MENU 2 POTATO SALAD SCOTCH EGGS POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS) BOILED VEGETABLES POTATO SALAD Ingredient 4 portions Cooked potatoes-200 gms Vinaigrette -1 tsp Mayonnaise-125 ml Onion chopped-10 gms Chopped parsley Method: 1. Cut potatoes on ½-1 cm dices sprinkle with vinaigrette. 2. Mix with blanched onions and Add mayonnaise and correct seasoning. 3. Sprinkle with chopped parsley. SCOTCH EGGS Ingredient 4 portions Hard boiled eggs-4 nos Sausages meat-300 gm Flour-25 gms Beaten eggs-1 nos Bread crumbs-50 gms Method: 1. Completely cover each egg with sausage meat. 2. Pass it through the flour, egg and breadcrumbs. Shake off the surplus crumbs. 3. Deep fry to a golden brown in a moderately hot fat. 4. Drain well , cut in have and serve hot or cold POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS) Ingredient 4 portions Potatoes- 500 gms Onions -1
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MENU 1 COLESLAW POACHED EGG WITH CHEESE SAUCE MASHED POTATOES CARROT VICHY COLESLAW Ingredients Cabbage – 200 Gms Carrots- 50 Gms Mayonnaise 125ml Method: 1. Trim off outside leaves of the cabbage. 2. Cut into quarters. Remove centre stalk. 3. Wash the cabbage, shred finely and drain well. 4. Mix with fine julienne of raw carrot. 5. Bind with mayonnaise or vinaigrette. MASHED POTATOES ( Pommes Puree) Ingredients Potatoes – 200gms Butter-15gms Milk- 30ml Salt- to taste Pepper- to taste Method: 1. Wash peel and rewash the potatoes. Cut into and even size. 2. Cook in lightly salted water or steam. 3. Drain off the water, cover and return to a low heat to dry out the potatoes. 4. Pass through a medium sieve 5. Return the potatoes to a clean pan. 6. Add butter and mix in with a wooden spoon 7. Gradually add warm milk continuousl
uniform and protective clothing Uniform and protective clothing: A chef’s uniform is very important for him/her as it not only makes him look smart but it provides him protection. Chef’s uniform is designed in such a way that a chef can be easily recognised among the other professionals, it is also having different kind of colours specially to differentiate the hierarchy positions. Chef cap/hat (toque in French): Chef cap is used by the chef while working in the kitchen as it not only makes chef look smart and segregated but absorbs sweat and prevents hair fall into the food. Chef caps are made of cotton which can be washed and used again, but paper caps are also in the use now as use and throw. Scarf/neckerchief: Scarf is used to complement the uniform. It is also an useful clothing to absorb the sweat. Scarves have different colours to represent the hierarchy levels for ex. White is for executive and sous chefs, blue & white checks for CDPs, red &