"Service Oriented with a Hospitality Attitude" - PowerPoint Presentation

Slide1

"Service Oriented with a Hospitality Attitude"

HTE 2613: Food Production 1

PortfolioPresented by Scott Walker AndTammy moreySlide2

Tournedos Rossini

Prepared by

tammy moreySlide3

Tournedos Rossini

Mis en place 1 oz clarified butter

2

slices of foie

gras

2

slices of brioche toast

2

2oz medallions of beef tenderloin

2 tsp Shallots fine diced

1 tsp

garlic finely sliced

1

oz of

madeira

wine

1 oz of brandy or cognac

2 oz

demi

glace

1slice of truffle

Preparation

1. heat

the butter

in

a

saute

pan until hot.

2. Season

the tournedos with salt and pepper and fry rapidly to seal. Cook for 3 minutes until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside.

3. Using

the same pan, rapidly fry the slices of

Foie

Gras,until

just

caramelised

. Remove, place on absorbent paper, and keep warm. Do not discard the juices in this pan.

4. De glaze the pan with wine and cognac and quickly add shallots and garlic.

5. Add

the

demi

glace

and let simmer for approximately three minutes. Keep hot.

Presentation

Place each cooked tournedos on a slice of the toast and top with a slice of

fois

gras

.

Cover

with sauce.

Garnish with the truffle. Serve

immediately

.Slide4

Hunter’s Chicken

prepared by scott

walkerSlide5

HUNTER’S CHICKEN

Mis en place skin-on chicken breast1 oz clarified butter

1 oz white wine

2

TBSP diced tomatoes

2

TBSP wild mushrooms

2

oz

demi

glace

1

tsp fresh parsley

1

tsp dried tarragon

s

+ p to taste

Preparation

1. On a plate, season the skin side of a chicken breast with salt and pepper.

2. Heat 1 clarified butter in a skillet over high heat.

3. When butter is hot, place chicken in skillet, skin side down.

4. Cook until skin is crispy golden brown.

5. Turn over chicken breast and cook until chicken is cooked through.

6. De glaze the skillet with white wine.

7. Add diced tomatoes.

8. Add wild mushrooms.

9. After mushrooms are tender, add the

demi

glace and cook till bubbly. 

10. Add fresh parsley.

11. Add fresh tarragon.

12. Season to taste with salt and pepper

.

Presentation

13. Remove chicken from skillet and place over the daily starch.

14. Pour remaining sauce directly over the chicken breast.

15. Serve with the daily vegetable

.Slide6

Celery and parsnip soup

Yield: 20 servingsIngredients:

*7.5 fl. oz. oil blend 

*128 oz. thinly sliced celery stalks 

*49.75 oz. finely chopped peeled parsnips 

*41 oz. chopped green onions (substitute leeks)

*2.5 large garlic clove, chopped

*2.5 thin round of peeled fresh ginger

*105 fl. oz. (or more) vegetable stock or canned low-salt broth

*10 oz. finely chopped celery leaves

Preparation:

Pour olive oil in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.

Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)Slide7

brioche

High Gluten Flour 21.0 lb.

Eggs 8.5 lb.Salt 6.4 oz.Sugar 2.1 lb.Yeast (fresh) 1.1 lb.Milk 4.3 lb.Butter 12.75 lb.Yield: 150 2 oz. rolls

Method1. Have butter soft, eggs and milk around 60*F.

2. Mix everything except butter to homogenous mass on speed

one, put on speed two until 80% developed.3. Add butter slowly and gradually over several minutes.

Continue mixing until very well developed.

4. Place in freezer for 15 minutes, then wrap and put in

retarder at 45°F overnight.

5. Let sit at room temp for 1 hour before dividing and shaping

evenly into 2 oz. rolls on sheet pans with cooking spray.

6. Place in proofer for approx. 15

mins

or until risen

7. Cook at 350°F for 10 to 15

mins

or until golden brown

Notes:

Roll dough into a log approx. 3-inch diameter

Cut into 2 oz. pieces Roll pieces into round balls without creases or folds Freeze remaining rolls for later useSlide8

Garlic herb butter

Butter 1 lb.

Garlic, minced 1 oz.Shallots, minced 1 oz.Herb, Parsley 1 oz.Thyme 1 oz.Rosemary 1 oz.Lemon (squeezed) 1Black Pepper 1 tsp.

Yield: 44 1 oz. sliceMethod

1. Mix all ingredients together in blender

2. Hold overnight in refrigerator3. Divide into serving containers

4. Keep chilled prior to serving

Notes:

Use fresh ingredients

Hold at room temperature prior to soften before servingSlide9

quinoa

Olive Oil ¼ oz

Onion ½ Bay Leaf 1Thyme 2 sprigsQuinoaBoiling Vegetable Stock

2 cups4 cups

Yield: 6 servings

Method1. Heat the oil in a saucepan

2. Add the onion, bay leaf, and thyme and

saute

until the

onion is tender but not brown

3. Add the quinoa and stir to coat with hot fat, do not brown

4. Pour in the

boild

stock and season with salt

5. Cover the pot tightly and let it simmer for 18 – 20 minutes

6. Transfer the cooked quinoa to a hotel pan and fluff with a

fork. Remove the bay leaf and keep hot for service

Notes:

 This follows the rice pilaf method

 It is also important to ensure that the quinoa gets properly coated with the hot fat and sautés for a moment before adding the stock The stock must be in the right amounts or else the liquid will cook off and the quinoa

will remain under cooked.Slide10

Roasted red pepper puree

Yield: about 1.5 cups

Ingredients:

*2 cups coarsely chopped drained roasted red peppers from jar

*2 Tbsp. olive oil

*4 garlic cloves, chopped

*½ tsp. dried crushed red pepper

Preparation:

Puree all ingredients in food processor until smooth. Season with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.Slide11

Flame broiled

portobello mushroom and quinoa gataux

Portobello Mushroom Caps 6Quinoa 2 cupsDiced Sautéed

Bell Pepper 6 oz.Sautéed Garlic 1 bulb

Red Pepper Coulis

6 oz.

