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Practical case studies

As part of the daily mise-en-place for the dessert menu, you are required to prepare and poach quinces, then reduce the liquid to provide a syrup of good coating consistency.

As stipulated on the table d’hote menu, all main course meals will be served with a selection of steamed vegetables. Select and prepare the vegetables and steam to order as required.

Your establishment provides the option of having all fish either grilled or fried with chunky chips.
Docket number 4765 would like:

1 portion grilled
2 portions fried

Proceed to fill the order.

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