February 21, 2013

威廉安格斯第四課:考試天-番茄Concasse,麵包粉炸雞胸肉&切絲的沙拉,炸蘋果圈,骰子洋蔥


為了適應環境和應付接踵的作業與考試

我變成在廚藝學校上課

盧先生變成在家裡廚藝學校上課

因為他幾乎負責煮三餐了  拍拍手


Tomato Concasse 番茄空咖賽

-Divide the tomato into segments,4 or 6depending on the size

-Cut the seed from the centre

-Lay the tomato flat on the board,skin side down

-Cut the flesh from the skin by

-Dice into 1/2 cm pieces                                                                                                                                                                            

 Chicken breast 麵包粉炸雞胸肉

-Mix 100g Panko crumbs& parsley& pepper& parmesan in a small flat tray

-Prepare seasoned flour in a small flat  tray

-Mix 1 egg& 50ml milk

-Dip chicken breast into seasoned flour then into mixed egg/milk then into breadcrumbs mixture, each step should coat liberally

-Cover, labelling and put into fridge for 10mins  


 Batter of apple fritter 炸蘋果圈
 -Mix 5g yeast,5g sugar with 100ml warm water,  then add half mixed egg, 10ml oil. Sift 100g flour then add into yeast-egg-oil, mix into a smooth batter. Cover and leave for 1 hour
-Dry apple, dust with flour, dip in the batter of apple fritter, let the excess drain off. Deep fry at 180∘C until golden brown
-Drain and lay out on absorbent paper, then toss in cinnamon sugar
-Peel and core the apple, slice to 0.5 to 1cm thick. Coat with 10ml lemon juice 
-Turn on the fryer at  180∘C  Mix cinnamon and 10g castor sugar

Salad of Julienne Vegetables 切絲的生菜沙拉
-Cut vegetable into stripes pieces(2mm*2mm*40mm)
-Season the vegetables and cover, then serve with chicken breast
 

Dice onion 骰子洋蔥

-Correctly peeled and free of out skin then cut in half vertically

-Sliced the half onion thinly from top to bottom of the onion

-Sliced the other half of onion thinly from top to bottom without cutting all the way through at the root end

-Cut twice horizontally then slice thinly across the onion towards the root end to a fine dice


我的廚房實作:




 這一次掌握好酵母的發酵度後

果然蘋果圈一入油鍋就等不及的浮上來喊著"夠了 夠了"

所以吃的到麵糊內脆脆的蘋果

而雞胸肉照著老師說"用溫度計插入最後的雞肉內,若攝氏75度則是最好狀態"

插了第一次只有攝氏70度

所以我又立即入了平底鍋再煎90秒(若送上不熟的食物,絕對fail!!!)

雖然溫度勉強爬升到攝氏75度

但卻沒有上一次"多汁"的肉感,不過好險也沒過熟 

至於其他幾樣則是練練刀工囉


 
這次考試拿了5個A

印度導師Harish給A給的都蠻大方地

希望下次的又帥又嚴格的阿豆仔導師Jason也能給與如此成績
 

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