MENU 1.

NICOISE SALAD
*
CHICKEN BROTH
*
FILLET OF FISH MEUNIERE
(Butter Spinach, Parsley Potatoes)

BLACK PEPPER STEAK

(French Fries Potatoes, Jardiniere Of Vegetables )

FRUIT COMPOTE
FRUIT COCKTAIL

TOP SEED ROLL

FRENCH BREAD
 RECIPE
NAME : NICOISE SALAD

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION : Combination Of boiled Vegetables and

Fish served with French Dressing

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Green beans 200 g
2 Potatoes 400 g
3 Tomatoes 4 ea
4 Iceberg lettuce 300 g
5 Tuna Fish 300 g
6 Hard boil egg 4 ea
7 Anchovy fillet 50 g
8 Green or Black olive 10 ea
9 Capers 20 g
10 French Dressing ( Refer to sauce 250 ml
recipe )
12 Parsley sprigs – for garnish 10 ea

METHOD
1. Cut the green beans into jardinière and boil.
2. Boil the potatoes in jacket, peel and slice 0.5 cm thick.
3. Cut the tomatoes into wedges.
4. Poach the tuna fish in court bouillon, and cut into large pieces (Chunk).
5. Cut the boil egg into quarter.
6. Wash the lettuce and it up.
7. Prepare French dressing.
8. Mix gently the vegetables, fish and French dressing.
9. Dress the Nicoise salad on plate, underlay by lettuce leave.
10. Garnish with olive, anchovy fillet, cappers, egg quarter and parsley sprigs.

STANDAR OF QUALITY : The Vegetables should be well cooked, and the lettuce
Should not wilt.
 RECIPE
NAME : CHICKEN BROTH

YIELD : 10 Portions

PORTION SIZE : 2 dl

DESCRIPTION : Clear soup with dice of vegetables and

chicken.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Chicken tight 500 g
2 Leek 200 g
3 Carrot 250 g
4 Turnip 250 g
5 Celery 50 g
6 Rice 20 g
7 Butter 50 g
8 Chicken stock 2,5 liters
9 Parsley – chopped 30 g
10 Salt & pepper - - to taste

METHOD

1. Boil the chicken approx 30 minutes until done, cut into dice.
2. Peel and wash leek, carrot, and turnip, celery, cut into dice.
3. Heat the butter in sauce pan and sauté all the vegetables without coloring.
4. Pour on chicken stock and stirring well.
5. Add rice into the soup.
6. Season with salt & pepper.
7. Simmering approx 30 minutes until all vegetables done.
8. Serve hot in soup cup, garnish with chicken and chop parsley.
 RECIPE
NAME : FILLET OF FISH MEUNIERE

YIELD : 10 Portions

PORTION SIZE : 150 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Fish snapper – fillet 1,5 kg
2 Salt & pepper - -
3 Lime juice 2 ea
4 Worchestershire sauce 2 tbsp
5 Milk 200 ml
6 Flour 200 g

Meuniere Sauce
1 Butter 100 g
2 Lemon juice 5 ml
3 Parsley - chopped 1 tbsp

METHOD

1. Cut filleted fish into 150 g / portion, with a thickness 1,5 – 2 cm.
2. Season with salt & pepper, and marinated with lime juice, milk, and worchestershire
sauce for about 30 minutes.
3. Drain the fillet and turn in flour slightly on both sides.
4. Heat oil in a frying pan then shallow fry the fillet of fish on both sides until golden
brown, dress neatly on a plate.
5. Heat 100 g of butter in clean pan until beurre noisette, then add lime juice, and chopped
parsley, coat the cooked fish with this butter.
6. Garnish with a slice of lime and serve hot.
 RECIPE
NAME : BLACK PEPPER STEAK

YIELD : 10 Portions

PORTION SIZE : 170 g

DESCRIPTION : Grill fillet of beef served with Black

Pepper Sauce.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Fillet of beef ( 170 g ) 10 ea
2 Salt & pepper - - to taste
3 French mustard 2 tbsp
4 Vegetable oil 100 ml

FOR BLACK PEPPER SAUCE

1 Demi-glace 1 liter
2 Black pepper corn 5 g
3 Chopped shallot 40 g
4 Chopped garlic 20 g
5 French mustard 1 tsp
6 Cooking cream 100 ml
7 Vegetable oil 30 ml
8 Salt - - to taste

METHOD

For Beef Steak

1. Flatten the steak and make round shape, the thickness of the steak approximately 1,5 cm.
2. Season the steaks on both sides with salt & pepper and brush on both sides with mustard and oil.
3. Place on pre-heated greased grill bars.
4. Turn half way through by cooking and brush occasionally with oil and cook to the degree
ordered.
5. Dress the steaks on a dish and served with Black pepper sauce.

For Black Pepper Sauce

1. Sauté the chopped shallot, add mustard stir well.
2. Pour demi-glace then simmer approx 5 minutes.
3. Season with salt and crust black pepper corn.
4. Correct seasoning and consistency.
 RECIPE
NAME : PARSLEY POTATOES

YIELD : 10 Portions

PORTION SIZE : 150 g

DESCRIPTION : Sauted turned potatoes sprinkle with

chopped parsley

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Potatoes 1,2 kg
2 Butter 20 gr
3 Parsley 20 gr
4 Salt - -
5 Cold water - -

METHOD

1. Wash peel and rewash the potatoes

2. Chop the parsley
3. Turn the peeled potatoes into half barrel shape and keep in cold water.
4. Boil the turned potatoes on a pan and cover with water at the same level with the potatoes
add salt to taste.
5. Skim off, the white foam on top during boiling.
6. Drain well, the boiled potatoes in colander.
7. Heat the butter, saute the turned potatoes until the butter covers the potatoes.
8. Sprinkle with chopped parsley.
9. Presentation arrange them with the turned side facing up.

STANDARD OF QUALITY : The potatoes should be well shape and well cooked
 RECIPE
NAME : FRENCH FRIES

YIELD : 10 Portions

PORTION SIZE : 150 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Potatoes (Idaho) 2 kg
2 Frying oil 2 liters
3 Salt - -

METHOD

10. Trim the potatoes, peeled and washed.

11. Cut the potatoes into strips 1 cm square and about 7 cm long. Hold the cut potatoes in
cold water until needed, to prevent discoloration.
12. Blanch or fry in deep fat until soft without color.
13. Drain and place on a sheet greaseproof paper.
14. Fry the potatoes approx 175-190° C until golden brown.
15. Drain well and shake, sprinkle with salt.
16. Serve hot.
 RECIPE
NAME : BUTTERED SPINACH

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Spinach 1,2 kg
2 Butter 50 g
3 Shallot – chopped 50 g
4 Garlic – chopped 20 g
5 Salt & pepper - - to taste

METHOD

1. Blanch the spinach in salted water, cool immediately down.

2. Form into balls in order to avoid too much water.
3. Heat butter in a pan.
4. Sauté chopped shallot and garlic, add spinach stir gently.
5. Season with salt and pepper.
6. Serve immediately on a vegetable dish.
 RECIPE
NAME : JARDINIERE VEGETABLES

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Carrot 300 g
2 Turnip 300 g
3 Cucumber 300 g
4 Green bean – cut into 3 cm long 150 g
5 Butter 50 g
6 Parsley – chopped 10 g
7 Salt & pepper - - to taste

METHOD

1. Peel, wash and cut the vegetable into jardinière.

2. Cook them separately in salted water.
3. Refresh the vegetable under running cold water.
4. Heat butter in a pan and prepare to sauté, add the cooked vegetables.
5. Season with salt & pepper.
6. Serve hot and sprinkle with chopped parsley on top.
 RECIPE
NAME : FRUIT COCKTAIL

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Water 2 liters
2 Sugar 500 g
3 Orange – cut into halves 1 ea
4 Lime / lemon – squeeze 2 ea
5 Cinnamon stick 5 cm
6 Clove 4 cloves
7 Bay leaves 2 ea
8 Papaya 200 g
9 Apple 250 g
10 Honey dew melon 300 g
11 Water melon 200 g
12 Grape 200 g
13 Rum or Kirsch 30 ml

METHOD

1. Boil water, sugar, orange, cinnamon, lime, cloves, bay leaves and simmer for a few
minute after boiling.
2. Strain it by using a fine strainer, after getting clear syrup then cool it.
3. Pell the fruits and cut into dice (about 1 cm).
4. Add in the fruit to the cooled syrup and then refrigerate.
5. Arrange the fruits in compote bowl and pour the syrup over them.
6. The fruits compote should be serve cold.
 RECIPE
NAME : FRUIT COMPOTE

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Water 2 liters
2 Sugar 500 g
3 Orange – cut into halves 1 ea
4 Lime / lemon – squeeze 2 ea
5 Cinnamon stick 5 cm
6 Clove 4 cloves
7 Bay leaves 2 ea
8 Papaya 500 g
9 Apple 250 g
10 Honey dew melon 500 g
11 Peach halves - canned 200 g

METHOD

1. Boil water, sugar, orange, cinnamon, lime, cloves, bay leaves and simmer for a few
minute after boiling.
2. Strain it by using a fine strainer, after getting a clear syrup then simmer again.
3. Pell the fruits and cut into square (about 2,5 cm).
4. Poach the fruit separately in the syrup (except the peach) until them tender.
5. Arrange the fruits in compote bowl and pour the syrup over them.
6. The fruits compote should be serve cold.