Day 1 – American Service
Vol au Vent with Mushrooms, Beurre Rouge
Roasted Lamb Top Round- Rosemary jus
Medley of Roasted Potatoes
(purple, yellow and Red creamers)
Ratatouille
Crème Brule
Vegetable Entree
Spinach Risotto with Baby Root Vegetables
YIELD: 100 PORTION MUSHROOM -VOL AU VENT
Yield :100 ea.
Ingredients
Mushrooms, sliced
Garlic, minced
Shallots, minced
Butter to sauté
Vol au Vents, cut per chef’s demo
Fine Herbs, (Tarragon,,chives,chervil,Parsley)
Madeira
Heavy cream
Butter for Monte au Beurre
Haricot vert
Beurre rouge
Amounts
18 lbs.
2 Tbs
4 Tbs
as needed
14 sheets
1 cup
2 cups
4 qt
4 oz.
3 lb.
2-1/2 qt.
METHOD:
1.
2.
3.
4.
5.
6.
7.
Clean and Prep mushrooms, ask the Chef for a demo.
Sauté mushrooms in butter
A half hour before service, add mushrooms together and season with salt pepper,
shallots and garlic
Add Madeira, reduce by half, and then add cream.
Clean and par-cook haricot vert. Re-heat in whole butter right before serving.
Make Beurre rouge. Add fine herb at service and keep warm.
Plate as discussed by Chef.
Vol Au Vent
Puff pastry- frozen
10
Sheets
Equipment
Sheet pans
Parchment paper
Wire racks
Aluminum cups
Eggs, for egg wash
Pastry brush
Cutting Rings
4
4
4
16
8
1
1
ea.
ea.
ea.
ea.
ea.
ea.
set
BEURRE ROUGE
Yield: 4 qt.
Ingredient
Shallots, minced
Red Wine
Red Wine vinegar
Peppercorns
Bay leaf
Heavy cream
Unsalted butter diced and cold
Lemon Juice
Salt and Pepper
Amount
3 Cup
1 qt.
8 oz.
3 Tsp.
4 ea.
18 oz.
3 ½ lb.
2 T.
TT
Method:
1. Reduce the wine, shallots,vinegar, peppercorns and bay leaf.
2. About ½ hour before service, add cream and reduce slightly
3. Put on low heat and whip in butter slowly. Season with lemon juice, salt and
pepper and strain.
SEARED LAMB TOP ROUND
Yield 100 portions
Ingredient
Amount
Lamb Top Rounds
Olive oil
Garlic, cloves
Rosemary, chopped roughly
Salt and pepper
Olive oil
20 ea.
6-8 oz.
8 ea.
8 sprigs
1 cup
Method:
1- Check butchering of top rounds making sure the cap piece has been removed, then
rub them with salt, pepper, chopped garlic, oil and rosemary.
2- Heat tilting skillet to 400f. Place oil in skillet. Place top round in to sear each side
then remove and place on sheet pans using rows and columns.
3- Reheat to 125-128 degrees internal just prior to service in a 350 degree convection
oven at high fan. Let rest and carve a la minute into ¼ inch slices
LAMB-ROSEMARY JUS
Yield 100 portions
Ingredient
Amount
Brown veal stock
Lamb Bones roasted
Claves feet
Red wine,
Shallots, minced or sliced
Bay leaves
Peppercorns, cracked
Rosemary
Salt and pepper
Slurry
1 gal.
6 lb.
4 ea.
1 qt
1 ½ cup.
1 ea
1 Tsp.
½ bu.
As needed
As needed
Method:
1- Fortify stock by adding roasted lamb bones. Also, add the calves feet to the stock,
please don’t roast the calves feet. Simmer slow, skimming often for 3-4 hours.
2- Reduce wine, shallots, bay leaves and peppercorns by ¾. Add to sauce.
3- Infuse rosemary ½ hr before service and remove when enough flavor has set in.
4- Add the slurry,when proper nappe is achieved, strain sauce through cheesecloth,
seasoning just prior to service.
ROASTED MEDLEY OF POTATOES WITH
GARLIC AND SHALLOTS
Yield 100 portions
Ingredient
Shallots, peeled and roasted
Garlic, roasted
Olive oil
Purple, red and fingerling potatoes
Parsley, chopped
Salt and pepper
Amount
1
1
as
30
1
as
lb.
lb.
needed
lb. (10 # of each)
bu.
needed
Method
1.
Place garlic and shallots separately into small sauce pots, cover with olive oil and
bring to a soft simmer. Cover pot and place in a 300 oven until golden brown and
tender. Drain from oil and puree in a robot coupe. Combine the puree and oil
together and reserve.
2.
Using garlic and shallot oil, rub and season potatoes. Separate by size and type and
roast in one layer on sheet pans. Use a convection oven set on 400 degrees with
high fan.
3.
At service time, mix potatoes in a hotel pan, check seasoning.
4.
Add parsley and serve immediately.
Ratatouille
Yield 100 portions
Ingredient
Red peppers, medium dice
Yellow peppers, medium dice
Eggplant,peeled, medium dice
Zucchini, washed, medium dice
Tomato sauce
Onions, med. diced
Garlic, chopped
Thyme, fresh
Basil, fresh
Oregano, fresh
Salt and fresh black pepper
Olive oil
Amount
10 ea.
10 ea.
5 lb.
8 lb.
2 qts.
5 lb.
10 Clove
t.t.
t.t
t.t.
t.t.
as needed
Method
1.
2.
3.
Sauté the onions in a little olive oil, add the peppers and continue to sauté.
Add the Eggplant, Zucchini, season with salt and pepper. Add the garlic and
sauté briefly next add the tomato sauce and braise gently for 25 minutes.
Drain the ratatouille in a preferated hotel pan; add the herbs just before service.
Crème Brûlée
Yield: 90-3.5oz portions
Ingredient
Heavy cream
Egg yolks
Sugar
Vanilla beans
Amount
5 qt.
60 ea.
20 oz.
10 ea.
Method
1.
Combine half the sugar and the yolks and whisk.
2.
Add the remaining sugar and the scraped vanilla beans to the cream and bring to a
temperature only hot enough to dissolve the sugar.
3.
Temper yolk mixture into cream mixture.
4.
Strain through a chinoise and cool.
5.
Skim foam.
6.
Portion into ramekins, using a sauce gun and cook in a 200°F convection oven
(WITH LOW FAN!) on sheet pans until set.
7.
Burn 2 thin layers of turbinado sugar as per chef’s demo.
8.
Serve on doily lined plate with a cookie of your choice (Bring recipes).
RISOTTO WITH SPINACH
Yield: 10 portions
Ingredient
Shallots, minced
Butter
Arborio rice
White wine
Mush-veggie stock
Salt and white pepper
Parmesan cheese, fine grated
Butter
Parsley, chiffonade
Wild mushrooms
Baby yellow beets
Baby candy stripe beets
Baby carrots
Baby turnips
Pearl onions
Spinach, cleaned, trimmed
Method
Amount
6 Tbsp.
6 Tbsp.
1 box
1 Cup
1 gal.
t.t.
2 cup
1 lb
½ cup
5 lb.
3 bu
3 bu.
3 bu.
3 bu.
1 pint
3 lbs
Chef will discuss vegetable stock during lecture, please pay attention.
1.
Heat butter and oil in a rondeau. Add shallots. Over moderate heat, sweat shallots
until translucent. Do not brown.
2.
Add rice, and over moderate heat, coat with butter.
Add wine and completely reduce out. Add hot stock in increments, just enough to
cover (veiling), and over moderate heat cook rice, adding stock in small amounts.
3.
Cook until rice is half done, remove from pan and spread on plastic lined sheet
pan until cool.
4.
Cook beets, after trimming, in separate pots starting with cold water. When tender,
cool naturally and peel. Cut in halves
5.
Cook carrots after peeling the same way as beets.
6.
Peel turnips and pan roast until tender.
7.
Peel pearl onions and pan roast until tender.
8.
Cut and sauté mushrooms off. Reserve.
9.
At service, add more stock to rice, adding more as necessary, and cook to
doneness.On pick up, monte a small piece of whole butter and some Parmesan
cheese into rice, and plate. Rice should be creamy, but not soupy. Fold in
mushrooms and parsley. Vegetables are cooked separately in a sauté pan in whole
butter. Sprinkle around rice.
Veg Stock
Onions
Parsnips
Cabbage
Celeriac
Mushrooms
Leeks
Parsley stems
Peppercorns, crack
Bay leaves
Soya sauce
Tomato, crushed
Salt
Pepper
Water
4
2
1
2
6
1
As
1
2
2
2
As
As
1.5
lbs
lb
lb
lb
oz
lbs
Needed
Tbsp
ea
Tbsp
ea.
Needed
Needed
gal
Combine all and simmer for 25 minutes, taste, season and strain
Day 2- American Service
Gaspacho
Rib Eye, Jus Lie
Pancetta Stuffed Potato
Medley of Seasonal Vegetables
Tapioca Pudding with Mixed Berries
Vegetable Entree- Fresh Egg Fettuccine with Artichokes,
Roasted Peppers, Broccoli Rabe and Mushrooms
SUMMER GAZPACHO W/ CUCUMBER CELERY SEED
CROUTONS
Yield: 100 portions
Ingredient
Tomatoes, peeled& deseeded
Cucumbers, peeled & deseeded
Poblano peppers, roasted & peeled
Red peppers, roasted & peeled
Onions, sliced
Dry crustless white bread
Tomato juice
Tomato purée
Garlic cloves, mashed
Olive oil, extra virgin
Red wine vinegar
Salt
Black pepper
Cucumbers for garnish
Bread for croutons
Olive oil for croutons
Celery seeds for croutons
Amount
8 lbs.
