Prepare Appetisers and Salads

Description

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITHCCC006: Prepare Appetisers and Salads

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2076

TAFEshop Catalogue: 16.030.3163

ISBN: 978-1-74282-263-1

TAFE SA

Related Resources


Appetisers, Salads and Sandwiches - Commercial Cookery

Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes

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Buffet Techniques - Commercial Cookery

Basic buffet techniques will give the student an insight into using colours and choosing appropriate designs as well as a general awareness of the art of tastefully decorating food. This DVD supports the learner guide titled "Plan and Prepare Food for Buffets". Topics include Making A Margerine Model.  Duration: 32 minutes

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Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery

This module is designed to give an understanding of the wide variety of vegetables and farinaceous products available to the catering industry. It also focuses on the versatility of eggs in cookery. The various methods of preparation and cookery for each of these groups form the basis of this module. On successful completion of this module the student will be able to • Identify and select a range of vegetables and fruit according to quality and season • Prepare and cook a range of vegetable and fruit dishes • Identify, prepare and cook a range of potato dishes • Prepare farinaceous dishes • Prepare and cook egg-based menu items • Use appropriate work practices. Duration: 47 minutes

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