continental cuisine

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.

EGG COOKERY M ostly egg used hens,turkey,ducks and geese also 1.storage temrature for eggs 2-5 degree celsius. Elements of egg 1. shell:- outer layer of egg that we can see. 2. egg yolk:-yellow part inside of egg. 3.air cell:- small air poket  inside of egg. 4.albumen:-nearest layer of egg yolk 5.chalazae:- helps to bind structure inside of egg 6.shell membranes:- layer with shell  cooking method of eggs 1.boiling( 10 to 15 minutes for hard boiled egg) 2.poaching( cooks at simmring temprature) 3.scrambled egg(mix butter+egg+milk not to firm) 4.frying. uses of egg 1. bindind agent:- helps to bind things like (omlets it bind onion,tomato,cilantro together.) 2.raising agent:- it can increase volume of product (like egg spong cake). 3colouring agent.

*Lobster with cheese parsly sauce:- prepration time ;-25m   cooking time :- 20 m      portion:- 1 1.if lobster is frozen then steam or put in boiling water until it become soft. 2. using scissor take out meat from lobster and cut into cubes. 3.wash properly with water. cheese parsely sauce :-  butter 40 gm, garlic 1tsp lobester 1 portion white sauce 80 gm 1 add butter then garlic saute' then add lobster and cook. 2.add white sauce, fine chop parsely and parmesane cheese. 3.add salt ,pepper to taste. side portion :-risotto rice risotto rice  100 gm white sauce 70 gm butter 10 gm leeks ,celery 5gm +5 gm  salt, pepper - to taste 1.boiled risotto we are using 2 melt butter in pan then add celery,leeks boiled risotto rice mix well 3. add white sauce ,salt, pepper

* continental soups soup - A soup is nutritious liquid food that enhance hunger for food served beginning of meal in french we called potage for soup. these are some awesome soups here 1.chicken veloute' international soup from FRANCE    portion :-8 butter 100 gm  flour 90 gm chicken cubes 50 gm white mirepoix  (50% onion+25% carrots+25% celery) salt-to taste pepper-to taste chicken stock (chicken flavored water) cooking cream 100 ml  Method :- butter+white mirepoix+ flour +cook until clour comes+chicken stock mix well+strain then boil+ salt+pepper heat off +cream, serve hot. Garnish: -  routons,cream.          COLOR :- blond or light brown    Texture : - thick 2.cream of mushroom international soup from FRANCE   portion :-8 butter 60 gm garlic 25 gm mushroom 400gm white wine 30 ml thyme for flavour only cream 100 gm white sauce 100 gm(20 gm butter+ 15 gm R,flour+...

* CONTINENTAL CUISINE defination - food eaten in european countries like italy france,england,amarica know as continental food.great emphasis is laid on presentation of food and garnishes are very mouth watering. They like to prepare food with olive oil,garlic,wine,celery,leeks and other variuos herbs. france is famous for french classical menu that has 17 dishes served meal by meal

Felafel pita bread