Recipe Name : Apple SalsaIngredientsSpecifications QuantityUnitShallotFinely Chopped101Tomato,Fresh,RedMacedoline253Green AppleBrunoise 1pcItalian parsley [Flat Leaf]Finally chopped11Coriander LeaveApple Cider Vinegar1TbpsOlive oil30mlSalt, IodizedTTWhite Pepper, GroundTTSugarTT

Mise en place-Read the recipe and make an action plan-Wash and sanitize all equipment needed-Gather all ingredients needed

Method of Work In a bowl, mix all the ingredients, taste , cover and chill.

Recipe Name : Pumpkin & Sweet Potato Mossureline Cooking Method: boiling

IngredientsQuantityUnitPumpkin 1001Orange Flesh (100g)1pcWhitterTTSoleCream50MlButter20GWhite Pepper, GroundTT

-Mise on Place-Read the recipe and make an action plan-Wash and sanitize all equipment needed-Gather all ingredients needed

Methods of WorkPrep:1. In a pot/submerge the sweet potato in water, add salt. Boil it until tander.2. Wrap the peeled pumpkin in foil, and cook it in the over for 20 min or until tender3. Heat up the cream in a double boller to make the mousselling4. Mash the sweet potato and pumpkin in a bowl, and pass it though a to produce a very smooth texture5. Place the bowl with the mashed mixture in a double boller, pour the cream and butter and mix in to blend6. Season with salt and white pepper

Recipe Name : Chicken Chasseur Cooking Method : Pan Frying, Sauting

Ingredients Specifications Quantity unitChicken breast, Fillet with wing3008Salt and White Pepper, ground TTDI KO MABASApinchGarlic 5gOlive Oil10ml

Chicken SaucesOlive Oil30mlOnion, White15gGarlic5gTomato,Red , 100/pc1pcMushroom, button canned 80gRed Wine30mlDemiglace50mlTarragon, FRESHPinchSalt and Black Pepper, ground TTButter 15g

NoteDemiglace powder-30g/1ltr/classAsparagus6pcs Mise en Placo-read the recipe and make an action plan-wish did suites all equipment needed-gather all ingredients

Method of WorkChasseur Sauce1. In a heated pan with oil over medium heat, sweat the onion and garlic, about 2mins2. Add mushroom salute for 2 mins . add tomato concasse, salute for another 2min3. Deglace with red wine, add demigalce , tarragon, and simmer for 3 min4. Season with salt-and pepper, and swirl in the butter to finish (monte au buerre)

Recipe Name : Courgette SpaghettiSpecificationQuantityUnitIngredients Courgette SpaghettiZucchini [300g/pc] Wished,do not peel 1pcButter 20gGarlic Finely chopped3gSalt and white pepper,groundTT

Method of Work Using the mandoline, run the zucchini in to the julienne cut dont include the seedy part. In a heated pan , with butter , sweater the garlic , then add the zucchini and sauce for 2 mins Season with salt and white ground pepper , tomato butter In a blender, put all the ingredients and blend it until very smooth in consistency Transfer the butter mixture into bowl and chill it for 5mins Using the cling wrap , spread the cling wrap into the chopping and shape it into a log. The chill it for 30mins or until firm

Recipe Name: Boiled Dill PotatoCooking method : Boiling

Ingredients SpecificationQuantityUnitPotato [150-200 pc]Tourneed,Boiled1pc

Dill ButterSalt Pepper,White Ground

Method Work In a pot, put the potato, water and salt. Bring to a boil and cook until tender. Peel and cut into chunk and put it in a bowl Add butter while its hot , season with salt, pepper and chopped dill Serve hot.

Name Recipe : Buttered Green Beans Cooking Method: Sweating

Ingredients SpecificationsQuantityButter 30Garlic 5Green beans, Blanched 60Salt, Iodized TTWhite Pepper, GroundTT

Method of Work: Remove the tail end of the green beans, and blanched, shock in ice water bath Sweat Garlic in Butter Add beans and season

Recipe Name : Hors d DuversCooking MethodIngredients Specification QuantityunitSmoked Salmon 40gSimplied Salmon Very cold2tbpsDill Leaves15mlBlack Cavilar 1gDevilled eggHard Spoiled Egg3pcsMustardcupMayonnaise7tbspSpring Onion1gBaconBits,Crispy10gAsparagus Wrapped inBacon20gAsparagus ,Green40gOil2tbspProsciutto con maloner?Prosciutto or parma ham20gMelon100gSalt, and pepper, white ground TTWhite Bread1SliceWheat Bread1SliceFita Biscuits 6PcsRecipe Name: Stroganoff Cooking Method: Sauting

Ingredients Specification QuantityUnitBeef TenderloinTrimmed, Strips300gMustard1tspSalt,Iodited MarinateTTGround, Black Pepper TTCooking Oil3Tbsp Onion WhiteFinely chopped20gGarlicFinely chopped5gRed Wine3TbspBeef StockBeef Powder1/3cCupSour cream1/4cCupButter15gMushroom, cannedSweat in butterSliced50gBell peper, red,greenSmall Diced20gSalt, iodized Pinch

Method of work Marinate the meet with mustard, salt, pepper. In a high heat pan with oil, quickly brown the meat, set aside Using the same pan , saut