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6th Semester Menu No 1 .PDF 2022
6th Semester Menu No 1 .PDF 2022
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