2nd year practical file

ADCA
UNIT 2

Abhay nandan
LESSON 2
CEASER SALAD, POLLO A CACCIOTERE. PARMESAN RISOTTO
CEASER SALAD
 A ceaser salad is a salad or romaine lettuce and croutous dressing with parmesan, lemon juice , olive oil ,
garlic , black pepper etc.it is often prepared tableside.

SNO INGRDIENTS UNIT QUANTITY

1 Iceberg lettuce Gms 250
2 Ceaser dressing Tbsp. 1
3 Salt and pepper
4 Garlic cruton Gms 50
5 Cherry tomato No 2
6 Parmesan shaving Gms 6
7 Olive oil mi 15

METHOD
1. Take a clean and dry mixing bowl and lettuce in it.
2. Add the dressing and half of the crutons in it and mix it well with soft hands.
3. Place the salad on the plate giving it a nice height and garnish it with crutons , parmesan shaving and
quarter of cherry tomatoes.

CEASER DRESSING

SNO INGREDIENTS UNIT QUANTITY

1 Egg yolk No 1
2 Salad oil Mi 100
3 French mustard Gms 1.5
4 Vinegar Mi 3
5 Lemon juice Mi 5
6 Seasoning
7 Sugar
8 Worsterchine sauce Gms 25
9 Chopped parsley Mi 2
10 Chopped garlic Gms 3
11 Parmesan Gms 5
12 Chooped pickeled anchovies gms 5

Method
1. Place egg yolk, vinegar, mustard, seasoning, and sugar and grated parmesan cheese in a clean dry bowl
and whisk well.
2. Add oil at a little time whishikng continuously till all the oil in incorporated.
3. When half of oil get incorporated add the remaining ingredients expect for chopped parsley and lemon
juice.
4. Finish the sauce by addig lemon juice and chopped parsley in it .
POLLO A LA CACCITORE

Caccitore means hunter in italian. in cuisine, a la cacciatora refers to a meal prepared hunter style with
tomatoes , onion , herbs, and often bell pepper, and sometimes wine. Caccotre is made popularry with braise
chicken or rabbit. The salamino caccitore is alaso q small salami, popular amongst Italian.

S NO INGREDIENTS UNIT QUANTITY

1 chicken cut with skin Gms 400
2 Butter Gms 50
3 Chooped shallots Gms 50
4 Chopped garlic Gms 10
5 Dry white wine Mi 20
6 Tomatoes concasse Gms 200
7 Green bell pepper Gms 80
8 Chopped parsley Gms 8
9 Refinedflour
10 Seasoning
11 terragon tsp 1/4

METHOD
1. Place the butter in a saute pan on a low heat stove.
2. Season the piece of chicken but gently coating them in a flour salt and pepper in a pan in the following
order drumstick thighs breast.
3. Cook to a golden brown on boh side and remove.
4. In the same pan saute the onion and garlic without giving colour.
5. Add the white wine or water and deglazed the pan and reduce by half.
6. Add the tomatoes concasse cook it for 2-3 min and add the bell peppeer. Adjust the seasoning and add
the terragon.
7. Add thechicken piece back into the pan an let it cook for 10 -15 min or until the chicken is done .
8. Sprinkle with chopped parsley and terragon and serve.

PARMESAN RISSOTTO
 Risotto is a traditional Italian for which for which arbitio rice is generally used. It is a cooked in broth to a creamy
consistency. The broth may be meat, fish or vegetable based. Many types of roisotto contain butter, wine and
wine and onion . risotto is served as a main dish in Italy.

