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 -250 ML, 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 & TOMTOES.

# THAN HEAT THE POT, ADD BUTTER OR REFINED OIL, ADD BAYLEAF, BLACK PEPPER WHOLE FIRST THEN ADD MIRE-POIX  & BROWNED IT.

# NOW 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.

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

# ADD SALT AND WHITE PEPPER POWDER INTO THE SOUP.

# FOR THICKEN THE SOUP , ADD ROUX INTO IT & AGAIN COOK IT FOR FEW MORE MINUTES

# CHECK THE SEASONING & GARNISH WITH FRESH CREAM.

# SERVE HOT WITH BREAD CROUTONS.

BREAD CROUTONS-  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 - 50GM, CARROT - 100GM, ZUCCHINI- 50GM, GREEN PEAS - 1TBSP, CAULIFLOWER- 50GM, SALT- TO TASTE, W.P.P- 1 PINCH.

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

# BOILED THE VEGTABLES 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 JARDINERE SHAPE.

BOILED THE POTATOES TO 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 & F.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.-

Method-

1. Firstly half boil the beetroot in salted water.
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 to the guest.

POMMES PARSLEY :-

1. Peel the potatoes first. Cut into dice shape.
2. Half boil the potatoes, drain & keep aside.
3. Melt the butter in a frying pan & on a slow flame, saute the potatoes without colouring them.
4.Potatoes must be cooked without breaking up. Check the seasoning & served hot

TOMATO SAUCE –

Ing.- Tomatoes- 400g, Tomato puree-150g, Stock-300ml, Butter-100g, Onion- 100g, Carrot-80g, Celery-1/2tsp, bayleaf-2 nos. garlic-25g, sugar-40gm, Salt- To taste White Pepper Powder-To taste, Basil leaf- Few sprig

METHOD- FIRSTLY, DO ALL THE MISE-EN.

BLANCH THE TOMATOES , STRAIN THE WATER.

DE-SKIN AND DE-SEED IT & KEEP IT ASIDE.

CHOP THE TOMATOES PULP FINELY.

THEN TAKE A PAN, MELT BUTTER , ADD BAYLEAF, BLACK PEPPER WHOLE ,ADD FINELY CHOP MIRE-POIX AS CARROT,ONION,GARLIC,LEEK,CELEERY & BROWNED IT ,TILL THE FLAVOUR COMES.

THEN ADD CHOPPED TOMATOES & COOK IT. THAN, ADD ITS STRAINED WATER INTO TOMATOES .

ADD TOMATO PUREE, IF REQUIRES & COOK ON MEDIUM TEMPERATURE.

ADD SALT & PEPPER POWDER. LITTLE SUGAR CAN ALSO BE ADDED.

 CHECK THE SEASONING. AND SERVE HOT

PASTA ARABIATA –

Ing.- Pasta(Penne)-400g, Arabiata Sauce- 500g, Butter-50g, Garlic-5gm, Onion(Chop)-20g, Parmesan Cheese-50g, Chilli flakes-5g, Basil & Oregano herbs, Salt-To Taste, White P.Pepper Powder-To Taste

METHOD- THIS IS A SPICY SAUCE MADE WITH TOMATO CONCASSE.

FIRSTLY BLANCH THE PASTA IN A SALTED WATER, COOL IT & KEEP IT ASIDE.

HEAT THE PAN , ADD BUTTER OR OLIVE OIL, ADD GARLIC,CELERY  & CHOPPED ONION .

THEN ADD TOMATO CONCASSE/RED SAUCE, COOK IT FOR FEW MINS.

ADD PASTA, SALT & PEPPER & CHILLI FLAKES , MIX IT NICELY.

ADD PARMESON CHEESE & MIX NICELY WITH THE PASTA.

CHECK THE SEASONING

GARNISH WITH CHOPPED PARSLEY AND GRATED PARMESAN CHEESE.

SERVE HOT WITH GARLIC BREAD.

MASHED POTATOES –

Ing.- Potatoes-400gm, Butter-50g, Fresh Cream-50ml, Nutmeg Powder- To taste, Salt& W.P.Powder- To taste, Garnisg- Parsley Sprig.

 FIRSTLY,BOIL THE THE POTATOES,PEEL IT  & MASHED IT NICELY.

PASS IT THROUGH THE STRAINER SO THAT NO LUMPS SHOULD BE COME.

TAKE A PAN, MELT BUTTER, ADD MASHED TOMATOES.

ADD SALT , PEPPER & A PINCH OF NUTMEG POWDER FOR THE TASTE.

ADD FRESH CREAM INTO IT & MIX IT NICELY.

CHECK THE SEASONING.

GARNISH WITH A PARSLEY SPRIG & SERVE HOT.

Glazed Vegetables-

Ing.-  Write all other ing. as boiled vegetables with(Honey-1/4tsp as per qty. of other vegetables, Lemon juice-Few Drops)

Method- Cut all the vegetables as their desired shape.

Blanch in salted water.

Toss with the olive oil for few min.

Add seasoning, honey and few drops of lemon juice for the glaze and taste.

Check the seasoning

Serve hot with the garnish Of chopped parsley.

