THIRD

SEMESTER BHM FOOD PRODUCTION PRACTICAL

Menu 1 Puree of Lentil Soup Chicken F0ricasse Pommes Duchess Buttered Carrots Souffl Froid Milanese Puree of Lentil Soup (Puree de Lentlle) Lentil 225 gm Lean bacon 60 gm White consomm( or chicken stock) 1 lt Celery 50 gm Carrot 100 gm Onion 100 gm Bouquet garni Butter 15 gm Seasoning To taste Garnish Bread (cubes) 30 gm Fat (to fry) 30 gm Method 1. Wash and soak lentils in lukewarm consomm for 2-3 hrs and boil in the same. 2. Add diced bacons, carrots, onions, celery and bouquet garni. Cook gentle till vegetables are tender. 3. Pass through a strainer and add seasoning. 4. Re-heat and remove from fire. Finish with butter and serve hot with fried croutons and bacons. Chicken Fricasse (Fricasse de Volaille) Chicken 1 kg Salt 10 gm Peppercorns 5 gm Butter 30 gm Onions 115 gm Parsley 5 gm Mace 2 gm Bayleaf 2gm Refined flour 60 gm Chicken stock 600 ml White pepper 5 gm Carrot 250 gm Mushroom 60 gm Egg yolk 1 no Cream 30 ml Crouton 60 gm Method 1. Clean and cut the chicken 2. Melt butter and saut onions 3. Add bay leaf, parsley and mace. 4. Add meat, cook in slow fire for 10 minutes, stirring frequently. 5. Add stock and simmer on gentle fire till tender 6. Add flour blended with stock into the pan. 7. Add carrots, bring to boil and thicken the sauce. 8. Dish the chicken into a serving dish and pour the sauce over it. Garnish with slices of mushroom and croutons. Finish with egg yolk and cream

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Pommes Duchess Potatoes 400 Gm Salt To taste Butter 5 gm Cream 10 ml White pepper powder To taste Nutmeg 2 gm Egg yolk 1 No. Method 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. 5. Pipe into rosettes and bake lightly in a preheated oven till golden brown. Buttered Carrots (Carrots au Beurre) Carrot 500 gm Parsley 5 gm Butter 30 gm White pepper powder 3 gm Salt 5 gm Sugar 5 gm Method 1. Clean carrots, cut into roundels of 2mm each 2. Boil in water with sugar. 3. Drain and toss in butter, season it. 4. Garnish with chopped parsley. Souffl Froid Milanese Castor sugar 250 gm Egg 3 nos Gelatine 15 gm Lime 3 no Cream 300 ml Water 75 ml Glucose biscuit 3 nos Pistachio 10 gm Almonds 10 gm Method 1. Whisk together egg yolk, sugar, rind and lime juice in a bowl over a double boiler till thick and creamy. 2. Allow the mixture to cool. 3. Hydrate gelatine, dissolve, cool and add to the mixture. 4. Fold in whipped cream. 5. Beat the egg white till stiff and fold into the mixture. 6. Pour the mixture into a souffl mould, covered with a butter paper and leave for setting in refrigerator. 7. Serve garnished with biscuits and nuts.

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Menu 2 Cream of Carrot Soup PouletSauteHongroise Pommes Lyonnaise Haricot Vert au Beurre ChoufleurMilinaise Fruit Triffle PouletSauteHongroise Chicken 1 kg Butter 60 gm Onions 60 gm Paprika 5 gm Tomato 500 gm Cream 75 ml Salt 5 gm White pepper powder 3 gm Pilaf rice 225 gm Method 1. Clean, cut and season the chicken 2. Saut the chicken in butter without browning along with onions and paprika. 3. When the onions are slightly browned, add peeled and sliced tomatoes. 4. Prepare a plainpilau rice. Combine it with one chopped tomato roughly chopped and sauted in butter. 5. Present the chicken in a large plate, in the centre with rice around. 6. Add cream to tomatoes in a pan. Rub through a sieve. 7. Re-heat and pour over chicken Pommes Lyonnaise Potato Onions Parsley White pepper Salt Butter

