Mise en Place cooking preparation
Ingredients from the mystery tray
Pork loin
Red Pepper
Green Beams
Zucchini
Three ripe apples
Menu
An appetizer: made from the zucchini bites and garlic butter, with hot sauce
The main meal: pork loin with red pepper, garlic tofu served with sautéed green beans, fried rice juice and apple juice.
Mise En Place List of Kitchen Utensils Required
Blender with blender cup and lid
Deep flyer with two or more baskets
A large pan and two other smaller pans
Paper towels for holding fried food
Knives (chef’s knife and paring knife)
A pair of tongs
Tofu dicing block
Gourmet tofu press and the marinating dish
Two small spatulas
Deep fryer with baskets
Four mixing bowls
Four serving plates
Ingredients
2 ½ cups of assorted long-grain white rice
Two medium-sized carrots
Five chicken thighs
Three medium green onions
¼ cup of vegetable oil
One pork tenderloin
A tablespoonful of red pepper,
Two tablespoonfuls of salt
Four large eggs
Four clove garlic
Cheddar Cheese
Assorted rice black vinegar
Tarragon and ginger root
Sriracha assorted condiment
2 14 oz. blocks of extra firm tofu drained
¼ Low sodium soy sauce
Two tablespoonful corn sugar
Two tablespoonful
Four pieces of peeled cut into thin matchstick-sized ginger roots
Five pieces of spinach
Butter
The Timetable for Practical
The total allocated time for practice is 100minutes
Appetizer preparation
Slice the zucchini in moon-shaped pieces
Melt the butter on a wide skillet over a medium to high heat
Add zucchini and garlic and cook. Continue occasionally stirring until the zucchini is brown. It takes 3 -5 minutes. Season with a pinch of salt, red pepper, Stir up, and cheese. The zucchini is ready to serve.
Cooking fried rice (45 minutes)
Minutes for preparation 15
Minutes to cook 25
The number of serving 6
Preparation
Measure 2 ½ long-grained rice 1 minute)
Measure ¼ of vegetable oil (½ minute)
Smash two clove garlic and slice the other two
Peel and cut two onions. (1/2 minutes)
Begin with cooking rice to enable one to multitask and save time
Place the spinach leaves on a wide and deep skillet. Cover them tightly and with a clear lid to allow you to see.
Turn the medium heat and keep steaming until the leaves have just wilted. (This takes about 3 minutes)
Crush two garlic cloves and mince the other two
Cut the pork loin into bite-size pieces. Toss them into a sauce for (3 minutes)
Slice the carrots into small pieces (2 minutes)
The cooking process
Wait for the rice to cool and dry. Meanwhile, toss the meat on a frying pan. Thoroughly cook and allow the pieces to turn brown all sides. (5 minutes)
Using the same pan above cook the carrots with the two minced cloves garlic. You can choose to cook the onions at the same time or add them two minutes later. Leave them for two minutes. Reserve them to the side. (3 minutes)
When the spinach is ready from the steamer and is cool, cut them into smaller pieces. (1 minute)
Add a half cup of oil to the large pan. Then set the oil to medium heat and allow it to heat up. Add crushed clove garlic over the oil and remove the garlic once it turned brown. (Approximately one minute.)
To the flavoured oil above, add the dried rice and swirl it to make sure the rice is absorbing it evenly. Continue adding the oil and starling until all the rice has mixed well with oil.
Once the rice is well mixed with oil, push the rice away and create a hole in the middle using a spatula.
Crack two eggs in the middle and begin to fry immediately. Run the spatula through the hole and eggs and continue forcing the yolk to cook at the bottommost part of the pan. Incorporate the egg into the yolk and add the rest of the eggs and allow them to mix evenly with the rice.
Add garlic, and soy sauce and stir after every 30 seconds for 3 minutes or so. The dish is ready now. Remove it from the heat and fluff it with a fork and reserve them to the side and cover to maintain it hot.
The cooking of tofu (40 minutes)
Place the tofu on the baking sheet which has been lined with paper towels. Add several layers of paper towels on top of the tofu to cover it fully
Place the tofu on a baking dish. Continue pressing it to enable it to to give you crispy tofu. (5 minutes)
Add the vinegar, sauce, and corn sugar to allow them to boil on a saucepan. Transfer them and the tofu into a marinating dish and let them to stand and marinate for (15 minutes)
Heat the vegetable oil in a skillet over medium heat. (3 minutes)
Add ginger and garlic to cook. Stir until the garlic turns brown (5 minutes)
Drain the remaining marinade, dry the tofu and add cut the pieces to the skillet to enable it to cook until all of its sides turns golden on all sides. (This takes up to 7 minutes)
Remove ginger and garlic to prevent them from burning. Cook until marinade is reduced and glaze the tofu. (5 minutes)
Transfer the tofu to the plate and put it to the side and cover the meal to hold heat.
Making apple juice (5 minutes)
Clean the fruits and cut them into small pieces.
Remove the core and the seed using a knife. You can choose to allow the peels to remain. (One minute)
Put the apple pieces and ¼ cup of water into the blender.
Put the blender lid and turn it to low speed before increasing to high allow the blades to chop the pieces further then set it to high speed. (2 minutes)
Drain the blended raw juice through a mesh strainer. You may stir the puree and squeeze it to release the remaining juice (2 minutes)
Add some sugar and taste. The juice is now ready to serve.
Clean the station, wash the dishes and put them clean. For the next 10 minutes.
Gather the serving plates and utensils wash them clean put them ready to serve food.
The plates of Different Dishes
- Appetizer plate up
- Entrée plate up