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Equipment needed bowl whisk ifficu mayonnaise serves

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Equipment needed: Bowl, whiskifficuMayonnaiseServes Bulk yields - 1 serve = 50mLIngredients for 10 serveEggs4Mustard 10 gWhite vinegarOliveoil500 mL0/14/2019htlps://austraIiantrainingproducts.coassemble.com/supportmaterial/r ecipe/1150/prinP10Key ingreiIient:Egg yolks, olive oilKeySfriff:Emulsion sauce production1. Separate the eggs and put the whites aside2.Whisk the yolks with the mustard and vinegar.Gradually incorporate the oil while whisking andseasonto tastei3. Store in the refrigerator until requiredNotes:Mayonnaise can be finished with a small amount of boiling water to stabilise it. Traditionallyolive oilisused but other oils can be used to give different flavours.
Key Ingredient:EggsKey Skill.-Egg cookeryEquipment needed:Bowl, pan"'Difficulty:*’scrambled Eggs On Toastingredientsfor 2 serveEggsButter20 g'BreadsliceiPreparation(3 minutes)1. Crack the eggs into a bowl, season and whisk00ki n*(5 minutes)1.Heat an omelette pan, add the butter and coat the pan2.Pour the egg mixture in and stir gently with a fork. Remove from the heat once most of the eggis set3.Toast and butter the bread1. Place eggs and toast onto a plate and garnish asdesired Garnishes: Fresh herbs
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rlstraIiantrainingproducts. coassembI c.com/suppor tmaterial/recipe/1166/print/410/14/20J 9Key Ingredietst:Short grain riceKey Skill:BraisingEquipment neei:led:Chefs knife, measuring jug, pan, wooden spoonDifficulty:"ingredients for 4serveButtononion30 gGarlic5 gParmesan 25 gChickenStock500 mLButter40 gArboriorice200 gBay leaf1Whitewine100 mL1.Peel and dice the onion. Peel and chop the garlic2.Grate the Parmesan3.Heat the chicken stock1.Heat a pan and melt half the butter. Add the onion and sweat, then add the garlic and fry lightlywithoutadding colour2.Take the pan off the heat and add the rice. Stir until the rice grains are covered, glossy and slightlytoasted- this is referred to as tostatura3.Add the bay leaf and wine and stir until the wine is almost evaporated. Add 1/3 of the hot stockandstir.Return the pan to the heat. Once the rice starts to absorb the liquid gradually work in theremainderof thestock and season4. Cook for 15 minutes, until the rice is almost done - it should have a small amount of "bite" left5.Add the Parmesan and mount the risotto with the remalning butter. This basic recipe can beamendedforother menu uses by adding mushrooms, seafood or herbs
10/14/20191. Spoon the risotto into a pre-warmed bowl and garnish as desiied2. Serve immediately as the residual heat will continue cooking the risotto and it may becometoo dry Garnishes: Fresh herbs, ParmesanNotes:This basic recipe can be amended by adding mushrooms, chicken, peas, seafood, herbs, etc.

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Term
Summer
Professor
KP Gharti
Tags
Vegetable, Potato, Nova Institute of Technology

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