Submitted to:

Amir Mirza

Submitted by:
Muqaddas Anwar

Batch no.
GDICA-43

GRADUATE DIPLOMA INTERNATIONAL CULINARY

ARTS
 Menu

In a restaurant, the menu is a list of food and beverages

offered to customers and the prices. A menu may be à la carte
– which presents a list of options from which customers choose
– or table d'hôte, in which case a pre-established sequence of
courses is offered. Menus may be printed on paper sheets
provided to the diners, put on a large poster or display board
inside the establishment, displayed outside the restaurant, or
put on a digital screen. Since the late 1990s, some restaurants
have put their menus online.
Menus are also often a feature of very formal meals other than
in restaurants, for example at weddings. In the 19th and 20th
centuries printed menus were often used for society dinner-
parties in homes; indeed, this was their original use in Europe.

History
A lighted display board-style menu outside a French Kebab
restaurant.
Menus, as lists of prepared foods, have been discovered dating
back to the Song dynasty in China. In the larger cities of the
time, merchants found a way to cater to busy customers who
had little time or energy to prepare an evening meal. The
variation in Chinese cuisine from different regions led caterers
to create a list or menu for their patrons.
The word "menu", like much of the terminology of cuisine,
is French in origin. It ultimately derives from Latin "minutes",
something made small; in French, it came to be applied to a
detailed list or résumé of any kind. The original menus that
offered consumers choices were prepared on a
small chalkboard, in French a carte; so, foods chosen from a
bill of fare are described as "à la carte", "according to the
board."
The earliest European menus, several of which survive from
1751 onwards, appear to have been for the relatively intimate
and informal soupers in times ("intimate suppers") given by
King Louis XV of France at the Château de Choosy for between
31 and 36 guests. Several seem to have been placed on the
table, listing four courses, each with several dishes, plus
dessert.[2]
During the second half of the 18th century, and especially after
the French Revolution in 1789, they spread to restaurants.
Before then, eating establishments or tables d'hôte served
dishes chosen by the chef or proprietors. Customers ate what
the house was serving that day, as in
contemporary banquets or buffets, and meals were served from
a common table. The establishment of restaurants and
restaurant menus allowed customers to choose from a list of
unseen dishes, which were produced to order according to the
customer's selection. A table d'hôte establishment charged its
customers a fixed price; the menu allowed customers to spend
as much or as little money as they chose.[
Price-less
Menus for private functions, pre-paid meals and the like do not
have prices. In normal restaurants, there are two types of
menus without prices that were mostly used until the 1970s and
1980s: the "blind menu" and the "women's menu". These
menus contained all of the same items as the regular menu,
except that the prices were not listed. The "blind menu" was
distributed to guests at business meals where the hosts did not
want the diners to see the prices, or to any type of dinner where
the host felt that having the prices not listed would make the
guests feel more comfortable ordering.
Until the early 1980s, some high-end restaurants had two
menus divided by gender: a regular menu with the prices listed
for men and a second menu for women, which did not have the
prices listed (it was called the "ladies' menu"), so that the
female diner would not know the prices of the items. In 1980,
Kathleen Bick took a male business partner out to dinner at
Orangeries in West Hollywood; after Bick got a women's menu
without prices and her guest got the menu with prices, Bick
hired lawyer Gloria Allred to file a discrimination lawsuit, on the
grounds that the women's menu went against the California
Civil Rights Act. Bick stated that getting a women's menu
without prices left her feeling "humiliated and incensed". The
owners of the restaurant defended the practice, saying it was
done as a courtesy, like the way men would stand up when a
woman enters the room. Even though the lawsuit was dropped,
the restaurant ended its gender-based menu policy. While
price-less menus for women generally disappeared after the
1980s, in 2010, Tracey MacLeod reported that Le Gavroche in
London (UK) still had a price-less women's menu for women
who eat at tables booked by men, with tables booked by
women getting a regular menu for the woman.

