NVQ Level Three in Professional Cookery

Prepare & CookPoultry for complex dishes

Units - 335 Prepare Poultry & 340 Cook poultry

How should you be dressed... ID Badge Full Chefs Uniform, clean & hygienic. Hat worn correctly. Hair-net worn if required, to completely

cover hair. Correct safety boots. No watches. No jewellery. No make up. Finger nails clean & short. No nail varnish.

Mobile phones to be placed in the RED box UNLESS being used to record skills, techniques and

end product

Re-cap!What did you cover in your last:

SKILLS LESSON? – SKILLS, COOKING METHODS

PRODUCTION LESSON?

Who has transferred skills from the sous vide masterclass?

If so how...

Document!

Remember in practical lessons – you are encouraged to document the

methods you have used after each production lesson, as well as record

your dish by using photographic evidence.

Feel free to take notes to use in reflection

(Use digital camera or phone to record today’s practical work)

Aim of today’s session:

Practice preparation and cooking skills whilst producing various poultry dishes including garnishing

Develop your understanding of the practical

kitchen based skills required in line with the qualification requirements.

Promote equal opportunities and functional skills within a hospitality kitchen environment. (i.e. dietary requirements, allergy concerns, numeracy, religious beliefs)

Week 23

All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the requisition based on sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification.

Objectives of today’s lesson

What’s Poultry – refresh

DEFINE POULTRY

Poultry is the collective term for domesticated birds bred for eating.

NAME FIVE POULTRY BIRDS

They include chickens, ducks, geese, guinea fowl, pigeons and turkeys.

Define...

QUENELLE

a seasoned dumpling of minced meat, poultry or fish

SOUFFLÉ

A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.

BALLONTINE

Traditional ballontine is a deboned leg of a chicken, duck or other poultry stuffed with forcemeat and other ingredients,

tied and cooked.

Today’s AssessmentBallontine of Duck

335 -PREPARE

Seasoning Trimming Cutting Blending

Stuffing/filling

Ballontine –

340 -COOK

Combination cooking

Fair and creativity is to be demonstrated on presenting each dish

Mincing

Today’s practice in preparation for the assessment ofSoufflé and Quenelle' of Guinea Fowl

335 -PREPARE

Check cavity

Boning Seasoning Trimming Cutting

Blending

340 -COOK

Soufflé – Quenelles

-

Fair and creativity is to be demonstrated on

presenting each dish

Baking Poaching & deep frying

Barding

Ballontine of Duck

Ingredients Stuffing 1 tbsp breadcrumbs Brunoise of celery, Carrot, leek & Onion Chopped parsley & Thyme ForcemeatBallontine One duck leg (fat removed) 4 strips of pancetta

MethodRemove the bone from the leg (chine) Check for excess cartilage and bone – then removeMix the ingredients, season then place in the legRoll the leg onto the strips of pancettaContinue to roll the sausage shape onto cling filmPlace in the fridge for 10 minutes to restRemove the cling film then heat a pan of oilPan fry until golden then place into an oven at 180°cRoast for 10 to 15 minutes

Skills Weighing Mixing Knife skills Seasoning

Equipment Knifes Board Bowl Tray Pan Tongs/slice Clingfilm Hob Oven

Dishes & skills

SOUFFLÉ & QUENELLE OF GUINEA FOWL

Preparation – Unit 355

Checking and preparing the cavity Boning Seasoning Trimming Cutting Blending

Cooking – unit 340 Soufflé - Baking Quenelle – Poaching & deep frying

BALLONTINE OF DUCK

Preparation – Unit 355

Seasoning Trimming Cutting Blending Stuffing/filling

Cooking – unit 340 Combination

cooking

Various Quenelles

HAND MADE PRE-PREPARED

Modern Quenelles

Traditional Quenelles

Today’s practice in preparation for the assessment ofSoufflé and Quenelle' of Guinea Fowl

335 -PREPARE

Check cavity

Boning Seasoning Trimming Cutting Blending

340 -COOK

Soufflé – Baking Quenelles - Poaching &

deep fry

Fair and creativity is to be demonstrated on

presenting each dish

Some learners will be able to

Extension Task: Sweet potato puree Cream reduction sauce Herb oil Sprigs of herb Winglet

Think about your use of ingredients and

wastage for garnish items

Fair and creativity is to be demonstrated on presenting each dish

Quenelle of Guinea Fowl

FORCEMEAT

150g Guinea fowl 1 egg 100g breadcrumbs ½ clove of garlic 1tbsp double cream Pinch of cayenne

pepper Chopped herbs Seasoning Stock for poaching

METHOD

Blend all ingredients excluding the stock

Place stock into a shallow pan and bring to the boil

Allow to simmer then quenelle the mix

Drop each quenelle into the stock for 6 to 8 minutes until cooked.

Remove with a perforated spoon

Method - Soufflé of Guinea Fowl

Larousse gastronomique - page 1115

Blend together - ¼ pint of thick béchamel Sauce (50g Flour/butter) 200g guinea fowl (boneless) 3 egg yolks (season)

Push the mix through a sieve and place the pulp to one side..

Whisk the three egg whites until stiff Fold the two mixes together (egg whites & guinea fowl) Put the mix into buttered/bread crumbed ramekin moulds

Cook for 15 – 25 minutes in a preheated oven at 200°c

Clean down checklist

Check that all equipment is clean & dry

Check all sink areas are clean Clean and sanitise all work surfaces Empty all rubbish Clean out bins and replace the bag Close all windows Work as a team

Week 23

All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the dish for sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification.

Objectives of today’s lesson

Review of today’s lesson

Did you feel that you executed the dishes well?

Could you have improved on your plating and finishing skills?

Did you see any other learners work that you felt you gained ideas or tips from?

Next skills lesson:

Next week – Green Week promoting seasonality Any questions after the lesson then contact me at:

robinsonp@grimsby.ac.uk