SITHCCC028 Student Guide

SITHCCC028
prepare appetisers
and salads
First published 2022
Version 1.0
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Contents
1: Introduction 7
2: Appetisers 21
3: Salads 27
4: Putting it all together 35
Chef’s Toolbox 37
SITHCCC028 Prepare appetisers and salads

SKUP, Lvl2, 601Bourke St, Melbourne | Version 1.1.23 | Next Review Dec. 2023 3
Application
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers
and salads following standard recipes. It requires the ability to select and prepare ingredients, and
to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report
discrepancies to a higher-level staff member for action.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITXFSA005 Use hygienic practices for food safety
Learning goals
• Select ingredients.
• Select, prepare and use equipment.
• Portion and prepare ingredients.
• Prepare appetisers and salads.
• Present and store appetisers and salads.
Fact Sheets
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 4 - Managing Food Safety Hazards and Risks
• Fact Sheet 5 - Safe Food Handling
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
• Fact Sheet 7 - Cleaning and Sanitisation
• Fact Sheet 8 - Working Sustainably
• Fact Sheet 10 - Workflow Planning

• Fact Sheet 11 - Special Dietary Requirements
• Fact Sheet 14 - Culinary Terms
• Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen
• Fact Sheet 17 - Commercial Kitchen Utensils
• Fact Sheet 18 - Pots, Pans, Trays and Steamers
• Fact Sheet 19 - Knives
• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance
• Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills
• Fact Sheet 22 - Graters, Mouli and Mandoline Slicers
• Fact Sheet 23 - Weights and Measures
• Fact Sheet 26 - All About Boiling
• Fact Sheet 28 - All About Frying
• Fact Sheet 29 - All About Grilling
• Fact Sheet 30 - All About Poaching
• Fact Sheet 31 - All About Roasting and Baking
• Fact Sheet 32 - All About Stewing
• Fact Sheet 33 - All About Steaming
• Fact Sheet 34 - All About Microwaving
• Fact Sheet 39 - Presentation and Plating Techniques
Overlap alert
Learners may already be familiar with the following concepts:
• cleaning and sanitisation
• safe food handling
• hygienic work practices
• workflow planning
• sustainable work practices
• use of commercial kitchen equipment and utensils
• freshness and quality indicators
• spoilage and contamination
• safe food storage
• knife skills
• culinary terms

• cooking methods
• special dietary requirements.

You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of preparing appetisers and salads.

1: Introduction
In this unit you will learn how to prepare appetisers and salads. You will be able to select and prepare
ingredients, and use relevant equipment, cookery and food storage methods.
Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on
the key principles.
Food safety considerations have been provided below.
T IME FOR SOME FACT S
Look at the following Fact Sheets:
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 4 - Managing Food Safety Hazards and Risks
• Fact Sheet 5 - Safe Food Handling

If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.
Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.
Labelling
• Place labels on containers/trays.
• Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.
• Make sure use by or best before dates are not removed from packaging.
• Shelving should be labelled to assist with correct storage, rotation and inventory management.

L IFT T H E L I D
Learn more about the requirements of food labelling, use by dates and best before dates here.
Website: https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.
If you have done this activity already, you can move on.
WH AT ’S C OOKI NG?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on ingredients that can be used for appetisers and salads. Also check appetisers and salads
that are currently stored and note down the storage information.
Try to find at least one example of a Julian Date and work out the date.
Storage
• All food must be stored in food-grade storage containers.
• Check the condition of food containers before use and throw out those that are cracked/split,
or have poor fitting lids.
• Wash and sanitise before use.
• Single-use containers should never be reused.
• Lids must be tight fitting.
• If you need to use cling film or foil, make sure it covers the container tightly.
• Check temperature of fridges/cool rooms and freezers.
• Check for signs of humidity and moisture in dry stores.
• Check packaged foods for signs of contamination, spoilage or pest infestation.
• Check dry stores for signs of pest infestation.
• Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods.
• Check for adequate ventilation in the kitchen area to reduce condensation build up.
Appetisers
• Appetisers should be made close to the time of service.
• Any leftover ingredients from preparation can be stored in airtight containers in the refrigerator/
cool room.

