Transcript vle.westking.ac.uk

Professional Chef Diploma
Synoptic Dish Examination Level
2 VRQ
Professional Chef Diploma Synoptic Dish
Examination Level 2 VRQ
Soup Course
Veloute Montorgueil
Make the white chicken stock
Bring to the boil and skim and cook out for at
least 1 and a ½ hours
Pass the stock
Make a second stage roux
Cook out the Roux and slowly
add the Chicken stock
Cook out the Veloute for at last 1 hour
Pass the veloute
Enhance with Cream and Check seasoning
Cook the Paysanne of vegetables and add to soup with the shredded
sorrel and chopped chervil.
Now Remember to view this
slideshow again, make notes in your
note-book, download and place on
your personal device.
Download the recipes and study
them. Plan you exam by practicing all
techniques and writing a time plan.
Good Luck.