EXAMPLE
MENU A – STANDARD RECIPE
COURSE NAME COURSE CODE DCA2033
RECIPE Tomato Bruschetta
Name of item : Baguette(8 serving*3)
Yield
Portion size :
Amount Unit Ingredients Procedures
2430 g Bread flour Baked
1467 ml water
54 g salt
30 g yeast
Method:
1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15
minutes.
2. Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough
upside down after each set.
3. Cover the bowl with a plastic wrap and place in refrigerator overnight for about
12-14 hours.
4. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and
shape into rectangles. Cover and let rest for 45-60 minutes.
5. Stretch each dough rectangle slightly and fold into a cylinder, sealing the
seams. Using your hands, roll the cylinders gently stretching them to desired
length, about 14-15 inches.
6. Place on a lightly floured couche, seam side up. Cover and proof at a room
temperature for about 30-60 minutes, or until the dough has sufficiently
proofed.
7. Starting preheating the oven to 500F, with a baking stone positioned in the
upper half the oven and a bread pan filled with hot water on the bottom rack.
8. Transfer the baguettes to a piece of parchment paper, seam side down and
dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make
3 scores on each baguette. When scoring, use a swift and firm motion to
ensure nice and clean cuts.
Name of item : Tomato filling （serving12*2）
Amount Unit Ingredients Procedures
160 g Onion Mix
1000 g Tomato(small cube)
36 g Garlic
14 g Basil (1leaf 1gram)
60 ml Balsamic vinegar
140 ml Extra virgin olive oil
Method
1. In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to
mash or break up the tomatoes too much. Add the balsamic vinegar and extra
virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at
least an hour. This will allow the flavours to soak and blend together.
2. Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until
they are light brown on both sides. Serve the mixture on the warm slices of
bread. If you prefer the mixture at room temperature, remove from the fridge
half an hour before serving.
COURSE NAME COURSE CODE DCA2033
RECIPE Chicken piccata (4serving*5)
Name of item : Chicken piccata(4serving*5)
Yield : 20 servings
Portion size :
Amount Unit Ingredients Procedures
3000 g Chicken breast Butterffly
50 g Salt
25 g Pepper
600 g Flour
200 g Parmesan cheese
50 g Garlic powder
270 g Olive oil
85 g Salted butter
Method:
1. Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large
plate. Set aside.
2. Cut each chicken breast into butterfly. Place in between clear wrap and use a
meat tenderizer to pound it very thin, about ¼ inch thick. It will plump more once
it’s cooked so pounding thin is key.
3. Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
4. Heat the olive oil and the butter in a large skillet over medium-high heat. Sear the
chicken in batches for 3-4 minutes per side, until a golden crust has developed.
Add a splash of olive oil and/or reduce heat as needed during cooking. Set the
chicken aside on a plate and turn off heat when finished.
Name of item : Lemon sauce
Amount Unit Ingredients Procedures
625 g Vinegar Mix
60 g Garlic cloves
170 g Capers
1200 ml Chicken broth
170 g Lemon juice
170 g Cold salted butter
80 g Parsley
Method:
1. Carefully wipe the pan after cooking the chicken, but leave a few brown bits for
added flavor.
2. Add the vinegar, garlic and water. Set heat to medium. Let the vinegar and
water to reduce, this can thicken the sauce. After the sauce is thicken to
preferred consistency, remove the brown bits.
3. Add the capers, lemon juice and stir to combine.
4. Add the chicken along with any juices from the plate.
5. Spoon the sauce over the chicken and cover partially, cook for 3-5
minutes. The sauce will thicken slightly and become more flavorful.
6. Reduce heat to low. Add the cold butter and let it melt into the sauce. Tilt the
pan to distribute the sauce throughout and spoon it over the chicken again.
Remove from heat.
7. Garnish with parsley and serve.
Name of item : Green Beans, Potato and Tomato salad (5 servings*4)
Amount Unit Ingredients Procedures
3 kg Potato Pealed
5 g Salt
500 g Green beans
300 g Cherry tomato
Methods
1. In a large pot of water, add 1 teaspoon salt and potatoes and bring to a boil.
2. Reduce the heat to a simmer and cook until the potatoes are just tender when
pierced with a knife, about 15-20 minutes.
