DATE: 05/06/2019 No.

Pax:
RECIPE: Broad beans soup
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Haba seca 0.500 Kg.
White onion 0.050 Kg. Brunoise
Garlic 0.005 Kg. Fine brunoice
Tomato 0.200 Kg. Consasse
Cilantro 1 Manojo
Chicken stock 2 L.
Salt/ blackpepper 0.002 Kg.

PROCEDURE

Dejar hirviendo las habas con agua, previamente remojadas. Cuando empiece
a abrir las semillas, se les añade sal a gusto.
Por otro lado sofreír la cebolla, el ajo y el jitomate. Poseriormente agregar el
cilantro e incorporarar el caldo de habas y dejar cocinar a fuego medio por 30
min. más. Servir

SIGNATURE

DATE: 05/06/2019 No. Pax:

RECIPE: Lentil potage
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques
 QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Bacon 0.120 Kg. diced
Pork stew meat 0.600 Kg. 4 cm. Cubes
Carrots 0.300 Kg. cubes
0.300 Kg. cubes
Zucchini
Chayotes 0.400 Kg. cubes
Potato 0.450 Kg. cubes
Cabbage 0.300 Kg. shredded
White onion 0.240 Kg. diced
Roma tomato 0.180 Kg. puree
Brown lentils 0.450 Kg.
Vegetable stock 3.000 L.
Xcatic chili/güero chili 1.000 pcs.
Plantain (Plátano 1 pcs. peeled and diced
macho)
salt 0.002 Kg.

PROCEDURE

Place the bacon in a large pot; cook until crisp and fat has melted Remove the
bacon and take out all but 2 tablespoons of fat.
Add the pork to the pot, brown on all sides and remove. Add the carrots,
zucchini, chayotes, potatoes, cabbage, onion and tomato. Sweat the
vegetables, stirring frequently, for 5 minutes.
Add the lentils, return the pork cubes to the pot and cover with broth. Simmer,
covered, until the meat and lentils are tender, adding more broth as needed. It
should have a thick consistency at the end.
Return the bacon to the pot, along with the chili and plantain. Cook an additional
5 to10 minutes and taste for salt.

SIGNATURE

Lic. Erika Barceló

DATE: 05/06/2019 No. Pax:

RECIPE: Vichyssoise
 LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Pore 1.000 pza.
Potatoe 2.000 pza.
White onion 1.000 pza.
Chives 1.000 cda
Unsalted butter 0.040 kg.
Heavy sour cream 0.180 L.
Olive oil 0.050 L.
Parsley 0.002 kg.
White stock 1.500 L.
Salt 0.002 kg.
BlackPepper 0.002 kg.

PROCEDURE

In a pot, sweat the potato continue with the pore and the onion, pour
the broth and let cook over low heat, liquefy and strain.
Serve cold with the heavy sour cream, finish with chives and parsley.

SIGNATURE

Lic. Erika Barceló

 DATE: 05/06/2019 No. Pax:
RECIPE: Corn Chowder
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Unsalted butter 0.050 Kg.
White onion 0.250 Kg. paysanna
Red bellpepper 0.180 Kg. paysanna
Potato 0.240 Kg. Boiled - cubes
Chicken stock 1.000 L.
Sweetcorn 0.300 Kg.
Heavy whipping cream (para batir) 0.200 Kg.
Bacon 0.150 Kg. Cubes
Chives 0.002 Kg. To garnish

PROCEDURE

Blend the cooked potato with the stock.

In a pot sweat the bacon with butter, integrate the onion, pepper, corn grains
and the potato paste. Let boil season with salt and pepper
finish with the cream and serve

SIGNATURE

Lic. Erika Barceló

DATE: 05/06/2019 No. Pax:

 RECIPE: St. Germain cream
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Unsalted butter 0.050 Kg.
White onion 0.120 Kg. Cubes
Leek 0.300 Kg.
Celery 0.120 Kg. Cubes
Bacon 0.050 Kg.
Peas (dried) 0.150 Kg. Hydrus
Potato 0.100 Kg. Cubes
Chicken stock 1.500 L.
Croutons 0.020 Kg.
Heavy whipping cream (para batir) 0.150 L.
Garlic 0.020 Kg. Chopped

PROCEDURE

Sweat the bacon with the butter, add the potato, onion, leek, celery and garlic.
Add the stock and the peas, let boil until they are soft.
Blend and finish with the cream. Decorate with crotons.

SIGNATURE

Lic. Erika Barceló

DATE: 05/06/2019 No. Pax:

RECIPE: Shrimp bisque
 LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Fresh shrimp 0.500 Kg.
Unsalted butter 0.100 Kg.
Garlic 0.015 Kg.
Brandy 0.050 L.
Mirepoix 0.070 Kg.
Tomato paste 0.050 Kg.
Wheat flour 0.040 Kg.
White wine 0.060 L.
Salt/pepper 0.002 Kg.
Heavy cream 0.150 L.
Fumet/shrimp stock 0.700 L.

PROCEDURE

In a pot, brown the shells and heads of shrimps, integrate the mirepoix,
and garlic, flame with brandy, add wine and reduce, integrate tomato paste
add 300 ml of water to the shrimp and boil, blend and strain.
Prepare a roux and bind the previous refine with the cream and serve.

SIGNATURE

Lic. Erika Barceló

 DATE: 05/06/2019 No. Pax:
RECIPE: Minestrone
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Chicken stock 2.000 L.
Chicken breast 0.250 Kg. Cubes
Olive oil 0.030 L.
White onion 0.150 Kg. jardiniere
Celery 0.100 Kg. jardiniere
Carrot 0.150 Kg. jardiniere
Zuccinni 0.150 Kg. jardiniere
Fresh garlic 1.000 pcs. brunoise
Roma tomato 0.200 Kg. jardiniere
Bean (ejote) 0.100 Kg. jardiniere
Fetuccini 0.050 Kg. Cooked
Oregano 0.002 Kg. Thinly chopped
Fresh basil 0.002 Kg. Thinly chopped
Fresh thyme 0.002 Kg. Thinly chopped

PROCEDURE

Fry the onion, garlic, carrot, green bean, celery.

Integrate the meat, wait until it is lightly cooked and add
Tomato and the herbs.
Fill with chicken stock and cook for 15 min.
Integrate the pasta and the zuccinni before finishing.

SIGNATURE

Lic. Erika Barceló

DATE: 05/06/2019 No. Pax:

RECIPE: Onion soup
 LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
White onion 1.000 kg Cicele
Unsalted butter 0.070 kg
Olive oil 0.015 L.
Wheat flour 0.005 kg
Brandy 0.050 L.
Thyme fresh 0.002 kg Thinly chopped
White wine 0.050 L.
Crotons 2.000 pza. Slices
Gruyer cheese 0.060 kg Grated
Brown stock/poultry stock 1.000 L.

PROCEDURE

In a pot add oil and butter, let melt and integrate onion.
Add wine and brandy, flambé.
Integrate the flour in the form of rain.
Fill with beef and thyme stock. Allow to cook for 15 min.
Serve with croutons and gratin cheese.

SIGNATURE

Lic. Erika Barceló

DATE: 05/06/2019 No. Pax:

RECIPE: Caldo tlalpeño
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques
 QUANTIY
INGREDIENT Unit HANDLING
GROSS NET
Chicken breast 0.250 Kg. Boiled - shredded
Chicken backbone 0.400 Kg.
Carrot 0.250 Kg. Peeled - slices
Potato 0.200 Kg. Cubes
Bean (ejote) 0.150 Kg.
White onion 0.120 Kg.
Fresh garlic 4.000 Kg.
Roma tomato 0.250 Kg.
Chipotle chili 2.000 pcs.
Chickpea 0.240 Kg. cooked
Herbs 0.100 Kg.
Epazote 0.002 Kg.
Peppermint 0.002 Kg.
Queso fresco 0.050 Kg. Sides
White onion 0.050 Kg. Sides
Limón 0.150 Kg. Sides
Coriander 0.002 Kg. Sides

PROCEDURE

Bring the bones, onion, garlic, and herbs to a boil.

Frothing, and lower fire.
Integrate potatoes, tomatoes, carrots, epazote and herbs.
Add beans, chickpeas and chipotle chili to taste.
Serve hot with the chicken breast.

SIGNATURE

Lic. Erika Barceló