Basic Cookery

COLLEGE MCS
Diploma in Hotel Management

BCY 1434 - BASIC COOKERY
Assignment Prepared for:
CHEF FAIDZ KHUSAINY HASAN RASHIDI
Prepared by:
NAME
WAN NUR ARIFAH BINTI ABDUL RAZAK
ID MATRIX
1102DHM614
I/C NO.
960308-56-5058
DIPLOMA IN HOTEL MANAGEMENT
BCY 1434
Table of Contents
ACKNOWLEDGEMENT.........................................................................................................4
CHAPTER 1:.............................................................................................................................5
10 TYPES OF APPETIZERS....................................................................................................5
1. CARAMELIZED BAKED CHICKEN WING..................................................................6
2. BEEF STROGANOFF.......................................................................................................7
3. TACO TURKEY WRAPS..................................................................................................9
4. SPICY LIME GRILLED PRAWNS.................................................................................10
5. SAUSAGE CHEESE BALLS..........................................................................................11
6. CRABMEAT ROLL-UPS................................................................................................12
7. CRAB AND LOBSTER STUFFED MUSHROOMS......................................................13
8. FIG AND OLIVE TAPENADE.......................................................................................14
9. APPLE AND CHEDDAR CHEESE SOUFFLES............................................................16
10. GLAZED NUTS.............................................................................................................18
CHAPTER 2: 10 TYPES OF SOUPS......................................................................................19
1. FRENCH ONION SOUP.................................................................................................20
2. BROCOLI SOUP WITH SCALLOP...............................................................................22
3. MEXICAN TOMATO AND BEAN SOUP WITH CHEESE TOASTS..........................24
4. MOROCCAN CHICKEN, CARROT AND CHICKPEA SOUP.....................................26
5. ITALIAN-STYLE RISONI SOUP...................................................................................28
6. SPEEDY TUSCAN WITH WHITE BEAN SOUP..........................................................30
7. MOROCCAN SWEET POTATOES, CARROT AND CHICKPEA SOUP.....................32
8. SMOKED FISH AND CORN CHOWDER.....................................................................34
9. CHICKEN, POTATO AND SPINACH............................................................................35
10. MEXICAN CHICKEN SOUP WITH AVOCADO SALSA.........................................37
CHAPTER 3: 10 TYPES OF ENTREE...................................................................................39
1. CAROLINA SHRIMP FRIED RICE...............................................................................40
2. SAUSAGE AND MUSHROOM PASTA BAKED..........................................................41
3. GRILLED CHICKEN THIGHS WITH BLUEBERRY SALSA.....................................43
4. FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE.....................................45
5. APPLE BUTTER BEEF BRISKET.................................................................................47
6. SPAGETHI WITH CHUNKY TOMATO SAUCE..........................................................48
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7. MOROCCAN CHICKEN SLIDERS...............................................................................50

8. WATERMELON CHIPOTLE MAPLE-GLAZED CHICKEN WINGS.........................52
9. PECAN-CRUSTED CAJUN CHICKEN FINGERS.....................................................54
10. SPINACH-ARUGULA-WALNUT PESTO OVER WHOLE WHEAT PENNE...........56
CHAPTER 4: MAIN COURSE...............................................................................................58
1. TOMATO BASIL SALMON...........................................................................................59
2. GOOD FRINKIN PAPRIKA CHICKEN........................................................................60
3. SWEET AND SPICY GRILLED SHRIMP.....................................................................62
4. CRAB LEGS WITH GARLIC BUTTER SAUCE..........................................................63
5. GRILLED TUNA WITH FRESH HORSEADISH..........................................................64
6. KALBI (KOREAN BBQ SHORT RIBS).........................................................................65
7. EASY SLOW COOKER MEATBALLS..........................................................................66
8. TANDORI CHICKEN......................................................................................................67
9. MUSHROOM CHEESEBURGER CHALZONE............................................................69
10. BEEF STEW..................................................................................................................71
CHAPTER 5: DESSERTS.......................................................................................................72
1.
DAIRY-FREE VANILLA ICE CREAM.......................................................................73
2.
SUMMER FRUITS WITH AMARETTI BISCUITS AND HOT CHOCOLATE

SAUCE..........................................................................................................................74
3.
CINNAMON PECAN TWISTS...................................................................................76
4.
STRAWBERRY SHORTCAKES TRIFFLE................................................................77
5.
PUMPKIN CREEME BRULEE TART........................................................................79
6.
APRICOT ORANGE SOUFFLES WITH RASPBERRY COULIS.............................81
7.
CLASSIC FILLED CROISSANT (ALMOND CROISSANT)....................................83
8.
EMPIRE COOKIES......................................................................................................85
9.
HONEYED RICOTTA WITH MARSALA STRAWBERRY GLAZED......................87
10. PEACH FROZENT YOGURT......................................................................................88

REFERENCE...........................................................................................................................89
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ACKNOWLEDGEMENT
Praised to Allah SWT for giving me a chance, strength and opportunity to
complete my assignment successfully. I cannot express enough thanks to my lecturer, Chef
Faidz Khusainy Hasan Rashidi ( lecturer of subject Basic Cookery and Fundamental of Food)
for he continued and encouragement in this assignment.
My completion of this assignment could not have been accomplished
without the support of my classmates, DHM 07. Also thanks to my parents, for their support
and encouragement while this assignment in the progress.
Finally, I hope that from this assignment that already completed, I can learn
something new and it can gained me a lot of knowledge in cooking skills. This is my passion
in cooking. I want to be somebody in the future as my idol, Chef Anna Olson. She is my
inspiration in cooking and bakery world. I loved the way she cooks, handles and manages the
kitchen, it is very inspiring me! Hope, all of this can encourage me to study smart and work
hard in this course. Thank you.
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CHAPTER 1:
10 TYPES OF APPETIZERS
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1. CARAMELIZED BAKED CHICKEN WING
INGREDIENTS:
3 pounds chicken wings

2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste
METHODS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey,
garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
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2. BEEF STROGANOFF
INGREDIENTS:
2 pounds beef chuck roast

1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
METHODS:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches
long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly,
then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5
minutes, then push to the side with the beef strips.
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3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring
to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for
1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat
briefly then salt and pepper to taste.
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3. TACO TURKEY WRAPS
INGREDIENTS:
2/3 cup sour cream

