FIRST ASSIGNMENT- SECOND SEM.

Dear students you all are directed to go to the vegetable/fish/meat market and prepare a report mentioning  the following points-
1. varieties available round the year (names) - vegetables, fish, meat.
2. price fluctuation -season/reason.
3. different types of cuts of fish, poultry and meat sold.
4. processing of fish, meat and vegetable.
5. hygiene conditions- person and place.
Do paste some pictures in support.
NOTE-
you can make it in group of max. four students or individual.
deadline to submit report-10 February.
GOOD LUCK!!!

garlic potato

                                                Garlic Potato

Ingredients                                                      Qnty.
Potato                                                          450 gm.
butter                                                           50 gm.
garlic                                                            30 gm.
seasoning                                                      to taste
parsley                                                          1 sprig

Method:

1. wash, peel and cut potatoes into wedges.
2. blanch potatoes in salted water. strain and cool.
3. when potatoes are warm add butter, garlic (chopped) and seasoning, and mix well.
4. put in a tray and roast in an oven till golden brown in color.
5. serve hot garnished with parsley.   

grilled chicken

Grilled chicken

                                                           


Ingredients.                                                     Qty.
Chicken                                                        550 gm.
mirepoix                                                        200 gm.
marination:
oil                                                                  50 ml.
garlic                                                              4-5 cloves
herbs, rose marry, basil, thyme                        1 tbsp.
vinegar/lemon juice                                         15ml.
seasoning                                                        to taste

Method:
1. wash and clean chicken, if using whole chicken, make slits on breasts and legs.
2. prepare marination by mixing all the ingredients.
3. soak chicken in the marination for minimum 2 hrs.
4. make a bed of mirepoix and place the chicken over it and grill.
5. grill it till golden brown in colour from both sides.
6. serve hot.

puree of tomato soup

Puree of tomato soup

                                                              

Ingredients-                                                                            qty.

Tomato                                                                                 500gm

Butter                                                                                    50gm

Bay leaf                                                                                 2no.           

Onion                                                                                     20gm

Carrot                                                                                     20 gm

Leeks                                                                                       15gm

Celery                                                                                      15gm

Veg. Stock                                                                              750ml.

  Basil                                                                                       few leaves.

Seasoning                                                                               to taste

Method:

1. Heat butter and add bay leaf.

2. Add chopped onion and garlic and cook till translucent in colour.

3. Add carrot, leeks, celery and cook for a while.

4. Now add tomatoes (roughly cut), add vegetable stock and let it simmer until tomatoes are cooked.

5. Puree/grind the soup and strain through a Chinois. Put It to boil again and cook until the desired creamy consistency is obtained.

6. Serve hot garnished with basil.

                                                             

bakery recipe- seviyan kheer

     SEVIYAN KHEER

Ingredients:

Milk:    1 Litre

Sugar:  80 – 100 gm

Cashew, Almonds & Raisins:  20gm/20gm/10gm

Saffron Strands:  1 pinch

Cardamom powder:  1tsp

Seviyan: 80 -100 gm

Ghee: 50 ml

Method:

1.  Heat ghee in a non stick pan. Add cashew nuts, almonds & raisins.

2.     Sauté till nuts are brown. Remove from heat, drain on absorbent paper and set aside.

    3.  In the same pan, add seviyan and sauté till light golden. Remove from heat and set aside.

    4.  Boil the milk in a deep non stick pan. Add saffron & seviyan cook on medium heat for five to seven      minutes.

    5.  Add sugar to milk. Mix well and cook on low heat for 5 – 10 minutes.

    6.  Remove from heat and add cardamom powder and fried cashew nuts, almonds & raisins. Mix well and serve hot. 

bakery recipes- caramel custard

CARAMEL CUSTARD

Ingredients:-

Milk -1litre

Sugar -200gm

Eggs - 8-10 no.

Vanilla- 1tbps

Method:-

1.warm milk and sugar.

2.add vanilla in eggs.

3.add eggs in milk,mix well and strain.

4.make caramel,pour in mould savarin/pie.

5.let it cool,pour above mixture.

6.Cook  in double boiler at 160c/170c for 25-30min.

7.leave at room  temperature for some time.

8.deep fridge for 01hrs.

9.cut with knife in a circular motion.

10.put a plate on top ,turn up side down.

Caramel: sugar granules

1. on low heat cook in frying pan, since high heat gives dark colour and bitter flavor.

2. when light golden, remove from pan.

bakery recipes- melting moments

                   MELTING MOMENTS

Ingredients:-

Butter  -115 gms

Sugar  -85 gms

Egg  -1/2

Refined Flour  -140 gms

Baking pdr  -1/4 tsp

Corn flakes/Dessicated coconut  -55 gms

Vanilla essence

Method:-

1. Cream fat & sugar till fluffy.

2. Add beaten egg & vanilla essence.

3. Sift refined flour with baking powder, add to the mixture.

4. Divide dough into small balls.

5. Roll on crushed cornflakes/coconut & put on a greased floured baking sheet.

6. Bake at 175c for 15-20 min.