Recipe Name :

Apple Salsa

Ingredients
Unit

Specifications

Shallot

Quantity

Finely Chopped

10

1
Tomato,Fresh,Red

Macedoline

25

Green Apple

Brunoise

pc

Italian parsley [Flat Leaf]

1

Finally chopped

Coriander Leave
Apple Cider Vinegar
Tbps

Olive oil

30

Salt, Iodized

TT

White Pepper, Ground

Sugar

Mise en place
-Read the recipe and make an action plan
-Wash and sanitize all equipment needed
-Gather all ingredients needed
Method of Work
In a bowl, mix all the ingredients, taste , cover and chill.

ml

TT
TT

Recipe Name : Pumpkin & Sweet Potato Mossureline

Cooking Method: boiling

Ingredients

Quantity

Unit

Pumpkin

100

Orange Flesh (100g)

Whitter

TT

pc

Sole
Cream
Butter
White Pepper, Ground

50
20

Ml
G

TT

-Mise on Place
-Read the recipe and make an action plan
-Wash and sanitize all equipment needed
-Gather all ingredients needed
Methods of Work
Prep:
1. In a pot/submerge the sweet potato in water, add salt. Boil it until tander.
2. Wrap the peeled pumpkin in foil, and cook it in the over for 20 min or until
tender
3. Heat up the cream in a double boller to make the mousselling
4. Mash the sweet potato and pumpkin in a bowl, and pass it though a to
produce a very smooth texture
5. Place the bowl with the mashed mixture in a double boller, pour the cream
and butter and mix in to blend
6. Season with salt and white pepper

Recipe Name : Chicken Chasseur

Cooking Method : Pan Frying, Sauting

Ingredients
unit
Chicken breast, Fillet with wing
8
Salt and White Pepper, ground
DI KO MABASA
Garlic
Olive Oil

Specifications

Chicken Sauces
Olive Oil
Onion, White
Garlic
Tomato,Red , 100/pc
pc
Mushroom, button canned
g
Red Wine
Demiglace
Tarragon, FRESH
Salt and Black Pepper, ground
Butter
g
Note
Demiglace powder-30g/1ltr/class
Asparagus

Quantity
300
TT
pinch
5
10

g
ml

30
15
5

ml
g
g
1
80

30
50
Pinch

ml
ml
TT
15

pcs

Mise en Placo
-read the recipe and make an action plan
-wish did suites all equipment needed
-gather all ingredients
Method of Work
Chasseur Sauce
1. In a heated pan with oil over medium heat, sweat the onion and garlic,
about 2mins
2. Add mushroom salute for 2 mins . add tomato concasse, salute for
another 2min
3. Deglace with red wine, add demigalce , tarragon, and simmer for 3 min
4. Season with salt-and pepper, and swirl in the butter to finish (monte au
buerre)

Recipe Name : Courgette Spaghetti

Specification
Ingredients
Courgette Spaghetti
Zucchini [300g/pc]
pc
Butter
g
Garlic
g
Salt and white pepper,ground

Wished,do not peel

Quantity

Unit

1
20

Finely chopped

3
TT

Method of Work
Using the mandoline, run the zucchini in to the julienne cut dont include the
seedy part.
In a heated pan , with butter , sweater the garlic , then add the zucchini and
sauce for 2 mins
Season with salt and white ground pepper , tomato butter
In a blender, put all the ingredients and blend it until very smooth in
consistency
Transfer the butter mixture into bowl and chill it for 5mins
Using the cling wrap , spread the cling wrap into the chopping and shape it
into a log. The chill it for 30mins or until firm

Recipe Name: Boiled Dill Potato

Cooking method : Boiling

Ingredients

Specification Quantity

Potato [150-200 pc]

pc

Tourneed,Boiled

Unit

Dill
Butter
Salt
Pepper,White Ground
Method Work
In a pot, put the potato, water and salt. Bring to a boil and cook until tender.
Peel and cut into chunk and put it in a bowl
Add butter while its hot , season with salt, pepper and chopped dill
Serve hot.

Name Recipe : Buttered Green Beans

Cooking Method: Sweating
Ingredients
Quantity
Butter
Garlic
Green beans, Blanched
Salt, Iodized
White Pepper, Ground

Specifications
30
5
60
TT
TT

Method of Work:
Remove the tail end of the green beans, and blanched, shock in ice water
bath
Sweat Garlic in Butter
Add beans and season

Recipe Name : Hors d Duvers

Cooking Method
Ingredients

Specification

Quantity

Smoked Salmon
g

unit

40

Simplied Salmon Very cold

tbps

Dill Leaves

15

ml

Black Cavilar

Hard Spoiled Egg

pcs

Mustard

cup

Mayonnaise

tbsp

Spring Onion

10

Bacon

20

Asparagus ,Green

40

Oil

tbsp

Prosciutto or parma ham

20

Melon

100

Devilled egg

Bacon

Bits,Crispy

Asparagus Wrapped in

Prosciutto con maloner?

Salt, and pepper, white ground

TT

White Bread

Slice

Wheat Bread

Slice

Fita Biscuits

Pcs

Recipe Name: Stroganoff

Cooking Method: Sauting
Ingredients
Unit

Specification

Quantity

Beef Tenderloin
g
Mustard
Salt,Iodited
Marinate
Ground, Black Pepper
Cooking Oil
Onion White
g
Garlic
g
Red Wine
Beef Stock
Sour cream
Butter
Mushroom, canned Sweat in butter
g
Bell peper, red,green
g
Salt, iodized

Trimmed, Strips

300

1
TT

tsp
TT

Tbsp

Finely chopped

20

Finely chopped

Beef Powder

3
1/3c
1/4c
15

Tbsp
Cup
Cup
g

Sliced

50

Small Diced

20
Pinch

Method of work
Marinate the meet with mustard, salt, pepper.
In a high heat pan with oil, quickly brown the meat, set aside
Using the same pan , saut