Christian londono 09001

WEEK 2

DAY 1

• Item 1. Deboning of chicken Item 2. Chicken Stock Item 3. Mashed Potatoes Item 4. Cream of Chicken Soup (Use Carcass) Item 5. Chicken Satays (Use Supreme) Item 6. Coq Au Vin (Use 1 Whole Leg – Thigh and Drumstick

WORKFLOW

• 2:00 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Chicken Stock

• Put cold water in a pot and add the chicken bones. Bring to boil and put the oven in low heat Add onions, celery and Parsley stalks chopped in jardiniere. Add Bay leaves, Whole cloves and Peppercorn and thyme. Cooking for 5 hours after 5 minutes seasoned with salt and pepper, remove the Protein and use the fine strainer before put in one container for using when is cold.

Cream of Chicken Soup

• Method: Put in the oven a pot with 250 Ml of chicken stock. Agree Marinated Sauce of the chicken Satays. Add Chicken meat cut in small pieces. Remove the chicken after 3 minutes and boiling the soup. Agree a shot of cream, seasoned and serve.

Chicken Satay

• Cook rice using boiling method
• create soy based sauce with peanut butter garlic and ginger
• cook chicken in grill and toss with sauce, serve with nuts

Coq au vin

• Remove the skin of the leg. Cut the Skin Very Fine after cut the leg in two pieces. Cut the Mushrooms in slices. Seasoned the pieces of leg with Salt, pepper, tarragon, italian mixed herbs. Melted the skin pieces at low heat, after sealed the chicken in a pan for 6 minutes, remove and agree in the pan tomato sauce, wine and some water.After agree 2 baby onions, mushrooms, chopped bacon and chickenCooking for 15 minutes and serve with Roasted Potatoes

DAY 2

• Item 1. Barbecued Chicken Wings Item 2. Poached chicken with tarragon Sauce Item 3. New Potatoes with parsley butter Item 4. Tandoori Murgh Item 5. Chicken Parmigiana Item 6. Garden Salad

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Barbecued Chicken Wings

• Marinated the chicken wings with. Honey, Sweet Soy Sauce, Ginger and Crushed Garlic, ketchup, sambal oelek and curry, marinated for 30 minutes. After that agrre some sesame oil and barbecued Serve with Raice and Potatoes

Poached Chicken with Tarragon Sauce

• In a pan agree 150 ml of white wine and 100 ml of water and salt. Chopped leek, carrot, onion and celery in juliane and add in the pan with tarragon. Put in boiling point and add chicken and cover with Baker papper and put in the oven for 25 minutes at 160 grades. After remove the chicken and vegetables, reduce the stock and agree cream and butter.Serve with potatoes parsley butter and the vegetables.

New Potatoes with Parsley Butter

• Method: In a pot agree 3 potatoes cold water and salt and cooking for 20 minutes. After remove the skin. In a pan agree butter and melted, add chopped parsley. Agree the pealed potatoes and cooking for 3 minutes

Tandoori Murgh

• Method: Marinated the Chicken Leg with. Crushed garlic and ginger, paprika, cumin, coriander, chilli , lemon juice, Garam masala, and yoghurt, marinated for 30 minutes. In a pan agree butter and melted, and add the marinated chicken, sealled for 6 minutes and put in the oven at 170 grades for 15 minutes Serve with Rice and potatoes.

Chicken Parmigiana

• In a pan put some oil and agree garlic and chopped onion, sweeting for 5 minutes and agree tomato passata, this is the napolitana sauce. Cut the chicken breast in butterfly,Cover with plastic Wrap and using a meat bat, flatten the chicken to an even thickness, about 5 mm, Flour , Egg Wash and crumb the chicken (paner).Put oil and butter in a pan, and when it is hot place the crumbed breast in there, best side down first, and fry until golden brown. Turn off the heat and cover the chicken with napolitana sauce, put ham and chesse in the top and put in the oven at 170 grades for 10 minutes Serve with Garden Salad and potatoes.

Garden Salad

• Make vinagrette with mustard, lemon juice, salt , pepper and olive oil. Cut the vegetables in Macedone. Wash the lettuce and mixed with the chopped vegetables, dressing with the vinaigrette. Serve immediately.

WEEK 3

DAY 1

• Item 1. Braised Ballotine of Duck Item 2. Duchesse Potato Item 3. Brussels Sprout Item 4. Grilled Spatchcock With Mustard & Red Wine Jus Item 5. Chicken Liver Pate

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Braised Ballotine Of Duck

• Make Mirepoix Chopped in brunoise , Celery, Brown onion and Carrot. In a pan add butter, agree bacon and some Mirepoix, seasoned and add breadcrumps after add tomato paste. Stufing the leg with the mixture and sealing in the pan, add red wine and somer chicken stock and put In the oven at 165 degrades for 25 minutes. Serve with the jus the pan and Duchesse Potato

Duchesse Potato

• Peling the potatoes and Chopped in jardenier. Put in a Pot with Cold Water and salt, cooking for 15 minutes. Remove and pass for a Mouli, after add Egg Yolk and mixed with woodem spon and seasoned after put again in the top of the stove for 5 minutes. Put the mixture in the piping bag and create the spiral mound after put in the oven at 170 degrades for 15 minutes.

Brussels Sprouts

• Method: Peeling and cut a Cross in the top. Put in a Pot and cooking for 5 minutes, remove and put in cold water. Put in a pan some olive oil and butter cooking for 3 minutes and seasoned. Serve hot in a plate.

Grilled Spatchcock with Mustard & Red Wine Jus

• Make Mirepoix chopped in Brunoise Celery. Carrot and onion. Remove the column after remove the top of the wing, seasoned the Spatchcock with salt and pepper. In a pan some oil and butter, after seal the spacthcock first for the skin size , after remove and add the mirepoix and put again the spatchcock and put in the oven at 170 grades for 25 minute. Serve With Duchesse potatoes.

Chiken Liver Pate

• Chopped Bacon and Shallot in Brunoise and put in a pan after cut the Chicken livers in small pieces and add in the pan, add thyme dried. Add red wine in the pan and put in low heat after add a shot of brandy and some orange juice , seasoned with salt and pepper. Blend the mixture add gradually butter and cream after remove the mixture blended and put in a cup, add melted butter in the top and put in the fridge. Serve Cold

WEEK 4

DAY 2

• Deep South Turkey Breast Item 2. Avocado Salsa Item 3. Devilled Quail Item 4. Pea, Walnut and Rocket Salad Item 5. Thai Green Curry Chicken with Steamed Rice

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Deep South Turkey Breast

• Chopped the turkey breast in pieces for Deep fry. Make the marinated mixture and place the pieces of Turkey breast for 2 hours. After that place the pieces marinated in flour and fried for 6 minutes for both sizes in oil. Serve with Avocado Salsa

Avocado Salsa

• Method: Crushed garlic, add chopped chili and tomato without seeds in Brunoise . Add avocado chopped in brunoise. Seasoned with salt, pepper and sugar after add lemon juice and olive oil. Serve cold.

Devilled Quail

• Remove the column, neck and intestines of the quail and seasoned with salt and pepper. Create a mixture of red wine and mustard. Use a small pan, put some olive oil and seal the qualin for both sizes after cover with the mixture and breadcrumbs and put in the oven at 180 grades, cooking for 10mminutes after deglaze the pan with chicken stock Serve with pear walnut and rocket salad

Pear, Walnut and Rocket Salad

• Make Vinagrete with cider vinegar, Olive oil, salt and pepper. Peeling the pear remove the roof and cut in brunoise. Chopped walnut Mixed all with rocket and dressing before servin

Thai Green Curry Chicken with Steamed Rice

• Hit the lemongrass with the Meatbat and chooped fine after chooped the lime leaf, the Green chilli and make a paste with that . Chopped the green bens and chicken after put in a pan some oil and add the chicken for seal, cooking for 5 minutes and remove the chicken, in the same pan add the pasta and some chicken stock. Add coconut milk and the green bens chopped and the chicken sealing again. Seasoned and add palm sugar after serve with Rice.

