Menu and Recipes

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CULINARY ARTS
RECIPE GUIDE
BOOK
Contents
CHEFS UNIFORM................................................................................................................................10
INTRODUCTION INTO THE CULINARY PROFESSION...................................................................................10
CULINARY PROFESSIONAL ETHICS.....................................................................................................11
THE PROFESSIONAL CHEF..................................................................................................................11
PERSONAL BEHAVIOUR IN THE KITCHEN...........................................................................................11
FIRE BREAKOUT IN THE KITCHEN.......................................................................................................12
PREVENTION OF FIRE IN THE KITCHEN..............................................................................................12
SAFETY IN THE KITCHEN.....................................................................................................................13
KNIVES...............................................................................................................................................13
MACHINES.........................................................................................................................................13
FOOD PREPARATION OPERATIONS............................................................................................................13
STORAGE............................................................................................................................................14
DRAWERS AND DOORS......................................................................................................................14
CHINA AND GLASSWARE...................................................................................................................14
FLOORS..............................................................................................................................................14
SAFE CLOTHING.................................................................................................................................15
TYPES OF ACCIDENTS.................................................................................................................................15
DIAGRAM OF EQUIPMENT IN THE INDIVIDUAL STOVE KITCHEN...............................................................16
INDEX OF RECIPES......................................................................................................................................17
THE MISE EN PLACE...................................................................................................................................21
What mise en place means................................................................................................................21
THE DIFFERENT VEGETABLE CUTS.............................................................................................................22
Brunoise.............................................................................................................................................22
Julienne.............................................................................................................................................22
Mecedoine.........................................................................................................................................22
Paysanne...........................................................................................................................................22
Chiffonade.........................................................................................................................................22
Batonnetts.........................................................................................................................................22
Turned vegetables.............................................................................................................................22
BOUQUET GARNI...............................................................................................................................23
MIREPOIX...........................................................................................................................................23
STOCKS (fonds de cuisine).........................................................................................................................24
BEEF STOCK.......................................................................................................................................25
Bouillon..............................................................................................................................................25
WHITE STOCK.....................................................................................................................................26
Fond Blanc.........................................................................................................................................26
CHICKEN STOCK.................................................................................................................................27
Fond Blanc.........................................................................................................................................27
FISH STOCK.......................................................................................................................................28
Fond de poisson.................................................................................................................................28
BROWN STOCK..................................................................................................................................29
Fond Brun..........................................................................................................................................29
VEGETABLE STOCK.............................................................................................................................30
Fond de legumes...............................................................................................................................30
THICKENING AGENTS.................................................................................................................................31
Roux...................................................................................................................................................31
Manie Butter......................................................................................................................................31
Fresh Cream.......................................................................................................................................31
Egg Yolks............................................................................................................................................31
Liaison................................................................................................................................................31
Refined Flour and Starches................................................................................................................31
BLOOD...............................................................................................................................................31
S A U C E S..................................................................................................................................................32
Basic Hot and Cold Sauces.....................................................................................................................32
BASIC BROWN SAUCE........................................................................................................................33
Sauce Demi-Glace..............................................................................................................................33
BASIC WHITE SAUCE (Veal, Chicken, Fish).........................................................................................34
Veloute de veau, volaille or poisson..................................................................................................34
BASIC MILK SAUCE...........................................................................................................................35
Sauce Bechamél................................................................................................................................35
TOMATO SAUCE................................................................................................................................36
Sauce Tomato....................................................................................................................................36
HOLLANDAISE SAUCE.........................................................................................................................37
Sauce hollandaise..............................................................................................................................37
MAYONNAISE SAUCE.........................................................................................................................38
Sauce Mayonnaise.............................................................................................................................38
VINAIGRETTE SAUCE..........................................................................................................................39
Sauce vinaigrette...............................................................................................................................39
RAVIGOTE SAUCE...............................................................................................................................40
Sauce ravigote...................................................................................................................................40
BORDELAISE SAUCE...........................................................................................................................41
Sauce Bordelaise................................................................................................................................41
ROBERT SAUCE..................................................................................................................................42
Sauce Robert.....................................................................................................................................42
BIGARADE SAUCE...............................................................................................................................43
Sauce Bigarade..................................................................................................................................43
PORTWINE SAUCE..............................................................................................................................44
Sauce au porto...................................................................................................................................44
SUPREME SAUCE (Chicken)................................................................................................................45
Sauce Supreme..................................................................................................................................45
MUSHROOM SAUCE I (Chicken).......................................................................................................46
Sauce aux Champignons....................................................................................................................46
ALLEMANDE SAUCE (Veal).................................................................................................................47
Sauce allemande................................................................................................................................47
CAPER SAUCE (Veal)..........................................................................................................................48
Sauce aux Capers...............................................................................................................................48
WHITE WINE SAUCE (Fish).................................................................................................................49
Sauce au Vin Blanc.............................................................................................................................49
CREAM SAUCE...................................................................................................................................50
Sauce Creme......................................................................................................................................50
MORNAY SAUCE................................................................................................................................51
Sauce Mornay....................................................................................................................................51
BEARNAISE SAUCE.............................................................................................................................52
Sauce Bearnaise.................................................................................................................................52
TARTARE SAUCE.................................................................................................................................53
Sauce Tartare.....................................................................................................................................53
COCKTAIL SAUCE...............................................................................................................................54
Sauce Pour Cocktails..........................................................................................................................54
CURRY SAUCE....................................................................................................................................55
Sauce Curry........................................................................................................................................55
CURRY PASTE.....................................................................................................................................56
Pate’ Curry.........................................................................................................................................56
COCONUT SAUCE...............................................................................................................................57
Sauce de coco....................................................................................................................................57
BOLOGNAISE SAUCE..........................................................................................................................58
Sauce Bolognaise...............................................................................................................................58
APPLE SAUCE.....................................................................................................................................59
Sauce aux Pommes............................................................................................................................59
MINT SAUCE......................................................................................................................................60
Sauce Menthe....................................................................................................................................60
BARBECUE SAUCE..............................................................................................................................61
Sauce Barbeque.................................................................................................................................61
STEWED TOMATOES..........................................................................................................................62
Tomatoes concassees........................................................................................................................62
RAVIOLI FILLING.................................................................................................................................63
Sauce a ravioli....................................................................................................................................63
UNCOOKED MARINADE FOR BUTCHER’S MEAT AND GAME.............................................................64
CAFE DE PARIS...................................................................................................................................65
SOUPS................................................................................................................................................66
SOUP MAKING...........................................................................................................................................66
CLASSIFICATION OF SOUPS................................................................................................................66
CLEAR SOUP.......................................................................................................................................67
Consomme.........................................................................................................................................67
LEEK - POTATO SOUP.........................................................................................................................68
Potage Bonne-Femme.......................................................................................................................68
FARMER SOUP...................................................................................................................................69
Potage Paysanne...............................................................................................................................69
POTATO PUREE SOUP........................................................................................................................70
Potage Parmentier.............................................................................................................................70
PUREE OF RED BEAN SOUP................................................................................................................71
Potage cond’e....................................................................................................................................71
CREAM OF CHICKEN SOUP.................................................................................................................72
Potage Volaille...................................................................................................................................72
CREAM OF TOMATO SOUP................................................................................................................73
Crème de tomate...............................................................................................................................73
MINESTRONE SOUP...........................................................................................................................74
Minestrone........................................................................................................................................74
SEMOLINA SOUP................................................................................................................................75
Potage Leopold..................................................................................................................................75
CREAM OF CELERY SOUP...................................................................................................................76
Crème de celeri..................................................................................................................................76
CREAM OF MUSHROOM....................................................................................................................77
Crème de champignons.....................................................................................................................77
FISH SOUP ‘WATAALAMU’.................................................................................................................78
FRENCH ONION SOUP........................................................................................................................79
COLD STRAWBERRY SOUP.................................................................................................................80
Soup froide aux fraises......................................................................................................................80
AVOCADO SOUP..........................................................................................................................81
Soup de Avocat..................................................................................................................................81
FIRST COURSES (HORS D’OUVRE)..............................................................................................................82
CREATING VISUAL APPEAL.................................................................................................................82
GRAPEFRUIT COCKTAIL......................................................................................................................84
GRAPEFRUIT AND ORANGE COCKTAIL...............................................................................................85
MELON COCKTAIL WITH PORTWINE..................................................................................................86
PRAWN COCKTAIL..............................................................................................................................87
AVOCADO WITH VINAIGRETTE..........................................................................................................88
EGGS RUSSIAN STYLE.........................................................................................................................89
FISH SEA FOOD COCKTAIL..................................................................................................................91
MUSHROOMS ON TOAST...................................................................................................................92
CHICKEN MUSHROOM PATTIES.........................................................................................................93
CHEESE AND BACON TART.................................................................................................................94
TAGLIATELLE ALFREDO......................................................................................................................95
RAVIOLI A’LA POMODORO................................................................................................................96
FETTUCINE LA BOLOGNAISE..............................................................................................................97
ROASTING, PAN FRYING AND GRILLING OF MEAT.....................................................................................98
Temperatures:...................................................................................................................................98
Timing................................................................................................................................................98
Degree of doneness and their determination........................................................................................99
NUTRITION TIPS FOR BUTCHERS’ MEAT AND POULTRY............................................................................99
BOILED BEEF....................................................................................................................................100
BROWN BEEF STEW.........................................................................................................................101
HUNGARIAN GOULASH....................................................................................................................102
BRAISED BEEF (Method 1)...............................................................................................................104
BRAISED BEEF (Method 2)...............................................................................................................105
BRAISED BEEF STEAKS......................................................................................................................106
ROAST SIRLOIN BEEF........................................................................................................................107
SIRLOIN STEAK, FILLET STEAK, RUMP STEAK AND TOURNADOS PANFRIED.....................................108
GRILLED SIRLOIN STEAKS, FILLET STEAKS, RAMP STEAKS AND TORNADO.......................................109
HUMBURGER STEAK........................................................................................................................110
BEEF OLIVES.....................................................................................................................................111
STUFFING FOR BEEF OLIVES.............................................................................................................112
FILLET OF BEEF “STROGANOFF”.......................................................................................................113
WHITE VEAL STEW...........................................................................................................................114
VEAL FLAKES IN MUSHROOM..........................................................................................................115
PORK CUTLETS, STEAKS AND ESCALOPES PANFRIED.......................................................................116
CORDON BLEU.................................................................................................................................117
MEDAILLONS OF PORK FILLET..........................................................................................................118
BROWN LAMB STEW.......................................................................................................................119
ROAST BEST END OF LAMB..............................................................................................................120
STUFFED ROAST SHOULDER OF LAMB.............................................................................................121
STUFFING FOR LAMB AND MUTTON...............................................................................................122
LAMB CUTLETS AND CHOPS PROVENCALE......................................................................................123
ROAST CHICKEN...............................................................................................................................124
BROWN CHICKEN STEW...................................................................................................................125
FRICASSEE OF CHICKEN....................................................................................................................126
POACHED CHICKEN WITH SUPREME SAUCE....................................................................................127
NUTRITION TIP FOR FISH.........................................................................................................................128
PANFRIED TILAPIA FILLETS...............................................................................................................128
Goujons De Perche Frite (Method 1 with frying batter)..................................................................129
FRYING BATTER................................................................................................................................130
NILE PERCH IN WHITE WINE SAUCE.................................................................................................131
TROUT NAIROBI STYLE.....................................................................................................................132
ROCK LOBSTER THERMIDOR............................................................................................................133
SEAFOOD GRATIN............................................................................................................................134
MEAT GARNISHES....................................................................................................................................135
NUTRITION TIPS FOR POTATOES IN GENERAL.........................................................................................142
BOILED POTATOES...........................................................................................................................142
MASHED POTATOES........................................................................................................................143
DUCHESS POTATOES........................................................................................................................144
CROQUETTE POTATOES...................................................................................................................145
DAUPHINE POTATOES......................................................................................................................146
FRENCH FRIED POTATOES................................................................................................................147
ROAST POTATOES (Chateau, Mignonettes, Parisian Parmentier, Rissoles, Maxim).........................148
FONDANT POTOTES.........................................................................................................................149
BOULANGERE POTATOES.................................................................................................................150
LYONNAISE POTATOES....................................................................................................................151
BERRICHONNE POTATOES...............................................................................................................152
DAUPHINOISE POTATOES................................................................................................................153
CHOU PASTE....................................................................................................................................154
STEAMED RICE.................................................................................................................................155
CEREAL DISHES........................................................................................................................................155
RICE, CREOLE STYLE.........................................................................................................................156
RICE RISOTTO...................................................................................................................................157
RICE PILAF........................................................................................................................................158
BUTTERED SPAGHETTI, NOODLES, MACARON.................................................................................159
Pasta................................................................................................................................................159
GRATINATED MACARONI.................................................................................................................160
GNOCCHI ROMAN STYLE..................................................................................................................161
FLOUR DUMPLINGS.........................................................................................................................162
BUTTERED FRENCH BEANS..............................................................................................................163
VEGETABLES............................................................................................................................................163
BRAISED CELERY..............................................................................................................................164
BOILED CAULIFLOWER.....................................................................................................................165
CAULIFLOWER MORNAY..................................................................................................................166
CAULIFLOWER POLONAISE..............................................................................................................167
BRAISED CABBAGE FLEMISH STYLE..................................................................................................168
BRAISED RED CABBAGE...................................................................................................................169
GLAZED CARROTS............................................................................................................................170
VICHY CARROTS...............................................................................................................................171
CREAMED CARROTS.........................................................................................................................172
BUTTERED PEAS...............................................................................................................................173
PEAS FRENCH STYLE.........................................................................................................................174
BROCCOLI MILANESE......................................................................................................................175
RATATOUILLE (STEWED VEGETABLE)...............................................................................................176
BUTTERED SPINACH.........................................................................................................................177
BUTTERED BABY MARROWS............................................................................................................178
STEWED MUSHROOMS....................................................................................................................179
EGGS........................................................................................................................................................180
Use of Eggs......................................................................................................................................180
Egg Dishes........................................................................................................................................180
Soft Boiled Eggs (Oeufs a la coque)..................................................................................................180
Medium Boiled Eggs (Oeufs Mollets)...............................................................................................180
Hard boiled eggs (Oeufs durs).........................................................................................................181
Poached Eggs (Oeufs Poches)..........................................................................................................181
Omelet making (Plain omelet).........................................................................................................181
Scrambled Eggs (Oeufs brouilles)....................................................................................................182
Fried Eggs (Oeufs sur plat)...............................................................................................................182
Omelets (Omelettes).......................................................................................................................182
PASTA......................................................................................................................................................182
ITALIAN PASTA NAMES....................................................................................................................184
EGG LESS PASTA......................................................................................................................................185
TYPICAL ITALIAN DISHES FROM PASTA....................................................................................................186
EGG PASTA..............................................................................................................................................186
COLOURING EGG PASTA..................................................................................................................186
PASTA SALADS.........................................................................................................................................187
DRYING AND STORING FRESH PASTA......................................................................................................187
BOILING PASTA........................................................................................................................................188
TESTING AND DRAINING PASTA.......................................................................................................188
PAN-FRYING AND DEEP-FRYING PASTA...........................................................................................188
BAKED PASTA...................................................................................................................................188
PASTA AND CHEESE.........................................................................................................................189
PASTA SAUCES.................................................................................................................................189
MATCHING SAUCE AND SHAPE OF PASTA...............................................................................................189
DESSERT PASTA.......................................................................................................................................190
SALAD AND SALAD DRESSINGS................................................................................................................190
An introduction to salads.................................................................................................................190
Some compound salads.......................................................................................................................191
CEASAR SALAD.....................................................................................................................................192
Ingredients........................................................................................................................................192
 2 cloves garlic, finely chopped................................................................................................192
Directions..........................................................................................................................................192
Editor's Note:....................................................................................................................................193
Nutrition Facts..................................................................................................................................193
Quantity specifications for salads:-..................................................................................................193
Salad Dressings........................................................................................................................................193
CHEFS UNIFORM
Chef’s Hat – made of paper; to

prevent hair and sweat from
dropping onto food or work
surfaces
Necherchef/ Neck-tie – To
absorb sweat; colours may be Chef’s Jacket – Double
varied to indicate ranks. breasted, white; to
reflect away heat and
prevent the body from
excess heat.
Torchon – Heavy
starched cotton; to
hold hot objects. Apron – white,
starched; to prevent the
body from excess heat
and direct spillage away
from the feet.
Trouser – Cotton,
Checked / Black
Safety Shoes – Low heel, leather, to cover
the feet; to prevent the feet from hot
spillage or falling sharp objects
INTRODUCTION INTO THE CULINARY PROFESSION
CULINARY PROFESSIONAL ETHICS

Ethics: Unwritten code of behaviour and a set of attitudes we call professionalism
Positive Attitude: In order to be a good professional, you have to like your career and
want to do it well. Be serious, professional works quickly, efficiently,
neatly and safely.
Staying Power: Food service requires physical and mental stamina. Good health and
willingness to work hard.
Ability to Work with People: Food service work is Team -work, cooperative with fellow workers.
Self control is more valued
Eagerness to Learn: There is more to learn about food service than you will learn in life
time. Be open to new ideas and experiment.
Experience: More practice and long duration (years)

Dedication to Quality: Good quality foods and good service.
Good Understanding of the Basic cooking methods and techniques
Basics:
THE PROFESSIONAL CHEF

Knowledge: Chef must be able to identify, purchase, utilize and prepare wide variety o foods,
should be able to train and supervise a safe skilled and efficient staff.
Skill Practical experience necessary to produce consistently, quality foods and to organize
the kitchen brigade
Taste He/she must be able to produce food that tastes great to retain and attract the
consumer
Judgment Selecting menu items to order, deciding whether and how to combine ingredients and
approving finished items for service
Dedication: Becoming a chef is hard work, so is being one. The work is physically taxing, long
hours and the pace frequently hectic
Pride: The professional chef should have a sense of pride. This should extend to personal
appearance and behavior in and around the kitchen it should be well groomed and in
uniform when working.
PERSONAL BEHAVIOUR IN THE KITCHEN

Cleanliness – personal, working, equipment
Punctuality – duties assigned, to work
Interest and Effort – all kitchen sections
Self-Organization – during working time
Co-operation and team – care for others
spirit
Acceptance of Authority – carry out orders as instructed
Self-control and Tact – control emotions
Responsibility and – carry out duties with minimum supervision
Reliability
Adaptability and – manage unforeseen situations; apply your knowledge and common sense
Flexibility
FIRE BREAKOUT IN THE KITCHEN

When fire breaks out in the kitchen, consider the following points:-
1. Switch off all the energy supplies (i.e. gas main switch, electricity main switch).
2. Close all the windows and ventilations.
3. If the fire is small, try to extinguish using the available fire extinguisher i.e
-Rubbish or wood fire -use water,
-Oil fire– use foam or baking soda,
-Electrical fire– use CO2.
4. If the fire is uncontrollable, make sure everybody leaves the kitchen – building.
1. Call the fire brigade and follow their instructions.
PREVENTION OF FIRE IN THE KITCHEN

1. Keep the hoods, oven ranges, deep fat fryers etc from accumulated grease of dirt.
2. Avoid splattering liquids (water or stock) into very hot oil or fat.
SAFETY IN THE KITCHEN
KNIVES
a) Keep knives and slicers sharp - If your knife is sharp, it will slide easily through what you are cutting,
with little force involved. If the knife is blunt, you have to force it and if you slip there is real danger
of cuts.
b) Point Away - When you are using a knife, don't cut toward you or your fingers. Do not be absent
minded when using a knife, Pay a lot of attention to where the edge of your sharp blade is pointing,
and make sure it cannot get you if you slip a bit. Use a chopping board and cut away from your body
c) Don't leave sharp knives loose in a drawer - Banging around in a drawer ruin the good sharp edge on
your knives, and can be dangerous if someone reaches into the drawer.
d) Do not try to catch a falling knife - If you are working with or handling a knife and you drop it, step
back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it,
and that can be dangerous.
e) Do not put knives in the sink - If you have a dirty knife, don't put it in the dishwater as it will not be
visible and will cause cuts. Wash the knives separately.
f) Put knives down safely - When you are working with a knife, and you lay it down, don't lay it down
with the blade pointing up and make sure it is away from the surface edge.
g) Use appropriate knife for the appropriate job - never use a knife to open lids or tins.
h) Handle the right way - Hold knives and sharp tools by the handle, hold knives close to your body
with sharp end facing down.
MACHINES
a) Learn to operate all the machines in the kitchen. If you don’t understand, ask your Supervisor.
b) Always turn the machine off before cleaning it and after use.
c) Know the safety guards and precautions of every machine and use them. Never use any machine you
have not been trained to use.
d) Check all switches on electric appliances to see that they are ‘off’ before plugging into the outlet.
e) Proper care should be taken when cleaning the slicing machine.
f) Do not start a mixing machine until the bowl or kettle is fixed properly.
g) Always use the proper tool for pushing food into a grinder.
FOOD PREPARATION OPERATIONS

a) Use only dry cloth or towels to handle hot utensils.
b) Be careful even when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the
prepared food, the hot fat will spray up
c) Lift edges of covers on side away from you, from a boiling or steaming pot.
d) If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves
or dust flour on the hot lid or utensil as a warning to the others in the kitchen that it is hot.
e) Keep stove tops and hoods free from grease to avoid dangerous fires.
f) Don't let the pan handles on the stove stick out over the floor. They can catch on clothing and spill.
Turn them to the side, but don't let them extend over adjacent burners
a) Keep the pans handle away from an open flame.
b) Seek for help in moving heavy and hot containers.
c) Check all the urns spigot and valves are in good order.
d) When drawing hot water or coffee turn the spigot slowly to avoid the rush and splash.
e) Clean the oven after cooling down.
f) Protect food from foreign substances e.g. broken bottles etc.
g) Avoid over filling containers with hot liquids for foods.
h) Keep food containers covered unless in actual use.
i) Avoid carrying or lifting too heavy objects. If you lift heavy ones, keep your back straight.
j) Open any food /materials away from food.
k) Remove the nails when opening boxes or crates and do not bend them.
STORAGE
a) Store heavy materials at the bottom of the shelves and light ones on top.
b) Keep the store very clean and eliminate the hiding and breeding places for rats and cockroaches.
c) Do not store any material near the light bulbs.
d) Use ladders to get things from the top of your store, not crates, chairs or boxes.
DRAWERS AND DOORS

1. Keep the doors closed to avoid pinching fingers and hands.
2. Open and close doors by handles or knobs to avoid crushing fingers.
CHINA AND GLASSWARE

1. Use care in handling China and glassware dishes.
2. Chipped or cracked China and glassware should be discarded.
3. Use a dust pan and broom to sweep up the broken China and glassware broken pieces.
4. Never mix pot and China and glassware in one sink.
5. Do not use a glass as an ice scoop.
6. Drain off water from sink (soapy water) if you suspect a broken glass.
FLOORS
1. Keep the floors clean and dry always.
1. Walk carefully in the kitchen during the humid and muggy weathers; the floors tend to be
slippery.
3. Do not run in the kitchen.
4. Do not leave utensils on the floor otherwise one falls on them.
SAFE CLOTHING
1. Wear strong, comfortable shoes with good grip
2. Do not wear excessively loose clothing otherwise sleeves may be caught when working with
machines
3. Keep uniforms free of pins and gadgets which may drop in food.
TYPES OF ACCIDENTS
Cuts – use knives properly, avoid misuse of Chine or glassware.
If you cut yourself wash the wound under cold water if the wound is shallow and bleeding stops dry
the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof-
coloured plaster.
If the wound is deep: Apply pressure to it to stem the bleeding, Raise it above the heart, Seek medical
attention
Burns – assume that every pot and pan is hot – use torchon.
If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap
ice in a plastic bag and place gently on the affected area. It is important to take the heat from the area
and although this may hurt, prolonged application of cold water or ice can substantially reduce
blistering.
Take care not to break the skin, if you spill quantities hot liquid onto clothing do not remove the clothing
get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off
the skin
3. Falls – Keep floors clean and dry.
4. Strains – ask for assistance to lift heavy loads from point A to B.

DIAGRAM OF EQUIPMENT IN THE INDIVIDUAL STOVE KITCHEN
DIAGRAM OF EQUIPMENT IN THE INDIVIDUAL STOVE KITCHEN
UPPER DRAWER CUPBOARDS SHELVES UNDER THE SINK
3 WOODEN SPATULA 1 STEWING POT GASTRONORM 1 BAINE MARIE

1 METAL SPATULA 1 STOCK POT TRAYS 1 STAINLESS MIXING
1 PASTRY BRUSH 1 SAUCE PAN BOWL; SMALL,
1 METAL SKIMMER 1 STEWING PAN MEDIUM, LARGE
1 LEMON SQUEEZER 1 FRYING PAN GASTRONORM
2 SOUP LADLES 1 SAUTEING PAN CONTAINERS
1 OMELETTE PAN ROASTING/ BRAISING
1 CREPE PAN PAN
1 LARGE STOCK POT SOUP TUREEN
1 SAUCE BOAT
1 COLLANDER
1 CONICAL STRAINER
1 PUREE MACHINE
LOWER DRAWER
3 LIDS FOR COOKING POTS

1 FLOUR BRUSH
1 MEASURE CUP
1 ROLLING PIN
1 MEASURING JUG
1 UNIVERSAL GRATER
1 COOLING WIRE RACK
1 NUTMEG GRATER
1 TART MOULD
- AFTER EVERY PRACTICAL LESSON ENSURE THAT NO SPOONS, FORKS, PLATES,

TUMBLERS AND SIDE PLATES ARE KEPT IN THE ABOVE AREAS
- SPICE RACK SHOULD ONLY HAVE SALT CONTAINERS, GROUND PAPPER CONTAINERS
AND PEPPER MILL
- WIPPING SPONGE/ CLOTH IS HANG ON THE WATER TAP
INDEX OF RECIPES
1. STOCKS 2. BASIC SAUCES 3. BASIC PREPARATIONS
Beef Stock Basic Brown Sauce Bouquet garni

White stock Basic White Sauce Pancake Butter
Chicken Stock Basic Milk Sauce Vegetable cuts
Fish Stock Tomato Sauce Stewed tomatoes
Brown Stock Hollandaise Uncooked marinade
Mayonnaise Ravioli Filling
Vinaigrette
4. SAUCE DERIVATIONS 4a. SPECIAL SAUCES 5. SOUPS
Bordelaise Sauce Cocktail Clear Soup

Robert Sauce Curry Sauce Leek potato soup
Bigarade Sauce Coconut Sauce Farmer soup
Supreme Sauce Bolognaise Sauce Puree of potato soup
Mushroom Sauce Apple Sauce Puree of red bean soup
Allemande Sauce Mint Sauce Cream of chicken soup
Caper Sauce Barbeque Sauce Cream of tomato soup
White Wine Sauce Minestrone
Cream Sauce Cream of celery
Mornay Sauce Cream of Mushroom
Bearnaise Sauce Avocado soup
Tartare Sauce Cold strawberry soup
6. COLD FIRT COURSE 6a. HOT FIRST COURSE 7. FISH
Grapefruit cocktail Mushroom on toast Pan fried tilapia fillets

Grapefruit and orange/ Florida Chicken and Mushroom Deep fried Nile perch finger 1
cocktail patties Deep fried Nile perch finger II
Melon with Portwine Cheese and bacon tart Nile perch in white wine sauce
Prawn cocktail Ravioli Pomodoro
Crawfish cocktail Tangliatelle Alfredo
Half avocado vinaigrette Fettucine a la Bolognese
Eggs russian style
Fish and Seafood cocktail
MEAT
8. BEET 9. VEAL 10. LAMB
Boiled Beef Brown lamb stew

Brown beef stew White veal stew Roast best end of lamb
Hungarian goulash Veal Flakes in Mushroom Stuffed roast shoulder of lamb
Braised beef I Sauce Stuffing for lamb and mutton
Braised beef II Lamb cutlet and chops
Braised beef steaks Provencale
Roast sirloin of beef
Sirloin steak
Fillet Steak
Rump steak
Tournedos
Hamburger steak
Beef olives
Stuffing for beef olives
11. PORK 12. POULTRY 13. POTATOES AND

VEGETABLES
Roast pork Roast chicken Boiled Potatoes

Brown pork stew Brown chicken stew Mashed Potatoes
Pork cutlets Fricasses of chicken Duchess Potatoes
 Escalopes Poached chicken with Croquette potatoes
 Steaks (chop) supreme sauce Dauphine potatoes
French fried potatoes
Roast potatoes
Fondant potatoes
Boulangere potatoes
Lyonnaise Potatoes
Berrichone potatoes
Dauphinoise potatoes
13a. 14. FARINACEOUS/ 15. EGGS

CEREALS
Buttered fresh beans Buttered spaghettis, noodles, Soft boiled eggs

Braised celery maccoroni Medium boiled eggs
Boiled cauliflower Gratinated maccaroni Hard boiled eggs
Cauliflower Mornay Gnocchi roman style Poached eggs
Cauliflower polonaise Steamed rice Scrambled egg
Braised cabbage flemish style Flour dumplimgs Fried eggs
Braised red cabbage Omelettes
Glazed carrots
Vichy carrots
Creamed carrots
Buttered peas
Peas French style
Stuffed tomatoes provencale
Broccoli milanaise
Buttered spinach
Mixed vegetable stew
Buttered baby marrows
Stewed mushrooms
16. FISH GARNISHES 17. SALADS AND SALAD 18. DRESSINGS

DRESSINGS
FISH GARNISHES Cole slaw Original French dressing

Cole slaw Mombasa American French dressing
Argenteuil Bretonne salad Blue cheese dressing
Bonne femme Nicoise Salad Thousand Island dressing
Russian salad
Chicken salad I
Chicken salad II
Andalouse salad
Sweet corn salad
Palm beach salad
Tunafish salad
Crab meat salad
Craw fish salad
Italian salad
Chef’s salad
Greek salad
19. MEAT AND POULTRY 20. ADDITIONAL DISHES

GARNISHES
Americaine
Ancienne
Argenteuil
Bouquetiere
Bourgeoise
Chasseur
Clamart
Maryland
Printaniere
Provencale
Rossini
Tyrolienne
Viennoise
THE MISE EN PLACE
What mise en place means
Before we start to cook a dish, it is important that we have all the necessary raw materials and ingredients
ready on hand. Furthermore, we have to ensure that all the equipment and tools necessary to work are at
our disposal. In the kitchen language this is called mise en place.
Only a correct mise en place allows you to work with speed so as to produce several dishes in an efficient
and economical way.
How to make mise en place

1. Study the recipe Type of ingredients, tools and equipment to be used
2. Arrange tools and equipment Arrange the various tools and equipment needed for the
dishes you prepare.
3. Collect the raw materials and ingredients Weigh and measure the ingredients in the accurate
quantities.
4. Prepare ingredients ready to cook Make the basic preparations like washing, peeling,
cutting deboning, etc.
5. Set up mise en place and check Place the correct amount of the ingredients on the table
or on trays and check that nothing is missing now you
can start to cook.
THE DIFFERENT VEGETABLE CUTS
Brunoise a method of cutting vegetables into fine dices Diagrams
(Carrots, turnips, leek, sweet peppers, etc.)
To cut vegetables into Julienne means to cut very

thin sticks. Ham, bacon, mushrooms, ox-tongue,
Julienne etc.
Macédoine Vegetables, cut into dices larger than a Brunoise
Vegetables cut into square thin slices.

Paysanne
Chiffonade A coarse julienne of lettuce.
Batonnetts Are small sticks cut from carrots, turnips, etc.
Turned vegetables Are vegetables like carrots, turnips, potatoes cut

into equal size and shape. This uniform cut is
done by using a turning-knife. As this is a costly
method of cutting vegetables, we must ensure
that we use all the trimmings (soups, etc.)
BOUQUET GARNI
Are aromatic vegetables with herbs tied together into a little bundle. The proportions of these vegetables
are adjusted depending on the nature of the dish. Bouquet garni can be small medium, or large.
When adding the herbs to the vegetables-bouquet, we have to use them sparingly, to make sure that its
flavour is not dominating the dish we have to prepare.
The Composition of a Medium Sized Bouquet Garni
Bouquet garni
1 leak, 1 onion, ¼ celery, parsley stems,

1 carrot, 1 bay-leaf and 2 cloves
Wash, peel and trim the vegetables, arrange them to a bundle and tie it up with strings. Attach the bay-
leaf with the cloves onto the onion.
For beef-stock, some cabbage should be added. The bouquet garni has to be removed always before
straining.
MIREPOIX
Mirepoix is a mixture of vegetables cut into rough cubes with the addition of various herbs and spices.
The purpose of adding mirepoix is to enhance the flavour of stocks and sauces. It is used as well for
braised meats, roasts and poultry. The proportion of these vegetables and spices are adjusted depending
on the nature of the dish.
o This kind of herbs we use will depend on the dish we will prepare.
o The amount of mirepoix is about 5% of the food item to be prepared.
o The mirepoix has to be removed always before serving!
The Composition of Mirepoix

2 carrots, 2 onions ¼ celery,
Parsley stems and herbs.
STOCKS (fonds de cuisine)

Stock is a liquid containing some of the soluble nutrients and flavours which are extracted from bones,
vegetables and spices, by prolonged and gentle simmering.
Good stocks are the foundation for good cooking and therefore, the greatest possible care should be taken
in their production. The following points should give some assistance in stock making.
1. Bones, vegetables and other ingredients used must be fresh.
2. If bones are not fresh, blanch them. Blanching will cleanse the bones.
3. To get the most flavour from the bones, cook them for sufficient time.
4. Bones should be chopped into small pieces, so as to get the best possible extract of flavour and
gelatinous material.
5. To ensure clean stock, remove scum and fat that appears on the surface of the stock as soon as
possible
6. Let the stock simmer, do not disturb it, any disturbance will cause the stock to become cloudy.
7. Bones, vegetables and other ingredients used in stock preparation should be in proper proportion.
8. Stock is a base for other preparation. These preparations will be seasoned, therefore, use small
quantities of salt and spices when making a stock.
9. If stock is used to produce meat or fish glaze, salt should be omitted, as a salted stock would
produce a very salty glaze.
10. The strained stock should be cooled as quickly as possible. Do this by placing the pot containing
the stock into cold water.
11. If a stock foams, (during cooling or reheating) bacterial action has set in; it must be discarded.
12. Stocks are never covered with a lid during the cooking process.
The brilliant Chef Escoffier wrote in one of his cookery books:
“STOCK IS EVERYTHING IN COOKING”
BEEF STOCK STOCK 1
Bouillon YIELD 10 lt
MISE EN PLACE
5 Kg. Beef bones Chopped into small pieces

500 gr. Ordinary Bouquet garni
20 pcs White peppercorn crushed
1 Onion Washed and cut across into halves

without peeling.
Browned in the oven or on the hot plate
12 lt. Water
Salt
PREPARATION
1. Place beef bones into cold water, blanch, refresh and drain off.
2. Place the bones in a stock pot and add cold water (12 lt.).
3. Bring to the boil and skim off all scum.
4. Add the bouquet garni, spices and salt.
5. Re-boil and lower the heat in order to simmer the stock for about 3 hours.
6. Skim frequently.
7. Strain, re-boil and skim off the fat.
8. Use according to the particular recipe
9. If the beef stock is not used immediately cool it down and keep it in a clean container in the
refrigerator.
PRESENTATION REMARKS HEALTH TIP

1. Never cover the pot with a lid. Skim off excess fat
2. The broth of boiled beef can be used as
bouillon.
3. If the beef bones are fresh blanching
may be omitted.
WHITE STOCK STOCK 2
Fond Blanc
10 lt
MISE EN PLACE
NOTE: This stock may be prepared from veal or beef bones Preference is given to veal bones.
QUANTITY INGREDIENTS REMARKS

5 kg Veal or beef bones chopped into small pieces
500 gr. White bouquet garni
Salt
20pc White peppercorns
12 lt. Water
PREPARATION
1. Place the beef or veal bones in cold water, blanch, refresh and drain off.
2. Place the bones in a stock pot and add 12 lt. Cold water
3. Bring to the boil and skim off all scum.
4. Add the bouquet garni and salt.
5. Re-boil, reduce the heat and let it simmer for about 2½ to 3 hours.
6. Skim frequently.
7. Strain, re-boil and use according to the particular recipe.
8. If the white stock is not used immediately cool it down and kept it in a clean container in the
refrigerator.

1. Never cover the pot with a lid. - Skim off excess fat
2. If the bones are fresh, blanching may be
omitted.
CHICKEN STOCK STOCK 3
Fond Blanc 10 lt
MISE EN PLACE
5 Kg. Chicken bones/necks and pinions Chopped into small pieces,

washed and drained off.
500 gr. White Bouquet garni White parts of vegetables to be
used as Bouquet garni
20pc Pieces white pepper Corn crushed
12 lt. Water
PREPARATION
1. Place the bones in cold water, blanch, refresh and drain off
2. Place the bones in a stock pot add 12 lt. Cold water
3. Bring to boil and skim off all scum.
4. Add the bouquet garni, salt and peppercorns
5. Re-boil, lower the heat and let it simmer for about 1½ to 2 hours.
6. Skim frequently.
8. If the stock is not used immediately cool it down and keep it in a clean container in the
refrigerator.

2. The broth of boiled chicken can be
used as chicken stock.
3. If the bones and offals are fresh
blanching may be omitted.
FISH STOCK STOCK 4
Fond de poisson 10 lt
MISE EN PLACE
5 Kg. Fish bone Chop roughly and wash

100 gr. Onion Cut into slices
150 gr. Leek Cut into slices if on hand
50 gr. Mushroom trimmings
½ lt. White wine
Salt
1 Bay leaf
½ Lemon Squeeze out the juice
1 dl. Oil
Thyme
10 lt. Water
PREPARATION
1. Heat the oil in a large stewing pot.

2. Add the fish bones and the vegetables and sweat them for about 10 minute without
allowing any colouring.
3. Pour off the oil and add white wine and cook shortly
4. Add 10lt. cold water, Bring to the boil and skim off all scum.
5. Add spices, lemon juice and salt.
6. Re-boil and lower the heat and let it simmer for about 20 minutes.
7. Skim frequently.

2. Never blanch fish bone. - use vegetable oils or seed oils
BROWN STOCK STOCK 5
Fond Brun 10 lt
MISE EN PLACE
5 Kg. Veal or pork bones Chopped into small pieces

100 gr. Mirepoix
100 gr. Fat
Salt
Rosemary Leaves
Cooking fat
12 lts. Water
NOTE: This stock may be prepared from veal or pork bones or mixed. Preference is given to
veal bones.
PREPARATION
1. Place a roasting or braising pan in the hot oven (230ºC) and heat the fat.
2. Add the bones and roast them until nice brown. (Turn frequently).
3. Lower the heat and add the mirepoix, roast again until the mirepoix turns brown. Add
rosemary leaves
4. Transfer bones and mirepoix into a stock pot. Keep aside.
5. Pour off the roasting fat and dilute the roasting sediments by adding some water.
Add it to the bones.
6. Add 12lt. Cold water, bring to boil and skim off all scum.
7. Add spices and salt and let it simmer for about 2½ to 3 hours.
8. Skim frequently.
10. If the stock is not used immediately cool it down and keep it in a clean container in the
refrigerator.
1. Never cover the pot with a lid. - use vegetable oils or seed
2. Brown game stock. oils
Prepare for brown stock replacing. - Skim off excess fat
Veal or pork bones with game bones.
VEGETABLE STOCK STOCK 6
Fond de legumes 10 LT
Quantities Ingredients REMARKS

1.5dl Corn oil
300 gr Onions, chopped
300 gr Leeks, Sliced
150 gr Celery, diced
100 gr Tomatoes, sliced
100 gr Carrots
1 clove Garlic
1 Bay leaf
1 Clove, whole
12 liters Water
15 grams Salt
PROCEDURE
1. Sauté the onions and leeks in the fat for a few minutes. Add other vegetables and sauté until
translucent.
2. Add 12 litres of water and the salt and simmer for approximately 1 hour.
3. Strain through cloth, pressing on vegetables to release as much liquid as possible

1. Never cover the pot with a lid. - use vegetable oils or seed oils
THICKENING AGENTS
Roux
Roux is the most popular thickening agent. It is composed of flour and butter at the ratio of 3 to 2 and it
is a cooked mixture.
a) White roux: Melt the butter, add the flour and cook for a few minutes over a low heat
while stirring constantly.
b) Blond roux: It is made it the same manner as the white roux, but it is cooked a little
longer. It is finished when the flour has a blond colour.
c) Brown roux: It is made in the same manner as the blond roux but it is cooked until the
flour has a very distinct light brown colour and nutty aroma.
Manie Butter
Manie butter is an uncooked paste of butter and flour of equal parts by weight. A small amount is used
to give the final touch to a sauce that just needs a little more thickening.
It just requires a minute or two of cooking. Manie butter is mainly used in “a la minute cookery.
Fresh Cream
Fresh cream is generally used to finish sauces and soups; it has also a slight thickening effect.
Egg Yolks
Egg yolks can be used to thicken certain sauces. Be careful when adding egg yolks to a sauce or it will
curdle. Do not let a sauce containing egg yolks boil.
Liaison: (Fresh cream and egg yolks)
Liaison is a very popular thickening agent in white sauces and cream soups. A liaison consists usually of
2/3 cream and 1/3 egg yolk (1 dl. Fresh cream and one egg yolk). The quantity of liaison added to the
soups and sauces varies from establishment to establishment due mainly to economical reasons. Don’t let
soup or sauce containing liaison to boil.
Refined Flour and Starches

These are products such as arrow root, corn flour, fecules, etc. They are diluted with water, milk or stock
then poured into the boiling liquid and allowed to boil for a few minutes. Thickening power of these
products is usually stronger than the one ordinary flour therefore only small quantities should be added.
BLOOD
Fresh blood can be used as a thickening agent in the preparation of game stews (civet). Gradually pour
the blood in the sauce stirring continuously. Do not re-boil the sauce.
SAUCES
A sauce is a thin or partially thickened liquid compounded from various foods.
Sauces are used as a food accompaniment to enhance the flavour of the food and to excite the appetite.
Sauces are classified as follows:-
a) Hot basic sauces

b) Cold basic sauces
c) Derivations of hot basic sauces
d) Derivations of cold basic sauces
e) Gravies
f) Hot and cold special sauces
All thickened sauces should be smooth, light in texture and definite in taste. The thickening medium
should be used in moderation.
Gravies, in the true sense, are the defatted juices of roasted meat, they are usually not thickened, they are
a good accompaniment to the roast from whose juices they were produced.
Most of the hot basic sauces use stock as a basic ingredient. Thus the making of a good stock is
important. To create a good sauce one must spend time and effort, and a lot of experience is required to
produce sauces of exquisite taste and flavour.
Basic Hot and Cold Sauces
Basic brown sauce - Sauce demi glace = hot

Basic white sauce (veal) - Velouté = hot
Basic white fish sauce - Velouté de poisson = hot
Basic white chicken sauce - Velouté de volaille = hot
Basic milk sauce - Sauce béchamel = hot
Tomato sauce - Sauce tomate = hot
Basic butter sauce - Sauce hollandaise = warm
Oil and vinegar sauce - Sauce vinaigrette = cold
BASIC BROWN SAUCE BASIC SAUCE 1
Sauce Demi-Glace 10 lt
MISE EN PLACE
5 Kg. Veal or pork bones (or mixed) Chopped into small pieces
100 gr. Bacon or ham trimmings If on hand
300 gr. Mirepoix
500 gr. Tomato paste
100 gr. Flour
½ lt. White Wine
20pcs Cloves
20 pieces
BASIC WHITE SAUCE White pepper-cor
(Veal, Chicken, Fish) Crushed.
BASIC SAUCE 2
Thyme
Veloute de veau, volaille or poisson 10 lt.
15 lt. Brown stock
100gr Cooking fat
MISE EN PLACE
Rosemary leaves
PREPARATION
QUANTITY1. Place a large INGREDIENTS REMARKS

braising pan in the hot oven (230ºC) and heat the fat.
2. Add the bones roast until brown. Then add the bacon trimmings and roast until browning
900 gr. starts Flour
600 gr. 3. Lower theButterheat and add the mirepoix, roast until the vegetables are brown. Transfer the
or Margarine
10 lt. pan onto the stove.
White Stock of the particular flavour required i.e.,
4. Pour off the roasting fat and add the tomato paste, mix
chicken fish,well andfor
etc., deglaze
its with wine
utilization
5. Add white wine, mix. Add the flour mix well to distribute the flour evenly.
afterwards.
6. Add the brown Salt stock, bring to the boil and skim off all scum.
7. Add the spicesPepper and place the braising pan back into the oven or continue on stove
8. Simmer for 2½ to 3 hours. Stir and skim off fat from time to time.
PREPARATION
9. Strain the sauce through a conical strainer or straining cloth.
1. 10. Reboil
Bring and reduce
the stock to boil by
andone-third,
let it coolor to the required thickness.
slightly.
11. Strain again, reboil and use according
2. Prepare a white roux and allow to cool slightly. to the particular recipe.
3. 12.
AddIf the
the stock
saucetoisthe
notroux
usedand
immediately, cool with
mix thoroughly it down and keep
a whisk, it inand
add salt a clean container in the
pepper.
refrigerator.
4. Bring the sauce to the boil whisking all the time.
PRESENTATION
5. Cook over gentle REMARKS HEALTH
heat for 40 minutes TIP
stirring frequently.
6. Strain through a straining cloth or fine conicalbutter
- Replace with vegetable oils or seed oils that
strainer.
7. Place in a clean container and coverprovide polyunsaturated
the surface with meltedfattybutteracids.
to prevent skin
forming. - Substitute tomato paste with fresh tomatoes
8. Use according to the particular recipe. - Use corn starch as a thickening agent instead of roux

Avoid aluminum equipment - Use low fat margarine
for this preparation. - Use sea salt
- avoid flour for those allergic to
gluten use cornstarch instead or
gluten free flour as a thickening
agent instead of roux
BASIC MILK SAUCE BASIC SAUCE 3
Sauce Bechamél 10 lt
MISE EN PLACE
900 gr. Flour

600 gr. Butter or Margarine
10 lt. Milk
Onion Coarsely sliced
Salt
Nutmeg
1 Bay leaf
2 Cloves
PREPARATION
1. Boil the milk and allow to cool slightly.

2. Heat the butter and add the onions, sweat without colouring. Add the flour and prepare
the roux. Allow to cool slightly.
3. Add the milk to the roux and mix thoroughly with a whisk.
4. Bring the sauce to the boil and spices add salt.
5. Cook gently for 30 minutes stirring from time to time.
6. Strain through a straining cloth or fine conical strainer.
7. Place in a clean container, then cover the surface with melted butter to prevent skin
forming.
8. Use according to the particular recipe.

Avoid aluminum equipment for - Use low fat margarine
this preparation. - Use low fat milk
- Use sea salt
- avoid flour for those allergic to
gluten, use cornstarch instead or
gluten free flour as a thickening
agent
TOMATO SAUCE BASIC SAUCE 4
Sauce Tomato 10 lt.
MISE EN PLACE
QUANTITY SAUCE INGREDIENTS

HOLLANDAISE REMARKS
BASIC SAUCE 5
200 gr. Bacon and Ham Trimmings Cut into small pieces
Sauce
400hollandaise
gr. Mirepoix 1 lt.
2 lt. Oil
500 gr. Flour MISE EN PLACE
1.8 kg. Tomato paste
QUANTITY
12 lt. INGREDIENTS
White stock REMARKS
½ dl. Vinegar
Garlic (Cider or white wine vinegar only)
½ dl. White
Salt wine Never use substitute vinegar
20 pcs. White
Ground pepper-
white pepper
Crushed
1 corn
Bay leaf
50 gr. Onion
Thyme Finely chopped
6 PREPARATION Egg yolks
800 gr. Butter (unsalted) Melted and clarified
6 gr. 1. Heat the oil in a large stewing pan; add mirepoix, garlic and trimmings. Fry them to a very
Salt
1 gr. light golden brown
Cayenne colour.
pepper
¼ 2. Add the tomato Lemonpaste mix well and add the flour. Mix thoroughly with a wooden spoon
Juice
over
PREPARATION the heat until smooth.
3. Add the stock, mix well and bring to the boil. Skim off the scum.
1. 4.Place
Addinthe spices,
a sauce saltthe
pan and simmer for onions,
pepper-corn, 1 hour. vinegar and wine.
2. 5.Bring
Passthese
through a conicaltostrainer
ingredients the boilextracting
and reduceallthem
the juices from the mirepoix, reboil and check
by two-thirds.
seasoning
3. Allow to cool and consistency of the sauce.
o 4.NOTE: If the sauceofiscold
Add one tablespoon too water
sharp and
due the
to the acidity of the tomato paste, a little sugar can be
egg-yolk.
5.added.
Place the pan in a water-bath and start whisking vigorously. Do not allow to become
too hot.
PRESENTATION
6. The mixture shouldREMARKS
thicken to a creamy consistency. HEALTH TIP
7. Gradually whisk 1.in The tomatomelted
the warm paste may be replaced
butter, - avoidthe
checking carefully flour for those allergic
temperature of to
by 2½
the water bath from time to to
time3 kg tomatoes
(40-50ºC). gluten use cornstarch instead
2. The
8. When all the butter has concentration
been absorbed of strain
the tomato or gluten
the sauce through free flourcloth,
a straining
correct seasoning andpaste
keephas
it intoabe taken
warm into
place. - Use fresh tomatoes to replace
o NOTE: consideration. tomato paste
a) The amount of salt used in this preparation will depend-on the usetype
vegetable oilsused.
of butter or seed oils
b) Too hot butter, a too hot water bath or butter added too quickly are the main
reasons for curdling. A hollandaise that curdles can be restored by using a soup-
spoon of cold water.

- For healthier option, reduce the egg yolks by
half.
- Use low fat margarine
- fermented vinegar instead of substitute
vinegar
MAYONNAISE SAUCE BASIC SAUCE 6
Sauce Mayonnaise 1 lt.
MISE EN PLACE
4 Egg yolks
10 gr. Salt
1 gr. Ground white pepper
1 tablespoon French mustard
¼ dl. White vinegar
½ Lemon Juice
7.5 dl. Oil
Worcester
PREPARATION
1. Place the egg yolks in a stainless steel bowl and add mustard, salt, pepper, vinegar and
lemon juice.
2. Whisk these ingredients to a creamy consistency. The mixture may thicken slightly.
3. Now add the oil first drop by drop, then in a thick trickle, whisking constantly until all the
oil has been incorporated.
4. When the sauce needs thinning for any purpose, they do so by using warm water or little
vinegar. Correct seasoning after the thinning.
5. Curdling of Mayonnaise: Cold oil or oil added too quickly is the main reasons for curdling.
A mayonnaise that curdles can be restored by using a soup-spoon of warm water.

- Use polyunsaturated oils e.g. vegetable
or seed oil etc
- fermented vinegar instead of substitute
vinegar
VINAIGRETTE SAUCE BASIC SAUCE 7
Sauce vinaigrette 1 lt.
MISE EN PLACE
200 gr. Onions Finely chopped
60 gr. Parsley Chopped and washed
6 dl. Oil
3 dl. Vinegar
20 Salt
Pepper
PREPARATION
1. Mix oil and vinegar, then add onions and parsley.
2. Add salt and pepper, taste.

This sauce should never be stored - Use polyunsaturated oils e.g.
for long time as the parsley vegetable oils or seed oils
becomes discoloured and the - Use lemon juice or fermented
onions turn sour. vinegar instead of substitute
vinegar for the vinaigrette
sauce
RAVIGOTE SAUCE DERIVATION 1
Sauce ravigote (Vinaigrette Sauce)1 lt.
MISE EN PLACE
1lt Basic vinaigrette
2pc Boiled eggs Chopped
1 tsp Dijon mustard
5g Capers Chopped
10 g Gherkins Chopped
5g Chives Chopped
Salt & pepper To taste
PROCEDURE
1. Make the sauce by combining all the ingredients in a bowl, Season with salt and pepper.

- Use polyunsaturated oils e.g. vegetable oils or
seed oils
- Use lemon juice or fermented vinegar instead
of substitute vinegar for the vinaigrette sauce
- Use egg white part of the boiled egg.
BORDELAISE SAUCE DERIVATIONS 2
Sauce Bordelaise (Basic Brown Sauce)1 Lt.
MISE EN PLACE
2.5 dl. Red wine Preferably Bordeaux wine

20 White pepper corn Crushed
1 Bay leaf Broken into small pieces
Little thyme
¼ Lemon (in juice)
8 dl. Basic brown sauce
150 gr. Bone marrow cut into 5 mm cubes
Salt
PREPARATION
1. Pour the wine into a sauce pan and add chopped onions, pepper corn, bay-leaf and thyme. Bring it
to the boil reduce it by two-thirds.
2. Add the warm basic brown sauce, mix thoroughly and simmer for 10 to 15 minutes.
3. Pass through a straining cloth or a fine sieve, re-boil and add lemon juice and salt. Taste and correct
seasoning if necessary.
4. Quickly blanch the bone marrow and incorporate it into the sauce.
NOTE: - This sauce can be served with:-

 pan-fried sirloin steaks
 pan-fried rump steaks
 pan-fried tournedos

Bordelaise sauce can be served separately or the steaks can be masked with the sauce.
Bordelaise sauce is generally served for beef meat only.
This sauce is also suitable for certain vegetable preparations e.g. celery bordelaise.
HEALTH TIP
PRESENTATION REMARKS - Replace butter with low fat margarine
- Refer basic brown sauce
ROBERT SAUCE DERIVATIONS 3
Sauce Robert (Basic Brown Sauce)1 lt.
MISE EN PLACE
2.5 dl. White wine

80 gr. Onion finely chopped
9 dl. Basic brown sauce
50 gr French mustard
¼ Lemon (in juice)
Salt
Pepper
50 gr. Butter
PREPARATION
1. Pour the wine into a sauce pan and add chopped onions. Bring it to the boil and reduce by two-
thirds.
2. Add the warm basic brown sauce, mix thoroughly and simmer for 10 to 15 minutes.
3. Pass through a straining cloth or fine sieve, re-boil and season with lemon juice, salt pepper and
French mustard. Taste and correct seasoning if necessary. Finally blend in the butter.

Robert sauce is mainly NOTE:- This sauce can be served - Replace butter with low fat
served separately with:- margarine
 Grilled or pan-fried pork cutlets. - Refer basic brown sauce
 Pork steaks
 Pan-fried pork escalopes or fillets
mignons
BIGARADE SAUCE DERIVATIONS 4
Sauce Bigarade (Basic Brown Sauce)1LT
MISE EN PLACE
2 dl. Port wine

1 dl. Orange Juice
8 dl. Basic Brown sauce
30 gr. Butter
Salt
Cayenne Pepper
1 table spoon Curacao Liquor
Orange and lemon peel Cut into fine julienne, blanched, refreshed
and drained.
PREPARATION
1. Pour the port wine into a sauce pan, add the orange juice and bring it to the boil, reduce by two-
thirds.
2. Add the warm basic brown sauce, mix thoroughly and simmer for 10 to 15 minutes. Pass
through a straining cloth or fine conical strainer.
3. Season with salt, cayenne pepper and Curacao, taste and correct seasoning if necessary. Finally
add the blanched orange and lemon peel julienne. Gradually blend in the butter
NOTE: - This sauce is usually served with roast duck.

- Replace butter with low fat margarine
PORTWINE SAUCE DERIVATIONS 5
Sauce au porto (Basic Brown Sauce)1 lt.
MISE EN PLACE
8.5 dl. Basic brown sauce

1.5 dl. Portwine
10 gr. Butter
Salt
Pepper
PREPARATION
1. Bring the basic brown sauce to the boil. Add salt and pepper pass through a straining cloth
or a fine conical strainer.
2. Add the port wine and cook the sauce for 8 to 10 minutes. Taste and correct seasoning if
necessary.
3. Finally blend in the butter.
o NOTE: - This sauce is usually served with boiled, salted ox-tongue and boiled ham or
gammon.

SUPREME SAUCE (Chicken) DERIVATIONS 6
Sauce Supreme (Basic white Sauce) 1 lt.
MISE EN PLACE
9 dl. Basic white chicken sauce

1 dl. Fresh cream
40 gr. Butter
¼ Lemon (in juice)
Salt
Pepper
PREPARATION
1. Bring the basic chicken sauce to the boil. Pass through a straining cloth or fine
conical strainer. Add fresh cream, lemon juice, salt and pepper. Gradually blend in
the butter.
2. Taste and correct seasoning if necessary.
o NOTE:- This sauce is usually served with boiled chicken.
HEALTH TIP
PRESENTATION REMARKS - Use low fat margarine in place of
butter
- Refer basic white sauce
MUSHROOM SAUCE I (Chicken) DERIVATIONS 7
Sauce aux Champignons (Basic White Sauce) 1

lt.
MISE EN PLACE
8 dl. Basic white chicken sauce

200 gr. Cooked mushrooms
½ dl. Fresh cream
Salt
Pepper
PREPARATION
1. Drain the cooked mushrooms and slice them finely. Reduce the mushroom stock.
2. Bring the basic white chicken sauce to the boil, add the mushroom stock. Simmer for 10
minutes, stirring occasionally. Pass through a straining cloth or fine conical strainer.
3. Add the sliced mushrooms to the sauce mix carefully. Season with salt and pepper, add
the fresh cream and taste the sauce. Correct seasoning if necessary.
NOTE: - This sauce is usually served with boiled chicken.

- Use low fat margarine in place
Mushroom sauce II is prepared the of butter
same manner but replacing the - Use low fat cream
basic white chicken sauce by basic - Refer basic white sauce
white veal sauce. This sauce is
used with various “a la minute”
preparations of veal and pork meat.
ALLEMANDE SAUCE (Veal) DERIVATIONS 8
Sauce allemande (Basic White Sauce) 1

lt.
MISE EN PLACE
9 dl. Basic white veal sauce

1 dl. Fresh Cream
¼ Lemon in juice
Salt
Pepper
40 gr. Butter
PREPARATION
1. Bring the basic white veal sauce to the boil. Pass through a straining cloth or fine conical
strainer.
2. Add the cream and season with lemon juice, salt and pepper.
o NOTE:- This sauce plays an important role in various “a la minute” preparation of veal and
pork meat, such as:-
 escalopes de veau a la creme,
 mignons de porc a la creme etc.

In most cases a small amount of - Use low fat margarine in place of
basic sauce or gravy is added, or butter
the deglazed frying sediments of - Use low fat cream
the respective meat are reduced - Refer basic white sauce
and added to the sauce.
DERIVATIONS 9
CAPER SAUCE (Veal)

Sauce aux Capers (Basic White Sauce) ½ Lt
MISE EN PLACE
8 dl. Basic white veal sauce

1 dl. Fresh Cream
7.5 dl. Capers
Salt
Pepper
Butter
PREPARATION
1. Bring the basic white veal sauce to the boil.

2. Pass through a straining cloth or fine conical strainer.
3. Add the cream and season with salt and pepper.
4. Add the capers, taste the sauce and correct seasoning if necessary.
NOTE:-
This sauce is usually served with boiled beef, boiled leg of lamb, boiled salted ox -tongue.
HEALTH TIP
PRESENTATION REMARKS - Use low fat margarine in place of butter
- Use low fat cream
WHITE WINE SAUCE (Fish) DERIVATIONS 10
Sauce au Vin Blanc (Basic white Sauce) 1lt
MISE EN PLACE
8 dl. Basic white fish sauce

1 dl. Fresh Cream
¼ Lemon (in juice)
40 Butter
Salt
Pepper
2 dl. White wine
PREPARATION
1. Pour the white wine into a sauce pan and bring it to the boil. Reduce by half.
2. Add the warm basic white fish sauce and let it simmer for about 10 minutes.
3. Strain the sauce through a straining cloth or fine conical strainer.
4. Add the cream with lemon juice, salt and pepper. Gradually blend in the butter.
NOTE:-
This sauce is basically used for all preparations where poached fish is masked with white wine sauce.
The strained and concentrated stock of poached fish is then added to the sauce. This sauce can be used
also in various seafood preparations. (Prawns, Crawfish, Mussels etc)

- Use low fat margarine in place of butter
- Use low fat cream
CREAM SAUCE DERIVATIONS 11
Sauce Creme (Bechamel) 1 lt.
MISE EN PLACE
8.5 dl Basic Milk sauce

1.5 dl. Fresh Cream
Salt
Pepper
PREPARATION
1. Bring the basic milk sauce to boil. Pass through a straining cloth or fine conical strainer. Add the
cream, season with salt and pepper. Taste and correct seasoning if necessary.
NOTE:-
This sauce is mainly used for vegetable preparation such as creamed carrots, creamed turnips etc.

- Use low fat cream
- Refer Basic Milk sauce
MORNAY SAUCE DERIVATIONS 12
Sauce Mornay (Bechamel) 1 lt.
MISE EN PLACE
8 dl Basic Milk sauce

1 dl. Fresh Cream
80 gr. Grated Cheese Local gruyere of KCC or tavern.
20 gr. Butter
Salt
Cayenne pepper
PREPARATION
1. Bring the basic milk sauce to boil. Pass through a straining cloth or fine conical strainer.
2. Add the grated cheese and mix thoroughly to dissolve the cheese. Add the cream add salt and
cayenne pepper.
3. Gradually blend in small flakes of butter, stirring continuously, taste and correct seasoning if
necessary.
NOTE:-
This sauce is mainly used for vegetable preparation such as cauliflower a la mornay etc. Mornay sauce
is also used in seafood and fish preparation e.g. crawfish thermidor. There are also a number of meat
preparations and other dishes where by sauce mornay is used.

- Use low fat cream
- Refer Basic Milk sauce
BEARNAISE SAUCE DERIVATIONS 13
Sauce Bearnaise (Hollandaise Sauce) 1lt
MISE EN PLACE
1 lt. Hollandaise Sauce

20 gr. Chopped parsley
20 gr. Chopped tarragon Leaves
PREPARATION
* Add the chopped parsley and chopped tarragon leaves to the hollandaise sauce, mix well.
NOTE:-
Bearnaise sauce is mainly served with grilled beef and lamb. This sauce is also used for various fish
preparation.

It is advisable to soak the dried tarragon - Refer Hollandaise sauce
leaves in vinegar for about 12 hours, and to
use this tarragon vinegar to make the
reduction; the soaked
Leaves can be chopped and added to the
bearnaise.
TARTARE SAUCE DERIVATIONS 14
Sauce Tartare (Mayonnaise) 1 lt.
MISE EN PLACE
8 dl. Mayonnaise sauce

1 Hardboiled egg Shelled, and finely chopped
30 gr. Capers Drained and finely chopped
40 gr. Gherkins finely chopped
50 gr. Onions finely chopped
20 gr. Parsley finely chopped
PREPARATION
* Add the chopped ingredients to a well spiced mayonnaise sauce and mix well.
NOTE:-
This sauce can be served with deep fat fried fish, and seafood, crumbed and pan fried fish and cold
roast beef.
HEALTH TIP
PRESENTATION REMARKS - Use egg white when preparing tartare
sauce to substitute the whole hardboiled
egg.
- Avoid use of hardboiled egg for those
allergic to eggs
COCKTAIL SAUCE DERIVATIONS 15
Sauce Pour Cocktails (Mayonnaise) 1 lt.
MISE EN PLACE
There are many (different) variations of this sauce. Most Chefs use their own special recipe. However, a
cocktail sauce should be strong and spicy in taste and sweet-sour in flavour. Brandy used for this
preparation should be of good quality.
8 dl. Thick mayonnaise

½ Tomato Ketchup
10 gr. Tomato Paste
½ Orange (in juice)
Salt
Cayenne Pepper
Tobasco Sauce just one or two drops
1 dl. Fresh Cream whipped
½ dl. Brandy
PREPARATION
1. Add all ingredients except the cream to the mayonnaise and mix thoroughly. Tastes if seasoning is not
sufficient add more spices. Be careful when adding cayenne pepper and Tabasco sauce use small
quantities only.
2. Finely fold in the whipped cream, which makes the sauce smooth and creamy.
HEALTH TIP
PRESENTATIO REMARKS - Eliminate the tomato paste
N This sauce can be used for all - use homemade tomato ketchup
seafood and fish cocktails. - Eliminate brandy for the alcohol averse.
CURRY SAUCE SPECIAL SAUCE (HOT) 1
Sauce Curry 1 lt.
MISE EN PLACE
1 dl. Oil
300 gr. Onions sliced
35 gr. Curry powder
5 gr. Fresh ginger
10 gr. Garlic Chopped
5 gr. Dhania Roughly chopped
300 gr. Tomatoes Sliced
1 pc. Cinnamon stick
6 pc. Cardamon seeds
3 pc. Cloves
8 dl. White stock
Salt
PREPARATION
1. Heat up the oil in a stewing pot and glaze the onions slightly. Add the garlic, ginger, curry
powder all at once and sweat all the ingredients for about 5 minutes while stirring.
2. Add dhania, tomatos and continue frying for another 5 minutes.
3. Then add spices and stock; bring to the boil and simmer the sauce for 45 minutes.
4. Mash the sauce through the sieves, bring back to the boil, taste, and correct seasoning.

Add fresh coriander This sauce can be used for all
(Dhania) when serving types of curries including
vegetable curries.
CURRY PASTE BASIC 1a
PREPARATION
Pate’ Curry 900 GR
MISE EN PLACE
120 gr. Coriander seeds Fresh ground

60 gr. Chilli powder
50 gr Cumin seed Fresh ground
60 gr. Garam masala
30 gr Tumeric powder
26 gr Fenugreek seeds Fresh ground
26 gr. Fennel seeds Fresh ground
24 gr. Ginger powder
14 gr. Yellow Mustard seeds
5dl water
3 dl Clear vinegar
2.5 dl Corn oil
PREPARATION
1. Mix ground spices together. Add vinegar and water and mix into a paste. Leave for 15
minutes.
2. In a large pan, heat the oil. Add the paste (careful of the spluttering) lower the heat and
stir fry for 5-10 minutes. As the liquid is reduced, the paste will begin to make regular
bubbling noise, if you don’t stir it will splutter. This is your audible clue that it is ready.
You can tell if the spices are cooked by taking the pan off the stove
3. Leave to stand for 3-4 minutes. If the oil floats to the top, then the spices are cooked. If
not, add a little more oil and repeat. Bottle the paste in a sterilized jar then heat up a little
more oil and repeat.
4. Bottle the paste in a sterilized jar then heat up a little more oil and ‘cap’ off the paste by
pouring in enough oil to cover. Seal and store. If properly cooked, it will last indefinitely.
REMARKS HEALTH TIP

 This paste can be used for all types of curries
including vegetable curries.
 Fry onions, garlic, and pureed tomatoes then
add curry paste. Finish with fresh coriander
leaves.
COCONUT SAUCE SPECIAL SAUCE 2
Sauce de coco 1 lt.
MISE EN PLACE
2 dl. Whole Coconut Grated

½ lt. Stock (white)
½ pt. Milk
20-25 gr. Corn flour
1 pc. Coconut water
20 gr. Butter
½ pc. Green pepper brunoise cut
1 pc. Garlic clove chopped
½ teaspoon Turmeric Powder
Chopped dhania
1 teaspoon Curry powder
PREPARATION
1. Place coconut in a pan; add milk, stock and salt. Bring it to the boil, then add coconut
water and simmer for 5 minutes.
2. Strain the liquid by pressing the coconut in the strainer.
3. Return to the boil and bind with the corn flour.
4. Melt butter in a sauce pan. Add all remaining ingredients one by one and glace except
dhania.
5. Finally add the coconut cream, bring to the boil and taste. If necessary add more corn
flour. (binding)

Add dhania when
serving
BOLOGNAISE SAUCE SPECIAL SAUCE 3
Sauce Bolognaise 10 persons:- 1.4 lt.
MISE EN PLACE
½ dl. Oil
700 gr. Beef meat Minced
150 gr. Onions chopped
2 pc. Garlic chopped
100 gr. Celery brunoise
100 gr. Carrot brunoise
70 gr. Tomato paste
20 gr. Flour
2 dl. Red wine
1 lt. Brown stock
Little Thyme
little Marjoram
Salt
Pepper
PREPARATION
1. Heat oil in a stewing pan, add the meat and fry it under frequent stirring for about 7
minutes. Add onions, garlic and fry these ingredients shortly again.
2. Add the vegetable brunoise, sweat for a short time and add the tomato paste.
3. Dust with the flour when tomato paste is brown.
4. Deglaze with the wine, fill up with the brown stock add salt and herbs and simmer for
about 50 minutes until the meat is tender.
5. Taste and correct seasoning, check the consistency.

This sauce is used for - Use lean beef trimmings for minced
several farinaceous dishes meat
like spaghettis, noodles, - Use fresh tomatoes instead of tomato
lasagne etc. paste
APPLE SAUCE SPECIAL SAUCE 4
Sauce aux Pommes 1 lt.
MISE EN PLACE
600 gr. Apple wedges Peeled

20 gr. Sugar
4 dl. Water
1 pc. Cinammon stick
1 dl. Lemon Juice
Cornstarch) For binding
Cold Water) (if necessary)
PREPARATION
1. Bring water, sugar, lemon juice and cinnamon stick to the boil.
2. Place in apples and stew them until tender.
3. Remove cinnamon stick and mash the apples with the juice.
4. Bring the mashed apples to the boil and check consistency if necessary bind slightly.

Usually served with roast - Avoid use of sugar
pork.
BARBECUE SAUCE SPECIAL SAUCE 6
Sauce Barbeque 1 lt.

SPECIAL SAUCE 5
MINT SAUCE
Sauce Menthe 1 lt.
MISE EN PLACE
QUANTITY INGREDIENTS MISE ENREMARKS PLACE

50 gr. Onion* finely chopped
20 gr. Garlic* chopped
QUANTITY
¼ dl. INGREDIENTS
Oil* REMARKS
5 gr. Ginger, fresh*
60 gr. Mint leaves Freshly chopped or from the jar.
1 pinch Nutmeg powder*
10 gr. Sugar Caramel.
1 pinch White pepper*
1 dl. Water
50 gr. Sugar*
¼ dl. Vinegar
50 gr. Tomato Paste*
8 dl. Water
¼ dl. Soya Sauce*
2 teaspoon Cornstarch
Few drops Lemon Juice*
1 pinch Cayenne Pepper*
PREPARATION
salt
1. Prepare the caramel.
¼ dl. Vinegar
2. Dilute with the water and vinegar and bring to the boil. Add the mint leaves and bind with the
2 dl. Tomato ketchup
diluted starch.
4 dl. Basic brown Sauce
100 gr. Green Peppers cut into brunoise
HEALTH TIP
100 gr. Pineapple cut into brunoise
PRESENTATION REMARKS - Use of fresh mint leaves is recommended
* Ingredients used for marinating of meat/poultry- Avoid commercially prepared mint sauce
PREPARATION Served with roasted or pan-
1. Caramelize thefried
sugar with the little water, and dilute the caramel when brown with little
lamb.
water.
2. Heat the oil in a stewing pan, sweat onions, garlic and green peppers.
3. Add tomato paste and sweat shortly.
4. Add all remaining ingredients except pineapple and bring it to the boil - then simmer for
few minutes and finally add pineapple dices.
5. Check consistency, taste, and correct seasoning.
NOTE: If meat has been marinated with part of the ingredients, the marinade is then used for
making of the barbecue sauce, by adding remaining ingredients.
HEALTH TIP
PRESENTATION REMARKS - Replace caramelized
sugar with honey
This sauce is served with barbequed - Use very ripe pineapples
meat & poultry such as - skewer, beef to lower the acidity of
steak, chicken, pork etc. The meat can the sauce
be marinated 2 days in advance with - Replace tomato paste
part of the ingredient (see under section with fresh tomatoes
“Mise En Place”, those items marked w
STEWED TOMATOES BASIC 1
PREPARATION
Tomatoes concasse Approximately 2 kg.
MISE EN PLACE
2 ½ - 3 kg. Tomatoes
1 Onion
50 gr. Garlic
1 dl. Oil
70 gr. Tomato Paste
Bay leaf
Oregano
Salt
Pepper
PREPARATION
1. Remove the eye and peel the tomatoes. Cut them into halves press out seeds.
2. Chop the tomatoes coarsely (concasse). Place them in a conical strainer to drain off
excess juices.
3. Chop onion and garlic finely.
4. Heat the oil in a sauce pan and sweat onion and garlic lightly without any colouring.
Add the tomato paste, mix well and add the chopped tomatoes.
5. Bring to the boil and simmer gently for about 10 to 15 minutes. Season with salt and
pepper.
6. Use according to the particular recipe.
HEALTH TIP
PRESENTATION REMARKS - Increase the quantity of tomatoes
and eliminate the tomato paste
RAVIOLI FILLING BASIC PREPARATION 2
Sauce a ravioli 10 portions
MISE EN PLACE

30 gr. Butter
300 gr. Braised Beef or other cooked meat leftovers except
lamb
300 gr. Blanched spinach or 300 gr. Deep frozen spinach
1 Small onion finely chopped
3 Cloves of garlic finely chopped
½ dl. Basic brown sauce (demi glace)
2 Egg yolks
Salt
Freshly ground black pepper
Thyme
Oregano
PREPARATION
1. Roughly dice the braised beef.
2. Heat the butter, sweat onions and garlic without allowing colouring. Add spinach, meat and spices
except pepper.
3. Fry lightly for about 4 minutes.
4. Pass all the ingredients through the mincer using a 1 or 2 mm disc.
5. Melt some butter in a sauce pan and add the mixture. Bring to the boiling point, stir constantly
with a wooden spoon. Add the basic brown sauce, salt and pepper. Mix thoroughly taste and
correct seasoning.
6. Remove from the heat and add the egg yolks and mix well and allow to cool.
7. Prepare ravioli according to description.
NOTE: There are various ravioli filling recipes in use. Variations in meat types, seasoning and other
ingredients
PREPARATION REMARKS HEALTH TIP

This filling may also be used to - Use egg whites
prepare canneloni.
UNCOOKED MARINADE FOR BUTCHER’S MEAT AND GAME. BASIC 3

PREPARATION
Marinade 5 lt
MISE EN PLACE
4.5 lt. Red wine

5 dl. Vinegar
400 gr. Onions
200 gr. Carrots
150 gr. Celery
2 pc Bay leaves
3 pc Cloves
20 White pepper corn
Thyme
Rosemary leaves
6 Juniper berries (if used for game)
Parsley stalks
PREPARATION
1. Wash, peel and rewash all vegetables. Cut all into mirepoix
2. Mix wine and vinegar, add all vegetables and spices. Place the meat cuts into a clean stainless steel
container or earthenware.
3. Pour the marinade over it. The meat must be covered completely with the marinade.
4. Place the marinated meat in the refrigerator for 6 to 10 days. Turn the cuts from time to time during
this period so that it is thoroughly impregnated with the marinade.

CAFE DE PARIS BASIC 4
PREPARATION
MISE EN PLACE
500 gr. Soft Butter

½ dl. Beef stock
1 teaspoon Mustard sauce
5 gr. Tarragon leaves Finely chopped
60 gr. Onion Finely chopped
30 gr. Parsley Finely chopped
½ dl. Brandy
½ pc. Orange Grated and juice
1 pc. Garlic clove Chopped
1 teaspoon Tomato ketchup
1 no. Lemon Juice
Little Salt
1 teaspoon Curry Powder
1 teaspoon Worchestershire sauce
Paprika, Marjoram, Thyme,
Basil
PREPARATION
1. Beat the butter finely until its fluffy white.

2. Mix all the other ingredients together except parsley and pour them into the butter. Then
mix.
3. Put the parsley and mix completely.
4. Taste and correct seasoning.
5. Pipe it all out.

- Use low fat margarine instead of
butter
SOUPS
A soup is food in a liquid form, containing the extraction of many varieties of food, both animal and
vegetable originated. Some soups are thin, others thickened by the addition of foods and specific
thickening agents. Soup is usually served hot; certain types may be served cold and jellied.
 Soups are served to enhance a meal and to stimulate the appetite of a customer.
 A soup can be a complete meal, containing broth, meat and vegetables.
Soups are an indication to the customer of the amount of attention a cook puts into his food preparations.
If the soup tastes good, the customer will eagerly look forward to the following courses of his meal.
SOUP MAKING
In making of soups, a good stock is of great importance. All ingredients used to prepare soups should be
of the finest quality.
Soups should never be brought to a vigorous boil at any time during the cooking process. To produce a
good soup, one must spend time and effort.
Soups offer a very desirable possibility of using leftover food, in the preparation of purees soups leftovers
potatoes and vegetables can be used in a very economical way. However, they should not become the
“dust-bin” of the kitchen.
The soups are categorized as follows.
o Cold Soups e.g. Vichyssoise, Jellied Consommé, gazpacho, avocado, chilled strawberry, chilled leek
&beetroot consommé etc
o Hot soups
CLASSIFICATION OF SOUPS
1. Clear Soups - Clarified or extraction from the meat, fish, poultry or vegetables with herbs or spices
e.g. Broths, bouillon, consommés
2. Cream Soups - Soups finished with cream or milk e.g. Farmer, mushroom, tomato, bisques (derived
from shellfish e.g. lobster or shrimp)
3. Puree Soups - Thickened soups without the addition of cream and milk, mainly obtained from
legumes e.g. Red bean, lentil, potato and leek soup e.t.c
4. Special Or National Soups - Soups made in a special way or may be an origin of a particular nation
Mulligatawny (India), minestrone (Italy), ox-tail (England), turtle, gazpacho soup e.t.c
Soup Garnishes: May include chopped parsley, quenelles of meat, fish or poultry, croutons (added last to
the soup or served separate), cheese, vegetables, cereals and paste
CLEAR SOUP SOUPS 1
Consomme 10 LTS
MISE EN PLACE

1.5 to 2 kg. Lean beef meat minced (trimmings or shin)
6 Egg white
2 lt. Cold water
500 gr. Vegetables (such as carrots, leeks, celery, onion)
1 Bay leaf
2 Cloves
Thyme
Salt
10 lt. Cold bouillon (stock) (see stocks recipe No. 1)
1 Brown onion.
PREPARATION
THE CLARIFICATION
1. Mix the minced meat and the egg white with the cold water. Add the cleaned and coarsely chopped
vegetables as well as the spices.
2. This preparation is called “the clarification”.
3. The clarification should be prepared about 8 hours before the actual cooking of the clear soup and
should be kept in the refrigeration.
THE CLEAR SOUP
1. Place the clarification in a stock pot and add the cold stock mix thoroughly.
2. Place on the fire, add salt and bring slowly to the boil; stir frequently.
3. When the clear soup reaches the boil reduce heat and add the browned onion and simmer for 2½ to
3 hours. Do not stir any more.
4. Pass the soup carefully through a straining cloth (etamine).
5. Re-boil and correct seasoning, remove all fat floating at the top.
6. Garnish the clear soup according to the particular recipe.

Serve in a soup tureen or in - Serve with brown bread rolls
consomme cups.
LEEK - POTATO SOUP SOUPS 2
Potage Bonne-Femme 10 lt.
MISE EN PLACE
1.5 kg. Leeks Cleaned and cut into paysanne

2.0 kg. Potatoes Peeled and cut into paysanne
100 gr. Butter
8 lt. Bouillon (stock) Hot
½ lt. Fresh cream or milk
Salt.
Pepper
PREPARATION
1. Melt the butter and add the leeks. Sweat them without allowing any colouring.
2. Add the boiling stock and add the salt. Let it simmer for about 40 minutes.
3. Add the potatoes, reboil and allow to simmer for 20 minutes.
4. Add cream, correct seasoning and add chopped parsley.

Served in a soup - Serve with brown bread rolls
tureen - Replace the butter with
vegetable oil / low fat
margarine
FARMER SOUP SOUPS 3
Potage Paysanne 10 lt.
MISE EN PLACE
3 kg. Vegetables such as carrots, leek, Cleaned and cut into paysanne
cabbage and turnip.
500 gr. Potatoes Peeled, cut into paysanne and
kept in cold water
2 Onions finely chopped
300 gr. Bacon cut into small dices
100 gr. Flour
8 lt. Bouillon hot
Salt.
Pepper
5 dl. Fresh cream
100 gr. Butter
PREPARATION
1. Melt the butter in large cooking pot and add the onions and bacon; sweat them for
about 3 minutes.
2. Add all vegetables except the potatoes; sweat these with a cover for about 10 minutes
without colouring.
3. Add the flour, mix well and add the hot bouillon, add salt, bring to the boil and
simmer it for 45 minutes.
4. Add the potatoes, re-boil and simmer for 15 minutes.
5. Add cream, correct seasoning and add chopped parsley

- Serve with brown bread rolls
Served in a soup Do not strain the soup - Replace the butter with vegetable oil/
tureen low fat margarine
- For a strict vegetarian, eliminate the
bacon.
- use vegetable stock
POTATO PUREE SOUP SOUPS 4
Potage Parmentier 10 lt.
MISE EN PLACE
2.5 kg. Potatoes Peeled and cut into rough cubes

500 gr. Leeks Cleaned and cut into rough pieces
300 gr. Onions Peeled and roughly chopped.
300 gr. Bacon or ham rind
Salt
Pepper
Marjoram
8 lt. Bouillon Hot
½ lt. Fresh cream
100 gr. Butter
500 gr. Croutons
PREPARATION
1. Melt the butter in a suitable cooking pot and sweat onions, bacon or ham rind and leek for 4 to 5
minutes without colouring.
2. Add the potatoes and the hot stock bring to the boil and add marjoram and salt.
5. Simmer gently for about 10 to 15 minutes. Season with salt and pepper.
6. Pass through a puree machine or blender.

- Serve in soup - Serve with croutons - Serve with brown bread rolls
tureen, soup cup - Replace the butter with vegetable oil/ low
fat margarine
- Eliminate bacon or ham rind and cream for
vegetarians
PUREE OF RED BEAN SOUP SOUPS 5
Potage cond’e 10 lt.
MISE EN PLACE
1.4 kg. Red beans Pick, wash and soak the beans for 12
hours
300 gr. Potatoes Peeled and cut into rough cubes
300 gr. Mirepox
200 gr. Ham or bacon
100 gr Butter
8 lt Bouillon hot
. Salt
Pepper
500 gr. croutons
PREPARATION
1. Melt the butter in a suitable cooking pot, add the mirepoix and ham or bacon rind, Sweat
lightly for 5 minutes
2. Add the well washed and drained beans and potatoes
3. Add the bouillon, bring to the boil and remove scum which rises to the surface.
4. Add salt and pepper; allow to cook until the beans are tenter. (approximately 11/2 – 2 hrs)
5. Pass through the puree machine or fine conical strainer
6. Reboil, taste and correct seasoning and consistency.

1. Serve in a soup 1. Puree of lentils - Serve with brown bread rolls/
tureen or soup cup Use same recipe, replacing croutons
2. Serve croutons red bean with lentils - Replace the butter with
separate 2. Puree of white beans soup vegetable oil/ low fat margarine
Use same recipe, replacing - Soak beans for at least 8 hours
red beans with white beans to get rid of phytates (prevents
Puree of yellow peas soup iron absorption) and reduce
Use same recipe, replacing flatulence
red beans with 1.2 kg yellow - Eliminate bacon or ham rind for
peas vegetarians
CREAM OF CHICKEN SOUP SOUPS
Potage Volaille 10 lt.
MISE EN PLACE
1 Onion Cut as for mirepoix

2 Leeks (white part only) Cut as for mirepoix
300-500 gr. Giblets
100 gr. Butter
400 gr. Flour
1 lt. Milk
7 lt. Chicken stock Hot
Salt
Pepper
½ lt. Fresh cream
300 gr. Deboned chicken Cooked and cut into brunoise
PREPARATION
1. Sweat onion, leek and giblets (blanched if necessary) into butter without colouring.
2. Add the hot stock, add salt and pepper, bring to the boil and simmer for about 20
minutes.
3. Mix milk and flour and add it to the soup. Mix thoroughly. Re-boil and simmer for 30
minutes. Skim if necessary.
4. Pass through a straining cloth or fine conical strainer, re-boil the cream soup, taste and
correct seasoning.
5. Garnish with the chicken brunoise.

- Serve with brown bread rolls
Serve in soup The fresh cream can be - Replace the butter with vegetable/ seed
tureen soup cup replace by liaison oil./ low fat margarine
- Use low fat cream
- Thicken with corn starch
CREAM OF TOMATO SOUP Soup 7
Crème de tomate
10 lt.
MIS EN PLACE
Quantity Ingredients Remarks
300 g. Mirepoix
200 gr. Bacon Trimmings
100 gr. Butter
300 gr. Flour
1.5 kg. Tomato Paste
1.5kg. Fresh Tomatoes
9 lt. White Stock or Bouillon Hot
Salt
Pepper
Oregano
½ lt. Fresh Cream
5 Tomatoes Peeled, seeds pressed out and cut into small dices.
1 lt. Milk Cold
PREPARATION
1. Heat the butter and fry the bacon trimmings gently. Add the mirepoix and sweat together.
2. Add the tomato paste cook briefly, then add fresh tomatoes, mix well and add the hot stock.
3. Bring to the boil and add salt and spices. Simmer for 20 minutes.
4. Mix milk and flour and add it to the soup. Mix thoroughly. Reboil and simmer for 30 minutes.
Skim if necessary.
5. Pass through a straining cloth or fine conical strainer, reboil add the cream, taste the correct
seasoning.
6. Garnish with the tomato dices.
NOTE: If the soup is too sharp due to the acidity of the tomato paste a little sugar can be added.

Serve in a soup tureen or - Serve with brown bread rolls/ croutons
soup cup. - replace the butter with vegetable oil/ low fat
margarine
- Use low fat cream
- Eliminate bacon and use vegetable stock for
vegetarians
MINESTRONE SOUP SOUP 8

10 lt
Minestrone
MIS EN PLACE
2 Onion Finely chopped
300 gr. Leek
300 gr. Cabbage
200 gr. Celery Clean and wash the vegetables and cut them into
paysanne
300 gr. Turnips
300 gr. Carrots
300 gr. Peeled potatoes Cut into paysanne, keep in cold water
100 gr. Tomato Paste
300 gr. Tomatoes Peeled, seeds pressed out and diced.
200 gr. Dry beans (red or white)
150 gr. Spaghetti or short cut macaroni Broken into pieces of about 25 mm.
8 lt. White stock or bouillon Hot
1 dl. Oil
Salt
150 gr. Back fat or pork
10 Cloves garlic Pestata: Chop these ingredients until it forms a smooth
Chopped parsley paste
Pepper (If large quantities of pestata are prepared, the mincer
Grated parmesan cheese could be used)
PREPARATION
1. Heat the oil, add onions and leek and sweat gently for 3 minutes. Add all vegetables except potatoes and
tomatoes. Sweat these for about 5 minutes without colouring, add the beans.
2. Add the tomato-paste, add the hot stock add salt and pepper. Bring to the boil, skim and simmer for 45
minutes.
3. Add now the potatoes and the tomatoes simmer for 10 to 15 minutes.
4. Add the broken spaghetti and cook slowly for 12 minutes.
5. Add the pestata and let it melt; mix it carefully6 with the soup. Taste and correct seasoning.

Serve in a soup tureen - Soak beans for at least 8 hours to get rid of phytates (prevents
Serve separate grated iron absorption) and reduce flatulence
parmesan cheese. - For strict vegetarians avoid pork back fat and cheese, use
vegetable stock instead.
- Eliminate tomato paste; add the quantity of fresh tomatoes.
- Avoid the use of pestata and parmesan cheese to reduce the
level of saturated fats in the body
SEMOLINA SOUP SOUPS 9
Potage Leopold
10 lt.
MIS EN PLACE
250 gr. Butter

400 gr. Onions Chopped
500 gr. Semolina
10 lt. White Stock Hot
Salt
Nutmeg
4 dl. Fresh Cream
4 Egg Yolk For liaison
1 pc. Soft or hard lettuce Cut into chiffonade
PREPARATION
1. Melt butter, add onions and glaze slightly.

2. Add the semolina and fry it lightly without allowing any colour
3. Add the stock, salt and nutmeg. Simmer the soup for about 40 minutes
4. Add liaison, taste, and correct seasoning. Add the blanched chiffonade.

Serve in a soup tureen or - replace the butter with vegetable oil/
soup cup low fat margarine
- Thicken with corn flour
- Use low fat cream.
CREAM OF CELERY SOUP SOUPS 10
Crème de celery
10 lt.
MIS EN PLACE
150 gr. Butter

400 gr. Onions Sliced
1.2 kg. Celery stalks and left overs Cut roughly
300 gr. Flour
10 lt. White stock Hot
5 dl. Fresh cream
Salt
Pepper
1 lt. Milk
300 gr. Celery brunoise
PREPARATION
1. Heat the butter, add the onions and glaze slightly.
2. Add the chopped celery and sweat for about 5 minutes.
3. Keep on low heat for a short time, stir.
4. Add the stock, bring to the boil, add salt and pepper. Boil for about 20 minutes. Mix milk with flour
add and simmer for 30 minutes.
5. Strain the soup through a conical strainer and bring back to the boil. Add celery brunoise.
6. Add the cream, taste and correct seasoning.

Serve in a soup tureen or - Use soya milk or low fat instead of
soup cup. whole milk
- Use gluten free flour e.g. corn flour
- Use vegetable stock for vegetarians
CREAM OF MUSHROOM CREAM SOUPS 11
Crème de champignons
10
Litres
MIS EN PLACE

1.5 kg. Fresh Mushroom Sliced
150 gr. Butter
1 pc. Lemon Juice, squeezed
2dl White wine
8 lt. White Stock Hot
1 lt. Milk
400 gr. Flour
½ lt. Fresh Cream
Little Thyme
Salt
Pepper
PREPARATION
1. Sweat the onions in the melted butter.
2. Wash the mushroom and slice. Add them to the glazed onions and stew them shortly.
3. Add the white wine and lemon juice, fill up with the stock and bring to the boil. Skim the scum
and Add thyme, salt and pepper.
4. Mix in the milk-flour mixture and simmer for 25 minutes.
5. Add cream, taste, correct seasoning and consistency.

Serve in soup tureen - Use low fat margarine
or cup - Use soya milk or low fat instead of whole
milk
- Use gluten free flour e.g. corn flour
Use vegetable stock for vegetarians
FISH SOUP ‘WATAALAMU’ SOUP 12

Potage poisson ala wataalamu 10 portions
MIS EN PLACE
50 gr. Butter
100 gr. Carrots Cut into Julienne
100 gr. Leek Cut into Julienne
100 gr. Celery Cut into Julienne
100 gr. Mushrooms Sliced
10 gr. Tumeric Powder
20 gr. Flour
2 dl. White wine
2.6 dl. Fish stock
2 dl. Fresh cream
500 gr. Raw fish Cut into Macedoine
100 gr. Prawn (raw) Same size as the fish cuts
Some Salt and Pepper
Some Parsley Chopped
300 gr. Crouton Optional
PREPARATION
1. Sweat onions together with the vegetables. Add Turmeric powder and fry shortly.
2. Dust with flour and deglaze with white wine.
3. Fill up with the stock and slowly bring to the boil. Add salt and pepper. Let simmer for approx.
20 minutes.
4. Add the fish, prawns and the mushrooms and allow simmering for 15 minutes.
5. Finish with fresh cream and finally sprinkle with chopped parsley.

Serve in soup tureen or Serve the crouton separately.
cup
.
FRENCH ONION SOUP SOUP 13
Potage Oignon ala Francaise 10 portions
MIS EN PLACE
1.25 kg Onions Sliced as juliennes

10lts Beef/chicken stock
100g Wheat flour
2dl Highlife sherry Optional
Salt To taste
Bay leaf
White Pepper
200g Oil
Aromat seasoning
Cheese croutons/ sticks
PREPARATION
1. 1. Heat oil, add dusted onions and cook till golden brown
2. 2. Add stock and bring to the boil then add salt & Aromat seasoning
3. 3. Adjust seasoning, add sherry if desired.

Spread cheese over ½ inch Serve the hot in tureen - Use fresh herbs for seasoning instead of
thick slices cut from French or soup cup aromat
bread and toast (cheese - Use vegetable/ seed oil
croutons). Serve with the - Use gluten free flour e.g. corn flour
soup - Use vegetable stock for vegetarians
NUTRITION TIPS
- Contains flavonoids which help to lower
cholesterol levels
- Boosts immunity
- Has chromium that helps reduce blood
sugar levels
- Reduces inflammation and infections
- Has anti-carcinogenic properties
- Has antibacterial benefits
- Anti oxidant
COLD STRAWBERRY SOUP SOUPS 14
Soup froide aux fraises 1.5 lt.
MISE EN PLACE
700g. Fresh strawberries

100 gr. Crystal sugar
500g Water cold
1pc Lemon zest
1pc Orange zest
½ pc Vanilla bean Vanilla essence can be a Substitute
50ml Lemon juice
200ml Orange juice
PREPARATION
4. 1. Clean and wash strawberries, cut a few into small pieces and reserve as garnish. Puree the remaining
strawberries
5. 2. To make the syrup, combine sugar, water, lemon zest, orange zest and vanilla bean. Bring to the boil,
let cool and strain.
3. Combine strawberry puree with cold syrup. Add lemon and orange juice. Garnish with reserved
strawberry pieces.

Serve very cold in a glass or - Increase the quantity of
bowl with a straw If desired, a suitable liqueur strawberries to avoid use of sugar
(Curacao, Grand Marnier or or use natural honey instead of
Kirsch) can be added sugar
NUTRITION TIPS
- Contains anthocyanins that help to
burn stored fat hence reducing
weight
- Helps to boost short term memory
- Low in calories but high in fibre
therefore good for weight loss
- Eases inflammation
- Anti- ageing properties
SOUPS 15
AVOCADO SOUP
Soup de Avocat 10 dl
MISE EN PLACE
2pc Avocado – medium size Ripe

10g Onions Chopped
10ml Olive oil
1dl Milk Cold
1dl Fresh cream
¼ Tsp Nutmeg powder
1pc Tomato Peeled, seeded and diced
Salt To taste
Pepper To taste
PREPARATION
1. Puree avocado in a blender or food processor until smooth. Sautee chopped onions in olive oil until
tender but not brown; set aside to cool.
2. In a large bowl, whisk together avocado with chicken stock, heavy cream and onions until smooth.
Stir in salt, pepper and nutmeg; adjust seasonings to taste.
3. Chill for at least half an hour before serving. Garnish with diced tomato.
PRESENTATION REMARKS NUTRITION TIPS

Serve in a soup cup - Rich in vitamin K
- Rich in Monounsaturated fats (MUFA)
which help to lower cholesterol and
blood pressure
- Anti oxidant properties
- Helps to relieve arthritis
FIRST COURSES (HORS D’OUVRE)
Definition: Hors d’ouvre is a French expression and its definition is “a preparation outside the menu”, at
the beginning of a meal before the main course. Therefore the ors d’ouvre must be a small tidbit
(delicacy); it should be light, attractive, very delicate and tasty
First courses are divided into two groups:

1. Hot First Courses
2. Cold First Courses
First courses play a very important role within the menu as they are actually the introduction to a meal.
A guest’s appetite therefore, must be stimulated with the first course.
In a menu planning, one has to remember that cold first courses are always served before the soup, but
hot first courses after the soup. If there is no soup served in a menu, the cold first course comes first and
the hot first course after. Soup in often omitted to make way for a first course.
When preparing and presenting first courses, one has to consider the following important points:-
o Use only best quality food items, in its freshest state.

o Small portions have the best effect.
o Colourful item and decorations attract the eye.
o Neat and clean presentation.
o Avoid high calories dishes.
o Make sure that the taste differs from the following dishes.
o If required, serve with the correct accompaniment (toast, butter, sauce).
First Courses are an indication to the customer of how much attention a cook gives to his food
preparation.
Serving dishes for first courses are usually of small size, like side plates, lunch plates, cocktail glasses,
crockery bowls portioned for one person.
CREATING VISUAL APPEAL

 Keep Arrangements Simple – elaborate designs are rarely worth the long time they take.
 Plan Your Arrangement In Advance – A good idea is to sketch the effect you want on a piece of paper
 Trim, prepare or cut food carefully – ragged cuts and uneven edges or mixtures of shapes look
untidy. Try to keep everything roughly the same size.
 Make the food easy to recognize – use cuts and arrangements that improve the appearance of food.
 Consider how the food is to be eaten – dining table, fork buffet, finger buffet.
 Consider how the food is to be served – on the customer’s plate, in a dish presented at the table or
chafing dish.
 Make the most of the service dish – so that the shape and design of a dish and food work to each
other’s advantage.
 Select the right sized dish – for the portion size for the customers to hold comfortably
 Don’t overload the plate – it should look full but not crowded
 Use different colours – not more than three as a rule, many colours create a messy effect.
 Give variation to the height – food lying flat on the plate tends to look dull.
 Provide a vocal point – something to catch the eye e.g. main ingredient placed in a prominent
position or an edible flower.
GRAPEFRUIT COCKTAIL
Cocktail de pamplemousse Cold first courses 1

10 portions
MIS EN PLACE
QTY INGREDIENTS REMARKS

10 PC Grapefruits
10 PC Cocktail cheries
2 pcs Oranges
PREPARATION
1. Peel the grapefruits with a sharp knife, following the natural curved shape of the fruit.
2. Remove all pith from the fruit.
3. Over a bowl, cut between the skin to free the segments, remove all pips. Chill for about 1 hour.
4. Divide equally into ten cocktail glasses, add the juice and place a cocktail cherry in the centre of each.
5. Garnish with Orange slice and cherries secured with toothpick.

- Rich source of Vitamin C and calcium
Place the glasses on side If desired, the cocktail - Low in calories and full of nutrients
plates lined with a paper may be sprinkled with - Healthy skin
napkin. vodka - Helps maintain a healthy heart because
of the powerful nutrient combination of
lycopene, fiber, potassium, vitamin C
and choline.
- Asthma prevention
- Grape fruit is the only sweet fruit suited
for someone who suffers from bulimia.
In addition to sugars, fruit provides
vitamins, minerals, fiber and phyto-
chemicals that contribute to controlling
appetite and balance the nervous
system
GRAPEFRUIT AND ORANGE COCKTAIL
Florida Cocktail Cold first courses 2

10 portions
MIS EN PLACE

8 PC  Fully ripe grapefruit of medium size
8 PC  Full ripe oranges
10 pc  Cocktail cherries
PREPARATION
1. Prepare grapefruits and oranges separately, as in the previous recipe
2. When chilled, mix them carefully and arranged in cocktail glasses.
3. Decorate with the cocktail cherries and orange slice secured with a toothpick

- Rich in Vitamin C and minerals
Place the glasses on side - If you want to increase your potassium
dishes lined with a paper intake, drinking grapefruit and orange juice
napkin. together can be highly beneficial
- Both grapefruit and orange are high in
carbohydrates
- The orange is rich in carotenoids, vitamin c
and other antioxidants that protect the
retina. Additionally, it contains flavonoids
whose action protects the capillaries and
improves blood flow to the retina
MELON COCKTAIL WITH PORTWINE
Cocktail de melon au porto Cold first courses 3

10 portions
MIS EN PLACE

1  Fully ripe, water melons
2  Full ripe sweet melon
70 – 100 gr  Sugar
1  Medium sized lemon Squeeze out the juice
10  Cocktail cherries
2 dl  Port wine
PREPARATION
1. Cut the melons in halves lengthwise and remove the pips with a spoon
2. Cut each half into two sections
3. Use a Parisian spoon to scoop out small balls. Place them in a bowl
4. Add sugar and lemon juice and chill for about 1 hour. Then add the port wine
5. Place in cocktail glasses, add the juice
6. Place a cocktail cherry in the centre of each cocktail
HEALTH TIP
PRESENTATION REMARKS
- Use honey instead of sugar or
Place the glasses on side For economical reasons, the melon reduce the quantity of sugar
dishes lined with a paper can be cut into cubes.
napkin. NUTRITION TIPS:
- Melons and cherries are just as
healthful and nutritious as any
other fruit
- This cocktail helps to increase
urine production and aid in
kidney function because of the
diuretic function of the melons.
- Cherries have a pleasantly tart
flavor
PRAWN COCKTAIL
Cocktail de crevette rose Cold first courses 4

10 portions
MIS EN PLACE

600 gr  Cooked and peeled prawns
5 dl  Cocktail sauce
1  Large lettuce Preferably soft lettuce
2  Hard boiled eggs
1  Large lemon
2  Small tomatoes
PREPARATION
1. Trim well, wash and drain the lettuce. Shred the lettuce finely and half fill the cocktail glasses
2. Depending on the size of the prawns, cut them into smaller pieces or split them length wise and
remove any secretion wash and drain. Keep one nice prawn per cocktail aside.
3. Place the prawn on top of the lettuce and chill for about 30 minutes
4. Mask the prawns with the cocktail sauce.
5. Decorate in an attractive way with slices of hardboiled egg, tomato wedges and the prawns kept
aside.
6. Stick a lemon wedge on the edge of the glasses.

Often toast and butter is Use same recipe for crab cocktail - Hardboiled egg
served with seafood , replacing the prawns with
cocktails. shredded cooked crab meat, free NUTRITION TIPS:
from bones - While prawns may be small in
Place the glasses on side size, they are huge in terms of
plates lined with a paper (Garnishing of crab cocktail may nutritional value and the health
napkin. vary from prawn cocktail) benefits they offer. It also contains
anti-oxidant properties
- Prawns are loaded with selenium
and boosts immune system
Crab Cocktail
- Anti oxidant properties
- Contains Omega 3 fatty acids
which help to lower
cholesterol levels in the blood
AVOCADO WITH VINAIGRETTE

Demi avocet a la vinaigrette Cold first courses 7
10 portions
MIS EN PLACE

5 PC  Ripe avocado
3 dl  Vinaigrette sauce
2 pc  Small tomatoes
10 pc  Lettuce
PREPARATION
1. Cut avocado in half lengthwise and remove the stone
2. Place the lettuce leaves in the centre of the salad plates and put the avocadoes on top
3. The vinaigrette sauce can be served separate or mixed with the avocado.

- Refer Vinaigrette
Avocados are sometimes filled
with prawns or crab meat NUTRITION TIPS:
dressed with cocktail sauce - Outrageously delicious and healthy with
Avocado can also be presented numerous health benefits, avocado
in form of a fan contains monounsaturated fatty acids
which are basically ‘good fats’ that can be
used by the body to help lower cholesterol
levels in the blood.
- Avocado helps to lower cholesterol and
fight anaemia
- It contains very low levels of water,
phospholipids for the nervous system, free
fatty acids, vitamin B6, vitamin E, proteins
and fiber.
- Avocado has the highest iron content than
any other fresh fruit
EGGS RUSSIAN STYLE
Deafs a la russe Cold first 8

courses
10 portions
MIS EN PLACE

5 PC  Hard boiled eggs
3 dl  Mayonnaise
1  Large lettuce
3  Small tomatoes
10  Stuffed olives
10  Anchovy fillets
1  Bunch parsley
500 gr  Russian salad
PREPARATION
1. Trim, wash and drain the lettuce. Refrigerate to become crisp
2. Place the leaves in the centre of a salad plate. Dress on each leaf one tablespoon of Russian
salad (50gr)
3. Cut the shelled hard boiled eggs into halves. Dress them on top of the Russian salads
4. Check the consistency of the mayonnaise and mask the eggs
5. Cut the anchovy fillets into thin strips and arrange them crosswise on top of the eggs
6. Garnish with sections of tomatoes. Stuffed olives and parsley.
PRESENTATION REMARK HEALTH TIP

- Refer mayonnaise
NUTRITION TIPS:
- Very rich in protein and very nutritious, therefore not
recommended to be eaten often. Combination of eggs and
olives result in fats and in turn result in calories. These
proteins are of high biological value and hence contain all
the essential amino acids.
- The use of lettuce in the salad calms the nerves and satisfies
the stomach
- The incorporation of tomatoes in the salad is rich in
vitamins and minerals hence rich in vitamin C
- Olives contain a significant amount of pro-vitamin A and
vitamins B and E. as for minerals, calcium is very abundant
but with significant amounts of potassium, iron and
phosphorus as well. Olives however also have high sodium
content
FISH SEA FOOD COCKTAIL

Cocktail des fruits de mere Cold first courses 9
10 portions
MIS EN PLACE

250 gr Cooked prawns Peeled, cleaned
400 gr Fish Cut into small cubes
1 pc Hard lettuce Cut to chiffanade
10 Lemon wedge
5 dl Cocktail sauce
80 gr Mushroom sliced
80 gr Celery bruncise
1 Lemon juice
PREPARATION
1. Poach the fish dices for a very short time in little court bouilllon
2. Remove the dices when firm dices and place into cold water
3. Place the prawn and fish dices into a bowl and mix gently with some of the cocktail sauce
4. Taste and correct seasoning
5. Arrange and coat with the sauce as prawn cocktail.

- Refer cocktail sauce
Recommended decorations:
 Tomato wedge
 Peeled prawn
 Parsley
 mussel
MUSHROOMS ON TOAST
Route aux champignons Hot first courses 1

10 portions
MIS EN PLACE
10 Slices toast bread
400 gr Fresh mushrooms
2dl White wine
1pc Lemon Squeeze on the juice
100g Butter
5dl Basic white sauce
1dl Fresh cream
50 gr Salt
Pepper
Chopped parsley
PREPARATION
1. Trim, wash and finely slice the mushrooms

2. Melt the butter in a sauce pan, add mushrooms and toss them gently. Add the wine, lemon juice
and salt. Cook over low heat for about 6 to 8 min
3. strain the stock off and keep mushrooms aside
4. Reduce the mushroom stock to about 1 dl and at the same time heat the basic hot sauce. Cook for
about 5 minutes
5. pass through a fine conical strainer or a straining cloth
6. add the cream and the mushrooms, re-boil taste and correct seasoning
7. keep it hot in a water bath, butter the surface to avoid skin forming
8. Shortly before serving prepare the toast. Place them in the centre of warm entrée plates and pour
1 to 1 ½ dl of mushroom sauce on it. Sprinkle with some chopped parsley

Fresh mushrooms could replaced by
tinned mushrooms NUTRITION TIPS
- Low cholesterol levels
- Boosts immunity
- Very rich source of proteins
- Good for weight loss
- Rich in iron
- Good for diabetic patients/clients
- Rich source of calcium
CHICKEN MUSHROOM PATTIES
Hot first courses
Bouchees a la reine  10 portions 2
MIS EN PLACE

10 Patties (puff pastry cases)
400 gr Cooked chicken meat Cut into small pieces of equal size
200 gr Cooked mushrooms Cut into small pieces of equal size
5 dl Basic white chicken sauce
1 dl Fresh cream
½ Lemon,
Salt , Pepper
1 Small onion Finely chopped
50 gr Butter
1 dl White wine
PREPARATION
1. Reheat the basic white chicken sauce
2. Sweat the chopped onions in butter without any colouring
3. Add the chicken meat and the mushrooms, sweat for about 5 minutes
4. Add the wine and the basic sauce. Bring all to the boil; add the fresh cream, season with salt,
pepper and lemon juice. Taste and correct seasoning if necessary.
5. Keep hot in the water bath, butter the surface to avoid skin forming
6. shortly before serving reheat the patties, place them on entrée plates
7. Fill the patties with the chicken-mushroom filling and place the cover on each pattie.

- Replace the butter with vegetable
Bouche’ fillings are numerous. They can oil
be prepared from seafood, fish, - Use low fat cream
sweetbreads, chicken liver, veal meat, ox- - Refer basic white sauce
tongue, etc. All fillings should be bound
with the appropriate sauce.
CHEESE AND BACON TART
Quiche lorraine Hot first courses 3
1 Tart (8 portions)
MIS EN PLACE

350 gr Shortly paste
200 gr Grated cheese Preferably gruyere or cheddar
150 gr Steaky bacon
100 gr Chopped onions
2 dl Milk
1 dl Fresh cream
2 Egg yolks
2 Egg whites
120 gr butter
Salt, Pepper, Nutmeg
Paprika
PREPARATION
1. Roll the paste 5 mm thick. Line a round baking tray of 24 cm. in diameter with the past. Prick the
bottom with a fork and let it stand for 30 minutes in the refrigerator.
2. Cut the skinned bacon into julienne and fry it lightly together with the chopped onions, place aside
to cool.
3. Mix milk, cream and egg yolks. Add salt, pepper, nutmeg and paprika
4. Mix the grated cheese, bacon and onions and spread it evenly on the paste
5. Beat the egg white until stiff and fold it into the step 3 mixture
6. Pour this mixture onto the tart to within 5 mm. of the top of the edge.
7. Bake the tart in the centre of an oven for 30 to 35 minutes at 180 degrees Celcius.
8. Take out of the oven and let it rest in a warm place for about 10 minutes
9. Cut into 8 pieces of equal size and serve on a round flat platter lined with a doiley

TAGLIATELLE ALFREDO
Bouche’s a la reine Hot first courses 4

 1 portion
MIS EN PLACE

50 GR Green noodles (puff pastry cases)
40 gr Julienne of ham Cut into small pieces of equal size
3 gr Ground black pepper Cut into small pieces of equal size
1 Pinch Sage
1 dl Fresh cream
Salt
butter
25 gr Grated cheese
PREPARATION
1. Pour water into a pot, add some salt and a few drips of oil
2. Bring the water to the boil
3. Add the green noodles, cook until ala dente
4. Drain well. Toss in butter or brush with melted butter and serve in the soup plate
5. Melt some butter, add julienne of ham fry slightly, season with salt and crushed beach pepper
corns them add fresh cream and reduce by half. Pour this on top of the cooked green noodles
sprinkle with chopped parsley or decorate with sage leaf. Serve grated cheese separate in a glass
bowl

- Reduce the quantities of ham and
cheese in the recipe
- Use salt sparingly
RAVIOLI A’LA POMODORO
Bouchees a la reine Hot first courses 5
For 1 person
MIS EN PLACE

125 gr. Ravioli (15 pieces)
1 dl Tomato concasses
25 gr Grated cheese
Butter
Salt
Pepper
oil
PREPARATION
1. Pour water into a pot, add some salt, and a few drops of oil
3. Add the ravioli, cook for 10 minutes al dente (we reheat the frozen precooked ravioli in boiling
water for approximately 3 minutes)
4. Drain well. Toss in butter, or brush with melted butter. Serve in a soup plate with tomato
concassees on top. Sprinkle some chopped parsley. (or decorate with a twig of Fresh Herb)
Serve grated cheese in a glass

bowl/sauce boat separately.
FETTUCINE LA BOLOGNAISE
Hot first courses 6

 1 portions
MIS EN PLACE

50 gr Finely cut white noodles
25 gr Grated cheese
Butter
Salt
Pepper
1 dl Bolognaise sauce
PREPARATION
1. Pour water into a pot, add some salt and a few drops of oil
3. Add the noodles, cook until al dente
4. Drain well. Toast in butter, brush with some melted butter
5. Serve in a soup plate with Bolognese sauce on top. Sprinkle some chopped parsley or fresh
herbs. Serve the grated cheese separate in a glass bowl

ROASTING, PAN FRYING AND GRILLING OF MEAT
Temperatures:
Roasts, pan fried and grilled meat are usually, (cooked) when the internal temperature has reached 85-90
degrees centigrade. This does not necessarily mean that the meat is tender at this particular moment. It
is therefore most important to carefully select meat cuts for these cooking methods.
When starting to roast, pan fry or gill meat, temperatures of 200-250 C are necessary to set and seal the
pores of the meat to retain the natural juices. After a short time the temperatures are lowered to 160 -180
C for the reminder of the cooking time
Large cuts require a lower starting temperature, smaller cuts a higher one.
During the roasting process the meat is basted from time to time to retain a moist surface and to ensure
an even crust-forming and colouring.
Timing
Proper timing together with the correct temperature play an important role in cooking of meat.
Overcooking or wrong set temperatures result in a dried-out product with a high degree of shrinkage
and weight loss. Meat, roasted, pan fried or grilled for the correct time and at the correct temperature is
juicier, has more flavour, shrinks less, and is therefore more profitable.
To determine the cooking time of the various cuts the following points have to be taken into
consideration:
 Weight, size and shape of large cuts for roasting

 Thickness of small cuts for pan frying and grilling
 Degree of doneness required (beef and lamb)
 Type of cooking equipment used
 Temperatures required
A very useful method of calculating the cooking time of larger cuts for roasting is the ½ kg minute
method. Whereby a specific number of minutes of cooking time are allowed to each ½ kg of meat.
Beef: Sirloin (medium) 12 – 15 minutes per ½ kg
Rib (medium) 15 – 20 minutes per ½ kg
Rump (medium) 15 – 20 per ½ kg
Lamb: Leg (medium to well done) 25 – 30 minutes per ½ kg
Shoulder (medium to well done) 15 – 25 minutes per ½ kg
Saddle (medium to well done) 15 – 20 minutes per ½ kg
Pork: Leg 25 – 35 min. per ½ kg
Loin 15 – 20 min per ½ kg
The exact moment when a roast is ready can be recognized simply by touching it and in this regard only
practice makes perfect. A meant thermometer is also very helpful to check if the meat is cooked as it
shows the internal temperatures of the cut.
Degree of doneness and their determination

Beef and lamb is not always roasted, pan fried or grilled to the point where the internal temperatures
reaches 85 C these various stages below this are called the degrees of doneness of meat.
The degree to which the various cuts are cooked depends on customers instructions. This is particularly
true for ala minute preparation. Roast beef lamb is generally roasted to the medium degree, however
even here customers wishes can considered up to a certain point. The determination of the various
degrees of doneness of roasted pan fried and grilled meat calls for a lot of experience.
The following points should give some assistance
 RARE (bleu) - Very underdone, the meat is very soft to the touch, very red juices coming from the
meat.
 UNDERDONE (saignants) - The meat should be slightly resilient to finger pressure, reddish juices
coming from the meat.
 MEDIUM (a point) - The meat should be fairly firm to finger pressure with a slight springness, pale
pink juices coming from the meat
 WELL DONE (bien cuit) - The meat should be firm to finger pressure with a slight spring ness, clear
juices coming from the meat.
NUTRITION TIPS FOR BUTCHERS’ MEAT AND POULTRY:

 Meat and poultry can also have a full part to play in a low-fat low cholesterol diet by trimming off the
excess fats and using virgin olive oils or seed oils instead of butter, margarine or vegetable oils.
 Polyunsaturated fatty acids are found primarily in seed oils. They reduce harmful fats and cholesterol
and increase the ‘good fats’ (HDL) which protects against artherosclerosis.
BOILED BEEF
MEAT/BEEF 1
10 portions
MIS EN PLACE

1.8 kg Beef suitable for boiling
1 pc Small bouquet garni
10 gr Crushed white Pepper corns
Salt
PREPARATION
1. Place the joint into boiling water, re-boil, remove all scum
2. Add salt, pepper corns, bouquet garn and studded onion
3. Bring to the boil, lower the heat and let it simmer for about 2 ½ to 3 hours. Skim occasionally
4. The cooking time depends on the type and weight of cut used and on its quality. To determine
the exact cooking time calls for experience. After the estimated time is over, taste the meat by
using a trussing needle it should penetrate without undue pressure
5. Carve the meat into 20 slices across the grain. Arrange them neatly on a meat platter and pour a
little stock over it.

This dish may be accompanied by Horse radish sauce, vinaigrette
picked gherkins, silver skin onions, sauce and cranberry sauce are
mixed pickles, French mustard etc. recommended for boiled beef.
Served separately in small glass bowls
or served separately in small glass
bowls or any other suitable dishes.
BROWN BEEF STEW
Saute de Boeuf
MEAT/BEEF 2
 10 portions
MIS EN PLACE

1.8 gr Beef suitable for stewing Deboned, trimmed and cut into cubes of 30
gr
50 gr Cooking fat
150 gr Onion chopped
1 dl Red wine
6 dl Brown stock
30 gr Tomato paste
60 gr Flour
Salt
pepper
PREPARATION
1. Heat the fat in a shallow stewing pan. Season the meat with salt and pepper and fry it quickly at
a high temperature to seal the pores and colour the meat
2. Pour off the fat and add the chopped onion, continue frying.
3. Add tomato paste and mix well, glaze for about 2 minutes
4. Add the hot brown stock mixing well. Bring the stew to the boil. Cover with a lid and simmer it
in an oven at about 150degree C. stir occasionally, for approximately 2 hrs
5. When the meat is tender remove it. Place it into a clean pot and keep it hot
6. Pass the sauce through a conical strainer, then re-boil and skim
7. Taste, correct seasoning and consistency, if necessary
8. Pour the sauce over the meat, re-boil and serve in a deep meat dish

- Use fresh tomatoes instead of tomato
paste
- Use corn flour
- Use lean meat – minimum fats
- Use vegetable/ seed oils
HUNGARIAN GOULASH
Meat/Beef 3
 10 portions
MIS EN PLACE

1.8 gr Beef suitable for stewing Preferably shin meat, prepare as for brown
stew
400 gr Onions Finely sliced
6 Cloves of garlic Finely chopped
60 gr Pure lard
80 gr Tomato paste
30 gr Paprika Use Hungarian paprika if available
3 dl Red wine
6 dl Brown stock
Salt
PREPARATION
1. Heat the lard in a shallow frying pan, season the meat, place it in the pan
2. Add onions and garlic, cover with a lid and sweat for 10- 15 minutes, stirring occasionally
3. Add red wine and cook for 5 min
4. Add paprika, mix well, sweat for about 10 min stirring from time to time.
5. Add tomato paste, mix well and finally add the hot stock
6. Bring to boil, lower the heat and simmer it in an oven at about 150 degrees for 2 ½ to 3 hrs
until meat is tender
7. Remove the meat and put it in a clean pot, keep it hot
8. Pass the sauce through a conical strainer, pressing the onions through the strainer.
9. Re-boil the sauce, taste and correct seasoning and consistency
10. Pour the hot sauce over the meat, re-boil and serve in a deep meat dish

- Use fresh tomatoes instead of tomato
A small quantity of garlic paste
can be added to this - Use corn flour
preparation. - Use lean meat – minimum fats
- Use vegetable/ seed oils not Pure lard
BRAISED BEEF (Method 1) Meat/Beef 4

Bouef Braise
10 portions
MIS EN PLACE
1.8 kg. Beef Suitable for braising Prepared for cooking
60 gr. Cooking fat
150 gr. Mirepoix
50 gr. Bacon Trimmings or rind
30 gr. Tomato Paste
120 gr. Flour
2dl. Red Wine
1 ½ lt Brown Stock
Salt
Pepper
French Mustard
10 gr. Crushed White
Pepper Corns
1 Bay leaf
PREPARATION
1. Season the whole cut with salt, pepper and French Mustard.
2. Place a braising pan in an oven (180°C) heat the fat and roast the joint until nicely browned on all
slides. Add the mirepoix and bacon, let them brown.
3. Remove the braising pan from the oven, take out the meat and keep it warm.
4. Pour off the roasting fat, and add tomato paste to the mirepoix. Mix well and glaze for about 5
minutes. Stirring constantly with a wooden spoon
5. Add the wine (to deglaze), dust with flour. Mix well and add the hot stock.
6. Bring the sauce to the boil, and spices, place the meat in the sauce, cover with a lid and braise in the
oven at 150°C for about 2½ to 3 hours until tender. Turn the joint from time to time and stir the
sauce.
7. Remove the meat and keep it hot. Pass the sauce through a conical strainer, extracting all juices from
the mirepoix. Re-boil and reduce to the required quantity and thickness. Taste and correct
seasoning.
8. Carve the meat into 20 slices across the grain, arrange in a deep meat dish and pour the boiling sauce
over it. Serve some sauce separately.
There are a number of If, due to evaporation, the sauce - Use fresh tomatoes instead of
garnishes suitable for should thicken before the meat tomato paste
braised beef. Refer to is tender, some additional stock - Use corn flour
Garnisehs For Meat Dishes. must be added. - Use lean meat – minimum fats
BRAISED BEEF (Method 2) Meat/Beef 4a
Boeuf Braise
10 portions
MIS EN PLACE
The meat is marinated for duration of 6 to 10 days. Marination of meat improves the tenderness of cuts
not suitable for method 1. It also improves taste and flavour of both meat and sauce. In addition on
marinating the meat can be interlarded, this helps to keep the cuts juicier during the braising process.
2 kg. Beef suitable for braising Marinate as described in BASIC

PREPARATION NO.4
60 gr. Cooking fat
30 gr. Tomato paste
20 gr. Four
1½ Lt. Brown stock
Salt
Pepper
PREPARATION
1. Take the meat cuts out of the marinade, drain them well. Strain the marinade and keep the
vegetables and spices aside.
2. Bring the marinade to the boil and pass it through a straining cloth.
3. Season the meat as in method, 1, and roast it, use the vegetable and spices from the marinade to
replace the mirepoix.
4. Proceed as in method 1, use the cooked marinade to deglaze.
5. From braising, finishing and serving, follow the steps of method 1.

- Use fresh tomatoes instead of tomato paste
- Use corn flour
BRAISED BEEF STEAKS Meat/Beef 5
Carbonnade de Boeuf
10 portions
MIS EN PLACE
1.6 kg. Beef

100 gr. Cooking fat
500 gr. Onions
40 gr. Flour
1 Small bouquet garni
5 dl. Brown stock
3 dl. Beer
Salt, pepper
Chopped parsley
PREPARATION
5. Cut the beef into 10 steaks of 160 gr. each. Flatten them slightly, season with salt and pepper, and
lightly dust with some flour.
6. Heat the fat in a large frying pan, fry the steaks at high temperature to seal the pores and colour
them.
7. Heat some fat in a braising pan, sweat the onions and allow colour slightly.
8. Place the steaks into the braising pan, mix well with the onions and add the beer. Allow to cook
with the lid on for about 10 minutes.
9. Add the boiling stock and the bouquet garni. Cover the pan with a lid and braise in an oven at
150°C - 160°C for 2 to 2½ hours until tender.
10. Remove the steaks to a clean pan, keep them hot.
11. Pass the sauce including the onions through a passé-vite. Re-boil, reduce to the required quantity
and thickness, taste and correct seasoning if necessary.
12. Arrange the steak in a deep meat dish and pour the boiling sauce over the meat, sprinkle with some
chopped parsley.

- Use fresh tomatoes instead of tomato paste
- Use gluten free flour
ROAST SIRLOIN BEEF Meat/Beef 6
Counterfilet de Boeuf Roti
10 portions
MIS EN PLACE
1.8 kg. Sirloin of beef Ready to roast

150 gr. Mirepoix
60 gr. Cooking Fat
Salt
Pepper
1 dl. White wine
4 dl. Brown stock
PREPARATION
1. Place a suitable roasting pan in an oven at 200°C, heat the fat, sprinkle the sirloin with salt and
pepper evenly. Place it in the roasting pan.
2. Roast for 10 min. and then lower the heat 170°C. Baste occasionally; turn the roast several times to
ensure even colouring and crust forming. The roasting time depends on the degree to which the
meat has to be cooked, approximately 45 min. for medium.
3. Remove the roast and keep it hot. Add the mirepoix to the fat and quickly roast it.
4. Pour off the roasting fat and deglaze with white wine and add the stock. Allow to boil gently for 10
minutes to dissolve the roasting sediments. Pass through a conical strainer. Skim off the fat and
reduce the gravy to the required quantity. Correct seasoning if necessary. Keep the gravy hot.
5. Carve the roast into 20 slices, across the grain, arrange them on a flat meat platter, brush the slices
with melted butter. Serve the gravy separately in a sauce boat. A cordon of gravy can be poured
around the meat.

- Trim excess fats
SIRLOIN STEAK, FILLET STEAK, RUMP STEAK
AND TOURNADOS PANFRIED MEAT/BEEF 7
Entrecote Filet de Boeuf, Rumpsteak et Tournado Saute a la
minute.
10 portions
MIS EN PLACE
10 Steaks @ 160 gr.

Salt
Freshly ground pepper
80 gr. Cooking fat or oil
1 Small bunch of parsley
PREPARATION
1. Heat the fat or oil in a frying pan until a blue haze rises from the pan.
2. Season the steaks with salt and freshly ground pepper.
3. Fry the steaks briskly on both sides. The cooking time depends on the thickness of the steaks
and on the degree to which the steaks are cooked.
4. Remove the steaks from the pan and arrange them neatly on a flat meat platter. Place a small
bunch of parsley aside.

There are a number of - Trim excess fats
garnishes and sauces suitable - Use vegetable/ seed oils
for pan-fried beef.
Refer to Garnishes For Meat

Dishes And Derivation Of
Basic Sauces.
GRILLED SIRLOIN STEAKS, FILLET STEAKS, MEAT/BEEF 8
RAMP STEAKS AND TORNADO
Entrecote, Filet de Boeuf, Rumpstean and Tournado Grille
10 portions
MIS EN PLACE
10 Steaks @ 160 gr. Freshly ground

Salt
Pepper
1 dl. Oil
PREPARATION
1. Season the steaks with salt and freshly milled pepper.
2. Place on the hot grill bars, turn after a quarter of the grilling time so that the grill marks form a square
pattern. When half the grilling time has elapsed, turn over and cook the other side in the same
manner. The grilling time depends on the thickness of the steak and on the degree to which the
steaks are cooked.
3. Remove the steaks from the grill and arrange them neatly on a flat meat platter. Brush them with
melted butter before serving. Place a small bunch of parsley aside.

- Trim excess fats
There are a number of - Use vegetable/ seed oils
garnishes and sauces
suitable for grilled beef.

Dishes And Derivations.
HUMBURGER STEAK Meat/Beef 9
Steak a la Hambourgeoise
10 portions
MIS EN PLACE
1.6 kg. Minced lean beef

50 gr. Finely chopped Parsley
3 Eggs
Pepper
100 gr. White bread soak in milk
10 gr. Butter
PREPARATION
1. Sweat the sliced onions in butter without any colouring. Mince or chop them finely and allow to
cool.
2. Squeeze the soaked bread and mince or chop it finely.
3. Combine meat, bread, onions and eggs, add salt spices and parsley. Mix well.
4. Take a small quantity of this mixture shape in to a ball and flatten it slightly. Fry it in a small pan in
some fat and taste it. If necessary correct seasoning of the remaining mixture.
5. Divide equally into 10 pieces of 180 grams.
6. Roll into balls without cracks. Flatten into round shaped steaks approximately 15 mm thick, using a
little flour or water.
7. Heat fat in a large frying pan and fry the hamburgers carefully on both sides.
8. Arrange in a flat meat platter.
Note: There are many variations to the seasonings and ingredients which may be added to the minced
beef. Many garnishes and sauces may accompany the hamburgers.

Often, beef and pork meat is used to - Trim excess fats before mincing
prepare hamburgers. Generally 2/3 - Use vegetable/ seed oils
beef and 1/3 pork. - Use brown bread
BEEF OLIVES MEAT/BEEF 10
Paupiettes de Boeuf
10 portions
MIS EN PLACE

1.4 kg. Trimmed topside of beef
200 gr. Stuffing
80 gr. Cooking fat
150 gr. Mirepoix
50 gr. Bacon rind
30 gr. Tomato paste
90 gr. Flour
2 dl. Red wine
1½ Brown stock
Salt
Pepper
10 White pepper corn Crushed
1 Bay leaf
PREPARATION
1. Cut the topside into 20 slices (escallops) of 70 gr. each, and flatten them. Season the slices and
spread a small quantity of stuffing down the centre of each slide.
2. Roll up neatly and secure with string
3. Heat fat in a braising pan and fry the meat to a light brown colour
4. Remove the olives and keep them hot. Add the mirepoix and bacon rind to the fat and fry until
brown. Pour off the fat and add tomato paste. Glaze for 5 minutes and add the wine. Mix well,
dust evenly with flour, mixing well, add the stock.
5. Add the spices and finally place the beef olives into the sauce. Bring to the boil, cover with a lid
and place in an oven at 150°C. Braise for 1 to 1½ hours until the meat is tender.
6. Remove the beef olives and keep them hot. Pass the sauce through a conical strainer. Re-boil and
reduce the required quantity. Taste and correct seasoning if necessary
7. Remove the stings and arrange the beef olives in a deep meat dish and pour the boiling sauce
over it. Serve some sauce separately in a sauce boat.

- Trim excess fats
There are many variations of stuffing used in this - Use vegetable/ seed oils
preparation. A number of garnishes are suitable for this - Use gluten free flour
dish too. (SEE GARNISHES FOR MEAT DISHES).
STUFFING FOR BEEF OLIVES MEAT/BEEF 10A
Farce Pour Paupiettes de Boeuf.
500 gr.
MIS EN PLACE
300 gr. Lean beef trimmings

100 gr. White bread Soaked in milk
50 gr. Sliced onions
Salt
Pepper
1 Egg
PREPARATION
1. Sweat the sliced onions in butter without any colouring, to cool.
2. Minced the meat through a fine disc, pass the soaked and squeezed bread and the onions through
the mincer.
3. Combine all ingredients; add eggs, chopped parsley, salt and pepper. Mix thoroughly.

- Trim excess fats
- Use egg whites only
FILLET OF BEEF “STROGANOFF” MEAT/BEEF 11
Fillet de boeuf sauté Stroganoff
1 portion (Main Course)
MIS EN PLACE
¼ dl. Butter Clarified

130 gr. flakes of beef – fillet From end cuts or fillet
trimmings
40 gr. Onions Finely sliced
½ dl. Sour cream
1 tea-spoon Engl. Mustard
½ dl. Basic Brown sauce
½ dl. Red or white wine
Salt
Pepper Deseeded, cut into julienne
20 gr Tomatoes Cut into Julienne
20 gr. Green Pepper, yellow pepper, red pepper Cut into Julienne
20 gr Gherkins Cut into Julienne
20 gr Mushrooms Sliced or quartered
PREPARATION
1. Heat the butter in a drying pan. Season the meat flakes and fry at high heat until brown on all
sides but still pink inside.
2. Remove meat flakes with a skimmer and glaze the onions, the pepper juliennes and mushrooms
in the remaining butter.
3. Deglaze with the wine, add the brown sauce and bring everything to boil. Cook meat in sauce.
(Reduce the sauce to the right consistency if necessary).
4. Add the mustard, taste and correct seasoning.
5. Add the sour cream, mix and arrange in the serving dish.
6. Garnish with gherkins and tomato juliennes

- Fresh noodles - Trim excess fats
- Rice - Use vegetable/ seed oils
- Parsley Potatoes - Low fat sour cream
- Mashed Potatoes
- Flour Dumplings
WHITE VEAL STEW MEAT/VEAL 1
Blanquette de Veal
10 portions
MIS EN PLACE
1.8 kg. Veal suitable for stewing Deboned, trimmed cut into pieces of 30 gr.
1 Studded onion
Salt
Pepper
90 gr. Butter
130 gr. Flour
1½ gr. Fresh Cream
1½ Water
PREPARATION
1. Place the meat in a pot, cover with hot water and bring it rapidly to the boil, refresh and drain.
(Blanch).
2. Place the meat back into the cleaned pot and add the measured water. Bring the boil, skim and add
bouquet garni, studded onion, salt and spices. Cover the pot and allow it to simmer for 1 hour, until
almost tender.
3. When cooked, remove the meat and keep it warm. Strain the stock.
4. Prepare a roux and add the stock. Cook gently for 30 to 40 minutes. Pass the sauce through a fine
conical strainer, re-boil, skim and reduce to the required quantity and consistency. Season with salt
pepper and lemon juice. Taste and correct seasoning.
5. Pour the sauce over the meat, mix carefully and bring it to the boil, add cream, allow it to simmer for
about 5 minutes to heat the meat thoroughly. Serve in a deep meat dish.

- Use low fat cream
VEAL FLAKES IN MUSHROOM MEAT/VEAL 2
Fillet de boeuf sauté Stroganoff
1 portions
MIS EN PLACE
120 kg. Veal (Topside silverside) Cut into flakes

20 gr. Mushrooms sliced
5 gr. Spring Onions Chopped
1 pc. Onion Chopped
10 gr. Flour
½ dl. White Wine
1 dl. White Stock
PREPARATION
1. Fry the meat, and onions in a very hot pan.
2. Add the mushrooms and spring onions and fry for a little while.
3. Dust with flour, deglaze with wine and the stock.
4. Cook until tender, add the cream and serve. Sprinkle parsley

- Use low fat cream
PORK CUTLETS, STEAKS AND ESCALOPES MEAT/ PORK 3
PANFRIED
Cote, Steak and Escalope de Porc Saute a la minute.
10 portions
MIS EN PLACE
10 Cutlet @ 180 gr.

Salt
Pepper
30 gr. Flour
10 gr. Butter
PREPARATION
1. Heat the fat or oil in a large frying pan.
2. Season the cutlets with salt and pepper, dust them lightly with flour.
3. Place them in the fat and fry on both sides. The cooking time depends on the thickness of the meat
cuts. Pork meat is always cooked well done.
4. Remove the steaks from the pan and arrange them neatly on a flat meat platter. Brush them with
melted butter and garnish with a small bunch of parsley.

There is a variety of garnishes - Use low fat cream
and sauces suitable for pan-fried
pork.

Dishes And Derivations Of
Basic Sauces.
CORDON BLEU MEAT/PORK 4
Escalopes cordone bleu
10 portions
MIS EN PLACE
20 slices Of veal topside (or pork loin) 60 gr. each

150 gr. Cheese (10 slices)
200 gr. Cooked ham (10 slices)
3 pc. Eggs
Flour
Salt
Pepper
Bread crumbs
1 dl. Oil
2 pc. Lemons Cut into wedges
1 Parsley bunch
PREPARATION
1. Flatten the pork slices to a thickness of 4 mm. Place them on a large tray and sprinkle with salt and
pepper.
2. Place one slice of ham and one slice of cheese on every second meat slice and brush the meat
around the cheese and ham slices, and cover it with the remaining slices.
3. Close every portion by pressing the ends with the back of a knife.
4. Sprinkle the escallops with salt pepper and dust them with flour. Dip them into the beaten eggs
and then place them into the bread crumbs.
5. Heat butter in a frying pan and pan fry the escallops on both sides until golden brown.

Place on a meat platter and - Use vegetable/ seed oils
garnish with lemon - Use low fat cream and cheese
wedges and parsley. - Use brown bread crumbs
MEDAILLONS OF PORK FILLET MEAT/PORK 5
Medaillon de porc a la creme
10 portions
MIS EN PLACE

30 pc. Pork medallions Cut from the fillet, 50 gr. each.
2 dl. Clarified butter
50 gr. Spring onions Finely chopped
100 gr. Chopped onions
500 gr. Cooked mushrooms
2 dl. White wine
2 dl. Fresh cream
6 dl. Basic white Sauce
Salt
Pepper
PREPARATION
1. Flatten the pork fillet slices to the thickness of 1 cm.
2. Season the slices with salt and pepper and sprinkle them with flour.
3. Heat up butter and pan fry the medallions until cooked.
4. Remove half of the butter and glaze the spring onions and onions. Add mushrooms stir with a
wooden spoon and deglaze with white wine, add the cream, bring back to boil.
5. Add basic sauce, reheat, taste and correct seasoning. Coat the medallions with the sauce.

- Trim excess fats
- Use vegetable/ seed oils instead of butter
- Use low fat cream
BROWN LAMB STEW MEAT/LAMB 1
Navarin d’agneau
10 portions
MIS EN PLACE

1.8 kg. Lamb suitable for Neck, breast or shoulder, prepare for cooking.
stewing
50 gr. Cooking fat
4 Cloves of garlic Crushed
40 gr. Tomato Paste
2 dl. Red wine
1.2 lt. Basic brown sauce
Salt
Pepper
Chopped parsley
PREPARATION
1. Heat the fat in a shallow stewing pan. Season the meat with salt and pepper, and fry it quickly to
seal the pores and colour it.
2. Add onions and garlic, continue frying until the onions are light brown.
3. Pour off the fat and add tomato paste. Glaze for about 2 minutes and add the wine. Cover and
cook for 5 to 10 minutes.
4. Add the boiling demi glace. Mix thoroughly and simmer it in an oven at 150°C for 45 minutes to
1 hour until tender.
5. Remove the meat into a clean pan, keep it hot.
6. Pass the sauce through a conical strainer, re-boil and reduce to the required quantity and
consistency. Taste and correct seasoning if necessary.
7. Pour the sauce over the meat, bring the stew quickly to the boil and serve in a deep meat dish.
Sprinkle some chopped parsley on top.

- Trim excess fats
There are a number of - Use vegetable/ seed oils instead
garnishes suitable for this of cooking fat
preparation. Refer to
GARNISHES FOR MEAT
DISHES.
ROAST BEST END OF LAMB MEAT/LAMB 2
Carre d’agneau roti
10 portions
MIS EN PLACE
1.8 kg. Best end of lamb Ready for roast

150 gr. Mirepoix Add 3 cloves of garlic to it
60 gr. Cooking fat
Salt
Rosemary leaves
Pepper
1 dl. White wine
4 dl. Brown stock
PREPARATION
1. Place a suitable roasting pan in an oven 220°C. Heat the fat and sprinkle the best end with salt
evenly, pepper and place it in the hot fat.
2. Roast for 10 minutes and then lower the temperature to 180°C. Baste occasionally, turn the best
end two or three times to ensure even colouring and crust forming. The roasting time is
approximately 40 to 50 minutes depending on the degree of doneness required.
3. Remove the roast and keep it hot. Add the mirepoix to the fat and quickly brown it.
4. Pour off the fat, deglaze with the white wine. Add the stock and allow to boil for 10 minutes to
dissolve the roasting sediment.
5. Pour through a conical strainer. Re-boil, skim off fat and reduce to the required quantity. Taste
and correct to the required quantity. Taste and correct seasoning if necessary; Keep the gravy hot
in a water bath.
6. Carve the best ends, cut through between the rib bones. Allow 2 pieces per portion. Arrange the
slices neatly with bones up on a flat meat platter. Brush with melted butter and serve the gravy
separately. Garnish with a small bunch of parsley.

Mint sauce and red currant Roast leg of lamb - Trim excess fats
jelly can be served with Follow the steps are for best end. - Use vegetable/ seed oils instead
roast lamb. Allow to roast for 15 to 25 minutes of cooking fat
per ½ kg.
STUFFED ROAST SHOULDER OF LAMB MEAT/LAMB 2
Epaule d,agneau farcie Roti
10 portions
MIS EN PLACE
2 Lamb shoulders Deboned, trimmed ready for stuffing

400 gr. Stuffing
150 gr. Mirepoix
60gr Cooking fat
2dl White wine
4dl Brown stock
Salt
Rosemary leaves
Pepper
PREPARATION
1. Fill cavity from which the shoulder blade and arm bone has been removed evenly with stuffing.
2. Roll the shoulder ensuring that the stuffing is completely enclosed with meat. Tie with string.
3. Trim the knuckle cleaning 3cm of the bone. Wrap the bone in alu-foil.
4. Season and roast as for best end of lamb, allow 25- 35 minutes per 1/2 kg depending on the
thickness of the joint
5. When cooked, remove the string and carve the shoulder carefully into 20 slices. Arrange them
neatly on the flat meat platter pour a little gravy around and serve the remainder of the gravy
separately. Garnish with a small bunch of parsley

- Trim excess fats
- Use vegetable/ seed oils instead of
cooking fat
STUFFING FOR LAMB AND MUTTON MEAT/LAMB 3a
Epaule d,agneau Farcie Roti
1 kg.
MIS EN PLACE
500gr Lean lamb meat Trimmings

200 gr. Fat pork meat Optional
150 gr. White bread Soaked in milk
100 gr. Sliced onion
Salt
Pepper
Ground Thyme
2 Eggs
50 gr. Red Pepper Cut into brunoise and blanched
20 gr. Butter
PREPARATION
1. Sweat the onions in butter without any colouring. Allow to cool.
2. Mince the meat using a fine mincer blade. Pass the soaked and squeezed bread and the onions
through the mincer.
3. Mix all ingredients thoroughly and season with salt, pepper and ground thyme, and the eggs and
finally the brunoise of red peppers and chopped parsley, mix well and use according to the
particular recipe.

A small quantity of garlic can be - Trim excess fats, omit fat pork meat
added to this preparation. - Use vegetable/ seed oils instead of butter
LAMB CUTLETS AND CHOPS PROVENCALE MEAT/LAMB 4
Epaule d, agneau Farcie Roti
10 portions
MIS EN PLACE
1.8 – 2 kg. Lamb cutlets and chops Ready to cook, allow 2 outlets and 1 chop per portion
or vice versa.
Salt
Pepper
80 Cooking fat or oil
80 Butter
120 gr. Onions
6 gr. Cloves of garlic
500 gr. Tomatoes concusses
30 gr. English mustard
200 gr. Fresh bread crumbs
PREPARATION
1. Prepare the provencale mixture in the following manner. Heat butter and fry onions and garlic
until light brown in colour. Add bread crumbs and parsley mix thoroughly and fry for about 4
minutes. Season with salt and pepper. Keep this mixture aside.
2. Heat fat or oil in a large frying pan, season the meat with salt and pepper. Fry cutlets and chops at
a high temperature until medium. Reheat the provencale mixture.
3. When ready, remove them from the pan, drain well and brush with mustard on both sides. Turn
them quickly in the provencale mixture. Arrange cutlets chops neatly on a flat meat platter. Place
quickly under a hot salamander to lightly brown the crumbs on top.
4. Garnish with a small bunch of parsley, serve the hot tomato concassees separately in a gravy boat.

ROAST CHICKEN POULTRY/CHICKEN
Poulet Roti
10 Portions
MIS EN PLACE
Chicken @ 1.6 kg Ready to cook

2 Giblets
60 gr Cooking fat
150 gr. Mirepoix
Salt
Pepper
Rosemary leaves
1 dl. White wine
4 dl. Brown stock
PREPARATION
1. Place a roasting pan in the oven (220º C) and heat the fat.
2. Season the chickens inside and outside with salt and pepper. Place some rosemary inside the
carcass for flavour.
3. Place the chickens on the leg side in the hot fat. Pour some hot fat over them. Roast for 15
minutes. Baste occasionally.
4. Turn the chickens over to the other leg side and roast again for 15 minutes. Baste occasionally.
5. Place the chickens on the back to colour the breast. Add giblets and mirepoix. Lower the heat to
180º C. Baste again from time to time. Roast for 15 minutes.
6. Remove the chickens from the roasting pan and keep them hot.
7. Place the roasting pan on the stove and heat until the fat clears. Pour the fat off and deglaze with
white wine. Ad the stock and allow to boil gently for about 10 minuts to dissolve the sediments.
Pass through a conical strainer, reboil and reduce to the required quantity. Taste and correct
seasoning if necessary.

The following method is used to test whether a chicken
is cooked: Pass a fork through the carcass just above
the leg. Lift the chicken form the pan and hold the vent
over a plate, the juices released should be clear. If any
blood is present further cooking will b ideal.
BROWN CHICKEN STEW POULTRY/CHICKEN 2

Poulet Saute
10 portions
MIS EN PLACE
3 kg. Chicken Cut for stewing

60 gr. Fat or oil
Salt
Pepper
30 gr. Flour
1 dl. White wine
1 lt. Basic brown sauce
PREPARATION
1. Heat fat or oil in a stewing pan. Season the chicken pieces with salt and pepper, dust them
lightly with flour.
2. Place the pieces in the hot fat and fry until golden brown.
3. Remove the chicken pieces and keep them hot. Add onions to the fat and fry them quickly until
light brown. Pour of the fat and deglaze with wine add the basic sauce and allow to cook gently
for about 5 minutes to dissolve the sediments.
4. Place the chicken pieces into the sauce, re-boil and let it simmer in an oven at 150º C for about 20
to 30 minutes.
5. Remove wing and breast pieces first, leaving the leg pieces simmering for 10 more minutes.
6. Arrange the chicken pieces in a deep meat dish and keep them hot.
7. Pass the sauce through a conical strainer, re-boil, reduce to the required quantity and consistency,
taste and correct seasoning if necessary.
8. Pour the boiling sauce over the chicken pieces and sprinkle with some finely chopped parsley.

There are a number of garnishes
suitable for brown chicken stew.
Refer to Carnishes For Meat
Dishes.
FRICASSEE OF CHICKEN POULTRY/CHICKEN 3
Fricassee de Poulet
10 portions
MIS EN PLACE
3 kg Chicken Cut as for stewing

150 gr. Onion Finely chopped
3 dl. White wine
1 lt. Chicken stock
60 gr. Butter
100 gr. Flour
1 dl. Fresh cream
Few drops of lemon juice
Salt
Pepper
Chopped parsley
PREPARATION
1. Heat the butter in a stewing pan. Season the chicken pieces with salt and pepper, dust them lightly
with flour.
2. Place the pieces into the hot butter and sweat then without colouring. Add the chopped onions,
cover the pan with a lid and continue sweating for 10 minutes.
3. Add the wine, cover again and allow to cook gently for about 10 minutes. Add the flour, mix
thoroughly and finally add the hot stock.
4. Re-boil add the bouquet garni and simmer in an oven at 150º C for about 20 to 30 minutes until
tender.
5. When cooked, remove the wing and breast pieces first and simmer the leg pieces for 10 minutes
more. Then remove them as well, keeping all pieces hot.
6. Pass the sauce through a conical strainer, re-boil, skim off any fat and reduce to the required quantity
and consistency. Add lemon juice and fresh cream. Taste and correct seasoning if necessary.
7. Arrange the chicken pieces in a deep meat dish and pour the boiling sauce over. Sprinkle with some
chopped parsley.

POACHED CHICKEN WITH SUPREME SAUCE POULTRY/CHICKEN 4
Poulet Poche, Sauce Supreme
10 portions
MIS EN PLACE
2 Chicken @ 1.6 kg Ready to cook

Salt
10 White pepper Corns Crushed
90 gr. Butter
130 gr. Flour
2 dl. Fresh Cream
Few drops of lemon juice.
PREPARATION
1. Place the chicken in 2 lt. hot water and bring it rapidly to boil, skim off scum and fat.
2. Add bouquet garni, salt and crushed pepper corn.
3. Re-boil and simmer for 45 minutes to 1 hour. Test the chicken with trussing needle. The needle
should penetrate the thickest part of the leg without pressure, and the juices released should have
no colour. If it is pink, continue cooking.
4. Remove the chicken from the stock, keep them warm. Pass the stock through a conical strainer
keep 1½ lt. aside.
5. Prepare a roux and add the measured stock and cook the sauce gently for about 40 minutes. Pass
through a straining cloth re-boil and reduce to the required quantity and consistency. Season
with salt, pepper ad lemon juice and the fresh cream taste.
6. Cut the chicken, remove all skin and arrange the pieces neatly in a deep meat dish. Pour the
boiling sauce over it.

NUTRITION TIP FOR FISH
Fish is ideally designed for healthy, quick and tasty meals. Most types of fish are low in fat and high in
protein. Oily fish is high in essential fatty acids that boost good HDL cholesterol. Fish such as prawns
even though high in cholesterol are low in saturated fat. Fish is perfect for absorbing the exotic flavours of
different herbs, spices and marinades
PANFRIED TILAPIA FILLETS FISH 1
10 portions
MIS EN PLACE
1.6 Kg. Tilapia fillets

1 dl. Milk
1 Lemon Squeeze out the juice
Salt
Pepper
Worcester sauce
100 gr. Flour
150 gr. Butter
1 Large lemon
PREPARATION
1. Wash and drain the fillets. Dry them on a clean kitchen cloth.
2. Season the fish with salt and pepper, add milk half of the quantity of the lemon juice and a few
dashes of Worcester sauce. Keep the filets for 1 hour in this marinade.
3. Remove the fillets from the marinade and drain them well.
4. Dust the fish fillets with flour
5. Panfry the fillets golden brown both sides until well.
4. Garnish with a small bunch of parsley and lemon wedges.
While this recipe for pan fried fish given here, 

is for tilapia fillets, it may be used for other
fish e.g. Nile Perch Black Bass, Trout and most
sea fish. This method is not only suitable for
fillets but also for small whole fish and fish
steaks.
DEEP PRIED NILE PERCH FISH 2

Goujons De Perche Frite (Method 1 with frying
batter)
10 portions
MIS EN PLACE
1.4 Kg. Nile perch fillet Cut into fish fingers (goujons)
1 dl. Milk
Salt
Pepper
Worcester sauce
100 gr. Flour
500 gr. Frying batter
1 Large lemon
PREPARATION
1. Wash and drain the fish fingers. Dry them on a clean kitchen cloth. Marinate as for pan frying.
2. Drain the fish fingers, pass through flour, dip in frying batter. Gently press the fish fingers to
prevent loose crumb.
3. Deep fry at 180º C until golden brown. Then drain well. Serve on a flat fish platter lined with a
napkin. Garnish with a small bunch of parsley and lemon wedges.

The following sauce can be While this recipe is given for
served with this fish dish: Nile Perch, it may be used for NUTRITION TIP
 Tomato Sauce any other fish e.g. Tilapia, Black  fish are low in fat and high in
 Remoulade Sauce Bass and almost all sea fish. protein
 Mayonnaise  Oily fish is high in essential
fatty acids that boost good
HDL cholesterol
 Fish is perfect for absorbing the
exotic flavors of different
herbs, spices and marinades.
FRYING BATTER 1150 gr.Batter
Parter a Fire
MIS EN PLACE
400 gr. Flour Sifted

1 dl. Oil
5 dl. Beer Not cold
2 Egg yolks
3 gr. Salt
4 Egg whites
PREPARATION
1. Stir all ingredients, except the egg-whites with a hand whisk until smooth. Cover the bowl with a
dry cloth and keep in a warm place to ferment for approximately one hour
2. Shortly before using the batter, beat the egg-whites stiffly and fold them gently into the above
preparation with a hand whisk.
PRESENTATION REMARKS. HEALTH TIP

 Use gluten free flour
NILE PERCH IN WHITE WINE SAUCE FISH 3
Perche du Nile au Vin Blanc
10 portions
MIS EN PLACE
1.6 kg Nile perch fillet Washed, drained and dried on a cloth.

1 Small onion Finely chopped
40 gr. Butter
3 dl. Fish stock
2 dl White wine
7 dl Basic fish sauce
1 dl. Fresh cream
Salt
Pepper
½ Lemon
PREPARATION
1. Cut the fillets into pieces of 80 gr. each. Season them with salt and pepper.
2. Butter a shallow pan or tray and sprinkle in the onions.
3. Arrange pieces in the tray, then add the wine, stock and lemon juice.
4. Cover with a buttered grease proof paper. Gently raise near to the boiling point, and poach in the
lower part of an oven for 5 to 10 minutes depending on the thickness of the fish pieces.
5. Heat the basic fish sauce.
6. Remove the fish pieces and arrange them in a buttered deep dish. Strain off the stock and reduce it to
an essence. Add it to the boiling basic fish sauce; reduce to the required quantity and consistency
and taste. Add fresh cream. Mask the poached fish with the sauce.

While this recipe is given for Nile  Refer Basic fish sauce
Perch, it may be used for other  Use low fat cream, vegetable/ seed oil to
white fresh water and sea fish. replace butter
TROUT NAIROBI STYLE FISH 4
Truite Nairobi
10 portions
MIS EN PLACE
10 pc. Whole Trouts Drawn

½ dl. Worcester sauce
2 pc. Lemons Extract juice
250 gr. Butter Clarified
100 gr. Cashew nuts Crushed
80 gr. Red peppers (tin) Cut in brunoise
80 gr. Green peppers Blanched, cut in brunoise
150 gr. Banana dices
2 dl. White stock
Salt
White pepper
60 gr. Butter Soft
5 pc. Lemons For decoration
10 pc. Lettuce leaves For decoration
PREPARATION
1. Marinate the fish with salt, pepper, lemon juice and Worcester sauce.
2. Remove trout from the marinade, place it into flour dust it a pan fry the fish in butter on both sides
until done.
3. Remove the fish from the pan, place on a serving dish and keep hot.
4. Pour off half the butter and pan fry the cashew nuts, banana dices, pepper-dices shortly.
5. Add stock and bring to the boil, stirring continuously.
6. Coat the fish with this mixture and garnish the fish with a lemon crown on lettuce leaf.

 Use low fat cream
 vegetable/ seed oil to replace butter
ROCK LOBSTER THERMIDOR SEAFOOD 1
Lngouste Thermidor
1 Person
MIS EN PLACE
1 Crawfish (60 gr.) Boiled cut into halves.

30 gr. Butter
¼ dl. Brandy
½ dl. Fresh cream
1 to 1 ½ dl Basic fish sauce
2 pinches English mustard
1 pinch Cayenne pepper
Few drops Lemon juice
15 gr. Grated cheese
PREPARATION
1. Cut the boiled lobster meat into large cubes of 1 ½ cm³
2. Clean the body carcass and place it into the hot oven.
3. Melt butter in a saucepan and sweat the meat shortly
4. Add the brandy and flame.
5. Add the cream, bring it to the boil, add the hot fish sauce and dissolved mustard, cayenne lemon
juice and half of the cheese. Taste and correct seasoning
6. Use a soup spoon to fill the lobster meat into the body halves sprinkle the remaining cheese and a
few drops of butter on top.
7. Over crust the lobster halves in a hot oven or salamander for a short time. Serve it on a rice bed
and decorate it with a lemon crown.

 Use low fat cream
 vegetable/ seed oil to replace butter
SEAFOOD GRATIN SEAFOOD 1
Langouste Thermidor
1 Portion (Main Course)
MIS EN PLACE

50 gr. Mushrooms Washed and sliced
70 gr. Fish fillet Cut into dices
50r. Prawns Peeled but uncooked
¼ dl. White wine
Few drops Lemon juice
1 dl. Basic fish sauce
1 twig Dill, fresh Chopped
30 gr. Mussels (tin) Beard removed
¼ dl. Fresh cream
½ dl. Sauce Hollandaise
Butter
Salt
Pepper
PREPARATION
1. Heat butter and glaze onions
2. Add prawns, fish cubes and mushrooms, toss
3. Add lemon juice, white wine and simmer gently until items re just done.
4. Add fish sauce, dill cream and brig everything to the simmering point one and add the mussels.
5. Remove the pan from the fire, use a wooden spatula and gently fold the hollandaise under. (Do
not reheat again)
6. Taste and correct seasoning and arrange it in a fire-proof dish.
7. Over crust in a hot oven or salamander shortly and serve.

Serve with rice or Add of Sc. Hollandaise:  Use low fat cream
boiled potatoes.  Never add it to boiling hot  Vegetable/ seed oil to replace butter
sauces  Refer Basic fish sauce
 Never bring the sauce back to
simmer point after the
hollandaise has been added.
MEAT GARNISHES
NAME INGREDIENTS (per PREPARATION USE

person)
AMERICAINE 2 slices of streaky bacon Grill or pan fry the bacon Grilled sirloin steaks, fillet
1 small tomato Cook the tomato in the oven steaks, tournedos, rump
½ dl. Demi glace Add the crushed pepper corn steaks, lamb chops and
Peppercorn to the demi glace cutlets.
Arrange bacon and tomato Panfried sirloin steaks, fillet
beside the meat and serve the steaks, tournedos rump
sauce separately. steaks, chops and cutlets.
ANCIENNE 20 gr. cooked mushrooms Toss the sliced or quartered White stew
20 gr. blanched silver skin mushrooms together with the Fricassee
onions silver skin onions in butter
2 croutons of triangular and place them on top of the
shape (5 cm base/ 7 cm on dish. Arrange the croutons
each side) around. Sprinkle with some
Chopped parsley chopped parsley.
ARGENTEUIL 4 – 5 Asparagus tips Heat the asparagus tips in Various pan fried and
(For meat dishes) ½ tablespoon of hollandaise very little salted water. Drain grilled “a la minute” cuts of
½ dl. Gravy them well and place them on beef, veal, pork and lamb.
(For poached fish) 4 – 5 Asparagus tips top of the meat. Coat the tips
2 Fleurons with hollandaise sauce. Serve Poached fish fillets in white
gravy separately. wine sauce.
Place the hot asparagus tips

on top of the poached fish
after having bee coated with
whit win sauce.
Decorate with fleurons.
BONNE FEMME 30 gr. sliced, raw Place the sliced raw Poached fish fillets in white
mushroom mushrooms on top of the fish wine sauce.
2 Fleurons fillets. Poach. Prepare the
white wine sauce in the usual
manner. Coat the fish and
glace under the salamander
or in a very hot oven.
Place the fleurons around or
on top of the fish.
GARNISHES

person)
BOUQUETIERE 30 gr. turned carrots Glazed carrots and turnips. Boil Beef, veal, pork, lamb
30 gr. turned turnips the cauliflower, toss the beans and poultry roasted.
1 floweret of cauliflower in butter, and cook the tomatoes This garnish plays an
30 gr. cooked French beans in the oven. Arrange these important role in a la
1 small tomato vegetables beside or around the carte preparations such s
meat in separate groups. chateaubriand,
NOTE: The composition of this porterhouse steak,
garnish can be changed double sirloin steak, fillet
according to availability of steak etc.
vegetables. However, it should
consist of at east 4 various
vegetables of different colours.
BOURGEOISE 20 gr. turned carrots Glaze carrots and turnips, mix Mainly on braised beef.
20 gr. turned turnips them together with the silver Can be used on all types
20 gr. blanched silver skin skin onions, of brown stews.
onions Place the garnish on top of the
Chopped parsley sliced meat after having been
coated with sauce.
Sprinkle with some chopped
parsley.
CLAMART 1 Tomato Cut the tomatoes into halves

30 gr. cooked French beans Remove seeds and season with
½ dl. slightly thickened salt and pepper and cook them
gravy carefully in the oven. Fill with
buttered peas.
GARNISHES
NAME
INGREDIENTS (per PREPARATION USE
person)
ESTERHAZY 20 gr. Julienne of carrots Cool carrot and turnip julienne in Braised beef steaks
20 gr. Julienne of turnips salted water (carbonnade de bouef)
Place this garnish on top of the
meat.
FLAMANDE 20 gr. turned carrots Boiled carrots and turnips in Boiled beef
20 gr. tuned turnips salted water.
1 cabbage Flemish style Prepare cabbage Flemish style as
3 – 4 boiled potatoes usual.
Chopped parsley Boil potatoes
½ dl. horseradish sauce Arrange these ingredients beside
the sliced meat in separate
bouquets.
Sprinkle chopped parsley onto
carrots and turnips
Serve the sauce separately
GRENOBLOISE 30 gr. cooked mushroom Slice the mushrooms and toss tem Pan fried fish fillets
5 gr. capers in butter. and small whole fish.
¼ lemon Cut away rind and pith of the
Chopped parsley lemon and cut small pieces.
Toss lemon pieces and capers in
nut brown butter. Place the
mushrooms on a platter. Arrange
the fish on top and place finally
lemon and capers on top.
Sprinkle wit chopped parsley.
HELDER 1 tomato Cut tomatoes into halves and Tournedo and fillet of
½ dl. Bearnaise sauce remove seeds. beef.
Season wit salt and pepper and Sirloin steaks.
cook them carefully in the oven
until almost soft.
Fill in the Bearnaise sauce. Place
the tomatoes beside the meat.
Parisian potatoes are usually
served with this preparation.
GARNISHES
NAME INGREDIENTS (per person) PREPARATION USE
MARYLAND 1 slice of streaky bacon Grill or pan fry the bacon pan Deep fried or grilled
½ banana fry the banana and cook the chicken.
1 small tomato tomato in the oven. Arrange
2 small corn fritters these ingredients including the
½ dl. creamed horseradish corn fritters beside the chicken.
Serve creamed horseradish
separately.
PRINTA- 20 gr. batonettes of carrots Cook carrots and turnips in Various brown stews.
NIERE 20 gr. batonettes of turnips salted water. Drain and toss in
20 gr. cooked peas butter. Add peas, bean and cut
20 gr. cooked green beans into lozenges ad cauliflower
20 gr. cooked cauliflower cut into small flowerets. Place
Chopped parsley this garnish on top of the dish.
Sprinkle with chopped parsley.
PROVEN- 20 gr. Freshly made bread Chop onion and garlic finely Roast saddle loin or leg
CALE crumbs and sweat them in butter. Add of lamb.
10 gr. chopped parsley bread crumbs and parsley. Lamb chops or cutlets.
1 clove or garlic Season. Brush the pan fried
20 gr. onions meat wit mustard and coat it
20 gr. butter with previous prepared meat is
1 dl. tomatoes concassees then placed for a short while
French mustard under the salamander to
brown the applied mixture
lightly.
Tomatoes concasses are served
separately.
ROSSINI 20 gr. goose live. If not Tournedos ad fillet steaks.

available, liver pate
1 dl. Madeira sauce
1 medium sized mushroom
button
GARNISHES

person)
TYROLIENNE 30 gr. tomatoes concasses Place the tomatoes on top of the Sirloin steak, rump
4 onion rings steak. steak,, minute steak and
Frying batter Decorate with the deep fried hamburger steak.
Chopped parsley onion rings and sprinkle with
some parsley.
VIENNOISE 2 slices of lemon Roll the archovy fillet around Veal escalopes
2 anchovy fillets the finger and place it in the
Capers centre of the lemon slice. Fill it
with capers. The garnish is then
placed on top of crumbed veal
escalopes.
NUTRITION TIPS FOR POTATOES IN GENERAL
The potato commonly known as the stomach’s best friend has several benefits and can be prepared in
several ways. The most ideal preparation method is steaming because it preserves the most nutrients.
Other methods include boiling, baking, fried and can even be used in preparation of raw juice. If one
wants to enjoy a delicious baked potato with the peel intact, avoid contaminants by using organically
grown potatoes.
One of the most digestible ways to prepare potatoes is in puree or mashed. These are particularly
beneficial in cases of stomach disorders.
When potatoes are fried, they lose water through evaporation and gain oil. They also tend to contain
abundant salt which is rather undesirable from a dietary standpoint. The best oil for frying potatoes is
olive oil since it is the most resistant to high temperatures. Still, care must be exercised not to overheat it.
In other words, it must not smoke.
BOILED POTATOES POTATOES 1

Pommes Nature
10 Portions
MIS EN PLACE
2 Kg. Potatoes Select medium sized

potatoes
Salt
PREPARATION
1. Wash, peel and rewash evenly sized potatoes.

2. Cut them into an even size and shape.
3. Place in a cooking pot and cover with cold water. Add salt, cover with a lid and bring rapidly
to boil, cook until tender. Remove scum.
5. Test wit the point of a knife, it should penetrate without undue pressure.
6. Drain off all water and replace the pan on the stove to dry off any excess moisture.
7. Serve in a hot vegetable dish.

1. Buttered potatoes
- Boiled potatoes tossed in melted butter.
2. Parsley potatoes
- Boiled potatoes tossed in butter sprinkled
with finely chopped parsley
MASHED POTATOES POTATOES 1
Pommes Puree
10 Portions
MIS EN PLACE
1.5 Kg. Potatoes Select medium sized potatoes

2 ½ - 3 ½ dl. Milk
40 gr. Butter
Salt
Nutmeg
PREPARATION
1. Wash, peel and rewash the potatoes.
2. Cut them into even sized pieces, place them in a cooking pot and cover with cold water, add salt,
cover with a lid and bring rapidly to boil, cook until tender.
3. Remove all scum cover with a lid and cook until tender.
4. Using the cover, drain off all water and place the potatoes on a baking tray in the warm oven to dry
off any excess moisture.
5. Mash the potatoes, place in a sauce pan or stainless steel bowl.
6. Gradually add the milk and the melted butter and little nutmeg. Thoroughly mix with a wooden
spoon, taste and correct seasoning.
7. Keep the mashed potatoes hot in a water-bath; sprinkle some milk on to the surface to prevent a
crust forming.
8. Before serving mix again.
9. Arrange in dome-shape in a deep vegetable dish. Scroll with a palette knife.

 Use low fat/ skimmed milk
 Use low fat margarine
DUCHESS POTATOES (basic duchess Potatoes 3
mixture)
Pommes duchesse
10 portions
MIS EN PLACE

1.5 kg. Potatoes
2 Egg yolks
50 gr. Butter
Salt
Nutmeg
PREPARATION
1. Wash, peel and rewash the potatoes. Cut them into even-sized pieces.
2. Place in a cooking pot, and cold water and salt and bring to the boil
3. Remove all scum, cover with a lid and cook until tender.
4. Using the cover, drain off all water and place the potatoes on a tray in the warm oven to
dry off any excess moisture.
5. Mash the potatoes. Add the egg yolk, mix vigorously. Add the melted butter and very
little nutmeg as well as some salt if necessary.
6. Place the mixture into a piping bag with a large star tube.
7. Pipe the mixture into a piping bag with a large star tube.
8. Egg-wash and bake in a hot oven (200°C – 230°C) until golden brown.
9. Serve on a round flat platter.

 Use egg whites
 Use low fat margarine
CROQUETTE POTATOES Potatoes 4
Pommes croquettes
10 portions
MIS EN PLACE
1.5 kg. Potatoes

3 Egg yolks
50 gr. Butter
Salt
Nutmeg
Bread crumbs
Flour
2 eggs
PREPARATION
1. Prepare a basic duchess mixture.
2. Place the mixture into a piping bag with a large plain tube.
3. Pipe out onto a floured tray or cutting board cylinders of 2 cm.
4. Cut into pieces of about 5 cm in length.
5. Pass through flour, beaten egg and bread crumbs. Reshape with a palette knife.
6. Place them in the frying basket (one layer only) and fry at a temperature of about 190°C,
until golden brown.
7. Drain well and serve on around flat platter lined with a napkin. Allow 3 to 4 pieces per
person.

The temperature shown in this  Use egg whites
recipe can vary, depending on type  Use low fat margarine
and quality of oil or fat used.  Use brown bread crumbs
 Use gluten free flour
DAUPHINE POTATOES Potatoes 6
Pommes dauphine
10 portion
MIS EN PLACE
1.2 kg. Potatoes

Salt
Nutmeg
400 gr. Unsweetened Choux paste
PREPARATION
2. Cut them into even sized pieces, place in a cooking pot, add cold water and salt and bring
rapidly to the boil.
3. When tender, drain off all water and place the potatoes on a baking tray in the warm oven
to dry off any moisture.
4. Mash the potatoes and add the choux paste, salt and little nutmeg, mix well. Ensure that
they are thoroughly combined.
5. Shape with the help of two tablespoons like an egg. Place the dauphine potatoes onto
grease proof paper stripes, 8 – 10 pieces per paper.
6. Place them in hot fat (190° C) by taking them together with the paper over the hot fat and
carefully releasing one end into the fat.
7. Fry until golden brown, drain well and serve on a round flat platter lined with a napkin.

The temperature shown in this  Refer choux paste
recipe can vary, depending on
type and quality of fat or oil
used.
FRENCH FRIED POTATOES POTATOES 6
Pommes Frites
10 portions
MIS EN PLACE
2 kg. Potatoes Select large potatoes of equal size.

Salt
Cooking fat
PRESENTATION
1. Wash peel and rewash the potatoes
2. Cut into large Batonnetts (8 x 8 x 50 mm), keep them in cold water for about one hour.
3. Drain and dry the batonette and blanch them in deep fat at a temperature of 160° C.
Drain well and place them on a tray lined with a clean kitchen cloth.
4. To finish: Refry the potatoes at a temperature of 190° C - 200° C until golden brown, then
drain well and sprinkle lightly with salt.
5. Serve on a round flat platter lined with a napkin.
NOTE: The temperatures shown in this recipe can vary, depending on type and quality of fat or
oil used.

If frying has been carried out  Use vegetable/ seed oil
correctly the potatoes should be
very crispy and of pleasant taste.
If frying is badly done, the
potatoes are impregnated with oil
and have therefore, an unpleasant
oily taste.
ROAST POTATOES (Chateau, Mignonettes, POTATOES 7
Parisian Parmentier, Rissoles, Maxim)
Pommes roties
10 portions
MIS EN PLACE
2 kg. Potatoes
100 gr. Cooking fat
50 gr. Butter
Salt
PREPARATION
2. Cut the potatoes into the correct shape.
3. Bring 5 litres of water to the boil, and blanch the potatoes, drain them.
4. Place a roasting pan in the hot oven (180 to 200° C) heat the fat and add the potatoes.
Roast until nice brown in colour, turning them from time to time.
5. When the potatoes are almost ready pour off the roasting fat and add the butter, finally
sprinkle with salt.
6. Serve in a deep vegetable dish.

 Use vegetable/ seed oil to replace
cooking fat
 Replace butter with low fat margarine
FONDANT POTOTES Potatoes 8
Pommes fondantes
10 portions
MIS EN PLACE
2 kg. Potatoes
100 gr. Cooking fat
50 gr. Butter
salt
PREPARATION
1. These are potatoes that have to be cut into small egg shapes (turned) and arranged in a flat
pan. They are buttered, covered and browned slowly on both sides. They are flattened
slightly with a fork and topped with fresh butter.

Serve With cooking fat
Poultry, Lamb or  Replace butter with low fat margarine
Beef
BOULANGERE POTATOES Potatoes 9
Pommes Boulangere
10 portions
MIS EN PLACE
1.5 kg. Potatoes Select medium sized potatoes

250 gr. Cooking fat Finely sliced
100 gr. Butter
Salt
50 gr. Butter
PREPARATION
2. Cut the potatoes into 3 mm thick slices and blanch and drain them
3. Place a roasting pan in the oven (180 to 200°C) heat the fat and add the potatoes. Roast until
nice brown. Turn them from time to time.
4. In the main time fry the onions in a sauce pan until light brown and soft.
5. When the potatoes are almost ready, pour off the roasting fat, add butter, onions and salt.
Mix carefully and finish them in the oven.

cooking fat
LYONNAISE POTATOES Potatoes 10
Pommes Lyonnaise
10 portions
MIS EN PLACE
1.5 kg. Potatoes Select even-sized medium potatoes

250 gr. Onions Finely sliced
100 gr. Butter
Finely chopped parsley.
PREPARATION
1. Wash the potatoes and boil them without peeling, in salted water.
2. Do not overlook!
3. Drain and allow to cool, then peel them cleanly.
4. Cut into slices of about 4 mm. Keep them aside.
5. Fry the sliced onions as for boulangere potatoes.
6. Heat the butter in a large frying pan and fry the potatoes.
7. Add the onions and salt, toss again.
8. Serve in a loose dome-shape in a deep vegetable dish, sprinkle with some chopped
parsley.

BERRICHONNE POTATOES Potatoes 11
Pommes Berrichone
10 portions
MIS EN PLACE
2 kg. Potatoes Select small potatoes

100 gr. Steaky bacon Cut into julienne
150 gr. Finely chopped
Onions Chopped
Beef stock
Salt
Chopped parsley
50 gr. Butter
PREPARATION
2. Cut and turn them as for chateau potatoes
3. Frying onions and the blanched bacon julienne lightly in butter, do not allow any colouring.
4. Add the potatoes, toss them quickly and add enough hot stock to just cover them.
5. Add salt and bring them to the boil, cook until tender.
6. Serve in a deep vegetable dish, together with the liquid. Sprinkle with some chopped
parsley.

 Omit bacon
 Use vegetable stock for vegetarians
DAUPHINOISE POTATOES Potatoes 12
Pommes Dauphinoise
10 portions
MIS EN PLACE
2 kg. Potatoes Select medium sized potatoes.

60 gr. Grated cheese Preferably gruyere type.
1 Lt. Milk
Salt
Nutmeg
50 gr. Butter
PREPARATION
1. Wash, peel and rewash the potatoes
2. Cut them into slices of about 3mm. Blanch and drain them well.
3. Butter a deep gratin dish, place one layer of potatoes into the dish, sprinkle with some
cheese, fill the dish in this manner up to three-quarters.
4. Bring the milk to the boil, season with salt and a little nutmeg and pour it over the potatoes
just enough to cover them. Sprinkle the top with some cheese, scatter some butter flakes.
5. Place the dish on the bottom of the oven (150°C) and cook for about 40 minutes
6. Colour light golden brown under the salamander or in the top of the oven.
7. Place the cleaned gratin dish on a flat platter lined with a napkin.

 Replace cheese with low fat cheese
 Omit bacon
 Use skimmed milk
 Use vegetable stock for vegetarians
CHOU PASTE Potatoes 12 a
Pate a chou
10 portions
MIS EN PLACE
¼ lt. Milk Unsalted

75 gr. Butter
3 gr. Salt 1 pinch
200 gr. Floor Sifted
4-5 Eggs
PREPARATION
1. Place the butter, milk, sugar and salt into a pan, heat until the milk boils and the butter has
to melt.
2. Using a spatula, stir in the flour and cook until the mixture becomes solid and starts to leave
the side of the pan.
3. Cool slightly and using spatula, stir in the eggs one by one until the desired constancy is
reached.
4. The amount of egg required will vary according to the degree of cooking and the type of
flour and fat used.
5. Use a piping – bag with a large tube for piping out the paste onto a greased baking tray in
the desired shape e.g. Cream puffs, Écclairs etc.
6. The baking of Chou pastries must be carried out with much care, otherwise they will
collapse easily.

 Use skimmed milk
 Use egg whites
 Use gluten free wheat flour
STEAMED RICE 1
10 portions
MIS EN PLACE
800 gr. Rice Free of stones, discoloured grains and

other impurities
80 gr. Butter
5 Cloves
5 Cardamon seeds
1 Small pieces of cinnamon
Stick
Salt
PREPARATION
1. Bring five litres of water to the boil.
2. Wash the rice and place it in the boiling water, re-boil and allow to cook for 6 minutes stirring
frequently.
3. Rinse the rice under running cold water until cool. Drain it well.
4. Butter a suitable cooking pot with half of the quantity of the butter. Place the rice in the pot,
add the spices and a little salt, mix well and scatter the remainder of the butter on top of the
rice.
5. Cover the rice with a buttered grease proof paper then cover the pot with a lid.
6. Place the pot in the lower part of an oven at a moderate temperature and let the rice steam
until it is cooked. Check from time to time and stir very carefully with a meat fork to separate
the rice grains.
7. When cooked remove from the oven, and place it into a deep serving dish in a loose dome
shape. Pick out the cloves, cardamom seeds and cinnamon stick. Serve immediately.

 Consider using whole meal rice
(brown rice) in place of white rice
CEREAL DISHES
RICE, CREOLE STYLE FARINACEOUS 2
DISHES
(Riz Creole)
10 portions
MIS EN PLACE
500 gr. Rice

1 lt. Water
3 gr. Salt
100 gr. Butter
PREPARATION
1. Melt the butter and add the leeks. Sweat them without allowing any colouring.
2. Add the boiling stock and add the salt. Let it simmer for about 40 minutes.
3. Add the potatoes, re-boil and allow simmering for 20 minutes.
4. Add cream, correct seasoning and add chopped parsley.

Serve in a soup  Consider using whole meal rice
tureen. (brown rice) in place of white rice
RICE RISOTTO FARINACEOUS DISHES 3
10 portions
MIS EN PLACE
150 gr. Butter

200 gr. Onions, finely chopped
800 gr. Rice
2.3. lt. Stock
Seasoning
150 gr. Parmesan cheese, grated
PREPARATION
1. Saute the onions in the oil until transparent.
2. Add the rice and continue cooking for a few minutes.
3. Pour in the stock and seasoning.
4. Bring to a boil, cover and simmer in the oven at 175°C for 15 to 18 minutes.
5. Remove from the oven. Add flakes of butter, loosen with a fork and season to taste.

 Use low fat cheese
RICE PILAF FARINACEOUS DISHES 8
(Riz Pilau)
10 portions
MIS EN PLACE
100 gr. Oil

150 gr. Onions, finely chopped
700 gr. Rice, long grain
1 lt. Stock
5 gr. Thyme
3 gr. Pepper, ground
Chopped parsley
PREPARATION
1. Saute the onions in the oil until transparent.
2. Add the rice and continue cooking for a few minutes
3. Pour in the stock seasoning
4. Bring to a boil, cover and simmer in the oven at 175°C for 15 to 18 minutes.
5. Remove from the oven. Add flakes of butter loosen with a fork and season to taste.

 Use vegetable/ seed oil
BUTTERED SPAGHETTI, NOODLES, MACARON FARINACEOUS DISHES 1
Pasta
10 portions
MIS EN PLACE
600 gr. Farinaceous

70 gr. Butter
50 gr. Salt
½ dl. Salt
Oil
PREPARATION
1. Drop the farinaceous into plenty of boiling salted water, to which little oil has been added. Re-boil, stir
until boiling is established, then stir occasionally.
2. The cooking time depends entirely on the quality of the product. Follow the cooking instructions given
on the packets.
3. After the recommended cooking time is over, test by biting a piece of the farinaceous. If it is correctly
cooked, a suspicion of firmness should remain. (al dente).
4. Drain in a colander. Quickly refresh by passing them under running cold water.
5. Immediately toss in hot butter, season with salt.
Note: If farinaceous are not needed immediately, place under running old water, then drain thoroughly in a
colander. Reheat in boiling salted water for one minute, and then toss in hot butter.

 Use vegetable/ seed oil
 Refresh in cold water to get rid of
excess starch
GRATINATED MACARONI FARINACEOUS DISHES 2
Macaroni au Gratin
10 portions
MIS EN PLACE
350 gr. Macaroni (30 to 50 mm in length)

½ lt. Basic Milk sauce (Bechamel)
1 – ½ dl. Fresh cream
80 gr. Grated cheese Preferably parmesan
40 gr. Butter
Salt
pepper
PREPARATION
1. Cook and prepare as of buttered macaroni, using about 20 gr. Butter to toss them.
2. Prepare a cream sauce by adding the fresh cream to the boiling basic milk sauce.
3. Immediately after having tossed the macaroni add the hot cream sauce to it and carefully
combine them.
4. Place into a buttered earthenware dish (gratin dish) in layers, sprinkling some grated cheese
in between.
5. Sprinkle the surface with the remaining cheese and scatter some butter flakes on it.
6. Colour golden brown under the salamander or at the top of an oven at 200°C.
Serve in the gratin dish on a flat platter lined with a napkin

Gratinated macaroni Often julienne ham is added  Use low fat cheese
could be served to this Preparation. Add 80  Refer basic milk sauce
individually gr. of ham julienne when  Replace butter with low fat margarine
portioned provided tossing the macaroni in  Use low fat cream
small gratin dishes butter.
are available.
GNOCCHI ROMAN STYLE FERINACEOUS DISHES 3
Gnocchi a la Romaine
10 portions
MIS EN PLACE
1.2 lt. Milk

150 gr. Butter
250 gr. Semolina
2 Egg-yolk
80 gr. Grated cheese
Salt
Nutmeg
1. Bring the milk to the boil and add at the same time 100 gr. Butter to it. Season with salt and
little nutmeg.
2. Add the semolina, stir with a wooden spoon. Simmer for 10 minutes. Stirring from time to
time.
3. Remove from the heat, let it cool for a moment and add the egg yolks and ½ of the quantity
of the cheese. Mix thoroughly.
4. Place the mixture onto a moistened (water) tray, spread evenly to a depth of about 2 cm
allow to cool for about 1 hour.
5. using a 50 mm round fluted pastry cutter dipped in hot water, cut out pieces of crescent
shape about 25 mm wide in the centre.
6. Re-mould the trimmings and use these for more crescents.
7. Arrange the gnocchi’s neatly in a buttered earthenware dish (gratin dish). Slightly
overlapping each other, placing nice ones on top.
8. Sprinkle evenly with the remainder of the cheese and place some butter flakes on the top.
9. Reheat in an oven and colour golden brown under a moderate salamander or at the top of
an oven at 200°C.
10. Serve in the gratin dish on a flat platter lines with a napkin.

Semolina could be replaced by maize  Replace butter with low fat
meal (same quantity) however; a margarine
local name should then be given to  Use low fat/ skimmed milk
this Preparation.  Use low fat cheese
 Use egg whites
FLOUR DUMPLINGS FARINACEOUS 4
Spaetzli
10 portions
MIS EN PLACE
500 gr. Flour shifted

3 ½ -4 dl. Lukewarm milk
4 pcs. Eggs
Nutmeg
Salt
Pepper
Little Oil For boiling
60 gr. Butter For pan frying
PREPARATION
1. Place the flour into a large bowl and make a bay in the centre.
2. Mix 3½ dl. Milk with the eggs, salt and spices, keep remaining milk aside. Place this
mixture into the flour bay and work these ingredients by hands to smooth dough.
3. Check consistency, if necessary and remaining milk and beat the dough by hand for 5
minutes until it releases bubbles. Let the dough rest for 1 hour (fridge).
Boiling of the Spaetzli

4. Fill a large boiling pot with water, bring it to the boil, add the oil and salt as for
farinaceous cooking.
5. Scrap the dough with a scraper through the holes of the spaetzli sieve into the simmering
water.
6. Bring everything back to the boil, simmer for 2 minutes until done and place the spaetzli
with a skimmer-ladle into a bowl of cold water.
7. Strain off the water; place them on underlined gastronome trays with a glass cloth to dry.
8. Melt butter in a large frying-pan and pan fry the flour-dumplings slightly brown, taste
and correct seasoning.

Serve in a deep  use gluten free wheat flour
vegetable dish.  use low fat margarine
 low fat/ skimmed milk
VEGETABLES
BUTTERED FRENCH BEANS 1
Horicots Verts
10 portions
MIS EN PLACE
1.5 kg. Fresh French Beans

80 gr. Buttered
1 Medium sized onion Finely chopped
2 Cloves of garlic Finely chopped
Salt
Pepper
PREPARATION
1. Remove top and tail and side string of the beans, by breaking them off with the
fingers. Avoid waste! Wash and drain.
2. If young, small beans are used, leave them whole. Large beans are cut across the
centre.
3. Plunge the beans into plenty of boiling salted water, bring to the boil rapidly.
Remove all scum and cook until tender- Al dente.
4. Refresh and drain the beans.
5. Melt the butter in a large frying pan, sweat onions and garlic without colouring and
toss the beans sprinkle with some salt and very little pepper.
6. Serve in a loose dome shape in a deep vegetable dish.

Fresh beans farmers style
(Haricots verts paysanne) Prepare and
cook as for buttered French beans, when
seating (step 5) onions garlic, add in
addition a blanch julienne of steaky
bacon.
BRAISED CELERY VEGETABLES 2
Celeris en branche braise
10 portions
MIS EN PLACE
3 Large or 5 small Celery Celery

1 Carrot
1 Onion
Bacon rind
80 gr. Cooking fat
Salt
1 Bay leaf
Thyme
7 dl. White Stock
3 dl. Basic brown sauce (Demi-glace)
Parsley Chopped
PREPARATION
1. Remove the celery leaves, trim where the green commences and pull off any discoloured stems.
Wash thoroughly.
2. Blanch in plenty of boiling water, refresh and drain well.
3. Cut the celery in halves lengthwise and if large in quarters lengthwise. Divide it into pieces of
about 6 cm in length.
4. Grease the bottom of a shallow braising or roasting pan, line it with onion and carrot slices and
bacon rind. Add some thyme and one bay leaf. Arrange the celery pieces on top in one layer
5. Add the stock, cover with a buttered grease proof paper and braise in the oven at 150°C for about 1
to 1½ hours.
6. When tender, remove the celery carefully, leaving carrots, onions, bacon rind and bay leaf in the
pan. Place the celery in a deep hot vegetable dish and keep it warm.
7. String the cooking liquor, reduce it to an essence and add it to the hot basin brown sauce. Taste and
correct seasoning if necessary.
8. Mask the celery party with the sauce and sprinkle with some chopped parsley.

Braised Celery with Beef Marrow (Celeris braise a la  exclude Bacon rind for
moelle) Prepare and cook as for braised celery. Before a healthier option
masking with the sauce, place slices of poached beef  Use veg./ seed oils
marrow on the celery  Make vegetable
brown sauce
BOILED CAULIFLOWER VEGETABLES 3
Chou-fleur Nature
YIELD 10 portions
MIS EN PLACE
2 Medium sized cauliflower Approximately 800 gr. to 1 kg. each

Salt
PREPARATION
1. Cut away the base of the stem. Remove all leaves.
2. With a sharp knife, shave off any discolored parts of the white surface of the cauliflower.
3. Place in plenty of salted cold water for about 1 hour to drive out any caterpillars and
other insects.
4. Cook in plenty of boiling salted water until tender. The cooking time depends on the size
of the cauliflower. Test with a knife point through the base of the stem, it should
penetrate without undue pressure.
5. Remove the cooked cauliflower carefully with a skimmer, drain on clean kitchen cloth,
and use it accordingly to the particular recipe.

CAULIFLOWER MORNAY VEGETABLES 3a
Chou-Fleur a la Mornay
10 portions
MIS EN PLACE
2 Medium size cauliflowers Approximately 800 gr. to 1 kg. each

Salt
7.5 dl. Mornay sauce
80 gr. Grated cheese Preferably gruyere type
50 gr. Butter
PREPARATION
1. Prepare and cook as for boiled cauliflower.
2. Drain well and place it either whole or portioned in a buttered vegetable or gratin dish.
3. Mask the cauliflower with mornay sauce and sprinkle the surface evenly with grated
cheese. Place small butter flakes on top.
4. Colour golden brown under a moderate salamander or at the top of an oven at 200°C.
5. Place the dish on a flat platter lined with a napkin.

- Use low fat cheese
- Replace butter with low fat
margarine
CAULIFLOWER POLONAISE VEGETABLES 3b
Chou-fleur a la polonaise
10 portions
MIS EN PLACE
2 Medium sized cauliflowers Approximately 800 gr. to 1 k. each

Salt
80 gr. Butter
40 gr. Fresh bread crumbs (Mie de apin)
20 gr. Parsley Chopped
2 Eggs Hard Boiled
PREPARATION
1. Prepare and cook as for boiled cauliflower.
2. Drain well and place it either whole or portioned in vegetable dish. Keep it hot.
3. Chop the hard boiled eggs.
4. Heat the butter in a frying pan, add the crumbs and fry them until light brown, then
add the chopped hard boiled eggs and the parsley. Mix well.
5. Mask it over the cauliflower.

- Use white part of boiled egg.
BRAISED CABBAGE FLEMISH STYLE VEGETABLES 4
Chou-Braise ala Flamande
10 portions
MIS EN PLACE
2 kg. Cabbage
1 Carrot
1 Onion
10 Slice streaky Bacon
Salt
7 dl. White stock
Cooking fat
PREPARATION
1. Trim away any discoloured leaves or part of leaves.
2. Separate the leaves and wash them well. Blanch them in boiling water, refresh and drain.
3. Lay 10 of the largest leaves on the table, cut the remainder of the cabbage into small pieces,
season with salt and place them in the centre of each leaf. Envelope the cut cabbage with the
leaves and form into a ball. Place on a clean kitchen cloth and squeeze out the excess water.
4. Grease the bottom of a shallow braising pan (or roasting pan) line it with slices of peeled
onion and carrot, and the slice of streaky bacon.
5. Place the cabbage balls on top, add the stock, bring to the boil and cover with a buttered
grease proof paper. Cover with a lid and braise at the bottom of an oven at 150°C for 1 to 1½
hours.
6. Remove the cabbage and place it in a deep vegetable dish, keep it hot. Place the bacon slices
on top of each cabbage ball.
7. Strain off the cooking liquor and reduce it rapidly to an essence. Pour it over the cabbage.

- Omit bacon
- Use vegetable oil in place of cooking
fat
BRAISED RED CABBAGE VEGETABLES 5
Choux Rouge Braise
10 portions
MIS EN PLACE
2 kg. Red Cabbage

2 Apples
½ Lt. Red Wine
1 dl. Vinegar (White wine or cider vinegar)
Salt
3 gr. Sugar
1 Onion
50 gr. Cooking fat or pure lard
7.5 dl. White stock
PREPARATION
1. Cut away the base stalk and remove any discoloured leaves or part of leaves or part of
leaves
2. Cut into quarters and cut away the centre stalk and any thick leaf stalk. Shred the leaves
finely. Wash thoroughly in cold water. Drain well.
3. Peel the apples, cut into quarters and remove the core. Slice them finely.
4. Marinate the cabbage with the wine and ½ dl. Vinegar, add the apples and keep it in the
refrigerator for about 12 hours.
5. Heat the cooking fat, or better pure lard in a braising pan and sweat and finely sliced onions
without any colouring.
6. Add the marinated cabbage together with the liquid, add the white stock and salt, cover
with a buttered grease proof paper. Bring to boil, cover with a lid and braise at the bottom
of an oven at 150°C for about 1 to 1½ hours. The liquid, at that moment should be
practically soaked up by the vegetable, or very little liquid should remain.
7. Finish off by adding very little sugar and ½ dl. Vinegar.
8. Serve in a deep vegetable dish, add some of the remaining liquid.

- Use lemon juice
- Use vegetable oil instead of butter
- Use honey in place of sugar
GLAZED CARROTS VEGETABLES 6
Carottes Glacees
10 portions
MIS EN PLACE
2 kg. Carrots Select medium sized carrots

30 gr. Sugar
70 gr. Butter
Salt
Little Water
PREPARATION
1. Wash, peel and rewash the carrots. Cut them into pieces of 3 cm. In length and divide these
lengthwise into 4 to 6 sections depending on their size. Turn into barrel shape. (The carrots
may also be cut into batonettes).
2. Place the carrots in a sauce pan, cover half way with cold water and add salt, butter and
sugar.
3. Bring rapidly to the boil, and as soon as boiling is established lower the heat. Simmer for 20
minutes.
4. Increase the heat to rapidly evaporate the liquid until only a thick coating glaze remains. Toss
the carrots several times during this operation.
5. At that point the carrots should be cooked and glazed.
6. Serve in a loose dome-shaped in a deep vegetable dish.

Glazed Turnips instead of butter
Navets glacees
Prepare and cook as for glazed carrots,
replacing the carrots by turnips.
Glaze Swedes
Rutabagas glacees same.

VICHY CARROTS VEGETABLES 7
Carottes a la vichy
10 portions
MIS EN PLACE
1.5 kg. Young Carrots Select medium sized carrots

20gr Sugar
60gr Butter
Salt
Parsley Chopped
water To cover
PREPARATION
1. Wash, peel and rewash the carrots. Cut them into 3 mm slices across.
2. Place the carrots in Sauce pan, cover with cold water and add salt, sugar and butter.
3. Bring rapidly to the boil, and as soon as boiling is established lower the heat.
4. Simmer the carrots for about 20 to 30 minutes tossing them from time to time.
5. Serve in a deep vegetable dish, sprinkle with some chopped parsley.

- Use low fat margarine instead of
butter
CREAMED CARROTS VEGETABLES 8
Carottes a la creme
10 portions
MIS EN PLACE
1.5 kg. Carrots

½ lt. Basic milk sauce (Sauce béchamel)
1 dl. Fresh cream
Salt
Parsley Chopped
PREPARATION
1. Wash, peel and rewash the carrots. Cut them into batonettes.
2. Cook them in salted water until tender, drain and keep warm, keep some of the cooking
liquid.
3. Reheat the béchamel sauce and add the cream. If the sauce is too thick, thin it with some
of the carrot liquid. Strain the sauce.
4. Add the sauce to the carrots, mix carefully and bring it rapidly to the boil.
5. Serve in a deep vegetable dish, sprinkle with some chopped parsley.

- Use low fat cream
BUTTERED PEAS VEGETABLES 9
Petits Pois au Beurre
10 portions
MIS EN PLACE
21/2 Peas (in pod)

70 gr. Butter
Salt
Sugar
PREPARATION
1. Remove the peas from the pods, discarding any bad ones, and wash them.
2. Drain them and place them into boiling salted water. Cook gentle until tender (about 15
minutes. Drain well.
3. Heat butter in sauce pan, add the peas season with salt and very little sugar, toss over
several times until very hot.
4. Serve in deep vegetable dish.

- Reduce quantity of butter or use low fat
margarine
- Avoid sugar
PEAS FRENCH STYLE VEGETABLES 10
Petits Pois a la Francaise
10 portions
MIS EN PLACE
21/2 kg. Peas (in pod) Select medium sized carrots

1 Small soft lettuce
80 gr. Onions Chopped finely
40 gr. Flour-butter (burre manie) 20 gr. butter, 20 gr. flour
Salt
Sugar
1 dl. Fresh cream
20 gr. Butter
PREPARATION
1. Remove the peas from the pods, discarding any bad ones and wash them.
2. Drain them and place them into boiling salted water. Cook gently until tender. (about 15
minutes) drain well, keep ½ lt. of the liquid.
3. In the meantime remove any discoloured leaves from the lettuce, cut into quarters, then
wash and drain. Cut the lettuce into chiffonade and blanch it, refresh, drain and keep aside.
4. Sweat the onions in butter without allowing any colouring. Keep them aside.
5. Place the liquid which has been kept aside in a sauce pan and bring it to the boil, add the
flour butter, mix well with a whisk and cook gently for about 10 to 15 minutes.
6. Place the peas into the sauce, add chiffonade and onions. Mix carefully with a wooden
spoon. Season with salt and little sugar. Reheat it, but do not allow to boil. Taste and
correct seasoning if necessary.
7. Add fresh cream and serve in a deep vegetable dish.

- Use natural honey
- Use low fat cream
- Use vegetable oil
BROCCOLI MILANESE VEGETABLES 11
Broccoli Milanaise
10 portions
MIS EN PLACE
2.2 kg. Broccoli Trimmed and washed

50 gr. Cheese Grated
50 gr. Butter
PREPARATION
1. Wash broccoli in salt water and split large species length wise.
2. Boil in it salt water as cauliflower and refresh in a bowl of cold water.
3. Keep the boiling liquid aside.
4. Serving: Reheat the broccoli in the boiling liquid shortly.
5. Drain well and arrange it in a vegetable dish.
6. Sprinkle with cheese, coat with browned butter (nut brown) and over crust shortly in a
salamander, or hot oven.

- Use low fat cheese
RATATOUILLE (STEWED VEGETABLE) VEGETABLES 12
Ratatouille
10 portions
MIS EN PLACE
600 gr. Baby marrows Cubed

600 gr. Egg Plant Cubed
300 gr. Sweet Pepper Cubed
400 gr. Tomatoes Cubed
1 Large Onion Cubed
6 Cloves of garlic
Salt
Pepper
1 dl. Oil
Parsley Chopped
2 dl. White stock or bouillon
PREPARATION
1. Cut off the ends of the baby marrows and the egg plants. Cut baby marrows and egg plants
into pieces of even size. (about 1 ½ cm3 )
2. Cut the washed peppers into quarters, remove the core, seeds and stem. Cut into pieces of
about 1 ½ cm in length on each side.
3. Peel the tomatoes, cut into halves, remove the eyes and seeds and cut as for tomatoes
concusses.
4. Peel onion and garlic and chop them finely.
5. Heat the oil in a stewing pan and sweat the onions and garlic without any colouring. Add
the marrows and egg plants. Toss over the heat over the heat for 1 to 2 minutes; add the
peppers and the tomatoes. Season with salt and pepper and finally add the stock.
6. Cover the pan, bring the ratatouille to the boil, reduce heat and simmer it gently for 20 to 30
minutes.
7. Taste, correct seasoning if necessary and serve in a deep vegetable dish. Sprinkle with some
chopped parsley.

- Use vegetable stock for vegetarians
BUTTERED SPINACH VEGETABLES 13
Spinach au beurre
10 portions
MIS EN PLACE
1.4 kg. Spinach Trimmed, selected and washed

Little Chopped garlic
120 gr. Butter
Salt
nutmeg
PREPARATION
1. Blanch the spinach (if ordinary spinach is used boil it for about 5 minutes)
2. Drain and cool spinach completely.
3. Melt butter in a stewing pan, glace onions, add garlic and add the squeezed spinach
(by hand).
4. Stir with a wooden ladle, add salt and little nutmeg. Place a lid on top and steam the
spinach shortly – toss.

- Use low fat margarine instead of butter
BUTTERED BABY MARROWS VEGETABLES 15
Cougettes au beurre
10 portions
MIS EN PLACE
1400 gr. Baby marrows

Peeled
80 gr. Butter
Salt
Pepper
PREPARATION
1. Slice the marrows into slices of 5 mm thickness.

2. Blanch them in plenty of water, drain and refresh shortly.
3. Glaze the onions in the butter, add marrow slices and toss them well.
4. Season and serve.

STEWED MUSHROOMS VEGETABLES 16
Champignons enuvees
10 portions
MIS EN PLACE
600 gr. Mushrooms

Fresh
40 gr. Butter
1 ½ dl. White wine
Salt
1 Lemon juice
PREPARATION
1. Wash mushrooms in cold water, drain.
2. Place the mushrooms into a bowl, add some flour and little water and mix well with
mushrooms so as to remove all dirt.
3. Rinse thoroughly and strain.
4. Melt butter in a stewing pan and glaze the onions.
5. Place in mushrooms and toss, add wine, salt and lemon juice.
6. Cover pan with a lid and stew until mushrooms are done.
7. Remove from fire and allow to cool in a bowl in its own stock.

Mushrooms are used for - Use vegetable/ seed oil in place of butter
many garnishes/ NUTRITION TIP
starters/egg dishes - Low cholesterol levels
- Boosts immunity
- Very rich source of proteins
- Good for weight loss
- Rich in iron
- Good for diabetic patients/clients
- Rich source of calcium.
EGGS
Use of Eggs
Eggs are most versatile food, with numerous uses in food preparation;
- They may be served in natural form as a breakfast dish, as hot or cold first courses or as a salad
ingredient.
- They may act as levering agent in such foods as cakes or soufflés.
- They are used to thicken such products as custards and various sauces, and they are used as a
binding element in various preparations such as meat loaf or in procedures such as crumbing of
escalope or croquette potatoes.
- They are used to clarify stocks, to glaze baked products and to emulsify salad dressings.
- They add colour, flavour and contribute food value to the dish in which they are used.
It is therefore, of great importance to handle eggs carefully and to cook them correctly.
Egg Dishes
a) Egg dishes suitable for breakfast
b) Egg dishes served as hot first course
c) Cold egg dishes used as first course and on the cold buffet
Egg cookery requires the development of manual skills e.g. in omelette making. Adequate requirement is
essential and a timer is absolutely necessary as some of the egg dishes are cooked for very short time.
Soft Boiled Eggs (Oeufs a la coque)

Select eggs without cracks in the shell. Place them carefully into boiling water to which some vinegar has
been added. Boil gently according to customer’s instruction 2 ½ to 5 minutes. Place the soft-boiled eggs
in the shell into an egg cup and serve immediately. This preparation is a typical breakfast dish.
Medium Boiled Eggs (Oeufs Mollets)

been added. Allow to boil gently for 6 minutes. Remove the eggs and cool them immediately under
running cold water. Shell the medium boiled eggs with great care, as the yolk is still soft. Place in cold
salted water. Medium soft-boiled eggs are usually reheated before serving.
They are served with various garnishes and sauces, and are generally served as a hot first course.
Hardboiled eggs (Oeufs durs)
been added. Allow to boil gently for 10 to 12 minutes. Remove and cool them thoroughly under running
cold water. When cooking a quantity, the eggs are placed in a suitable frying basket for easy removal.
Shelled hard boiled eggs are kept in cold, salted water. Hardboiled eggs can be served in many different
ways. The variations are in the garnishing and sauces used. Stuffed eggs look very attractive on cold
buffets, or as a cold first course. Hardboiled eggs are used as garnish to sandwiches salads and other
dishes.
Poached Eggs (Oeufs Poches)

Fill a shallow pan to three quarters with water, add about 1/10 of vinegar and some salt. Bring to the boil
and lower the heat slightly. Use very fresh eggs for this preparation. Break an egg into a small shell dish
and carefully slide it into the simmering water. Let it simmer for 3 to 5 minutes. Remove carefully from
the hot water with a skimmer. Drain on a clean kitchen cloth and trim if necessary. Serve immediately
on toast.
Poached eggs can be made beforehand, then they are removed from the hot water and placed in cold,
salted water. They are poached before serving. Poached eggs can be served as a breakfast dish or as a
hot first course. When served as first course garnishes and sauces are used with the eggs.
Omelet making (Plain omelet)

1. Break the eggs into a bowl and add some salt. (allow 2-3 eggs per portion). Beat the eggs vigorously
with a fork until the white are thoroughly broken down and mixed with the yolks. Failure to mix
well results in white streaks in the finished omelette.
2. Heat the butter in an omelette pan move the pan to distribute the butter evenly and to prevent the
butter colouring in any party of the pan.
3. When the butter is hot, but not coloured, quickly pour in the eggs. Using a fork in the right hand
move the mixture in a circular motion, shaking the pan at the same time with the left hand.
4. Stop stirring when the eggs become a light creamy texture.
5. Holding the omelette pan with the left hand, slightly raise the handle, then, with the fork begin to roll
the omelette end nearest to the handle towards the opposite side until just over halfway across.
6. Knock the bas of the handle with the clenched right hands, this will make the far side of the omelette
come up and roll inwards.
7. Still keeping the handle upwards, press the two ends of the omelette together in a straight line with
the back of the fork. Return the pan over the heat and set the omelette into shape.
8. Hold a warm omelette dish or plate in the left hand at an angle of about 45 then overturn the omelette
onto the dish. Serve immediately.
Plain omelettes are usually served for breakfast. Omelettes with a garnish inside or on the top are
generally served as a hot first course, and an omelette can also be served as a main dish.
Scrambled Eggs (Oeufs brouilles)
Break the eggs into a bowl, whisk lightly until all the white is thoroughly broken down and mixed with
the yolks. Add fresh cream and salt. Melt butter in a sauce pan. Pour in the eggs and stir constantly with
a wooden spoon, over a medium heat. Cook until the eggs are of light creamy consistency then removes
from the fire. Scrambled eggs are served plain or garnished with bacon, ham, asparagus tips or
mushrooms etc. On toast or without toast. Scrambled eggs are mainly served as breakfast; they can be
used as hot first course.
Fried Eggs (Oeufs sur plat)

Melt butter in a small frying pan; break the eggs carefully onto a small plate. Slide them into the frying
pan. Cook over a moderate heat. They may be cooked soft, well done or over turned, according to
customer’s instructions. When cooked slide the eggs carefully from the frying pan on to a warm breakfast
dish. Fried eggs can be garnished with bacon, ham, sausages, tomatoes or other garnishes. Fried eggs is a
very popular breakfast dish, however, it can serve as a hot first course. In this case garnishes such as
kidneys, liver, mushroom and some sauces are used.
There are special fireproof egg dishes available, in which the eggs can be cooked and served.
Omelets (Omelettes)
The cooking of omelettes calls for some degree of skill and quick movement, and practice is the only way
whereby a satisfactory result can be attained. It is important that everything used to make omelette is
prepared and available before cooking.
a) Plain, rolled omelettes, also called French omelette.
b) Rolled omelettes where the garnish is cooked with the eggs
c) Rolled omelettes where garnish is placed inside before rolling
d) Rolled omelettes where the garnish is placed on top
e) Flat omelettes, where the garnish is cooked with the eggs or placed on top, also Spanish omelette.
f) Sweet omelettes
Omelettes are cooked in a frying pan with rounded sides. The pan used for this particular preparation is
never used for any other preparation. An omelette pan is never washed with water, it is whipped with
coarse salt and dry a dry kitchen cloth.
PASTA
Fresh Pasta can be made from any kind of wheat flour and is usually moistened with eggs.
The commercial pasta is prepared from a special type of hard wheat known as durum wheat, which gives
strong resilient dough.
The word pasta is Italian meaning dough or paste, and the word noodle is derived from the Latin word
Nodellus meaning a knot because the pasta tend to get tangled on a plate.
Pasta has a long pedigree in many cuisines but it figures most prominently I those of China, where it is
made from a variety of gain and bean flours and Italy where it is always prepared from wheat. There has
been much speculation over the possibility that knowledge of pasta was transmitted between these
countries by some early travelers. One story is that Marco Polo – the Venetian who in the 13 th Century
journeyed overland to China brought the secret of Pasta back to his native land.
The basic way of cooking pasta is by gently boiling in salted water with oil.
PASTA
PASTA is a food that ha universal appeal while noodles macaroni and spaghetti have long been popular
both at home and in restaurants. More elaborate forms of past have become a symbol of modern cuisine.
All Pasta (meaning paste in Italian) is based on starchy dough. There are two kinds of dough:
(i) One containing egg
(ii) The other egg less
The simpler and probably the original form is the egg less pasta, made from a variety of flours, including
whole meal and rice flour. Dried commercial pasta, the most familiar type of egg less pasta, is made with
hard wheat (durum) flour and water and makes a resilient dough that can withstand rolling and shaping
by machine
In the opinion of most cooks egg pasta is superior. It is best fresh, if possible made shortly before
cooking. Soft flour is best for egg pastas, tough durum flour or a mix of wheat and non-wheat flours such
as buckwheat and rye may be used.
Both egg less and egg pasta are mostly cooked by boiling water. Cooked pasta (Pasta Ascuitta) is almost
always finished with a sauce. If served in meat or vegetable broth, it becomes pasta in brodo tortellini,
vermicelli and capellini often feature in brodo recipes. Cooked pasta may also be baked in sauce, as in
lasagne. Raw pasta dough is sometimes stuffed before being boiled as in ravioli or tortellini.
Fruit filled ravioli or lasagne or noodles tossed with butter and sugar qualify as dessert pasta which is
currently enjoying a revival on International Menus.
The Italian influence has been felt I so many countries that most pasta dishes are known by their Italian
names and are served in the traditional Italian way. However, the practice of serving pasta as a main
dish did not originated in Italy. In a typical Italian meal, a relatively light serving of pasta is edged
between a light first course (antipasti) and the main course.
Asian pasta is characterized by a wide variety of noodles. Many are made with wheat flour, with or
without addition of egg, and sold fresh or dried. Others are based on vegetable starches such as soya or
mung bean starch, which is used for thread noodles or on rice flour, for rice sticks or vermicelli.
NOTE
Most Asian pasta can be boiled like European pasta.
Of the many variety of Chinese and Japanese pasta, examples now familiar in the west include Chinese
wontons and egg rolls and Japanese wheat noodles such as Udon, a flour and water noodle that can be
made at home and Somen; fine white noodles made from flour and oil that come tied in attractive little
bundles. Soba, or buckwheat noodles, and Harusame made from potato starch are two other Japanese
examples.
ITALIAN PASTA NAMES
1. Fusilli - twists
2. Stellini - stars
3. Farflle - butterflies
4. Ruoti - wheels
5. Pastina - alphabet
6. Conchiglie - conch sheels
7. Orecchiette - ears
8. Lumache - snails
9. Penne - quills
10. Ditali - thibles
11. Casareccia
12. Bavette
13. Malfade
14. Lasagne verde
15. Rigatoni
16. Bucatini
17. Ziti
18. Canneloni
19. Ekuciudaku
20. Perciatellini
Within the Italian language there are a number of adjectives that describe particular pasta shapes:
Corta Or Mezza means Short

Festonata Or Rica means Ruffled
Fina means Thin Or Fine
Grende means Big
Crossa means Thick Or Fat
Liscia means Smooth
Lunga means Long
Rigta means Ridged
An Italian kitchen is also rich in suffixes e.g. Thin Spaghetti is Spaghettini. Other diminutives to
describe small pasta are ----Cino, ---Ello and ----Etto. The suffix ----Oni means the opposite thus
Spaghettoni are Thick Strands of Sphaghetti.
EGG LESS PASTA

Egg less pasta is one of the great convenience foods. Sold dried in countless forms, it has an indefinite
shelf-life.
Unfortunately, not all dried egg less pasta is the same. The main point to bear in mind is that good
quality pasta
is labeled “100% pure durum wheat” or pure semolina. Inferior brands are bound to become mushy
when cooked.
The most famous egg less pasta shape is the spaghetti, the easiest for manufacturers to mass produce.
Although there are other shapes that are prettier (shells, spirals) and Certainly Easier To Eat, spaghetti
Hold And Distributes Sauce so well that it has become almost a genetic name for all dried pasta.
Other common egg less pasta shapes include Lumach – Snails, Radiatori – Radiators, Cavatieddi – Sea
Shells (Commonly Served With Olive Oil And Vegetable Sauce
TYPICAL ITALIAN DISHES FROM PASTA
1. Spaghetti alla puttansca garlic With Tomatoes, Olives, Capers and Garlic
2. Spagheti alla rustica With Garlic, Anchovies and Oregano
3. Spaghetti alla amariciana With Pancetta, Tomatoes and Hot Pepper
4. Spagheti con briciolata With Toasted Breadcrumbs
5. Bucatini con le sarde alla palermitana With fresh Sardines
6. Bucatini con le sarde alla palermitana With Aubergini, Mushrooms and Tomato
Sauce
7. Linguine al tonno With Tuna
8. Linguinecon le lumache With Snails and Parsleys
9. Linguine con le vongole With Clams
10. Vermecelli con il sugo di melanze e With Peppers and Aubergine
peperoni
11. Zuppa di bue con spaghetti In Beef Soup
12. Maccheroni con cabalfiore With Cauliflower
13. Perciatelli alla carrettlera (cart driver sylle”) Wit Hot Peppers and Abergine
14. Penne alla giovannino With Sausage Sauce
15. Rigatoni al forno con le polpettine With Tiny Meat Balls
EGG PASTA
Egg pasta is usually eaten fresh though they can still be dried and packed s convenience food. To make
egg pasta mix the flour and the egg and then add oil and salt to make dough that is easier to roll, though
the final texture is not quite resilient. Plain unbleached wheat flour is normally used for egg pasta s egg
pasta made with durum wheat flour is almost impossible to roll to the ideal thickness.
COLOURING EGG PASTA
Tinting pasta by adding colouring ingredient is a popular trend perfected by the Italians. However,
though it may please the eye, coloured pasta does not necessarily have more taste. For most coloured
pasta, this basic egg dough will need extra flour to absorb the moisture in the colouring.
Red pasta Coloured using either Tomato Paste, Pureed Cooked Carrots Or Red
Pepper
Beetroot pasta Coloured using Beetroot
Chocolate pasta Coloured using unsweetened Cocoa Powder
Saffron pasta Coloured using Saffron
Herb pasta Coloured using Chopped Herbs, Eg. Chopped Parsley Basic
NOTE
Other unusual colourants for pasta include squid ink, chopped chili peppers to give the pasta a spicy
bite.
PASTA SALADS
Pasta salads are now recognized as part of the cook’s repertoire. The range of possibilities for pasta
salads extend from simple side salads with dressings and vegetables to more substantial salads made
with fish and meat. Egg less pasta works best as it holds its shape well after cooking. The texture of the
pasta used in a salad is important, take care not to overcook it, and always rinse it after cooking to
wash away the starch. The ingredients and dressing should be tossed while the past is still warm so that
it absorbs the flavourings.
The Italians may toss pasta wit a simple dressing of olive oil and freshly squeezed lemon juice, then mix it
with ingredients such as capers and anchovies, plain raw or cooked vegetables, cold fish, meat or poultry.
Americans are even more creative, they mix pasta, often coloured with combinations ranging from
mayonnaise with vegetables and herbs, or spicy peanut and honey dressings, chilli sauce with chicken.
Stuffed pasta are also popular.
*Pasta Salads Should Be Stored in the Refrigerator and Served Slightly Chilled or At Room
Temperature.
DRYING AND STORING FRESH PASTA

The pasta should be dried thoroughly or mould will develop. Dry it on a pasta rack for at least two or
three hours. Lay dried unfilled pasta in a box or plastic bag, sprinkle with cornmeal o that pieces do not
stick together and store at room temperature – three to four days for egg pasta, one month or more for
eggless pasta
BOILING PASTA
To boil pasta allow 3 liters of water for 500g pasta, increasing the quantity of water by 1 liter for each
additional 250 gr pasta. Bring the water to the boil; add a tablespoon of salt for each 500 gr of pasta.
Some cooks add a tablespoon of oil to the water in the belief tat it helps prevent sticking but this is not
necessary. Add the pasta, stirring from time to time a it cooks so that the pasta does not stick together.
Long pasta, such as spaghetti must be bent into the water as it softens, until it is completely covered. Test
fresh pasta, which cooks quickly a soon as the water comes to the boil. Thin, dried pasta should be
tested after 3 minutes boiling. Large dried pasta shapes may take as long as 12 minutes to cook.
TESTING AND DRAINING PASTA
Pasta should be boiled until it is Al dente, firm when bitten, but coked through with no hard or raw taste.
It is the taste more than anything else which tells you when the pasta is done. If it is to be baked after
boiling, take care not to over cook it. As soon as the pasta is cooked, either drain it into a colander or
using tongs or pasta forks, lift it from the water. If serving pasta hot, transfer it to a warmed serving bowl
and toss it at once with butter or sauce as appropriate.
*Uncoated cooked pasta will stick together as it cools

*Pasta should be rinsed in cold water if it is to be served cold, as in a salad, cooked again in baked or
fried pastas.
Rinsing prevents further cooking and washes away surface starch.
PAN-FRYING AND DEEP-FRYING PASTA
Uncooked fresh egg pasta, particularly the string shapes, may be pan-fried in hot oil. Another method is
to panfry cooked pasta in plenty of oil or butter. This ensures that the strands remain separate while the
pasta browns e.g. Spatzle. Cooked pasta may also be mixed with egg, then pan fried as a flat pancake. In
Italy, filled pasta, such s Ravioli and tube like Canneloni are sometimes deep fried, a in cheese-filled
Focaccette Fritte. However, it’s the Chinese who have provided most popular fried pasta.
BAKED PASTA
Several different shapes of pasta are ideal for baking and many commercial egg less pasta are made
specifically for the purpose. The most common is Lasagne, but other favourites for baking are the tube
shaped Ziti (little bridegrooms) and Penne and large pasta such as Rigatoni and Canneloni for stuffing,
before baking, pasta is usually boiled until just al dente. Some Baked Pasta recipes call for fresh,
uncooked dough.
Many sauces can be used in baked dishes, Italian meat sauce Bolognaise and French Bechamel are
Traditional For Lasagne, where they are used in the layers to coat the pasta and Provide A Topping. In
other baked dishes, pasta and sauce re tossed to mix before spreading in the baking dish.
PASTA AND CHEESE
Pasta lovers are often surprised that many Italian pasta and sauce combinations do not call for cheese. In
Italy cheese accompanies pasta in broth more often than dry pasta, and is considered out of place in a
pasta dish that includes delicate or distinctive flavours.
If cheese is added o a finished pasta dish, use a good quality aged variety such as parmesan. Fresh
mozzarell, made from either buffalo’s milk (the most fragrant) or cow’s milk, is the perfect choice for
baking with pasta. This is because of its melting effect o pattern. Ricotta cheese is also good.
PASTA SAUCES
A pasta sauce may simply be spooned on top of cooked pasta, it may be tossed wih the pasta, baked
with it o served separately. The hallmark of any good pasta sauce is full concentrated flavour. For
boiled pasta, there should be enough to coat the pasta without leaving excess sauce in the bowl.
Dairy sauces include alfredo carbonara, the egg and bacon sauce is usually served with sphaghetti.
Another family of pasta sauce is associated with the tomato. The simplest being napoletana. The best
known sauce is bolognaise, a rich meat sauce. Long and slow simmering is essential when making this
broth to which shellfish or vegetables are added. Examples of pasta sauces are:
 Olive oil and garlic

 Anchovy sauce
 Egg and bacon – carbonara
 Butter and sage
 Alfredo
 Primavera
 White clam sauce
 Red clam sauce
 Bolognaise sauce
MATCHING SAUCE AND SHAPE OF PASTA

Each pasta family is suited to a particular type of sauce. Most spaghetti goes well with butter and cream
based sauces or tomato sauces, while the thinner string shapes go well with strongly flavoured tomato
sauces containing garlic, anchovy or chili pepper.
Shorter dried pastas are good with meat sauce. Stuffed pasta calls for subtle sauce sine the main
seasoning is in the filing. Good accompanying sauces include tomato (with or without cream) reduced
cream or melted butter and herbs.
DESSERT PASTA
Dessert pasta, currently in fashion, has an international background. Poppy seed lasagna is an Austrian
favourite. Sweet Italian pasta mixtures often contain chocolate or sweet chocolate powder, sultanas,
candied peels, cinnamon and even breadcrumbs. Sweet noodles are a specialty for Russians, while some
Italians make tarts filled with noodles, sugar and sweet liquor. Contemporary creations include fruit-
filled chocolate pasta, cream or micotta filled sweet ravioli with chocolate or fruit sauce, and fruit and nut
lasagna.
SALAD AND SALAD DRESSINGS
An introduction to salads
Salads are recorded as having been made and eaten in roman times. They consisted of edible plants and
herbs sprinkled with salt. In the seventeenth and eighteenth century, so books indicate, the poor people
dipped uncooked vegetables (salad) in salt and ate it.
The wealthy declined to eat such low food, believing it only fit for cattle. However, it is a fact that the
poor people of those times outlived their masters, because the raw vegetables they ate contained the
mineral salts and vitamins so necessary for good nutrition and health.
Today, salads are included in lunch and dinner menus and can be made in a great variety of ways to
complement the meal.
A salad can be simple or compound, an accompaniment to a course, a course in itself, or a meal on its
own. The ingredients of a salad can be raw or cooked or a combination of both. Salad dressings. All
salads, however, have one thing in common. The ingredients must be fresh and of the very best quality.
Salads in particular challenge the ingenuity of the chef or cook because of the variety of ways they can be
prepared and served.
1 Simple salads
These salads are made from one particular vegetable, seasoned with an adequate dressing.
Almost all vegetables are suitable for this preparation. Leave green vegetables such as hard and
soft lettuce, escarole, curly endives Chinese cabbage, cabbage and watercress play a very
important role in simple salad making. Other vegetables such as tomatoes, carrots, cucumbers,
peppers, radishes, potatoes, French beans are cooked, others are used fresh. Most varieties of
canned vegetables may be used as well e.g. French beans etc.
The treatment of vegetables used for salads is very important, this is particularly true for leafy
green vegetables.
The following points should be observed: -
a. Do not use damaged or limp vegetables

b. Wash leafy green vegetables thoroughly under running cold water to remove all sand, dirt
and insects.
c. Do not allow to remain in water for a long time, as soaking removes both flavour and vitamin
content.
d. Do not chop leafy green vegetables into small pieces e.g. julienne when making such salads.
e. Bear in mind that leafy green salads, once mixed with the dressing are difficult to keep crisp
for any length of time.
f. Buy leafy green vegetables daily fresh if possible.
2. Compound salads
These salads are made from two or more ingredients mixed together, and seasoned with an
adequate dressing. Raw and cooked vegetables, meat, poultry, seafood, fish and fruits
can be used to make compound salads and there are an unlimited number of possibilities to
combine these ingredients.
Some compound salads

SALAD PREPARATION
Cole slaw Very fine shredded cabbage, julienne of carrots and green pepper, marinated
with salt, pepper, vinegar, oil and very little chopped garlic.
Cole Slaw Mombasa Very fine shredded cabbage, pineapple cut into small pieces, chopped,
cashew nuts, marinated with a creamy mayonnaise.
Bretonne salad Soak dry beans in water over night. Cook, drain and cool them. Marinate
with vinaigrette dressing. Before serving add small cubes of peeled and
seeded tomatoes and brunoise of green peppers.
Nicoise salad Cooked, sliced potatoes, cooked French beans (lozenges), tomatoes cut into
wedges, marinated with vinaigrette dressing; Decorate with stuffed olives,
anchovy fillets and capers
Russian salad Macedoine of cooked potatoes, carrots and turnips, cooked French beans
cut into small lozenges, cooked
Andalouse salad Cooked rice, brunoise of green and red peppers mixed with a spicy
mayonnaise. Add very little chopped garlic. Decorate with
tomatoes.
Sweet corn salad Corn of the cob, brunoise of red and green peppers, brunoise of ham,
dressed with alight creamy
Palm beach salad Hard or soft lettuce, avocado cut into cubes, segments of tangerines
dressed with a spicy cream dressing.
Tuna fish salad Flakes of tuna fish mixed with a small amount of diced celery, dressed with
a spicy mayonnaise. Decorate with hard boiled eggs tomatoes, onion rings
and olives.
Crap meat salad Flakes of crab meat mixed with chopped hard boiled eggs, chopped onion
and chopped parsley. Dress with a spicy mayonnaise. This salad can be
served in the crab shell.
Draw fish salad Cut the cooked tail into slices. Lightly marinate with salt, pepper and lemon
juice. Add diced celery and sliced mushroom. Dress with a light, creamy
mayonnaise. Line the craw fish carcass with some lettuce leaves and
arrange the salad nicely on top. Decorate with hard boiled eggs, tomato
wedges and parsley.
Italian salad Roasted or boiled meat (leftovers) cut into julienne. Add pickled gherkins,
green and re peppers cut into julienne and finely chopped onions. Dress
with a spicy mayonnaise. Decorate with tomatoes, onion rings and olives.
Chef’s salad Julienne of ox-tongue, ham and cheese, small leaves of soft lettuce or a
coarse julienne of hard lettuce mixed together and dressed with French
dressing, decorated with tomatoes and finely cut spring onions.
Chicken salad (I) Use roasted or boiled chicken meat, without bones and skin. Cut the
chicken meat into dices or stripes. Add some finely cut celery and
some sliced mushroom to it. Dress with a spicy mayonnaise.
Chicken salad (II) Cut chicken meat into cubes or stripes. Add small cubes of pineapple, some
sweet corn and a brunoise of red and green peppers to it. Dress with a light
mayonnaise containing some curry powder. Decorate with pineapple piece
or orange slices. The decoration of compound salads plays an important
role, especially if they are used n cold buffets. So, with good and
colourful decoration one may give even an in expensive compound salad an
attractive and rich look.
Ingredients
CEASAR SALAD  2 cloves garlic, finely chopped

A Caesar salad is a green salad
 3 anchovy fillets
of romaine lettuce and
croutons dressed with lemon  ½ lemon, juiced
juice, olive oil, egg,
 2 tablespoons red wine vinegar
Worcestershire sauce,
anchovies, garlic, Dijon  1 tablespoon Dijon mustard
mustard, Parmesan cheese,
 1 egg yolk
and black pepper. In its
original form, this salad was  1 dash Worcestershire sauce
prepared and served tableside
 ¼ cup olive oil
 1 pinch salt and ground black pepper to taste
 ½ head romaine lettuce, chopped
 ¼ cup grated Parmesan cheese
 2 tablespoons croutons
Directions
Instructions Checklist
 Step 1
Mash garlic with anchovies in a large salad bowl. Whisk lemon
juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire
sauce into the anchovy mixture until mixture is smooth and creamy.
Gradually whisk olive oil into the dressing, pouring the oil into the
dressing in a thin stream while stirring constantly. Season with salt
and black pepper.
 Step 2
Gently mix romaine lettuce and Parmesan cheese into the dressing
until thoroughly coated; serve salad topped with croutons.
Editor's Note:
This recipe contains raw egg. We recommend that pregnant women, young
children, the elderly, and the infirm do not consume raw egg.
Nutrition Facts
Per Serving:
362 calories; protein 8.4g; carbohydrates 9.5g; fat 33g; cholesterol 116.3mg;
sodium 587.2mg.
NOTE:-
Leftover meats, fish, poultry and cooked vegetables can be used in the preparation of compound
salads, providing they are in good condition. Do not attempt to include leftover of doubtful
quality when making compound salads.
Quantity specifications for salads:-

Simple salads served as accompaniment to a main course:
- Soft or hard lettuce : 50 – 60 grams per portion

- Other vegetables : 60 – 80 grams per portion
Compound salads served as first course:
- 100 – 120 grams per portion

- Compound salads served as snack or main dish:
Assorted, compound and simple salads as snack or main dish

Salad Dressings
To give distinctive character to a salad dressing use different types of vinegar and oil, mustard, herbs and
spices. Products such as Worcester sauce, magi, seasoning, tomato Ketchup, chili sauce, Tabasco sauce
etc are very helpful in the preparation of dressings. Onions, garlic, eggs, fresh cream, lemon juice,
anchovy fillets, cheese and even bacon can be used in dressing making.
Dressing Procedure
a. Original French Dressing White wine vinegar and oil are mixed at a ratio of 1: 3. This can
vary depending on the acidity of the vinegar. Season this
dressing with salt and pepper.
b. American French Dressing (1 lt) 7 dl oil, 2 dl vinegar, 2 eggs yolks, 2 tea spoons French, mustard,
1 tea spoon sugar, 10 gr. Chopped garlic, salt, pepper, paprika, 1
dl cold water. Mix all ingredients except oil and water
thoroughly with a whisk. Add the oil as in mayonnaise making.
Finally add the cold water.
c. Blue Cheese Dressing Add about 100 gr. Grated blue highland cheese to 1 lt. of
American French dressing.
d. Thousand Island Dressing (11/2 1 lt mayonnaise, 1 dl tomato ketchup, ½ lemons in juice, 20 gr.
lt) Sugar, 20g sweet relish pickles, 20g red pimento or red pepper,
hard boiled egg- chopped, cayenne pepper to taste, 20g finely
chopped onions, 1 teaspoon chopped chives.

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Chef’s Hat – made of paper; to

CULINARY PROFESSIONAL ETHICS

Experience: More practice and long duration (years)

THE PROFESSIONAL CHEF

PERSONAL BEHAVIOUR IN THE KITCHEN

FIRE BREAKOUT IN THE KITCHEN

PREVENTION OF FIRE IN THE KITCHEN

FOOD PREPARATION OPERATIONS

DRAWERS AND DOORS

CHINA AND GLASSWARE

3. Falls – Keep floors clean and dry.

4. Strains – ask for assistance to lift heavy loads from point A to B.

UPPER DRAWER CUPBOARDS SHELVES UNDER THE SINK

3 WOODEN SPATULA 1 STEWING POT GASTRONORM 1 BAINE MARIE

3 LIDS FOR COOKING POTS

- AFTER EVERY PRACTICAL LESSON ENSURE THAT NO SPOONS, FORKS, PLATES,

Beef Stock Basic Brown Sauce Bouquet garni

4. SAUCE DERIVATIONS 4a. SPECIAL SAUCES 5. SOUPS

Bordelaise Sauce Cocktail Clear Soup

6. COLD FIRT COURSE 6a. HOT FIRST COURSE 7. FISH

Grapefruit cocktail Mushroom on toast Pan fried tilapia fillets

8. BEET 9. VEAL 10. LAMB

Boiled Beef Brown lamb stew

11. PORK 12. POULTRY 13. POTATOES AND

Roast pork Roast chicken Boiled Potatoes

13a. 14. FARINACEOUS/ 15. EGGS

Buttered fresh beans Buttered spaghettis, noodles, Soft boiled eggs

16. FISH GARNISHES 17. SALADS AND SALAD 18. DRESSINGS

FISH GARNISHES Cole slaw Original French dressing

19. MEAT AND POULTRY 20. ADDITIONAL DISHES

How to make mise en place

To cut vegetables into Julienne means to cut very

Macédoine Vegetables, cut into dices larger than a Brunoise

Vegetables cut into square thin slices.

Chiffonade A coarse julienne of lettuce.

Batonnetts Are small sticks cut from carrots, turnips, etc.

Turned vegetables Are vegetables like carrots, turnips, potatoes cut

1 leak, 1 onion, ¼ celery, parsley stems,

The Composition of Mirepoix

STOCKS (fonds de cuisine)

BEEF STOCK STOCK 1

5 Kg. Beef bones Chopped into small pieces

1 Onion Washed and cut across into halves

PRESENTATION REMARKS HEALTH TIP

QUANTITY INGREDIENTS REMARKS

PRESENTATION REMARKS HEALTH TIP

QUANTITY INGREDIENTS REMARKS

5 Kg. Chicken bones/necks and pinions Chopped into small pieces,

PRESENTATION REMARKS HEALTH TIP

QUANTITY INGREDIENTS REMARKS

5 Kg. Fish bone Chop roughly and wash

1. Heat the oil in a large stewing pot.

PRESENTATION REMARKS HEALTH TIP

QUANTITY INGREDIENTS REMARKS

5 Kg. Veal or pork bones Chopped into small pieces

Quantities Ingredients REMARKS

PRESENTATION REMARKS HEALTH TIP

Liaison: (Fresh cream and egg yolks)

Refined Flour and Starches

Sauces are classified as follows:-

a) Hot basic sauces

Basic Hot and Cold Sauces