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Welcomgroup Management Institute

1. The documents provide recipes for several dishes including Glazed Carrot, Richy Carrot, Grilled Tomatoes, Pasta Salad, Paella Valencia, and Riz Pilaf. 2. The recipes include a list of ingredients, tools needed, number of portions, and step-by-step procedures for preparing each dish. 3. Additional details like sensitivity to sugar content, garnish suggestions, date, and approvals are also included at the bottom of each recipe.

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Bonophool Banerjee
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73 views7 pages

Welcomgroup Management Institute

1. The documents provide recipes for several dishes including Glazed Carrot, Richy Carrot, Grilled Tomatoes, Pasta Salad, Paella Valencia, and Riz Pilaf. 2. The recipes include a list of ingredients, tools needed, number of portions, and step-by-step procedures for preparing each dish. 3. Additional details like sensitivity to sugar content, garnish suggestions, date, and approvals are also included at the bottom of each recipe.

Uploaded by

Bonophool Banerjee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Welcomgroup Management Institute

Name of the dish : Glazed Carrot


Tools : Saut pan, Sauce pan
No. of portion :04
Service :
Sensitivity : Suar to !e added as per s"eetness of the suar
#nredients $t.%&easure 'rocedure
(. Carrot
). *utter
+. Salt
4. Suar
,. $ater
),0m
-0
To taste
To taste
,00ml
(. Clean the carrots
). Cut into desired shape.olive,paysanne/
+. 'lace the prepared carrots in a pan "ith sufficient "ater to !arely cover
them
4. 0dd in salt, suar and !utter
,. Coo1 until almost all the moisture has evaporated leavin a syrupy
reduction2 toss the carrots over in this to coat them "ith a !rilliant
loss.

Garnish:
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
Name of the dish : 8ichy carrot
Tools :Saut pan, Sauce pan
No. of portion :04
Service :
Sensitivity : Suar to !e added as per s"eetness of the suar
#nredients $t.%&easure 'rocedure
(. Carrot
). *utter
+. Salt
4. Suar
,. $ater
),0m
-0
To taste
To taste
,00ml
(. Clean the carrots
). Cut the carrots into slices2 if they are old ones !lanch them "ell.
+. 'lace the prepared carrots in a pan "ith sufficient "ater to !arely cover
them
4. 0dd in salt, suar and !utter
,. Coo1 until almost all the moisture has evaporated leavin a syrupy
reduction2 toss the carrots over in this to coat them "ith a !rilliant
loss.
-. Sprin1le "ith chopped parsley and serve

Garnish:
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
Name of the dish : Grilled Tomatoes
Tools :
No. of portion :04
Service :
Sensitivity :
#nredients $t.%&easure 'rocedure
(. Tomatoes
). 9il
+. 'arsley
4. Salt
,. 'epper
: No:
),ml
:spri
To taste
To taste
(. 5emove eye from tomatoes and lihtly score rounded surface in a
criss;cross fashion.
). 'lace on lihtly reased rillin tray, season "ith salt and pepper,
!rush "ith oil and rill steadily under salamander until coo1ed.
+. 'resent for service !rushed "ith melted !utter and arnished "ith a
spri of parsley

Garnish:
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
Name of the dish : 'asta salad
Tools :
No. of portion :04
Service :
Sensitivity :

#nredients $t.%&easure 'rocedure
(. Coo1ed 'asta
). Tomato Concasse
+. &ushrooms
4. <er! dressin
,. Salt
-. 'epper
(,0m
7,m
7,m
0s re=uired
To taste
To taste
(. Com!ine all the inredients carefully and season to taste.
). 3ress in a presentation dish and serve.
Note: Small coo1ed pasta shapes are ideal for this salad. 0 com!ination can
!e used.

Garnish: 'epper *runoise
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
Name of the dish :'aella 8alancia
Tools :Ste" pan, Stoc1 pot
No. of portion :04
Service :
Sensitivity :
#nredients $t.%&easure 'rocedure
(. >on rain rice
). 'ra"ns
+. &ussels
4. 9nion
,. Tomato concasse
-. 'imento
7. Green 'eas
:. 9il
?. Salt
(0. 'epper
((. Garlic
(). *ou=uet arni
(+. $hite Stoc1
(4. Saffron
)00m
(00m
(00m
,0m
,0m
,0m
,0m
),ml
To taste
To taste
+0m
,00ml.as re=uired/
0.,m
(. S"eat onions, pimento, in oil to liht !ro"n.
). 0dd rice and mi4 "ell.
+. 0dd stoc1, stir to !oil, add !ou=uet arni, seasonin and arlic.
4. Cover "ith lid and simmer ently until rice is half coo1ed.
,. &i4 in the remainin inredients to include mussel li=uor
-. Complete coo1in and correct seasonin.

Garnish:Chopped 'arsley
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
Name of the dish :5iz 'ilaf
Tools :
No. of portion :04
Service :
Sensitivity :Size and shape of the dish "ill determine the =uantity of stoc1
#nredients $t.%&easure 'rocedure
(. 5ice
). 9il
+. 9nion
4. Garlic
,. Saffron
-. *utter
7. Chic1en Stoc1
,00m
,0m
(,0m
,0m
0.,m
),m
:00ml
(. Saut arlic and onion
). 0dd and saut soa1ed rice
+. 'our in the re=uired !oiled stoc1
4. Season and mi4 in the soa1ed saffron
,. $hen the level of "ater and rain e=uals put it on dum
-. >et it coo1 on hih fire for 4;,min and then on lo" fire for (, min
7. Chec1 the doneness

Garnish: ;
3ate: Ne4t revie" &ade !y 0pproved !y
Chef 5a1esh 6padhyay
0(070+56
Welcomgroup Management Institute
0(070+56

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