Image by Kelly Jean on Unsplash
Salads
• Vinaigrette should not be frozen. It can be stored in the refrigerator/cool room in an airtight
container to maintain quality and freshness.
• Mayonnaise-based dressings must be stored in the refrigerator/cool room in an airtight container.

They should not be frozen.
• Prepared salads must be stored in the refrigerator/cool room in an airtight container. They should
not be frozen.
• Depending on the ingredients used, salads will stay fresh from anywhere between 1–5 days.
Look at the following Fact Sheet:
• Look at Fact Sheet 6 - Receiving, Storing and Maintaining Food

Review the information in the Fact Sheet, taking particular note of the following sections:
• ‘Storing food’, steps 1–4.0.
• ‘Storage conditions for different food types’, steps 1–2.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Choosing fresh, quality food
There are different signs of freshness and quality when it comes to food, but there are some simple
steps you can take to check.
• Turn vegetables over in your hands to check for signs

of damage or spoilage.
• Make sure vegetables do not show signs of bruising or

other damage (cut away damage or bruising if safe to
do so).
• Leafy vegetables should be crisp and green.
• Remove outer leaves and leaves that are wilted,

broken or damaged or yellow/brown in colour.
• Check colouration of vegetables for evenness and

brightness (as per the actual colour of the fruit or
vegetable).
• Feel for firmness and weight.
• Check the aroma of foods to make sure there is no

‘off’ or pungent/strong smells that are not common to
the food type.
• Choose in-season produce where possible.

Image by Nadine Primeau on Unsplash
• Meat should not be slimy.
• Meat should not be darker than other, similar types and cuts.
• Dried herbs and spices will have an aroma when crushed or pinched.
• Flour that has spoiled will have a stale or musty smell. Fresh flour will not smell.
• Flour that has spoiled may include weevils, which are generally easily to see.
• Gluten-free flour can be more prone to mould, so it is important to check before use.
• Any flour that has been stored in the refrigerator or cool room should be checked for mould.
• Dried herbs and spices will change colour (red will turn brown and green will darken in colour) if
they are losing freshness.
• Butter that is not fresh will have spots of mould and will either be much harder or softer than
usual.
• Butter can also smell sour if it is not fresh.
• Check eggs for signs of cracks.
• Certain cheeses should have velvety rinds.
• Cheese should not look dry or have cracks in its surface.
• Cheese that consists of mould should not show signs of the mould breaking down.
• Cheese with veins should have even distribution of veins from centre to rind.

WH AT ’S C OOKI NG ?
Look at the ingredients that you would use for salads and appetisers that are stored in your training
kitchen. Check that foods are rotated and that food is in stock is fresh and of quality with no signs
of contamination and spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.
Equipment and utensils

When preparing appetisers and salads you will use a broad range of commercial kitchen equipment
and utensils. You should already be familiar with these from other units in your course.
You must also be able to weigh and measure the ingredients you work with, so understanding
standard units of measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing appetisers and salads may include:
• deep fryers • portion control scoops
• blenders • mortar and pestle
• food mills • scoops, skimmers and spiders
• mixers • steamers
• hot plates or griddles • baking trays and sheets
• microwaves • whisks
• salamander • peelers, corers and slicers
• slicing machine • salad spinners
• graters • spatulas and scrapers
• juicers • strainers and chinois
• pastry brushes • pots and pans
• sieves • spoons: plain and slotted, ladles, serving

spoons and wooden spoons
• measuring jugs
• thermometers and temperature probes.
• measuring spoons
• scales
The Fact Sheets below cover a wide range of kitchen equipment and utensils.
Review the following Fact Sheets to refresh your memory on the range of equipment and utensils
available:

• Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen
• Fact Sheet 17 - Commercial Kitchen Utensils
• Fact Sheet 18 - Pots, Pans, Trays and Steamers
• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance
• Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills
• Fact Sheet 22 - Graters, Mouli and Mandoline Slicers
• Fact Sheet 23 - Weights and Measures

If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.
The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of
equipment. Instruction manuals provide information specific to the piece of equipment, such as:
• how to use it safely and hygienically
• how to set up/assemble
• what attachments/accessories can be used
• how to operate the equipment and any programmable settings
• ingredient quantities or volumes
• troubleshooting (what to do when things go wrong)
• cleaning and basic maintenance
• spare parts information
• service requirements (when to get the machine repaired or serviced).

