Can be used for other dishes satisfactory

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Can be used for other dishes.
SatisfactoryUnsatisfactoryQ12:You need to heat and serve green pea soup that you prepared yesterday. It has thickened overnight. How doyou reconstitute the soup?Name:SITHCCC007 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|12
SITHCCC007 – AssessmentStep 1: Start the cold, thickened liquid on a low heat. Add a small amount of appropriate liquid such as stock,water or wine and stir frequently with a wooden spoon. This prevents it from burning on the bottom of the pot.Step 2: Heat the thickened liquid to a flowing consistency. Gradually increase the temperature until it comes to theboil.Step 3: At boiling point, turn the temperature down. Slowly simmer for four to five minutes. This helps to reduceany bacteria that may have built up during storage.Step 4: Once the liquid has simmered, you can adjust the consistency if necessary. Thin it with an appropriateliquid. Thicken it with a beurre manie or liaison.SatisfactoryUnsatisfactoryQ13:What type of serviceware would you present this dish in? Base your responses on the service ware availablein your workplace or training environment.As a lunch dishSoup bowlFor a buffet function for 100 peopleHeating potSatisfactoryUnsatisfactoryQ14:What are you looking for when you visually assess this dish?
SatisfactoryUnsatisfactoryQ15:Where and how would you store this dish prior to service?In fridge, temperature must be between 1 to 4 degree Celsius.SatisfactoryUnsatisfactoryQ16:How do you classify this soup: clear, broth, purée, cream, cold, hot, classic, and contemporary?Classic, hot soupSatisfactoryUnsatisfactoryTask 2:Use the recipe provided or one supplied by your assessor.Respond to all questions.HOLLANDAISE SAUCEYIELD: 1 LITREIngredientsQuantityButter1.1 kgWhite vinegar100 mlWhite peppercorns, crushed8Water80 mlEgg yolks12Lemon juice50 mlSaltto tasteName:SITHCCC007 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|13
SITHCCC007 – AssessmentCayennepinchStepMethod1Place butter into a bowl over a bain-marie to clarify. When the butter is clarified, keep it warm (40°C) but not hot.2Place vinegar and crushed peppercorns into a pan and reduce until the mixture is almost dry.Remove from the heat and add water.3Place the egg yolks into a round-bottomed stainless steel bowl and strain the vinegar reduction intothe eggs.4Whisk the egg yolks and reduction vigorously over a bain-marie until the mixture thickens andstreams from the back of the whisk like a ribbon.5Remove the sabayon (light and fluffy egg mix) from the heat and continue to whisk until it cools to40 °C.

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Term
Winter
Professor
john
Tags
Egg yolk

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