Economics of menu production

As early as the mid-20th century, some restaurants have relied
on “menu specialists” to design and print their menus.[6] Prior to
the emergence of digital printing, these niche printing
companies printed full-colour menus on offset presses. The
economics of full-color offset made it impractical to print short
press runs. The solution was to print a “menu shell” with
everything but the prices. The prices would later be printed on a
less costly black-only press. In a typical order, the printer might
produce 600 menu shells, then finish and laminate 150 menus
with prices. When the restaurant needed to reorder, the printer
would add prices and laminate some of the remaining shells.
With the advent of digital presses, it became practical in the
1990s to print full-color menus affordably in short press runs,
sometimes as few as 25 menus. Because of limits on sheet
size, larger laminated menus were impractical for single-
location independent restaurants to produce press runs of as
few as 300 menus, but some restaurants may want to place far
fewer menus into service. Some menu printers continue to use
shells. The disadvantage for the restaurant is that it is unable to
update anything but prices without creating a new shell.
During the economic crisis in the 1970s, many restaurants
found it costly to reprint the menu as inflation caused prices to
increase. Economists noted this, and it has become part of
economic theory, under the term "menu costs". In general, such
"menu costs" may be incurred by a range of businesses, not
just restaurants; for example, during a period of inflation, any
company that prints catalogues or product price lists will have
to reprint these items with new price figures.
To avoid having to reprint the menus throughout the year as
prices changed, some restaurants began to display their menus
on chalkboards, with the menu items and prices written
in chalk. This way, the restaurant could easily modify the prices
without going to the expense of reprinting the paper menus. A
similar tactic continued to be used in the 2000s with certain
items that are sensitive to changing supply, fuel costs, and so
on: the use of the term "market price" or "Please ask the
server" instead of stating the price. This allows restaurants to
modify the price of lobster, fresh fish and other foods subject to
rapid changes in cost.
The latest trend in menus is to display them on handheld
tablets; customers can browse through these and look at the
photographs of the dishes.
 Writing style
An 1899 menu from Delmonico's restaurant in New York City,
which called some of its selections entremets, and contained
barely English descriptions such as "plomb ere of marrons."
The main categories within a typical menu in the US are
appetizers, "side orders and à la carte", entrées, desserts and
beverages. Sides and à la carte may include such items as
soups, salads, and dips. There may be special age-restricted
sections for "seniors" or for children, presenting smaller
portions at lower prices. Any of these sections may be pulled
out as a separate menu, such as desserts and/or beverages, or
a wine list. A children's menu may also be presented as
a placemat with games and puzzles, to help keep children
entertained.
Menus can provide other useful information to diners.[7] Some
menus describe the chef's or proprietor's food philosophy, the
chef's résumé (British: CV), or the mission statement of the
restaurant. Menus often present a restaurant's policies about ID
checks for alcohol, lost items, or gratuities for larger parties. In
the United States, county health departments frequently require
restaurants to include health warnings about raw or
undercooked meat, poultry, eggs, and seafood.

Types
Paper

City Hotel, New Orleans restaurant menu (December 8, 1857)

Savoy Hotel in Cairo, menu from 1900.

Menus vary in length and detail depending on the type of
restaurant. The simplest hand-held menus are printed on a
single sheet of paper, though menus with multiple pages or
"views" are common. In some cafeteria-style restaurants and
chain restaurants, a single-page menu may double as a
disposable placemat. To protect a menu from spills and wear, it
may be protected by heat-sealed vinyl page
protectors, lamination or menu covers. Restaurants consider
their positioning in the marketplace (e.g. fine dining, fast food,
informal) in deciding which style of menu to use.
Some restaurants use a single menu as the sole source of
information about the food for customers, but in other cases,
the main menu is supplemented by ancillary menus, such as:

 An appetizer menu (nachos, chips and salsa,

vegetables and dip, etc.)
 A wine list
 A liquor and mixed drinks menu
 A beer list
 A dessert menu (which may also include a list of tea
and coffee options)
Some restaurants use only text in their menus. In other cases,
restaurants include illustrations and photos, either of the dishes
or of an element of the culture which is associated with the
restaurant. For instance a Lebanese kebab restaurant might
decorate its menu with photos of Lebanese mountains and
beaches. Particularly with the ancillary menu types, the menu
may be provided in alternative formats, because these menus
(other than wine lists) tend to be much shorter than food
menus. For example, an appetizer menu or a dessert menu
may be displayed on a folded paper table tent, a hard plastic
table stand, a flipchart style wooden "table stand", or even, in
the case of a pizza restaurant with a limited wine selection, a
wine list glued to an empty bottle.
Take-out restaurants often leave paper menus in the lobbies
and doorsteps of nearby homes as advertisements. The first to
do so may have been New York City's Empire Szechuan chain,
founded in 1976.[9] The chain and other restaurants' aggressive
menu distribution in the Upper West Side of Manhattan caused
the "Menu Wars" of the 1990s, including invasions of Empire
Szechuan by the "Menu Vigilantes", the revoking of its cafe
license, several lawsuits, and physical attacks on menu
distributors.[10][9][11][12]

Menu board
Some restaurants – typically fast-food restaurants and
cafeteria-style establishments – provide their menu in a large
poster or display board format up high on the wall or above the
service counter. This way, all of the patrons can see all of the
choices, and the restaurant does not have to provide printed
menus. This large format menu may also be set up outside
(see the next section). The simplest large format menu boards
have the menu printed or painted on a large flat board. More
expensive large format menu boards include boards that have
a metal housing, a translucent surface, and a backlight (which
facilitates the reading of the menu in low light) and boards that
have removable numbers for the prices. This enables the
restaurant to change prices without having to have the board
reprinted or repainted.
Some restaurants such as cafes and small eateries use a large
chalkboard to display the entire menu. The advantage of using
a chalkboard is that the menu items and prices can be
changed; the downside is that the chalk may be hard to read in
lower light or glare, and the restaurant has to have a staff
member who has attractive, clear handwriting.
A high-tech successor to the chalkboard menu is the 'write-on
wipe-off" illuminated sign, using LED technology. The text
appears in a vibrant color against a black background.
Outdoor

Menu cards - Presi Corp.

Some restaurants provide a copy of their menu outside the
restaurant. Fast-food restaurants that have a drive-through or
walk-up window will often put the entire menu on a board, lit-up
sign, or poster outside so that patrons can select their meal
choices. High-end restaurants may also provide a copy of their
menu outside the restaurant, with the pages of the menu
placed in a lit-up glass display case; this way, prospective
patrons can see if the menu choices are to their liking. Also,
some mid-level and high-end restaurants may provide a partial
indication of their menu listings–the "specials"–on a chalkboard
displayed outside the restaurant. The chalkboard will typically
provide a list of seasonal items or dishes that are the specialty
of the chef which is only available for a few days.

Digital displays
With the invention of LCD and Plasma displays, some menus
have moved from a static printed model to one which can
change dynamically. By using a flat LCD screen and a
computer server, menus can be digitally displayed allowing
moving images, animated effects and the ability to edit details
and prices.
For fast food restaurants, a benefit is the ability to update prices
and menu items as frequently as needed, across an entire
chain. Digital menu boards also allow restaurant owners to
control the day parting of their menus, converting from a
breakfast menu in the late morning. Some platforms support
the ability allow local operators to control their own pricing while
the design aesthetic is controlled by the corporate entity.
Various software tools and hardware developments have been
created for the specific purpose of managing a digital menu
board system. Digital menu screens can also alternate between
displaying the full menu and showing video commercials to
promote specific dishes or menu items.

Online menu[
Websites featuring online restaurant menus have been on the
Internet for nearly a decade. In recent years, however, more
and more restaurants outside of large metropolitan areas have
been able to feature their menus online as a result of this trend.
Several restaurant-owned and startup online food
ordering websites already included menus on their websites,
yet due to the limitations of which restaurants could handle
online orders, many restaurants were left invisible to the
Internet aside from an address listing. Multiple companies
came up with the idea of posting menus online simultaneously,
and it is difficult to ascertain who was first. Menus and online
food ordering have been available online since at least 1997.
Since 1997, hundreds of online restaurant menu web sites
have appeared on the Internet. Some sites are city-specific,
some list by region, state or province.
Digital menu
CHEESY PRETZEL BREAD

