Entrees: Grilled Chicken, Vietnam Pork Salad, Grilled Salmon with Roasted Corn Relish, Watermelon and Arugula Chicken Salad

Discuss about the Introduction to Professional Cookery Theory for Grilled Chicken.

In modern French cuisine, an entree is an important small course on a restaurant menu and it is the menu that precedes the main and is commonly known as an appetizer or starter (Foskett and Paskins, 2011). The first entree therefore on the menu is grilled chicken. Secondly is Vietnam pork salad. Thirdly we have the grilled salmon with roasted corn relish. And lastly there is watermelon and Arugula chicken salad.

Grilled chicken is prepared by placing the chicken legs in a larger zip top bag. Secondly, the marinade is made and mixed together with olive oil, cumin. This is done by incorporating all the ingredients into a small bowl. After mixing the marinade, it is poured on the chicken legs and sealed for proper and fresh coating. The grill is prepared at a temperature of 350⁰F and the chicken is cooked until its brown on the sides. The temperature should be monitored until it reaches 165⁰F. At the end of this process, the grilled chicken is ready to be served (Mixon and Alexander, 2011).

Vietnam pork salad is prepared first by making the dressing of the pork a day before. Put lime juice and sugar in a frying pan with one tbsp. water and the sugar mixture is dissolved by boiling. Add coriander, chill and shake well and then pulse the mixture into the blender until it is smooth and then insert back the cover. Before serving, preheating is done in the oven to 22⁰C/ gas 5 fans 18⁰C (Tom, 2004).  The pork is brushed with oil and transferred to the oven for 10 minutes. Cook rice noodles for about 2 minutes and then drain and make sure to rinse properly with cold water so that they don’t overcook.

Grilled salmon with roasted corn relish seasonal specialty is got from tomato, corn and chill peppers to wild specific salmon which is best. The chilies, salmon, and corn are then charred on the grill infusing everything with a smoky light flavor that makes the dish very tasty.

 Watermelon and Arugula chicken salad is a better appetizer mostly during summer (Caribbean Hotel Association, 2003). Watermelon can also be used as a wonderful salad since its sweetness matches beautifully with the rotisserie smoky chicken and fresh min.

The mains found on the menu restaurants include Corned beef brisket, barbecued picnic chicken, Beef and Cheddar Casserole and stove top mac-n-cheese.

Preparation Methods: Grilled Chicken, Vietnam Pork Salad, Grilled Salmon with Roasted Corn Relish, Watermelon and Arugula Chicken Salad, Corned Beef Brisket, Barbecued Picnic Chicken, Beef and Cheddar Casserole, and Stove Top Mac-n-Cheese

Corned beef is made from beef brisket which in most cases it can be very tough if proper methods of cooking are not applied (McGee, 2004). The method used for preparing corned beef brisket is called the braised corned beef. This is the traditional method and is favorable for corned beef which has a flat cut. The beef brisket is put in brown sauce and then put on a rack with little water in the pan. Gallic and anions are topped to the beef and tightly covered with foil. The beef is then roasted at 300⁰C for 5 hours.

Barbecued picnic chicken is cooked and prepared using the magic dust method which was invented by Mike Mills (Campbell et al. (2010). In this method, the mustard powder is blended and other ingredients like Gallic, paprika and mixed up. This is to keep the rubbing mostly. The magic dust is then sprinkled on the chicken and covered properly. The covered chicken is put into the refrigerator for 8 hours. Barbecue sauce is prepared in it right ingredient proportions. The chicken is then grilled using coal or charcoal. The grill is covered to develop heat and the chicken is cooked until it starts to turn gold. This process takes around 30 minutes.

Beef and Cheddar Casserole is another important recipe on a restaurant menu. According to food network kitchens, for this recipe to prepared and cooked, an oven is to be preheated at a temperature of 430⁰F (Darling, 2003). Water is boiled and the noodles are cooked. Baking ash is added with teaspoon salt. Beef is grounded and olive oil is heated at high temperature for three minutes. The beef mixtures are later poured in the noodles and sprinkled with grated cheddar.

Stove top mac-n-cheese is also a recipe considered on a menu. It is prepared by melting butter in a pot with a relatively medium heat. Flour is added and stirred regularly to combine the mixture. Stirring is done regularly while cooking until the cheese melts.

The desserts on the menu in a restaurant mainly in include apple cream cheese torte, a fruit salad, chocolate decadence and strawberry dream cake (Cousins and Lillicrap, 2006).

Apple cream cheese torte is prepared by crust method. Ingredients are mixed in spring where they are blended and poured into the crust. Sugar is added and apple is cinnamon into a jar which can be chilled and frozen. And a fruit salad is prepared by blending apples, pineapples, and other fruits.

