Appetisers and salads SIT - HospoColeman - home€¦ · · 2010-11-171.3 Prepare suitable sauces...

SITHCCC006A PREPARE APPETISERS AND SALADS

Prepare appetisers and salads ©Culinary Solutions Australia Pty Ltd Version 2 march 2009

Unit SITHCCC006A Prepare appetisers and salads

Student Resource



COPYRIGHT AND DISCLAIMER

Copyright © 2008 Culinary Solutions Australia Pty Ltd (ACN 085 656 766) of Level 1, 1397 Centre Road, Clayton, Victoria, 3168. All rights reserved. No part of this work may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical, including photocopying, recording, taping or information retrieval systems) without the written permission of the copyright owner, Culinary Solutions Australia Pty Ltd. The information contained herein is provided on the understanding that it neither represents nor is intended to be advice and that neither the publisher nor author is engaged in rendering legal or professional advice. While every care has been taken in its preparation no person should act specifically on the basis of the material contained herein. If expert assistance is required, competent professional advice should be obtained. Culinary Solutions Australia Pty Ltd, its directors and authors or any other persons involved in the preparation and distribution of this publication, expressly disclaim all and any contractual, tortuous or other form of liability to any person (purchaser of the publication or not) in respect of the publication and any consequences arising from its use by any person in reliance upon the whole or any part of its contents.



Introduction to this unit

Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation. Appetisers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic and cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Employability skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Prerequisite units This unit must be assessed after the following prerequisite units: • SITHCCC001A Organise and prepare food • SITHCCC002A Present food • SITXOHS002A Follow workplace hygiene procedures.

Application of the unit This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

Competency field Commercial Cookery and Catering

Sector Hospitality



What you should achieve

Element Performance Criteria

ELEMENT PERFORMANCE CRITERIA Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

1 Prepare and present a variety of salads and dressings.

1.1 Choose suitable ingredients that meet enterprise quality standard for salads and dressings.

1.2 Prepare salads using fresh seasonal ingredients to an acceptable enterprise standard to maximise nutritional value, eating characteristics and taste.

1.3 Prepare suitable sauces and dressings to either incorporate into, or accompany, salads.

1.4 Present salads attractively according to enterprise standards.

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

2.1 Produce appetisers to an acceptable enterprise standard using the correct ingredients ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniformly cut ingredients, and attractive serviceware and garnishes.

2.2 Select and prepare glazes correctly, where required.

2.3 Select and use correct equipment to assist in production of appetisers.

2.4 Use quality trimmings or other leftovers where and when appropriate.

2.5 Prepare and present appetisers in a hygienic, logical and sequential manner within the required timeframe.

2.6 Present appetisers attractively according to classical, cultural or enterprise standards.

3 Store appetisers and salads.

3.1 Store appetisers and salads in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and quality.



REQUIRED SKILLS AND KNOWLEDGE This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit: • knife skills to prepare a range of appetisers and salads • safe work practices, particularly when using knives • logical and time-efficient work flow • waste minimisation techniques and environmental considerations in relation to appetisers

and salads • problem-solving skills to deal with problems such as shortages of food items, mistakes or

problems in commodities or meals produced, and equipment failure • literacy skills to read menus, orders and instructions • numeracy skills to calculate quantities and portions against orders.

The following knowledge must be assessed as part of this unit: • historical development and current trends in salads and appetisers • suitable commodities and food combinations for use in salads and appetisers • compatible dressings and sauces for incorporating into or accompanying salads • methods of attractive presentation for salads and appetisers • nutritional values of appetisers, salads and salad ingredients and the effects of cooking on

nutrients • culinary terms commonly used in the industry with regard to appetisers and salads • principles and practices of hygiene related to working in a kitchen, including appropriate

uniform and other personal protective equipment.

EVIDENCE GUIDE The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential: • ability to prepare a variety of appetisers and salads

from different recipes and cultural backgrounds • ability to prepare a number of appetisers and salads

within industry realistic timeframes • ability to present appetisers and salads attractively and

creatively.



