BEET AND ORANGE SALAD

MDR-Day 7-Starters 02/15/20

Ver. 01

PLATEWARE RECIPE PORTIONS

ALLERGENS
Salad Bowl Roasted Beets and Orange Salad 100 CV

Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS Fish
Roasted Beets and Orange Salad Gluten
roasted beets tossed with orange segments, watercress, Lupin
toasted almonds, ricotta and mint with a red wine vinaigrette ✓ Milk
Mollusca
MSG
STEPS Mustard
ASSEMBLY ✓ Peanuts
1 Mix the greens and place them in a bowl, toss with the vinaigrette. Sesame
2 Add the ricotta in small portions around the salad. Soya
3 Spread the toppings. Sulfites
✓ Tree Nut
Wheat
 RECIPE BEET AND ORANGE SALAD 2/15/2020
MDR-Day 7-Starters Ver. 01
$ -
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
ORANGE VINEGAR
ORANGE CHOICE EXPORT 88CT/40LB 3 LB Thin slices 99PRD011560
VINEGAR WHITE PLASTIC 1 L 99PRD012132
VINAIGRETTE
ORANGE VINEGAR HOMEMADE
OIL PISTACHIO 8.45 OZ 1 LB Extracted 99PRD47630
ORANGE CHOICE EXPORT 88CT/40LB 10 LB Juice 99PRD011560
SPICE SALT 3 OZ 99PRD011983
SPICE PEPPER BLACK GROUND 80 OZ 2 OZ 99PRD011969
OIL OLIVE EXTRA VIRGIN CANOLA BLEND 50/50 2 OZ 99PRD26802
TOPPINGS
BEET RED LARGE 25LB 12.5 LB Roasted/Diced (2 oz Portion) 99PRD010690
ORANGE CHOICE EXPORT 88CT/40LB 10 LB Segments (3 ea Segments) 99PRD011560
ORANGE MANDARIN SECTIONS #10 2 CAN Segments (3 ea Segments) 99PRD011561
NUT PISTACHIO WHOLE PEELED BLANCHED SICILY 2.2 LB 2 LB Toasted (0.3 oz Portion) 99PRD011522
NUT ALMOND SLICED BLANCHED 2 LB Toasted (0.3 oz Portion) 99PRD011504
TOMATO RED GRAPE BULK 3.2 LB Cut in Half (0.5 oz Portion) 99PRD24655
HEARTS OF PALMS WHOLE 28 OZ 3.2 LB Slice (0.5oz Portion) 99PRD011172
GREENS
HERB MINT 2 LB Chiffonade (0.3 oz Portion) 99PRD011183
LETTUCE ARUGULA BABY 12.5 LB (2 oz Portion) 99PRD011341
LETTUCE WATERCRESS 24CT 3.125 LB (0.5 oz Portion) 99PRD012136
LETTUCE MIXED ARTISAN 24CT 9.4 LB Breaked by hand (1.5 oz Portion) 99PRD62074
EXTRAS
CHEESE RICOTTA 6.25 LB (1 oz Portion) 99PRD010812
ASSEMBLY
TOPPINGS 3.5 OZ
GREENS 4.3 OZ
VINAIGRETTE 1 OZ
CHEESE RICOTTA 1 OZ

2
 STEPS
ORANGE VINEGAR
1 Fill container w/oranges thin slices.
2 Cover the container tight, fitting lid, refrigerate for at least 8 hours.
3 Can be kept up to 1 month if stored properly.

VINAIGRETTE
1 In a bowl with a whisk make an emulsion with pistachio oil, orange vinegar, orange juice, salt, pepper, and olive oil.

ASSEMBLY
1 Mix the greens and place them in a bowl, toss with the vinaigrette.
2 Add the ricotta in small portions around the salad.
3 Spread the toppings.

3
 SALMON GRAVLAX
MDR-Day 7-Starters 02/15/20
Ver. 01

PLATEWARE RECIPE PORTIONS

ALLERGENS
Appetizer Plate Salmon Gravlax 100 CV

Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS ✓ Fish
Dill Salmon Gravlax Gluten
Capers cured Atlantic salmon with thinly-sliced cucumber, onions, Lupin
tomatoes, lemon, capers and honey-mustard dressing ✓ Milk
Mollusca
MSG
STEPS ✓ Mustard
ASSEMBLY Peanuts
1 Place cucumber salad in the middle of plate place salmon gravlax around the salad. Sesame
2 Garnish with the dressing, dill, and capers. Soya
Sulfites
Tree Nut
Wheat
 RECIPE SALMON GRAVLAX 2/15/2020
MDR-Day 7-Starters Ver. 01
$ -
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
GRAVLAX
SPICE PEPPER BLACK WHOLE 20 OZ 6 OZ Crushed 99PRD011970
SPICE CORIANDER WHOLE 11 OZ 6 OZ Crushed 99PRD011945
SPICE SALT 2 LB 99PRD011983
SUGAR GRANULATED REFINED 2 LB Rubbed 99PRD012017
FISH SALMON FILLET SKIN ON PBO TRIM C-D 2-4 LB PREM IQF SALMO
22 SALA LB Defrosted 99PRD011086
HERB DILL 2 LB Chopped 99PRD011178
BRANDY COOKING LTR 500 ML Dry 99PRD010128
LEMON CHOICE 235CT/38LB 1 LB Cest 99PRD011337
VODKA ABSOLUT LT 500 ML 99PRD010361
CUCUMBER SALAD
CUCUMBER SELECT 84CT/50LB 3 LB Julienne 99PRD010964
TOMATO 5 X 6 BULK PACK BEEFSTEAK RED 2 LB Julienne 99PRD012065
ONION RED MEDIUM 2 LB Julienne 99PRD011551
HERB DILL 1 LB Chopped 99PRD011178
LEMON CHOICE 235CT/38LB 2 LB Juice 99PRD011337
SPICE SALT TO TASTE 99PRD011983
VINEGAR APPLE CIDER 4 OZ 99PRD012120
DRESSING (1 oz Portion)
MUSTARD DIJON 48 OZ 10 OZ 99PRD23604
CREME FRAICHE 3.125 LB 99PRD32066
HERB DILL 8 OZ Chopped 99PRD011178
VINEGAR APPLE CIDER 6 OZ 99PRD012120
HONEY BEE NATURAL BULK 8 OZ 99PRD011198
GARNISH
HERB DILL 3.2 LB Whole 99PRD011178
CAPER SURFINES 32 OZ 4.2 LB 99PRD010743
ASSEMBLY
HERB DILL 0.5 OZ 99PRD011178
SALMON GRAVLAX 3.5 OZ
CUCUMBER SALAD 2 OZ
DRESSING 1 OZ
DILL 0.2 OZ
CAPERS 0.2 OZ

