Page 127 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: SKILLS
POULTRY
SKILL LEVEL
HIGH MEDIUM
LOW
• Kiev and creamed pasta
• Curry (de-boned) naan rice
• Goujons (home-made tartar sauce)
• Brie gougere (choux pastry and roux sauce)
• Fricassee or chasseur (jointed chicken)
• Stuffed baked pancake lasagne (de-boned ) roux sauce • Chicken and and leek pie (flaky and and short crust pastry roux/velouté sauce base)
• Stuffed chicken leg fondant potatoes jus Chicken Wellington Flaky pastry stuffed and rolled
• Chicken spring rolls (filo pastry made chicken de de boned • Chicken parmesan (tenderised breaded/deep fried béchamel sauce • Wings in in a a BBQ sauce (marinated)
• Curry/Thai green curry (home- made sauce)
• Grilled dressed/pasta/rice salad with a dressing
• Mousse/pate
• Tikka (pitta/salad/rice
• Paella (high if some seafood prepared/prawns processed correctly)
• roasted • stir fry • fajitas
• kebabs • salad Honey glazed duck caramelised sweet peppers with honey caviar
Duck confit served on on a bed of creamed mashed potato with beetroot purée roasted fennel and fresh rocket
Sun-blushed and cream cheese stuffed chicken with pest ravioli softened spinach chargrilled fondant potato and steamed asparagus
Chicken Croque-Monsieur
Stuffed chicken with thyme and apple stuffing
Classic chicken Kiev served with steamed rice
and creamed Mediterranean vegetables
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