KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES, DADAR

Subject- Food Production & patisserie –II (Practical)

Class – F.Y.B.Sc. (H.S.) Sem- II

MENU -5
1) SOUP 2) POULET 3)BUBBLE & SQUEAK 4)DIPLOMAT PUDDING
VICHYSSOISE SAUTE
PARMENTIER

Number of Portion – 4
1) SOUP VICHYSSOISE
Ingredients-
N Item Qty( gm/ml)
o
1 Salt 1
2 Pepper 5
3 Thyme dry 5
4 Marjoram 10
5 Bayleaf 1
6 Oil 2
7 Leeks 100
8 Onions 30
9 Potatoes 150
10 Butter 30
11 fresh Cream 50

Method –
Take a sauce pan add the butter and heat it & allow to melt it on a slow flame. Also peel the
1
potatoes/slice them
2 Add the sliced leeks & sliced onions and saute for 2 to 3 minutes.
3 Then e sliced potatoes with some salt& pepper .
Add thyme & marjoram,bayleaf & stir well cover the pot & continue to cook for another 10
4
mins.
5 Add some water bring to boil &continue cooking on simmer for 30 mins.
When veg are done remove cool and proceed for blending,purre the soup and again allow
6
to cool.
7 Prior to serving add the heavy cream.

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 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 SAUTE PARMENTIER

Ingredients-
No Item QTY.
1 Salt 1
2 Pepper 10
3 Tomato puree 70
4 Mixed herbs 10
5 Oil 15
6 Leeks 30
7 Onions 50
8 Potatoes 150
9 Carrots 50
10 Celery 50
11 Chicken b/l 250
12 fresh Cream 50
13 Cheese 50

Method -
1 Heat the oven to 200 degrees centigrade.
2 Peel the potatoes cut them into cubes and proceed for boiling,cook till being done.
3 Cut into brunoise carrots.leeks,celery onions & grate the cheese & keep aside.
4 Cut the chicken into small cubes & keep aside.
Heat oil in a pan add the onions saute then add the carrots saute,then add leeks ,celery
5
saute.
6 Then add the cubed chicken & saute for 3 to 4 mins.
Add the tomato puree and saute as well some water allow the chicken and sauce to get
7
reduced.
Mash the potato when done add the heavy cream mix it and place a layer of mashed potato
8
in a gratin dish.
9 Followed by the meat layer & again spread the mashed potato on top of it
1 Sprinkle the grated chhese on top as well as grated nutmeg,bake for 30 minutes serve
0 immediately.

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

3) BUBBLE & SQUEAK

Ingredients-
No Item QTY.
1 Salt 1
2 Pepper 10
3 Oil 10
4 Onions 50
5 Potatoes 200
6 Carrots 50
7 Capsicum 50
8 Cabbage 50
9 Butter 50

Method –

1 Washed the potatoes and proceed for boiling & cook till done.
2 Chopped fine the onions carrots, & capsicum
3 When potatoes are done mashed them & keep aside.
4 Heat butter in a nonstick pan add the chopped onion & saute.
5 Then add the chopped veg & saute and cook for 1 to 2 mins.
6 Add the mashed potatoes salt & pepper and saute the mixture in the pan
7 Remove from the pan and form into small tikkis
8 Then heat the pan again & brown the shaped tiikis till golden in colour serve hot

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

4) DIPLOMAT PUDDING

Ingredients-
No Item QTY.
1 Sugar 50
2 Gelatin 7
3 Sulatanas 20
4 raisins 20
5 Glucose biscuit 50
6 Cherries glazed 20
7 Angelica 20
8 Vanilla essence 10
9 Fruit juice mixed 50
10 Egg 1
11 Whipping Cream 70
12 Milk 150

Method –
Boil the milk remove from gas range and allow to get cooled down.keep gelatin in warm
1
water.
Cream together eggyolk & sugar till light and fluffy.sepeartely keep the egg whites in
2
another bowl.
Pour the warm milk over the egg mixture & return to heat and cook to a custard
3
consistency.
4 When done remove from the heat add the gelatin and mix it.
5 Then beat the eggwhites and fold the beaten eggwhites in mixture.
Greased the jelly moulds with some butter & decorate jelly moulds with half of angelica
6
& cherries.
7 Put a layer of glucose biscuits dipped in fruit juice.
8 Add some currants in remaining mixture and pour the mixture in jelly moulds.
9 Keep the moulds in refrigerator for approximately 2 to 3 hrs
1
Remove when the mixture is set, turn out cold & decorate with remaining fruits.
0

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