Christian Londono

Stage 1

Day 1Stage Kitchen orientation

• Introduction to kitchen PPE
• Introduction kitchen equipment
• Introdution worksafe practices
• introduction kitchen cleaning roaster
• Introduction Knive skills and mantaining

Menu Day 1

• Garlic -Crushed Chopped
• Compound Butter - Crushed and chopped garlic to make compound butter - store for next day
• Precision Cuts: including Paysanne, Brunoise, Chiffonnade, Jardinière, Julienne, Macédoine, Mirepoix
• Vegetable Fried Rice (use all above Vegetables)

Menu Day 2

• Grilled Fish lemon butter garlic sauce (use compound butter from day 1).
• Braised Red Cabbage
• Vegetables Crudites with mint sour cream dip
• Fresh Fruit Salad

work flow

• 2 pm arrive to kitchen
• 2:10 pm start discussing menu
• 2:30 pm start cooking proceesses
• 4:00 pm mid break and testing
• 6:00pm Finish and present dishes start cleaning process
• 7:30 pm leave facilities after kitchen is cleaned

Day 1

Garlic - Crushed, chopped

• Break the bulb of garlic into individual cloves
• Place the clove onto a chopping board and press down on it using the palm of your hand until it breaks up slightly. The skin should now be easy to remove.
• Using the flat side of the blade, crush the garlic into a rough paste
• Add a sprinkle of salt to the rough paste to absorb and retain any juices.

Garlic - Crushed, chopped

• Continue to crush the garlic using the flat of the blade until a smooth paste is obtained.
• Use straight away. Alternatively, scrape the paste into a bowl and cover with oil to prevent it from drying out.

Parsley - Chopped

• Tool: Chefs Knife
• wash parsley under cold running water to remove sand and dirt
• Pick the parsley leaves from the stems.
• Place leaves on cutting board and chop finely
• place parsley in a dry cloth to make parsley loose and dry

Compound Butter

• Prior task make sur butter is soft and garlic is crushed and parsley is chopped
• add components as lemon juice, parsley, salt, garlic
• Roll and wrap butter in a cling wrap
• once set in the fridge cut into slices

Precision Cuts

• Brunoise: Small dices ( 2mm x 2mm x 2mm)
• Jardinière or Batonnet: (4mm x 4mm x 1.5mm)
• Paysanne: ( any shape according to the fruit or vegetable
• Julienne: (2mm x 2mm x 1.5mm)

Precision cuts

• Macedoine: ( 5mm-8mm Dice. Same size each side)
• Sliced: fine cut from one side to another

Vegetable fried rice

• Ingredients: Water, rice, onion, carrot, celery, garlic, clove, leek, red chillies, sesame oil, vegetable oil, soy sauce and egg
• Utensils: Pot, Knife, stove, pan

Vegetable fried rice

• Boil water in a small pot, then add the rice, and let them cook until it gets cooked
• Fry egg in a pan with vegetable oil. set aside.
• Cut carrot jardiniere, slices of onion, celeri and leek in jullienne and crushe garlic with chilli

Vegetable fried rice

• Heat pan and saute vegetables in sesame oil
• add rice and then egg
• add soy sauce
• correct seasoning and plate

Day 2

Grilled Fish with lemon butter, garlic sauce

• Ingredients: Butter, garlic, parsley, fish fillet, potato, vegetable oil, lemon, tomato, salt and pepper
• Tools: Pan, knife, chopping board, small pot.

Grilled Fish with lemon butter, garlic sauce

• cook potato in water from cold to boil until soft cut in slices
• preheat pan and seal and cook fish in high het to seal and then drop tempeture to cook

Grilled Fish with lemon butter, garlic sauce

• add tomato and seasoning then the compound garlic butter and lemon juice
• move pan to emulsify sauce by adding butter slowly
• serve in aplate with lemon and the potato

Braised Red Cabbage

• Ingredients:Red Cabagge, oil, onion, vinegar, sugar, apple, salt and pepper
• Tools: Chefs knife, pot, wooden spon

Braised Red Cabbage

• Cut the cabbage in chiffonade add into a bowl with vinegar, salt, pepper and sugar. cover bowl and leave for one day
• Heat a small pot, add the oil, cut the onion in bronoise, and cook until it gets sautèe (transparent)

Red Braised Cabbage

• Put the mix of the cabbage, let it cook in low heat and ensure liquid cover almost ¾ of the ingredients.
• In a chopping board, cut apple in small dices add to the pot. Let it cook until the cabbage gets soft, but still with some texture.
• Adjut flavours and serve

Vegetables Cruditès with mint sour cream dip

• Ingredients: Carrot, cucumber, celery, button mushrooms, red capsicum, radishes, rocket salad, sour cream, mint leaves. salt and pepper
• Previous steps: wash, peel, clean and trim all the vegetables.
• Tool: (paring and chef)Knife, bowl, chopping board

Vegetables Cruditès with mint sour cream dip

• Cut the carrot, celery and cucumber in Batonnet (5cm long)
• Cut the capsicum and radishes in Julianne.
• Cut the mushrooms in quarters.

