Tuesday, March 22, 2011

Shortlist of dishes for Term End Exams Food Production

FY BSc H & HA - SEM II

FOOD PRODUCTION PRACTICALS

Shortlist of dishes for Term End Exams

April ---- May 2011

SOUPS BREADS

1. White Bean soup 1. Vienna Rolls
2. Crème Crecy 2. Braided Rolls
3. Consomme Julienne 3. Cheese Rolls
4. Cream of Celery soup 4. Brown Bread Rolls
5. Raosted pumpkin soup 5. Cheese Onion Loaf
6. Veloute Dame Blanche 6. French Bread
7. Lentil soup 7. Garlic Parsley Loaf

MAIN COURSE. DESSERTS

1. Fried Chicken with pepper sauce 1. Coffee Mousse
2. Chicken Chasseur 2. Honeycomb Mould
3. Fillet of pomfret Colbert 3. Butterscotch Sponge
4. Fillet of pomfret Orly 4. Mango Bavarois
5. Fillet of pomfret Meuniere 5. Apricot Bavarois
6. Fillet of pomfret Portugaise 6. Lemon Souffle
7. Queen of Puddings
ACCOMPANIMENTS 8. Albert Pudding

1. Ratatouille
2. Courge Provencale
3. Sable Potatoes
4. Croquette Potatoes
5. Duchess Potatoes
6. Bouquetiere de Legumes
7. Honey & Ginger flavoured Glazed Carrots
8. Sauteed Courge & Carrots with Herbs

Friday, March 18, 2011

menu for 28,29,30,31 march and 1st april

Roast chicken No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Salt, pepper powder To taste
Oil 20 Ml
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Rosemary Few sprigs
Sugar 2 Gm
For stuffing:
Onions 30 Gm
Fresh bread crumbs 100 Gm
Sage leaves 3 No.
Chicken liver 100 Gm
Parsley ¼ Bunch
Salt, pepper To taste
Oil 10 Ml
----------------
Mirepoix 100 Gm
For basting:
Oil 25 Gm / Ml

Pre-preparations:
1. Clean chicken. Remove neck and tips of winglets. Keep aside. Marinate chicken with salt, pepper, mustard paste, sugar and Worcestershire sauce. Keep aside.
2. To prepare stuffing: Chop onion, chicken liver and parsley. Heat oil, sauté onions and add chicken liver. Fry till cooked. Add salt, pepper, parsley and sage. Add fresh bread crumbs and mix well.
Method:
1. Fill up the chicken stomach cavity with stuffing and truss the chicken. Stick the rosemary sprigs in between while trussing.
2. Place in the roasting tray over a bed of mirepoix and neck + winglet pieces. Roast at 175 ̊C-190 ̊C till done – check internal temperature with a thermometer (160 deg. F / 70-72 deg. C), basting frequently.
To serve: Remove from oven, carve with a carving fork and knife and serve each piece with a portion of stuffing. Serve roast gravy separately. Other accompaniments could be roast potatoes, bread sauce and watercress.
Standard: Eevenly browned skin. Chicken must be cooked well. Jointed should be evenly done and the taste and flavor, delicate. The stuffing should be moist but mot mashy. Lightly coloured and well flavoured.






Roast potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Butter / Oil To baste









Steps
1. Wash and peel potatoes. ‘Turn’ into barrel shapes or cut into big chunks.
2. METHOD 1:
Place on greased roasting tray and roast along with chicken or beef or mutton. Sprinkle butter or oil occasionally (this is called ‘basting’). Roll them as and when required.
METHOD 2:
Parboil in boiling salted water and drain. Place on greased roasting tray and place in hot oven till light brown. Baste as per need.







Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparations:
1. Cut tomatoes into thick roundels.
2. Cut mozzarella into similar size slices.
3. Reerve some basil leaves for garnish.
4. Make pesto by grinding together the rest of the ingredients.
5. Chill the tomato and cheese slices.

