G.D.

AMBEKAR COLLEGE OF HOTEL MANAGEMENT STUDIES

Practical Material Requisition For Advance Training Kitchen (ATK)

Semester :- 6th ( Food production )

Menu : High Tea Menu ( No of Students - 23) Day : ________________
Menu no. : 1
1)Chicken &Olivette Canape 2) Corn & Spinach Canape3) Mushroom & Pepper Canape4) Chicken Mamamia 5) Pasta la vista 6) Blue Curacao
1 2 3 4 5
Mushroo
Chicken & Corn Blue
No List of ingredients m& Chicken Pasta La Rate Amount
Olivette &Spinach Curacao Total Qty
Pepper Mamamia Vista
Canape Canape Cooler
Canape
Dry store gm/ml gm/ml gm/ml gm/ml gm/ml
1 0
2 Oil 300 100 100 100 100 3000 122 366
3 White pepper pwdr 25 25 25 25 15 115 240 27.6
4 Mustard paste 30 30 30 90 264 23.76
5 Capsico Sauce btls 1 1 3 240 720
6 Black olives 50 50 50 150 1000 150
7 Mayonnaise pkts 2 2 140 280
8 Refined Flour 1 1000 30 30
9 Salt 50 50 50 50 50 250 18 4.5
10 Monoco Biscuit Pkts 6 6 10 60
11 Mixed Herbs 20 20 20 20 80 450 36
12 Canapes Cup2 25 25 25 25 100 255 25.5
13 Macrooni Pasta pkt 300 300 200 60
14 Tobasco Btls 1 1 2 240 480
15 Tomato Ketchup btls 500 500 1000 100 100
16 Curacao Syrup Btl 1 1 350 350
17 7 UP Btls Big 2 2 50 100
18 Green Olives 50 50 100 1000 100
0
Vegetables / Fruit
28 Parsley 25 25 50 150 7.5
29 Corn American 1 1 125 125
30 Palak Bdl 4 4 10 40
31 Garlic 50 50 50 50 50 250 150 37.5
32 Onion 1 1 2 50 100
33 Mushroom 1 1500 140 210
34 Capsicum 1 2000 50 100
35 Potatoes 2 2500 45 112.5
36 Pineapple Kg 2 2 40 80
37 Spring Onion Bdl 4 4 50 200
40 Pomogranate Kg 750 750 150 113
41 Cabbage 1.5 2500 30 75
Non Veg Product
41 Chicken b/l 3 1 4 200 800
42 Egg 40 40 5 200
43 Chicken Sausages 1.5 1500 200 300
Milk product
44 Butter 250 250 250 250 1000 450 450
45 Cream
46 Cheese 1 1 400 400
47 Paneer
48 Milk 4 4 50 200
TOTAL 15 portion 854 1464 630 1852.5 216.5
TOTAL 1 portion 56.93333 97.6 42 123.5 14.43333
* Perishable Item ** Deep Freezer
 NOTE : The student is required to find out the cost for one portion of each item of the menu. 6463.36

DHARMESH DODIA
Advance Training Kitchen (A.T.K.)
MENU NO. 01
Method
Item No. 1 - Chicken & Olivette Canape
1 Clean and wash the chicken & place it for boiling with salt+w.p.pwdr.
2 When Done allow to cool & chop the boiled chicken & keep aside
3 Preapare the Bechamel Sauce 1:1:10[flour:butter:milk]
4 Haet oil in a kadai & Deep fry the canapes till crisp
5 Preapare the stuffing mixture by combining chicken+bechamel+seasoning & mix all well
6 Get Mixture ready and fill the mixture in the canape
7 Serve Chill
8 Garnish with Olives & parsley
Item No.2 - Corn & Spinach Canape
1 Boil Corn & Spinach Seperately
2 When Done remove the spinach refresh in cold water, Drained & press spinach removing excess water
3 Chop The Palak & keep aside.
4 Chop Onion & Garlic + Grate the cheese keep aside.
5 Heat oil ,butter in a pan saute garlic & onion till translucent.
6 Then add the corn & palak and saute for another 3 to 4 mins till done.
7 Add seasoning mix well allow to cool
8 Place the mixture in canape cups & add grated cheese on top
9 Place it in oven /salamander for gratination.
10 Serve warm
11 Garnish with black/green olives

Item No.3 - Mushroom & Pepper Canape

1 Clean & wash the mushroom ,capsicum [deseed the capsicum]
2 Slice the mushroom + small dice the capsicum.
3 Fine chop the onion & garlic
4 Heat oil ,butter in a pan add the garlic saute ,onion saute till translucent.
5 Add the mushroom and capsicum & saute for another 3 to 4 mins .
6 Add the seasoning+2tbsp t.ketchup & mix all well.
7 Place the mixture on top of Monaco Biscuit.
8 Serve warm
9 Garnish with parsley & cherry tomato
Item No.4 - Chicken Mamamia
1 Boil the chicken + chop it & keep aside
2 Boil the eggs + chop it & keep aside.
3 Wash peel & cut the potatoes into small cubes +cook till soft & tender.
4 Small cubes the Pineapple & keep aside.
5 Chopp the spring onions + slice the sausages & Saute for 3 to 4 minutes in a pan with oil.keep aside.
6 In a mixing bowl mix all the ingredients chic+egg+potato+pineapple+sausage+mayo+m.paste+mix all well
7 Adjust the seasoning
8 Serve Chill
9 Garnish with Pomogranate seeds

Item No.5 - Pasta La Vista

1 Boil Pasta & cut into small pieces
2 Shred the cabbage finely & fine chop the onion & garlic.
3 Prepare the slad dressing: in a bowl combine m.paste+lemon juice+tobasco sauce. Mix well
4 Ad the dressing in the cabbage mix well & keep in the refregerator.
5 Then heat oil,butter in a sauce pan add the garlic +onion cook till translucent.
6 Add the chopp pasta + seasoning+ t.ketchup + capsico +seasoning +mix well.
Place the filling in the Canape Cups.
Serve warm along with Cabbage Salad
 Garnish : Olives + Parsley
Item No.6 - Blue Curacao Cooler
1 In a tall Glass add the Curacao syrup + 7up + Lemon Juice.
2 Serve Chill
3 Garnish with Mint Leaves.
Plan of Action
1 Boil chicken + corn + palak + chop it.
2 Fine chop onion + garlic+ boil the pasta & chop it.
3 Clean wash the mushroom & slice it
4 Clean was the apsicum dessed and cut into small cubes.
5 wash ,peel the potatoes & cut into samll potatoes cook till tender
6 Cut the pine apple into small cubes.
7 Slice the sausages +chop the spring onions.
8 Preapare the bechamel sauce
9 Grate the cheese .
DHARMESH DODIA