1/2 cup pico de gallo salsa, drained
2 tablespoons taco seasoning
6 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
1/2 pound thinly sliced deli turkey breast
METHODS:
1. Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour
tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with
turkey. Roll each tortilla around the filling. Wrap each with aluminium foil and
refrigerate 8 hours to overnight.
2. Remove aluminium foil and slice each wrap cross-wise into 3/8-inch slices. Arrange
slices on a plate.
4. SPICY LIME GRILLED PRAWNS
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INGREDIENTS:
1.
2.
3.
4.
5.
6.
7.
48 large tiger prawns, peeled and deveined

4 limes, zest and juiced
4 green chilli peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
Skewers
METHODS:
1. Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice,
chilli pepper, garlic, ginger, and onion in a food processor or blender, and process
until smooth. You may need to add a little oil to facilitate blending. Pour over the
bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first
through the tail, and then the head.
3. Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
5. SAUSAGE CHEESE BALLS
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INGREDIENTS:
1 pound sausage
4 cups shredded Cheddar cheese
3 cups baking mix
METHODS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together,
and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3. Bake for 12 to 15 minutes. Serve hot.
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6. CRABMEAT ROLL-UPS
INGREDIENTS:
1 (8 ounce) package cream cheese, softened

1/4 cup cocktail sauce
1 (8 ounce) package imitation crabmeat, chopped
1/4 cup shredded Swiss cheese
1/4 cup chopped green onion
4 (8 inch) flour tortillas
1/2 cup additional cocktail sauce for dipping
METHODS:
1. In a medium bowl, mix together the cream cheese and cocktail sauce until well
blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the
mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and
refrigerate overnight.
2. Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail
sauce for dipping.
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7. CRAB AND LOBSTER STUFFED MUSHROOMS
INGREDIENTS:
3/4 cup melted butter, divided

1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
METHOD:
1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with
about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the
baking sheet.
2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter,
shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the
stems used to be.
3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top.
Sprinkle with additional cheese if desired, and serve hot!
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8. FIG AND OLIVE TAPENADE
INGREDIENTS:
1 cup chopped dried figs

1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
METHODS:
1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook
until tender, and liquid has reduced. Remove from heat, and stir in the olive oil,
balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well.
Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to
allow flavours to blend.
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2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over
cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
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9. APPLE AND CHEDDAR CHEESE SOUFFLES
INGREDIENTS:
Apples:
1 tablespoon butter
1 Granny Smith apple - peeled, cored, and diced
1 tablespoon white sugar
Batter:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/2 teaspoon salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg 2 eggs, separated
3 ounces sharp white Cheddar cheese, shredded
METHODS:
1. Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the
edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples
into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with
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sugar and continue to cook until apples are soft and slightly caramelized, about 5
minutes. Transfer apples to a plate and spread out to cool.
2. Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with
butter. Place ramekins onto a sheet pan.
3. Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook
until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3
minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a
smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove
from heat; cool white sauce to lukewarm temperature.
4. Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne
pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until
thoroughly combined.
5. Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2
minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with
remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide
mixture into prepared ramekins.
6. Bake in the preheated oven until souffles have risen and tops are browned, about 22
minutes. Souffles will fall slightly as they cool. Serve warm.
Footnotes
Cook's Note:
You should have about 2 cups of batter. You can divide each 1/2 cup portion into
whatever sized ramekin you have, but a 4 3/4- to 5-ounce size is ideal. Basically,
when it's fully puffed and browned, it's done. And for goodness sake, serve very
warm, but not piping hot!
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10. GLAZED NUTS
INGREDIENTS:
egg white
1/2 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 tablespoon vanilla extract
1 pound walnut halves
METHODE:
1. Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.
2. In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger,
and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.
3. Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown.
Remove from oven, and cool completely. Store in an airtight container.
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CHAPTER 2: 10 TYPES OF SOUPS
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1. FRENCH ONION SOUP
INGREDIENTS:
60g butter, chopped

6 (1kg) brown onions, thinly sliced
2 teaspoons brown sugar
2 tablespoons plain flour
4 cups Campbell's Real Stock Beef
Cheesy bread
12 baguette bread slices, each 1.5cm thick

olive oil cooking spray
1 garlic clove, halved
1 cup grated Swiss cheese
METHODS:
1. Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling.
Add onions and 1 teaspoon salt. Cook, uncovered, stirring often, for 45 to 50 minutes
or until onions are very soft. Stir in sugar and cook, stirring often, for 10 minutes or
until onions caramelise.
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2. Add flour to saucepan and cook, stirring, for 2 minutes. Add stock and 2 cups water.
Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to
combine.
3. Make cheesy bread Preheat oven to 180C. Spray both sides of bread with oil. Rub
both sides of bread with garlic. Arrange bread on 2 baking trays. Bake, turning once,
for 10 to 12 minutes or until bread is light golden. Sprinkle cheese over 1 side of
bread. Return to oven for 3 to 4 minutes or until cheese melts.
4. Ladle soup into bowls. Top with cheesy bread, season with pepper and serve.
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2. BROCOLI SOUP WITH SCALLOP
INGREDIENTS:
150ml olive oil

2 onions, finely chopped
2 cloves garlic, finely chopped
2 (200g) sebago potatoes, cut into 3cm pieces
3 heads (1kg) broccoli, trimmed into 3cm florets
1/2 cup (125ml) pouring cream
1/2 cup coarsely chopped flat-leaf parsley
18 scallops, without roe
Chervil or flat-leaf parsley leaves, to serve
METHODS:
1. Heat 2 tablespoons oil in a heavy-based saucepan over low-medium heat and cook
onions, garlic and 2 teaspoons salt for 5 minutes. Add potatoes and 5 cups water and
bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool
slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan.
Stir in cream and season to taste with pepper. When ready to serve, gently reheat over
medium heat.
2. Meanwhile, process parsley and 100ml oil in a food processor until smooth, then
strain through a fine sieve.
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3. Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds
each side or until just tender. Serve soup topped with scallops and chervil leaves,
drizzled with parsley oil.
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3. MEXICAN TOMATO AND BEAN SOUP WITH CHEESE

TOASTS
INGREDIENTS:
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, half finely chopped, half thinly sliced
2 x 400g cans Coles Brand Australian Diced Tomatoes
1 cup Campbell's Real Stock Vegetable
400g can red kidney beans, rinsed, drained
4 slices Coles Bakery Stone Baked White Sourdough Vienna
140g Coles Brand Vintage Cheddar, grated
1 avocado, diced
1 ripe tomato, seeded, diced
1/3 cup coriander leaves
METHODS:
1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli,
stirring, for 5 mins or until softened. Add tomatoes and stock. Increase heat to high and
bring to the boil. Reduce heat and simmer, covered, for 10 mins. Carefully use a stick
blender to blend until smooth. Add beans and cook for 1-2 mins until heated through.
Season.
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2. Meanwhile, preheat grill on high. Line a baking tray with foil. Arrange bread on tray
and cook under grill, about 8cm from the heat source, for 1-2 mins or until toasted.
Turn and top with 80g cheddar. Grill for 1-2 mins or until cheddar melts and is golden.
3. Divide soup among bowls. Top with avocado, tomato, remaining cheddar, coriander
and sliced chilli. Season with pepper and serve with cheese toasts.
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4. MOROCCAN CHICKEN, CARROT AND CHICKPEA

