DATE: SERVICE

:

KITCHEN REQUISITION FORM (R1)

CLASS: Lecturer: Total Pax:

MENU

CALAMARI FRITTERS WITH MIXED LETTUCE BRAISED LAMB SHOULDER WITH MACEDOINE OF ROOT VEGETABLES

QTY NO DESCRIPTION UNIT (8 Pax)

QTY (56 Pax)

QTY

UNIT PRICE

TOTAL PRICE

REQUIRED REQUIRED RECEIVED RETURN

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

Squid kg Egg nos Cornstarch kg Chicken Powder kg Black Peppercorn kg Flour kg Vinegar lit Olive Oil lit Corn Oil lit Gherkin kg Pickled Onions kg Lemon nos Lettuce kg Lamb Shoulder nos Carrots kg Celery kg Onion kg White Radish kg Sweet Potato kg Watercress kg Tomato kg Butter kg Tomato Paste kg Ground Coriander kg Garlic Cloves Rosemary kg Butcher's String nos

0.400 2.000 0.030 0.010 0.006 0.300 0.020 0.060 0.250 0.100 0.080 1.000 0.300 1.000 0.650 0.150 0.300 0.500 0.600 0.250 0.100 0.400 0.050 0.001 0.003 0.001 1.000

2.800 14.000 0.210 0.070 0.042 2.100 0.140 0.420 1.750 0.700 0.560 7.000 2.100 7.000 4.550 1.050 2.100 3.500 4.200 1.750 0.700 2.800 0.350 0.007 0.021 0.007 1.000
TOTAL PRICE SEASONING 2% NO OF PAX

COST PER PAX .

56 REMARK .

.

Service Practical Starter Calamari Whole Squid Eggs Cornstarch Chicken Powder Black Peppercorn Vinaigrette Vinegar Olive Oil Mayonnaise Egg Yolk Mustard Vinegar Corn Oil Salt & Pepper Tartare Sauce Garnish: Pickled Gherkins Pickled Onions Lemon Juice Garnishing Lettuce Main Course Lamb Shoulder Black Peppercorn Ground Coriander Garlic (hacher) Salt & Pepper Dried Rosemary Oil Aromatic Vegetables Carrots Celery Onion Tomato Tomato Paste Root Vegetables Carrots White Radish Sweet Potatoes Butter Salt & Pepper Lamb Gravy Reduced Lamb Stock Butter for monte au beurre 1 no 5g 1g 3 cloves AN 1g AN 400 g 1 no 30 g 10 g 1g 20 g 60 g 1 no 1/4 tsp 5g 250 g to taste 150 g 150 g 1 no 1 no 50 g 100 g 80 g to taste 500 g 500 g 600 g 200 g as needed 300 g AN 50 g .

4 Total 1.200 Sweet Potato 0.4 Total INGREDIENT BUTCHERY UNIT nos 1.003 0.TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM FICHE TECHNIQUES SERVICE PRACTICAL MENU: NO OF PAX: 8 BEIGNETS DE CALAMARS AVEC LAITUE EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS DESCRIPTION: Calamari Fritters with Mixed Lettuce Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables Objective: Cleaning and deep-frying of squid Deboning of lamb shoulder and braising technique.050 0.Coriander Garlic Salt & Pepper 0.200 DAIRY PRODUCTS kg kg cloves kg kg 0.000 1.250 0.500 .2 2.500 0.500 0.001 Tomato Paste 0.250 0.300 0.500 0.000 2.080 B.600 0.000 Celery Onion White Radish kg kg kg kg kg kg kg kg kg 0.060 0.600 0.300 0.005 0.003 0.010 0.030 0.150 0.001 0.150 0.500 0.000 Carrots 2.005 0.030 Watercress 0.650 0.080 AN 0.3 1.250 0.1 2.1 0.300 0.100 DRY STORE Cornstarch Chicken Powder B.001 VEGETABLES Lemon Lettuce OTHERS Brown Stock lit 0.01 0 0 AN 0 AN AN 0.010 Tomato 0.001 0.025 Butter 0.250 0.400 1.060 0. Peppercorn Grnd.250 0.3 1.150 0.2 2.200 0.100 0. Peppercorn Soft Flour Vinegar Olive Oil Corn Oil Gherkin Pickled Onions Salt & pepper Mustard kg kg kg kg lit lit lit kg kg kg kg nos kg AN 0.100 DRY STORE 0.300 0.500 0.400 Lamb Shoulder VEGETABLES DAIRY PRODUCTS Eggs Nos 1. glace a blanc Control: Culinary Terminology: Presentation Presentation STARTER INGREDIENT UNIT BUTCHERY Whole Squid kg MAIN COURSE 1.020 0.500 Rosemary 0.100 0.050 0.000 0.

TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM .

salt & pepper Keep the Sauce Tartare in a covered container in the chiller till needed. wash and cut the root vegetables into macedoine Wash and pluck the watercress into small portion 9:45 1. In a mixing bowl. onion and celery into mirepoix Cut the tomatoes into concassee Crush the black peppercorns 9:30 2.4 Deep-fry the Calamari and Serve with Condiments and Dressing Prepare the hot cooking oil Coat calamari with flour and deep-fry till golden colour and crispy. add in a little brown roux and bring to a simmer to thicken.2 Prepare the Vegetables Peel . Season the lamb shoulder with salt.3 Deboning the Lamb Shoulder Debone the lamb shoulder. Remove excess oil and deglaze the pan.2 Make the Vinaigrette Make a simple vinaigrette with 1 part vinegar and 3 parts olive oil. 12:15 12:30 .7 Finish the Sauce for Braised Lamb Remove lamb onto a tray and keep warm.4 Set the Lamb Shoulder to Cook Brown bones in oven and make lamb stock. 2. rosemary. 11:45 12:00 2. 10:30 10:45 1. 11:00 11:15 2. Add in the cloves of garlic. Pull apart the head and body of squid. Keep aside and chill. Sweat the mirepoix in a braising pan with a little oil Place the lamb on top of the mirepoix and moisten with a little brown stock.TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM FICHE TECHNIQUES SERVICE PRACTICAL MENU: BEIGNETS DE CALAMARS AVEC LAITUE EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS DESCRIPTION: Calamari Fritters with Mixed Lettuce Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables Preparation Cooking NO OF PAX: 8 STEPS: STARTER STEPS: MAIN COURSE 9:00 9:15 1.6 Set the Root Vegetables to Cook Blanch the vegetables till soft Heat some butter in a saute pan and cook the vegetables with some salt and pepper.5 Dress and Serve the Calamari Fritters Dress the mix lettuce with the vinaigrette Serve the calamari fritters with tartare sauce Prepare the brown roux and keep aside 11:30 2. 2. trim and wash.1 Prepare Aromatic Garnish for Braising Cut the carrot. seasonings and cornstarch together till smooth. Sear in a hot pan with a little oil till well colored. 10:15 2. Adjust seasoning with salt. crushed black peppercorns and coriander seed powder 10:00 1. Bring to boil on stove covered and immediately place covered pan into pre-heated oven (180oC) for about 1 hour and 20 mins or until lamb is tender. Toss the calamari rings in the mixture and keep chilled. tomato concassee and paste. Slice body into rings.3 Prepare Tartare Sauce Prepare the mayonnaise and add in the chopped Gherkin and Pickled Onions Season with Lemon Juice. Strain the cooking liquid into a clean sauce pan. Pack the head and tentacles. beat 1 egg.1 Prepare the Calamari Remove the "purple" skin from the body of the squid. Clean the lettuce and keep covered and chilled.5 Prepare the Brown Roux 1. Monte au beurre. trim off excess fat Tie into a neat and even cylinder.

8 Dress and Serve the Braised Lamb Remove the strings from the lamb and slice to 4 portions per cylinder. Heat a little oil with a pinch of salt in a saute pan. served along side with the macedoine root vegetables and sauce 9:30 9:45 10:00 10:15 10:30 10:45 11:00 11:15 11:30 11:45 12:00 12:15 12:30 . Quickly toss the watercress till lightly wilted and immediately garnish the lamb.TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM FICHE TECHNIQUES SERVICE PRACTICAL MENU: BEIGNETS DE CALAMARS AVEC LAITUE EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS DESCRIPTION: Calamari Fritters with Mixed Lettuce Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables Preparation Cooking NO OF PAX: 8 STEPS: MAIN COURSE 9:00 9:15 2.

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