Emil Milewski

Prepare Buffet for event

Criteria:

Competence demonstrated in the preparation of hors d’oeuvre(hot and cold appetisers served

at the beginning of a meal) hot and cold sandwiches, salads, dressings and desserts suitable

for the chosen event.

Event: Break during hotel conference

Number of guests: 17

Break duration: 45 min

Shopping list: Qty Price (€)

1 lb salmon fillet 1 3

butter 4 8

olive oil 1 5

garlic 3 1

salt 1 0,50

pepper 1 2

dill 1 1

Lemon 2 1

½ kg pork ham 1 5

Honey 1 3

brown sugar 1 2

cloves 1 1

2 chicken breasts 1 3

Chinese noodles 1 3

peanut butter 1 2

soy sauce 1 2

chilli oil 1 3

balsamic vinegar 1 3

cucumber 1 1

2lettuces cut across into thick slices 2 1,50

cucumber 2 1

fresh basil 1 3

onions 1 1

Eggs 1 5

Mayo 1 3

Chives 1 0,50

Potatoes 1 3

mustard 1 2

garlic powder 1 1

celery 1 1

paprika 1 1

curry powder 1 2

long-grain white rice 1 3

can tuna 1 1

can chopped tomato 1 1

pasta 1 3

broccoli 1 0,50

carrot 2 1

Italian dressing 1 3

green cabbage 1 0,50

celery seed 1 2,50

flour 1 3

cocoa powder 1 1

red food coloring 1 1

buttermilk 1 1

vanilla extract 1 0,50

white vinegar 1 3

baking soda 1 0,50

cream cheese frosting 1 2

cream cheese 1 2

powdered sugar 1 1

dry yeast 1 3

milk 1 2

111 Total

This shopping list include all ingredients. When you do this same meal wil be no need to buy

all herbs, oil, vinaigrette, yeast, etc.

Baked salmon with lemon

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min

Ingredients:

1 lb salmon fillet

2 tsp butter

1 tsp olive oil

1 clove of garlic, minced

Sea salt and freshly cracked pepper, to taste

Fresh dill, to taste

Lemon slices

Directions:

Preheat the oven to 200 C. Line a baking sheet with tin foil then

coat it with cooking spray.

Combine the butter, olive oil, and garlic together then spread

evenly over the top of the fish. Season with sea salt and freshly

cracked pepper, to taste. Sprinkle freshly chopped dill all over

followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork.

Remove from the oven and serve with additional slices of lemon if desired. Serve

immediately.

Sliced honey ham

Prep Time: 20 minutes

Cooking Time: 1 to 1 1/2 hours

Ingredients

½ kg pork ham, fully cooked, room temperature

1 cup honey

1/2 cup brown sugar

1 teaspoon cloves, optional

Preparation method

It is important that you let your ham come to room temperature, or the exterior will dry out

during heating well before the meat closest to the bone even gets warm. If you buy a pre-

sliced ham, this will be easy for serving but it will dry out your meat very quickly. An electric

knife can easily slice your ham, thin. So we recommend not buying it pre-sliced.  

1. Preheat oven to 325°F.

2. Pat dry the ham and place into a heavy duty foil–lined roasting pan.

3. In a small pot, combine the honey, brown sugar(and cloves if you choose). Heat just

until the sugar is melted. Stir to evenly combine all of the ingredients.

4. For a fancy diamond pattern, you can use a sharp paring knife and score the fat about

1/2-inch deep in one direction at about a 45-degree angle, about 2 inches apart. Then

go back across in the opposite direction to create the diamond pattern. You cannot do

this if you bought it pre-sliced or spiral cut.

5. Using a basting brush, cover the ham with the glaze.

6. Place in the pre-heated oven and baste with the glaze about every 20 minutes until the

internal temperature reads about 140 degrees. The ham is fully cooked already, so you

just need to heat it through. This will take 1 to 1 1/2 hours.

Torn chicken pieces

Ingredient

2 chicken breasts

Glass of Chinese noodles, broken into small pieces

3 garlic cloves, crushed

2 tbsp peanut butter

3 tbsp light soy sauce

2 tbsp clear honey

1 tsp chilli oil

1 tbsp balsamic vinegar

1 cucumber, peeled and cut into thin strips

Preparation method

1. Preheat the grill to its highest setting.

2. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side,

turning once, until golden and cooked through. Remove from the grill once cooked

and leave to cool slightly.

3. Place the noodles into a large heatproof bowl and pour boiling water over to cover.

Leave to cook for five minutes then drain and allow cooling.

4. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin

and then shred to pieces with forks.

5. Place the garlic, peanut butter, soy sauce, honey, chilli oil and vinegar into a food

processor and blend until smooth.

6. To serve, place the noodles on plate, top with the cucumber strips followed by the

shredded chicken breast. Drizzle lightly with the peanut sauce.

Tossed leaf salad

Prep Time: 10 minutes

Ingredients

2 cos lettuces cut across into thick slices

1⁄4 telegraph cucumber thinly sliced

12 large fresh basil leaves roughly torn

5 large spring onions thinly sliced

1⁄3 cup (80 ml) Basic vinaigrette

Preparation method

1. Place the cos lettuce, cucumber, herbs and spring onions in a large salad bowl. Just

before serving, drizzle over the dressing and toss thoroughly with salad servers or

clean hands until the ingredients are coated lightly with the dressing.