EVIDENCE GUIDE Context of and specific resources for assessment

Assessment must ensure: • demonstration of skills within a fully equipped and

commercially realistic food preparation area with appropriate and industry-current equipment, as defined in the Assessment Guidelines

• a variety of suitable ingredients for appetisers and salads

• industry-realistic ratios of kitchen staff to customers.

Methods of assessment A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: • direct observation of the candidate preparing

appetisers and salads • sampling of dishes prepared by the candidate • written or oral questions to test knowledge on

commodity knowledge and food safety issues • review of portfolios of evidence and third-party

workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: • SITHCCC007A Prepare sandwiches.

Assessing employability skills Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.



How you will be assessed Once you have completed your learner guides and practiced your skills, you will be ready to have your skills and knowledge assessed. Assessment can take place in many forms but basically there are two types of assessment, Formative assessment and Summative assessment. Formative assessment is assessment that helps you learn such as activates during class. Summative assessment is assessment designed to test competence such as an assignments, tests or practical application of skills. The purpose of assessment is not to see if you can pass a test, but to determine if you have the skills and knowledge to perform work tasks competently. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include:

Practical demonstration of your skills in a classroom situation (Formative) Practical demonstration of your skills in a workplace situation (Summative) Written questions and answers Verbal questions and answers Reports from your employer or supervisor A portfolio of evidence Projects and Assignments A combination of these methods Oral classroom presentation

When you have successfully completed your assessment, you will receive a Statement of Attainment to show you have achieved competence in this unit. Tips for learners Discuss your assessment with your assessor/trainer and make sure you understand what is required and how your assessment will be organised. Ask for feedback on your progress as you work through your assessment activities. Ask for help when you need it. Talk to more experienced colleagues or your trainer and ask for their guidance. Listen, take notes, ask questions and practise your new skills as often as possible. This way you will improve your speed, your memory, and also your confidence. During your training, you should seek other sources of information as well, such as text books, the Internet etc.



Introduction ‘Salad’ is a broadly used term to describe a dish (or series of dishes) which are prepared with one ingredient as the feature, or a combination of ingredients and flavours. The techniques involved in preparing salads, such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. In many kitchens, salads are given very little consideration in terms of planning, preparation and service. Very often their preparation is perceived as a simple task, requiring little or no training. This is wrong. Quality salads require special care in their planning, preparation and service. Imaginative, well made and presented salads are among the most popular food items in the world What are salads? By definition, salads consist of herbs and edible plants, often combined with a dressing, served cold and eaten raw but today the term ‘salad’ is used much more broadly. Salads include a vast array of cooked and uncooked foods, mostly served cold, but sometimes warm, usually with dressings and garnishes. Though salads are frequently based on leafy greens, they can also include a wide range of other vegetables, fruits, meats, offal, seafood, eggs, pasta and cheese When are salads served? Salads can be offered in every food service situation - breakfast, lunch, dinner, supper. On the menu they may appear as an entree, an accompaniment, a main course or a dessert. Traditionally, salads were served as an appetiser to refresh the palate for the next course to come, especially when a large selection of food was presented on the menu. Today, however, a salad may be more substantial and nourishing, depending on the situation where it is used.



Salads can be made from a great variety of ingredients which include:

All types of green herbaceous salad greens for salads eaten raw. All types of bulbs, stems, flowers, legumes, fruits etc which can be used raw, or cooked.

Poultry, roast meat, pickled meats. Fish and shellfish. All types of hard and soft fruits. Some flowers and roots can be used, as well as the leaves. All types of oils, in particular sunflower and olive oil. All types of vinegars, in particular white wine vinegar.