Ingredients
Dough
 3 cups bread flour
 1 packet of quick-rising yeast
 1 tsp salt
 6-8 oz of sharp cheddar cheese
 2 tsp sugar (to allow the yeast to feed)
 ⅓-3/4 cup of HOT water (not boiling)
Boiling Rolls
 6-8 cups of water
 2 tbsps baking soda
 2 tbsps sugar
Before Baking
 ¼ cup of Cornmeal (for bottom of pretzel rolls)
 1 egg for glazing rolls
Instructions
Step 1 – 40 minutes (10 Min Prep, 30 Min Rising)
1. Combine flour, yeast, cheese, salt, sugar in food
processor and blend.
2. With the food processor going slowly add the
water running. You'll need about ½ cup to ¾
cup of water. You'll need to add enough to
make the mixture into dough.
3. Pull out the mixture and knead for 1 minute.
4. grease a mixing bowl using a little olive or
canola oil. Cover the dough completely with the
oil then cover the mixing bowl with Saran Wrap
and place a towel over it.
5. If you are cooking let the dough rise near the
range, if not, try and place it in a warm dry area
with sunlight for 30 minutes.
Step 2 – 30 Minutes (10 Min Prep, 20 Minute
Rising)
1. Flour baking sheet.
2. Punch dough down and knead on lightly floured
surface until smooth.
3. Divide into eight pieces.
4. Form each dough piece into ball.
5. Place dough balls on prepared sheet, flattening
each slightly.
6. Using serrated knife, cut “X” in top center of
each dough ball.
7. Cover with towel and let dough balls rise until
almost doubled in volume, about 20 minutes.
8. Preheat oven to 375 degrees.
Step 3 - 45 Minutes (15 Min Prep & Boiling, 30
Min Baking)
1. Grease another baking sheet and sprinkle with
cornmeal. The cornmeal will serve as the
bottom of the pretzel roll.
2. Bring 6-8 cups water to boil in large pan.
3. Add baking soda and 2 tablespoons sugar (help
the water foam up for better coverage).
4. Add 2-4 rolls to the water depending on the size
of your pan and cook 30 seconds per side
5. Using slotted spoon, transfer rolls to prepared
pan, arranging “X” side up. Repeat with
remaining rolls
6. Mix up one-egg and glaze rolls generously
7. Optional: Sprinkle rolls generously with coarse
salt
8. Bake rolls until brown, about 25 minutes
9. Transfer to racks and cool 10 minutes
10. Serve rolls warm
 Oven-Fried Buffalo Wings
Ingredients
Save Recipe
 2 pounds (900g) chicken wings, cut into
drumettes and flats
 2 teaspoons (10g) baking powder
 2 teaspoons (10g) kosher salt; for table salt
use half as much by volume or the same weight
 4 tablespoons (50g) unsalted butter
 4 tablespoons (60ml) Frank's RedHot
Sauce
 Blue cheese dressing, for serving
 Celery sticks, for serving

Directions

1. Line a rimmed baking sheet with aluminum foil and set a

wire rack inside. Carefully dry chicken wings with paper
towels. In a large bowl, combine wings with baking powder
and salt and toss until thoroughly and evenly coated.
Place on rack, leaving a slight space between each wing.
Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest,

uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to
450°F (230°C). Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown,
15 to 30 minutes longer, flipping a few more times towards the
end.
Meanwhile, combine butter and hot sauce in a small saucepan
and cook over medium heat, whisking until combined. Transfer
wings to a large bowl, add sauce, and toss to thoroughly coat.
Serve wings immediately with blue cheese dressing and celery
sticks, conspicuously shunning anyone who says that real
Buffalo wings must be fried.
Sweet Potato Alfredo

Ingredients:
400g Sweet Potato, peeled,
chopped
1 1/2 cups milk
375g penne
1 tablespoon oil
2 garlic cloves, crushed
60g baby spinach leaves
1/2 cup finely grated parmesan

Method:

1. Preheat oven to 220°C/200°C. Place sweet potato on a

baking paper lined oven tray. Drizzle with oil and bake for
15-20 minutes until tender. Puree with 1 cup milk until
smooth
2. Meanwhile, cook pasta in a large saucepan until al dente.
Drain well
3. Heat remaining oil in large pan and sauté garlic for 1 minute.
Add puree and pasta to pan. Cook, stirring for 2 minutes
until hot. Stir in remaining milk and spinach. Cook, stirring,
until spinach has wilted

4. Remove from heat and stir in parmesan. Season to taste.

Serve topped with extra parmesan
 CLASSIC WEDGE SALAD

INGREDIENTS

 ▢1 head iceberg lettuce

 ▢4 slices bacon , cooked & crumbled
 ▢1 cup cherry tomatoes , diced
 ▢1 tbsp chives , diced
 ▢1 cup blue cheese dressing
 ▢¼ cup blue cheese crumbles

INSTRUCTIONS

 Prepare the lettuce by removing the outer leaves, chop the

head of lettuce in half and then half again, making 4 wedges.
Cut the end to remove the stem.
 Plate the wedges and top with the blue cheese dressing,
bacon crumbles, tomato, chives, and additional blue cheese
crumbles.
 Serve cold and enjoy!
Stuffed Mushrooms
INGREDIENTS
Cooking spray, for pan
1 1/2 lb.
baby mushrooms
2 tbsp.
butter
2
cloves garlic, minced
1/4 c.
breadcrumbs
Kosher salt
Freshly ground black
pepper
1/4 c.
freshly grated Parmesan,
plus more for topping
4 oz.
cream cheese, softened
2 tbsp.
freshly chopped parsley, plus more for garnish
1 tbsp.
freshly chopped thyme

DIRECTIONS

1. Preheat oven to 400°. Grease a baking sheet with cooking

spray. Remove stems from mushrooms and roughly chop
stems. Place mushroom caps on baking sheet.
2. In a medium skillet over medium heat, melt butter. Add
chopped mushrooms stems and cook until most of the
moisture is out, 5 minutes. Add garlic and cook until
fragrant, 1 minute then add breadcrumbs and let toast
slightly, 3 minutes. Season with salt and pepper. Remove
from heat and let cool slightly.
3. In a large bowl mix together mushroom stem mixture,
Parmesan, cream cheese, parsley, and thyme. Season with
salt and pepper. Fill mushroom caps with filling and
sprinkle with more Parmesan.
4. Bake until mushrooms are soft and the tops are golden, 20
minutes.
5. Garnish with parsley to serve.
Four-Cheese Garlic Bread

Ingredients

1 French bread loaf, cut in 1/2 horizontally (can be day old)

1/3 cup butter, room temperature
2 to 3 garlic cloves, chopped
1 tsp chopped fresh thyme, or dried thyme
1 tsp paprika
1/4 cup chopped Italian parsley
to taste salt and freshly ground pepper
3/4 cup grated cheddar cheese
3/4 cup grated mozzarella
1/4 cup grated Parmesan cheese
3/4 cup grated jalapeno havarti

Preparation

1. Preheat oven to 400 degrees F. Line baking sheet with

parchment paper.
2. To make garlic butter: Combine butter, garlic, thyme, paprika,
Italian parsley, and salt and pepper.
3. Spread garlic butter on bread. Cover with the grated cheeses.
Transfer to prepared baking sheet.
4. Bake until cheese melts and bread is toasted, about 10 to 15
minutes. To speed up the process, finish under broiler, if
desired.
Black forest

Ingredients
 2 eggs
 2 egg yolks
 1/3 cup caster sugar
 85g (3oz) dark eating chocolate, melted
 1 cup milk
 1 cup light cream
 1 cup almond meal
 1/4 cup plain flour
 1 tbsp cocoa
 425g (15oz) can seeded black cherries, drained
 85g (3oz) dark eating chocolate, grated coarsely

Instructions
1. Preheat the oven to 160C/320F fan-forced. Grease a
23cm square slab cake pan.
2. Beat the eggs, yolks and sugar in a medium bowl with
an electric mixer until combined. Beat in the cooled
chocolate.
3. Beat in the milk and cream on low speed. Stir in the
almond meal then the sifted flour and cocoa. Pour the
mixture into the pan and sprinkle with the cherries and
chopped chocolate.
4. Bake the slice about 25 minutes. When baked, stand
slice in the pan for 15 minutes before transferring to a
wire rack to cool.
 Chocolate Mousse
Ingredients
CupsMetric
 ▢3 eggs (~55g/2 oz each)
 ▢125g / 4.5 oz dark
chocolate , bittersweet /
70% cocoa (Note 1)
 ▢10g / 0.3 oz unsalted
butter
 ▢1/2 cup cream , full fat
(Note 2)
 ▢3 tbsp caster
sugar (superfine white
sugar)
DECORATIONS:
 ▢More whipped cream
 ▢Chocolate shavings (Note 3)

Instructions
1. Separate eggs and yolks while eggs are cold. Place
whites in a large bowl and yolks in a small bowl. Leave
whites while you prepare other ingredients. (Note 4)
2. Yolks: Whisk yolks.
3. Melt chocolate & butter: Place chocolate and butter in a
bowl. Melt in the microwave in 30 second bursts, stirring in
between, until smooth. (Stir in optional flavourings at this
point, but read Note 6 first). Set aside to cool – proceed with
other steps.
4. Whip cream: Beat cream until stiff peaks form (see
video).
5. Whip whites: Add sugar. Beat whites until firm peaks
form (see video, Note 5)
 OREO CHEESECAKE
INGREDIENTS

Metric – US Cups/Ounces

For the base

 150 g Oreos - c. 13 biscuits

 40 g butter
For the cheesecake mixture

 235 ml double cream

 235 g cream cheese
 75 g caster sugar
 115 g Oreos - c. 10 biscuits
To decorate

 75 ml double cream
 8 Oreos or Oreo Thins

INSTRUCTIONS

Make the biscuit base

1. Line the base of an 18cm round loose-bottomed tin with

greaseproof paper or a reusable baking liner.
2. Melt the butter (40g).
Crush the Oreo biscuits (150g/13 biscuits).

Mix together the crushed biscuits and melted

butter. Put the biscuit mix into the prepared tin and
use the back of a spoon to push it flat.

Put the tin into the fridge to chill while you make the
cheesecake filling.
Make the cheesecake filling

1. Finely crush your Oreo biscuits (115g/10 biscuits)

2. Whip the double cream (235ml) until it forms stiff peaks.
Add the cream cheese (235g) and caster sugar (75g)
and whisk again until the mixture forms stiff peaks.

1. Finally add the crushed Oreo biscuits and whisk onto

the mixture.
2. Remove the cheesecake base from the fridge. Add the
cheesecake mixture to the tin. Use the back of a spoon to
push the mixture down, ensuring there are no air holes.
Smooth the top with a palette knife or the back of a spoon.
Return the cheesecake to the fridge for a minimum of
2 hours to chill.

Decorate the cheesecake

1. When you're ready to serve your cheesecake, remove it

from the fridge and remove the tin – If you find the edges of
the cheesecake are smudged by the action of removing it
from the tin, run a palette knife around the edge to smooth it.
2. Whip the double cream (75ml) until it form stiff peaks.
Put it into a piping bag fitted with a star nozzle (I use a JEM
1B nozzle). Pipe 8 stars of cream around the edge of the
cheesecake.
3. Finally add an Oreo to each star of cream and serve.
 Tiramisu
Ingredients

US CustomaryMetric

1x2x3x

 ▢1 1/2 cups heavy

whipping cream
 ▢8 ounce container
mascarpone cheese ,room
temperature
 ▢1/3 cup granulated
sugar
 ▢1 teaspoon vanilla
extract
 ▢1 1/2 cups cold espresso
 ▢3 Tablespoons coffee flavored liqueur ,optional
(Kahlua or DaVinci brands)
 ▢1 package Lady Fingers ,Savoiardi brand can be
found in the cookie aisle at your local grocery store, or
online
 ▢Cocoa powder for dusting the top
Instructions

1. Add whipping cream to a mixing bowl and beat on

medium speed with electric mixers (or use a stand
mixer). Slowly add sugar and vanilla and continue to beat until
stiff peaks. Add mascarpone cheese and mix just until
combined. Set aside.
2. Add coffee and liqueur to a shallow bowl. Dip the lady
fingers in the coffee (Don't soak them--just quickly dip them on
both sides to get them wet) and lay them in a single layer on
the bottom of an 8x8'' or similar size pan.
3. Smooth half of the mascarpone mixture over the top. Add
another layer of dipped lady fingers. Smooth remaining
mascarpone cream over the top.
4. Dust cocoa powder generously over the top (I use a fine
mesh strainer to do this). Refrigerate for at least 3-4 hours or up
to overnight before serving.
 CAPRESE CHICKEN

INGREDIENTS

 1 tbsp canola oil

 4 (4-oz) boneless skinless chicken breast halves
 ½ lb cherry tomatoes halved
 8 oz fresh mozzarella sliced into 4 discs
 2 tbsp shredded basil
 2 tbsp balsamic glaze

INSTRUCTIONS

1. In a large skillet, add oil and bring to medium high heat. Add
in chicken breasts and cook a few minutes on each side until
chicken breasts are cooked, with a golden brown sear on both
sides.
2. About 2 minutes before chicken is finished, add in tomato
halves and cook until tomatoes are heated and skin is lightly
blistered.
3. Top chicken breasts with mozzarella slices. Turn off stove
and cover skillet with lid to allow cheese to melt over the chicken.
4. Dish out the chicken. Top tomatoes over cheese. Sprinkle
chicken with basil. Drizzle with balsamic glaze.
CHEESY HONEY MUSTARD CHICKEN

Ingredients:
 4 boneless chicken breasts
 ¾ cup honey
 ½ cup Dijon mustard
 1 tsp lemon juice
 ½ tsp paprika
 lemon pepper to taste
 ¼ cup chopped cooked bacon
 1 cup shredded mozzarella cheese

Instructions:
1. Preheat oven to 375ºF.
2. Season chicken breasts with lemon pepper. Place in 9×13
baking dish.
3. Combine honey, mustard, lemon juice and paprika. Pour
over chicken. Bake for 20-25 minutes.
4. Top each chicken breast with 1 Tablespoon of bacon and ¼
cup mozzarella cheese. Continue to bake until cheese is starting
to brown (about 10 minutes).
Chicken Bellagio

Ingredients

Chicken

 2 tablespoons olive oil

 4 boneless skinless chicken breasts, pounded out to
about 1/2-inch thick
 ½ teaspoon Kosher Salt
 ¼ teaspoon freshly ground black pepper
 ¼ cup flour
 1 large egg, room temperature
 1 tablespoon water
 ½ cup seasoned breadcrumbs

Buttered Noodles
  2 tablespoons olive oil
 2 tablespoons chicken broth
 2 tablespoons butter
 16 ounces spaghetti noodles, cooked al dente

Creamy Parmesan Sauce

 ¼ cup butter
 2 tablespoons flour
 1 cup heavy cream
 1 cup parmesan cheese, grated
 Salt and pepper, to taste

Arugula Mixture

 1 cup baby arugula

 ½ teaspoon olive oil
 1 pinch Kosher salt
 1 pinch freshly ground black pepper
 1 teaspoon lemon juice, freshly squeezed
 1 tablespoon parmesan cheese

Toppings

 1 teaspoon parsley, chopped

 4 slices prosciutto, thinly sliced
nstructions

Chicken

1. Pat the chicken breasts dry with a paper towel and season
all sides with salt and pepper.
2. Pour the flour onto a wide and deep plate.
3. On a second plate, whisk the egg and water together.
4. On a third plate, add the breadcrumbs.
5. Working one chicken breast at a time, dredge the chicken
into the flour, then the egg, then the breadcrumbs. Making sure
to coat the entire chicken breast each time.
6. Gently press the breadcrumbs into the chicken to set the
final coat.
7. Heat the olive oil in a large skillet over medium heat. Add
the chicken to the skillet and cook on one side until the chicken
is crispy (should be a golden brown color). Flip and repeat with
the opposite side (3-4 minutes per side).
8. Cover the chicken to keep it warm.

Buttered Noodles

1. In a large bowl, combine the warm noodles with the oil,

chicken broth, and butter. Cover to keep warm.

Creamy Parmesan Sauce

1. In a saucepan, melt the butter. Add the flour and whisk

until well combined.
2. Slowly pour in the heavy cream, whisking constantly.
3. Cook for 3-4 minutes or until the sauce has thickened. (It
should coat the back of a spoon.)
4. Remove from heat and add the grated parmesan.
5. Season with salt and pepper to taste.
6. Cover to keep warm.

Arugula Mixture

1. In a large bowl, add arugula. Top with oil, lemon, salt,

pepper, and parmesan cheese. Gently toss the ingredients
together.
Mushroomsoup

Ingredients

 90g butter
 2 medium onions, roughly chopped
 1 garlic clove, crushed
 500g mushrooms, finely chopped (chestnut or button
mushrooms work well)
 2 tbsp plain flour
 1l hot chicken stock
 1 bay leaf
 4 tbsp single cream
 small handful flat-leaf parsley, roughly chopped, to serve
(optional)

Method

 STEP 1

Heat the butter in a large saucepan and cook the onions and
garlic until soft but not browned, about 8-10 mins.
 STEP 2

Add the mushrooms and cook over a high heat for another 3
mins until softened. Sprinkle over the flour and stir to combine.
Pour in the chicken stock, bring the mixture to the boil, then add
the bay leaf and simmer for another 10 mins.

 STEP 3

Remove and discard the bay leaf, then remove the mushroom
mixture from the heat and blitz using a hand blender until
smooth. Gently reheat the soup and stir through the cream (or,
you could freeze the soup at this stage – simply stir through the
cream when heating). Scatter over the parsley, if you like, and
serve.
 Cycle Menus
A cycle menu is a series of menus that is repeated over a
specific period of time, such as 4 weeks. The menu is
different each day during the cycle. And, At the end of the
cycle, the menu is repeated.

What Is the Definition of Cycle Menu?

A cycle menu is used to píepaíe, foíecast and píedict the foodthat

is available duíing a peíiod of time, geneíally 21 days to 1month.
Cycle menus allow oíganizations and schools to havean idea of the
costs of upcoming meals and allow them to píepaíe lunches
accoídingly.

A cycle menu is geneíally used in school settings and can help

students, teacheís and administíatoís know what type of food will be
seíved on each day of the school yeaí. ľhis type of menu is easy to
plan and is constantly íepeated oveí a peíiod of time. Many schools
choose to use a cycle menu that has a vaíiety of diffeíent foods
available to students thíoughout the apeíiod of 3 weeks.

