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Prepare & Cook Poultry for complex dishes Units - 335 Prepare Poultry & 340 Cook poultry.

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Presentation on theme: "Prepare & Cook Poultry for complex dishes Units - 335 Prepare Poultry & 340 Cook poultry."— Presentation transcript:

1 Prepare & Cook Poultry for complex dishes Units - 335 Prepare Poultry & 340 Cook poultry

2 How should you be dressed... ID Badge ID Badge Full Chefs Uniform, clean & hygienic. Full Chefs Uniform, clean & hygienic. Hat worn correctly. Hat worn correctly. Hair-net worn if required, to completely cover hair. Hair-net worn if required, to completely cover hair. Correct safety boots. Correct safety boots. No watches. No watches. No jewellery. No jewellery. No make up. No make up. Finger nails clean & short. Finger nails clean & short. No nail varnish. No nail varnish. Mobile phones to be placed in the RED box UNLESS being used to record skills, techniques and end product

3 SKILLS LESSON? – SKILLS, COOKING METHODS PRODUCTION LESSON? Who has transferred skills from the sous vide masterclass? If so how... If so how...

4 Remember in practical lessons – you are encouraged to document the methods you have used after each production lesson, as well as record your dish by using photographic evidence. Feel free to take notes to use in reflection (Use digital camera or phone to record todays practical work) (Use digital camera or phone to record todays practical work)

5 Practice preparation and cooking skills whilst producing various poultry dishes including garnishing Develop your understanding of the practical kitchen based skills required in line with the qualification requirements. Promote equal opportunities and functional skills within a hospitality kitchen environment. (i.e. dietary requirements, allergy concerns, numeracy, religious beliefs)

6 Week 23 All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the requisition based on sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification. Objectives of todays lesson

7 DEFINE POULTRY Poultry is the collective term for domesticated birds bred for eating. Poultry is the collective term for domesticated birds bred for eating. NAME FIVE POULTRY BIRDS They include chickens, ducks, geese, guinea fowl, pigeons and turkeys. They include chickens, ducks, geese, guinea fowl, pigeons and turkeys.

8 QUENELLE a seasoned dumpling of minced meat, poultry or fish SOUFFLÉ A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. BALLONTINE Traditional ballontine is a deboned leg of a chicken, duck or other poultry stuffed with forcemeat and other ingredients, tied and cooked.

9 335 -PREPARE Seasoning Trimming Cutting Blending Stuffing/filling Ballontine – 340 -COOK Combination cooking Fair and creativity is to be demonstrated on presenting each dish Mincing

10 335 -PREPARE Check cavity Boning Seasoning Trimming Cutting Blending 340 -COOK Soufflé – Quenelles - Fair and creativity is to be demonstrated on presenting each dish Baking Poaching & deep frying Barding

11 Ingredients Stuffing 1 tbsp breadcrumbs Brunoise of celery, Carrot, leek & Onion Chopped parsley & Thyme Forcemeat Ballontine One duck leg (fat removed) 4 strips of pancetta Method Remove the bone from the leg (chine) Check for excess cartilage and bone – then remove Mix the ingredients, season then place in the leg Roll the leg onto the strips of pancetta Continue to roll the sausage shape onto cling film Place in the fridge for 10 minutes to rest Remove the cling film then heat a pan of oil Pan fry until golden then place into an oven at 180°c Roast for 10 to 15 minutes Skills Weighing Mixing Knife skills Seasoning Equipment Knifes Board Bowl Tray Pan Tongs/slice Clingfilm Hob Oven

12 SOUFFLÉ & QUENELLE OF GUINEA FOWL Preparation – Unit 355 Checking and preparing the cavity Boning Seasoning Trimming Cutting Blending Cooking – unit 340 Soufflé - Baking Quenelle – Poaching & deep frying BALLONTINE OF DUCK Preparation – Unit 355 Seasoning Trimming Cutting Blending Stuffing/filling Cooking – unit 340 Combination cooking

13 HAND MADEPRE-PREPARED

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16 335 -PREPARE Check cavity Boning Seasoning Trimming Cutting Blending 340 -COOK Soufflé – Baking Quenelles - Poaching & deep fry Fair and creativity is to be demonstrated on presenting each dish

17 Extension Task: Sweet potato puree Cream reduction sauce Herb oil Sprigs of herb Winglet Think about your use of ingredients and wastage for garnish items Fair and creativity is to be demonstrated on presenting each dish

18 FORCEMEAT 150g Guinea fowl 1 egg 100g breadcrumbs ½ clove of garlic 1tbsp double cream Pinch of cayenne pepper Chopped herbs Seasoning Stock for poaching METHOD Blend all ingredients excluding the stock Place stock into a shallow pan and bring to the boil Allow to simmer then quenelle the mix Drop each quenelle into the stock for 6 to 8 minutes until cooked. Remove with a perforated spoon

19 Blend together - ¼ pint of thick béchamel Sauce (50g Flour/butter) 200g guinea fowl (boneless) 3 egg yolks (season) Push the mix through a sieve and place the pulp to one side.. Whisk the three egg whites until stiff Fold the two mixes together (egg whites & guinea fowl) Put the mix into buttered/bread crumbed ramekin moulds Cook for 15 – 25 minutes in a preheated oven at 200°c

20 Check that all equipment is clean & dry Check all sink areas are clean Clean and sanitise all work surfaces Empty all rubbish Clean out bins and replace the bag Close all windows Work as a team

21 Week 23 All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the dish for sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification. Objectives of todays lesson

22 Did you feel that you executed the dishes well? Could you have improved on your plating and finishing skills? Did you see any other learners work that you felt you gained ideas or tips from?

23 Next week – Green Week promoting seasonality Any questions after the lesson then contact me at: robinsonp@grimsby.ac.uk robinsonp@grimsby.ac.uk


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