Pasta, usually bite-size varieties, for example spiral and bow-tie noodles. Natural yoghurt, cream, sour cream, fresh bean curd (tofu) Many varieties of cheeses, ginger, sesame paste (Tahini) and soya sauce. Bottled or preserved goods, such as sweet corn, beans, chick peas and peas. Leaf vegetables suitable for salads There are many varieties of salad greens. While the majority of them are available year round, the quality and price will vary with the season and area in which they are grown. Quality and price are generally most favourable when green vegetables are in season.

Salad Ingredients



The expression ‘leafy green’ is usually used to describe leafy lettuce. The variety of lettuces in Australia has increased quite markedly from the mid-1980s onwards. Some of the more commonly available ‘leafy greens’ in Australia include: Iceberg lettuce This is perhaps the most familiar salad green, distinguished by its firm, compact head with light green leaves. Iceberg lettuce is also used extensively as a base and as an ingredient in a large variety of mixed salads. Butter crunch lettuce Has a fine, loose, yellow to pale green leaf. It has a delicate flavour and is excellent for a leafy salad. Coral lettuce Colour shades from pale green at the base to a reddish colour at the tip. The leaves are compact and curly

Salad greens



Cos lettuce (Romaine) Cos lettuce has an elongated head with slender, loose green leaves which are fairly coarse in mature plants. It retains its crispness and is used in mixed green salads. Lamb’s tongue lettuce (Mache) With delicious, dark green leaves the size and shape of a lamb’s tongue. Mignonette There are two types of mignonette - red and green. The mignonette has a loose, flat, broad leaf, similar in structure to an iceberg lettuce but smaller in size.



Red oak lettuce Also known as Elk-Horn. The base is a pale green colour the tip of the loose leaf is red, similar to butter crunch. Curly endive This lettuce forms a spread out bunch with thin, twisted leaves, curly on the outer edges. Colour shades from dark green outside to pale yellow or white in the centre. It has a slightly bitter taste. Escarole Sometimes referred to as broad leaf endive, escarole is fan shaped, with a flat head and broad, loose leaves. Darker green than its cousin, curly endive, it is rather bitter in taste. Belgian endive—Witlof A tightly packed, narrow, pointed head with a spear like shape and a slightly bitter taste



Radicchio A round deep red endive with a white contrasting rib Watercress Sometimes used in green salads, watercress is more extensively used as garnish for salads, fruits and main dishes. It has tiny green leaves similar to small clover and its taste is peppery. Mediterranean rocket (Arugula) Rocket, or Italian cress as it is sometimes known, is one of the most versatile salad greens. The leaves have a delicious spiciness, though the flavouring can become overpoweringly hot in mature plants.

Chinese cabbage Chinese cabbage has a long, narrow head with green leaves shading to white in the centre. It resembles cabbage in taste, but is somewhat milder, crisp and bitey. It is excellent for mixed salads.



Salad herbs

A herb is a flowering plant with a stem that does not become wooden, but decays and regenerates annually. Herbs have a variety of uses, including medicinal, taste and smell. Chefs and cooks though are more concerned with taste and smell, and in this context, the herb must edible without making you ill. Herbs are used in salads to provide flavour, aroma and texture, but care must be taken (due to strength and overpowering flavour) not to use too much or too many herbs. Some herbs that are popular in salads include the following:

Curly parsley Italian parsley Chives Mint Vietnamese mint (spicy) Tarragon Coriander Basil Dill Fennel Oregano

Activity 1 Name a salad that uses the following herb as a ingredient? Basil ______________________________________________________________ Chives_____________________________________________________________ Parsley_____________________________________________________________



Salad oils and dressings The foundation of a good salad dressing is a well-flavoured oil and vinegar. They make the salad tasty and attractive in their own right, and they also serve as the base for additional flavours such as herbs or spices. The variety of oils and vinegars available makes it possible to select the one which will be most suitable for different salads

Oils with a neutral flavour and aroma

Sunflower Safflower Grape seed Vegetable Peanut

Oils with a Strong or noticeable flavour and aroma Olive oil Extra Virgin olive oil Walnut Hazelnut Rose (strong and expensive) Truffle (expensive) Chilli (very strong) Sesame



Vinegars Vinegar is an acidic liquid made by fermenting wine, cider, sherry, etc. Due to its acidity, it is used for preserving food, as an accompaniment, or as part of a dressing in a salad. The actual sourness of the vinegar accentuates the flavour of the ingredients used in salads and today there are a wide range of flavoured vinegars available, such as herbed and spiced vinegars. Most vinegar is made from a wine, sherry or cider base with some of the more common varieties available for salad making include:

White wine vinegar Red wine vinegar Sherry vinegar Cider vinegar Champagne vinegar Balsamic vinegar Malt vinegar White vinegar Flavoured vinegars such as Tarragon vinegar

Activity 2 Why would a White wine vinegar or Champagne vinegar be better to use in a salad rather than standard white vinegar __________________________________________________________________ __________________________________________________________________



Fruits Fruits can be used in salads to make interesting combinations Combinations may be

Pear, walnut, gorgonzola and rocket salads Waldorf salad Fresh peach with endive and mozzarella Fresh Figs with pancetta and goats cheese Peach with wild rocket and a raspberry vinegar Mango and poached prawns and curried mayonnaise Greens with a pomegranate dressing Citrus salad with smoked salmon

Because salad are generally served raw, the quality and freshness of the ingredients, particularly fruit must be first class. Bruised and damaged fruit will produce a poor salad. So only use the best fruit and make sure that the fruit is ripe but still firm.



Vegetables Vegetables are very popular in salad making and can add crunch, texture and colour to a salad as well as giving some distinct flavours. Common vegetable items and uses are

Potato and bacon salad Coleslaw – Cabbage and carrot Greek salad using capsicums Carrot and sultana salad Pasta salad with peas and corn Snow peas and bean shoots used in Asian salads Beetroot salad with an orange and horseradish dressing

Once again the freshness and quality of the vegetables is very important. Vegetables for salads should be:

Fresh and firm Clean and well washed Free from insects and bugs Have good colour Trimmed of unwanted parts Cut with precision and Consistency

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Classification of salads Salads can be classified into two main categories

Simple salads Mixed or composed salads

A Simple Salad consists of one type of ingredient, combined with or served with a dressing just prior to service. Examples of simple salads with suitable dressings are: Green salad with a simple vinaigrette dressing Tomato salad with olive oil and black pepper A Mixed, or Composed, Salad consists of more than one type of ingredient, usually mixed together and combined with a suitable dressing such as mayonnaise, vinaigrette or acidulated cream. In this style of salad, the dressing is an integral part of the dish and as such, is often added at the preparation stage rather than just prior to service. Two examples of mixed salads are Caesar Salad with a combination of cos lettuce, croutons, bacon, Parmesan with an anchovy mayonnaise and garnished with egg



Greek salad with a combination of feta cheese, olives, cucumber, onions and tomatoes, mixed with a garlic dressing Classical salads are based on French cuisine; this term refers to all traditional salads which are based on French-influenced cuisine and tradition. Examples include Salad Nicoise (French beans, potatoes, tomatoes, anchovy, olives, capers and French dressing) Salad Waldorf (celery, apple, chopped walnuts, mayonnaise and cream)



Modern salads. Generally a term used to classify any contemporary developments in salads, which may use previously unavailable ingredients or adopted international cuisines, particularly Asian and Italian/Mediterranean. Examples of ‘modern’ styles of salads include Thai Beef Salad (thin fried strips of beef, cherry tomatoes, mint, coriander, palm sugar, soy, ginger, garlic, chilli and lemon/lime juice)

Activity 3 Name three simple salads 1__________________________________________________________________ 2_________________________________________________________________ 3_________________________________________________________________ Name three composed salads 1__________________________________________________________________ 2_________________________________________________________________ 3_________________________________________________________________



Dressings and sauces Dressings are prepared liquids (sometimes thickened) that make a salad more appetising in appearance and flavour. To establish the most appropriate dressing for a particular salad, the following areas need to be considered: What type of salad is being prepared? Is the purpose of the dressing to add flavour only (vinaigrette) or to bind (mayonnaise)? Will dressing be served in or next to the salad? Is the dressing compatible with the flavour of the salad?