STEPS
GRAVLAX
1 Heat all peppercorns & coriander seeds in a small skillet over medium-high heat until spices are fragrant & seeds are slightly
popping, shaking skillet frequently, 2 mins, crush spices.
2 Mix the sugar and the salt.
3 Transfer spices to small bowl let them cool down.
4 Mix the spices with the salt and sugar.
5 Spread the chopped dill and the lemon zest in the salmon fillet.
6 Add the brandy and the vodka.
7 Add the mix of sugar, salt, and spices to the salmon.
8 Arrange the salmon in a Lexan box with a good quantity of the mix of sugar and salt in the side of the meat.
9 Cover and let it rest in the fridge for 24 hours.
10 When it is ready, lightly wash salmon, from salt & spices, clean it with a clean towel.
11 Sprinkle w/fresh chopped dill.
12 When ready slice each dish 4-5 slices per portion.

CUCUMBER SALAD
1 Cut vegetables in julienne (cucumber must be pilled & seedless) mix onion, add salt and let it store 1 hour. 5
 2 Add the julienne tomatoes, chop the dill, crème Fraiche, & fresh lemon juice to the cucumber & red onion mix.
3 Check the taste.

DRESSING
1 Mix in the blender all the ingredients.
2 Verify the seasoning.

ASSEMBLY
1 Place cucumber salad in the middle of plate place salmon gravlax around the salad.
2 Garnish with the dressing, dill, and capers.

6
 CRISPY COCONUT SHRIMP
MDR-Day 7-Starters 01/10/20
Ver. 01

PLATEWARE RECIPE PORTIONS

ALLERGENS
Small square dish Crispy Coconut Shrimp 100 CV
Appetizer plate
Celery
Dairy
✓ Eggs
GARNISHES MENU DESCRIPTIONS Fish
Dill Crispy coconut Shrimp ✓ Gluten
breaded coconut shrimp with a pineapple-red-onion slaw Lupin
and sweet chili dipping sauce Milk
✓ Mollusca
MSG
STEPS Mustard
ASSEMBLY Peanuts
1 Place pineapple cabbage slaw directly on plate. Sesame
2 Serve the sauce directly in the plate. Soya
3 Add 4 pieces coconut shrimp. Sulfites
4 Garnish with dill. ✓ Tree Nut
✓ Wheat
 RECIPE CRISPY COCONUT SHRIMP 1/10/2020
MDR-Day 7-Starters Ver. 01
$ -
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
SHRIMP 100 (4 ea Portion)
SHRIMP P&D RAW TAIL ON IQF 16-20 CT TIGER PANAEUS MONODON37.5 LBS Defrosted 99PRD49531
SPICE SALT 6 OZ 99PRD011983
SPICE PEPPER WHITE GROUND 3 OZ 99PRD011974
LEMON CHOICE 235CT/38LB 4 LB Juice 99PRD011337
COCONUT BREADED, QUICK 3 STEP PROCESS:
FLOUR ALL PURPOSE 10 LB 99PRD011108
SPICE SALT 6 OZ 99PRD011983
SPICE PEPPER WHITE GROUND 2 OZ 99PRD011974
EGG FRESH WHOLE MEDIUM GRADE A 10 LB Drenched 99PRD011020
BREAD CRUMB PANKO JAPANESE 6 LB 99PRD010699
COCONUT SHREDDED LARGE GRADE UNSWEETENED 8 LB Large Grade Unsweetened 99PRD010883
OIL VEGETABLE/CANOLA NT FRY LIQUID 75 LB 99PRD37520
PINEAPPLE CABBAGE SLAW (3.5 oz Portion)
PINEAPPLE CROWNLESS 12CT/40LB 4 LB Jullienne 2 inch long 99PRD47088
CABBAGE GREEN 4 LB Jullienne 2 inch long 99PRD010730
CABBAGE RED 4 LB Jullienne 2 inch long 99PRD010732
CARROT JUMBO 4 LB Jullienne 2 inch long 99PRD010748
ONION RED MEDIUM 2 LB Jullienne 2 inch long 99PRD011551
CELERY ROOT LARGE 4 LB Jullienne 2 inch long 99PRD010758
JUICE PINEAPPLE 46 OZ 2 LT 99PRD20612
LIME 250CT/38LB 2 LB Juice 99PRD011357
SPICE SALT 6 OZ 99PRD011983
SPICE PEPPER WHITE GROUND 3 OZ 99PRD011974
HERB CILANTRO 30CT/8LB 1 LB Chopped 99PRD011177
GARNISH (0.2 oz Portion)
HERB DILL 3.2 LB Whole 99PRD011178
SAUCE (2 oz Portion)
SAUCE CHILI #10 12.5 LB 99PRD011773
ASSEMBLY
PINEAPPLE CABBAGE SLAW 3.5 OZ
SAUCE CHILI #10 2 OZ 99PRD011773
COCONUT BREADED SHRIMPS 4 EA Crispy
HERB DILL 1 OZ Garnish 99PRD011178

STEPS

SHRIMPS
1 Devein the shrimp.
2 Marinate the shrimp in salt, pepper & lemon juice.

8
COCONUT BREADED, QUICK 3 STEP PROCESS:
1 Dust shrimp in flour.
2 Dip into the beaten egg seasoned w/salt & white ground pepper.
3 Then coat in a heavy coconut/panko mixture, make sure shrimp are coated from all angles.
4 More shredded coconut & less panko to coat shrimp will become very crispy w/sweeter coconut flavor

PINEAPPLE CABBAGE SLAW

1 Cut pineapple, white & red cabbage, red onions, carrots & celery roots in a fine julienne about 2 inches long.
2 Mix mayo w/lime juice, pineapple juice, chopped cilantro, white ground pepper & salt.
3 Mix mayo dressing w/pineapple salad for about 1 hour before serving.

ASSEMBLY
1 Place pineapple cabbage slaw directly on plate.
2 Serve the sauce directly in the plate.
3 Add 4 pieces coconut shrimp.
4 Garnish with dill.

9
 LENTIL SOUP
MDR-Day 7-Starters 02/15/19
Ver. 01

PLATEWARE RECIPE PORTIONS ALLERGENS

MDR Soup Bowl Lentil Soup 8oz

✓ Celery
Dairy
GARNISHES MENU DESCRIPTIONS Eggs
parsley Lentils Soup Fish
Olive oil hearty lentils cooked in a San Marzano tomato base with Gluten
fragrant rosemary and extra virgin olive oil Lupin
Milk
STEPS Mollusca
SOUP MSG
1 Sauté the onion, celery, carrot, and garlic with the canola oil until it has a nice Mustard
golden color. Peanuts
2 Boil the vegetable stock, and add the lentils, let them simmer to add taste. Sesame
3 Add the chopped tomato San Marzano and continue to cook until the lentils are soft. ✓ Soya
4 Add the rosemary chopped. ✓ Sulfites
5 Remove 40% of the lentils and blend until it is smooth. Then add the cream back Tree Nut
into the soup. This will give you the texture. Wheat
6 Verify the seasoning.
7 Garnish with chopped parsley.
8 Serve.
 RECIPE LENTILS SOUP
2/15/2019
MDR-Day 7-Starters Ver. 01
#DIV/0!
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty and Please do not
Unit here touch grey area
Qty Unit Qty Unit
LENTILS SOUP (6 oz Portion)
LENTIL DRIED 5 LB Soaked overnight 99PRD32837
ONION YELLOW MEDIUM 1 LB Extra fine diced 99PRD011558
CARROT JUMBO 1 LB Extra fine diced 99PRD010748
CELERY TABLE WASHED 36CT/55LB 0.5 LB Extra fine diced 99PRD010762
GARLIC WHOLE PEELED #2 20LB 12 OZ Paste 99PRD26675
SPICE SALT 3 OZ 99PRD011983
TOMATO WHOLE #10 SAN MARZANO DOP 5 LB Strain,chopped 99PRD47592
VEGETABLE STOCK 15 LTR HOMEMADE Standard recipe
WINE COOKING WHITE CHABLIS 5 LTR 2 LTR 99PRD29166
HERB ROSEMARY 2.2LB 4 OZ Chopped 99PRD011187
OIL OLIVE EXTRA VIRGIN CANOLA BLEND 50/50 GAL/3.785L 0.5 LTR 99PRD26802
SPICE PEPPER WHITE GROUND 16 OZ 1 OZ 99PRD011974
GARNISH
HERB PARSLEY 60CT 8 0Z fine chopped 99PRD011185

STEPS
LENTILS
1 Soak the lentils in water overnight.

SOUP
1 Sauté the onion, celery, carrot, and garlic with the canola oil until it has a nice golden color.
2 Boil the vegetable stock, and add the lentils, let them simmer to add taste.
3 Add the chopped tomato San Marzano and continue to cook until the lentil are soft.
4 Add the rosemary chopped.
5 Remove 40% of the lentils and blend until it is smooth. Then add the cream back into the soup.
This will give you the texture.
6 Verify the seasoning.
7 Garnish with chopped parsley.
8 Serve.

11
 CLASSIC FISH AND CHIPS
MDR-Day 7-Main Courses 02/15/20
Ver. 01

PLATEWARE RECIPE PORTIONS

Classic Fish & Chips 100 CV
ALLERGENS
Main Course
Plate
Celery
✓ Dairy
✓ Eggs
GARNISHES MENU DESCRIPTIONS ✓ Fish
Lemon wedges Classic Fish & Chips ✓ Gluten
deep-fried tempura-battered Atlantic cod served alongside Lupin
thick-cut fried potatoes, coleslaw and tartar sauce ✓ Milk
✓ Mollusca
MSG
STEPS ✓ Mustard
ASSEMBLY Peanuts
1 Assemble how in shows in the picture. Sesame
2 Serve with steak fries. ✓ Soya
3 At the side serve the coleslaw, tartar sauce, and lemon wedge. Sulfites
Tree Nut
✓ Wheat
 CLASSIC FISH AND CHIPS 2/15/2020
MDR-Day 7-Main Courses Ver. 01
#DIV/0!
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
COLESLAW (4 oz Portion)
CABBAGE COLESLAW CARROT/RED CABBAGE 18 LBS Shredded 99PRD010729
CARROT JUMBO 6 LBS Grated 99PRD010748
MAYONNAISE BAG IN BOX 4 LTR 99PRD011384
HONEY BEE NATURAL BULK 8 OZ 99PRD011198
MUSTARD DIJON 48 OZ 4 OZ 99PRD23604
VINEGAR SHERRY 25 OZ 3 OZ 99PRD012131
SPICE SALT 3 OZ TO TASTE 99PRD011983
CHIPS (4 oz Portion)
POTATO STEAK FRY SKIN OFF EX LONG FANCY FROZEN 32 LB Keep Frozen 99PRD011711
SPICE SALT 3 OZ 99PRD011983
FISH (6 oz Portion)
FISH COD LOIN SKINLESS BONELESS 4-5 OZ IQF GADUS MACROCEPHALUS
37.5 MSC
LB Defrosted 99PRD011057
LEMON CHOICE 235CT/38LB 15 EA Juice 99PRD011337
SEASONING CAJUN 20 OZ 16 OZ 99PRD011858
SPICE PEPPER LEMON 25 OZ 16 OZ 99PRD23727
MIX TEMPURA BATTER SHIRAKIKU BRAND ONLY IZUMI 15 LB Mixed 99PRD011444
BEER CORONA BTL 330ML 12 BTLS. 99PRD010037
SPICE PEPPER WHITE GROUND 8 OZ 99PRD011974
SPICE SALT 6 OZ 99PRD011983
OIL VEGETABLE/CANOLA NT FRY LIQUID 35 LB 99PRD37520
TARTAR SAUCE (1.5oz Portion)
MAYONNAISE BAG IN BOX 6 LB 99PRD011384
PICKLE CORNICHONS 1.5 LB Small Diced 99PRD41036
HERB PARSLEY CURLY 60CT 6 OZ Chopped 99PRD011185
LEMON CHOICE 235CT/38LB 6 EA Juice 99PRD011337
SHALLOT PEELED 5LB JAR 1.5 LB Small Diced 99PRD011885
CAPER SURFINES 32 OZ 8 OZ Washed/Chopped 99PRD010743
VINEGAR WHITE PLASTIC 4 OZ 99PRD012132
HERB CHIVES 6 OZ Chopped 99PRD011176
SPICE SALT TO TASTE 99PRD011983
EXTRAS
VINEGAR MALT 12 OZ 16 OZ 99PRD012128
LEMON CHOICE 235CT/38LB 2 LB Wedges 99PRD011337
ASSEMBLY 1 CV
LEMON CHOICE 1 EA Wedges 99PRD011337
MALT VINEGAR 1 OZ
TARTARE SAUCE 2 OZ Standard recipe
FRIED COD FISH 2 PCS
STEAK FRIES 5 LB Used Steak Fries
COLESLAW 3 OZ Standard recipe

13
 STEPS

COLESLAW
1 Mix the green & red cabbage, carrot, mayonnaise, honey, dijon mustard, vinegar, and seasoning.

COD
1 Fill deep fat fryer w/fresh oil & preheat 300°F.
2 Combine tempura & beer to create a thick batter.
3 Marinate the cod w/salt, pepper, lemon juice, and cajun seasoning.
Dip in batter & drop into the fryer, cook for 3 minutes to golden brown on the outside.
5 Place on racks to drain off excess fat.
6 Sprinkle with lemon pepper.
7 Serve quickly.

TARTAR SAUCE
1 In a big bowl, mix all the ingredients.
2 Verify the seasoning.

ASSEMBLY
1 Assemble it how shows in the picture.
2 Serve with steak fries.
3 At the side serve the coleslaw, tartar sauce, and lemon wedge.

14
 ROASTED TURKEY
MDR-Day 7-Main Courses 02/15/20
Ver. 01

PLATEWARE RECIPE PORTIONS

Roasted Turkey 100 CV
ALLERGENS
Main Course
Plate Square
✓ Celery
✓ Dairy
✓ Eggs
GARNISHES MENU DESCRIPTIONS Fish
Sage Roasted Turkey ✓ Gluten
juicy roasted turkey served alongside mashed sweet potatoes, Lupin
apple-bread stuffing, sautéed corn and rich cider gravy ✓ Milk
Mollusca
MSG
Mustard
STEPS Peanuts
ASSEMBLY Sesame
1 Spread sweet potatoes in center of plate, place apple stuffing in the middle of ✓ Soya
potatoes. ✓ Sulfites
2 Put 1 slice turkey leg & 3 pcs turkey breast atop stuffing, place sauteed ✓ Tree Nut
vegetables on side of plate. ✓ Wheat
3 Pour gravy on turkey, serve w/cranberry sauce on side.
4 Garnish with sage leaves.
 ROASTED TURKEY 2/15/2020
MDR-Day 7-Main Courses Ver. 01
#DIV/0!
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
PREPARING THE TURKEY (4 oz Breast slices)(2 oz Leg slices)
TURKEY WHOLE TOM GRADE A 22-24 LB 67.75 LB Deboned 99PRD012108
SPICE SALT 1 LB 99PRD011983
SPICE PEPPER WHITE GROUND 8 OZ 99PRD011974
CARROT JUMBO 6 LB Cubes 99PRD010748
CELERY TABLE WASHED 36CT/55LB 6 LB Cubes 99PRD010762
ONION YELLOW MEDIUM 6 LB Cubes 99PRD011558
HERB PARSLEY ITALIAN FLAT 60CT 1 LB Fine Chopped 99PRD011186
HERB ROSEMARY 1 LB Fine Chopped 99PRD011187
HERB SAGE 1 LB Fine Chopped 99PRD011188
HERB THYME 1 LB Fine Chopped 99PRD011190
MAKING APPLE-SAGE STUFFING (2 oz Portion)
BRIOCHE 20 LOAF Cubes
BUTTER UNSALTED 82%BF 1 LB 1 LB Cubes 99PRD010725
OIL VEGETABLE/CANOLA NT FRY LIQUID 250 ML Chopped 99PRD37520
GARLIC WHOLE PEELED #2 12 OZ Chopped 99PRD26675
SHALLOT PEELED 5LB JAR 1 LB Diced 99PRD011885
CARROT JUMBO 2 LB Diced 99PRD010748
CELERY TABLE WASHED 36CT/55LB 2 LB Diced 99PRD010762
ONION YELLOW MEDIUM 2 LB Diced 99PRD011558
CELERY ROOT LARGE 2 LB Diced 99PRD010758
APPLE GRANNY SMITH US EXTRA FANCY 125CT/40LB 4 LB Diced 99PRD010588
HERB SAGE 12 OZ Chopped 99PRD011188
WINE COOKING WHITE CHABLIS 5 LTR 2 LTR Dry 99PRD29166
MILK FRESH WHOLE 64 OZ/0.5 GL 2 LTR 99PRD011400
EGG WHOLE W/CITRIC ACID PASTEURIZED CAGE FREE FRZ 2 LB 99PRD49717
SPICE SALT 2 OZ 99PRD011983
SPICE PEPPER BLACK GROUND 80 OZ 1 OZ 99PRD011969
HERB THYME 12 OZ Chopped 99PRD011190
HERB OREGANO 12 OZ Chopped 99PRD011184
HERB PARSLEY ITALIAN FLAT 60CT 8 OZ Chopped 99PRD011186
NUT PECAN SHELLED HALVES 1 LB Chopped 99PRD011518
NUT ALMOND SLICED BLANCHED 1 LB Slice 99PRD011504
NUT HAZELNUT SLICED 1 LB Half 99PRD011509
MAKING SWEET POTATOES (4 oz Portion)
POTATO SWEET/YAMS GARNET MEDIUM 25 LB Peeled 99PRD011712
SUGAR BROWN 1 LB 12 OZ 99PRD012015
SPICE CINNAMON GROUND 16 OZ 2 OZ 99PRD011940
SPICE NUTMEG GROUND 16 OZ 2 OZ Optional 99PRD011963
SPICE PEPPER CAYENNE 16 OZ 2 OZ 99PRD011971
BUTTER UNSALTED 82%BF 1 LB 1 LB Melted 99PRD010725
OIL VEGETABLE/CANOLA NT FRY LIQUID 100 ML 99PRD37520
SPICE SALT KOSHER IZUMI 1 OZ 99PRD011986
SPICE PEPPER BLACK GROUND 80 OZ 1 OZ 99PRD011969
PREPARING THE VEGETABLES

16
BROCCOLI CROWNS 20 LB 10 LBS Florettes (1.5 oz Portion) 99PRD21168
CARROT JUMBO 10 LBS Bottonet (1.5 oz Portion) 99PRD010748
CORN KERNEL GRADE A IQF 6.25 LBS defrosted/sauted(1 oz Portion) 99PRD010918
ONION YELLOW MEDIUM 3 LBS Diced 99PRD011558
GARLIC WHOLE PEELED #2 12 OZ Chopped 99PRD26675
BUTTER UNSALTED 82%BF 1 LB 2 LBS Melted 99PRD010725
SPICE SALT 6 OZ 99PRD011983
SPICE PEPPER WHITE GROUND 2 OZ 99PRD011974
GARNISH
HERB SAGE 2 LB 99PRD011188
ASSEMBLY 1 CV
ROASTED TURKEY 3 SLICE Slice
GIBLET GRAVY 2 OZ Diced Giblet Very Small
APPLE SAGE STUFFING 2 OZ
SAUTEED VEGETABLES 3 OZ
SWEET POTATOES 3 OZ
CRANBERRY SAUCE Waiter to serve

STEPS
PREPARING THE TURKEY
1 De-bone turkey, marinade w/fresh herbs & seasoning. Dice vegetables in large cubes.
2 Place mirepoix vegetables on roasting pan.
3 Breast and kegs should be roasted separately to ensure not overcooked.

MAKING APPLE-SAGE STUFFING

1 Saute brioche cubes in butter & olive oil, set aside.
2 In olive oil, garlic, shallots, carrots, celery, celeriac, cook until golden brown, add diced apples & white wine.
3 Add toasted brioche cubes, mix well but gently, add all chopped herbs chopped nuts & seasoning.
4 Finish by adding milk & whole eggs, wrap stuffing w/plastic film & aluminum foil baked at 220°F for 18 minutes, place in the blast chiller.
5 Slice into ¾ inch slice, place in hotel pan & reheat before service.
6 Preheat the oven to 375°F, lightly scrub sweet potato under cold running water.

MAKING SWEET POTATOES

1 Place potatoes on a roasting tray & bake until tender.
2 Remove from oven, allow potatoes to cool slightly before cutting off the top third of potatoes lengthwise, scoop out using a large spoon.
3 Add potato flesh, sugar, cinnamon, nutmeg, cayenne pepper, butter to a Vitamix blender to process until ingredients are completely
combined & puree is smooth. Season w/salt & pepper, blanch broccoli & carrots, place in hotel pan cover w/melted butter, onions & garlic,
season well cover w/plastic wrap & steam until hot.

PREPARING THE VEGETABLES

1 Blanch broccoli, carrots & corn saute w/ onion and garlic confit, place in a hotel pan.
2 Cover w/plastic wrap & steam until hot.

ASSEMBLY
1 Spread sweet potatoes in the center of the plate, place apple stuffing in the middle of potatoes.
2 Put one slice turkey leg & 3 pcs turkey breast atop stuffing, place sauteed
vegetables on the side of the plate.
3 Pour gravy on turkey, serve w/cranberry sauce on the side.
4 Garnish with sage leaves.

17
 AGED PRIME RIB OF BEEF
MDR-Day 7-Main Courses 02/15/20
Ver. 01

PLATEWARE RECIPE PORTIONS

Aged Prime Rib of Beef 100 CV
ALLERGENS
Main Course
Plate
✓ Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS Fish
Aged Prime Rib of Beef ✓ Gluten
slow-roasted boneless beef ribeye with crispy potato Lupin
croquette, broccoli and horseradish au jus ✓ Milk
Mollusca
MSG
Mustard
Peanuts
STEPS Sesame
ASSEMBLY ✓ Soya
1 Place croquettes at the back of the plate. ✓ Sulfites
2 Place tomato braised carrot & broccoli next to croquettes on the right. Tree Nut
3 Place a slice of prime rib on top based on guests cooking point requirements. ✓ Wheat
4 Pour sauce on lower part & over prime rib.
 AGED PRIME RIB OF BEEF 2/15/2020
MDR-Day 7-Main Courses Ver. 01
#DIV/0!
PREPARATION
YIELD 100 REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
PREPARING THE PRIME RIB
BEEF RIBEYE BONELESS 62.5 LB Defrosted 99PRD37242
GARLIC WHOLE PEELED 2 LB Chopped 99PRD26675
THYME 2 LB Chopped 99PRD011190
SALT 1 LB 99PRD011983
BLACK PEPPER GROUND 12 OZ Ground 99PRD011969
OLIVE OIL EXTRA VIRGIN CANOLA BLEND 500 ML 99PRD26802
GRILLED TOMATO & OIL MIX
TOMATO ROMA VINE RIPE 12.5 LB Washed/Remove Stalks 99PRD012072
OLIVE OIL, EXTRA VIRGIN 0.25 GA Canola Blend 99PRD26802
GARLIC WHOLE PEELED 1 LB Chopped 99PRD26675
CHIVES 12 OZ Chopped 99PRD011176
ROSEMARY 10 OZ Chopped 99PRD011187
OREGANO 12 OZ Chopped 99PRD011184
SALT TO TASTE 99PRD011983
BLACK PEPPER GROUND TO TASTE 99PRD011969
HORSERADISH JUS
HORSERADISH AU JUS 5 LTR HOMEMADE Refer to Horseradish Au Jus Recipe
BROCCOLI
ROMANESCO BROCCOLI 30 LB Florets 99PRD21168
UNSALTED BUTTER 3 LB Melted 99PRD010725
SPICE SALT 6 OZ 99PRD011983
WHITE PEPPER GROUND 1 OZ 99PRD011974
BRAISED CARROTS
CARROT JUMBO 30 LB Large Batton 99PRD010748
CHICKEN STOCK 8 LTR As per recipe
GROUND WHITE PEPPER 1 OZ 99PRD011983
SPICE SALT 3 OA 99PRD011974
CROQUETTE POTATOES
POTATO CROQUETTE 20 LB Deep Fried 99PRD011699
ASSEMBLY 1 CV
PRIME RIB 8 OZ Roasted
HORSERADISH JUS 3 OZ Refer to Horseradish Au Jus Recipe
CROQUETTE POTATOES 2 EA Cripsy/Deep Fryed
BROCOLI 3 OZ Blanch
GRILLED HERB TOMATO 1 EA Grilled
LARGE BATTON CARROTS 2 EA Braised

19
 STEPS
PRIME RIB
1 Blend garlic w/olive oil in Vitamix, add chopped thyme, brush mixture on prime rib, season w/salt, crushed black pepper.
2 Roast in oven until to desired temp (MR, M, MW, WD).
3 Mix oil w/herbs, garlic, salt & pepper.
4 Brush mixture on prime rib, season w/salt & pepper.

TOMATOES
1 Remove stalks from tomatoes, cut in half.
2 Place tomatoes on wire racks cut side facing up.
3 Brush tomato w/mix of olive oil & fresh herbs, season w/salt & pepper.
4 Preheat oven to 375°F full convection.
5 Cook tomatoes 8 minutes or until tops are brown.
6 Place under heating elements for service.

BRAISED CARROTS & ROMANESCO

1 Place carrots on a tray, season and cover with chicken stock and braise until tender.
2 Blanch romanesco broccoli, sauté in melted butter, season w/salt & white pepper.

CROQUETTE POTATOES
1 Deep fry from frozen at 320°F until golden brown & crispy.

ASSEMBLY
1 Place croquettes at the back of the plate.
2 Place tomato braised carrot & broccoli next to croquettes on the right.
3 Place a slice of prime rib on top based on guests cooking point requirements.
4 Pour sauce on lower part & over prime rib.

20
 BRAISED LAMB SHANK
MDR-Day 7-Main Courses 01/10/20
Ver. 01

PLATEWARE RECIPE PORTIONS

Braised Lamb Shank ALLERGENS
Pasta bowl 100 CV

✓ Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS Fish
Rosemary Braised Lamb Shank ✓ Gluten
served with roasted garlic mashed potatoes, bean ragout, Lupin
sautéed spinach and rosemary-lamb jus ✓ Milk
Mollusca
MSG
Mustard
Peanuts
STEPS Sesame
ASSEMBLY Soya
1 Melt butter, add fine diced yellow onions, add spinach, sauté & season w/salt Sulfites
(spinach should be chopped otherwise it will be very hard to eat it). Tree Nut
2 Place mashed potatoes in the center of a pasta bowl. Wheat
3 Put sauteed spinach & caramelized onions on top mashed potato.
4 Place lamb shank on top of the spinach and pour the sauce onto the shank.
 BRAISED LAMB SHANK 1/10/2020
MDR-Day 7-Main Courses Ver. 01
#DIV/0!
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
MAKING LAMB SHANK JUS 100
LAMB FORESHANK AUSSIE 12-14 OZ # 5030 75 LB Marinated 99PRD011331
FLOUR ALL PURPOSE 4 LB Dusted 99PRD011108
SPICE SALT 12 OZ 99PRD011983
SPICE PEPPER WHITE GROUND 4 OZ 99PRD011974
OIL OLIVE EXTRA VIRGIN CANOLA BLEND 50/50 3 LT 99PRD26802
GARLIC WHOLE PEELED #2 1 LB Diced 99PRD26675
ONION YELLOW MEDIUM 2 LB Diced 99PRD011558
CARROT JUMBO 2 LB Diced 99PRD010748
WINE COOKING RED BURGUNDY 5 LTR 2 LT Dry 99PRD29165
TOMATO PASTE #10 1 LB Slow cooked 99PRD012071
TOMATO WHOLE #10 SAN MARZANO DOP 4 CAN Diced 99PRD47592
CHICKEN STOCK 20 LT HOMEMADE
LAMB STOCK 20 LT HOMEMADE
HERB ROSEMARY 1 LB Fine Chopped 99PRD011187
HERB THYME 1 LB Fine Chopped 99PRD011190
LEMON CHOICE 235CT/38LB 1 LB Lemon Peel 99PRD011337
VINEGAR WHITE PLASTIC 250 ML 99PRD012132
MAKING GARLIC MASHED POTATOES 100
POTATO BAKING 110CT/50LB 32 LB Cubes 99PRD011697
GARLIC WHOLE PEELED #2 1 LB Chopped 99PRD26675
BUTTER UNSALTED 82%BF 1 LB 4 LB Melted 99PRD010725
CREAM WHIPPING 35% UHT 32 OZ/LT 4 LT 99PRD010957
SPICE PEPPER WHITE GROUND 2 OZ 99PRD011974
BEAN RAGOUT 100
OIL OLIVE EXTRA VIRGIN CANOLA BLEND 50/50 100 ML 99PRD26802
BEAN PINTO DRIED 15 LB Soaked over night 99PRD010654
CARROT JUMBO 3 LB Diced 1cm 99PRD010748
SPICE BAY LEAVES WHOLE 8 OZ 4 PC 99PRD011935
GARLIC JUMBO WHOLE 8 OZ 99PRD011128
CELERY ROOT LARGE 3 LB Diced 1cm 99PRD010758
TOMATO PASTE #10 10 OZ 99PRD012071
HERB THYME 0.25 LB Finely chopped 99PRD011190
ONION PEARL GRADE A IQF 12.5 LB 99PRD011550
SPICE SALT 4 OZ 99PRD011983
VEGETABLE STOCK 7 LT HOMEMADE
MAKING SAUTEED SPINACH
BUTTER UNSALTED 82%BF 1 LB 0.5 LB Melted 99PRD010725
OIL OLIVE EXTRA VIRGIN CANOLA BLEND 50/50 100 ML 99PRD26802
SPINACH WASHED 20 LB Sauteed 99PRD011996
SPICE SALT 4 OZ 99PRD011983
ONION YELLOW MEDIUM 1.2 LB 99PRD011558
ASSEMBLY 1 CV
LAMB SHANK JUS 1 PC
GARLIC MASHED POTATOES 4 OZ
SAUTEED SPINACH 2 OZ
CARAMELIZED ONIONS 2 OZ
BEAN RAGOUT 3 OZ

STEPS
MAKING LAMB SHANK JUS - 100
1 Dust shanks w/flour, salt and pepper.
2 Heat oil in heavy large /tilting pan /pot over medium-high heat
3 Working in batches adds shanks to pot and cook until brown on all sides 5-6 mins, transfer shanks to roasting pans.
4 When seared, add onions, carrots, garlic to pot & sauté until golden brown 10 minutes.
5 Stir in all remaining ingredients return shanks to pot pressing down to submerge.
6 Bring liquids to boil, reduce heat to medium-low.
7 Cover simmer until meat is tender (about 2-3 hours).
8 Uncover pot and remove liquids from meats. 22
 9 Proceed w/sauce preparation oil, garlic, onions, carrots, tomato paste, tomato cubes, wine stocks, season reduce and strain.
10 Add lemon peel, pour-over ready cook lamb shanks (shanks have to be coated w/ready-made sauce golden brown).

MAKING GARLIC MASHED POTATOES

1 Boil potato in salted water, add sautéed garlic when it's ready, drain and puree potatoes add cream, cold butter cubes, season w/salt, white ground pepper.

BEAN RAGOUT
1 Saute the garlic, carrot, celery root, add the bean, bay leaf, and thyme and cook for 10 minutes.
2 Add the tomato paste, the beans and mix, add the stock and cook until beans are soft, season and serve.

ASSEMBLY
1 Melt butter, add fine diced yellow onions, add spinach, sauté & season w/salt (spinach should be chopped otherwise it will be very hard to
eat it).
2 Place mashed potatoes in the center of a pasta bowl.
3 Put sauteed spinach & caramelized onions on top mashed potato.
4 Place lamb shank on top of the spinach and pour the sauce onto the shank.

23
 CHEESE TORTELLINI
MDR-Day 7-Main Courses 02/15/20
Ver. 01

PLATEWARE RECIPE PORTIONS

Cheese Tortellini 100 CV
ALLERGENS
Main Course
Salad Bowl
✓ Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS Fish
Celery leaves Cheese Tortellini ✓ Gluten
Chopped parsley cheese-filled pasta in a rich cream sauce topped with grated Lupin
Parmigiano-Reggiano and fresh parsley ✓ Milk
Mollusca
MSG
Mustard
Peanuts
STEPS Sesame
ASSEMBLY ✓ Soya
1 Cook pasta in water & set aside, keep warm. ✓ Sulfites
2 Toss pasta in the 3 cheese sauce and chopped parsley. Tree Nut
3 Garnish w/parmesan cheese, chopped parsley, and celery leaves. ✓ Wheat
 RECIPE CHEESE TORTELLINI 2/15/2020
MDR-Day 7-Main Courses Ver. 01
#DIV/0!
PREPARATION
YIELD 100 CV REMARKS ITEM #
Please enter Qty Please do not
and Unit here touch grey area
Qty Unit Qty Unit
TORTELLINI (6 oz Portion)
PASTA TORTELLINI CHEESE FROZEN 40 LB Cooked 99PRD011597
HERB PARSLEY CURLY 60CT 2 LB Chopped 99PRD011185
3 CHEESE SAUCE (3 oz Portion)
BECHAMEL SAUCE 10 LT Bechamel standard recipe
CHEESE GRUYERE SWISS 5 LB Grated 99PRD010800
CHEESE PARMESAN STYLE GRATED 5 LB Grated 99PRD010808
CHEESE PROVOLONE 5 LB Grated 99PRD010811
BUTTER UNSALTED 82%BF 1 LB 0.5 LB Sauce 99PRD010725
FLOUR ALL PURPOSE 0.5 LB Sauce 99PRD011108
SPICE NUTMEG GROUND 16 OZ 1 OZ Sauce 99PRD011963
MILK FRESH WHOLE BAG IN BOX WITH NOZZLE 4 LT 99PRD26541
CHEESE MASCARPONE 5 LB Sauce 99PRD010802
OIL OLIVE EXTRA VIRGIN 1 LT Sauce 99PRD23810
GARNISH
CELERY TABLE WASHED 36CT/55LB 3 LB Leaves 99PRD010762
HERB PARSLEY CURLY 60CT 2 LB Chopped 99PRD011185
CHEESE PARMESAN STYLE GRATED 6.25 LB Grated 99PRD010808
ASSEMBLY 1 CV
PASTA TORTELLINI CHEESE FROZEN 6 OZ Cooked 99PRD011597
3 CHEESE SAUCE 3 OZ
CHEESE PARMESAN STYLE GRATED 1 OZ Garnish 99PRD010808
CELERY 5 EA Leaves
PARSLEY 0.2 OZ Chopped

STEPS
3 CHEESE SAUCE
1 Make traditional white sauce w/first set of ingredients.
2 Melt butter & add flour to make a roux.
3 Add whole milk, season w/nutmeg salt & pepper keep stirring sauce until it reaches a creamy consistency.
4 Set aside, add mascarpone, gruyere, parmesan, and cheese & set mix.
5 Season w/salt & pepper.

ASSEMBLY
1 Cook pasta in water & set aside, keep warm.
2 Toss pasta in the three-cheese sauce and chopped parsley.
3 Garnish w/parmesan cheese, chopped parsley, and celery leaves.

25
 DARK CHOCOLATE BROWNIE, TORCHED MERINGUE
MDR DINNER 01/25/19
Ver. 01

PLATEWARE RECIPE PORTIONS

BROWNIE
ALLERGENS

Celery
✓ Dairy
Eggs
GARNISHES MENU DESCRIPTIONS Fish
✓ Gluten
Lupin
✓ Milk
Mollusca
MSG
STEPS Mustard
1 Peanuts
2 Sesame
3 Soya
4 Sulfites
Tree Nut
✓ Wheat
 DARK CHOCOALTE BROWNIE , TORCHED MERIGNUE
1/25/2019
MDR DINNER Ver. 01
$ 0.06
PREPARATION
YIELD 150 CV REMARKS ITEM #
Please enter Qty and Please do not
Unit here touch grey area
BROWNIE Qty 150 Qty Unit
BUTTER UNSALTED 82%BF 1 LB 3 LBS MELTED 99PRD010725
CHOCOLATE COUVERTURE DARK BITTER 74 % DISC 8.13 LBS MELTED 99PRD40601
FLOUR CAKE 3.2 LBS SIFT 99PRD011110
EGG WHOLE NO CITRIC ACID PASTEURIZED 5 LBS DEFROSTED 99PRD011031
SUGAR GRANULATED REFINED 8.8 LBS X 99PRD012017
SEASONING SALT 5 LB 1.5 OZ X 99PRD35448
CHOCOLATE CHIP SEMI SWEET MINI 4000 2 LBS X 99PRD50044
PASTE DULCE DE LECHE 1 LBS X 99PRD32681
CHOCOLATE MOUSSE 150
CHOCOLATE COUVERTURE DARK SEMI SWEET 54% DISCS 4 LB MELT 99PRD010843
CHOCOLATE COUVERTURE DARK BITTER 74 % DISC 2 LB MELT 99PRD40601
MOUSSE BASE INSTANT 3.5 LB WHIPP 99PRD59304
CREAM WHIPPING 35% UHT 32 OZ/LT 2 QTS LIGHTLY WHIPP 99PRD10957
WATER 3 QTS x
MERINGUE 150
EGG WHITES 3 LBS 99PRD011027
SUGAR GRANULATED REFINED 6 LBS 99PRD012017
PLATING INGREDIENTS 150
BROWNIE 150 LBS X
CHOCOLATE MOUSSE 20 LBS X
MERINGUE 9 LBS X
DULCE DE LECHE 3 LBS 99PRD32681
BROWNIE METHOD
1 MELT CHOCOLATE & BUTTER OVER A BAIN MARIE
2 ONCE MELTED REMOVE FROM HEAT & ALLOW TO COOL TO JUST WARM
3 WHISK THE SUGAR & EGGS IN THE MACHINE FOR 10 MINS
4 SIEVE FLOUR
5 FOLD EGG MIX & CHOCOLATE TOGETHER FOLLOWED BY THE FLOUR AND CHOCOLATE CHIPS
6 PORTION THE MIX INTO THE FOILS AT 1300G
7 ONCE THE TRAYS ARE FULL TAP THEM GENTLY TO LEVEL
8 BAKE AR 170 C UNTIIL SET
9 TAKE OUT OF THE FOILS ONCE VERY COLD & PLACE ON WHITE BOARD
METHOD FOR CHOCOLATE MOUSSE
1 MELT BOTH CHOCOLATE OVER BAIN MARIE
2 COMBINE MOUSSE BASE WITH WATER , WHIP ON HIGH SPEED WITH A WHISK UNTIL FLUFFY
3 ADD THE HEAVY CREAM WHILE MIXING
4 POUR OVER MELTED CHOCOLATE AND MIX WELL UNTIL SMOOTH
5 RESERVE ON THE SIDE
METHOID : MERINGUE
1 HEAT SUGAR AND EGG WHITES OVER A BAIN MARIE WHILE MIXING
2 PLACE IN A MIXER WITH A WHISK
3 BEAT UNTIL IT GET FLUFFY AND IT COOL DOWN
PLATING METHOD
1 DRIZZLE THE GLASS WITH CARAMEL SAUCE ( PIPING SAUCE )
2 PLACE 2 OZ CHOCOLATE MOUSSE
3 PLACE 5 CUBES OF BROWNIE 1 INCH SQUARE
4 PIPE MERINGUE ONTOP AS PER PICTURE
5 LIGHT CARAMELIZATION WITH TORCH GUN

