第一堂示範課,Chief Claire示範Salad of Julienne of vegetables。
西餐中不同形狀有不同的名稱:
Julienne:strips(2mm*2mm*40mm) 圖中中指處
Brunoise:fine dice(2mm^3)圖中番茄上方紅蘿蔔細末
這兩種切法是做此沙拉會用到的。另外,
條狀除了julienne還有
Jardiniere:Batonnet(8mm*8mm*40mm)
Allumette(4mm*4mm*40mm)
塊狀除了brunoise外
Paysanne:圖中食指及檸檬上方兩種都是paysanne
Macedeine:cubes
此為Claire示範半完成圖,詳細做法就不贅述了,總之看似簡單,但講究的地方很多。
2.
orange segment:aisle 不要切進去,所以aisle的兩側都要下刀,最後剩餘部分擰汁。
3.garlic butter-奶油,大蒜,歐芹,檸檬汁
下課後搭車到coles買奶油(unsalted butter買不起,買了reduced butter),parsley(fresh)
做法:1.先將奶油切塊放常溫靜置變軟後用攪拌刮刀攪拌
2.garlic paste:切碎大蒜後用刀前端(Tip)和刀口(Edge)壓成泥狀
3.將parsley切到你可以切到最細碎的程度
4.混入garlic paste和crushed parsley及檸檬汁攪拌
5.用烘培紙捲起(直徑3公分)存放冰箱
用法:將garlic butter塗到麵包上烤
以下是介紹方法如果想看的話Sequences of the Salad of Julienne of vegetables:
+wash hands and set up bench
+collect all ingredients and equipment
+place appropriate food items in refrigerator
+slice butter and set aside to soften
+wash all vegetables(not onion and garlic),herbs and fruites and set to drain in colander
+peel carrot ,onion and potato
+prepare orange segments
+wipe down cutting board
+prepare carrot julienne25g
+prepare carrot brunoise25g
+put saucepan of water on to boil
+prepare cucumber julienne
+prepare1/2 tomato julienne
+blanch and refresh one tomato as a pair
+peel and deseed 1/2 ,cut in 1 cm dice
+shred wombok and store with julienne of vegetables
+slice 1/2 onion and add to salad vegetables
+dice 1/2 onion
+chop parsley
+peel and crush garlic
+show all preparations to teacher and seek feedback
+whip butter,add garlic,parsley,and some lemon juice
+roll garlic butter in grease proof paper to form a neat 3cm cylinder
+prepared turned potatoes
+prepare a dressing from lemon juice,oil and seasoning
+pick coriander,shred mint and tear basil
+gently toss salad to combine well
+present salad and turned potatoes
+cut 2 slices of garlic butter and present
+clean,dry and store all tools and equipment
+wash and sanitise bench and sink
+do kitchen duty
-Copy from workplan of William Angliss Institute
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