<h3><br />Assessment 1</h3>
<ol>
<li><em><strong>Explain the meaning of the following terms in an effective kitchen operation:</strong></em></li>
</ol>
<strong>A. Mise-en-place</strong>
<p>Before the start of the services, the preparation that is done for the dishes and the ingredients. Mise-en place is a procedure that is done at the beginning of the cooking, which means that process of making everything is to be prepared before starting the process of cooking.</p>
<strong>B. Workflow planning</strong>
<p>Workflow planning is the process in which duties are adjusted or the responsibilities are assigned for the staff or in the kitchen it is cooked in order to ensure that all the operations will be completed on time. Working as a team for meeting a common goal.</p>
<p> </p>
<ol start="2">
<li><em><strong>Match the following equipment with the tasks they would be used for:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="313">
<p><strong>Equipment</strong></p>
</td>
<td width="314">
<p><strong>Used to prepare</strong></p>
</td>
</tr>
<tr>
<td width="313">
<p>Blender (1)</p>
</td>
<td width="314">
<p>Preparing a pizza dough (4)</p>
</td>
</tr>
<tr>
<td width="313">
<p>Food Processor (2)</p>
</td>
<td width="314">
<p>Parmesan for a pasta dish (3)</p>
</td>
</tr>
<tr>
<td width="313">
<p>Grater (3)</p>
</td>
<td width="314">
<p>Making breadcrumbs from stale bread (2)</p>
</td>
</tr>
<tr>
<td width="313">
<p>Mixer (4)</p>
</td>
<td width="314">
<p>To puree a soup (1)</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="3">
<li><em><strong>What is the purpose of the following pieces of equipment? How are they used?</strong></em></li>
</ol>
<p><strong> A. Sharpening Steel</strong></p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="181">
<p>Purpose</p>
</td>
<td width="331">
<p>Instruction for use</p>
</td>
</tr>
<tr>
<td width="181">
<p>Sharpening steel helps in sharpening the edge of the knives by holding steel in the hand. The maintenance of the edge of the knife is done with the help of the Sharpening.</p>
<p> </p>
</td>
<td width="331">
<ol>
<li>Against the honing steel, place the knife.</li>
<li>The knife should be angled at the knife at 15 to 20 degrees.</li>
</ol>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> <br /><strong>B. Sharpening stone</strong></p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="181">
<p>Purpose</p>
</td>
<td width="331">
<p>Instruction for use</p>
</td>
</tr>
<tr>
<td width="181">
<p> </p>
<p>Sharpening stones: It helps to retain the longer sharpening, soak the stone in the water first. Dull edge is left by the coarse stones. Sharper edge are produced by using the finer stones. When more metal needs to be removed then coarser stone is used.</p>
<p> </p>
</td>
<td width="331">
<p>1.       One hand is used to hold the knife, the blade is at a 20 degree angle.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="4">
<li><em><strong>Connect the correct cutting application with the relevant knife</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="255">
<p><strong>Type of knife</strong></p>
</td>
<td width="395">
<p><strong>Cutting application</strong></p>
</td>
</tr>
<tr>
<td width="255">
<p>Chef’s knife (French knife)-1</p>
</td>
<td width="395">
<p>Trimming, turning and peeling-5</p>
</td>
</tr>
<tr>
<td width="255">
<p>Filleting knife-2</p>
</td>
<td width="395">
<p>Turning and carving-6</p>
</td>
</tr>
<tr>
<td width="255">
<p>Bread knife- 3</p>
</td>
<td width="395">
<p>Larger cuts, slicing, dicing and chopping-1</p>
</td>
</tr>
<tr>
<td width="255">
<p>Boning knife- 4</p>
</td>
<td width="395">
<p>Trimming and boning-4</p>
</td>
</tr>
<tr>
<td width="255">
<p>Paring or utility knife- 5</p>
</td>
<td width="395">
<p>Large flat knife for spreading butter and other8 condiments</p>
</td>
</tr>
<tr>
<td width="255">
<p>Turning knife- 6</p>
</td>
<td width="395">
<p>Removing the meat and skin from fish-2</p>
</td>
</tr>
<tr>
<td width="255">
<p>Butcher’s knife- 7</p>
</td>
<td width="395">
<p>Serrated edge for slicing bread or tomatoes-3</p>
</td>
</tr>
<tr>
<td width="255">
<p>Palette knife- 8</p>
</td>
<td width="395">
