ADVANCE FOOD PRODUCTION I

(Practical)
Subject code – BHM 311
 MENU 01
Consommé Carmen
Poulet Sauté Chasseur
Pommes Loretta
Haricots Verts
 Consommé Carmen

ORIGIN OF THE DISH: FRANCE

Portion: 4

SL. INGREDIENTS QUANTITY

NO.
1 GROUND LEAN BEEF 200 GMS
2 CHOPPED ONION 50 GMS
3 CHOPPED CELERY 15 GMS
4 CHOPPED CARROTS 50 GMS
5 EGG WHITE 2 NOS
6 CHOPPED TOMATOES 75 GMS
7 CHOPPED PARSLEY STEM 10 GMS
8 DRIED THYME A PINCH
9 BAY LEAF 1 NOS
10 WHOLE CLOVES 2 NOS
11 WHOLE BLACK PEPPERCORN 5 TO 6 NOS
12 BEEF STOCK (COLD) 2 LT

13 TOMATO PUREE 100 ML

STEP BY STEP METHODS:

1. Combine the beef, mirepoix, egg white, tomatoes, herbs and spices in a tall, heavy stock pot. Mix
vigorously with a wooden paddle or a heavy whip.
2. Add about 500 ml cold stocks and stir well, let stand for about 30 minutes.
3. Gradually stir in the remaining cold stock, be sure the stock is well mixed with the other ingredients.
4. Set the pot on moderat heat and let it come to a simmer very slowly. Stir occasionally.
5. Whne bubbles are visible to the surface of th pot, stop stirring.
6. Move the pot to lower heat and simmer very slowly for about 45 mins.
Do not stir or disturb the raft that forms on top. 7.Very carefully strain
the consommé through a chinois lined with several layers of cheese
cloth or as shown in the video. 8.Degrease thorougly from the surface of
the consomme with a kitchen tissue paper to remove excess of fat.
9. Season to taste.
Garnish with strips of tomato, sweet peppers, boiled rice, Chervias shown in the video. 11.Serve ot in a
consomme cup/ soup bowl.
 Poulet Sauté Chasseur

SL. INGREDIENTS QUANTITY

NO.
1 CHICKEN E/D 500 GMS
2 SALT TO TASTE
3 WHITE MIGNONETTE PEPPER TO TASTE
4 REFINED FLOUR 100GMS
5 OLIVE OIL 100 ML
6 BUTTER 50GMS
7 SHALLOTS 30 GMS
8 GARLIC 10 GMS
9 LEEK 10 GMS
10 CELERY 10 GMS
11 MUSHROOM 100 GMS
12 BLANCHED TOMATO 60 GMS
13 BRANDY 20 ML
14 WHITE WINE 20 ML
15 DEMI GLAZE 200 ML
16 TARRAGON A PINCH
17 DOUBLE CREAM 20 ML
18 SEASONING TO TASTE
19 PARSLEY 10 GMS

STEP BY STEP METHODS:

1. Singe, clean and wash the chicken before fabrication.
2. Fabricate the chicken into sauté cut and dredge with salt and pepper.
3. Sauté the chicken pieces and keep it aside. Lightly sauté the garlic, onion, leek and celery.
4. Add blanched chopped tomatoes and mushrooms and sauté.
5. Add brandy for flambe flavor and deglaze the pan with white wine.
6. Add Demi glaze and simmer the sauce till the joints are tender sauce achieve the NAPPE
consistency.
7. Adjust the seasonings.
8. Finish with white wine and double cream and serve hot garnished with parsley.
 Pommes Loretta

SL. INGREDIENTS QUANTITY

NO.
1 MEDIUM SIZED POTATO 200 GMS
2 SOFT/ MELTED BUTTER 40 GMS
3 NUTMEG POWDER A PINCH
4 SEASONING TO TASTE
5 LIME JUICE FEW DROPS
6 EGG YOLK 1 NOS
7 DOUBLE CREAM 30 ML
8 REFINED FLOUR 40 GMS
9 BUTTER (for choux paste) 40 GMS
10 EGG 1 NOS
11 SEASONING TO TASTE
12 MILK 100 ML
13 GRUYERE CHEESE 40 GMS
14 WHITE OIL 250 ML

STEP BY STEP METHODS:

1. Boil and grate the potato. Make a Duchesse mixture by using all the ingredients mentioned in
the recipe.
2. Prepare the choux paste using the given ingredients.
3. Grate the cheese.
4. Mix the Duchesse mixture, choux paste, grated cheese and seasoning with a wooden spoon
avoiding over working.
5. Put the mixture into a piping bag.
6. Heat oil in a pan and force in the lorette mixture like medium length CHURROS.
7. Shallow fry to an even brown colouring from all sides and serve hot.
 Haricots Verts

SL. INGREDIENTS QUANTITY

NO.
1 FRENCH BEANS 200 GMS
2 BUTTER 50 GMS
3 SEASONING TO TASTE

STEP BY STEP METHODS:

1. Fabricate the beans and into Lozenge.
2. Blanch and refresh with cold water.
3. Toss the vegetables in a pan with butter and seasoning and serve hot.
 MENU 02
Bisque D’écrevisse
Poulet Escalope
Pommes Batailles
Epinards au Gratin
 Bisque D’écrevisse

SL. INGREDIENTS QUANTITY

NO.
1 PRAWN WITH SHELL 250GM
2 CHOPPED SHALLOTS 40GM
3 BAY LEAF 1NO
4 CHOPPED GARLIC 20GM
5 CHOPPED LEEK 10GM
6 CHOPPED CELERY 10GM
7 GRATED CARROT 40GM
8 THYME A SPRIG
9 PARSLEY A SPRIG
10 CHOPPED TOMATO 50GM
11 OLIVE OIL 20ML
12 TOMATO PUREE 40ML
13 CAYENNE PEPPER 5GM
14 SHORT GRAINED RICE 15GM
15 COGNAC 20ML
16 WHITE WINE 20ML
17 SEASONING TO TASTE
18 PARSLEY 10GM
19 CREAM 5 ML

STEP BY STEP METHODS:

1. Wash each crayfish and remove the intestine by gently twisting the shell of the middle of the
tail
2. Melt 2 tablespoons butter in a pan, add chopped shallots, leek, celery, grated carrots. Chopped
tomato, and herbs and cook till vegetables are brown.
3. Add the crayfish, a little salt and freshly ground cayenne pepper and saute for few minutes.
4. Add brandy and white wine and cook till reduce a little.
5. Add shellfish stock and cook for 10 minutes.
6. Take out the crayfish ,remove the fish from the shells and retain the tails and 6-8 heads
7. Pound the remaining with 2 table spoon of butter
8. Add remaining shellfish stock to the contents of the pan bring to boiling point ,add the
rice, mixed smoothly with a little cold stock and continue the cooking for 15 minutes.
9. Add the pounded shells and a pinch of cayenne pepper and boil for a further 1 minute.
10. Put through a fine sieve and keep hot in a Bain Marie until served with cream.
 Poulet de Escalope

SL. INGREDIENTS QUANTITY

NO.
1 ESCALOPE OF CHICKEN 500 GMS
2 EGG 2 NOS
3 REFINED FLOUR 50 GMS
4 BREAD CRUMBS 200 GMS
5 BUTTER 30 GMS
6 SEASONING TO TASTE
9 CH. PARSLEY 10 GMS

STEP BY STEP METHODS:

1. Put each chicken breast with cling film and, using a rolling pin beat the chicken breasts
out to an even thickness, until each one is about twice the original size.
2. Put the flour on to a plate and add salt and pepper. Leave to one side. Whisk the egg in a
small bowl. On another plate, mix together the breadcrumbs and parsley.
3. Dip chicken breast in the flour and tap off any excess, then dip it in the egg to coat
completely; finally, dip in breadcrumb mixture and set aside. Repeat with the rest of the
chicken.
4. Heat the butter and oil in a frying pan. Fry the breasts over a medium heat for 3-4 mins
on each side. Drain on kitchen paper before serving.
5. Garnish with parsley leaf and Serve.
 Pommes Batailles

SL. INGREDIENTS QUANTITY

NO.
1 POTATO 500 GM
2 SALT TO TASTE
3 REFINED OIL 250 ML
4. CHOPPED PARSLEY 10GMS
5. GARLIC 2 CLOVES

STEP BY STEP METHODS:

1. Select large even size potatoes.

2. Wash, peel and rewash.
3. Cut into 1.5cm dice.
4. Wash well and dry in a cloth.
5. Cook in a frying basket without colouring in moderately hot fat.
6. Drain and place on kitchen paper in trays till required.
7.  When required place in a frying basket and cook in hot fat till crisp and golden.
8. Drain well. Season with salt. Serve hot.
 Epinards au Gratin

SL. INGREDIENTS QUANTITY

NO.
1 Spinach 500gm
2 Butter 80gm
3 Garlic 40gm
4 Refined flour 40gm
5 Milk 400ml
6 Double cream 200ml
7 salt and white pepper to taste
8 Nutmeg a pinch (grated)
9 Grated Parmesan cheese 80GM
10 Gruyere 50 GM

STEP BY STEP METHODS:

1. The Morney sauce is prepared by adding double cream and some grated gruyere cheese to the
béchamel sauce (white sauce)
2. The seasoning is adjusted and some grated nutmeg is added to it.
3. The spinach is blanched and then shocked.(The mid vein of the spinach must be removed)
4. The spinach is coarsely chopped and tossed in garlic flavoured butter. The Mornay sauce is
then added to it.
5. This is mixed gently and then put on a well-buttered dish.
6. Then cheese is grated on it and then it is gratinated after dotting with butter.
This is then served hot garnished with curled parsley.
 MENU 03
Crème Du Barry
Darne De Saumon Grille
Sauce paloise
Pommes Fondant
Petits Pois A La Flamande
 Crème Du Barry

SL. INGREDIENTS QUAN

NO. TITY
1 Onion 40 gm
2 Garlic 30 gm
3 Leek 20 gm
4 Celery 20 gms
5 Cauliflower (florets) 250 gm
6 White roux 10 gm
7 Vegetable 800 ml
stock(white)
8 Double cream 60 ml
9 Butter 40 gm
10 Salt To taste
11 White pepper powder A pinch
12 French parsley 1 sprig

STEP BY STEP METHODS:

1. Heat butter and sauté the finely chopped onion, garlic, leek and celery .
2. Once translucent add the florets of cauliflower and lightly saute.
3. Add the white roux followed by the vegetable stock and allow the liquid to simmer till the
cauliflowers are cooked.
4. Once the ingredients are well cooked,strain the liquid and liquidize the residue and add it back
to the soup after straining it.
5. Adjust the seasoning and finish with double cream.
6. Garnish with small florets of cauliflower and fresh parsley.
7. Serve hot.
 Darne De Saumon Grille

SL. INGREDIENTS QUANTITY

NO.
1 Salmon (Darne) 800 gm
2 Salt To taste
3 White pepper powder A pinch
4 Olive oil 50 ml
5 Butter 50 gm

STEP BY STEP METHODS:

1. Marinate the fish with white pepper powder and salt.
2. Place it on a hot griller.
3. Grill on both sides and baste with butter.
4. Serve hot with proper accompaniments.
 Sauce paloise

SL. INGREDIENTS QUANTIT

NO. Y
1 Chopped shallots 100 gm
2 Crushed black pepper corn 1 tsp
3 White wine 200 ml
4 Egg yolk 6nos
5 Clarified butter 240 ml
6 Salt To taste
7 Lemon juice ½ a lemon
8 Fresh Chopped mint leaves 10 gms

STEP BY STEP METHODS:

1. Take a saucepan and add chopped shallots, crushed pepper, wine and reduce to 2/3 rd its
volume
2. Allow to cool and add the raw egg yolks.
3. Cook the sauce over a double boiler till sabayon.
4. Pour in the clarified butter little at a time once the mixture reaches sabayon.
5. Adjust the seasonings, add few drops of lemon juice and finish off with little chopped mint
leaves.
6. Serve the grilled salmon topped with sauce paloise.
 Pommes Fondant

SL. NO. INGREDIENTS QUANTITY

1 Fondant potatoes 300 gm
2 Butter 80 gm
3 Salt To taste
4 FreshThyme 1 sprig
5 Crushed garlic 6 nos
6 White pepper A pinch
powder
7 Vegetable stock 150 ml

STEP BY STEP METHODS:

1. Fabricate the potatoes into fondant shape.

2. Take a cooking vessel and put the potatoes into it along with seasonings, thyme, butter
and sauté till we get a nice golden colour.
3. Transfer the potatoes to a baking dish and add the vegetable stock to it and bake till the
potatoes are well done and the liquid has evaporated.
4. Remove from the oven and serve hot.
 Petits Pois A La Flamande

SL. INGREDIENTS QUANTITY

NO.
1 Shelled green pea 300 gm
2 Turned baby carrots 100 gm
3 Salt To taste
4 Sugar 1 tsp
5 Butter 60 gm
6 White Vegetable 150 ml
stock

STEP BY STEP METHODS:

1. Shell and wash peas.

2. Turn the carrots to olive shape. Place in a pan and enough water to barely cover them. Add
salt, sugar and butter.
3. Cook till half the moisture evaporates.
4. Add shelled peas and continue to cook so that both are finished at the same time.
5. Add little butter to glaze them. Serve hot.
 MENU 04

Veloute Dame Blanche

Cote De Porc Charcuterie
Pommes De Terre A La Crème
Carottes Glace Au Gingembre
 Veloute Dame Blanche

