75%(8)6 out of 8 people found this document helpful
This preview shows page 15 - 17 out of 19 pages.
Respond to all questions.CHICKEN IN FILO PASTRYYIELD: 1 PORTIONIngredientsQuantityBreast of chicken, no.101Asparagus spears2Camembert30 gPepper, saltto tasteFilo sheets2Unsalted butter, melted40 gStepMethod1Preheat the oven to 185 °C.2Blanch and refresh the asparagus in boiling salted water.3Trim the breast and remove any skin, bones and fat.4Lay the breast on a cutting board and open it out a little using a knife. Season the opening.5Trim the asparagus in length to a little shorter than the chicken and lay the spears lengthwise in the smallincision.6Cut the cheese into small pieces and place on top of the asparagus.7Fold the filled breast over lengthwise to form a neat bundle.8Lay one filo sheet on a bench and paint the surface with melted butter. Lay the second sheet on top andgently squeeze out any trapped air. Butter half the surface of the top sheet and neatly fold the pastry in half.9Place the filled chicken breast on the pastry. Bring the two long edges together and fold them down. Neatlyfold the ends to seal and form a parcel.10Place on a lightly greased baking tray and brush the surface of the parcel with butter.11Bake in the oven for about 20 minutes.Q1:Calculate the ingredient amounts needed to prepare 15 portions of the recipe.Breast of chicken, no.1015Asparagus spears30Camembert450gFilo sheets30Unsalted butter, melted600gSatisfactory ☐Unsatisfactory ☐Q2:What are two (2) quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?1.There should not have any signs of freezer burn.Name: SITHCCC005 – Assessment Version: V.2019.1Last Reviewed: January 2019Page|14
SITHCCC005 – Assessment2.The storage temperature must be -18 to -250Celsius.Satisfactory ☐Unsatisfactory ☐Q3:Describe how you can sequence your mise en place and preparation tasks to meet deadlines.Confirm food production requirement and where are you starting from.Get all the required ingredients for recipes.Ready the equipments beforehand and Make sure all the equipments are clean and safely assembledCut, chop, blanch and dice the ingredients as per required recipe.Cook and present the dish as per standard recipe.Satisfactory ☐Unsatisfactory ☐Q4:What are two (2) safety techniques you should use when cutting and preparing the ingredients with a knife?1.Chop on a chopping board not in your hand. Hold your chopping board firmly in place by placing a damp cloth or non-slip mat under it.2.Sharpen your knife because Sharp knives require less pressure and are less likely to slip.Satisfactory ☐Unsatisfactory ☐Q5:A customer has requested no butter be used in the preparation of this dish. The filo pastry is prepared using melted butter. How can you prepare this dish while meeting the customer’s request?Use olive oil or vegan margarines instead of butter to meet the customer request.