2nd Sem Practical...

Assignment – Draw a neat diagram of different cuts of fish and write brief description about fish with their classification.

MENU :---
1. Crème de Tomate, Sole Colbert(Hollandaise Sauce), Pommes Chateau, Haricot Vert, Russian Salad.
2.  Crème de epinard, Poulet Sauté Chasseur, Tossed Vegetables, Waldorf Salad.
3.  Minestroni, Sole Colbert(Hollandaise Sauce), Pommes Chateau , Fruit Salad.

Menu 1
Crème de tomate
Sole Colbert :- Fish fillet- 1Kg, Garlic – ½ tsp., Eggs- 3nos., Dill leaves – 1 tsp, Lemon juice – Few Drops, Refined flour- 150gm,  Bread crumbs – 400gm, Refined Oil – For fry, Salt & White Pepper Powder- To taste.
Method :-
Cut off the fish head and remove the skin first. Wash and wipe the soles. 2. Then debone the fish and cut into diamond shape. Marinate the fish with    garlic, lemon juice, salt and white pepper powder. 3. Dip the soles in seasoned batter and coat with breadcrumbs. 4. Heat the fat in a large kadhai, fry the fish for about 10 minutes till golden brown in colour and keep on tissue paper.
Serve the fish with sauce.

                                             
@ Pommes Chateau – Potatoes- 500gm, Olive oil-50ml, Salt & white pepper powder- To taste, Parsley(chop)- 1tbsp.
@ Haricot Vert  –  French beans – 500gm, Olive oil- 25ml, Salt & white pepper powder- To taste, Parsley(Chop) -1tsp .
Russian Salad :- Potato -100gm, Carrot-100gm, French beans-100gm, Green Peas – 50gm, Pineapple-50gm, Mayonnasie sauce – 50ml, fresh Cream- 1tbsp., Salt- To taste.
                                                             
Method :-
Firstly cut all the vegetables into mecidoine shape and then boil the vegetables individually until it becomes tender.  Drain and slightly cool mixture.
Mix potatoes, carrot, beans, peas and pineapple together in a large bowl; stir in mayonnaise until salad is evenly coated.
Mixed fresh cream, add seasoning.
Check the taste and serve cold.

MENU 2
Crème De Epinard – Spinach Puree-400gm, Fresh cream- 40ml, Veg stock- 1.5 lit., Butter-50gm, Celery – 1 tsp, Garlic-1/2tsp.,Onion – 25gm,  Bayleaf – 2nos., Black Pepperwhole – 7-8nos.,  Bechamel  Sauce- 50gm, Salt & white pepper powder- To taste.
                                                   
Method :-
1. Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the spinach and sauté on a medium flame for 1 minute. Than allow it to cool completely. Once cooled, blend in a mixer to a smooth purée.
2. Strain the purée with help of sieve and transfer it into a kadhai. Add stock into puree and leave on cooking for sometime on range then add some white sauce into soup and again leave it for cooking. Add the seasoning.
3. In the last add the cream and mix well till no lumps remains in the soup. Cook on a medium flame for 2 minutes.
4. Check the seasoning and serve hot with the proper garnish of cream.
5. Serve with bread rolls.

Poulet Saute Chasseur – Chicken(Whole) – 1no.,
For marination- Garlic- 1tsp, Olive oil-1tbsp, Salt & white pepper powder- To taste, Rosemary herbs- 1pinch, Thyme – ½ tsp.
Sauce - Mushroom- 150gm, Tomato Concasse- 250gm, Olive oil- 150ml, Peppercorn – 7.8nos., Chicken Stock- ½ lit., Refined Flour- 150gm, Tarragon- 1tsp. Salt & white pepper powder- To taste, Thyme – 1tsp, Bayleaf-2nos. Black Pepper whole-7-8nos., Shallot- Few Sprig, White wine(opt.) – 2tbsp.
                                         
Method :-
Blanch, peel, de-seed and chop tomatoes and make concasse.
Cut  chicken pieces with bone. Marinate the chicken pieces with one tablespoon of olive oil, garlic, seasonings, rosemary herbs and leave it for marination for atleast 1.5 hour at room temperature.
Made stock over low heat, add chicken carcass, thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf and leaves on simmering for about 30 minutes .
After marination, prepared chicken pieces over medium heat add butter and remaining olive oil to the pan. Once the pan is heated seer chicken until brown, about 15 minutes on each side, basting chicken with butter.  Add sliced mushrooms, shallots, garlic and herbs and cook. Then drain off excess fat from browned and cooked bones.
Now add shallots and garlic to the tomato concasse in a pan and season with pepper and salt and cook. Add stock for further cooking.
Now add chicken pieces into sauce and leave it for cooking for few more minutes. Add white wine into the sauce for flavour.
Check the seasoning level, adjust as needed and immediately return the chicken to the platter, with on top of sauce and serve.
Tossed Vegetables – French beans – 100gm, Carrot- 50gm, Green peas- 50 gm, Broccoli- 50gm, Cherry tomato- 50gm, Zucchini-50gm,  Olive oil- 50ml, Salt & white pepper powder- To taste, .
Waldorf Salad – Apple- 500gm, Celery leaves- 1/2tsp, Raisin – 50gm, Walnut- 100gm, Mayonnaise sauce – 50ml, Fresh cream – 50ml, Honey – 1tsp.
Method :-
Cut the apple in cube shape and dip into lime water to avoid blackeness.
Make mayonnaise sauce add honey as seasoning. Add little fresh cream into it.
Now, remove the apple from water and mixed into sauce nicely.
Add fine chop celery stems into apple and raisin as a garnish.
Check the taste and serve cold.