6 lbs.
2 lbs.
1 oz.
1 lb.
30 oz. (wt.)
64 oz.
1/2 Cup
6 each
3 Tbsp.
6 oz.
3 tsp.
1 tsp.
1 ea.
¼ loaf
Method
1.
2.
3.
Soak the bread in the tomato juice.
Grind the tomatoes, cucumbers, peppers and onions. Hold in a cold spot.
Purée the soaked bread with the garlic and tomato juice. Fold into the ground
vegetables. Add the remaining ingredients and adjust seasoning.
4.
Refrigerate overnight and adjust seasoning the next day.
Garnish with short julienne of cucumber and baked croutons seasoned with celery
STRIP LOINS
Strip Loins
Oil
Salt
Pepper
6
As
As
As
ea.
Needed
Needed
Needed
1. Fabricate the strip loin according to the Chef’s Demo. Season the strip loins,
and roast them.
2. You need to be able to tell the Chef how you are going to roast the strip loins.
Temperature, time, internal temperature, resting time and when to fire them
for service.
BEEF JUS LIE
Yield: 100 portions
Ingredient
Roasted Beef Shank
Mirepoix
Brown veal stock
Red wine
Thyme
Peppercorns
Bay leaves
Arrowroot slurry
Salt and Pepper
Amount
8 lbs.
4 lbs.
4 gal.
1 qt.
8 Sprigs
2 Tbsp.
2 ea.
as needed
TT
Method
1. Sear the beef shank in a 400 degree oven.
2. Simmer the brown veal stock and browned beef shank with the mirepoix for 4
hours.
3. Reduce the wine, thyme, bay leaf and peppercorns to a light syrup. Add the
reduction to the stock.
4. Continue to cook for 1 hour.
5. Strain into a pot, bring back to a simmer and lie with arrowroot slurry. Season to
taste. Strain again using a cheese cloth.
STUFFED BAKED POTATOES
Yield: 120 portions
Idaho Potatoes, baked to be stuffed
Bacon minced
Butter, softened
Salt
Black pepper, freshly grated
Parmesan Cheese, finely grated
Gruyere cheese, finely grated
33
1
1/4
3
½
½
½
ea
lbs
lb.
Tbsp
tsp
lb.
lbs.
Method
1. Bake the potatoes to be stuffed. Hold for chef’s demo.
2. Scoop out the remaining cooked potato as per the Chef’s demo, Puree the potato
pulp through a food mill and add the sour cream, soften butter, salt and pepper. This
potato mixture will be piped back into the potato shell.
3. Render the bacon in oil and reserve.
4. Sprinkle with parmesan cheese and reserved bacon on top of the twice baked potato
and bake at 350 degrees for approx. ½ hour or until nicely browned
CARROTS, PARSNIPS, ASPARAGUS
Yield 100 portions
Ingredients
Asparagus
Carrots
Parsnips
Butter, diced cold
Chicken stock
Salt & Pepper
Amount
10 lbs.
15 lb.
12 lb.
2 lbs.
1 Gal.
as needed
Method:
1.
2.
Peel the asparagus according to the Chef’s demo. Cook in steam kettle in salted
water until tender, shock in ice water and drain. During this time start to reduce 1
gallon of chicken stock to 1 quart, and yes, use a rondeau. At service using a
rondeau, heat the asparagus in a glaze of whole butter and reduced chicken stock
and season.
Peel and trim the carrots and parsnips and cut oblique. Cook separately on sheet
pans with olive oil, salt and pepper. When vegetables are tender and slightly
caramelized they are done. Mix the carrots and parsnips together.
TAPIOCA PUDDING
Yield 80 Portions
Ingredient
Milk
Small pearl tapioca
Sugar
Salt
Vanilla bean
Egg yolks
Heavy Cream
Amount
9 qt.
3 lb.
3 lb.
2 tsp.
5 ea.
8 ea.
1 qt.
Method:
1.
Soak tapioca in milk overnight.
2.
Bring tapioca, milk, salt, sugar and the vanilla beans to a hot temperature using a
double boiler. Cook tapioca until it’s translucent and tender and mixture is very
thick.
3.
Mix egg yolks with remaining sugar. Remove tapioca from heat; add egg mixture
into tapioca and cool mixture over ice.
4.
When cold, fold in one quart of soft peak whipped cream.
5.
Garnish with your choice of fresh fruit (i.e.: raspberries, blackberries, and sautéed
apples).
SPINACH AND WHITE FETTUCCINE WITH SEASONAL
VEGETABLE
Yield: 10 portions
Ingredient
Spinach
Flour, farina
Eggs
Baby artichokes
Red peppers
Broccoli rabe
Oyster mushrooms
Garlic
Olive oil
Butter
Parmesan cheese, grated
Veg stock
Amount
10 oz.
1 kg.
3 ea..
3 lb.
2 lb.
2 bu.
2 lb.
2 cloves
6 oz.
4 oz.
1 cup
12 oz.
Method:
1- Separate eggs.
2- Puree spinach, after cleaning, in the food processor until fine. Squeeze out excess
juice and reserve. Blend spinach with half the flour and add egg whites until bound.
Leave pasta dough non-tacky.
3- Make plain pasta dough with the remainder of the flour and the egg yolks using the
food processor. Wrap both dough batches and refrigerate.
4- Roast peppers, peel and dice
5- Sauté mushrooms.
6- Trim baby artichokes and cook in a banc until tender.
7- Cut and blanch broccoli rabe, shock and drain.
8- Roll out pasta as per chefs’ demo. Cut into fettuccine. Cook off one minute in boiling,
salted water and shock. Drain and portion on a sheet. At service, boil 4 oz butter and
the veggie stock and re-heat pasta in that liquid. Use that liquid also for a little sauce
on plate. Sauté vegetables in separate pan. Plate according to Chefs instruction.
Day 3
Concepts and techniques day
We will not be using any recipes for the 1st course or 2nd course
We will not be using any recipes for the Veg-Entre station
For the dessert station we will be required to bring in a few
recipes
All information for your assignments will be given to you
verbally
The menu is developed by the Chef
The menu should reflect the season that we are in and we
expect that you are able to cook, follow basic direction and
display the vision necessary to be successful for this day
Day 4- Batch Cookery
Goujons of flounder with Warm Slaw
Remoulade Sauce
Roasted Spice Rubbed Pork Loin, Chorizo Stuffing
Salsa Verde, Sautéed Chayote and Fried Yucca Cakes
Warm Chocolate Cake with Fruit Coulis
Vegetable Entree- Soft Polenta with Caramelized Onions
and Spinach
GOUJONS OF FLOUNDER
Yield :100 portions
Ingredients
Flounder Fillets
Flour
Egg wash (approx 30 eggs)
Panko, Bread Crumbs
Salt and Pepper
Oil, fryer
Marinade
Lemon –juice
Worchestshire
Tabasco
Amount
13 lb.
As Needed
2 qts.
8 bags
As Needed
As Needed
5 ea.
½ Tbsp.
½ Tbsp.
Method:
1.
2.
3.
Trim and slice flounder into long strips. Marinate just before breading.
Season the fish and put though standard breading procedure using full size 200
pans for each ingredient. Lay out in single layers on parchment line sheet pans.
Deep fry in 360 degree oil, until golden brown. Drain and blot fat. Season with
salt.
REMOULADE SAUCE
Yield: 3 qt.
Ingredients
Mayonnaise
Gherkins. Chopped
Capers, chopped
Hard-boiled eggs minced
Onion, finely minced
Fines herbes
Salt
White pepper
Worcestershire sauce
Tabasco sauce
Amount
2 qt.
3 Cup
4 oz.
4 ea.
4 oz.
1 cup
t.t.
t.t.
t.t.
t.t.
Method:
1.
Combine all ingredients and serve cold.
WARM COLE SLAW
Yield: 96 portions
Ingredients
Savoy cabbage, chiffonade, 1/8”
Red onion, thinly sliced
Carrots, grated
Olive oil
Champagne vinegar
Sugar
Salt
Black pepper
Amount
18 lb.
24 oz.
1 lb.
5 Cups
20 oz.
1 Cup
5 Tbsp.
2 Tbsp.
Method
1.
2.
3.
Make the vinaigrette by mixing the oil, vinegar, salt, pepper and sugar.
Mix the cabbage, carrots and red onions in a large bowl. Add the vinaigrette to the
cabbage mixture and toss.
Check seasoning and reserve for service at room temperature.
SEARED PORK LOINS
Yield: 110 portions
Ingredient
Amount
Pork loin
Vegetable oil
12 ea.
6-8 oz.
Method:
1. Fabricate the loins of pork; make sure to see the Chef for a demo.
2. Heat tilting skillet to 400 degrees, add the vegetable oil in skillet. Place pork loins
in to sear each side then remove and place on sheet pans with wire racks using
rows and columns.