You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken
or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill
level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your
supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.
Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should
always make sure you have cleaned and performed any necessary maintenance on equipment so
that it is clean and safe to use for the next time, or for the next person.
SITHCCC027 Prepare dishes using basic methods of cookery 13

Review Fact Sheet 7 - Cleaning and Sanitation to refresh your memory on the cleaning and
sanitisation requirements of working in a commercial kitchen.
Common signs of uncleanliness or damage may include:
• food that has not been removed from attachments and accessories
• spatters or splashes of food on equipment housing
• dust and dirt
• stains or marks on equipment
• cracks, slits and chips
• issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:
• the correct way to clean and sanitise equipment
• what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)
• signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff
to follow.
Knives and knife skills

It’s important to know what type of knives you will use when preparing these types of foods. The main
knives you will use include bread, chef, palette and utility knives.
Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes.
Precision cutting usually involves vegetables and the cuts are used for a couple of reasons:
• for garnishing/presentation purposes
• to cut food so that it can cook or marinate at an even rate.
Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives used in a
commercial kitchen environment. Also review the types of precision cuts.

Working sustainably
Every day you spend in the kitchen means you are
using water, electricity, gas and producing waste.
The impact of the hospitality industry on the
environment is well known, and has led to changes
in many practices.
Image by Marcell Viragh on Unsplash
• Fact Sheet 8 - Working Sustainably
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn about what
you can do to help reduce your impact on the environment.
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook. You must also have a plan for which tasks will be completed during
mise en place and which tasks will be completed during service.
• Fact Sheet 10 - Workflow Planning

Mise en place considerations

• Appetisers:
o Prepare fillings, dough, pastes and other ingredients ahead of time.
o Put together/assemble close to service to ensure quality and freshness of garnishes and
bases.
o Consider timing when hot and cold appetisers are to be prepared.
o Consider the use of convenience products to speed up preparation.
• Salads:
o Dressings are made ahead of time in large batches.

o Does the salad being prepared need time for flavours to be absorbed?
o Wash, prepare and cut vegetables and fruit.
o Prepare all other ingredients, which may include cooking certain ingredients.

Presentation and quality indicators
Before dishes are served it is important to evaluate them. Check your dishes using the following as a
guide:
• Appearance:
o How visually appealing is the dish?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Are colours complementary?

o Do garnishes and accompaniments enhance but not detract?
o Are salads not ‘drowning’ in dressing or sauces?
o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the serving-ware clean and free of chips and cracks?
o Have you used the correct type, size and shape of serving-ware?
Review Fact Sheet 39 - Presentation and Plating Techniques to refresh your memory on the
importance of balance, colour and contrast.
• Aroma:
o Tangy
o Earthy
o Herby
• Taste:
o Sweet
o Salty
o Acidic
o Sour
o Bitter
o Umami

o Spicy.
• Texture (mouthfeel):
o Chewy
o Clean
o Creamy
o Crispy
o Crumbly
o Crunchy
o Fibrous
o Juicy
o Liquid
o Moist
o Mousse
o Rich
o Slippery
o Smooth
Image by Valeria Boltneva on Pexels
o Velvety.
• Consistency:
o Are appetisers consistent in size and quality?
o Are sauces and fillings the correct consistency?
o Have all vegetables been cut cleanly and to the right sizes?
o Have salads been arranged consistently?
• Temperature:
o Hot
o Cold
o Warm
o Is serving ware at the right temperature?
• Fact Sheet 39 - Presentation and Plating Techniques

Refer to section 1 ‘The importance of food presentation’.