<p>Long, slightly curved knife for slicing meat-7</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="5">
<li><em><strong>Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="186">
<p><strong>Equipment</strong></p>
</td>
<td width="441">
<p><strong>Examples for use in a kitchen</strong></p>
</td>
</tr>
<tr>
<td width="186">
<p>Measures</p>
</td>
<td width="441">
<p>The exact amount of the ingredients are to be measured that is to be added in the dish.</p>
</td>
</tr>
<tr>
<td width="186">
<p>Peelers, corers, and slicers</p>
</td>
<td width="441">
<p>As a whole is to be place, clean apples are mounted on this.</p>
</td>
</tr>
<tr>
<td width="186">
<p>Mandoline</p>
</td>
<td width="441">
<p>It is a tool that is used to cut large amount of food into specific shapes. Appropriate blade is to be chosen for the job and make sure that the blade is adjusted at the correct height.</p>
</td>
</tr>
<tr>
<td width="186">
<p>Scales</p>
</td>
<td width="441">
<p>For weighing the food, the kitchen scale is used while cooking in the kitchen. For gram measurement, small scales are used and for the bulk gig scale is used.</p>
</td>
</tr>
<tr>
<td width="186">
<p>Thermometers</p>
</td>
<td width="441">
<p>For measuring the internal temperature of the meat, a thermometer is used</p>
<p> </p>
</td>
</tr>
<tr>
<td width="186">
<p>Whisks</p>
</td>
<td width="441">
<p>It is used to blend the ingredient or to incorporate air into the mixture</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="6">
<li><em><strong>List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:</strong></em></li>
</ol>
<p> </p>
<ol>
<li>Raw and cooked ingredients should be kept separately and the same tool should not be used for the different task. All the equipment and tools should be washed</li>
<li>Equipment should be inspected for cleanliness before it is used</li>
<li>Benches and Cutting boards should be cleaned and sanitized.</li>
<li>Food should not be left in danger zone</li>
<li>Hands should be washed thoroughly.</li>
</ol>
<p> </p>
<ol start="7">
<li><em><strong>Describe the dimensions of the following cuts and provide a menu example that uses each cut</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="102">
<p><strong>Cut</strong></p>
</td>
<td width="232">
<p><strong>Description</strong></p>
</td>
<td width="317">
<p><strong>Menu</strong></p>
</td>
</tr>
<tr>
<td width="102">
<p>Brunoise</p>
</td>
<td width="232">
<p>The food items is julienned first and then it is turned a quarter and is again diced.</p>
</td>
<td width="317">
<p>These can be used in sauces, like tomato sauce or garnish on the soup.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="102">
<p>Julienne</p>
</td>
<td width="232">
<p>In long thin strip, the food item is cut and is similar to the matchsticks.</p>
<p> </p>
</td>
<td width="317">
<p>Some of the common items that can be julienned are carrots, celery or potatoes.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="102">
<p>Mirepoix</p>
</td>
<td width="232">
<p>It is a flavor base that is made out of diced vegetables that is cooked with butter, oil or other fat.</p>
<p> heat without color or browning. </p>
</td>
<td width="317">
<p>Spaghetti and meat ball soup</p>
</td>
</tr>
<tr>
<td width="102">
<p>Jardinière</p>
</td>
<td width="232">
<p>A dish that is cooked or served with spring vegetables.</p>
</td>
<td width="317">
<p>Fall jardiniere salad</p>
</td>
</tr>
<tr>
<td width="102">
<p>Paysanne</p>
</td>
<td width="232">
<p>It means “country style” that indicates rougher, and is more informal cut</p>
<p> </p>
</td>
<td width="317">
<p><strong>Melon Falaise</strong></p>
</td>
</tr>
<tr>
<td width="102">
<p>Macédoine</p>
</td>
<td width="232">
<p>It is a mixture of vegetables, or fruit, or both.</p>
</td>
<td width="317">
<p>used for salads and desserts</p>
</td>
</tr>
<tr>
<td width="102">
<p>Concassé</p>
</td>
<td width="232">
<p>To roughly chop the ingredient, usually vegetables.</p>
</td>
<td width="317">
<p>Tomato is seeded and chopped</p>
</td>
</tr>
<tr>
<td width="102">
<p>Chiffonade</p>
</td>
<td width="232">
<p>It is a cooking term that means to roughly chop any ingredient.</p>
<p> </p>
</td>
<td width="317">
