How about I share some recipes with you?

In my opinion when a recipe has a little worksheet that my students can complete while I am demonstrating the dish, they tend to pay more attention because I am sharing the answers while I am cooking. Voila, a very focussed class!

Smoked Chicken Confit & Mushroom Tarte tatin
2 frozen puff pastry sheets, thawed
2 smoked chicken breasts ( skin on)
250 g brown mushrooms
15 ml olive oil
2 shallots, finely sliced
50 g creme fraiche
10 g chopped flat leaf parsley
1 egg, lightly beaten
Micro salad leaves for garnishing


Method:

1. Pre-heat the oven to 220 degrees C.
2. Line  and grease 4 x (11cm) tart pans with foil.
3. Cut four rounds of the pastry (same size as the top diameter of tart pans).
4. Refrigerate until needed.
5. Remove chicken skin and set aside.
6. Shred chicken meat and set aside. 
7. Remove mushroom stalks and chop.
8. Cut mushroom caps into 5mm slices and gently sear in oil for two minutes, remove and drain on kitchen paper.
9. Add extra oil to pan and sear mushroom stalks and onion.
10. Add creme fraiche and cook for 30 seconds.
11. Stir in chicken meat, seasoning and parsley. Remove from heat.
12. Arrange mushroom slices on bases of pans, top with filling then pastry circles.
13. Brush pastry with egg wash and bake for 15 minutes.
14. Place chicken skins under grill to crisp.
15. Allow tarts to cool, then invert onto individual plates.
16. Serve topped with salad and pieces of crisp skin.

Food Hygiene Hazards

Give an example of the sources of each of the following hazards:

Chemicals on food:

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Chemicals in the kitchen:

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Vermin:

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Disease carrying insects:

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