Work Flow Plan/ Lesson 6

Unit Code :SITHCCC005

Unit Name :PREPARE DISHES USING BASIC METHODS OF COOKERY.
Student Name Pendi Tandra Student Number 789

TrainerName Steve Stathakopoulos Trainer Signature

Class Name Certificate IV in Commercial Cookery Date 26/08/2021

Recipes
1 Braised fish
2 French fries
3 Tomato salsa
4 Angel hair (fried julienne leek)
5 Grilled chicken breast
6 Medley of steamed vegetables
7 Roasted potatoes cocotte
8 Mushroom cream sauce
Braised Fish
Time Step Miseen place /Preparation Equipment
3bminutes 1 Measuring all ingredients Scales,Bowl.
15 minutes 2 Melt butter in large, heavy skillet (big enough to fit 4 fish fillets in single Stove, bowl, knife, cutting
layer). Place fish, wine, stock, and tarragon in skillet, bring slowly to a board,pan. Stove, steamer,
boil; reduce heat and simmer gently, covered, 15 minutes or until fish is scraper
just tender and starting to flake.

French Fries
Time Step Miseen place /Preparation Equipment
1 minutes 1 Measuring Potatoes 600g Scales, bowl , measuring.
3 minutes 2 Peel and wash the potatoes. Cut them into French-fries approximately 6 Peeler
cm x 1 cm x 1 cm.
5 minutes 3 Dry the potatoes well and then place them into the fryer to blanch at Deep fryer, tong
140C150C until tender without colour. Drain well.
4 minutes 4 When the fries are needed, finish them in the fryer at 180C until crisp. Deep fryer
Cook chips in 2-portion batches, so you do not decrease the
temperature of the oil too much or overcrowd the pan. Drain well.
20 second 5 Lightly season the fries and serve. bowl

Tomato salsa
Time Step Miseen place /Preparation Equipment
3 minutes 1 Measuring all the ingredients. Scales,bowl, spoon, knife, cutting
board,
5 minutes 2 Stir all the ingredients together in a medium bowl. spoon
3 serve immediately or keep covered in the fridge for a few days
 30 minutes 4 Let it sit for 30 minutes or more. Time allows all the flavours and
ingredients to mingle.
chopped onions into a bowl of cold water for 10 minutes. Then we drain and rinse them. This simple step takes the edge off the raw onion.

Angel hair (fried julienne lekk)

Time Step Miseen place /Preparation Equipment
3 minutes 1 Measuring all the ingredients. Scales, bowl, measuring cub and
spoon, knife, cutting board.
1 minute 2 To prepare the leeks, cut the white and pale green part off the stem.
Cut in half lengthwise and wash thoroughly (try to keep each half
intact).
5 minutes 3 Thinly slice the leeks into even pieces, about 5cm long. Dry
thoroughly before frying.
5 minutes 4 Heat deep fryer to 150OC. Once the oil approximately 150ºC, fry the Deep fryer, tong
leeks.
1 – 2 minutes 5 Using a slotted spoon, lower the leeks into the oil. Fry them for
about 1 to 2 minutes or so, just until they turn golden. Be careful of
any splattering oil. Transfer to a plate lined with paper towel to
drain.
6 Fried leeks make a beautiful garnish atop of many dishes and soups.
Store in an airtight container for up to 2 days.

Grilled chicken breast

Time Step Miseen place /Preparation Equipment
5 minutes 1 Measuring all the ingredients. Scales, bowl, measuring cub and
spoon.
30 Minutes 2 Brine the chicken breast: In a large bowl, whisk the salt in the water bowl
to dissolve. Add the chicken breasts to the brine. Put in the
 refrigerator and chill for 30 minutes
1 minutes 3 Prepare your grill: Arrange your grill so that one side is for high Pan, stove, spoon
direct heat, and the other side is cooler. Alternatively, you can use a
grill pan, set over medium-high heat.
1 minutes 4 Coat chicken with oil and paprika: Remove chicken breasts from
brine and pat dry. Coat with olive oil, and sprinkle evenly with
paprika.
5 Grill the chicken breasts: Brush some olive oil on the grill grates.
Place chicken breasts on the hot side of the grill (or on the grill pan).
Let the chicken grill, undisturbed, until the pieces start getting some
grill marks (you can lift up one to check).
5 minutes 6 When the chicken pieces have browned on one side, turn them over,
and move them to the cooler side of the grill. Cover, and let them
finish cooking
7 Remove chicken from grill when the internal temperature of the
chicken reaches 72 OC.
5 - 10 8 Let the chicken breasts rest: Cover the breasts with foil. The chicken Plate
Minutes will continue to cook in its residual heat while it rests. Let it rest 5 to
10 minutes before cutting and serving

Medley of steamed vegetables

Time Step Miseen place /Preparation Equipment
2 minutes 1 Measuring all the ingredients. Scales, bowl, knife, cutting board.

4 minute 2 Cut the broccoli and cauliflower into neat small flowerets. Peel and knife
cut the carrot into batons 3 cm long x 4 mm x 4 mm. Wash all
vegetables.
3–4 3 Place the mixture of vegetables onto a perforated steaming tray or Steamer, stove, spoon
minutes in a steaming set to atmospherically cook for 3 to 4 minutes.
1 minutes 4 Drain and serve

Roasted potatoes cocotte

Time Step Miseen place /Preparation Equipment
2 minutes 1 Measuring all the ingredients. Scales, bowl, knife, cutting board.

3 minute 2 Peel and eye the potatoes and trim or tourné them into small oval Peeling knife
shapes about 4 cm long.
7 - 8 minutes 3 Place the potatoes in a saucepan, cover with unsalted water, and Saucepan, stove, spoon
bring to a boil. Reduce heat and simmer 7–8 minutes, or until about
three-fourths cooked.
4 Drain and turn out onto a sheet pan to steam dry.
1 – 2 minutes 5 Heat the clarified butter in a large sauté pan. Add the potatoes and Panm,spoon
sauté over moderate heat until golden brown and fully cooked.
(Potatoes may also be browned in deep fat if speed of service is
critical.)
20 second 6 Season with salt and pepper.

Mushroom cream sauce

Time Step Miseen place /Preparation Equipment
5 minutes 1 Measuring all the ingredients. Scales, bowl, knife, cutting board.

1 minute 2 Heat the butter and olive oil together. Sauté brunoise eschalots and Pan, stove, spoon
garlic until translucent.
3 minutes 3 Add the sliced mushrooms, and sauté until slightly caramelised, add
thyme leaf. For a whiter mushroom sauce, use button mushroom
and a squeeze of lemon juice while sauté without colour’), Deglaze
quickly with white wine (or water if there is a ‘no alcohol’ dietary
requirement)
2- 3 minutes 4 Pour in the cooking cream and allow to simmer gently for 2-3
minutes until the sauce has cooked through and thickened.
20 second 5 Season and fold through chopped parsley.