Skip to main content

Menu 5


MENU -5


Salade de tomate et concombres (Tomato and cucumber salad)
Ingredients
Tomatoes 2nos
Cucumber ½nos
Vinaigrette 1tbsp
Chopped parsley   for garnish.
Method preparation
1.      Alternate slices of tomatoes and cucumber.
2.      Sprinkle with vinaigrette and parsley.


https://youtu.be/wb1A8BjZtqg
Crème de champignon
Ingredients
Mushrooms 150gms
Onion 50gm
White stock 700ml
Butter 40gms
Salt pepper to taste
Refined flour 30 gms
Hot milk 200ml
Cream 60 ml
Method preparation
1.      Cut mushrooms into small dices and keep 30gms for garnish.
2.      Heat butter in a pan and add remaining mushrooms and onions sweat on moderate heat without browning.
3.      Add flour and stir to make white roux.
4.      Gradually add a stock stirring continuously to avoid lumps.
5.      Bring to boil and simmer still vegetables are tender.
6.      Skim frequently while cooking, pass through fine strainer.
7.      Bring to flame and heat.  Add milk to get proper consistency heat again before serving but do not boil.
8.      Top with hot cream and sautéed mushrooms.



https://youtu.be/rZhf2__OMwE

Fillets of Sole Meunière
Ingredients
Sole fillets, 500gms
Salt to taste
White pepper to taste
 Flour 20 gms
 Clarified butter or oil, or a 25gms
Mixture of butter and oil 
Method preparation
1.      Have all ingredients ready, but do not season and flour the fish until immediately before cooking.
2.      Unless you are cooking to order, use as many sauté pans as necessary to hold all the fillets, or cook them in several batches.
3.      Place the sauté pans over medium heat so that they will be ready as soon as the fish is floured.
4.      Season the fillets with salt and pepper. Place the clarified butter in the hot pans to heat. Dredge the fish in flour and shake off excess.
5.      Place the fish in the pans flesh side (presentation side) down.
6.      Sauté until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the fillets when turning.
7.      Remove the fillets from the pan with a spatula, being careful not to break them. Plate the fish on hot dinner plates.
8.      Sprinkle the fish with lemon juice and chopped parsley.
9.      Heat the butter in small saucepan or sauté pan until it turns light brown (beurre noisette).
10.  Pour the hot butter over the fish.
11.  Quickly place a lemon slice on top of each fillet and serve immediately.


https://youtu.be/SsQfh4xbIMk
Byron potatoes
Ingredients
Potatoes ½ kg
Butter 25gms
Salt and pepper to taste
 Grated cheese 20 gms
 Cream 15 ml
Method preparation
1.      Prepare and cook as for baked jacket potatoes.
2.      Cut halves remove the centre with a spoon and place in abasin.
3.       Add butter, salt and pepper.
4.      Mash and mix as lightly as possible with fork.
5.      Using a little flour, mould into 2cm round cakes, flour lightly.
6.      Using the back of dessert spoon make a shallow impression on each potato.
7.      Carefully sprinkle the center with grated cheese.
8.      Cover with cream
9.      Brown lightly under the salamander and serve.

https://youtu.be/d50dAA3Jw94

GLAZED CARROT (CARROT VICHY)
Ingredients
Carrots-200gms
 Salt , pepper- to taste
Butter- 15 gms
 Chopped parsley- for garnish                                                     
Method:
1.       Peel   and wash the carrots
2.        Cut into  2mm thin slices .
3.        Place in a pan with a little salt, a pinch of sugar and butter. Barely cover with water.
4.       Boil steadily in order to evaporate all the water.
5.        Tossed the carrots over a fierce heat for 1-2 minutes in order to give them a glaze.
6.       Serve sprinkled  with chopped parsley.





Popular posts from this blog

KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

Hierarchy of  kitchen: Classical brigade: Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen- ·           A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade. ·           Each member of the kitchen has his/her role to play for the success of a team. ·           It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.) ·           Every section was named in French. ·           Every section featured a head of department, with cooks, helpers and porters working under him/her. Nowadays the requirement...
Read more

1st semester menu

  Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.         Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.         Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.         Add tomato paste and simmer the stock for 8 to 10 hours. 4.         Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.         Skim the stock from time to time, as the impurities will rise to the top. 6. ...
Read more

SIMPLE EGG PREPARATIONS

  SIMPLE EGG PREPARATIONS https://youtu.be/QrBJBfEGZ94 Video for egg preparations  Procedures for Simmering Eggs in the Shell Method 1 1. Collect equipment and food items. 2. Bring eggs to room temperature by (a) removing them from cooler 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 3. Place eggs in boiling water and return the water to a simmer. 4. Simmer, do not boil, for the required time: Soft-cooked 3 to 4 minutes Medium-cooked 5 to 7 minutes Hard-cooked 12 to 15 minutes Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used. 5. Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use. 6. To peel, crack the shell and pull it away, starting at the large end (where the air sac is located). For e...
Read more