SET MENU 1 POLTEKNAS
APPETIZER
MIXED GREEN SALAD WITH FRANCE DRESSING
SOUP
CHICKEN BROTH
MC
BREADED CHICKEN CUTLET WITH TOMATO SAUCE
SAUTED BROCOLLY
POTATO WEDGES
DESERT
FRUITS COOKTAIL
RECIPE
NAME : MIXED GREEN SALAD WITH FRANCE DRESSING
YIELD : 10 Portion
PORTION SIZE :80 g
DESCRIPTION :
NO INGREDIENT QUANTITY SIZE REMARK
1. Iceberg lettuce 300 g
2. Cucumber 400 g
3. Green pepper 200 g
4. Parsley springs 10 ea
5. France dressing 200 ml
METHOD
1. Trim, wash and select the green leaves of lettuce.
2. Peel, wash and cut the cucumber into half, remove the seed of cucumber and then slice into 2 cm
thick.
3. Split the green peppers into two and take out seed and wash them, slice the green peppers into 2 cm
thick.
4. Neatly arrange the green leaves of lettuce, cucumbers and green peppers in a salad bowl, serve with
France dressing and garnishes with parsley spring.
RECIPE
NAME : FRENCH DRESSING (Vinaigrette Dressing)
YIELD :1 Liter
PORTION SIZE :
DESCRIPTION :
NO INGREDIENT QUAN TITY SIZE REMASK
1 Salad oil 750 ml
2 Wine vinegar 250 ml
3 Salt & pepper - - To taste
METHODE
1.Dilute salt & pepper, in whisking bowl by using balloon whisk.
2. Add the salad oil in the bowl, whisking rapidly.
3. Re whisk just prior to service.
RECIPE
Name : Chicken Broth
Yield : 10 Portions
Portion Size : 2 Dl
Description : Clear Soups With Dice Of Vegetables And Chicken
NO INGREDIENT QUANTITY SIZE REMARK
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
1 Salt/pepper - - To taste
0
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 saute all the vegetable 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 parseley.
RECIPE
NAME : WHITE STOCK (Fond Blanc)
(Chicken , Veal, Beef stock)
YIELD : 4 liter
PORTION SIZE:
DESCRIPTION :
NO INGREDIENT QUANTITY SIZE REMARK
1 Bones (chicken, veal,beef bones) 2 Kg
2 Water 4 Lt
3 Mirepoix (roughly cut)
Onion 200 g
Carrot 100 g
Celery 50 g
4 Bouquet garni 1 bunch
(Leek, thyme sprigs, bay leaf,
parsley stems
METHOD
1. Cut the bone into small pieces.
2. Wash bones in the cold water.
3. Blanched the bones with hot water . if the scum is dirty, pour off the water, wash of the
bones
4. Caver again with cold water and re boil.
5. Add in mirepoix and bouquet garni.
6. Bring to the boil and skim the surface.
7. Simmer for 1,5 to 2 hours, skimming occasionally.
8. Cook slightly, then strain. Allow to cool, and then skim any fat from the surface.
9. Use as required.
STANDARD OF QUALITY
The stock should be clear
RECIPE
Name : Breaded Chicken Cutlet
Yield : 10 Portions
Portion Size : 150 G
Description : A Flattened Chicken Meat Coated With
Bread Crumb, Server With tomato sauce.
NO INGREDIENT QUANTITY SIZE REMARK
1 Chicken Breast or chicken leg (100 g) 10 Ea
2 Salt & pepper - -
3 Egg 4 Ea
4 Flour 200 g
5 Bread crumb 250 g
6 Vegetable oil 300 ml
7 tomato sauce 300 g
(refer to sauce recipe)
METHOD
1. Bone out and flattened the breast and leaf the wing bone attached to the flash.
2. Bone out and flattened the leg and leaf the tight bone attached to the flash.
3. Season the flattened chicken with salt and pepper.
4. Dredge whit flour, deep in beaten egg and breaded with bread crumb.
5. Heat oil in frying pan, pan fried the breaded chicken until done and golden brown.
6. Serve hot with tomato sauce on top.
RECIPE
NAME : TOMATO SAUCE
YIELD : 1 Liter
PORTION SIZE :
DESCRIPTION :
N QUANTIT
O INGREDIENT Y SIZE REMARK
1 Salt Pork / Bacon 50 g
2 Mire poix, minced 250 g
3 Garli, minced 4 Clove
4 Thyme 1 tsp
5 Bay leaves 2 Ea
6 Sugar 30 g
7 Roux 40 g
8 Fresh chopped tomatoes 500 g
9 Tamato Paste 100 g
10 White stock 1 Liter
11 Salt & pepper - - To taste
12 Worcestershire sauce - - tTo taste
METHOD
1. Sauteed pork and cook to blond color.
2. Sweat mirepoix garlic and aromatic in rendered fox fat.
3. Add to tomato paste , tomatoes , sugar.
4. Add blond roux and dilute whit fond blanch.
5. Bring to a boil , stirring often.
6. Cover and simmer in moderate abauot 1 hour .
7. Degreasi and adjast seasoning .
8. Pass through fine food milk, than through cinois to achive smooth texture.
RECIPE
NAME : SAUTED CROCOLI
YIELD : 10 Portion
PORTION SIZE : 80 g
DESCRIPTION :
N INGREDIENT QUANTITY SIZE REMARK
O
1 Brocoli 4 head
2 Butter 50 g
3 Salt and pepper - - to taste
METHOD
1. Cut the broccoli into rosette and blanch.
2. Saute’ broccoli with butter.
3. Seasoned with salt and pepper.
RECIPE
Name : Potato Wedges
Yield : 10 Portions
Portion Size : 80 G
Description :
NO INGREDIENT QUANTITY SIZE REMARK
1 Potatoes 500 Gr
2 Salt 10 G
3 Corn flour 50 Gr
4 Salad Oil 50 Ml
5 Oil 1000 Ml For deep frying
6 White pepper ½ Tsp
7 Garlic chopped 1 Tbsp.
8 Mixed dry herb 1 Tbsp.
( basil,marjoram,oregano,
rosemary,sage,thyme)
9 Paprika powder 1 Tbsp.
METHOD
1. Peel the skin of potato, use same sized potato preferably less starchy
2. Chop them to thick wedges cutting each potato to 8 wedges
3. Boil the potato wedges for 3 minutes adding little salt in the water
4. Drain the water and keep potaoes a side. cool completely
5. Coat the potatoes with 2 tbsp salad oil, add corn flour, pepper,parika powder and herb
6. Mix well making sure the corn gets coating uniformly,
7. Deep fry the potatoes into hot oil
8. stir occasionally , till the potatoes turn golden brown and crisp.
9. Sprinkle wedges with salt and paprika powder before serving
RECIPE
NAME : FRUITS COKTAIL
YIELD : 10 Portions
PORTION SIZE : 80g
DESCRIPTION :
NO INGREDIENT QUAN SIZE REMARK
TITY
1 Water 2 liter
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 Apples 250 g
10 Honey dew melon 300 g
11 Water melon 200 g
12 Grape 200 g
13 Rum or kircsch 30 ml
METHOD
1. Boil water, sugar, orange, cinnamon, lime, cloves, bay leave 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 into dice(1 cm)
4. Add in the fruits to be cooled syrup and then refrigerate.
5. Arrange the food in compote bowl and four the syrup over them.
6. The fruit compote should be served cold.