Yield: 6 servings

Method

1.

Pepare

the Red Pepper

Coulis

and Quinoa ahead of time

and keep warm for service

2. Brush both sides of the mushroom with olive oil

3. Place the Mushroom on the flame broiler and cook for

approximately 2-3 minutes on each side

4. Plate the mushroom by putting the sauce down in the

middle of the plate, place the mushroom on top of the

suace, fill the mushroom with Quinoa and top with sauteed

bell peppers and garlic

Notes:

 The quinoa is prepared using the rice pilaf method in a 2:1 ratio

of quinoa to vegetable stock

This dish was prepared in a completely vegan and gluten free mannerSlide12

Cherries jubilee

Yield: 6 servingsIngredients:¼ cup white sugar

2 Tbsp. cornstarch

¼ cup water

½ cup orange juice

1 cup cherries and juice

½ tsp. orange zest

¼ cup brandy

Vanilla ice cream

Preparation:

1. Whisk together cornstarch and sugar in saucepan. Stir in the water and orange juice and bring to a boil. Stir in cherries and orange zest and simmer for a few minutes.

2. Carefully add brandy, ignite, and simmer until flame is out.

3. Serve over ice cream.Slide13

Table-side Caesar Salad

Yield: 6 Mise en Place: Wooden bowl, whisk, large spoon, small spoons to maneuver ingredients, cheese grater (if available), salad plates, pepper mill, napkin, all ingredients.

1

clove Garlic, minced

1

Shired

egg

1

tsp

Anchovie

paste

1

tbsp Dijon mustard (we used 2/3 of this)

2

Lemons, halved with lemon wraps, to squeeze (yields about 1/4 cup lemon juice)

1 cup Olive

oil

Parmesan cheese, grated, to preference of guests

1

cup Croutons

Cracked

pepper, to preference of guests

6

cups Romaine lettuce

Preparation 1. Mash garlic in bowl to bring out garlic flavor. 2. Add shired egg, whisk together. 3. Add mustard, lemon, whisking together. 4. Gradually add olive oil while whisking until you reach a good consistency. 5. Add anchovies if desired. If someone doesn't want anchovies, reserve dressing for them at this point. 6. Add lettuce. 7. Add pepper if desired. 8. Add croutons and cheese. 9. Toss together and serve over peppered plates.Slide14

Bananas foster

Yield: 6

Mise in Place: Decorative pan, large spoon/utensil, bowls of pre-scooped icecream

, all ingredients, and make sure you have enough gas to fuel your stove. (Remember to turn gas off when done). 

1-2 dashes Cinnamon

1/2 cup Butter

1/2 cup Brown sugar

3 oz Rum

3 oz Banana liqueur

3 Bananas, sliced in half lengthwise and again crosswise

6 scoops

Icecream

1. Melt butter.

2. Incorporate brown sugar until it dissolves and starts to caramelize.

3. Once sugar caramelizes, add liqueurs slowly. 

4.

Flambe

for show and to burn off alcohol.

5. Once flame retires and sauce thickens, add bananas and cook lightly for 1 minutes, stirring. 

6. Serve over ice cream.Slide15

Virgin Belgian Orange Blossom Recipe

This is a non-alcoholic version of a unique drink idea from Brussels. Lemon lime soda replaces the gin for a mellow, neutral base and the addition of almond syrup to the oranges has an almost candy-like quality. Dry citrus notes and a bit of fizz save the drink from being cloyingly sweet. You’ll never miss the alcohol in this virgin cocktail!Ingredients:

3 thin slices of orange (peel on)

2 teaspoons almond syrup

3 oz lemon lime soda

1 oz grapefruit juice

1/2 oz lemonade ( see lemonade recipe) 

2 dashes bitters

Preparation

:

Using a tablespoon, lightly crush the orange slices in a tall glass. Do not mash the oranges; just crush them enough to release a bit of juice. Add 1/3 cup ice to the cup, fill with the remaining ingredients, and then stir lightly, keeping the orange slices at the bottom of the glass.

Makes 1 servingSlide16

Strawberry lemonade

Serves 44 oz ( 7 glasses)1 cup fresh lemon juice1 cup simple syrup ( see note)

3-4 cups of water ( varies due to strength of lemons) 

2 cups muddled strawberries

Simple syrup

1 cup water

3/4 cup sugar

Mix lemon juice, water and simple

syrup.Chill

lemonade in fridge. Muddle strawberries until crushed. Add 2 tablespoons of muddled strawberries to 6 oz lemonade. Serve and enjoy!Slide17