Classical Dish Portfolio: Creative Recipes, Food Safety Requirements, and Cooking Instructions
Classical Dish Portfolio
Table of Contents
TOC \o "1-3" \h \z \u 1. Original Dish PAGEREF _Toc92730011 \h 3
1.1 Background of the Dish PAGEREF _Toc92730012 \h 3
1.2 Recipe PAGEREF _Toc92730013 \h 3
1.3 Quality Evaluation of the Original Dish PAGEREF _Toc92730014 \h 5
Overall Eating Quality PAGEREF _Toc92730015 \h 5
Sensory Assessment PAGEREF _Toc92730016 \h 5
Recommendations for Quality Improvement PAGEREF _Toc92730017 \h 6
1.4 Costing Sheet of the Dish PAGEREF _Toc92730018 \h 6
1.5 Photographs of the Original Dish PAGEREF _Toc92730019 \h 7
1.6 Labor skills and Labor Costs PAGEREF _Toc92730020 \h 8
1.7 Training Needs PAGEREF _Toc92730021 \h 8
1.8 Food Safety, Allergens, Nutrition, Food Wastage, Culinary Trends PAGEREF _Toc92730022 \h 9
2. Adapted Dishes PAGEREF _Toc92730023 \h 11
2.1 Recipe 1 PAGEREF _Toc92730024 \h 11
2.2 Recipe 2 PAGEREF _Toc92730025 \h 13
2.3 Alternatives PAGEREF _Toc92730026 \h 13
Adapted Dish 1 PAGEREF _Toc92730027 \h 13
Adapted Dish 2 PAGEREF _Toc92730028 \h 13
2.4 Labor Skills PAGEREF _Toc92730029 \h 14
2.5 Prepared Commodities PAGEREF _Toc92730030 \h 14
3. Reflective Summary and Conclusion PAGEREF _Toc92730031 \h 14
References PAGEREF _Toc92730032 \h 15
1. Original Dish
1.1 Background of the Dish
In this report, the Poultry French Classic dish, the Chicken Breast with Grapes is considered and evaluated.
The Chicken Breast with Grapes is also called Supremes De Volaille Veronique. When grapes are used in a dish, it is often called “Veronique” or sometimes “a la vigneronne” after the wife of the grape grower. Here they are cooked with chicken in a creamy sauce. Chickens are usually of a very good standard in France which will make the dish even more fresh and tasty.
Among the foods best suited to a hasty meal are those that are skinless and boneless and tender besides. Few foods fit that category better than skinless, boneless chicken breasts, which are readily available in supermarkets and, what's more, are generally sold at what could be called a relative bargain. Chicken breasts take well to an endless variety of flavors, and there, almost no seasoning that won't complement it, from a pungent bit of garlic. something as delicately flavored as basil or tarragon. Veronique is actually of Parisian origin and means a dish in which grapes‐generally white and seedless‐figure, the food's preparation. Therefore, it can be the reason why this dish is also called Supremes De Volaille Veronique.
Dish: Chicken Breast with Grapes
Source: CITATION Rec21 \l 1033 (Recipematic.com, 2021)
Time: 45 mins
Boneless chicken breasts
Dry white wine
Seedless green grapes
Ground black pepper
1. Trim off fat. Lightly pound chicken breasts to flatten. Cut into ½ inch strips.
2. Wash and de-stem grapes, set aside (cut them in half if they are large).
3. Heat butter in heavy skillet and add chicken. Sprinkle with salt and pepper. Cook over high heat stirring constantly so pieces cook evenly. Cook about 3- 5 minutes, until they barely loose their pink.
4. Using a slotted spoon transfer chicken to another skillet. Add shallots to the skillet (with the juices). Cook briefly and add the wine- cook over high heat and drain juices from chicken pan as they accumulate around chicken and add to wine and shallots. When wine has cooked down to half add the cream. Cook over high heat.
5. Add grapes and cook over high heat for 4 to 5 minutes until the cream mixture takes on a saucelike consistency. Add salt and pepper to taste.
6. Spoon chicken into the sauce and heat through. If desired, pack the rice into a buttered round mold just large enough to hold it. Unmold onto a round platter. Spoon the chicken and grapes around and serve.