Desserts: Apple Cream Cheese Torte, Fruit Salad, Chocolate Decadence, and Strawberry Dream Cake

Mise en place is a French word which means putting in place and a cook should follow it for successful preparation of a meal. Mise and prep in a kitchen enable proper cleanup, faster cooking, and quicker preparation. For grilled chicken, the key points in the process are salting for most flavors. The equipment includes fridge, salting tool, a spatula, bowl, thermometer, and mid-grill. To eat in aright manner, clean plates and bowls are prepared. Like grilled chicken, corned beef brisket also uses the same mise for tools, the right way to eat and also flavor addition (Amalia, 2018). For desserts, fruit salad requires a blender, clean knives, and clean juice recipe. Lastly, for Vietnam pork, lime, rice vinegar, plums, garlic cloves, pork chops and fish sauce is needed in the right proportions. Use clean hands to tear leaves and mix the recipe.

Andrews Meat Industries Pty Ltd processes and distributes meat. The company was incorporated in 1976 and is based in Sydney, Australia. They can be reached on phone: 61 2 8668 8250, Fax: 61 2 8668 8251 and www.andrewsmeat.com. Andrew’s meat supplier has shown a clear and safe progressive in their food service in Australia. Peter Andrews the CEO of the company ensures that there is high quality in the production line and understands how to achieve product quality. They have a good relationship with farmers and end user which guarantees the safety of our objectives.

 Matt Brown’s Greens Pty Limited is located in Sydney, 16 Railway St, Lidcombe NSW 2141 in Australia. Phone: +61 2 9643 2660. They supply greens, such as green paper, cabbage and many other flavors which are important in preparing the dishes on the menu. Matt established the company in 1990 and it has sustained its grown over the last 27 years.

Nicholas Seafood Traders Shop 6, Waterfront Arcade, Bank Street Sydney Fish Market, Pyrmont, NSW 2009, Australia Phone: (02) 9660 4255, Fax: (02) 9552 6751 Email: [email protected] Nicholas seafood which was established in 1930 is in a position to supply all fish products for example salmon fish. Nicholas seafood is located in Pyrmont at the fish market in Sydney.

Epicurean harvest 284 Main Creek Road, Main Ridge, and phone: (03) 5989 6689. www.mainridgeharvest.com.au. They provide fine foods and crops. Epicurean harvest is a relatively medium certified farm growing vegetables in the blue mountains of heritage national park in the west of Sydney. Erika and Hayden the founders of Epicurean Harvest deliver products to restaurants by the hands which makes them reliable in their services

The products are acquired through formal buying. In this category, the supplier is given specifications for the goods needed and how their quality. Negotiations are also written. Selecting the supplier depends on the price, delivery, and standards of their products. The perishable products are stored at a temperature below 20oc. Vegetables and fruits from the suppliers are stored at 10oc to prevent drying and moisture loss. Meat is stored in fridge at -5oc which transporting it to the restaurant.

The deliveries are made formally with proper safety procedures to avoid contamination of the kitchen. Portion control is done depending on the customer size, quality of food and the price of the food (Measom, 2018).  The buying price of the food is strictly equivalent to the quality of the food. On this matter, therefore, the customers are treated with their rightful rights.

The standard weighing of the product is done to ensure that the goods are paid for the right amount of goods. Cost control in this system is considered by breaking down the cost spent on all the product cycle. For example from paying for the goods to the last point of delivery point. These costs include even cleaning material. This mostly overlooked yet it’s an important section regarding the quality of the product. After all the costs are paid, the goods are delivered to the kitchen store.

References

Amalia, S. (2018).How to Mise en Place for Grilling Success.https://blog.oxo.com/how-to-mise-en-place-for-grilling-success/

Campbell, J. et al. (2010). Practical Cookery (Level 2 VRQ Diploma). https://www.amazon.co. uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Practical +Cookery+ 2nd+ edition++%28level+1%29. Chpt 1.

Caribbean Hotel Association. (2003).Food Presentation General Guidelines.https://www.caribbeanhotelandtourism.com/cshae/docs/FOOD-PRESENTATION-MANUAL.pdf

Cousins, J and Lillicrap, D. (2006). Essential food and beverage service.https://www.amazon .co.uk/Essential-Beverage-Service-LillicrapPaperback/dp/B00JYI1P2G/ref=sr_1_2?ie=UTF8&qid=1461528399&sr=82&keywords=essential+food+and+beverage+service chpt 1.

Darling, J. (2003). Food Network Kitchens Cookbook. https:// books. google. co.ug/books? isbn=0696218542. p2.

Foskett,D, and Paskins, P. (2011). The Theory of Hospitality and Catering (12th edition).https://www.amazon.co.uk/Theory-Hospitality-Catering-Education-Publication/dp/1444123769/ref=sr_1_2?ie=UTF8&qid=1461529885&sr=8-2&keywords=the+theory+of+catering

McGee, H. (1984). On Food and Cooking: The Science and Lore of the Kitchen. 1^st edition

Measom, C. (2018). Kitchen Hazards and Kitchen Safety.https:// small business. chron.com/ kitchen-hazards-kitchen-safety- 40195.html

Mixon, M, and Alexander, K.  (2011). Smoking’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Winningest Man in Barbecue. Random House Digital, Inc. p. (unlisted).

Tom, J. (2004). McGee on food and cooking.An Encyclopedia of kitchen science history and culture.https://www.theguardian.com/books/2004/dec/11/featuresreviews.guardianreview