Q33 Can you define the cooking type used in the below recipe Q34 The above cooking method is being used in this recipe, what food types are we using in this Thai Beef Salad Method Tools Equipment Required SITHCOCOOG P2 RI Chefs Knife, measuring jug, scales, which, bowl, peeler, tongs Ingredients Quantity Adjustment Chopping Board Tea Towel Chux Cloth Clean Containers for Mise en Place Dark palm sugar, finelychopped I ibip Fich up i ibip 1 Preheat char grill 2 Combine lime juice, palm sugar, fish sauce, sesame oil, ginger and garlic 3 Tirlim steak if necessary Marinate with half of the dressing mixture for at least 2 hours Fruch ginger, finely probed 4 Halve grape tomatoes Slice cucumber in Garilc, crutched half lengthwise Slice thinly Julienne carrot, onions and slice thinly Slice chillies In half Beef steak rump or sirisin lengthwise and deseed Slice thinly Grape Damnican 5 Cook steak on a char grill, hotplate or pan to Yield 6 Cucumber lebanon medium Transfer to a warm place, cover with foll and rest Carrot, medium Place tomato, cucumber, onion, chilli, mint, Commercial time constraint 1 lhr Onlan, red herbs, bean shoots, peanuts and lime leaves 7 In a bowl Thinly slice steak and add to bowl Add Mint Coriander, Thai Daul, Ra Ra barn remaining dressing and gently toss to bunch combine Bean Shoots Serve Immediately 10 Salad can be served on a bed of lettuce or Funnuts, toasted, chopped salad greens if desired Calfir lime loves, centre veincreased 11 Chill and store as per your food safety plan only shredded SITHCCCOOG Prepare appetisers and salads Practical 2 of 2 salford college 73

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Q33 Can you define the cooking type used in the below recipe  Q34 The above cooking method is being used in this recipe, what food types are we using in this  Thai Beef Salad Method  Tools   Equipment Required  SITHCOCOOG  P2 RI Chefs Knife, measuring jug, scales, which, bowl, peeler, tongs Ingredients Quantity Adjustment Chopping Board Tea Towel  Chux Cloth Clean Containers for Mise en Place Dark palm sugar, finelychopped I ibip Fich up i ibip 1  Preheat char grill 2  Combine lime juice, palm sugar, fish sauce, sesame oil, ginger and garlic  3  Tirlim steak if necessary  Marinate with half of the dressing mixture for at least 2 hours  Fruch ginger, finely probed 4  Halve grape tomatoes  Slice cucumber in Garilc, crutched half lengthwise  Slice thinly  Julienne carrot, onions and slice thinly  Slice chillies In half Beef steak  rump or sirisin  lengthwise and deseed  Slice thinly  Grape Damnican 5  Cook steak on a char grill, hotplate or pan to Yield 6 Cucumber lebanon medium  Transfer to a warm place, cover with foll and rest  Carrot, medium Place tomato, cucumber, onion, chilli, mint, Commercial time constraint 1 lhr Onlan, red herbs, bean shoots, peanuts and lime leaves 7  In a bowl  Thinly slice steak and add to bowl  Add Mint   Coriander, Thai Daul, Ra Ra barn remaining dressing and gently toss to bunch combine  Bean Shoots Serve Immediately  10 Salad can be served on a bed of lettuce or Funnuts, toasted, chopped salad greens if desired  Calfir lime loves, centre veincreased  11  Chill and store as per your food safety plan only shredded SITHCCCOOG  Prepare appetisers and salads   Practical 2 of 2 salford college 73

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Q33 Can you define the cooking type used in the below recipe? Q34 The above cooking method is being used in this recipe, what food

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