L IFT T H E L I D
The Culinary Pro provides some great information for plating and presentation.
Website: https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to refresh your memory.
Special customer requests and dietary requirements

It is quite common to receive specific requests from customers. These may relate to:
• food allergies • contradictions with medication
• food intolerances • food preferences
• gluten • food restrictions
• dairy • being vegan, vegetarian or pescatarian
• diabetes • cultural and religious requirements, such

as halal, kosher and so on.
• eating regimes
Image by Andrea Piacquadio on Pexels

• Fact Sheet 11 - Special Dietary Requirements
L IFT T H E L I D
Research the following:
• the difference between allergies and anaphylaxis
• fruits and vegetables that are known to trigger allergies
• the connection between leafy vegetables and those who take the blooding thinning medication
called warfarin
• wheat and gluten allergies
• egg allergies
• kosher
• halal foods
• lacto-vegetarianism
• fasting
• careful use of utensils and equipment when preparing foods for people with specific dietary
requirements.
Take notes about what you learn.

If you have already done this activity, you do not need to do it again.
CH EF’S T OOL BOX
Find some recipes for both appetisers and salads that are suitable for people with a range of
dietary requirements and special requests.
Add the recipes to your Chef’s Toolbox.

2: Appetisers
For more general culinary terms, or others that you come across which you are not sure of, refer to
Fact Sheet 14 - Culinary Terms.
You may like to take particular note of any culinary terms that you come across throughout this unit
for use in your assessment.
About appetisers
Served as starters, the purpose of appetisers is to stimulate one’s appetite and palate and to
encourage drinking. Depending on the type of event, you may be served appetisers while seated or
while standing when waiting to be seated, or when you have your first drink. If the event is a cocktail
party or similar, appetisers may be the only food served and are brought out over a period of time.
Sometimes referred to as ‘finger food’, appetisers they are bite-sized meals that can be eaten by
hand. Appetisers are served both hot and cold and consist of many different ingredients. The
appetiser has evolved dramatically over the years, with new ‘takes’ on the foods served.
Antipasto: ‘before the pasta’; served as the first course of a formal Italian meal, and consists of
ingredients such as cured meats (pepperoni, salami, ham, mortadella), artichoke hearts, a
range of cheeses such as fresh provolone, mozzarella, pecorino), olives, sundried tomatoes
and pickled vegetables.
Tapas: a Spanish appetiser that can be served hot or cold; tapas are small dishes usually
consisting of bread, meat, cheese, olives, tomatoes, mushrooms, vegetables, salads, seafood,
and croquettes.
Canapés: consisting of either small pieces of bread, crackers or puff pastry that are topped
with savory or spicy food to encourage diners to drink; shapes include rings, circles, squares,
triangles and strips. Bread and crackers often have flavoured butter, paste, mayonnaise or
cream cheese to keep the toppings in place.
Of course, ingredients should always take into consideration the food preferences and special dietary
requirements of customers (discussed in topic 1).
SH ARE PL AT E
Where have you been served appetisers? What were they? Can you remember the ingredients?
Were any considerations made for those with food preferences and dietary requirements? If yes,
what were they?
You will share your experiences in a group discussion facilitated by your trainer.

Key ingredients
Key ingredients used when preparing appetisers include:
• bread and bakery items • fruit
• dairy products • herbs and spices
• dressings • meat
• dry goods • poultry
• eggs • seafood
• farinaceous products • vegetables.
• frozen goods
Products may be fresh or, to speed up production, convenience products that are chilled, frozen or
pre-packaged.
SH ARE PL AT E
In a small group, identify a range of convenience products that might be used when preparing
appetisers.
You will share your thoughts in a group discussion facilitated by your trainer.
Historical and cultural influences

Appetisers are common across the world, and Australia has been influenced by many of these.
Examples of some countries include:
• Japan • Greece
• China • Middle east
• Malaysia • Italy.
• India
L IFT T H E L I D
Research different appetisers and find out which countries and cultures they originate from.
You will share your findings in a group discussion facilitated by your trainer.

