The student's time plan allocates 12 hours to prepare 13 tasks for an assessment, including sous vide cooking beef tongue for 12 hours, making chicken stock and cutting vegetables in 6 hours, and curing ribeye for 48-72 hours. Other tasks include making pesto, kasundi, caper-raisine sauce, vinaigrette, mint yogurt sauce, horseradish sauce, an herb crust, and pickled mushrooms.
The student's time plan allocates 12 hours to prepare 13 tasks for an assessment, including sous vide cooking beef tongue for 12 hours, making chicken stock and cutting vegetables in 6 hours, and curing ribeye for 48-72 hours. Other tasks include making pesto, kasundi, caper-raisine sauce, vinaigrette, mint yogurt sauce, horseradish sauce, an herb crust, and pickled mushrooms.
The student's time plan allocates 12 hours to prepare 13 tasks for an assessment, including sous vide cooking beef tongue for 12 hours, making chicken stock and cutting vegetables in 6 hours, and curing ribeye for 48-72 hours. Other tasks include making pesto, kasundi, caper-raisine sauce, vinaigrette, mint yogurt sauce, horseradish sauce, an herb crust, and pickled mushrooms.
Student Name: CHAN NOK HEI Assessment Date: 19/7/2021
Student ID No: 200275164 Duration of Assessment: 12:00-6:00
Name of product items:
Task Time Time
Preparation Sequence No. Allocation Goal 1 Make the Brind liquid for beef tongue (6 hours), sous vide it and cook at 70C for 12 hours 2 Wash and cut all the vegetables, as well as the chicken, prepare the chicken stock (6 hours) 3 Season the ribeye with salt and pepper, then truss it with butcher string leave in fridge uncover for 48-72 hours 4 Prepare pesto, kasundi, caper-raisine sauce, vinaigrette, Mint yogurt sauce, and Horseradish sauce. 5 Prepare the herbs crust. 6 Pickle the mushroom for beef tongue dish 7 Prepare the reduction for hollandaise sauce and weight all the ingredients and put it in bag. 8 9 At home 8 Make the chocolate orange mousse, Swiss meringue, homemade cheese. 9 Ink caviar 10 11 12 13