9 remove the chicken mushrooms onions and lardons

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9Remove the chicken, mushrooms, onions and lardons from the cooking liquid andarrange neatly in four individual earthenware service dishes. Keep warm.10Degrease the cooking liquid and then place over high heat and simmer until the liquidhas reduced by about one-third.11Mix the 20 g of butter with 10 g of flour to make a beurre manié. Beat the beurre maniéinto the boiling liquid, a little at a time, to thicken the sauce lightly. Strain the saucethrough a chinois and pour over the chicken.12To finish, sprinkle chopped parsley over each portion and garnish with a crouton.Q1: What other information, in addition to the standard recipe, do you need to confirmproduction requirements? To confirm how many portions do you need to prepare.Satisfactory Unsatisfactory Q2:The chef has told you to prepare 40 portions. How much bacon do you need? 1200g.Satisfactory Unsatisfactory Q3: List the equipment required to prepare and present this dish. A chef’s knife, a bread knife, cutting board, frypan, pan, saute pan, saucepan, bowls.Satisfactory Unsatisfactory Q4:List the equipment needed to measure or weigh ingredients.Scales, measuring cups and spoons, bowls.Satisfactory Unsatisfactory Q5: What preparation technique(s) are used to prepare ingredients for cooking? Satisfactory Unsatisfactory Q6:What methods of cookery are used to cook this dish? Satisfactory Unsatisfactory Q7: What are three safe work practices you should use when browning the chicken?Name: SITHCCC012 - AssessmentVersion: 2017.1 Last Reviewed: June 2017
SITHCCC012 - Student AssessmentSatisfactory Unsatisfactory Q8:Why do you need to wipe the mushrooms before use? Satisfactory Unsatisfactory Q9:How can you use any poultry off-cuts to reduce expenses? Satisfactory Unsatisfactory Q10: What are you looking for when you visually assess this dish prior to service as anappetiser or snack? Q11: Your braised poultry is dry. What is the problem and how could you prevent thishappening in the future? Satisfactory Unsatisfactory Q12: The braise liquid is too thick. What is the possible cause and how can you improve the dish?

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