Vegetables Cruditès with mint sour cream dip

• To prepare the Sourcream mint dip, put in a bowl the sour cream, chop finely the mint if is necessary and adjust salt and er, mix everything until it gets homogeneous.
• To serve: put all the vegetables and rocket salad in a plate, and fill a rice bowl or sauce bowl with the dip.

Fresh fruit salad

• Ingredients: Melon, pineapple, orange wedges, pear,mint leaf
• Previous steps: Wash and clean all the fruits
• Tools: Knife, chopping board.

Fresh Fruit salad

• Cut the melon and pineapple in macedoine.
• Cut the top and bottom of the orange, and then peel with the paring knife, keeping the shape. Than cut between the segments. (use remains to make a orange-water)
• cut pear and place in bowl with orange-water

Fresh fruit salad

• using parisien spoon take oof center of the sliced pear and cut in macedoine
• Mix everything in a bowl and serve
• Add mint leaves and honey if desired

Stage 1

Menu day 1

• Baked Bread Rolls.
• Greek salad
• Vegetables Stock
• Minestrone soup
• Pan Fried Eggplant French Style
• Garden Salad - with pan fried eggplant.

work flow

• 2 pm arrive to kitchen
• 2:10 pm start discussing menu
• 2:30 pm start cooking proceesses
• 4:00 pm mid break and testing soup
• 6:00pm Finish and present dishes start cleaning process
• 7:30 pm leave facilities after kitchen is cleaned

Day 2

• Bruschetta
• Dressings (Vinaigrette, french dressing, italian dressing, roquefort dressing
• Pear, walnut and rocket salad
• Crunchy asian slaw salad

Work flow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Day 1

Bread Rolls

• Ingredients: Plain flour, fresh yeast, water, sugar, salt , butter.
• Prior cooking yeast needs to be activate by placing in warm (body temperature) water with sugar

Bread rolls

• Sift flour in a bowl add salt and mix
• place flour in volcano shape and add the water with yeast and sugar
• mix until components are together ( add more flour or water if needed)

Bread rolls

• Knead the dough for about 5-8 min until is smooth and gluten window is visible
• let it prove for at least 1 hour until double size

Bread rolls

• After proving divide the dough into desire portions and place in tray
• prove again for at least 30 min

Bread rolls

• Place tray in oven and bake at 200 degrees for about 16- minutes until bread is gold and cooked

Greek Salad with Lemon vinaigrette

• Ingredients: Tomato, red onion, cos lettuce, continental cucumber, olives, feta cheese
• Lemon vinaigrette:lemon juice water, mustard, salt and pepper, veg oil.
• tools: Knife, bowl, wisk

Greek Salad with Lemon vinaigrette

• Cut onion in rings, tomato and feta and cucumber Macedoine
• Mix everything in a bowl with the vinaigrette except for lettuce (just before serving add lettuce)
• add oregano if desire, serve

Vegetable Stock

• Ingredients: water, onions, celery, carrot, leek, parsley (mirepoix 2:1:1)(any offcut and remain from previous tasks)
• Tools: Knife, chopping board, big size pot

Vegetable stock

• Wash and clean all vegetables, cut them in even pieces
• Toss vegetables in hot pot for about 3 minutes until they start getting some colour and releasing flavour
• Fill pot with cold water and bring to simmer, cook for abput 30 minutes and strain.
• Use for dishes as soups or sauces

Minestrone soup

• Ingredients: Bacon, oil, onion, carrot, celery, leek, garlic, tomato paste, white wine, vegetable stock, spaghetti, salt and pepper
• Tools: Knife, chopping board, pot
• previous steps: wash and clean vegetables

Minestrone soup

• Chop bacon and place in pot with low heat, let it cook and then add onions until they are translucid
• chop vegetables into paysanne shapes and carrots in julienes
• once onion is translucid add tomato paste and cook slowly

Minestrone soup

• add wine to deglace and then add vegetable stock
• cut spaghetti in third parts of the size and leave in for about 10-12 minutes
• serve in a bowl with parsley and some bread

Pan fried eggplant (French style)

• Ingredients: Eggplant, salt and pepper, milk, plain flour, oil.
• tools: Pan, tongues, knive, bowl, tray

Pan fried Eggplant french Style

• Pan fried Eggplant french Style
• Cut the eggplant into rounds about 1 cm of thick and sprinkle with salt and pepper, leave in a tray
• Put the milk in a deep bowl and the flour into other bowl.

Pan fried Eggplant french Style

• Dip the eggplant into the milk, shake off the excess and coat completely with the flour, shake the excess.
• Fry in the oil until it gets brown, drain, check seasoning and serve.

Garden salad

• Ingredients: Mezclum, tomato, cucumber, french vinaigrette: mustard, white wine vinegar, olive oil, vegetable oil, salt and pepper

Garden salad

• cut cucumber into paysanne mix in a bowl with mezclum and the tomatoes mix and add at last the vinaigrette
• Vinaigrette: Mix in a bowl mustard, vinegar and seasoning and add gradually the oils until emulsify

Day 2

Bruschetta

• Ingredients: Tomato concasse, basil, olive oil, balsamic vinegar, bread, salt and pepper, onion
• Tools: serrated and chefs knife, chopping board, bowl.
• Previous task: make tomato concasse by placing tomato in boiling water and then peel and unseed

Bruschetta

• Cut bread into desire pieces with serrated knife place in pan and lightly toast add seasoning
• Mix in a bowl chopped tomato, chiffonade of basil, onion, olive oil, balsamic vinegar and salt and pepper to taste
• place the mix on top of the bread and garnish

Pear, walnut and Rocket Salad

• Ingredients: Pear, walnuts, rocket
• Roquefort dressing ingredients: Roquefort cheese, white wine vinegar, mustard, salt and pepper, vegetable oil, sugar
• Tools: Bowl, whisk, peeler, knife.

Pear, walnut and Rocket Salad

• Peel and chop pear into slices, keep them in water if is necessary to avoid enzymic browning. Drain before use
• wash and drain the rocket
• chop walnuts into small pieces and toss them on a medium heat pan
• mix in a bowl the pear, lettuce walnuts and vinaigrette

Pear, walnut and Rocket Salad

• Roquefort dressing: in a bowl mix the cheese with vinegar mustard, salt and pepper and whisk adding oil slowly until emulsify as vinagrette

Crunchy Asian slaw salad

• Ingredients: Rice vinegar, sugar, soy sauce, sesame oil, chinese cooking wine, fish sauce, lime juice, sweet soy sauce, red and green chillies, garlic, chinise cabbage, shallots, carrot, bean sprouts, peanuts
• Tools: Knife, bowl, whisk

Crunchy Asian Slaw Salad

• Chop vegetables into desire size and shape (preferable fine julienne) and place in a bowl
• Dressing: Mix garlic and chilli place in bowl and mix rice vinegar, sugar, soy sauce, lemon, sesame oil, fish sauce, lime juice and set aside
• mix everything just before serving and add chopped peanuts

Stage 1

Day 1

• Mayonnaise and derivatives(Aioli, Thousand island sauce, cocktail sauce, tartare sauce)
• Coleslaw
• Potato salad
• Thai beef salad
• Deep fried Crumbeb fish with lemon wedge
• Poach pear in syrup stock

Work flow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Day 2

• Beer battered fish, tartare sauce and lemon wedge
• Tempura fish and vegetables served with derivatives mayonnaise
• yeast battered apple fritter

work flow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Day 1

Mayonnaise

• Ingredients: Egg yolk, white vinegar, french mustard, vegetable oil, salt and pepper
• tools: bowl, whisk.

