Food and Beverage Production

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VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS
MENU 7
RATATOUILLE/POLENTA
MINESTRONE
CHICKEN LASAGNE
ITALIAN SALAD
SNOW EGGS

Method
1. Split the green bell pepper in to half and remove the
seeds out of it. Cut it into thin slice.
2. Blanch the tomatoes and remove the skin and prepare
slices out of it.
3. Peel the zucchini and aubergin and cut it into dices.
4. Peel and slice the onion.
5. Heat oil, add onion and green bell peppers and sauté
lightly until they are tender, add the diced zucchini and
aubergin and continue cooking.
6. Add seasonings and stir in tomatoes and crushed garlic
and cover the pan.
7. Simmer for 30 min stirring occasionally.
8. Serve hot with toasted bread garnished with fresh basil.

RATATOUILLE / POLENTA
NO: OF PORTIONS: - 4
SL:NO
1.

INGREDIENTS
Green peppers

2.

Tomatoes

3.
4.

Zucchini
Aubergin

5.
6.
7.
8.
9.
10.

Onion
Olive oil
Garlic
Salt
Pepper
Basil (fresh)

QTY
115
gm
115
gm
60 gm
115
gm
30 gm
30 ml
10 gm
5 gm
5 gm
5 gm

RATE

Polenta is a dish made from boiled cornmeal.

1
COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS

Method
MINESTRONE
NO: OF PORTIONS: - 4
SL:NO
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

INGREDIENTS
Butter
Carrots
Leeks
Tomato puree
Spaghetti
Tomato concassee
Crushed garlic
Cloves
Onion
Turnip
Celery
Beans
Potatoes
Bacon
Croute de flute

QTY
25 gm
25 gm
25 gm
50 ml
20 gm
30 ml
3 gm
3 gm
25 gm
25 gm
10 gm
25 m
25 gm
20 gm
10 no

1. Cut onion, carrots, turnip, leeks, celery and potatoes into
paysanne.
2. Cook the vegetables in fat. Add stock, bouquet garni and
tomato puree.
3. Simmer it.
4. Parboil beans and spaghetti.
5. Pound garlic, bacon and basil and make it into small
pellets.
6. Put it into the simmering liquid.
7. Add parboiled beans and spaghetti. Remove bouquet
garni and adjust the seasonings.
8. Serve with grated cheese and Croute de flute

RATE

Croutes De Flute - A French loaf cut into thin slices and
toasted on both sides.

2
COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS

CHICKEN LASAGNE
NO: OF PORTIONS: - 4
SL:NO
INGREDIENTS
FOR LASAGNE
1.
FLOUR

11. Carrots (diced)

50 gm

12. Tomato puree

10 ml

13. Chicken stock

125 ml

75 gm

FOR CHEESE SAUCE
14. Butter

10 gm

QTY

RATE

2.

Egg

1 no

15. Flour

10 gm

3.

Salt

2 gm

16. Milk

100 ml

4.

Water

17. Grated cheese

30 gm

5.

Extra virgin olive oil

18. Seasonings

2 gm

19. Mustard pdr

2 gm

6.

FOR CHICKEN
FILLING
Olive oil

10 ml

7.

Chicken (minced)

200 gm

8.

Bacon

50 gm

9.

Garlic (crushed)

5 gm

10. Onion (chopped)

METHOD
Lasagna
1. Sieve the flour and place it in a meat surface and make a
well in the centre.
2. Add egg, olive oil and salt and beat it with a fork.
3. Gradually mix the flour with this mixture and knead to
make soft dough.

100 gm
3

COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS
4. Allow the rest for one hour covered with kitchen cloth.
5. Knead dough into thin square shaped strips and dust with
little flour.
6. Parboil the lasagna sheet in salted and oil water before
the preparation.

ITALIAN SALAD
NO: OF PORTION: - 4
SL:NO
1.
2.
3.
4.
5.
6.
7.
8.
9.

Chicken Filling
7. Heat the oil and brown the chicken and bacon briskly.
8. Add the crushed garlic, chopped onion, diced carrots and
cook for 5 min until softened.
9. Add the tomato puree, stock and seasonings.
10.Bring to boil and cover.
11.Simmer for 30 min.
Cheese Sauce

10.
11.
12.
13.
14.

12.Melt the butter, add the flour and gradually blend in the
milk, stirring until smooth.
13.Bring to boil, stirring all the time until thickened and
simmer for several minutes.
14.Add half of the grated cheese and mustard and season it.

4
A R PILLAI AND B.PRASHANTH PRABHU

For dressing
Remoulde sauce
Seasoning
Cream
Lemon juice

QTY
1 no
25 gm
50 gm
125 gm
5 gm
75 gm
1 no
2 gm
50 gm

RATE

10 ml
2 gm
10 ml
2 ml

Method
1. Line a bowl with lettuce
2. Toss all the ingredients in dressing, place over the
lettuce.
3. Garnish with egg wedges and olives.

Layer the chicken mixture, lasagna and half of the grated
cheese sauce in Pyrex dish. Pour the cheese sauce on top and
sprinkle with grated cheese and bake it in a pre heated over for
30min until lightly browned. Serve hot.

COMPILED BY

INGREDIENTS
Pimentos
Onion
Orange
Cooked chicken
Olives
Prawns(cooked)
Boiled egg
Lettuce
Mussels (cooked)

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS
REMOULDE SAUCE: it’s made with hard boiled eggs, capers,
anchovy fillets, mayonnaise, onion, herbs and pickled
cucumber.

7.
8.
9.
10.

Castor sugar
Milk from poaching
For Caramel
Granulated sugar
Water

25 gm
Little
25 gm
15 ml

Method
1. Whisk the egg whites until standing in stiff peaks.
2. Add 10 gm of castor sugar and continue whisking until
the mixture is firm and glossy.
3. Place the milk in large saucepan and heat it till bubbles
begin to rise to the surface. (do not boil)
4. Place the table spoon of mixture into the mix and poach
it gently for 5 min, turning once.
5. Carefully remove the cooked egg whites from the milk
with a perforated spoon and drain well on absorbent
kitchen roll.
6. When all the egg white has been cooked strain the milk.
7. Place the egg yolk in a sauce pan and keep it on top a
double boiler.
8. Gradually add the milk and beat it lightly.
9. Add sugar and vanilla essence and prepare to a sauce
consistency.
10.Prepare caramel by boiling sugar and water.
11.In presentation dish, pour the sauce and place the
poached egg whites.
12.Chill and serve with criss cross of caramel sugar.

SNOW EGG
NO: OF PORTIONS: - 4
SL:NO
1.
2.
3.
4.
5.
6.

INGREDIENTS
For poaching liquid
Milk
Castor sugar
Vanilla essence
For meringue
Egg white
Castor sugar
Sauce Anglaise
Egg yolk

QTY

RATE

250 ml
25 gm
5 ml
2 no
25gm
2 no
5

COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS

MENU 8
FISH CROUSTADES
BORSH
COULIBAC
RUSSIAN SALAD
LEMON CHEESE CAKE
FISH CROUSTADES
NO: OF PORTIONS: - 4
SL:NO

INGREDIENTS

1.

Brioche loaf

½ no

2.

Oil

25 ml

3.

FILLING

4.

Oil

5 ml

5.

Onion

30 gm

6.

Mushroom

40 gm

7.

Flour

15 gm

8.

Stock

125 ml

9.

Fish cube poached

100 gm

10. Cream

15 ml

11. Parsley

5 gm

12. Seasoning

5 gm

Method
QTY

RATE
6

COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS
1. Cut 2 no’s of 1 ½ inch thick slices from the loaf. Add cut a
4 inch squared from the middle of each one.
2. Brush the croustades with oil; place it on baking sheet in
oven till crispy.
3. Heat oil in a pan add onion, mushrooms and cook for 3
min. stir in flour and then slowly stir in stock.
4. Bring to boil and cook for 2 min.
5. Add the poached fish cubes, cream, parsley and
seasonings.
6. Spoon into the croustades and serve hot.

BORSCH
NO: OF PORTIONS: -4
SL:NO
INGREDIENTS
1.
Beetroot
2.
Water
3.
Onion
4.
Tomato puree
5.
Lemon juice
6.
Salt
7.
Black pepper
8.
Sugar
9.
Sour cream

QTY
75 gm
500 ml
30 gm
200 ml
5 ml
5m
2 gm
2 gm
25 ml

1. Place the beetroots, water and onion in a sauce pan over
high heat.
2. Bring to boil and cover the pan.
3. Reduce to simmer and cook fpr 15 min.
4. a

RATE

METHOD
7
COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCES
FOURTH SEMESTER B.Sc (HS)
FOOD PRODUCTION PRACTICALS

8
COMPILED BY
A R PILLAI AND B.PRASHANTH PRABHU

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