• WPRW the vegetables and salad.
• Crisp the salad in a colander in the fridge.
• Produce the precision cut (Julienne) and blanch.
• Cut the bread slice for croûtons and fry in clarified butter.
• Make the dressing and cut the chiffonnade.
• Dress and arrange the salad.
• Top with the croûtons.

• Cut the vegetables into paysanne.
• Dice the onion and sweat in the oil.
• Add the bacon and vegetables and sweat without colour.
• Add the tomato paste, squashed garlic and herbs.
• Roast lightly. Add the stock and bouquet garni and cook slowly for twenty (20) minutes.
• Add the beans, peas, concassée and cauliflower and cook for another ten (10) minutes.
• Add the boiled pasta and adjust the seasoning.
• Place in the hot soup bowl.
• The soup can be garnished with toasted bread and /or fresh herbs.
• Serve parmesan on the side.

• Whip the cream to a very soft peak (3/4 whipped).
• Add the sifted icing sugar to taste.
• Add the essence and whip to the desired consistency.

• WPRW carrots and cut jardinière 5x5x 25mm.
• Place into a saucepan with the remaining ingredients and cover with a cartouche.
• Cook slowly until almost done, and then evaporate the liquid to achieve a glaze.

• Cut the washed strawberries into wedges or fans for garnish.
• Segment the orange and squeeze the juice.
• Dice the pineapple and remaining fruit into macédoine (5mm-8mm dice) and mix with the orange and some strawberry wedges.
• Arrange into coupes or glasses.
• It can also be served in fruit boats or similar.

• Whisk all the ingredients together.
• Marinate the meat in the mixture depending on the required flavour.

Hint: You can add other ingredients such as chillies or lemon grass.

• Wash the chicken.
• Remove the wishbone.
• Remove the legs but make sure to leave the oyster attached to the leg.
• Remove the breast by following the breastbone and then the outline of the carcass.
• French the wing bone.
• Separate the drumstick and thigh.
• French the drumstick and remove the end bits of the thighbone.

• Sift the flour and make a bay.
• Add the beer gradually to prevent the forming of lumps.
• Add the eggs and seasoning.
• Rest for 30minutes.
• Season the food, draw through flour, and remove excess flour.
• Draw through the batter and carefully lower into the deep fryer.
• Fry golden on both sides turning regularly.

• Remove the striploin from the vac pac; be careful not to spill the blood.
• Trim the thick sinew approximately 5cm wide.
• Cut into steaks – 180g each.

• Squash the pods to separate it into the individual cloves.
• Flatten the cloves with a knife and peel them.
• Cut off the core ends and then chop finely.
• Crush using the flat side of the knife and a scraping action.
• Store in oil.
• Alternatively use a blender or mortar and pestle.

• Remove the heads and shell of the tail except the last part.
• Remove the bottom fins then pull the last segment off.
• This will maintain the tip at the end of the prawn and make for better presentation.
• Wash the prawns and store them in a colander
  or similar to prevent them from sitting in their juices.

• Fillet snapper by starting just behind the gills and cutting down to the spine.
• Slice down the length of the fish ensuring the knife runs along the bone of the spine to prevent wastage.
• Flip the fish over and repeat on the reverse side.
• Remember the waste percentage!

• Skin the sole and cut along the spine with your filleting knife.
• Try to minimise waste. Watch the video.

• Cut on an angle behind the fins to remove the head.
• Position your knife to run down the centre through the rib bones.
• Make sure your fingers are above the knife. The knife should be angled down towards the centre bone - 'feeling' for it as you cut through.
• Cut down the centre from the head end down through the tail.
• Turn over and repeat the process.
• Remove the rib bones once filleted.
• Remove the skin and pin bones.

• Wash the lettuce and spin dry.
• Separate into leaf bundles and shred thinly about 1-2 mm thickness. The finer the cut the more skill you show.
• Use as a base for cocktails or salads.

• Mix the ingredients with a whisk.
• They will form an unstable emulsion. Re-whisk before dressing a salad.

• Wash the tomato and remove the core.
• Make a cross incision on the other side. Submerge in boiling water for 5-15 seconds depending on the degree of ripeness of the tomato.
• Remove and refresh in iced water. Take out once cold and peel.
• Cut across and squeeze out the seeds. Press flat and cut into a 5-10mm dice depending on use.
• Alternatively cut the tomato into quarters and remove the inside with the paring knife.
• This method will produce a cleaner cut and is used for garnishes, whereas the first method has less waste and is used in sauces.

• Season your food.
• Draw it through the flour, egg wash and breadcrumbs.
• Store flat with layers of greaseproof paper in between.

• Wash the parsley and shake dry.
• Chop until very fine.
• Place into a muslin cloth and squeeze out
  to dry.
• This will prevent the parsley from going off and it will sprinkle easier.

• Cut the leek and celery piece.
• Place the remaining ingredients inside and
  tie up.
• You can also tie it inside a muslin cloth.
• Use for stocks, soups and sauces.

• WPRW vegetable. Cut the vegetable into
  4 – 5 cm lengths.
• Square off and cut into 2mm slices.
• Bundle up and cut into 2mm strips.

• Remove the crust from the bread and cut into shapes.
• Dice, heart shapes or round shapes are used.
• Pan fry in clarified butter until golden.
• Place on absorbent paper and use.
• You will find that they absorb a fair amount of butter.
• You can add other ingredients such as garlic to the croútons for added flavour.
• Leftovers can be used for breadcrumbs. Place in a bowl cutter or blender.

• Separate the eggs and whip the yolks with the sugar.
• Heat the milk with the split pod and add gradually to the egg yolk mixture.
• Return to the heat and thicken until it coats the back of the spoon. Strain and cool.

• WPRW the potatoes and turn into barrel shape.
• Boil or steam until just done.
• Drain and toss through butter and parsley.

• For segments remove the top and base of the citrus fruit.
• Then remove the peel ensuring that there is no pith left.
• Cut in between the membranes to obtain clean fillets.

• WPRW vegetable. Cut off the top and cut into 4-5cm pieces, then square off.
• Cut into 10mm batons.
• Then cut 2mm across to achieve a flat dice. Final measurement 10x10x2mm.
• Paysanne can be cut into triangles, squares, rectangles, circles, crescents etc as long as they are of similar size ie. a 10mm to 15mm surface area.

• Basic recipe is 1-2-4, meaning one part water, two parts fat, four parts flour.
• The rub-in method is used.
• You can substitute lard for part of the butter.
• Margarine can be used instead of butter, however it has a slightly different texture and taste.
• Work the paste really fast to prevent it going rubbery.