Work Plan Blue 191719

Cold appetizers

Nanda tri

Dill 2019 CA Blue

063-CULGE

Menu:
1. Spicy calamari canape

2. Tomato caprese

3. Devilled egg

4. Parmesen chips with black olive tapenade

5. Shrimp canape

Equipment list
 Chef knife 1

 Cutting board 1

 Oven 1

 Sautee pan 1

 Sauce pan 1

 Ss bowl 6

 Wooden spon 1

 Serving plate 5

 Deep fry
Ingredient list
Name Qty

squid 150g

Garlic 2 cloves

Light good quality Olive oil 3 tbsp

Green paprika 1/4 pcs

Red paprika 1/4 pcs

Button mushroom 3 pcs

Thai chilli 1 tbsp

Cherry Tomatto 3 pcs

Butter 1/2 tbsp

Oyster sauce 1 tbsp

Chilli flakes 1 tsp

Flour 50g

Baking powder 1 tbsp

cornstarch 1 tbsp

Egg white 2 tbsp

Water 3 tbsp

Mozzarela 3 slice

White balsamic vegetable 1 tbsp

Egg 2 pcs

Mayyonise 1 tbsp

Dijon mustard 1 tsp

Paprika powder TT

Spring onion

Bacon

Parmesen cheese 50g

Sweet paprika 1 pinch

Red chilli 1 pc

Black olive 50gr

Anchovies 5gr

Capers 5gr

Olive oil 60ml

French mustard 1/2tsp

Lemon juice

Fresh basil

Freshly ground black papper

Cocktail sauce 1tbsp

Mayonaise 1tbsp

Shrimp 3 pcs

Ginger 1 thumb
Iceberg lettuce 1 sheet

L&P sauce

Tomato ketchup 1 tbsp

Biscuit or zucchini

Parsley chop

Recipe
Spicy calamari canape

Euipment
Chef knife

Cutting board

Oven

Sautee pan

Baking tray

Deep fry

Ss bowl

Serving plate

Ingredient
Squid cut into rings

Red bel pepper slice thin

Green bel peppe slice thin

Button mushroom slive thin

Butter

Garlic choped
 Thai chilli sauce

Oyster sauce

Chilli flakes

Flous

Baking powder

Cornstarch

Egg white

Water

Springs or parsley for garnish

Method
1. marinade the squid with lemon juice peper and garlic powder

2. Sautee the bell papper and mushroom in butter add the garlic,oyster sauce,chilli sauce and chilli
flakes set aside

3. Drain the squid,combine with the flour and baking powder egg white cornstrach water and make
thick batter

4. Dip the squid until coated

5. Deep fry the squid at hot oil until crispy and golden brown,drain with bell papper and mushroom

6. Bake the baguette until brown

7. Arrange spicy calamri on top the toast

8. Garnish with parsley or spring

Recipe
Tomato capres
Equipment
Chef knife

Cutting board
 Ss bowl

Ss bowl

Serving plate

Ingredient
Cherry tomatoes,halved

Mozzarela,sliced

Salt

White balsamic vinaigratte

Olive oil

Basil leaves

Method
1. Combine the tomatoes with mozzarela in a bowl with salt vinegar and oil.stir well and set into
refrigrete for an hour

2. Canape using a tomato bottom mozzarela ball bazil leaf and tomato top

3. Arrange on plater wrap until ready to serve

Recipe
Devilled egg

Ingeridents
Eggs

Mayonnaise

Dijon mustard

Paprika powder salt and pepper

Spring onio

Bacon

Method
1. Put egg into pot with cold water bring to boil and set a timer for 8 minuets after boiling

2. Peel the eggs and slice half

3. Take out the egg yolk mashed with mayo mustard and season it.

4. Shape it on top

5. Put garnish
Recipe
Parmesen chip wit black olive tapenade

Ingredients
Parmesen cheese,grated

Sweet paprika

Red chilli finely diced

Black olive

Anchovies

Capers

Garlis crushed

Olive oil

French mustard

Lemon juice

Fresh basil

Fresh ground black pepper

Method
1. Parmesen chip:preheat oven 225c mix paprika with parmesen,line oven with baking papper,baked
until melted and golden brown

2. Black olive tapenede:draun olive and remove pips.drain anchovies palce the olive capers anchovies
and garlic in blander,drop olive oil mix until smooth,seosen with mustard lemon basil and black
pepper keep in refrigrette in a glass of jar for couple of day
serve onto permsen chips garnish diced chilli

Recipe
Shrimp canape

Ingredients
Cocktail suace

Mayo

Shrimp

Ginger

Iceberg lettuce
 L&p sauce

Slat and pepper

Tomato ketchup

Biscuit or zuchchini

Chopped parsley

Method
1. Boil shrinps in water witsh smashed ginger until done,strain peeled the skin

2. Marinade the shrimp with cocktail sauce,spread mayo on top of mini toast bread,chop lettuce into
shreds

3. Place lettuce on top biscuit and followed with shrimp

4. Garnish with tomato ketchup and spring of parsley served cold

Rundown:

1. wash hand,dry and sanitize

2. Gather all euqipment,rinse and dry

3. Gather all ingredient wash and dry

4. Boil water for shrimp

5. Cut all

6. Make black olive tapenade

7. Baked the toast

8. Make all canape

9. Plating

Checklist

Spicy calamari canape

Tomato caprese

Devilled egg

Parmesen chips with black olive tapenade

Shrimp canape