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Introduction to cookery

https://docs.google.com/presentation/d/1uNU6LBKD_vlxYVZRn-rzlodkxb7l7esn6drLhyeprto/edit?usp=sharing 

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KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

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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.         Remove from the fire, strain and cool immediately for further usage. 7.         Strain the stock and cool immediately. 8.           Refill the pot with more water and boil for one hour to
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