when are the grapes are added to chutney?

what temperature does the chutney needs to be served at?

what temperature is the quail is served at?

what is the core temperature of quail poached to?

when is the quail carved?

when is the petit salad dressed?

when is the quail seasoned?

what is the minimum and maximum amount of slices of quail per portion?

you find that your quail is under cooked when checking the end piece prior to searing, what should you do?

when you check your chutney you find its too wet what should you do?

you dressed your petit salad too early or over seasoned it what should you do

what temperature should the plates be when serving the quail?