hccb assignment

8/14/2019 HCCB Assignment

1/15

Assignments

THHBCC03B Prepare stocks, sauces and soupsTHHBCC02B Prepare Appetisers and SaladsTHHBKA02B Present Food

HCCB

Commercial Cookery B

Name:

Student Number:

Group:

Date:


2/15

Certificate IV in Hospitality (Commercial Cookery) (THH41302)

HCCB Commercial Cookery B Assignment v2.0 July 2008 Page 2

Units and Elements Addressed

Assignment 1: THHBCC03B Prepare stocks, sauces and soups

. Element 1. Prepare stocks, glazes and essences required for menu items.

Element 2. Prepare sauces required for menu items.

Element 3. Prepare soups required for menu items.

Element 4. Prepare soups required for menu items.

Assignment 2: THHBCC02B - Prepare Appetisers and Salads

Element 1: Prepare and present a variety of salads and dressings.

Element 2: Prepare and present a range of hot and cold appetisers.

Element 3: Store appetisers and salads.

Assignment 3: THHBKA02B Present Food

Element 1: Prepare food for service.

Element 2: Portion and plate food.

Element 3: Work in a team.

Please Note: The assignment is must be your own work.

The assignment must be submitted in class on the due date.

The assignment must be attached to the assignment cover sheet

All references used to for the assignment must be identified.


3/15



Assignment One - THHBCC03B Prepare stocks, sauces and soups

Due date:

1. Provide three Derivative sauces for each of the following classical sauces. Provide abrief description for each derivative sauce that you choose.

Mayonnaise Sauce

1.

2.

3.


4/15



Hollandaise

1.

2.

3.

Bchamel Sauce

1.

2.


5/15



3.

2. Name five different Classical Consomms and their garnishes

1.

2.

3.

4.

5.

3. Provide a brief description and History of the following International Soups

Bouillabaisse


6/15



Clam Chowder

Gazpacho

Minestrone


7/15



Assignment Two THHBCC02B Prepare Appetisers and Salads

Due date:

1. Design a Menu for a cocktail function to be held at an art gallery. The Menu shouldinclude 5 cold and 5 hot Canaps. Describe each canap in detail including garnishesand Accompaniments

Hot Canaps 1

Hot Canaps 2

Hot Canaps 3

Hot Canaps 4


8/15



Hot Canaps 5

Cold Canap 1

Cold Canap 2

Cold Canap 3

Cold Canap 4


9/15



Cold Canap 5

2. Provide Descriptions for the following Salads including a list of ingredients and type ofdressing used.

Salad Nicoise

Coleslaw


10/15




11/15



Salad Caprese

Russian Salad

Waldorf salad


12/15


13/15



Main Course 1


14/15



Main Course 2

Dessert 1


15/15



hccb assignment

Documents