Sno Ingredients unit quantity

1 Arbioro rice Gms 200
2 Butter Gms 30
3 Chop onion Gms 50
4 Garlic finely chop Gms 15
5 Grated parmesan cheese Gms 50
6 White wine Mi 5
7 Parsley chop Gms To taste
8 Seasoning 350
9 Water stock Mi 50
10 Cream mi 20

METHOD
1. Melt butter in a sauce pan. Add chop onion and garlic. Saute it gently without colour for 2-3.
2. Add the rice and coat it in the sauted vegetable to get a toasty flavour. Add white wine to deglaze. Saute
it firther.
3. Add stock in the rice from time to time and stir the pan to evenly distribute it throught the pan.
4. When cooked all the stock should have absorbed into thr rice and evaporated. Correct seasoning.
5. Finally mix the cheese and half butter. Toss well and serve hot. Risotto should be of a runny porridge
consistency.
LESSON 2
TANDOORI CHICKEN, MURGH MAKHANI, BUTTER NAAN, ROASTED CUMIN
YOGHURT CHUTNY.

SNO INGREDIENTS UNIT QUANTITY

1 Chicken whole Gms 800
2 Ginger garlic paste Gms 20
3 Lemon juice Mi 20
4 Salt Tsp 1
5 Red chilli powder Gms
6 Hung curd Gms 150
7 Garam masala Mi 20
8 Mustard oil Tsp
9 Kashmiri chilli powder Gms 10
10 Ginger garlic paste Gms 20
11 Roasted jeera powder Gms ½
12 Kassori methi powder gms 2

METHOD
1. Cut chicken into curry style(take out breast and thigh) wash nicely and slit the chicken with chicken with
the knife or make insicion and apply first margination.
2. Whisk hang curd in a bowl add the remaining all the ingredients and mix well and then keep the chicken
piece sin the marinagtion about 3-4 hrs in the refrigerator.
3. Put the chicken on the skewers and cook he modertaly hot tandoor for about 6-8 min baster the chicken
with butter and again put in to the tandoori until slightly cooked.

MURGH MAKHANI(BUTTER CHICKEN)

S.no. Ingredients Unit Quantity
1 Chicken with bone Kg 1
2 Tomatoes Kg 500
3 Green cardamom No. 4
4 Cinnamon No. 2
5 Black cardamom No. 2
6 Bay leaf No. 4
7 Green chilli Gms 4
8 Ginger Gms 30
9 Garlic chopped Gms 50
10 Coriander leaves Gms 20
11 Salt To taste
12 Degi mirch powder Gms 20
13 Cumin seeds Tap 1\2
14 Refined oil Gms 50
15 Cashew nuts Gms 20
16 Kasoori methi powder Gms 5
17 Honey Gms 10
18 Cooking cream Gms 20
19 Butter Gms 30
20 Hung curd Gms 100

Method
1. Wash the chicken and pat dry it with cloth, marinate the chicken with salt, degi mirch powder , oil and
hung card and cook it like tandoori till it become brown from outside, keep it aside and let it cool doen.
2. Now wash the tomatoes, put them on boiling add all whole garam masala, ginger chunk, cashew nuts,
whole garlic, green chilli, coriander stems, and degi mirch powder and let it boil for 40 to 45 mins.
3. Cool this mixture, take all the whole garam masala out and the tomatoes into the puree form, now take a
strainer and strain the gravy.
4. Heat the oil/butter in kadhahi add cumin seeds, chopped garlic, saute till golden brown, now add the
gravy and cook.
5. Add salt, degi mirch powder, honey, kasoori methi powder, butter and cream and let it cook on simmer
atleast for 20 mins.
6. Now add the chicken pieces, cook for 5 minutes more, mix and garnish with some butter, cream and
chopped coriander.

TIPS:
1. If Tomatoes are too sour add more honey to cut the sourness.
2. Do not mix the gravy after garnishing.
BUTTER NAAN

Sno ingredients unit quantity

1 Refined flour Kg 500
2 Eggs Nos 1
3 Milk Mi 100
4 Salt To taste
5 Sugar Gms 5
6 Oil Gms 10
7 Baking powder Tsp ¼
8 Water Mi 100
9 Butter Gms 50
10 Coarrinder leaves Gms 10

METHOD
1. Take a flat bowl put refined flour half of the boil baking powder milk and sugar mix well to make a dough,
keep it aside the dough with wet cloth for resting (15 min).
2. Now remove the cloth and mix again , apply little flour on your palm and small balls of the dough.
3. Place the pedas for resting for 5 min in gthe mean while preheat the oven / gas tandoor at 200 degrees
4. Now flat the pedas with your hand and put it in the tandoor / oven at 200 degree for 5 minute or see if
the naan has become brown in colour.
5. As it turn light brown take out from oven and apply butter and coarrinder leaves.

