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  • ST - NISHIKI MUSENMAI RISOTTO PARMGIANNO CURD New

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    This document provides instructions for making Nishiki Musenmai Risotto and Parmesan Curd. It lists the ingredients, preparation time, cooking time, portion size, and number of portions. Details are given for making the parmesan curds, risotto, thyme oil, and parmesan crisps to serve with the dish. Plating instructions and a photo illustration are also included.

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    This document provides instructions for making Nishiki Musenmai Risotto and Parmesan Curd. It lists the ingredients, preparation time, cooking time, portion size, and number of portions. Details are given for making the parmesan curds, risotto, thyme oil, and parmesan crisps to serve with the dish. Plating instructions and a photo illustration are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    24 views3 pages

    ST - NISHIKI MUSENMAI RISOTTO PARMGIANNO CURD New

    Uploaded by

    mio
    This document provides instructions for making Nishiki Musenmai Risotto and Parmesan Curd. It lists the ingredients, preparation time, cooking time, portion size, and number of portions. Details are given for making the parmesan curds, risotto, thyme oil, and parmesan crisps to serve with the dish. Plating instructions and a photo illustration are also included.

    Copyright:

    © All Rights Reserved
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    of 3

    P a g e | 1 of 2

    INSTRUCTIONAL RECIPES – HTC201

    preparation time
    cooking time
    120g serving size
    20 portion

    NISHIKI MUSENMAI RISOTTO & PARMESAN CURD


    parmesan crips, thyme oil
    ,

    ml
    | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
    All purpose flour
    TEL: +609.848.1700.01.07 FAX: +609.8481703
    P a g e | 2 of 2
    INSTRUCTIONAL RECIPES – HTC201

    to plating
    2 g fresh thyme
    illustration items

    curd – 60g per portion


    risotto – 120g per portion
    8 g fresh thyme fresh dill sprig – select herbs
    oil – drizzle
    kosher or flake salt – sprinkle
    50 g kosher salt
    | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
    TEL: +609.848.1700.01.07 FAX: +609.8481703

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