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    S.no Rate/unit Amount: Cream of Mushroom Soup Vegetable Augratin With Toast Bakes Jacket Potatoes Rice Pudding

    Uploaded by

    Mohit Arya
    The document provides menus and recipes for 4 portions each of Cream of Mushroom Soup, Vegetable Au Gratin with Toast, Baked Jacket Potatoes, and Rice Pudding. Each recipe section lists ingredients and amounts, a preparation method, and sometimes serving or presentation suggestions. The Cream of Mushroom Soup recipe calls for mushrooms, onions, garlic, flour, oil, milk, stock, and seasonings. The Vegetable Au Gratin involves various vegetables baked with a white sauce and topped with breadcrumbs and cheese. The Baked Jacket Potatoes are rubbed with oil and baked, then served with sour cream, cheese, and chives. Finally, the Rice Pudding is made by boiling rice in milk with sugar, vanilla, butter

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    S.no Rate/unit Amount: Cream of Mushroom Soup Vegetable Augratin With Toast Bakes Jacket Potatoes Rice Pudding

    Uploaded by

    Mohit Arya
    33 views4 pages
    The document provides menus and recipes for 4 portions each of Cream of Mushroom Soup, Vegetable Au Gratin with Toast, Baked Jacket Potatoes, and Rice Pudding. Each recipe section lists ingredients and amounts, a preparation method, and sometimes serving or presentation suggestions. The Cream of Mushroom Soup recipe calls for mushrooms, onions, garlic, flour, oil, milk, stock, and seasonings. The Vegetable Au Gratin involves various vegetables baked with a white sauce and topped with breadcrumbs and cheese. The Baked Jacket Potatoes are rubbed with oil and baked, then served with sour cream, cheese, and chives. Finally, the Rice Pudding is made by boiling rice in milk with sugar, vanilla, butter

    Original Description:

    continental menu

    Original Title

    menu -1 new

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    The document provides menus and recipes for 4 portions each of Cream of Mushroom Soup, Vegetable Au Gratin with Toast, Baked Jacket Potatoes, and Rice Pudding. Each recipe section lists ingredients and amounts, a preparation method, and sometimes serving or presentation suggestions. The Cream of Mushroom Soup recipe calls for mushrooms, onions, garlic, flour, oil, milk, stock, and seasonings. The Vegetable Au Gratin involves various vegetables baked with a white sauce and topped with breadcrumbs and cheese. The Baked Jacket Potatoes are rubbed with oil and baked, then served with sour cream, cheese, and chives. Finally, the Rice Pudding is made by boiling rice in milk with sugar, vanilla, butter

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views4 pages

    S.no Rate/unit Amount: Cream of Mushroom Soup Vegetable Augratin With Toast Bakes Jacket Potatoes Rice Pudding

    Uploaded by

    Mohit Arya
    The document provides menus and recipes for 4 portions each of Cream of Mushroom Soup, Vegetable Au Gratin with Toast, Baked Jacket Potatoes, and Rice Pudding. Each recipe section lists ingredients and amounts, a preparation method, and sometimes serving or presentation suggestions. The Cream of Mushroom Soup recipe calls for mushrooms, onions, garlic, flour, oil, milk, stock, and seasonings. The Vegetable Au Gratin involves various vegetables baked with a white sauce and topped with breadcrumbs and cheese. The Baked Jacket Potatoes are rubbed with oil and baked, then served with sour cream, cheese, and chives. Finally, the Rice Pudding is made by boiling rice in milk with sugar, vanilla, butter

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Menu No-1

    Cream of mushroom soup


    Vegetable Augratin with Toast
    Bakes jacket potatoes
    Rice pudding

    Cream of mushroom soup no. Of portion-4

    s.no Ingredients Qty Rate/unit Amount


    1 Mushrooms 400 gms
    2 Onions 1no.
    3 garlic 2-3 cloves
    4 Refined flour 50gms
    5 Vegetable oil 1 tbsp
    6 milk 400ml
    7 Stock 300ml
    8 Salt/pepper To taste
    Indent cost
    Overhead
    expenses
    Cost per portion

    Method of preparation

    Heat the oil in a saucepan


    Add the mushrooms, onion and garlic and fry, stirring continually for 5 minutes
    Add the flour and stir well. Cook for another 2 minutes
    Gradually stir in the stock and milk and bring to the boil
    Keep stirring
    Simmer for 20 minutes, until thickened
    Add salt and pepper, to taste

    Serving Suggestions

    Serve with crusty wholemeal bread


    VEGETABLE AU GRATIN NO. OF PORTIONS-4

    s.no Ingredients Qty Rate/unit Amount


    1 potatoes 150gms
    2 french beans 100gm
    3 carrots 200gm
    4 green peas 50gm
    5 cauliflower 100gm
    6 salt 5gm
    7 white pepper 2gm
    8 butter 13gm
    9 parsley 5gm
    10 Butter 30gm
    11 Flour 30gm
    12 Milk 400ml
    13 Studd Onion 1no.
    14 Bay Leaf 1no.
    15 cheese 50 gm

    METHOD OF PREPARATION:

    1.wash all vegtables


    2.peel &cut the potatoes, carrot ,beans in cube size, Cauliflower florates, boil green peas
    3.Make Bachemal sauce with butter flour,milk and studd onion ( 1:1:10)
    4.Boil all cut vegetables.in to salted water separately in salted water and drain.
    5.Mix boiled vegetable with whitw sauce ,correct the seasoning
    6.Put in pyrex tray cover with white bread crumb and grated chees, brown under the grill,

    PRESENTATION AND GARNISH

    garnish with parsley & serve hot.

    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________

    REFERENCES: modern cookery


    BAKED JACKET POTATOES no. Of portion-4

    s.no Ingredients Qty Rate/unit Amount


    1 Potatoes (large) 4-6 no.
    2 Olive oil 2 tsp
    3 Sour cream 200ml
    4 Cheddar cheese 50gms
    5 Chives 20 gms

    Indent cost
    Overhead
    expenses
    Cost per portion

    Method of preparation

    1. Heat oven to 220C/200C . Rub a little oil over each potato and put on the top shelf of
    the oven. Bake for 20 mins, then turn down the oven to 190C/170C and bake for 45
    mins-1 hr until the skin is crisp and the flesh soft.
    2. Cut a cross on top of the potato, squeeze the sides, add a dollop of soured cream and
    your favourite topping.

    Garnish chopped chives


    Rice pudding no. Of portion-4

    s.no Ingredients Qty Rate/unit Amount


    Milk 600 ml
    1
    Sugar 60 gms
    2
    Vanilla Essence 10 ml
    3
    Rice 45 gms
    4
    Butter 15 gms
    5
    6. Eggs 1no.
    Indent cost
    Overhead
    expenses
    Cost per portion

    Method :
    1. Boil mailk and add soaked rice cook untill rice is cooked
    2. Add sugar,flavouring agent,butter and egg yolk.
    3. Pour in to pie dish
    4. Put under under grill and brown slightly
    5. Serve Hot

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