SL. INGREDIENTS QUANTITY

NO.
1 BUTTER 40 GMS
2 CHOPPED SHALLOTS 25 GMS
3 CHOPPED GARLIC 15 GMS
4 CHOPPED LEEK 10 GMS
5 CHOPPED CELERY 10 GMS
6 ROUX 20 GMS
7 CHICKEN STOCK 800 ML
8 ALMOND PASTE 40 GMS
LIASION
1 EGG YOLK 1 NOS
2 DOUBLE CREAM 40 ML
3 WHITE WINE 20 ML
4 SEASONING TO TASTE
5 MINCED CHICKEN 60 GMS
6 CHOPPED PARSLEY 5 GMS

STEP BY STEP METHODS:

1. The chopped shallots, garlic, leek and celery are sautéed.

2. The pan is then deglazed with white wine (swilling the pan with white wine so that no bits and
pieces stick to the container and there is maximum flavour extraction).
3. The blond roux is added followed by white stock and mixed well.
4. It is then simmered so that the correct consistency is obtained.
5. The seasoning is adjusted and then the soup is strained. The almond milk is added to it such
that there is a pleasant aroma of it blended with the other ingredients.
6. The minced chicken is seasoned properly and then formed into small dumplings. These are
directly blanched in the soup itself.
7. It is then finished with the liaison outside the flame.
8. Served hot along with the garnishes and the chicken dumplings.
 Fish Meuniere with lemon Butter Sauce

SL. INGREDIENTS QUANTITY

NO.
1 BUTTER 40 GMS
2 SOLE FILLETS 4
3 COARSE KOSHER SALT A PINCH
4 FRESHLY GROUND BLACK A PINCH
PEPPER
5 VEGETABLE OIL TO FRY
FOR SAUCE
1 BUTTER 40 GMS
2 CHOPPED PARSLEY 5 GMS
3 LEMON JUICE 5 ML
4 LEMON WEDGES FOR GARNISHING

STEP BY STEP METHODS:

For fish:

1. Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with
coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off
excess. Place on platter.
2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter;
quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on
bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and
golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil.
Pour off drippings from skillet; wipe with paper towels.
For sauce:

1. Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes.
Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over
fish. Serve with lemon wedges.
 Pommes De Terre A La Crème

SL. INGREDIENTS QUANTITY

NO.
1 POTATO 350 GMS
2 CREAM 30 ML
3 NUTMEG A PINCH
4 SEASONING TO TASTE
5 CHOPPED PARSLEY 5 GMS
6 BUTTER 30 GMS

STEP BY STEP METHODS:

1. Boil the potatoes into water.
2. Peel them when cooled.
3. Cut into thick slices and put into a saucepan.
4. Cover with boiling milk or fresh cream.
5. Cook slowly until the liquid is reduced.
6. Season with salt, pepper and grated nutmeg.
7. Add few table spoon of fresh cream to finish it. Serve hot
 Carottes Glace Au Gingembre

SL. INGREDIENTS QUANTITY

NO.
1 CARROT 350 GMS
2 BUTTER 40 GMS
3 GINGER 15 GMS
4 SUGAR 10 GMS
5 SEASONING TO TASTE

STEP BY STEP METHODS:

1. The carrot is cut in vichy / turne shape.
2. The carrot is blanched to an al dente stage in brine water.
3. The butter is melted and the sugar is caramelized in it to a light hue of brown.
4. The juliennes of ginger are added to it and after that the blanched carrot.
5. The seasoning is added and this tossed for some time over a moderate flame. The carrot will
develop a glaze with a pleasant aroma of ginger.
6. It is then served hot as a veg accompaniment.
 MENU 05

Cabbage Chowder
Poulet A La Rex
Pommes Marquises
Ratatouille
 Cabbage Chowder

SL. INGREDIENTS QUANTITY

NO.
1 ONION 40GM
2 GARLIC 20GM
3 LEEK 20GM
4 OLIVE OIL 40ML
5 CELERY 30GM
6 BUTTER 50GM
7 REFINED FLOUR 50GM
8 VEGETABLE STOCK 750ML
9 CABBAGE 150GM
10 POTATO 120GM
11 MILK 50ML
12 DOUBLE CREAM 20ML
(OPTIONAL)
13 SEASONING TO TASTE
14 PARSLEY 20GM
15 CRUSHED CRACKERS 30GM

STEP BY STEP METHODS:

