food production 5th sem practicals

Cookery Practical
File
,
NAME : NAVEEN KUMAR
ROLL NO. : 1841115137
Semester: Vth
Session: 2018-2021
Group: A2

INDEX
Week/
Date
Menu Page no. Signature
01 o Consomme Carmen
o Harticot de beurre
o Pommes de terre lorette
o Poulet Saute chasseur
02 • pommes de terre bataille
• bisque de ecrevisse
• epinard au gratin
• escalope de veau a la
viennoise
03 o Crème Dubarry
o Darne de Saumon Grille
o Petit Pois a la Flamande
o Pommes de terre
Fondantes
o Sauce Paloise
04 • Cabbage Chowder
• Pommes de terre Marquise
• Poulet a la rex
• Ratatouille
05 o Barquettes de Crevettes
o Pommes Persilles
o Riz Pilaf
o Storganoff de Boeuf
( Mouton )

Consomme Carmen
Harticot de beurre
Pommes de terre lorette
Poulet Saute chasseur

INDENTING AND PLANNING
Year/Session : 2021
Roll Number 1841115137
Lab Used
:_____________________________
Date :13/01/21
Menu
Dish 01: consomme carmen
Dish 02: Harticot de beurre
Dish 03:Pomme de lorrete
Dish 04: poulet saute chasseur
Dish 05:
_________________________________
No. Of Portions 4
Sl. Ingredients
Dish
01
Dish
02
Dish 03 Dish 04 Dish 05 TOTAL
1 Lean meats 375gm 375gm
2 leeks 15gm 15gm
3
Cold mutton
stock 1.25l 1.25l
3 egg 1/2 1/2
4 carrot 25gm 25gm
5 Tomato puree 100ml 100ml
6 Tomato flesh 30gm 30gm
7 Sweet pimentos 30gm 30gm
8 Boiled rice 30gm 30gm
9 chervil 5gm 5gm
10 salt Taste
11 White pepper
A
pinch
12 French beans 500gm 500gm
13 Butter 100gm 100gm
14 Salt Taste 5gm
15 White pepper 5gm 5gm
16 Potatoes 550gm 550gm
17 Butter 50gm 50gm
18 nutmeg Pinch
19 Salt and pepper taste
20 Egg yolks 2 no. 2no.
21 Choux paste

22 Water 125ml 125ml
23 butter 50gm 50gm
24 Refined flour 65gm 65gm
25 egg 2 no. 2no.
26 cheese 50gm 50gm
27 Whole egg 1/2 1/2
28 Chicken 1 1
29 oil 50gm 50gm
30 Shallots 50 gm 50gm
31 Tomato puree 50gm 50gm
32 Mushroom 125gm 125gm
33 White wine 125ml 125ml
34 Demi glaze 300ml 300ml
35 brandy 15ml 15ml
36 Salt pepper Taste Taste
37 tarragon 5gm 5gm
38 Chervil 3gm 3gm
39 Parsley Garnish
40
41
42
43
44
45

Planning Sheet
Sl. Activity Time
1 PRE-PREPARATION-
2
Wash all the required vegetables and cut as per
requirement.
3
Wash and cut the chicken kept aside with
seasoning.
3
4 PREPARATION-
5
Add minced meat and cut vegetables in cold stock
bring it to bo
6 And then simmer for 90 minutes
7 Peel and mashed potatoes and add seasoning .
8
Prepare choux paste by melting butter with water
add flour and stir
9 With no lumps.
10
And cooked it with properly add egg yolk and then
mashed potatoes
11 And fry it .
12 Strain soup with muslin cloth .
13 Saute chicken in oil and cook it completely.
14
Remove chicken, in the same pan add demi glaze,
tomato puree
15 Chervil and correct seasoning .
16 Toss the French beans in butter add seasoning.
17
Finish the soup with garnish that it dice tomatoes
and chervil .
18
Place chicken piece in a plate and pour sauce over it
and finish with
19 Chopped parsley.
20

Recipe Consommé Carmen
Cuisine French Cuisine
No. of
portion
Portion size Portion cost ( ₹ )
4 250 ml
One-line description: Beef Consommé flavored with tomato,
garnished with rice, julienned red pepper chervil
S
No. Ingredients Quantity(kg) Unit Rate/ unit Amount ₹ Specification
1
Lean meat (lamb,
mutton or beef) 375 gm kg. Rs750/kg
Rs 281
Chopped/minced
2 Leeks 15 gm Kg Rs 55/ kg Rs0.825 Chopped
3
Cold white beef/
mutton stock 1.25 ltr. Liter
4 Egg ½ dozen Rs60/dozen Rs30 Egg white
5 Carrot 25 gm Kg Rs30/ kg Rs0.75 Chopped
6 Tomato puree 100 ml Liter Rs40/ lt Rs4
7 Tomato flesh 30 gm Kg Rs25/kg Rs0.75
8 Sweet pimentos 30 gm Kg Rs150/kg Rs4.5 Fine julienne
9 Boiled rice 30 gm Kg Rs37/kg Rs1.11
10 Chervil 5 gm Kg Rs40/kg Rs0.2 Chopped
11 Salt To taste Kg Rs20/kg
12 White pepper A pinch Kg Rs800/kg Rs1
TOTAL
Method
Pre-preparation:
1. Wash and cut the vegetables as required.
Preparation:
1. Take chopped leeks carrot, egg whites and minced meat in a stockpot and mix well.
2. Add Cold Stock and mix. Add the tomato puree. Keep stirring.
3. Bring to boil, allow the raft to form, reduce flame and let it simmer for 90 minutes.
4. Strain through muslin, without breaking or distributing the raft to get a clear consommé.
5. Add salt and pepper. Garnish with diced tomatoes, julienne of sweet pimentos, boiled rice and
chervil. Serve piping hot.
Garnish: Garnish with diced tomatoes, julienne of sweet pimentos and chervil.
Preparation time: 20 min Cooking time: 3 hrs Finishing time:
Service temperature: Nutritive value:
Date: Accompaniments:
Remarks:

Recipe Haricot Vert au Beurre
No. of
portion
4
One-line description: French beans tossed in salt, pepper &
butter
S
No. Ingredients Quantity(kg) Unit
Rate/
unit Amount ₹ Specification
1 French beans 500 gm kg. Rs30/kg Rs15 Jardinière
2 Butter 100 gm kg Rs500/kg Rs50 Melted
3 Salt 5 gm kg Rs20/kg
4 White pepper 5 gm kg Rs800/kg Rs4 Crushed
TOTAL
Method
Pre-preparation:
1. String and prepare French beans. Cut them into 2 inches lengths
Preparation:
1. Cook in salted water & drain.
2. Melt butter in a pan, toss the beans and add the seasoning, serve hot.
Garnish:
Preparation time: 05 min Cooking time: 05 min Finishing time:
Remarks:

Recipe Pommes de Terre Laurette
No. of portion Portion size Portion cost ( ₹ )
4
One-line description: Pommes de Terre Lorette is a French potato dish
made by combining egg choux pastry dough with buttery mashed
potatoes.
S No. Ingredients Quantity(kg) Unit Rate/ unit Amount ₹ Specification
1 Potatoes 550 gm kg. Rs.30/kg Rs.16 Boiled mashed
2 Butter 50 gm Kg Rs.400/kg Rs.20 Melted
3 Nutmeg A pinch Kg Rs.1300/kg Rs.10 Crushed
4 Salt & white pepper To taste Kg Crushed
5 Egg yolks 2 no dozen Rs.60/dozen Rs.10 Yolk
6 Whole egg ½ dozen Rs.60/dozen Rs.5 Yolk and white
Choux paste
7 Water 125 ml liter Hot
8 Butter 50 gm Kg Rs.450/kg Rs.20 Block
9 Refined flour 65 gm Kg Rs.30/kg Rs.2 Sieved
10 Eggs 2 nos dozen Rs.60/dozen Rs.10 Whole
11 Cheese 50 gm Kg Rs.400/kg Rs.20 grated
TOTAL Rs.103
Method
Pre-preparation:
1. Peel and cut each potato. Boil potatoes, starting with room temperature salted water. Dry of moisture
completely, keeping in the oven or a salamander for 5-7 minutes. Mash them using the potato masher
and check there are no lumps.
Preparation:
1. Melt butter in a pan. Add mashed potatoes, seasoning & grated nutmeg.
2. Cook on a flame till it leaves the sides and cool, add the yolks and whole egg and mix.
3. Prepare Choux paste-
• Heat the butter and water together. Stir in the refined flour and mix well.
• There should be no lumps. Cook till it leaves the sides of the pot.
• Remove from the flame and pour in the eggs.
4. Mix mashed potatoes and choux paste well. Add cheese and mix.
5. Mould crescent shape, using flour. Deep fry them to a golden brown color. Serve hot.
Garnish:
Preparation time: 1hr Cooking time: 1hr Finishing time:
Service temperature: Hot Nutritive value:
Remarks:

Recipe POULET SAUTE CHASSEUR
Photograph
No. of
portion
4
One-line description: Poulet Sauté Chasseur, or Hunter’s
Chicken, crisp sauteed chicken served with a hearty sauce with
the distinct flavour of with tarragon. A woodsy, French country
classic.
S
No. Ingredients Quantity(kg) Unit Rate/ unit Amount ₹ Specification
1 Chicken 1 Kg. Rs.200/kg Rs.200 Breast & thigh
2 Oil / butter 50 gm kg Rs.400/kg Rs.20 Melted
3 Shallots 50 gm Kg Rs.40/kg Rs.2 Chopped
4 Tomato puree 50 gm Lt Rs.40/lt Rs.2 Puree
5 Mushrooms 125 gm kg Rs.120/kg Rs.16 Sliced
6 White wine 125 ml liter Rs.300/lt Rs.37 Liquid
7 Demi glaze 300 ml liter Rs.300/lt Rs.90
8 Brandy 15 ml liter Rs.800/lt Rs.12
9 Salt & Pepper To taste kg Crushed
10 Tarragon 5 gm kg Rs.75/kg Rs.1 Chopped
11 Chervil 3 gm kg Rs.2000/kg Rs.6 Chopped
12 Parsley Garnish kg Rs.300/kg Rs.1 Chopped
TOTAL Rs.397
Method
Pre-preparation:
1. Wash and Cut the vegetables in desired shapes.
Preparation:
1. Prepare and cook the chicken as for sauté. (Cut the chicken as per sauté cut. Season with salt
and pepper. Sauté the chicken in hot oil and butter to seal the internal juices. Cover and place
in the oven to fully cook the chicken.)
2. Remove the chicken pieces. Add sliced mushrooms and finely chopped shallots in the juices
obtained from the chicken. Deglaze with white wine and brandy and reduce to half.
3. Add demi- glaze and tomato puree, tarragon and chervil. Cook the sauce for 5-7 minutes.
Correct the seasoning.
4. Arrange the chicken pieces in a deep dish. Pour the sauce over the chicken and sprinkle with
coarsely chopped parsley. Serve hot.
Garnish: Parsley.
Preparation time: 30 min Cooking time: 1 hr Finishing time:
Service temperature:Hot Nutritive value:

Date: Accompaniments: Bread Rolls
Remarks:

pommes de terre bataille
bisque de ecrevisse
epinard au gratin
escalope de veau a la viennoise