SOUP
INGREDIENTS:

1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve
METHODS:
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1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add
onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has
softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until
fragrant.
2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley,
chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil.
Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through.
Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl.
Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.
3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to mediumlow. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated
through. Season with salt and pepper. Serve with coriander leaves and harissa.
FOODNOTES:
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2.
Refrigerate overnight. Skim fat from surface. Continue recipe.
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5. ITALIAN-STYLE RISONI SOUP
INGREDIENTS:

1 medium fennel bulb, ends trimmed, finely chopped
1 large carrot, peeled, finely chopped
1 large zucchini, ends trimmed, finely chopped
2 garlic cloves, crushed
3 x 500ml cans chicken consomme (Campbell's brand)
75g (1/3 cup) risoni
85g (1/2 cup) shelled fresh peas
1 tablespoon finely chopped fresh tarragon
Salt & freshly ground black pepper
Sliced ciabatta, to serve
METHODS:
1. Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and
garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and
bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until
pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green
and tender. Remove from heat.
2. Add the tarragon and stir to combine. Taste and season with salt and pepper.
3. Ladle the soup among serving bowls, and serve with ciabatta.
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FOODNOTE:
You will need 210g fresh peas for this recipe. If fresh peas are unavailable, you can
use 80g (1/2 cup) frozen peas instead. Ciabatta is a crusty Italian bread.
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6. SPEEDY TUSCAN WITH WHITE BEAN SOUP
INGRESIENTS:
1 1/2 tablespoons olive oil

1 large leek, trimmed, halved, washed, chopped
1 large sebago potato, peeled, chopped
2 x 425g cans cannellini beans, drained, rinsed
1 litre salt-reduced chicken stock
1 teaspoon fresh thyme leaves
3 teaspoons lemon juice
4 slices pancetta
lemon wedges, to serve
METHODS:
1. Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic.
Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring,
for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7
to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.
2. Blend or process half the soup until smooth. Return soup to pan. Add thyme and
lemon juice. Return to heat. Simmer for 5 minutes or until heated through.
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3. Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2
minutes each side or until browned and crisp. Transfer to a plate lined with paper
towel. Break pancetta into large pieces.
4. Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon
wedges.
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7. MOROCCAN SWEET POTATOES, CARROT AND

CHICKPEA SOUP
INGREDIENTS:

1 large brown onion, roughly chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups Campbell's Real Stock Chicken Salt Reduced
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
Turkish bread croutons (see note), to serve
METHODS:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook,
stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring,
for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add
stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring
occasionally, for 20 minutes.
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2. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are
tender.
3. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat.
Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot
(do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.
FOODNOTE:
Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over
with olive oil cooking spray. Place on a tray and bake in a 200 deg.C oven for 10 minutes or
until golden.
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8. SMOKED FISH AND CORN CHOWDER
INGREDIENTS:

1 leek, trimmed, halved, washed, thinly sliced
800g coliban potatoes, peeled, chopped
5 cups chicken stock
2 corn cobs, kernels removed
1/2 cup thickened cream
180g hot-smoked salmon fillet, flaked
METHODE:
1. Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes
or until softened.
2. Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce
heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from
heat.
3. Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash
remaining mixture in pan (mixture should be chunky). Return processed mixture to
pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or
until heated through. Ladle into bowls. Season with pepper. Serve.
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9. CHICKEN, POTATO AND SPINACH
INGREDIENTS:
2 teaspoons olive oil

1 brown onion, halved, finely chopped
1L (4 cups) Campbell's Real Stock Chicken
2 x 7cm pieces lemon rind, white pith removed
Pinch of saffron threads
4 (about 600g) desiree potatoes, peeled, coarsely chopped
2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved
lengthways, thinly sliced crossways

1 bunch English spinach, ends trimmed, washed, coarsely chopped
Crusty bread, to serve
METHODS:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring,
for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until
aromatic.
2. Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add
the potato and cook, covered, for 30 minutes or until just tender.
3. Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the
chicken is just cooked through. Taste and season with pepper.
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4. Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.
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10.
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MEXICAN CHICKEN SOUP WITH AVOCADO
SALSA
INGREDIENTS:
2 small chicken breast fillets

1 chicken stock cube
1 litre water
1 red onion, finely chopped
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1 tablespoon ground cumin

1 teaspoon chilli powder
400g can diced tomatoes
400g can red kidney beans, rinsed, drained
1 large avocado, halved, peeled, coarsely chopped
420g can corn kernels, drained
1/2 cup fresh coriander leaves, coarsely chopped
1 tablespoon fresh lime juice
Corn chips, to serve
METHODS:
1. Place the chicken and stock cube in a small frypan and cover with the water. Bring to
a gentle simmer over low heat. Cook for 5 minutes each side or until cooked through.
Use tongs to transfer the chicken to a plate and reserve the liquid. Allow chicken to
cool slightly and then shred the flesh.
2. Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for
5 minutes or until soft. Add the cumin and chilli, and cook, stirring, for 30 seconds or
until aromatic. Add the reserved liquid and tomatoes to the pan and bring to the boil.
3. Add the shredded chicken and kidney beans and bring to the boil. Reduce the heat to
medium and simmer, stirring occasionally, for 10 minutes or until soup thickens.
Taste and season with salt and pepper.
4. Meanwhile, combine the avocado, corn, coriander and lime juice in a small bowl.
Ladle soup into serving bowls. Top with avocado salsa and serve with corn chips.
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CHAPTER 3: 10 TYPES OF
ENTREE
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1. CAROLINA SHRIMP FRIED RICE
INGREDIENTS:
1 tablespoon canola oil

