Workflow Plan 28/02/18 (Week 4, Stage 1)

Recipe Serves Source

Braised Lamb Shanks 2 BC96
Vegetable Curry 2 BC91
Couscous 2 BC53
Buttered Beans 1 BC74
Potato Puree 1 LMS
Poached pears 2 BC168
Chantilly Cream 1 BC163
Eggs Benedict 2 BC46
Hollandaise Sauce 1 BC126
Greek Salad 2 BC20

Name: Rachel Bowman Student: 10549 Partner: Daniel Group: 1

Time Partner 1 Partner 2
9.00am Wash hands, sanitise work area, prepare workstation.
Collect all ingredients.
Chill Large bowl in freezer.
Set oven temperature to 180°C
9.20am Mis en Place: Mis en Place:
 Lamb shanks  Vegetable curry
 Potato puree  Eggs Benedict
 Greek salad  Hollandaise sauce
 Poached Pears
 Couscous
 Chantilly Cream
 Butter Beans
9.40am For lamb shanks: For Vegetable curry:
French trim lamb shanks, melt butter WPRW all vegetables.
and brown lamb Macedoine cut root vegetables.
Mirepoix vegetables Brunoise onion and chilli (remove seeds)
Set lamb aside in roasting tray and Melt butter and saute onion and chilli
cover. Fry off spices (adding water as needed to
Saute vegetables stop burning)
Add liquids and herbs and simmer Add vegetables, stock and coconut milk
Bring to boil and lower heat to simmer
For Potato puree: WPRW potatoes,
Dice and set aside in pot of cold water.

For Lamb: pour sauce over lamb

shanks, cover and set in oven
10.00am For Couscous:
Wash and dice capsicum.
Brunoise onion
Melt butter in pot and saute onion.
Add capsicum and sweat
Add stock and bring to boil.
Lower heat and cover with lid for 5
minutes
For Poached Pears:
WPRW Pears.
Combine all ingredients in a small pot.
Add pears to pot and bring to boil, lower heat,
cover with lid and simmer for about 25
minutes.
Whisk cream in chilled bowl with icing sugar
and vanilla until thickened to ribbon stage.
Cover and set in fridge.

10.15am For Hollandaise sauce: For Hollandaise sauce:

Clarify butter Combine lemon juice, vinegar and water in a
small pot, boil and set aside.
Separate eggs and beat yolks in a large
mixing bowl
 Whisk vinegar mix into egg yolk slowly
Then place bowl over simmering pot of water
While person 2 is whisking egg mix, and whisk until egg mix thickens
gradually add clarified butter to
emulsify (swap roles if arms get tired)
10.40am Serve Curry and Couscous
10.45am Check lamb shanks. Check poached pears. Set aside to chill in
fridge if ready. Reduce sauce on stove and
For Eggs Benedict: Fry bacon and chill when thick.
toast muffin For Eggs benedict: Poach egg.
Whisk tsp of boiling water into hollandaise just
before serving
11.00am Serve Eggs Benedict
11.05am For Potato puree: For Greek Salad: Wash and cut vegetables
Add pinch of salt to pot and bring to
boil for about 30 minutes For Butter Beans: Top and tail beans and set
to boil until medium firm about 5 minutes.
For Greek Salad: Make dressing Drain and add butter. Season to taste.
Chiffonade herbs

11.30am Serve Greek Salad

11.35am For Lamb: Remove from oven. Set For Potatoes: Drain water and steam away
lamb shanks aside and cover. excess moisture on low heat.
Strain stock and boil in small pot on Mash with a mouli and stir in butter, cream,
stove to reduce sauce milk and salt and white pepper.
11.50am Serve Lamb with Potato puree and Buttered beans

12.00pm Lunch Break 30 minutes

12.35pm Serve Poached Pears
12.45pm Clean up and pack away

Recipe/ Recipe Name: Braised lamb shanks

Card Key Ingredient: Lamb shanks Equipment Needs:

Boning knife, chef’s

Key Skills: brasing knife, wooden
spoon, pan, tongs.

Preparation
20 minutes
Time:

Cooking Time: 2 hours

Yield: 2 serves

Quantity Ingredients

4 Lamb shanks

100 g Onion

5g Garlic

100 g Carrots

100 g Turnip

50 g Leek

50 g Celery

5g Basil

5g Thyme

5g Parsley

Salt

Pepper

20 ml Olive oil

20 g Tomato paste

80 ml Red wine

350 ml Beef stock

Method

Preparation Steps
1. French the lambs shanks.
2. Peel and dice the onion. Peel and chop the garlic.
3. WPRW the carrots and turnips. Wash the leek and celery cut into paysan.
4. Pick and finely slice the herbs.
5. Pre-heat the oven 180.
Cooking Steps

French trim lamb shanks, melt butter and brown lamb

Mirepoix vegetables

Set lamb aside in roasting tray and cover.

Saute vegetables

Add liquids and herbs and simmer.

Plating Steps

Recip Recipe Name: Buttered beans

Key Ingredient: beans Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 10 minutes
Cooking Time: 5 minutes
Yield: 2 serves
Quantity Ingredients
200 g beans
30 g butter
salt
pepper

Method
Preparation Steps
1.Top and tail beans and set to boil until medium firm about 5 minutes. Drain and add
butter. Season to taste

Cooking Steps
 1. Heat butter and pan add butter the beans, season and toast for 2 to 3 minutes.

Plating Steps
1. Place onto apre-warmed vegetable dish or as a garnish.

