Lorinda Bothma                24 February 2011              Chef

Things that I have learned this week:

·         Always clean from the top to the bottom. From the walls down to the floor

·         Clean as you go

·         Use the following cleaning material:

o   Gloves

o   Steel wool

o   Cleaners / disinfectants

o   Scrubbing brush

o   Mop

o   Cloths

o   Broom

·         If you don’t know how to do something, do it over and over until you get it right. Don’t just give up.

·         Any green veg will always be cooked with the lid of, because of impurities that is released

·         Never wash a mushroom.  It needs to be rubbed off with a damp cloth

·         The kitchen as always full of pressure!

·         To be a chef is a job and a profession

Mice en place is done before, during and after starting in the kitchen.  It reveres to the preparation that you undergo before you start cooking.  Switching on the oven, getting the right ingredients and quantities

Spatchcock

Mice and place:

·         Clean the work area

·         Sanitize hands and yellow chopping block

·         Get all the spices and oil neatly at prep area:

o   Lemons

o    Zest of lemons

o   Juice of lemons

o   Mixed spice

o   Mustard seeds

o   Salt

Place the chicken on the board with its chest facing upwards and the neck towards you.
Remove the extra skin of its neck.
Remove the tip parts of its wings.
Slide the knife down towards the wishbone and pres down (use correct knife skills, cut away from yourself and hold it firmly and correctly.
Fold the chicken open, pour over oil, spices and lemons and rub in.