Croissant

Soft Roll

15－09－2010

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Bolognese Beef Spaghetti

- smoked streaky bacon, chopped

- onion, chopped

- garlic cloves, crushed

- lean minced beef

- chopped tomatoes

- mushrooms, drained

- fresh or dried bay leaves

- dried oregano or a small handful of fresh leaves, chopped

- dried thyme or a small handful of fresh leaves, chopped

- Salt and freshly ground black pepper

- fresh basil leaves, torn into small pieces

- 800g-1kg/1¾-2¼lb dried spaghetti

- Lots of freshly grated parmesan, to serve

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Butter Cake with Genoise creme Anglaise

- Flour

- Sugar

- Baking Powder

- Vanilla Essence

- Icing Sugar

- Butter

- Eggs

- Milk

- Egg Yolk

- Mint Leaf

Combine & sieve flour & baking powder. Prepare & lineup mould for cakes. Heatup oven to baking temperature. Cream butter, sugar & vanilla essence until creamy & light. Add in eggs one by one. Mixwell add in milk. Putin prepared cake mould & bake in the oven for 40-45 minutes at temperature 160’c. Prepare cream anglaise & nape consistency. Portion garnish & dust with icing sugar. serve with creme anglaise.

Lamb Stew

- Onion

- Carrot

- Thyme

- Parsly

- Potatoes

- Challot

- Garlic

- Celery

- Leeks

- Tomato Puree

- Cheese Powder

Prepare mirepox carrot, onion, leeks, celery & mix with tomato paste. Sit for 5-30 minutes until turning brown. Add some butter into flying pan & put some onion, garlic, carrot, rosemary & thyme. After that, put all the lamb & add on stock (juice of the stocks) .

ChocOlate Chips Cookies

Baking Soda

Gralunated Sugar

Brown Sugar

Salt

Vanilla Essence

Bread Flour

Walnuts

Chocolate Chips

Butter

Eggs

Chocolate chips cookies (Drop cookies)

Prepare Basic Dough : Sift baking soda & soft flour. Cream Butter & both sugar.

Add in eggs to the butter mixture.

Add in salt and vanilla.

Mix in the flour mixture.

Lastly combine in walnuts & chocolate chips.

Method : Shape dough into small balls & put on baking tray.

Bake at 190celcius until golden brown.

Store in an airtight container when it is cold.

Bolognese Spaghetti

Spaghetti

Onions

Garlic

Leeks

Celery

Carrots

Parsley

Challot

Tomato

Thyme

Tomato Paste

Curry Powder

Cheese Powder

American Chocolate Cake

Butter

Brown Sugar

Vanilla Essence

Eggs

Plain Flour

Baking Soda

Baking Powder

Cocoa Powder

Whipping Cream

Chocolate Bar

Line & Grease a 10” round baking tin. Preheat oven at 170’c. In an electric mixer, beat butter, sugar & essence until light & fluffy. Gradually add in eggs until well-mixted. Add in sieved ingredients alternate with cocoa mixture on low speed. Pour into prepared tin & bake for 1 hour. Cool cake & sloce cake into 3 layers horizontally. Spread one layer with half of chocolate filling & top with another layer. Spread with remaining chocolate filling & top with the last layer of cake. Pour warm chocolate topping & tilt cake around to coat & let the excess flow down the sides.

Swiss Roll

eggs

sugar

milk

vanilla essence

soft flour

corn flour

melted butter

Method :

1. Prepare Basic :Whisk egg, sugar, milk & vanilla essence with a balloon whisk over double boiler. Beat continuously, lifting the whisk in order to trap as much air into the mixture. Continue until mixture is light, creamy and double in bulk. Remove from heat and fold in flour very gently. Gently put in melted butter.

1. Set Sponge to Bake : Greased trays & lineup with greaseppeper. Pour in sponge mixture & bake at 200’c for 20minutes.

1. Prepare Swiss Roll :Turn out sponge on to a sheet of paper (Sprinkled with castor sugar). Remove the lining paper. Spread topping onto the sponge. Roll sponge thighly & keep in the chiller.

