NAVTEC-DTH(F&B Production)

DEPARTMENT OF TOURISM & HOSPITALITY, HAZARA UNIVERSITY MANSEHRA, KPK Pakistan.

Mohammad Alam

Department of Tourism & Hospitality Culinary art is the art of cooking. Culinary artists are responsible for skillfully
Hazara university preparing meals that are as pleasing to the palate as to the eye. Increasingly
0997-414175 they are required to have knowledge of the science of food and an
Email: alampices@yahoo.com understanding of diet and nutrition. They work primarily in restaurants, fast
food franchises, delicatessens, hospitals and other institutions and
corporations. Kitchen conditions vary depending on the type of business,
restaurant, nursing home etc.
This course is prepared to provide participants with knowledge and skill
necessary to meet the requirement of the entry level occupational skill
standard for food preparation. All theory lectures will be followed by practical
training in the training kitchen of DTH Hazara university..
 WHAT IS BEVERAGE
The term beverage on menu traditionally refers to coffee but it has become more common now
for it to encompass tea, coffee, tansies, milk drinks etc.
A drink, or beverage, is a liquid which is specifically prepared for human consumption. In
addition to filling a basic human need, beverages form part of the culture of human society.
The word drink is primarily a verb, meaning to ingest liquids, see Drinking. As a noun, it
refers to the liquid thus ingested. It is often used in a narrower sense to refer to alcoholic
beverages.

Types of Beverages
There are three main categories of drink stock.
1. Soft drinks or Non- alcoholic drinks eg. Fruit juices, mineral water, carbonated drinks,
fruit squishes.
2. Alcoholic drinks: Beer, cider, spirits, wines, liqueur
3. Hot drinks and with or without alcohol. Tea, coffee, hot chocolate, mulled, liquor coffee.

Drinks almost always it largely consists of water.

These include:
 Water, from the tap or from a bottle
 Juice, for example fruit juices, vegetable juices
 Soft drinks ,Lemonade, Carbonated drinks (generally called sodas in the Eastern U.S.,
pop Dairy drinks, for example milk, yoghurt drink, chocolate milk, milkshake
 Alcoholic beverages
 Cocktails - mixed drinks
 Hot beverages, for example coffee, tea, hot chocolate, hot cider
 Some substances may either be called food or drink, and accordingly be eaten with a
spoon or drunk, depending on solid ingredients in it and on how thick it is, and on
preference:

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  Soup
 Yoghurt

Beverage Cost Percentage = Beverage Cost / Beverage Sales

A Garnish is an item or substance used as a decoration or embellishment on a prepared

food dish or drink. In some cases, it may give added or contrasting flavor, but a typical
garnish is selected first to augment the visual impact of the plate, not necessarily to
affect the flavor.

Food Presentation is the art of modifying, processing, arranging, or decorating food to

enhance its aesthetic appeal.

Cocktail
A cocktail is a mixed drink containing two or more ingredients. Originally a mixture of
distilled spirits, sugar, water, and bitters. the word has gradually come to mean almost any
mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor
and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or
herbs
Measurement
Unit UK US
fl. oz ml fl. oz ml
Dash 1/48 0.592 1/48 0.616
Teaspoon 1/8 3.55 1/6 4.93
Tablespoon 1/2 14.2 1/2 14.8
fluid ounce or pony 1 28.413 1 29.574
shot, bar glass or jigger 3/2 42.6 3/2 44.4
can of Coke 11.6 330 12 330
pint 20 568 16 473

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 4/60
MASALA TEA
Ingredients
 Black tea - 1 tablespoon
 Water - 2 cup
 Milk - 1/2 cup
 Sugar - 1 tablespoon
 Cloves - 2 no's
 Cardamom - 1 no.
 Cinnamon - 1 inch. stick
 Black pepper seed - 4 no's
 Ginger - 1/2 teaspoon Grated

Method
1. Crush the cloves, cardamom pods , cinnamon and black pepper seeds.
2. Take water in a pan, add ginger and crushed spices and bring to a boil.
3. Remove the pan from the heat, cover and let steep for 5 minutes.
4. Add the milk and sugar to the pan and bring to a boil.
5. Remove from the heat and add the tea , stir it well.
6. Pour into a teapot or teacups.
7. Enjoy hot masala tea.

PESHAWARI QEHWA (GREEN TEA)

Ingredients:
 2 tsp Green
 4 cup water
 2 tsp sugar
 3-4 pods of green cardamom
 fine Sugar to taste(optional)

Method:
1. In a large saucepan, bring 4 cups of cold water to a boil.
2. Add crushed green cardamom, and sugar.
3. Cover and let it ring to boil for 2-3 minutes.
4. Shutdown the flame and add the green leave
5. Cover it for another 2 -3 minutes to bree the tea.
6. serve in to the cups or tea pot by staining
7. Serve with lemon on side plate
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Ice Tea
Ingredients:
 8 tea bags
 1 cup ice cubes
 few lemon slices
 4 glass Water
 fine Sugar to taste(optional)

Method:
1. In a large saucepan, bring 4 cups of cold water to a boil.
2. Remove water from heat and add tea bags.
3. Cover and let it stand 5 minutes.
4. Remove tea bags and pour the water into a pitcher.
5. Add 4 cups of cold water to the pitcher and stir.
6. Add sugar and lemon according to taste.
7. Add ice cubes and stir well.
8. Ice Tea is ready to serve.
9. Enjoy
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Nimbu Pani
Ingredients
 Lime Juice - 1/4 cup
 Water - 3 cups
 Sugar - 4 teaspoon
 Salt - 1/4 teaspoon
 Ice - 1/4 cup crushed

Method:
1. Mix water and sugar till sugar dissolves well.
2. Add salt and lime juice and mix well.
3. Chill it with crushed ice.
4. Enjoy chilled nimbu pani.

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Gulab Sharbat

Ingredients
 Rose Petals (Red) - 2 cup
 Cardamom - 2
 Sugar - 2 tablespoon
 Lemon Juice - 1 tablespoon
 Pomegranate Juice - 2 tablespoon
 Cold Water - 3 cup
 Boiling water - 6 cup
 Ice - 1/4 cup crushed

Method
1. Crush the rose petals and place them in a large bowl.
2. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds.
3. Set aside overnight.
4. Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
5. Add the sugar, and float the rose-cardamom bowl over a hot water filled sink until the sugar
dissolves completely.
6. Remove from the hot water and cool it to room temperature.
7. All all the rest of the ingredients and stir well.
8. Serve chilled Gulab Sharbat.

Milk Shakes
These can be made with the pulp of any ripe fruit like mango , banana , pineapple, apple etc..
( except citrus fruits ) .

You need
 1 litre boiled and cooled milk
 2 cups pulp of any fruit
 ½ cup sugar
 A few drops of essence ( optional )

Method
Mix the ingredients in a mixer and keep in the fridge. Makes 4 – 6 glasses.

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Kharbhooja Sharbat#1

Ingredients
 Kharbooja - 1 no's
 Orange Juice - 1/4 cup
 Lemon Juice - 1/4 cup
 Khus essence - Few drops
 Sugar/Honey - 1 teaspoon
 Ice - 1/4 cup

Method
1. Cut the white melon to remove deseeds.
2. Peel the melon, take out the flesh or pulp and process in a blender.
3. Add remaining ingredients and blend again until smooth.
4. Add crushed Ice to make it chill and server chilled Kharbhooja Sharbat.

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Watermelon shakes #2

Ingredients
 milk - 1 glass
 watermelon - 1 cup
 cream - 1 tbsp
 Sugar/Honey - 1 tbsp
 Ice - 1 cup
Method
1. Peel and deseed the watermelon, cut in to small pieces.
2. Put watermelon, cream, milk, sugar and ice in a blender.
3. Blend well and serves after garnish.
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Cold Coffee
Ingredients:
 Instant coffee - 1 tablespoon
 Chilled milk - 4 cup
 Sugar - 1 tablespoon
 Warm water - 1 tablespoon

Method:
1. Mix together until coffee, sugar and warm water .
2. Add milk and shake well in a blender to make it foamy .
3. Serve Cold Coffee in a mug.

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1.
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Chocolate Shake
Ingredients:
 Milk - 1 cup
 Vanilla Ice Cream -1 cup
 Chocolate Syrup - 1 tablespoon
 Vanilla Extract - 1 teaspoon
 Ice - 1/4 cup
 Honey - 1/2 teaspoon

Method
1. Mix together milk and vanilla ice cream in a blender and blend until smooth and creamy.
2. Now add vanilla extract , chocolate syrup ,honey ,some ice and blend well.
3. Serve chilled Chocolate Shake.
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Banana Shake
Ingredients:
 1 cup cold milk
 2 cup orange juice

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  2 tsp sugar syrup
 2 mashed banana

Method:
1. Blend very well, preferably in a mixer. Serve in a wine glass, garnish with whipped cream and a
piece of banana.
2. Banana Milkshake is ready to serve.
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Banana Orange Shake
Ingredients:
 1 Can frozen orange juice
 2 bananas, well ripened and mashed
 1-1/2 quarts Vanilla ice cream, softened
 2 quarts Milk, well chilled
 Extra ice cream to float on punch

Method:
1. Place softened ice cream in a large mixing bowl. Beat in orange juice and bananas with electric
mixer until well blended.
2. Continue beating and gradually add milk.
3. Beat until smooth and frothy.
4. Float additional ice cream on top.
5. Serve immediately.
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Almond Honey Milk
Ingredients:
 Almonds - 1/2 cup
 Milk - 2 cup
 Cardamom powder - 1/4 teaspoon
 Vanilla - 1/2 teaspoon
 Honey - 3 teaspoon

Method
1. Blend almonds with water in a blender to make fine puree.
2. Add 2 cups of milk and further blend and then heat the milk blend to a boil.
3. Pour the mixture through a strainer over a pan, add the cardamom seeds, stirring constantly, bring
to a near boil over moderately high heat.
4. Reduce the heat to low and simmer for 5 minutes.
5. Add the Honey. Pour the milk back and forth from one glass to another to make the milk frothy.
6. Enjoy Almond Honey Milk with Ice.
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Thandaai (Thandai)
Ingredients
 Milk - 4 cups
 Sweetened condensed milk - 1 can
 Almonds - 1/2 cup
 Pumpkin seeds - 2 tablespoon
 Cardamom powder - 1 teaspoon
 Rose water - 2 teaspoon
 Ice - 1 cup crushed

Method
1. Grind the almonds, pumpkin seeds, cardamom powder and rose water into a fine
2. paste in a food processor.
3. Add the milk, condensed milk and crushed ice to the paste and blend well.
4. Strain through a muslin cloth .
5. Add some more crushed ice on the top of the thandai.
6. Garnish with chopped Almonds.
7. Enjoy chilled Thandaai (Thandai).

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Virgin Pina Colada
Ingredients:
7 oz Pineapple Juice
2 oz Coconut Cream
1 cup Crushed Ice

Method:
1. Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed.
2. Pour into a Collins glass.
3. Garnish with a maraschino cherry, a pineapple wedge.
4. Virgin Pina Colada is ready to serve.
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Lemon Violet Drink

INGREDIENTS
 Orange juice 1 cup
 Lemon juice 1 cup
 Soft drink 1 cup
 Sugar 1 tbsp
 Salt 1 tbsp
 Ice cubes as required

METHOD:
1. In a blender, add lemon and orange juice.
2. Add salt, sugar and ice cubes in the blender.
3. Blend on high until smooth.
4. Now add salt and white soft drink in the mixture.
5. Take out in a glass and serve.
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Tropicana

Ingredients:
 Pineapple juice 1part
 Orange juice 1part

Method:
1. Mix well child ingredients on crushed ice
2. In a slim Jim glass and serve with straw.
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Fruit Cup

Ingredients:
 Grapefruit juice 1part
 Orange juice 1part
 Apple juice 1part
 Lemonade/soda water

Method:
1. Mix well in a glass jug over a ice except lemonade.
2. Stir well to blend and chill
3. Top up with lemonade and serve on highball glass.

