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Part-A
Canadian cuisine
Appetizer
1.Ceaser salad:
romaine lettuce, Brussel sprouts, Caesar dressing, Parmesan cheese, Homemade bacon,
Croutons.
2.Deep fried brussels sprouts:
Brussel sprouts, Red paper, Spicy yogurt.
Main
1.clubehouse sandwich with sauce Marie rose
Chicken front roasted, vegetable oil, bread white sandwich toasted, lettuce, mayonnaise,
tomato, bacon.
Sause: ketchup, cayenne ground, brandy, lemon juice
Dessert
1.Butter tart
Butter, eggs, syrup, pastry shell, walnut.
For menu A (prix fixe menu) the style is more Canadian and for menu B(table d’hote) is also
Canadian but its more Toronto based menu
Equipment’s for menu A: -
knife and cutting board
salad spinner or dish towel (for cutting the lattice in smaller pieces)
citrus juicer/reamer
micro plane grater
stick blender or whisk/fork and a vigorous arm
Soup pan
Oven
FOOD AVAILABILITY: -
Soup
Onion soup
Caramelized onion, soup base, oxtail, crouton, Parmesan
Main
1.Pan-roasted salmon with fennel salad
Fennel bulb, canola oil, salmon, thyme, garlic, butter, Ontario Saffron
Dessert
1.fruit salad with short bread
Blue berries, strawberries, lemon juice, honey, vanilla yogurt, pure butter, yogurt, red currant,
cherries.