SCRAMBLE EGG-

METHOD -

• INGREDIENTS- EGGS-8NOS., BUTTER-5GM, MILK-50ML, SALT&W.P.POWDER-TO TASTE, PARSLEY(CHOP)-5GM
• METHOD – Firstly take an eggs , break  and beat eggs, milk, salt and white pepper powder in bowl nicely.
• Heat butter in a non-stick pan over medium heat  until hot. Pour egg mixture in pan. When it begin to set, gently pull the eggs across the pan with a spatula forming like small chunks.
• Continue cooking, mixing the eggs until thickened and no visible liquid of egg remains.
• When done, check the seasoning and remove from heat.
• Serve hot.
• It is served with the toasted bread and grilled tomatoes with French fries or potato wedges

POMMES ALLUMETES

• INGREDIENTS- POTATOES-400GM, REFINED OIL-1LIT., SALT- TO TASTE, W.P.POWDER-TO TASTE
•  Method –Firstly take a potatoes, peel and cut into julienne shape or matchstick shape.
• Transfer the cuts of potatoes to a bowl of cold water and left in it to avoid discoloration.
• Now, take a kadhai, heat the oil, before deep fat frying, drain the water from potatoes and dry it completly , we can also add 1tsp of refined flour to remove extra moisture.
• Then add into heated oil for deep fat fry. Fry till completely cook, crisp and golden brown in colour
• Transfer the potatoes to a paper napkin to absorb extra oil
• Add the seasoning .
• Serve hot.

Pasta Alfredo :-

Ingredients- Penne Pasta-450gm,  white sauce-500gm Salt & Oregano herb -1tsp, w.pepper powder-To taste, Fresh cream-50ml, Parmesan cheese-50gm, Garlic(chop)-5gm,  Olives- for garnish

Method- Firstly, blanch the pasta into salted water.

Then made béchamel sauce, add cream and cheese into it.

Add pasta into the sauce and mix it properly and cook it for few minutes.

Add the seasoning , Garnish with grated parmesan cheese and olives.

Serve hot with garlic bread.

@ Braised vegetables – Braising is the combined method of cooking as roasting and stewing. So, we have to go for these methods for cooking.

Method- 

@ Firstly take all the vegetables as available. Peel, wash and cut into diamond shape.

@ Then marinate all the vegetables into salt, olive oil, chilli flakes and white pepper powder with some herbs as rosemary and parsley and mixed it properly and leave for sometime.

@ Then roast it under the salamander till browning and the flavour comes.

@ Stir vegetables gently, until it gets browned from both the sides and become tender and its juices comes out.

@ Remove the vegetables from the heat , stir it.

@ Seasoned with salt and white pepper powder and garnish with chopped parsley.

@ Serve hot with its juice.

MENU

1). Bisque de crevette soup goes with croutons – Prawns-500gm, butter-25gm, celery chop –few mire-poix, tomato puree- 150gm, fish stock- as req.,  white wine- 10ml, rice-20gm,  cream-, salt and pepper- to taste, black crush pepper- 7-8 nos, cream- 1tbsp.

Method- Firstly, collect all the materials. Take the prawns, and wash it nicely.

Now, take a degchi, add butter, brown the mire-poix nicely until it becomes soft. Then add the prawns with shell and cook until the shells are red and crisp. Now add the tomato puree and cook for sometime. Then add some stock, add cook for sometime again. When the soup has finished, make puree in blender including shells. Then strain back into pot. Add stock , add the white wine and check the flavour. Now, enrich the soup by whisking the soft butter and cream into it. check the seasoning add the chopped shrimp and serve hot with croutons.

2). Fish Anglaise goes with tartare sauce– Pomfret-(fillet)-1 no., egg white-1 no. , refined flour-10g,  bread crumbs-20gm, lemon juice-05 ml, salt – 5g,and pepper-to taste,  mustard-5gm

Method- Firstly cut the fillet in diamond shape then, sprinkle the salt and pepper on fish fillet with lemon juice, mustard paste, salt and pepper powder and leave it for marination for few minutes.

Dip the pieces in flour to coat on both sides, shake off excess. Now beat egg with little water, then dip the flour coated pieces in egg to coat well and then in bread crumbs. Remove extra crumbs.

Now, heat the pan add oil and then dip the fish into oil for deep fat fry till golden brown in colour.

As the pieces are  cooked transfer into plate and serve hot with the sauce.

3). Fish Meunier- Fish fillet-4 pieces, r.flour-50gm, black pepper crush- 5-6nos. Butter-50gm, lemon juice-few drops, parsley-few sprig, s&p-to taste.  

Firstly cut the fillet in diamond shape then, sprinkle the salt and pepper on fish fillet with lemon juice, mustard paste, salt and pepper powder and leave it for marination for few minutes.

Dip the pieces on flour to coat on both sides, shake off excess. Place the fish on medium heat, add butter, cook for 2 minutes on tawa or griller. Turn carefully with spatula and cook for 2 minutes on other sides again. Remove from heat, stir in parsley and lemon juice. Serve hot.

4). Petit Pois a la Francaise –

A delicious combination of petit pois(green peas), onions and lettuce which are gently poached in a buttery sauce with crème fraiche(double cream) and vegetable stock . This is a classic French recipe , a wonderful  way to serve tender little peas.

Ingredients – Green peas- 500g, scallions(spring onion)-100g, butter- 25gm, garlic-1/2 tsp, fresh cream-1 tsp, salt-to taste, w.p.p – to taste, lettuce- 200g

Method- Firstly collect all the materials,  and start doing mise-place.

Blanch the green peas. Then cut the onion into halves and sauted into butter.

Cook gently until soft. Now add shredded cuts of lettuce, cook for few minutes, when the lettuce becomes soft add the green peas. Cook uncover thoroughly. Add the seasoning and serve hot.

 

Hi this is Anshu

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