Work Flow Plan

Unit Code :SITHCCC035

Unit Name :Prepare poultry dishes
Student Name Tammy Sabrina Student Number 1836

TrainerName Chef Steffen Trainer Signature

Class Name 2401CC3 Date

Recipes
1.Steam rice Rice, water, salt
2. Duck breast Duck breast, salt and pepper
3. Barded roast Duck carrot, olive oils, lemon juice, thyme, butter, garlic, spatchcock, leek, parsley,salt and pepper.
(Spatchcock, quail or
squab with lemon and
garlic butter)
4. ballotine of chicken Chicken Maryland, chicken farce, butter, oil, stock, and white wine, Bread panada: white breadcrumbs, milk, slat,
maryland egg white, mixed herb, garlic.
5. Thai green curry Skinless chicken, peanut oil, Japanese eggsplant, snow peas or beans, coconut milk full fat, chicken stock,kafir
lime, snow peas, fresh thai basil and limes.
Curry paste : instant.
6. Chermoula quail Quail, cinnamon stick, cumin seeds, coriander seeds, whole black peppercorns, cloves, paprika, cayenne, slat,
ground ginger, coriander, garlic, olive oil, rocket, cherry tomato.
7

Time Step Mise en place /Preparation Equipment

17.00 Clean and sanitize the surfaces Paper towel, sponge, soap
water, sanitizer
17.15 Confirm food production requirement
17.20 Prepare and collect product
17.30 Steamed rice: Long grain rice 90g, water 200ml, salt
1. Place the rice into a chinois and wash trace.
under cold running water until the water is
clear
2. Place the water into rice cooker.
Duck breast: Ingredients : Frying pan, thong, wooden
1. Pan frying is a great way to cook duck Duck breast 1 spoon, chopping board and
breasts because the skin gets deliciously Salt and pepper to taste knife.
crip while the breast is still pink in the
middle. The ideal internal temperature for
duck breasts is 52 C but see the tip below
for estimating doneness with your
fingertips.
2. Store the skins of the duck breast with a
sharp knife and season with a salt.
3. Place the breast skin side down in a cold
non stick frying pan over medium high heat
4. As the fat is released, tilt the pan towards
you and use a spoon to remove the liquid
5. Cook the duck breast for approximately 6
minutes then turn it over and continue to
cook for 4 minutes.
6. Using tongs, turn the breast on its sides to
evenly sear the meat on all surfaces then
remove the breast from the pan. If the
duck is not fully cooked at this point, finish
the cooking in an oven pre heated to 220 C
7. Allow the duck breast to rest for 10
minutes before serving
Barded roast spatchcock, quail or squab with Ingredients: Roasting pan, chopping
lemon and garlic butter. Dutch carrots. Trimmed, halved. board, knife, wooden spoon
1. Preheat oven to 220C. combine carroy, oil, 1 bunch
half the rind and half the thyme in a large Olive oil 11/2 tbsp
roasting pan, season to taste and place in Lemon finely grated rind and juice 1
oven while you prepare the spatchcock. Thyme 1 tbsp
2. Finely chop parsley, garlic, then mix all Softened butter 200gr
ingredients in a bowl with butter, lemon Garlic finely chopped 1 clove
zest and season Spatchcock, butterflied 1
3. Bard the bird – run tyour finger under the Leek, trimmed and quartered 1
skin starting from the rump and going to Flat leaf parsley ¼ bunch
the thighs and upper thighs. Bard the garlic Salt and pepper to taste
butter into the “pocket” of skin in between
the breast meat and the thighs. Press it
down with your hands to make it even.
Close both ends of the chicken with
toothpicks
4. Add leek to roasting pan, dollop vegetables
with remaining garlic butter, then place a
wire rack over pan. Place spatchcock skin
side up on rack and roast, basting
occasionally with remaining garlic butter
until spatchcock are cooked and vegetable
are tender. Stir parsley and lemon juice
through vegetables, season to taste. Halve
spatchcock and serve hot with vegetables
and pan juices.