Cold Coffee
Ingredients:
 Full cream milk(chilled): 1cup
 Instant coffee granules: 1tsp
whipped cream(chilled): 6tbsp
 sugar: 2tbsp or to taste
 Milk powder: 3tbsp
 Chocolate ice-cream: 3scoops
 Ice cubes: 8-10
note: chocolate ice cream is optional ingredient, it just enhance the taste of coffee, but u can
substitute it with 4more tbsp of whipped cream... :), but still chocolate ice cream is chocolate ice-
cream... :

Preparation:
1. put milk and instant coffee in a blender, blend at high speed add sugar and blend at high.
2. Now add milk powder turn the speed to medium, now add whipped cream and ice cubes, blend
well, now add choclate ice cream and blend a little.
3. take out in glass servings, will make 3-4 servings in small, or it can vary as per serving sizes...
note: after pouring in the glasses keep aside for 5 minutes in freezer to have a thick texture if u
want it that way...

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S tock, soups & Sauces

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Stock
A stock is a flavoring liquid; it is a base for many classic and modern dishes. There are several types of stocks.
Although all they are made from combination of bones, vegetables, seasons and liquids, each type use special
procedure.
 A white stock: is made by simmering (To keep a temperature just below boiling point around) chicken, veal with
vegetable and seasons.
 A brown stock: caramelized bones and vegetable
 A court bouillon: is made by simmering vegetables and seasoning in water and acidic liquid (vinegar or wine).

Ingredient
The basic ingredient of any stock are bones, a vegetable mixture known as mirepoxis (mixture of onion50%,
carrot 25% and celery 25% by weight), seasoning (peppercorn, bay leaves, thyme, parsley) and water.

Principal of making
Start in cold water, bring to boil and then simmer gently, skim frequently, strain the stock carefully, cool quickly,
store it properly, and degrease it.

Mirepoix A Mirepoix is a mixture of onion, carrots and celery added to a

stock to enhance its flavor.
(50% onion, 25% carrot and 25% celery by weight),

Sachet Bay leaf , Dried thyme, Peppercorn, crushed parsley stems.

Bouquet grani France Herbs tied in a bundle, or wrapped in muslin or a blanched leek leaf, usually consisting of
thyme, parsley stalks, celery leaves, bay leaf and possibly peppercorns. Abbreviation BG

Onion piquet/cloute Peel onion and trim off the root end attach one or two dried
bay leaves on the onion using cloves as pins.

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Sauces
A sauce is a thicken liquid used to flavor and enhance other food. The word sauce is derived from the Latin word
salus, meaning “salted”. During early 19th century Antonin Crème developed the modern classification of
hundreds of sauces. Later on this list were reduced and simplified by chefs later in 19th century.
Sauces can be produced with a). Make good stock b). Use thickening agent for desired texture.
c). Use seasoning properly to achieve the desired results.
Classic hot sauces are divided into two groups,
I. Mother or leading sauces : they are five classic mother sauces are
1) Béchamel: savory white sauce made with milk.
2) Veloute; white sauce using fish, meat or vegetable stock.
3) Espagnole (brown): made of brown stock, brown roux, mirepoxis and tomato puree are added.
4) Tomato sauce: made with fresh, tinned or pureed tomatoes.
5) Hollandaise: hot sauce made from melted butter, egg yolks, shallots and vinegar.
Except hollandaise other basic sauces are used to create new sauces.

II. Compound sauces: The combinations of the above are creating a number of sauces.

Sauce Families
Liquid Thickener Mother sauce
1. Milk Roux Béchamel
2. White stock Roux Veloute
2.1 Veal stock Veal veloute
2.2 Chicken stock Chicken veloute
2.3 Fish stock Fish veloute
3. Brown stock Roux Espagnole
4. Tomato Roux (optional) Tomato sauces
5. Butter Egg yolks Hollandaise