Cream of Carrot Soup Carrot 450gm Onion 100 gm Butter 30 gm Salt 10 gm White pepper powder 5 gm Cream 60 ml Stock 300 ml Method 1. Saut onion, carrots with butter in a pan for 5 minutes 2. Add stock and seasonings. 3. Simmer for 25 minutes until the vegetables are tender. 4. Strain vegetables into a blender, make a smooth puree. 5. Return the puree to the broth and heat. 6. Remove from fire and add cream. Blend the mixture well. 7. Check the seasoning and serve hold

450 gm 115 gm 5 gm 3 gm 5 gm 30 gm Page 3

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Method 1. Boil the potatoes and cut into roundels 2. Fry sliced onion till golden brown and remove. 3. Toss the potatoes in same fat. Add onions, mix well. 4. Remove from fire, serve hot garnished with chopped parsley. Haricot Vert au Beurre French beans 500 gm Butter 25 gm Salt 5 gm White pepper 3 gm Method 1. String the beans and cut into batons. Cook in boiling salted water and refresh. 2. Heat butter, saut the beans and season. ChoufleurMilinaise Cauliflower Cheese Butter Salt Fruit Trifle For sponge Refined flour 90 gm Sugar 90 gm Egg 3 no Vanilla essence 5 ml For Custard Castor sugar 10 gm Chickoo 100 gm Sugar syrup 100 ml Fresh cream 200 ml Jam 30 gm Brandy 50 ml Cherry 20 gm For filling Apple 100 gm Orange 100 gm Banana 100 gm Method 1. Prepare a fatless sponge. Slice into two sheets, sandwich with jam and cut into cubes.Peel and cut fruits into cubes. 2. Arrange the cubes of sponge in an oval dish, pour over brandy and sugar syrup.Arrange the fruits in layers over the cake. 3. Whip the cream with sugar and spread over the fruits. Decorate with cherries.

500 gm 30 gm 30 gm 10 gm

Method 1. Clean cut the cauliflower into flowerets and boil in salted water. 2. Set in a pyrex dish, topped with grated cheese and dots of butter. 3. Place under a grill till the cheese is melted. 4. Serve hot sprinkled with nut brown butter.

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Menu 3 Fruit Soup Champignons Farcis Poulet Roti Pommes Chateu Charlotte Royale Fruit Soup Water melon Yoghurt Sugar Method Champignons Farcis Mushroom Mix vegetable Olive oil Bread Parmesan cheese Salt Pepper Lettuce leaves 450 gm 250 gm 20 ml 2 slices 50 gm 5 gm 3 gm 2 no

2 kg 250 ml 50 gm

1. Cut the water melon into thick slices. Remove seeds and scoop out flesh. 2. Make a juice from the pulp. 3. Add sugar and blend with yoghurt. 4. Mix well and keep in refrigerator. 5. Serve chilled with scoops of water melon.

Method 1. Clean and cut mushroom horizontally into two. 2. Stuff the mushroom with a dollop of farce (minced vegetable stuffing). 3. Pre-heat oven to 180 C and cook the mushrooms for 20-30 minutes. 4. Prepare croutons with bread and olive oil. 5. Arrange the plate with lettuce leaves and croutons. Put the cooked mushroom on top, sprinkle with grated parmesan cheese.

