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

Competency Field
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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Poultry and Game - Commercial Cookery

The ability to prepare and cook these items will extend the culinary repertoire of any commercial cook and widen the menu offerings available to the customer. Identify a range of poultry and game items, prepare and present poultry and game dishes and defrost, handle and store poultry and game dishes use appropriate work practices. This DVD supports the learning guide titled "Select, Prepare and Cook Poultry". Duration: 44 minutes

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Mise en Place and Food Preparation - Commercial Cookery

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