<p>Tomato Concasse</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="8">
<li><em><strong>Give three (3) examples of how you could use vegetable trimmings economically:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="45">
<p> </p>
</td>
<td width="288">
<p><strong>Trimmings</strong></p>
</td>
<td width="317">
<p><strong>Use</strong></p>
</td>
</tr>
<tr>
<td width="45">
<p>1</p>
</td>
<td width="288">
<p>Onions</p>
</td>
<td width="317">
<p>It can be used in making stock</p>
</td>
</tr>
<tr>
<td width="45">
<p>2</p>
</td>
<td width="288">
<p>Celery</p>
</td>
<td width="317">
<p>Celery tops looks like parsley and can be used to garnish usetgarnis</p>
</td>
</tr>
<tr>
<td width="45">
<p>3</p>
</td>
<td width="288">
<p>cauliflower</p>
</td>
<td width="317">
<p>It sometimes offer a sweeter flavor than florets</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="9">
<li><em><strong>Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td colspan="2" width="650">
<p><strong>Cleaning procedures and storage for further preparation</strong></p>
</td>
</tr>
<tr>
<td width="36">
<p>4</p>
</td>
<td width="614">
<p>Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.</p>
</td>
</tr>
<tr>
<td width="36">
<p>2</p>
</td>
<td width="614">
<p>Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.</p>
</td>
</tr>
<tr>
<td width="36">
<p>1</p>
</td>
<td width="614">
<p>Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.</p>
</td>
</tr>
<tr>
<td width="36">
<p>6</p>
</td>
<td width="614">
<p>Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.</p>
</td>
</tr>
<tr>
<td width="36">
<p>3</p>
</td>
<td width="614">
<p>Wash the fish to remove any excess scales and then pat dry.</p>
</td>
</tr>
<tr>
<td width="36">
<p>5</p>
</td>
<td width="614">
<p>Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="10">
<li><em><strong>Indicate the correct order for the steps involved in crumbing fish fillets:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td colspan="2" width="650">
<p><strong>Sequential steps for crumbing</strong></p>
</td>
</tr>
<tr>
<td width="26">
<p>3</p>
</td>
<td width="624">
<p>Add flour (remove excess)</p>
</td>
</tr>
<tr>
<td width="26">
<p>6</p>
</td>
<td width="624">
<p>Crumbs (coat and slightly pat for better adherence)</p>
</td>
</tr>
<tr>
<td width="26">
<p>1</p>
</td>
<td width="624">
<p>Dry food items</p>
</td>
</tr>
<tr>
<td width="26">
<p>4</p>
</td>
<td width="624">
<p>Egg wash (remove excess)</p>
</td>
</tr>
<tr>
<td width="26">
<p>2</p>
</td>
<td width="624">
<p>Season</p>
</td>
</tr>
<tr>
<td width="26">
<p>5</p>
</td>
<td width="624">
<p>Store flat with grease proof paper between layers</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="11">
<li><em><strong>Provide an example for the use of each of the following by-products:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="140">
<p><strong>By-product</strong></p>
</td>
<td width="510">
<p><strong>Example for use (i.e. Mince)</strong></p>
</td>
</tr>
<tr>
<td width="140">
<p>A) Fishcarcasses</p>
<p> </p>
<p> </p>
<p>B)  Meatoff-cuts</p>
<p> </p>
<p> </p>
<p> </p>
<p>C)  Poultrycarcasses</p>
</td>
<td width="510">
<p>For decorating the dishes, put it in the middle of the dish and top it with fish meat.</p>
<p> </p>
<p> </p>
<p>It is used for creating a new dish from the leftover.</p>
<p> </p>
<p> </p>
<p> </p>
<p>It can be used for the soup for enhancing the flavor of the soup.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="12">
<li><em><strong>Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards forequipment:</strong></em></li>
</ol>
<p> </p>
<ol>
<li>Raw meat and utensils should be kept separate from the cooked food.</li>
<li>Cook the food thoroughly.</li>
<li>Once the hot food stops steaming then placed in hot food.</li>
<li>In the closed container, put food in it or cover it with the plastic wrap.</li>
<li>Clean utensils, plates or containers should be used for preventing contaminating cooked food</li>
</ol>
<p> </p>
<ol start="13">
<li><em><strong>Calculation</strong></em></li>
</ol>
<p>Complete the following recipe conversion for each quantity adjusted for 10 portions each: Hint: If you divide the quantity by 4 you will know the requirements for 1 portion</p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="142">
