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Maxine at her workstation

Maxine’s Junior Chef College – Time Plan Week 1

This time plan will help you organize your cooking process efficiently, ensuring all dishes are ready at the same time while maintaining a clean kitchen.
Prep Time 45 minutes
Cook Time 45 minutes

Equipment

  • Cutting board
  • Chef’s knife
  • Peeler
  • Mixing bowl
  • Baking dish x 2
  • Oven
  • Air fryer
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Tongs
  • Oven gloves
  • Timer
  • Plates for serving

Ingredients

Pommes Dauphinois

  • 2 medium potatoes thinly sliced
  • 150 ml heavy cream
  • 1 garlic clove minced
  • 35 g grated cheese Gruyère, Emmental or Cheddar
  • Salt & pepper to taste
  • Oil for greasing

Roast Chicken Thighs

  • 2 chicken thighs deboned, skin-on
  • 1 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • Salt & pepper to taste

Grilled Mediterranean Vegetables

  • 6 baby bell peppers washed & deseeded
  • 1 zucchini chopped
  • 1 red onion sliced
  • 1 garlic clove minced
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp balsamic vinegar optional

Instructions

00:00 – 00:05 → Preparation

  • Wash hands and set up the workstation.
  • Gather all ingredients and equipment.
  • Preheat the oven to 180°C (350°F).

00:05 – 00:25 → Knife Skills & Assemble Dauphinoise

  • Slice potatoes evenly (2-3mm thick).
  • Mince garlic for Dauphinoise and vegetables.
  • Grease the baking dish with oil.
  • Layer potatoes, seasoning with salt, pepper, a little cheese and garlic between layers.
  • Pour over the cream and top with grated cheese.
  • Place in the oven and bake for 35-40 minutes.

00:25 – 00:45 → Knife Skills & Vegetable Prep

  • Chop bell pepper, zucchini, and onion.
  • Toss chopped vegetables with olive oil, salt, pepper, and oregano and set aside in the roasting tin.
  • Clean

00:45 – 01:15 → Prep & Cook Chicken Thighs

  • Preheat the air fryer to 200°C (390°F).
  • Pat chicken dry and season with olive oil, paprika, oregano, salt, and pepper.
  • Place seasoned chicken thighs in the air fryer, skin-side up (10 minutes)
  • Clean
  • Flip chicken thighs and cook for 10 more minutes
  • Check Dauphinoise for doneness (knife should slide through easily).
  • Place vegetables in the air fryer and cook for 6 minutes
  • Remove chicken thighs and leave to rest (5 minutes)
  • Toss vegetables and cook for 6 more minutes.

01:15 – 01:25 → Final Steps

  • Clean the workstation and wash any used equipment.
  • Set out plates ready for service

01:25 – 01:30 → Plating & Service

  • Serve Dauphinoise, roast chicken, and grilled vegetables neatly.
  • Slice Dauphinoise and arrange on plates
  • Arrange grilled vegetables on plates.
  • Top with the grilled chicken thigh
  • Garnish with fresh herbs if available.
  • Enjoy the meal!
Course: MJCC Time Plan
Cuisine: MJCC Time Plan
Keyword: Maxine's Junior Chef's College