Fichas
Ballotine of Quail
Fichas del conjunto (12)
- 1when are the grapes are added to chutney?2/3rds through cooking
- 2what temperature does the chutney needs to be served at?room temperature
- 3what temperature is the quail is served at?romm temperature
- 4what is the core temperature of quail poached to?68dgc
- 5when is the quail carved?after the chutney has been quenelled and placed onto the plate
- 6when is the petit salad dressed?after the quail has been carved
- 7when is the quail seasoned?during rolling, just before searing and after carving
- 8what is the minimum and maximum amount of slices of quail per portion?3 or 4
- 9you find that your quail is under cooked when checking the end piece prior to searing, what should you do?rewrap in clingfilm and poach to correct cooking degree, refresh and repeat the process
- 10when you check your chutney you find its too wet what should you do?place back on the stove and cook to correct consistancy
- 11you dressed your petit salad too early or over seasoned it what should you dothrow it away and do it again
- 12what temperature should the plates be when serving the quail?room temperature
Información
- Descripción
- a reminder of some details you need to make sure you are aware of
- Creado por
- jonathon.warner
- Visitas
- 23
- Etiquetas
- Valoración