3. Bring another pot of water with remaining 1/2 teaspoon salt to a boil.
4. Cook the beans until tender crisp, about 2 to 3 minutes.
5. Drain the beans and dump into a bowl filled with ice water.
6. Once cool, drain the beans and pat down with kitchen towels.
7. Drain the potatoes and cut the potatoes into bite sized pieces.
8. In a small bowl, whisk together the dressing ingredients.
9. Place the potatoes, beans, tomatoes, and bacon bits in a large bowl and then
pour the dressing on top.
10. Gently toss the salad to coat the vegetables with dressing.
Name of item : Green Beans, Potato and Tomato salad DRESSING
Amount Unit Ingredients Procedures
50 g Olive oil Pealed and dice
5 g Balsamic vinegar
5 g Dejon mustard
10 g Garlic Minced
40 g Fresh parsley Minced
Salt
Black pepper coursed
Methods
1. Gather the ingredients.
2. In a small bowl, whisk together the dressing ingredients.
COURSE NAME COURSE CODE DCA2033
RECIPE Crème brulee
Name of item : crème brulee(10serving*2)
Yield
Portion size :
Amount Unit Ingredients Procedures
1814 ml Heavy cream Baked
214 g Sugar
0.4 g Salt
8 ml Vanilla extract
312 ml Egg yolks
Sugar (to sprinkle)
Method:
1. Make the custard: Warm the cream, sugar, and a vanilla bean in a saucepan.
In a bowl, whisk together yolks and some additional sugar. Slowly whisk the
warm cream into the yolks, and remove the vanilla bean. This is your custard
and the base for the crème brûlée.
2. Bake the custard: Divide this custard mixture between several ramekins,
place in a hot water bath, and bake until the custard is set, but still jiggly. Chill t
he custards.
3. Torch the top to caramelize: Just before serving, sprinkle the surface with a
little sugar and use a crème brûlée torch to caramelize the sugar and form a
brittle crust
MENU B– WESTERN CUISINE
COURSE NAME Commercial kitche COURSE CODE DCA2033
n
RECIPE Honey Garlic Chicken Skewers
Name of item : Honey Garlic Chicken Skewers
Yield: 20 skewers
Portion size :
Amount Unit Ingredients Procedures
1.4 kg Chicken breast Chopped
800 g Bell pepper Peeled
500 g Red onion Sliced
57 g Vegetable oil
54 g Garlic cloves
170 g Dark soy sauce
170 g Honey
5 g Coriander
Salt and pepper
Method:
Mix all the marinade ingredients together in a small bowl. (Vegetable oil, sesame oil,
garlic cloves, minced ginger, dark soy sauce, honey)
Place the chicken breast in a bowl and pour on three-quarters of the marinade (save
the rest for brushing on the chicken breast during cooking). Cover and place in the
fridge for 1 hour (or up to a day).
Soak your skewers if they're wooden ones (to prevent them from burning) or use
metal skewers.
When you're ready to cook, heat your BBQ or griddle until it's very hot.
Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a
piece of chicken and a slice of onion. Repeat until you use up all the skewers and
chicken. Discard any of the marinade left in the bowl.
Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked
through. Turn 3-4 times during cooking, and brush with the reserved marinade half
way through cooking. To check the chicken is cooked, slice open the largest piece
and make sure it's no pink in the middle.
Sprinkle with coriander to garnish.
Name of item : Coriander mayo sauce
Amount Unit Ingredients Procedures
180 g Lime Finely chopped
56 g Garlic Squeezed
200 g Mayonnaise
100 g Coriander, leaves and stalks
Method:
Juice half of a lime, add the chopped garlic to the lime juice and set aside for 20
minutes – this effectively cooks the raw garlic. When the garlic is ready, add to a food
processor with the mayonnaise and a pinch of salt.
Scrape out the food processor (no need to clean) and set the mayonnaise aside.
Taste to check the seasoning, adding more lime juice or salt as needed. Loosen with
1-2 tablespoons water if the mayonnaise is too thick.
COURSE NAME Commercial kitche COURSE CODE DCA2033
n
RECIPE Cheesy Chicken lasagna
Name of item : Cheesy Chicken lasagna
Yield: 20 servings
Portion size :
Amount Unit Ingredients Procedures
1 kg Ground chicken Minced
400 g Large holland onion Finely chopped
200 g Celery spears
200 g Large carrots
80 g Garlic cloves
5 g Dried oregano
5 g Italian herbs
15 g Chili flakes
450 g Cherry tomatoes
600 g Tomato puree
20 g Tomato paste
50 g Chicken stock
20 g Sugar
Salt
Method:
Heat up the olive oil in a large, deep pan and brown the chicken well. Remove and set
aside.