Year/Session : 2021
Roll Number :
Lab Used
:_____________________________
Date : 13/01/2021
Menu
Dish 01: pommes de terre bataille
Dish 02: bisque de ecrevisse
Dish 03: epinard au gratin
Dish 04: escalope de veau a aa viennoise
Dish 05:
_________________________________
No. Of Portions : 4
Sl. Ingredients Dish 01 Dish 02 Dish 03 Dish 04 Dish 05 TOTAL
1 potato 500g 500g
2 salt Taste Taste taste taste
3 fat Fry deep fry
3 cray fish small 30no. 30no.
4 carrot 50g 50g
5 onion 50g 50g
6 butter 200g 100g 60g 360g
7 thyme 1sprig 1sprig
8 parsley 3stalk garnish 4stalk
9 bay leaf ½ 1/2
10 brandy 1tsp 1tsp
11 white wine 20ml 20ml
12 rice 60g 60g
13 white boullion 1.5l 1.5l
14 cream 10g 10g
15 pepper Taste taste taste
16 cayenne pepper 2g 2g
17 minced fish fillet 50g 50g
18 egg 1/4 5no. 6no.
19 refined flour 5g 5g
20 cheese 75g 75g
21 spinach 500g 500g
22 escalope of veal 50g 50g
23 bread crumbs 200g 200g
24 seasoned flour 90g 90g
25 oil 60ml 60ml
26 anchovy fillet 4no. 4no.
27 stoned olive 4no. 4no.
28 lemon 1no. 1no.
29 caper 25g 25g
30
31

Planning Sheet
Sl. Activity Time
1
PRE - PREPARATION :-
cut potato in 1/2 inch dice & dry it
2 remove sinews from meat
3 cut even slice & beat it thinly & season them
3 dip in flour in egg & bread crumb
4
roughly chop carrot, onion, parsley stalks into small dices
& cook to light brown color in butter
5 wash crayfish remove tail & shell it carefully
6 blanch spinach
7
PREPARATION :-
add heads & shells to mirepoix, season it, sprinkle brandy
& wine & add 25 ml white bouillion
8 cook rice with 75 ml white bouillion
9 pound the remainder of shells, add rice
10
blend it with 50ml bouillion, boil it & correct the
consistentcy
11
finish soup with150g butter & 10ml cream & add cayenne
pepper
12 serve crayfish stuffed with fish forcemeat
13 cook escalope in butter
14 serve on bed of anchovy butter
15 put slices of lemon on it & olives
16 put chopped eggs, capers & parsley
17
place spinach along with butter over heat & add grated
cheese
18 place it on buttered gratin dish
19 sprinkle cheese & brown in oven
20 deep fry potatoes till crisp & golden
21 season it & serve hot

Recipe Bisque d’Ecrevisse
Photograph
4
One-line description: Bisque D’ecrevisse is a crayfish and vegetable
soup. This seafood soup is herbed with a three herb medley and spiced
with cayenne, garlic and a dash of Tabasco sauce. Served over rice or
as desired, it makes a great and filling meal.
1 Crayfish small 30 nos. Kg Rs.1000 Rs.150 Cuts
For mirepoix
2 Carrots 50 gm Kg Rs.40/kg Rs.2 Chopped
3 Onions 50 gm Kg Rs.40/kg Rs.2 Chopped
4 Butter 50 gm Kg Rs.400/kg Rs.20 Melted
5 Thyme 1 sprig Kg Rs.300/kg Rs.2 Chopped
6 Parsley 3 stalks Kg Rs.300/kg Rs.5 Chopped
7 Bay leaf ½ Kg Rs.375/kg Rs.1 Whole
8 Brandy 1 tsp Litre Rs.800/lt Rs.4 Liquid
9 white wine 20 ml Liter Rs.300/lt Rs.6
For thickening
10 Rice 60 gm Kg Rs.30/kg Rs.1.50 Raw
11 White bouillon 1.5 liter Liter Rs.200/lt Rs.300
For finishing
12 Cream 10 ml Liter Rs.200/lt Rs.2
13 Butter 150 gm Kg Rs 400/kg Rs.60 Melted
14 Salt & pepper To taste Kg Crushed
15 Cayenne pepper 2 g Kg Rs.250/kg Rs.1
16 Minced fish fillet 50 gm Kg Rs.200 Rs.10 Fillet (Boneless
17 Salt & pepper A pinch Kg Crushed
18 Egg ¼ Dozen Rs.60/dozen Rs.5 Beaten
19 Refined flour 5 gm Kg Rs.30/kg Rs.1 Sieved
TOTAL Rs.476
Method
Pre-preparation:
1. Cut carrots, onions, parsley stalks into small dices & cook to light brown color in butter with thym
& bay leaf.
2. Wash the crayfish, remove tail and shell them carefully. Reserve the shelled tails for garnish.
Preparation:
3. Add the heads and the shells to the mire poix and then cook on fierce heat, until they turn red. Seaso
with salt & pepper, sprinkle with the brandy and the wine and allow to cook gently and reduce. Add
25 ml white bouillon and cook gently for 10 minutes.
4. Cook the rice with 75 ml white bouillon.
5. Take out some shelled tails for garnish.

6. . Finally pound the remainder of the shells, add rice & its cooking liquid together with the
cooking liquid from the crayfish.
7. Pass through a fine sieve and dilute this puree with 50 ml white bouillon. Bring to the boil, pass
Through fine strainer. Correct the consistency and the seasoning. Hold it hot in a bain-marie.
8. Finish the soup before serving with 150 g butter & 10 ml cream & add a little cayenne pepper.
9. Serve separately the crayfish tails stuffed with fish forcemeat and poached.
Garnish: cut the reserved crayfish tails in dice and add to the soup.
Preparation time: 75min Cooking time: 75 min Finishing time:
Service temperature: hot Nutritive value: 8259 calories
Remarks:

Recipe Epinard au Gratin
Photograph
4
One-line description: Epinard Au Gratin is a combination of
Spinach, Cheese, White Sauce, and which is baked or cooked under
an overhead grill or broiler to form a golden crust on top.
1 Spinach 500 gm kg. Rs.40/kg
Rs.20 Blanched
Chopped
2 Butter 100 gm kg Rs.400/kg Rs.40 Melted
3 Cheese 75 gm kg Rs.400/kg Rs.30 grated
4 Salt and pepper To taste kg Crushed
TOTAL Rs 90
Method
Pre-preparation:
1. Wash the spinach thoroughly.
2. Blanch in boiling salted water and drain thoroughly. Chop or leave whole.
Preparation:
3. Place over high heat with butter to dry. Add grated cheese, season and mix.
4. Place on a buttered gratin dish.
5. Sprinkle with cheese and brown in the oven or a salamander.
Garnish:
Preparation time:10 min Cooking time: 20 min Finishing time:
Service temperature: hot Nutritive value:
Remarks:

Recipe Escalope de Veau a la Viennoise
No. of
portion
4
One-line description: Shallow fry very thin slice of meat
coated with bread crumbs served on a bed of anchovy
butter.
S
No. Ingredients
Quantity(k
g) Unit
Rate/
unit Amount ₹ Specification
1 Escalope of veal 500 g kg
2 Egg 1
doze
n
Rs60/do
z
Rs5
3 Bread crumbs 200 g kg
4 Seasoned flour 90 g kg
5 Butter 60 g kg
Rs500/k
g
6 Oil 60 ml liter
7 Anchovy butter 200 gm kg
Rs500/k
g
8 Lemon 1 no kg Rs50/kg peeled and sliced
9 Stoned olive 4 no kg
Rs460/k
g
10 Anchovy fillet 4 no kg
Rs750/k
g
11 Eggs 4 no
doze
n
Rs60/do
z hard boiled
12 Parsley For garnish kg chopped
13 Capers 25 gm kg
Rs1500/
kg
TOTAL
Method
Pre-preparation:
1. Trim and remove all sinews from meat.
2. Cut 4 even slices & beat out thinly. Season them.
3. Dip in flour & then in eggs & bread crumbs. Press crumbs firmly on with a palette knife.
Preparation:

1. Heat butter, place the escalopes in shallow fat & cook quickly for few minutes on each side.
2. Serve on an oval flat dish, on a bed of anchovy butter.
3. On top of the escalopes put slices of peeled lemon, and on top of each slice of lemon a stoned olive
surrounded by a fillet of anchovy.
4. Set around the escalopes in little heaps of chopped egg whites and yolks, capers and chopped parsley.
Garnish: Parsley
Preparation time: Cooking time: Finishing time:
Remarks:

Recipe Pommes de terre Bataille
Photograph
4
One-line description:
1 Potatoes 500 gm kg.
2 Salt To taste kg
3 Fat
For deep
frying liter
TOTAL
Method
Pre-preparation:
1. Select large even sized potatoes.
2. Wash, peel and cut into half inch dices.
3. Dry potatoes with a clean kitchen cloth.
Preparation:
1. Deep fry in a frying basket without colour in moderately hot fat.
2. Drain & place on a kitchen paper.
3. When required place in a frying basket & cook in hot fat till crisp & golden.
4. Drain well. Season & serve hot.
Garnish:
Preparation time: Cooking time: Finishing time:
Remarks:

Crème Dubarry
Darne de Saumon Grille
Petit Pois a la Flamande
Pommes de terre Fondantes
Sauce Paloise
.

Year/Session :2018-2021
Roll Number :1841115137
Lab Used :_____________________________
Date
Menu
Dish 01 Crème Dubarry
Dish 02: Darne de Saumon Grille
Dish 03 Petit Pois a la Flamande
Dish 04: Pommes de terre Fondantes
Dish 05: Sauce Paloise
No. Of Portions :________
1 Cauliflower 500 gm 500 gm
2 Onion 30 gm 30 gm
3 Milk 800 ml 800 ml
3 Leeks 30 gm 30 gm
4 Refined flour 35 gm 35 gm
5 Butter 35 gm 35 gm
6 Salt & pepper To taste To taste
7 Cream 75 ml 75 ml
8 Salmon 500 gm 500 gm
9 Butter or oil 30 gm 30 gm
10 Salt and pepper 60 gm 60 gm
11 Peas 250 gm 250 gm
12 Sugar 1 tsp 1 tsp
13 Carrots 250 gm 250 gm
14 Salt 1 tsp 1 tsp
15 Butter 60 g 60 g
16 Potatoes 500 gm 500 gm
19 Shallots 15 gm 15 gm
20 Fresh mint 15 gm 15 gm
21 Chervil 10 gm 10 gm
22 Thyme A sprig A sprig
23
Bay leaf fresh A small
piece
A small
piece
24 Vinegar 50 ml 50 ml
25 White wine 50 ml 50 ml
26 Salt A pinch A pinch
27 Mignonenette pepper A pinch A pinch
28 Raw egg yolks 2 no 2 no

29 Water 1 tbsp 1 tbsp
30 Melted butter 125 gm 125 gm
31
Lemon juice Few
drops
Few
drops
32 Cayenne pepper A pinch A pinch
33
Planning Sheet
Sl. Activity Time
1 Wash, cut an chop the vegetables required in all the recipes.
2 Keep few for the garnish.
3
Take a pan make bechamel sauce and add it to the cauliflower.
Simmer it and cook till tender.
3 Marinate the Saumon and grill in the brisk fire.
4 Reduce the heat and finish the grilling.
5
Take the peas and wash it in water and cut the carrots in dices. Cover
them barely with water. Glaze it with butter, salt and sugar and cook
till half moisture evaporates.
6
Take a buttered saute pan, put the small egg-shaped cut potatoes and
cook them gently. Stir them time to time to evenly golden brown
from outside and cook from inside.
7
Take a saucepan and add chopped mint leaves, chervil, shallots,
sprig of thyme and bay leaf.
8 Add water and allow to cool.
9
Add two raw egg yolks, and beat the sauce with a whisk over double
boiler.
10
Correct the seasoning, Strain it and finish with little chopped mint
leaves and chervil.
11 Keep warm in Bain-Marie.
12 Take the soup add the seasoning bring it boil.
13 Add the cream, add the garnish floweret.
14
Take the fish serve with mitre the hotel butter or with any other
sauce recommended with grill fish.
15
For Petit Pois a la Flamande add shelled peas and continue to cook
and butter to glaze.
16 Take the potatoes brushed with melted butter.
17 Serve all the items warm and fresh.

Recipe Crème Dubarry
Photograph
Cuisine
French Cuisine
FFrench Cuisine
4
One-line description: Crème Dubarry or Dubarry Cauliflower Cream
Soup is a simple French gourmet classic, it also has a deliciously hot
royal romance behind it.
1 Cauliflower 500 gm kg. Rs 40/kg Rs 20 Flowerets
2 Onion 30 gm kg Rs 42/kg Rs 1 Chopped
3 Milk 800 ml liter Rs 55/lit Rs 44
4 Leeks 30 gm kg Rs 55/kg Rs 2 Sliced
5 Refined flour 35 gm kg Rs 35/kg Rs 1
6 Butter 35 gm kg Rs 400/kg Rs14
7 Salt & pepper To taste kg Crushed
8 Cream 75 ml liter Rs 170/lit Rs 13
TOTAL Rs 95
Method
Pre-preparation:
1. Wash and break cauliflower into flowerets. Keep a few for garnish.
2. Wash and slice leeks, peel and chop onions.
Preparation:
1. Put cauliflower, leeks and onions into a pan with butter and sauté.
2. Make thin béchamel with butter, refined flour and milk. Add to the cauliflower.
3. Cook till tender. Pass through a sieve.
4. Add seasoning. Return to heat and bring to a boil.
5. Remove. Add cream gradually. Serve hot, garnished with flowerets of cauliflower boiled in salt water.
Garnish: Flowerets of cauliflower.
Remarks:

Recipe Darne de Saumon Grille
Cuisine
French Cuisine
4
One-line description: Fresh salmon sliced cooked with butter,
flavoured with salt and pepper on fire.
1 Salmon 500 gm kg Rs 1800/kg Rs 900 Thick Slice
2 Butter or oil 30 gm kg Rs 400/kg Rs 12
3 Salt and pepper 60 gm kg - - Crushed
TOTAL Rs 912
Method
Pre-preparation:
2. Clean and cut salmon into slices about 2.5 to 3.75 cm thick.
Preparation:
1. Apply salt and pepper, sprinkle with melted butter and grill on a rather brisk fire for the first part.
2. Reduce heat and finish grilling.
3. Serve with maitre d’hotel butter or with any other sauce recommended for grilled fish.
Garnish: Sauce Paloise.
Date: Accompaniments: Petit Pois ala Flamande
Remarks:

Recip
e
Petit Pois a la Flamande
Cuisi
ne
French Cuisine
No. of
portion
Portion size Portion
cost ( ₹ )
4
One-line description: Glazed pea and carrot in butter.
S No. Ingredients Quantity(k
g)
Uni
t
Rate/
unit
Amount
₹
Specification
1 Peas 250 gm kg Rs30/kg Rs 8
2 Sug
ar
1
tsp
kg Rs38/kg
3 Carr
ots
250 gm kg Rs50/kg Rs 12 Diced
4 Salt 1
tsp
kg Rs20/kg
5 Butt
er
60
g
kg Rs400/kg Rs 24
TOTA
L
Rs 44
Met
hod
Pre-preparation:
1. Shell and wash peas.
2. Cut the carrots in dices.
Preparation:
1. Cook the carrots as per glazed carrots- turn the carrots to olive shape. Place in a pan
and enough water to barely cover them. Add salt, sugar and butter.
2. Cook till half the moisture evaporates.
3. 4. Add shelled peas and continue to cook so that both are finished at the same time.
Add little butter to glaze them. Serve hot.
Garnish:
Remarks:

Recipe Pommes de terre Fondantes
No. of
portion
4
One-line description: Egg size potato slow roast in butter.
S
No.
Ingredients Quantity(kg
)
Uni
t
Rate/
unit
Amount ₹ Specification
1 Potatoes 500 gm kg Rs20/kg Rs10
2 Butte
r
60 gm kg Rs400/kg Rs24
3 Salt & pepper To taste kg
TOTA
L
Rs34
Metho
d
Pre-preparation:
1. Peel and cut potatoes to uniform size to look like small eggs.
Preparation:
2. Put them in a buttered sauté pan. Cover and cook gently. Stir them time to time, to
evenly golden brown them from outside and cook them from inside.
3. Brush with melted butter. Serve hot.
Garnish:
Remarks:

Recipe Sauce Paloise
4
One-line description: A sauce paloise is simply clarified butter, an egg
yolk, a shallot, a little mint, vinegar.
1 Shallots 15 gm kg Rs50/kg Rs 1 Chopped
2 Fresh mint 15 gm bunch Rs10 Rs1 Chopped
3 Chervil 10 gm kg Rs2200/kg Rs3 Chopped
4 Thyme A sprig kg Rs500/kg Rs3
5 Bay leaf fresh A small piece kg Rs350/kg Rs2
6 Vinegar 50 ml liter Rs150/500
ml
Rs15
7 White wine 50 ml liter Rs520/750
ml
Rs 35
8 Salt A pinch kg Rs20 -
9 Mignonenette pepper A pinch kg Rs950 -
10 Raw egg yolks 2 no dozen Rs70 Rs12 Egg yolks
11 Water 1 tbsp liter Rs20/lit -
12 Melted butter 125 gm kg Rs400/kg Rs44
13 Lemon juice Few drops nos Rs10/3nos Rs1
14 Cayenne pepper A pinch kg Rs400/400g Rs1
TOTAL Rs118
Method
Pre-preparation:
1. Wash and chop the vegetables.
Preparation:
2. Take a saucepan and add chopped mint leaves, chervil, shallots, a sprig of thyme and bay leaf.
3. Moisten with vinegar and white wine. Season with salt and mignonette pepper. Boil down to two-third.
4. Add water and allow to cool.
5. Add two raw egg yolks. Beat the sauce with a whisk over a double boiler.
6. As soon the yolks begin to thicken, incorporate slowly melted butter, whisking all the time.
7. Correct the seasoning. Add lemon juice and cayenne pepper.
8. Strain. Finish off with little chopped mint leaves and chervil.
9. Keep warm in a bain-marie.
Garnish: Mint Sprig.
Preparation time: 15min Cooking time: 45min Finishing time:
Remarks: It is like Béarnaise sauce, replacing tarragon by mint leaves.

Cabbage Chowder
Pommes de terre Marquise
Poulet a la rex
Ratatouille

Year/Session :18-21
Lab Used :
Date
:__________________________________
Dish 01: Cabbage Chowder
Dish 02 Pommes de terre Marquise
Dish 03 Poulet a la rex
Dish 04: Ratatouille
Dish 05:
_________________________________
No. Of Portions :4
1 Cabbage 450 gm 450 gm
2 Onions 55 gm 55 gm
3 Tomatoes 225 gm 225 gm
4 Green pepper 55 gm 55 gm
5 Cold water 590 ml 590 ml
6 Salt To taste To taste
9 Milk 300 ml 300 ml
10 Cheese 30 gm 30 gm
11 Paprika 1/8 tsp 1/8 tsp
12 Pepper A pinch A pinch
15 Pepper To taste To taste
16 Butter 50 g 50 g
17 Egg yolks 2 no 2 no
18
Tomato puree
(reduced) 75 ml 75 ml
19 Nutmeg
A
Pinch A Pinch
20 Egg 1 no 1 no
21 Chicken 1.2 kg 1.2 kg
22 Veloute sauce 300 ml 300 ml
23 Cream 55 gm 55 gm
24 Mushrooms 115 gm 115 gm
25 Capsicum 55 gm 55 gm
26 Egg yolks 2 no 2 no
27 Parsley
Few
sprig
Few
sprig
29 Bread slices 300 gm 300 gm
30 Fat 30 gm 30 gm
31 Green peppers 1 no. 1 no.
32 Tomatoes 250 gm 250 gm
33 Courgettes 250 gm 250 gm
34 Aubergine 250 gm 250 gm

36 Olive oil 20 ml 20 ml
37 Garlic
3-4
cloves
3-4
cloves
39 Bouquet garni
For
flavour
For
flavour
40
41
42
43
44
45
Planning Sheet
Sl. Activity Time
1
Wash and clean all vegetables and cut them into respective shaped as
required.
2 Wash and clean Chicken. Cut it in desired shape.
3
Put vegetables in a pan with water, salt & pepper. Bring to boil and
simmer for about 15 minutes.
Prepare a white sauce with butter, flour and milk
3 Add vegetables, cheese and paprika.
4
Peel the potatoes, cut in quarters and cook in salted water. Drain and
dry. Press through the potato masher
5
Season with salt, pepper & nutmeg. Add butter and stir till becomes a
consistent paste; add egg yolk, mix and cool.
6
Pour this mixture into a bag fitted with a large, grooved pipe and
squeeze it out upon a baking tray in shapes resembling large
meringues.
7 Put them into the oven for a few minutes.
8
Add diced chicken.
Fry slices of bread, place portion of chicken mixture on fried bread
and serve immediately, garnished with chopped parsley.
9
Heat the olive oil in a heavy bottom pan, fry onions until slightly
colored. Add the garlic. Cook for 5 minutes.
Add aubergines, marrow, peppers and tomatoes. Season with salt and
pepper.
Add the bouquet garni and cook covered, for an hour.
10 Remove Tray from oven. And then serve food hot.

Recipe Cabbage Chowder
Photograph
Cuisine
4
1 Cabbage 450 gm kg. Rs20/kg Rs 10 shredded cabbage
2 Onions 55 gm kg Rs40/kg Rs 6
3 Tomatoes 225 gm kg Rs20/kg Rs 7
4 Green pepper 55 gm kg Rs900/kg Rs 6 Crushed
5 Cold water 590 ml liter - -
6 Salt To taste kg 20/kg -
7 Butter 30 gm kg 500/kg Rs30
8 Refined flour 30 gm kg 35/kg Rs 3
9 Milk 300 ml liter 40/ltr Rs 15
10 Cheese 30 gm kg 450/kg Rs 20 Melted
11 Paprika 1/8 tsp kg - -
12 Pepper A pinch kg - -
TOTAL
Method
Pre-preparation:
1. Wash & chop vegetables, all the seeds must be removed from the green pepper and it should be rinsed well
before chopping.
Preparation:
1. Put vegetables in a pan with water, salt & pepper. Bring to boil and simmer for about 15
minutes.
2. Prepare a white sauce with butter, flour and milk.
3. Add to vegetables.
4. Add cheese and paprika as garnish stir and serve hot.
Garnish:
Preparation time:10 min Cooking time:20 min Finishing time:30 min
Remarks:

Recipe Pommes de terre Marquise
Photograph
Cuisine
4
1 Potatoes 500 gm kg. 20/kg
Rs 10 cut in quarters,
potato mashed
2 Salt To taste Kg 20/kg -
3 Pepper To taste Kg 700/kg - crushed
4 Butter 50 g Kg 500/kg Rs 10
5 Egg yolks 2 no Dozen 170(d) Rs 14
6
Tomato puree
(reduced) 75 ml Liter 110/ltr
Rs 8 red reduced
tomato puree
7 Nutmeg A Pinch Kg 1200/kg -
8 Egg 1 no dozen 170 7 beaten
TOTAL
Method
Pre-preparation:
1. Peel the potatoes, cut in quarters and cook in salted water. Drain and dry. Press through the potato masher.
Preparation:
1. Place the mashed potatoes in sauté pan. Season with salt, pepper & nutmeg. Add butter and stir till
becomes a consistent paste; add egg yolk, mix and cool.
2. Add very.
3. Pour this mixture into a bag fitted with a large, grooved pipe and squeeze it out upon a baking tray in
shapes resembling large meringues.
4. Slightly brush with beaten egg, & put them into the oven for a few minutes.
Garnish:
Preparation time: 20 Minutes Cooking time: 20 Minutes Finishing time: 40 Minutes
Remarks:

Recipe Poulet a la rex
Photograph
Cuisine
4
1 Chicken 1.2 kg kg. 50/kg Rs 60 Poach chicken
2 Veloute sauce 300 ml liter - -
3 Cream 55 gm kg 192/kg Rs 7
4 Mushrooms 115 gm kg 400/kg Rs 40 Sliced mushrooms
5 Capsicum 55 gm kg 30/kg Rs 3 Sliced capsicum
6 Egg yolks 2 no dozen 170 14
7 Parsley Few sprig kg 100/kg Rs 2 chopped parsley
8 Salt & pepper To taste kg - -
9 Bread slices 300 gm Rs 10/pc Rs 20
10 Fat 30 gm liter Rs500/kg Rs 17
TOTAL Rs 163
Method
Pre-preparation:
1. Poach chicken in stock, cool.
2. Skin and dice.
Preparation:
1. Slice mushrooms and capsicum. Sauté in a little butter, add veloute sauce.
2. Finish with cream and egg yolks, check for seasoning.
3. Add diced chicken.
4. Fry slices of bread, place portion of chicken mixture on fried bread and serve immediately, garnished
with chopped parsley.
Garnish:
Preparation time:20 min Cooking time: 20 min Finishing time: 40 min
Remarks: Hot buttered toast could be used instead of fried bread. If dried mushrooms are used, boil first.

Recipe Ratatouille
Photograph
Cuisine
4
1 Green peppers 1 no. kg. 120/kg -
2 Tomatoes 250 gm kg 40/kg Rs 15 Roundles
3 Courgettes 250 gm liter 60/kg Rs15 marrow
4 Aubergine 250 gm kg 40/kg Rs 15 Roundles
5 Onions 70 gm kg 40/kg Rs 10 Sliced onions
6 Olive oil 20 ml liter 511/ltr Rs 23
7 Garlic 3-4 cloves kg - - Chopped
8 Salt & pepper To taste kg - -
9 Bouquet garni For flavour Rs 5
TOTAL
Method
Pre-preparation:
1. Peel and slice the aubergines and the marrow. Sprinkle with little salt and leave covered with a
weighted plate for 1 hour.
2. Slice the onions, cut tomato into concasse.
3. Slice peppers very thinly.
4. Chop the garlic.
Preparation:
1. Heat the olive oil in a heavy bottom pan, fry onions until slightly colored. Add the garlic. Cook for 5
minutes.
2. Add aubergines, marrow, peppers and tomatoes. Season with salt and pepper.
3. Add the bouquet garni and cook covered, for an hour.
4. This dish may be served hot or cold.
Garnish:
Preparation time: Cooking time:1hr15min Finishing time:
Remarks:

Barquettes de Crevettes
Pommes Persilles
Riz Pilaf
Storganoff de Boeuf ( Mouton )

Year/Session :18-21
Lab Used :_____________________________
Date :__________________________________
Menu
Dish 01: Barquettes de Crevettes
Dish 02: Pommes Persilles
Dish 03: Riz Pilaf
Dish 04: Storganoff de Boeuf ( Mouton )
Dish 05: _________________________________
No. Of Portions :4
2 Salt A pinch A pinch
4 Water 20 ml 20 ml
5 Prawns 250 gm 250 gm
6
Veloute made with shrimp
butter 100 gm 100 gm
7 Seasoning To taste To taste
8
Cooked shrimps pounded to
paste 50 gm 50 gm
10 Parsley
For
garnish
For
garnish
14 Parsley
Few
sprigs
Few
sprigs
15 Long grain rice 250 gm 250 gm
18 White stock 500 ml 500 ml
20
Fillet of beef(tail end) / mutton
leg boneless 400 gm 400 gm
21 Shallots 25 gm 25 gm
22 Dry white wine 125 ml 125 ml
23 Butter/ oil 50 gm 50 gm
24 Cream 125 ml 125 ml
25 Lemon juice ¼ lemon ¼ lemon
26 Salt 1 tsp 1 tsp
27 Pepper A pinch A pinch
28 Parsley
For
garnish
For
garnish
29
30
31
32
33
34
35
36
37