ROASTED CUMIN YOGHURT CHUTNEY

S NO INGREDIENTS UNIT QUANTITY
1 Cumin seed Gms 5
2 Curd Gms 400
3 Grren chilli No 2
4 Salt To taste
5 Black salt To taste
6 Black pepper Gms 3
7 Chat masala Gms 3
8 Sugar Gms 10
9 Cream Mi 50
10 mint gms 5

METHOD
1. Dry roast cumin seed in the pan and cool it. Crush the cumin seed coarsely.
2. Now mix the curd with all the ingredients mention above.
3. Mix well until it become smooth and add adjust seasoning.
4. Store at cool holding temperatyure for service.
LESSON 5
CHICKEN SATAY WITH PEANUT SAUCE, CHICKEN IN GREEN THAI CURRY , STEAM
HERB RICE.

1 SNO INGREDIENTS UNIT QUANTITY

2 Skinless chicken thigh Gms 500
3 Wooden skewers No 12
4 Fresh lemongrass Gms 10
5 Shallots sliced Gms 50
6 Garlic cloved Gms 25
7 Fresh red chilli No 1
8 Ginger Gms 10
9 Turmeric powder Gms 5
10 Ground coarinder Gms 5
11 Cumin Gms 5
12 Dark soy sauce Mi 20
13 Brown sugar Gms 20
14 Vegetable oil Mi 30

METHOD
1. If using wooden skewers , soak them in water while you prepare the meat (to prevent burning).
2. Cut the chicken into thin stripes and place in a bowl.
3. Place all the marinates ingredients 3-12 in a food processor or chopper. Process well add sugar to adjust
the taste.
4. Pour the marinates ovber the meat and stir well to combine . allow at least 1 hour for marinating.
5. When ready to cook , thread meat over the skewers . fill up to ¾ of the skewers , leaving the half empty
so thet the person grilling has a handle to easily turn the stay during cooking.
6. Grill the satay on the grill pan basting the first time you time it with alittle of the left overs marinqades
from the bottom of the bowl. The satay should cokked in 5-6 min.
7. Serve with peanut sauce for dipping.
PEANUT SAUCE

SNO INGREDIENT UNIT QUANTITY

1 Coconut milk Mi 100
2 Roasted peanutrice vinegar Gms 200
3 Castor sugar Gmds 45
4 Red curry paste Gms 45
5 Fuish sauce Mi 05
6 Garlic chopped gms 05
7 Rice vinegar mi 10

METHOD
1. In a pan heat the vinegar , castor sugar, soy sauce with a slash of water an pickle the garlic in the same .
2. Now bitz the pickeled garlic with roasted peanut , coconut milk , red curry paste , till a smooth texture
consistenty , adjust the seasoning if required.
CHICKEN IN GREEN CURRY

SNO INGREDIENTS UNIT QUANTITY

1 Refined oil Mi 30
2 Onion Gms 50
3 Chooped garlic Gms 25
4 Thai green curry paste Gms 15
5 seasoning Mi 200
6 Coconut milk Mi 100
7 Water Gms 300
8 Chicken thigh Gms 40
9 Green beans No 1
10 Kafir lime leaves Gms 5
11 Fish sauce Mi 10
12 Lemon juice Gms 10
13 Brown sugar Gms 25
14 Fresh coarinder leaves gms 25