Mayonnaise

• Mix in a bowl the egg yolk, with vinegar and mustard
• Take a whisk and add the oil drop by drop continuously whisking until emulsify and adquire body and texture
• adjust seasonign just if is required

Tartare

• Ingredients: Mayonnaise, capers, gherkins, parsley
• Tools: Bowl, spoon, knife.
• Process: Cut capers and gherkins into brunoise place them into a bowl and incorporate all ingrdients
• add seasoning if required

Thousand island sauce

• Ingredients: Red capsicum, boiled egg (10 minutes into boiled water and then peeled and chopped), tabasco sauce, parsley, mayonnaise
• Tools: whisk, bowl
• Procedure: dice into brunoise the capsicum, add mayonnaise, tabasco sauce, egg and parsley incorporate and serve

Cocktail sauce

• Ingredients: Mayonnaise, tomato sauce, cream, lemon juice, brandy
• tools: whisk
• procedure: mix ingredients together, correct seasoning

Coleslaw salad

• Ingredients: White cabbage, onion, carrot, radish, mayonnaise , white vinegar, sugar, salt and pepper to taste
• tools:knife, cutting board, bowl

Coleslaw salad

• Chop the cabbage into chiffonade
• cut the onion in small brunoise, carrot and radish in julianne
• mix everything in a bowl with vinegar and seasoning
• incorporate mayonnaise and adjut flavours prior serving

Potato salad

• Ingredients: Potato, onion, parsley, Mayonnaise, gherkins, apple, salt pepper to taste
• Tools: Knife, pot, cutting board

Potato salad

• Cook potato starting with cold water and salt until soft, let it rest and then chop potato into macedoine
• cut onion gherkins and apple into bronoise, chop parsley leaves finely
• Mix everything in a bowl with mayonnaise adjust flavours and serve

Thai beef salad

• Ingredients:Dark palm sugar, fish sauce, sesame oil, chinese cooking wine, rice wine vinegar, ginger,beef steak, soy sauce, vegetable oil, continental cucumber, red onion, red and green chillie, grape tomatoes
• Tools: Knife, cutting board, wok or pan spatula

Thai beef salad

• chop ginger and garlic finely and place into the pan with sesame oil at medium heat and cook while moving for one minute set aside
• Clean pan and heat again to seal at high temperature sliced beef
• Slice cucumber, onion and chillis and add to the panafter the beef is sealed

Thai beef salad

• Incorporate the palm sugar, fish sauce and sesame oil while looking for a balance of sweet, sour salty and spicy and add to the pan at low heat
• Serve
• sesame can be a suitable garnish same as nuts

Deep fried Crumbed Fish

• Ingredients: Fish fillet, flour, eggs, milk, breadcrumbs, tartare sauce
• Tools: Deep fryer, bowls, whisk, tongues cutting board

Deep fried Crumbed Fish

• Place fish in a tray and season well, make sure is dry.
• In a bowl mix the milk with flour and eggs and add seassoning
• In another bowl place flour with seasoning as well (make sure is balanced)

Deep fried Crumbed Fish

• Place the fish in the bowl with flour and after taking all the excess out place into the batter mix
• In a pre heated fryer at about 160 degrees place the fish until is cooked and golden
• Dry excess of oil and then season again
• Serve with lemon and tartare sauce

Poached pear in stock syrup

• Ingredients: Pear, water, sugar, cinammon, clove, anis, lemon juice
• Tools: Peeler, parisienne spoon, pot.

Poached pear in stock syrup

• Filling a pot with 2:1 ratio of water and sugar with lemon juice and spices bring to boil and keep at low temperature
• Peel pears and cut them in half, remove seeds with parisienne spoon
• cook pear in syrup for about 20 minutes keeping some texture
• Serve with chanittly and strawberries

Day 2

Tempura fish and vegetables

• Ingredients: Fish fillet, zucchini, eggplant, red capsicum, corn flour, plain flour, egg, cold-ice water, salt and pepper
• Tools: Fryer, tongues, cutting board, knife, whisk, sieve

Tempura fish and veggies

• Tempura batter: sift flours and mix with the cold water and egg add seassoning and keep cold as much as possible.
• Cut vegetables into even medium pieces
• Dip fish and vegetables into tempura mix and place into fryer (160)until is crunchy
• Add seasoning and serve

Beer battered fish

• Ingredients:Fish fillet, egg white, strong flour, beer, water, oil, salt and pepper
• Tools: Whisk, bowls, fryer, sieve

Beer battered fish

• In a bowl whip the eggwhites to soft peak, sift flour and mix with beer gradually until a smooth but consistent batter is done, check seasoning and incorporate to egg whites slowly
• Trim and clean fish, place into seasned flour and take excess of flour out
• place into 160 preheated fryer and cook until is golden

Apple fritter in yeast batter

• Ingredients: Apple, sugar, grounded cinnamon, strong flour, salt, eggs, sugar, water, fresh yeast, oil
• Tools: whisk, bowl fryer, chopping board, knife

Apple fritter in yeast batter

• Prior starting cooking activate yeast in warm(body temperature) water with sugar
• Cut 1 cm thick apple slices
• Mix the flour with the eggs and the yeasty water and whisk until all ingredients are together and there is no lumps let it rest

Apple fritter in yeast batter

• Deep the apple slices into batter and shake to take excess out and place into fryer (160 degrees) cook until is golden and take out, cover fritter with a mix of sugar and cinnamon and serve with strawberries and cream

Stage 1

Day 1

• Antipasto
• roasted chicken
• glazed carrots
• roated potatoes
• pan jus
• cucumber salad
• caramelised onion

Workflow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Day 2

• Caesar Salad
• Rice paper rolls with Nuoc dipping sauce
• chicken and feta filo parcel

Work flow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Day 1

Antipasto

• Ingredients:Salami, prosciutto, mortadella, black olives, marinated artichocke, grilled capsicum, bocconcini cheese, semi sun dried tomatoes, grissini bread sticks, marinated mushrooms, eggplant and zucchini, sal and pepper, balsamic, olive oil
• Tools: grill, knife, cutting bord

Antipasto

• cut vegetables in diferrent shapes and grill them with olive oil salt and pepper, keep some raw for contrast
• arrange and sort the diferrent meats and components in a big plate ensuring ingredients are in contrast of colour and textures
• Add seasoning and olive oil garnish with basil

Roasted chicken

• Ingredients: Chicken, dressed size 12, carrot, celery, onion, oil, salt and pepper
• Tools: Knife,deep tray, oven, aluminium paper

Roasted chicken

• Cut vegetables in moirpoix and spread over a tray
• Clean and trim the chicken
• Season well inside and rub skin with seasoning
• Place chicken in a tray sitting on vegetables
• Place chicken in a preheated 150 oven

Roasted chicken

• Cook chicken for about 30 minutes depending on size
• Place thermometer inside in the thickest part and make sure is over 73 C
• Let chicken rest before serving

Glazed baby carrot

• Ingredients: Baby carrots, orange juice, sugar, butter, salt
• Tools: Pan, knive (paring), chopping board

Glazed baby carrot

• Remove stem and peel carrots
• Place carrots in boiling water until they are tender
• Place cooked carrots in a pan with butter
• Pour orange juice and simmer for few minutes until liquid is reduced

Glazed baby carrots

• When liquid is reduced add butter and sugar to the pan and move the pan to allow emulsion
• When liquid is reduced place carrots in a plate and add liquid

Roasted potatoes

• Ingredients: Potatoes, coooking oil, garlic, pepper, salt
• Tools: Pot, baking tray, knife, preheated oven at 200c

Roasted potatoes

• Peel and clean potatoes(optional) cut them into paysanne
• place potatoes in a tray, season well and add peeled garlic and add oil
• Place tray in oven and cook for about 15 minutes until potatoes are golden and crispy

Pan jus/jus lie

• Ingredients:Red wine, brown stock, water, butter, salt
• Tools: Pot, wooden spoon, colander.

Day 2

Pan jus/jus lie

• After cooking a roasted chicken deglaze the pan with wine and let it reduce to half
• Strain all content making sure solids and pieces of food are separate from liquid
• bring to simmer and skim all fat content

Pan jus/jus lie

• Add butter out of heat and slowly emulsify sauce by doing movements in the pot or pan
• ready to use

Cucumber salad

• Ingredients:Fresh cucumber, dill. salt, pepper, mustar, olive oil, lemon juice, seasoning
• Tools: whisk, knife, bowl

Cucumber salad

• Prepare vinaigrette using and emulsifying mustar, olive oil, lemon juice, and seasoning (add at last dill just before serving)
• wash and slice cucumber in quarters taking the seeds out and place into a bowl with the vinaigrette and check seasoning.
• serve cold

Caramelised onion, olive and cheese tart

• Ingredients:Olive oil, red onion, sugar, red wine, balsamic vinegar, salt, kalamata olives, goat cheese, puff pastry, eggs
• Tools: baking tray, knife, pan.

