Commis Chef Menu/Dish evidence

Commis Chef Evidence
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Dish / Menu / Workshop name
Description.
More details about the dish/es you have made
K10 & K24 Meat
BeefPorkLambcutting,slicing,Dicing,mincing,trimming,boning,tying,checking cavities,skinning,tenderising,marinating,seasoning,applying dry rubs,stuffing,filling,trussing,coating,portioningsearing,Grilling,griddling,frying,braising,stewing,baking,roasting,steaming,boiling,poaching,bain-marie,combination
Details:
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K10 & K24 Poultry
ChickenDuckTurkeycutting,slicing,Dicing,mincing,trimming,boning,tying,checking cavities,skinning,tenderising,marinating,seasoning,applying dry rubs,stuffing,filling,trussing,coating,portioning(req)searing,Grilling,griddling,frying,braising,stewing,baking,roasting,steaming,boiling,poaching,bain-marie,combination
Details:
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K10 & K24 Game
FurredFeatheredcutting,slicing,dicing,mincing,trimming,boning,tying,checking cavities,skinning,tenderising,marinating,seasoning,applying dry rubs,stuffing,filling,trussing,coating,portioningsearing,Grilling,griddling,frying,braising,stewing,baking,roasting,steaming,boiling,poaching,bain-marie,combination
Details:
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K10 & K24 Offal
TongueHeartKidneyLiversweetbreadscutting,slicing,dicing,mincing,trimming,boning,tying,checking cavities,skinning,tenderising,marinating,seasoning,applying dry rubs,stuffing,filling,trussing,coating,portioningsearing,Grilling,griddling,frying,braising,stewing,baking,roasting,steaming,boiling,poaching,bain-marie,combination
Details:
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K13 & K25 Fish
FlatRoundOilyCleaningDescalingSkinningTrimmingFilleting(req)removing bonesShellingCuttingMarinatingcoatingfrying (deep and shallow)GrillingPoachingBakingSteamingStewingboiling
Details:
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K13 & K25 Shellfish
PrawnsMusselsClamsOtherOtherCleaningDescalingSkinningTrimmingFilletingremoving bonesShellingCuttingMarinatingcoatingfrying (deep and shallow)GrillingPoachingBakingSteamingStewingboiling
Details:
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K16 & K26 Vegetables
RootsBulbsTubersLeavesVegetable fruitsStemsFlower headsWashingPeelingChoppingSlicingTrimmingGratingturningBlanchingBoilingRoastingBakingGrillingBraisingfrying (deep, shallow and stir)Stewingcombination
Details:
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K17 & K27 Sauces
white sauceGraviesVeloutéBrown saucePureeemulsified saucebutter sauce.WeighingMeasuringchopping,Roux(req)SkimmingPassingstraining,Blendingwhisking.BoilingSimmeringReducingthickening,flavouring.
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K17 & K27 Stocks
VegetableBrownWhiteFishWeighingMeasuringchopping,RouxSkimmingPassingstraining,Blendingwhisking.
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K17 & K27 Soups
PureeBrothcreamvelouté.WeighingMeasuringchopping,RouxSkimmingPassingstraining,Blendingwhisking.
Details:
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K18 & K28 Rice
LongShortRoundbrown rice.WashingSoakingstraining.BlanchingBoilingfrying (deep, sauté)ScramblingPoachingBraisingSteamingStewingbaking,combination.
Details:
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K28 Pasta
ShapedFlatStuffedFreshdried.BlanchingBoilingfrying (deep, sauté)ScramblingPoachingBraisingSteamingStewingbaking,combination.
Details:
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K18 & K28 Vegetable Proteins
SoyaQuornSeitanTofu (firm and/or set).WashingSoakingstrainingBlanchingBoilingfrying (deep, sauté)ScramblingPoachingBraisingSteamingStewingbaking,combination.
Details:
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K19 & K28 Eggs
ChickenDuckQuailBeatingwhiskingBlanchingBoilingfrying (deep, sauté)ScramblingPoachingBraisingSteamingStewingbaking,combination.
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K21 & K29 Bread & Doughs
EnrichedSoda breadBread doughNaan/pittaPizza doughWeighingMeasuringSievingMixingKneadingProvingknocking backShapingRestingChillingpiping,RollingCuttingTrimmingglazing,portioning.BakingBoilingPoachingStewingSteamingfryingcombination.
Details:
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K22 & K29 Pastry
ShortSweetSuetChouxConvenienceWeighingMeasuringSievingMixingShapingRestingChillingPipingRollingCuttingtrimmingGlazingportioning.BakingBoilingPoachingStewingSteamingfryingcombination.
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K23 & K29 Cakes, Sponges, Biscuits & Scones
CakeSpongeBiscuitSconeWeighingMeasuringSievingMixingShapingrubbing in,CreamingRestingPipingrolling,CuttingTrimmingLiningbeating,FoldingGreasingglazing,PortioningAerationAdding flavours/colourspuréeing,Combiningchilling.BakingBoilingPoachingStewingSteamingfryingcombination.
Details:
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K23 & K29 Hot & cold desserts
Ice-creamMousseEgg-basedBatter-basedSponge-basedFruit-basedPastry-basedWeighingMeasuringSievingMixingShapingrubbing in,CreamingRestingPipingrolling,CuttingTrimmingLiningbeating,FoldingGreasingglazing,PortioningAerationAdding flavours/colourspuréeing,Combiningchilling.BakingBoilingPoachingStewingSteamingfryingcombination.
Details:
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Allergies in your dish
celerycereals containing glutencrustaceanseggsfishlupinmilkmolluscsmustardpeanutssesamesoybeanssulphur dioxide and sulphitestree nuts
S1 Allergies - How could the dish be changed to cater for customers with allergies?
Are there ingredients you could change or would the whole dish need changing?
S12 Feedback from others:
Did you get any feedback from your head chef, trainer, customers, front of house, etc?
Should be Empty: