| RECIPE No.21 | STANDARD RECIPE CARD | 
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| Name of Dish: | POMMES CHIPS | Preparation Time: | 15 minutes | ||||||||||||||
| Served with: | Cooking Time : | 4 minutes | |||||||||||||||
| Portion Size : | No. of Portion : | 4 | |||||||||||||||
| Garnish : | Colour: | ||||||||||||||||
| Ref. Book : | Modern Cookery; Vol. 2; 5th Edition; page-203 | ||||||||||||||||
| S/N | Ingredients | Qty. | Unit | Rate | Amount (Rs.) |
S/N | Method : | ||||||||||
| 1 | Potatoes | 500 gm | 1 | Wash, peel and rewash potatoes. | |||||||||||||
| 2 | Salt | 2 gm | 2 | Cut with a potato slicer into thin slices. | |||||||||||||
| 3 | Oil to fry (100 ml) | 500 gm | 3 | Wash well and dry in a cloth. | |||||||||||||
| 4 | Cook in hot deep oil until golden and crisp. | ||||||||||||||||
| 5 | Drain well on absorbent paper. Season with salt. Serve immediately. | ||||||||||||||||
| Total Cost : | |||||||||||||||||
| Cost per Person : | |||||||||||||||||
| Prepared By-Chef Ashish | |||||||||||||||||
Monday, 13 March 2017
POMMES CHIPS
TARTARE SAUCE
| RECIPE No.20 | STANDARD RECIPE CARD | |||||||||||||
| Name of Dish: | TARTARE SAUCE | Preparation Time: | 5 minutes | |||||||||||
| Served with: | Crumbed fried fish / chicken | Cooking Time : | ||||||||||||
| Portion Size : | No. of Portion : | 4 | ||||||||||||
| Garnish : | Colour: | |||||||||||||
| Ref. Book : | ||||||||||||||
| S/N | Ingredients | Qty. | Unit | Rate | Amount (Rs.) |
S/N | Method : | |||||||
| 1 | Mayonnaise | 125 ml | 1 | Combine all the ingredients and mix well using whisker. | ||||||||||
| 2 | Capers - chopped | 12 gm | ||||||||||||
| 3 | Gherkins - chopped | 25 gm | ||||||||||||
| 4 | parsley - chopped | 1 gm | ||||||||||||
| Total Cost : | ||||||||||||||
| Cost per Person : | ||||||||||||||
| Prepared By-Chef Ashish | ||||||||||||||
POISSON ORLY
| RECIPE No.20 | STANDARD RECIPE CARD | |||||||||||||
| Name of Dish: | POISSON ORLY | Preparation Time: | 20 minutes | |||||||||||
| Served with: | TARTARE SAUCE | Cooking Time : | 10 minutes | |||||||||||
| Portion Size : | No. of Portion : | 4 | ||||||||||||
| Garnish : | Colour: | Golden Brown | ||||||||||||
| Ref. Book : | ||||||||||||||
| S/N | Ingredients | Qty. | Unit | Rate | Amount (Rs.) |
S/N | Method : | |||||||
| 1 | Fish fillet | 600 gm | 1 | Marinate the fillet of the fish with acetic acid/citric acid & salt, | ||||||||||
| MARINATION | 4 gm | place in the refrigerator for 15minutes. | ||||||||||||
| 2 | Salt and Pepper | 4/2 gm | 2 | Mix together refined flour,salt,sugar & yeast. Add warm water. | ||||||||||
| 3 | Lemon juice | 1 pc | 3 | Let the batter ferment in a warm place. | ||||||||||
| Batter | 4 | Dry the marinated fish with the help of napkin. | ||||||||||||
| 4 | R.flour | 250gm | 5 | Pass through the fermented batter and deep fry in olive oil. | ||||||||||
| 5 | Sugar | 10gm | ||||||||||||
| 6 | Salt and Pepper | |||||||||||||
| 7 | yeast | 15gm | ||||||||||||
| Oil to fry (50 ml absorpt.) | 500 ml | |||||||||||||
| Total Cost : | ||||||||||||||
| Cost per Person : | ||||||||||||||
| Prepared By-Chef Ashish | ||||||||||||||
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