Caramelised onion, olive and cheese tart

• Cut onion in slices and place in pan with red wine, balsamic vinegar and sugar and let it cook in low heat until onion is caramelised and add olives (let it rest)
• cut puff pastry into squares and place into tray
• place cramelised onions and crumbed cheese on top

Caramelised onion, olive and cheese tart

• Make an egg wash by whisking eggs with a little splash of water and brush puff pastry
• place tarts into oven and bake for about 15 minutes at 200C
• serve after cooldown

Nuoc cham dipping sauce

• Ingredients:Red and green chillies, garlic, lime juice, palm sugar, salt , peper, sweet soy sauce, fish sauce, sesame oil, soy sauce, coriander
• Tools: Whisk, bowl, knife, chopping board

Nuoc cham dipping sauce

• Clean chillies and remove seeds, chop them into slices, mince the garlic and place into a bowl
• add remaining ingredients into a bowl looking for balance between salty, sweet and sour
• keep chill

Rice paper rolls

• Ingredients:Rice noodles, carrots, cucumber, bean sprouts, vietnamise mint, garlic, chillies, rice paper, hoisin sauce, lettuce, red onion
• Tools: Bowl, kinfe, pot, chopping board

Rice paper rolls

• Put Rice Noodles in a bowl and agree Boiling water.
• wash and peel carrot, cucumber,and scratch.
• wash and peel Red onion and garlic and cut in julienne.
• chop bean sprouts in macedone.

Rice paper rolls

• Wash and cut the leaves of vietnamese mint and agree with the other vegetables in a bowl.
• Remove of the water the Rice Noodles and cut, after agree with the vegetables..
• mix all and add dressing with fish sauce and soy sauce.

Rice paper rolls

• soft some of the Rice paper rounds in cold water. place in a tea towel and cover with a damp cloth. spoon the vegetables mixture onto the rice paper and roll envolving elements with the rice paper
• serve with Nuoc cham dipping sauce

Caesar salad

• Ingredients: Cos lettuce, white bread, crushed garlic, vegetable oil, eggs, lemon juice, anchovy filets, parmesan cheese, bacon, mustard, salt, sugar, pepper, roasted chicken
• Tools: bowl, whisk, knife

caesar salad

• 1 egg hard boiled for 10 minutes.
• 1 coddle egg for just 2 minutes,
• prepare the vinaigrette with the coddle egg, mustard,lemon juice, crushed garlic, anchovy fillet, put the vegetable oil slowly and shake slowly too, seasoned with salt, sugar and pepper.

caesar salad

• cut the bacon in julianne and toasted in a pan with a little bit oil.
• cut the white bread in small pieces and toasted in a pan.
• cut the cos lettuce in juliane and dressing with the vinaigrette
• slice the parmesan cheese.

caesar salad

• Place sleeves of lettuce in the plate, agree the cos lettuce dressing with vinaigrette, agree parmesan cheese, bacon and toasted cube bread.
• serve with hard eggs

Chicken and feta cheese filo parcel

• Ingredients:Olive oil, chicken breast slices, garlic, baby spinach leaves,, butter, filo pastry, crumbed feta, salt and pepper, mixes lettuce
• Tools: Baking tray, knife, brush, bowl

Chicken and feta cheese filo parcel

• Preheat the oven to 190°C
• put in a pot butter in the oven until melted
• put in a pan some butter and cook the spinach seasoned with salt and pepper, for about 3 minutes

Chicken and feta cheese filo parcel

• remove of the pan and put in a bowl, wait for 15 minutes and agree feta cheese and mixed all.
• use the filo pastry quickly , cover with butter melted and agree a spoon of the spinach mixture, create triangles, use a brush for spread the butter.

Chicken and feta cheese filo parcel

• cook for 8 minutes
• serve with mixed lettuce and small pieces of feta cheese.

Week 7

DAY 1

Work flow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Assorted Cold Canapes

Assorted Cold Canapes

• Filled filo pastry sheets with sort of ingredients making small canapes with contrasts of flavour texture and colour

Tabouli Salad

Tabouli Salad

• Cook cous cous until soft and let it cool down, mix in a bowl with olive oil parsley, mint and dill
• serve with diced cucumber and capsicum

Tapas

Chicken Giblets

• cook chicken giblets in a pan with olive oil, butter thyme, garlic and salt and pepper
• place in oven to finish with jus dressing and serve with fresh thyme

Herbed potatoes

• cut potatoes in small pieces and cook in hot water until soft, place them in a pan with brown butter and sort of fresh herbs and toss until hot

Bbq chicken wings

• cut tips of chicken off and marinate in vinegar brine for 12 hours
• make bbq sauce from tomato sauce brown sugar and mustard seeds
• cook chicken wings in air fryier or oven until they are crispy and golden toss with sauce and serve with celery and carrots juliennes

WEEK 8

Day 1

Workflow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

STOCKS

Beef stock

• place beef bones and meat offcuts in a gastro tray and brown in oven to millard reaction
• add moir poix and place in pot after browing for more than hour in simmering water, skim fat while cook, check seasoning often and wait until end