1 yellow sweet pepper, julienned
1 red sweet pepper, julienned
1 medium red onion, julienned
2 tablespoons sesame oil
2 cups cooked rice
4 eggs
1 dozen large shrimp, cleaned, cooked and tails removed
1 tablespoon fresh ginger, grated
hot sauce (preferably siracha)
soy sauce, to taste
METHODS:
1. Heat canola oil in a very hot wok or heavy skillet. Saute peppers and onion
together in small batches. Remove from heat, and set a side.
2. Heat sesame oil until it begins to smoke. Add rice, eggs and shrimp in small
batches, stirring constantly until eggs are cooked.
3. Reheat all cooked ingredients together, and serve immediately. Season with hot
sauce and soy sauce to taste.
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2. SAUSAGE AND MUSHROOM PASTA BAKED
INGREDIENTS:
1 cups (12 ounces) whole-wheat penne, uncooked

1 cup baby bella mushrooms, sliced
1 cup white button mushrooms, sliced
cup trumpet mushrooms
1 tablespoons extra virgin olive oil
12-14 ounces fully cooked smoked turkey sausage, cut into -inch half-moon slices
1 can sliced black olives, drained
cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 jar thick pasta sauce
2 tablespoons heavy whipping cream
METHODS:
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1. Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and
set aside.
2. Clean all mushrooms. Trim just 1/8-inch stem from trumpet mushrooms and cut into
thick slices.
3. In a large 12-inch skillet, heat olive oil over medium-high heat. Add all sliced
mushrooms and cook, stirring frequently, until slightly soft, about 5 to 8 minutes.
Drain liquid.
4. While mushrooms cook, toss cooked penne, sausage, olives, Parmesan and 1 cups
mozzarella cheese in large bowl. Stir in pasta sauce and whipping cream. Lightly stir
in mushrooms and place in greased 3-quart casserole dish. Cover tightly with foil
5. Cook 30 minutes. Uncover and sprinkle with remaining cup mozzarella cheese.
6. Bake additional 10 to 15 minutes until thoroughly heated and cheese is melted.
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3. GRILLED CHICKEN THIGHS WITH BLUEBERRY SALSA
INGREDIENTS:
10-12 boneless, skinless chicken thighs

cup favourite vinaigrette dressing (such as Balsamic Vinaigrette)
Blueberry Salsa:
2 cups blueberries, washed and coarsely chopped

cup green onions, chopped
red pepper, chopped fine
1 jalapeo pepper, minced
cup cilantro, chopped
cup lime juice
cup olive oil
salt and pepper, to taste
METHODS:
1. Rinse chicken and place in a zip-close bag. Add dressing and marinate for 1-2 hours
in refrigerator.
2. Meanwhile, combine all salsa ingredients in a medium sized bowl. Refrigerate.
3. Grill chicken until well done. Serve with polenta and salsa.
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FOODNOTE:
If you need this recipe to be gluten-free, make sure to use a gluten-free vinaigrette to
marinate the chicken.
No grill? No problem! The blueberry salsa also tastes great on Roasted Chicken Thighs.
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4. FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
INGREDIENTS:
2 cups white cornmeal

8 (6-ounce) catfish fillets, cut into 1-inch wide strips and patted dry
peanut oil, for deep-frying
Dipping Sauce
cup white wine vinegar

teaspoon salt
teaspoon black pepper
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 green onions, thinly sliced
1 tablespoon parsley, finely chopped
METHODS:
1. Place cornmeal in a shallow dish, and season with salt and pepper. Dredge catfish
strips in cornmeal mixture, shaking off excess. Set aside on a wax-paper lined baking
sheet.
2. Pour 2 inches of peanut oil into a deep fryer or a large, heavy skillet, and heat to 375
degrees. Add catfish strips to hot oil, three at a time, and fry in a single layer for 5
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minutes, turning to cook evenly, until golden brown and fish flakes easily when tested
with a fork. Drain on paper towels and sprinkle lightly with salt.
3. Prepare dipping sauce 1 minute before serving catfish fingers. Mix vinegar, salt,
pepper, shallot, garlic, green onions and parsley in a small bowl. Taste and adjust
seasonings if necessary.
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BCY 1434
5. APPLE BUTTER BEEF BRISKET
INGREDIENTS:
2-3 pounds beef brisket

2 tablespoons (1 ounce) onion soup mix
1/2 cup apple butter
1/8 cup Dijon mustard
METHODS:
1. Preheat oven to 300 degrees.
2. Place brisket in a roasting pan, fat side up. In a medium bowl, combine soup mix,
apple butter and mustard. Spread evenly over top of meat. Cover with pan lid or
secure top with foil.
3. Cook 3-4 hours, until fork tender. Slice thinly and serve with pan juices.
FOODNOTE:
For a tasty meal, serve this brisket with mashed potatoes and a crisp green salad.
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BCY 1434
6. SPAGETHI WITH CHUNKY TOMATO SAUCE
INGREDIENTS:
4 pounds tomatoes (late harvest tomatoes, if available)

cup olive oil
1 teaspoon salt
freshly ground black pepper, to taste
cup fresh basil, coarsely chopped
8 ounces fresh mozzarella, sliced thinly
1 pound spaghetti (or pasta of your choice)
1 baguette or other crusty bread
METHODS:
1. Bring a large pot of water to a boil. Carefully drop in the tomatoes to blanch. When
skins begin to split (after about 4 minutes), use a slotted spoon to transport tomatoes
to a colander.
2. When cool enough to touch, remove skin and seeds. Chop coarsely. (This gets really
juicy, so be sure to work quickly and reserve the liquid.)
3. In a large skillet over medium heat, saute garlic in olive oil until just fragrant. Stir in
tomatoes, salt, pepper and basil. Adjust seasonings if desired. Heat for about 8-10
minutes.
4. While sauce is heating, cook spaghetti according to package directions; drain.
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5. Serve spaghetti in large bowls, and generously spoon sauce over hot pasta. Top with
cheese slices. Sop up juice and flavourful oil with the bread.
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7. MOROCCAN CHICKEN SLIDERS
INGREDIENTS:
1 teaspoon ground roasted Saigon cinnamon

1 teaspoons ground roasted cumin
teaspoon ground coriander
teaspoon ground turmeric
teaspoon ground ginger
teaspoon ground cardamom
teaspoon ground white pepper
teaspoon ground cayenne pepper
1 cup fat-free or low-fat plain Greek yogurt
1 pound lean ground chicken breasts, about 95-98% fat-free
cup Medjool dates, finely chopped
cup walnuts, finely chopped
8 mini burger buns
METHODS:
1. Heat grill to medium-high heat.
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2. In a small bowl, whisk together the eight Moroccan spices. In a separate bowl,
combine Greek yogurt and 1 teaspoons Moroccan spice mixture until blended.
Refrigerate yogurt sauce until serving time.
3. In a medium bowl, combine ground chicken, dates, walnuts and remaining Moroccan
spice mixture (roughly 1 tablespoon) until well blended. Form into 8 mini patties
about 2-3 inches in diameter each.
4. Grill chicken sliders 5-7 minutes or until a meat thermometer reads 165 degrees.
Serve sliders on mini-burger buns with 1-2 tablespoons spiced yogurt sauce on each
burger.
FOODNOTE:
For true authentic date enjoyment, choose fresh Medjool dates (from Morocco
typically) rather than pre-chopped, packaged dates. Medjool dates are sold in
portioned, small containers or by the pound in bulk. Youll usually find them in the
produce department. Choose dates that are shiny, uniformly coloured and not broken.
Store them at room temperature in an airtight container for several months or
refrigerate for up to one year.

Fresh Medjool dates can be finicky to cut and chop because theyre so sticky. Use a
very sharp knife, straight or serrated blade, and toss the chopped pieces with a
smidgen (- teaspoon) flour to keep them from sticking together. Theyll blend with
the ground chicken better and stay separated, too.
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8. WATERMELON CHIPOTLE MAPLE-GLAZED CHICKEN

WINGS
INGREDIENTS:
Watermelon Glaze
2 cups watermelon puree

juice from 3 fresh lemons
1 tablespoon lemon zest
cup maple syrup
teaspoon cinnamon
teaspoon ground chipotle pepper, or to taste
Chicken
chicken wings or drummettes

2 cups pineapple juice
cup soy sauce
1 tablespoon fresh ginger, minced
3 cloves fresh garlic, minced
METHODS:
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1. For the glaze: Simmer ingredients together in a heavy saucepan for 20 minutes or
until sauce is thick. Keep warm. Makes 2 cups.
2. For chicken: Place the chicken in a large zipper lock bag with the rest of the
ingredients and seal tightly. Allow to marinate at least 2 hours. Grill until cooked and
arrange on warm platter. Pour glaze over chicken and serve immediately.
3.
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9. PECAN-CRUSTED CAJUN CHICKEN FINGERS
INGREDIENTS:
1 cup pecan pieces, finely chopped

1 cup breadcrumbs
3 tablespoons Cajun seasoning, divided
2 large eggs
cup olive oil
2 pounds chicken tenders
Cajun Honey-Mustard Dipping Sauce
cup mayonnaise
2 tablespoons Tennessee honey
2 tablespoons Dijon mustard
1 tablespoon Cajun seasoning
teaspoon cayenne
METHODS:
1. Preheat oven to 375 degrees. Lightly grease a large baking sheet.
2. In a medium-sized bowl, combine pecans, breadcrumbs and 1 tablespoon Cajun
seasoning. In another bowl, beat eggs, olive oil and remaining 2 tablespoons Cajun
seasoning.
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3. One at a time, dredge the chicken pieces in the egg mixture, then in the pecan mixture
and gently shake off excess coating. Place each piece of chicken gently on the baking
sheet, leaving a bit of space between.
4. Bake, turning once, for about 15-20 minutes or until golden and crunchy.
5. While chicken is baking, whisk together sauce ingredients. Serve as dipping sauce for
the chicken.
FOODNOTE:
To make this recipe gluten-free, omit the breadcrumbs, make sure the Cajun seasoning
doesnt contain flour or MSG, and make sure the mayonnaise hasnt been
contaminated by a used knife.
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BCY 1434
10.SPINACH-ARUGULA-WALNUT PESTO OVER WHOLE

WHEAT PENNE
INGEDIENTS:
10 ounces baby spinach

5 ounces arugula
2/3 cup walnuts, toasted and chopped
4 garlic cloves
cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2-3 teaspoons fresh lemon zest
teaspoon salt
- teaspoon crushed red pepper
cup extra virgin olive oil
12 ounces whole-wheat penne pasta, cooked
Cherry or grape tomatoes, cut in half for garnish, optional
METHODS:
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1. Add half the baby spinach to a food processor and pulse until coarsely chopped and
reduced in bowl. Add remaining spinach and continue pulsing. Add arugula, walnuts,
garlic, Parmesan, lemon juice, zest, salt, pepper and crushed red pepper. Process until
smooth. Add oil slowly, processing until thoroughly incorporated and smooth.
2. Serve cup pesto over 1 to 2 cups cooked penne, or toss together in individual
dishes. Garnish with grape tomatoes, if desired.
FOODNOTE:
Whole-wheat penne is readily available in the pasta aisle in 8-, 12- or 16-ounce boxes
or packages.
Not keen on 100% whole grain pasta yet? Start with the 50% white/50% whole-grain
versions.
Finely grated cheese, rather than shredded, creates a more desirable texture in
homemade pesto.
Arugula can be found in either plastic bags or small plastic rectangular containers
near other lettuce and mixed greens.

Dont leave out the crushed red pepper! It adds an extra dimension to the earthy-
flavoured pesto.
Toasting the nuts brings out more of their flavours.
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COLLEGE MCS
BCY 1434
CHAPTER 4: MAIN COURSE
BASIC COOKERY
COLLEGE MCS
BCY 1434
1. TOMATO BASIL SALMON
INGREDIENTS:
2 (6 ounce) boneless salmon fillets

1 tablespoon dried basil
1 tomato, thinly sliced
2 tablespoons grated Parmesan cheese
METHODS:
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of
aluminium foil, and spray with non-stick cooking spray. Place the salmon fillets onto
the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle
with the Parmesan cheese.
2. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan
cheese is lightly browned on top, about 20 minutes.
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BCY 1434
2. GOOD FRINKIN PAPRIKA CHICKEN
INGREDIENTS:
6 tablespoons plain yogurt

3 cloves garlic, crushed
3 tablespoons ground paprika
1 tablespoon hot chilli paste (such as sambal oelek)
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
salt
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
1/8 teaspoon hot chilli paste (such as sambal oelek)
1 pinch paprika
METHODS:
1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1
tablespoon hot chilli paste, and cayenne pepper in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and
marinate in the refrigerator for 3 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper
towels. Pat chicken pieces dry with more paper towels. Season with salt.
5. Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chilli paste,
pinch paprika, salt, and pepper in a small bowl. Set aside.
6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid
closed.
7. Turn chicken and grill with lid closed until well-browned and meat is no longer pink
in the centre, about 6 minutes. An instant-read thermometer inserted into the thickest
part of the thigh should read 180 degrees F (82 degrees C).
8. Spoon sherry vinegar mixture over cooked chicken and serve.
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BCY 1434
3. SWEET AND SPICY GRILLED SHRIMP
INGREDIENTS:
6 bamboo skewers, soaked in water for 20 minutes