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Poulet Roti Chicken 1 kg Salt 10 gm White pepper 5 gm Fat 30 gm Accompaniments Bread sauce 150 ml Butter 25 gm Milk 150 ml Cream 75 ml Onion 50 gm Cloves 3 gm Bayleaves 2 gm Bread crumbs 20 gm Salt 5 gm Cayenne pepper 2 gm Potato wafers 30 gm Brown gravy 150 ml Method 1. Clean and season the chicken with salt and pepper. 2. Place it on a roasting tin. 3. Cover it with melted fat 4. Bake the chicken at 175 - 190C for 1 hours, basting frequently 5. Prepare roast gravy with stock and sediments from roasting tin. 6. Serve on a flat silver dish with watercress at back and wafers in front. 7. Roast gravy and Bread sauce to be served separately. Bread Sauce. 1. Bring the milk and cream to a simmering boil in a saucepan. Add the onion, cloves and bay leaf. Compiled by Sreejith/Vikas Set aside to infuse for 20 minutes. Strain into a clean pan. Add the breadcrumbs and simmer for 2 minutes until thickened. Season with the salt and cayenne pepper. 4. Remove from the heat, and melt the butter on top, which will form a seal until ready to serve. When read to use, gently heat through, mix the butter in and serve. Pommes Chateau Potato 500 gm Salt 10 gm Fat 60 gm 1. Wash, peel and cut potatoes into barrel shape and parboil in salted water. 2. Melt fat in a roasting tin, add potatoes and brown all sides. 3. Season with salt and cook in hot oven for about 30 minutes. 4. Cook to a golden brown and drain excess fat on an absorbent paper.
2. 3.

Charlotte Royale Fatless sponge Custard Gelatin Milk Vanilla essence Egg yolks Icing sugar Whipped cream Whipping cream Icing sugar Liqueur

300 gm 5gm 100 ml 5 ml 2 no 25 gm 60 gm 10 gm 10 ml

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1. Cut the cakes into about 1 cm (half inch) slices.Butter a bowl and place 1 cm slices of jam roll around the sides, fitting them tightly together so that there are no spaces for the custard to seep through. Reserve some slices for placing on top of the Bavarian cream (which will be the bottom of the cake when removed from the mould) and refrigerate. Menu 4 Consomm Julienne Supreme de Volaille a la Kiev Pommes Pailles Choufleur au Gratin Queen of Pudding Consomm Julienne Stock 1 lt Mince meat 100 gm Egg white 1 no Carrot 30 gm Onion 30 gm Celery 15 gm Cloves 1 gm Bayleaf 1 gm Pepper corn 5 gm Garnish Carrot 15 gm Turnip 15 gm Leeks 15 gm Celery 15gm Method 1. Cut juliennes of carrot, turnips, leeks and celery. Parboil and keep aside. 2. Mince the remaining vegetables and mix with egg white, browned onions, minced meat and cold stock. 3. Allow the stock to simmer and whisk once. 4. Allow to simmer gently until raft is formed and sinks lightly. 5. Strain through muslin cloth and serve hot garnished with cooked juliennes of vegetables. Page 7

2. Heat milk with vanilla over a medium heat. Add dissolved gelatine to the milk and bring it gently to the boil, stirring continuously. Remove from the heat and allow to cool slightly. 3. Whisktogether egg yolks, icing sugar and salt until smooth, and pour the yolk mixture into the milk while stirring constantly. 4. Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon. The mixture must not boil. Pour into a bowl and allow cooling, then refrigerating until the custard is cold and just beginning to thicken. 5. Whip the cream until it just starts to thicken, and then add the icing sugar. Continue whipping to soft peaks. Fold in the fruit or pure and/or liqueur if using. 6. Fold cream together with the cooled, but not set, custard. (If the custard has cooled and set a bit too fast, use your mixer to make it creamy before blending it with the whipped cream.). 7. Pour into the prepared dish, top with reserved slices of sponge roll and chill overnight. 8. To unmould, briefly place the bowl into warm water, cover with serving plate and invert. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as a garnish.

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Supreme de Volaille a la Kiev Chicken breasts and wings 4 nos Butter 80 gm Salt 10 gm White pepper 5 gm Mint 10 gm Refined flour 30 gm Egg 2 no Breadcrumbs 30 gm Fat 100 ml Method 1. Halve the chicken breasts removing skin but leaving main wing bone attached. 2. Place the chicken breasts between pieces of dampened wax paper. 3. Pound until thin with a steak hammer or rolling pin 4. Place a piece of butter in centre of each breast. 5. Sprinkle with salt, pepper and ground mint. 6. Dust with flour, dip in beaten eggs and breadcrumbs. 7. Place in freezer for one hour. 8. Deep fry in fat for three minutes and bake at 175C for 30 minutes. Pommes Pailles Potato 500 gm Salt 10 gm Fat 100 ml Method 1. Wash, peel and cut the potatoes into fine julienne strips. 2. Deep fry until golden brown and crisp 3. Drain well on absorbent paper and season with salt.

