American college assessment 2 practicals

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American CollegeAssessment – 2 – Practicals
International Institute of Management Pty LtdT/A American CollegeInternational Institute of ManagementRTO Code: 31897CRICOS Code: 03149KThis assessment is based on the successful completion and documentation of restaurant services on atleast 48 occasions, which typically would include work-based reports, workflow, briefing, de-briefing,menus/recipes/calculations to cover the range of requirements as outlined in the unit descriptor .American College
International Institute of Management Pty LtdT/A American CollegeInternational Institute of ManagementRTO Code: 31897CRICOS Code: 03149KMenuEntreésPumpkin soup with a pastry lidTrout fillets in almond butterCocotte potatoes***Main courseLamb midloin bound with chicken mousse on jusSauce PaloiseAccompaniments***Potato CroquettesStuffed zucchiniGlazed turned carrots***Choux bunsSauce AnglaisePart A:Adjust the menu for the following dietary requirement – Coeliac diseaseExplain the reasons for your changes!Part B:Prepare yourself for the practical exam including the work flowAmerican College
International Institute of Management Pty LtdT/A American CollegeInternational Institute of ManagementRTO Code: 31897CRICOS Code: 03149KPumpkin soup with a pastry lid – 6 Serves – StarterAmountIngredientsMethod750g75g50g½½11750ml1PumpkinButterHam boneLeek (white only)Celery stalkOnionBouquet GarniStockSalt, pepper,nutmeg, allspicePuff paste sheetChop the pumpkin.Shred the remaining vegetables and sweat them in the butterwithout colouring.Add the pumpkin and sweat also.Add the stock, ham bone and bouquet and cook until tender.Add the spices and season to taste.Place in a liquidiser and mix until smooth.Ladle the hot soupinto a hot bowl.Brush the rim of one bowl with egg yolk and place a puff pastrylid on top.Brush with yolk and place in an oven until the pastry puffs upand is cooked (~10-15 minutes).Trout fillets in almond butter - Cocotte potatoes- Serves No. 2 – StarterAmountIngredientsMethod150g50g120g5g200g5gTroutfreshButterFlourLemonAlmonds flakedSeasoningCocotte PotatoesParsley optionalFillet the trout.Marinate with lemon juice and the seasoning.Flour and shake off the excess flour.Heat a pan and take the butter to clarification stage.Place the fillets in – presentation side down.Fry slightly, then turn over.Add the almonds on the side and cook the fish until just done.Present with the potatoes and finish with the almond butter ontop.Cocotte Potatoes - Serves No. 2 – AccompanimentAmountIngredientsMethod250g15ml10gPotatoesSeasoningOilButterChopped parsleyWPRW the potatoes, turn them into approximately quail egg sizeand blanch with a cold water start.As soon as the water comes to the boil drain in a colander.Donot refresh!

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Term
One
Professor
N/A
Tags
Egg yolk, American College, International Institute of Management Pty Ltd, International Institute of Management

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