MENU 3
Minestroni-  Cabbage – 50gm, Carrot- 25gm, French beans- 50gm, Zucchini- 25gm, Broccoli- 50gm, Butter- 50gm, Tomato Puree- 250gm, Veg Stock- 1lit., Salt & white pepper powder- To taste, Basil leaf(Fresh)- Few Sprig,  Oregano- Few Pinch, Macaroni – 50gm, Parmesan Cheese- 50gm.
                                         
Method :-
Melt butter over medium heat in a pan. Add mire-poix and saute for few minutes.
Now add beans, cabbage, carrot, broccoli, zucchini and tomato paste, and sauted,
Add stock, basil and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately ½ hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese and bread.

Copy the below mention recipes in your journal as per date mentioned. Repeated dishes, methods need not to copy but write their dishes names in Index part necessarily. And submit your complete journal from 24/10/16 onwards as per your classes.

 

26/9/16 -- Cream de Champignon Potage/ Potato Salad / Pasta Arabiata/ Oeuf Farci/ Sauted Vegetables.

Creme de Champignon Potage –

Ingredients – Mushroom – 450gm, Cream Sauce – 50ml, Garlic – 5gm, Black pepper whole – 6-7nos., Butter- 50gm S&P – To taste, Fresh Cream – 50ml, Leek leaves – 1/2tsp, Veg Stock – 1.5lit., Parsley – 1 Sprig

Method –Firstly, wash the mushroom and then blanch it.

Make the puree of it. Now add butter melt it then add mire-poix and brown it for sometime.

Now add the cream sauce into mushroom puree, add veg stock and leave it on simmer temperature for cooking,

Add the seasoning,add fresh cream and  mix nicely.

Serve hot with the garnish of cream and parsley sprig.

Potato Salad –

Ingredients – Potato- 400gm, Mayonnaise Sauce- 150ml, S&P – To Taste, Mustard Paste- A Pinch, Parsley- ½ tsp

Method – Firstly, de-skin and cut the potatoes into dice shape and blanch it in salted water till it becomes soft.

Drain the water and keep the potatoes aside.

Make mayonnaise sauce and mix into potato.

Check the seasoning and serve cold with the garnish of parsley sprig. 

Oeuf Farci :-

Ingredients-Egg-8 numbers, mayonnaise sauce-50ml, Parsley(chop)-20gm, Salt and white pepper powder-To taste.

Method- Firstly, boiled the eggs, cool and de-shelled it and cut into lengthwise.

Loosen yolks carefully from white part and put them in a small bowl.

Mash yolks with a fork, add mayonnaise sauce, mustard, chives, parsley and seasoned it.

Mixed with fork until well blended.

Stuff into egg whites.

Sprinkle with paprika and serve.

Serve with fresh bread or toast.

3/10/16 -- Consomme Carmen Soup/ Espagnole Sauce/ Lyonnaise potato/ Spanish Omelette/ Braised vegetables.

1.    Consomme Carmen Soup –Basic recipe of consommé :  (For 1 litre or 8 portions)

Ingredients :- Mutton bones- 250gm, Mutton Keema - 100gm, Garlic- 50gm, Eggs- 2nos., Bayleaf- 1-2 nos. , Black Pepper Whole- 6-7nos.,Onion – 50gm, Carrot- 50gm,Tomato Puree- 50gm, S&P- To taste, Pimentos- 70gm , Rice- 50gm. 

Method :-

1.    Mix minced meat and chopped onion, carrot, turnip, celery and little tomato puree and mix well with egg whites in thick bottomed container.

2.    Add cold brown stock, thyme, bay leaf and black pepper corn whole.

3.    Place on fire and do not stir it and boil its ingredients till the ingredients get suspended.

4.    When the mixture starts boiling lower the temperature and let it simmer until the coagulated mass (raft) comes to the top. Simmer atleast for one and a half hours.

2.    When the liquid becomes clear and flavoured, strain through a muslin cloth and add seasoning. Serve hot as garnish with julienne of bellpepper, boiled rice.

Spanish omelette –

Ingredients – Egg-6nos. , Milk- 5ml, Potato- 50gm , Onion - 25gm , Bellpepper– 25gm,S&P- To taste, Chives –For garnish

Method -

-          Firstly, collect all the materials. Then peel the potatoes and cut it in roundals and blanch into salted water.

-          Then again cut the onions into roundals  and juliennes of bellpeppers.

-          Then brown the potatoes and onions separately from both sides and sauted the bellpepper.