Add the vegetables and cook for 7-10 minutes or until they start to soften.
Add the garlic and herbs and cook for another minute before adding the chicken back
in. add in the tomato paste.
Pour in the tomatoes, chicken stock and sugar.
Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and
thickened slightly. Season to taste.
Name of item : Bechamel sauce
Amount Unit Ingredients Procedures
200 g Butter, cubed Chopped
150 g All-purpose flour Grated
1900 ml Whole milk
10 g Salt & Pepper
320 g Cheddar cheese, grated
400 g Mozzarella cheese, grated
700 g Dry lasagna sheet
Method:
Melt the butter in a saucepan and add the flour.
Whisk until smooth then slowly pour in the milk, a little at a time. Whisk continuously
until the sauce is thick then turn down the heat, add the spices and allow to simmer,
stirring, until the sauce is thick and cooked through.
Once the sauce is cooked, season to taste.
If making cheese sauce, remove the pot from the heat and stir in the cheese. Season
to taste.
Layer the bechamel/cheese mixture with no-cook lasagna sheets in an oven-proof
baking dish. Add a quarter cup mozzarella cheese with each layer to make it ultra-
cheesy. Top with cheddar cheese, mozzarella.
Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted.
Remove the foil and allow to bake until browned on top.
Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Name of item : Garnishing
Amount Ingredients Procedures
50 g Parsley Finely Chopped
COURSE NAME Commercial kitche COURSE CODE DCA2033
n
RECIPE Fruit trifle
Name of item : Fruit trifle
Yield: 20 cups
Portion size :
Amount Unit Ingredients Procedures
570 g All-purpose flour Creaming method
6 g Salt
35 g Baking powder
224 g Sugar
200 g Butter
170 g Eggs
15 g Salt
455 g Milk
20 cup Muffin cup
Method:
Cream the butter and sugar.
Mix all the dry ingredients into cream form and add the eggs and milk alternatively.
Pour the mixture into muffin cups.
Bake in the oven for 18 to 24 minutes at 180 to 195’C.
\
EXAMPLE
MENU A – STANDARD RECIPE
COURSE NAME COURSE CODE DCA2033
RECIPE Vegetarian lasagna
Name of item : Vegetarian lasagna
Yield
Portion size :
Amount Unit Ingredients Procedures
30 Ml Olive oil Saute
400 Grams Holland onion Minced
200 Grams Celery Finely chopped
200 Grams Carrot
80 Grams Garlic cloves, minced
5 Grams Dried oregano
5 Grams Italian herbs
450 Grams Cherry tomatoes
600 Grams Tomato puree
20 Grams Tomato paste
20 Grams Sugar
Salt to taste
Method:
1. In a saucepan add olive oil and cook the vegetables for 7- 10 minutes or until it
is softened.
2. Add the garlic, herbs cook for another 2 minutes and add tomato paste.
3. Add cherry tomatoes, tomato puree, sugar and salt to taste.
4. Cover, reduce and allow to simmer for 20-30 minutes until the sauce has
reduced, thickened slightly and season to taste.
Name of item : Bechamel sauce for vegetarian lasagna
Yield
Portion size :
Amount Unit Ingredients Procedures
200 gram Butter Baked
150 gram All- purpose flour Chopped
1900 ml Whole Milk Grated
10 gram Salt and pepper
320 gram Cheddar cheese, grated
400 gram Mozzarella cheese, grated
700 gram Lasagna sheet
Method:
1. Melt the butter in a saucepan and add the flour.
2. Whisk until smooth then slowly pour in the milk, a little at a time. Whisk
continuously until the sauce is thick then turn down the heat, add the spices and
allow to simmer, stirring, until the sauce is thick and cooked through.
3. Once the sauce is cooked, season to taste.
4. If making cheese sauce, remove the pot from the heat and stir in the cheese. Sea
son to taste.
5. Layer the bechamel/cheese mixture with no-cook lasagna sheets in an oven-proof
baking dish. Add a quarter cup mozzarella cheese with each layer to make it ultra-
cheesy. Top with cheddar cheese, mozzarella.
6. Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be
inserted. Remove the foil and allow to bake until browned on top.
7. Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