Here are some common appetisers and origins.
Appetisers Description Historical and cultural origins
Arancini balls Crumbed fried rice balls with fresh The origin of the rice balls dates back
herbs, saffron, vegetables, tomatoes to the year 1000 in Sicily. The idea of
or meat. crumbing and frying the rice ball was
born with the aim to preserve and
allow people to bring with them while
traveling.
Chicken skewers Grilled meat that is marinated. Original called ‘shish kebab’ from
Turkey which means skewer and
roast meat. It then moved to Asian
countries such as the yakitori from
Japan, brochettes from France, satay
from Vietnam/Indonesia/Thailand, but
all basically means meat on a stick
that is grilled.
Spring rolls Made of flour with spring season Spring rolls were officially named in
vegetables and fruits such as spinach, the Quig dynasty – chun juan
beansprouts, beans, eggs, vermicelli, meaning spring roll. They
and meat. Then deep fried. commemorate the first day of spring
and the spring festivals as rolls and
deep-fried spring rolls symbolised
gold bars and wealth. They were
consumed in hope of having wealth
and prosperity in the year ahead.
Tortilla Española It is made from three ingredients: Is the most commonly served dish in
eggs, potatoes, and onions. Spain.
Vol-au-vent A light, round bite-sized shell of puff Created in Paris the early 1800s by
pastry filled with a delicate filling. The Antonin Carême’s pastry store.
filling is made up of meat, seafood or
vegetables usually bound with a
sauce.
Cookery methods
There are many different types of cooking methods that can be used in the preparation of appetisers,
simply due to the broad range of ingredients.


If you have already looked at these Fact Sheets you can move on or review them again to refresh
your memory.
Consistency and presentation

Appetisers are presented together on a trolley, platter or similar,
therefore it is very important to make sure they are consistent in
terms of size and appearance. As finger food, they should be of a
size that can be eaten as a mouthful and able to be held without
difficulty.
Appetisers may be presented as their own group (for example, a
platter of sushi) or they may be presented as an arrangement of
a range of appetisers (for example, mini spring rolls,
spanakopita). In the case of one group of appetisers, you may
have different varieties within the group (such as different fillings
for vol-au-vents and different types of sushi). Make sure you
have there are a range of colours on your platters or plates.
Image by Mariana Medvedeva on Unsplash
Garnishes and accompaniments

As with any dish, there are many garnishes that can be used to increase the appeal of your
appetisers. You might find yourself using the following garnishes:
• capers • toasted spices
• caviar • toasted nuts
• fresh herbs • citrus zest
• grated cheese • lettuce leaves
• grated egg • brunoise vegetables.

Due to the bite-sized portions, garnishes should be simple and not overwhelm appetisers.
Accompaniments may include sauces and dips, nuts, dried fruit and crackers, and will vary due to the
flavour profile of the appetisers being served.
WAT CH AND L EARN

Your trainer will demonstrate preparation of a range of appetisers.
Practise preparing a range of appetisers including: antipasto, canapés and tapas.

Your trainer will provide you with the recipes. Follow the recipes and food preparation lists,
demonstrating correct use of cookery techniques, equipment and utensils, and safe food handling
practices.

3: Salads
• Fact Sheet 14 - Culinary Terms

Review the information in the Fact Sheet, taking particular note of words that are relevant to salads.
As a dish consisting of a mixture of foods, generally vegetables and fruit, salads are a versatile dish
that be used across many different applications. Due the variety of ingredients and presentations,
they can be served for breakfast, lunch, dinner, dessert, as an entrée, an appetiser or as an
accompaniment, as well as part of a buffet.
Salad varieties
Salads can be grouped into the following varieties:
• Tossed: tossed salads are exactly as they are named, the ingredients and dressing are tossed
so that they end up evenly mixed. Common tossed salads include: Caesar salad, garden salad,
Mediterranean salad, Greek salad, salade Nicoise, fattoush.
Tip: combine the dressing with the greens just prior to service as the acid in the dressing causes
most greens to wilt and become soggy.
• Compound: compound salad are arranged and assembled from the ground up. There are four
layers to the salad: base, body, garnish and dressing. Common compound salads include: cobb
salad, wedge salad and insalata caprese.
• Cold: cold salads are salads that are cold and can include: pasta salads, potato salads, fruit
salads.
• Farinaceous: farinaceous salads are salads that are made from starches such as pasta, rice,
grains or potatoes. Common farinaceous salads include base ingredients of: potato, cus cus,
quinoa, bulgur (for example tabouleh), rice, noodle and pasta.
• Warm: warm salads are salads that are warm and can include: honey roasted pumpkin, silver
beet and currant salad, roasted kipfler potato salad, pork and pear salad, roasted mushrooms,
tomato and cashew salad.
• Fruit: fruit salads are salads that are made from fruit and can include: traditional fruit salad,
melon and pineapple salad, honey lime salad, berry watermelon salad, tropical fruit salad.
Salads can also be classified as:
• vegetable • seafood
• bean • cheese
• green • pasta

