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Task 2: Coq Au Vin Yield: 4 Portions

1. To prepare 40 portions of coq au vin, you will need 4.8 kg of slab bacon cut into lardons. 2. Key preparation techniques include peeling onions, wiping and trimming mushrooms, cutting chicken into pieces using the sauté cut method, and making bread croutons. 3. Primary cooking methods are sautéing vegetables and chicken, then braising chicken in wine and stock.

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harlene
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128 views

Task 2: Coq Au Vin Yield: 4 Portions

1. To prepare 40 portions of coq au vin, you will need 4.8 kg of slab bacon cut into lardons. 2. Key preparation techniques include peeling onions, wiping and trimming mushrooms, cutting chicken into pieces using the sauté cut method, and making bread croutons. 3. Primary cooking methods are sautéing vegetables and chicken, then braising chicken in wine and stock.

Uploaded by

harlene
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Task 2

 Use the recipe provided or one supplied by your assessor.


 Respond to all questions.

COQ AU VIN YIELD: 4 PORTIONS

Ingredients Quantity
Chicken, size 16 1
White bread 4 slices
Clarified butter 150 ml
Slab bacon 120 g
Butter 50 g
Baby pearl onions, peeled 12
Button mushrooms, wiped and trimmed 16
Cooking oil 30 ml
Garlic, crushed 1 clove
Red wine 160 ml
Brown beef stock or chicken stock 160 ml
Thyme, finely chopped sprig
Bay leaf half
Butter, softened 20 g
Flour 10 g
Chopped parsley 20 g

Step Method
1 Cut the chicken into eight pieces using the sauté cut method and set aside under
refrigeration until required.
2 Cut each slice of bread into even heart-shaped croutons. Heat the clarified butter in a
clean frypan and shallow-fry the croutons on both sides until golden brown. Drain well
and set aside.
3 Make lardons by cutting the bacon into even-sized batons about 2 cm long x ½ cm x ½
cm. Place the lardons in a pan and cover with cold water. Bring to the boil and drain well.
4 Heat 50 g of butter in a sauté pan and add the lardons, baby onions and mushrooms.
Sauté quickly to colour and then remove.
5 Add 30 ml of oil to the sauté pan and increase the heat to high. Place the chicken pieces
into the pan and brown them evenly on all sides. When the chicken is almost done, add
the crushed garlic and continue to brown.
6 Remove the chicken from the sauté pan and place it into a suitably sized saucepan.
Place the sautéed lardons, mushrooms and onions into the pan with the chicken. Add
the bay leaf and chopped thyme.
7 Drain the fat from the sauté pan and deglaze with the red wine. Pour the wine over the
chicken and add just enough stock to cover the chicken.
8 Bring the liquid to the boil, cover and cook on the stove over very low heat until the
chicken is tender, about 30 minutes.
9 Remove the chicken, mushrooms, onions and lardons from the cooking liquid and
arrange neatly in four individual earthenware service dishes. Keep warm.
10 Degrease the cooking liquid and then place over high heat and simmer until the liquid
has reduced by about one-third.
11 Mix the 20 g of butter with 10 g of flour to make a beurre manié. Beat the beurre manié
into the boiling liquid, a little at a time, to thicken the sauce lightly. Strain the sauce
through a chinois and pour over the chicken.
12 To finish, sprinkle chopped parsley over each portion and garnish with a crouton.

Q1: What other information, in addition to the standard recipe, do you need to confirm
production requirements?

Q2: The chef has told you to prepare 40 portions. How much bacon do you need?

Q3: List the equipment required to prepare and present this dish.

Q4: List the equipment needed to measure or weigh ingredients.

Q5: What preparation technique(s) are used to prepare ingredients for cooking?

Q6: What methods of cookery are used to cook this dish?


Q7: What are three safe work practices you should use when browning the chicken?

Q8: Why do you need to wipe the mushrooms before use?

Q9: How can you use any poultry off-cuts to reduce expenses?

Q10: What are you looking for when you visually assess this dish prior to service as an
appetiser or snack?

Q11: Your braised poultry is dry. What is the problem and how could you prevent this
happening in the future?

Q12: The braise liquid is too thick. What is the possible cause and how can you improve the
dish?

Q13: Where did coq au vin originate?

Q14: A customer has a gluten intolerance and cannot eat dishes that have gluten-based
(wheat) ingredients. How could you modify the dish to suit the customer’s needs?

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