Respond to all questions CHICKEN IN FILO PASTRY YIELD 1 PORTION Ingredients

Respond to all questions chicken in filo pastry yield

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Respond to all questions. CHICKEN IN FILO PASTRY YIELD: 1 PORTION Ingredients Quantity Breast of chicken, no.10 1 Asparagus spears 2 Camembert 30 g Pepper, salt to taste Filo sheets 2 Unsalted butter, melted 40 g Step Method 1 Preheat the oven to 185 °C. 2 Blanch and refresh the asparagus in boiling salted water. 3 Trim the breast and remove any skin, bones and fat. 4 Lay the breast on a cutting board and open it out a little using a knife. Season the opening. 5 Trim the asparagus in length to a little shorter than the chicken and lay the spears lengthwise in the small incision. 6 Cut the cheese into small pieces and place on top of the asparagus. 7 Fold the filled breast over lengthwise to form a neat bundle. 8 Lay one filo sheet on a bench and paint the surface with melted butter. Lay the second sheet on top and gently squeeze out any trapped air. Butter half the surface of the top sheet and neatly fold the pastry in half. 9 Place the filled chicken breast on the pastry. Bring the two long edges together and fold them down. Neatly fold the ends to seal and form a parcel. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. 11 Bake in the oven for about 20 minutes. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. Breast of chicken, no.10 15 Asparagus spears 30 Camembert 450g Filo sheets 30 Unsalted butter, melted 600g Satisfactory 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.2019.1 Last Reviewed: January 2019 Page|14
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SITHCCC005 – Assessment 2. The storage temperature must be -18 to -25 0 Celsius. 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 assembled Cut, 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.
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