The document describes the menu for an Asian-themed buffet being catered by Meg at CIT for 100 guests. The menu includes appetizers like Asian rice paper rolls, duck pancakes, and sushi, soups like duck consommé with wontons, main dishes like egg noodles with stir-fried vegetables and beef rendang with coconut rice, and desserts like sticky rice with mango and tropical fruit. The document also provides instructions for a hospitality foundations practical assignment where students will make an attractive fruit salad in pairs from provided ingredients and sketch their design on a recipe sheet.

1. FOOD PRESENTATION

2. Meg’s ‘final buffet’ at CIT Asian theme ~ 100 guests Menu ~ Asian rice paper rolls with lime chilli sauce Duck pancakes Sushi and sashimi with soy wasabi Dim Sims Spring rolls with soy and green onion sauce Duck consommé with wontons ~ Egg noodles with stir-fried vegetables Thai green papaya salad Beef rendang with coconut rice Thai green chicken curry Banana leaf steamed fish Asian greens in oyster sauce ~ Sticky rice with mango Tropical fruit with lemongrass and kaffir lime sorbet Sago with palm sugar and coconut milk Green Tea ice cream

10. Canberra Regional culinary team

16. Your Task Hospitality Foundations Week 9 Practical In pairs you will get the following ingredients to make an attractive fruit salad. Think about how you will present and garnish you dish, sketch it on the recipe sheet handed out to you (You will need to write your name on these and hand them back to Meg as you will need them next week) ½ Apple ½ Banana ½ Orange 100g Grapes 1/8 of a piece of Watermelon 1/8 Rockmelon 1/8 Honey dew melon 1/8 Pineapple 2 Strawberries 85g Passionfruit pulp or 50g Passionfruit & mango coulis 125g Vanilla yoghurt