Jennica Abbygale T. Inovejas 12240 W O R K F L O W P L A N Stage: 1 Week: 3 Date: 25/02/2020 Recipe Serves Source Page Prep time (min) Cook time (min) Serving time Hollandaise sauce Basic 124 10 mins. 10 mins. 3 mins. Eggs benedict Basic 45 10 mins. 5 mins. 3 mins. Greek salad Basic 18 20 mins. n/a 3 mins. Vegetable curry Basic 89 20 mins. 30 mins. 3 mins. Couscous Basic 51 5 mins. 5 mins. 3 mins. Braised lamb shanks Basic 95 20 mins. 2 hrs. 3 mins. Potatoes pureed Basic 68 5 mins. 30 mins. 3 mins. Buttered beans Basic 72 10 mins. 5 mins. 3 mins. Poached pear in red wine Basic 166 10 mins. 20 mins. 3 mins. Chantilly cream Basic 161 5 mins. n/a 3 mins. TIME Jennica Abbygale T. Inovejas 3:00 PM Wash Hands – Sanitise work area. Prepare workstation. 3:10 PM Gather Ingredients (for all dishes) as per Ingredients List – Store Correctly 3:20 PM Braised lamb shacks prep and cooking 3:30PM 3:35PM Potatoes puree prep and cooking 4:00PM Buttered beans prep and cooking 4:15PM Vegetable curry prep and cooking 4:45 PM 4:50 PM Couscous prep and cooking SERVE 5:10 PM Hollandaise sauce prep and cooking 5:30PM Eggs benedict prep and cooking SERVE SERVE Serving of Braised lamb shanks with potatoes pureed and buttered beans 5:45PM Greek salad prep SERVE 6:10PM Poached pears in red wine 6:45PM Chantilly cream SERVE 7:10 PM Wash Dishes and Utensils 7:30 PM PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down and sanitise workbench 7:40 PM CLEAN DOWN: as instructed by Chef of the Day 8:40 PM DE-BRIEF
Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Hollandaise Sauce Key Ingredient: Egg yolk Key Skills: Whisking Preparation Time: 10 mins. Cooking Time: 10 mins. Equipment Needs: Bowl, pot, whisker Yield: 2 Quantity 125g Butter 1g Peppercorns 1 Egg 10ml Vinegar 10ml Water 20g Lemon Cayenne pepper Salt pepper Method Preparation Steps 1 Clarify the butter and keep at blood temperature. 2 Crush the peppercorns. 3 Separate the eggs and put the whites aside. Cooking Steps 1 Boil the pepper in the vinegar and water until almost dry, then add an additional 10mL of water and strain the reduction. 2 Combine the reduction with the egg yolks and whip over a bain-marie to sabayon stage. Stir in the butter gradually until the correct consistency is achieved this will depend on your sabayon. Adjust the seasoning, add the cayenne pepper and squeeze in the lemon juice, whisk to combine. 3 Strain through a muslin cloth and keep warm.
Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Eggs Benedict Key Ingredient: Eggs Key Skills: Poaching and toasting Preparation Time: 10 mins. Cooking Time: 5 mins. Equipment Needs: Pot and frying pan Yield: 1 Quantity 1 English muffin 10g Butter 100g Bacon 100ml Hollandaise sauce 2 Eggs Salt 10ml White vinegar Water Method Preparation Steps 1 Separate the muffins and toast. Spread thinly with butter.
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- Jennica Abbygale T. Inovejas