REPORTS

Perla Jazmin González Salazar

22354221

GA23

Teacher: Yanayna Vargas Celis

(Advance technician)

Cancún; Quintana Roo June 2023

Report#1

Bread beans soup

To make the bean soup, the first thing that was done was to cut each of the ingredients:

•Dried beans

• Onion (brunoise cuts)

•Salt

•Pepper

•Garlic

•Tomato

•Chicken broth

•Cilantro

For the realization, precise cuts were made for the vegetables, a mirepoix was made with
leeks, carrots, onion, for the chicken bottom, this is necessary since it contains with it the
flavor for the realization of the soup, the procedure that was carried out The first thing was
to leave the beans boiling since it would take time to reach their exact point, water was
added, a little pepper was added right there, they were soaked, it reached the point where
the beans began to open, this indicated that is well at its point, I add more salt and pepper.

Next, the onion began to be fried in olive oil, the garlic and tomato were added, because
each one takes its own time to fry, when these were correctly fried, a little coriander began
to be added, this was to taste. I waited a while for all the fried ingredients to be
reincorporated and I added the chicken stock, with broad beans, this was left to cook over
medium heat for at least 30-40 minutes,

Techniques and methods used in the recipe

The techniques that were made for this recipe were cuts such as; brunoise, concasse, and
fire brunoise, cooking methods such as frying and sautéing were used.
 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
Report# 2 Lentil potage

In the making of the lentil stew, ingredients such as

• Carrots

• Chayote

•Potatoes

• Blunt tomato

• Soaked lentils

•Bacon

• Meat (pork)

•Cabbage

•Salt

•Onion

• Chile güero

•Plantain)

The first thing that was done was to cut the vegetables, since it is the main thing to
make the dish, then we began to make our mise en place with the other
ingredients, then we began to put a little olive oil in a pan, in this will incorporate
the onion with at least a pinch of salt, add vegetables such as tomato, potatoes,
chili, with the soaked lentils, add water but in a pot and cook; then the bacon began
to be added, it began to brown and when it was ready it was added to the lentils, it
began to be mixed, with the chopped banana it was added to the bottom of lentils,
it was left to cook, it was covered and it was added the meat, cooked hard for at
least 30 minutes, the lentil soup was finished and presented.

Techniques and methods used in the recipe

Techniques such as grinding, pureing, cooking over low heat, frying and sautéing
were used, in the cuts only cut into cubes were used.

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
Zucchini 0.300 Kg. cubes
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 macho) 1 pcs. peeled and diced
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.
Report# 3 Vichyssoise

First, the mise en place was made with ingredients such as:

• Pore

•Potatoes

•Onion

•Unsalted butter

• Whipping cream

•Olive oil

• Parley

•Salt

•Pepper

• chives

•White background

Each of the ingredients was weighed as indicated in the recipe,

All the leek that was used began to be cleaned, only the white part was used, we
passed these through a little water to clean them again and have a clean
preparation, olive oil and butter were poured into a pan or casserole, we waited for
let it heat up and immediately add the leeks, at a low temperature, add the
potatoes and stir, add the poultry or chicken stock and cook with the ingredients,
then blend with the blender but it must be strain, and cool for about a minute, pour
the cream to beat when it is cold and mix, add pepper and salt to taste, the
preparation was presented with the other varieties of dishes made in practice and
then assemble final.
 DATE: 05/06/2019 No. Pax:
RECIPE: Vichyssoise
LEVEL: T.S.U.
Chef: Barceló Subject: Methods and culinary techniques

QUANTIY HANDLIN
INGREDIENT Unit
GROSS NET G
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.
Report# 4 corn chowder

The ingredients used were:

•Unsalted butter

•Onion

•Red pepper

•Potatoes

•Chicken broth

• Whipping cream

• Sweet corn

•Garlic

•Bacon

• chives

To make this dish, each one of the vegetables was cut as indicated in the recipe,
for the tomatoes, potatoes and onion they were cut into cubes, the corn was
continuously cooked, the corn was cooked for at least 30-40 minutes Since the
corn we had was on the cob, when the corn was cooking, the potato was cooked,
to go at the same time, wait until the corn and the potato are ready right away, you
can go and blend the cooked potato and add the chicken stock to make a paste,
somewhat thick and liquid, however it is left and the vegetables are fried, the first
thing to do is put butter and olive oil in the pan, then add the bacon, chives , the
corn and finally the red pepper, the red pepper was put last because it takes
different time to fry, when it is ready it begins to skip for about 10 minutes, then the
cream is added in the form of a thread to beat a little and in a bowls there was also
whipping cream to incorporate the corn bottom with the potato then it was mixed
and could be in the form of a thread finally pepper and salt are added to taste and
put with the other preparations to serve.
 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
0.200 Kg.
batir)
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
Report #5 S.t Germain
 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
0.150 L.
batir)
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.
Report# 6 Shrimp bisque