• meat.
A simple salad is a salad that features one ingredient as the feature. This might be a fruit, vegetable,
meat or piece of seafood, to which a dressing or garnishes are added.
A mixed salad includes multiple ingredients that include a dressing. A composed salad includes
multiple ingredients that are neatly and symmetrically arranged.
Image by Luisa Brimble on Unsplash
L IFT T H E L I D
Read the following to learn more about different types of salads. This article also provides a
comprehensive list of salad garnishes.
Article: https://www.theculinarypro.com/salads-and-garnishes
CH EF’S T OOL BOX
Use the Internet and find a variety of salad recipes. Make sure you find examples of salads that
consider special dietary requirements, as well as simple salads, mixed salads and compound
salads.
Add your recipes to your Chef’s Toolbox.
Ingredients
The ingredients for salad are incredibly broad. Here are just a few:
• Eggs • Spanish onion

• Cucumber • Cheese
• Carrot • Chicken
• Apples • Bacon
• Celery • Rice
• Potato • Pasta
• Avocado • Tofu
• Salad herbs • Nuts.
• Apricots
Lettuce is a key ingredient for many salads, and you may find yourself working with these types:
• iceberg
• cos
• butterhead
• loose leaf, which includes different sizes, shapes and colours.

Lettuce is an excellent source of antioxidants, vitamin K, vitamin A, folate and iron (iceberg being the
exception when it comes to folate and iron).
Historical and cultural influences

Here are some common salads and origins:
Salad Description Historical and cultural origins
Caesar Romaine lettuce and croutons Mexico.

salad dressed with parmesan cheese,
Created by invented by an Italian man
lemon juice, olive oil, egg,
named Caesar Cardini who lived in America
Worcestershire sauce, anchovies,
but due to the prohibition moved to Tijuana,
and black pepper
Mexico where he created the dish.
Cobb salad The original recipe contained: lettuce United States.

(head lettuce, watercress, chicory,
Cobb salad was created at the Brown Derby
and romaine), tomatoes, crisp bacon,
Restaurant in Hollywood by Bob Cobb when
chicken breast, hard-cooked eggs,
he made a midnight snack for himself.
avocado, Roquefort cheese, chives
and vinaigrette.
Coleslaw Coleslaw is a type of salad consisting The Netherlands.

primarily of shredded raw cabbage. It
The term ‘coleslaw ‘came from the Dutch
may also include shredded carrots.
term ‘koolsla’ meaning cabbage salad and
was created in the late seventeenth and
early eighteenth centuries.

Salad Description Historical and cultural origins
Fruit salad Made with various types of fruit, Unsure – USA, UK, Greece or Italy as many
served either in their own juices or cultures ate fruit that was available in the
syrup. regions or seasons.
Also known as a fruit cocktail or compote.
Greek Made with wedges of tomatoes, Greece.

salad cucumber, green bell peppers, red
Also known in Greece as ‘Horiatiki’, which
onion, sliced or cubed feta cheese,
means village or peasant salad and was
and kalamata olives, typically
primarily a summer dish as the Greeks eat
seasoned with salt, black pepper and
seasonally and did not contain tomatoes
dried oregano, and dressed with olive
until 1818 when they were introduced from
oil and red wine vinegar.
Italy.
Niçoise Tomatoes, Nicoise olives, young raw France.

salad fava beans, young raw artichokes,
Originating in and named for the city of Nice,
hard-boiled eggs, radish, green
France. It was known as a poor man’s dish
onions, green peppers and garnished
as it only contained one fish.
with tinned anchovies. The salad is
served with black pepper and olive
oil.
Potato Made from potatoes, and varies Germany.

