Arrange the sliced veggies and sauce cover and put 40

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- Arrange the sliced veggies and sauce cover and put 40 min in the oven and then 20 minutes uncover. - Cooking Following the prep list and the plan 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. Cooking Following the plan 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) 06.05.2019 Poached chicken breast, crispy skin, ratatouille, chicken jus (2 portions) 06.05.2019 steamed crème caramel (2 portions) 06.05.2019 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 Following the plan, looking the time, being organized and using appropriate methods of cooking. Appropriate methods of cooking Using the appropriate chopping boards to avoid contamination. Time management This type of test make us fell a bit how is a real life in the kitchen where you have time, costumers and your food have to be good. SIT Version 1.2 ©AILFE August 2017
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Preparation and Presentation techniques The presentation was followed by the techniques which was learned with the teachers and also by some experience. Hygienic practices It was followed all the hygienic practices like wash hands, to use gloves and clean and sanitize after cooking Results: Satisfactory Not Satisfactory Comments Reassessment Required: Yes No SIT Version 1.2 ©AILFE August 2017 YOUR ASSESSMENT LACKS A LOT OF CONTENT PLEASE REFER TO MY NOTES ON THE PAGES THERE IS NO COOKING INSTRUCTIONS NO DE-BONING THE CHICKEN INFORMATION? LACK OF INFORMATION
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I have received all the feedbacks from my trainer and I agree that I will need to be reassessed 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
  • Chicken Maryland

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