1/2 cup chilli-garlic sauce
1/2 cup honey
1 pound medium shrimp, peeled and deveined
METHODS:
Preheat grill for medium heat and lightly oil the grate.
Stir chilli-garlic sauce and honey together in a small bowl.
Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
Cook the skewers on the preheated grill, frequently turning and basting with the sauce
mixture, until shrimp are firm and pink on all sides, about 10 minutes.
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COLLEGE MCS
BCY 1434
4. CRAB LEGS WITH GARLIC BUTTER SAUCE
INGREDIENTS:
1 pound Snow Crab clusters, thawed if necessary

1/4 cup butter
1 clove garlic, minced
1 1/2 teaspoons dried parsley
1/8 teaspoon salt
1/4 teaspoon fresh-ground black pepper
METHODS:
1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until
translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until
bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until
completely heated, 5 to 6 minutes.
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BCY 1434
5. GRILLED TUNA WITH FRESH HORSEADISH
INGREDIENTS:
2 (8 ounce) fresh tuna steaks

1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon finely grated raw horseradish root, or more to taste
4 cherry tomatoes, sliced
1/2 teaspoon hot chilli paste (such as sambal oelek)
1 tablespoon minced green onion
METHODS:
1. Preheat an outdoor grill for high heat, and lightly oil the grate. Lightly oil steaks with
vegetable oil.
2. Stir soy sauce, rice vinegar, horseradish, cherry tomatoes, and hot chile paste in a
bowl until well combined. Let sit for 20 minutes.
3. Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a
plate. Spoon soy sauce mixture over steaks and garnish with green onion.
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BCY 1434
6. KALBI (KOREAN BBQ SHORT RIBS)
INGREDIENTS:
3/4 cup soy sauce

3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across
bones)
METHODS:
1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and
sesame oil until the sugar has dissolved.
2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze
out all the air, and refrigerate the bag for 3 hours to overnight.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the
ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the
ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5
to 7 minutes per side.
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BCY 1434
7. EASY SLOW COOKER MEATBALLS
INGREDIETS:
1 1/2 pounds ground beef

1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree
METHODS:
1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape
the mixture into 16 meatballs.
2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place
the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
8. TANDORI CHICKEN
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BCY 1434
INGREDIENTS:
1/2 lime, juiced

1 1/2 tablespoons plain yogurt
1 1/2 tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs
METHODS:
1. Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture
into a reseal able plastic bag. Add chicken, coat with the marinade, squeeze out excess
air, and seal the bag. Marinate in refrigerator for at least 2 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper
towels. Pat chicken pieces dry with more paper towels.
4. Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and
continue to grill chicken for 6 minutes.
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BCY 1434
5. Turn chicken, close lid and grill until well-browned and meat is no longer pink in the
centre, about 6 minutes. An instant-read thermometer inserted into the thickest part of
the thigh should read 180 degrees F (82 degrees C).
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BCY 1434
9. MUSHROOM CHEESEBURGER CHALZONE
INGREDIENTS:
1 pound lean ground beef

1 cup fresh mushrooms, chopped
1 small sweet onion, diced
1 jalapeno pepper, diced
1/4 cup ketchup
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
1 (10 ounce) container refrigerated pizza dough
12 dill pickle slices
1 cup shredded American and Cheddar cheese blend
2 teaspoons olive oil
1 teaspoon sesame seeds
METHODS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cook ground beef, mushrooms, sweet onion, and jalapeno pepper in a large skillet
over medium heat until the beef is browned and crumbly and the mushrooms are
softened, about 10 minutes. Drain excess grease and stir in ketchup, yellow mustard,
salt, and black pepper. Remove from heat.
3. Roll out pizza dough on a floured work surface and cut dough in half. Spoon half the
ground beef onto each dough half; top each with 6 dill pickle slices and half the
American-Cheddar cheese blend. Fold dough over to enclose filling and press edges
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together with a fork to seal the calzones. Place calzones onto a baking sheet, brush
tops with olive oil, and sprinkle with sesame seeds.
4. Bake in the preheated oven until calzones are golden brown and the cheese has
melted, 15 to 20 minutes.
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BCY 1434
10. BEEF STEW
INGREDIENTS:
2 pounds cubed beef stew meat

3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons corn starch
2 teaspoons cold water
METHODS:
1. In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve
bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a
boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve corn starch in 2
teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
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BCY 1434
CHAPTER 5: DESSERTS
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1.
BCY 1434
DAIRY-FREE VANILLA ICE CREAM
INGREDIENTS:
2 vanilla pods
1 teaspoon vanilla-bean paste
1 x 400 g tin of light coconut milk
300 ml unsweetened soya milk
165 g agave syrup
METHODS:
1. Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl,
discarding the pods. Add the remaining ingredients and stir well to combine.
2. Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until
smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then
transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2
hours, or until set, then serve.
3. If you don't have an ice cream maker, place the mixture into a large freezer-proof
container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good
whisk every 30 minutes or so.
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2.
SUMMER FRUITS WITH AMARETTI BISCUITS AND
HOT CHOCOLATE SAUCE
INGREDIENTS:
250 g strawberries, hulled and halved

150 g raspberries
150 g blueberries
10 crunchy amaretti biscuits
100 ml red wine
1 stick cinnamon
2 star anise
1 tablespoon caster sugar
5 tablespoons double cream
100 g good-quality dark chocolate (70% cocoa solids), broken into pieces
METHODS:
1. Summer fruit and chocolate sauce go really well together, and the spices add a
brilliant twist.
2. Place the fruit in a large bowl and mix together. Crumble in the amaretti biscuits.
Place in the freezer for about 1 to 1 hours, so they half-freeze.
3. Pour the wine into a small saucepan and add the cinnamon stick, star anise and sugar.
Bring to the boil and simmer until reduced slightly. Fish out the cinnamon and star
anise and pour in the cream. Bring slowly back to boil, then add the chocolate, stirring
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BCY 1434
all the time so it melts into the sauce. When the sauce is smooth, take off the heat and
cover to keep warm.
4. Take the bowl of fruit out of the freezer and toss it so any bits sticking together come
apart. Divide between 4 glasses or bowls, pour the spiced chocolate sauce over the top
and serve immediately.
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3.
BCY 1434
CINNAMON PECAN TWISTS
INGREDIENTS:
35g light brown sugar

