10 minutes anis hk 6 at service time reheat the soup

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10 minutesAnisHK6.At service time, reheat the soup andadd the cream and garnish with choppedparsley.20 minutesIdlan and AnisHK7.The cream of mushroom soup isportioned as 250ml per person.Idlan, Anis andChef of The DayPAChocolatemousseTo prepare chocolatemousse for 20portions, each portionis about 80gmIn total 50minutesAmirah andAmaniPastry kitchen(PK)Plated area(PA)
151.Whip the egg white to soft peak tomake the meringue. Beat egg yolk andsugar until creamy.10 minutesAmaniPK2.Melt the cooking chocolate. Beat thetopping cream until soft peak.10 minutesAmirahPK3.Mix the egg yolk mixture with meltedcooking chocolate and fold meringue andcream into the chocolate mixture verygently.10 minutesAmaniPK4. Fill the dessert glass and chill. Atservice time, add whipping cream andchocolate shaving on top of it.20 minutesAmirah andAmaniPA5.The chocolate mousse is portioned as80gm per person.Amirah, Amaniand Chef of TheDayPA5.5 EQUIPMENTS AND TOOLS CHECKLISTDoneNameDescription of useQuantitySize(S,M,L)SectionUSECutting boardTo cut the fruit2MappetizermixerTo whip the whipping cream1MappetizerAppetizerplateTo plate the appetizer20LappetizerSaucepotTo cook cream of mushroomsoup1LsoupLadleTo serve the soup1MsoupFood blanderTo pureed the soup1MsoupChina capTo strain the pureed soup1MsoupSoup bowlTo plate the soup20MsoupStainless steelBowlTo put the cutting fruit2MappetizerGrill panTo grilled the lamb chop2LMaincourseTongTo flip the lamb chop2MMaincourse
16Potato ricerto mash the potato2MMaincourseSautee panTo sautee the vegetables2MMaincoursesaucepotTo make a sauce for maincourse1LMaincourseCutting boardTo cut the lamb2MMaincourseLadleTo serve the sauce1MMaincourseWoodenspoonTo stir the sauce1MMaincourseMain courseplateTo plate the lamb chop20LMaincourseMixerTo whip the topping cream1LDessertStainless steelbowlTo marinate the lamb3LMaincourseDessert glassTo serve the dessert20MDessertStainless steelbowlTo mix the mixture of chocolatemousse and topping cream2LDessert5.6 WASTAGE AND LEFTOVER CHECKLISTDONENAMEDESCRIPTIONOF ITEMSQUANTITYREMAINSORIGINALQUANTITYORIGINSECTIONEgg6 nos. havebeen used.4 nos.10 nos.PastryKitchenWhippingcreamThe whippingcream half hasbeen used500 ml1 literColdkitchenmushroom95 kg have beenused.5 g100 gHotkitchenCelery65 g have beenused and theamountdelivered morethan usage.15 kg65 kgColdkitchenwalnut40 kg have beenused from the10 g50 gColdkitchen
17amountdelivered.Olive oilHalf have beenused.850 ml1 literHotkitchenDemiglacepowder700 ml havebeen used.

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Term
Spring
Professor
NoProfessor
Tags
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