Tourism and Hospitality
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THHBCC02A: Prepare appetisers and salads
This unit deals with the skills and knowledge required to prepare and present appetisers and salads. This unit applies to all establishments where food is prepared and served.
Salads may be classical or contemporary,
served cold, warm or hot as well as using a diverse variety of
ingredients.
Appetisers are foods, which by definition
stimulate appetites. This includes a range of hot and cold dishes that can
either be classical or modern, varying in ethnic and cultural origins.
Appetisers may also be referred to as:
- canapés
- finger food
- hors d’oeuvre
- savouries
Critical aspects of assessment
Demonstrate the ability to both efficiently and confidently prepare and present appetisers and salads within the appropriate context and to a level acceptable by the enterprise.Salad activity
Hors d’oeuvre activity
Case studies
Review questions