Ballotine of chicken Maryland Ingredients: Medium bowls, chopping

1. Make a farce by mixing finely minced Chicken Maryland boned. 2 each board, knife, frying pan
chicken with half as much bread panada. Chicken farce 50g
Bind with egg white and season with salt, Butter 10g
pepper and nutmeg. Oil 20ml
2. Place the farce in the chicken in a Stock and white wine for poaching /
cylindrical shape. Fold the flesh and skin braise
over the farce and tie with the single 75ml wine perliter of stovk
length of heavy thread for braising or using Bread panada:
foil layers, roll up the chicken Maryland White breadcrumbs 125g
tightly into a cylindrical shape, enclosing Milk 125ml
the filling. Secure it tightly twisting the foil Salt to taste
ends inwards, for poaching. Egg whites 1
3. Heat the butter and oil and fry the Mixed herbs 10g
ballotines to set and take colour according Garlic 5g
to use if braising.
4. Remove the ballotine from the pan. Poach
in stock and white wines or braise and
garnish according to the description of the
dish. This will depend on whether they are
to be served white or brown.
5. Remove sewing thread before service
Thai green curry Ingredients: Chopping board, knife,
1. To make the curry paste,peel, roughly chop Skinless chicken 750g sauce pan, frying pan.
and place the garlic, shallots and ginger Peanut oil 20ml
into a food processor Japanese eggplants 2
2. Trim the lemongrass, remove the tough Snow peas or beans 240g
outer leaves, then finely chop and add to Coconut milk full fat
the processor and add the chillies along Chicken stock 250ml
with the cumin and half the coriander. Blitz Kafir lime leaves 6
until finely chopped, add the fish sauce and Snow peas 200g
blitz again. Fresh thai basil ½ a bunch
3. Slice the chicken into 2.5cm strips. Skim Limes 2
the cream of the top of coconut milk
4. Heat oil in a heavy based skillet or pot over
medium high heat.
5. Add curry paste (and garlic, ginger and
lemongrass extras, if using) and cook for 2
to 3 minutes until it mostly “dries out”
6. Add chicken broth and coconut milk cream,
mix to dissolve paste
7. Curry in a jar seasoning: add 1 tsp dish
sauce. 1tsp sugar, no salt.
8. Homemade curry paste seasoning: add
3tsp fish sauce, 3 tsp sugar, 1/8 tsp salt
9. Add kafir lime leaves. Mix then bring to
simmer
10. Add chicken, stir then lower heat to
medium so it’s bubbling gently. Cook 7
minutes.
11. Add eggplants, cook 5 minutes until soft.
12. Taste sauces. Add fish sauce or salt for
more saltiness, then stir through basil and
lime juice. Sauce should have reduced but
will still be a be on the thin side, not thick –
that’s how it should be. Do not keep
simmering – sauce will darken.

Chermoula quail Ingredients: Chopping board, knife, grill

1. Place a bird breast side down a work Quail 1 bird whole pan, thong
surface. Using kitchen scissors or knife, cut Cinnamon stick 1
down either side of the backbone all the Cumin seed 1 tbs
waty, to cut it out Coriander seeds 1 tbs
2. Working from the tail end of the bird, snip Whole black peppercorn ¼ tsp
along one side of the spine all the way up Whole clobes 3
to the neck Paprika 2tbs
3. Next, snip along the other side of the spine Cayenne ½ tsp
– a quail is a small bird so these two line Ground ginger 2tbsp
swill be close to each other Salt 1 tsp
4. Turnover and press down on the Coriander, fresh chopped 2 cups
breastbone with the heel of your hand to Garlic, minced 2 cloves
gently flatten Olive oil 125ml
5. Remove rib cage and collar bone gently Rocket garnish
6. Break cinnamon stick in half then finely Cherry tomato garnish
grind cinnamon, cumin, coriander,
peppercorn and clove together in grinder
or mortar and prestle. Transfer spice
mixture to a large bowl and whisk in
paprika. Cayenne, ginger, salt, cilantro,
garlic and oil. Add quail, cover and
marinate in the fridge for one hour or a
couple of hour if you have time.
7. Arrange quail on work surface side by side,
breasts ide up, with drumstick closest to
you. Horizontally thread 1 skewer through
drumstick and the lower carcasses of bird.
Thread a second skewer, parallel to first,
through wings and upper carcasses of bird.
Then arrange quail so that there is 2.5cm
of space between bird
8. Lightly season quail with salt, then grill on
lightly oiled grill rack, turning over once, 5
to 6 minutes total
9. Serve quail with lemon wedges, rocket and
Time Step tomato garnish Mise-en Place / Preparation Equipment

Cooking Methods
Grilling, frying