CLM 301 - Professional Skills Laboratory I

9th Week

Focaccia
Yield: 4 full-size, 6.5 cm hotel pans (divide into 4 KitchenAid Heavy
Duties)
Ingredients Procedure

Bread flour 3000 g (750 g) Mixing:

1. Mix the dry yeast with the
Yeast, instant 24 g (6 g) flour.
Water, 2. Combine all ingredients in the
1880 g (470 g)
lukewarm mixing bowl and mix 10
minutes at 1st speed, until the
Salt 60 g (15 g) mixture forms into a uniform
ball of dough.

Fermentation:
1. Take the doughs into lightly oiled mixing bowls and let them
ferment 1 hour at 25°C.
2. Transfer the dough onto the counter, press lightly to release
the fermentation gases.
3. Let rest on the counter covering the top with a torchon for 30
minutes.

Olive oil 100 g (25 g) Makeup:

1. Oil sheet pans with olive oil.
Dried 2. Roll and stretch the dough
as needed
tomatoes into a rectangle large, and
about 2 cm thick, enough to
Fresh
as needed fill the pan (A).
rosemary
3. Place the dough in the pan.
4. Brush tops generously with
Fresh thyme as needed olive oil (B).
5. With the fingertips, poke
holes heavily at regular
intervals (C).
6. Top with dried tomatoes,
Coarse salt as needed
fresh herbs and coarse salt.
7. Let proof for 30 minutes,
top covered with a torchon.

Baking:
1. Bake at 200°C for 20 minutes.
 CLM 301 - Professional Skills Laboratory I
9th Week

Focaccia
Makeup (cont.)

Butternut Squash Soup with Sage and Ginger

Yield: 40 portions
Ingredients Procedure
Butternut
1. Preheat the oven to 200°C.
squash,
2. Add the butternut squash
peeled, seeded 8 kg
chunks into full size (6.5 cm
and cut into
deep) hotel pans.
large diced
 CLM 301 - Professional Skills Laboratory I
9th Week
Carrots, cut
2 kg
rondelle
Onion, large
8 pieces
diced
Garlic, 3. Add the carrots, onions, garlic,
crushed, skin 16 cloves and fresh herbs.
on
Fresh thyme 40 sprigs
Fresh sage 40 leaves
Olive oil, extra 240 ml, (more if 4. Season with extra virgin olive
virgin needed) oil,1 teaspoon salt, and black
Salt 55 g pepper.
5. Toss, arrange on a single layer
without overlapping, and bake
Black pepper,
25 g for 30 minutes or until fork
freshly ground
tender.
Chicken stock
(vegetable 5000 g
stock for (approx..) 6. Discard the garlic peel, then
vegetarians) blend all the vegetables with
Fresh ginger, stock and ginger.
peeled and 20 g
grated
Salt to taste 7. Transfer the soup to a large
Black pepper, pot and simmer until reaching
to taste the desired consistency,
freshly ground
adding more stock if
necessary.
Nutmeg, grated to taste 8. Taste and adjust the
seasoning.

Cream to garnish

Pumpkin 9. Garnish with cream, toasted

to garnish
seeds, toasted pumpkin seeds and fried sage
Sage leaves, leaves on top.
lightly fried in to garnish
olive oil

Beetroot Terrine with Goat Cheese Cream, Pine

Nuts, Honey and Balsamic Pearls
 CLM 301 - Professional Skills Laboratory I
9th Week
Yield: 40 portions
Ingredients Procedure
Beetroots 35 pieces 1. Put the beetroots in a pot.
2. Add water, salt, balsamic
Water as needed
vinegar, fresh thyme and fresh
Salt as needed rosemary.
3. Bring to a boil, then take to a
Apple vinegar as needed simmer and cook them until
tender.
Fresh thyme 8-10 sprigs
4. Take the beets out, peel their
skin and slice into 5 mm thick
rounds.
Fresh rosemary 8-10 sprigs 5. Cut the slices using a round
cutter into a uniform round
shape and set aside.

Fresh soft goat 6. Combine the goat cheese,

2.5 kg
cheese lightly toasted pine nuts,
lemon zest and honey. Mix
Pine nuts, thoroughly.
250 g
lightly toasted 7. Season to taste and place the
mixture into a piping bag. Let
Honey to taste cool in the fridge.
8. Using the round cutter or
mould used for cutting the
Lemon zest to taste beets, assemble the terrine.
9. Put a layer of beet slice, pipe
some cheese mixture, then
repeat this for three times.
Pepper, freshly
to taste Cover the moulds in plastic
ground
wrap and keep in the fridge
for 1 hour.

Balsamic Pearls

1. In a saucepan, mix the

Balsamic balsamic vinegar with the
300 ml
vinegar agar agar.
2. Bring this mixture to a boil
Agar agar 4g over low heat, stirring
constantly, until the agar agar
is dissolved.
3. Strain using a fine sieve.
 CLM 301 - Professional Skills Laboratory I
9th Week

4. Let it cool down to 39°C.

5. Prepare two bowls, one with
cold water and the other cold
Sunflower oil 1L
oil kept in the freezer for 1
hour.
6. Fill a syringe with the
balsamic vinegar mixture.
7. Pipe the vinegar mixture into
Water, cold 1L the oil in drops.
8. Using a slotted spoon,
transfer the pearls in the cold
water.

Sour cream to garnish

Balsamic 9. Garnish with sour cream,
to garnish balsamic pearls and a piece of
pearls
Fresh basil, 1 leaf (for each fried basil leaf.
fried plate)
 CLM 301 - Professional Skills Laboratory I
9th Week

Braised Veal Cheek, Risotto alla Milanese, Leek

Crisps
Yield: 40 portions
Ingredients Procedure
Braised Veal Cheek
Veal cheeks 8 kg
1. Season the cheeks
Salt as needed
generously.
Pepper as needed

2. Heat up a big pot, add a

splash of oil and start pan
Sunflower oil as needed
frying the cheeks till golden
brown on both sides.

Onion, julienne 1 kg
3. When the cheeks are golden,
Carrot, rondelle 500 g add the mirepoix. Saute them
Celery stalks, for 5 minutes.
500 g
rondelle
4. Deglaze the pot with brown
stock and add stock until the
Brown stock as needed
cheeks are submerged
completely.

5. Add the sachet, bring to a

boil, then cover the top with a
cartouche and tightly wrap
the top of the pot (or hotel
pan) with aluminum foil to
prevent evaporation.
6. Transfer into an oven heated
Sachet d’epices as needed
to 85°C and cook for 12 hours.
7. Pass the cooking liquid
through a fine sieve.
8. Reduce the liquid on a simmer
and while it’s reducing use a
ladle to remove any fat that
floats on top.
 CLM 301 - Professional Skills Laboratory I
9th Week
Balsamic
to taste 9. To balance the flavor, season
vinegar
the glaze with balsamic
Salt to taste vinegar. Also, adjust the
seasoning by adding salt and
Pepper, freshly
to taste pepper to taste, if necessary.
ground
Risotto alla Milanese
Saffron 2 ½ tsp 1. Soak the saffron in hot liquid
Chicken stock, and add it near the end of
1L cooking.
hot
Butter 150 g 2. Heat the butter and oil in a
Sunflower oil 150 ml heavy saucepan.

3. Add the onion and sauté until

Onions, fine
450 g it begins to soften. Do not
dice
brown.

4. Add the rice, without

washing. Stir over heat until
Arborio rice 2500 g
the rice is completely coated
with butter and oil.

5. Sprinkle some salt to prevent

Salt as needed
rice from breaking apart.

6. Add the wine and cook until

White wine 250 ml
evaporated.

7. Pour in the boiling liquid

gradually. Return the liquid
Chicken stock 5L
to a boil with the rice. Add
the saffron mixture.

8. Taste and adjust seasonings.

9. Take the cooked rice into a
Salt to taste
full size hotel pan until
service.
Chicken stock as needed 10. To finish for service, place
desired number of portions in
a sauté pan and moisten
with additional stock.
11. Simmer until slightly moist
 CLM 301 - Professional Skills Laboratory I
9th Week

and creamy, as in basic

recipe.
Butter, cubed
150 g
and cold 12. Finish with raw butter and
Parmesan parmesan cheese.
450 g
cheese, grated
Leek Crisps
Leek, white
as needed 1. Julienne the leeks, then
parts deep fry the strips until
Sunflower oil as needed lightly crispy. Drain on
Salt to taste kitchen paper.

Glazed Carrots and Blanched Asparagus

Baby carrots 20 pieces 2. Blanch and glaze the carrots.

3. Blanch the asparagus.
4. Serve with risotto for
Asparagus 20 pieces
vegetarian guests.
 CLM 301 - Professional Skills Laboratory I
9th Week

Hazelnut Cannoli, Apple Cream,

Milk Reduction and Poached Apple
Yield: 40 portions
Ingredients Procedure
Cannoli
Butter, softened 480 g 1. Mix all ingredients in a food
Glucose 400 g processor until a smooth
mixture.
Flour 320 g 2. Spread each 20 g portion onto a
silicone baking mat and bake
Icing sugar 800 g for 7 minutes at 180°C.
3. Remove from the oven and
Hazelnut, working quickly, roll around
400 g
ground cannoli moulds. Allow to cool.

Apple Cream

Apples, pink 4. Peel apples, remove core and

40 pieces
lady puree in a blender.

Egg yolks 32 pieces

5. Whisk egg yolks with sugar.
Sugar 1200 g

6. Bring milk to the boil and add to

Milk 2L
eggs.

7. Allow to cool, then add pureed

apples and fresh cream and mix
Cream 2L well.
8. Put mixture into a siphon and
charge with two cream charges.

Milk Reduction
Milk 600 g
Sugar 180 g 1. Put milk, sugar and salt into a
non-stick pot on a gentle flame.
Salt 12 g

Bicarbonate of 2. Once it starts to boil, add

18 g
soda bicarbonate of soda and vanilla.
3. Cook until it reduces by at least
Vanilla beans 12 g a third and becomes brown,
 CLM 301 - Professional Skills Laboratory I
9th Week

making sure to mix with a

spatula.
4. Allow to cool and put into a
Poached Apple
Apples, pink
32 pieces 1. Peel, core and quarter apples.
lady 2. Put sugar into a saucepan on a
Sugar 1600 g low flame until it starts to
caramelise, add apples, water
Water 1600 g
and cinnamon.
3. Cook for five minutes on a low
Cinnamon 4 sticks flame. Allow the apples to cool
in the syrup.

Assembly

1. Take a cannoli and carefully

siphon the apple crème into
Icing sugar to dust
both sides of it, making sure it
is filled all the way through.
2. On a plate, draw some lines
with the milk reduction, place
two cannoli on top and two
Edible flowers to decorate pieces of the poached apples.
3. Dust with icing sugar and
decorate with edible flowers.