Today we were assigned in five groups each group consisted of 2 members. Our task was to complete Oeuf"s Florentine in a time period given. This dish consists of crôuts topped with cream spinach topped with poached egg then followed by napped Bechamel sauce.
Bechamel sauce is made by a traditional roux, a roux consists of equal quantity milk and flour made in to a thick paste like ball, (NB when roux is hot add cold milk and when roux is cold add hot milk.)
Peal and place studded onion into milk allow to boil for +- 5 minutes (stir at half time) allow milk to cool then at milk to roux to make a nape stage bechamel. Once mixed well pass through a double mesh sieve.
Blanche spinach for 3 to 5 minutes the run spinach under cold water to stop the coking process. Squeeze out all access water then chiffonade and add bechamel sauce, salt, pepper and sauted onion.
Once the dish is put together add mozzarella cheese and gratinate in salamander.
Wednesday, July 27, 2011
Sunday, July 24, 2011
24/07/11
Today i ran the main kitchen without any professional supervision. I had to prepare food for 26 guests in which one of those guests were a vegetarian, so had to make an individual vegetarian dish. The menu consisted of;
Starter
37 x jalapeno
42 x samosa stuffed with spinach
1 x beetroot salad
1 x potato salad
1 x carrot salad
Main
30 pork-rashers
22 pieces of beef boerewors
2 whole chicken spiced in a pepper sauce
2 kg of pup and 500ml of tomato and onion mix
blanched broccoli and cauliflower in a cheese sauce
Rice
Roasted beef roll
Dessert
23 double choc (Consists of chocolate brownie, cream and caramel moose )
The guests started to eat at 7pm so from about 4 pm i prepared Mise en Place(Preparation before hand) i then started the fire at 5pm, set up the buffet and continued with hygienically maintaining the kitchen.
Once it reached 7pm my guests started with starters so i then began to braai the pork rashers as well as the boerewors. Once all guests had finished with there starters they all worked there way to the boma where the main buffet was set up, they served them selves and indulged in the food, once i saw everyone finished with there main i brought out the dessert and then packed up the buffet and continued hygienically maintaining the kitchen, i sanitized all working stations and utensils. I then mopped, disinfected and killed any site of bacteria formed through out the day on the kitchen floor.
I then turned off all equipment such as the main shut off valve for gas, the extractor fan, deep fryers, snack-wage machine as well as all lights, i then locked all storage areas and the main kitchens back door as well as the front door.
Total hours worked: 8h 50m
Starter
37 x jalapeno
42 x samosa stuffed with spinach
1 x beetroot salad
1 x potato salad
1 x carrot salad
Main
30 pork-rashers
22 pieces of beef boerewors
2 whole chicken spiced in a pepper sauce
2 kg of pup and 500ml of tomato and onion mix
blanched broccoli and cauliflower in a cheese sauce
Rice
Roasted beef roll
Dessert
23 double choc (Consists of chocolate brownie, cream and caramel moose )
The guests started to eat at 7pm so from about 4 pm i prepared Mise en Place(Preparation before hand) i then started the fire at 5pm, set up the buffet and continued with hygienically maintaining the kitchen.
Once it reached 7pm my guests started with starters so i then began to braai the pork rashers as well as the boerewors. Once all guests had finished with there starters they all worked there way to the boma where the main buffet was set up, they served them selves and indulged in the food, once i saw everyone finished with there main i brought out the dessert and then packed up the buffet and continued hygienically maintaining the kitchen, i sanitized all working stations and utensils. I then mopped, disinfected and killed any site of bacteria formed through out the day on the kitchen floor.
I then turned off all equipment such as the main shut off valve for gas, the extractor fan, deep fryers, snack-wage machine as well as all lights, i then locked all storage areas and the main kitchens back door as well as the front door.
Total hours worked: 8h 50m
Subscribe to:
Posts (Atom)