Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: • strong skill development - develop a central skill and practice at least two more in each recipe • hints and tips for tricky techniques and perfecting presentation • an holistic approach to assessment with multiple modules incorporated and assessed in each recipe • an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.Contents
Unit 1. Getting started; Preparing and presenting food for service; Basic hospitality equipment; Preparing and cooking food using basic methods of cookery; Measuring skills; Table of abbreviations; Unit 2. Organise and prepare food (SITHCCC001A); Paprika-dusted pita chips with salsa; Bruschetta on Turkish; Finger food platter; Pork balls sweet beef samosas and baby spring rolls; Minestrone; Crêpes filled with duxelles and vegetables in creamy cheese sauce; Sesame chicken wings with stir-fried vegetables and rice; Trim beef roast with rosemary and baked vegetables; Chicken Kiev with carrot and bean bundles and gratin potatoes; Seafood basket with cocktail sauce; Fruit salad with warm star anise custard; Unit 3. Prepare appetisers and salads (SITHCCC006A); Golden coconut prawns with sweet chilli dipping sauce; Herb blini with smoked salmon and prosciutto; Spiced cherry tomato and avocado canapés; Antipasto with macadamia pesto dip; Bacon and chive tartlets; Pappadum bites with chicken and mango; Lamb kofta with raita; Waldorf-and-chicken sandwiches; Garden salad with roasted spice dressing; Traditional Greek salad with lamb kebabs; Thai beef salad; Caesar salad; Spicy calamari salad with tropical dressing; Mini lemon and lime meringue pies; Unit 4. Prepare sandwiches (SITHCCC007A); Contemporary smoked salmon sandwich; Tea (or pullman) sandwich; Bookmaker sandwich; Club sandwich; Open sandwich; Turkey ribbon sandwich; Pinwheel sandwich; Domino sandwich; Marinated eggplant and mozzarella focaccia; Mexican wrap; Unit 5. Use basic methods of cookery (SITHCCC005A); Char-grilled vegetable and salami pizza; Poached chicken and pawpaw salad; Beef pot pie; Braised sausages with Italian couscous; Pork cutlet with German potato salad; Lemon-pecan schnitzel with mash and green beans; Sticky date pudding with butterscotch sauce; Rhubarb and strawberry trifle; Chocolate-filled wontons in vanilla bean syrup; Grilled brioche with toasted pistachios and caramelised orange; Unit 6. Prepare vegetables fruit eggs and farinaceous dishes (SITHCCC009A); Eggs Benedict; Soft breakfast tortilla with scrambled eggs and sausage; Frittata with rocket and walnut salad; Mediterranean omelette with crispy bacon and chorizo; Chive and egg dip with wafer crackers and grissini; Potato bacon and egg salad; Rice paper rolls with Vietnamese dipping sauce; North African burghul sumac and chicken salad; Homemade fettuccine with roasted pumpkin feta and basil; Chicken tikka with couscous and raita; Chilli con carne wraps with steamed rice and salsa; Fig tart with fresh cream and toasted almonds; Ginger and polenta drop biscuits; Semolina shortbread with caramelised pear and marscapone; Chocolate soufflé; Unit 7. Prepare and serve espresso coffee (SITHFAB012A); Short black (or espresso); Long black; Short macchiato; Long macchiato; Cappuccino; Flat white; Caffè latte; Mocha; Unit 8 Prepare and serve non-alcoholic beverages (SITHFAB010A); Iced coffee; Filtered coffee; Pine mango and passionfruit frappé; Refreshing fruit punch; Vanilla malt milkshake; Tropical smoothie; Hot chocolate; Iced chocolate; Chilled sparkling strawberry tea; Vanilla chai; Plunger coffee; Greek coffee; Chamomile and lemon tea; Orange and rosemary tisane; Chocolate banana energy drink; Simple syrup lemonade; Iced apple and mint tea; Jasmine and ginger tea; Passionfruit cordial; Fruit whip; Summer fruit fizz; Vegetable juice; Foaming lime spider; Raspberry soda spider; Glossary of key terms; Index.