Guacamole

Wk 7 Day 1

Ingredient Mise en Place

Equipment needed for
execution

2 12 ounces, 340 g Avocados, ripe
/ cup 2 ounces, 56 g Red onion, 1/4 inch (.6
cm) dice
1 Jalapeño chile, seeded, deribbed, minced
1 2

/ cup 1/2 ounce, 15 g Cilantro leaves

1 4

/ cup 3 ounces, 85 g Tomato, peeled,
seeded, 1/4 inch (.6 cm)
dice
1 2

2 tablespoons 1 ounce, 28 ml Lemon juice

Methodology:

Knife skills and sauce mmethodology
Whole or blended, Flavor profilling
Method directions

1
2
3

Peel and pit the avocados.
Place the avocado pulp in a bowl and mash to a chunky texture.
Add the remaining ingredients and mix thoroughly. Season to taste.

Drawn Class Diagram:
Plating

Electronic Photo

Chef's constructive critique

Page 2
This is the area where non- graded Assessment and Self
Assessment occurs; where the learning is realized.

Chef Constructive Critique
Appearance
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Taste/Flavor/Seasoning
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Logic/Plate presentation
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What did I learn today regarding this dish (use back of Page as
needed.
Successes, failures, Time line issues, Adjustments
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