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White stock (for brown stock the bones and mirepoix are caramelized and tomato product is
added)
 Bones, veal, chicken or beef 7kg
 Cold water 11lit
 Mirepoix 01kg
 (tomato paste for brown stock)
 Sachet
Bay leaf 2
Dried thyme 2 ml
Peppercorn, crushed 2ml
Parsley stems 2ml
Method of Preparation.
1) Cut the bones in to pieces, place in stockpot, cover it with cold water, bring to boil. Skim off, add water
and simmer.
2) Add the mirepoix and sachet to simmering stock. Continue for 6-8 hours.
3) Strain, cool and store.
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COURT BOUILLON
 water 4lit
 vinegar 180 ml
 lemon juice 60ml
 salt 15gm
 Mirepoix 650gm
 Sachet
Bay leaf 4
Dried thyme pinch
Peppercorn, crushed 5ml
Parsley stems 1 bunch

Method of Preparation.
4) bring to boil all ingredients.
5) simmering it for 45 minutes
6) Strain and use immediately or cool and store.

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S oup
Soup is a food that is made by combining
ingredients such as meat and vegetables with
stock, juice, water or another liquid.

Soup, often served as the first course, may

determine the success or failure of an entrée
meal. The soups are usually very nutritious,
easily digested and were prescribed for invalids
since ancient times. Soup is immensely popular,
it is warm and nourishing. Advancements in
science enabled soups to take many forms;
portable, canned, dehydrated, microwave-
ready. "Pocket soup" was carried by colonial travelers, as it could easily be reconstituted with a
little hot water.
One of the first types of soups can be dated to about 6,000 B.C. The word soup can be a
French soupe ("soup", "broth"), which comes through Vulgar Latin suppa or suppare ("bread
soaked in broth") from a Germanic source, from which also comes the word "sop", a piece
of bread used to soak up soup or a thick stew. Soups are similar to stews, and in some cases
there may not be a clear distinction between the two. Generally though, soups have more liquid
than stews. The word restaurant (meaning "[something] restoring") was first used in France in
the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors,
that was advertised as an antidote to physical exhaustion. In 1765,
a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the
modern word restaurant to describe the shops.
The rules for serving soups are sample serve hot soup hot (99o C) and cold soup cold (4o
C).Garnish with croutons, sippets or with vegetable garnish. The established classification of
soups is as;

A). Clear soups clear soups are comprised of a clear brothy liquid with things floating in it, like
pieces of vegetables, meat, fish, rice, pasta, etc. while thick soups have items ground into a
stock. are
i). bouillon: It is usually made by the simmering of Mirepoix and aromatic herbs (usually a
bouquet garni) with either beef, veal, or poultry bones in boiling water.
ii). consommé: This is a clear soup made from a well-flavored and meat protein which rise
to the surface during cooking, bringing insoluble particles with them. stock that is cleared
by the action of egg white protein.

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 iii). Broths - These consist of a good flavored stock containing diced meat or vegetables.
They are thickened by the starch from either pearl barley or rice that is cooked with the
other ingredients in the stock.
B). Thick soups are classified depending upon the type of thickening agent used:
i). Purées are vegetable soups thickened with starch;
ii). Bisques are made from puréed shellfish or vegetables thickened with cream;
iii). Cream soups may be thickened with béchamel sauce; and
iv). Veloutés are thickened with eggs, butter and cream. Other ingredients commonly used
to thicken soups.
C). Special & International Soup Varieties
1) Cold Soups – Cold soups and creams are top stars in the summer. Light and cool, flavorful,
packed with vitamins. The right appetizer for a summer meal.
2) International Soups –There are soups that originated in a certain locality and are associated
with that particular place. Chowder is any of a variety of soups, enriched with salt pork fatback
and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers,
and milk.

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THAI SOUP-1
Ingredient
 Chicken stock 4 cups
 Chicken Breast 100 gm
 Salt 1tsp
 China salt 1tsp
 Sugar 1tsp
 Rice 100 gm
 Oil 50gm
 Green chili 4cloves
 Lemon juice/vinegar 2tsp

Method of Preparation
1. Boil the stock by adding salt, china salt, lemon juice and green chili.
2. Fry the Rice in pan.
3. Combine both and present.

