Chef: Charlton Alvares Week 2 Vegetable cut Date: 01/14/2020

Student Name + Number:

Brown Beef Stock, Chicken Stock, Clear Vegetable Soup
Market List Clear Vegetable cut Equipment List
1.Carrots- Large dice
2 kg Carrot Medium dice Sharping stone
1 kg Onion Small dice French knife
400gm Celery Brunoise Paring knife
300 leek Betonnet sticks Sharping steel
½ bunch parsley Jullenne Boning knife
3 bay leaf Peeler
½ thyme Mise en place container
1 head garlic 2. Onions- large dice Tasting spoons
1 turnip
Medium dice

Jullenne

3, celery – 1. Paysanne

4. leeks – jullenne

1.00 to 1.10 Preheat oven to 400⁰ F, turn on the lights and set up the work stating.
1.10 to 1.25 Bring in all the vegetables from the fridge along with the mise an place containers.
1.25 to 1.30 Peel and wash all the carrots
1.30 to 1.35 Peel the onion
1.35 to 1.40 Wash and cut the roots of celery
1.40 to 2.20 Cut carrots ( julienne, brunoise,small medium large dice,) and store in containers
2.20 to 2.30 Cut onion and celery( small medium, large dice, julienneand and payanne ) and store in containers
2.40 to 2:55 Cut leek and turnip( julienne ) and store in containers
3.00 to 3.20 Clean entire station, chopping board and knives
3.35 to 4.30 complete job duties, put knives away, & wait for chef to have a look at your cuts
Work Station set up picture