1. The documents provide recipes for several dishes including Glazed Carrot, Richy Carrot, Grilled Tomatoes, Pasta Salad, Paella Valencia, and Riz Pilaf.
2. The recipes include a list of ingredients, tools needed, number of portions, and step-by-step procedures for preparing each dish.
3. Additional details like sensitivity to sugar content, garnish suggestions, date, and approvals are also included at the bottom of each recipe.
1. The documents provide recipes for several dishes including Glazed Carrot, Richy Carrot, Grilled Tomatoes, Pasta Salad, Paella Valencia, and Riz Pilaf.
2. The recipes include a list of ingredients, tools needed, number of portions, and step-by-step procedures for preparing each dish.
3. Additional details like sensitivity to sugar content, garnish suggestions, date, and approvals are also included at the bottom of each recipe.
1. The documents provide recipes for several dishes including Glazed Carrot, Richy Carrot, Grilled Tomatoes, Pasta Salad, Paella Valencia, and Riz Pilaf.
2. The recipes include a list of ingredients, tools needed, number of portions, and step-by-step procedures for preparing each dish.
3. Additional details like sensitivity to sugar content, garnish suggestions, date, and approvals are also included at the bottom of each recipe.
Tools : Saut pan, Sauce pan No. of portion :04 Service : Sensitivity : Suar to !e added as per s"eetness of the suar #nredients $t.%&easure 'rocedure (. Carrot ). *utter +. Salt 4. Suar ,. $ater ),0m -0 To taste To taste ,00ml (. Clean the carrots ). Cut into desired shape.olive,paysanne/ +. 'lace the prepared carrots in a pan "ith sufficient "ater to !arely cover them 4. 0dd in salt, suar and !utter ,. Coo1 until almost all the moisture has evaporated leavin a syrupy reduction2 toss the carrots over in this to coat them "ith a !rilliant loss.
Garnish: 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute Name of the dish : 8ichy carrot Tools :Saut pan, Sauce pan No. of portion :04 Service : Sensitivity : Suar to !e added as per s"eetness of the suar #nredients $t.%&easure 'rocedure (. Carrot ). *utter +. Salt 4. Suar ,. $ater ),0m -0 To taste To taste ,00ml (. Clean the carrots ). Cut the carrots into slices2 if they are old ones !lanch them "ell. +. 'lace the prepared carrots in a pan "ith sufficient "ater to !arely cover them 4. 0dd in salt, suar and !utter ,. Coo1 until almost all the moisture has evaporated leavin a syrupy reduction2 toss the carrots over in this to coat them "ith a !rilliant loss. -. Sprin1le "ith chopped parsley and serve
Garnish: 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute Name of the dish : Grilled Tomatoes Tools : No. of portion :04 Service : Sensitivity : #nredients $t.%&easure 'rocedure (. Tomatoes ). 9il +. 'arsley 4. Salt ,. 'epper : No: ),ml :spri To taste To taste (. 5emove eye from tomatoes and lihtly score rounded surface in a criss;cross fashion. ). 'lace on lihtly reased rillin tray, season "ith salt and pepper, !rush "ith oil and rill steadily under salamander until coo1ed. +. 'resent for service !rushed "ith melted !utter and arnished "ith a spri of parsley
Garnish: 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute Name of the dish : 'asta salad Tools : No. of portion :04 Service : Sensitivity :
#nredients $t.%&easure 'rocedure (. Coo1ed 'asta ). Tomato Concasse +. &ushrooms 4. <er! dressin ,. Salt -. 'epper (,0m 7,m 7,m 0s re=uired To taste To taste (. Com!ine all the inredients carefully and season to taste. ). 3ress in a presentation dish and serve. Note: Small coo1ed pasta shapes are ideal for this salad. 0 com!ination can !e used.
Garnish: 'epper *runoise 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute Name of the dish :'aella 8alancia Tools :Ste" pan, Stoc1 pot No. of portion :04 Service : Sensitivity : #nredients $t.%&easure 'rocedure (. >on rain rice ). 'ra"ns +. &ussels 4. 9nion ,. Tomato concasse -. 'imento 7. Green 'eas :. 9il ?. Salt (0. 'epper ((. Garlic (). *ou=uet arni (+. $hite Stoc1 (4. Saffron )00m (00m (00m ,0m ,0m ,0m ,0m ),ml To taste To taste +0m ,00ml.as re=uired/ 0.,m (. S"eat onions, pimento, in oil to liht !ro"n. ). 0dd rice and mi4 "ell. +. 0dd stoc1, stir to !oil, add !ou=uet arni, seasonin and arlic. 4. Cover "ith lid and simmer ently until rice is half coo1ed. ,. &i4 in the remainin inredients to include mussel li=uor -. Complete coo1in and correct seasonin.
Garnish:Chopped 'arsley 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute Name of the dish :5iz 'ilaf Tools : No. of portion :04 Service : Sensitivity :Size and shape of the dish "ill determine the =uantity of stoc1 #nredients $t.%&easure 'rocedure (. 5ice ). 9il +. 9nion 4. Garlic ,. Saffron -. *utter 7. Chic1en Stoc1 ,00m ,0m (,0m ,0m 0.,m ),m :00ml (. Saut arlic and onion ). 0dd and saut soa1ed rice +. 'our in the re=uired !oiled stoc1 4. Season and mi4 in the soa1ed saffron ,. $hen the level of "ater and rain e=uals put it on dum -. >et it coo1 on hih fire for 4;,min and then on lo" fire for (, min 7. Chec1 the doneness
Garnish: ; 3ate: Ne4t revie" &ade !y 0pproved !y Chef 5a1esh 6padhyay 0(070+56 Welcomgroup Management Institute 0(070+56