Saturday, September 12, 2009

IMPORTANT INSTRUCTIONS - SUBMISSION OF CV's

Please download the TY CV format from the following link :

http://www.ihmctan.edu/Files/CV_Format.doc

Instructions:

1. Please adhere to the prescribed format and
DO NOT MAKE ANY CHANGES.

2. The font size should be
"12" and the font style should be "ARIAL".

3. Upload a passport size photograph on the document at the designated area. Ensure that the size of the photo is not too big and it is compressed.

4. Any
queries to be addressed to me(Shouvik Dasgupta) or the CR.

5. The completed
Cv has to be mailed to the following id's latest by tuesday, 15th september so that necessary changes can be made in case of any error as the final CV submission is on Friday, 18th september.

The id's where the CV has to be mailed are:
shouvikdasgupta15@gmail.com
shantanu.ihm@gmail.com

please make sure the
subject of the mail should be :"your name.CV"
for example - "shouvik dasgupta.cv"

6. The
CVs should not be in any other format other than microsoft word 2003/2007 and the entire file size should not exceed 500 kb, try to compress the file as much as you can.



MENU - 11

Consomme Carmen

Ingredients
Consomme 1 lt
Tomatoes 200 g
Tomato puree 30 ml
Salt to taste

Garnish
Boiled rice 30 g
Cooked chicken 30 g
Parsley sprigs few
Diced tomato 30 g

Pre-preparation
When preparing the consommé, add chopped tomatoes and tomato puree to the “clear meat” before clarification.

Presentation
Place a portion of the garnish in each of the soup cups. Reheat the soup. Check the seasoning and pour into the cup.

Standard
Cold and partially jelled soup. Clear with visible, neatly cut garnish. Reddish brown in colour, good full bodied meaty flavour. Adequately seasoned.

Filet de Pomfret Walevska

Ingredients
Pomfret 500 g
Fish veloute 250 ml
Lobster/ medium prawns 100 g
White wine 20-30 ml
Salt to taste
White pepper to taste

Pre-preparation
1. Clean, wash and fillet the fish.
2. Prepare court bouillon with bones.

Method

1. Strain the stock.
2. Season the fish and poach in stock.
3. Use stock to prepare veloute. Add a little wine.
4. Add lobster/prawn tails to the veloute while it’s still hot.


To serve

Place fillets on a plate. Adjust sauce to masking consistency and pour over the fish. Serve hot.

Standard
Neatly cut fillets of fish. Sauce must be creamy, off-white in colour and of a coating consistency. Delicate flavour of seafood.

Pommes de Terre Croquette

Ingredients
Mashed potato 250 g
Egg yolk 1 no
Salt to taste
White pepper powder a pinch
Milk / cream optional
Egg wash 1 no.
Bread crumbs 50 g
Oil for deep fat frying

Pre-preparation
1. Combine potato (hot) with egg yolk, milk/cream, pepper and salt.
2. Cool and divide into even sized portions.
3. Roll each potion into a barrel shape.
4. Dust with flour, dip in egg wash and coat with bread crumbs.
5. Cool in the refrigerator.

Preparation
1. Heat oil and deep fry the potatoes until crisp and golden brown.
2. Drain and serve hot.

Salade de Carottes et Raisin Sec

Ingredients

Carrots 200 g
Raisins 5 g
Mayonnaise 150 g

Pre-preparations:
1. Grate carrots and chill.
2. Wash and dry raisins.

Preparation
Mix carrots, mayonnaise and raisins together.

Focaccia

Ingredients
Refined flour 250 g
Yeast 10 g
Grain sugar 10 g
Salt 5 g
Olive oil 10 ml

For topping:
Olive oil 150 ml
Garlic 8-10 pods
Mixed herbs (dry) 2-3 g
Olives 6-7 no
Sea salt to sprinkle

Pre-preparation
Chop garlic and herbs and mix with the olive oil. Keep for a day or two.

Method
1. Make a soft dough. Knead well and incorporate the salt and olive oil well. Round it up and keep for fermentation.
2. In a 7”x9” rectangular tin, pour in the prepared mixture.
3. Knock back the dough in the tin and spread the dough. Keep for proving. After 15-20 minutes, fold the dough in three folds and turn it upside down. Repeat this process two more times.
4. Make depressions in the dough and place sliced olives all around.
5. Keep for final fermentation (30-40 min).
6. Before putting it in the oven, sprinkle some sea salt and bake at 200*C for half an hour.

Vanilla Pear Panacotta with Dulce de Leche

Ingredients
Red wine pears
Pear 1 no
Brown sugar 30 g
Butter 15 g
Red wine reduction 15 ml

Pannacotta
Milk 150 ml
Cream 150 ml
Sugar 60 g
Vanilla essence 2 ml
Gelatine 10 g
Lime zest 1 no

Dulce de Leche
Milk 200 ml
Sugar 75 g
Soda (baking) 1 g
Vanilla essence 1 ml

Preparation
Red Wine Pears
1. Cut pears into dices.
2. Caramelize sugar. Add in butter and then pears. Add red wine reduction and toss.
Pannacotta
1. Rub in lemon zest and sugar.
2. Bring milk, cream, sugar and vanilla to a boil.
3. Add in soaked gelatine and strain the mixture.
4. Cool down on ice till cold.
Dulce de Leche
1. Heat milk, sugar, soda & vanilla and reduce the mixture till it is thick.

Assembly
In a glass arrange pears and press down with a spoon. Pour pannacotta and let it set. Pour dulce on top when set. Serve chilled.

Friday, September 4, 2009

Menu - 10

Crème Crecy

Ingredients No. of Portions: 04

Carrots 400g
Onion 50g
Bay leaf 1no.
Celery 30g
Butter 20g
White Stock 1 lt
Boiled rice 50g
Parsley ½ bunch
Flour 20g
Milk 200ml
Cream 50ml
Salt to taste

STEPS:
Pre-preparation:
1. Peel & cut carrots roughly
2. Peel & chop onions

Method:

1. Sauté onion, bay leaf & carrots lightly.
2. Sprinkle flour
3. Add white stock & simmer till carrots are tender
4. Cool & then puree. Adjust consistency with milk

Presentation:

Reheat gently. Check seasoning. Place rice & parsley in a cup & pour hot soup

Standard:
Orange red in colour. Good flavour of carrots. Medium thick consistency. Adequately seasoned & served hot.



Herb Crusted Escalope of Chicken with Grilled Tomato and Pepper Sauce

Ingredients: No of por: 4
Boneless Chicken 500g
Salt to taste
White Pepper Pwd a pinch
Worcester Sauce 15ml
Mustard paste 10g
Seasoned Flour 30g
Egg (wash) 1 no.
Fresh Bread Crumbs 60g
Mixed Herbs 15g
(fresh mint, fresh parsley, fresh dill, dry mixed herbs)
Oil for frying
Tomato 2 large (150g)
Demiglace 200ml
Crushed peppercorns 1tbsp
Fresh Cream 30ml

Pre-preparations:
1) Lightly flatten the chicken and discard the skin.
2) Marinade with salt, pepper, Worcester and mustard.
3) Mix herbs (chopped) with bread crumbs
4) Cut tomato into half
5) Carefully coat chicken with flour, then egg wash and bread crumb on one side only.
Method:

1) Heat sufficient oil in a flat frying pan put the chicken in, crumb side first.
2) Cook gently till the crumbs form a crust a the chicken cooks
3) Turn over the chicken piece and complete the cooking.
4) Grill the tomato
5) Heat the demiglace and add crushed peppercorns and cream.

Presentation:
Drain chicken pieces and arrange them on a plate with the grilled tomato and cream potatoes. Drizzle the sauce around and serve the remaining in a sauce boat.

Standard:

Evenly coloured crust on the surface, meat must be tender and juicy. Arrangement on the plate must look attractive.


Cream Potatoes

Ingredients
Potatoes 400g
Salt to taste
Butter 30g
Cream 15-20 ml

Method
1. Boil potato till tender. Drain and dry, mash well.
2. Cream potatoes well with cream and butter.

Presentation

Shape cream potato with moulds or pipe out.

Standard
Potatoes should be creamy and buttery and neatly scooped or piped onto a plate.


French Beans with Sesame Seeds

Ingredients

French Beans 250 g
Butter 30 g
Sesame Seeds 10 g
Salt to taste

Method:
1. String beans and cut into lozenge shape.
2. Boil beans, drain and refresh.
3. Heat butter and sesame.
4. Add beans and toss lightly.

Presentation:
Place a portion of beans on plate with main course and serve hot.

Standard:

Neatly cut diamonds of beans, bright green in colour, cooked perfectly till “al dente” and flavour with sesame seeds.



Herb and Cheese Rolls

Refined Flour 250 g
Grain Sugar 10 g
Yeast 10 g
Fat 10 g
Salt 8 g
Basil few leaves
Egg 1 no.
Dry herbs a little
Cheese 30 g

Preparation

1. Sieve the flour.
2. Make a well, add the sugar, egg, herbs and make a soft dough.
3. Cream salt and fat and rub into the dough, round it up and keep it for proving for 20 minutes.
4. Divide into 10 portions and round them up.
5. Keep for intermediate proving.
6. Shape the rolls again with herb and cheese mixture.
7. Keep for final proving for 30 minutes.
8. Make a slit on top to expose the filling and bake at 230*C for 10-12 minutes.
9. Brush lightly with melted fat.


Tarte Tatin with Orange Sauce

Ingredients: No. of portions: 6
Sweet Paste:
Refined Flour 100 gm
Margarine 65gm
Icing sugar 35gm
Egg ½-1 no

Filling:

Apples 300gm
Brown sugar 50gm
Cinnamon ½ tsp
Raisin 20gm

Caramel:
Grain sugar 3tsp
Water few drops

Whipped cream for garnish
Egg for brushing

Orange Sauce
Sugar 50 g
Orange juice 100 ml
Orange zest 2 g

Method:
1. Make the sweet paste by creaming the margarine.
2. Add icing sugar, then beaten egg & lastly flour.
3. Make a dough & keep it in the fridge to harden.
4. Caramelize the sugar in a half kg cake tin.
5. Cut the apples into thin slices& arrange them in a circular fashion on the caramelized sugar.
6. Sprinkle brown sugar, cinnamon pwd & raisins.
7. Roll the sweet paste & cover the apples with it. Push the edge inward.
8. Make 2-3 gashes on top to let out steam and bake and bake at 180°C for 40 mins.
9. Caramelize sugar, add orange juice, zest and reduce.
10. Garnish with a swirl of fresh cream and orange sauce.

Standard:
Lightly caramelized apples, well arranged, with a pleasant cinnamon flavour and a well baked but “short” base.