KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR

Subject- Food Production & patisserie –II (Practical)

Class – F.Y.B.Sc. (H.S.) Sem- II

MENU -8

1) CRÈME DE 2) POULET ALA 3) AUBERGINE ALA 4) POMMES MARQUIS

VOLATILE REX TURQUE
5) CHICKEN 6) FRUIT
HAWAIN TRIFFLE
SALAD
Number of Portion – 4

1) CRÈME DE VOLATILE

Ingredients-

N Item Qty( gm/ml)

o
1 Refined Flour 50
2 Salt 3
3 Pepper 5
4 Thyme 1
5 Refined Flour 50
6 Onions 50
7 Leeks 100
8 Celery 50
9 Parsley 2
10 Chicken Boneless 50
11 Butter 30

Method –

1 Peel the onions wash the leeks & celery.

2 Slice the onions,leeks & celery and keep aside.
3 Melt the butter in the sauce pan add the sliced veg & cook till translucent.
4 Add the sieved flour & cook to a sandy texture without colouring.
5 Cool slightly & gradually add the hot stock in the mixture.
Stirring all the time and cooking the veg inside the stock ,also add the bouquet garni &
6
seasonings
7 Simmer for about an hour.skim when necessary
8 Remove the bouquet garni.
Remove & pass firmly through a fine strainer.return the soup in the sauce pan add the milk
9
and allow to mix & boil
1
Serve hot garnish with diced cooked chicken
0

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) POULET ALA REX

Ingredients-

No Item Qty( gm/ml)

1 Refined Flour 50
2 Salt 3
3 Pepper 5
4 Rice Pulav 100
5 Oil 20
6 Peppercorns 5
7 Onions 100
8 Celery 50
9 Parsley 5
10 Carrots 50
11 Mushroom 100
12 Capsicum R/y/G 100
13 Chicken Boneless 250
14 Egg 1
15 Butter 30
16 Cream fresh 15

Method-

1 Clean & debone the chicken,cut into small cubes & wash,keep aside.
2 Cook the rice with draining Method.& keep aside.
3 Poached chicken in degachi along with the mirepoix
Melt the butter in a pan+ onion chopped+ garlic+celery+ sliced mushroom+ bellpepper--.>
4
saute
5 Add flour in above mix and make blond roux
6 Add cubes of chicken+ chicken stock. cook till done
7 Add liason and thicken it.
Make a ring of rice and in the centre add the cooked sauce chicken garnish with chopped
8 parsley.

2
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II

3) AUBERGINE ALA TURQUE

Ingredients-

No Item Qty( gm/ml)

1 Refined Flour 50
2 Salt 2
3 Pepper 2
4 Oil 200
5 Eggplant big (Baigan) 500
6 Egg 1
7 Cheese 50
8 Milk 50

Method –

1 Peel the aubergine & cut them into half and bake, remove the pulp.
2 In pan add butter+ chopped onion+ tomato concasse'+ above pulp and tomato puree'
3 Transfer the above vegetable in the skin of aubergine and again bake.

3
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II

4) POMMES MARQUIS

Ingredients-

No Item Qty( gm/ml)

1 Salt 2
2 Pepper 2
3 Tomato puree 20
4 Potatoes 250
5 Egg 1
6 Butter 30
7 Cream fresh 50

Method –

1 Wash peel & cut the potatoes in even size.

2 Cook in a slightly salted water till done.
3 Drain off the water cover & return to a low heat to dry out potatoes.
4 Pass through a medium sieve,add one eggyolk & mix well.
5 Add the melted butter and correct the seasonings.
6 Place the mixture in the piping bag and pipe in a oval nest shape.
Place the the mixture in hot oven cook it for a while till light brown then remove & brush it
7
with egg wash and place it in oven
8 Brown them with egg wash in hot oven, remove when done in a serving dish.
9 Place a cooked tomato in the centre of potatoes & sprinkle with chopped parsley.

4
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II

5) CHICKEN HAWAIN SALAD

Ingredients-

No Item Qty( gm/ml)

1 Salt 2
2 Pepper 2
3 Mayonnaise 100
4 Almonds 15
5 Onions 50
6 Parsley 2
7 Pineapple 80
8 Apple 80
9 Grapes seedless 80
10 Iceberg Lettuce 50
11 Chicken Boneless 100

Method –

1 Blend the mayonnaise season it to taste with salt & pepper.

Add the almonds in a pan with water and cook till its being done to remove the skin.& chop
2
them
3 Cook the chicken in boiling salted water and cut them into small cubes & keep aside.
Chop the celery, slice the onions cut the Apples/Pineapples into cubes,wash the grapes
4
under running water & keep in fridge.
5 Add all ingredients chicken & veg,fruits, except almonds in mayonnaise and mix well.
6 Place the dressed salad on the bed of iceberg lettuce and garnish with silver almonds.

5
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II
7 Serve cold.

6) FRUIT TRIFFLE

Ingredients-

No Item Qty( gm/ml)

1 Custard powder 50
2 Sugar 60
3 Fruit cocktail 80
4 Walnuts 25
5 Pineapple 50
6 Banana 50
7 Egg 2
8 Milk 200
9 Cream fresh 20
10 Whipping Cream 100

Method –

Make slurry of custard powder and water and then boil the milk and add the slurry in it,
1
let the custard thickens
2 Add sugar ,cool it .
4 Cut the banana,pineapple peach into small cubes .keep aside.
5 Cut the sponge into small cubes ,chop the walnuts in & keep aside
6 Drain fruit cocktail & keep aside also whipped the cream
7 Pour the custard mixture in a dessert bowl or glass
Top with each with sponge cake ,cut fruits, jam, fruit cocktail ( save some for
8
garnishing)
9 Repeat the layers of custard fruit.

6
 KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES,DADAR
Subject- Food Production & patisserie –II (Practical)
Class – F.Y.B.Sc. (H.S.) Sem- II
10 Lastly piped the whipped cream on top & garnish with fruit cocktail & chopped
0 walnuts.place it fridge for 20 mins or overnight.