Caribbean

Vocational Qualification (CVQ)

Commercial Food Preparation (Cookery) - THH10309V01
Level 1 - Cluster 1

CANDIDATE NAME: Kayla Johnson & Alyssia Gordon

GRADE: 11 RUBY

TEACHER: Mr C.Thompson

INSTITUTION: Jonathan Grant High

 TABLE OF CONTENT

INTRODUCTION…………………………………………………………………………...1

TASK 1 ……………………………………………………………………………………… 2-8

TASK 2…………………………………………………………………………………….... 9
 INTRODUCTION

In this research, you’ll be introduced to different salad recipes, composed salad using a variety of fresh
vegetables, a protein ingredient, and an appropriate dressing., mixed salad with cooked vegetables,
including at least one (1) preserved food item with an appropriate dressing.
Research and provide recipes for the following dishes that will be included in the buffet:
a) Two (2) salads to be served on the buffet line. These should be a:
i. composed salad using a variety of fresh vegetables, a protein ingredient, and an appropriate dressing.
Chopped Vegetable Salad with Lemon-Garlic Dressing
Ingredients
Crumbled bacon
Diced avocado
Cubed grilled chicken
Batons of baked tofu
Crumbled feta goat, or blue cheese
Shredded romaine radicchio, or gem lettuce
Sliced or quartered radishes
Grated or julienne-cut carrots
Shredded red cabbage
Minced parsley or chives
Lightly steamed or blanched broccoli cauliflower, green beans, or asparagus
Diced hard-cooked eggs
Pumpkin seeds
Quartered cherry tomatoes
For the dressing:
2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grapeseed oil, or another favourite oil

ii. mixed salad with cooked vegetables, including at least one (1) preserved food item with an
appropriate dressing.
Chunky Vegetable Salad

Ingredients

Dressing:

● 2 tablespoons red wine vinegar

●
● 1 tablespoon white wine vinegar
●
● 1 clove garlic, finely minced
●
● 1 teaspoon Italian seasoning
●
● 2 teaspoons chopped fresh parsley
●
● Pinch of crushed red pepper
●
● ½ teaspoon sugar
●
● ½ teaspoon ground mustard
●
● ⅓ cup plus 1 Tbsp. olive oil
●
● Salt and pepper
●
● Salad:
 ●
● 2 large carrots, cut into 1/2-inch slices on the diagonal
●
● 2 cups broccoli florets
●
● 2 cups cauliflower florets
●
● 1 yellow bell pepper, seeded and cut into large dice
●
● 1 red onion, cut into thin wedges
●
● 2 cups cherry tomatoes

Directions

Instructions Checklist

● Step 1
Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all
ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season
with salt and pepper.
● Step 2
Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just
tender, about 4 minutes. Drain and rinse under cold water.
● Step 3
In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes
with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.
b) One (1) hot and one (1) cold appetizer item that would be appropriate.
Smoky Bacon Wraps
Ingredients

● 1 pound sliced bacon

● 1 package (16 ounces) miniature smoked sausage links
● 1/3 cup packed brown sugar

Directions

● Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
● Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar. Bake,
uncovered, at 400° until bacon is crisp and sausage is heated through 30-40 minutes.
c) Two (2) different types of sandwiches, using a different technique for each. Each sandwich
must include a different type of cheese.

Mediterranean Grilled Mozzarella Cheese Sandwich

Ingredients
● 2 slices rustic white bread or sourdough bread
● 1 Tbsp extra virgin olive oil, divided
● 2 oz. Wisconsin Whole Milk Mozzarella cheese, shredded
● 1 oz. Wisconsin Feta cheese, crumbled
● 2 cups fresh spinach
● 4 Roma tomato slices
● 2 Tbsp diced black olives
● 1 tbsp finely chopped red onion
● 2 tsp chopped fresh basil
● 1/4 tsp finely minced garlic (about 1/3 clove)
● Freshly ground black pepper
Instructions

1. Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add
garlic and spinach and saute until spinach begins to wilt about 30 seconds. Remove from
heat, stir in basil and set aside. To assemble the sandwich, spread Mozzarella and Feta
cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over
cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over
tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
2. Spread 1 tbsp olive oil evenly over the skillet, add sandwich and heat over medium-low-
heat. Cook until the bottom is golden brown, about 3 - 4 minutes, then remove the
sandwich from the pan. Spread remaining 1 tsp olive oil evenly along with skillet,
carefully rotate sandwich to the opposite side and return to pan over medium-low heat.
Cover skillet with a lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve
immediately.

