Hi.
Just started doing my cert 3 and 4 in commercial cookery and catering, full time course for chef qualifications in 18 months.
First practical test in a couple of days.
We are to prepare
*clarifed butter
*chopped parsley
*chiffonade 1/2 onion
*brunois 1/2 onion
*carrot brunois
*carrot jardiniere
*duxelle
*tomato concasse
*4 turned potatoes
*orange zest
*orange segments
Within 2 hours. I ran a "test" on friday, but would like some advice on the order in which to prepare these under test conditions, for maximum efficiency.
If anyone could help out, that would be great.
- B
Just started doing my cert 3 and 4 in commercial cookery and catering, full time course for chef qualifications in 18 months.
First practical test in a couple of days.
We are to prepare
*clarifed butter
*chopped parsley
*chiffonade 1/2 onion
*brunois 1/2 onion
*carrot brunois
*carrot jardiniere
*duxelle
*tomato concasse
*4 turned potatoes
*orange zest
*orange segments
Within 2 hours. I ran a "test" on friday, but would like some advice on the order in which to prepare these under test conditions, for maximum efficiency.
If anyone could help out, that would be great.
- B