Day 2

• Clean and cut whole fish – Baby Snaper - Round Item 2. Fish Stock Item 3. Beer batter fidh with tatare sauce and lemon Item 4. Grilled fish with braise fennel and beurre blanc Item 5. RissotoItem 6. Mushroom Rissoto – ½ Cooked RissotoItem 7. Arancini – ½ Cooked Rissoto

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Clean and cut whole fish – fish stock

• Clean the fish, remove scales and wash in wáter, cut the two fillets. For the stock use the fish bones included the head and the tail. Put in a pot with cold water in low head under boiling. Create mirepoix with onion, celery and parsley stalks and agree in the stock after remove the protein

Beer Batter fish fillet with tartare sauce and lemon

• Make the tartare sauce, start doing the mayonnaise with egg yolk, mustard, lemon juice and oil, after agree capers, pickles and parsley chopped. Cut the skinless fillet in two pieces, after make the beer bater, whip the egg white to a sof meringue, sieve the flour and agree salt and sugar, add beer and meringue and whisk, cover for one hour. Put the deep fryer at 180 grades, cover the chopped fillet with the beer bater and put into the deep fryer. Serve with potato chips.

Grilled fish fillet with braised fennel and beurre sauce

• Clean and cut the fennel, in a pot agree some butter, wáter, salt, pepper, sugar and White wine, agree the fennel and cover with Baker paper and put in the oven at 150 grades for 20 minutes. Season the fish after in a pan agree some oil and cooked the fillet for both sizes, remove and put some fish stock and white wine, dryer and agree some butter. The braised fennel is ready when look transparent. Serve with smach potato.

Risotto

• Put in a pan some oil and agree garlic and onion chopped in brunoise. Add the Arborio Rice washed and put a shot of white wine when absorbing the wine agree the chicken stock gradually always when is until dry. Can you agree vegetable or meat. Serve hot

Mushroom Risotto

• Put in a pan some Butter and agree garlic and onion chopped in brunoise. Add the chopped Mushrooms and the cooked risotto with some chicken stock. Agree cream and parmesan chesse. Serve hot.

Arancini

• Agree to the cooked risotto parmesan chesse and mixed togueter, after make balls with the mixture and put inside some mozzarella chesse.. After pass the balls in the flour after for egg wash and cover with breadcrumps. Fryer in the deep fryer for 5 minutes at 180 grades. Serve hot.

WEEK 5

DAY ONE

• Day 1 Item 1. Egg Dishesa) Boiled eggb) Fried Eggc) Scrambled Egg Item 2. Oyster – Natural, Mornay & Kilpatrick Item 3. Thai Fish Cakes Item 4. Gnocchi Italian With Mushroom Sauce

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

Egg Dishes – Boiled Eggs, Fried Egg & Scrambled Eggs

• For the Boiled Eggs: in a pot, agree cold wáter, when the wáter is boiling agree three egg.1 - soft boiled after 3 to 4 minutes.1 - médium boiled after 5 to 6 minutes.1 - Hard Boiled after 9 to 10 minutes

Egg Dishes – Boiled Eggs, Fried Egg & Scrambled Eggs

• When remove every egg, put in cold wáter to stop cooking process. For the fried egg, in a pan agree some oil and butter, after put the egg in a cup and agree in the pan slowly, cooking for 2 minutes. For the scrambled egg, in a pan agree some butter and oil, in a bowl agree 2 egg and some milk, salt and pepper, whisk and agree in the pan, with a wooden spoon move slowly and serve after 2 minutes cooking. Seasoned the eggs and Serve with toasted white bread

Oysters – Natural – Mornay & Kilpatrick

• For the natural: remove the oyster flesh and wash in salty wáter and put again with some lemon juice. For the Mornay, repeat the same method for the natural and cover with mornay sauce and put in the salamander until the sauce is golden. For the Kilpatrick, Repeat the same method for the natural, cover with chopped bacon and agree some Worcestershire sauce and put in the salamander for 4 minutes. Serve lemon wedges.

