SITHCCC006_Short Answers_2

Choose 3 different salads including an example for a modern warm salad. a. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used. b. List the garnishes to be used and the service vessels for presentation. Standard Recipe Card Recipe for: Cold Salad Yield: 4 Name of dish: Low-fat Shrimp pasta salad Portions: 4 Commodities Item Specification Weight kg/l/Unit Weight kg/l/Unit Spiral shaped pasta 1/2/cup Green onion chopped 1/4/cup Celery sliced 1/2/cup Green peas 1/2/cup Baby shrimp 250/g Carrot grated 1 Method:  Cook pasta until all dente( about 8-10 minutes in boiling water)  Cool and rinse pasta  Mix well with other ingredients and seasoning  Chill  Serve vessel: Medium white bowl  Suitable Sauce: Yogurt  Garnish: Top with some parmesan cheese

Standard Recipe Card Recipe for: Cold Salad Yield: 8 Name of dish: Vietnamese Beef Salad Portions: 8 Commodities Item Specification Weight kg/l/Unit Weight kg/l/Unit Rump steak 600g Bean shoots 250g Cherry tomato Cut in 1/2 250g Cucumber Diced 400g Red Chile fine chopped 30g Mix Lettuce 180g Mint fine chopped 12g Sweet chilli sauce 40ml Coriander fine chopped 8g Fish sauce 20ml Sugar 20g Peanuts-unsalted 40g Method:  Using a red board, slice beef crossways thinly. Place in a bowl and cover with Boiling water and use tongs to separate all pieces. Leave for 5 minutes. Drain well  Combine beef with sweet child sauce and toss to coat. Cover and put in the fridge until needed.  Cut cucumber in macédoine. Cut tomato in half.  Finley chop coriander and mint together.  Remove seeds and membrane from the chili and slice very thinly.  Combine all dressing and mix well. Refrigerate until needed.  Wash bean sprouts under cold running water - drain well.  Finely chop nuts.  Combine all ingredients in a large bowl and toss gently.

Thickly slice chicken.  In a large bowl, combine quinoa, corn, chickpeas, asparagus, parsley and mint.  In a screw top jar, combine olive oil, lemon juice, lemon zest and mustard. Shake well to com- bine.  Sizzle quinoa salad mix with dressing and toss to coat. Top with chicken and sprinkle with crum- bled feta to serve  Serve vessel: Large wooden bowl and wooden spoon Suitable Sauce: Yogurt  Garnish: Top with fresh Coriander and crumbled feta cheese.