1. The onion, Garlic, Leek and celery is finely chopped.

2. The cabbage and the potato is
cut into dices (payassane)
3. A beurre manie is prepared with the refined flour and butter.
4. This is stirred into the warm vegetable stock and strained (mildly thickened consistency)
5. The olive oil is heated in a pan and the onion garlic leek and celery is sauted to a
translucent stage.
6. The potatoes are added with little salt and stirred. They are allowed to soften in their own
juice (sweating)
7. The mildly thickened stock is now added to it. Cooking over moderate heat is continued
till the time the potato is well cooked. 8.The thick pouring consistency is adjusted by the
 addition of milk.
8. The thick pouring consistency is adjusted by the addition of
milk.
9. The cabbage is now added and just allowed to mellow down. The seasoning is adjusted
and some cream is added to it. The crushed crackers are added to it.
10. It is served hot with chopped parsley garnish. Some olive oil can be drizzled from the
top.
 Poulet A La Rex

SL. INGREDIENTS QUANTITY

NO.
1 BONELESS CHICKEN 800GM
2 MARINATION LIQUOR 150ML
3 BUTTER 30GM
4 ONION 50GM
5 GARLIC 20GM
6 LEEK 20GM
7 CELERY 30GM
8 DICES OF ASSORTED BELL 150GM
PEPPERS
9 VELOUTE SAUCE 450ML
10 WHITE WINE 40ML
11 DOUBLE CREAM 60ML
12 EGG YOLK 01 NO
13 THYME (FRESH) 05GM
14 HEART SHAPED CROUTONS 08NOS
15 PARSLEY 10GM
16 MUSHROOM (BUTTON) 60GM
17 SEASONING TO TASTE

STEP BY STEP METHODS:

1. The chicken is fabricated into boneless and marinated with french mustard, white wine,
white oil/olive oil, salt and white pepper powder.
2. Marinated chickens are sautéed (without any colour) and kept aside.
3. The veloute is prepared, flavored with the condiments (these must be sauted to
transluscent stage) and the chicken is lightly simmered in it. The quartered mushrooms
are then added. The chicken is removed when cooked (Overcooking must be avoided or
the meat will be tough)
4. The bell peppers are oil blanched and added to it when the chicken is properly cooked.
5. The egg yolk, white wine and double cream is mixed and added to the sauce (off the
flame), which is flavoured with thyme. The seasoning is adjusted and then it is coated
on the chicken with bell peppers and mushroom.
6. It is garnished with heart shaped croutons and finely chopped parsley along with some
double cream and served hot. (extra sauce may be served in a sauce boat) .
7. This is the main course which can be served with a veg (e.g, ratatouillie) and a starch
(E.g, potato - pommes marquise)
 Pommes Marquises

SL. INGREDIENTS QUANTITY

NO.
1 POTATO 500GM
2 TOMATO CONCASSE 50GM
3 EGG YOLK 02 NOS
4 BUTTER 100GM
5 DOUBLE CREAM 40ML
6 NUTMEG A PINCH
7 LEMON JUICE 10 ML
8 SEASONING TO TASTE
9 BASIL SPRIG ONE SMALL

STEP BY STEP METHODS:

1. The potato is boiled and then mashed without any lumps
2. The butter, egg yolk, grated nutmeg and seasoning is added to it. (Some lemon juice can
be added but it is optional)
3. It is mixed thoroughly and the duchesse potato mixture is made ready
4. This is then put in a piping bag and ovals (not very long - resembling a ring) are made.
5. The tomato concasse is put in the centre and the entire thing is brushed with egg yolk
6. This is lightly gratinated under the salamander.
7. This is grnished with a small basil sprig and served hot as an accompaniment to the main
course.
 Ratatouille

SL. INGREDIENTS QUANTITY

NO.
1 TOMATO CONCASSE 250GM
2 AUBERGINES (BABY 100GM
BRINJAL)
3 BELL PEPPERS 60GM
4 ONION 80GM
5 ZUCCHINI (GREEN AND 150GM
YELLOW)
6 TOMATO 60GM
7 GARLIC 30GM
8 PARSLEY 20GM
9 OLIVE OIL 50ML
10 SWEET BASIL 30GM
11 SEASONING TO TASTE

STEP BY STEP METHODS:

1. A cooked tomato concasse is prepared with blanched deseeded deskinned tomato,

chopped garlic, chopped celery, chopped leek, chopped shallots. It is seasoned with
crushed black pepper corn and salt
2. The Zucchini, Aubergine, Onion, Bell peppers and Tomatoes (deseeded) are cut into
small dices.
3. The aubergines are deep fat fried.
4. The bell peppers and the onion are sautéed lightly in olive oil.
5. After this the rest of the vegetables are also added and tossed.
6. All these are mixed carefully with the tomato concasse.
7. The seasoning is adjusted and finished with sweet basil.