Work Flow Plan/ Lesson 4

Unit Code :SITHCCC005

Unit Name :PREPARE DISHES USING BASIC METHODS OF COOKERY.
Student Name Supatsorn Ruyounyong Student Number 784

Trainer Name Steve Stathakopoulos Trainer Signature

Class Name Certificate IV in Commercial Cookery Date 25/08/2021

Recipes
1 Hungarian Goulash
2 Rice pilaff (braised rice)
3 Grilled minute steak
4 Braised fennel or leek
5 Gaufrette potatoes
6 Demi-Glace sauce – short cut recipe
7 Demi-glace sauce convenient
8 Panna cotta - vanilla

Hungarian Goulash
Time Step Mise en place /Preparation Equipment
6 seconds 1 Heat oven to 160oC oven
8 minutes 2 Measuring all ingredients Scales,Bowl, Measuring cub and
spoon,
2 minute 3 Beef topside – 3 cm cubed Bowl, knife, cutting board
5 seconds 4 Heat 1 tbsp olive oil in a heavy-based saucepan. Sprinkle 700g stewing steak Bowl, table spoon,pan,stove,spatula
chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp
oil for each batch. Set the browned meat aside.
 10minutes 5 Add in the remaining 1 tbsp oil to the casserole dish, followed by onion, and garlic, Stove, pan, spatula,spoon
red and green pepper. Fry until softened, around 5-10 min
2 minutes 6 Return the beef to the pan with 2 tbsp tomato paste and 2 tbsp paprika. Cook, Pan, stove
stirring, for 2 mins
1 hr. 30 min 7 Add in tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the Oven, tray, foil
oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle
heat for about an hour, removing the lid after 45 min
3 minutes 8 Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly
ground pepper. Stir in 150ml soured cream and serve

Note: Variations of goulash have the inclusions of potatoes, beetroot and sauerkraut.

Rice pilaff (braised rice)

Time Step Mise en place /Preparation Equipment
8 minutes 1 Measuring all ingredients Scales,Bowl, Measuring cub and
spoon, , knife, cutting board
10 minutes 2 Melt half the butter in a suitably sized deep-sided pan. Add the onion and cook Pan, stove, spatula
without colour (sweat)
2 minute 3 Add the rice and cook until all the grains are coated with butter and it takes on a
glassy appearance.
3 seconds 4 Add the boiling stock, season and add the bay leaf and garlic.
17 minutes 5 Bring to the boil, cover with a buttered cartouche and a lid and cook in a oven
preheated oven at 190 OC for 17 minutes. Check to see if the rice is tender and al
dente
2 seconds 6 Remove the bay leaf and garlic clove.
1 minutes 7 Lightly fork the remainder of the butter through the rice and correct seasoning.
Serve as an accompaniment to meat dishes
Grilled minute steak
Time Step Mise en place /Preparation Equipment
1 minutes 1 Measuring all ingredients Measuring cub, Scales
2 minutes 2 Trim the steak of excess fat and flatten to an even thickness. knife, cutting board
1 miute 3 Rub the steak with oil and place on the hottest side of the grill to seal, turning once bowl
to make sure that it is sealed on both sides.
5 minute 4 Preheat the pan to hot Pan, stove
1 minute 5 Season the steak with salt and pepper and then grill the steak for 30 seconds on Pan, stove, tong, plate
each side. (Cook to customer preference and serve0.
Note: Use a
flavoured compound butter to accompany the steak when it is served

Braised fennel or leek

Time Step Mise en place /Preparation Equipment
6 minutes 1 Measuring all ingredients and cut leek large bulbs Scales,Bowl, Measuring cub and
spoon, , knife, cutting board
3 minutes 2 Brown the fennel or leek quarters in oil on two sides: Heat the oil in a large sauté Pan, stove, spatula
pan over medium-high heat and place the fennel pieces in the pan in a single layer.
Add the garlic and oregano leaves. Reduce the heat to medium and cook the
fennel pieces, without moving them, for at least 2 minutes.
2 seconds 3 Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization)
1 minute 4 When both sides of the fennel or leek are nicely browned, add the wine to the pan.
Increase the heat to medium high. The wine should boil down quickly. When it is
almost gone, add the stock.
15 minutes 5 Bring the liquid to a boil, then reduce the heat down to low, cover the pan and Pan, stove
simmer for 10 to 15 minutes.
1 minute 6 Remove the cover, increase the heat to high and let the stock cook down until it is
a glaze. Add the fennel or leek fronds and most of the orange zest and combine
gently.
1 second 7 Serve garnished with the rest of the zest and a few splashes of lemon juice.
Note: Fennel can be replaced with 4 large leeks, leave out the orange zest in the final cooking phase.
Gaufrette potatoes
Time Step Mise en place /Preparation Equipment
2 minutes 1 Turn on the deep fries machine deep fryer
1 hrs. 2 Peel the potatoes. Using a mandolin equipped with the zigzag blade (and mesh Peeler, bowl, mandolin equipped
gloves for protection), slice the potato once, then turn it ¼ turn after each cut.
The slices must be just the right thickness so that you are able to see through the
holes this creates. Add potatoes to a large bowl of fresh water. Cover and reserve
for 1 hour.
2 minutes 3 Drain in a colander. Prepare a large bowl with paper towels at the bottom, put Large, bowl, paper towels
the waffle fries in it, and dry them carefully with another paper on top. They are
very thin and can shred easily. Divide them into three batches of equal size. Put
the first batch in the frying basket
3 minutes 4 Bring to 180°C. Plunge the fry basket into the hot oil and use a long tongs to make Large, bowl, paper towels, deep
sure the potatoes do not stick together. Cook until golden, about 3 minutes and fryer
drain to remove excess oil.

