Seasonal vegetables Chicken Jus mise en place the vegetables for Duchesse

Seasonal vegetables chicken jus mise en place the

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( 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. - Arrange the sliced veggies and sauce cover and put 40 min in the oven and then 20 minutes uncover. - 11:00 to 12:00 - Put in the oven 11:00; Chicken Maryland, skin chicken and ratatouille. - 11:15 put inside of the water; Poached Chicken. - 11:15 put in the oven; Duchesse Potatoes - 12:00 start to plating. Instructions SIT Version 1.2 ©AILFE August 2017 Task 1 At least one week prior the assessment you will need to compile a work flow and to familiarise yourselves with the dishes and skill required. Adjust your recipes to the portion required. Do this prior to getting to the kitchen Task 2 Braised Chicken maryland, potato rosti, carrot jardinière, broccoli, (2 portions) Task 3 Poached chicken breast, crispy skin, ratatouille, chicken jus (2 portions) Task 4 steamed crème caramel (2 portions)
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Task 5 Dishes Prepared Dishes Observation Date and Time General Comments Braised Chicken maryland, potato rosti, carrot jardinière, broccoli, (2 portions) Poached chicken breast, crispy skin, ratatouille, chicken jus (2 portions) steamed crème caramel (2 portions) Task 6 Use your time to produce the dishes in a logical fashion as this is one of the assessment requirements. You have 5 hrs including cleaning as you go Task 7 In the work flow plan you have to list the food and kitchen safety practices together with the equipment requires Task 8 Consideration should be given to colour, contrast, and temperature of food served, appropriate garnish and service ware used. Task 9 Minimise wastage & ensure correct storage of all reusable products Performance Criteria Additional comments S NS Correct mise en place Appropriate methods of cooking Time management Preparation and Presentation techniques Hygienic practices SIT Version 1.2 ©AILFE August 2017
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Followed health and safety regulations Results: Satisfactory Not Satisfactory Comments Reassessment Required: Yes No I have received all the feedbacks from my trainer and I agree that I will need to be reassessed SIT Version 1.2 ©AILFE August 2017
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I will book a reassessment within 7 days of feedback Student Signature: ………………………………………………….. Date: ……………………………………….. SIT Version 1.2 ©AILFE August 2017
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  • Fall '19
  • Utensils and Equipment, Chicken Maryland

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