1. Dress Swiss Roll : Remove paper & cut into pieces. Sprinkled with icing sugar when serve.

Tarte Alsacience "Tarte aux pommes"

-apple

-sugar

-cinnamon powder

-water

-lemon

-butter

-soft flour

-egg yolk

Sieve flour & combine with all dry items. Make well in the center & put in egg yolk & water. Bring dough without kneading. Keep it chill at least 10 minutes. Remove apples skin and core, rub with lemon & cut into wedges. Lineup mould with short crust pastry and blind bake. Arrange apples wedges into roset & put in custard mixture. Bake for 25-30 minutes at 180'c.

Aumoniere de crepe Creme anglaise

Fill pancake with chantilly cream serve with Custard sauce.

Prepare Basic : Make Pancake and cook.

Make Chantilly Cream : Put cream and vanilla essence in a mixing bowl. Beat well over ice bath and stop beating when cream thickend. Sprinkle with icing sugar.

Makeup Creme Anglaise : Boil milk together with vanilla essence.

Cream egg yolk, vanilla & sugar till creamy.

Pour in boiled milk.

Mix well & stir on low heat until it coat at the back of the spoon.

Strain custard sauce & keep chill until needed.

Blanch Leek : Use to tie ammoniere.

Dress Pancake : Fill pancake with chantilly cream. Make into aumoniere tie with blanched leek. Serve with creme anglaise sprinkled with icing sugar.

Chocolate Chips Cookies

Chocolate chips cookies (Drop cookies)

Prepare Basic Dough : Sift baking soda & soft flour Cream Butter & both sugar.

Add in eggs to the butter mixture.

Add in salt and vanilla.

Mix in the flour mixture.

Lastly combine in walnuts & chocolate chips.

Method : Shape dough into small balls & put on baking tray.

Bake at 190celcius until golden brown.

Store in an airtight container when it is cold.

Pastry Class

Creme Caramel

Make Caramalize Sugar : Put sugar & water in a pot. Wipe the side from time to time with pastry brush. (To prevent crystalization) stop cooking process when caram

el becomes light brown. Line mould eith caramalize sugar.

Make Sweet Egg Custard Mixture : Combine vanilla & milk. Set to boil. Put whole egg & sugar in mixing bowl. Cream until creamy white. Pour warm milk into the mixture. Strain.

Bake Cream Caramel : Pour mixture in prepared mould. Line a bottom of baking tray with greased paper. Arrange mould & bake in hot water bath at 180celcius for about 35-40 minutes.

Dress & Serve Caramel

Raisin Scones

Lineup baking tray for scones

-Sieve flour & baking powder.

-Combine milk & cream & mix well.

Method : Cream butter & sugar till creamy white.

Add the egg & beat again till well mix.

Add half of the milk mixture & mix well.

Add half of the flour & mix.

Lastly add in the rest of the milk & the flour.

Knead lightly.

Dust table with flour & roll the dough to 2cm thickness

With a 5cm round cutter cut out the pieces & put onto the greased baking tray. Egg wash. Bake at 200celcius until golden brown for 10-15 minutes. Serve with butter, jam & whipped cream.

CULP 161 (P)

Lecture writing out some rules and let us to understand chef attire and hygience

• Personal Hygiene
• Knife Kit
• Tool Box
• Disposable cups
• Lighter
• Lighter Gun
• Blog

Chef bring us for kitchen tours, shows us where to swtich on the light and hotpot. Chef show us about the two different chopping board and silver pan. Red chopping board is for meat and green chopping is for vegetable. Pastry kitchen which use to baking bake and dessert. The receiving office receive the food and makesure everythings is accurate, seperate the food according each categories. Beef go to rage store. Dried food go to the dry store. Meat and fish go to freezer. Vegetables and fruits go to the chiller. We also privilege to go into the freezer and chiller. We also went to four of the restaurant and the wine testing room. Back to kitchen, Chef also ask us to re-arranged the pot that is sets close to the gas cooker. In that progress, some student got it wrong and some are get it right. At the end of day, we will ask to take a photo everytimes what we did it in class and post in our blogspot.