<p><strong>Item</strong></p>
</td>
<td width="85">
<p><strong>Specification</strong></p>
</td>
<td width="172">
<p><strong>Requirements for 4 portions</strong></p>
</td>
<td width="198">
<p><strong>Requirements for 10 portions</strong></p>
</td>
</tr>
<tr>
<td width="142">
<p>Asian Vermicelli</p>
</td>
<td width="85">
<p> </p>
</td>
<td width="172">
<p> </p>
<p>0.030 kg</p>
</td>
<td width="198">
<p> </p>
<p>              0.075 kg</p>
</td>
</tr>
<tr>
<td width="142">
<p>Dried Mushrooms</p>
</td>
<td width="85">
<p> </p>
</td>
<td width="172">
<p> </p>
<p>0.002 kg</p>
</td>
<td width="198">
<p>0.005 kg</p>
</td>
</tr>
<tr>
<td width="142">
<p>Onion</p>
</td>
<td width="85">
<p> </p>
</td>
<td width="172">
<p> </p>
<p>0.050 kg</p>
</td>
<td width="198">
<p>0.125 kg</p>
</td>
</tr>
<tr>
<td width="142">
<p>Garlic</p>
</td>
<td width="85">
<p> </p>
</td>
<td width="172">
<p> </p>
<p>0.004 kg</p>
</td>
<td width="198">
<p>0.010 kg</p>
</td>
</tr>
<tr>
<td width="142">
<p>Green Prawn Meat</p>
</td>
<td width="85">
<p> </p>
</td>
<td width="172">
<p> </p>
<p>0.100 kg</p>
</td>
<td width="198">
<p>0.250 kg</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="14">
<li><em><strong>What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="110">
<p><strong>Equipment</strong></p>
</td>
<td width="301">
<p><strong>Points of care</strong></p>
</td>
<td width="130">
<p><strong>Cleaning Chemical used</strong></p>
</td>
<td width="85">
<p><strong>Is Sanitiser used?</strong></p>
</td>
</tr>
<tr>
<td width="110">
<p>Blender</p>
</td>
<td width="301">
<p>Few drops of oil should be rubbed on gasket for maintaining the soft texture. Store in the blender in dry place.</p>
<p> </p>
</td>
<td width="130">
<p>Vinegar</p>
</td>
<td width="85">
<p>Yes</p>
</td>
</tr>
<tr>
<td width="110">
<p>Food Processor</p>
</td>
<td width="301">
<p>Be careful with the blades as they are sharp. With a towel, dry the blade so that there is no moisture</p>
</td>
<td width="130">
<p>Dish cloths or sponge, baking soda</p>
</td>
<td width="85">
<p>Yes</p>
</td>
</tr>
<tr>
<td width="110">
<p>Mixer</p>
</td>
<td width="301">
<p>The surface should be cleaned with electric mixer. Also clean the underneath base</p>
<p> </p>
</td>
<td width="130">
<p>Vinegar</p>
</td>
<td width="85">
<p>Yes</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="15">
<li><em><strong>List 4 examples of safety aspects which must be considered when using or cleaning equipment:</strong></em></li>
</ol>
<ul class="unordered-listing">
<li>That instructions that is mentioned on the manual should always be followed</li>
<li>Every part and piece of equipment should be cleaned properly.</li>
<li>The power and voltage of the equipment should be checked before using.</li>
<li>Equipment should be sanitized.</li>
<li>Always wear the protective gloves while using the detergent for cleaning the grill and oven.</li>
</ul>
<p> </p>
<ol start="16">
<li><em><strong>You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem?</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="621">
<p><strong>EXAMPLES FOR MEASURES YOU CAN TAKE TO REDUCE ENVIRONMENTAL IMPACTS, SAVE ENERGY AND  RESOURCES</strong></p>
</td>
</tr>
<tr>
<td width="621">
<p> </p>
<p>First, that guards will be checked and also it will be checked whether the blades are correctly fitted or not. If not then the technician will be called to fix the problem.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="17">
<li><em><strong>Connect the correct preparation method with the relevant type of batter:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="96">
<p>Beer Batter (1)</p>
</td>
<td rowspan="3" width="58">
<p> </p>
</td>
<td width="472">
<p>(2) Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.</p>
</td>
</tr>
<tr>
<td width="96">
<p>Yeast Batter (2)</p>
</td>
<td width="472">
<p>(3) Sift flour and corn flour, work in iced water and egg white to batter consistency. Used for seafood and vegetables</p>
</td>
</tr>
<tr>
<td width="96">
<p>Tempura</p>
<p>Batter (3)</p>
</td>
<td width="472">
<p>(1) Sift flour; add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="18">
