7

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School

ILSC language schools *

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Course

SITHCCC029

Subject

Industrial Engineering

Date

Dec 6, 2023

Type

pdf

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Uploaded by KKKomsan

Unit Code & Title Qty. UoM 1 each 1 metre 80 gm 80 gm 80 gm 70 ml 1 each 5 gm 1 each 2 gm Sea salt Week 5: Roast Chicken SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Chicken, dressed No 12 Butchers string Brown onion - Mirepoix Carrort - Mirepoix Celery - Mirepoix Vegetable oil Thyme (sprig) Whole lemon Wedged Cracked pepper Commercial time constraint 1 ½ hour 4. Season the chicken inside with salt and pepper and thyme. Yield 6 serves Method 1. Preheat the oven to 200 °C 2. Spread the trivet out on the bottom of a suitable size roasting tray. 3. Remove the neck and and remaining intestines from inside the chicken. Wash and dry thoroughly. Trim any excess fat and skin from the neck and tail area. Tongs 5. Truss the chicken, place breast side up on top of the trivet. 6. Brush the chicken with oil and season with salt and pepper. 7. Place the tray into the oven and cook for about 50 minutes. 8. Check the internal temperature to ensure the chicken is cooked completely before removing from the oven. 9. Remove the trussing string and allow to rest before portioning. 10. Clean and sanitise all work areas. Equipment and tools Chef's knife Butchers twine Oven tray Peeler Measuring jug Clean containers for mise en place Chopping board Tea Towel / Chux cloth

Unit Code & Title Qty. UoM 50 ml 300 ml 10 gm 10 ml Week 5: Jus SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Dry white wine Brown chicken stock Cornflour Cold water Commercial time constraint 15 mins Yield 6-8 serves Bowl Method 1. After roasting your chicken, drain off as much excess fat as possible. 2. Place the roasting dish with the trivet and juices on the stove. Heat gently and colour the trivet without burning. 3. Deglaze the pan with the wine and reduce by half. 4. Add the brown stock and allow to simmer for a few minutes. 5. Mix the corn flour and water together and pour into the roasting dish. Continue to stir as the mixture thickens. Adjust the consistency as required. Add more stock if too thick. Or more corn flour if too thin. 6. Season and strain through a chinois. 7. Serve with your roast chicken. 8. Clean and sanitise all work areas. Equipment and tools Chef’s Knife Ladle Tea Towel / Chux cloth Clean containers for Mise en Place Saucepan Whisk Scales Measuring jug Chinois Chopping board

Unit Code & Title Qty. UoM 1 kg 2 lt 50 gm 50 gm 50 gm 1 each 1 sprig 20 gm 2 each 4 each 1 kg 2 lt 50 gm 50 gm 50 gm 50 gm 1 each 5 each 10 gm Chicken bones Water, cold Onions Chopping board (green & yellow) Add the mirepoix to the bones. Return the pan to the oven to continue cooking until they gain a rich brown colour. Chop bones into 10 cm pieces. Blanch them, starting in cold water. Refresh Place blanched bones into a suitably-sized clean pot. Add the water, making sure that it Clean and wash the vegetables. Cut them into a mirepoix. Add the mirepoix to the pot Simmer for 3 to 4 hours, skimming the surface as often as necessary. If the water level At the end of the cooking time, taste and season as necessary and allow to simmer for a further 5 minutes Strain the stock through a fine strainer into a suitable clean container Cover the bones with the water and bring to the boil. Turn down to a slow simmer and Add all the other ingredients and slowly simmer for 6 to 8 hours, skimming as needed Cool before refrigerating Brown Stock Parsley stems Bring to the boil. Turn down to a slow simmer and skim well. Yield WS (1 Litre) & BS (1 Litres) Tomatoes or tomato purée Bay leaves Commercial time constraint WS (3 - 4 hrs) & BS (3-4 hrs) Black peppercorns Week 5 - White & Brown chicken stock SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item White Stock (WS) Leek Celery Thyme Parsley stalks Whole cloves Bay leaves White peppercorns Brown Stock (BS) Chicken carcass/bones Leek (cut into mirepoix) Water, cold Carrots (cut into mirepoix) Onion (cut into mirepoix) Small stock/containers Chef knifes Method White Stock Strainers Place the cut bones in a single layer in a roasting dish at 200 °C until light brown. * Drain away the fat in the roasting dish. Place the bones and mirepoix into the stockpot. At the end of the cooking time, taste and season as necessary. Allow to simmer for a Strain the stock through a fine strainer into a suitable clean container. Equipment and tools Large & medium stock pots * Cool before refrigerating. Chop the carcass and bones into 10 cm pieces. Soup ladle & kitchen spoons

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