Choufleur au Gratin Cauliflower 500 gm Salt 5 gm Sauce Milk 300 ml Butter 30 ml Flour 30 gm Cheese 30 gm Egg yolk 1 no Method 1. Wash and cut the cauliflower into flowerets. 2. Boil in salted water and drain 3. Prepare a white sauce, add half of grated cheese and beaten egg yolk. 4. Place the cauliflower in a buttered pyrex dish. 5. Cover it with the prepared sauce 6. Sprinkle with remaining cheese and bake in an oven or under a grill till light brown.

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Queen of Pudding Milk 250 ml Butter 30 gm Bread 115 gm Jam 30 gm Lime rind 2 gm Egg 2no Sugar 55 gm Method 1. Heat milk and butter together and pour over the bread. 2. Add half of sugar, egg yolks and grated lime rind. Mix well and allow to stand for half an hour. 3. Pour into a greased pie dish and bake till quite firm 4. Heat jam and spread over the pudding. 5. Beat egg whites, fold in sugar and pile on the pudding. 6. Bake in slow oven for about 15 minutes till meringue is set and pale brown in colour. Menu 5 Crudits with Herb Mayonnaise Blanquet de Veau Pommes de Terre Anna Buttered Spinach Crepes Normande Crudits with Herb Mayonnaise Carrot 100 gm Cucumber 100 gm Yellow pepper 50 gm Leeks 50 gm Mayonnaise Egg 2 nos Salad Oil 300 ml Mustard 5 gm Salt 3 gm Sugar 2 gm Vinegar 30 ml Tarragon 10 gm Chives 10 gm Basil 10 gm White wine vinegar 5 ml Method 1. Clean and cut the vegetables into baton shape. 2. Prepare a mayonnaise sauce and mix together freshly chopped herbs. 3. Neatly arrange the vegetables in a plate and serve mayonnaise in a separate bowl. Page 9

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Blanquet de Veau Breast of veal 500 gm White stock 300 ml Carrot 50 gm Onions 115 gm Clove 1 gm Leeks 30 gm Parsley 10 gm Thyme 5 gm Cream 30 ml Bayleaf 1 gm Butter 20 gm Refined flour 20 gm Mushroom 15 gm Shallots 15 gm Lime 1 no Salt 10 gm Method 1. Cut the meat into even sized large cubes. Blanch the meat in boiling water and drain 2. Put the meat into a saucepan with enough white stock to cover. Add salt, boil and skim. 3. Add carrots, pique and a faggot made of leeks, parsley, bayleaf and thyme. Cook for 1 hours. 4. Prepare a roux, moisten with cooking liquor. Add mushrooms and cook for 15 minutes. Keep aside. 5. Transfer meat into a saute pan with shallots and mushrooms cooked in stock. Finish the sauce with a liaison of egg yolks, mixed with cream and few drops of lime juice. 6. Strain over veal and its garnish. Heat without boiling. Serve hot sprinkled over with chopped parsley. Pommes de Terre Anna Potato 500 gm Butter 60 gm Salt 5 gm White pepper 5 gm Method 1. Peel, wash and cut the potatoes into roundels 2. Parboil, and place in a greased mould. 3. Apply some butter over this layer and place another layer overlapping. Season and repeat the same process till all potatoes are used up and mould is filled into the rim. 4. Cook in a moderate oven for about 30 minutes. 5. Turn the whole over to equalize colouring. 6. Drain off the excess butter and serve hot

Buttered Spinach (Epinard au Beurre) Spinach 450 gm Butter 30 gm Salt 10 gm Method 1. Wash and drain the spinach. 2. Cook in salted boiling water. 3. When cooked remove from fire, chop finely. Add melted butter and serve hot

