EUROPEAN CUISINE

W2 PERFORMANCE TASK RECIPE (LABORATORY)

Recipe Minestrone Category: Italian Cuisine
Name:
Cooking Sautéing, Simmering Section: Soup
Method:
Ingredients Specification Quantity Unit
Borlotti Beans, soaked 20 g
Pancetta 30 g
Olive oil 15 ml
White Onion Minced 30 g
Garlic Minced 5 g
Celery Paysanne 50 g
Carrots Paysanne 50 g
Potatoes Paysanne 50 g
Canned Tomatoes ½ cup 125 g
Ditallini Pasta 20 g
Thyme, marjoram, Oregano, Dried Pinch
Zuchinni Seeded, paysanne 80 g
Cabbage Paysanne 30 g

Pesto:
Basil leave Fresh 75 g
Flat Leaf Parsely Fresh 15 g
Olive oil 225 g
Garlic Minced 6 g
Pinenuts Roasted 35 g
Parmesan 55 g
Lemon Juice Optional 3/4 pc

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.
Method of Work

1
 EUROPEAN CUISINE

Recipe Osso Bucco Gremolata Category: Italian Cuisine

Name:
Cooking Braising Section: Protein: Main
Method: Course
Ingredients Specification Quantity Unit
Veal or Beef Shank 1 pcs
Salt and Pepper TT
All Purpose Flour 2 tbsp
Vegetable oil 3 tbsp.

Onion Carre 120 g

Carrot Carre 60 g
Celery Stalk 60 g
Garlic Clove Crushed 1 pc
Canned Tomotoes crushed 150 g
Tomato Paste 1 tsp
White wine 3/4 cup
Brown Stock 1 ltr
Bayleaf 1 pc
Fresh Sage 3-4 leaves
Fresh Thyme sprigs

Garnish
Carrots Tourne 3 pcs
Zuchinni Tourne 3 pcs

Gremolata
Parsley Flat Leaf 1 tsp
Lemon zest Finely Chopped 1/2 tsp
Garlic Finely Chopped 1 clove
Olive Oil 1 tbsp
Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.
Method of Work

2
 EUROPEAN CUISINE

Recipe Pasta All’Arrabiata Category: Italian Cuisine

Name:
Cooking Sauteing, Simmering and Boiling Section: Protein: Main
Method: Course
Ingredients Specification Quantity Unit
Fresh Linguine Pasta Pasta Dough Recipe
Tomato Concasse Raw ( 350 g) 300 g
Tomato Paste 1/4 cup
Garlic Clove Minced
Olive Oil 2 tbsp.
Basil Leaves Fresh 5 leaves
Chilli Red Peppers Crushed 1/4 tsp
Parmesan Cheese Grated 1/2 cup
Salt and Pepper TT

Pasta Dough
Bread Flour 100 g
Large Egg 1 pc
Olive oil 1 tsp
Salt pinch
Water 50 ml

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.
Method of Work

3
 EUROPEAN CUISINE

Recipe Pannacotta Category: Italian Cuisine

Name:
Cooking Section: Dessert
Method:
Ingredients Specification Quantity Unit
Cream 250 ml
Milk 125 ml
Sugar 65 g
Vanilla extract 1 tbsp
Lemon zest (optional) wedge

Gelatin powder 1 1/2 tsp

Strawberry Coulis: Per Class: Demo

Strawberry puree 1 can
Sugar 30 g
Lemon juice 1 tbsp

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.
Method of Work