IMP notice

Write the menu in correct sequence in the index.
Journal submission for final certification starts from the 28th march.Please contact your CR for details.

Sending the salad recipe for last week

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.

menu for 29th march

Consomme brunoise
Roast chicken with roast gravy
Roast potatoes
Salad Nicoise

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.
	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.
	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.

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.
	Peel and cut potatoes into dices.
	Slice olives.
	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.

menu for 22nd march

Veloute dame blanche
 Fried chicken with pepper sauce
 Honey glazed carrots
 Salad Capres

Write the correct sequence of the dishes.
if you have written glazed carrots recipe earlier, do nor write it
again. refer to the note at the end of the recipe. In the index, write
the full menu in the correct sequence and against 'honey glazed
carrots' write the old page number.

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.
	Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
	Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
	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. 

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.
	Marinade and keep aside.
	Crush peppercorns.
	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:
	Place carrots in a pan. Cover with water just enough to cook carrots. Add salt and simmer.
	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.

IMPORTANT NOTE:

(salad capres is not opening in my computer plz take the recipe from miss without fail and enter it in your journal. )