METHOD
1. In a wok heat oil and saute chopped garlic. Add the green curry paste and saute to release flavour.
2. Add the coconut milk and once it come to a similar add the chicken pieces and let them cook.
3. Reduce the flame and add the beans , strips of lime leaf (or lime zest), stiring well to incorporate .
simmer another 2-3 minutde or until vegetable are asoftened but still firm and colourfull.
4. Adjust the seasoning by aading the fish sauce for saltyness and balsance with sugar and lemon juice .
HERB RICE

SNO INGREDIENTS UNIT QUANTITY

1 Cooked rice Gms 400
2 Garlic Gms 30
3 Fresh red chilly No 1
4 Fresh mushroom Gms 75
5 Onion Gms 50
6 Refined oil Mi 15
7 Soya sauce Mi 15
8 Spring onion gms 15

METHOD
1. In a work or skillet, heat oil until hot but not samoking.
2. Add the garlic and chillis and fry the until garlic is light brown.
3. Add the mushrrom and onion and stir quickly.
4. Add cooked rice , stir thoroughly.
5. At the very end , stir thre spring onion and immedieatly turn into serving bowl.
PUFF PASTRY DOUGH

(Source - Self)
PUFF PASTRY is a flaky light pastry made from a laminated dough composed of dough and butter or other solid
fat. The butter is put inside the dough, making a Paton which is repeatedly folded and rolled out before baking.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into
steam during the baking process.
Portion:550g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Flour 250 Grams. 10
2 Refined Oil 10 Grams. 2
3 Butter 10 Grams. 4
4 Water 150 Mili-Liter. -
5 Puff Margarine 150 Grams. 53
6 Egg 1 Nos. 5
7 Sugar 2 Grams. 2
8 Salt 5 Grams. 2
TOTAL COST 78
COST PER 78
PORTION
Method:
 Make a soft dough with all the ingredients except for the puff margarine. Keep this dough for chilling for
15-20 minutes.
 With a rolling pin spread the dough to form a rectangle 3.5 hand size. Dust above and below with flour
while rolling, to avoid the dough from sticking to the surface or the pin.
  Roll the puff margarine between 2 butter papers into a smaller square shape. Place it on the right side of
the rolled out dough.
 Roll the right side of the dough over to the center and then to the left side.
 Roll the dough (pointing towards the open ends) into a rectangle 2.5 the hand size
 Fold the dough into a book fold.
 Repeat this process three times with a chill time of 30 minutes between each fold.
Resting is the key for the flaky puff pastry while folding, so put the dough in the fridge before making the
turns. This puff pastry was used to make the following dishes:- Veg Patties, Cheese straw, Palmiers, Vol au
Vents, Little hearts.
VEG-PATTIES

(Source - Self)
VEG-PATTIES a popular snack, very similar to pie is prepared from puff pastry sheets. In other words, the puffs
are prepared from special sheets known as puff pastry sheets which is a layered sheet and sandwiched with
Butter or Dalda. One of the common snack recipes across all the South East Asian countries, but the filling may
differ from region to region. In India there are several varieties, including Veg puff, Egg puff, Paneer puff and
Chicken puff recipe which are typically consumed as evening snack and even sometime as breakfast.
Portion:8x50g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Puff Dough 250 Grams. 35.45
2 Veg Filling 200 Grams. 20.00
3 Egg 1 Nos. 5.00
TOTAL COST 60.45
COST PER
PORTION
Method:
 Take Puff Pastry Dough and flatten with the rolling pin.
 Cut the Puff Pastry into Square shape and apply egg wash at the edges of Square shaped Pastry.
 Take a Spoon of filling and place it at the one half of the Square shape Pastry.
 Cover it by folding the other half on it, Seal it and form a triangle shape Pastry.
CHEESE STRAWS
(Source - Self)
CHEESE STRAWS are a traditional food of England and the Southern United States. They are eaten as an
appetizer or snack. They are made as cut strips, or by using a cookie press, from dough made with butter, flour,
salt, cheddar cheese and cayenne pepper. Variations use different types of cheese, spices and nuts. Cheese
straws are made with puff pastry, which is cut into strips and then twisted into “straws.” This pastry is made of
hundreds upon hundreds of thin layers of dough and butter.
Portion:12x20g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Puff Dough 250 Grams. 35.45
2 Egg 1 Nos. 5.00
3 Processed Cheese 50 Grams. 400.00 20.00
4 Chilli Powder 1 T-Spn.
TOTAL COST 60.45
COST PER
PORTION
Method:
 Take Puff Pastry dough and Roll it down into Rectangular Shape.
 Apply Egg Wash on it, Place Processed Cheese and Chilli Powder on it.
 Cut out the thin Rectangles and twist each from the center.