salad throughout different regions of the
Also known as “Kartoffelsalat” in Germany
world. American versions often use
varies from regions. The Northern region
mayonnaise, sour cream or milk
serves their potato salad similar to what we
dressing.
know.
Tabbouleh Finely chopped parsley, bulgur, mint, Lebanon and Syria.

tomato, scallion, and other herbs with
Edible herbs formed an essential part of
lemon juice, olive oil and various
Arabs’ diet in the Middle Ages. It was original
seasonings, generally including black
ridiculed for its lack of meat but quickly
pepper and sometimes cinnamon
became popular due to its taste and health
and allspice.
benefits
Wedge Made from cutting a solid non- Egypt/United states.

salad shredded head of lettuce into a
Egyptians were the first to cultivate iceberg
wedge shape, topped with blue
lettuce and had a similar recipe to wedge
cheese dressing and pieces of
salad but it was created in America.
cooked bacon.
SH ARE PL AT E
There are so many ingredients that you can use in salads, we didn’t have time to list them all!

In a small group, try to think of as many salad ingredients as you can.
You will share your findings in a group discussion facilitated by your trainer.

Dressings
The following dressings are used with salad. They may be part of the salad or served next to the
salad. The amount of dressing served per person is approximately 30ml.
• Vinaigrette: oil mixed with an acidic ingredient, which may

include vinegar or lemon juice. Oils may include sunflower,
grapeseed, olive oil, virgin olive oil, vegetable oil, safflower,
walnut, chili and sesame. Examples include honey soy,
Italian, French, lime sesame. Vinegars may include red or
white wine, balsamic, malt or white vinegar.
• Mayonnaise-based: a creamy base, to which other flavours

are added to change the colour, texture and flavour. Sour
cream, crème fraiche, coconut cream, yoghurt, and buttermilk
can also be used as a base (you will have seen that the
Waldorf salad was prepared with yoghurt and crème fraiche
instead of mayonnaise). Examples include ranch, honey
mustard, Caesar, blue cheese, Thai peanut and so on. If you
have completed the unit SITHCCC029 Prepare stocks,
sauces and soups, you will be familiar with sauces and their
derivatives. Image by Adam Bartoszewicz on Unsplash
Dressings are often prepared in advance of service, in large amounts.
Presentation
CH EF’S T OOL BOX
Use the Internet and find a variety of salad dressing recipes. Make sure you find examples of
vinaigrette and mayonnaise-based dressings. Add your recipes to your chef’s toolbox.
SH ARE PL AT E
Your trainer is going to call out a number of salads. In a small group, your job is to try and list all the
ingredients that might be in the salad. Your trainer will give you a few minutes to do this for each
salad. Once time is up they will call on each group to contribute one ingredient until all ingredients
have been listed.
Cookery methods


If you have already looked at these Fact Sheets you can move on or review them again to refresh
your memory.
L IFT T H E L I D
How to cut iceberg lettuce for a salad.

Video: https://www.youtube.com/watch?v=esGbGwRbjvc (01:51)
L IFT T H E L I D
Jamie Oliver's principles for superb salads.

Video: https://www.youtube.com/watch?v=esGbGwRbjvc (08:25)
L IFT T H E L I D
Watch the following video to see the preparation of the famous Waldorf salad at its home, the
Waldorf Astoria.
Video: https://www.youtube.com/watch?v=sbjVZBS383U (06:19)
L IFT T H E L I D
Watch the following video to see the preparation of a tomato and pomegranate salad, which is one
of Yotam Ottolenghi’s recipes.
Video: https://www.youtube.com/watch?v=bIyQdIKbVC0 (02:48)
WAT CH AND L EARN
Your trainer will demonstrate preparation of a range of salads.

Practise preparing a range of salads.

Your trainer will provide you with the recipes. Follow the recipes and food preparation lists,
demonstrating correct use of cookery techniques, equipment and utensils, and safe food handling
practices.