27
 SUMMER BERRIES MERINGUE , LEMON CURD , BERRIE SCOMPOTE
MDR DINNER 01/25/19
Ver. 01

PLATEWARE RECIPE PORTIONS

ALLERGENS

Celery
 Dairy
 Eggs
GARNISHES MENU DESCRIPTIONS Fish
Gluten
Lupin
Milk
Mollusca
MSG
STEPS Mustard
1 Peanuts
Sesame
Soya
Sulfites
Tree Nut
Wheat
 SUMMER BERRIES ,LEMON CURD , BERRIES COMPOTE
1/25/2019
MDR DINNER Ver. 01
$ -
PREPARATION
YIELD 120 CV REMARKS ITEM #
Please enter Qty and Please do not
Unit here touch grey area
BERRIES MARBLE MERINGUE 120
EGG WHITES 5 LBS 99PRD011027
SUGAR GRANULATED 10 LBS 99PRD012017
PUREE BLACK CURRANT 1 KG FROZEN 1 LB 99PRD011731
PASTRY CREAM 120
MIX PASTRY CREAM 3 LBS 99PRD28955
WATER 3 QTS X
LEMON 10 PCS ZESTS AND JUICE 99PRD011337
BERRIES COMPOTE 120
BERRY RASPBERRY 2 LBS CUT HALF 99PRD010693
BERRY BLACKBERRY 12X6 OZ 2 LBS CUT HLAF 99PRD010691
RASPBERRY SAUCE 3 LBS NO SUGAR ADDED X
BERRY STRAWBERRY 10 LBS 99PRD010694
BERRY BLUEBERRY 2 LBS 99PRD010692
BUILDING + PLATING 120
MERINGUE 120 PCS X
LEMON CURD 12 LBS X
BERRIES COMPOTE 18 LBS X
MINT LEAVE 1 LB 99PRD011183
METHOID : MERINGUE
1 HEAT SUGAR AND EGG WHITES OVER A BAIN MARIE WHILE MIXING ,, PLACE IN A MIXER WITH A WHISK
2 BEAT UNTIL IT GET FLUFFY AND IT COOL DOWN , MIX DELICATELY THE PUREE INTO IT , SCOOP LIKE A NEST SHAPE 3 INCH DIAMETER
3 PLACE ONTO BAKING TRAYS WITH PARCHMENT PAPER , BAKE AT 150 C UNTI IT GET CRISPY OUTSIDE
METHOD : PASTRY CREAM
1 IN MIXER BOWL , WHIP ALL INGREDIENTS FOR AT LEAST 10 MINUTES
2 RESERVE IN COOLER
METHOD : BERRIES COMPOTE
1 SLICE STRAWBERRY IN 4 PCS
2 MIX ALL BERRIES INTO THE RASPBERRY SAUCE
3 RESERVE ON SIDE
BUILDING + PLATING
1 PIPE 1 OZ OF CREAM INTO THE MERINGUE
2 PLACE 2 OZ OF BERRY COMPOTE ON IT
3 GARNISH WITH MINT LEAVE

29
 NSA CHOCOLATE PROFITEROLES ✓
MDR DINNER 01/25/19
Ver. 01

PLATEWARE RECIPE PORTIONS

ALLERGENS

Celery
✓ Dairy
✓ Eggs
GARNISHES MENU DESCRIPTIONS Fish
✓ Gluten
Lupin
Milk
Mollusca
MSG
STEPS Mustard
1 Peanuts
Sesame
Soya
Sulfites
✓ Tree Nut
✓ Wheat
 NSA CHOCOLATE PROFITEROLES
1/25/2019
MDR DINNER Ver. 01
$ -
PREPARATION
YIELD 200 CV REMARKS ITEM #
Please enter Qty and Please do not
Unit here touch grey area
CHOCOLATE GANACHE 200 PCS Qty Unit
CHOCOLATE COUVERTURE DARK 74% DISCS 6 LBS MELT 99PRD40601
CREAM WHIPPING 35% UHT 32 OZ/LT 4 QTS 99PRD010957
PLATING 200 PCS
PROFITEROLES 600 PCS DEFROSTED 99PRD63145
WHIPPED TOPPING SUGAR FREE 20 LBS WHIPPED 99PRD64207
CRÈME BRULEE 10 LBS READY MADE 99PRD28955
CHOCOLATE SAUCE 14 LBS X
ALMOND SLICED 5 LBS TOASTED 99PRD011504
METHOD : CHOCOLATE GANACHE
1 BRING THE CREAM TO FIRST BOIL
2 REMOVE FROM THE HEAT AND ADD THE ,ELTED CHOCOLATE TO IT
3 WHILE MIXING UNTIL SMOOTH , RESERVE ON SIDE
METHOD : PLATING
1 FOLD CRÈME BRULEE WITH WIPPED TOPPING
2 SLICE PROFITEROLES HORIZONTALLY
3 PIPE CREAM INTO THE PROFITEROLES ( STAR TIP )
4 PLACE THE TOP PROFITEROLES ON IT
5 POOR CHOCOLATE SAUCE IN THE CENTER OF THE PLATE
6 PLACE 3 PCS PROFITEROLES
7 POOR CHOCOLATE SAUCE AND SPRINKLE TOSTED ALMONDS LAST MINUTE BEFORE SERVICE

31