candid (at class)

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steakwmv

chicken chop

STEAK

INGREDIENT

1. TENDERLOIN BEEF
2. BROWN STOCK
3. SALT
4. PEPPER
5. ONION
6. GARLIC
7. BAY LEAF
8. BUTTER
9. CARROT
10. POTATO
11. CAULIFLOWER

CHICKEN CHOP

DEEP FRIED CHICKEN

1. CHICKEN THIGH
2. BREAD CRUMB
3. FLOUR
4. EGG 
5. SALT
6. PEPPER
7. PAPRIKA

SAUCE (ROSE MERRY SAUCE)

1. BROWN STOCK
2. SALT
3. PEPPER
4. ONION
5. GARLIC
6. BAY LEAF
7. BUTTER
8. ROSE MERRY

OTHER

1. VEGETABLE
2. POTATO

STOCK AND SAUCES

STOCK

• A clear , unthickened liquid flavoured by soleble substances extracted from meat poultry or fish and their bones as well

COMPOSITION OF STOCK

• nourishing element
• mirepoix 50% onion 25% celery 25% carrot
• seasoning
• liquid

TYPE OF STOCK

• white stock
• brown stock

SAUCES

function of sauces

• moistness
• flavor
• richness
• appearance
• interest and appetite appeal
• add texture

STRUCTURE OF SAUCES

• liquid
• thickening agent
• other flavouring ingredients

SALAD

learning objective (classification of salad)

• plain , simple or single
• mixed , compound or complex salad

type of salad

• appetizer salad
• accompaniment salads
• main course salad
• separate course salad
• dessert salad

four (4) components of salad

• base/under liner
• body
• garnish
• dressing

debone

DEBONING

definition

•  to remove the bones from either meat, poultry, or fish
• pronunciation : dee-bone
• example : debone the chicken before cooking

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HOW TO MAKE MAYONNAISE

INGREDIENTS

1. egg yolks : 2 nos
2. white vinegar : 10 ml
3. water : 10-15 ml
4. oil :450-500 ml
5. salt : as needed
6. lemon juice : as needed

METHOD

• combine the yolks , vinegar , water , and mustard in a bow
• mix with balloon whip until the mixture slightly foamy
• add oil in a thin stream constantly
• beating with whip until the oil incorporate and the mayonnaise is thick
• adjust the flavour
• refrigerate immediately