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INSTRUCTIONAL RECIPES - HTC110 CULINARY SKILL I

preparation time
cooking time
serving size 4 pax
portion size 250 ml/pax
COMPLETE DISH PHOTO

CREAM OF MUSHROOM SOUP

metric ingredients metric ingredients

75 gm Butter
120 gm Fresh button mushroom
60 gm Onion, small diced
800 ml Chicken stock
250 ml Milk, hot
120 ml Heavy cream
To taste Salt
To taste White pepper

GARLIC BREAD
2 Nos French loaf
3 Nos Garlic, fine chopped
50 Gm Butter
20 Gm parsley

GARNISHING
20 Gm Parsley

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703
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INSTRUCTIONAL RECIPES - HTC110 CULINARY SKILL I

Illustration of cooking photos Method of cooking

1. Heat the butter in a heavy saucepot over moderately low heat.

2. Add mushrooms, and onions, sweat the vegetables until they are about half cooked. Do not
let them brown.
3. Add the stock. Bring to a boil.
4. Simmer until the mushrooms are tender.
5. Purée the soup by passing it through a food mill or by using an immersion blender.
6. Bring the soup back to a simmer. If necessary add more stock to thin the soup to the proper
consistency.
7. Add milk and heavy cream and season to taste.
8. If desired, finish the soup with hot cream at service time and sprinkle with chopped parsley.

GARLIC BREAD

1. Preheat the oven in 180 c.

2. Combine the chopped garlic and chopped parsley into butter.spread the butter mixture on
the bread. Place in oven until golden brown. Remove and serve.

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703
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INSTRUCTIONAL RECIPES - HTC110 CULINARY SKILL I

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703