads and which
describe a contemporary variation? Indicate in the table below. Circle or highlight the correct
answer

Watermelon, feta, mint, prawns, red onion, cucumber Contemporary Classic

Apples, celery, walnuts and mayonnaise, roast chicken Contemporary Classic
Cabbage, carrot, mayonnaise, vinegar, cashews, apples and Contemporary Classic
red cabbage
Tomatoes, hard-boiled eggs, olives, anchovies and olive oil Contemporary Classic
Burghul wheat, parsley, tomatoes, onion, mint Contemporary Classic
Diced cooked vegetables such as carrots, potatoes and Contemporary Classic
turnips with sliced beans and/or peas in mayonnaise
Iceberg lettuce, watercress, endive, romaine lettuce, Contemporary Classic
tomato, bacon, chicken, hard-boiled eggs, avocado, chives,
Roquefort cheese and red wine vinaigrette
Lettuce, croutons, anchovies, mustard, bacon, grilled Contemporary Classic
chicken and poached egg
Tomatoes, cucumber, onion, feta cheese, olives Contemporary Classic
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Question 5 - Freshness and other quality indicators
Complete the below table by adding the the food types listed to the corresponding freshness
and quality indicators. Choose from these food types.

Roots and Brassicas Bulbs (onions) Peas and beans Vegetable fruits
tubers (cauliflowers, (tomatoes)
broccoli)

Vegetable fruits No discolouration or bruising.

(tomatoes) Should be crisp and fleshy with no wrinkles.
Should not show sign of any mould.
Should not show signs of shooting.
Bulbs (onions)
Paper skin should be crisp and intact with flesh showing
no signs of bruising or discolouration.
Roots should be firm – they should not feel spongy. A
carrot should not bend, but snap.
There should not be any shooting ‘eyes’ from tubers.
Roots and tubers
Potatoes should show no green colour.
Roots and tubers should not have blemishes or cuts in
them.
Should be firm with no bruising
Peas and beans No discolouration.
Should have a distinct smell when testing for ripeness.
They should be crisp and firm in the stem.
Brassicas (cauliflowers, Flower heads should be tight with no black or brown
broccoli) discolouration.
Green flowers should be dark green with no yellowing.
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Question 6 - Service style
Which of the following describe a service style of an appetiser or a salad? Circle or highlight Yes
or No.

Mostly they are served on cold service ware. Yes No

A là carte service where each item on the menu is ordered and Yes No
served separately.
Individual plate service where the guests stay seated at the table Yes No
and are served course by course.
Buffet where customers choose what they wish to eat, serve Yes No
themselves and take their plate to a table to eat.
Served often hot on hot plates. Yes No
Butlered Hors d’Oeuvres Service where food is put on trays and Yes No
passed around the guests with napkins by servers. Guests serve
themselves. No plates are used.
Salads should always be served in a bowl. Yes No
Tray service where servers present the dishes on trays to the Yes No
guest.
Silver Service where food is served item by item on to the diner's Yes No
plate by the server using a silver spoon and fork in one hand.
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Question 7 - Taste
To demonstrate your knowledge of the taste and flavour of various spices and herbs used in
appetisers and salads complete the following table by adding the spice/herb to the matching
corresponding descriptions. Choose from the following spice/herb options:

Cardamon Coriander Cumin Wasabi

Chillies Basil Mint Star anise

Spice/herb Descriptions
Cardamom Can be used as the whole pod, the seed or the ground spice can be
used to make an
aromatic vinaigrette to drizzle over an appetiser or salad. It tastes
sweet and mildly of citrus
 and mint.
A fragrant, ground spice, can be used in a marinade for roasted
Cumin cauliflower and pumpkin in a
warm salad providing a touch of India.
Use both ground and the leaves to add to the flavour of an Indian
Coriander pumpkin and chickpea
salad.
This has a mild liquorice or aniseed flavour that is warm, sweet and
spicy. It's one of the
Star Anise
elements that makes up of Chinese 5-spice. It’s perfect in a syrup to
drizzle over a fruit salad
Removing the inner flesh will reduce its heat but not its flavour. This
Chillies will add a little bite to
Vietnamese Rice Noodle Salad.
This has hints of mint, anise, and pepper. This adds a hint of sweetness
Basil
to a tomato bruschetta.
Has subtly sweet taste and cool sensation that comes from the
Mint menthol contained in the
herb. It pairs beautifully with potatoes and pea salad.
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Question 8 - Texture
Which of the following statements are true and which are false regarding the characteristics of
texture in salads and appetisers? Circle or highlight your response.