-          After than take eggs , break it, add half tablespoon of milk, salt and white pepper powder  and beat it nicely so that froth comes.

-          Then take a non-stick frying pan, add oil or butter, heat the pan and add the beaten eggs  into it. Cook it on a gentle flame so that it should not get browned.

-          When, it sets on the pan than add all the garnishes as potatoes, onions and bellpepper. Arranged it nicely so, that it can give a good eye appeal.

-          Then bake on the salamander or oven for few minutes till golden brown in colour. It should be fluffy like pizza base.

-       Check its doneness, and cut into small pieces. Serve hot with chopped parsley.

@ Lyonnaise potatoes –

Ingredients –Potato - 250gm , Onion - 100gm, Olive oil- 50ml , S&P- To Taste , Brown Sauce - 100gm , 

Method - Firstly take the big potatoes,  peel , wash and cut into roundals and then blanch into salted water.

-          In the meanwhile, cut the onions into roundals  and browned it both the sides.

-          Then browned the blanched potatoes also from both sides.

-          Now, prepare brown stock flavoured with different herbs as rosemary, thyme etc.

-          Then pour the sauce over the potatoes and browned onion and toss it nicely so that potatoes should not break.

-          Garnish with fresh rosemary. 

- Check the seasoning and serve hot.

10/10-- Pasta Arabiata/ Assorted Omelette/ Sauted Vegetables/French Fries.      

                       Menus already discussed. 

17/10-- Chicken soup/ Fried Aubergine/ Oeuf Portuguese/ Egg benedict/ Fruit Salad.

Chicken SOUP –

INGREDIENTS –Chicken (whole) – 1 no., Carrot-50gm, Onion – 50gm, Butter-50gm, Garlic-25gm, Refined flour-40gm, Salt & White pepper powder-To taste, Bayleaf-2nos., Black pepper whole-6-7nos., Fresh cream-50ml, Celery leaves-10gm, Parsley-1/2 tsp Chicken broth – 1.5lit .

Method- Firstly, take all the materials, wash and cut roughly chop.

Then take a saucepan, melt butter, add bayleaf, blackpepper whole, garlic,celery, carrot, onion, chicken bone and make stock.

Take another saucepan add butter, melt it then add finely chop garlic and onion and add cream sauce for thickening.

Add strained chicken stock in cream sauce and make soup and leave it for cooking for approx 20 minutes on simmer temperature.  

Cook, stirring constantly, until thickened.

Add chicken small chunks ,fresh cream and mix nicely.

Lastly add the seasonings as salt and white pepper powder.

Check the seasoning and garnish with some fresh cream.

Serve hot.

Fried Aubergine –

Ingredients – Aubergine(medium) – 450gm, R.Oil – 1lit , S&P – To taste.

Method – Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in r. flour, and place in hot oil. Fry for 4 to 5 minutes on each side, or until golden brown. Drain on paper towels.

Serve hot 

Oeuf Benedict -

Ingredients- Eggs-8nos.  Hollandaise sauce- 100gm, Salt &w.Pepper powder – To taste, Vinegar-5ml,

Method - Make hollandaise sauce on double boiler and add seasoning.

Then again boil the water for poaching the eggs. Add salt and vinegar into it.

Carefully break eggs into water, and allow it to cook for 2minutes.

Yolk should be soft in centre.

Remove egg from water and set on a plate without water.

Pour the sauce over the poached egg.

It goes with toasted bread or muffin and a slice of bacon and over it place poached egg and pour the hollandaise sauce over it.

Garnish with chopped parsley.

24/10-- Tomato Soup/ Pasta Alfredo/ Glazed Vegetables/ Scotch egg/ Roasted Potato 

Roasted Potato -

Ingredients- Potato - 250gm, Olive oil- 100ml, S& P - To Taste, Thyme & Basil Herbs- A Pinch

Method - Preheat oven to 450 degrees F (250 degrees C).

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and thyme, basil until evenly coated. Spread out potatoes in a single layer.

Bake in preheated oven for 20 minutes, stirring occasionally. Serve hot.

31/10-- Cream de Champignon / Ritz Pilaf/ Stewed vegetable/Potato salad.

07/11-- Tomato soup/Poached egg/ Oeuf Deur Mayo Fried vegetable/ Salad de Beetrave.

Oeuf Deur Mayo –

Ingredients :- Eggs-8nos. Mayonnaise sauce-100gm, Parsley(chop)-15gm, Olives-10gm (for garnish)

Method- Firstly, boiled the eggs, cool and de-shelled it and cut into lengthwise.

In a small bowl , add the mayonnaise sauce with proper seasonings.

Top each plate with 1 hard boiled egg(halved), pour the mayonnaise sauce over it.

Garnish it with chopped parsley.

We can arrange it on lettuce also.

Serve with fresh bread or toast.

31/10/16 -- Cream de Champignon / Ritz Pilaf/ Stewed vegetable/Potato salad.

07/11/16-- Tomato soup/Poached egg/ Oeuf Deur Mayo/ Fried vegetable/ Salad de Beetrave.