3. Once the loins are cool, rub them with the spice rub, they will be roast in a 300
degree oven until the internal temperature of 138 degrees.
SPICE RUB
Ingredient
Pimenton
Pepper
Paprika
Onion powder
Garlic powder
Salt
Ground cumin
Amount
1/3
2
2
2
2
3
2
cup
tsp.
Tbsp.
Tbsp.
tsp
Tbsp.
tsp
Method
1 Measure accurately, combine in a bowl and mix
2.Spread and wipe evenly of the surface of the pork loin at least 1 hour prior to cooking.
CHORIZO STUFFING
Yield: 15 lbs (100 portions)
Ingredient
Amount
Chorizo sausage
Onions, minced
Celery, peeled and small diced
Carrots, peeled and small diced
Leeks, whites cleaned and small diced
olive oil
Bread, cubed and toasted,small
Chicken stock
Cilantro, rough chopped
Salt and pepper
6
3
1
3
2
1
4
1
3
As
lb.
lb.
bu.
lb.
bu.
cup
lv.
gal.
cups
Needed
Method
1.
2.
3.
4.
5.
6.
In a rondeu sauté sausage in a little vegetable oil.
Add onions, carrots, leeks and celery and cook until translucent and soft.
Add bread, cilantro and enough stock to moisten. Season.
Spray 100 five ounce aluminum cups with vegeline.
Place stuffing into cups, place in on sheet pans.
Bake at 375 degrees with high fan until nicely browned on top and fully
heated. Approx. 20 minutes.
SAUTÉED CHAYOTE
Yield: 100 portions
Ingredient
Chayote, peeled, seeded, sliced
Olive oil
Salt and ground black pepper
Cilantro Chopped
Amount
25 ea.
As Needed
As Needed
½ cp.
Method
1.
2.
3.
4.
Peel and cut the chayote as directed.
Heat olive oil in tilt skillet until just below the smoke point.
Add chayote in batches and sauté until tender.
Season, place in hotel pans, wrap and place in the hot box for service..
SALSA VERDE
Yield: 8 cups.
Ingredient
Tomatillos
Onion, diced
Green chili, Anaheim roasted
Garlic, minced
Salt
Lime juice
Cilantro, chopped
Amount
2
5
2
1-1/2
As
2
½
lb
oz.
lb
cloves
Needed
oz.
cup
Method:
1.
Peel off husks from tomatillos and char them slightly in a hot oven.
2
3.
Peel Anaheim chilies after roasting.
Sweat the onions and garlic in a little olive oil for about 5 minutes and
cool. Combine all ingredients except cilantro in food processor and
pure until a course texture is achieved.
Add cilantro and lime juice.
4.
FRIED YUCA CAKES
Yield: 300 ea.
Ingredient
Amount
Yuca root
Butter, softened
Salt and pepper
25 lbs
1/2 lbs.
As Needed
Method:
1. Peel yuca and cut into equal sized pieces and place in a large pot.
2. Cover with water, add salt and bring to a simmer.
3. When tender, drain and pull out woody center.
4. Grind with coarse die and then paddle in butter and seasoning.
5. Shape into small cakes and refrigerate.
6. Fry at service time in batches.
WARM CHOCOLATE CAKE
Ingredient
Butter
Chocolate
Salt
Cocoa Powder
AP flour
Egg Whites
Cream of tartar
Powdered Sugar
Amount
4 lb. 4 oz.
8 lb.
1 pinch
14 oz.
7 oz.
5 lb.
1 T.
28 oz.
Molds, 4oz., buttered and
sugared
96 ea.
Method
1.
Add butter, salt and chocolate to a bowl and melt over a double boiler.
2.
Add cocoa powder and flour away from the heat and cool mixture to 100°F.
3.
Whip egg whites and cream of tartar and then add the powder sugar in thirds. The
whites should be medium to stiff peaks.
4.
Fold egg whites into chocolate mixture in thirds.
5.
Let mixture stand at room temperature to set up. When set, place in prepared
molds.
6.
Bake in 350°F-convection oven for 8-10 minutes.
7.
Serve with a sauce and whipped cream if desired..
POLENTA (SOFT)
Yield: 10 portions
Ingredient
Olive oil
Garlic, minced
Milk
Vegetable stock
Corn meal
Salt and pepper
Butter
Mascarpone
Grated parmagiano cheese
Parsley, chiffonade
Amount
1 oz.
1 tsp.
3 pints
3 pints
1 lb.
TT
1 oz
2 oz.
3 oz.
½ cup
Method:
1234-
Sweat garlic in heavy pot in the oil.
Add milk and stock and season.
When simmering, add cornmeal using a whip to avoid lump formation.
Switch immediately to a wooden spoon and simmer polenta as low as possible until
slightly sweet and grit disappears. (Approx. 40 min.)
5- Add cheese, butter, mascarpone and parsley and serve with caramelized onions and
sautéed spinach.
Note :
Make sure the spinach is clean, have some shallots and garlic chopped, Salt,
pepper and olive oil ready for the spinach, you should know how to prepare the
spinach it has been covered in previous classes.
Caramelized onions, Thin slice some onions and caramelize them in a little
clarified butter, have them ready and make sure you season them.
Day 5- Wines Class
Risotto with Wild Mushrooms
and Crumbled Sausage
Persillade Crusted Salmon
Horseradish Mashed Potatoes
Sauteed spinach, Beurre Rouge
Individual Cheesecakes with Whipped Cream
Vegetable Entree-Roasted Vegetables
Yellow Pepper Coulis and Goat Cheese
RISOTTO WITH MUSHROOMS (AND SAUSAGE)
Yield: 100 portions
Ingredient
Mush-chix stock
Olive oil
Sweet sausage
Shallots, minced
Arborio rice
Salt and white pepper
Parmesan cheese, fine grated
Butter
Wild mushrooms
Olive oil
Parsley, chiffonade
Parmesan cheese, shaved
Amount
5 gal.
1 cup
10 lb.
3 cup.
5 kg.
t.t.
2 lb.
2 lb.
16 lb.
as needed
3 cup
2 cup
Method
1.
Fortify chicken stock with all mushroom trimmings.
2.
Heat first butter. Brown and crumble sausage. Add shallots. Over moderate heat,
sweat shallots until translucent. Do not brown
3.
Add rice, and over moderate heat, coat with butter, and shallots.
4.
Add hot stock in increments, just enough to cover (veiling), and over moderate
heat cook rice, adding stock in small amounts.
5.
Cook until rice is 2/3 done, remove from pan and spread on plastic lined sheet pan
until cool.
6.
Cut and sauté mushrooms off in olive oil. Reserve.
7.
At service time, add more stock to rice, adding more as necessary, and cook to
doneness.
8.
On pick up, add whole butter and Parmesan into rice. Rice should be creamy, but
not soupy. Fold in mushrooms and parsley and serve immediately.
1. Garnish with shavings of Parmesan cheese
PERSILLADE CRUSTED SALMON
Yield 100- 41/2oz. Portions
Ingredient
Salmon, five oz. paves
Salt and Pepper
Dijon mustard
Mie de pain or Japanese crumbs
Parsley, chopped
Salt and pepper
Amount
100 ea.
As Needed
2 cups
2 cups
¾ cup
As Needed
1.
Season fish with salt and pepper and set up by size and thickness on sheet pans. (8
per). Brush on mustard and sprinkle a mixture of parsley, salt, pepper and mie de
pain.
2.
Cook fish in 350f. degree oven at service time until half cooked.
3.
Finish cooking in a 500f. degree oven with high fan, table by table in order to
brown slightly and finish cooking..
POMME PUREE WITH HORSERADISH
Yield 100 portions
Ingredents
Potatoes
Horseradish
Butter
Cream
Amount
30 lb.
2 cans, drained
4 lbs.
3 qt.
Method
1.
2.
3.
4.
5.
Quarter potatoes and place in cold water with salt. Taste water!
When potatoes are cooked, pot dry, then food mill into a fresh pot.
Add cold diced butter, horseradish and hot cream until proper texture is achieved
Fold in salt and pepper and bag up in piping bags or cartridges (chef will explain).
Keep warm until service.
SAUTÉED SPINACH
Yield 100 portions
Ingredient
Spinach
Garlic, thinly sliced
Olive oil
Salt and pepper
Chicken stock
Amount
40 lb.
8 cloves
8-12 oz
As Needed
AS Needed
Method:
1- Clean spinach. Slice garlic.
2- Heat olive oil in tilt skillet, add garlic do not allow to color to develop. Add spinach
and continue to cook until tender.
3- Add a little stock to moisten
4- Season and serve.
BEURRE ROUGE
Yield: 4 qt.
Ingredient
Shallots, minced
Red Wine
Red Wine vinegar
Peppercorns
Bay leaf
Heavy cream
Unsalted butter diced and cold
Lemon Juice
Salt and Pepper
Amount
3 Cup
1 qt.
8 oz.
3 Tsp.
4 ea.
18 oz.
3 ½ lb.
2 Tbp.
As Needed
Method:
2. Reduce the shallots, wine, vinegar, peppercorns and bay leaf until it becomes a light
syrup.
3. About ½ hour before service, add cream and reduce slightly
4. Put on low heat and whip in butter slowly. Season with lemon juice, salt and pepper
and strain.