4: Putting it all together
Now it’s time to put together everything you have learned in this unit and do some cooking!
Complete the activity below.
Note: you may cook a variety of different dishes or you may cook only a couple of dishes that include
all the food types relevant to this unit.
WH AT ’S C OOKI NG?
Your trainer will provide you with a number of recipes.

During this activity you will need to:
• interpret standard recipes and food preparation lists
• confirm food production requirements
• calculate ingredient amounts
• identify and select ingredients from stores according to quality, freshness and stock rotation
requirements
• follow procedures for portion control
• produce the required quantities
• check perishable supplies for spoilage
• check perishable supplies for contamination
• select the type and size of equipment required
• ensure that food preparation equipment safely assembled, clean and ready for use
• use equipment safely and hygienically
• use equipment according to the manufacturer’s instructions
• sort and assemble ingredients according to food production sequencing
• weigh and measure ingredients accurately
• create portions according to the recipe/s
• clean and cut all ingredients according to culinary standards
• apply appropriate cooking methods as per the recipe/s
• minimise waste to maximise profitability
• follow standard recipes accurately
• select and add accompaniments suited to each dish
• add dips, sauces and garnishes according to standard recipes and regional variations

• make adjustments to dishes to ensure quality
• present dishes attractively
• use appropriate service-ware
• evaluate dishes and adjust presentation
• store dishes in appropriate environmental conditions
• follow organisational policies and procedures
• maintain a clean work area
• dispose of or store surplus products
• work safely
• work hygienically
• work sustainably
• work efficiently
• work within commercial time constraints and deadlines.

At least one dish will have a special request or will need to be served to a customer who has
special dietary requirements. Your trainer will advise.
If you identify any issues with any ingredients, utensils or equipment, speak to your trainer
immediately.
L ET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do different next time.

Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the
end of your course, you have a set of references that you can take with you into the workforce.
SITHCCC028 Prepare appetisers and salads 37

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SITHCCC028 Prepare appetisers and salads

• Select, prepare and use equipment.

• Portion and prepare ingredients.

• Prepare appetisers and salads.

• Present and store appetisers and salads.

• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 5 - Safe Food Handling

• Fact Sheet 6 - Receiving, Storing and Maintaining Food

• Fact Sheet 7 - Cleaning and Sanitisation

• Fact Sheet 8 - Working Sustainably

• Fact Sheet 10 - Workflow Planning

SITHCCC028 Prepare appetisers and salads

• Fact Sheet 14 - Culinary Terms

• Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

• Fact Sheet 17 - Commercial Kitchen Utensils

• Fact Sheet 18 - Pots, Pans, Trays and Steamers

• Fact Sheet 19 - Knives

• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

• Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

• Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

• Fact Sheet 23 - Weights and Measures

• Fact Sheet 26 - All About Boiling

• Fact Sheet 28 - All About Frying

• Fact Sheet 29 - All About Grilling

• Fact Sheet 30 - All About Poaching

• Fact Sheet 31 - All About Roasting and Baking

• Fact Sheet 32 - All About Stewing

• Fact Sheet 33 - All About Steaming

• Fact Sheet 34 - All About Microwaving

• Fact Sheet 39 - Presentation and Plating Techniques

• cleaning and sanitisation

• safe food handling

• hygienic work practices

• sustainable work practices

• use of commercial kitchen equipment and utensils

• freshness and quality indicators

• spoilage and contamination

• safe food storage

SITHCCC028 Prepare appetisers and salads

• special dietary requirements.

SITHCCC028 Prepare appetisers and salads

Safe food handling

T IME FOR SOME FACT S

Look at the following Fact Sheets:

• Fact Sheet 1 - Following Hygienic Work Practices

• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 5 - Safe Food Handling

• Place labels on containers/trays.

SITHCCC028 Prepare appetisers and salads

• All food must be stored in food-grade storage containers.

• Wash and sanitise before use.

• Single-use containers should never be reused.

• Lids must be tight fitting.

• Check temperature of fridges/cool rooms and freezers.

• Check for signs of humidity and moisture in dry stores.

• Check packaged foods for signs of contamination, spoilage or pest infestation.

• Check dry stores for signs of pest infestation.