28 - SITHKOP013 - Appendix B Buffet
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SITHKOP013
Appendix B: Ingredient and Equipment List Template
Recipe
Ingredient list
Equipment required
Fresh orange juice
Oranges Lemon juice
Sugar (Optional)
Blender Bowl
glasses
Fruit and cheese platter
Parmesan Reggiano Cheese
Sliced Cheese
Baby bell Cheese, or other desired cheese
French baguette
Crackers
Berries
Granny Smith apple
Grapes
Cherries, optional
Mandarin oranges, optional
Pistachios, optional
Mixed nuts, optional
knife
Bowl
Fork
Stewed plums
Plums
Caster sugar
Cinnamon stick
Orange, juiced
Large bowl
Pan Ladle
spoon
Creamy oat porridge with apple and blueberries
Traditional rolled oats
Bulla cottage cheese
Pink lady apple, finely
chopped
Fresh blueberries
Ground cinnamon
Saucepan
Bowl
tablespoon
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SITHKOP013
Fish and chip salad
Thick boneless white fish fillets
Vegetable oil, for shallow-frying
Sachet tempura batter mix
Iced water
French salad dressing
Lemon wedges, to serve
Baby salad leaves
Cherry tomatoes, halved
Lebanese cucumbers, diced
Green onions, thinly sliced
Knife Bowl Platter
Oven
Baking tray
Poached eggs
White vinegar
Eggs
Bread, toasted, buttered to serve
Pan
ladle
Meat pate with pistachios in croute
Pastry flour
Cold butter
Salt
Egg
Egg yolk
Chicken
Duck legs
Smoked turkey breasts, thick slices
Veal sausage
Chicken stock
Clarified butter
White bread (crust removed)
Whipped cream
Egg whites
knife
spatula
pan
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SITHKOP013
Pistachio
Green peppers (in brine)
Lemon juice
Egg white (for brushing)
Pastry flour
Butter
Pie pan
Ice cubes
Sausage rolls
Sausage mince
Chicken mince
Onion, finely chopped
Clove garlic, crushed
Medium carrot, grated
Medium zucchini, grated
Fresh breadcrumbs
Chopped parsley
Eggs
Ground nutmeg
Salt & freshly ground pepper
Frozen puff pastry, Semi thawed
Sesame seeds
Tomato sauce, to serve
Baking tray
Oven
bowl
knife
Baileys hot chocolate
Milk Chopped chocolate
Original Baileys Irish cream
saucePan ,ladle
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SITHKOP013
liqueur
Whipped cream
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