1. Hard Bound ( Dark Green ) : Font Color: Gold
2. Short Bond paper ( Colored Pictures )
3. Font: Times New Roman. Size: 12
4. Page Number: Lower Right
5. Margin: Top. Right. Bottom: 0. 75. Left 1. 5

( Outline )
Title Page

I. Recipe Portfolio with Pictures
( Note: 1 page for every formula )
a. Prelim
1. Basic Cuts and pieces ( 12 sorts )
2. Stock: Brown. White
3. Sauces: Espagnole. Bechamel. Hollandaise. Veloute. Tomato
4. Soup: Cream of Mushroom Soup. Gallic onion soup. Hot and Sour Soup. B. Midterm

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1. Starch: Rice Pilaf. baked murphy. Mashed Potato. . spaghetti
2. Vegetables: Ratatouille. Vegetable Tempura
3. Salad: Green salad: garden and Ceasar
4. Salad Dressing: Vinaigrette. Mayonnaise
5. Sandwichs: Monte Cristo and Club house
6. Egg Cooking: Cheery Side up. Omelette. scrambled
7. Domestic fowl: Roast poulet
8. Seafood Cooking: Seafood Vongole and Salmon en Papillote
9. Beef Cooking: Fillet Mignon
10. Pork Cooking: Roast porc with raisin dressing and Breaded Pork ( wiener schnitzel )
11. Hors d’ work: Adust Mussel ( add more formula in Hor d’oeuvre. you may research ) c. Finals

1. Parallel barss: Cappuccino bars and Fudge Brownies
2. Cookies: Choco Chip Cookies
3. Bread: Sweet Roll ( Bread Roll. Cheese Roll. Ensaymada. Pan de sal ) . Pan Pizza 4. Cold sweets: Chocolate Mousse and Panna Cotta
5. Quick staff of life: Banana Muffin
6. Cakes: Carrot bar. Choco Chiffon Cake. Nelusko Cake. Black forest bar II. Documentary Pictures
( Note: 2 pages each period. 4-6 images with captions per page ) 1. Prelim Period
2. Midterm Period
3. Concluding Time period
III. Student Learning Results
( Note: 1 Page Per pupil with Student’s Picture in CHEF UNIFORM. 3 Paragraph: One Paragraph per inquiry. at least 10 sentences per paragraph ) 1. What were your Expectations before the start of culinary humanistic disciplines? 2. What are the Knowledge and Skills you acquired after taking culinary humanistic disciplines? 3. Where and how can you use the cognition and accomplishments you acquired in culinary humanistic disciplines?


1. Appetizers
Smoked Salmon Sushi Squares

Recipe Type: Appetizer. Salmon. SushiYields: 16 sushi squaresPrep clip: 30 minRice Ingredients:1/4 cup rice vino acetum 1 tablespoon granulated sugar 1 teaspoon salt 2 cups uncooked Nipponese medium-grain sushi rice*2 cups waterSushi Ingredients:1 tablespoon visible radiation mayonnaise1/2 teaspoon Wasabi ( Nipponese horseradish ) 16 thin pieces of English cucumber ( unpeeled ) 4 ounces smoked salmon. thin sliced1 sheet Roasted-Seaweed ( Nori ) 1 teaspoon benne seeds. toastedSoy sauce ( low Na ) Wasabi ( optional ) Pickled ginger ( optional ) | | RICE Procedures: * Merely use Nipponese medium-grain sushi rice in sushi devising. It is medium-grained rice and gets gluey when it is cooked. Long-grained American rice will non work because it is drier and doesn’t stick together. In a little saucepan over medium heat. unite rice acetum. sugar. and salt. Heat mixture merely until the sugar dissolves ( do non allow it boil ) . Remove from heat and allow cool until ready to utilize. In a big heavy saucepan over medium-high heat. unite the rice and H2O ; convey merely to a furuncle. cut down heat to low and simmer. covered. for 15 proceedingss. Turn off heat and allow rice remainder. covered. for 15 extra proceedingss.

When rice is done cookery and resting. transportation to a big bowl ; loosen rice grains gently with a gum elastic spatula or wooden spoon by cutting and turn uping ( make non stir. as this will oppress the rice ) . Note: Either utilize the rice shortly after fixing it. or cover it with a moist fabric to maintain it damp. Make non refrigerate the cooked rice. Scatter the cooled rice acetum mixture over the rice. blending together as you sprinkle ( add plenty dressing to surface the rice but non do it muffle – you may non necessitate to utilize all the acetum dressing ) . Spread the hot rice on top of a big sheet of aluminium foil and allow cool. SUSHI PROCEDURES: Line an 8-inch square baking dish with fictile wrap ( spread over the underside and sides of the dish and allow overhand to assist take the sushi subsequently ) ; set aside.

In a little bowl. unite the mayonnaise and 1/2 teaspoon wasabi ; set aside. Cover the underside of the prepared baking dish with the Cucumis sativus pieces. Put the smoke-cured salmon pieces over the top. Spread the mayonnaise/wasabi mixture over the salmon. Topographic point 1/2 of the prepared rice over the top of the mayonnaise. pressing steadfastly to do an even thickness ( dunking your fingers in H2O to forestall the rice from lodging to your custodies ) . Top with the nori sheet ( cutting to suit if necessary ) . Add the staying prepared rice. chucking it steadfastly to an even thickness. Invert onto a serving platter and. utilizing a really crisp knife. cut into 16 squares. Note: Wipe your knife after each cut and dip into cold H2O. Scatter the top with sesame seeds. Serve instantly or cover tightly with fictile wrap and refrigerate for 1 to 2 hours. Serve at room temperature and garnish with soy sauce. wasabi. and/or pickled ginger if desired. Brands 16 sushi squares.


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