In the second heat of the week, four more determined chefs setout to prove to the judges that they have the ability,commitment and style to push themselves to the top. First,their every move comes under intense scrutiny in the dauntingSkills Test, before they serve up two dishes of their owndesign in the Signature Menu round. With only two quarter-finalplaces up for grabs, the battle is on.The first two chefs facea Skills Test set by Marcus Wareing, who asks them tobutterfly sardines, cook and serve them with tomato paste andolive tapenade on toast. Who will have the fish preparationskills and palate refined enough to meet the exacting standardsof all three judges?The other two chefs have 20 minutes tocomplete a task set by Anna, who tests their butchery skillsby asking them to prepare rose veal kidneys and serve them witha potato rosti and mustard cream sauce. Under the intense gazeof the judges, who will know what to do with this unusual cutof meat, and who will be drawing on their chef's intuition toget them through?The four chefs then have a final chance toimpress in the Signature Menu round, in which they have onehour and 30 minutes to serve up an outstanding main course anddessert of their own choosing.Only the two best chefs will gothrough and continue their pursuit of the prestigiousMasterChef: The Professionals title.
