Hospo 2018- Salads

Fruit Salad-
         Type-  We used Watermelon, Rockmelon, Grapes, Pineapple, Banana, and Kiwi Fruit

Quality- The fruit can't be mushy or have any rotten parts. It has to be bright in colour. And needs to smell fresh. We were sure that the fruit was fresh as it was brought the day before consumption. 

Quantity- 50g Grapes, 1 Banana, 1 Kiwifruit, a large wedge of Watermelon and Rockmelon. 

We presented the fruit salad in a small bowl by placing all the fruit in the bowl. 

Caesar Salad-

   Type- Bacon, Chicken, lettuce, croutons and a poached egg. 

Quality- Checked the lettuce was in good quality by checking there was no blemishes. 

Quantity- 2 pieces of bacon, 2 chicken brests, 1 poached egg and a bag of lettuce. 

We plated the caesar salad in a deep plate. Topped the lettuce with the chicken and bacon. Sprinkled              Parmesan cheese on top and added the caesar dressing  

                                                       Dressing- Caesar Salad dressing.- Olive oil, lemon Juice, garlic and barely cooked egg  

Couscous salad-

Type- Couscous, feta, pesto, pumpkin, pinenuts 
Quality- No bruises or blemishes and should not be mushy

We cut the pumpkin into small cubes, and placed them into a small tray and roasted them in the oven for 20-30 minutes.When the couscous, pumpkin, and pine nuts were cooked we left them to cool down before placing them into a bowl with the feta. 





FRUIT AND VEGETABLE CUTS

Fruit Flan- 

Type- Strawberries, Kiwifruit, Peaches, Grapes .         

Quality- The fruit can't be mushy or have any rotten parts. It has to be bright in colour. And needs to smell fresh. We were sure that the fruit was fresh as it was brought the day before consumption. 

Quantity- 6 big strawberries, 1 Kiwi Fruit, Half can of Peaches. and a few grapes

We made the sweet flan pastry and Crème patissiere filling from scratch. To prepare the fruit, we washed them and checked that there was no blemishes. We took the skin off the Kiwi Fruit and sliced them. We done the same with the grapes, cut them in half. With the strawberries for the smaller flan, we cut them into quarters and for the bigger one we cut them 3 times. 

We presented the fruit flan by creating a pattern and served with a drizzle of chocolate on a plate.



Vegetable Basket-

Type- Carrot, Capsicum, broccoli, Potato, pumpkin and Kumara 
Quality- No bruises or blemishes and should not be mushy
Quantity- 300g vegetables
We cut the potato, pumpkin and Kumara up into small cubes and placed them into a bamboo basket for steaming for about 10 minutes or until soft. 

We cut the broccoli into florets, carrots into paysanne and capsicum into chunks. We also placed them into another bamboo basket and steamed for roughly 10 minutes or until soft. 

Once the vegetables were cooked, we placed them into the prepared muffin tin that had filo pastry in them. We then covered them with the excess pastry and put them into the oven to cook. 

We served them on a small plate.