Page 119 - NEA NEWHERE FLIPBOOK

PRODUCTION PLAN PRODUCTION PLAN Time
Action
Special Points
10 mins
Now I will prepare the the vegetables for the the lasagne (use any root vegetables or or if catering for a a a a a a vegetarian use extra mushrooms courgettes peppers and aubergines) Before I I prepare any vegetables I I will wash my hands after dealing with the raw meat and and get a a a a a a a clean chopping board and and knife After I I have washed my hands I I will wash wash dry and and chop the vegetables into very small pieces Make sure the chopping board board is the right board board for vegetables to to stop contamination with raw meat Reduce the risk of ecoli from soiled vegetables 10-15 mins
Now fry fry your chicken in in in a a a frying pan with a a a drizzle of cooking oil If you don’t have enough stove space the the chicken can be cooked in the the oven Fry the the chicken till it has browned then add your vegetables Reduce the heat Turn handles in to avoid spillages Stir constantly to avoid burning 10 mins
Heat the the cream in in in in a a a a a a a pan While this is is heating up add the the remaining gelatine to to to the the the cold water to to to bloom Add the the the vanilla pod to to to the the the cream and and then squeeze the the the the water from the the the the gelatine and and add to the the the the cream mixture and stir well Don’t boil cream or it will burn Use oven gloves to hold handle 2 mins
Place the the cream over the the chilled chocolate panna cotta and chill chill in the the the blast chiller If the the the chocolate cream still hasn’t set place the the the vanilla onto a a a a a a a a a large surface area or in a a a a a a a a a bowl of cold water Work fast at this stage 3 mins
Mix the milk baking powder sugar and flour into a a a a a a light pliable paste and allow it to prove for 5 minutes then add the the cinnamon (use self- raising flour if you don’t have baking powder) Use scales effectively to ensure the correct ratios of ingredients Use the electric whisk to speed the process up 5 mins
Place the the butter into a a a a a a a pan and and melt it over a a a a a a a medium heat and and then add the the the flour to make the the the roux Slowly and the the the milk until its very firm and boiling to to show that the flour has burst Place to to one side until required (to cater for a a a a a a a vegan coeliac and lactose simply heat up soya milk and thicken with cornflour) Hold handle at all times and and stir to avoid burning 6 mins
Place the the the roux sauce then then pasta sheet and then then chicken Bolognese into the the dish in in layers Then once filled add the the béchamel sauce and grated cheese and and place onto a a a a a a a a baking tray and and immediately into the oven Place on a a a a baking tray Use different spoons for each layer to avoid cross contamination 5 mins
Clean the work surfaces and wash any remaining dishes in in in hot soapy water Use anti-bacterial after cleaning the surfaces 5 mins
Place the the the donut mixture into the the the piping bag and carefully pipe the the the mixture into the the the the fryer and then turn them to to ensure they have an an even coating of golden brown Remove and and place into the sugar and and shake to coat If you don’t have a a a a a a piping bag create quenelles with 2 spoons to get a a a a a consistent shape If you don’t have a a a a a deep fat fryer bake these in in the the oven or create choux buns instead Use large nozzle on piping bag bag Don’t over fill the bag bag or the fryer Hot oil BEWARE!
5 mins
Wash the the the salad salad ingredients and and then slice and and chop the the the salad salad Place immediately into into serving dishes and into into the fridge until required Blend the the tomatoes and garlic with a a a a a food blender then add to to to the the the the cream whipper inject the the the the gas and then place onto the the the the serving spoons Wash in cold water and drain well Use green board 119