NVQ Level Three in Professional Cookery

1. Prepare & Cook Poultry for complex dishes NVQ Level Three in Professional Cookery Units - 335 Prepare Poultry & 340 Cook poultry

2. How should you be dressed... • ID Badge • Full Chefs Uniform, clean & hygienic. • Hat worn correctly. • Hair-net worn if required, to completely cover hair. • Correct safety boots. • No watches. • No jewellery. • No make up. • Finger nails clean & short. • No nail varnish. • Mobile phones to be placed in the RED box • UNLESS being used to record skills, techniques and end product

3. Re-cap!What did you cover in your last: Skills Lesson? – Skills, cooking methods Production lesson? Who has transferred skills from the sous vide masterclass? If so how...

4. Document! Remember in practical lessons – you are encouraged to document the methods you have used after each production lesson, as well as record your dish by using photographic evidence. Feel free to take notes to use in reflection (Use digital camera or phone to record today’s practical work)

5. Aim of today’s session: • Practice preparation and cooking skills whilst producing various poultry dishes including garnishing • Develop your understanding of the practical kitchen based skills required in line with the qualification requirements. • Promote equal opportunities and functional skills within a hospitality kitchen environment. (i.e. dietary requirements, allergy concerns, numeracy, religious beliefs)

6. Week 23 • Objectives of today’s lesson All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the requisition based on sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification.

7. What’s Poultry – refresh Define poultry Name five Poultry birds They include chickens, ducks, geese, guinea fowl, pigeons and turkeys. • Poultry is the collective term for domesticated birds bred for eating.

8. Define... Quenelle Soufflé A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. • a seasoned dumpling of minced meat, poultry or fish BALLONTINE Traditional ballontine is a deboned leg of a chicken, duck or other poultry stuffed with forcemeat and other ingredients, tied and cooked.

9. Today’s AssessmentBallontine of Duck 335 -PREPARE 340 -Cook Combination cooking • Seasoning • Trimming • Cutting • Blending • Stuffing/filling Ballontine – Mincing Fair and creativity is to be demonstrated on presenting each dish

10. Today’s practice in preparation for the assessment ofSoufflé and Quenelle' of Guinea Fowl 335 -PREPARE 340 -Cook Soufflé – Quenelles - • Check cavity • Boning • Seasoning • Trimming • Cutting • Blending Barding Fair and creativity is to be demonstrated on presenting each dish Baking Poaching & deep frying

11. Ballontine of Duck Skills Weighing Mixing Knife skills Seasoning Equipment Knifes Board Bowl Tray Pan Tongs/slice Clingfilm Hob Oven Ingredients Stuffing • 1 tbsp breadcrumbs • Brunoise of celery, Carrot, leek & Onion • Chopped parsley & Thyme • Forcemeat Ballontine • One duck leg (fat removed) • 4 strips of pancetta Method Remove the bone from the leg (chine) Check for excess cartilage and bone – then remove Mix the ingredients, season then place in the leg Roll the leg onto the strips of pancetta Continue to roll the sausage shape onto cling film Place in the fridge for 10 minutes to rest Remove the cling film then heat a pan of oil Pan fry until golden then place into an oven at 180°c Roast for 10 to 15 minutes

12. Dishes & skills Soufflé & quenelle of guinea fowl Ballontine of duck Preparation – Unit 355 Seasoning Trimming Cutting Blending Stuffing/filling Cooking – unit 340 Combination cooking Preparation – Unit 355 • Checking and preparing the cavity • Boning • Seasoning • Trimming • Cutting • Blending Cooking – unit 340 • Soufflé - Baking • Quenelle – Poaching & deep frying

13. Various Quenelles Hand Made Pre-prepared

14. Modern Quenelles

15. Traditional Quenelles

16. Today’s practice in preparation for the assessment ofSoufflé and Quenelle' of Guinea Fowl 335 -PREPARE 340 -Cook Soufflé – Baking Quenelles - Poaching & deep fry • Check cavity • Boning • Seasoning • Trimming • Cutting • Blending Fair and creativity is to be demonstrated on presenting each dish

17. Some learners will be able to Extension Task: • Sweet potato puree • Cream reduction sauce • Herb oil • Sprigs of herb • Winglet Think about your use of ingredients and wastage for garnish items Fair and creativity is to be demonstrated on presenting each dish

18. Quenelle of Guinea Fowl Forcemeat Method Blend all ingredients excluding the stock Place stock into a shallow pan and bring to the boil Allow to simmer then quenelle the mix Drop each quenelle into the stock for 6 to 8 minutes until cooked. Remove with a perforated spoon • 150g Guinea fowl • 1 egg • 100g breadcrumbs • ½ clove of garlic • 1tbsp double cream • Pinch of cayenne pepper • Chopped herbs • Seasoning • Stock for poaching

19. Method - Soufflé of Guinea FowlLarousse gastronomique - page 1115 Blend together - ¼ pint of thick béchamel Sauce (50g Flour/butter) 200g guinea fowl (boneless) 3 egg yolks (season) Push the mix through a sieve and place the pulp to one side.. Whisk the three egg whites until stiff Fold the two mixes together (egg whites & guinea fowl) Put the mix into buttered/bread crumbed ramekin moulds Cook for 15 – 25 minutes in a preheated oven at 200°c

20. Clean down checklist • Check that all equipment is clean & dry • Check all sink areas are clean • Clean and sanitise all work surfaces • Empty all rubbish • Clean out bins and replace the bag • Close all windows • Work as a team

21. Week 23 • Objectives of today’s lesson All learners will be able to… Prepare, cook and present quenelles and soufflé of guinea fowl with a duck ballontine for their assessment to work toward gaining the prepare and cook poultry units within their NVQ Level 3 Professional Cookery Qualification. Most learners will be able to… Achieve all tasks though minimal tutor guidance whilst reflecting on personal performance and identifying future personal development, whilst maintaining health and safety principles ensuring the safety of all within the area Some learners will be able to … Demonstrate flair and creativity when garnishing/finishing the plating each individual dish (see extension task), this is to include the other food components that finish the dish i.e. a herb oil and/or vegetable puree, then cost the dish for sixteen portions. Individual learners will be able to… Complete question paper for unit: 340 prepare complex poultry dishes, in line with their NVQ Level 3 Professional Cookery Qualification.

22. Review of today’s lesson • Did you feel that you executed the dishes well? • Could you have improved on your plating and finishing skills? • Did you see any other learners work that you felt you gained ideas or tips from?

23. Next skills lesson: • Next week – Green Week promoting seasonality • Any questions after the lesson then contact me at: robinsonp@grimsby.ac.uk