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: