Ingredients

Table 1: Table of ingredient

The pH value and the thawing time can serve as two key quality indicators of frozen chicken breast when preparing this recipe (Bullock, 2012).

Mise en place is a French term that in general terms mean put in place, to have the all the ingredients prepared and ready to be used before the actual commencement of preparing the dish. The best advantage to this technique is that it is very systematic and confines all the steps in an organized and less time consuming manner (Weisberg et al., 2014).

The very first step is to gather all the required ingredients, and arrange them in order. The extra minute spent in this step will save a lot of time during the cooking session by keeping the worktable organised and tidy. The next step is to wash the vegetables and the utensils to be used in the cookery, taking out all the spices and chopped ingredients beforehand will help as well.

Table 2: Table of tasks

The delicious recipes sometimes require fine chopped ingredients, a task that can potentially become very dangerous very fast. Chefs are required to do fine chopping in a rather dangerous speed and they should at all times follow safety procedures (England, 2013).

Using a color coded cutting board will minimize the chances of accidents; cutting ingredients kept on palmtop should be avoided at all times (Onyeneho & Hedberg, 2013).

Hands should be grease free before touching the knife handle, an slippery handle can cause a lot of casualties in a matter of minutes (England, 2013).

Measuring instruments should be checked before using wet ingredients in it to avoid tampering the instrument. First and foremost electrical connection should be checked and then the measurement surface should also be checked prior to using the instrument. It is also advisable to use clean liquid cups to measure liquid ingredients correctly (Johnson & Bryden, 2015).

There are different types of cookery styles that are adapted for this particular participation. For example, bamboo skewers are soaked in the water to soften them and to avoid burning them while grilling, the sauce is cooked by sauteing technique and lastly the marinated chicken is char-grilled.

Marination is a cooking technique that soaks the food item in acidic liquid before prior to actual cooking. Marinating generally softens the ingredient breaks down the outer tissues so that the spices and herbs that are used in the marinating compound enter the ingredient to increase its flavour (Cautley et al., 2012).

In this case marination is used to soften the frozen chicken breast used in the preparation by acidifying it and to infuse it with flavours and spices which will heighten the taste and quality of the preparation (Cautley et al., 2012).

Operation of charcoal grilling can be very dangerous if care is not taken prior to the use of it. The gas connection should always be checked prior to the grilling procedure so that there is no leaking occurring that can become potentially hazardous (Gurnari, 2015).

Quality Indicators

Waste minimization is a vital part of cooking and it has to b incorporated in everyday cooking procedures. Gas is the majorly utilized resource that is abundantly used in cooking procedure. However it also has to consider that it is an exhaustible resource and it cannot be replenished. Hence measures must be taken to ensure sustainable usage of the gas and minimize wastage as much as possible. Covering the pan with a lid when preparing the sauce, and softening the chicken optimally before grilling will ensure that the gas wastage is minimum (Johnston & Andrews, 2013). 

As the chicken skewers are going to be served with the other dishes as the finger food at the stand up cocktail party, therefore the oval tray is the best choice. In the workplace environment, one must have the oval tray. This is very useful service ware in the kitchen that helps to serve the foods. It will be easier for people to take the skewer form the oval tray on their plate or napkin.

It cannot be stored after keeping it open in the air for than two hours. In the air the skewers will accumulate moisture and the moisture will penetrate the outer layer of the food. It will oxidize the perishable food items in the preparation and the food item will dehydrate upon refrigeration (Johnston & Andrews, 2013).

The safest method to defrost poultry is to microwave the chicken. Along with being the safest method, it is also the fastest method to defrost the chicken. However, care should be taken to cook the chicken immediately after the thawing as the microwave heat thaws the poultry between 40 to 140 degrees, a stimulating temperature for the bacteria to strive in. Cooking immediately after thawing will prevent the chance of bacteria festering the poultry (Shrestha, 2012).

A recipe is not always enough to prepare a dish successfully in the kitchen, there are a lot of other factors that need attention. To prepare a dish able to sustain the setting in right proportion it is very essential to know how many portions need to be prepared so that the chef can calculate precise measurements to proceed with the preparation.

The standard recipe provided is curated for preparation of only four portions for which 120 g slab bacon is required. However, for preparation of 40 portions, 1200 g or 1.2 kg of slab bacon will be required.

The list of equipments required for the recipe is:

• Knife and cutting board
• Refrigerator
• Gas oven
• Frying pan
• Sauté pan
• Sauce pan
• Lids to cover utensils
• Earthenware serving dishes
• Chinois
• Draining appliances

The equipments required to measure the ingredients are:

            Electrical balance

            Dry measuring cup

            Liquid measuring cup

There is different preparation techniques applied in the preparation of the dish, such as,

• The chicken is chopped using sauté cutting method in the very beginning
• The croutons were shallow fried and then drained.
• Lardons are prepared with the bacons utilizing boiling method
• The lardons, baby onions and mushrooms were sauteyed
• Sauté pan was deglazed and chicken and other ingredients were sauteyed.
• The mixture was boiled.

To cook the recipe various cookery methods are used. At first, the chicken pieces are refrigerated for sometimes. Then the chicken pieces are shallow fried on a clean fry pan until it becomes golden brown. Another method that is used to prepare the bacon is boiling. After that the lardon are fried on a frying pan with butter, baby onion and mushrooms (Johnston & Andrews, 2013). The cooking is on the high flame. After adding the entire ingredient, the flame is put lower to soften the meat.    

Mise en place

The three safe work practices one should follow during browning the chicken:

• At first, the person should clean the hands, kitchen work surface, utensils and cutting board. Hands should be washed before and after handling the meats.
• The cross contamination should be avoided. The raw meats should be separated from other foods (Warde 2014). One should use the fresh meat for the browning chicken. The cut boards should be washed properly before and after use. The chicken s should be washed in the sink to avoid the bacteria.
• Before cooking the chicken, the oil should be heated properly. The chicken should be examined properly before buying so that food borne illness can be avoided.   

Yann and Pauline (2014) suggested that before using mushroom, it needs to be wiped by a paper towel or cloth. This is necessary to remove the dirt from the mushroom. However, it is very important to mention that the mushrooms should not be washed before use (Havelaar et al., 2015). Mushrooms may get waterlogged and the taste may differ from the original. Brushing or wiping the mushroom withy paper towel may be annoying but it helps to retain the crunchy taste of mushroom. Ortega and Sherchand (2015) opined that fungus may grow on the mushroom and it may cause of health hazards if not cleaned properly. Therefore, it is very ne4cessary to wipe the mushroom with the damp paper towel or brush them properly before the use such as cooking, frying or boiling.  

To reduce the poultry off cuts, it is necessary to cut the pieces very minutely. The chicken pieces should be cut as close as possible to the bones. After the cutting, some of chicken may be there on the bone, it can be shredded before throw them as waste. To piece the chicken as closest as possible to the bone, one should use sharp knife or kitchen knife that will help the person in cutting.    

During serving the dish as the snacks or appetizer, one should be careful about the presentation of the dish. In such cases, the presentation matters, this will attract the guests in a party. However, Warde (2014) stated that sometimes the taste of the food can be understandable by the presentation. Therefore, the dish should be presented on a clean service wares with well decoration.

To prevent the dryness of the braised chicken, it is necessary to put it on the frying pan. After that, ½ cup water needs to be poured and cooked on a medium heat. This needs to be cooked until two or three spoon of water left. One can use small amount onion to reduce the bad smell (Schank & Abelson, 2013).  In future, during cooking one should be careful about the heat that is need to be medium heat.

The reason of thickness of braise may be the cooking heat. The braising should be done in low flame with patience. To improve the dish, one can add water on the frying pan and stir it on low flame by adding some onions for flavor.

Coq Au Vin is a French dish that is prepared by the use wine, mushrooms, chicken and lardons. One can add garlic and onion for taste. However, it is an ancient recipe that appeared on 1864 in a French cookbook. Moreover, it is a popular food dish in United State.

As the customer has gluten tolerance problem, therefore, it needs to make the dish gluten free. To prepare gluten free Coq Au Vin, one needs onion, garlic and mushroom. In a frying pan, onion, garlic and mushroom needs to be added and cooked for 5 to 7 minute until it get soften (Bittman, 2014). After that this curry needs to be added with the bacon and chicken with the addition of salt and pepper.

Steps to Prepare

Mirepoix refers to the iced vegetables that are cooked for long time without any coloring or browning on the gentle heat. This is done with the butter, oil or other fat. This type cooking does not require the sautéed or hard cooking. Sometime tomato puree is used to make the dish tasty. Deboer (2015) mentioned that mirepoix is the mixture of carrot, celery and onion in the proportional amount. Mirepoix is a flavor based dishes like the roasted chicken, soups and stocks.

According to Fitzpatrick (2016), to trash the chicken without string, one should make small incisions in every of skin flaps. This needs to be made on either side of the cavity. After that each leg needs to be tucked into flap on opposite side. The legs of the chicken should be crossed over and tightened against the body.

Before carving the chicken, one need to arrange a large wooden cutting board, sturdy fork, a bowl and sharp chef’s knife. The chicken should be cooled for 10-15 minutes after taking it out from oven. One should place the roasted chicken on the large wooden board. The breast should be sided up for carving. After that the carving should be done with the use of sharp chef’s knife.

At first, the chicken needs to be placed on the cutting board with the breast up. One should hold the chicken with the carving fork to make it steady. Using the knife the skin should be cut between leg and body. After that, the person should cut the meat in between hip joint and tail. Yoon, Kang and Kim (2016) mentioned that the cutting should be done near to the backbone. The cutting should be continued around the bone to reduce the waste.

Three suitable accompaniments for the dish are:

• Lemony roasted potatoes with oregano
• Roasted carrots with caraway and coriander
• Tuscan Kale and Butternut squash

Crockpot is used to present a whole roasted chicken on a buffet table. A crock pot is suitable for the buffet table. In a crock pot it is easier to serve the whole roasted chicken and the food also can be warmed in a crock pot.

At the buffet table, it is necessary to maintain the temperature for the food safety. To maintain the food safety, the temperature should be in between 160º to 180º centigrade (Bittman, 2014). If this temperature is not maintained then the food safety issues may create.

One should buy the fresh chicken and store in freeze at 0º to 5º centre grade.         However, Henle (2015) mentioned that to avoid the food contamination, the chicken should not be rest in the room temperature more than 15 minutes. The chicken may be attracted by the bacteria and fungus, which may be harmful for the health.   

The leftover carrot, celery and onion that are prepared earlier should be preserved safely. Before refrigerating the person should know about the food storage technique to avoid the food contamination. The chopped vegetables should be kept separate form the raw meat and fish. Before and after food handling the person needs to wash the hands (Graubart, 2016). The temperature of the freezer should be kept under 40ºF and the freezing should be done in between two hours of chopping. The chopped vegetable should be kept in air tighter container to avoid the air germs that will help to keep the vegetables fresh.

            Three common clearing tasks:

• After cooking, the food needs to be covered safely to avoid the food contamination and the hands should be washed.
• The place of cooking should be cleaned completely
• The crockery should be kept in their places for the next day. This will help the chef to find the utensils on time on the next day for cooking.

References

Bittman, M. (2014). How to Cook Everything Fast: A Better Way to Cook Great Food. Houghton Mifflin Harcourt.

Bullock, A. (2012). The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books. Food, Culture & Society, 15(3), 437-454.

Cautley, D., Viner, J., Lord, M., & Pearce, M. (2012). Test methods and protocols for environmental and safety hazards associated with home energy retrofits. Golden: US Department of Energy, Energy Efficiency & Renewable Energy, Building Technologies Program.

Deboer, R. (2015). Practical cookery course on ‘free from’alternatives improves the knowledge and confidence of Dietitians when advising allergic families. Clinical & Experimental Allergy, 45(12), 1893.

England, S. (2013). Professional Cookery L3 AdvDip.

Fitzpatrick, J. (2016). Wendy Wall’Recipes for thought: Knowledge and taste in the early modern English kitchen'[Book Review].

Graubart, C. (2016). Chicken: a Savor the South® cookbook. UNC Press Books.

Gurnari, G. (2015). Safety Protocols in the Food Industry and Emerging Concerns. Springer.

Havelaar, A. H., Kirk, M. D., Torgerson, P. R., Gibb, H. J., Hald, T., Lake, R. J., … & Speybroeck, N. (2015). World Health Organization global estimates and regional comparisons of the burden of foodborne disease in 2010. PLoS Med, 12(12), e1001923.

Henle, J. (2015). The Proof and the Pudding: What Mathematicians, Cooks, and You Have in Common. Princeton University Press.

Johnson, N. G., & Bryden, K. M. (2015). Field-based safety guidelines for solid fuel household cookstoves in developing countries. Energy for Sustainable Development, 25, 56-66.

Johnston, R., & Andrews, J. (2013). U.S. Patent No. 8,430,087. Washington, DC: U.S. Patent and Trademark Office.

Onyeneho, S. N., & Hedberg, C. W. (2013). An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria. International journal of environmental research and public health, 10(8), 3296-3309.

Ortega, Y. R., & Sherchand, J. B. (2015). Cyclospora cayetanensis. In Biology of Foodborne Parasites (pp. 97-110). CRC Press.

Schank, R. C., & Abelson, R. P. (2013). Scripts, plans, goals, and understanding: An inquiry into human knowledge structures. Psychology Press.

Shrestha, S. (2012). Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese.

Warde, A. (2014). Food studies and the integration of multiple methods. Política y Sociedad, 51(1), 51-72.

Weisberg, D. S., Hirsh-Pasek, K., Golinkoff, R. M., & McCandliss, B. D. (2014). Mise en place: Setting the stage for thought and action. Trends in Cognitive Sciences, 18(6), 276-278.

Yann, D., & Pauline, G. (2014). Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread. Food and Nutrition Sciences, 2014.

Yoon, H. R., Kang, N. E., & Kim, J. (2016). Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups. Korean journal of food and cookery science, 32(3), 333-341.