Demi-Glace sauce – short cut recipe

Time Step Mise en place /Preparation Equipment
5 minutes 1 Measuring all ingredients Scales,Bowl, Measuring cub and
spoon, , knife, cutting board
2 minutes 2 Make bouquet garni
5 minutes 3 In a heavy-bottomed pot over medium heat, heat the butter and add the chopped Large Pan, stove, spatula
onions, celery, and carrots. Sauté for a couple of minutes, until the onions are
partially translucent.
3 minutes 4 Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring
frequently until the flour is lightly browned, but by no means burned.
1 second 5 Whisk in 750mL of the beef stock. Whisk
20 minutes 6 Bring to a boil over medium-high heat. Then lower the heat to a simmer, add the
sachet, and reduce for about 20 minutes, or until the total volume has reduced by
 about a third.
4 seconds 7 Remove the pan from the heat and retrieve the sachet (set it aside). Carefully Pan, spoon
pour the sauce through a wire mesh strainer lined with a piece of cheesecloth and
use a spoon to gently push the sauce from the remnants of the mirepoix (the
sautéed vegetables)
2 seconds 8 Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the Measuring cub, pan ,stove,spatula
bouquet garni to the pot.
50 miuntes 9 Bring the pot back to a boil and then lower the heat to a simmer. Simmer for
about 50 minutes or until the sauce has reduced by half
1 minute 10 Discard the bouquet garni. Strain the sauce through a fresh piece of cheesecloth
1 second 11 If using the demi-glace as is for a dish, season to taste with salt. When adding it to
another sauce recipe, wait to season that sauce until the very end.

Demi-glace sauce convenient

Time Step Mise en place /Preparation Equipment
10 minutes 1 Measuring all ingredients Scales,Bowl, Measuring cub and
spoon, , knife, cutting board

Plain demi-glace

Time Step Mise en place /Preparation Equipment

3 1 1. Whisk 100g of demi-glace mix into 1L of hot water. Place on the stove and Whisk, pan, stove
bring to boil stirring continuously. Reduce heat and simmer for a further 3
minutes.
Note: This product can be used to make sauces like Madeira, Pepper, Mushroom and Burgundy

Cabernet Peppercorn Demi-glace:

 Time Step Mise en place /Preparation Equipment
3 minutes 1 In a saucepan over medium heat, sauté mushrooms, shallots, and peppercorns in oil. Whisk, pan, stove
When shallots are tender, deglaze with red wine and reduce by two-thirds. Prepare the
demi-glace, mix the powder and water and whisk together. Whisk the reduction and
demi-glace together until smooth. Bring to the boil and simmer for 2 to 3 minutes until
thick. Whisk in the cream to a smooth consistency.

Balsamic Hunters Gravy

Time Step Mise en place /Preparation Equipment

3 minutes 1 In a saucepan over medium heat, sauté mushrooms, shallots, and peppercorns in butter. Whisk, pan, stove
When shallots are tender, add tomato paste and cook out. Deglaze with Balsamic
Vinegar and add Sugar to sweeten. Prepare the demi-glace, mix the powder and water
and whisk together. Whisk the Balsamic mixture and demi-glace together until smooth.
Bring to the boil and simmer for 2 to 3 minutes until thick. Finish with Fresh Herbs

Panna cotta – vanilla

Time Step Mise en place /Preparation Equipment
2 seconds 1 Put granola spray into greased dariole moulds and Refrigerate greased dariole moulds, fridge
5 minutes 2 Measuring all ingredients Scales,Bowl, Measuring cub
and spoon,
4 minutes 3 Soak the leaf gelatine in water. Place the milk and the vanilla in a saucepan and bring to Pan, stove, bowl, water
the boil.
2 minutes 4 Place the egg yolks and sugar in a bowl and whisk until creamy. Pour the boiling milk Whisk, bowl, saucepan, stove,
onto the eggs and sugar, stirring constantly. Return the mixture to the saucepan and strainer
cook over medium heat until the mixture thickens and coats the back of a spoon. Do not
allow to boil. Remove from the heat and pass through a fine strainer.
2 minutes 5 Squeeze excess water from the softened gelatine and add it to the mixture stir until it
dissolves. If using powder add at this stage add and stir and strain mixture. Cover and
refrigerate. Stir the mixture frequently until it cools to prevent a skin forming
5 seconds 6 Whip the cream to a soft peak and refrigerate
6 seconds 7 When the panna cotta mixture is cold but not set, fold in the whipped cream and spoon Spoon, greased dariole
the preparation into greased dariole moulds. Refrigerate until fully set. moulds, fridge
Note: Gelatine powder: Quantity – 3 tsps. to 2 tbs water. To bloom powdered gelatine, simply place a small amount of cold water in a shallow bowl. Sprinkle the
gelatine evenly over the top of the water. It will begin to absorb the water and swell in size. Let the mixture stand for 5 minutes before proceeding with the recipe.