food production

MENU 9 Salad Caprese   No. of Portions 4 https://youtu.be/aF0S2ekE2r8 https://youtu.be/i-TAfCQ62q0 Ingredients Tomato 150 Gm Mozzarella 100 Gm FOR PESTO Basil 20 Gm Garlic 5 Gm Pine nuts 15 Gm Oil 20 Ml Salt To taste Pre-preparations: 1. Cut tomatoes into thick roundels. 2. Cut mozzarella into similar size slices. 3. Reserve some basil leaves for garnish. 4. Make pesto by grinding together the rest of the ingredients. 5. Chill the tomato and cheese slices. Method: 1. Arrange alternate slices of tomato and mozzarella on a chilled plate. 2. Drizzle pesto over it. 3. Garnish with torn basil leaves. Veloute dame blanche   No. of Portions 4 https://youtu.be/k_wVIPlJnR4 https://youtu.be/My6PcDQc3-E https://youtu.be/zkFuG3he7Vg Ingredients Chicken stock 500 Ml Egg 1 No. Salt To taste White pepper powder To taste Butter 45 Gm Flour 30 Gm Almond paste 15 Gm Liaison: Fresh cream 60 Ml Egg yolk 1 No. Garnish – Quenelles Chicken mince 60 Gm Bread slice 1

RICE Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize ("corn"). Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a crop for up to 30 years. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick. Types of Rice. 1. Paddy Rice - Rice still in its original state with no further Treatment after threshing. 2. Brown Rice - (Husked Rice)

CUTS OF LAMB/MUTTON Sno CUTS USES LAMB(16KG) MUTTON(25KG) 1 Shoulder (two) Roasting , stewing 3 4.5 2 Leg (two) Roasting 3.5 5.5 3 Breast (two) Roasting, stewing 1.5 2.5 4 Middle neck Stewing 2 3 5   Scarg end Stewing, broth .5 1 6 Best end rack Roasting, grilling, frying 2 3 7 saddle Roasting, grilling, frying 3.5 5.5 CUTS OF VEAL SNO CUTS USES WEIGHT30 kg 1 Knuckle Osso-bucco, sauté, stock 2 2 Leg Roasting, braising, escalope, sauté 5 3 Loin Roasting, frying grilling 3.5 4 Best e