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Crepes Normande Refined flour 250 gm Egg 3 no Milk 200 ml Sugar 50 gm Salt 3 gm Calvados 60 ml Dessert apple 200 gm Butter 50 gm Method 1. Prepare a batter for pan cake with milk, flour, salt and sugar. Allow the batter to stand for 2 hours. 2. Peel, slice and soak the apples in calvados. 3. Toss the apples in butter 4. Make crepes (pan cakes), fill the tossed apples in the centre and fold. Sprinkle with fine sugar on top before service. Menu 6 Cream of Spinach Cote de Veau de Papillote Pommes de Monica SaladeBetrave Lemon Jelly Cream of Spinach (Crme de Epinard) Spinach 450 gm Cream 75 ml Salt 5 gm White pepper 3 gm Bchamel sauce Milk 500 ml Butter 50 gm Refined flour 50 gm Onion 50 gm Cloves 1 gm Method 1. Wash and shred spinach. Boil the spinach till done. 2. Remove from fire. Strain and make a puree. 3. Prepare a bchamel sauce and mix with the spinach puree. 4. Pass through a strainer and re-heat. 5. Remove from fire and add cream. Serve hot.

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Cote de Veau de Papillote Veal chops Butter Butter paper Mushrooms Onions Shallots Ham Method 1. Saut veal chops in butter until cooked and golden. 2. Cut squares of butter paper big enough to wrap up each chop and oil them. 3. Keep a slice of Ham and Veal chop and one table spoon mushroom duxelle 4. Fold the paper and keep in hot oven (240C) until the paper turns golden. Pommes del Monica Potatoes 500 gm Milk 200 ml Cream 50 ml Bread crumbs 10 gm Butter 10 gm Salt 5 gm Pepper 3 gm Method 1. Peel the potatoes and make 1.5 cm cubes, place in shallow pan 2. Add milk and seasoning and cook very gently till tender. 3. Pour cream over and sprinkle with bread crumbs and melted butter 4. Gratinate at 175 C. SaladeBetterave Beetroot 225 gm Oil 50 ml Vinegar 100 ml Dill leaves bunch Salt 5 gm Pepper 3 gm Mustard 3 gm Method 1. Wash and peel beetroot, cut into dices. 2. Boil the beetroot and drain 3. Chop all dill leaves 4. Prepare a dressing with oil, vinegar and seasoning. 5. Combine the beetroot with the dressing and toss 6. Serve garnished with chopped dill leaves.

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Lemon Jelly Lemon 4 nos Water 600 ml Sugar 200 gm Cinnamon sticks 2 no Cloves 2 no Coriander seed 10 gm Gelatine 50 gm Egg whites 2 no Method 1. Peel the rind thinly without pith from two of the lemons and squeeze the juice. 2. Place in a pan together with lemon rind and bring to boil. Allow to cool slightly and then add the juice from the lemon. 3. Whisk egg, add the prepared liquid, stir in the remainder and bring to boil quickly, keeping the bottom of the pan clean by gently stirring with a wooden spatula. Remove the spatula immediately when it comes to boil. Allow to simmer very gently for 10 min, then allow to rest for a further 20 min 4. Strain the jelly carefully through a jelly bag or folded cloth which has been well washed in clean water and wring out. Use as required. Menu 7 Chicken Veloute Salade Mimosa CottelettesdAgneauPanees Pommes Arlie Compote de Poires Chicken Veloute Butter Flour Mushroom Salt Pepper Chicken stock Bones Carrots Onions Leeks Celery Bouquet garni Bay leaf Peppercorn Water Method

200 gm 200 gm 50 gm 5 gm 3 gm 2 lt 200 gm 50 gm 50 gm 50 gm 25 gm 15 gm 2 gm 5 gm 3 lt

1. Prepare a blonde roux 2. boil the chicken stock 3. Gradually mix into the roux using wooden spatula, avoiding all lumps. 4. Add mushroom trimming into sauce and simmer gently for 1hr stirring frequently with a wooden or metal spatula and strain. Compiled by Sreejith/Vikas Page 13

THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Salade Mimosa Lettuce Orange Grapes Banana Lemon Cream Dressing Double cream Lemon juice Salt Pepper Cayenne Method 1. prepare quarters of lettuce and arrange on salad bowl 2. Garnish with segments of peeled orange, grapes and banana slices dipped in lime juice. 3. Serve with a sauce boat of cream dressing. Cotelettes d agneau panes (one portion) Lamb cutlet 450 gm Flour 100 gm Egg (egg wash) 1 no Bread crumbs 30 gm Oil 100 ml Jus lie 100 ml Butter 150 gm Method 1. Lightly flatten the cutlet with a cutlet bat and trim excess fat. 2. Season the cutlets and panera l anglaise (i.e. season the cutlet, coat with flour, egg wash and finally roll in bread crumbs), flatten, reshape and mark trellis fashion with back of the knife. Compiled by Sreejith/Vikas 3. Heat oil in a saut pan and fry to a golden brown colour on both sides until cooked.(7-8 min) 4. Arrange the cutlets on suitable dishes and surround with a cordon of jus lie. Place butter in a suitable frying pan and cook until nut brown, shaking the pan to ensure even colouring. 5. Pour over the cutlet and place a frill on each cutlet bone. Pommes arlie Potato Salt Butter Cream Chives Parmesan Cheddar Butter(gratination) Method

450 gm 5 gm 50 gm 300 ml 2 tbsp 50 gm 25 gm 50 gm

1. Select smooth even sized potatoes without blemishes. Wash then well and dry. Lay the potatoes flat and cut a shallow incision around the top quarter of each potato. 2. Place a layer of salt in a suitable tray then lay the potatoes on top without touching each other. Bake in hot oven (220C) for 45 min 1hr, until soft. 3. Open the potato around the cut line and empty the pulp with a spoon and into a basin. Discard the top skin. 4. Mix potato with a fork/ wooden spatula then mix in the butter, cream and chives and season with salt and milled pepper. 5. Fill the empty potato cases with the mixture moulding slightly dome shape with the back of a fork. Sprinkle with cheese and butter and gratinate in a hot oven. Serve on dish paper on a flat dish. Page 14

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Compote de Poires 6 no Menu 8 Potage aux Champignon Entrecote au Poivre Pommes Fondant Carrots Vichy/ Petit Pois Bavaroise au Caf Potage aux Champignon Paris mushrooms (white) 440 g Garlic 2 cloves Leeks m300 gm Butter(unsalted) 28 g Oliveoil 30 ml Whiteflour (all purpose) 16b gm Longgrain rice 25 gm Chicken broth 1 lt Pepper 2 gm Salt 5 gm Sourcream 65 ml Freshchives 15 gm Method 1. Finely slice the mushrooms; press or mince the garlic, discarding the dark-green part of leeks and thinly slice the white and pale green. 2. Melt the butter in a saucepan or pot over medium-low heat. Y do sweat the leeks and garlic about 10 minutes until very tender. 3. Meanwhile, heat oil in a skillet over medium-high heat. Y to skip the mushrooms, a little at a time, to brown and not Page 15

Pears

Sugar vanilla bean Orangejuice

75g
1 no

10 ml

Method 1. Peel the pears, core them and cut them into pieces. 2. Heat the sugar with two tablespoons of water in a saucepan for a light caramel. 3. Add orange juice, cover, let dissolve over low heat. 4. Add pears, vanilla and a little pepper, cover again and cook for 10 minutes over low heat. Cool aavnt serving.

