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Menu 1 2nd semester


MENU-1 SECOND SEMESTER
Waldorf salad
Portions: 25 Portion size: 3 oz (90 g)
 Ingredients
350 ml Mayonnaise Dressing
 1.8 kg  Crisp, red eating apples
 450 g Celery, small dice
 100 g Walnuts, coarsely chopped
 25 Lettuce cups
 60 g Chopped walnuts

 P r o c e d u r e
1. Prepare the dressing. Place it in a large stainless-steel bowl
and have it ready in the refrigerator.
2. Core the apples and dice them to 1⁄2 in. (1 cm) without peeling them.
3. As soon as the apples are cut, add them to the dressing and mix in to prevent darkening.
4. Add the celery and walnuts. Fold in until evenly mixed.
5. Arrange the lettuce bases as under liners on cold salad plates.
6. Place a mound of salad on each plate.
7. If garnish is desired, sprinkle each salad with about 1 tsp
(5 m L) chopped nuts.
8. Hold for service in refrigerator.




Cream of Spinach (crème de Epinard)
Portions: 4 Portion size: 200ml
Ingredients
Spinach 250gms
Meat stock 750 ml
Refined flour 30gms
Butter 30gms
Milk 300ml
Salt and pepper  to taste
Method

 Clean and wash spinach.
2.      Cook in stock with salt
3.      Pass  through a fine strainer when cooked.
4.      Prepare white sauce using flour milk and butter.
5.      Add sauce to spinach puree and mix well.
6.      Season, reheat and bring to desired consistency.
7.      Serve hot.



Fillet de poisson a la Anglaise

Portions: 6 Portion size: 125 gms
Ingredients
fillets of lean, white fish 750 gms
Flour 200gms
Egg 02
Milk 250ml
Salt  to taste
Pepper  to taste

Procedure
1.      Set up a breading station .Place the flour in one pan, the eggs beaten with milk in a shallow bowl, and the bread crumbs in another pan.
2.      Season the fish lightly with salt and white pepper.
3.      Bread the fish fillets by passing them through the flour, egg wash, and
crumbs. Press the crumbs on firmly.
4.      Fry the fillets in deep fat heated to 350°F (175°C) until golden brown
5.      Drain and serve immediately. Garnish each portion with a parsley sprig and lemon wedge. Serve with 1 fl oz (25 mL) tartar sauce.
S Tartare Sauce  Mayonnaise Sauce with hard boiled eggs garnished with finely chopped onions and chives.



Pommes de Terre Noisette

Portions: 4 Portion size: 125 gms
Ingredients
Potato   500gms
Oil   to fry
Salt   to taste

Procedure
1.      Wash, Peel and rewash potatoes. Scoop out with scooper and blanch for two minutes in boiling salted water and drain.
2.      Deep fry in hot fat till golden brown
3.      Sprinkle with salt and serve hot.



Aubergine Frites

Portions: 4 Portion size: 112 gms
Ingredients
Aubergines   450gms
Oil        to fry
Flour 100 gms
Salt and pepper to taste
Procedure
1.      Cut Aubergines in thin 0.5 cm slices.
2.      Season, dredge and dust with flour. Fry in smoking oil.
3.      Dish on napkin to remove extra fat and serve crisp and hot.




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