25g pecan pieces
1/2 tsp. ground cinnamon
1 (23 by 25cm) sheet puff pastry, thawed (about 250g)
1 large egg, beaten
METHODS:
1. Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread
sugar mixture over pastry. Cut in half, then cut into 8 (1cm) strips. Twist strips. Lay
on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
2. Preheat oven to 200C/Gas 6.
3. Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.
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4.
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STRAWBERRY SHORTCAKES TRIFFLE
INGREDIENTS:
Sponge Cake:
3 large eggs, at room temperature

1/2 cup sugar
1 tsp lemon juice
1/2 tsp finely grated lemon zest
cup all-purpose flour
tsp salt
1 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
Cream & Berries:
1 cup whipping cream

pkg (125 g) brick cream cheese, at room temperature
1/3 cup sugar
2 Tbsp lemon juice
1 tsp vanilla extract or vanilla bean paste
1 quart fresh strawberries, hulled and sliced
1/3 cup good quality strawberry jam
2-3 oz cream (sweet ) sherry
white chocolate, for shaving
METHODS:
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1. Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with
parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more
than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes.
On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of
the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to
the full batter and stir until blended. Pour the batter into the prepared pan and bake
for about 40 minutes, until the centre of the cake springs back when gently pressed.
Cool the cake
4. completely in the pan.
5. For the cream, whip the cream until it holds a soft peak. In a separate bowl, beat the
cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean
paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
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5.
BCY 1434
PUMPKIN CREEME BRULEE TART
INGREDIENTS:
1 recipe Pate Sable Dough (see recipe) shaped into a log and chilled
6 oz cream cheese, room temperature
3/4 cup packed dark brown sugar
6 large egg yolks
3/4 cup pure pumpkin puree
1 tsp finely grated fresh ginger
1/2 tsp ground cinnamon
3 Tbsp brandy
granulated sugar, for brle-ing
METHODS:
1. Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface,
roll out each piece into a circle that is just under -inch thick and line eight ungreased
4-inch removable bottom fluted tart shells with each piece of pastry, pressing the
dough into the shell and trimming away excess dough. Chill the tart shells for 30
minutes or until firm.
2. Preheat the oven to 325 F. Place the tart shells on a baking tray, dock the bottoms of
each shell with a fork and bake them for about 18 minutes, until the edges begin to
brown a little. Cool the shells before filling.
3. For the filling, combine the cream cheese and brown sugar using a blender or
immersion blender. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy
and blend until smooth. Pour this filling into the cooled tart shells and return to the
325F oven to bake for about 16 minutes, until the filling has set around the edges,
BASIC COOKERY
COLLEGE MCS
BCY 1434
but still has a little jiggle in the centre. Cool the tarts to room temperature before
chilling until set, at least 3 hours.
4. To serve, sprinkle the tops of each tart with a little sugar and use a butane kitchen
torch to melt and caramelise the sugar. Serve immediately.
FOODNOTE:
The tarts can be baked and chilled up to a day in advance, but should be brled right
before serving.
BASIC COOKERY
COLLEGE MCS
BCY 1434
6.
APRICOT ORANGE SOUFFLES WITH RASPBERRY
COULIS
INGREDIENTS:
Raspberry Coulis:
1 cup fresh or thawed frozen raspberries

3 Tbsp sugar
Souffls:
2 fresh apricots, pitted and chopped
cup chopped dried apricots
cup apricot jam
1 Tbsp finely grated orange zest
3 Tbsp fresh orange juice
1 tsp vanilla extract
2 Tbsp (1oz) orange liqueur
1 recipe Basic Vanilla Pastry Cream, chilled
4 large egg whites at room temperature
1/3 cup sugar
METHODS:
1. For the raspberry coulis, puree the raspberries with the sugar, strain and chill until
ready to serve.
2. For the souffls, preheat the oven to 400 F. Grease six 8-ounce souffl dishes and
sprinkle the insides with sugar, tapping out any excess. Place the dishes onto a baking
tray.
BASIC COOKERY
COLLEGE MCS
BCY 1434
3. Combine the fresh apricots, dried apricots, jam, zest and orange juice in a small pot
and simmer, stirring occasionally, until the apricots are tender. Puree until smooth and
stir in the vanilla and orange liqueur. Whisk in the pastry cream and set aside.
4. Whip the egg whites on medium low speed and once foamy, increase the speed to
medium high and slowly pour in the sugar, whipping until the whites hold a medium
peak. Fold the whipped whites into the pastry cream in 2 additions and gently spoon
this into the prepared dishes.
5. Bake the souffls for 25 minutes, until the tops are golden brown.
6. Serve immediately with raspberry coulis on the side, to be poured into the centre after
the first bite.
FOODNOTE:
The pastry cream/apricot base can be prepared ahead of time and stored refrigerated,
but can be brought to room temperature and have the whites folded in and baked right
before serving.
BASIC COOKERY
COLLEGE MCS
7.
BCY 1434
CLASSIC FILLED CROISSANT (ALMOND CROISSANT)
INGREDIENTS:
2 Tbsp ground almonds

1 Tbsp sugar
2 tsp unsalted butter, at room temperature
dash almond extract
8 oz croissant dough
1 egg whisked with 2 Tbsp water, for brushing
sliced almonds, for sprinkling
icing sugar, for dusting
METHODS:
1. Stir the ground almonds, sugar, butter and extract in a small bowl until evenly blended
and set aside.
2. On a floured work surface, roll out the dough to a large square about 9-inches across.
Cut the dough in half horizontally and then cut 3 triangles from each.
3. Make a 1-inch score on the short side of each triangle, and drop a teaspoonful of the
almond base at the base of the score mark. Roll up the croissant from this side. Place
the croissant (do not curve it) so the point of the triangle is at the bottom. Gently
pinch the ends of the croissant down (to hold the almond filling in). Place these on a
parchment lined baking tray, leaving at least 3 inches between each other and cover
these with a tea towel and then plastic. Let the croissants rise for 2 hours.
4. Preheat the oven to 375 F. Brush the croissants with the egg wash, sprinkle with
sliced almonds and then bake them for about 15 minutes until a rich golden brown.
BASIC COOKERY
COLLEGE MCS
BCY 1434
Allow them to cool, then dust with icing sugar before serving. The croissants are best
enjoyed the day they are baked. If you wish to prepare ahead, you can make the
dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled
and shaped croissants on a baking tray, then pack in a container. The croissants should
fully thaw and proof for about 3 hours before baking.
BASIC COOKERY
COLLEGE MCS
8.
BCY 1434
EMPIRE COOKIES
INGREDIENTS:
Dough:
cup + 2 Tbsp unsalted butter, room temperature

cup + 2 Tbsp icing sugar, sifted
1 hard-boiled large eggs yolk
1 large egg yolk
tsp vanilla extract
1 cups cake & pastry flour, sifted
tsp salt
Icing and Assembly:
1/3 cup raspberry jam

