a. Use the recipe card template and write the recipes for each variety to yield 4 serves each. b. Provide a suitable sauce or dip, and garnish for each type. c. List all equipment required to prepare your selection and how each piece is safely used in the preparation process. d. Suggest 3 different service vessels which could be used to serve your selection. e.Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties, colours, sizes and shapes. Sheldon School of Hospitality - Standard Recipe Card Yield: Name of dish: Antipasto Plate Preparation time:1:00-1:30 Cooking time: Garnish /sauce: Key ingredient: Cheese, smallgoods, vegetables ____________Serves: ___________1___________ Equipment Needed: Chef knife, grill, chopping board. Serving vessels: Menu for today Item Specification Weight (kg/gm,lit/ml) Method