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EngAllRecipes - Cooking Basics Lesson Recipes Slicing,...

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Cooking Basics Lesson Recipes Slicing, Dicing, and Chopping Pickled Vegetables 1 lb. white turnip, peeled 8 oz. cucumber, peeled 8 oz. carrot, peeled 8 oz. green pepper 2 oz. ginger, minced 2 each red pepper, hot, dried 1 lb. red bell pepper 12 oz. sugar 12 oz. vinegar Salt to taste Julienne all vegetables. Mix everything together except sugar and vinegar. Rinse vegetables and drain. Combine sugar and vinegar and pour over vegetables. Marinate for 6 hours. Prep time: 1 ½ hours Marinate time: 6 hours Cooking Time: none Yield: 20 – 3 oz. portions
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Cooking Basics Lesson Recipes Slicing, Dicing, and Chopping Ratatoville Creole Style 32 oz. eggplant, 1 inch diced 2 Tbs. salt 4 oz. vegetable oil 16 oz. onion, minced 1 tsp. garlic, minced 6 oz. green pepper, julienne 16 oz. zucchini, large dice 3 oz. chili sauce ½ tsp. pepper 1 tsp. basil, dry 16 oz. mushroom, sliced 6 oz. ripe black olives, sliced 2 Tbs. parsley, chopped 16 oz. tomatoes, chopped Mix salt with eggplant. Set aside for one hour. Rinse, dry, and reserve. Sauté onion and garlic in 4 oz. of vegetable oil for 3 minutes. Add eggplant, green pepper, and zucchini. Simmer for 15 minutes. Add chili sauce, salt, pepper, and basil. Simmer for 10 minutes. Add mushrooms, olives, and parsley. Cook until hot and serve. Prep time: 30-45 minutes Cooking Time: 30 minutes Yield: 20 – 4 oz. portions
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Cooking Basics Lesson Recipes Slicing, Dicing, and Chopping Waldorf Salad 3 lbs. Red Delicious apples 4 oz. lemon juice 12 oz. celery, diced 1 pt. mayonnaise 1 oz. sugar 1 tsp. salt 6 oz. walnuts Core and dice apples. Mix with lemon juice and add celery. Mix with mayonnaise, sugar, and salt. Garnish with chopped walnuts. For a creamy salad, you may want to replace 1 cup of mayonnaise with heavy whipping cream. Another variation would be to add pineapple chunks and raisins. Prep time: 25 minutes Cooking Time: none Yield: 25-40 portions
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Moist Heat Cooking Methods BBQ Pork Baby Backribs 1/30 lb case of backribs, 1 ¼- 1 ½ Your favorite barbecue sauce as needed First step: Making a high quality, consistent rib is in the braising process. The backribs are already peeled, so lightly overlap the ribs in a large roasting pan, placing the large end of the rib bone up and the small end down. Fill with water ¾ of the way up the bone. Cover tightly with foil and place a 350-degree oven. Let the ribs braise until tender; usually about 3-3 ½ hours. An easy way to test the ribs for doneness is to place your finger between the rib bones and push. When your finger goes through the meat without a lot of resistance, it’s done. Drain ribs and let cool. Second step: When an order comes into the kitchen, place the slab of ribs on a ½ sheet tray and top with sauce. Place in a very hot oven (450º or higher) until the sauce bubbles to the top. Serve. Prep time: 3-3 ½ hours
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This note was uploaded on 03/08/2011 for the course SLS 2000 taught by Professor Mitchell during the Spring '06 term at FIU.

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EngAllRecipes - Cooking Basics Lesson Recipes Slicing,...

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