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Mayonnaise
This document provides recipes and instructions for food items to be produced in Week 5, including mayonnaise, thousand island dressing, cocktail sauce, mixed salad, chef salad, and boiled eggs of different doneness. Precise ingredients, quantities, preparation methods, cooking times, and notes are listed for each recipe. The recipes cover items from both the cold and hot kitchen and include sauces, salads, and a breakfast item.
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Mayonnaise
- 1. Principles of FoodProduction Recipe …………………………………………………………………………………………………… Week 5 Mayonnaise Thousand Island Dressing Cocktail Sauce Mixed Salad Chef Salad Boiled Egg Soft Boiled Medium Boiled Hard Boiled
- 2. Food Production RecipeSheet Qty. 2 Pcs. 5 g 15 ml 300 ml 3 ml Ingredients Egg yolk Remarks Section : Cold kitchen Recipe : Mustard, french Wine vinegar, white Oil, canola Worchestershire sauce Mayonnaise Sauce Category : Dressing Salt and pepper ¼ pc Lime Cooking method : No. Portion : 400 ml Preparation time : 20-30 mins Remarks : Serve with salads, deep fried seafoods, and sandwich spread. Method of Work 1. In a mixing bowl, Combine egg yolk, mustard, and vinegar, stir well until the mixture become creamy. 2. 3. Add oil Slowly into the mixture while beating. Beat well until emulsified. Season with Worcestershire, lime juice, salt and pepper. 4. Cover, label, and keep it in the chiller. Presentation: Personal Notes:
- 3. Food Production RecipeSheet Qty. Ingredients Remarks 20 ml 0 Mayonnaise See recipe 75 g 50 g Tomato ketchup Chilli sauce 25 g Pimiento, canned chopped finely 15 g Bell pepper, green chopped finely 20 g 20 g Onion, white Gherkins Section : Cold kitchen Recipe : Chopped finely Chopped finely Thousand Islands Sauce Category: Dressing TT TT Tabasco Salt Cooking method : TT Pepper, white ground. No. Portion : 200 ml Preparation time : 20-30 mins Remarks : Served with salads, deep fried seafoods, and sandwich spread. Method of Work 1. Combine all ingredients in a mixing bowl and mix well. 2. Adjust seasoning. Cover and keep in the refrigerator. Stir before serve. Presentation: Personal Notes:
- 4. Principles of FoodProduction Recipe Sheet Qty. 200 ml 75 g 10 ml 10 ml 10 ml Ingredients Mayonnaise Remarks See recipe Tomato ketchup Brandy Tabasco Horseradish sauce Section : Cold kitchen Recipe : Cocktail sauce Category : Cold sauce Salt and pepper Cooking method : No. Portion : 200 ml Preparation time : 25-40 mins Remarks : Serve with salads, deep fried seafoods, and sandwich spread. Method of Work 1. Mix all ingredients to the ready-made mayonnaise. 2. Adjust seasoning. Presentation:
- 5. Personal Notes: Food ProductionRecipe Sheet Qty. Ingredients Remarks 50 g 50 g Kidney beans, red Corn, kernel canned canned 30 g Green beans Bias cut, blanched 20 g. Carrot paysanne cut, blanched 50 g Fusilli Boil in salted boiling water Section : Cold kitchen Cocktail sauce Recipe : Mixed Salad Category : Appetizer salad Cooking method : Boiling in boiling water No. Portion : 2 portions Preparation time : 30-40 mins Remarks : Method of Work 1. Combine all ingredients in a large mixing bowl. 2. Gently toss the salad and taste for seasoning. 3. Cover and chill in the fridge at least 1 hour. Presentation: Personal Notes:
- 6. Food Production RecipeSheet Qty. 80 g 80 g 6 Pcs. Ingredients Remarks Lettuce, iceberg Cut into strips into Oak leaf, red 1 cm. thickness Tear into small Shrimp (60pcs/kg) pieces Devein and Section : Cold kitchen Recipe : Chef Salad Category : Main Course Salad Cut in half, boil 30 g 1 Pc 20 g Ham, cooked Cut into strip (1 cm) Egg, hard boiled egg Quarter cuts or Slice cuts Cheese, cheddar Cut into strip (1 cm) Cut in half Cooking method : Boiling in boiling water Blanching in boiling water Olives, black No. Portion : 2 portions Preparation time : 50-60 mins 15 g Bell pepper, green Remarks : 50 g Tomato, red 5 g 1 wedge 50 g Chef’s style Lemon Carrot Thousand islands sauce Method of Work 1. Arrange all ingredients in your own style. 2. Dressing can either mix with salad or serve separately. Presentation: Personal Notes:
- 7. Food Production RecipeSheet Qty. 3 Pcs. Ingredients Eggs Remarks Placed at room Section : Hot kitchen Recipe : temperature 2 litres Boiled eggs Water Category : Breakfast Cooking method : Boiling, Simmering No. Portion : 10 pcs. Preparation time : Remarks : Method of Work 1. Boil the water. 2 Put the egg in a ladle. Dip it into the boiling water to cook. 3. Reduce the heat to simmer as follows: To simmer for 2-3 minutes is called “A SOFT BOILED EGG”. To simmer for 6-8 minutes is called “A MEDIUM BOILED EGG”. To simmer for 12-15 minutes is called “A HARD BOILED EGG”. 4. For the medium boiled egg, and hard boiled egg, cool in running water or in iced water and peel the shell immediately. Remarks: Record the time of each doneness. Peel and check the correct doneness. If not, try it again. Presentation: Personal Notes: