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Portfolio for my Module: Kitchen and Larder

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I would like to order a portfolio for my Module: Kitchen and Larder I have attached the pictures and names of the cut vegetables,and some samples of information may it will helpful Find the attached samples of the equipment list and Order of work steps The main body of Brief is: DISHINGREDIENTSMETHODSEQUIPMENTPLAN OF WORK BEFORE GO TO THE CLASS AND AFTER LEFT THE CLASS( what was different between)( most important part)REFLECTION plan of work is the most important part of my portfolio. just follow the brief instruction, don't add extra information, please UNIT 1: in this day ...

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Question Preview:

I would like to order a portfolio for my Module: Kitchen and Larder I have attached the pictures and names of the cut vegetables,and some samples of information may it will helpful Find the attached samples of the equipment list and Order of work steps The main body of Brief is: DISHINGREDIENTSMETHODSEQUIPMENTPLAN OF WORK BEFORE GO TO THE CLASS AND AFTER LEFT THE CLASS( what was different between)( most important part)REFLECTION plan of work is the most important part of my portfolio. just follow the brief instruction, don't add extra information, please UNIT 1: in this day we were covered technics of vegetable cuts. you have to say the name of cutting vegetable and discuss and talk about this type of vegetable cut (each) name of cutting vegetable add a picture if possible, please what type of vegetable cut is this sizes of cut which vegetables can we cut each cut types for what can we use each type of cut vegetable( for soup, for stock) please cover the brief instruction write simple English Language,

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Dish- Chicken Stock

INGREDIENTS- carrots, beans, tomato, capsicum, potato, onion, thyme, bay leave and gingerMETHODS- Cutting the vegetable into proper sizes to sir it with chicken and prepares the chicken stock. The steps include cutting the vegetables into required sizes. The ginger is cut into long thin matchstick shape which is about 4 cm length. The vegetables like potato, capsicum, onion, tomato, beans and carrot are cut into dice shape (0.5cm). Then is the step of matigon where the cut vegetables are mixed with butter and added with chicken as well. Then is the step of mirepoix where all the ingredients are stirred well to prepare the stock where thyme and bay leave are also added. The vegetable cuts are specific and is as per the vegetable type. 

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