VOL-AU-VENTS
(Source - Self)
VOL-AU-VENT is a small hollow case of puff pastry. A vol-au-vent is typically made by cutting two circles in rolled
out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped
piece. This pastry is usually found filled with savory ingredients, The pastry and its catchy name vol-au-vent are
sometimes credited to Antonin Carême. However, an entremet called petits gâteaux vole au vent is mentioned
in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth. In France, it is usually
served as an appetizer or a small snack, filled with chicken or fish. In Belgium, mushrooms, and small meatballs,
served with either mashed potatoes or fries. This Belgian variation is also available in some places in the
Netherlands, where it is called Pasteitje ("little pastry").
Portion:5x40g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Puff Dough 250 Grams. 35.45
2 Egg 1 Nos. 5
TOTAL COST 40.45
COST PER
PORTION
Method:
 Roll the Puff Pastry dough.
 Take a Circular Shape Stencil and cut out the even numbers. of Circles from the Dough.
 Take smaller Circular Stencil and cut out the holes in the center of half the big Dough Cutouts.
 Apply the Egg Wash on the Full Dough Circles and place once with the hole on the top of them.
 Egg Wash the Surface even the Small Circular Cutouts that were taken out of the Center of the Half of
the Big Circles.
 Bake in Pre-Heated Oven at 170*C for about 20-25 minutes, till Golden Brown in Colour.
 Once Baked, they will form a Cylindrical Shape, which is to filled with mixture of once choice.
 Then cover them with the Smaller Puff Circles.
Do not apply much Pressure while rolling the Dough. Apply Egg Wash on the Top Surface not on the sides or
the layers will stick and will give an uneven rise.
PALMIERS

(Source - Self)
A PALMIER, pig's ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes
called palm leaves, cœur de France, French hearts, shoe-soles, or glasses. Palmiers are made from puff pastry, a
laminated dough similar to the dough used for croissant, but without yeast. Puff pastry is made with alternating
layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is
rolled out, coated with sugar.
Portion:15x20g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Puff Dough 250 Grams. 35.45
2 Caster Sugar 100 Grams. 140.00 14.00
TOTAL COST 49.45
COST PER
PORTION
Method:
 Roll the Puff Pastry into long Strips about 12 inches wide and 1/8 inch thick.
 Trim the Uneven Sides of the Pastry and get the Straight Sides.
 Sprinkle the Caster Sugar on Pastry Strips.
 Determine the Center of the Strip fold the Strip Halfway from the Center. Then fold the each Side again
so the two folds meet the Center.
 Each half of the Strip should be Three Layer Thick.
 Fold one Half over the Other Lengthwise to make a Strip six layers thick and about 2 inches/5cm Wide.
 Refrigerate until Firm.
 Cut into Slices ½ inches(6mm) thick with a Sharp knife and place on a Baking Tray lined with Butter Paper,
Leaving Plenty of Space Between them to Expand.
  Press down on the Slices with the palm of the hand to Flatten Lightly.
 Bake at 190*C Until Golden Brown in Colour.
 Turn the Palmiers over and Bake from the other side too till Golden brown in Colour.
 Transfer to a wire rack to cool.
Do not apply much Pressure while rolling the Dough.
CHICKEN SAUSAGE ROLL