CHEESECAKE
Yield:80 ea 5 oz cups
Ingredient
For the filling:
Cream cheese
Sugar
Corn starch
Eggs
Egg whites
Lemons zest + juice
Heavy cream
Vanilla extract
For the crust:
Graham cracker crumbs
Butter, melted
Amount
5 lb.
1 ½ lb.
4 oz.
10 ea.
4 ea.
3 ea.
10 oz.
1 tsp.
4 lb.
16 oz.
Method: Creaming, Baked custard
1.
Cream on low, the cream cheese and sugar together using a paddle until smooth
and free of lumps.
2.
Whisk the remaining ingredients together and slowly add to the cheese.
3.
Spray the aluminum cups with vegeline. Line them with a thin, ¼ inch layer of
graham cracker crumbs that have been bound with melted butter.
4.
Fill with the cheese mixture.
5.
Bake at 200 degrees, low fan with convection until set. (jiggle, not ripple)
Graduation tasting menu
Minnesota Wild Rice Soup
Roasted strip loin, red wine sauce
Gratin Dauphinoise
Swiss chard
Vegetarian- Shepherds Pie
MINNESOTA WILD RICE SOUP
Yield 100 5-oz portions
Ingredients
Ham hocks
Chicken Stock
Butter
Leek, white part only, small dice
Flour, sifted
Wild Rice
Heavy Cream
Dry Sherry
Parsley
Salt and pepper
Amount
4
ea.
4
gal.
10
oz.
20
oz.
25
oz.
10
cups
2-½
qt.
10
oz.
as needed
TT
Garnish
Cooked Wild Rice
Chives, chopped
4
3
Cup
bu.
Method:
1.
2.
3.
4.
5.
6.
7.
8.
Simmer ham hocks in the chicken stock for 2 hours.
Using a heavy gauge stock pot, sweat the leeks in butter until soft, add flour to
singer.
Add chicken stock and bring to a boil whisking to make a smooth veloute. Add the
rice and ham hocks and cook the rice in the soup until tender. (note: about 1-1/2
hours)
Remove hocks, puree half of the soup and return it to the pot.
Dice the ham hock, add to soup.
Finnish with sherry, cream and chopped parsley.
Add the cooked rice to garnish the soup at service time
Garnish further with chopped chives.
ROASTED BEEF STRIP LOIN
Yield 100 portions
Ingredient
Beef strip loins
Salt and pepper
Amount
4
As
ea.
Needed
Method:
1. Trim and tie strip loins as per chef’s demo
2. Season beef with kosher salt and pepper .
3. Place on racked sheet pans using rows and columns mentality. Size the loins for
uniform cooking.
4. Sear for 20 minutes in a 400 degree f. convection oven. Turn down oven to 325
degree f. with low fan and roast for approx. 1 additional hour and pull at 120
degree f. internal temperature.
5. Rest and untie.
6. Transfer into hotel pans and place in warming cart.
*** Strip loins can also be seared in the tilt skillet and then placed on racked sheet pans
for re-heating at a later time.
BEEF JUS LIE
Yield: 80 – 2 oz.portions
Ingredient
Brown veal stock
Browned Beef Rib bones
Mirepoix
Red wine
Thyme
Peppercorns
Bay leaves
Arrowroot slurry
Salt and pepper
Amount
2-1/2 gal.
16 lbs.
4 lbs.
1 qt
8 branches
2 Tbsp.
2 ea.
as needed
TT
Method
1.
2.
3.
4.
5.
6.
Simmer the brown veal stock and browned beef bones with the mire poix for 2
hours.
Reduce the wine, vinegar, thyme, bay leaf and peppercorns to 20% of original
volume.
Add the reduction to the stock.
Continue to cook for 1 hour.
Strain into a pot, bring back to a simmer and lie with arrowroot slurry.
Adjust the seasonings.
GRATIN DAUPHINOISE
Yield: 100 portions
Ingredents
Idaho Potato
Milk
Cream
Nutmeg
Salt and Pepper
Parmesan Cheese grated
Gruyer Cheese
Garlic, micro plained
Hotel Pans
Amount
30 lbs.
1 gal.
1 ½ qt.
As Needed
As Needed
½ lbs
1 lbs
6 cl.
3 ea.
Method
1.
2.
3.
4.
5.
6.
7.
Butter hotel pans with soften butter.
Peel potatoes and slice on mandoline (see chef for demo).
In a large rondeau heat all of the dairy products, add the salt, pepper and garlic.
Add the sliced potatoes and simmer gently for about 5 minutes, transfer the
potatoes to the hotel pans.
The pan should be ¾ full of this mixture.
Add just enough cream to barley cover the sliced potatoes, top with the cheese.
Bake in a 375-degree oven.
Note: Once the potatoes are sliced on the mandoline they should never re-enter any type
of holding water. The potato slices should go directly into the rondeu with the hot
dairy.
SAUTÉED SWISS CHARD WITH GARLIC
Yield 100 portions
Ingredients
Swiss chard, picked bite size,washed
Onion, small dice
Garlic, minced
Olive oil,
Salt & Pepper
Amount
25 lb.
3 lb.
¼ cup
As Needed
As Needed
Method:
1. Tear greens into bite size pieces and cut stem into small pieces. Keep separate and
blanch. Shock and reserve.
2. Cut garlic and onions and sweat in oil until tender.
3. At designated time, add greens and stems to onion mixture and heat though until
tender. Season with salt and pepper. Place in hot box
PROFITEROLES WITH CRÈME DIPLOMAT
Pate Au choux:
Yield: approx. 270 ea.
Ingredient
Water
Butter
Bread flour
Eggs
Salt
Sugar
Total amount
Amount
1-1/2 qt.
1-1/2 lb.
2 lb.4 oz.
1-1/2 qt.
3/4 oz.
1 oz.
10 lb.
4 oz.
Method
1.
Combine liquid, fat (cut into pieces), salt, and sugar, and bring to a rolling boil.
2.
Add flour all at once, stirring constantly, until mixture forms a ball and pulls away
from the side of the pan. Turn heat down and continue to cook for 1 minute.
3.
Place mixture into a mixing bowl on 2nd speed for 2 minutes to cool slightly.
4.
Slowly add eggs in 3 - 4 additions mixing well between each addition to form a
medium stiff paste.
5.
Fill a pastry bag and pipe out as needed for what you are making.
Notes:
As with many basic formulas, the types of ingredients (butter vs. shortening,
etc.) can be varied depending on its intended use. Be aware however that
these changes will provide different results, such as the quick browning that
is caused when milk is used rather than water.
Baking Instructions
Bake at 350 - 400ºF until the structure has been formed with a little color. Then
reduce temperature 25° and bake until the moisture has evaporated.
PASTRY CREAM
Yield: 4.5 qt
Ingredient
Milk
Sugar
Egg yolks
Cornstarch
Vanilla extract
Butter
Amount
6 lb.
24 oz.
21 ea.
7.5 oz.
1 -1/2 oz.
3 oz.
Method
1.
Before boiling the milk, reserve some to make a liaison with half the sugar, egg
yolks and starch. Bring milk and half the sugar to a boil.
2.
Bring milk and half the sugar to a boil.
2.
Temper the liaison and add liaison back to hot milk. Return to the fire for a second
boil. Be sure to stir continuously to avoid burning.
3.
Flavor cream with vanilla, if necessary, off the flame.
4.
Pour it onto a sheet pan. The thickness should be less than ½ inch. Cover it tightly
with wrap to prevent a skin from forming.
5.
Shock it in an ice bath and cool it to a proper sanitation temperature.
For Crème Diplomat: fold in 2 qt of whipped cream
when pastry cream is completely cool. With the left over
pastry cream/creme diplomat add a little heavy cream to
the mixture to make the sauce for the plate
After profiteroles are cool, fill them with crème diplomat and dip
the top of each in melted chocolate. Drizzle some white
chocolate on each for added appeal.
Vegetarian Shepherds Pie
Yield: 16 portions
Ingredient
Vegetable veloute
Baby candy stripe beets
Baby gold beets
Baby turnips
Pearl onions
Parsnips
Carrots
Fines herbs
Idaho potatoes
Sweet potatoes
Egg yolks
Butter
Salt
Pepper
Amount
2
8
8
8
3
2
2
½
5
5
10
5
As
As
qt.
bu
bu.
bu.
pt.
lb
lb.
cup
lb.
lb.
ea
oz.
Needed
Needed
Method
1. Make vegetable veloute (4 oz roux/ 1 qt. veggie stock) and reduce to a fairly heavy
nappe.
2. Roast beets and baby turnips separately in their skin, peel and quarter. Reserve
3. Peel and pan-roast pearl onions. Reserve.
4. Oblique cut parsnips and carrots and roast in oven until tender. Reserve.
5. Chop herbs.
6. Mix cooked vegetables and bind with veloute. Season well and place in casserole
dishes as per chef’s demo. Refrigerate.
7. Bake sweet potatoes and boil Idaho potatoes until tender. Mill.
8. Turn Idaho potatoes into appareil duchesse by adding 5 yolks and 5oz. of butter into
them. Add ¼ cup fines herbs to the mix. Place in piping bag.
9. Roast sweet potatoes, peel, mill and mix with 5 yolks and NO BUTTER. Add ¼ cup herbs and season.
Place in piping bag.Pipe out both potato mixtures in alternating stripes over vegetable mixture. Bake
at 350 degree f. in a convection oven until nicely browned. Serve immediately.
Day 7- American service
Gravlox with Shaved Fennel,
Arrugala and Frisee Salad
Boneless Roulade of Chicken
Prosciutto and Mozzarella Stuffing
Sautéed Broccoli Rabe
Israeli Cous Cous
Chocolate Pot au Crème
Vegetarian Stuffed cabbage
Red beans, Basmati Rice
Yellow Pepper Coulis, Haricot Vert,
Pearl Onions, Oyster Mushrooms
SALMON GRAVLOX
Yield 80 portions
Ingredient
Salmon, filets skin on
Amount
4 sides
For the Cure
Dill
Salt
Sugar
Lemon juice
Pepper corns, cracked
3
4
4
¼
1
Gin
2 oz.
bun
lb.
lb.
cup
Cup
Method
1.
Score skin of salmon lightly as per chef’s demo.
2.
Clean dill sprigs from stems. Chop stems and reserve sprigs..
3.
Mix all ingredients for the cure including dill stems.
4.
Place a thin layer of cure in the bottom of a 2-inch hotel pan and place 2 salmon
filets skin side down on cure. Brush on gin. Spread some dill sprigs across surface
of fish. Add a layer of cure on top. (Note) taper the cure as you get closer to the
tail.
5.
Put plastic wrap on fish and place a 2” hotel pan on top, add weight to the pan.
6.
Repeat with the other 2 sides of salmon.
7.
Cure fish for 2 to 3 days or until desired flavor and texture has been reached.
8.
Slice salmon using a slicing knife paper-thin.
9.
For plate up arrange three thin slices of Gravlox as per Chef’s demo.
10.
Add a small amount of salad to the top .
SHAVED FENNEL AND FRISEE SALAD
Yield: 100 portions
Ingredient
Fennel, sliced paper thin
Frisee lettuce, picked no rust
Baby arugala
Olive oil
Chives
French bread
Garlic cloves
Salt and pepper
Method
Citrus Vinaigrette
Lemon juice
Orange juice
Garlic, chopped
Salt and black pepper
Olive Oil
Amount
6 hd.
1 cs.
1 1/2 lb.
1 cup
2 bu.
3 lv.
2 ea.
TT
1 Cup
1 Cup
1 Tbsp.
as needed
5 Cups
1.
Shave Fennel on slicer; place in ice water for 2 hrs. Drain. Pick frisee per Chef’s
demo, wash and spin dry. Sort through arrugala and wash.
2.
Blanch chives for 10 seconds in boiling water and shock. Place in blender with a
half cup olive oil and puree well. Strain through cheesecloth and put in a squeeze
bottle.
3.
Slice French bread on the bias. Brush with olive oil and season lightly. Place in
oven until golden brown. Rub with garlic clove as they come out of the oven.
4.
For the vinaigrette – combine the first five ingredients and make an emulsion with
the oil.
ROULADE OF CHICKEN-LINED WITH PROSCIUTTO AND
MOZZARELLA
Yield: 100 portions
Ingredient
Amount
Chicken, fryer, 3 # ea.
22 ea.
Prosciutto Ham, sliced thin
5 lb..
Mozzarella cheese, sliced
5 lb.
Sage leaves, chiffonade
3 bu.
Aluminum foil sheets , to wrap chicken 22 ea.
Veggie Spray
1 cn.
Method
1. Bone and pound out chicken between sheets of plastic wrap. Season.
2. Place sage leaves, cheese and ham on each chicken and roll up. Using aluminum foil
and veggie spray wrap chickens, per chef’s demo.
3. Using the deep fat fryer, fry chickens for 15 minutes. Rest for 3 minutes and unwrap
the aluminum from the chickens, place on sheet trays with racks.
4. Roast chickens in a 400 degrees, until browned and 165 internal temperature has
been reached.
Slice chickens per chef’s demo.
SAUCE
Yield 1 gallon
Butter
Flour
Brown veal stock
Mushrooms
Mire poix
Salt
Pepper
8
10
3
1
8
As
As
oz
oz
gal
lb
oz.
Needed
Needed
1. Heat the butter in a pot and add the flour and create a pale roux.
2. Add the brown veal stock in thirds, make sure the sauce comes to a simmer each
time before you add the next addition of stock.
3. Add the mushrooms, mire poix and seasoning, simmer until the flavor is
developed.
Note: add some roasted chicken bones to the sauce to fortify the flavor
SAUTÉED BROCCOLI RABE
Yield 100 portions
Ingredient
Broccoli rabe
Garlic, thinly sliced
Olive oil
Salt and pepper
Amount
20
8
8-12
As
bu.
cloves
oz
Needed
Method:
1. Cut broccoli rabe as per chef’s demo.
2. Blanch, shock, drain, hold.
3. At service, heat olive oil in rondeus, add garlic and lightly toast to a golden color.
Add broccoli rabe and continue to cook until tender.
4. Season and serve.
ISRAELI COUS COUS WITH BACON AND VEGETABLES
Yield: 100 portions
Ingredient
Chicken stock
Mirepoix
Bacon, small dice
Carrots, small dice
Celery, small dice
Leeks, small dice
Israeli cous cous
Olive oil
Fines Herbs
Amount
3 gal
1 lb.
2
4
4
4
1.25
to
2
cups
cups
cups
cups
gal
coat grains
cups
Method
1.
Reduce 3 gallons of chicken stock with mirepoix by half = 1.5 gallon.
2.
Render bacon well and add all vegetables by order of density. Continue to sweat
until all is tender.
3.
Coat the grains with oil. Pour boiling stock over grains, cover with plastic wrap
and let sit 15-20 minutes minutes. Fork through to separate grains.
4.
When cous cous is cooked and all liquid absorbed, add sweated vegetables, herbs
and bacon. Season and place in covered hotel pans.
CHOCOLATE POT AU CRÈME
Yield: 90-4oz. Portions
Ingredents
Sugar
Lemon juice
Semi-Sweet Chocolate
Vanilla Beans, scraped
Heavy Cream
Milk
Eggs
Egg Yolks
Salt
Amount
16 oz.
2 tsp.
3 lb.
6 ea.
6 lb.
4 lb.
2 lb.
16 oz.
2 tsp.
Method:
1.
Combine the sugar and lemon juice and caramelize to a medium brown.
2.
Chop chocolate and reserve.
3.
Pre-warm milk, cream with vanilla.
4.
When sugar is ready, immediately add the milk, cream and vanilla beans. Heat
until sugar is dissolved.
5.
Combine whole eggs, egg yolks, and salt and mix well.
6.
Temper the cream and milk mixture into egg mixture.
7.
Strain into the chopped chocolate and stir until chocolate is melted.
8.
Skim foam, and portion into ramekins.
9.
Bake in a 200°F low fan convection oven until set.
Cool; garnish according to chef’s demo.
STUFFED VEGETARIAN CABBAGE
Yield 10 portions
Ingredients
Red kidney beans
Amount
1
lb.
Basmati rice
onion, minced
Thyme
Bayleaf
Vege stock
1
1/2
1
Carrots, med dice
Celery, med dice
Leeks, med dice
Fines herbes
Salt
Pepper
Savoy cabbage
Yellow peppers
Shallots
Veggie stock
Butter
Haricot vert
Oyster mushrooms
Pearl onions
lb.
cups.
sprigs
1 ea.
1 qt.
1
1
1
½
As
As
3
4
1
6
1
½
1
1
cup
cup
cup
cup
Needed
Needed
heads
ea
oz.
oz.
oz.
lb.
lb
pt.
Method:
1- Quick soak and then cook beans in water with a sachet. Drain, reserve liquid and
puree ¼ of the beans in a blender with a little of the liquid.
2- Make basmati rice pilaf using vegetable stock.
3- Sweat leeks, carrots, celery until tender.
4- Chop herbs.
5- Par-cook cabbage leaves after separating and leaving whole.
6- Mix rice, sweated vegetables, whole beans and herbs and then bind it all together
with the bean puree.
7- Roll mixture in cabbage leaves as per chefs demo. Place cabbage in buttered hotel
pan, wrap and steam for 30 minutes prior to service.
8- Make yellow pepper coulis using peppers, shallots and vegetable stock. RESEARCH
the technique!
9- Par-cook and cut haricot vert as per chefs demo
10- Sauté off oyster mushrooms in olive oil.
11- Peel and pan roast pearl onions until tender
12- Plate up as per chefs demo.
Day 8
Concepts and techniques day
We will not be using any recipes for the 1st course or 2nd course
We will not be using any recipes for the Veg-Entre station
For the dessert station we will be required to bring in a few
recipes
All information for your assignments will be given to you
verbally
The menu is developed by the Chef
The menu should reflect the season that we are in and we
expect that you are able to cook, follow basic direction and
display the vision necessary to be successful for this day
RISOTTO RICE PUDDING
Yield: 80 portions
Ingredient
Milk
Heavy cream
Arborio rice
Sugar
Heavy cream,soft peaks
Vanilla bean, split and striped
Amount
1 gal
1 pt
2 lbs.
2 ½ lbs.
3 pts
4 ea.
Method
1.Mix milk and first cream and warm in a pot. Add the split vanilla bean ( See
Chef ) to the mixture.
