Name: Cioclu Nicolae

Dishes: Fresh Ricotta and Porcini Tortellinis

Tagliatelli Nicoise
Vegetable Lasagne

Time Method H&S Reminder

Collect all equipmet and Wash my hands. Wash all
01:00-01:15 ingredients, wash my hands Wearing clean chef vegetables
and clean the cooking area. whites, safety thoroughly.
Prepare my area for work. shoes, correct Preaheat the oven
colour boards and to 200c
knives.
01:15-02:30 1kg – 00 Flour Equipment: Don't forget to
20gr- Salt  Green Board correct the
10- Whole Eggs  Saute Pan seasoning and
Pasta Dough 6- Yolks  Chef Knife consistency.
2tbl spoon of oil  Spoon
Water if you need.  Wooden Use an ice bath to
Spoon cool down faster.
Nicoise Sauce  Plates
1. Finely slice garlic,
sauté in oil and add Hygiene:
your chop tomatoes. - Make sure the
2. Add bit of white wine area and section is
3. Season with salt, clean before you
pepper and pinch of start cooking. Make sure you
sugar. - Ensure that the wash your herbs.
4. Finish with shifonade uniform is clean.
of basil plus capers and -Remove all the
black sesame seeds. jewellery and
Lasagne 1. We need sauce cover any cuts
monay(béchamel plus with blue plasters.
cheese and plus lieson) - Refrigerate any
2. We need Ratattouille high risk foods.
- Check you fridge
temperature.
02:30-03:30 1. We need ricotta, salt, Equipment:
pepper, honey, powder  Green Board
of porcinni, truffle oil.  Saute Pan
2. Mix well put in a  Chef Knife
Ricotta Mix pipping bag and keep in  Spoon
the fridge.  Wooden
Spoon
 Plates
Egg Pasta 1. In the robocoup: Hygiene:
Dough 500gr flour
 Always
2egg
wash your
Olive oil
hands. Make
5 egg yolks
sure it is
Pinch of salt
clean and
Mix well.
dry.
Cepe Dough  Wash your
1. In the robocoup:
hands before
500gr flour
and after
1egg
each task.
Olive oil
5 egg yolks
Pinch of salt
Cepe powder
Mix well.

Spinach Dough 1. Cook the spinach and

after chop it, put a bit of
olive oil and blitz it bit
of water and bit of egg
yolk.
In the robocoup:
500gr flour
1egg
Olive oil
5 egg yolks
Pinch of salt
Mix well.
03:30-04:30 Equipment: Check the
Sauce for 1. Melt butter plus  Green Board seasoning
Torttellini parmesan plus cepes  Red Board
and bit of water from  Saute Pan Make sure the
the pasta.  Chef Knife consistency is not
 Blue Knife to thick.
 Spoon
 Wooden
Pea Velloutte 1. Chop Shallots no
Spoon
colour, white wine,
 Plates
double cream, spring of
mint reduce a little bit
take the mint out,
Hygiene:
gardenpeas, blitz check
the season.
 Check food
by use by
date
 Wash your
hand to
avoid cross
contaminati
on
Keeping foods
cool (0–5°C) or
frozen slows the
growth of bacteria.