School administíatoís, state officials and nutíition expeíts woík

togetheí to develop these types of menus. ľhe menus allow schools to
know exactly how much meals will cost thíoughout the yeaí. ľhey
take the most populaí options foí nutíition and flavoí and develop
them into patteíns that will be easy to undeístand. Cycle menus aíe
able to change fíom semesteí to
semesteí and yeaí to yeaí, but many schools will stick with onemenu
once they have found the options and choices on the cycle menu that
woík best foí the school.
Crispy Baked Chicken Drumsticks

Ingredients
 ▢12 chicken
drumsticks (Note 1)
 ▢2 tbsp extra virgin
olive oil
 ▢Oil spray
SEASONING (NOTE 2):
 ▢3 tsp garlic powder
 ▢3 tsp onion powder
 ▢5 tsp smoked paprika
 ▢2 tsp black pepper
 ▢1
1/2 tsp cooking/kosher
salt
 ▢4 1/2 tbsp plain/all-purpose flour
 ▢3 tsp baking powder (makes them crispier, DO
NOT confuse with baking soda / bi-carb) (Note 3)

Instructions
1. Preparation: Preheat the oven to 200°C/390°F (180°C
fan-forced). Line a tray with foil then place a rack on the tray
(makes the underside of the drumsticks crispier, Note 4).
2. Seasoning: Mix the Seasoning ingredients in a shallow
bowl.
3. Coat in oil: Toss the drumsticks in the olive oil. Stretch
and pull the skin on each drumsticks to cover as much of the
flesh as possible.
4. Coat in seasoning: Coat a drumstick in the Seasoning
then shake the excess off well. Place on the rack. Repeat
with remaining drumsticks.
5. Spray with oil: Spray the legs generously with oil.
6. Bake for 30 minutes, rotating the tray halfway through.
Increase the oven to 220°C / 430°F (200°C fan) then bake for
a further 15 minutes or until the skin is crispy. Enjoy!
 Roasted Cauliflower with
Green Beans

Ingredients
Deselect All
Kosher salt
1 pound green beans, trimmed
1 head cauliflower, cut into florets
6 tablespoons extra-virgin olive oil
Freshly ground pepper
4 ounces slab bacon, diced
8 ounces oyster mushrooms, trimmed and separated into
smaller pieces
8 ounces shiitake mushrooms, stemmed and thickly sliced
4 shallots, thickly sliced
4 tablespoons white wine vinegar
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon

Directions
1. Put a baking sheet on the bottom oven rack and preheat to
450 degrees F. Bring a large pot of salted water to a boil. Add
the green beans and cook until crisp-tender, about 4
minutes. Drain and rinse under cold water. Pat dry and
transfer to a large bowl.
2. Meanwhile, toss the cauliflower with 2 tablespoons olive oil,
1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Transfer to the hot baking sheet and roast, tossing once,
until tender and golden brown in spots, about 20 minutes.
3. Heat 1 tablespoon olive oil in a large skillet over medium
heat. Add the bacon and cook until crisp, about 3 minutes.
Remove with a slotted spoon to a paper towel?lined plate to
drain. Increase the heat to medium high and add the oyster
and shiitake mushrooms and the shallots to the skillet;
season with 1/2 teaspoon salt and a few grinds of pepper.
Cook, stirring occasionally, until tender and golden, 5 to 6
minutes. Stir in the vinegar, parsley and tarragon.

4. Transfer the mushroom mixture to the bowl with the green

beans. Add the cauliflower and bacon; drizzle with the
remaining 3 tablespoons olive oil, season with salt and
pepper and toss. Serve warm or at room temperature.
Roast Lamb Salad Recipe
Ingredients of Roast Lamb Salad

 1/2 kg boneless lamb

 For marination:
 1 Tbsp garlic paste
 2 Tbsp lemon juice
 1 Tbsp ginger powder
 1 Tbsp mustard powder
 Salt and pepper
 3 Tbsp oil
 For the salad:
 1 shredded lettuce
 1 sliced cucumber
 1 sliced bell pepper
 1 pear - halved, cored and peeled
 1 Tbsp shredded spring onions
 1 avocado- peeled and sliced
 For the dressing:
 100 ml yoghurt
 2 Tbsp chopped mint
 1 Tbsp - sweetened, cooked apple puree
 1 Tbsp honey
 Salt and pepper
 Mint sprigs to garnish
 How to Make Roast Lamb Salad
 1.
 1. Arrange lamb in a tray.
 2.
 2. Then cover lamb with garlic, lemon juice, season it with salt, pepper
and mustard powder.
 3.
 3. Allow it to marinate for 3-4 hours.
 4.
 4. Then heat oil until smoking. Seal meat in oil.
 5.
 5. Roast at 200 degrees C until tender.
 6.
 6. Remove from oven. Arrange all salad ingredients on a plate.
 7.
 7. Top with lamb. Now whisk together dressing ingredients.
 8.
 8. Season and pour over the salad before serving.