Task and Recipe ...

Basic White Chicken Stock (Fond Blanc):

•  Chicken, 1.4 kg
•  Carrots, 250g
•  Cellary, half a packet
•  Onions, 150g
•  Water
•  Dry White Wine, 300ml
•  Pepper corn, 5g
•  Bay Leaves, 2g 

Equipment needed:

•  2, Mixing bowls
•    1, Pot
•  1, Paring knife
•  1, Chefs knife
•  1, Collender
•  1, Measuring jug
•  1, Perverated spoon
•  1, Yellow cutting board
•  1, Green cutting board
•  1, Spider
•  1, Wooden spoon
•  1, Stock pot (20L)

Methods:

• Need a 2L pot to make your chicken in it. Aromatic ingredients= Bay leaves,pepper corn and celery,Boiling= 100 degrees,demi.Remove the scum and impurities (Debouillet) onions,carrots and celery must be mire poix (chopped).Scum= Impurities.White stock (Fond Blanc), Skimmer= Turn the heat down to 98 degrees,Skim.to= Remove scum.Must put the stock through a conical strainer.

Health and safety:

•  Work area must be sanitized 
•  Sanitize hands before working with food

Chefs tips:

•  No salt
•  Yellow and green chopping boards
•  Add the water after you add your Chicken with the vegetables!