2.Pour 1/3 of the milk mixture with the rice into a heavy pot and simmer,
stirring often with a wooden spoon. Add the milk and cream in thirds.
Cook until the rice is tender-about 45 minutes.
3.When the rice is tender, add the sugar into the pudding and simmer lightly
for a few minutes. Cool the pudding in an ice bath. When the pudding is
cool, fold in the whipped cream and place into a hotel pan to set.
Day 9- American Service
Garde Manger Class will bring the first course
Sautéed Chicken Breast
Chipotle Sauce
Sautéed Firm polenta
Braised Collard greens
Crème Brule
Veg-Entree Fettuccini with Mushrooms
SEARED CHICKEN BREAST
Yield: 100 portions
Ingredients
Chicken Breast frenched
Amount
100 ea.
Flour for Dredging
Oil, for searing
Salt
Pepper
As Needed
As Needed
As Needed
Method for Chicken Breast:
1. Fabricate the Chicken breast as per Chef’s Demo.
2. Season Chicken, sear in tilting skillet on moderate heat, skin down to render fat.
Flip over briefly to sear other side.
3. Line on racked sheet pans in rows and columns.
4. Re-heat in a 400 high fan convection oven from the refrigerated state to re-crisp
skin and prevent overcooking.
CHIPOTLE PEPPER SAUCE
Yield: 3 qt.
Ingredient
Brown veal stock
Roux
Bay leaves
Chipotle peppers, in adobo, pureed
Butter
Salt
Heavy Cream
2
14
1
2
½
As
1
Amount
gallons
oz
ea.
Tbsp
lb.
Needed
qt.
Method
1. Make a Demi-Glace be adding the brown veal stock to the roux.
2. Combine the chicken trim and the Demi-glace in a rondeau, and start reducing.
3. Season with salt and pepper, add the chipoltes, simmer until a medium nappe is
achieved, strain and hold hot.
4. Note: this sauce should be fortified with roasted chicken parts
POLENTA (FIRM)
Yield: 100 portions
Ingredient
Olive oil
Garlic, minced
Milk
Chicken stock
Corn meal
Salt and pepper
Butter
Grated pram cheese
Amount
8
1 /2
2
5
3
oz.
cup
qt
qt.
qt
tt
12 oz
1 ½ lb.
Method
1.
2.
3.
4.
5.
6.
7.
8.
Sweat garlic in heavy pot in the olive oil.
Add milk and stock and season.
When simmering, add cornmeal using a whip to avoid lump formation.
Switch immediately to a wooden spoon and simmer polenta as low as possible
until slightly sweet and grit disappears. (Approx. 40 min.) Adjust viscosity along
the way.
Add cheese, butter, salt, pepper and lay out evenly on sheet pans that have been
greased .
When cold, cut out with a round cutter and place in buttered hotel pans.
Sprinkle a little parmesan cheese on top
At service time, gratinee under broiler, re-heat in the oven if necessary and place
uncovered in hot boxes.
BRAISED COLLARD GREENS
yield: 80 ea. 3 oz portions
Ingredient
Collard greens, stems removed
Bacon, rind removed, small dice
Onions, minced
Garlic cloves, minced
Chicken stock
Salt and black pepper
Cider vinegar
Brown sugar
Amount
40 lb.
2 lb.
2 lb.
10 ea.
2 qt.
t.t.
1 cup
¾ cup
Method
1.
Clean the greens. Blanch for 30 seconds and shock.
1.
Render the bacon until quite crisp. Add the onions and garlic and lightly brown.
Add the greens with the stock and some salt and pepper. Cook covered for 2 ½
hours in a 350°F oven until the greens are tender.
2.
Remove greens from liquid, add vinegar and sugar and reduce by half. Add back
greens to warm.
3.
Hold hot for service.
Crème Brûlée
Yield: 90-3.5oz portions
Ingredient
Heavy cream
Egg yolks
Sugar
Vanilla beans
Amount
5 qt.
60 ea.
20 oz.
10 ea.
Method
1. Combine half the sugar and the yolks and whisk until smooth
2. Add the remaining sugar and the scraped vanilla beans to the cream and bring to a
temperature only hot enough to dissolve the sugar.
3. Temper yolks into cream mixture.
4. Strain through a chinoise and cool.
5. Skim foam.
6. Portion into ramekins, using sauce gun, and cook in a 200°F convection oven on
sheet pans until set.
7. Burn 2 thin layers of turbinado sugar as per chef’s demo.
8. Serve on doily lined plate with a cookie of your choice (Bring recipes).
Note: After baking and the dessert is cold, you will need sugar in the raw to coat the top, and
then you will caramelize the sugar with a torch.
Day 10- American Service
Vol au vent wild mushrooms sauce
Haricot Vert and Carrot Coulis
Roasted Pork Loin
Sauce Robert or Charcutiere
Spaetzle, Zucchini Provencale
Straw Shortcake
Vegetable Entree- Spinach Risotto with Baby
Root Vegetables
YIELD: 100 PORTION MUSHROOM -VOL AU VENT
Yield :100 ea.
Ingredients
Mushrooms, sliced
Garlic, minced
Shallots, minced
Butter to sauté
Vol au Vents, cut per chef’s demo
Fine Herbs, (Tarragon,,chives,chervil,Parsley)
Madeira
Heavy cream
Butter for Monte au Beurre
Haricot vert
Beurre rouge
Amounts
18 lbs.
2 Tbs
4 Tbs
as needed
14 sheets
1 cup
2 cups
4 qt
4 oz.
3 lb.
2-1/2 qt.
METHOD:
8.
9.
10.
11.
12.
13.
14.
Clean and Prep mushrooms, ask the Chef for a demo.
Sauté mushrooms in butter
A half hour before service, add mushrooms together and season with salt pepper,
shallots and garlic
Add Madeira, reduce by half, and then add cream.
Clean and par-cook haricot vert. Re-heat in whole butter right before serving.
Make Beurre rouge. Add fine herb at service and keep warm.
Plate as discussed by Chef.
Vol Au Vent
Puff pastry- frozen
10
Sheets
Equipment
Sheet pans
Parchment paper
Wire racks
Aluminum cups
Eggs, for egg wash
Pastry brush
Cutting Rings
4
4
4
16
8
1
1
ea.
ea.
ea.
ea.
ea.
ea.
set
CARROT COULIS
Yield: 4 qt.
Ingredient
Carrots
Shallots, sliced
Olive oil
Veggie stock
Butter, cold diced
Salt and pepper
Amount
5
2
3
2
1
lb.
cups
oz.
qt.
lb.
tt
Method:
1- peel and slice carrots in thin half moons.
2- Sweat shallots in large rondeau in olive oil.
3- Add carrots and sweat until soft with a cover on the pot.
4- Add veggie stock and cook until very mushy.
5- Place in blender and puree while adding butter little by little.
6- Season and keep warm.
Note; You will need some chicken stock to make this
SEARED PORK LOINS WITH SAUCE ROBERT
Yield: 120 portions
Ingredient
Pork loin, halved and tied
Olive oil
Pork bones, roasted
White wine
Shallots, minced
Bay leaf
Black peppercorns
Parsley stems
Demi-glace
Dijon mustard
Butter, whole
Salt and pepper
Amount
12 ea.
6-8
10
1
1½
2
2
3-4
1
4
4
oz.
lb.
lt.
cup
ea.
T.
ea.
gal.
oz.
oz.
tt
Method:
1. Check butchering of loins, and then brine them. Refrigerate for up to 2 days.
2. Place pork bones in demi glace and simmer until medium nappe and rich pork
flavor is achieved.
3. Place wine, shallots, bay leaves, parsley stems and peppercorns in a sauce pot and
reduce 80%.
4. Add reduction to pork demi glace and reduce further if necessary.
5. Take loins out of brine and dry them. Heat tilting skillet to 400f. Place olive oil in
skillet. Place pork loins in skillet and sear each side well. Remove and place on
sheet pans using rows and columns.
6. Pull pork out of refrigerator one hour before desired firing time to temper. Reheat
pork loins to 135Degrees F( internal) about one hour prior to serving.. Let rest
and carve a la minute into medallions.
7. Strain sauce and reheat. Finish right before service by adding the mustard, butter
and salt and pepper.
SPÄETZLI
Yield: 100 portions
Ingredient
Eggs, beaten
Milk
Salt
AP flour
Black pepper
Sap sago cheese, finely grated
Chopped parsley
Butter
Amount
48 ea.
40 oz.
8 Tbsp.
8 lb.
1 tsp.
3 ea.
2 cup
4 lb.
Method
1.
Place wet ingredients in vertical mixer with the whip attachment. Slowly add dry
ingredients and beat until smooth. Allow to rest for 1 hour under refrigeration.
2.
Chef will demo cooking procedure. Work dough/batter through a späetzli maker
or perforated hotel pan into simmering salted water. When späetzli comes to the
top of the pot, remove with a skimmer and shock.
3.
At service time, heat tilt skillet on full, add oil. Next add the spaetzli and cook until
about 60% is brown and crisp, finish with some whole butter and toss.
Tomato Sauce
Canned Tomatoes#10 can
Olive oil
Garlic
Onions minced
Red wine
Bay leaves
Garlic Powder
Red pepper flakes
Black Pepper
Salt
2
2
2
2
1
2
2
1
1-1/2
As
ea
oz.
oz
lbs
oz.
ea
Tbsp
teasp.
Tbsp
Needed
Sweat the onions in the olive oil, add the garlic, deglaze with red wine. Next add the
tomatoes and spices and simmer. Season and puree with an immersion mixer
Zucchini Provencal
Zucchini, medium diced
Eggplant, med diced
Olive oil
Red peppers, med dice
Yellow peppers, med dice
Onions, med dice
Calamata olives, chopped
Capers, rinsed
Salt
Pepper
12
5
As
3
3
1-1/4
1-1/2
3
As
As
lbs
lbs
Needed
lbs
lbs
lbs
lbs
oz.
Needed
Needed
Sweat the onions and peppers in the olive oil, add the eggplant and zucchini and
continue tosweat the vegetables. Add the tomato sauce and simmer. Add the
capers, olives and hers, simmer and season with salt and pepper.
STRAWBERRY SHORTCAKE
Yield 10 lbs.
51/2 oz.ea
For Biscuits:
Ingredients
Amount
Bread Flour
3
lb.
Pastry Flour
3
lb.
Salt
1½
oz.
Baking Powder
6
oz.
Sugar
8
oz.
Butter
1
lb.
Whole eggs
8
ea.
(place eggs in a 2 qt. measure; add enough butter milk to fill to top)
Butter milk
as needed
Method:
1. Straight dough mixing method for 4 minutes, speed two
2. Roll dough to ½ ‘’ thickness and let relax. Cut with round cutter (biscuits should
weigh 1 ½ oz ea.)
3. Place 35 biscuits per sheet pan.
4. Egg wash and sugar the top, bake at 425°F
For shortcake:
1- Cut and macerate 20 pints of strawberries in sugar and Grand Marnier to taste.
2- Whip 4 qt of cream flavored with vanilla sugar.
3- Split biscuits; spoon on strawberries and pipe cream onto bottom half. Place on
biscuit top and serve.
RISOTTO WITH SPINACH
Yield: 10 portions
Ingredient
Butter
Olive oil
Shallots, minced
Arborio rice
Salt and pepper
Parmesan cheese, fine grated
Butter
Parsley, chopped
Spinach
Baby yellow beets
Baby candy stripe beets
Baby carrots
Baby turnips
Pearl onions
Chives
Olive oil
Salt and pepper
Amount
6 Tbsp.
6 Tbsp.
6 Tbsp.
6 Cups
t.t.
1 Tbsp. per order
½ lb
½ cup
3 lb.
4 bu
4 bu.
4 bu.
4 bu.
1 pint
4 bu.
1 cup
TT
Method
1.
Heat butter and oil. add shallots. Over moderate heat, sweat shallots until
translucent. Do not brown.
2.
Add rice, and over moderate heat, coat with butter, oil, and shallots.
3.
Add hot stock in increments, just enough to cover (veiling), and over moderate
heat cook rice, adding stock in small amounts.
4.
Cook until rice is half done, remove from pan and spread on plastic lined sheet
pan until cool.
5.
Cook beets after trimming in separate pots starting with cold water. When tender,
cool naturally and peel. Cut in halves
6.
Cook carrots after peeling the same way as beets.
7.
Peel turnips and pan roast until tender.
8.
Peel pearl onions and pan roast until tender.
10.
Clean spinach
11.
Make ½ cup chive oil.
12.
On pick up reconstitute rice with more stock and monte a small piece of whole
butter and Parmesan into it, fold in some spinach. Rice should be creamy, but not
soupy.
13. Heat vegetables separately in a sauté pan in whole butter.
14. Place rice in plate and vegetables around it.
15. Garnish with shavings of parmesan and chive oil.
Pan up and serve.
Veg Stock
Onions
Parsnips
Cabbage
Celeriac
Mushrooms
Parsley stems
Peppercorns, crack
Bay leaves
Soy sauce
Salt
Pepper
Water
2
1
1
1
6
a/n
1
2
2
a/n
a/n
1.5
lbs
lb
lb
lb
oz
Tbsp
ea
Tbsp
gal
Combine all and simmer for 25 minutes, taste, season and strain
Day 11- American service
Seafood Salad with Potatoes (Spanish style)- rusks
(scallops,shrimp,squid,) in Radicchio cup
Saltimbocca with Saffron rice and Roasted Baby
Beets and Kale
Warm Chocolate Cake with Raspberry Coulis
Vegetable Entree- Soft Polenta
with Ratatouille and Broccolini
SEAFOOD SALAD
Yield: 18 lb.(100 portions)
Ingredient
Shrimp
Squid, cleaned
Scallops bay
Red onion
Fingerling potatoes
Poblano peppers,strips
Red peppers, strips
Olive oil
Garlic, minced
Parsley, chopped
Cilantro, rough chopped
Pimenton
Salt
Radicchio
Cucumbers, paper thin sliced
Cilantro, chopped
Lemon juice
amount
3
4
3
1
4
2
2
16
7
2
2
1
TT
100
6
100
lb
lb
lb
lb.
lb.
lb.
lb.
oz.
cloves
cups
cups
T.
leaves
ea
ea.
Method:
1. Cook fingerling potatoes in salted water; cool and cut if necessary.
2.
3.
4.
5.
Roast, peel and slice peppers into strips.
Cook, peel and de-vein shrimp.
Remove heels from and poach scallops; cool.
Cut squid and cook 1 minute . Remove and cool.
6. Slice onion very thin.
7. Cut herbs.
8. Mix all ingredients together except radicchio, cucumber slices and cilantro
pluches. These items are for garnishing.
9. Plate up according to the Chef’s direction.
SALTIMBOCCA
Yield: 100 portions
Ingredient
Veal top round
Prosciutto, sliced
Sage
Oil
Salt
Pepper
Amount
18
3
4
approx
As
As
lbs
lb.
bu.
1 qt.
Needed
Needed
Method:
1- The Chef will demo the fabricating of the veal top round.
2- Place a sage leaf on each cutlet and then a slice of prosciutto on top. Press firmly to
hold together.
3- Heat tilt skillet on high. Add oil for cooking.
4- Sauté quickly in the oil on each side browning nicely. Make sure to season the side
that doesn’t have the proscuitto on it.
5- Arrange on racked sheet pans using rows and columns.
JUS LIE WITH MARSALA
Yield: 100 portions
Ingredient
Demi-glace
Brown Veal Stock
Browned bones
Mirepoix
Marsala wine 750 ml.
Thyme
Peppercorns
Bay leaves
Salt and pepper
Corn starch slurry
Amount
1 gal.
2-1/2 gal.
6 lbs.
2 lbs.
2 bottles
8 branches
2 Tbsp.
2 ea.
TT
a.n.
Method
1.
2.
7.
8.
9.
Simmer the demi-glace, brown veal stock and browned bones with the mirepoix
for 2 hours.
Reduce the 2/3 of the wine and all the vinegar, thyme, bay leaf and peppercorns to
sec.
Add the reduction to the sauce.
Continue to cook for 1 hour. Add the slurry to thicken the sauce.
Strain into a pot, bring back to a simmer add more raw Marsala wine to taste.
RICE PILAF WITH SAFFRON
Yield: 100 portions
Ingredients
Oil
Onions, minced
Garlic, minced
Saffron
Long grain rice
Chicken stock
Whole butter
Salt
Pepper
Method:
3 oz.
8 oz.
6 cloves
4 Tbsp.
1 gal.
2 gal.
1 oz
As Needed
As Needed
Method:
1.
2.
3.
4.
5.
Sweat onions in oil in a large rondeau until translucent. Add saffron and garlic and
sweat for another minute .
Add rice and parch and season.
Add stock and bring to a boil.
Cover tightly and place in a 350 degree f. oven for approximately 20 minutes or
until all liquid has been absorbed
Place diced butter on top of rice; allow melting in and then fluff with a fork. Serve
immediately.
GLAZED BEETS
Yield: 100 portions
Ingredients
Red beets
Butter
Chicken Glace (reduce 2 gal. stock to yield 1 qt.)
Salt
Pepper
Honey
Amount
25
lb.
1
lb.
1
qt.
As
Needed
As
Needed
2
cups
METHOD:
1.
2.
3.
Wash beets. Rub with oil and roast in a 350 degree F. oven until tender. Cover
beets with foil for first hour of cooking.
When soft, let cool. Peel and cut in a large dice. Keep separate.
Glaze beets separately in chicken glace and butter and season.
KALE
Yield 50 portions
Ingrediennts
Kale,washed, picked, pulled
Onions sm. diced
Bacon, diced
Garlic, chopped
Oil
Chicken stock
Salt
Pepper
Amounts
25 lbs
1 lbs
1 lbs
1 oz.
3 oz.
1 gal
a.n.
a.n.
Wash the kale, pick and pull the kale into bite size pieces and blanch in
boiling salted water and shock in ice water.
Render the bacon in the oil, add the onions and sweet them until they are
translucent. Next add the garlic and sauté briefly. Add the blanched kale
and season. Add the chicken stock , bring to a boil and place in a 350
degree oven. Braise the kale until it is tender and flavorful.