Salads are only meant to be bitter which is why leaves such as True False
endive and sharp dressings with vinegar are used.

A crunchy texture can be created in an appetiser or salad by adding True False

snow pea sprouts, alfalfa sprouts or bean shoots
A salad which uses ingredients such as watermelon should never mix True False
in any other soft texture to the dish.
A mix of leafy greens add texture to a dish such as soft and tender True False
Spinach, mixed with firm Kale or shredded Cabbage and crisp
Romaine or Iceberg lettuce.
Appetisers should be always dry and crispy because they are served True False
with drinks.
The lettuce in salads should always be soft, rather than a mix of soft True False
and crunchy
Include cooked brown rice, quinoa, farro or barley as a salad topping True False
for extra texture.
 The only acceptable texture for a salad is crunchy and crispy. True False
Appetisers should always be mildly flavoured, with a soft texture, so True False
they do not distract the customer from the main dishes of the meal
to come.
Texture in appetisers and salads can be added with roasted nuts and True False
seeds.
When building a salad bowl, texture should be considered in the True False
preparation methods to ensure a mix of soft, firm and crisp textures.
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Question 9 - Cookery methods

Review the cookery methods listed below for appetisers and salads and match the cookery
method to the correct appetiser or salad. You may match cooking methods more than once for
each dish as indicated below.

Baking (use once) Frying (use once) Steaming (use once)

Roasting (use once) Blanching (use once) Grilling (use twice)
Boiling (use twice) Poaching (use once)

Appetisers and salads Cooking method

Salad Niçoise Boiling
Grilling

Ceasar salad Grilling

Boiling

Hors d’oeuvres Roasting

(Hasselback potatoes with
dip)
 Hors d’oeuvres (mini Baking
quiche)

Vietnamese rice noodle Blanching

salad
Boiling

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Question 10 – Dressings and sauces

In relation to dressings and sauces, which of the following statements are True and which are
False?

True False
Vinaigrette is a mixture of oil, eggs and an acid such as lemon juice ✘
or vinegar.
All oils taste the same, so it doesn’t matter which you use in a salad ✘
dressing.
Shrimp paste is one of the ingredients of peanut sauce, used to ✘
enhance and strengthen flavour.
All oils are healthy and only contain unsaturated fat. ✘
The more dressing you use the better the finished salad will be. (e) ✘
Balsamic vinegar is made differently from other vinegars.
Vinaigrette is always made with a 1:3 Oil to Vinegar ratio. ✘
Oils can be stored at room temperature indefinitely. (h) Dressings
for salad must contain oil and vinegar. ✘
Cold sauces can be thinned down and used as a dressing, such as ✘
 pesto.
Soy sauce with vegetable oil, lime juice, herbs and spices are often ✘
used in Asian salads to intensify the flavour of the dish.
Yoghurt, sour cream or soft cheeses can form the basis for a salad ✘
dressing.
Honey can be used to stabilise oil and vinegar into an emulsified ✘
dressing.
Mayonnaise is a mother sauce from which endless variations can be ✘
made such as cocktail sauce.
Vinaigrette is a mixture of oil, eggs and an acid such as lemon juice ✘
or vinegar.
All oils taste the same, so it doesn’t matter which you use in a salad ✘
dressing.
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Question 11 – Garnishes
Review the list of garnish ingredients listed, which improve the appearance and presentation of
a dish, Add the garnish ingredient to the correct image below.

Pistachios Cinnamon quill Red sorrel micro Caper

herbs
Parsley Enoki mushrooms Crispy shallots Calendula
Carved radish Fennel Catmint Fuchsia

Enoki Caper Crispy

mushroom shallot
s s

Fuschia Calendul Parsley

a
 Fennel Pistachio Red
sorrel
micro
herbs

Cinnamon Catmint Carved

quill radish

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Question 12 – Mise en place

Which of the following statements are, and which are not, a requirement for mise en place in
the preparation of appetisers, salads or garnishes? Circle or highlight Yes or No for each
statement.

