KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR

Subject- Food Production & patisserie –II (Practical)

Class – F.Y.B.Sc. (H.S.) Sem- II

MENU -7

1) GAZPACHO 2) GRILLED FISH 3) GARLIC & HERB 4) CHOCOLATE

WITH ROAST POTATOES PANNCOTTA
HOLLANDAISE
SAUCE

Number of Portion – 4

1) GAZPACHO

Ingredients-

N Item Qty( gm/ml)

o
1 Sliced Bread 2
2 Tomato juice 20
3 Red wine 10
4 Vinegar 2
5 Salt 5
6 Tobasco 5
7 Olive Oil 50
8 Pepper 5
9 Tomatoes 100
10 Cucumber 50
11 Onions 50
12 Capsicum 50
13 Garlic 10

Method –

1 Make concasse'of tomatoes.

2 Remove the seeds of the capsicum chop roughly, peel & deseed the cucumber
3 Roughly chop the onions & crush the garlic.
4 Cut and remove the slice of bread & keep aside.
5 Combine all the veg in a blender and puree.
6 Add wine &Vinegar,blend it till smooth.
7 Then strain through a fine strainer
8 Add in Olive oil ,Tobasco,Limejuice, Salt & Pepper ,adjust the seasonings.
Place it in a refigeratorgarnisg with dices of cucumber tomatoes,capsicum,onion serve
9
chilled.

1
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II

2) GRILLED FISH WITH HOLLANDAISE SAUCE

Ingredients-

No Item QTY.
1 Vinegar 2
2 Salt 2
3 Pepper 5
4 Flour Refined 50
5 Oil vegetable 30
6 Lime 1
7 fish (tilapia)- boneless 200
8 Egg 1
9 Butter 120

Method-

1 Take Butter in a sauce pan keep it on low flame & allow to melt it.
2 When butter has melted keep aside for 10 mins
3 Separate the eggyolks&eggwhite .
Take eggyolk in a bowl add salt pepper & add the clarified butter drop by drop.to make a
4
Hollandaise.
5 Fillet the fish and marinate it lime juice salt & pepper.
6 Dust the fish in refined flour and keep aside.
7 Heat the frying pan with oil add the dusted fish cook till golden brown in colour.
8 When done remove on serving dish.
9 Pour the Hollandaise on top of the fish or serve it seperately
1
Serve Hot.
0

3) GARLIC & HERB ROAST POTATOES

Ingredients-

No Item QTY.
1 Salt 3
2 Olive Oil 30
3 Pepper 15
4 Mix Herbs 5
5 Garlic 25
6 Potatoes baby 200
7 Parsley 20

Method–

2
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II
1 Wash & peel the Potatoes
2 Chop the garlic & Keep aside.
3 Set the oven to 215 degrees centigrade.
4 Grease the baking tray with some oil or butter.
5 Take the cut potatoes season it with chopped garlic,herbs,salt& pepper.
Bake the potatoes in oven for approximately 30 to 35 mins.or until crispy & golden brown
6
in colour.
7 While serving season with salt.

4) CHOCOLATE PANNCOTTA

Ingredients-

No Item QTY.
1 Gelatine 5
2 Sugar Castor 30
3 Chocolate compound morde 50
4 Mint Leaves 2
5 Amul Fresh cream 120
6 Whipping Cream 25

Method –

1 Soak the gelatin in cold water for 10mins & dissolve over double boiler
2 In heavy bottom pan boil fresh cream, castor sugar, vanilla, dark chocolate
3 Add gelatine in above mix, when it still warm and cool the mix
4 Whip cream till soft peak & gently fold in above mixture
5 Pour pannacotta in serving bowls &refrigeratefor 1 hour
8 Demould& garnish with Sprigs of Mint Leaves.