<li><em><strong>Read the following recipe and answer the questions below:</strong></em></li>
</ol>
<strong>AVOCADO AND ORANGE SALAD </strong>
<p><strong>Key Ingredient</strong>: Avocado, orange</p>
<p><strong>Key Skills</strong>: Knife skills, dressing preparation <strong>Equipment Needs</strong>: Bowl, chef’s knife, pan, whisk <strong>Preparation Time</strong>: 30 minutes</p>
<p><strong>Cooking Time</strong>: 10 minutes</p>
<p><strong>Difficulty</strong>: **</p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="105">
<p>50g</p>
</td>
<td width="515">
<p>Carrots</p>
</td>
</tr>
<tr>
<td width="105">
<p>½</p>
</td>
<td width="515">
<p>Coral lettuce</p>
</td>
</tr>
<tr>
<td width="105">
<p>30g</p>
</td>
<td width="515">
<p>Celery</p>
</td>
</tr>
<tr>
<td width="105">
<p>30g</p>
</td>
<td width="515">
<p>Leek</p>
</td>
</tr>
<tr>
<td width="105">
<p>50g</p>
</td>
<td width="515">
<p>Capsicum</p>
</td>
</tr>
<tr>
<td width="105">
<p>400g</p>
</td>
<td width="515">
<p>Orange</p>
</td>
</tr>
<tr>
<td width="105">
<p>1</p>
</td>
<td width="515">
<p>Avocado</p>
</td>
</tr>
<tr>
<td width="105">
<p>2</p>
</td>
<td width="515">
<p>White bread slices</p>
</td>
</tr>
<tr>
<td width="105">
<p>40g</p>
</td>
<td width="515">
<p>Butter</p>
</td>
</tr>
<tr>
<td width="105">
<p>40mL</p>
</td>
<td width="515">
<p>Vinaigrette</p>
</td>
</tr>
</tbody>
</table>
<strong>Serves 2 Ingredients:</strong>
<p><strong>Preparation Steps</strong>:</p>
<p>Peel and wash the carrots. Lettuce, celery, leek and capsicum should be washed. Into the bite-sized pieces, the lettuce should be torn and in the fridge, the colander should be placed. Into the julienne, the carrots, celery, leek and capsicum should be cut. Cut the avocado into the half. The stone and peel of the avocado should be removed. Into 5mm square the bread should be cut. Prepare the vinaigrette.</p>
<strong>Cooking Steps:</strong>
<ol>
<li>celery, leek, carrots and capsicum should be blanched and refreshed</li>
<li>Clarify the butter. Croutons should be added and fry until browned and crisp. Drain on absorbent paper</li>
</ol>
<strong>Plating:</strong>
<ol>
<li>Avocado should be layered and orange segments on a chilled plate</li>
<li>Remaining ingredients should be placed into a bowl and dress the salad.</li>
</ol>
<p>Questions:<br /><br /><strong>A. How many serves will this recipeyield?</strong></p>
<p>Response:<u> 2                                                      </u></p>
<p><strong>B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?</strong></p>
<p>Response:<u> 43 minutes                                  </u></p>
<strong>C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment</strong><br />
<p>Will you need to prepare this salad?</p>
<p>Response:A plate, Peeler, Cutter and Steiner.</p>
<p><strong> D. List the preparation steps in order using numbered steps:</strong></p>
<p>Preparation steps in numbered sequence:</p>
<ol>
<li>Peel the carrots</li>
<li>Wash the carrots</li>
<li>Wash the lettuce, celery, leek and capsicum</li>
<li>Tear the lettuce into bite-sized pieces</li>
<li>In the fridge, Place the lettuce into a colander</li>
<li>Cut the carrots, celery, leek and capsicum into julienne</li>
<li>Cut the avocado in half</li>
<li>Remove the lump and peel the avocado</li>
<li>Cut the bread into ~5mm squares</li>
<li>Prepare the vinaigrette</li>
<li>The celery, leek, carrots and capsicum should be blanched and refreshed</li>
<li>Clarify the butter</li>
<li>Croutons should be added and fry until browned and crisp</li>
<li>Drain on absorbent paper</li>
<li>Layer the avocado</li>
<li>Place the remaining ingredients into a bowl and dress the salad</li>
<li>Place in the middle of the plate</li>
<li>Garnish as desired</li>
</ol>
<p><strong> E. What should be the temperature of the plate you will use to plate the salad?</strong></p>
<p>In the fridge the empty plate should be place for 15 minutes. Greens will be fresh if the plate is cool.</p>
<p><strong> F. When should you dress the salad?</strong></p>
<p>Response:<u>the salad should be dressed before it is served to the customer. </u><u>dress the salad just before it gets served to the customer</u></p>
<p> </p>