(Source - Self)
A SAUSAGE ROLL is a British savory pastry snack, popular in Commonwealth nations and beyond. They are sold
at retail outlets and are also available from bakeries as a take-away food. A miniature version can be served as
buffet or party food. The basic composition of a sausage roll is sheets of puff pastry formed into tubes around
sausage meat and glazed with egg or milk before being baked.
Portion:5x70g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Puff Dough 200 Grams. 28.36
2 Chicken Sausages 200 Grams. 400.00 80.00
3 Egg 1 Nos. 5
TOTAL COST 113.36
COST PER
PORTION
Method:
 Roll the Puff Pastry and cut out the Rectangles.
 Place the Chicken Sausage in the center.
 Apply Egg Wash at the Edges and roll the Pastry in a manner to enclose the Sausage.
 Pierce the Roll with the help of fork and apply Egg Wash all around.

DANISH PASTRY
 A DANISH PASTRY, sometimes shortened to just Danish
(especially in American English), is a multilayered, laminated
sweet pastry in the viennoiserie tradition. The concept was
brought to Denmark by Austrian bakers, and has since
developed into a Danish specialty.

Portion:650g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Flour 300 Grams. 12
2 Yeast 15 Grams. 5
3 Salt 4 Grams. 2
4 Sugar 20 Grams. 2
5 Gluten 1/2 T-Spn. 5
6 Improver 1/2 T-Spn. 5
7 Butter 50 Grams. 21
8 Egg 1 Nos. 5
9 Water 100 Mili-Liter. - -
10 Puff Margarine 160 Grams. 70
TOTAL COST 125
COST PER 125
PORTION

Method:
 Mix yeast, sugar and water in a bowl and keep aside.

 In a separate bowl mix all the dry ingredients (except for the puff margarine). Add the yeast mixture, to
make soft dough.

 Knead the dough until it releases gluten. Now allow the dough to rest for 30 minutes.

 Roll out the dough into a thin sheet, averaging around 2.5 hands.

 Roll the puff margarine between two butter papers to make a rough square. Now place this on the
extreme left side of the rolled out dough.

 Fold the dough in a rolling fold. Allow the pastry to rest for 10-15 minutes before repeating this step
three more times.
CROISSANT

A CROISSANT is a buttery, flaky, viennoiserie pastry of Austrian and French origin, named for its
historical crescent shape. Croissants and other viennoiserie are made of layered yeast-leavened
dough. The dough is layered with butter, rolled and folded several times in succession, then
rolled into a sheet, in a technique called laminating..

Portion:10x50g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Enriched Puff 500 Grams.
Pastry Dough
TOTAL COST
COST PER
PORTION
Method:
 Roll the Dough into the Sheet.

 Cut the Dough in half making Rectangles.

 From those Rectangles cut the large Triangles.

 Keeping the Pointed side towards you, roll the Dough upwards.

 Join the two Pointed sides of the Dough together and keep it aside.

 Repeat the same for rest of the Dough too.

 Proves the Dough till it raises double of the actual size.

PAIN AU CHOCOLAT

PAIN AU CHOCOLAT , literally chocolate bread; also known as chocolatine in the south-west part
of France and in Canada, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece
of yeast-leavened laminated dough, similar in texture to a puff pastry.

Portion:5x60g
S. no. Ingredients Quantity Units Price per Price per
kg(in rs.) unit used
1 Enriched Puff 300 Grams.
Pastry Dough
2 Choco Chips 100 Grams.
TOTAL COST
COST PER
PORTION
Method:
 Roll the Dough into the Sheet.
 Cut the Dough in equal Size rectangles.
 Take one Portion, Place some Choco Chips in the center.
 Roll the Dough like a Jelly Roll and flatten it slightly.
 Repeat the same with the rest of the Dough.
 Prove it.

 Apply Egg Wash.

 Bake in a Pre-Heated Oven at 200*C for about 15-20 minutes until it turns Golden Brown
in colour.