NO. OF PORTION - 2 PERSONS

VEGETABLE AUGRATIN

INGREDIENTS ::- French beans - 100gm, Carrot- 100gm, Cauliflower- 50gm, Broccoli- 50gm, Babycorn- 100gm Bechamel Sauce - 150ml, Fresh cream - 50ml Parmesan cheese- 100gm, Salt- To taste, WPP- 1/4tsp,

METHOD :-

1. Steam carrots, cauliflower,broccoli, babycorn and green beans until fork tender.
2. In a large saucepan, melt butter add celery, garlic, onion and cook then add mixed vegetables and sautéd on a medium flame for 5 minutes.
3. Now add bechamel sauce to the vegetables, cook and whisk until thickened and bubbly all over. Add seasoning.
4. Now transfer the vegetables mixture into a baking dish , sprinkle the cheese evenly over it and bake uncovered in a pre-heated oven at 200 degree celsius for 10minutes till golden brown.
5. Add olive oil and parsley and serve hot.

POTAGE CREME DE CHAMPIGNON

INGREDIENTS :- Mushroom - 400gm, Bechamel Sauce- 100gm, Fresh Cream- 50ml, Leek- 1tsp, Garlic-1/2tsp, Stock- As req. Salt- To taste, Wpp- 1/4tsp

METHOD -

1. Wash and cut the mushrooms into slices. Chopped the leek, onion, garlic and brown it in a saucepan.
2. Add sliced mushroom to the pan and sauted it for few minutes and leave on the room temperature and after then make puree of it.
3. Now take a separate degchi add the white sauce in the mushroom puree, add salt and pepper powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
4. Add stock for proper consistency. Add seasoning and fresh cream to the soup. 
5. Serve hot with the proper garnish of fresh cream.

POACHED EGG

INGREDIENTS :- Eggs- 4nos. Vinegar- 25ml, Salt- To taste, WPP- 1Pinch

METHOD :- In a degchi boil the water first add salt and vinegar while boiling.

When water gets boiled suddenly slow the temperature and then break an egg carefully so that yolk part should not break and cook in the liquid medium for 2 minutes.

Now remove an egg from water and keep on a plate.

Sprinkle seasoning on top and serve hot.

Potato Salad –

Ingredients – Potato- 400gm, Mayonnaise Sauce- 150ml, S&P – To Taste, Mustard Paste- A Pinch, Parsley- ½ tsp, Fresh cream - 1tsp

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.

Add little cream into salad.

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

Note - Copy the bechamel sauce and mayonnaise from book and write in journal.

Practical

FOOD PRODUCTION PRACTICAL-1

NO. OF PORTIONS - 2NOS.

TOMATO SOUP

INGREDIENTS:-  TOMATOES(RIPE)- 500G, BUTTER- 50G, CARROT- 50G,ONION-50G, GARLIC- 25GM, BAYLEAF-1-2NOS. BLACKPEPPER WHOLE-5G, CELERY &BASIL LEAVES(CHOP)-1/2TSP,STOCK -1 L, REFINED FLOUR- 30G, SALT & WHITE PEPPER POWDER - TO TASTE , FRESH CREAM-FOR GARNISH.

METHOD-   

@ FIRSTLY, DO THE MISE-EN-PLACE AS CUTTING & CHOPPING OF VEGETABLES &  HERBS AS CELERY LEAVES , ROUGHLY CUTS OF  GARLIC,ONION,CARROT & TOMATOES.

# THAN HEAT THE POT, ADD BUTTER AND MELT. NOW ADD BAYLEAF, BLACK PEPPER WHOLE FIRST THEN ADD MIRE-POIX  & BROWNED IT.

# THEN ADD CHOPPED TOMATOES & COOK IT ON MEDIUM TEMPERATURE TILL TOMATOES BECOME TENDER ,THEN ADD VEGETABLE STOCK, CHOPPED BASIL AND LEAVE IT ON RANGE FOR SOMETIME ON SIMMER TEMPERATURE FOR FURTHER COOKING.

# AFTER 20 MINS. STRAIN THE SOUP & KEEP THE WATER ASIDE THEN  BLEND THE TOMATOES TO A SMOOTH PUREE & ADD INTO ITS STRAINED STOCK.