7. Measure the rice and set aside.
8. Cut the apple into slices about ¼ inch thick. Stack the slices and cut them into strips about ½ inch thick. Cut the strips into ¼ in. cubes. This should make about 1 C. Set aside.
9. Heat 2T. of butter in a saucepan and add the onion and garlic. Cook until onion wilts.
10. Add the apple and curry powder and stir. Add the rice, bay leaf and chicken broth. Cover closely and cook exactly 17 minutes.
11. Add the remaining tablespoon butter and fluff it into the rice, using a fork.
12. Enjoy with a glass or two of Hunt Country Seyval Blanc or Chardonnay
At times of the year when red grapes can be a bit larger, you may cut the grapes in half for more bite-sized pieces.
1.3 Quality Evaluation of the Original Dish
Overall Eating Quality
1 - Unacceptable
2 - Just Acceptable
3 - Acceptable
4 - Good
5 - Excellent
If the individual sensory characteristics of the dish is evaluated using a grading scale of 1-5, the following can be observed.
Dull but oily and clean appearance
Medium firm and moist
Delicate and mild flavor
Recommendations for Quality Improvement
In order to enhance the color, the chicken breast can be slightly roasted. It will also increase the texture from medium firm to crunchy while maintaining the moist nature. A slightly roasted flavor and aroma will also be added to the dish. In addition, olives can also be added to add a different texture and a flavour to the dish when the chicken-fat slicked olives are eaten alongside and the grapes. The grape-olive combo will add a fresh colour to the dish.
1.4 Costing Sheet of the Dish
Purchase unit cost (£)
Quantity for 4 portions
Cost for 4 portions
Boneless chicken breasts
Dry white wine
250 ml (1/2 cube)
Seedless green grapes
Ground black pepper
Cost per 4 portions = £9.60
Cost per 1 portion = 9.60/4 = £2.40
Profit margin 34%
Selling price per portion = £3.22
1.5 Photographs of the Original Dish
Chicken Breast with Grapes (Week 6)
1.6 Labor skills and Labor Costs
To begin, deboning the bird will need the use of knife skills. Trim the wing tips first, then the rest of the wings. Making a straight cut through the joint right at the tip of each wing, operating one wing at a time, and setting aside the tips for stock production. After that, carefully remove the wishbone from the neck opening—the method is the same for other birds such as turkeys or quail, for example. To remove the wishbone from the breast flesh, make an incision along each arm of the wishbone with the tip of your knife and pull it out. Sliding your fingers behind the wishbone will help to separate it from any residual flesh on it. Continue to slide your fingers up toward the wishbone's top until you are able to hook your finger behind the junction where the two arms come together CITATION Sal07 \l 1033 (Salminen, et al., 2007). The wishbone should be removed and set aside for stock when it has been separated from the flesh fully. Take the chicken by the drumstick and pull the leg away from the body, pulling the skin tight. Repeat with the other leg. To begin the process, a cut should be made in the skin between the leg and the torso. Take the chicken by the drumstick and pull the leg away from the body, pulling the skin tight. Repeat with the other leg. To begin the process, a cut should be made in the skin between the leg and the torso. The chicken should be vertically arranged on the cutting board with the butt end facing up, with the backbone holding it in place. With your chef's knife, cut through the skin and cartilage between the breast and the rear of the chicken. Continue to cut until you reach the first or second ribs. Make two cuts through the shoulder bones with your knife, one on each side (or use poultry shears). The backbone and breasts should be completely separated at this point. Keep a supply on hand. Set the breast skin side down on the cutting board to produce a flat cutting surface before splitting it. Cut through either side of the sternum with your free hand, pushing down on the blade with your other hand until it breaks the bone CITATION Whi05 \l 1033 (Whittaker, 2005).
1.7 Training Needs
Training is required in order to produce a delectable and visually attractive meal such as Chicken Breast with Grapes. The following training would be required: picking fresh chicken, cooking tender slices of meat, storing the poultry and meat, preparing the meal (including cleaning, marinating, and thawing), cooking the dish, and lastly presenting the food CITATION Rob00 \l 1033 (Roberfroid , 2000).
Fresh poultry is defined as poultry that has never been exposed to temperatures below 26°F. Temperatures between 26 and 40 degrees Fahrenheit prevent the production of ice crystals and maintain the flesh of the bird