Recip Recipe Name: Chantilly cream

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time: 5 minutes
Yield: 8 serves
Quantity Ingredients
250 ml Cream
25 ml Icing sugar
1 tsp Vainilla Essence

Method
Preparation Steps

1. Chill the cream in an stainless steel bowl before whipping.

2. Sift icing sugar.
3. Whip the cream to a very soft peak.
4. Add the icing sugar and vanilla essence and whip to desired consistency.

Cooking Steps

Plating Steps
 Recip Recipe Name: Cous cous
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 5 minutes
Cooking Time: 5 minutes
Yield: Serves 2
Quantity Ingredients
30 g Red capsicum
30 g Green capsicum
30 g Button onion
20 g Butter
100 g Couscous
100 ml White chicken stock
Salt
pepper

Method
Preparation Steps
Wash and dice capsicum.
Brunoise onion
Melt butter in pot and saute onion.
Add capsicum and sweat
Add stock and bring to boil.
Lower heat and cover with lid for 5 minutes

Cooking Steps

Plating Steps

1. Place into mold and turn onto pre-warmed plate. Garnish as desired.

Recip Recipe Name: Eggs benedict

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
 Preparation
Time: 10 minutes
Cooking Time: 5 minutes
Yield:
Quantity Ingredients
1 English muffin
20 g Butter
100 g Bacon
100 ml Hollandaise sauce
2 Eggs
10 ml White vinegar
Salt
pepper

Method
Preparation Steps
Poach egg.
Whisk tsp of boiling water into hollandaise just before serving

Cooking Steps
1. Place water, salt and vinegar into a pot or pan and bring to boil.
2. Place the muffins in a baking tray. Top with the bacon. Place the egg on top.
Spoon the sauce over.
3. For a modern presentation place the tray in the oven or under the salamander
and gratinate until lightly browned.

Plating Steps

Recip Recipe Name: Greek salad

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
 Preparation
Time:
Cooking Time: 20 minutes
Yield: Serves 2
Quantity Ingredients
100 g Lebanese cucumber
100 g Feta
100 g Green capsicum
100 g Red capsicum
100 g Tomatoes
1g Oregano
1g Parsley
50 g Onion
1g Garlic chives
12 g Kalamata olive
40 ml Red wine vinegar
90 ml Olive oil
1g Basil
Pepper
salt

Method
Preparation Steps
1. Dice the cucumber, feta and capsicum. Cut the tomatoes into wedges.
2. Pick the oregano and parsley leaves and slice into chiffononnade.
3. Peel and slice the onion. Finely slice the garlic chives.
4. Remove the seeds from the olives and slice.
5. Prepare a vinaigrette by whisking the vinegar,oil, salt and pepper together
6. Combine with the olives,cucumber, feta, capsicum, chives, onion and
chiffonade.
7. Pour the vinaigrette over the salad and toss through.

Cooking Steps

Plating Steps

Recip Recipe Name: Hollandise sauce

Key Ingredient: Equipment Needs:
 Key Skills:
Preparation
Time:

e/ Card Cooking Time:

Yield:
Quantity Ingredients
250 g Butter
2 Eggs
1g Peppercorns
20 ml Vinegar
20 ml Water
40 g Lemon
Cayenne
Salt
pepper
Method
Preparation Steps
Combine lemon juice, vinegar and water in a small pot, boil and set aside.
Separate eggs and beat yolks in a large mixing bowl
Whisk vinegar mix into egg yolk slowly
Then place bowl over simmering pot of water and whisk until egg mix thickens

Cooking Steps

Plating Steps

Recip Recipe Name: Poached pears red wine

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
 Cooking Time:

Yield:

Quantity Ingredients
300 g Pears
200 ml Red wine
150 g Sugar
2 Cloves
75 g Lemon
1 Cinnamon quill
200 ml Water

Method
Preparation Steps
WPRW Pears.
Combine all ingredients in a small pot.
Add pears to pot and bring to boil, lower heat, cover with lid and simmer for about 25
minutes.
Whisk cream in chilled bowl with icing sugar and vanilla until thickened to ribbon
stage.
Cover and set in fridge.

Cooking Steps

Plating Steps
 Recip Recipe Name: Potato puree
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients

Method
Preparation Steps
WPRW potatoes, Dice and set aside in pot of cold water.
Add pinch of salt to pot and bring to boil for about 30 minutes

Cooking Steps

Plating Steps

Recipe Name: Vegetable curry

 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
20 minutes
Time:
Cooking Time: 20 minutes
Yield: Serves 4
Quantity Ingredients
180 g Potatoes
150 g Carrots
60 g Parsnip
150 g Pumpkin
80 g Capsicum
90 g Cabbage
50 g Shelled peas
100 g Onion
10 g Garlic
10 g Ginger
5g Chill
750 ml Vegetable stock
30 ml Oil
2g Mustard seed
3g Coriandaer seeds
2g Cumin
10 g Curry powder
150 ml Coconut milk
10 g Shredded milk
Salt
pepper

Method
Preparation Steps
1. WPRWthe potatoes,carrots, parsnip,pumpkin. Wash the capsicum. Remove
the stalk from the cabbage. Cut all of these vegetable into 3 cm piece. Use the
oof cuts in the stock.
2. Clean the peas.
3. Peel and slice the onion, garlic and ginger.

Cooking Steps
1.simmer the vegetable off-cuts in the stock for 15 minutes, until tender.
2. heat the oil in a pot and add the mustard and coriander seeds. When they start to
pop, add cumin, onion, garlic, ginger, and curry powder.
3. add the chillies, chopped vegetable and seasoning and sweat. Pour in the coconut.
4. stew the curry slowly until the vegetables are almost cooked, then add the peas and
adjust the seasoning.
5. toast the coconut.
Plating Steps