Fruit Salad
For our fruit salad, we included watermelon, pineapple, grapes and rockmelon. To make sure our fruit was the best quality we checked the smell, texture, and appearance. All of the fruit smelled fresh as they were all brought the day before consumption. The fruits were bright in colour and had no visible blemishes. Before added the grapes into our bowls we rinsed them under water to remove any dirt or bugs. We cut all of the fruits roughly the same size and continued to add them into our bowls. We put all the fruit into a small bowl as shown in the picture below. Couscous salad
For the couscous salad, we used pearl couscous, pumpkin, feta cheese, basil pesto, and pine nuts. Before using the pumpkin we made sure it was good quality by checking its appearance if it has blemishes and it was rotten inside. We cut the pumpkin into small eatable sizes to ensure that it cooked fast but also to make sure it was an eatable size. We used the white chopping board to cut the feta, using a black handled knife we cut the feta into cubes. We lightly toasted the pine nuts in a pan. We left the pumpkin, couscous and pine nuts to cool after cooking them. Once they were all cooled down we put in 3 heaped tablespoons of basil pesto then we tossed the all the ingredients together but gently so the pumpkin and feta don't get mushed up.
Caesar Salad
For the Caesar salad, we made we used lettuce, bacon, chicken, croutons, a poached egg, parmesan cheese, and a Caesar dressing. To make sure that the lettuce was good quality we checked the appearance if there were any blemishes and we washed it to make sure that there was no dirt. We cut the lettuce in chiffonade style due to lettuce being a vegetable we cut it on the green chopping board with the green knife. With the chicken, we placed it on the yellow chopping board and used the yellow knife to cut the chicken into small chunks. We used the yellow chopping board with the yellow knife to prevent cross-contamination. For the bacon we decided to cook it on a lined baking tray in the oven until golden brown on the stove top. As for the poached egg we cracked the egg into a measuring cup and placed it into a pot of simmering water for around 5 minutes. We presented the caesar salad on a big flat plate as it was able to hold the entire salad unlike a regular plate. We placed the lettuce down and then the chicken, diced bacon, grated parmesan cheese, poached egg and then the Caesar dressing