Planning Sheet
Sl. Activity Time
1
Wash, clean and cut vegetables in required shapes.
Wash and soak the rice for 30 minutes
2
Mix the flour gradually with butter until it is all incorporated and forms
a paste. Knead it a little to form a ball. Keep in a cool place covered with
a cloth.
3 Prepare veloute, using the shrimp butter and shrimp stock
3
Add diced prawns to the veloute and cook for a while, fill the Barquettes
with the mixture.
Finish by placing a whole prawn tail and garnish with chopped parsley.
4 For Pommes Persilles cook carefully in salted water (about 20-30 min.) .
5
Drain well. Toss liberally with melted butter & sprinkle with chopped
parsley
6 For Riz Pilaf cook chopped onions in half butter till golden brown.
7 Add rice, sauté a little and then add stock and salt to it. Cover with a lid.
8
Place butter in a sauté pan over fierce heat, add the beef strips and allow
to cook rapidly for a few seconds. Beef should be brown but underdone.
9
Drain the meat strips into a colander. Add the shallots, cover with a lid
and allow to cook gently till tender and add wine and reduce to 1/3.
10
Correct the seasoning, serve sprinkled with chopped parsley,
accompanied with rice pilaf.
11 Serve Hot.
12

Recipe
Barquettes de Crevettes
Photograph
Cuisine
4
For short crust paste
1 Refined flour 100 gm kg 40/kg Rs 4
2 Salt A pinch kg 20/kg -
3 Butter 50 gm kg 417/kg Rs 20
4 Water 20 ml litre - -
For filling
5 Prawns 250 gm kg 400/kg Rs100 shelled
6
Veloute made with shrimp
butter 100 gm - -
7 Seasoning To taste - -
Shrimp butter
8
Cooked shrimps pounded
to paste 50 gm
9 Butter 50 gm Do Do
10 Parsley For garnish 300/kg 1 Re
TOTAL
Method
Pre-preparation:
For short crust paste:-
1. Sift the flour and salt together. Make a well in centre and place softened butter and water. Mix the flour gradually with butte
until it is all incorporated and forms a paste. Knead it a little to form a ball. Keep in a cool place covered with a cloth.
2. Roll and line the barquette moulds with short crust, prick the base with a fork and bake to a light colour
Preparation:
Prepare the shrimp butter-
1. Mix shrimp paste and butter and pass it through a fine sieve.
2. Prepare veloute, using the shrimp butter and shrimp stock.
3. Add diced prawns to the veloute and cook for a while, fill the Barquettes with the mixture.
4. Finish by placing a whole prawn tail and garnish with chopped parsley.
Garnish: Chopped parsley
Preparation time: 10 min Cooking time: 30 min Finishing time: 40 min
Remarks:

Recipe Pommes Persillees
Photograph
Cuisine
4
1 Potatoes 500 gm kg. 40/Kg Rs 20
2 Butter 30 gm kg 417/Kg Rs 10
3 Salt To taste kg - -
4 Parsley Few sprigs kg - -
TOTAL
Method
Pre-preparation:
1. Wash, peel & again wash the potatoes.
2. Cut or turn into even sized pieces allowing 2-3 pieces per portion.
Preparation:
1. Cook carefully in salted water (about 20-30 min.)
2. Drain well. Toss liberally with melted butter & sprinkle with chopped parsley.
Garnish:
Remarks:

Recipe Riz Pilaf
Photograph
Cuisine
4
1 Long grain rice 250 gm kg. 100/kg Rs 25
2 Onions 50 gm kg 40/kg Rs 2 Chopped
3 Butter 100 gm kg 417/kg Rs 41.7
4 White stock 500 ml kg - -
5 Salt To taste Kg - -
TOTAL
Method
Pre-preparation:
1. Wash and soak the rice for 30 minutes
Preparation:
2. Cook chopped onions in half butter till golden brown.
3. Add rice, sauté a little and then add stock and salt to it. Cover with a lid.
4. Cook in a moderate oven for 18 minutes. As soon as the rice is cooked add the remaining butter.
5. Cut into small pieces and mix with a fork.
6. Serve hot.
Garnish:
Preparation time:10 min Cooking time: 20 min Finishing time: 30 min
Remarks:

Recipe Storganoff de Boeuf ( Mouton )
Photograph
Cuisine
4
1
Fillet of beef(tail end) /
mutton leg boneless 400 gm kg. 500/kg
Rs 200
2 Shallots 25 gm kg 75/kg Rs 2 finely chopped
3 Dry white wine 125 ml liter 1380/ltr Rs 172
4 Butter/ oil 50 gm kg 417/kg Rs 20
5 Cream 125 ml liter 200/ltr Rs 25
6 Lemon juice ¼ lemon kg - -
7 Salt 1 tsp kg - -
8 Pepper A pinch kg 950/kg -
9 Parsley For garnish kg 100/kg - Chopped
TOTAL
Method
Pre-preparation:
1. Cut the meat in thin strips about 2 inches long & sprinkle with salt & pepper.
Preparation:
1. Place butter in a sauté pan over fierce heat, add the beef strips and allow to cook rapidly for a few seconds. Beef
should be brown but underdone.
2. Drain the meat strips into a colander. Add the shallots, cover with a lid and allow to cook gently till tender.
3. Drain off extra fat, add wine and reduce to 1/3.
4. Add cream.
5. Add lemon juice and the beef strips, don’t re-boil.
6. Correct the seasoning, serve sprinkled with chopped parsley, accompanied with rice pilaf.
Garnish: Chopped parsley
Remarks:

food production 5th sem practicals

food production 5th sem practicals

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