Vinaigrette Also known as French dressing. Traditional vinaigrette is a combination of vinegar, oil and seasoning. These ingredients are mixed together vigorously just before use. Vinaigrette also accentuates flavour and gives moisture to a salad. The recommended proportions of basic vinaigrette are three to four parts oil to one part vinegar Mayonnaise Mayonnaise is actually considered a cold sauce and its main ingredients include oil, vinegar, mustard, egg yolks and seasoning. It is also known as an emulsion sauce because two incompatible ingredients, oil and acid (vinegar), are combined through an emulsifying agent (egg yolk). Flavours, herbs and garnishes can be added to form the basis of a derivative sauce (a sauce that has been made using the mayonnaise as the main part). Some examples of derivative sauces using mayonnaise as a base include Tartare sauce: mayonnaise, capers, gherkins, dill, parsley and lemon juice Cocktail sauce: mayonnaise flavoured with tomato sauce, Worcestershire sauce and lemon Caesar dressing: Mayonnaise flavoured with horseradish, Worcestershire sauce, garlic, lemon juice and anchovy essence



Preparing salad greens Leafy greens play a role in many different salads, whether as the main ingredients or simply as a garnish or a bed for other ingredients. Salad greens should be selected and combined carefully. It is important to keep in mind the individual flavours, colours and textures of the greens in order to produce a well balanced, pleasing salad. It is also essential to prepare the greens properly. Keep the following guidelines in mind.

Hold greens under refrigeration until they are to be prepared and served. Clean them as close to serving time as possible.

Clean all greens scrupulously to remove all traces of sand, grit and insects. Wash them thoroughly in plenty of cold water. Before cleaning a lettuce, remove the core from the head.

Dry greens as thoroughly as possible after washing. Allow them to drain, and then blot them on absorbent cloth or paper towel

Place the dried greens on a plastic sheet, or a tray of aluminium or stainless steel. Cover them loosely, first with lightly dampened paper towel, and then with plastic wrap.

Remove any tough stems or wilted spots. If you use a knife, be sure it is sharp so as to avoid bruising the leaves. Tearing is preferable for more delicate leaves.

Greens ready for service should be in bite-size pieces that are easy to pick up with a fork. In general, they should not be so large that a guest is required to cut them with a knife.

Dress greens with the appropriate salad dressing as close to service time as possible, so that they do not become soggy and look heavy. Use only enough dressing to coat the greens lightly. There should not be a pool of dressing at the bottom of the salad bowl or plate.



Principles of salad preparation Cutting the materials Cutting must be precise and of a size suitable for the final dish. All foods should be identifiable. When preparing fresh fruit, it is best to use stainless steel knives and utensils, as they will not stain or discolour foods. Colour and texture It is important to have contrasts in both colour and texture, but not so much that the harmony of the dish is destroyed. Food items should be properly blanched and chilled to retain their colour and structure. Food which is served raw should be clean and crisp. All ingredients should be properly drained.

Flavour Keep a balanced composition of flavours by selecting complementary ingredients. Salads with a bland character require more highly seasoned dressings. Salads with a distinct flavour should have a milder dressing. A poor dressing can ruin a good salad. Composition The salad must be neat, and balanced. Strive for eye appeal and simplicity. Make the plate colourful. Give it depth. Don’t use too much of any one ingredient in any one salad. Be careful not to repeat ingredients too much when you are making a series of salads. Retain materials within the frame of the plate or platter. Consider serving the salad in a clear bowl so it can be seen from all sides, not just from the top. Storage of prepared salads Salads prepared in advance should be covered with plastic wrap and stored within a temperature range of 10C - 50C to prevent the growth of bacterial organisms and to stop food from drying out. Salads, either cooked or raw, should not be stored near raw or cooked meats or seafood. Salads which require dressing with a Vinaigrette style dressing, such as green or garden salads, should be dressed and mixed just prior to service.