Chicken Stock

• Place chicken carcass in oven to brown and get millard reaction, add moir poix and cook in simmering water for more than hour, check seasoning often and wait until the end to add salt and pepper (herbs as thyme or bay leaves can be added in moderate ammounts

Fish stock

• using fish bones place them after washed in a cold water pot with pepper and herbs and let it cook for an hour in simmering water
• after cooked and reduce clean the fat skimming with a ladel spoon
• add salt and lemon juice just before serve (coriander or parsley)

Fish chowder soup

Fish chowder soup

• Using previous fish stock prepare a roux blanc and ad stock gradually, a roughly chopped moir poix and leek and cook until consistency is the desire
• add cream and garlic powder and serve with herbs and lemon wedges

Poached fish fillet

Poached fish fillet

• add fish in baking paper papilliot and place in acidic water with white balsamic vinegar, cook in low tempeture (60 to 70degrees) for about 15 minutes until fish is cooked
• placing butter in a pan add white wine and seasoning (a splash of pasta water can be helpful) let it emulsify and add choppped fresh herbs as parsley
• coat potatoes in butter sauce

Thai style pumpking soup

Thai style pumpking soup

• in a pot add ginger, garlic and chillis and cook them until soft, add pumpking cubes and toss them until cooked, add veg stock and kafir limes
• let cook for about an hour add plam sugar, soy sauce and fish sauce.
• serve with coriander and roasted pumpkin seeds

Rissoto

Rissoto

• Toss arborio rice in olive oil with onions and confit garlic, add white wine to deglaze and then pour little by little the chicken stock until rice its almost cooked (dente) add butter and cheese and stir until all ingredients are integrated
• servewith pecorino cheese and lemon pangratato

Day 2

Workflow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Beef consomme

• Using previous made beef stock reduce and clean from fat and solis until got a brown golden clean stock. Heat and add salt and pepper to taste

Roux

• Melting butter until liquid avoiding to split the fat from liquid add same quantity of flour and stir while cooking on mid heat pan until flour is cooked
• Use roux to thicken soups and creams by mixing roux with stock (veloute) first and then adding to the liquid to get thickened

Bechamel sauce

• Heat milk to 90 degrees and add while stiring veloute sauce made from roux and chicken stock and grated nutmeg
• let it cook for about 6 minutes making sure that stir constantly
• add seasoning and check

Estouffade

• Cooking sort of vegetables until soft, deglaze with red wine and add bay leaves and thyme, whole cloves and peppercorns and beef stock, add roux and cook for 15 minutes
• season and serve

Espagnole

• choppe vegetables into macedone size
• add butter and toss until cooked, add bacon and let it cook until crispy and fat its out, add tomato paste and stir for 3 minutes adding sugar and salt
• add roux and beef stock and let cook for 10 minutes
• serve with cream

Ratatouille

• cut sort of vegetables as ( capsicum, zuchinni, tomattoe, eggplant and chillies into same shapes and sizes and season with onion, garlic, thyme salt and pepper
• put in desire order vegetables in ironcast pan and cook in oven doe 15 minutes with a little of veg stock and red wine
• add fresh thyme and salt to serve

Baked Cauliflower

• Add olive oil, salt and ppeper to unsteamed cauliflower and cook in oven for 30 minutes until is baked and browned
• mix in food processor with butter cream and cheese and season
• place in ramiquinn in bain marie in the oven and cook at 180degrees for 20 minutes
• serve with bread

Stewed apple

• Peel apple and cut into macedoine
• place in a pot with butterm cinnamon sugar and a pinch of salt, add lemon juice water and sugar and cook for 8 minutes until apple is soft
• serve with mint and cream

WEEK 9

DAY 1

• Napoli sauce
• Hollandaise sauce
• Bernaise sauce
• Pork medallions in mushroom cream
• Braised red cabbagge
• steamed broccoli

Workflow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Napoli sauce

• Heat oil in a sauce pan and cook onions and garlic until golden and soft, add moir poix and cook until brown, add tomato paste and deglaze with red wine
• add chopped tomatoes basil leaves, thyme, salt, sugar and pepper and cook until sauce its cooked and concetrated, blend and check seasoning

Spaghetti pasta with napoli sauce

• Cook in salty boiling water pasta until its cooked(dente)
• place pasta in a pan and add napoli sauce, a splash of pasta water and butter
• mix and serve with parmesan cheese and bread