Open-faced Melted Feta Cheese Sandwich

Ingredients

1. 4 slices whole wheat bread

2. 2 tablespoons caesar dressing
3. 1/2 cup bell peppers (canned, in strips)
4. 8 slices turkey breast
 5. 4 slices bologna (turkey)
6. Parmigiano Reggiano

Instructions

1. Warm the bread and spread Ceasar dressing on top. Add the bell pepper strips.
2. Add the turkey breast and bologna slices, and the cheese slices on top.
3. Bake for in the microwave until the cheese melts. Serve immediately.

CUCUMBER BITES

INGREDIENTS

■ 2teaspoons dried dill

■ 1 1/2teaspoons garlic powder
■ 1 1/2teaspoons onion powder
■ 1teaspoon dried chives
■ 1/2teaspoon salt, plus more to taste
 ■ 1/2teaspoon black pepper
■ 1-4 tablespoons buttermilk (see tips)
■ 2large cucumbers, sliced into 2 dozen 1/4-inch thick rounds
■ 12cherry tomatoes halved
■ Fresh chives, for garnish
○ Steps
■ 1In a medium-size bowl, mix together the softened cream cheese,
parsley, dill, garlic powder, onion powder, chives, salt and black pepper
until well combined—you can do this with a hand mixer if it’s easier for
you.
■ 2Add in the buttermilk, 1 tablespoon at a time, until the cream cheese is
thin enough to easily spread or pipe onto the cucumber slices (usually
right around 2 tablespoons). Taste for seasoning, and add more salt if
necessary.
■ 3Spread or pipe 1 heaping tablespoon of the cream cheese mixture onto
each cucumber slice.
■ 4Top each slice with half a cherry tomato and garnish with fresh chives.
Yields 24 cucumber bites (2 per serving).
Task 2
Create a nutritionally balanced one-pot meal using a farinaceous item as the main ingredient to be
served. Include the full recipe for the dish, including title, ingredients with quantities, method of
preparation, yield, cooking time, and temperature.
One Pan Mexican Pasta
INGREDIENTS
● 2 tablespoon olive oil divided
● 1 pound lean ground beef
● 1 medium bell pepper diced
● 1 small onion diced
● 3 cloves garlic minced
 ● 1 15.5 ounces can black beans
● 1 cup corn
● 1 24 ounces jar tomato sauce
● 2 cups salsa I used medium
● 1 cup beef broth
● 2 cups elbow macaroni uncooked
● 1/2 cup cilantro chopped for serving

INSTRUCTIONS
1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add in ground beef and cook
until beef is no longer pink and is browned. Drain excess fat and set aside.
2. Add 1 tablespoon of olive oil to the same pan. Add in the bell pepper and onion and saute
for 3-4 minutes, or until tender.

3. Add beef back to the pan and stir in black beans, corn, pasta sauce, salsa, pasta and beef
broth. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about
10-15 minutes.

4. Serve immediately with fresh chopped cilantro on top if desired.

PLACE CARDS
Smoky Bacon Bites

Mediterranean Grilled
Mozzarella Cheese
Sandwich
Chunky Vegetable Salad

CUCUMBER BITES
Chopped
Vegetable Salad
with Lemon-
Garlic Dressing

Chunky
Vegetable Salad
MENU
Cucumber Bites

Smoky Bacon Bites

One Pan Mexican Pasta

Open-faced Melted Feta Cheese Sandwich

Mediterranean Grilled Mozzarella Cheese Sandwich

Chunky Vegetable Salad

Chopped Vegetable Salad with Lemon-Garlic Dressing