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THHBCC02B

Prepare appetisers and salads

Unit Descriptor This unit deals with the skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation.

ELEMENTPERFORMANCE CRITERIA
1 . Prepare and present a variety of salads and dressings
  1. Choose suitable ingredients, which meet enterprise quality standard, for salads and dressings.

  2. Prepare salads using fresh seasonal ingredients to an acceptable enterprise standard and to maximise nutritional value, eating qualities and characteristics and taste.

  3. Prepare suitable sauces and dressings to either incorporate into, or accompany salads.

  4. Present salads attractively according to enterprise standards.

2 . Prepare and present a range of hot and cold appetisers
  1. Produce appetisers (to an acceptable enterprise standard) using the correct ingredients ensuring:

    1. symmetry and neatness of presentation

    2. appropriate ingredient combinations

    3. precise and uniform cut ingredients

    4. attractive serviceware and garnishes.

  2. Select and prepare glazes correctly, where required.

  3. Select and use the correct equipment to assist in the production of appetisers.

  4. Utilise quality trimmings or other leftovers where and when appropriate.

  5. Prepare and present appetisers in a hygienic, logical and sequential manner within the required timeframe.

  6. Present appetisers attractively according to classical, cultural or enterprise standards.

3 . Store appetisers and salads
  1. Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality.





Key CompetencyExamples of ApplicationPerformance
Level
How can information be collected, analysed and organised?Sharing information with other kitchen and food service staff or customers1
How are ideas and information communicated within this competency?Assessing requirements of orders and menus, collecting commodities and ingredients1
How are activities planned and organised?Organising and doing mise-en-place and pre-made food items, dressings Working in a logical sequence within time restraints1
How are problem solving skills applied?Working co-operatively with other members of kitchen brigade1
How are mathematical ideas and techniques used?Calculating quantities and portions against menus and orders1
How is use of technology applied?Dealing with problems such as shortages of food items, mistakes or problems in commodities or meals produced, equipment failure1
How is team work used within this competency?Using computerised or mechanical kitchen equipment May include using computerised ordering systems1

Range Statement


Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

Linkages to other units

This unit must be assessed with or after the following unit. These units describe skills and knowledge that are essential to this unit of competence:

This unit also has linkages to the following units and combined assessment and training may be appropriate:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of assessment

Assessment must ensure:

Assessment Methods

Assessment methods must be chosen to ensure that the skills and processes for making appetisers and salads can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit: