5 Place the potatoes onto a pre warmed plate or serving dish and garnish as

5 place the potatoes onto a pre warmed plate or

This preview shows page 8 - 13 out of 16 pages.

5 Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Buttered beans Key Ingredient: Beans Key Skills: Blanching and sautéing Preparation Time: 10mins. Cooking Time: 5mins. Equipment Needs: Pot and frying pan Yield: 2 Quantity 100g Beans 15g Butter Salt Pepper Method Preparation and Cooking Steps 1 Wash and top and tail the beans. Blanch and refresh. For improved presentation, you can cut the beans into even lengths. 2 Heat butter in a pan. Add the beans, season and toss for 2-3 minutes until heated through. 3 Place onto a pre-warmed vegetable dish or as a garnish.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Poached Pear in Red Wine Key Ingredient: Pear Key Skills: Poaching Preparation Time: 10mins. Cooking Time: 20mins. Equipment Needs: Pot Yield: 1 Quantity 1 Pear 20ml Red wine 15g Sugar 1 Clove 8g Lemon 1 Cinnamon quill 20ml Water Method Preparation and Cooking Steps 1 Peel the pears and remove the core. This can be done easily with a parisienne cutter on the whole pear or pear halves. Juice the lemon. 2 Produce a stock syrup with the red wine, sugar, cloves, lemon juice, cinnamon and water 3 Submerge the pears in the stock syrup and cover with a cartouche. Bring to the boil and poach gently for 15-20 until tender. 4 Cool the pears in the syrup. 5 Place each pear on a chilled plate and garnish as desired.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Chantilly cream Key Ingredient: Cream Key Skills: Whipping Preparation Time: 5mins. Cooking Time: n/a Equipment Needs: Bowl and whisker Yield: 1 Quantity 250ml Cream 25g Icing sugar 1ml vanilla Method Preparation Steps 1 Chill the cream in a stainless-steel bowl before whipping. 2 Sift the icing sugar. 3 Whip the cream to a very soft peak. 4 Add the icing sugar and vanilla essence and whip to the desired consistency.
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Jennica Abbygale T. Inovejas 12240 I N G R E D I E N T S L I S T Ingredient Unit TOTAL Hollandaise sauce Eggs benedict Greek salad Vegetable curry Couscous Braised lamb shanks Potatoes pureed Buttered beans Poached pear in red wine Chantilly cream Portion Bacon Slice 1 1 Lamb Ea 1 1 Butter G 150 125 20g 10g 10g 15g Cheese G 50 50 Cream ml 50 50g Eggs Ea 5 1 2 Milk ml 30 15ml Booster G 10 3g Coconut G 5 5g Coconut Milk ml 100 75ml Couscous G 100 5og Muffin Ea 1 1 Olives Ea 6 6 Sugar G 25 25g Vanilla ml 1 1ml Vegeta G 5 5g White Vinegar ml 30 2oml 10ml Red Wine Vinegar ml 20 20ml Black Peppercorns G 2 1g Cinnamon Ea 1 1 Cloves Ea 1 1 Coriander seeds G 2 2g Cumin G 1 1g Curry powder G 5 5g Mustard seeds G 1 1g Nutmeg G 1 1g Oregano G 1 1 Salt G 5 White pepper G 5 Cayenne pepper G 1 1 Basil G 2 1g 1g Chili G 3 3g Chives G 2 1g Garlic G 10 5g Ginger G 5 5g Parsley G 3 1g 1g Thyme G 3 1g Green Bean G 100 100g Cabbage G 50 45g Green capsicum G 100 50g 20g 15g Red capsicum G 100 50g 20g 15g Carrots Ea 1 75g 25g Celery G 15 Cucumber G 50 50g 15g Leek G 15 15g Brown onion G 125 50g 25g Button onions G 55 25g
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