Elliots C-test Timeplan

Time plan for Elliot Ince.

9:00am: Arrive and start sorting out equipment.
9:10am: Get ingredients together and start by cutting up veg. Fine dice peeled carrots and onions, also do some julienne cut carrots for later. Put sauce pan on the stove and sweat down the fine dice in some butter still nice and coloured, while that is sweating down cut beef into adiquant chunks and strip off fat.
9:10am: Remove veg from pan into a clean one and colour meat in the old one, use a dash of red wine to flavour while the meat colours. Once done, add meat to the new pan and add in tomato puree and plenty of flour. Stir into the mixture becomes a roux, then add in stock and leave the stew to come to the boil before simmering.
9:20am: Start on braise ric.... No. Clean down and cut/break cauliflower for the cauliflower cheese, once done add to a small container to dry out while you make the bechamel sauce. Used diced onions leftover from before for flavor and cook out the flour before adding grated cheese to melt in, afterwards pass it through a sieve to get out the bits of onion left in and then finish cooking out the sauce. When the sauce is ready, take it over to workstation and pat down the cauliflower with blue roll to get out any leftover water. Add to a ramekin, before passing sauce over it and then putting it in the oven.
9:35am: Clear down. Put a saucepan full of water on the side, leave it to boil. Cut bread out with a cutter and fillet fish off while waiting. When water has boiled, blanch the carrots while quickly grilling the fish. Serve together and keep water for poached egg. (Serve with herb/oil and perhaps a pit of flat leaf parsley.)
9:40am: Get iced water ready and then poach egg in boiling water, do till ready and then put in ice cold water. While it is in there, put croute under grill at a low temp. Return to finish egg while croute toasts and then remove egg from the hot water. Leave egg on a hot plate for a moment, while turning over the croute to finish on a high temp before seasoning and serving.
9:50am: Take Cauliflower cheese out of the oven and serve.
9:51am: Wait till stew is finished, tend to it if needed.
10:30am: Pour rice out and add to a pan, add chicken stock and leave it on the side to simmer. Use diced peppers and leftover carrots from earlier for flavor by sweating them off in butter beforehand, once done and stock is boiling, add the two and put into the oven with a cartouche and bayleaf.
10:40am: Remove from oven, remove bayleaf. Serve stew and rice together on the same dish and finish.