Thai Fish Cakes

• Cut the White fish fillets in small pieces, cut the Shallot, garlic, kaffir lime leaves and lemongrass into brunioise. Put in a bowl and agree palm sugar, red curry paste, fish sauce, egg, soy sauce and mix together . Blender the mixture until soft mixture and chopped the green beans in small pieces and agree in the mixture, make a round pieces and deep fried for 5 to 6 minutes. Serve lemon wedges, lettuce and sweet chili sauce.

Gnocchi Italian With Mushroom Sauce

• In a pot agree wáter and peeled potatoes, cooking until soft. After pass the potatoes for the Moulin into a bowl, add butter, egg yolk, nutmeg and seasoned with salt and pepper, slowly agree plain flour in the mixture and create a homogeneous mass and remove for the bowl. In the beach rolling the mass and create large pieces and cut for make small balls and cook the balls in hot water for 3 to 4 minutes.

Gnocchi Italian With Mushroom Sauce

• In a pan agree some oil and butter , after agree chopped shallot and garlic and chopped mushrooms and cream, seasoned with salt and pepper and agree the cooking Gnocchi's and cook together for 3 minutes and serve.

Gnocchi Italian With Mushroom Sauce

• In the beach rolling the mass and create large pieces and cut for make small balls and cook the balls in hot water for 3 to 4 minutes. In a pan agree some oil and butter , after agree chopped shallot and garlic and chopped mushrooms and cream, seasoned with salt and pepper and agree the cooking Gnocchi's and cook together for 3 minutes and serve.

Gnocchi Italian With Mushroom Sauce

• In a pot agree wáter and peeled potatoes, cooking until soft. After pass the potatoes for the Moulin into a bowl, add butter, egg yolk, nutmeg and seasoned with salt and pepper, slowly agree plain flour in the mixture and create a homogeneous mass and remove for the bowl.

DAY 2

WORKFLOW

• 2 pm arrive to kitchen 2:10 pm start discussing menu 2:30 pm start cooking proceesses 4:00 pm mid break and testing 6:00pm Finish and present dishes start cleaning process 7:30 pm leave facilities after kitchen is cleaned

DAY 2

• Item 1. Egg Dishesa) Omeletteb) Poached Eggc) Hollandaise Item 2. Garlic Prawns With Pilaf Rice Item 3. Crumbed Calamari Rigs Item 4. Salt and Pepper CalamariItem 5. Mussels Provencale

EdEgg Dishes – Omelette, Poached Eggs & Hollandaiseit

• For the Omelette, break the eggs and seasoned with salt and pepper and whisk, in a pan put some butter and agree chooped onion and garlic, after add chopped mushrooms and reserve. In a clean pan add some oil and agree the whisked eggs in low heat, cooking for 2 minutes and agree the cook mushrooms and cover with the eggs.

Egg Dishes – Omelette, Poached Eggs & Hollandaiseit

• Make the Hollandaise cooking first the reduction, in a pot add chopped shallot, bayleaf, white wine, peppercorn, cider vinegar and some water, cooking for 15 minutes. After in a pot add eggs yolk and 3 spoons of the reduction and put in bain marie and whisk, after agree slowly melted butter and create hollandaise .

Egg Dishes – Omelette, Poached Eggs & Hollandaiseit

• For the Poached eggs, in a pot agree water and vinegar, when the water is boiling agree the eggs and cooking for 3.5 minutes, serve with the hollandaise and white bread toasted

Garlic prawns with pilaf Rice

• Peel, clean and devein the prawns, leaving the tail fil on. In a pan add butter and oil, after add chopped garlic and onion, add the prawns, cooking for 3 minutes and remove the prawns, in the pan add cream , chopped parsley and lemon juice, salt and pepper, agree again the prawns and cook for 2 minutes.

Garlic prawns with pilaf Rice

• Wash the rice, in a pot add oil, chopped onion and garlic, add the rice and chicken stock gradually, cook in the same method to the Risotto. Serve hot.