Hollandaise sauce

• Place in blender egg yolks , lemon juice, salt, pepper, paprika, and cayenne pepper.
• Add gradually while blending melted butter at 85 degrees until emulsify
• check seasoning

Egg Benedict

• Poach an egg in acidity water for 3 minutes and place at side
• Toast a piece of bread with butter and put on top spinach and cooked bacon, place egg on top and add previously made hollandaise sauce
• serve with chopped chives

Bernaise sauce

• with a cold reduction of wine and spices place in blender with egg yolks and add melted butter to 80 degrees slowly until emulsion happens, add at last lemon juice and check seasoning

Pork medallions in mushroom cream sauce

• Cook pork medallions in a hot pan until cooked add seasoning in every stage
• place chopped sort of mushrooms in a pan and cook with butter and thyme until water realed from mushrooms add cream and let reduce for 5 minutes, check seasoning and coat pork with sauce
• serve with steamed broccoli

Braised red cabagge

• Place finely chopped red cabagge in a pan and cook until soft with sugar, salt and pepper
• add red wine and veg stock and cook on low heat for about 10 minuts until cabbage its translucid and cook.

Steamed Broccoli

• Boil water with salt in a pot and place steamer on top
• place broccoli in steamer for about 8 minutes and then tranfer inmediatly to ice cold water

Day 2

Workflow

• 2:00 pm arrive to kitchen2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Gazpacho soup

• Blend in a food processor cucumber and red capsicum with onion, garlic, bread off cuts, olive oil and tomato juice until all ingredients are incorporated
• pass through a sieve to avoid any lumps of big pieces
• check seasoning and add veg brunoise to garnish

Miso-Dashi soup

• in boiled water add bonito flakes, and shitake mushrooms and turn heat off
• cover with lid and let it infuse for 10 minutes, strain.
• place dashi stock in a pan and add miso paste and sesame oil let it cook keeping simmering tempeture to avoid overcook the dashi
• serve in bowls with bonito flakes and seaweed

Vegetarian Stir Fried Hokkien Mei Noodle

• Flash noodles in boiling water for 1 to 2 minutes
• combine oyster sauce, oyster sauce and sesame oil
• add chopped ginger mushrooms garlic and chillis in a pan and cook, add mix sauce and noodles and toss for 1 minute
• serve with nuts and fried shallots

Baked Egg custard

• Preheat oven at 165 degrees
• Mix egg yolks and sugar until its fully incorporated and got a creamy texture
• add warm milk infused with cinnamon and lemon zest
• place in ceramic container an place on bain marie in oven for 60 mintes at 100 degrees
• add dusted sugar on top to serve

WEEK 10

DAY 1

• Item 1. Chicken Schnitzel Item 2. Gravi > Mushroom Sauce, Pepper Sauce Item 3. Mashed Potatoes Item 4. Roast Vegetables > Salad Item 5. Hungarian Goulash Item 6. Grilled Pineapple

WORKFLOW

• 2:00 pm arrive to kitchen ready and dressed 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:45 pm leave facilities after kitchen is cleaned

Chicken schnitzel

• cut chicken breast in butterfly and season well with salt and pepper cover breast with plastic wrap and hit with hammer to flatter the piece, crumbe with flour eggs and a mixture off breadcrumbs herbs and spices and cheese
• fry in a hot pan with canola oil and butter until is golden and crispy
• place in a papel towel to dry and serve

GRAVY WITH MUSHROOMS

• Melt butter in a pan, Cook onions, Garlic andd Thyme for 5 minutes or until brown. Add flour and stir to coat. Bring to the boil over hight heat. Reduce heat. Gently boil for 4 minutes or until Sauce Thicknes. Strain into small jug and check seasoning. serve the soup ice cold and garnish with the brunoise mixture.Add mushrooms and cook for 5 minutes.

Mashed Potatoes

• Cut the potatoes in small pieces and agre with wáter in a pot. When it is cokeed, remove and créate pure. In another pot , agree milk and butter and melted. Slowly agree in the pure and seasonig.

Roast Vegetables Salad

• Make the dressing, put in a bowl , lemon juice and agree Mustard. Wisk and agree slowly the oil. Chopped the vegetables in macedóne and put in a oven preheat at 160. Cooking for 15 minutes and combine with the dressing

Grilled Pineapple

• Preheat the Grill. Remove the skin of the pineapple using chef knife. Cut in to thin pieces, seasonig with salt and pepper. Grilled both sides until nicely coloured. Serve