Problem
Select 2 vegetable recipes. Both recipes must be on a standard recipe card.
For each recipe you have selected, answer the following questions:
A. How can using a standard recipe card help to minimise waste?
B. Explain the cookery methods to be used and the reason why this cookery method will be appropriate.
C. What equipment will the cookery methods use?
D. How should the dishes look and taste once finished?
E. How will they be presented?
F. What accompaniments or sauces will be used?
G. What will the dishes be used for? Canape, Entrée, Main Course or Dessert?
H. What temperature is required to store ingredients and complete dishes to maintain freshness, quality?