SITHCCC005 Prepare dishes using basic methods of cookery 3 Observation Date No

Sithccc005 prepare dishes using basic methods of

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__SITHCCC005 Prepare dishes using basic methods of cookery 3. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 potato rosti 1. Wash, peel and grate the potatoes. Squeeze out and discard the excess liquid from the potatoes and place into a bowl. 2. Stir in the egg and seasoning. 3. Mix to combine to a soft, moist mixture. 4. Heat the oil in a frying pan over medium to high heat, 5. The rosti should be golden brown. 2 3 4 5 6 Assessor Signature: SIT Version 1.2 ©AILFE August 2017
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Unit: __SITHCCC005 Prepare dishes using basic methods of cookery 4. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 Beef patties - Learn about different cutting methods : Brunoise , Julienne , Chiffonade , Concasse -Know Various kitchen equipment 2 Cutting vegetable 3 4 5 6 7 Assessor Signature: Unit: __ SITHCCC005 Prepare dishes using basic methods of cookery 5. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 crispy skin After boning the chicken we keep and clean the sking to remove all meet that was together, put in a flat tray enveloped with backing paper and put in the oven until it get 2 3 4 5 SIT Version 1.2 ©AILFE August 2017
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crispy. 6 Assessor Signature: Practical Test Work Flow Plan Time Task Actual Checked Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required 1. Bone knife To cut poultry 6.spoon To try 2. Chopping board yellow To cut poultry 7.turning knife To make the potato 3. Chopping board brown To cut meat cooked 8.bools To keep the miss in place organized 4. Chopping board green To cut vegs 9.pan To make the chicken stock 5. Chefs knife To cut the carrots 10.oven To make the crispy sking Practical Test Date : Time: Location: Panorama Kitchen Time Task Actual Checked 8:15 to 8:30 - Clean the hands, organize all the utensils and equipment required. After demo Start my mis en place SIT Version 1.2 ©AILFE August 2017
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8:30 to 9:30 - Cut and clean the Chicken (yellow shop board) - Roll the Poached Chicken and keep it in the fridge ( 45 min in the warm water before plating) - Keep the bench organized - Clean the legs and keep it in the fridge ( 1 hour before plating to put in the oven) 75 degrees inside of the chicken - Clean all the meat of the skin and keep it to put in the oven 1 hour before plating. Set up mis en place Following the prep list and the plan 9:30 to 10:30 - Mirepoix oil, onion, chicken, leeks, celery, wine, water, change the pot to reduce and put salt and pepper. ( Seasonal vegetable’s Chicken Jus.) - mise en place the vegetables for Duchesse Potatoes and turned potato (put under the water 2 potatos, keep 1 potato and smash another with 1 egg yoke and butter, keep it in the fridge . 45 min before plating brush 1 whole mixed and put in the oven) - cut all the vegetables for Ratatouille - mise en place for ratatouille sauce and herb seasoning.
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  • Fall '19
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