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    SITHCCC003 - AT2A of 3 - Food Preparation

    Uploaded by

    zamuel capalungan
    The document provides a list of ingredients and equipment needed to prepare 7 different recipes, including club sandwiches, salad rolls, and wraps. It includes the amount of each ingredient needed per portion for each recipe. A variety of breads, meats, cheeses, vegetables, condiments, and cooking equipment are outlined based on the number of portions for each food item.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    SITHCCC003 - AT2A of 3 - Food Preparation

    Uploaded by

    zamuel capalungan
    61 views6 pages
    The document provides a list of ingredients and equipment needed to prepare 7 different recipes, including club sandwiches, salad rolls, and wraps. It includes the amount of each ingredient needed per portion for each recipe. A variety of breads, meats, cheeses, vegetables, condiments, and cooking equipment are outlined based on the number of portions for each food item.

    Original Description:

    SITHCCC003_AT2A of 3_Food Preparation

    Original Title

    SITHCCC003_AT2A of 3_Food Preparation

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    © © All Rights Reserved

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    The document provides a list of ingredients and equipment needed to prepare 7 different recipes, including club sandwiches, salad rolls, and wraps. It includes the amount of each ingredient needed per portion for each recipe. A variety of breads, meats, cheeses, vegetables, condiments, and cooking equipment are outlined based on the number of portions for each food item.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    61 views6 pages

    SITHCCC003 - AT2A of 3 - Food Preparation

    Uploaded by

    zamuel capalungan
    The document provides a list of ingredients and equipment needed to prepare 7 different recipes, including club sandwiches, salad rolls, and wraps. It includes the amount of each ingredient needed per portion for each recipe. A variety of breads, meats, cheeses, vegetables, condiments, and cooking equipment are outlined based on the number of portions for each food item.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 6

    FOOD PREPARATION LIST

    ingredient amount is for the number of portion

    Recipe
    Club Salad roll BLAT open Turkey
    sandwich sandwich cranberry
    and brie
    foccacia

    No.
    #1 #2 #3 #4
    Portions 1 1 1 1
    Ingredient Measure
    Breads, baked goods
    White bread slices 2.00
    Wholemeal bread slices 1.00
    Oval-shaped wholegrain rolls each 1.00
    Sourdough bread slices 1.00
    Focaccia g 75.00
    Flatbreads each
    Wraps (gluten free) pieces

    Dairy
    Butter g 30.00
    Brie g 70.00
    Feta cheese g

    Eggs
    Eggs each

    Fruit and veg


    Lettuce leaves 2.00
    Mignonette lettuce leaves 2.00
    Butter lettuce leaves 2.00
    Tomato (med-lge) slices 4.00 3.00 3.00
    Tomato (lge) each
    Roma tomato each
    Continental cucumber slices 4.00
    Lebanese cucumbers each
    Red onion slices 1.00
    Red capsicum each
    Green capsicum each
    Snow pea sprouts g 25.00 30.00
    Carrot g 20.00
    Beetroot g 20.00
    Avocado each 0.25
    Shallots (green onions) pieces
    Lemon juice ml
    Whole lemon each
    Mint leaves g
    Parsley g
    Garlic cloves

    Meat, poultry, seafood etc.


    Bacon, rindless rashers 2.00 2.00
    Cooked chicken breast- grilled each 1.00
    Turkey - sliced cold meat g 100.00

    Dry stores
    Potato crisps g 25.00
    Burghul g

    Condiments
    Mayonnaise g 60.00 15.00
    Cranberry sauce g 40.00
    Olives, pitted Kalamata g
    Olive oil ml
    Hommus g
    Black pepper - freshly ground to taste
    Salt to taste

    Miscellaneous consumables
    (assume takeaway versions required)

    Toothpicks each 4.00


    large paper plates each 1.00 1.00 1.00
    greaseproof/sandwich paper sheets 1.00
    paper bags each 1.00 1.00 1.00
    alfoil sheets/pieces each 1.00
    or the number of portions in row 5

    Egg tea Greek salad Tabbouleh


    sandwich and hommus and grilled
    foldover chicken
    wrap

    #5 #6 #7
    1 1 1
    TOTAL

    3.00 5.00
    1.00
    1.00
    1.00
    75.00
    1.00 1.00
    1.00 1.00

    45.00 75.00
    70.00
    150.00 150.00

    2.50 2.50

    2.00
    2.00
    2.00
    10.00
    0.50 0.50
    2.00 2.00
    4.00
    1.00 1.00
    0.50 0.20 1.70
    0.50 0.50
    0.50 0.50
    55.00
    20.00
    20.00
    0.25
    0.50 0.50
    30.00 30.00
    0.17 0.17
    2.00 2.00
    20.00 20.00
    0.40 0.40

    4.00
    1.00 2.00
    100.00

    25.00
    40.00 40.00

    37.50 112.50
    40.00
    125.00 125.00
    30.00 30.00
    30.00 30.00

    1.00 5.00
    1.00 1.00 5.00
    1.00 1.00 3.00
    1.00 4.00
    1.00 2.00
    EQUIPMENT REQUIRED

    Recipe
    Club Salad roll BLAT open
    sandwich sandwich

    Cutting boards and knives required for all recipes

    No.
    #1 #2 #3
    Flat plate for service (per portion) 1 1 1
    Colander 1
    Tongs 1 1 1
    Butter knife 1 1 1
    Fork 1
    Spoon 1
    Spreading knife
    Small saucepan
    Small bowl
    Peeler
    Chinois or strainer
    Measuring jug
    Whisk
    Turkey Egg tea Greek salad Tabbouleh
    cranberry and sandwich and hommus and grilled
    brie foccacia foldover chicken wrap

    #4 #5 #6 #7
    1 1 1 1

    1 1 1
    1
    1
    1 1
    1 1 1
    1
    1 1 2
    1
    1
    1
    1

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