The first thing that was done for all the recipes was the weighing and mise en place
of each ingredient, in the case of the shrimp bisque its ingredients were:

• Fresh shrimp

• Unsalted butter

• Garlic

• Brandy

• Mirepoix

• Tomato paste

• Wheat flour

• Wine wine

•Salt

•Pepper

• Heavy cream

• Smoke

Once this was done, he began to make the shrimp stock, what was done was to
separate the shrimp pulp from its shell and head to proceed to sweat together with
the mirepoix (onion, carrot, leek and celery), once this was sweated, it was Add the
white wine until it reduces, add water and let it boil until you have a stock.

Once the fumet is made, the shell and heads are separated since that is what will
be dealt with later, it is added to a mirepoix pan together with the heads and shells
of the shrimp and then flamed with the Brandy, once flamed the flame is
extinguished. stove and takes to liquefy everything that was in the pan.

Once everything is well blended, it is passed through a strainer to separate the

residues of the peel from the liquid that released everything that we blended.
Before putting the bisque to boil, make a roux (butter and flour) to thicken the
bisque a bit. and that it is not so watery, if at the moment of boiling together with
the roux it is still watery, you can add sour cream to thicken it a little more. Once
everything is done, it is plated and decorated to the taste of the person who
prepared it.

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.
Report #7 Minestrone

The ingredients for the minestrone were as follows:

• Chicken stock

• Chicken breast

• Olive oil

• White onion

• Celery

• Carrot

• Zuccini

• Fresh garlic

• Roma tomato

• Bean (bean)

• Fettuccine

•Oregano

• fresh basil

• Fresh thyme

Once the mise en place was done having the vegetables cut into flower boxes, the
tomatoes were made into concasse, the chicken in cubes.

Once everything was cut, the vegetables began to sweat in a pan, to proceed to
make the pasta, this was made with flour, egg yolk, salt, water passing through the
laminator and then chill it and let it dry for a few minutes.

Once the vegetables have sweated, add the diced chicken, the tomato along with
the stock, season to the taste of the person who is preparing it and finally add the
pasta, zucchini and green beans to bring to a boil and decorate
 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.
Report #8 Onion soup

The ingredients used for the onion soup were:

• White onion

• Unsalted butter

• Olive oil

• Wheat flour

• Brandy

• Thyme fresh

• White wine

• Crotons

• Gruyer cheese

• Brown stock/poultry stock

As we already know at the beginning, the weighing and mise en place of each
ingredient is carried out. Taking into account that for this practice the funds have
already been made.

The first thing that was done was to cut the onions in chisels or feathers, and then
take the onion to a pan with butter and olive oil, letting it caramelize. Once the onion
is caramelized, add the white wine, letting it reduce and then flame with the brandy.
Once flamed, add a little flour in the form of rain to add the chicken or beef stock and
season with thyme.

While the onion is caramelizing, make the croutons, cutting the baguette is quine
and then put it on a tray, season it with olive oil, pepper and garlic powder and put
them in the oven until they are toasted.

Once both things are ready, the soup is served on a plate on top, put croutons on it
and add grated Gouda cheese, to finally put it in the oven so that the cheese is gratin
 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
L.
stock 1.000

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.
Report#9
 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.
GLOSARY

Baked (horneado): To cook inside an oven.

Boiled (hervido): Cooked in water that is boiling

Blend (licuar: converting a food into a liquid by melting with heat or by grinding

Cubes (cubos): means cutting vegetables into small cubes of precise and uniform
measurements
Chopped (cortado): Chopping creates chunks that are similar in size, but not
necessarily exact in shape.

Deglaze (desglazar): To add liquid to the cooking juices and small pieces of food in
a pan in which something has been cooked, in order to make a sauce

Mirepoix: A mix of vegetables, typically onions, carrots, and celery, that are cut into
small pieces and gently fried as a base for soups, sauces, etc.

Paysanne; The paisana cut is a cut into regular and thick dice between one and one
and a half centimeters thick, which is applied to vegetables that are going to be
boiled, such as potatoes or carrots, to later be consumed as a garnish or to be
pureed.
Peduncle (pedunculo): A peduncle is a stalk supporting an inflorescence or a solitary
flower

Sweat (sudar): Cook food over low heat, covered, with very little fat and liquid, or
only in its own water.

To garnish (adornar): To add decoration or embellishment for something, especially

food.
Thermal Shock (Choque térmico): It is based on the sterilization of the coffee mass,
which allows it to be homogenized for the subsequent inoculation of specific
microorganisms in the fermentation phase. In this way, high quality and replicability
of the process are guaranteed