POLENTA (SOFT)
Yield: 10 orders
Garlic, minced
Olive oil
Water or veggie stock
Milk
Yellow corn meal
Salt
Butter
Parmesan cheese
Parsley, chopped
2
1
2.5
2.5
1
1
2
1
½
cl.
tbsp.
pt.
pt
lbs.
Tbsp.
oz.
cup
bu.
Method:
1.
2.
3.
4.
Sweat garlic in olive oil, add liquids and bring to simmer.
Whisk in corn meal and switch to a wooden spoon after incorporated. Stir often
and simmer approx 45 min. until corn meal is tender and slightly sweet.
Add butter, parsley and parmesan cheese.
Serve with caramelized onions and broccolini
WARM CHOCOLATE CAKE
Yield: 96 Portions
Ingredient
Butter
Chocolate
Salt
Cocoa Powder
AP flour
Egg Whites
Cream of tartar
Powdered Sugar
Amount
4 lb. 4 oz.
8 lb.
1 pinch
14 oz.
7 oz.
5 lb.
1 T.
28 oz.
Molds, 4oz., buttered and
sugared
96 ea.
Method
1.
Add butter, salt and chocolate to a bowl and melt over a double boiler.
2.
Add cocoa powder and flour away from the heat and cool mixture to 100°F.
3.
Whip egg whites and cream of tartar and then add the powder sugar in thirds. The
whites should be medium to stiff peaks.
4.
Fold egg whites into chocolate mixture in thirds.
5.
Let mixture stand at room temperature to set up. When set, place in prepared
molds.
6.
Bake in 350°F-convection oven for 8-10 minutes.
7.
Serve with a sauce and whipped cream if desired.
Day 12- Family style service
Fettuccine Putanesca
Penne with Andouille and Ricotta
2 types of Pasta 1 vegetarian, 1meat based
Horseradish and Herb Crusted Bass
Thyme Beurre Blanc
Broccoli Rabe
Olive Oil Crushed Potatoes
White Chocolate Mousse with Mango Coulis
Vege- Tortilla de Papas with Artichoke and Roasted
Pepper Salad and Goat Cheese.
FETTUCCINE WITH A PUNTANESCA SAUCE
Yield: 100 portions (1/2 size)
Ingredient
Fettuccine, cooked al dente
Amount
6 lb.
Sauce
Olive oil
Garlic, minced
White wine
Tomato sauce
Oregano
Chopped parsley
Capers, chopped
Black olives, chopped
Salt
Black pepper
Parsley, chopped
Parmesan cheese
1/2
1/2
2
8
1/3
1/4
1
1
TT
TT
1/4
12
cup
cup
cups
qt.
cup
cup
cup
pint
cup
oz.
Method
1.
2.
Sauté garlic in olive oil; brown lightly. Add white wine, simmer out.
Add tomato sauce and other ingredients and simmer for 25 minutes. Season to taste with
salt and pepper.
3. Cook pasta close to service. When done, toss withy a little sauce; place on platters
and ladle more sauce on top. Garnish with parmesan shavings and sprinkle with parsley.
PENNE WITH ANDOUILLE, SPINACH AND RICOTTA
Yield: 100 servings(half size)
Ingredient
Amount
Penne
6 lb.
Olive oil
1/2 qt.
Andouille sausage
4 lb.
Chicken stock
3 gal.
Garlic, sliced
4 cloves
Spinach
5 lb.
Parmesan cheese
2 cups.
Salt
TT
Butter, diced and cold
2 lb.
Ricotta cheese
3 lb.
Ricotta Salata (dried salted, ricotta cheese)1/2 lb.
Method
1. Cook pasta in rapidly boiling salted water (ratio: 1 gal water to 1 lb. of pasta). Drain and cool
on sheet pans. Toss with a little oil to prevent sticking.
2. Dice and sauté in olive oil the andouille sausage using a large rondeau. Cook until nicely
colored.
3. Add sliced garlic and toast. Add chicken stock and reduce to about half of original volume.
4. Stem, wash, sauté and cool spinach.
5. At service time bring the mixture back to a simmer and add spinach, butter and parmesan
cheese. Remove half of sauce and put in Bain Marie insert. Add pasta to rest of sauce.
6. Bring to boil
7. Place in hotel pans being sure to lay soft ricotta in layers with pasta mixture. At service time,
garnish with ricotta salata
HERB CRUSTED SALMON OR BASS
Yield: 100 portions
Ingredient
Sea bass, fillets
Whole Butter, unsalted
Chervil, chopped
Dill, chopped
Chives, chopped
Parsley, chopped
Fresh white breadcrumbs
Horseradish
Salt and Pepper
Amount
37lb.
3 lb.
4 oz.
4 oz.
4 oz.
4 oz.
3 cups (1 loaf)
1 can
As Needed
Method:
1- Cut fish into 5-oz. portions. Place eight, uniformly sized, portions on greased ½ sheet
pans, and season.
2- Soften whole butter with paddle in mixer. Add herbs, drained horseradish and
breadcrumbs and roll as for compound butter in the shape of the portions of fish
using parchment paper. Chill well.
3- Slice butter about ¼ inch and place on top of each portion of fish.
4- Place fish in a 400° oven for approx. 7-10 minutes. Cook until half done.
5- Place fish under broiler at service time until slightly brown on top and fully cooked.
OLIVE OIL AND CHIVE CRUSHED POTATOES
Yield: 100 portions
INGREDIENTS
Yukon Gold Potatoes
EV Olive oil
Truffle oil
Chives
Salt
Pepper
AMOUNT
30
lb.
32
oz.
17
oz.
5
bu.
As Needed
As Needed
METHOD
1. Clean, peel and cut Yukon Gold potatoes into even quarters. Then place in a large
stock pot with just enough water to cover the potatoes or use a steam kettle. One
hour before serving, turn on and cook until tender.
2. Once the potatoes are cooked, drain and place on in hotel pans. Wrap with plastic
film and place in the hot box covered.
3. Just before service, crush potatoes using special crusher and drizzle the potatoes
with olive oil, truffle oil, salt and pepper.Garnish with chives.
SAUTÉED BROCCOLI RABE
Yield 100 portions
Ingredient
Broccoli rabe
Garlic cloves, thinly sliced
Olive oil
Salt and pepper
Amount
20 bu.
8 ea.
8-12 oz
tt
Method:
5- Cut broccoli rabe as per chef’s demo.
6- Blanch, shock, drain, hold
7- At service, heat olive oil in rondeaus, add garlic and lightly toast to a golden color.
Add broccoli rabe and continue to cook until tender.
8- Season and serve.
Note; have a little lemon juice on hand for finishing
WHITE CHOCOLATE MOUSSE
Yield: 100 Portions
Ingredients
Gelatin sheets
White Chocolate
Heavy Cream
Heavy Cream
Sugar
Egg whites
Amounts
24 ea.
120 oz.
64 oz.
130 oz.
32 oz.
50 oz.
Method
1.
2.
3.
4.
5.
6.
7.
Bloom the gelatin in cold water.
Melt the chocolate with the first heavy cream.
Remove the gelatin from the water and melt with the chocolate mixture.
Whip the remaining cream to soft peaks and reserve.
Whip the whites and the sugar over a water bath to 145 degrees.
Whip the whites in the mixer on speed 2 to a medium peak.
When chocolate mixture is cool to the touch, fold the whites into the chocolate
mixture in 1/3’s.
8. Fold the whipped cream into the base in 1/3’s.
9. Pipe into martini glasses and garnish as per chef’s direction.
TORTILLA DE PAPAS WITH FRESH GOAT CHEESE
AND ROASTED PEPPERS
Yield: 10 portions
Ingredient
Amount
Red skin potatoes or similar
4 lb.
Spanish onions, large sliced with the grain5 ea.
Clarified butter
3 oz.
Salt and black pepper
t.t.
Artichokes, cooked in a blanc
Red peppers
Yellow peppers
Extra-virgin olive oil
Balsamic vinegar
Parsley, chopped
Fresh thyme, chopped
6
4
4
2
1
2
1
Fresh goat cheese, crumbled
Chervil pluches
Whole eggs, 3 per person
Clarified butter
1
1
30
3
ea.
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
log
bu.
ea.
oz.
Method for the Tortilla de Papas
1.
Boil the potatoes in salted water until they are tender. Drain and allow to cool at
room temperature. When the potatoes have cooled, peel them and slice 1/8 inch .
2.
In some oil, add the onions and caramelize them. Reserve the onions and potatoes
separately. Season both with salt and pepper.
3.
Trim and cut the artichokes as per the Chefs demo. Cook the artichokes and cool in
the blanc until needed.
4.
Char the peppers on an open fire or under the broiler. Steam them covered for ½
an hour and peel. Cut them into a julienne-like shape. Combine the peppers with
the cooked ,drained and cut artichokes, olive oil, parsley, thyme, balsamic vinegar,
salt and pepper. Hold in a warm area until pick-up.
5.
Pick the chervil pluches and place them a cup covered with damp paper towel
until pick-up.
6.
Heat a non-stick skillet and add a little olive oil. Beat eggs and season with salt and
black pepper. Assemble according to chefs demo and place in a 325 oven covered
until set.. Arrange a spoonful of the roasted pepper and artichoke mixture on each
slice of the tortilla. Sprinkle the rest of the tortilla with crumbled pieces of goat
cheese and the chervil pluches.