Quality points to remember

All salad ingredients must be absolutely fresh

Salad greens must be washed thoroughly in plenty of cold water

Salad greens must be dried thoroughly with a clean towel

Salad greens must be crisp. Place them in a covered container in the refrigerator to crisp after washing

Leave salad ingredients in reasonably large bite-sized pieces so that the character of the ingredients is not lost

Salad greens should only be tossed in dressing immediately before serving, to prevent them becoming soggy

Salads must be tossed very lightly in dressing

Use only sufficient dressing to season

Activity 4 What is the difference between ‘Virgin Olive Oil’ And ‘Olive Oil?’ __________________________________________________________________ _________________________________________________________________ _________________________________________________________________ __________________________________________________________________ _________________________________________________________________ _________________________________________________________________



Constructing salads When constructing salads it is important to follow a few basic guidelines. If unfamiliar with the recipe, refer to your standard recipe cards. Assemble all ingredients, i.e. vegetables, dry goods, fruits, meats, etc. Ensure that you have sufficient workspace and all the required equipment (including knives, bowls, boards, etc.). Wash, trim, peel fruit and vegetables as required by recipe observing good food hygiene and safety practices. Using the appropriate cooking method, prepare all required food items (blanch and refresh vegetables, fry croutons, etc.) If ingredients are not required immediately then store them hygienically, correctly and promptly in the appropriate containers and environment (coolroom, service area, etc.). If preparing salads to order ensure that you have all mise en place close to you. Also ensure that you have a sufficient number of bowls (preferably stainless steel) in which to mix the salads. When you are ready to construct the salad, place all required ingredients into an appropriately sized container. Do this by adding the firmest ingredients first. Leave softer ingredients until last, or even as a garnish, e.g. Poached salmon pieces, poached egg, etc. Add just enough dressing to moisten the salad to give it the appropriate appearance. If you are unsure about how much dressing is required, ask your lecturer. Toss the dressing thoroughly but gently through the ingredients to avoid bruising them or breaking them up Use a clean spoon or fork to taste the salad and check seasoning Present salad according to the requirements of your establishment. Salads can be served plated up in single portions or they can be prepared and served in bulk amounts to provide multiple serves, for example, bowls of mixed and simple salads for a buffet.



Presentation tips

Do not add too much dressing

Ensure that all ingredients are as fresh as possible

Taste the food you are preparing to ensure the flavour is correct

Do not overcrowd the senses with conflicting strong flavours, e.g. olive oil with coconut, etc

Ensure that presentation is balanced in portion size, colour and taste

Give the presentation some height and shape rather than flat and boring.

Portion Control The term portion control refers to the control of the quantity of food served to each customer. Preparing portions of consistent size is of utmost importance as customers will object to being served inadequate or inconsistent portion sizes. Serves which are of an appropriate size for the purpose will also help to minimise food wastage. Salads Portion control is an important process that should be carried out in every catering establishment. It provides the chef with a clear indication of the correct amounts of food to order and the yields which can be obtained from orders made. It also helps the chef calculate the cost of each dish on a menu. Portion control is relatively easy to maintain in the case of salads plated up in single portions, once a reasonable amount of food per portion is determined. However in the case of bulk salads for a function, it is sometimes difficult to determine the exact number of portions to prepare, as a majority of buffets are served with the customer determining how much they require. In this situation, portion amounts can be controlled to some extent by the size of the service equipment and crockery used.

Appetisers and salads SIT - HospoColeman - home€¦ · · 2010-11-171.3 Prepare suitable sauces...

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Transcript of Appetisers and salads SIT - HospoColeman - home€¦ · · 2010-11-171.3 Prepare suitable sauces...