Identify customer requirements Yes No

Read and understand recipes Yes No

Calculate quantities of ingredients required in creating a food Yes No

preparation list
Prepare a Jobs checklist Yes No
Place an order for the next day’s ingredients Yes No
Collect ingredients Yes No
Accurately weigh and measure ingredients Yes No
Collect equipment Yes No
Wash up as you go Yes No
Prepare and cook items in preparation for service Yes No
Get elements of dishes, sauces, service ware and cooking equipment Yes No
 ready
Cook hot elements of dishes to order Yes No
Clean down work area and store ingredients and leftover items for re- Yes No
use
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Question 13 – Spice and combinations

To complete this question, refer to the ingredients from these recipes:  Sumac vinaigrette –
served on a Lebanese salad  Corn pakora an Indian appetiser.

Match the combination of spices used to enhance flavour in each of these recipes. There are
several responses which may not be used.

Recipe Combination of spices

Sumac Vinaigrette Sumac, chilli powder

Parsley fresh and mint leaves

Corn Pakora Cumin seeds

 Garam masala powder

Ground black pepper

red chilli powder

Turmeric powder

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Question 14- Preparation Methods
Add the specific cutting requirements for ingredients during food preparation, matching to the
specific recipes in the table from the Recipe Book found in your Student Resources. Select from
the below cutting requirements and match the number of times indicated below.

Chopped (use three times) Brunoise (use twice) Julienne (use once)

Finely chopped (use once) Chiffonade (use twice) Diced (use once)
Thinly sliced (use three
Crushed (used three times) Sliced (use twice)
times)

Recipe Cuts

#76 Gado-gado salad Chopped Chopped (use three times)

Crushed Crushed (used three times)

Thinly sliced Thinly sliced (use three times)

Korean chicken salad Chopped Chopped (use three times)

Brunoise Brunoise (use twice)

Thinly sliced Thinly sliced (use three times)

#77 Vietnamese rice noodle Julienne Julienne (use once)
salad
– vegetarian version (no Chiffonnade Chiffonade (use twice)
protein)
Sliced Sliced (use twice)
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Question 15- Contents of date codes and rotation labels for stock
Which of the following images show correct contents of date codes and rotation labels for
stock? Highlight or circle one (1)

a d

b e
c

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Question 16- Environmental conditions for storing Part 1
Add from the list of storage areas below (in red) and match the appetisers and salad ingredients
for food safety and optimal shelf life. Individual storage areas may be matched more than once
across each ingredient as indicated below.

Dry stores/shelving (use five

Freezer (use once) Cool room (use six times)
times)
Appetisers and salad ingredients Storage area

Smoked salmon already cut into small sections for canapes Cool room

Box of onions Dry stores/shelving

Pistachio nuts Dry stores/shelving

Walnut oil and red wine vinegar vinaigrette Dry stores/shelving

Fresh basil Cool room

Cinnamon quills Dry stores/shelving

Cos lettuce Cool room

Tomatoes Cool room

Cream cheese Cool room

Frozen scallops Freezer

Ceviche salad Cool room

Croutons for a Caesar salad Dry stores/shelving

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Question 17- Environmental conditions for storing Part 2
Based on the storage areas and products from Question 16, add the correct storage
temperature to match against the appetiser and salad ingredients to ensure food safety and
optimal shelf life. You may match a temperature more than once as indicated below.

Room temperature (use

-18°C or below (use once) 2°C or below (use once)
once)
Cool (use four times) 5°C (use five times)

Appetisers and salad ingredients Temperature

Smoked salmon already cut into small sections for canapes 5°C

Box of onions Room temperature

Pistachio nuts Room temperature

Walnut oil and red wine vinegar vinaigrette Room temperature

Fresh basil 5°C

Cinnamon quills Room temperature

Cos lettuce 5°C

Tomatoes 5°C

Cream cheese 5°C

Frozen scallops -18°C or below

Ceviche salad Cool

Croutons for a Caesar salad Room temperature

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Question 18- Environmental conditions for storing Part 3
How should each of the products listed, be packaged for storage to ensure food safety and
optimal shelf life? Add the packaging to match each food item. You may match a packaging type
more than once as indicated below.