1 cup icing sugar, sifted
1-2 Tbsp warm water
tsp almond or vanilla extract
6-8 glace (candied) cherries, each chopped into 6 bits
METHODS:
1. Beat the butter and icing sugar together until smooth.
2. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla
into it. Add this to the butter mixture and stir until blended.
3. Add the flour and salt to the butter mixture and stir until blended. Shape the dough
into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
4. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
5. On a lightly floured work surface, gently knead the dough just to soften it slightly.
BASIC COOKERY
COLLEGE MCS
BCY 1434
6. Roll out the dough to about -inch thick and cut out cookies using a 2-inch fluted
cookie cutter, placing the cookies on the baking trays, leaving -inch between them.
7. Bake the cookies for 10-12 minutes, until just lightly browned around the edges. Let
the cookies cool completely on the baking trays before assembling.
8. Stir the raspberry jam to soften and spread a little on a cookie bottom and sandwich a
second cookie on top, pressing gently to secure. Repeat with the remaining cookies.
9. For the icing, stir the whisk the icing sugar with 1 Tbsp of water and the almond or
vanilla extract, add the remaining water if needed, until it is a thin icing consistency.
Set aside.
10. Spread a thin layer of icing on top of each cookie, top with a piece of glace cherry
and set on a rack to dry. Let the cookies dry for about 3 hours before storing in an
airtight container.
11. The cookies will keep, stored in an airtight container, for up to 3 days.
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COLLEGE MCS
BCY 1434
9.
HONEYED RICOTTA WITH MARSALA STRAWBERRY
GLAZED
INGREDIENTS:
1 tub creamy ricotta (low-fat is fine)

3 Tbsp honey
1 tsp vanilla extract or vanilla bean paste
1 tsp finely grated orange zest
2 cups quartered fresh strawberries
1 oz sweet Marsala
METHODS:
1. Stir ricotta with 2 Tbsp honey, vanilla and orange zest and spoon into 4 serving
glasses. Toss strawberries with remaining 1 Tbsp of honey and Marsala. Spoon
strawberries over ricotta and serve.
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COLLEGE MCS
10.
BCY 1434
PEACH FROZENT YOGURT
INGREDIENTS:
4 cup peeled and diced fresh peaches

cup superfine sugar (fruit sugar)
2 Tbsp lemon juice
1 tsp vanilla extract
2 cup yogurt
cup whipping cream, whipped to soft peaks
METHODS:
1. Pure peaches in a blender until smooth. Blend in sugar, lemon juice and
vanilla until sugar has dissolved.
2. Pulse in yogurt until smooth. Fold in whipped cream and process in an ice
cream maker following manufacturers instructions.
3. Scrape frozen yogurt into a non-reactive container and freeze until firm, at
least 3 hours.
BASIC COOKERY
COLLEGE MCS
BCY 1434
REFERENCE
http://www.foodnetwork.ca/recipe/peach-frozen-yogurt/9968/#OEBEeZmAEimPz74A.99
http://www.foodnetwork.ca/shows/fresh-with-anna-olson/recipes/
http://www.foodtv.co.nz/9-67-991/recipe/STRAWBERRY-SHORTCAKE-TRIFLES
http://www.foodtv.co.nz/9-67/recipe/Bake-with-Anna-Olson
http://www.foodtv.co.nz/9-67-1012/recipe/EMPIRE-COOKIES
http://www.foodtv.co.nz/9-67-1013/recipe/PUMPKIN-CREME-BRULEE-TARTS
http://www.thehomechannel.co.za/food/bake-with-anna-olsen/
http://farmflavor.com/category/recipes/type/entrees/
http://www.thefreshmarket.com/recipes/entrees
http://allrecipes.com/recipes/appetizers-and-snacks/
http://allrecipes.com/Recipes/Main-Dish/Main.aspx?prop24=hn_browsedeeper&evt19=1
http://www.taste.com.au/recipes/collections/soup+recipes
BASIC COOKERY
COLLEGE MCS

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COLLEGE MCS

Diploma in Hotel Management

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

7. MOROCCAN CHICKEN SLIDERS...............................................................................50

DAIRY-FREE VANILLA ICE CREAM.......................................................................73

SUMMER FRUITS WITH AMARETTI BISCUITS AND HOT CHOCOLATE

CINNAMON PECAN TWISTS...................................................................................76

STRAWBERRY SHORTCAKES TRIFFLE................................................................77

PUMPKIN CREEME BRULEE TART........................................................................79

APRICOT ORANGE SOUFFLES WITH RASPBERRY COULIS.............................81

CLASSIC FILLED CROISSANT (ALMOND CROISSANT)....................................83

HONEYED RICOTTA WITH MARSALA STRAWBERRY GLAZED......................87

10. PEACH FROZENT YOGURT......................................................................................88

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

1. CARAMELIZED BAKED CHICKEN WING

3 pounds chicken wings

DIPLOMA IN HOTEL MANAGEMENT

2 pounds beef chuck roast

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

3. TACO TURKEY WRAPS

2/3 cup sour cream

4. SPICY LIME GRILLED PRAWNS

DIPLOMA IN HOTEL MANAGEMENT

48 large tiger prawns, peeled and deveined

5. SAUSAGE CHEESE BALLS

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

1 (8 ounce) package cream cheese, softened

DIPLOMA IN HOTEL MANAGEMENT

7. CRAB AND LOBSTER STUFFED MUSHROOMS

3/4 cup melted butter, divided

DIPLOMA IN HOTEL MANAGEMENT

8. FIG AND OLIVE TAPENADE

1 cup chopped dried figs

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

9. APPLE AND CHEDDAR CHEESE SOUFFLES

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

10. GLAZED NUTS

DIPLOMA IN HOTEL MANAGEMENT

CHAPTER 2: 10 TYPES OF SOUPS

DIPLOMA IN HOTEL MANAGEMENT

1. FRENCH ONION SOUP

60g butter, chopped

12 baguette bread slices, each 1.5cm thick

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

2. BROCOLI SOUP WITH SCALLOP

150ml olive oil

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

3. MEXICAN TOMATO AND BEAN SOUP WITH CHEESE

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

4. MOROCCAN CHICKEN, CARROT AND CHICKPEA

1 tablespoon olive oil

DIPLOMA IN HOTEL MANAGEMENT

DIPLOMA IN HOTEL MANAGEMENT

5. ITALIAN-STYLE RISONI SOUP