THAI SOUP-2
Ingredient
 Chicken stock 4 cups
 Chicken Breast 100 gm
 Salt 1tsp
 China salt 1tsp
 lemon 1no
 Red bell pepper 4 no
 Oil 50gm
 Green chili 4cloves
 Curry leaves 2no
 Ginger 2-3 inch
 Corn flour 2 tsp

Method of Preparation
1. Heat the oil in pan and add curry leaves and bell pepper and chicken for sautéing when change
colour add shredded ginger.
2. Add the stock and season with china salt, lemon juice and green chili., boil it for 2 minutes.
3. Add little corn flour, heat for another minuts.
4. Serve either taking out curry leaves and bell pepper.

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Chicken corn soup
Ingredients
 Chicken stock 4cups
 Chicken breast 100gm
 Salt TT
 China salt 1tsp
 Sweet corn 100gm
 Egg 1no
 Corn flour 1cup

Method of Preparation
1. Heat the stock and add the sweet corn
2. Add the china salt, salt and cook for 3 minutes
3. Mix the corn flour in water( ) and add in stock slowly while stirring with spoon.
4. Add a beaten egg,
5. The soup is ready serve in soup bowel with soya sauce, vinegar, chili sauce as accompaniments.

Chicken cream soup

Ingredients
 butter 50 gm
 corn flour 50gm
 onion 40gm
 celery 40gm
 leek 40gm
 white Chicken stock 4cups
 cooked chicken meat 50gm
 Salt 11/2tsp
 cream 200gm

Method of Preparation
1. Wash and chopped the vegetable and sweet them in meted butter.
2. Add flour, stirring and cook over a moderate heat to make a roux, allow it to cool.
3. Add stock, stir and bring to boil.
4. Season with salt and bouquet grani, simmer for 45 min and skim the surface.
5. Remove the bouquet grani and liquidize. Pass through the strainer and bring to boil.
6. Add the cream and correct the seasoning and consistency.
7. Add the chicken meal and serve.

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Cream of spinach soup
Ingredients
 Spinach 300gm
 Butter 40gm
 Onion 40gm
 Potatoes 80gm
 Leek 40gm
 Salt 5g
 White pepper TT
 Stock 1 litter
 Grated nutmeg TT
 Single cream 200ml
 Bouquet grani 1small

Method of Preparation
1. Wash, peel and dice the onion, leek and potatoes in to brunoise, wash the spinach several time.
2. Melt the butter in large heavy sauce pan and the vegetable and sweat gently for 10 minutes
3. Heat the water and plunge the spinach in to the water to blanch for few seconds, drain
immediately in a colander and refresh.
4. Add the stock and bouquet grani in to the vegetable and simmer for 15 minutes. Add the spinach
and nutmeg.
5. Simmer for next 15 minutes, remove from the heat.
6. Take out bouquet grani and liquidize the soup and make it smooth.
7. Pass through the chinois and reboil by adding cream and the seasoning.
8. Serve Julian of spinach and croutons.
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Vegetable soup
Ingredients
 Carrot 80gm
 Onion 80gm
 Cabbage 50gm
 Black paper ½ tsp
 Bouquet grani TT
 Butter 40gm
 Corn flour 40gm
 Stock 4cups
 Salt 11/2tsp
 China salt 1tsp

Method of Preparation
1. Carrot, cabbage in Julian cut. Sweet them in butter.
2. Add the flour and make a loose roux without coloring.
3. Add the stock slowly and bring to boil. Add bouquet grani. Cook for 45 min, skim when
necessary.
4. Remove the bouqut grani and liquidize through a stick blender.
5. Pass through a chinois and return to bring to the boil.
6. Add salt, china salt, sugar and black pepper.
7. Vegetable soup is ready serve with croutons.
Potato soup
Ingredients:
 potatoes 400gm
 Onion 80gm
 Stock 1litter
 Butter 40gm
 White paper TT
 Bouquet grani 1 small
 Butter 40gm
 Parsley 15g
 Salt 5g
 Croutons 25gm

Method of Preparation
1. Peel, wash and slice the onion, melt the butter and seat the onion.
2. Wash and peel the potatoes, rewash and 1 cm disc.
3. Add potatoes, hot stock, bouquet grani in to the onion lightly season and bring to boil.
4. When potatoes completely amalgamated in to the liquid remove bouquet grani.
5. Liquidize the soup and pass through the chinois, bring back to boil and correct the seasoning.
6. Serve with croutons and garnish chopped leaves parsley.

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19B soup
Ingredients
 Undercut beef(finely chopped) 50g
 Stock 1lit
 Chicken breast 50g
 Prawn 2 no
 Mashroom (chopped0 50g
 Spring onion 50g
 Oil 50g
 Corn flour 1/2cup
 Salt& pepper TT
 Egg 1no
 Soya sauce 2tsp

Method of Preparation
1. Fry beef, chicken, prawn and mushroom, add soya sauce and stock and bring to boil.
2. Simmer, add corn flour and stir.
3. Add whipped egg, serve hot.

Hot and Sour Soup

Ingredients
 Chicken stock 4cups
 Chicken cubes 200g
 Carrot 200g
 Cabbage 200g
 Salt & B. pepper TT
 China salt 1tsp
 Corn flour 1/2tsp
 Egg 1no
 Soya sauce ½ tsp
 Chili sauce ½ tsp

Method of Preparation
1. Chopped all the vegetable, add in stock and cooked for 10 minutes.
2. Add chicken cook for another 10 minutes and the seasonings.
3. Make a past of corn flour and add in soup.
4. Beat the egg and add in the mixture.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 24/60

Lentil soup
Ingredients
 Red lentil 200g
 Stock 5cups
 Carrot 50g
 Onion 50g
 Butter/oil 50g
 Chicken (optional) 50g
 Bouquet grani 1small
 Ripped tomatoes 50g
 Salt TT
 White pepper TT
 Croutons 25g

Method of preparation:
1. Wash the lentil several time, place in sauce pan and add with stock and bring to boil and
skim.(add chicken).
2. Wash, peel and chopped the vegetable and seat them in butter or oil and then add lentil.
3. Add the reminder including bouquet grani.
4. Simmer and skim for 45 minutes. Remove the bouquet grani, liquidize and pass through chinois.
5. Reboil and check seasoning.
6. Serve with croutons.

Chicken Mushroom soup

Ingredients:
 Chicken 100g
 Mushroom 100g
 Stock 5cups
 White flour ½ cup
 Butter 40 g
 Cream ½ cup
 Milk 1 cup
 Salt &White pepper TT

Method of Procedures
1. Dice cut the mushroom and chicken and Sauté in butter.
2. Heat the butter in pan and add the flour, mix cook for a while.
3. Add the milk and simmer for 5 minutes.
4. Boil the chicken in stock, add the white sauce.
5. Salt, and cook for 5 minutes.
6. When to present add cream and mushroom and sprinkle with black pepper.
7. Present with croutons, Garnish with dice cut mushroom and chicken.

Mohammad Alam (Lec DTH) for F&B Production P a g e : 25/60

Alami’s special Soup

Ingredients
 Chicken (boiled) 100 g
 Button mushrooms chopped 100g
 Oil ¼ Cup
 Garlic 1 Tbl.
 Onion diced 50g
 carrot 50g
 Green coriander 50 g
 Carrot diced 1 g.
 Capsicum 1 no
 Green chili
 flour ½ Cup
 Chicken stock 4 cups
 Bay Leaf 1
 Cream 2 Cups
 white pepper TT
 Salt TT

Method of preparation
1. Add oil and garlic to high heat in large soup pot. Wait for smoke and then add all
vegetables and mushrooms. Reduce the heat and sprinkle with flour.
2. Stir and heat a few minutes. Chicken stock and Bay leaf.
3. Add cream and bring to boil. Once soup comes to a boil, check the consistency.
4. If it needs to be thicker, add cornstarch/water mixture (and then let the soup boil again
to check true thickness).
5. Add fresh cracked pepper. Remove bay leaf. Add salt if needed
6. Serve with croutons and garnish with mushroom and chicken.

Mohammad Alam (Lec DTH) for F&B Production P a g e : 26/60