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'boiled' in the water they release. Remove from pan and as they become golden and reserve . 4. When the leeks are softened, add the flour. Cook 2 minutes, stirring, then add the rice and mushrooms (keeping aside a few mushrooms to decorate the bowls, if desired). Pour the broth, bring to a boil, then reduce heat and simmer about 15 minutes, until cooked rice. Salt and pepper to taste. Puree in blender . 5. Serve the soup into bowls. Garnish each bowl with a dollop of sour cream, chopped chives (optional) and whole mushrooms that have been set aside. Entrecote au povire Pepper corns 10 gm Sirloin steak 4x200gm Oil 250 ml Butter 50 gm Brandy 180 ml Fondsbrun 1 lt Butter 50 gm Parsely 10 gm Method 1. Crush the peppercorn. Season the steak with salt and sprinkle with peppercorn, lightly pressing them in. sprinkle with oil allow to marinate for 1hr. 2. Heat in saut pan and just as it begins to brown, shallow fry the steaks quickly, keeping slightly under done. Arrange in earthenware dishes & keep warm. 3. Discard the fat from the pan and add brandy and flamb, then add the stock, strain and reduce by half. Shake in butter and adjust the seasoning. 4. Coat steak with the sauce and sprinkle with chopped parsley. Compiled by Sreejith/Vikas Pommes Fondant Potato 500 gm Butter 60 gm White stock 300 ml Salt 5 gm White pepper 3 gm Method 1. Peel and cut potatoes into olive shape 2. Brush with melted butter 3. Place in a pyrex dish, half covered with stock and season it. 4. Cook in a hot oven brushing potatoes frequently with melted butter 5. When cooked, stock should have been completely absorbed by potatoes 6. Serve hot, brushed over with melted butter. Carrotes Vichy Carrots 225 gm Butter 10 gm Sugar 5 gm Parsely 10 gm Method 1. Cut the carrot into 2mm thick slice using mandolin. 2. Place the carrots in a pan, barely cover with water and add butter, sugar and a little salt. Cover with a lid and allow to boil steadily until almost cooked. 3. Remove the lid and continue cooking to evaporate all the liquid, leaving a light syrup in which the carrots need to be tossed. 4. Serve in vegetable dish sprinkled with chopped parsley.

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Bavarois au caf Milk 450 ml Coffee extract 10 ml Egg yolk 3 nos Sugar 150 gm Gelatine 30 gm Double cream 150 ml Almond oil 10 ml Crme Chantilly 200 ml Method 1. Place milk and coffee extract in a heavy pan and bring to boil. 2. Place in a large basin and whisk together egg yolk and sugar. Add the milk slowly, whisk well. Return the mixture to the pan and cook gently, stirring continuously with a wooden spoon until the mixture thickens and coats the back of the spoon. Take care not to overheat. 3. Drain the gelatine, add to the hot mixture and stir until it has dissolved. Pass through a fine strainer into a bowl and allow to cool. Stirring occasionally. 4. Place the cream in a basin and whip lightly. Fold into the egg mixture as it thickens but just before setting point pour into mould which have been very lightly coated with almond oil. 5. Place the bavarois in the refrigerator and allow to set. 6. Shake the mould and turn out the bavarois into suitable dishes. Decorate lightly with crme Chantilly and chocolate chips. Menu 9 Mixed Vegetable Soup Fish Mornay Pommes Noisette Salade de Tomato Apple Fool Mixed Vegetable Soup Potato 115 gm Turnip 55 gm Carrot 115 gm Onions 55 gm Peas 115 gm Tomato 55 gm French beans 55 gm Salt 5 gm White pepper 3 gm Stock 1 lt Method 1. Cut all the vegetables into even sized pieces. Blanch tomatoes. 2. Cook in stock till tender. Add seasoning and serve hot

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Fish Mornay Pomfret / Sole 500 gm Lime juice 1 tsp Milk 1 tbsp Shallots 10 gm Grated cheese 30 gm Parlsey 10 gm Salt 10 gm Pepper 5 gm Mornay sauce 300 ml Butter 30 gm Refined flour 30 gm Milk and stock 300 ml Cheese 30 gm Seasoning 5 gm Method 1. Clean, fillet and skin fish. 2. Arrange in a baking dish 3. Season and sprinkle lime juice and milk. Sprinkle with chopped shallots. 4. Cook in moderately hot oven. 5. Prepare mornay sauce with milk and stock, roux and herbs. Cook for 10 minutes. 6. Remove shallots and put fish into a pyrex dish. 7. Coat with sauce and sprinkle with cheese. 8. Brown under a grill. Garnish with parsley. Pommes Noisette Potato 500 gm Butter 60 gm Salt 10 gm Method 1. Wash and peel potatoes 2. Cut with a spoon cutter into even balls 3. Cook in salted water and drain. Fry in butter till golden brown.

