Principles of Food Production Recipe ……………………………………………………………………………………………………

Week 5Mayonnaise

Thousand Island Dressing

Cocktail Sauce

Mixed Salad

Chef Salad

Boiled EggSoft Boiled

Medium BoiledHard Boiled

Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Cold kitchen

2 Pcs. Egg yolk Recipe :

5 g Mustard, french Mayonnaise Sauce

15 ml Wine vinegar, white

300 ml Oil, canola Category :

3 ml Worchestershire sauce Dressing

Salt and pepper

¼ pc Lime Cooking method :

No. Portion : 400 ml

Preparation time :

20-30 mins

Remarks :

Serve with salads, deep fried seafoods, and sandwich spread.

Method of Work

1. In a mixing bowl, Combine egg yolk, mustard, and vinegar, stir well until the mixture become creamy.

2. Add oil Slowly into the mixture while beating. Beat well until emulsified.

3. Season with Worcestershire, lime juice, salt and pepper.

4. Cover, label, and keep it in the chiller.

Presentation:

Personal Notes:

Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Cold kitchen

200

ml Mayonnaise See recipe Recipe :

75 g Tomato ketchup Thousand Islands Sauce

50 g Chilli sauce

25 g Pimiento, canned chopped finely

15 g Bell pepper, green chopped finely Category:

20 g Onion, white Chopped finely Dressing

20 g Gherkins Chopped finely

T T Tabasco Cooking method :

T T Salt

T T Pepper, white ground. No. Portion : 200 ml

Preparation time :

20-30 mins

Remarks :

Served with salads, deep fried seafoods, and sandwich spread.

Method of Work

1. Combine all ingredients in a mixing bowl and mix well.

2. Adjust seasoning. Cover and keep in the refrigerator. Stir before serve.

Presentation:

Personal Notes:

Principles of Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Cold kitchen

200 ml Mayonnaise See recipe Recipe :

75 g Tomato ketchup Cocktail sauce

10 ml Brandy

10 ml Tabasco Category :

10 ml Horseradish sauceCold sauce

Salt and pepper

Cooking method :

No. Portion : 200 ml

Preparation time :

25-40 mins

Remarks :

Serve with salads, deep fried seafoods, and sandwich spread.

Method of Work

1. Mix all ingredients to the ready-made mayonnaise.

2. Adjust seasoning.

Presentation:

Personal Notes:

Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Cold kitchen

50 g Kidney beans, red canned Recipe :

50 g Corn, kernel canned Mixed Salad

30 g Green beans Bias cut, blanched

20 g. Carrot paysanne cut, blanched Category :

50 g Fusilli Boil in salted boiling water Appetizer salad

Cocktail sauce Cooking method :

Boiling in

boiling water

No. Portion : 2 portions

Preparation time :

30-40 mins

Remarks :

Method of Work

1. Combine all ingredients in a large mixing bowl.

2. Gently toss the salad and taste for seasoning.

3. Cover and chill in the fridge at least 1 hour.

Presentation:

Personal Notes:

Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Cold kitchen

80 g Lettuce, iceberg Cut into strips into Recipe :

1 cm. thickness Chef Salad

80 g Oak leaf, red Tear into small

pieces Category :

6 Pcs. Shrimp (60pcs/kg) Devein and Main Course Salad

Cut in half, boil

30 g Ham, cooked Cut into strip (1 cm) Cooking method :

1 Pc Egg, hard boiled egg Quarter cuts or Boiling in boiling water

Slice cuts Blanching in boiling water

20 g Cheese, cheddar Cut into strip (1 cm) No. Portion : 2 portions

Preparation time :

50-60 mins

Cut in half

5 g Olives, black

15 g Bell pepper, green Remarks :

50 g Tomato, red Chef’s style

1 wedge Lemon

50 g Carrot

Thousand islands sauce

Method of Work

1. Arrange all ingredients in your own style.

2. Dressing can either mix with salad or serve separately.

Presentation:

Personal Notes:

Food Production Recipe Sheet

Qty. Ingredients Remarks Section : Hot kitchen

3 Pcs. Eggs Placed at room Recipe :

temperature Boiled eggs

2 litres Water

Category :

Breakfast

Cooking method :

Boiling, Simmering

No. Portion : 10 pcs.

Preparation time :

Remarks :

Method of Work

1. Boil the water.

2 Put the egg in a ladle. Dip it into the boiling water to cook.

3. Reduce the heat to simmer as follows:

To simmer for 2-3 minutes is called “A SOFT BOILED EGG”.

To simmer for 6-8 minutes is called “A MEDIUM BOILED EGG”.

To simmer for 12-15 minutes is called “A HARD BOILED EGG”.

4. For the medium boiled egg, and hard boiled egg, cool in running water or

in iced water and peel the shell immediately.

Remarks: Record the time of each doneness. Peel and check the correct doneness.

If not, try it again.

Presentation:

Personal Notes: