Skip to main content
Russian salad( Salade Russe) ( Salade de legumes) (vegetable Salade)
Ingredients
Peas (shelled) 200gms
Carrots (diced), peeled 250gms
French beans (stringed and cut) 250gms
Turnip (peeled and cubed), boiled 100gms
Mayonnaise sauce200ml
 vinaigrette 1 tbsp
1 Tbsp Salt
1 Tbsp Black pepper, powdered
1 Tbsp Mustard powder

Method of preparation

1.      Boil or steam the chopped vegetables, to bite like consistency, drain and chill.
2.      When cool, mix the vinaigrette and mayonnaise sauce, salt, and black pepper and mustard powder.
3.      Chill and serve.

 Salade  de chou cru

Ingredients
Cabbage 250gms
Onion 100gms
Capsicum 100gms
Salad oil 30ml
Vinegar/ lemon juice 10ml
Carrot for garnish
Mustard powder  a pinch
Salt and pepper to taste
Lettuce 4nos
Method of preparations
1.      Shred cabbage finely. Remove seeds from capsicum and finally chop capsicum and onion
2.      Mix cabbage onion and capsicum in a clean bowl and dress with vinaigrette dressing.
3.       Place lettuce leaf on a plate put salad in the centre and garnish with brunoise of carrots.

COLESLAW
Ingredients
Cabbage – 200 Gms
Carrots- 50 Gms
Mayonnaise 125ml
Method:
1.       Trim off outside leaves of the cabbage.
2.        Cut into quarters. Remove center stalk.
3.        Wash the cabbage, shred finely and drain well.
4.        Mix with fine julienne of raw carrot.
5.       Bind with mayonnaise or vinaigrette.

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