Airtight container (use seven Uncovered on a dry well-ventilated

No covering (use
times) shelf (use three times)
twice)

Products Packaging type

Smoked salmon already cut into small sections for
Airtight container
canapes
Uncovered on a dry well-ventilated
Box of onions
shelf
Pistachio nuts Airtight container

Walnut oil and red wine vinegar vinaigrette Airtight container

Fresh basil Airtight container

Uncovered on a dry well-ventilated

Cinnamon quills
shelf
Cos lettuce Airtight container

Tomatoes Airtight container

Cream cheese Airtight container

Frozen scallops No covering

Ceviche salad No covering

Croutons for a Caesar salad Airtight container

Assessor Use SATISFACTORY UNSATISFACTORY NOTES:

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Question 19- Safe Operational Practices
Which of the following statements are true and which are false regarding safe operating
practices used when handling equipment to prepare appetisers, salads and Asian salads?

Equipment Includes:

True False

After cleaning a knife blade, dry well with soft cloth to prevent rusting. ✘

The blades are not sharp enough to cut you; they cut because of the speed of the ✘
machine.
Oiling parts of equipment of Food processors, mixers and slicers is required as ✘
part of regular maintenance.
Manufacturer instructions are for maintenance and how to use equipment, not ✘
for cleaning.
Never push the ingredients down with your hand or any tool other than the ✘
tamper with the blender.

It doesn’t matter if a measuring cup has cracks in it, this will not spread bacteria. ✘

The motor unit of the appliance should never be submersed in water. ✘

Always unplug the machine before cleaning it or performing maintenance on it. ✘

Chopping boards only require a wipe with a dry cloth before use as they are ✘
sanitised after they have been used.

Never slide the knife towards you when cutting. ✘

To chop hard skinned items with a knife, push down on the heel. ✘

If a food item becomes stuck on the blade in a food processor, never remove with
your fingers. Use the food holder.
Hot liquids can be used with the blender or food processor but always start on the ✘
highest speed.
 Sharp knives are more likely to cut you than a blunt knife. ✘

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Question 20- Cooking Temperatures and Times

From the list below, Add the correct temperatures and times to the recipe statements in the
table for each salad dish. Time and temperatures are matched only once.
You may refer to the Recipe book to assist you.

2 - 3 minutes 3 - 5 minutes 7 minutes 5 minutes 1 hr

4 hours 180 ºC 20 minutes 1-5ºc 149ºC

Recipe Instruction/s
Heat a large frying pan over medium heat. In batches, add
#37 Pea and potato salad with
pancetta and cook until browned and crisp, about 3-5 minutes
mint and crispy pancetta
per side.

Combine flour water and salt with whisk mix well with no lumps.
#78 Korean chicken salad
Note: water must be between 1-5ºc Let stand for 1 hr before
using.

Fry at 149ºC for 7 minutes and use probe to check internal

temperature to ensure chicken is cooked.

Add the eggs to the boiling water and cook for 7 minutes then
plunge into cold water to stop cooking.
#76 Gado-gado salad
Fill saucepan with fresh water, bring to the boil and add beans.
Cook for 5 minutes until tender.

Place the pork on a foil-lined rimmed baking sheet with a wire

#77 Vietnamese rice noodle rack placed in it to braise for 4 hours. Once braised set it in a
salad with pork preheated 180 ºC oven and cook until the exterior achieves a
dark, mahogany bark, about 20 minutes.
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ASSESSMENT 2

Please attach or drop a recipe from practical class of the unit. The recipe format is
provided in ‘Additional resources.

Chicken and green peas tart

INGREDIENTS:

 ¼ Square sheets of puff pastry

 Chicken for filling (boiled, diced)
 ¼ Cup green peas
 Salt and pepper for taste
 ¼ cup Fetta cheese
 2 eggs
 2 stalks mint
 1 tablespoon olive oil
 1 tablespoon lemon juice
 Mayonnaise 15 gm

Methods:

Prep: 10 min > Cook 15 min > Ready in: 25 min

 Preheat oven to 200 degrees, cut puff pastry sheets in half and the quarter
 Defrost frozen peas in Lukewarm water until its soft and drain water, pat dry.
 Place the pastry onto a baking paper and on a large oven tray.
 Bake the pastry for 10-15 minutes until golden brown and pastry has puffed up.
 Set the pastry base aside.
 Get tart shell ready.
 Boiled chicken in seasoned water until cooked. Cool sown and dice it.
 Crus peas adding some olive oil, salt and lemon juice.
  Mix mayo with chicken to egg peas. Don’t add too much of mayo. Get mixture ready.
 Assemble tarts, layering crushed peas chicken mayo mix on top of tart adding herb on
top.
 Add feta cheese
 Garnish tart with mint leaves
 Serve

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