Prepare fruit and vegetable cuts

Fruit Flan

The fruits we used to make the fruit flan were fresh. We know this because they smelled fresh and had no bruises or blemishes on the skin. We used kiwifruit, grapes, strawberries, and rockmelon. We cut all the fruit relatively the same size so the presentation didn't look sloppy. When the pastry was cooked and cooled, we topped it with custard and decorated it using the fruits we cut. We diced the rockmelon and sprinkled it onto the flan. We cut the kiwifruit into paysanne and left the grapes whole. Lastly, we drizzled melted milk chocolate over the fruit. The fruit flan was served on a small round plate. We used a paring knife to skin the kiwifruit and cut it. To cut all the other fruits we used a green chefs knife.

Vegetable Baskets

 In our vegetable baskets, we used pumpkin, potato, carrot, capsicum, and broccoli. We cut the potato, pumpkin, and capsicum into chunks, the carrot into paysanne, we cut the broccoli into florets. All of the vegetables smelled and looked fresh, they had no bruises or blemishes. We cooked the pumpkin and potato first as they are starchy and take longer to cook than the rest of the vegetables. When all the vegetables were cooked we placed them into the prepared muffin tin with the pastry in the grooves. We then covered the vegetables with the excess pastry and placed them in the oven to cook. We presented the vegetable baskets on a small round plate. To cut the vegetables we used a green chefs knife.