continental cuisine

                                                          KEY TERMS Sauté:- add little oil and cook the ingredients in hot oil . Al Danté:- ingredients cook 75% only should not soft. BATTER:-semi liquid  mixture of flour and other starch based ingredients. BLANCHING:- cook the food ingredients in boiling water or hot oil . BOUQUET GARNI:- Bunch of herbs tied together as flavouring agent. DEGLAZE:- Removal of practicals with water  in pan. PAR BOIL:-  cooking below to the boiling temperature Zest:- outer skin of vegetables ( lemon ,orange)

FRUIT LETTUCE SALAD prepration time :- 10 minutes      *ingredients 1. ice berg lettuce( 100gm) 2. rocket leves(100gm) 3.cherry tomato(2 no) 4.orange(half) 5.feta cheese(20gm) 6.pomegranate(20gm) Dressing olive oil (100ml) lemon juice (20ml) salt pepper

Defination:- To know about methods of cooking that enhance particular flavour from product their is various methods for cooking but each has its specifications.  Types of cooking methods 1.moist heat:-   blanching,poaching,boiling,steaming,stweing...... 2.dry heat:-  * Dry heat with oil:-  saute'eing,stir-fry........... * Dry heat:- baking,roasting,microwave cooking key Terms:- Blanching:- food product is immersed in hot boiling water and cooked for specific time period, this process is completed after refreshing with cold ice like spinach. water but some starchy product are not refreshed because they can absorb moisturelike potato based food ingredients. poaching:- temprature range for poaching just below of boiling point of water its 70-96 degree celsius. this method mostly used for making poached egg, poached fish and other sauces. Boiling:- temprature range 100 degree celsius is calles boiling. mostlt used for vege...

white sauce origin-france      storage temprsture  6-8 degree celsius it is a mother sauce used for making pastas and its other derivatives. 1.white Roux + milk  = white sauce ingredients 1. butter- 100gm 2.refine flour-100 gm 3.milk- 1 litter 4.studded onion (half onion + clove+bayleaf) 5. salt, papper to taste method 1 make white roux( melt butter in a pan add refine flour mix properly) . 2.heat milk ,add studded onion and simmer. 3.add white roux into milk whisk or mix properly and strain. 4. store in container add some butter on top.

CRISPY NACHOS HOMEMADE   origin - mexico                          course- snacks pepration time 5 mintues        cooking time 15 mintues INGREDIENTS 1.maize flour ( if not available use corn paste)              2.salt, white pepper 3.oregano 4.refine flour(maida) 5.jalapeno paste (optional)  6.oil for deep fry 7.water according to need Method 1.add maize flour or corn paste ,salt,dried oregano,jalapeno paste,white pepper in a bowl. 2.add water and make a dough it should not be soft make it hard frezz it for 10 mintues. 3.cut into 40 gm ball make it circle with rolling and prick with fork cut into triangles. 4.just roast. 5.and fry.

1.egg yolk should not be hard.  2.just sprinkle some black pepper and salt 3. sunny side up is ready.