Year 12 cooking started working towards their first practical assessment this week: Salads.
Year 12 cooking students need to prepare two identical portions of a fruit salad, rice or pasta salad and a vegetable salad to pass the Level 2 Prepare and Present Salads for Service Hospitality unit standard. Some years this can be a hard sell as students sometimes equate salads with a lack of animal protein but there is a collective sigh of relief when the first salad to be made is a fruit salad. This year, a further bribe was added with the creation of piped meringue baskets. Some symmetrical and fruit salad containing examples were created and the boys really made an impressively identical portions; I reckon, given the chance, they could have served them at a cafe.
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