Cambridge Hospitality - Recipes for Kitchen Skills

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.