Method:
1. Arrange alternate slices of tomato and mozzarella on a chilled plate.
2. Drizzle pesto over it.
3. Garnish with torn basil leaves.


To serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.




Salade nicoise No. of Portions 4

Ingredients QTY Unit
French beans 150 Gm
Potato 50 Gm
Olives 4-5 No.
Cherry tomato 5-6 No.
Egg 1 No.
Olive oil 30 Ml
Vinegar 30 Ml
Salt, white pepper powder To taste
Mustard paste ½ Tsp
Anchovy fillets 2-3 No.


Pre-preparations:
1. String and cut French beans into lozenges.
2. Peel and cut potatoes into dices.
3. Slice olives.
4. Hard boil eggs and cut into quarters.


Method:
1. Boil beans and potatoes separately in slated water till just done. Drain and refresh.
2. Allow to cool, then chill.
3. Prepare a French dressing by mixing olive oil, vinegar, salt, pepper and mustard.
4. Combine olives, potatoes, beans and tomatoes with French dressing.

To serve:
Chill the salad. Garnish with egg quarters and serve along with the main course.

Standard:
Neately and evenly cut beans and potatoes. Beans must retain good green colour. Adequately seasoned and served chilled.

Wednesday, March 9, 2011

menu for 17,18,21,22,23 feb

Fried chicken with pepper sauce No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Marinade:
Salt To taste
Pepper powder To taste
Sugar 3 Gm
Mustard paste 5 Gm
Worcestershire sauce 10 Ml
------------
Flour 30 Gm
Egg 1 No.
Dry bread crumbs 100 Gm
Oil To fry
Demi glace 200 Ml
Red wine 30 Ml
Peppercorns 5 Gm
Fresh cream 30 Ml


Pre-preparations:
1. Joint and debone the chicken leaving the knuckle, the leg and the wing bone on the breast intact.
2. Marinade and keep aside.
3. Crush peppercorns.
4. Coat chicken with seasoned flour, egg wash and bread crumbs. Shake off excess bread crumbs.

Method:
1. Heat oil and shallow fry chicken until golden brown on both sides.
2. Reduce wine and peppercorns. Strain and add to the demi glace.
3. Reheat and finish off with cream.


To serve / presentation:
Arrange a piece of chicken neatly in an entrée dish. Serve sauce separately. OR serve chicken pieces with suitable accompaniments.

Standard:
Chicken should be evenly browned, neatly shaped, crisp surface. Meat should be tender moist and juicy. Sauce should be smooth, light brown with a distinct flavor of pepper with a predominant taste of wine.



Glazed carrots No. of Portions 4

Ingredients QTY Unit
Carrots 250 Gm
Sugar 5 Gm
Butter 10 Gm
Salt To taste


Pre-preparations:
1. Peel carrots. Cut into roundels.
Method:
1. Place carrots in a pan. Cover with water just enough to cook carrots. Add salt and simmer.
2. When carrots are done and water has evaporated, add butter, sugar and chopped parsley. Toss well and serve hot.


Note:
To prepare honey glazed carrots, instead of sugar, add 5 ml honey.







Veloute dame blanche No. of Portions 4

Ingredients QTY Unit
Chicken stock 500 Ml
Egg 1 No.
Salt To taste
White pepper powder To taste
Butter 45 Gm
Flour 30 Gm
Almond paste 15 Gm
Liaison: Fresh cream 60 Ml
Egg yolk 1 No.
Garnish – Quenelles
Chicken mince 60 Gm
Bread slice 1 No.
Nutmeg powder A pinch
White pepper powder A pinch
Salt A pinch
Egg white 1 No.
Egg 1 No.


Pre-preparations:
1. Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.

Method:
1. Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
2. Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
3. Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
4. Garnish with quenelles.

Standard:
Velvety texture, pearl colour, smooth soup with a slight glaze. Served piping hot, garnished with chicken quenelles – poached or fried. Rich taste of almond and adequately seasoned.







Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste

Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.

Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.

To Serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.

Monday, March 7, 2011

new menu for 10,11,14,15,16 feb

White beans soup No. of Portions 4

Ingredients QTY Unit
White haricot beans 120 Gm
Onions 50 Gm
Bacon rashers 30 Gm (2 no.)
Butter 30 Gm
Refined flour 15 Gm
Milk 150 Ml
Parsley sprigs A few
Fresh cream 30 Ml
Salt, pepper powder To taste




Preprepartions
1. Soak beans overnight, then boil till soft. Preserve the liquid. Peel and chop onion; remove the rind and then chop of the bacon. Chop parsley.

Steps
1. Heat the butter, bacon and onions. Cook till translucent without colouring.
2. Sprinkle flour and cook to a blonde roux.
3. Add the beans with the liquid and mix well. Cook for a couple of minutes more and allow to cool down.
4. Now process to a puree; then add milk to adjust the consistency. Add salt and pepper powder and strain. Finish off with cream.

To serve:
Reheat, add parsley and ladle in a soup cup.

Standard:
Creamy white in colour. Medium thick consistency. Good flavour of beans with a hint of bacon. Served hot.







Chicken chasseur No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Salt, white pepper pwd. To taste
Oil 30 Ml
Tomato 100 Gm
Red wine 25 Ml
Shallots 25 Gm
Mushrooms 50 Gm
Bacon 3 Rashers
Rosemary 2 Sprigs
Parsley To garnish
Demi glace 200 Ml

Pre-preparations:
1. Joint chicken. Marinate with salt, pepper, mustard, Worcestershire sauce, rosemary and half the oil.
2. Peel shallots and slice mushrooms. Blanch remaining tomatoes, skin and cut it into quarters, remove the seeds. Remove rind from bacon and cut into large pieces.
Steps:
1. Sauté joints of chicken in oil to a brown colour. Add to the simmering demi glace sauce and cook till done.
2. Remove the chicken pieces and strain the sauce. Reduce the sauce till coating consistency.
3. Lightly sauté bacon, shallots, mushrooms and blanched tomatoes. Deglaze pan with wine. Add to sauce.
To serve:
Serve hot, cover with a spoonful of sauce garnished with chopped parsley.
Standard:
Neatly jointed and sautéed pieces of chicken, cooked well, moist and juicy. Chasseur sauce reddish brown colour, smooth consistency, rich meaty flavour. Adequately seasoned and served hot garnished with shallots, bacon, tomato, mushrooms and chopped parsley.





Crème crecy No. of Portions 4

Ingredients QTY Unit
Carrots 400 Gm
Onion 50 Gm
Bay leaf 1 No.
Butter 20 Gm
White stock 1 Lt
Orange juice 100 Ml
Orange rind 10 Gm
Boiled rice 50 Gm
Parsley ¼ Bunch
Flour 20 Gm
Milk 200 Ml
Fresh cream 50 Gm
Salt To taste


Pre-preparations:
1. Peel and cut carrots roughly.
2. Peel and chop onions. Chop parsley finely.


Method:
1. Heat butter.
2. Sauté onions, carrots and bay leaf lightly.
3. Sprinkle flour. Cook lightly.
4. Add stock and simmer till carrots are tender.
5. Cool and puree. Adjust consistency with milk.
6. Just before service, reheat gently. Add orange juice and rind, fresh cream and check seasonings.


To serve:
Place rice and parsley in the soup bowl / cup and ladle hot soup.

Standard:
Rich orange colour, thick soup. Slightly sour with orange juice, flavor of orange rind. Adequately seasoned. Served hot ladled over rice and chopped parsley.





Duchesse potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.



Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.



Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.


To serve:
Serve hot as a potato accompaniment along with a main course.


Standard:
Even sized rosettes with distinct lines golden brown in colour.