# ADD SALT AND WHITE PEPPER POWDER INTO THE SOUP.

# FOR THICKEN THE SOUP , ADD ROUX INTO IT & AGAIN COOK IT FOR FEW MORE MINUTES. LASTLY ADD FRESH CREAM AND MIX NICELY.

# CHECK THE SEASONING & GARNISH WITH FRESH CREAM.

# SERVE HOT WITH BREAD CROUTONS.

BREAD CROUTONS-  
INGREDIENTS - Bread slice -2pieces, R.oil- For fry.

METHOD - Firstly, Take the bread slices and remove its outer edges.

Cut into small dice shape and deep fried it into oil. Serve with soup.

BOILED VEGETABLES -

INGREDIENTS - FRENCH BEANS - 100GM, CARROT - 100GM, ZUCCHINI- 100GM, GREEN PEAS - 1TBSP, CAULIFLOWER- 50GM, SALT- TO TASTE, WHITE PEPPER POWDER- 1/4TSP.

METHOD- FIRSTLY WASH ALL THE VEGETABLES NICELY & CUT INTO BATON SHAPE.

# BOILED THE VEGETABLES INTO SALTED WATER INDIVIDUALLY.

TOSSED THE BOILED VEG. WITH  BUTTER, IF NEEDED.

ADD SALT & PEPPER POWDER AND GARNISH WITH CHOPPED PARSLEY.

SERVE HOT.

FRENCH FRIES - POTATOES (BIG)-500G, R.OIL- 1Lt., SALT & W.PEPPER POWDER- TO TASTE

METHOD- FIRSTLY PEEL THE POTATOES, WASH & AND CUT INTO JARDINIERE SHAPE.

BOILED THE POTATOES UPTO 60% ,COOLED & THEN  DEEP FAT FRIED IT.

SEASONED WITH SALT & PEPPER.

SERVE HOT

OMELETTE  - PLAIN & MASALA

#PLAIN OMELETTE- 
INGREDIENTS - EGG -4NOS., R.OIL- 30ML, SALT- TO TASTE, W.P.P - 1/4TSP.
METHOD - TAKE TWO AN EGGS, BREAK IT.

ADD SALT & W.PEPPER POWDER, THEN BEAT IT NICELY.

HEAT THE PAN, ADD BUTTER AND MELT IT THEN, POUR THE MIXTURE AND COOK ON A SLOW FLAME & MAKE IT IN HALF MOON SHAPE.

SERVE HOT WITH GRILLED TOMATOES & FRENCH FRIES.

# MASALA OMELETTE - 
INGREDIENTS - EGGS-4NOS., R.OIL- 30ML,  G.CHILLIES - 1/2TSP, ONION- 25GM, TOMATOES -25GM, CORIANDER LEAVES - 1/2TSP., SALT - TO TASTE W.P.P- 1 PINCH.
METHOD - WRITE YOUR OWN.

BEETROOT SALAD(Salad de Beetrave):- 

Ing.- Beetroot - 400gm, Vinegar - 25ml, Salt-To taste, Blackpepper- 4-5nos., Parsley - 1tsp.

Method-

1. Firstly, boil the beetroot in salted water but do not over-boil it.
2. Remove from boiling water and rinse into cold water. Peel and cut into small dices and keep it aside.
3. Make oil vinegar dressing, add seasonings in dressing and mix into beetroot.

4. Check the seasoning and serve cold to the guest.

POMMES PARSLEY :-

Ing. -Potatoes -500gm, Olive Oil-50ml, S&P- To taste, Parsley- For garnish.

1. Peel the potatoes first. Cut into dice shape and wash properly.
2. Now boil the potatoes but should not overboil, drain & keep it aside.
3. Now, melt the butter in a frying pan on slow flame, and saute the potatoes till golden in colour.
4.Potatoes must be cooked . Check the seasoning & served hot with the proper garnish.

Half-Fried Egg -

Ing. - Eggs - 4nos. Butter - 1tbsp, S&P - To Taste

Method - Write your own

Full fried egg- 

Ingredients - Eggs 4nos. Butter-1tbsp, S&P - To taste.

Method -