Poached egg hollandaise grilled bacon sauté spinach

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Poached egg hollandaise, grilled bacon sauté spinach hand cut chips is a full breakfast dish. I missed one poached egg but indeed the result was satisfactory. All the dishes was made on the time following the way to produce and plate. 2 Poached egg, Hollandaise sauce, grilled bacon sauté spinach, hand cut chips. 3 Poached pear, orange & coconut crumble orange and mint salad 4 Plate up presentation of your dish. Assessor Signature: SIT Version 1.1 ©AILFE 2019
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Practical Test Work Flow Plan Time Task Actual Checked 8:15 to 8:30 - Clean the hands, organize all the utensils and equipment required. 8:30 to 9:00 - Make all creams (mayonnaise, hollandaise) 9:00 to 11:00 - To make all miss in place for Caesar Salad, Poached egg, Hollandaise sauce, grilled bacon sauté spinach, hand cut chips, Poached pear, orange & coconut crumble orange and mint salad 11:00 to 12:00 - Plate up presentation Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required 1. Chef spoon To take the poached eggs 6.spoon To try 2. Tongues To mixed the salad 7. bools To keep the miss in place organized 3. Whisky To make the chantily 8. 4. Chopping board green To cut vegs 9. SIT Version 1.1 ©AILFE 2019
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5. Chefs knife To cut the vegetables 10. Practical Test Date : Time : 08.00 Location : Instructions Dishes Prepared Dishes Observation Date and Time General Comments Classic Caesar Salad 26 th & 27 th June Satisfactory results Orange & mint salad 26 th & 27 th June Satisfactory results Poached egg hollandaise 26 th & 27 th June Satisfactory results Sauté spinach 26 th & 27 th June Satisfactory results Hand cut chips 26 th & 27 th June Satisfactory results Category of dish Ingredients used Cookery Method used antipasto canapés bread and bakery items condiments baking boiling SIT Version 1.1 ©AILFE 2019 Based on the recipes provided to you by your trainer, you will have to prepare the selected dishes within 4 hour for 1 Pax You will be assessed based on preparation techniques, time management, dishes prepared, required methods of cooking the dishes, hygienic practices and complying to health and safety regulations
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hors d’oeuvres tapas X classical salad modern salad cold salad warm salad fruit salad dairy products X dressing ingredients dry goods X eggs farinaceous products frozen goods fruit X herbs and spices X meat poultry seafood X vegetable blanching X frying grilling X poaching roasting steaming 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 I will book a reassessment within 7 days of feedback Student Signature: ………………………………………………….. Date: ……………………………………….. SIT Version 1.1 ©AILFE 2019
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  • Fall '19
  • Caesar salad

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