Assignment task:
- Select 3 fish recipes using Salmon, Snapper and Flounder. ALL RECIPES MUST BE ON A STANDARD RECIPE CARD. (See below)
- Each recipe must use different method of cookery. For example-GRILLING, POACHING, ROASTING, BRAISING, DEEPFRYING.
- List whether they are classical or contemporary recipes and describe their nutritional value. List the cultural background of each recipe For example- FRANCE.
For each recipe you have selected, answer the following questions:
Q1. How can the standard recipe card help to minimise waste?
Q2. Explain the requirements for selecting and defrosting ingredients to ensure quality and freshness.
Q3. Explain the cookery methods to be used and the reason why this cookery method will be appropriate.
Q4. List knives and equipment that are required and explain what safe operational practices need to be followed when using the equipment?
Q5. Explain any portioning requirements associated with the dish.
Q6. How should the dishes look and taste once finished? How will they be presented? What garnishes or sauces will be used?
Q7. What course will the dish be used for? For example- Canape, Entrée or Main.
Q8. What temperature should dishes & ingredients be stored at to maintain freshness, quality and optimize shelf life?