RECIPE No. 6 | STANDARD RECIPE CARD | |||||||||||||
Name of Dish: | TOMATO SAUCE | Preparation Time: | 5 minutes | |||||||||||
Served with: | Cooking Time : | 45 minutes | ||||||||||||
Portion Size : | No. of Portion : | 1 liter | ||||||||||||
Garnish : | Colour: | Red | ||||||||||||
Ref. Book : | ||||||||||||||
S/N | Ingredients | Qty. | Unit | Rate | Amount (Rs.) |
S/N | Method : | |||||||
1 | Flour | 20 gm | 1 | Melt butter in a pan. | ||||||||||
2 | Butter | 70 gm | 2 | Add roughly chopped vegetables, crushed galic and saute till it is slightly | ||||||||||
3 | Dices of bacon | 40 gm | brown. | |||||||||||
4 | Onions | 80 gm | 3 | Mix in flour and fry till it gets a sandy texture and a slightly brown colour . | ||||||||||
5 | Carrot | 80 gm | 4 | Add tomato puree and chopped tomatoes and stir. | ||||||||||
6 | Celery | 40 gm | 5 | Add cold stock constantly, stirring to prevent lumps and bring to boil. | ||||||||||
7 | Bay leaf | 1 leaf | 6 | Add seasoning and cook for 90 minutes. Skim frequently. | ||||||||||
8 | Garlic crushed | 1 clove | 7 | Strain and cover with butter. | ||||||||||
9 | Tomato puree | 100 ml | ||||||||||||
10 | Tomato concasse | 250 gm | NB: Many of the sauces finished with butter oil are known as Monter au | |||||||||||
11 | Brown stock / water | 450 ml | beurre. | |||||||||||
12 | Sugar | 10 gm | ||||||||||||
13 | Salt | 3 gm | What is tomato sauce? | |||||||||||
It is a red kitchen sauce and has some piquancy. It is served with ravioli or | ||||||||||||||
spaghetti, eggs, fish and meat, it adds colour to the dish. | ||||||||||||||
Total Cost : | ||||||||||||||
Cost per Person : | ||||||||||||||
Prepared By -Chef Ashish | Checked by : Chef Varinder Singh Rana | |||||||||||||
Sunday, 12 March 2017
Basic Mother Sauces-TOMATO SAUCE
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