2. Serve immediately.

Egg Mayonaise

Preparation method:

Boil eggs in large boul.

When is ready place half on large plate cover with mayonnaise. For bether effect you can add

chives on top.

Potato salad

Prep Time: 15 mins

Ingredients:

8 medium potatoes, cooked and diced

1 1/2 cups mayonnaise

2 tablespoons cider vinegar

2 tablespoons sugar

1 tablespoon yellow mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

2 celery ribs, sliced

1 cup onion, minced

5 hard-boiled eggs

paprika

Preparation time:

1. Boil peeled potatoes in salted water until done. Cool to room temperature.

2. Place diced potatoes in large bowl. \

3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in

another bowl.

4. Add to potatoes.

5. Add celery and onions and mix well.

6. Stir in eggs.

7. Sprinkle a little paprika on top

Curried rice

Ingredient

1 medium onion, finely chopped

3 garlic cloves, finely chopped

3 tablespoons olive oil

4 teaspoons curry powder

2 cups long-grain white rice

3 1/4 cups water

2 teaspoons salt

Preparation method

Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat,

stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water

and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes

and grains on top appear dry, about 8 minutes.

Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes

more.

Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

Tuna pasta

Total Time: 20 mins

Prep Time: 5 mins

Cook Time: 15 mins

Ingredients:

1 (9 1/4 ounce) can tuna, drained

1 (1 lb) can chopped tomato with juice

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, minced

2 tablespoons fresh basil, minced (1 1/2 tsps) or 2 tablespoons dried basil (1 1/2 tsps)

red pepper flakes

3/4 lb of your favourite pasta, cooked al dente and tossed with 1 tblsp butter (we like to eat

this sauce with pasta 'curls' so the little bits of tuna can get caught in the curls)

grated parmesan cheese, for the table

Preparation method

1. Heat the olive oil in a small saucepan and add the onion; saute onion until it is

translucent, 2-3 minutes, then add tomatoes and garlic; season to taste with salt,

pepper and red-pepper flakes and boil over medium heat for 10-12 minutes until

thickened somewhat; add basil and simmer 2 more minutes; add tuna, turn off heat and

allow to 'sit' (flavours will blend) for 5 minutes.

2. This makes a very thick, flavourful sauce (you can thin with a little boiling water or

some of the pasta cooking water if it's too thick for your liking).

3. Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at

the table or, alternatively, toss pasta and sauce together, then serve, passing grated

cheese.

4. Note: If you don't want your sauce to be as 'chunky', you can puree the tomatoes

before using.

Broccoli & Carrot salad

Ingredients

1 1/2 cups broccoli flowerets

¼ cup sliced carrot

1 medium green onion, sliced (1 tablespoon)

3 tablespoons low-fat Italian dressing

2 lettuce leaves

Preparation metod:

1. In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion.

Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-

tender; drain.

2. Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled.

Serve on lettuce leaves.

Coleslaw

Prep Time:10 mins

Ingredients:

1 small green cabbage, sliced thin or 1 (16 ounce) bag coleslaw

mix

0.5 (8 ounce) bag red cabbage, sliced

1/2 cup mayonnaise

1/4 cup apple cider vinegar

1 teaspoon Dijon mustard

2 tablespoons sugar

1 pinch salt

ground pepper

1 teaspoon celery seed

Directions:

1. Mix all dressing ingredients, add cabbage and stir.

2. Refrigerate 2-4 hours or up to 3 days

Selection of cupcakes

Total Time: 40 mins

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa powder

2 ounces water

2 ounces red food coloring

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 teaspoon baking soda

cream cheese frosting

1 (8 ounce) package cream cheese, softened

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well.

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt togethr into this mixture.

6. One at a time, add the following ingredients: buttermilk, vanilla, and water.

7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter.

Make sure it's incorporated, but don't beat it.

8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs

back when touched.

9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a

rack to finish cooling completely.

10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream

cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1

teaspoon vanilla extract. Blend until smooth.

Shortbread stack, Tea and coffee

Ingredients for one loaf :

• 700 g of wheat flour bread

• 2 tsp salt

• 25 g butter, softened

• 1 sachet dry yeast (7 g )

• 1 teaspoon sugar

• 150 ml of warm milk

• 300 ml of warm water

Directions:

In a larger bowl , mix the flour with salt, add the butter . Sprinkle the yeast and sugar. Add the

milk , water and knead the dough . Knead dough on a lightly surface until smooth and elastic ,

trying not add flour. Leave in a bowl, covered with a cloth, to double the size .

Dough after rise punch, lightly knead , form an oval loaf , put on a floured baking tray . Cover

again and leave for 30 minutes or longer to double in volume and pompous .

Using a sharp knife, cut the bread several times , sprinkle with flour .

Preheat the oven to 230 ° C and bake a loaf for 10 minutes. Then reduce the temperature to

200 ° C and bake for another 20 - 25 minutes . Ready bread should be grown-up , brown and

sound hollow when hit from below.

Preparing buffet