Salade de Tomato Tomato 225 gm Lettuce bunch Onions/ Chives 5 gm Vinaigrette 30 ml Parsley 15 gm Method 1. Peel tomatoes, slice thinly. 2. Neatly arrange on lettuce leaves 3. Sprinkle with vinaigrette, chopped onions and parsley.

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Apple Fool Apple Sugar Water Lemon juice Double cream Cream Chantilly Biscuits la cuillre(Finger biscuits) Method

500 gm 120 gm 50 ml 5 ml 250 ml 100 ml 10 gm

Menu 10 Cream of Tomato Fish Meuniere Pommes Provencal SaladeCocombre Steamed Sponge Pudding Cream of Tomato Tomato 350 gm Carrot 115 gm Turnip 30 gm Onion 30 gm Butter 30 gm Refined flour 30 gm Milk 300 ml Stock 750 ml Salt 10 gm White pepper 5 gm Croutons 30 gm Parsley 10 gm Method 1. Clean and cut tomatoes. Chop onions, turnip and carrots. 2. Cover the vegetables with stock, add seasonings and cook till vegetables are tender. 3. Pass through a sieve to make a puree. 4. Prepare a white sauce, cool. 5. Add puree to sauce gradually.

1. Peel core and slice apples. Place in a pan with the sugar water and lemon juice. Allow to cook slowly to a fairly stiff pure pass through a sieve into a basin and allow to cool thoroughly. 2. Place into a basin and whip. Add the apple pure and mix in carefully. Ladle into glass coupes and smooth the surface level. Allow to chill and set in refrigerator. 3. Decorate with rosettes of cream and serve biscuit as accompaniments.

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

6. Re-heat, check seasonings and serve hot with croutons and parsley. Fish Meuniere Fish 800 gm Lime 4 no Butter 50 gm Oil 20 ml Refined flour 100 gm Parsley 5 gm Salt 5 gm Pepper 3 gm Method 1. Clean and cut fish into darne/fillet. Marinate with salt and lime juice. 2. Dust in seasoned flour and cook in a mixture of butter (25gm) and oil. 3. When it is cooked remove and serve with garnish of lemon wedge and parsley. 4. Heat remaining butter to a nut brown stage. Squeeze lime and sprinkle chopped parsley, pour butter over the fish. Pommes Provencal Small potatoes Fat Butter Garlic Parsely Method

500 gm 100 gm 25 gm 2gm 10 gm

1. Boil potato in salt water, simmer gently for 15 min. 2. Drain and peel potatoes and cool. Cut into 3mm thick slices. 3. Melt butter add 2 cloves of finely chopped garlic and fry gently without colour. 4. Add the potato and fry to a golden brown colour, tossing occasionally. Drain into a colander. 5. Garnish with chopped parsely and serve in vegetable dish.

SaladeCocombre Cucumber 225 gm Parsley 30 gm Vinaigrette 150 ml Method Peel and slice cucumber. Sprinkle over vinaigrette and chopped parsley.

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THIRD SEMESTER BHM FOOD PRODUCTION PRACTICAL

Steamed Sponge pudding Butter Sugar Egg Flour Baking powder Salt Milk Icing Sugar Jam sauce Method

125 gm 125 gm 2 no 125 gm 5 gm 1 gm 25 ml 15 gm 20 ml

1. Cream together butter and sugar. 2. Add beaten eggs gradually. 3. Add flour, B.P., and salt and mix carefully into the creamed mixture. Together with the milk. 4. Place the mixture in a buttered and sugared pudding basin or individual dariole moulds. Cover with buttered grease proof paper and steam for approximately 1 hr in case of pudding bowl, and 40 min in case of dariole moulds. 5. Turn out on suitable dishes and serve with sauce.

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